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.
Bière de Garde: The French Farmhouse Beer Built for Ageing

Bière de Garde: The French Farmhouse Beer Built for Ageing

Discover Bière de Garde, the malt-forward French farmhouse style traditionally brewed for keeping, and how barrel ageing shapes its character.
Belgian Blonde Ale: Yeast, Esters and a Deceptively Dry Finish

Belgian Blonde Ale: Yeast, Esters and a Deceptively Dry Finish

Discover what defines Belgian Blonde Ale, from expressive yeast and fruity esters to high attenuation, gentle sweetness and a dry finish.
Yeast Nutrition: Why Nitrogen Matters in Fermentation

Yeast Nutrition: Why Nitrogen Matters in Fermentation

Discover why yeast needs nitrogen, how brewers measure free amino nitrogen in wort and when nutrient additions help support a healthy 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.
Kettle Sour Beer: How Quick Sours Are Made

Kettle Sour Beer: How Quick Sours Are Made

Learn how kettle souring uses Lactobacillus to acidify wort before boiling, creating a clean sour base ready for fruit, hops and other additions.
Shiraz XPA: Brewing a Beer and Wine Hybrid

Shiraz XPA: Brewing a Beer and Wine Hybrid

Discover how we co-fermented a pale XPA with fresh Shiraz juice and native wine yeast to create a bright, fruity beer and wine hybrid.
Bioprospecting: Capturing Wild Yeast for Beer

Bioprospecting: Capturing Wild Yeast for Beer

Explore bioprospecting-the search for useful local microbes-and how we capture wild yeast from native flowers for experimental beer fermentation.