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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...

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, 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...

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...

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...

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...

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...

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...

This week we brewed our second Hazy IPA. So, I thought we’d delve ever so slightly into one of the key functions of this style; the hop stand. Hazies aren’t just about, well, the haze. They’re also laden with organoleptic hop compounds that punch you in the face...

It feels like a Red Malt kinda day. As we brew one of our next releases, a Red Rye ale, the malty goodness wafting in our nostrils right now is pretty bloody delicious. Malts come in all shapes and sizes. Malted grains (barley, rye, wheat and oats) are the raw...