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Winter Warmers – Aug 2017 – BeerCo Brewing News 🍻

Where you been man???…we hear you say…No June or July Brewing News! How are we supposed to do our great work ridding the world of beer poverty without additional brewing inspiration in our inbox each month…sorry brewing brothers and sisters…we have been busy brewers…bagging…tagging…and shipping out your orders on top of moving warehouses into our own new digs…in Unit 1 / 1-3 Disney Ave, Keilor East, VIC 3033 where your and our brewing dreams come true! More news on that front in months to come…

Dermott ducked across to RADelaide in July to hang out with our wonderful supply partners and a lot of Aussie craft brewers at ACBC2017 and took the chance to share some of what he knows on how to grow your business outside Australia in a Keynote talk and panel Q and A on Export – Triumphs and Tribulations with some great Aussie Craftbrewers.  Gus has been a busy bee in the back end on the website and with a new baby boy Rafa on board is still keeping our IT platforms in check and our CFO Rog has even bagged and tagged some orders while Dermott was on the road…but that’s enough dribble from us on with the real brewing news…PS drop us a line anytime with your views on how we can improve our range and service of awesome brewing materials to keep you #brewinghappy and send us your feedback to

Gladfield Dark Malts of Winter:

Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo

Brown AlePorter and Stout… Oh, My!
As the weather cools our go-to beers at Gladfield Malt in NZ [and BeerCo in AU] quickly change from the crisp bright beers of summer to the more robust, darker – maltier beers of winter.  Instead of comparing the complexity of the hop profile we look for some warmer flavours that are a bit more filling and rich, especially after a chilly day working out in a cold southerly wind.

For darker beers, I choose my malts in two distinct ways.

1. Simple. Let one specialty malt be the showcase and provide all the flavour to the finished beer. Stout is my favourite example as I only use a rich roasted barley and base malt. I think of it as a showcase of all the flavours you can get from just one specialty.

2. Complexity and Layering. For different styles of Porter and Boch, I like a more complex approach. In this case, I will choose malts from different colour ranges and blend them to achieve layers of flavour. Roasted Wheat at 600 EBC has a much different flavour contribution to a Dark Chocolate at 1350. Balancing these flavours that come from different roast levels is the challenge of a good dark beer.

There is a lot of hype about using a de-husked malt to reduce astringency. The theory being that with the husk intact burning happens during roasting which adds the astringent bitter flavours. But much of that hype is misplaced. As Maltsters, there are many ways we can adjust our roasting process to reduce any burning that could happen in the roasting drum. Using careful water additions we can allow the husk to steam as it darkens, preventing any charring and allowing a very even roasted product. One thing a dehusked version of malt is often missing is the deep flavours of true chocolate malt.

For some recipes using the darker Gladfield Malts to keep you warm in the darker depths of winter head on over to our Recipe Library on the Blog and if you have some to share then send to us at and we will post them for the benefit of other brewers out there! Share what we know it’s how we grow as brewers.

Buy Your Dark Gladfield Malts Now! From $4.95 incl. GST for 1Kg

Hop of the MonthEnigma™ AU Hops

Enigma™ formal tasting sessions have given interesting terms like ‘Pinot Gris’, ‘raspberries’, and ‘redcurrant’, through to rock melon and light tropical fruit.  Enigma™’s great fun to play with. A bit of a chameleon – different aspects of her enigmatic character shine, depending on how you use her.  Dry hop or add her late in the brew to maximise her flavour and aroma potential.Available in 100g, 250g, 500g, 1Kg and a box of 5Kg!

Analytical Data

  • Alpha acids (%) 13.5 – 16.5
  • Beta acids (%) 4.8 – 6.4
  • Alpha/Beta Ratio 2.4 – 3.5
  • Cohumulone (% of alpha acids) 38 – 40
  • Total Oils (ml/100g) 2.4 – 3.0
  • Oil Concentration (microlitres of oil/g alpha) 147 – 184

Brewers Guidance

As you’d expect from one so cheeky and enchanting, Enigma™’s great fun to play with. A bit of a chameleon – different aspects of her enigmatic character shine, depending on how you use her.

Dry hop or add her late in the brew to maximise her flavour and aroma potential.

Our newest plays nicely with her sisters, Ella™ Galaxy™ Topaz™ Vic Secret™ Australian Cascade Helga and Super Pride taking the lead or supporting them in many beer styles. Equally Enigma™ stands strong on her own.

Craft Beer Examples

BeerCo Recipes featuring Enigma™ HPA AU Hops

Buy Now – Enigma™ AU Hops $9.96 – $345.00 Incl. GST

Yeast of the MonthGY044 Scotch Ale GigaYeast

GY044 GigaYeast Scotch Ale #1 is one sweet yeast.  Neutral flavors emphasize the malt.  Leaves a slight residual sweetness and body in high gravity beers perfect for malt forward styles like scotch ales, wee heavy, stouts and porters.


  • Available in Gold Pitches for 25 L Homebrews at $14.95
    Incl. GST
  • Also available in Pro-Pitches for the Professional Brewer drop shipped from GigaYeast Laboratory to your Brewery Lab to Brewery Door in 6-8 days using DHL Global Express tracked all the way
Buy Now – GY044 Scotch Ale #1 GigaYeast – $14.95 Incl. GST

Equipment of the Month: Malt Mechanics Conical Fermenters

Malt Mechanics fermenters are the only plastic home-brewing conical which come fully featured with tri-clamp fittings and stainless steel valves in 1/2″ for the take-off, and 1″ for the yeast-dump. The fermenters are suitable for transferring beer under pressure and come with everything you need to get your beer fermenting right out of the box.Malt Mechanics have designed their fermenters to be flexible enough that home-brewers can add to and adapt them to suit the needs of their own home brewing methods, while having out-of-the-box functionality that lets you just get on and brew.

These fermenters come standard with all-stainless hardware. Valves, sanitary fittings, lid, legs, latches and fasteners are all manufactured in 304 stainless steel, and all seals are made from food-grade silicon. The body of the fermenter is manufactured right here in New Zealand in 1/4″ thick high-density polyethylene (HDPE). This is a trusted material in home-brewing which, combined with our inherent design features, provides a sanitary, low oxygen-permeable environment for your fermenting beer.

HDPE is also an incredibly strong material, and we have designed the fermenter in a way that (with your own suitable fitting added through the 22mm or 7/8″ lid hole ) brewers are able to use their own CO2 source to gently push beer into their kegs – once again preserving it from the spoils of oxygen.

Malt Mechanics Kickstarter launch video

Buy Now – Malt Mechanics – 30 L / 8 Gal – Conical Fermenter $349.95 Incl. GST
Buy Now – Malt Mechanics – 60 L / 16 Gal – Conical Fermenter – $419.95 Incl. GST

Recipe of the Month – BeerCo Brown Ale

This BeerCo Brown Ale is kept nice and simple and low on the hopping and tight on the malt bill in the aim of making a well balanced easy drinking session-able brown ale more in the style of a Northern English Brown Ale.


  • Light, sweet malt aroma with toffee, nutty and/or caramel notes


  • Dark amber to reddish-brown color


  • Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).

Mouth feel:

  • Medium-light to medium body. Medium to medium-high carbonation.

Vital Stats:

  • 1.050 OG
  • 1.013 FG
  • 25 IBU
  • 4.8% ABV
  • 23 SRM
  • 0.51 IBU/OG

Malt:       Kg Gladfield Malt EBC

Hops:              grams            Variant                Time

Bittering:              30 gm        Magnum              45 mins
Aroma:                 30 gm        EK Goldings       15 mins
60 gm





  1. Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished.
  2. Sparge – once again the brewer should do normal regime at around 75 °C.
  3. Boil until formation of hot break is seen then add 15 grams Target and boil 45 minutes. Add Irish Moss and 30 grams East Kent Golding and boil 15 minutes.
  4. Yeast & Fermentation – Pitch your favourite American ale-ish type yeast and ferment around 20-22 °C.Sources:

Commercial Examples:



Winter Warmers – Aug 2017 – BeerCo Brewing News 🍻

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Brown Ale – BeerCo – Recipe – How to Brew

This BeerCo Brown Ale is kept nice and simple and low on the hopping and tight on the malt bill in the aim of making a well balanced easy drinking session-able brown ale more in the style of a Northern English Brown Ale.


  • Light, sweet malt aroma with toffee, nutty and/or caramel notes


  • Dark amber to reddish-brown color


  • Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).

Mouth feel:

  • Medium-light to medium body. Medium to medium-high carbonation.

Vital Stats:

  • 1.050 OG
  • 1.013 FG
  • 25 IBU
  • 4.8% ABV
  • 23 SRM
  • 0.51 IBU/OG

Malt:       Kg Gladfield Malt EBC

Hops:              grams    Variant           Time

Bittering:                30 gm        Magnum               45 mins
Aroma:                    30 gm        EK Goldings        15 mins
60 gm





  1. Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished.
  2. Sparge – once again the brewer should do normal regime at around 75 °C.
  3. Boil until formation of hot break is seen then add 15 grams Target and boil 45 minutes. Add Irish Moss and 30 grams East Kent Golding and boil 15 minutes.
  4. Yeast & Fermentation – Pitch your favourite American ale-ish type yeast and ferment around 20-22 °C.


Commercial Examples:



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Craft Malt + Quality Hops + GigaYeast = Beer

Here is a slideshare of a talk we gave to Macedon Ranges Brew Club on Wed 31 May 2017 at the Royal George Hotel in Kyneton, Victoria, AU.

Thanks for the hospitality Chris & Lucinda @RoyalGeorge and the invitation to talk about @GladfieldMalt @HopProductsAustralia and @GigaYeast and enjoy some of your finely brewed beers Macedon Ranges Brew Club

Topics discussed in the talk include:

  • Why it is an awesome time to be a brewer?
  • Why you should brew with Gladfield Malt?
  • How to spot good malt from bad malt?
  • NEW! Gladfield German Pilsner Malt
  • How to spot good hops?
  • Who is HPA and what research are they doing on flavour hops?
  • Who is GigaYeast and where does Yeast come from?
  • References to more info to learn about brewing and beer!

Craft Gladfield Malt + Hops + GigaYeast = Quality Beer

[slideshare id=76576661&doc=beercoaumrbc310517-170601233633]




4. AGENDA • Why brew? • Why brew with Gladfield Malt? • What about Hops • And let’s not forget GigaYeast • Q&A • Time for a beer  4

5. WHY BREW YOUR OWN BEER? 1. It’s fun! 2. Potentially you will save $ 3. You’ll make friends and fun! 4. You’ll learn a lot more about beer along the way… 5. You’ll feel proud of your achievements 5 Jim Calligan, 2012,

6. WHY USE GLADFIELD MALT? GLADFIELD MALT • Family owned • Professional • Passionate • Provenance • Quality 6

7. AWARD WINNING MALT USE YOUR 5 SENSES TO CHECK  Crunch (Friability)  Taste Bready & Rich  Smells Fresh  Feels Clean  Looks Plump 7

8. LISTEN TO BREWERS LIKE YOU! 8 Newly developed from an old world style our German Pilsner malt is the perfect base to use with Ales and Lagers. We start with high nitrogen plump 2-row spring barley that goes through our traditional long germination process, followed by a light kilning. This malt is designed to lauter well as well as provides a solid extract. The higher protein barley will maintain a lot of medium chain proteins that provide both body and head retention. The flavour of this malt is crisp, clean and refreshing with a lovely pale straw colour.

9. HOW TO SPOT GREAT MALT Fat & even sized Clean and bright not bleached or mouldy looking Free from dust and chaff Smell sweet and fresh Nice and friable (easily milled) Tastes great! 9

10. WHY GLADFIELD MALT? • 5th generation malting barley growers • State of the art technology • Ravoz Roaster • Full Laboratory & QA • Relentless pursuit of Quality Craft Malt • Passionate about Malt • Family owned business 10

11. LET’S MAKE SOME MALT TEA • Caleb DeFrees – GladfieldMalt Production & QA Manager uses 400ml of water to 50g of ground malt, typically run through a coffee grinder so a bit finer than if using a mill. • Or about 2 1/2 heaping tablespoons to a cup of water, then filtered through a coffee filter. • Pour over the water @70C • Check for colour and sip for some Flavour indication 11

12. HOPS • 1. Warm sample to room temperature • This will allow aroma to be released. If your sample is too cold, the aroma is locked in, just like in a beer! • 2. Examine appearance. • The pellets should be green in colour, but will vary depending on the hop variety. Dark olive and brown pellets indicate the possibility of oxidation. Keep in mind that the incoming hop colour will affect the colour of the pellet. A glassy appearance is a sign of excess heat during processing. • 3. Finger smash • Rub the pellet between your fingers; with a little effort the pellet should be able to be broken down with your fingers. • 4. Evaluate the aroma • The pellet should have a fresh hop aroma. Check for cheesy aromas and other signs of oxidation. Evaluate with a hop tea if you like doing hop teas (more coming on that in a future blog…). • 5. Check where the hops came from and their brewing values • Where are the hops from? How were they stored? What condition did they arrive in at your brewery? What are their brewing values? % Alpha and Beta Acids, HSI, Lot #s. 12









21. YEAST • We are still learning… • Have partnered with GigaYeast Inc • The Gold pitch is the first homebrew yeast with a true 5 gal pitch rate for consistent fermentations without the need for a starter (> 200 billion yeast). Each one is made with care in the GigaYeast laboratory using hand picked yeast varieties. 21

22. ANATOMY OF A YEAST Saccharomyces cerevisiae is a unicellular fungus Mother cell Bud Bud Scar 10 µm

23. DIFFERENT YEAST MAKE DIFFERENT BEERS Saccharomyces cerevisiae– Typically used to produce ales. Can create a variety of fruity and spicy notes or be almost completely neutral. Hundreds of distinct strains in use. Saccharomyces pastorianus– Typically used to create lagers. Capable of cold fermentations that create very clean, dry beer with little aroma or flavor added. Dozens of distinct strains in use. Brettanomyces sp.– Traditionally seen as a contaminant that creates off flavors like “sweaty horse blanket” and “barnyard” but can also make many of the same fruit and spice notes as cerevisiae. Used in some traditional styles to add flavor during aging. Currently undergoing a renaissance being used in a huge number of unexpected styles and ways. The flavor profile, aroma, dryness, alcohol level and clarity of a beer are all affected by the type of yeast used in fermentation

24. THE MANY FLAVORS OF FERMENTATION Fusel alcohols– sharp, alcohol. By-product of amino acid catabolism Esters– fruity, floral flavor and aroma. Produced by esterification of fusel alcohols Phenols — clove, spicy, peppery. Formed by decarboxylation of acids found in grain

25. HOW DID WE GET 100’S OF DISTINCT YEAST STRAINS? Terroir The yeast native to different areas of the world have genetic differences from both random drift and the selective pressure from different environments. Some of these differences contribute to the distinct flavors and aromas of different strains. Human Selection Brewers preferentially made beer with yeast that had the desired traits. Over time this selection led to enhancing particular traits and eliminating others.

26. WE MAKE YEAST FROM ALL OVER THE WORLD AVAILABLE TO BREWERS ANYWHERE GigaYeast, Inc. banks 100’s of strains and currently makes app. 40 different strains/blends available for sale. We produce live yeast in concentrated slurry’s for beer from 20 Liters to 14,000 L. In an average month we produce and ship enough yeast to produce 700,00 pints of beer.

27. OVERVIEW OF THE PROCESS Microbiology Laboratory (Yeast Storage, Quality Assurance, Small Scale Propagation) Bulk Propagation (Large Scale Bioreactors) Concentration and Packaging



30. ADDITIONAL LEARNING RESOURCES • BeerCo Blog • BeerCo YouTube Channel • We are social @BeerCoAU find us on your favourite social media channel • @GladfieldMalt – reach out and chat with Gabi & the team @GladfieldMalt – they love to hear from homebrewers! 30

31. WE SUPPORT YOU! HTTP://WWW.BEERCO.COM.AU/SPONSORSHIP/ • Australian National Homebrewing Conference • Melbourne Brewers • Grafton Homebrewing Competition • Westgate Brewers – Stout Extravaganza • Worthogs – Pale Ale Mania • Tasmanian State Home Brewers Competition • Victorian Amateur Brewing Championships 2016 • The Righteous Homebrewers of Townsville 31

32. CHEERS! ANY QS 32 Connect with us @BeerCoAU and @GladfieldMalt and @HopProducts @GigaYeast

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Mayhem – May 2017 – BeerCo Brewing News

April rocketed by…the leaves are amber…Jack Frost is coming to MELbrewin…winter is fast approaching and there are wonderful robust porters, stouts and fantastic winter warming ales appearing in the fridges at our local independent bottle shop!  Hop you got your brewing on in April? If not, do not worry we have some products and ideas to help you create Mayhem in May…so let’s get to the real news….the BeerCo Brewing news for May 2017…

Malt of the Month – Gladfield Manuka Smoke Malt

Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo

There is only one place in the world to find Manuka Smoked Malt and it is right here at Gladfield Malt in Canterbury, New Zealand. [Editor: not strictly true we twisted those kiwi’s arms and wrestled some of their fine Manuka Smoked malt  off them so you can find in our shop or ask for it at any of our wonderful retail partners].

Manuka Smoked malt has a floral sweet aroma that contributes fantastic flavours to a beer and compliments both the malt and the hops in a brew. It is great at low percentages (2 – 10%) for the subtle Manuka flavour and beautiful floral and smokey aromas.

A usage rate of 15 – 30% will impart a strong Manuka flavour to a beer, better suited for a stronger flavour profile to hold its own against the Manuka and Smoke flavours. At 100% it can make a beautiful smoked beer (try a 100% imperial Manuka sometime. It will blow your mind!)

Overall it is a very versatile malt that can add some great dimension and flavour to most beer styles. The mild level of smoke makes it easy to get the perfect flavour balance between smoke, malt and hops!

Gladfield Manuka Smoke Malt

Gladfield Manuka Smoke Malt is a truly unique malt using the native Manuka tea tree to New Zealand long revered for its therapeutic properties by indigenous and modern day New Zealand and the world.

Click here for Specification

Commonly Used in Place of the following Malts:

Package Options, Price and Availability:

Gladfield Manuka Smoke Malt is also available through our nationwide BeerCo retail partners – ask for it by name next time you call into your local homebrew shop and try a truly unique Kiwi Smoke Malt!

Some Manuka Smoke Malt recipes to help you get your brewin’ on below:

Typical Use & Styles:

Hop of the Month – Equanot


EKUANOT™  (BRAND HBC 366) US Hop (formerly known as Equinox) was developed by Hop Breeding Company and released in 2014, Ekuanot™ Brand HBC 366 features pronounced aroma characteristics and extremely high oil content.  Specific descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers.

Developed by the Hop Breeding Company and released in 2014, Ekuanot™ is the daughter of Warrior® and a male found growing on a commercial hop anchor. The objectives of the cross included the alpha of Warrior® with higher yield and development of novel traits from the relatively unknown male. The result was a high yield and high alpha aromatic hop with unique plant coloring inherited from the father.

Ekuanot™ bursts out of the spring soil in vibrant yellow and gradually matures to a deep green color by fall harvest. Its aroma descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers. With pronounced aroma characteristics and an extremely high oil content, Ekuanot™ is a great candidate for late, whirlpool or dry hop applications.

Brewing Values

ACID/OIL             RANGE          LOW       HIGH

ALPHA ACID             13-15.5%                      0                     20        (MED/HIGH)
BETA ACID                  4-5%                           0                     15         (LOW/MED)
TOTAL OIL            2.5-4 mL/100g               0                      4         (HIGH)

Typical Beer Styles

  • APA
  • IPA
    • Session IPA

Craft Beer Examples:

Hop Culture | Session IPA | Mornington Peninsula Brewery

Package Options, Price and Availability:

  • Ekuanot™ T90 US HOP PELLETS 100GM  $9.95 Incl. GST
  • Ekuanot™ T90 US HOP PELLETS 250GM $21.95 Incl. GST (SAVE 12% ON 100GM PRICE)
  • Ekuanot™ T90 US HOP PELLETS 500GM $41.95 Incl. GST (SAVE 15% ON 100GM PRICE)
  • Ekuanot™ T90 US HOP PELLETS 1KG $79.95 Incl. GST (SAVE 20% ON 100GM PRICE)

Go here for recipe ideas using Ekuanot™ and give the hop a review after you brew for the benefit of our customers, readers and you!

Yeast of the Month – GY045 German Lager GigaYeast

GY045 is a bottom fermenting German Lager GigaYeast used in commercial breweries around the world. GY045 produces a dry, clean beer with a malty finish.  May require a diacetyl rest after fermentation.

GY045 German Lager GigaYeast produces a slightly sweeter but clean beer with a malty finish.   Perfect for Pilsners, Märzen, Fest bier etc.

  • Attenuation Medium Gravity* 74% – 78%
  • Attenuation High Gravity* 58% – 61% (7.6% – 8.3% ABV)
  • Temperature Range†: 10°C – 15° (50˚F – 60˚F)
  • Flocculation: Medium/Low

Representative Styles:

  • Lagers
  • Keller Bier
  • Märzen
  • Schwarz Bier
  • Bock
  • Pilsners

Package Options, Price and Availability:

  • 25 Litre Gold Pitches – 200 billion Cells per Gold Pitch – RRP $14.95 Incl. GST
  • Pro-Pitches – available in sizes from 1 hL to 80 hL – drop shipped DHL Global Express to your brewery door in 6-8 days fresh from GigaYeast tanks in San Jose, CA to you email: for a same day quote!

Recipe of the Month – Mai Manuka Bock

Author: Caleb DeFrees @GladfieldMalt Edits/Builds: Dermott @BeerCoAu

Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline monks drank a dark, sweet beer called Sankt Vater Bier or Holy Father Beer.

The doppelbock brewer’s goal is to make a deceptively drinkable beer while maintaining a luxurious mouth feel and an intriguing aromatic complexity. So brewers use a plethora of specialty grains.

Here Caleb DeFrees from Gladfield Malt gives us Mai Manuka Bock a great recipe to make a complex subtle style for consumption with Mai Mates! cheers #brewhappy

Vital Stats:

Batch & Boil

  • Batch Size: 21.0 L US 5 Gallon
  • Boil Time: 75-90 mins


  • 1.072 OG
  • 1.021 FG
  • 30 IBU
  • SRM
  • 6.6% ABV




YeastLiquid | GigaYeast

Dry | Fermentis


  1. Mash grains at 67.5° C
  2. Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes with no further additions.
  3. Pitch with an ample starter of GY045 German Lager GigaYeast strain (Fermentis Saflager W-34/70 Yeast dry yeast option remember to hydrate the yeast before pitching)
  4. Pitch Warm at 18-20 or cool at 10-12° C and Ferment cool at 10-12° C
  5. Yeast & Fermentation – Ferment at 10° C for six to ten days slowly raising temperature to 12°. Rack into secondary when gravity reaches close to 1.025.
  6. Perform a diacetyl rest at the end of primary fermentation raising the temperature of the beer to 15-16 °C for 24 – 48 hours before cooling it down for the lagering period.
  7. Cool to 2-4°C after secondary fermentation and terminal gravity is reached around 1.021 (about three more days). Age at 2-4°C until clear (seven to 14 days). Bottle or Keg and prime or carbonate 2.5 volumes of C02. Condition in the bottle or Keg as long as desired (30 to 60 days)
  8. Invite your friends over for a well earned Mai Manuka Bock @bieroclock! Prost!

Style Guidance and further Inspirational Sources to go Bock!

Learn more with BYO Magazine

Brew Your Own or BYO Magazine, launched in 1995, is the largest circulation magazine for people interested in making their own great beer at home. Every issue includes recipes, how-to projects and expert advice to help you brew world-class beer.

Regular columns include troubleshooting common problems with Mr. Wizard, brewing a classic beer style in Style Profile, homebrew recipes for your favorite commercial beers in The Replicator, refining your brewing with Techniques, building brewing gadgets in Projects and hearing tips, stories and recipes from fellow homebrewers in Homebrew Nation.

Brew Your Own gives you practical, well-researched information in a fun format for all homebrewers, whether you brew your beer from extract kits or all-grain.

Brew Your Own – BYO Magazine – May-June 2017 – Vol. 23, No. 3 – is here!


  • Pellets vs. Leaf
  • Proper Hop Storage
  • Hop Geography 101
  • One Hop Experiments
  • Hop Hash & Hop Extracts
  • Understanding Your Brewing Water
  • Making Dark Versions of Pale Beers
  • Brewing New England Style IPA
  • Build Your Own Brew Pump
  • Low-Oxygen Homebrewing


  • Choosing & Using Forms of Hops
  • Buying & Storing Bulk Hops
  • Evaluating Hops with SMaSH brewing
  • Globe Hopping
  • Making Dark Versions of Pale Beers
  • Water Adjustments
  • Style Profile – New England IPA by Gordon Strong

Buy Now! Read & Brew Better with BYO Magazine $11.95 Incl. GST

That’s all for Mayhem – now get your brewin’ on and we will see you again soon for another edition of BeerCo Brewing News in June 2017!

cheers #brewhappy

Dermott Dowling
Managing Director at BeerCo Pty Ltd
Address PO Box 6115, W. Footscray, VIC 3012

May 2017 – BeerCo Brewing News 🍻

Copyright © 2017 BeerCo Pty Ltd, All rights reserved.

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Ain’t No April Fooling You – April 2017 – BeerCo Brewing News

Where did March go? Hop you harvested your homegrown hops or enjoyed some fresh wet hop Harvest Ales.  We managed to get away for a couple of days to High Country Hops in NE Victoria and enjoy some wonderful fresh hop beers and rediscovered Super Pride of Ringwood in a whole wet hop cone way thanks for sharing that beer Bright Brewery.  Got a brew down on the trusty 2V using homegrown 3 year old East Kent Golding (recipe coming to the blog soon…) and Gus took the easy way out brewing a Pliney Maximus on his Pico Pico in under 3 hours…review coming to the blog soon…

That’s enough about us let’s talk to you about what is old and new and good to get your brewing on this April – cause you ain’t no April fool and there is no fooling a brewer what is good to go and get brewing so on with the real news….

Malt of the Month – Gladfield Gladiator® Malt

Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo

Gladiator Malt is one of the most functional malts that can be added to a brew. With just a 5 to 10% addition Gladfield Gladiator malt can boost foam stability and increase a beers final gravity with little impact on colour or flavour.

This is made possible by Gladfield Malting own custom process which involves starting the malt at a moderate level of modification, a careful stewing to form dextrins and a Maillard reaction followed by a final kilning to lock all these functional components into the malt.

These dextrins are short chained carbohydrates than will not be broken down by alpha and beta Amylase in the mash or fermented by the yeast.  Leaving these carbohydrates in the beer increases the body and fullness of your beer. Foam stability is enhanced due to many foam positive proteins that occur due to the lower level of modification and stewing process.

Overall Gladfield Gladiator malt is a fantastic malt to add to almost any beer style which can benefit from added foam stability and body.  At BeerCo we tend to cut 5% Gladfield Gladiator Malt into most of our recipes – find them in the Recipe Library – especially in a Pale Ale, IPA or Pilsner

Gladfield Gladiator Malt

Developed to provide extra foaming stability, mouth feel and body to the beer with out adding too much colour.


  • Moisture (%) Max 5
  • Extract – Fine Dry 82%
  • Wort Colour Range (EBC) 5 – 10
  • Typical Wort Colour (EBC) 8

Usage Rate Guidance:

  • Up to 15% of the Grist

Commonly Used in Place of the following Malts:

Package Options, Price and Availability:

Hop of the Month – Summer™ HPA Flavour AU Hop


Hop Products Australia or HPA for short, seedless Summer™ hop brings a promise of subtle, light apricot and melon fruit flavours in a number of beer styles, which is more apparent when dry hopping.

Summer ™ features balanced citrus and stone fruit flavors.  What you are about to hear next is what you do not want to hear every year! Summer ™ is almost gone!  2017 Harvest will be the last for this unique and rather special HPA AU Hop.

Bred in 1997 at Tasmanian Bushy Park Breeding Garden, Summer™ is the result of open pollination of a tetraploid Czech Saaz.  We love this hop as it sits in an Alpha Acid range that is very versatile for delicate well brewed Pilsner and can add some beautiful subtle character as a late addition to an Australian or International Pale Ale.  Hell you can even use it in an IPA and some local Australian craft brewers have like Bridge Road Brewers – Single Hop Summer IPA

We all sadden a little when we think summer is almost gone…we love the sunshine and while we love Autumn and its Amber hues we all relish the thought of Summer coming again…well do not delay…get your hands on some summer and get your brewing on with this beautiful hop before its too late and make something great!

Brewing Values:


  • Alpha Acid  5.6 – 6.4%
  • Beta Acid  4.8 – 6.1%
  • Co-humulone  20 – 25%
  • Total Oil  1.4 – 2 mL/100g
  • Myrcene  29 – 38% of total oil
  • Linalool  0.2 – 0.6% of total oil
  • Caryophyllene  8 – 11% of total oil
  • Farnesene  < 1.0% of total oil
  • Humulene  28 – 50% of total oil
  • Geraniol  0 – 0% of total oil

Style Guidance

  • Ale
  • Witbier / Wheat
  • Belgian Ale
  • American Ale
  • India Pale Ale

Craft Beer Examples

Package Options, Price and Availability:

Yeast of the Month – GY031 British Ale #2 GigaYeast

GY031 British Ale #2 GigaYeast is from a traditional British brewery from one of the oldest and best-known English cask ales.  Very flocculent — GY031 produces clear beer.

GY031 British Ale #2 leaves a slightly sweet malty flavor.   Flavor profile is nearly neutral at lower fermentation temps.  Slight banana/fruit notes appear at higher temps.

Perfect for English style pale ales, stouts, porters, bitters browns etc.

GY031 British Ale #2 has strong attenuation and excellent flocculation with slightly more fruity ester production than GY011 British Ale #1 GigaYeast

  • Attenuation Medium Gravity* 80% – 82%
  • Attenuation High Gravity* 72% – 75% (9.3% – 10.0% ABV)
  • Temperature Range†: 18˚C – 24˚C  (65˚F – 75˚F)
  • Flocculation: High

Representative Styles:

  • British Ales
  • Pale/Amber Ale
  • Barley Wine
  • Scotch Ale
  • Bitter
  • Stout
  • India Pale Ale

Package Options, Price and Availability:

Equipment of the Month – Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

Wow! Where do we start? World First! Designed and Made in Melbourne, Australia.  Ferment, Clarify, Dry Hop, Carbonate and potentially even dispense straight from the Fermentasaurus   This is a significant step forward in the brewing revolution at home.  We are seeing more and more amazing equipment hit the market nowadays that is making brewing your own beer at home equally as easy and to the same premium high quality standard of commercial craft brewers.  There is simply no excuses for not brewing amazing beer at home with the abundance of premium quality brewing ingredients and equipment in the market today.  The Fermentasaurus has been over 4 years in the design and build phase and a short video here from one of the lead designers and creators Kee will illustrate very quickly how much thought has gone into making this next leap forward in the brewing revolution at home – cheers Kee – we love this innovation – keep them coming!

Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

Package Options, Price and Availability:

Please note that due to the thought care and design and build of these amazing new Fermentasaurus there has been a run on international and domestic orders.  As such we have 1 x Fermentasaurus in stock and more due to land end of April available on back-order. Do not delay – order or pre-order yours today.   You might also like to buy the Oxebar – Fermentasaurus Pressure Kit for $39.95 Incl. GST while you are in the shop so you can keg and or ferment under pressure in the Fermentasaurus

Oxebar – Fermentasaurus Pressure Kit

Merchandise – Join the Brewing Revolution – BeerCo Tees

You love brewing, you love sharing your wonderful beers with friends and family.  Well the ultimate gift to you the brewer or to your mate(s) has arrived!  The BeerCo Brewing Revolution Tee.  Made from 100% Cotton, 200gm heavy duty and double stitched these Tees are built to last and you will be as comfortable in them running around the brewery as you are out and about.  Priced to sell and help you and us get the word out there to more brewers and drinkers jump online and get yours today!

Brewing Revolution – BeerCo – T-Shirts

BeerCo – Brewing Recipe Kit of the Month – Kunekune | Manuka Smoked Porter 

Who doesn’t love tasty smokey bacon and warming your toes by the fire in the depth of winter with a smoked porter?.  Here we have put together the ultimate warming Kunekune | Manuka Smoked Porter | BeerCo Recipe Kit named after the little Kunekune pig introduced to NZ from the UK and a hit with the Maori and Pakeha alike cooked in a traditional hāngi on hot rocks beneath the earth or on a spit this little piggy is one to be relished with delight and should be accompanied by a subtly smoked Porter to bring out the best of Kunekune.  Manuka is a native tea tree to NZ and interestingly found in AU as well.  More famous in Honey, Gladfield Malt have taken the unique smoke of the Manuka tree and made a delightfully subtle and complex smoked malt that will bring across even the smoke beer haters.

We suggest you put this one down in Autumn and give it time to age and develop complexity. If you are into smoking your own bacon or curing meat then grab your finest smokey little piggy and invite all your friends over for some slow and low smokey delights!  Cheers #brewhappy and as always #drinkhappier and #responsibly and give this brew a review for the benefit of our customers – old and new.

Kunekune- Manuka Smoked Porter – BeerCo Recipe Kit

That’s enough from us – we know you ain’t no April fool and there is no fooling you over great beer from so so beer so what are you waiting for? Get out of here! Jump online get to the BeerCo Shop and let us do the bagging and tagging and delivery of the best damn brewing ingredients and equipment in the world so you can brew the best darn beer in the world your brewing revolutionary – aclamaciones!
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Chocolate Rye Porter – Robust Porter – How to Brew – Recipe – BeerCo

Hoppy Flyday Brewers, this week we are thrilled to share another ripper recipe from one of our brewers Peter Urbanec from Flat Rock Home Brew Club in Sydney – thanks for sharing this winner recipe with us Peter.  Like us Peter Loves brewing with Gladfield Malt so much so he took the time out to share this great recipe with us for a Robust Porter – Style Guide 12B. Whilst we swelter in the burning February sun and dream of light lagers and hoppy Pilsners it is actually a good time to remind ourselves – hey get your winter autumn brewing on you silly git!  By the time this one ferments, conditions and has time to mellow it will be Robust Porter time – oh yeah! Doh! Well – what are you waiting for dude? Get your brewin’ on…with Peter’s Gladfield Chocolate Rye Porter recipe – cheers Peter and thanks for sharing your recipe with us – time to crack some grains and get brewing 🙂

Gladfield Chocolate Rye Porter – Robust Porter (12B)

  • Batch Size 23 L
  • Boil Size 26 L
  • Boil Time 60 min
  • Efficiency 70%
  • OG 1.056 sg
  • FG 1.014 sg
  • ABV 5.7%
  • Bitterness 37.6 IBU (Tinseth)
  • Color 72.3 ebc (Morey)


Name                                    Amount           Yield      Colour


Name                   Alpha      Amount      Use    Time          Form    IBU

  • Centennial            10.5%       20 g         Boil    60 min      Pellet   20.7
  • Kent Goldings      5.5%         30 g          Boil   30 min       Pellet   12.5
  • Kent Goldings      5.5%         40 g          Boil   5 min         Pellet     4.3

Name Type Form Amount Stage


Name                               Type              Amount        Temp         Time

  • Mash In                     Infusion            20.100 L      55 C            10 min
  • Step 1 Temperature —                                            65 C               1 hr
  • Mash Out Temperature —                                       77 C             15 min
  • Sparge Infusion                                    11.800 L       75 C            15 min

In the end, my efficiency was very high and attenuation better than expected. The OG was 1.078 and FG was 1.012, fermented at 18C and comes in at 8.6-9.2%, depending on which formula you use.

Cracking brew!

PS Peter also advised he did a split batch with some Cooper’s Sparkling Ale Yeast harvested and suggests this beer might go brilliantly with a British Ale Yeast like

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Funky Monk – Sour Belgian Dubbel – Beer Recipe

designed by : Dermott Dowling  on 4/2/2016

Style BJCP 2008 :

  • 18.B Belgian Dubbel

A deep reddish, moderately strong, malty, complex Belgian ale with hints of licorice in the finish. Inspired by St. Feuillien’s Brune.


  • OG/FG/IBU 1.0628 / 1.0157 / 10
  • SRM 13
  • ABV 6.1%
  • Water 13.97 L Water
  • Batch Size 9.46 L (brewed on Picobrew Zymatic – double everything for 21L / 5 gallon brew length)



Type           Amount (g)       Alpha Acid %          Time


Type                   Amount (g)                    Use                                   Time

Irish Moss                      3                                                  Boil                                                 10

Yeast Nutrient               3                                                  Boil                                                  10


Name             Amount (tsp)

  • Calcium Sulfate            0.5
  • Calcium Chloride         0.5


Type                                             Temp (C)           Time            Style

Single Step Infusion Mash                                 66.7                        90                    Infusion


Type          Temp (C)            Time              Ramp

First Boil            97.2                              60 mins                True


We used our BeerCo house sours culture club with a Rochefort 8 and Delirium Tremens Belgian Tripel yeast thrown in for fun with a 24 hours starter!

We can recommend the following liquid GigaYeast strain to make this style of sour beer from scratch at home:

Name                                                                         Expected AA%                          Range Temp (C)              Pitch Temp (C)

  • GY007 Belgian Mix GigaYeast (primary)      or                                  79-81%                                                19˚C – 25˚C                                     20˚ – 22˚C
  • GY015 Trappist Tripel GigaYeast (primary)                                       74% – 76%                                         19˚C – 23˚C                                     20˚ – 22˚C
  • GB150 Sour Cherry Funk GigaYeast (secondary) or
  • GB156  Brux Blend GigaYeast (seondary)


  • Normal Ale Fermentation
  • Rack off after 2-4 weeks once primary fermentation has been completed into a glass carbouy or demijohn for secondary conditioning with your sour cultures.  Leave a good 6-8 months to sour and funk up that monk!
  • Brewed on 4-Feb-2016
  • Bottled on: 30-Oct-2016 primed with sugar and T-58 Safbrew Fermentis Yeast
  • Best after: 28-Feb-2019 will continue to sour and develop complexity in the bottle
  • Tasted on:  An Inebriated Christmas 2016 – Inebriation Nation Christmas Special
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Beery Christmas & Hoppy New Year Brewers – Decembeer – Brewing News

Alleviating the world of beer poverty one good brew at a time is hard work!  We know that you have been brewing like a pro all year just like us to fill all your bottles and kegs to entertain family and friends over the festive season.

Firstly, we wish you well for a safe and hoppy festive season and thanks for your awesome work and support brewing amazing beer with flavour from premium quality craft brewing ingredients from independent and family owned businesses.  Secondly, thanks for buying your brewing supplies from us! Without your continued support and encouragement we would not be clocking up another year in business at BeerCoAu.  Keep up your great work as there is still a lot of mediocre beer out there and a lot of other brewers need your help and knowledge sharing to brew better beer consistently.

Lastly, remember what beer and more importantly great beer is all about this festive season.  Beer is here for us to enjoy with others, good company and good food.  Enjoy yourself responsibly this festive season.  In today’s busy world it sometimes feels like no-one has the time any more to drop by and have a beer or two but we all should do that.  Don’t forget about those mates you have not seen for a while.  Drop round and say g’day mate and drop off a wonderful beer or two – it is the season of giving after all and what better gift to give that your own brewed beer! Good beer and good food with family and friends are the memories that last, not staying another hour at the office or BOFfice (Brewery-Office) as we like to call it or bashing out another urgent project for your master.

So here is to great beer and cheer and great brewers like you this festive season for putting smiles on dials and washing down a lot of good food to complement all the laughter and companionship at this very special time of the year for you and your family and friends.  That’s enough from us.  On with the real brewing news…

Malt of Month – Gladfield Lager Light Malt

Author: Doug Michael | Co-Owner and Manager at Gladfield Malt
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

Gladfield Lager Light Malt is made for exactly what the name suggests – light colour lager beers. You really appreciate this malt and beer style on a hot summer’s day after working hard doing whatever it is you do for a living. When you knock the top off a homebrew or craft beer made from Gladfield Lager Light Malt and pour it into a glass, you see the beautiful light straw colour beer with creamy head, down the hatch it goes and the first one does not even touch the sides. Wow! It looks and tastes so drinkable in the glass that the second one is down as quick as the first. Lets face it, at this time of year when the sun is out it is about quenching your thirst with quality light sessionable beers that look as refreshing they taste.

Gladfield Malt designed this Light Lager Malt in their our own pilot brewery so they could have plenty of fresh cold beer on tap during harvest time and they did not want it to look like or feel like the consistency of an oil change from an Angular gear box.  Pilsners and Light Lagers brewed with Gladfield Light Lager Malt worked so well at washing the barley awns from the back of the throat that the header drivers and truck drivers were queuing up from miles away to work at Gladfield Farm & Malting.  They always seemed to turn up at sunset anyway and hang around expecting to be invited to join the team @beiroclock!

Gladfield Malt called the malt Lager Light “the natural agent that stimulates sight and makes things visible”. Light Craft Lager was not the only thing it stimulated. Brewers quickly recognized Gladfield Lager Light Malt as a must for this time of year and it has certainly become highly visible in the racks around leading craft breweries across Australia and New Zealand at this time of the year.

Gladfield Lager Light Malt is made from only the finest 2 row high quality Canterbury malting barley with a mid to high protein range and it is well modified giving good fermentability for a refreshing dry finish with a hint of malt character. Gladfield Lager Light Malt has a typical colour range of 2.3 – 2.9 EBC.  Light but not too light if you know what we mean!

Gladfield Lager Light Malt is subject to a gentler kilning cycle so that a lower colour is produced however it is still low in DMS precursors unlike some European malts which are designed specifically for DMS beers (a character trait of a European style lager but commonly seen as a fault in Australian or Kiwi style Lagers and Pilsners).

Gladfield Lager Light Malt is so versatile you can use it up to 100% of the grist or else you can add it too any beer at any rate you want to reduce colour. A lot of brewers use it alongside Gladfield Wheat Malt to produce a delicate bright clean malt profile wheat beer, when a low colour formation is required.

You can also use it with up to 20% Gladfield Toffee Malt to make a perfectly malt balanced light coloured IPA.

Gladfield Lager Light Malt is available in the BeerCo Shop in two pack sizes:

  • 5 Kg Bags at $14.95 Incl. GST
  • 25 Kg Sacks at $59.95 Incl. GST (SAVE 20% – BULK UP AND SAVE!)

Hop of Month – Pacifica NZ Hops

Author: Doug Donelan | CEO at New Zealand Hops
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

Pacifica is a New Zealand bred triploid variety developed with parentage from the noble German variety Hallertauer Mittelfrüher. Originally selected for its high weight of oil, citrus marmalade aroma and finesse when employed as a single hop in traditional German style lagers such as German Pilsner and Munich Helles.

Pacifica is now commonly used by Craft brewers to achieve orange citrus characters in New World pale ales from single hopping right through to dry hopping.

Pacifica also matches up well when used in conjunction with other New Zealand citrus driven varieties such as Motueka and Moutere (formerly known as Brooklyn).

Pacifica is a class act NZ Hop.

Pacifica brings something of a blend of new and old-world taste descriptors to the brewers’ table. Orange marmalade aptly describes the citrus aroma notes achieved through late addition.  Bittering quality is such that early kettle additions net a soft yet solid finish even in highly bittered beers.

Style Guidance:

  • Lagers
  • Pale Ales
  • Pilsners

Pack Sizes Available:

Pacifica NZ Hops are available now to buy in the BeerCo Shop in a variety of sizes for small batches to BIG BREWS!

Yeast of the Month – GY011 British Ale #1 GigaYeast

Author: Amelia McCullough  | Office Manager at GigaYeast
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

GigaYeast British Ale #1 GY011 is a versatile house strain from a traditional UK brewery.  Strong attenuation over a broad temperature range and low esters make this yeast perfect for a wide variety of styles.

GigaYeast GY011 British Ale #1 is a strong flocculator that creates a clear beer.

  • Attenuation Medium Gravity* 75% – 79%
  • Attenuation High Gravity* 73% – 75% (9.0% – 9.4% ABV)
  • Temperature Range†: 18˚C – 25˚C  (64˚F – 77˚F)
  • Flocculation: High

Representative Styles:

  • Amber Ale
  • Barley Wine
  • British Ales
  • English Bitter
  • India Pale Ale
  • Pale Ale
  • Scotch Ale
  • Stout

Medium Gravity is 14˚ – 16˚ Plato.  High Gravity is 23˚- 25˚Plato.

  The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style.  As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired.  Lager Yeast are typically fermented at 45˚ – 58˚F.  If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

GY011 British Ale #1 GigaYeast is available now in the BeerCo Shop in GigaYeast Gold pitches the first homebrew yeast with a true 5 gallon / 19 litre pitch rate for consistent fermentations without the need for a starter (> 200 billion yeast).

BeerCo Recipe of the Month – KIWI AS PILSNER


Who doesn’t love a nice clean hoppy Pilsner when the sun is shining?  Your kegs and bottles supply might be a little low as the sun pops out so we have done a choice as fast hack forward Kiwi as Bro Pilsner recipe for you this month with a fast brew option and a traditional long lager if you want to do it Czech style cuz.  cheers #brewhappy

Vital Stats:

Batch & Boil

  • Batch Size: 21.0 L US 5 Gallon
  • Boil Time: 90 min


  • OG 1.051
  • FG 1.015
  • IBU 41
  • ABV 4.7%
  • Colour  3 SRM
  • Balance – Very Bitter

Gladfield Malts

Amount Fermentable % Grist Use PPG Colour
4.0 kg Lager Light Malt 80% Mash 37 1 °L
0.75 kg Vienna Malt 15% Mash 35 4 °L
0.25 kg Gladiator Malt 5% Mash 33 1 °L


Amount Hop Time Use Form AA
25 g Wakatu NZ 60 min Boil Pellet 7.8%
50 g Pacifica (NZ) 10 min Boil Pellet 5.4%
25 g Wakatu NZ  5 mins Boil Pellet 7.8%


  • GY011 British Ale #1 GigaYeast (Liquid) for a fast ferment ale with lager profile.  GY011 is a strong attenuator, produces low esters and has excellent flocculation “like a brick” for clear beer.  We know for a fact a very popular craft Hoppy NZ Pilsner loved by many and credited with starting this style of NZ Pilsner is in fact an Ale!
  • GY002 Czech Pilsner GigaYeast (Liquid) for a tradition dry clean Czech style pilsner with a light malt body.  Note that GY002 need to be fermented cold 9˚C – 13˚C  (48˚F – 55˚F) and will benefit from an extended cold lagering after fermentation of 42+ days.
  • Fermentis Saflager W-34/70 Yeast (Dry) 2 x 11g Sachets


1. Mash – the brewer should do normal mash regime, probably mashing at around 67 C for at least 60 mins
2. Mash off – Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C
2. Sparge slowly – once again the brewer should do normal regime at around 77C
3. Boil – vigorous boil for 90 mins
4. Yeast & Fermentation – Pitch your favourite Pilsner yeast and ferment around 10C.
5. Conditioning – Rack the beer after two weeks or less when primary complete and cold condition for a month if patient at near 2C.


Copyright © 2016 BeerCo Pty Ltd, All rights reserved.
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Dr Jim Withee – GigaYeast – Radio Brews News – Episode 108

Matt Kirkegaard and Pete Mitcham at Australian Brews News get their GigaYeast on with Dr Jim Withee, Founder, CEO and Chief Scientist for GigaYeast.

GigaYeast was founded in 2011 to isolate, culture and supply yeast to professional and home brewers. Matt and Pete chat with Dr Jim about all things yeast, including what we can expect in terms of innovation in the yeast sector.

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We talk about Hops and Beer with Crosby Hops

We love it when a supply partner comes to town and we get out and about visiting customers and friends in the Australian brewing industry.  We also love it when we get to sit down with good friends @InebriationNation Good Beer Radio and talk about important things like Hops and Beer and Craft Beer Styles and Craft Beer in Australia and the US and growing your own hops at home.

Cutting some tracks @InebriationNation DK Studios

So it was with great pleasure that we shared a good local craft beer or two with Brian Crosby @CrosbyHopFarm and Josh “Pies” Button and Kevin “DK” McDonald at Inebriation-Nation to record a podcast that well, talked about hops and beer and a few things more…we hop you like it – cheers to Hops and Beer!

We cover a lot of ground in this podcast pardon the pun, but we beerly scratch the surface of hops (there we go again – forgive us please) and their role in beer and brewing and the challenges growers and marketers of hops like Crosby Hop Farm face in the increasingly fast-changing world of craft beer.

Some of the many topics we chat about over a local fresh Sydney craft beer or two include:

  • Beer Styles – Does Australia have its own unique craft beer style or styles?  Do Aussie craft beer styles differ State by State?
  • The state of the Sydney craft beer scene right now in mid-2016 – it’s very exciting, dynamic and changing fast!
  • The state of the craft beer scene in the US today through a hop grower and suppliers eyes.
  • Crosby Hops and what they do with their own hops in terms of growing and processing their hops to be more gentle on the hop and better fit the unique needs of the craftbrewer and homebrewer.
  • Growing Hops at Home – Pies goes deep into the rhizome, bine and picking and brewing with homegrown hops.
  • and let us not forget – DK4Senate and his campaign to form the Inebriation-Nation Political Party and take his fight to the Australian State and Federal Government to give a ‘fair go’ to small Aussie craft brewers  – sign on and give your support to the cause with a local fresh craft beer in hand 🙂 DK4Senate
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