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.
The Place Beyond the Pines: Brewing Beer with Australian Pine

The Place Beyond the Pines: Brewing Beer with Australian Pine

Discover how sustainably harvested Australian pine tips, toasted timber and native flavours shaped The Place Beyond the Pines farmhouse ale.
Fresh Hop Beer: Brewing with Hops Straight from the Farm

Fresh Hop Beer: Brewing with Hops Straight from the Farm

Discover how fresh hops change from harvest to brewery, why timing matters and what undried whole cones contribute to the finished beer.
Brewing with Australian Pine: Fresh Tips, Toasted Wood and Smoke

Brewing with Australian Pine: Fresh Tips, Toasted Wood and Smoke

See how we harvest Australian pine tips and timber, then use fresh, toasted and smoked additions to create distinct native flavours in beer.
Beer Cold Chain: Why Fresh Beer Must Stay Cold

Beer Cold Chain: Why Fresh Beer Must Stay Cold

Learn how heat accelerates beer ageing and oxidation, why cold storage protects hop aroma and how the cold chain extends packaged beer quality.