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.
Brewing a Thiol-Driven NZ Hazy IPA with Freestyle Hops

Brewing a Thiol-Driven NZ Hazy IPA with Freestyle Hops

Inside our Freestyle Hops collaboration: an NZ Hazy IPA designed to maximise thiols through hop selection, brewing technique and fermentation.
Pichia Yeast: Unlocking Thiols in Hazy IPA

Pichia Yeast: Unlocking Thiols in Hazy IPA

Explore how a live Pichia yeast culture can unlock bound thiols, transforming hop precursors into intense blackcurrant, guava and passionfruit aromas.
Thiols in Beer: Using Grape Products to Boost Aroma

Thiols in Beer: Using Grape Products to Boost Aroma

Explore bound thiols in grapes and how Phantasm and specialised yeast can unlock intense blackcurrant, grapefruit and passionfruit aromas in beer.
Thiols in Beer: The Science of Tropical Hop Aroma

Thiols in Beer: The Science of Tropical Hop Aroma

Learn what thiols are, where their bound precursors occur and how yeast biotransformation releases powerful tropical and citrus aromas in beer.