Schmoozeletter — beer RSS



An interview with DJ McCready, co-founder and head brewer at Mountain Culture

This interview was sent out in the April 2021 edition of Club Hops Which of your beers are you most proud of?The Hazy IPAs have been a huge success for us, but I would be lying if I said they were in our initial plans when opening the brewery. In fact, I had never brewed a hazy beer before starting Mountain Culture. We’re proud of them and of how they have developed over the time we’ve been opened - especially the Status Quo because it was the beer we put the most amount of work into perfecting. But on a personal note, I’m proud of our Decoction Lagers. A style that is not often made these days and one that meant we...

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Hop Harvest

Last week we touched upon the flurried season that is wine harvest, but another harvest takes place at a similar time in Australia. Let's raise our glasses to hop harvest.    Hops are the flowers (or cones) of the plant Humulus Lupulus which, fun fact, is part of the Cannabaceae family – the same family that cannabis belongs to. Humulus Lupulus grows as a bine (hop bine) and farmers string trellises to encourage the plant to grow vertically. It feels quite magical to stroll between the bines, quite nymph-like as if you are surrounded by drapery made of hops and foliage.     The hop flowers contain all the essential oils, alpha, and beta acids that benefit the brewing world. A single plant will produce roughly 350g –...

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Weird Beers of the World

As today is April 1st, we set out writing this Schmoozeletter with full intention to fool you. Our thought was to promote a ridiculous style of craft beer that had yet to come into existence, but our plans were thwarted while browsing the web and discovering many of our wild creations already existed. We came across a world of beery weirdness, some which were on our radar, some which would no longer be considered weird, and some which confused, fascinated, and tempted us. 

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Barrel Aged Beers

The barrel is a beautiful and complex friend to beer. Wood is a porous material, it ‘breathes’ (expands and contracts) with changes in temperature and humidity, which can lead to oxidative characters in the final product. It also means that the wood is a suitable habitat for bacteria and wild yeasts. Depending on what style you were brewing these characters could be favourable, or quite the opposite. Sans some Belgian (ie. Lambic) and other styles, the presence of funk or tartness would largely be considered an infection in modern day brewing, however if you think of the fact that wood was the primary material used for beer in the past, it's extremely likely that all historical beers would have had...

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Conversing with a Lambic Enthusiast

This is Jeremy: (He's on the right. You can also find Jez on the internet @coldfizzyones) Those of you who live nearby have maybe chatted with Jez in our Thornbury shop or recognise him from events at the bar. He's our resident Lambic enthusiast and an all around great guy, so we figured we'd sit him down to ask our most funky questions. Enjoy! -- What turned you onto Lambic?The unparalleled funk & complexity of Lambic was the main drawcard. It’s also such a versatile base for fruit additions, so there were plenty of options to explore. And what has kept you enthralled by the style?The proliferation of wine/Lambic hybrids – it’s the best of both worlds. Do you remember the first Lambic you...

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