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.
Manilita Hops: Gummy Candy, Red Berries and Citrus

Manilita Hops: Gummy Candy, Red Berries and Citrus

Meet Manilita, a new hop from Freestyle Hops with gummy candy, red berry and citrus character, and explore the hop oils behind its aroma.
Dark Malts: Choosing Roast, Chocolate and Black Malt

Dark Malts: Choosing Roast, Chocolate and Black Malt

Explore the different types of dark malt and how roast level shapes beer colour, aroma, acidity, bitterness, mouthfeel and flavour.
How Oats Create Softness and Haze in Beer

How Oats Create Softness and Haze in Beer

Explore how rolled oats, proteins and brewing technique create the softness, body and stable haze prized in modern Hazy Pale Ales and IPAs.
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.
Dry Hopping: How It Changes Beer Aroma and Bitterness

Dry Hopping: How It Changes Beer Aroma and Bitterness

Explore how dry-hop timing, temperature and concentration influence hop aroma, biotransformation and the perceived bitterness of beer.
West Coast IPA: From Classic American IPA to Modern Westie

West Coast IPA: From Classic American IPA to Modern Westie

Trace the evolution of West Coast IPA, from caramel malt and classic piney hops to the lighter, drier and more aromatic modern style.
Märzen and Double Decoction: Brewing a Traditional Lager

Märzen and Double Decoction: Brewing a Traditional Lager

Explore the history of Märzen and how double decoction builds rich malt depth, colour and complexity in this traditional German lager.
Barrel-Aged Mead: A Bone-Dry Brisbane Honey Wine

Barrel-Aged Mead: A Bone-Dry Brisbane Honey Wine

Discover our strongest mead yet: a bone-dry rooftop honey ferment aged in barrel with Chardonnay yeast, oak character and no back-sweetening.
Brewing with Rice: Gelatinisation, Enzymes and Fermentation

Brewing with Rice: Gelatinisation, Enzymes and Fermentation

Explore how brewers gelatinise rice starch before mashing, allowing enzymes to convert it into fermentable sugars for a light, dry beer.