Working Title Brew Co.

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Working Title Brew Co. Craft microbrewery located in Newstead, Brisbane. No rhyme and no reason, just good b**r.

That's the spirit 🧊🌿🍋‍🟩Seeing as we don't have any new b**r releases dropping for a coupla weeks, I've found myself in t...
15/10/2026

That's the spirit 🧊🌿🍋‍🟩

Seeing as we don't have any new b**r releases dropping for a coupla weeks, I've found myself in the mildly distressing position of having absolutely nothing to talk about. Which is unfortunate, given that talking about things on the interwebz is one of the many arbitrary performance metrics Mark uses to assess my continued usefulness.

So, in a desperate attempt to justify my involvement in Working Title, I thought I'd remind everyone that we also have a rather magnificent collection of spirits tucked away behind the bar.

Whiskies, gins, rums, tequilas, mezcals, vodkas. All sorts of lovely stuff to smack down your gullet in between b**rs and slowly erode your oesophagus.

Take, for example, this Kangaroo Island Coastal Vodka, modelled here by Brayden, who absolutely despises having his photo taken and will be delighted to discover I've plastered his face all over the socials yet again without consulting him.

It's made using handpicked samphire from the island's coastline. I know this because there's an enormous sprig of the stuff floating in the bottle, which concerned me enough to Google what the hell it actually was. Turns out it's a little, green, salt-loving coastal w**d. And thankfully, it's meant to be in there.

Samphire gives the vodka a lovely salty, almost oceanic character, balanced with fresh lime and a gentle kick of pink peppercorn spice. All rather fancy, and several social classes above the $2 vodka sunrise I used to order from Mary Street in the early 2000s. Yes, I'm very old.

Anyway, there's plenty more where that came from, and seeing as I've got another couple of weeks to pad out with content, you may well be hearing about all of it.

Please act surprised, and don't unfollow. B**r is coming.

By L.

It’s B**r Geek Wednesday 💰🍺Haze formation and persistence is far more complex than a simple protein-polyphenol bridge. F...
14/10/2026

It’s B**r Geek Wednesday 💰🍺

Haze formation and persistence is far more complex than a simple protein-polyphenol bridge. From glucans to dextrins, compounds that can interact with polyphenols (in this case, through hydrogen bonds) can assist colloidal haze formation. One ingredient that has piqued our interest of late is the role that Maltodextrin plays in haze formation.

While the milieu of carbohydrate species produced in the mash is complicated and difficult to replicate, we’ve taken to adding Maltodextrin sugar to the boil. This allows the reproducible attainment of low molecular weight dextrins, which are neither flavoursome nor fermentable. They are, however, important stabilisers of colloidal haze.

Because Maltodextrin adds body and fullness, we used it across our range of hazies, except for the Hazy DIPA, in a negative correlation to abv strategy. So our Hazy Pale got the highest concentration, with Hazy IPA getting roughly half that amount, and the DIPA getting none. We wanted to test not only the role of Maltodextrin in haze formation, but also the role it plays in maintaining mouthfeel.

For haze formation, I’d say the results are fairly inconclusive, highlighting that Maltodextrin is probably a mediator, rather than progenitor of colloidal hazy. Our Hazy Pale is the least dense, while maintaining a small level of persistent haze, with the Hazy IPA being colloidal, and the Hazy DIPA also having a strong and persistent haze. What is obvious, however, is the texture. For a 5% Pale, finishing at 4P it has a nice, soft but full mouthfeel. At 9% the DIPA, which finished at 5P is already sweet and full from the alcohol.

The next step in understanding maltodextrin’s effect on haze formation would be to make exactly the same b**r twice, with and without the sugar. This sounds too close to a core range b**r for my liking, so it’s not for us. If someone could get back to us with those results, we’d appreciate it.

Maltodextrin, maybe it’s good 🤷?

By M!

**r **r

It's Coming HomeSince Abel Tasman first introduced Union to Aotearoa it has come to dominate the national psyche. Mrs Ta...
13/10/2026

It's Coming Home

Since Abel Tasman first introduced Union to Aotearoa it has come to dominate the national psyche. Mrs Tasman went on to invent the first television in what is now South Auckland, in order to broadcast these games. Being only in black and white, the All Blacks earned their moniker when Jacinda Ardern did the haka in parliament to mandate compulsory viewing of national games.

Meanwhile, across the ditch, the Aussies were busy inventing League, a game where it is possible to give more than the maximum amount of effort, possibly through dark energy. Because our elitism is surreptitious, and Rupert Murdoch was the major shareholder of the SE QLD Crushers, only Union was allowed to be played indoors, out of the rain. This allowed the League players to evolve a barely comprehensible form of language and the ability to defend a try line.

With the ARL Commission, mediated by Ashley Klein, keeping League nothing more than a passing musing for much of the Kiwi public, both Trans-Abel games this week are largely perfunctionary. So, in a bipartisan approach to revenue generation, we’ll be playing both games. The winner is the country with more cumulative points after both games.

⚽ League: Marsupials vs Kiwis Thursday 7pm

🏉 Union: Smaller Marsupials vs All Black Kiwis Saturday 3pm

If NZ is triumphant by Saturday night a round of Caddy Shack is on Abel.

By M!

I was going to attempt to write something lengthy and mildly amusing about the beauty of a well made hazy, but then I re...
10/10/2026

I was going to attempt to write something lengthy and mildly amusing about the beauty of a well made hazy, but then I remembered it's Saturday morning and I'd rather be doing literally anything else.

So please, take your pick from these absolute classics of contemporary b**r marketing:

🍺 "POV: Your weekend just got a whole lot juicier."

🍺 "Your Saturday plans just got a serious glow-up."

🍺 "It's giving hazy. It's giving weekend. It's giving iconic."

If you've managed to read all three without slipping into a mediocrity induced coma, congratulations. Your tolerance for industrial strength banality is considerably higher than mine.

All you really need to know is that we've got pretty decent b**r and we're open and pouring it from midday.

"The ultimate Saturday side quest just dropped." 🙄

By L.

**r **r

This Saturday 10th Oct from midday, the robotic uprising takes over Working Title Brew Co with a new group art show laun...
08/10/2026

This Saturday 10th Oct from midday, the robotic uprising takes over Working Title Brew Co with a new group art show launch: MECHA 🤖

Curated by me (Sam Mulhern *) and featuring 30 artists from around Australia and the world, MECHA is the last bastion of hope for humanity with artists drawing their favourite mechs, androids and cyborgs to appease the mechanical machines before they come for us all!

While the show is called "MECHA", any form of mechanical marvel was up for the making, with the show including piloted mecha from Gundam and Eva, scifi androids like Astro Boy and Iron Giant, and even original mecha designs ranging from bugs to beasts! If it had mechanical features and some electronics under the hood, I wanted to see art of it and oh man did the artists deliver! 🦾

The show runs all of October, with the free launch event happening this Saturday Oct 10 (that's 1010 for you machine code lovers at home). So come down to the launch and see MECHA with your mushy organic eyes, and catch a bunch of the artists there on the day with some additional mecha related merch available. And every cyborg needs a good dose of iron and lubricant, so stock up on some food and b**rs while you're at it! 🍻 🤖

🤖 by Sam Mulhern

*damn MECHA was really in his name this whole time!

It’s B**r Geek Wednesday 😎🏊Hot side hop additions have always been a bit of a black hole for me, in regards to understan...
07/10/2026

It’s B**r Geek Wednesday 😎🏊

Hot side hop additions have always been a bit of a black hole for me, in regards to understanding haze. From breweries that add insane hot side amounts to those that add none, how hot side hops affect colloidal haze appears largely contentious.

Early days we were adding 3-5gL-1 in a pretty standard whirlpool and then went a dip or very early ferment addition as well. The burn was hectic. I think there’s a cognitive link between more polyphenols leading to more haze, mediated by hop burn. However, it doesn’t mean this is true, or that you can’t have thick haze without burn. As we’ve progressed, trialing times, temperatures and varieties we have landed on a 20 minute Coolpool at 75oC, with a pH of 4.9 before adding any hops. This juggles the polyphenol extraction to IBU ratio in favour of haze, with softness.

One focus we have had recently is to understand how hop variety in the whirlpool affects haze formation. If protein largely comes from the malt and polyphenols derive largely from the hops, then variety polyphenol composition is a major key to unlocking colloidal haze. We have noted that some varieties are far better at creating haze than others.

We held Cita Cryo as the Coolpool only addition across our range of hazies, except for one. Our Hazy IPA, Caddyshack was loaded with Motueka. I have to say, so far, the results are striking. Of all the b**rs in this release, I found this one looks like the most modern interpretation of a hazy; dense and anaemic. But is it colloidal? Well … only time will tell.

"This thing just tastes like licking bitumen."

By M!

**rgeekwednesday **r **rnerd

I'm sick of b**r. There, I said it. 🤯💥🍹I realise this isn't the ideal position for someone who works at a brewery to arr...
06/10/2026

I'm sick of b**r. There, I said it. 🤯💥🍹

I realise this isn't the ideal position for someone who works at a brewery to arrive at publicly, but after five years of talking about b**r, writing posts about b**r, selling b**r, drinking b**r and spending an extraordinary amount of my waking life thinking about b**r, I feel I've earned a small sabbatical.

Coincidentally, it's also getting pretty freakin' warm up here again. We're almost back to Mark-sweats-through-three-tees-a-day temps in the fetid hotbox we call a brewery.

So, I've been smacking the hell outta some hard sodas. In case you've been BLISSFULLY living under a rock (see what I did there), we've currently got two of them:

🍓 Strawberry & Lime - Juicy strawberry brings the sweetness, fresh lime cuts through with a bright citrus tang, and the whole thing finishes crisp and dry, and dangerously easy to put away.

🥤 Cola, Cherry & Vanilla - A nostalgic take on classic cola, with subtle cherry bringing a touch of fruitiness before vanilla rounds things out with a smooth, creamy finish. It's rich, fizzy and decidedly confectionery.

Both are made with real fruit, both are super duper refreshing, and neither requires me to have a conversation with Mark about thiols.

Which, for the foreseeable future, is all I'm asking from a beverage. And my conversations with Mark.

B**r's still pretty good, obviously. I'm just seeing other drinks.

Maybe you should too.

By L.

The Nasi Lemak Burrito 🌯Some dishes are the result of centuries of culinary tradition.Others appear because someone (moi...
02/10/2026

The Nasi Lemak Burrito 🌯

Some dishes are the result of centuries of culinary tradition.

Others appear because someone (moi) throws a tanty and demands his favourite dish goes on the menu, only for the kitchen to add annoying little caveats like “people need to actually want to order it.”

So we took nasi lemak - coconut rice, curry chicken, sambal, cucumber, cashews (yeah, not traditional, but preferable to sending someone into anaphylactic shock) and, of course, fried anchovy - and wrapped the whole lot in a grilled tortilla.

Tradition mildly offended. Kitchen appeased. I get nasi lemak for lunch.

Everyone wins.

By L.

There's a little buzz in every can 🐝🍯A periodic reminder that Mark likes to make mead. Quite a lot of mead, actually. An...
01/10/2026

There's a little buzz in every can 🐝🍯

A periodic reminder that Mark likes to make mead. Quite a lot of mead, actually. And because capitalism demands a second act, I then have to sell it.

Hive is our always-rotating collection of fermented honey loaded with considerably more fruit than good margins would recommend, ranging from light, fruity and sparkling through to still, barrel-aged melomel with considerably more horsepower - if the horse was alcohol and the power was also alcohol.

We use locally sourced Australian honey, real fruit and no grain-based ingredients. No malted barley. No wheat. Just honey, fruit, water and yeast; four ingredients cobbled together to create something considerably more interesting than any of them are individually.

It's naturally low carb too, which is a nice little bonus if you're the sort of person who pays attention to that kind of thing. Unlike us.

Anyway. Mead.

We have heaps of it. Go buy some.

By L.



📸 by Markus Ravik who makes our s**t look good

Address

85 Doggett Street
Newstead, QLD
4006

Opening Hours

Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 12pm - 6pm

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