Think Tank
I am an Englishman who has lived in Estonia for 12 years. I started brewing just over two years ago when a friend said to me ‘You make good bread, surprised you haven’t tried beer’.
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MASHED ISSUE 17
Feeling competitive? Competition brewing is something we've covered on several occasions here at MASHED!. So we are really excited to launch our own homebrew tournament. But it's not your usual homebrew competition. Read all about it here.
As well as that, we're all about New Zealand hops and brewing in this issue. Our interview with NZ based Kereru Brewing (here) will hit the spot if you're keen on learning about brews aged in whisky barrels. Give it a go yourself with the recipe here.
And those tropical vibes that NZ hops are known for take centre stage with our Hop Club recipes.
Talking of tropical, MASHED! reader Richard Taylor shares his pineapple beer recipe which won him silver at the GBBF homebrew competition this summer. We love hearing from you guys, so please do keep your recipes and articles coming! In fact, Gareth has exciting news on how Dark Farm will evolve to shine more of a spotlight on our amazing homebrewing community. Now, my friend, pour a cool one and get stuck in!
Hop Pairing in Beer
In the world of craft beer, hops play a crucial role in creating unique and exciting flavour profiles. With their wide range of aromas and flavours, hops have become a playground for brewers, enabling them to push the boundaries of creativity and explore new combinations.
By Gareth Davies
Hop-growing in New Zealand
Think of New Zealand hops and most of us will say \"Nelson Sauvin\". Nelson Sauvin, the variety, was first released in 2000 and has created a firm following for its bright, vibrant, wine-like character. The name sticks in the mind and New Zealand produce has a reputation for high quality.
By Jamie MacLellan
The Brew Tank Steam Condenser
In my conservatory condensation is a serious problem in the cooler months. I used to have an extractor fan hooked up to my first boil kettle, however when I upgraded to the Brew Tank this was not an option.
By Jon Welford
Barrel Ageing Beer
After my research for brewing up a Brut beer for the last issue, I couldn’t resist taking things a step further. I wanted to go full hog and age the beer in an old oak barrel! Keen to not to use an old whisky barrel, I tried to get my hands on a small oak barrel used for wine, ideally white wine. But after a few hours searching, the only barrels I could get my hands on were too large. So I have opted to buy a new 20L seasoned oak barrel. I will replace the cork with an air lock to allow for any additional fermentation that may happen.
By Gareth Davies
Kereru Brewing
Kereru Brewing is a multi trophy-winning and champion brewery based near Wellington in New Zealand. They are particularly known for their excellent barrel-aged brews. Chris Mills, CEO, Founder & Head Brewer tells us about the inspiration and the methods behind their award winning beer.
By Yohanna Best
HIRE THE BREW TANK
Wonder what it’s like brewing on equipment similar to the professionals, but don’t have the budget to get your own?
By Gareth Davies
Brewing Notes
Our so-called summer is over and we are back to business - and in full swing, phew. The hops are being harvested and that lovely scent is in the air. Pack away the summer shirts and let’s get serious about beer again.
By Gareth Davies
