Beer Geek Wednesday

Know thiolself. The more we eek out the hidden treasure of these intensely aromatic compounds, the more complex and enhanced our beers may become.While some research has focused on thiols in hops a...

It’s been a minute between drinks, but today we’re/I’m/we’m pretty excited about Thiols!A couple weeks back we were lucky enough to hang out with our matey mate Nick from @onedropbrewingco. Nick is...

We are in the middle of making our first Milkshake IPA, choosing Lime for balance and nostalgia. And yes, we have been smashing our local grocers for their contingent of Lime Breakas on the weekly....

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 ...