Beer Geek Wednesday

There’s high gravity brewing and then there’s high gravity brewing, and of course high gravity brewing. Our 11.5% behemoth is somewhere on the high gravity brewing side of that spectrum. All natura...

Oxygen and beer are not friends. Whether it’s oxidised fatty acids that give a stale/cardboard flavour or oxidised hop compounds that lack the characteristic fresh grassy hop notes, in place of dul...

I first learnt about kettle/quick sours from the Craft Brewers Conference in 2014 and have been fascinated with them ever since. They produce a straight up, “one-dimensional” lemon kick. However, b...

Before East Coast was imposed on the brewers vernacular, West Coast was simply “American IPA”. American IPA all started at Anchor Brewing in San Fran, where the guys wanted to make an English IPA w...

Like wheat and oats, and unlike barley, rye is husk-less. It is also high in gums, and as the compound suggests, is incredibly sticky when used at high concentrations. Together, these elements of r...

Hazies aren’t just about, well, the haze. They’re also laden with organoleptic hop compounds that punch you in the face holes with aroma and flavour. Some of these compounds come from an intricate ...

Malts come in all shapes and sizes. Malted grains (barley, rye, wheat and oats) are the raw cereal that has been partially germinated. This process stimulates the production of enzymes that break d...

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...