Science, Made Tasty.

Beer Geek Wednesday

Beer Geek Wednesday is our Head Brewer Mark Howes’ weekly excursion into the science, history and occasional absurdity behind beer. From hops, malt and fermentation to flavour perception, brewing chemistry and whatever obscure technical rabbit hole he’s disappeared down this week, no subject is too nerdy and no detail too insignificant.

Some weeks it’s practical. Some weeks it’s historical. Some weeks you’ll learn considerably more about yeast metabolism than you ever intended.
Exploring Mead: Honey, Fermentation and Endless Possibilities

Exploring Mead: Honey, Fermentation and Endless Possibilities

Explore the versatility of mead, from fruit, spices and wild fermentation to barrel ageing, dry finishes and honey sourced from Brisbane rooftops.
How Seasonal Honey Changes the Flavour of Mead

How Seasonal Honey Changes the Flavour of Mead

Discover how flowering plants, seasons and Brisbane terroir change the composition and flavour of honey - and the mead fermented from it.
Barrel-Aged Mead: A Bone-Dry Brisbane Honey Wine

Barrel-Aged Mead: A Bone-Dry Brisbane Honey Wine

Discover our strongest mead yet: a bone-dry rooftop honey ferment aged in barrel with Chardonnay yeast, oak character and no back-sweetening.