Cleaning

Cleaning

Cleaning; it’s not too sexy but it’s the overwhelming majority of what we spend our time doing. If you don’t love cleaning or at least, if you can’t stand it, brewing is probably not for you. We’ve all had it, that beer that (unintentionally) smelt like feet. A wild...
Diacetyl

Diacetyl

Butterscotch, buttery, caramel, microwave popcorn. Sounds good right? Wrong! Diacetyl, the compound that gives these flavours, is perhaps the second most common “fault” I see in beer in Australia. One of a family of chemicals called vicinal diketones (you might see it...
Mashing

Mashing

This week we punched out a huge, chocolatey mash that really had us salivating over the mash tun. It had me pondering the amylamazement that is mashing. Mashing is the process of combining the milled grain, together with water, to breakdown complex molecules into...
Nitro Beer

Nitro Beer

As Brisbane cowers in Antarctic-like conditions, we’ve decided to whack some of our next release in a keg, destined for “Nitro”. Imbuing a beer with Nitrogen gas (N2) was originally conceived as a way to replicate the experience of British cask ales, in a packaged...
Humulus Lupulus (Hops)

Humulus Lupulus (Hops)

Humulus Lupulus, or little wolf plant, has been used to flavour and stabilise beer for over a Millenia. Hops are a remarkable bine that grow 5-10 meters every year, from a rhizome. Female plants fruit once a year, responding particularity to UV exposure during...
High Gravity Brewing

High Gravity Brewing

We all have that friend that just doesn’t know when to quit. Incessantly pushing buttons, just to see what happens. This week we had a beer finish at 11.5%. And so I thought I’d talk about the monster that is High Gravity brewing. There’s high gravity brewing and then...