Beer Geek Wednesday

We want to make every beer, well. But Westies are absolutely our go to. You see, when we first got into good beer, during the lupulin threshold shift of the early 2000s, the race was on to double d...

Judging beer, a necessary evolution or populist beer wank? This week the RNA hosted the QLD Beer Awards. A community and education focused exploration of beer. And while WT beers don’t often fit wi...

Like the plague, Table Beer was incredibly popular in medieval Europe. Typically containing less than 1% alcohol, Table Beer was considered safer to consume than water and, as so, was enjoyed at ea...

No boil or raw beer is the process of not boiling the wort during production. After lautering the wort is bought up to 75+oC to achieve pasteurisation. From there it is directly cooled and yeast pi...

How good is returning from the summer break? Readjusting the sleep cycle, trudging around with a couple extra pot roasts in the mid section, and the inevitably insipid banalities from coworkers; “s...

It’s bring your curious critter to work week as we’ve started mucking about with some more interesting beer styles. Not that American Stouts and Cherry Meads aren’t great … but you know, so is hang...

Today we’re feasting on foeders. This is a project I’ve personally frothed for, for many years. And thanks to the legends at @rangebrewing, we’ve FINALLY got our hands on a foeder … and isn’t it th...

As venues around the country don the blue and white checkered bunting, cheap plastic table cloths and “German Oom Pah” playlists on Spotify, you know its time to dust off the old mass that you stol...

Spring has sprung, which means nature is Terpene loading and unsuspecting brewers find themselves subconsciously diffused into the wilds.This is my absolute favourite thing to do, a confluence of n...