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.
Capsaicin: The Science Behind Chilli Heat in Beer

Capsaicin: The Science Behind Chilli Heat in Beer

Explore how capsaicin creates the sensation of chilli heat, why water cannot wash it away and how brewers extract and balance it in beer.
Belgian Blonde Ale: Yeast, Esters and a Deceptively Dry Finish

Belgian Blonde Ale: Yeast, Esters and a Deceptively Dry Finish

Discover what defines Belgian Blonde Ale, from expressive yeast and fruity esters to high attenuation, gentle sweetness and a dry finish.
Using Sinamar to Brew a Better Black IPA

Using Sinamar to Brew a Better Black IPA

Explore how Sinamar adds colour with minimal roast flavour, helping brewers build a dark Black IPA that still lets pine, citrus and resinous hops shine.
Coffee Beer: Finding the Best Way to Add Coffee

Coffee Beer: Finding the Best Way to Add Coffee

Explore different methods for adding coffee to beer and how a cold-batched Kenyan coffee from Bear Bones delivered clean, integrated aromatics.
YCH 702 Hop Extract: Our Brewery Trial

YCH 702 Hop Extract: Our Brewery Trial

See how YCH 702 flowable hop extract is made with supercritical CO2 and how we trialed it to increase hop flavour while reducing vegetal matter.