Beer Geek Wednesday

As we all know, sometimes more is more. And this is certainly true with hops, up to a point. Beyond that precipice is a bitter, astringent, deplorable land of hop burn, where neck beards reign supr...

From the species of barley, to the manner in which it is dried and then malted, you can get an impressive array of base malt. Luckily for us, Australia and New Zealand have some world class small b...

Phase two of our Shiraz XPA Hybrid involves a foray into an old winemaking technique. By leaving whole Shiraz fruit under a blanket of carbon dioxide, there is an enzymatic breakdown of the juice w...

While co-fermentation is an ancient process, beer and wine hybrids are gaining traction. We’re having some fun this week by working with City Winery to produce a Shiraz XPA.

Today we are Bioprospecting! Not only fun to say at parties, fun to do for making beer. It’s the process of sifting the local environs to harvest microbes, which are, hopefully, useful for fermenti...