Beer Geek Wednesday

Hello old fren. It’s been a while. You’re looking well. Me, oh nothing really, just smacking a bunch of Raw Beers. On the cards this week was a Raw Oatcream, focused on a new hop variety from the l...

This week we’ve been feeling pretty bitter. In the relentless pursuit of hop intensity we have been playing around (exceptionally unscientifically) with dry hopping at different concentrations, sta...

What makes a beer style; where science, semantics, marketing and history collide. With brewers so readily pushing envelopes, there’s never been such a rapid development of beer styles, as there is ...

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...

Hops are a remarkable bine that grow 5-10 meters every year, from a rhizome. Female plants fruit once a year, responding particularity to UV exposure during fruiting. That’s why they produce better...

Before East Coast was imposed on the brewers vernacular, West Coast was simply “American IPA”. American IPA all started at Anchor Brewing in San Fran, where the guys wanted to make an English IPA w...

Hazies aren’t just about, well, the haze. They’re also laden with organoleptic hop compounds that punch you in the face holes with aroma and flavour. Some of these compounds come from an intricate ...