Working Title Brew Co.
  • Shop
    • Beer
    • Glassware
    • Merch
  • About
  • Latest
  • Events
  • Stockists
  • Contact
Select Page

FAQs

Recent Posts

  • Spunding
  • Cashmere Hops
  • Biofine
  • Beer Judging
  • Acetaldehyde

Recent Comments

    Archives

    • November 2021
    • October 2021
    • September 2021
    • August 2021
    • July 2021
    • June 2021
    • May 2021
    • April 2021
    • March 2021
    • February 2021

    Categories

    • Beer Geek Wednesday

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    nO rHYME, nO rEASON. JUST GOOD BEER.

    It's Time To Pucker Up 🥴 🍺 That's right fol It's Time To Pucker Up 🥴 🍺 That's right folks, that most sacred of scrunch face inducing beer events, Weekend of Tartness is back for 2023 at @thescratchbar! As always, the good family scratch will be tapping a myriad of funky/sour/bretty treats over three enormous days, from Feb 10th to 12th. Expect bangers from the likes of @garageproject, @dollarbillbrewing, @wildflowerbeer and... little ol' us. Sooooooooo what are we bringing to the party? Uh, only our FIRST EVER WILD BEER. Collectively gasp you should, because I'm not sure if you could tell from the use of all caps just now but we're PRETTY BLOODY EXCITED about this one, and you should be as well. For 12 months this tasty little number has been bubbling away in french oak ex-Tempranillo barrels, on a rich culture of endogenous Brettanomyces, with inoculated Pediococcus and Lactobacillus. Yummy yummy. Full beery details will drop later this week along with some pretty can art and all that jazzarooni. And, if you can't make it to Tartness, there may be a few cases floating around Brisbane from next week so you can get your sour fix. We'll see ya there you big bunch of sourpusses. By L. #workingtitlebrewco #beer #goodbeer #sourbeer #wildbeer #craftbeer #instabeer #beerstagram #brettanomyces #barrelagedbeer
    It’s Beer Geek Wednesday 🪴 🛢️ Sour out, It’s Beer Geek Wednesday 🪴 🛢️ Sour out, sour in. Last week we took out of barrels our first ever mixed culture fermentation. So this week, we filled up those barrels. While some of this gear is redunkulessly exciting, today we are chatting aged hops. We are lucky enough to have access to some 5 year old whole Pacific Gem and Motueka hops. While aged hops are generally shunned due to their “cheesy” character, traditional Belgos do use aged hops for their sours. In general, bitterness and sour are opposing forces, so sour beer brewers do not want much bitterness at all. Anything over about 5 BUs also starts to inhibit lactobacillus growth, something sour brewers want. The hoppy solution someone stumbled upon after too many Chimays is aged hops. As we know, hops have a handful of really important organic acids, grouped into the clades of alpha and beta acids. Nether are soluble in wort. However, alpha acids can be converted to iso-alpha acids at high temperatures. Isos are soluble in wort, and give bitterness to the beer. Beta acids are not soluble and do not undergo isomerisation. Both alpha and beta acids can be oxidised. Alphas become humulinones and betas become hulupulones. Easy. The killer thing is that both these guys are soluble and give a smoother bitterness than isos. While humulinones don’t survive boiling, but are great in a dry hop, hulupulones survive wort production and fermentation. They don’t affect lacto growth, and they provide a super smooth, pleasing bitterness. Hulupulones form slowly in aged hops, and are more prevalent in pallets than cones. Yeah sure, we are using cones, but for 5 year old hops beggars can’t be choosers. Hope all your humulones become iso-adhumulone and your lupulones become hulupulones until your hearts content. By M! #beer #craftbeer #brisbanecraftbeer #beergeek #beernerd #beerscience #beergeekwednesday #milkthefunk #hops #agedhops #betaacid #sour #sourbeer #wildferment #spontaneousfermentation
    Tanks very much! 🙏 🥨 We know, it’s been p Tanks very much! 🙏 🥨 We know, it’s been pretty quiet on the Title front of late and we’re sorry. But we have enormous plans for 2023, and we’re just getting started. It sucks not being able to make enough beer for you guys. We bloody love what we do, and we want as many of you fine people to enjoy it as much as possible. So we’ve made the incredibly nerve wracking call to go slightly bigger. Gypsy brewing in double the capacity, so you guys can get more Title in yer gobs. Today we ugly cried, with snot cascading down our multiple chins, thinking about the cost of these batches. But we know you guys have got us, right? Guys? Guyssss? BUY OUR BEER! Ho boy, have we started with a doozy. Our general vibe is to never brew the same beer twice. Well, we threw that out the window, again. We’re bringing back an old favourite. Our most ridiculous, and quickest to sell out beer of the last two years. Yeah it is - MaP is back baby!!!! Stay tuned for some crazy arse beers, plans and announcements early in ‘23. By M. #workingtitlebrewco #pretzels #beer #goodbeer #stout #pastrystout #brisbanebeer #craftbeernotcrapbeer #craftbeer #dessertbeer #instabeer #beerstagram #beersofinstagram #indiebeer
    It’s BGW!🛢️🍺 🤓 Our first wild beer c It’s BGW!🛢️🍺 🤓 Our first wild beer comes out of barrel this week. For 12 months it’s been slowly fermenting away on a rich culture of endogenous Brettanomyces, with inoculated Pediococcus and Lactobacillus. Using Undermodified Pilsner malt from @voyager_craft_malt and some raw wheat, we built a wort loaded with dextrans. The feeling was these more complex sugars would be the perfect food for the brett to give some complex flavours. And yeah, the beer, fermented on Notto, finished super high, like 4.5 plato. Then into barrels it went in January 2022. The barrels were locally sourced french oak, ex-Tempranillo. We knew they had some brett already in them, and we wanted to see what this endogenous strain could do. We also added some lacto and pedio to get a complex sourness. I have to say it’s very brett forward. The sourness is soft, but the complexity is intense. Loads of mango, pineapple and leather. I’m very stoked with our first foray into complex sours. It’s a real passion of mine. And this guy is soft and moorish. Its exclusive launch is by the legendary folk at @thescratchbar for The Weekend of Tartness, Feb 10-12. See ya there. By M!
    Ooooooh shiiiiit it's back! And so are we. 🤘 🔥 🍺 It's @juicyfest time! One of the biggest and most memorable beer festivals of 2022 has been announced for 2023, and we couldn't be more excited. We had an absolute blast pouring at last year's festival, and cannot freaking wait to do it all over again. The legends from @juicyfest are bringing back all their favourite breweries from last year with a brand spanking new lineup of fresh, modern craft beers. And hell, don't forget about the epic Oyster and Stout bar, Lager Lounge PLUS they'll be adding a slushie bar for those who want to try something a bit slush-o-licious. General admission tickets will go on sale this THURSDAY at 9am! We''ll have an absolutely stellar line up of cracking brews that will be launching EXCLUSIVELY at the festival, so if you want to be the first to try them, grab yourself a damn ticket. Stay tuned for more juicy deets. By L. #workingtitlebrewco #juicyfest22 #beer #goodbeer #craftbeer #beerfestival #indiebeer #instabeer #beerstagram
    Never Fear, Sunny Daze Are Here! ☀️ 🍻 Afte Never Fear, Sunny Daze Are Here! ☀️ 🍻 After a brief bit of downtime and a break from the ol' socials, we're back; fully recharged and loaded with an arsenal of silly ideas for beer in 2023. We've got big plans folks, and I'm not just talking about the fact that Mark is finally going to obtain some brewing accreditation. Over the next few months we plan to drop some cracking new beers, a collab or two, and hell - maybe even bring back an old favourite. WINKY FACE WITH EXTRA WINKY. Exciting stuff is coming. But until then, you'll have to drink this. Westies are our besty, and Cashmere has this incredibly complete array of flavours. Pine without a lot of resin, citrus without a lot of grapefruit, and spicey without being planty or floral. It’s a crazy palette of flavours for just one variety. You can smash it and enjoy the simplicity or let it warm up a touch and see all those intriguing flavours. Grab yours from your fave beer slinger now while you still can, because there ain't no sunshine when they're gone. By L. #workingtitlebrewco #beer #goodbeer #craftbeer #hops #westcoastipa #instabeer #beerstagram #brisbanebrewery #indiebeer #brewing #beercan #beerporn #ipa #cashmere #singlehop

    Get the latest from Working Title

    Now you're in the know!

    Subscribe

    Privacy Policy  |  Terms & Conditions

    Please drink responsibly.

    © 2023 Working Title Brew Co. | Site Design By Luke Shield