Smoked Malt and the History of Rauchbier
Explore the history of smoked malt and Bamberg rauchbier, from traditional beechwood kilning to the flavours different smoking woods bring to beer.
American Stout: Roasted Malt Meets West Coast Hops
Explore the American Stout style, where dark roasted malt, chocolate and coffee flavours collide with bold citrus, pine and resinous hops.
Dark Malts: Choosing Roast, Chocolate and Black Malt
Explore the different types of dark malt and how roast level shapes beer colour, aroma, acidity, bitterness, mouthfeel and flavour.
Märzen and Double Decoction: Brewing a Traditional Lager
Explore the history of Märzen and how double decoction builds rich malt depth, colour and complexity in this traditional German lager.
What Makes a Modern West Coast IPA?
Explore the defining traits of modern West Coast IPA, including a lean malt base, dry finish, firm bitterness and layers of dank, citrus and pine hops.
Table Beer: Brewing Full Flavour at Low Alcohol
Discover the history of Table Beer and the challenge of creating satisfying malt, yeast and hop character in a genuinely low-alcohol beer.
California IPA: Where West Coast Meets Hazy
Discover California IPA, a light-bodied and dry modern IPA combining West Coast bitterness with expressive hops more often found in hazy 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.
Mashing Beer: How Enzymes Turn Starch into Sugar
Learn how alpha and beta amylase work during the mash, converting complex grain starches into sugars that brewing yeast can ferment.
