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.
Stuck Fermentation: Causes, Prevention and Recovery

Stuck Fermentation: Causes, Prevention and Recovery

Learn what causes a stuck beer fermentation, from yeast health and temperature to sugar concentration, and how brewers diagnose and recover a batch.
Dip Hopping: A Japanese Technique for Bigger Hop Aroma

Dip Hopping: A Japanese Technique for Bigger Hop Aroma

Discover dip hopping, the Japanese brewing technique that steeps hops before fermentation to build aroma while moderating bitterness and hop creep.
Biofine: How Brewers Clarify Beer Without Gelatine

Biofine: How Brewers Clarify Beer Without Gelatine

Learn how Biofine uses negatively charged silicic acid to bind haze-forming proteins, improving beer clarity without animal-derived gelatine.
Acetaldehyde in Beer: The Green Apple Fermentation Fault

Acetaldehyde in Beer: The Green Apple Fermentation Fault

Learn why acetaldehyde tastes like green apple, how it forms during fermentation and what yeast health, oxygen and packaging have to do with it.
Beer Packaging: Protecting Quality in Cans and Bottles

Beer Packaging: Protecting Quality in Cans and Bottles

Explore the history of beer packaging and the modern challenges of controlling oxygen, carbonation and contamination when filling cans and bottles.
Brewery Cleaning: The Foundation of Good Beer

Brewery Cleaning: The Foundation of Good Beer

Explore why cleaning and sanitation dominate brewery work, and how brewers prevent wild yeast and bacteria from contaminating finished beer.