Resources

All good brewers know the importance of water in the brewing process. An understanding of the basic chemistry and how water influences the process is critical to delivering authentic beers of character. It eases the brewing process through to final package to minimise losses and keeps the yeast healthy. Below are a few words about the role two ...

Words by Will Keeble When we talk about sulfur and beer, it’s very easy to be drawn into thinking that it’s all stinky, like cabbagey DMS or worse, eggy hydrogen sulfide. But there are some really useful forms of sulfur in the brew house that can bring out tropical flavours, tweak flavour balances and even extend shelf life. ...

The use of invert sugars in brewing has a long history dating back to the time when the tax on beer was on the weight of malt used in the recipe, not on ABV as today. Brewers of the day were able to achieve high alcohol levels with reduced malt bills by incorporating up to 30-50% invert sugar and pay less tax so made more profit. Cane sugar as a ...

Guest blog- Words by Andy Paterson of Lallemand Brewing Lager, everybody knows it. Over the past 150 years lager has risen from humble beginnings in the beer cellars of southern Germany, to become the words most popular style of beer; and while a diverse category in its own right, encompassing many different styles, colours and flavours, the ...