Freshness Sells
This month (October, 2026) we were joined by Dr Tuur Mertens to give us a talk on practical ways to improve beer flavour stability. Dr Mertens has published research in beer freshness, is a former quality manager at Van Steenberge…
Category Resources
Czech Beer Tasting
This month (September, 2026) in our online meeting, Rob Gallagher lead a tasting of Czech beers.
Carlos De La Barra, Technical Sales Manager At Lallemand
This month (August, 2026) we were very pleased to host Carlos from Lallemand Brewing for a discussion on working at Lallemand and, knowing us, answering a load of nerdy questions on yeast and process.
General Beer Chat
The May 2026 online meeting was a bit of a quiet one as it was the day after the LAB Open weekend. But that didn’t deter Steve and a group of dedicates souls from having a Q&A session on many…
AI Generated Beer
In our April 2026 meeting, James Cross and Peter Symons gave us some insight in how they’re using AI tools in their home brewing.
All Things Stout & Beautiful With Francesco Antonelli
This month (March 2026) we are really lucky to have Francesco Antonelli, one of Europe’s (or is it Europe’s only) Grand Master BJCP judge, join us for a talk and discussion on all things Stout. Francesco is a great friend…
Talk & Q&A With Paul Malcom Of WHC Yeast
This month, (February 2026) we are honoured to have Paul Malcolm, sales manager for WHC Lab, join us for a discussion and Q&A on all things yeast. WHC, from Ireland, produce a wide range of yeasts and bacteria for the…
The Wonders Of Kvass
This month (January, 2026) we have Dasha and Masha introducing us to brewing Kvass. Kvass (or kvas) is a traditional, slightly fermented, non-alcoholic beverage popular in Eastern Europe and Russia, known as “Russian Coca-Cola”. Made from fermented rye bread or…
Beer In Lithuania
This month (December 2025), Jacques Marais gave us a talk on Lithuanian Beer.
A Rambling Tour Of Ian’s Brewing Process
This month (November, 2025), Ian Cosier gave us an overview of his brewing process. We went very deep into many aspects of the recipe formulation and brewing process and had a great conversation about the hobby we love.