Laboratory

Understanding what creates a fine ale.

 We’ve partnered with some of Australia’s leading research organisations to better understand the impact that soil and varieties have on malted barley flavours and how to express the maximum flavour intensity in the final bottled product.

We’re investigating age to answer questions that have been asked since man first put bubbles into beer, like:

What size of bubbles maximise the taste and mouthfeel of an ale? 
Does letting barley rest after harvest in 9C and 9% humidity improve the flavour potential for the malted grain? 
Does cork & liquid nitrogen preserve an ale better than CO2 under crown seal? 
What is the perfect drinking temperature to get the maximum back pallet expression of a great ale?

Our approach is to combine traditional qualitative sensory panels of sommelier tastebuds to quantitative testing of soil profiles and malted barley wort amino acid families. Our objective is once we create great flavours, that we understand how they were created, by understanding impact of growing conditions all the way through to bottling conditions.