Beer Geek Wednesday

Science, Made Tasty.

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.

Australian Wild Beer: Tasmanian Pepperberry & Lemon Myrtle

Explore our Australian wild beer program, featuring native yeast from Maleny and Tasmanian Pepperberry and Lemon Myrtle aged in barrel.

Bière de Garde: The French Farmhouse Beer Built for Ageing

Discover Bière de Garde, the malt-forward French farmhouse style traditionally brewed for keeping, and how barrel ageing shapes its character.

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.

Foeder-Aged Festbier: Lagering Beer in Oak

See how we seasoned our oak foeder with a traditional Festbier, combining extended lagering, gentle oak character and classic German malt flavours.

Brewing with Rice: Gelatinisation, Enzymes and Fermentation

Explore how brewers gelatinise rice starch before mashing, allowing enzymes to convert it into fermentable sugars for a light, dry beer.

Dextrins and Brettanomyces in Barrel-Aged Sour Beer

Explore how under-modified malt provides complex dextrins for Brettanomyces, supporting slow fermentation and layered flavour in barrel-aged sour beer.