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.
Australian Wild Beer: Tasmanian Pepperberry & Lemon Myrtle

Australian Wild Beer: Tasmanian Pepperberry & Lemon Myrtle

Explore our Australian wild beer program, featuring native yeast from Maleny and Tasmanian Pepperberry and Lemon Myrtle aged in barrel.
Street Trash: Brewing Spontaneous Beer in Brisbane

Street Trash: Brewing Spontaneous Beer in Brisbane

See how we brew spontaneous beer in Brisbane using an open koelschip, wild local microbes and traditional methods inspired by Belgian lambic.
Barrel-Aged Beer: How Wine Barrels Shape Flavour

Barrel-Aged Beer: How Wine Barrels Shape Flavour

Discover how wine barrels contribute fruit, oak lactones, tannins and microbes to beer, and how brewers prepare, fill and care for used barrels.