Will Tatchell from Van Dieman Brewing is back to talk about funky fermentations, barrel ageing beautiful beers and pushing the boundaries of farmhouse brewing.

Will recently celebrated 10 years of Van Dieman Brewing, and it has been a very busy year. He released a super-sized version of his stout, the Giblin X, a barrel aged beast rocking in at 10-ish percent, which has been vert well received. But better than that, Will's dreams of producing beers completely off the land surrounding is farm has finally come true. In the last 18 months he has shared Max, Edward and Oscar with the beer world...3 beers brewed with all estate grown ingredients an indigenous yeast.

But not wanting to stop there, he has now gone next level, created a new beer category, Australian Spontaneous Ales, and released his first two beers in the category...Long Shadows and Unpredictable Spring. These beers are fermented in Cool Ships...not your everyday method of fermentation.

This episode is for the brewing nerds who want to know more about what this trailblazer is doing with funky yeasts and quirky fermentation methods.

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