What Makes Beer Taste “Stale”?

What Makes Beer Taste “Stale”?

The majority of stale beer flavours are formed by chemical reactions classified as “oxidation.” As its name suggests, oxygen can be involved, although other chemicals can act as oxidizers. (Geek fact: elements and compounds that take electrons from others are called...
Yeast – Phases of Fermentation

Yeast – Phases of Fermentation

MANY home brewers leap into beer – making with pints of enthusiasm, progressing from ‘kit and kilo’ (a can plus a bag of sugar) to ‘kits and bits’ (specialty grain and hops). They soon get a feel for the ingredients available but generally don’t develop an...
New Wort Kits for June

New Wort Kits for June

We’re well and truly in to June now and our beer styles are certainly reflecting it! We’ve been working on some of our regulars and crowd favourites as well as some of our more seasonal beers & special one-off experimental beers! We’re still...

What Makes Beer Develop ‘Off-Flavors’?


What Makes Beer Develop ‘Off-Flavors’?

Introduction To Off Flavours Before you begin your investigation into the realm of off flavour beers, it is critical that you understand that these qualities are sometimes the actual characteristics of a beer’s style or signature. 

Whether you are a home-brewer or a...
Water Chemistry for Brewing

Water Chemistry for Brewing

Introduction to Water chemistry for brewers Water chemistry is arguably more important when all grain mashing than it is for extract brewers. Extract brewers may need to make adjustments to unsuitable water, or even “build” water chemistry from scratch, to...