Beer Geek Wednesday

We take some care with how we handle barrels. Using a “rackenteer” we can softly purge barrels with CO2 and fill under a slight blanket of air free gas. We even had access to a temperature controll...

Look, I’m the first to acknowledge I'm a bit of a cowboy when it comes to brewing. Fastidious planning, pilot batches and coherent scientific hypotheses are things I love to think about while a cha...

With consumers perennial quest for hops, brewers all over the world have devised new and intriguing ways of using hops. Some solutions are inane, while others creep, insidiously through brewing net...

Spunding valves are devices that go on the blow off arm of the fermenting vessel, and allow users to maintain a precise pressure in the vessel. During fermentation, yeast produce a range of gasses,...

A hybridisation of Cascade and Northern Brewer at the Washington State University breeding programs, it’s unsurprising that Cashmere has this array of amazing flavour. Hybridisation programs are mo...

Fining, the act of dropping sediment and providing clarity to beer; too far for ultra modern craft, not far enough for old school craft, somewhere in the middle for brewers just living their best l...

Turning subjective opinions into objective assessment is what this is all about. And the way that is achieved is through style guidelines. These guides are living documents, where each style is bas...

Acetaldehyde is a common organic compound found in loads of ripe fruit, veggies and even coffee. It’s also a common fault found in beer. It is the penultimate compound in the catabolism of glucose ...

Today we began the extraction of chilli for an upcoming release (collab with The Village Pickle). Adding extra flavours to beer has become almost synonymous with craft beer. All sorts of weird and ...