Beer Geek Wednesday

Yesterday we laid down our first ever Flanders Red. Although it’s a style I love, I have never made one in the traditional fashion. So this week I’ve been as giddy as Ned with a bowl of frites and ...

It’s been a cold-conditioned age since the last BGW. And while I have taken immense joy in watching Luke spiral into the weekly doldrums of social media laceration, I’ve been reluctantly coaxed fro...

Today we had the privilege of brewing a new style for us; a California IPA.As the semantics of which Coast and what esoteric modern hop flavours rages, we thought it’d be fun to try something that’...

Know thiolself. The more we eek out the hidden treasure of these intensely aromatic compounds, the more complex and enhanced our beers may become.While some research has focused on thiols in hops a...

It’s been a minute between drinks, but today we’re/I’m/we’m pretty excited about Thiols!A couple weeks back we were lucky enough to hang out with our matey mate Nick from @onedropbrewingco. Nick is...

Sour Out, Sour In. Last week we took out of barrels our first ever mixed culture fermentation. So this week, we filled up those barrels. While some of this gear is redunkulessly exciting, today we ...

Myrcene is the predominant hydrocarbon in hop oils, accounting for up to 70% of total oils in some varieties. Upon the ripening of hop cones, epoxide terpenoids appear first, followed by the sesqui...

Like LinaLOL, Geraniol is an epoxide adaption to yer classical monoterpene. It is created through oxidation of Myrcene in specific hop varieties. It ends up gooderer in beer when adding hops in the...

Old mate farnesene delivers a predominately floral aroma with hints of apple, citrus, wood and spice. Correlating well with Nobel hop character, farnesene consumption is almost definitely connected...