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I live in Cardiff but I’m originally from Lancashire. I am retired and started brewing when my children bought me a BrewDog 1 gallon brew-in-a-bag kit just after lockdown in 2020. The results were successful so I started looking at other kits and equipment, and came across the Dark Farm (MASHED) kits and eventually tried them all.
Brewers often obsess over the beginning - grain bills, mash schedules, yeast selection - but it’s the end of fermentation, the final (or ‘finishing’) gravity (FG), that speaks loudest in the glass. Final gravity represents the residual sugar left after yeast has done its work, and it’s the metric most responsible for a beer’s mouthfeel, sweetness, and balance. From plush imperial stouts to bone-dry saisons, it’s the number that tells the story of fermentation.
It’s been a busy couple of months since our last issue. Opening MASHED Brewhouse and taking part in the Aberystwyth Beer Festival has been both challenging and incredibly rewarding.
October 5th of this year marked the first International Italian Grape Ale (IGA) Day. Ever tried one? If not, then you might be asking: Italian grape ale? Is that a wine or a beer? Well, IGA is most definitely a beer. But it’s like a beer and wine got very friendly and had a baby. Made with up to 40% grapes or grape must, IGAs are based on pils malt, or pale malt.
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This issue’s hops have been chosen because they are perfect for lagers and other light beers. We love them and have used these varieties in some of the epic all grain recipes you can find from in this issue
Whether you’re crafting a crystal clear pilsner or a juicy IPA, understanding flocculation helps you shape the final pour - not just how it looks, but how it feels and tastes.
Embrace the convenience, versatility and excellence of WHC Lab’s Blitz lager yeast, and embark on a journey to craft exceptional lagers that delight the senses while optimising brewing processes!
In the haze of a lazy afternoon, or at the tail end of a long beery evening, few drinks offer the same effortless refreshment as a shandy or a radler. These beer-based blends have long been the go-to for drinkers seeking something light, bright and sessionable. But while they may seem interchangeable, their histories and cultural footprints tell two distinct stories.
Long before barley became the dominant grain in brewing, rice was quietly shaping its own legacy in the world of fermented beverages. From the misty valleys of ancient China to the ceremonial fires of India and the sleek breweries of modern Japan, rice beer has evolved from a sacred ritual drink to global refreshment. Its story is as varied and nuanced as the cultures that brew it.
Rice may be one of the world’s most ancient grains, but in brewing it’s still revealing new dimensions. Once dismissed as a bland adjunct for mass-market lagers, rice is now enjoying a renaissance among craft brewers who see it not as a filler, but as a tool for precision, texture and subtlety. From jasmine to black rice, puffed to flaked, the diversity of rice offers brewers a palette of possibilities.
There’s not much to hide behind when you’re brewing a lager. So when you find a really epic one, it’s a thing of beauty.
Each all grain brew kit comes with the grains, dried hops (pellets) and dehydrated yeast you need to brew an amazing batch of beer. All weighed out and ready to go. Plus detailed brewing instructions and a link to our beginners guide to homebrewing, if you fancy a few technical pointers.
Fancy brewing one of the homebrew recipes from the latest issue of MASHED Magazine? Grab a convenient all grain brew kit and knock out that epic beer! The perfect way to experiment with new beer recipes without having to bulk buy ingredients.
Enter Aberystwyth town centre over Trefechan bridge and you’ll spot an old oast house - a hint at both the brewing history of the area and the modern day draw for beer lovers, brewers and the brewing industry.
The story of India Pale Ale (IPA) has long been wrapped in legend, often simplified into a neat narrative: faced with the challenge of shipping beer to India, British brewers supposedly crafted a stronger, hoppier ale specifically designed to withstand the long, hot voyage across the sea. Alongside this narrative runs the often-told story that Burton-on-Trent played the most influential role in the development of this beer. While this all makes for a great tale, the truth is far more nuanced.
A fantastic pint of cask beer is unforgettable and is the bedrock of the great British pub, where the drink goes through its live secondary fermentation right up until its dispense.
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The UKs beer scene is thriving, with festivals celebrating everything from traditional cask ales to cutting-edge craft brews. Whether you’re after a cozy local tasting or a massive beer extravaganza, theres something for every enthusiast.
This issue has become something of a shrine to IPAs and Aberystwyth - and rightly so! What a truly amazing town and community we’ve found ourselves in: a thriving, bubbling scene that extends far beyond beer. There’s the sea, the mountains, and a bold, colourful mix of people who give this place its heartbeat. If you haven’t yet been, let this serve as your invitation - there’s never been a better time to visit.
We haven’t ventured much into the world of UK-grown hops, but this issue we’re celebrating the timeless cultivars that helped shape the soul of British brewing. From nostalgic pub pints to new-school revivals, this trio continue to lend their unmistakable character to the beers we love.
It was my long-term friend Steve who casually announced to me he had started brewing all these wonderful IPAs from beer kits. That was back in 2017 and, though I had dabbled in homebrewing many years ago with basic kits, it just triggered something inside of me that took me on this self-navigated adventure.
In this issue, we’re looking at another of their strains which we love using. Take a look at page 36 for our Nordic Reckoning IPA recipe using this fantastic thermotolerant kveik yeast. If you’re a MASHED Hop Club member, you’ll be getting a pack of this yeast to brew with.
Picture this: you’re in your favourite craft beer bar and you really fancy an IPA. You look at the tap list. Do you go for a straight up British IPA, a NEIPA or a West Coast? Decided? Great. OK, so you’ve placed your order (we’re drooling already…) and the person next to you at the bar asks what the difference is between these three brews - or indeed all of the numerous styles of IPA. Would you know what to say? If you’re a bit hazy on what characteristics distinguish them, we’ve got a handy comparison sheet for you, exploring 3 popular IPAs.
Pressure fermentation is transforming IPA production by providing brewers with new ways to enhance hop expression, refine mouthfeel, and optimise fermentation conditions. Traditionally, beer is fermented at atmospheric pressure, but applying controlled CO? pressure influences yeast behaviour and hop interaction in ways that can elevate the final product.
Hops are the soul of an IPA, shaping not just bitterness but also aroma, flavour, and mouthfeel. Brewers have developed sophisticated techniques to control hop expression, turning IPAs into complex, aromatic experiences. Here’s how they achieve it.
From suspicion and scorn to national treasure, hops have come a long way in the UK.
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Think you can brew the best Ale, German Beer, Dark Beer or ‘Weird ’n Wonderful’ brew? Compete in the 2025 MASHED Homebrew Micro Tournaments to win the glory, the homebrewer’s cup(s) and a £50 homebrewing voucher from MASHED!
The UK’s beer scene is thriving, with festivals celebrating everything from traditional cask ales to cutting-edge craft brews. Whether you’re after a cozy local tasting or a massive beer extravaganza, there’s something for every enthusiast.
Fancy brewing one of the homebrew recipes from the latest issue of MASHED Magazine? Grab a convenient all grain brew kit and knock out that epic beer! The perfect way to experiment with new beer recipes without having to bulk buy ingredients.
Bursting with character, these hops bring distinct flavors to modern brewing. Azaccaâ„¢ (USA) delivers tropical fruit and citrus intensity, perfect for juicy IPAs. Blanc (Germany) brings white wine and gooseberry notes, ideal for crisp lagers. Ernest (UK) offers apricot and herbal depth, adding complexity to bitters and ales. A world of flavor awaits!
