Packaging

Packaging

Packaging, the anticlimax to a good beer, the scourge of brewers across the nation and the final hurdle that causes us all to stumble. Today we packed our next beer (releasing next week) and so I thought we’d delve a bit into packaging. Historically, beer was brewed...
Barrels & Beer

Barrels & Beer

This week we entered some beer into barrels like Brisbane into a pandemic lockdown; quickly, under a bit of pressure and with a small amount of agitation. We were stoked to pick up some Granite Belt Tempranillo hogsheads (300L barrels) and this week we actually got to...
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...