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Beer Geek Wednesday

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...

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Beer Geek Wednesday

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...

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Beer Geek Wednesday

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...

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Beer Geek Wednesday

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...

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Beer Geek Wednesday

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...

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Beer Geek Wednesday

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...

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Beer Geek Wednesday

Cold Chain

Brrrrrr, today was a perfect, freezing Brisbane day, so it’s time to chat Cold Chain. Not super geeky, but I was out and around today, delivering beer and it got me thinking about how one of the most misunderstood quality parameters of beer is shelf-life. Oxygen...

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Beer Geek Wednesday

Kettle Sour

Put the kettle on, today we are brewing our second quick sour, so I figured we’d chin wag about that. Unlike the lumbering, complex sours of old, which take years to complete, quick sours can be turned around in a matter of weeks. I first learnt about kettle/quick...

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Beer Geek Wednesday

West Coast IPA

Mmmmmm. My favourite! Or at least my go to; the old American IPA, aka West Coast IPA. I’ve been wanting to make this since the very first day of Working Title (a whopping 3 months ago). Before East Coast was imposed on the brewers vernacular, West Coast was simply...

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Beer Geek Wednesday

Rye Malt

Today we’re chatting something ryte up my alley, RYE MALT! A capricious little fella that adds malt complexity, mouthfeel, solid foam and an utterly unique spicey character to any beer. Modern usage of this ancient grain sees it provide the malt framework for the...

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