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.
High-Gravity Brewing: Fermenting Strong Beer

High-Gravity Brewing: Fermenting Strong Beer

Explore the challenges of high-gravity brewing, including yeast health, oxygen, nutrients, temperature and the long fermentation behind an 11.5% beer.
West Coast IPA: The Origins of American IPA

West Coast IPA: The Origins of American IPA

Trace West Coast IPA from Anchor and Sierra Nevada to the modern style, with classic American hops, firm bitterness and a dry, aromatic finish.
Rye Malt in Beer: Spice, Body and Better Foam

Rye Malt in Beer: Spice, Body and Better Foam

Discover how rye malt adds spicy flavour, body and foam to beer, plus the sticky mash challenges created by its huskless, gum-rich grain.
Red Malt: How Brewers Create Colour and Malt Depth

Red Malt: How Brewers Create Colour and Malt Depth

Explore how maltsters create red and aromatic malts through kilning and stewing, and how brewers use them for colour, sweetness and rich malt flavour.
Why Small-Batch Beer Deserves Small-Batch Malt

Why Small-Batch Beer Deserves Small-Batch Malt

Explore how barley variety, malting and kilning shape base malt-and why Australian and New Zealand craft maltsters matter to small-batch beer.