Posts in BetterBrewingBetterBeer

The 5 – 10 – 15 Rule for Dry Hopping IPAs

September 11th, 2017 Posted by BetterBrewingBetterBeer, Uncategorized 7 comments

Dry Hopping. 

If you don’t know what this means, in a nutshell, it’s where hops are added to the brew once it’s in the fermenter,  like a steeping process. Why do it? It maximises the hop aromas and flavours in your brew.

Luke is often asked for tips on how to dry hop beer, and he has a simple rule of thumb to follow: The 5 – 10 – 15 Rule. It’s a pretty simple thing to remember, right? This is what it means.

If you’re making a Pale Ale, add 5 grams of hops per litre.
For an IPA, add 10 grams per litre.
For a Double IPA, add 15 grams per litre.

Easy, right?

Something to keep in mind is that the more dry hop you add, the less your final volume will be – those hops are thirsty devils!

We’d love for you to give it a try – let us know how you get on.


Cold Chain – Keeping Beer Fresh Since Ages Ago!

July 20th, 2017 Posted by BetterBrewingBetterBeer, Uncategorized 6 comments

Ed Jefferies – Epic Production Manager

There’s been a bit of chatter recently about the quality of beer. I had a chat with our Production Manager, Ed Jefferies, about the systems we have in place to make sure our beer is the best quality by the time it gets to our customers and consumers. It turns out that how we handle the beer from the point of brewing to getting to the glass is pretty bloody important. The buzz word that’s going around is ‘Cold Chain’; Ed gave me the lowdown.

Our beers ready for dispatch in chilled storage

What is Cold Chain?
Cold chain is when you keep your beers chilled for as long as you possibly can in the supply chain; Ideally from the brewery right to the pint in your hand.

What’s our process?
For kegs, when kegs are produced they go directly to cold storage. They then get delivered directly to the customer where they go straight into cold storage. For exports, our beers are sent in cold storage shipping containers and sent to a chilled storage facility before distribution to our customers. For distribution throughout New Zealand, the only time that kegs are out of cold storage is in transit. This ensures that our beer is as fresh as possible by the time it gets to our customers and the final beer drinker.

What happens if the beer is not chilled?
If beer is not chilled, it ages a lot faster which reduces the freshness of the beer. They say that chilling your beer, it stays fresher for three times longer. This applies more for hop forward beers like IPAs, as hop flavours do drop off as the beer ages. With stouts and darker beers, a bit of age can sometimes be a good thing. For example, The Observer, now with a bit of age has mellowed them out and rounded it’s flavour – Imperium is at its peak right now.

What’s your biggest worry?
When it comes to bottled beer, it’s a bit of a different story. After leaving the brewery, our beer does go straight to cold storage. Once we have sold them to our customers, we have no control over where it’s stored. It could be sitting in an ambient warehouse over summer for a month essentially cooking. That’s obviously beyond our control, so that’s why all of our products are kept chilled when it’s in our control. We try to brew the very best beer that we can, and also take care of it the best that we can. We’re committed to making sure our quality is the best it can be. At the end of the day, our consumers want to have a good beer experience and we want to do everything that we can to ensure this.

Three SIMPLE Tips to Improve Your Homebrew

May 10th, 2017 Posted by BetterBrewingBetterBeer, Uncategorized 5 comments

The purpose of this blog is to essentially help you get the most out of your beer experiences; From buying, drinking or brewing. After all, life is too short for bad beer.

Is there anything in particular that you’d like to know more about? Please comment below and we’ll do our best to answer your question or add a feature for you.


Homebrewing is a pretty labour intensive exercise. After cleaning your equipment, the brewing, bottling and of course waiting for your beer to be ready to drink, it’s more than disheartening if your beer doesn’t turn out well.

Here are three simple tips to help up your brew-game:

ONE: Filter your water.
Tap water in New Zealand usually has chlorine in it, which is not helpful for your homebrew. If you have a water filter, use it. If not, you could pre-boil your water to get rid of the chlorine out of the water. Like so many things with brewing, there is a real science behind water conditions and they part they play in brewing – we’ll tackle that subject later.

TWO: Use glass or stainless steel for fermentation.
This is a bit of an investment, but it’ll last forever and it will help. Glass and stainless are inert, whereas plastic is reactive.

THREE: Use liquid yeast!
It’s important to use a good liquid yeast, such as Wyeast. Why? Yeast is a living organism. Liquid yeast is happy yeast, dried yeast is stressed yeast. No one wants stressed yeast as it can give your brew some less than desirable flavours. Like water, there is a whole science behind yeast, we’ll get into that in another post.

We’d love to know if these tips help.

If you have some tips to add or there’s something else you’d like to know about, please ask in the comments below.

Happy brewing!

Better Brewing Better Beer

April 19th, 2017 Posted by BetterBrewingBetterBeer, Uncategorized 1 comment

The purpose of this blog is to essentially help you get the most out of your beer experiences; From buying, drinking or brewing. After all, life is too short for bad beer.

Is there anything in particular that you’d like to know more about? Please comment below and we’ll do our best to answer your question or add a feature for you.


One thing that Luke is asked often is why some beer doesn’t seem to retain it’s head. This can easily be blamed on a issue in carbonation or a potential fault in your beer, however it could be as simple as the glass you’re drinking from hasn’t been washed and rinsed properly.

Beer foam is important – it influences how your beer tastes, smells and looks. There is a protein that exists in beer that occurs naturally in barley called Lipid Transfer Protein 1, or LTP1, which latches onto CO2 in the brewing and bottling/ kegging process. Allan Wolfe has written an awesome article on the science of foam – check it out.

We thought we’d show you the effects of trace detergent in a beer glass. We had 2 identical glasses that were filled with two Hop Zombies from the exact same batch. Both glasses were washed in hot water then dried, however one glass was rinsed well in hot water before being dried. Check out what happened:

As you can see, there is a clear difference in the head retention on the beer in the glass that wasn’t washed and rinsed properly. Even after Luke took a sip of his delicious foam-retained Hop Zombie, the un-rinsed glass’s foam was visibly struggling in comparison. Here’s the Luke’s eye view:

As you can see, the glass on the right has barely any foam retention. F**k you, detergent.

You could try this experiment yourself, but we don’t want you to waste any of your beer. Enjoy your beer!

Got any comments or suggestions? Is there anything that you’d like to know about? Comment below!