Homebrew Beer Kits

Geterbrewed Experimental Beer Kits

Geterbrewed have been driven to push the boundaries of what can be achieved in homebrewing, we have been championing a homebrew revolution and achieved results by providing only the best homebrewing equipment and the freshest ingredients always looking for innovative technology and new products to allow homebrewers to create impressive brews that makes them return to us time and time again for their homebrew beer kits.

So…the basic beer kit has been a challenge to educate homebrewers on what is possible. We have designed our own range of beer kits using the finest liquid malt extract, isomerised hop extract, brewers’ strains of yeasts and innovative hop tea bag technology.

  • The premium quality Liquid malt that provides such a pure malt flavour, plus its an all malt beer kit 
  • Isomerised Hop Extract allows us to fine turn the bitterness level of the beer kit
  • The Brewers Strains of yeast, ultra premium yeast chosen specifically for the style of beer
  • Hop Tea Bag Technology – The freshest hop pellets in innovative tea bags that allow maximum diffusion of the hop flavour and aroma. Plus we get to use hop varieties not normally used in beer kits

Geterbrewed are pleased to announce some new beer kits being added to the experimental beer kit range:

1. Kviek Beer Kit with Eclipse dry hop

Ferment at High temperatures with super quick turnaround times, the Premium Lallemand Voss Kviek yeast leaves a subtle orange flavour in the finished beer and the dry hop of eclipse leaves a sweet juicy mandarina flavour and aroma for this Kviek Beer Kit.

Kviek Beer Kit Contains:

2. Philly Sour Beer Kit with Nelson Sauvin Dry Hop

For our Philly Sour Beer Kit, a special yeast (Lachancea SPP) is used to produce a sour beer with refreshing acidity and notes of stone fruit, the yeast produces moderate amounts of lactic acid during primary fermentation to sour the beer.

Philly Sour Beer Kit Contains:

3. Lager Beer Kit – Ferments at Ale Temperatures

A Lager Beer Kit that using the innovative yeast strain from Mangrove jacks that allows you to ferment a lager at Ale Temperature. Dry Hopped with the beautiful styrian goldings hops.

Lager Beer Kit Contains:

4. Lupomax Citra beer kit 

 Lupomax Citra IPA Beer Kit showcasing the brand new enhanced hop pellets paired with the Verdant IPA yeast to allow that beautiful apricot flavour to shine through.

Lupomax Citra Beer kit Contains:

Checkout the Experimental Homebrew Beer Kits from Geterbrewed in the links below:



Geterbrewed Experimental Beer Kits

NEIPA All Grain Recipe

NEIPA All Grain Ingredient Kit

Geterbrewed NEIPA recipe

Geterbrewed have been experimenting and we have designed an amazing new NEIPA, this beer has a pillowy mouthful and has some seriously beautiful hop aroma and juicy hop flavour. This brew came out at 4.46%

The Malt Bill
4.5 Kg Crisp Extra Pale Maris Otter
500g Crisp Naked Malted Oats
500g Crisp Dextrine
250g Crisp Crystal 150

The Hop Schedule
A layered hop schedule to provide a depth of hop flavour
Vic Secret

45 Minutes
5g of each Ella, Vic Secret & Topaz

30 Minutes
5g of each Ella, Vic Secret & Topaz

15 minutes
5g of each Ella, Vic Secret & Topaz

0 minutes
55g of each Ella, Vic Secret & Topaz

Dry Hop x 2 occasions
30g of each Ella, Vic Secret & Topaz

Lallemand’s New England 25g
Ferment at 21 degrees


1. Fill 29 litres of water into your brewing kettle and add your water treatment
2. Heat to a few degrees above your mash temperature as the temp will drop when you add the malt
3. Mash at 67 degrees for 60 minutes
4. Sparge after Mash to achieve pre boil volume of 28.5 litres (check gravity 1046)
5. Boil for 60 minutes
6. Add Hops as per hop schedule at 45 mins, 30 mins, 15 mins, 0 mins
7. Cool after boil to 21 degrees and pitch the yeast (aiming for SG 1046)
8. Ferment at a steady temperature
9. Dry Hop on day 3 90g
10. Dry Hop on day 6 90g
11. Check for final gravity of 1012
12. Package in bottles or kegs as normal

Creating New Beer Styles

New Beer Styles

New Beer Styles

Craft brewers are always pushing the limits of what a beer can achieve, it’s one of the very reasons I love it so much. I enjoyed a coffee sour beer from Crate brewery recently at a beer festival and myself and my friend are still talking about it. I had the pleasure recently of listening to a presentation from Alex Barlow on New Beer Styles and noted some of his thoughts which I found very interesting

So what’s new in beer?

Everything it seems…..

  • Innovative Ingredients
  • Additions
  • Packaging & Packaging Processes
  • Styles
  • Names

But also it could be argued nothing has changed…..

  • It’s the same big 4 ingredients and beer has always been innovated and developed, whereas there was limited beer styles in the 80’s nowadays its very different.

 What is a beer style?

  • Re Exploring Old Beers
  • Brewing with More
  • Brewing with less, e.g Gluten Free and low abv beers
  • Blurring Boundaries and creating new styles

So What is Beer?

A non distilled fermented extract broken down into three families’;

  1. Ales
  2. Lagers
  3. Mixed

This is turn is then sub divided into many beer styles, modern beer styles are influenced by their historical predecessors which are influenced by;

  • Different Countries
  • Wars & Taxation
  • Changing Tastes & Experiences
  • Foreign imports, marketing and advertising
  • The Craft Beer Scene has always been about innovative trends and styles evolving and will always be so

How do you define a beer style?

  • Ingredients
  • Techniques
  • ABV
  • Colour
  • Bitterness
  • Clarity

Re Exploring old beer styles…..

So How do we reinvent and evolve old styles, lets look at the styles…

IPA’S – Ever popular but there has been branching off of the style to include the following, British IPA, American IPA, Double IPA, Session IPA, New England IPA, Fruit IPA, Black IPA

Lagers – Traditionally adhered to Czech & German Styles but now we are starting to see dry hopped lager, Let’s not forget that to Lager means to store and that the maturation and carbonation are fundamental to the balance of the lager. Lagers generally have a more subtle flavor but that doesn’t mean that they can’t be adapted

Continental Ales – Geography but are generally traditional Belgian & German Styles, for example Hefeweizen, Wit, Blondes, Dubbels and Triples. Lots of variables including different yeats, malt and hops. New World Twists on Old World Beer Styles

Sour Beers – Lots of differnet sour types and experimenting is taking place with mixed fermentation. There is kettle sours like Berliner Weisse & Gose or Barrel aged sours like Oude Bruin or Flanders Red. Some brewers are even using spontaneous fermentation in coolships

Historical Styles – Some are totally dropped out of fashion like Gruit, Koyt, KK, Grutzer, Kottbasser

There is lots of new beer styles but the session IPA appears to be on trend.

Brewing with More…..

 There are lots of this going on, for example brewing with Fruit.

What Beer Styles to add fruit to? Belgians, Spontaneous, Saisions etc

When and How to add fruit? Mash, Kettle, During Fermentation or Post Fermentation

What format to add fruits? Whole, Raw, Chopped, cooked, puree, juice, essence, flavouring

Considerations when adding fruit? Be aware you will be adding fermentable fruits and becareful of the flavor intensity. Adding fruit to beer can also affect the colour, haze and stability and fruit oils can impact on head retention also.

Herbs & Spices are another option for brewing with more, they can in theory be added to any beer style and they are usually added in the Mash or the kettle.

Brewing with Less…..

Gluten Free Beer “Gluten is a mix of 2 main proteins (Glutenin & Glindin) found mostly in wheat but also in barley, rye , spelt etc”

There is two methods in producing a gluten free beer;

  1. Alternative Grains
  2. Altered proteins using terminal protease enzyme

Alcohol Free Beer is made using two key methods;

  1. Limited attenuation which is cheaper but it can be less reliable and have an unbalanced flavor
  2. Vacuum Distillation which is an expensive process to remove the alcohol

Blurring Boundaries & Creating New Styles…..

Ale/Lager hybrids

Souring & Barrel Ageing nontraditional styles

Confectionary beer, think chocolate bars, old fashioned sweets and puddings

Meat Beers, think Bacon etc

When blurring boundaries with beer styles there is a lot of considerations & implications…

Flavour Balance is key, just be aware of appropriate addition rates and consider the negative impacts some additions might have

Maybe as a brewer your going to create a new style and you’ll have pioneered the next trend setting beer, creative and passionate brewers continue to make the craft beer industry and exciting place to work within.

Beer Recipes Design

Beer Recipes Design

Starting point

Start by choosing a beer style. The beer style no longer defines the beer in the way it may have done in my early days as a brewer, there is plenty of room for imagination, rather the beer style creates the baseline to build from.

Internet sources (many are American so not always totally reliable from our perspective) will give you a guide to lots of beer styles. They will give suggestions on the range of colour and bitterness as well as strength, OG and PG etc. Another way to start is when you come across a beer that you really like – see if you can reproduce your version. Either by taste and see if you can guess the various ingredients and their proportions or by finding out a little more about the beer. Many publications claim to list the recipes of commercial beers. These are sometimes surprisingly accurate, especially if they have been provided by the brewer. They can also be a little misleading – I have seen published recipes for beers that I was once responsible for which bore no relation to the actual recipe. There are also beer recipe designing books – I have never read any so cannot comment.

The Ingredients

Beer is brewed with water, malt and hops with, occasionally, spices and of course fermented with yeast. All of these ingredients contribute to the final beer taste. It is worth doing a bit of research to determine what ingredients are typically used your target beer style, and in what proportions. At this stage it is easier to work in percentages for the malt grist for example 90% pale ale malt, 7% crystal malt and 3% roast barley etc.. As a rule, traditionally about 90% of the malt is normally the main or base malt there for flavour colour and fermentable sugars with the other 10% of malts there for flavour and colour. You will find a lot of new wave American influenced recipes with lower base malt % and consequently higher coloured malt % but trust me for the most part this is a passing fashion. By all means experiment but too much flavour is not always a good thing.

Having determined the ingredients and proportions that are appropriate to the beer style you are a long way towards producing a recipe which will taste the way it should.

Getting the numbers right

You have selected your list of ingredients and have the proportions roughly correct. It is now time to use a spreadsheet or program such as Brewers Friend or BeerSmith, and see how the numbers look. I still prefer to use an excel spreadsheet that I have been using for the last 20 years. Before that as a young brewer I used a pencil, paper and a calculator and spend many hours adjusting recipes until my Production Director was happy that he had asked me to try every single permutation he could think of. I take issue with some of the results you are given by the above mentioned online calculators but eventually you will have to brew the beer and see what it looks and tastes like and then make any alterations you think are needed. The calculators often try to take account of the equipment you will be using and offer all sorts of different ways of mashing and wort running this may help if you are using a system which affects the extract efficiency etc. I tend to keep to isothermal mashing, continuous sparging and balanced with wort running. However I have the luxury of a miniature scaled down traditional ale brewery which allows me to brew much like a commercial ale brewer.

With the numbers from your calculator now confirming the OG, PG, abv, colour and bitterness that you should expect from the recipe it is time to make any adjustments so that you get closer to what you had intended.

Original Gravity or OG is an indication of the amount of fermentable and unfermentable sugar you will extract. The original gravity along with the PG determines how much potential alcohol the recipe will produce.

Present Gravity or PG (sometimes referred to as the Final Gravity or FG) This figure determines the sweetness or dryness of the beer as well as the alcohol. A higher PG will give you a sweeter beer with less alcohol and vice versa. Lagers and IPAs tend to have a lower PG and full-bodied ales and stouts tend to have a higher PG. You can control this to some extent by adjusting the mash temperature to alter the fermentability. The choice of yeast will also have a big influence The yeast attenuation refers to the percentage of sugars consumed by the yeast, and some styles require high attenuating yeast to achieve a clean flavour, while others require a low attenuating yeasts for a more complex flavour.

Bitterness (IBU in the USA, EBU everywhere else but as far as we are concerned the same) Bitterness from hops balances the malty flavour from the malts and the fruity etc. flavours from the yeast. The alpha acid content of your hops and how your equipment interacts with the hops will allow you to calculate the bitterness. I use a simple bitterness calculation that I have been using for almost 40 years it never agrees with the fancy calculators on the internet but it works for me.

Colour (SRM Lovibond in the USA, EBC everywhere else) – You can calculate the colour of your beer from the grist used. Estimating the colour is important because we drink with our eyes as well as smell and taste.

Bitterness Ratio (IBU/GU) – The bitterness ratio gives you a very rough measurement of the bitterness to malt balance for the recipe.

Carbonation (Vols or g/l) (1 vol = 1.96 g/l) The carbonation of your beer should match the style. Carbonation is commonly measured in volumes, where one volume would essentially be a litre of carbon dioxide gas dissolved into a litre of beer. Fermented beer at room temperature and open to the atmosphere contains about 1.0 volumes of CO 2. Traditional English ales are often served with only the benefit of natural carbonation developed in the cask at 1.5 vols while many German beers are highly carbonated (up to 3.0 vols). If you research the style, you can often determine the traditional carbonation level for the beer.

Brewing Techniques

After you have the proper ingredients and have balanced the recipe by the numbers, the final step is to look at the techniques needed to brew this style of beer. Different styles definitely require application of a variety of brewing techniques. Some of the techniques to consider include:

Hop Techniques ­– A variety of hop techniques are available. Examples include first wort hopping, dry hopping, late hop additions, bittering hops, and use of a hopback. Different beer styles require different methods to achieve the appropriate balance.
Mash Techniques – For all grain and partial mash brewers, adjusting your mash temperature is critical to achieving the appropriate body for your beer. Lower mash temperature during the main conversion step will result in a lower body beer and higher mash temperatures result in more body. In addition, advanced brewers may want to consider advanced techniques like decoction mashing or programme mashing if appropriate to the style.
Fermenting, Lagering and Aging – The temperature for fermenting your beer should be appropriate for the yeast and beer you are using. Yeast manufacturers as well as most brewing software publish appropriate temperature ranges for fermentation of each yeast. Aging and lagering should also match your target style.
Beer design is partly art, and partly science, which for me makes it the interesting and enjoyable hobby it is.

If you do your homework, select quality ingredients, run the numbers and follow good brewing techniques you can make fantastic beer at home using your own recipes.

Written by our friend George Thompson ( Master Brewer & Brewing Consultant )