Beer Geek Wednesday

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 ...

Today we packed our next beer (releasing next week) and so I thought we’d delve a bit into packaging. Historically, beer was brewed and consumed at (or close to) the brewery. With the advent of urb...

We were stoked to pick up some Granite Belt Tempranillo hogsheads (300L barrels) and this week we actually got to fill them. Barrels are a wondrous ageing device that allow for a number of flavour ...

We’ve all had it, that beer that (unintentionally) smelt like feet. A wild yeast infection here, a touch of bacterial sourness there, the quickest way to ruin a beer experience is with contaminatin...

One of a family of chemicals called vicinal diketones (you might see it referred to as VDK), diacetyl arises through normal fermentation. The precursor to diacetyl, which is flavourless, is produce...

Mashing is the process of combining the milled grain, together with water, to breakdown complex molecules into simple components that can be consumed by yeast. Without mashing, the malt would be to...

Imbuing a beer with Nitrogen gas (N2) was originally conceived as a way to replicate the experience of British cask ales, in a packaged product (bottles or cans). Breweries sought parameters like a...