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.
Oktoberfest Beer: The History of Märzen and Festbier

Oktoberfest Beer: The History of Märzen and Festbier

Explore the history of Oktoberfest and the evolution of its beer, from rich amber Märzen to the pale, strong and highly drinkable modern Festbier.
Brewing with Australian Pine: Fresh Tips, Toasted Wood and Smoke

Brewing with Australian Pine: Fresh Tips, Toasted Wood and Smoke

See how we harvest Australian pine tips and timber, then use fresh, toasted and smoked additions to create distinct native flavours in beer.
How to Back-Sweeten Mead Without Restarting Fermentation

How to Back-Sweeten Mead Without Restarting Fermentation

Explore how filtration, preservatives and careful packaging can stabilise a dry session mead before back-sweetening it with Brisbane rooftop honey.
Salvo Hop Extract: More Aroma with Less Bitterness

Salvo Hop Extract: More Aroma with Less Bitterness

Explore Salvo, a de-bittered hop extract designed to boost aromatic hop oils in the whirlpool while limiting bitterness and vegetal matter.
YCH 702 Hop Extract: Our Brewery Trial

YCH 702 Hop Extract: Our Brewery Trial

See how YCH 702 flowable hop extract is made with supercritical CO2 and how we trialed it to increase hop flavour while reducing vegetal matter.
Flanders Red Ale: Sour Cherry, Oak and Mixed Fermentation

Flanders Red Ale: Sour Cherry, Oak and Mixed Fermentation

Discover our modern take on Flanders Red Ale, combining caramel malt, sour cherry, mixed fermentation and bourbon barrel ageing.
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.
California IPA: Where West Coast Meets Hazy

California IPA: Where West Coast Meets Hazy

Discover California IPA, a light-bodied and dry modern IPA combining West Coast bitterness with expressive hops more often found in hazy beer.
Thiols in Beer: Using Grape Products to Boost Aroma

Thiols in Beer: Using Grape Products to Boost Aroma

Explore bound thiols in grapes and how Phantasm and specialised yeast can unlock intense blackcurrant, grapefruit and passionfruit aromas in beer.