blending
Wildflower – Back From The Brink
A rogue element appeared in Wildflower's house culture recently, plunging the brewery team into despair. But, thanks to the kindness of friends in the food and drinks community, they're back from the brink.
Who Blends Sobremesa Beers?
At the end of 2020, Casey Grieve and Hannah McErlane released the first farmhouse style release as Sobremesa Fermentary & Blendery. We caught up with the couple to talk about their vision for the new brewing company.
A Sour Taste In Their Mouths
Sour beers have really taken off in Australia in the past couple of years, but what are they? Ahead of Blobfish, a festival dedicated to sour, wild and funky beers, we chatted to four Australian and Kiwi breweries who love them.
Black Arts: Brand New. Kinda.
The beer scene in Melbourne's west – and the country's cluster of barrel-ageing and blending specialists – is set to grow again this week with the launch of Black Arts. Luke Robertson called in.
Future Shock
Australia's family of barrel-ageing and blending breweries gained a new member in autumn 2019 with the opening of Future Mountain in Reservoir. We called in ahead of launch date to chat to founders Ian and Shane.
Around The Blend
There will be many new beers launched at Good Beer Week and GABS next week, but none quite like Woods Of The North: it's a blend of barrel aged beers from five Australian brewers. We chatted to two of the brewers involved about the art of blending.
Bottling The Farm
Van Dieman have released the first of their "estate ales" – beers brewed with ingredients grown and sourced entirely on Will Tatchell's family farm south of Launceston. Bert Spinks joined him for a tasting and tour of the farm he's finally bottled.
Wildflower Blooming
Dozens of breweries will open their doors across Australia in 2017. They will come in all shapes and sizes, but we doubt any will be quite like Wildflower. Nick O spent time with the blendery's driving force, Topher Boehm.
Our Man In NZ: Spontaneity
In his latest article on the New Zealand beer scene, Jono Galuszka talks to two of the men exploring beer's "final frontier". They are two of a growing number of brewers turning their attention to spontaneous fermentation.
