Beer Geek Wednesday

This week we delved deep into Burtinising our water profile to make the most moorish WC DIPA imaginable. But, since I despise water chemistry, we won’t be discussing it here.Leading into our Dark B...

It’s April 23rd 1553 and some geezer up the road, with a pointy hat, who fancies himself as a Beer Baron, has just decreed that you can’t brew from tomorrow until September 29th due to all the spoi...

We want to make every beer, well. But Westies are absolutely our go to. You see, when we first got into good beer, during the lupulin threshold shift of the early 2000s, the race was on to double d...

Like the plague, Table Beer was incredibly popular in medieval Europe. Typically containing less than 1% alcohol, Table Beer was considered safer to consume than water and, as so, was enjoyed at ea...

Today we had the privilege of brewing a new style for us; a California IPA.As the semantics of which Coast and what esoteric modern hop flavours rages, we thought it’d be fun to try something that’...

Been a while, you’re looking well. This week we put our first long term sour in barrels, so I figured it’s time to talk Dextrins and Brettanomyces.We wanted to produce a complex golden sour with lo...

Mashing is the process of combining the milled grain, together with water, to breakdown complex molecules into simple components that can be consumed by yeast. Without mashing, the malt would be to...

There’s high gravity brewing and then there’s high gravity brewing, and of course high gravity brewing. Our 11.5% behemoth is somewhere on the high gravity brewing side of that spectrum. All natura...

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...