Beer Geek Wednesday

Now, I know what you’re thinking, is this just a brewer’s Faustian ritual involving the dismemberment of sacrificial horse’s hooves to create a jelly like NEIPA. And while this certainly sounds lik...

Ok, as a brewer I will admit that in this universe, when things are really dire or your genetics precludes you from being a legend, non-malt alcoholic beverages exist. And one such non-canonical li...

This week we’ve nailed the whole “pride comes before a fall” rigmarole as the shit-eating grins on a couple old Westie farts was wiped clean, with some bloody chill haze. Imagine that, banging on a...

We want to make every beer, well. But Westies are absolutely our go to. You see, when we first got into good beer, during the lupulin threshold shift of the early 2000s, the race was on to double d...

Like the plague, Table Beer was incredibly popular in medieval Europe. Typically containing less than 1% alcohol, Table Beer was considered safer to consume than water and, as so, was enjoyed at ea...

Spring has sprung, which means nature is Terpene loading and unsuspecting brewers find themselves subconsciously diffused into the wilds.This is my absolute favourite thing to do, a confluence of n...

A chat with an old friend, a salvo of concepts, and a last minute trip to the sunny palisade of Dandenong South. This week we had the pleasure of hanging with Monster Bros. @kaijubeer, helping them...

This week we were incredibly lucky to have a play with @yakimachief new flowable hop extract - YCH 702.These extracts are created by passing supercritical CO2 through a matrix of hop pellets. At mo...

Yesterday we laid down our first ever Flanders Red. Although it’s a style I love, I have never made one in the traditional fashion. So this week I’ve been as giddy as Ned with a bowl of frites and ...