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This week we got our Spunding on, to improve foam retention and naturally carbonate our beers. Spunding valves are devices that go on the blow off arm of the fermenting vessel, and allow users to maintain a precise pressure in the vessel. During fermentation, yeast...

Cashmere hops are quickly becoming a favourite in the Working Title portfolio of go to all-rounders. A delicate tropical character when used sparingly and late, or a stronger citrus, herbal and stone fruit character when applied more judiciously, earlier. We have...

Oh Beerie! You’re so biofine. You’re so biofine you blow my mind. Hey Beerie! Fining, the act of dropping sediment and providing clarity to beer; too far for ultra modern craft, not far enough for old school craft, somewhere in the middle for brewers just living...

Today we were lucky enough to be judging beer at the @indiebrewers Indies Beer Awards Aus. Yep it’s a thing and yep, it’s as fun as it sounds. Turning subjective opinions into objective assessment is what this is all about. And the way that is achieved is through...

How do you like them apples! Green apples, cidery, crushed ants (?), are all flavours I’ve heard to describe acetaldehyde. 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...

That’s a spicey meatball/beer! Today we began the extraction of chilli for an upcoming release (collab with @thevillagepickle). Adding extra flavours to beer has become almost synonymous with craft beer. All sorts of weird and wonderful flavours, from crab to...

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...

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...

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...

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...