Beer Geek Wednesday

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...

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...

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....

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...

The craft world has had a tetchy relationship with lager since it’s inception. Craft beer, in its truest sense, was a rebellion against the blerg macro lagers of old. And that Post Lager Stress Dis...

Pellicles are a biofilm produced by microorganisms often seen floating on fermented beverages. They provide a barrier between the liquid and air interface. And while there are a number of theories ...

Is it getting hot in here? Today we are chatting evaporation.One of the sequences during brew day (the production of liquid sugar from cereals), is boiling. Boiling serves many purposes; it sanitis...

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...