Proudly standing at the ‘intersection of science, education and craft’ White Labs are pushing boundaries to set new standards within the art of fermentation. They recently launched new low alcohol strain yeast in homebrew sizes so we thought it would be the perfect opportunity to reach out to them for this, our small beer issue.
Wild Beer Co are on a mission to change our perception of beer with exciting, complex, wild brews. Founded in October 2012 by Andrew Cooper and Brett Ellis, Wild Beer Co produce their boundary-pushing beer from their farmhouse brewery, idyllically set amongst the rolling Somerset hills, giving them a unique terroir.
With young families to look after and long days of work to conquer Felix James and James Grundy couldn’t be doing with hangovers. But they still wanted to kick back with a decent brew at the end of the day. While they appreciated their downtime, you should know that these aren’t two guys who sit around moaning. Their frustration at the lack of consistently good and widely available lower strength beers gave them an awesome vision for a whole new movement within the world of beer.
Based in St Austell, Wasted Apple make handcrafted traditional Cornish cider and award winning apple juice. You get a sweet double whammy with Wasted Apple cider: the exceptionally good end product, including their fantastic ‘Heritage’ range made from Cornish varieties of cider apples; and then there’s the environmental benefit.
Toast Ale are on a mission. Set up in 2015 by food waste campaigner Tristram Stuart they’re leading a brewing movement, eliminating bread waste and helping to fix our broken food system.
by Lawrence Plant. “From sending our delivery boats to rescue British troops from Dunkirk in 1940 to supplying homebrewers with malt in 2020, Pauls Malts have a rich and solid history as a British producer. “
It would be impossible to dedicate an issue of MASHED! Magazine to British grown homebrew ingredients without including our friends at Brook House Hops.
Commercial breweries use whirlpooling as an important process in beer production. Essentially, whirlpooling separates hops and trub from wort after the wort boil. But homebrewers can use whirlpools just like the big guys. It’s an easy process to include in your brew day and can greatly improve the quality of your beers. If you have a spoon, you can whirlpool!
Proving their weight as more than a fad, fruited sour beers have started to get a firm foothold in the Australian beer market.
The beer scene in Australia has come a long way since the days of mainstream watery lager. Discerning Aussies certainly would give a XXXX for anything else. Something with a hell of a lot more taste and soul. Thankfully, much like in the UK, the craft beer scene in Oz is super interesting and Australia is now home to around 700 small, independent, passionate craft breweries, brew pubs and contract brewers. All supported by a strong community of craft beer lovers.