Beer Geek Wednesday
Dark Malts
This week we delved deep into Burtinising our water profile to make the most moorish WC DIPA imaginable. But, since I despise water chemistry, we won’t be discussing it here.Leading into our Dark B...
A-Marzen Double Decoction
It’s April 23rd 1553 and some geezer up the road, with a pointy hat, who fancies himself as a Beer Baron, has just decreed that you can’t brew from tomorrow until September 29th due to all the spoi...
Mashing
Mashing is the process of combining the milled grain, together with water, to breakdown complex molecules into simple components that can be consumed by yeast. Without mashing, the malt would be to...
High Gravity Brewing
There’s high gravity brewing and then there’s high gravity brewing, and of course high gravity brewing. Our 11.5% behemoth is somewhere on the high gravity brewing side of that spectrum. All natura...
Rye Malt
Like wheat and oats, and unlike barley, rye is husk-less. It is also high in gums, and as the compound suggests, is incredibly sticky when used at high concentrations. Together, these elements of r...
Red Malt
Malts come in all shapes and sizes. Malted grains (barley, rye, wheat and oats) are the raw cereal that has been partially germinated. This process stimulates the production of enzymes that break d...
Small Batch Beer Needs Small Batch Malt
From the species of barley, to the manner in which it is dried and then malted, you can get an impressive array of base malt. Luckily for us, Australia and New Zealand have some world class small b...