Prepare yourselves for big words that end in “ism” and “yces” in this one, folks, we're talking the history of our legendary Zoo program in...
WE HAVE A THIRST FOR GOOD BEER & KNOWLEDGE
Have you ever gazed into your navel and asked, “I wonder what would happen if …?” Well, for Newstead, that’s the Zoo program.
A decade long exploration into the flavours of fermented microorganisms. Sandbox stuff for brewers who like to mess about in boats. No prescription, where exploration is imperative and flavour is the answer.
Back in 2015 we started developing our own mixed culture, the combined effort of bottle dregs of our favourite wild breweries. Add some hero strains like Hefeweizen or Saison, throw in over 60 different barrels, and top with iterative learnings from every experiment and you have the extant Zoo series.
From our first being an XPA in Chardonnay and Shiraz barrels, we’ve delivered cracking Goldens and even hit you with a Sourdough Saison and a puckering Black Flanders.
Zoo 14 sees our most ambitious approach to blending and aging yet. With 1, 2 and 3 year old Golden Sours blended to gain lemon citrus, brett funk, aceto twang and pedio pucker. Complexity is the question-less answer, but much navel gazing and quality assurance will reveal the purpose, we’re sure.
Who Are You Calling A Thiol? In this Thirsty Thursday we're talking about the trendy ingredient, Thiol, that has recently been the talk of the brewing-industry-town.
Ib-me, Ib-who? IBU! This Thirsty Thursday is a classroom lesson on one of the basics in brewing, IBU. What is it, how do I use it, how...
We're a beer, wine and also (obviously) coffee loving bunch here at Newstead Brewing, and for good reason! This 🍺 Thirsty Thursday 🍺 is all about...