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.
Brewing a Thiol-Driven NZ Hazy IPA with Freestyle Hops

Brewing a Thiol-Driven NZ Hazy IPA with Freestyle Hops

Inside our Freestyle Hops collaboration: an NZ Hazy IPA designed to maximise thiols through hop selection, brewing technique and fermentation.
American Stout: Roasted Malt Meets West Coast Hops

American Stout: Roasted Malt Meets West Coast Hops

Explore the American Stout style, where dark roasted malt, chocolate and coffee flavours collide with bold citrus, pine and resinous hops.
How to Back-Sweeten Mead Without Restarting Fermentation

How to Back-Sweeten Mead Without Restarting Fermentation

Explore how filtration, preservatives and careful packaging can stabilise a dry session mead before back-sweetening it with Brisbane rooftop honey.
Salvo Hop Extract: More Aroma with Less Bitterness

Salvo Hop Extract: More Aroma with Less Bitterness

Explore Salvo, a de-bittered hop extract designed to boost aromatic hop oils in the whirlpool while limiting bitterness and vegetal matter.