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Week 180: Learning to taste beer - Part 2
Comments | Posted in Weekly Mash | By Sam Loader - Resident Brewer
20/03/2019 08:39
  Armed with your tasting and aroma library, it is now time to put together all of the individual identified flavours and aroma to evaluate the beer in the glass. Like when developing your flavour and aroma library, it requires lots of practice.  ...
Week 179: Learning to taste beer - Part 1
Comments | Posted in Weekly Mash | By Sam Loader - Resident Brewer
08/03/2019 08:39
  For many people, beer tastes like beer and they like what they like. However, part of the journey of becoming a great homebrewer and potentially moving into the commercial sector is learning how to identify and evaluate the flavours and aroma in a beer and compare these to what the...
Week 162: The Wonderful World of Mead - Part 1
Comments | Posted in Weekly Mash | By Sam Loader - Resident Brewer
17/08/2018 09:01
  Mead is most commonly thought of as the oldest form of alcoholic beverage and was most likely discovered by early humans coming across a broken beehive after rain. The honey was diluted by the rain and exposed to yeast, which resulted in the production of alcohol by fermentation. When...
Week 159: Everything IPA - Part 1
Comments | Posted in Weekly Mash | By Sam Loader - Resident Grainfather Brewer
13/07/2018 09:18
  The IPA is a good style for many brewers just starting out as producing a decent IPA is fairly easy. It can be done with a SMASH grain bill and the high hopping rates can cover a multitude of first time mistakes. However, to really produce a stand out IPA requires a good knowledge of...
Week 157: Craft Distilling - Gin on the Grainfather
0 Comments | Posted in Weekly Mash | By Sam Loader - Resident Grainfather Brewer
16/05/2018 16:32
  Continuing our highlight on spirits let’s look at gin, glorious gin and making it on the Grainfather in conjunction with the Alembic Pot Still Attachment. Gins are a spirit normally between 30-40% ABV alcohol where the dominating flavour is that of juniper berries. There are...