Terpene Series: Linalool

Terpene Series: Linalool

Linalool is an alcohol terpene, meaning it is an oxidised product of myrcene, the major terpene found in hops. It is much more soluble than primary terpenes and interestingly, its levels do not inc...
Terpene Series: Caryophyllene

Terpene Series: Caryophyllene

Caryophyllene provides a spicy, black pepper and woody character, being found in hops, pepper, cloves, basil, rosemary and cannabis. Although less volatile than its monoterpene cousins, caryophylle...
Terpene Series: Limonene

Terpene Series: Limonene

Limonene is the oxidative product of a monoterpene. It is found in a wide range of citrus plants and promotes positive health outcomes like reducing anxiety and acting as an antioxidant.
Terpene Series: Pinene

Terpene Series: Pinene

Pinene is a woody, herbal and, astoundingly, pine-y flavour found in lots of herbs, like basil and rosemary, and of course our favourite hops. Even when present, however, pinene only accounts for a...
Terpene Series: Introduction

Terpene Series: Introduction

Terpenes are a group of organic molecules found in plants that are highly aromatic. Plants use them to attract pollinators, repel predatory insects, communicate and seed clouds (seriously). There’s...
Chungus

Chungus

That’s right, Shake Down our ridiculous 8.5% Lime Milkshake DIPA has started to seperate. Flavourless protein chunks are precipitating and settling to the bottom of cans. It doesn’t affect the tast...
Sensory Session

Sensory Session

One of the challenges in identifying the flavours of any of the 150 odd commercially available hop varietals, is consuming them in a controlled, specific and comparable format. Most commercial beer...
Milkshake IPA

Milkshake IPA

We are in the middle of making our first Milkshake IPA, choosing Lime for balance and nostalgia. And yes, we have been smashing our local grocers for their contingent of Lime Breakas on the weekly....
Dextrins & Brettanomyces

Dextrins & Brettanomyces

Been a while, you’re looking well. This week we put our first long term sour in barrels, so I figured it’s time to talk Dextrins and Brettanomyces.We wanted to produce a complex golden sour with lo...