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If you’re one of our awesome longtime readers, you’ll recall that, last year, Gareth was converted to a raving fan of sour beers, thanks to an enlightening encounter with a Vault City brew. We’re proud to include an interview with VC in this issue (pg 6). Yeah!
 There’s also some exciting yeast news from WHC Lab (pg 28), which has inspired our feature recipe for this issue - a tropically spiced IPA (pg 36). And we couldn’t feature Vault City without including a couple of our sour recipes (pg 44). On page 14 we look at the role of pH in sours, and homebrew beers in general. Hope you find it useful.Â
 Homebrewer Jim Hughes isn’t a fan of sours, but he did once have a go at a blood orange milkshake IPA. You can read about him on page 20. If you would like us to feature you and your brews in a future issue, please do get in touch.
Cheers,Â
Yohanna and Gareth
I’m based in Essex, and I’ve been homebrewing on and off for about 10 years. However, I’ve only taken it up as a more serious hobby over the last 5 years. I currently store all my brews on Instagram using the handle @bluebell_brewing. I started the account to keep photos without using up my own storage space.
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Think you can brew the best Ale, German Beer, Dark Beer or ‘Weird ’n Wonderful’ brew? Compete in the 2025 MASHED Homebrew Micro Tournaments to win the glory, the homebrewer’s cup(s) and a £50 homebrewing voucher from MASHED!
Fancy brewing one of the homebrew recipes from the latest issue of MASHED Magazine? Grab a convenient all grain brew kit and knock out that epic beer! The perfect way to experiment with new beer recipes without having to bulk buy ingredients.
The UK’s beer scene is thriving, with festivals celebrating everything from traditional cask ales to cutting-edge craft brews. Whether you’re after a cozy local tasting or a massive beer extravaganza, there’s something for every enthusiast.
Sour beers stand out for their tangy, acidic flavour profiles, which are heavily influenced by their pH levels. Whether it’s a Berliner Weisse, a Gose, or a Lambic, sour beers thrive on acidity.
After a much-needed escape to Thailand, the vibrant flavours and relaxing moments fuelled by cool lager, piña coladas and an abundance of mangos have left a lasting impression.
Beer brewing is as much an art as it is a science. From the perfect malt to the exact fermentation time, brewers carefully balance numerous factors to craft a great-tasting beer.
Bursting with character, these hops bring distinct flavors to modern brewing. Azaccaâ„¢ (USA) delivers tropical fruit and citrus intensity, perfect for juicy IPAs. Blanc (Germany) brings white wine and gooseberry notes, ideal for crisp lagers. Ernest (UK) offers apricot and herbal depth, adding complexity to bitters and ales. A world of flavor awaits!
If you take a look at Vault City’s website they boldly claim “Our modern sour beers have converted even the most stubborn non-beer and traditional beer drinkersâ€.
The mash pH for sour beers, like other styles, is generally kept within the range of 5.2 to 5.6, a crucial parameter for ensuring optimal enzymatic activity during sugar conversion.
Introducing Mango Madness yeast, an innovative and cutting-edge strain selected to revolutionise the brewing process with its unique aromatic profile, thermotolerant properties and ability to accelerate fermentation.
When the stars align, some of us from Aberystwyth Homebrew Club are jumping on the train to Birmingham for some beer ‘research’. First on our hit list is Rock and Roll Brewhouse and Bar, based in the historic Jewellery Quarter.
