Beer Geek Wednesday

The craft world has had a tetchy relationship with lager since it’s inception. Craft beer, in its truest sense, was a rebellion against the blerg macro lagers of old. And that Post Lager Stress Dis...

Is it getting hot in here? Today we are chatting evaporation.One of the sequences during brew day (the production of liquid sugar from cereals), is boiling. Boiling serves many purposes; it sanitis...

Look, I’m the first to acknowledge I'm a bit of a cowboy when it comes to brewing. Fastidious planning, pilot batches and coherent scientific hypotheses are things I love to think about while a cha...

With consumers perennial quest for hops, brewers all over the world have devised new and intriguing ways of using hops. Some solutions are inane, while others creep, insidiously through brewing net...

Fining, the act of dropping sediment and providing clarity to beer; too far for ultra modern craft, not far enough for old school craft, somewhere in the middle for brewers just living their best l...

Acetaldehyde is a common organic compound found in loads of ripe fruit, veggies and even coffee. It’s also a common fault found in beer. It is the penultimate compound in the catabolism of glucose ...

Today we packed our next beer (releasing next week) and so I thought we’d delve a bit into packaging. Historically, beer was brewed and consumed at (or close to) the brewery. With the advent of urb...

We’ve all had it, that beer that (unintentionally) smelt like feet. A wild yeast infection here, a touch of bacterial sourness there, the quickest way to ruin a beer experience is with contaminatin...