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.
How Oats Create Softness and Haze in Beer

How Oats Create Softness and Haze in Beer

Explore how rolled oats, proteins and brewing technique create the softness, body and stable haze prized in modern Hazy Pale Ales and IPAs.
Dextrins and Brettanomyces in Barrel-Aged Sour 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.
Boil-Off and Evaporation in Brewing

Boil-Off and Evaporation in Brewing

Explore why brewers boil wort, how evaporation removes unwanted DMS and other volatiles, and how boil-off affects gravity, colour and flavour.
Mashing Beer: How Enzymes Turn Starch into Sugar

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.