Beer Geek Wednesday

Dirty word seltzer! Countering the old adage "better late than never", we’ve entered that awkward, teenage, alcopop phase. Hopefully we’ll grow out of it.Now, before you blow your digital chops, Au...

Yeah I get it, we’ve done one about chilli before. But as we corral towards a weekend of colonical confluence, I thought it cogniscient to chat about capsaicin.Capsaicin is a hydrophobic molecule t...

Belgian beers are idiosyncratic to their provenance. While the desired dissemination of Belgian styles is global, they are perhaps the most esoteric to produce. It’s exciting to see our antipodean ...

Black IPA; not quite the malt profile of a stout, not quite the clean hop profile of an IPA. Sounds a bit shit, and mostly they are, but for some reason people drink them, so here we are, staring a...

Accelerated to an outrageous standstill by endless possibility, it was finally time to season the old Foeder. Planned to propagate a unique house culture of fermentative microorganisms, we reasoned...

Whoa, you guys are looking well. Apart from mucking about in boats, lately we’ve played around with some fresh hops.Most commercial hop crops flower once per year, in late summer. As the flower of ...

Coffee and beer, they go together like peas and carrots. While there are many ways to infuse coffee into beer, and I guess beer into coffee, in our experience, a method we recently used with the ca...

Hello old fren. It’s been a while. You’re looking well. Me, oh nothing really, just smacking a bunch of Raw Beers. On the cards this week was a Raw Oatcream, focused on a new hop variety from the l...

This week we delved deep into Burtinising our water profile to make the most moorish WC DIPA imaginable. But, since I despise water chemistry, we won’t be discussing it here.Leading into our Dark B...