• London Cask Ale Guide

    Whilst I am aware some international beer enthusiasts do in fact visit the UK’s traditional and modern breweries, and are often in search of cask ale. This has always seemed at odds with the mass of tourists who cram into the capitol’s endless sprawl of bang-average pubs. Look around and, more often than not, this…

  • Issue #4

    Last month I wrote how I’d like to post on this site more frequently whilst also staying away from simply regurgitating tasting notes. As it is December, I figured a good way to put this into practice would be to try my hand at an end of year list. I’m comfortable with approaching films and…

  • Beer in Sardinia #1

    Earlier this year, I held a presentation on Beer in Sardinia as part of our June online meeting at LAB. In preparation for this, I put together a master doc which was subsequently distilled down for time. As there isn’t much information on this topic in English, I’ve decided to repurpose this material as a…

  • Issue #3

    When I started this website a year ago I wanted to explore the culture of mixed/wild fermentation beers in the UK, and try to profile the different producers and techniques being used. I then adopted the term British wild beer to cover this topic, which I still think is the best term we have available.…

  • Cream Ale 2025 – Part II: Brew Day & Recap

    Back at the start of January I kicked off 2025 with my first attempt at a cream ale. This was with the goal of having something to share in my homebrew club’s April meet-up which was focussed on the style. You can read my previous post of my recipe development here.  Targets: Volume: 10L PBG:…

  • Rye Farmhouse Session Ale – Recipe Development & Brew Day

    The homebrew club I’m in runs an annual competition focusing on a particular attribute. The range is wide, but the quality is outstanding. Last year was focused on sour beers, for which I entered a rather shoddy oak smoked saison using a mix of Philly sour and a saison yeast to produce low acidity. This…

  • Issue #2

    Roughly three months back, I launched my first post trying to frame the UK’s current culture of mixed, wild, and spontaneously fermented beer producers. I have long been meaning to continue this project with a follow-up post focusing on specific producers, but I’ve been a little side tracked with wanting to revisit some of my…

  • Best Bitter 2025 – Part I: Recipe Development

    For a long time, I’ve avoided attempting to brew any British ales due to my lack of temperature control. I plan to change this during the early months of 2025, using the cooler ambient temperature to my advantage.  Growing up in the Sussex countryside, I was fortunate enough to come of age just as the…

  • Cream Ale 2025 – Part I: Recipe Development

    Back in 2020 like many people, I took to homebrewing using a popular small batch all grain kit. After knocking out this initial espresso stout, I was hooked and started building my own recipes with help from the book Brew by James Morton. One of my more successful brew days was a California Common. Reasonably,…

  • Issue #1

    I love how people romanticise their passions. But there is no exact point where mixed, wild, and spontaneously fermented beers grabbed my interest. There was no world-shaking first encounter. A friend didn’t guide me through my first sip of geuze. Instead, as I slowly learnt about beer styles, two things about lambic production stuck with…