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SINGAPORE Craft beer and million dollar views.

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NORDIC CIDER How this region came to conquer the cider world.

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James Adams investigates the increasing worldwide phenomena that is cider from the Nordic regions of Europe.

very beer lover worth his salt knows the story of India Pale Ale and how it came to be. Even those who never touch the stuff can recount how, in an effort to get unspoiled beer to the Indian subcontinent, a canny brewer – by the name of George Hodgson – used his noggin to tweak a style known as October Ale. Listening to feedback, he increased the hop levels and adjusted the alcohol level, to produce a pale, highly hopped Ale that probably sat around 7.0% ABV. And promptly cornered the market.

A DEFINING MOMENT While the development of the IPA style back in the colonial days was a defining moment in beer history, what exactly is an IPA by definition? These days it is hard to move in a bottleshop without bumping into Double India Pale Ales, Imperial India Pale Ales and many more besides. In layman’s terms, a traditional English IPA is a hoppy, fairly strong Pale Ale traditionally brewed with English malt and English hops. However, if you want to get technical, according to the Brewers Association Beer Style Guidelines “English-style India Pale Ales possess medium maltiness and body” and “are characterized [sic] by medium to medium-high hop bitterness with a medium to medium-high alcohol content. Hops from a variety of origins may be used to contribute to a high hopping rate. Earthy and herbal Englishvariety hop character is the perceived end, but may be a result of the skilful use of hops of other national origins.” As a rule of thumb English IPA’s typically score 40-60 IBU – or International Bitterness Units, the standard of measuring bitterness levels, or hoppiness throughout the global brewing community.

Lager might still be the most consumed beer style in the world, but an emerging number of mainstream beer fans are following the brewers that have returned to this old world style, giving it a new world taste. Stefanie Collins investigates.

Hop bines growing in the Derwent Valley, Tasmania.

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Henry Stone warms the crowd up.

LIFESTYLE

Comedy

Clarendon Hotel and the Commercial Hotel (home to the Morpeth Brewery) are close by along with Warners at the Bay’s huge bottlo and the new Grainfed and Six String Brewing Companies. And don’t forget the well regarded Hunter Beer Co is in Nulkaba.

SIPS AND GIGGLES

SYDNEY

es, of course, Melbourne is Australia’s Comedy City. Certainly for a month in the first half of the year when the Melbourne International Comedy Festival takes place: every conceivable space that should hold live comedy – and many that probably oughtn’t – will. If you trip over something in the street during Festival time, rest assured, you’ll probably fall into a venue, since there are 500odd shows vying for your attention. For the beer lover, the shows taking place at the Portland Hotel on the corner of Russell and Little Collins Streets are a particularly good proposition: even if you don’t find them funny,

you’re in the James Squire Brewhouse, the only working brewery in Melbourne’s CBD. After the Comedy Festival ends, the Portland Hotel hosts Laugh Out Loud (LOL) Comedy every Wednesday night, just one of many weekly nights to choose from in Melbourne. Other fine Melbourne comedy rooms include The Shelf, held at the Toff in the Town, Curtin House, 252 Swanston Street. Rather than running weekly or monthly, it comes into existence for seasons of four weekly nights. Curated by the likes of Justin Hamilton and Adam Richards, with Wil Anderson, Lehmo and whatever excellent array of big names happen to be in town at the time, the room has

Urban Cow Gallery above it, is more-or-less headquarters of Adelaide comedy, from whence Egan organises his comedic empire. When it comes to local brews, Adelaide offers a great range of beers to sample. Coopers and McLaren Vale are always good value, and if you’re in the city, head along to Gulf Brewery, or Grumpy’s Brewery Bar, to check out what they’re cooking up.

BRISBANE

Despite comedy reputations steeped in history and reinforced by a long history of festivals, ask gigging comics where they like to tour and don’t be surprised that the answer is Brisbane. For starters, there’s the ‘Sit Down Comedy Club’ network of venues, the most essential being the one that operates in the Paddington Tavern Thursday to Saturday each week. The Albion Comedy Club runs in a similar fashion, although it has diversified somewhat, offering more and more magic acts. Why not? Both artforms deal in misdirection, to take audiences by surprise and to where they least expect to go. The most cherished venue is Livewired, a free Sunday night gig at the prestigious arts venue, the Powerhouse (home of the Brisbane Comedy Festival). Livewired treads a fine line, intent on providing the opportunity of stage time to all gigging comics while still maintaining a fresh, diverse roster. So expect to see big name international acts as well as brandspanking new prodigies. Which shouldn’t come as a surprise, since the room’s first programmer was wunderkind Josh Thomas. Brisbane offers ample opportunity for the homebrewer with U-Brew It, Brew4U and Brew By U franchises all over the place. While centrally located craft beer bars like The Scratch, Tippler’s Tap, Yard Bird Ale House, Archive Beer Boutique and Bittersuite have plenty of craft beers to keep you busy after the show.

a solid following. Next season is in August, and season tickets are, at the time of writing, almost sold out. You’ll be required to make hard decisions on a Monday night: tossing up between Local Laughs at The Local Taphouse, 184 Carlisle Street, St Kilda, with its funky mismatched sofas, run by long time comedy stalwart Janet McLeod or the standing room only Spleen Bar run by key comics Karl Chandler, Steele Saunders and Pete Sharkey at 41 Bourke Street in the CBD. While Local Laughs has a cover charge and Spleen Bar offers exit by donation, both reward comedy-savvy punters with quality comedy.

ADELAIDE

Local Laughs at the Local Tap House in St Kilda guarantees a good beer and giggle.

Sydney’s comedy scene has always existed between the presence of two essential rooms: the Harold Park Hotel, on Wigram Road, Glebe (named for the racetrack opposite that no longer exists) and The Comedy Store that has been all around the city but now calls the Moore Park Entertainment Quarter home. While the Store, running most nights of the week, remains the purpose-built home of big names and showcases – not least of all since

where you can console James Squire Brewhouse,talent isn’t up to scratch. yourself with beer if the

“Remember, the more you drink, the funnier we get.” It’s a comedy truism, often pointed out by the MC to an audience already happily drinking. If you love beer and comedy, this is our guide to where to ﬁnd some of the best of both around Australia. By Dom Romeo. MELBOURNE

Back in the days when Adelaide Fringe Festival was a biennale, key comedy pioneers (Justin Hamilton, along with key venue runner Craig Egan) decided to make the ‘off-year’ a comedy festival anyway. The rest of the arts caught up. During non-Fringe time, there is comedy on most nights of the week: as shows play the comedy circuit that begins with the Arkaba Hotel, Glen Osmond Road, Fullartonon Tuesday, the Cue N Brew sports bar of the Marion Hotel, Marion Street, Mitchell Park on Wednesday, and the Rhino Room on Frome St, Adelaide, Thursday and Friday. Monday nights at the Rhino is open mic night. The Rhino Room, an adjunct to the

Shirley Purvis, Maynard, and Glenn Butcher – were a Novacastrian tribe of comics. Newcastle continues to produce quality comics for whom the Big Smoke inevitably beckons. Currently, Newcastle offers two monthly comic-run rooms: ‘The Ori’ – the Oriental Hotel in Cooks Hill – a glorious bearpit of a room that favours the brave; and the Cambridge Hotel. For the beer lover, the Albion Alehouse,

its current owners also control the lion’s share of inner-city Sydney’s biggest theatres and base the Sydney Comedy Festival, which they also run, around them – the Harold Park has recently returned to quality comedy of a Tuesday night. Other key rooms include the Mic in Hand, at the Friend in Hand Hotel on Cowper Street, Glebe. Launched and run by working comics, it has always had a ‘clubhouse’ vibe courtesy

All the AIBA champions and trophy results for 2013.

12 B&B UPDATE

Everything beer, bars and breweries from the region.

Comedy nerds may be aware that comedy group the Castanet Club – which gave rise to the likes of Mikey Robbins, The Sandman,

Grumpy’s Brewery Bar is an iconic stop off to include in a comedy-themed night out.

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18PROFILE

MICROBREWERY

We chat with John Stallwood of Nail in WA.

COLLECTORS

The biggest beer collection in the country?

50 SINGAPORE 66 WINTER FEAST 54 WEEKEND AWAY

Gregor Stronach tours Tasmania, the centre of the Australian whisky industry.

58 BREWERY DIRECTORY BREWERY 60 TOUR

4 Pines opened its doors to celebrate the opening of its brand new brewery in Brookvale and we were there to check it out.

22 CALENDAR 26STYLE NOTES 61EVENTS BEER & CIDER SALES STATS

Neal Cameron follows the history of Rauchbier.

Dom Romeo lays out where to get some giggles and where to get a good brew while you’re at it.

NEWCASTLE

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This tiny island is jam packed with craft beer bars, cool breweries and plenty to keep the family entertained.

Stefanie Collins & Neil Miller investigate the hottest beer style in the world right now – where it came from and where it’s heading.

46 COMEDY

WHEN IT COMES TO LOCAL BREWS, ADELAIDE OFFERS A GREAT RANGE OF BEERS TO SAMPLE.”

BEER TALK TRAVELLER GOURMET AND 10NEWS AWARDS

PALE 36 INDIA ALE

The legendary Kylie Kwong takes your tastebuds to China, while two classy beer joints show you how to whip up something that’s a little special.

BEER & FOOD MATCHING

THE FRIDGE 10 FOR 70 TOP WINTER

Ian Kingham gives you the low-down on what’s best in a bottle this season.

HOT 72 WHAT’S OFF THE DOCK All the latest and greatest brews to hit fridges and bars in the past few months.

Three Blue Ducks (NSW) match classic brews with some favourite dishes. XXXXX GOURMET Beerxxxxxxxxx & Food Pairing

Three of the Three Blue Ducks team, with Shannon on the left.

73 CELEB PICK

Get to know comedian and beer lover Steve Philip as he road tests a handful of beers that are on sale this season.

By Stefanie Collins

he team at Three Blue Ducks are indicative of the amazing food culture that has spread across Australia. Running their successful café-cum-restaurant in the Sydney suburb of Bronte, the team uses their love of the suburb’s laid-back atmosphere to serve meals that are indicative of the chefs’ fine dining backgrounds while remaining true to the casual café atmosphere of the venue. Three Blue Ducks hit the headlines when team member Darren Robertson guest starred on reality television juggernaut MasterChef, bringing the café’s simple, modern cuisine to the attention of foodies around the country. The boys are also avid beer lovers, teaming up with 4 Pines to brew their own beer and hosting beer and food matching dinners to spread the word about the versatility of the amber nectar. We sat down with chef Shannon Debreceny to get his take on what to serve with a selection of beer and cider styles.

Hillbilly Pear Cider 4.5% ABV Shannon was pleasantly surprised by the lack of sweetness both on the nose and on the palate, as well as the strong, floral pear flavour that comes from the 100% whole crushed pears used to make it. Like Apple Cider is a traditional match for fatty dishes, he recommends using the acid in the cider to cut through a similarly fatty dish of roast duck breast. And like the traditional pork accompaniment of apple sauce, Shannon suggests making a complimentary pear puree and then garnishing the dish with the crispy fried skins of the pears.

4 Pines Hefeweizen 5.4% ABV The Ducks are rather familiar with 4 Pines’ brews having worked with them at the Beer Mimics Food event during Sydney Craft Beer Week. Without even hesitating, he declared the Hefeweizen to be the perfect desert beer. And in keeping with the traditional banana esters of the style, Shannon recommends a traditional banoffee pie with loads of condensed milk caramel (dulche de leche). Skip the usual topping of grated chocolate though and just pile on the cream, some fresh sliced banana, and enjoy.

BridgePort India Pale Ale 5.5% ABV The floral nose with only a moderate bitterness – for the style – was a surprise for Shannon but he loved the flavour and suggests serving the beer with pork belly and Jerusalem artichokes (actually a root vegetable that looks a bit like a strange potato). The sweetness of the pork works well with the floral hop character, which is, in turn balanced by the earthiness of the vegetable. Shannon suggests cooking then pureeing the ‘artichoke’ then separating out the skins and crisping them up in a bit of hot oil, this provides a touch of bitterness to mimic the beer.

Sam Adams Boston Lager 4.75% ABV Shannon was pretty dubious about tasting a Lager as he is not a fan of the style, however, it ended up being his favourite of the afternoon’s selection. Shannon suggests playing up the malt with a game meat like Flinders Island Wallaby – yep it’s a thing but you can always just use kangaroo. Simply braise some wallaby tenderloin, then make a sauce out of the pan juices, a touch of the beer itself and some rosemary. Then simply serve with cabbage braised in chicken stock.

Lord Nelson Old Admiral Strong Ale 6.1% ABV This Strong Ale is a brew that Shannon has drunk before and his second favourite of the tasting selection. Food wise, he would serve this beer with beef short ribs or venison with sautéed radicchio – to provide a touch of bitterness – and a chocolate sauce. To echo the bitterness of the vegetables, use 80-85% cocoa chocolate and melt it through the pan juices that are left from cooking the meat. This creates a savoury and slightly bitter sauce that will perfectly complement the beer.

Matso’s Chilli Beer 4.2% ABV Talk about shock to the system. Shannon was lost for words when first tasting the massive chilli punch – in fact his first suggestion for a food match was simply a bowl of raita – the yoghurt and cucumber dish that traditionally accompanies searingly hot curry. However, he then decided to match it with some classy fast food in the form of buttermilkfried chicken in soft shell tacos. Fry the chicken southern American-style and smother it with the aforementioned raita to smooth out the palate and dampen the intense chilli flavours.

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TASTING NOTES

Looking for something new to try? We’ve lined up the freshest beer, cider and whisky from near and far.

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WINTER IS COMING...

elcome to the winter issue, and our 6th Birthday Edition, where we get to look at some of my favourite kinds of beers: dark and smoky ones. That’s right, this issue we travel to Bamberg to investigate the origins of the Rauchbier style – and don’t forget to flick over to Homebrewer to read the corresponding brewer profiles. We also jet off to the even colder realms of Europe to investigate the current trend for Nordic cider that is sweeping the globe. Leaving Europe, we’re in warmer climes as I take full advantage of cheap airfares and investigate the growing craft beer revolution in Singapore. These guys really are cranking up the intensity with brewers looking to local ingredients to create signature styles, and brewpubs expertly matching Asian cuisine with German brews. We also have recipes from renowned Chinese-Australia chef Kylie Kwong to heat up those cold nights, along with delicacies from Beer & Brewer Award-winning venues in Australia and New Zealand. It’s an action-packed issue, so dig out a (not so) cold one and settle in for a read.

A U S T R A L I A

N E W

Z E A L A N D

Editor Stefanie Collins Deputy Editor Gregor Stronach Art Director Jenny Cowan Consulting Editor Ian Kingham NZ Editor-at-Large Neil Miller Managing Editor James Wells Photography iStockphoto.com, Singapore Tourism, Stefanie Collins, Gregor Stronach, David Lipman Valued Contributors James Adams, Drew Beechum, Neal Cameron, Andrew Childs, Ian Kingham, Kylie Kwong, Neil Miller, John Palmer, Tina Panoutsos, Colin Penrose, John Preston Jeremy Sambrooks, Gregor Stronach, Bill Taylor, Chris Thomas, Graham Wright, Jamil Zainasheff. Ad Design Matt Burns Accounts Isha Kalia Publisher David Lipman david@beerandbrewer.com Advertising David Lipman +61 (0)2 9660 2113 Mob: +61 (0) 415 081 285 david@beerandbrewer.com Media Kit available for download at www.beerandbrewer.com/advertise

Cheers, Stefanie Collins Editor, Beer & Brewer

CONTRIBUTORS

Subscriptions Tel: +61 1800 651 422 Fax: +61 2 8580 6312 subscribe@beerandbrewer.com www.beerandbrewer.com Mail: PO Box 55 Glebe NSW 2037 Subscription Rates Australia $79.99 3 years (12 issues) saving $39.41 (33%), $54.99 2 years (8 issues) saving $24.61 (31%), $29.99 1 year (4 issues) saving $9.81 (25%), New Zealand $88.99 3 years (12 issues) saving $30.41 (25%), $60.99 2 years (8 issues) saving $18.61 (23%), $32.99 1 year (4 issues) saving $6.81 (17%), International $132.99 3 years (12 issues), $89.99 2 years (8 issues), $47.99 1 year (4 issues). Rates in AUD and incl. 10% GST for Australia, excluding GST for NZ and International. Printing Webstar Sydney

GREGOR STRONACH

One of the original members of the Chaser team, Gregor is a Sydneybased journalist with a deep and abiding passion for all things gastronomic. A ﬁrm believer that there’s nothing wrong with pairing a good beer with ﬁne food, he can often be found sampling all of the bounteous offerings of Sydney. See pages 31 & 54-57.

NEAL CAMERON

Coming from starting the William Bull Brewery fo De Bortoli Wines, Neal is currently head brewer at The Australian Brewery in north west Sydney. He is also a qualiﬁed beer and cider judge, a committee member for the NSW Brewers Guild and a Beer & Brewer tasting panel contributor. See pages 26-28 & 74-78.

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Nominated, Le Cordon Bleu World Food Media Awards 2010, Best Drink Magazine, Best Food and/ or Drink Section in a Magazine BELL Award, Highly Commended, Best Consumer Magazine Launch 2007, Best Consumer Magazine Cover 2008 DISCLAIMER The opinions expressed in this magazine do not necessarily reflect those of the publisher. Although all material is checked for accuracy, no liability is assumed by the publisher for any losses due to the use of material in this magazine. Copyright 2012 by Beer & Brewer Media Pty Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means (electronic, mechanical, photocopying, recording or otherwise) without the prior permission of Beer & Brewer Media Pty Ltd. Selected images copyright Getty Images, iStockphoto, 123rf.com. All rights reserved.

JAMES ADAMS

James Adams is a cider enthusiast and writer known for his work on his cider-related blog: All About Cider. A fourth generation Barossa Valley wine maker, his day job might be in a winery but his passion for all aspects of cider making and drinking is certainly evident in his written work. See pages 32-34.

NEIL MILLER

Neil is a beer writer who combines a strong knowledge of beer with extensive research, interview skills, a passable palate, pop culture references and a dry wit. Neil’s work has also appeared in Cuisine, The Dominion Post, Dish, BEER and The Wellingtonian. See pages 29, & 44-45.

PRIVACY NOTICE This issue of Beer & Brewer Magazine may contain offers, competitions or surveys which require you to provide information about yourself if you choose to enter or take part in them (Reader Offer). If you provide information about yourself to Beer & Brewer Media Pty Ltd, Beer & Brewer Media Pty Ltd will use this information to provide you with the products or services you have requested, and may supply your information to contractors that help Beer & Brewer Media Pty Ltd to do this. Beer & Brewer Media Pty Ltd will also use your information to inform you of other Beer & Brewer Media Pty Ltd publications, products, services and events. Beer & Brewer Media Pty Ltd may also give your information to organisations that are providing special prizes or offers and that are clearly associated with the Reader Offer. Unless you tell us not to, we may give your information to other organisations that may use it to inform you about other products, services or events or to give to other organisations that may use it for this purpose. If you would like to gain access to the information Beer & Brewer Media Pty Ltd holds about you, please contact Beer & Brewer Media Pty Ltd Privacy Officer at Beer & Brewer Media Pty Ltd Publishing, 41 Bridge Rd Glebe NSW 2037. Cover main photo: istockphoto.com Homebrewer main photo: istockphoto.com

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Each letter submitted has won three six-packs of beer thanks to the generous folk at O'Brien Beer (https://rebellionbrewing. com.au) including Pale Ale, Premium Lager and Brown Ale. The lucky winner of the Editor's Pick has also won a glass pack – containing two Stemmed Pilsner glasses, and two Tall Pilsner glasses, valued at $59.90 from Spiegelau, the beer connoisseur’s glassmaker of choice, find them at www.spiegelau.com.au.

Editor’s Pick TOTALLY NOT TEETOTAL G’day there beer folks, I was a teetotaller for a good chunk of my life until recently (last few years... ex fiancés... say no more) and am enjoying the tasty tantalising tastes of beer. However I have a few questions no one else has been able to answer and am hoping you (or someone out there) can. Is there a listing of beers and what types of beer they are out there? Pale, Dark, flavoured etc. My reason is that my New Year’s resolution for 2013 is: If I find a new beer I haven't drunk, I MUST drink it. However, obviously, I don’t want to get any beers I can’t stand (like I am not a fan of the Darks like Guinness or flavoured ones, except lemon or lime). So far I have drunk over 100 new beers since January 1 and discovered that I am a big fan of the crisp clear taste of the Drys and Super Drys or Pale Ales. I'd LOVE to see a list of those so I can drink my damn way through them all. Can anyone help me? Finally I would love to give a personal brew

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a whirl... I don’t have room to homebrew but would happily buy myself some and label them up online or at a brewery – any suggestions there? Cheers all and happy drinking, TONY (VIA FORUM)

Congrats on joining the ranks of beer drinkers! Firstly, I encourage you to try any beers – I am a massive fan of dark beers and most of them taste nothing like Guinness, they are chocolately or have hints of vanilla or coffee. Very tasty. As to your request for a list of beers, I’m fairly certain there is no single comprehensive list as breweries release new beers, all over the world, weekly. The best resources online are places like Rate Beer, which are maintained by beer fans and constantly updated. You can search by style and ﬁnd stacks of brews to try. The other way is to check out our Bottlos to Trust page and ﬁnd one near you that stocks a wide selection of beers. Also look out for our tasting notes online and in print as well as our Ultimate Beer Guide, which has a long directory of breweries and beers in the back. We also have a Beer Buyers Guide coming out soon! Anyone with any other advice for Tony can jump on the forum. Visit www.beerandbrewer.com/ forum.

Dear Beer & Brewer, Sitting at Sydney Airport about to fly to Auckland (NZ), I realised I’d be heading to fine craft brew territory. Even on a short business trip it would be just plain wrong not to at least enjoy some of what the NZ craft brew scene has to offer. But with only three days and working business hours how would I even plan such a trip? Enter Twitter! A quick request for good Auckland bars/pubs and my first destination is set. Brew on Quay. Open only 24 months, Brew on Quay is pretty new to the pub scene. But don’t be fooled by its youth, this is a beer lover's paradise. Over 100 beers – with 12 more on tap – many of which are in the huge floor to ceiling fridge right behind the bar. First point of call is the drinks menu – 18 pages nicely organised by style. While I devour the menu I settle into an Epic Pale Ale (on tap). I also settle on a ploughman’s platter, of cured meats, pickled onion, pickles, bread, dips and cheese which arrives neatly arranged on a wooden chopping board. I defer to Louise behind the bar for a match and an English Ale is suggested. Being in NZ I decided on a local brew but with no local English-style Ale we agree the Mata Manuka would be worth a try. Wonderful honey tones meet my nose as it is poured into a fat wine glass, and is quickly finished as I eat my meal. As a business traveller it is usually quite a lonely, boring experience eating alone, but with friendly staff, magazines and newspapers to read there is that homely feeling. In amongst the papers I notice the latest newsletter from the Society of Beer Advocates (SOBA). So instead of checking my mobile for the 100th time I’m reading about how hops go from flowers on a bine to pellets I throw in my homebrew. My great grandfather was a brewer in the UK, and my grandmother’s stories of playing in the hop fields and picking hops seems old school in comparison to the fancy equipment used today. REGARDS, BRYN (VIA FORUM)

Thanks for the post Bryn, glad to hear you found a tasty way to enjoy yourself on the trip. The ploughman’s/Mata combo sounds like a winner. NB: Bryn has provided a stack more info over on the forum so over to ﬁnish the story.

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a full range of brewing process aids and ingredients from some of the world’s leading companies. We also stock Australia’s most complete range of malt extracts and gluten-free syrups as well as customized If you’re looking to brew beer of the highest quality, look to Bintani as your one-stop brewing supplies partner.

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21/05/12 7:19 AM

YOUR SHOUT Letters to the Editor

SELLING SOME COURAGE

Hi Beer & Brewer, My father has a Courage Brewery display fridge – timber barrel on top with glass fridge door and the compressor underneath. This is one of two that were made that we know of. It has been restored and is a brilliant talking point. Any idea how we would market such a collectors item? TAMARA TAYLOR (VIA FACEBOOK)

Hi Tamara, Wow that sounds pretty impressive. In terms of selling it you would deﬁnitely get in contact with some of the collector's societies in Australia and see if they have either anyone who is interested in buying or if they have classiﬁeds you can get into – try The National Beer Can Collectors for a start. Alternatively there are antique valuers – Google will help here – who can give you an idea of the best market to sell into and an idea of what the piece is worth. Otherwise there are stacks of antique auctions all over the country that will sell it on your behalf. And, of course, there is our own forum (www. beerandbrewer.com/forum) where you can create a post in the 'For Sale' thread to advertise the item. Good luck!

BIRRA MEXICANA

Hi guys, Thought you might like to check this brew out. It is made in Puebla, a city in Mexico with a traditional German recipe: Cerveceria Weissbier

Beer & Brewer online – latest blogs and news from www.beerandbrewer.com Sign up to our free weekly e-newsletter, or follow us on Twitter and Facebook, to keep up to date on the latest news, or participate in the forums. Blog – Editor

Hold a Beer & Cheese Night So matching beer with cheese has been a 'thing' for some time now and I can't pretend to be anything other than a massive fan – it's a dangerous hobby. However, knowing what to get stuck into at home can be difﬁcult and simply 'having a crack' can lead to some rather nasty combos (trust me, with some pairings your tastebuds will not be your biggest fans).

Blog – Neil Miller

Six things I really, really like about beer: Part 1 After two columns spent complaining about age veriﬁcation pages on brewery websites and journalists manufacturing outrage over beer names when none really exists, I was determined to produce at least two positive posts to balance out the universe. Consequently, I challenged myself to write about six things I particularly liked about

(www.cervezaweissbier.mx). It is a very good option for drinking in a hot climate. MIGUEL (VIA FACEBOOK)

Hi Miguel, Thanks for the heads up. We’ve been hearing more and more about traditional Bavarian and Belgianstyle brews being whipped up by breweries in South America, but this is the ﬁrst time we have come across one in Mexico. Not sure if anyone imports it as yet but we would love to know. After all, more and more Mexican brews – outside of the obvious one – are gaining traction in the Australian and NZ market.

CAREER IN BEER

Hi All, After many years in the corporate world, and a long term interest/passion in craft beers, I am keen to make beer a career. My approach is no different to anything I have ever done and that is to start on the ground ﬂoor and hope that my strong work ethic, enthusiasm and desire moves me onwards and upwards. Based in Abbotsford, Melbourne, I am seeking any guidance or advice as to how to get more involved. I can do sales in my sleep but I would love to learn the ﬁner art of brewing. I am happy to pack boxes and sweep, and maybe I can bring some experience to the table. Ultimately I would love to launch something of substance but I am a long way away from that. I look forward to hearing any tips or comments. Thank you in advance for any assistance, RICHARD (VIA FORUM)

Hi Richard, So great to see you have decided to follow your dream. We've had similare requests in the past so

beer. Now, that might not sound overly onerous for a professional beer writer but there was a condition – none of the six things could actually be beer itself.

News – CUB Hits Out Against Beer Tax -

But what are Brewers really paying? Carlton & United Breweries have made a submission to Treasurer Wayne Swan asking him to freeze beer excise in next month's Federal Budget. With beer tax set for another rise on August 1, punters will soon be forking out an extra 1c over the bar and an extra 20-30c per case. While that may not sound like much, it means an extra $35 million ﬂowing into government coffers in just six months. The submission by CUB claims that the industry is no longer able to handle a recession and has suffered since households began to cut back on so-called luxuries. According to the Herald Sun there is a precedent, with UK Chancellor George Osborne cancelling a threepence tax rise as well as granting a tax cut that he called "a penny off a pint".

News – Independent Distillers Acquires Cricketers Arms (VIC) Brand Another craft beer brand has been snapped

make sure you check out the other posts online to see all the other adive already give. Otherwise, first and foremost, you’ll need to get qualified. The University of Ballarat (www.ballarat.edu. au/schools/school-of-health/food-and-nutrition/ brewing) runs great programs on brewing that will set you on the right path, including Graduate Certificate of Brewing, Graduate Diploma of Brewing and short programs on Malting and Brewing. Applications for the Graduate Certificate and Graduate Diploma are already closed for 2013, however the Malting and Brewing short program is on in September this year. Edith Cowan University (WA) also run well respected brewing courses and they offer correspondance options (www.ecu.edu.au/ schools/natural-sciences). The Victorian Association of Microbreweries Inc is the professional body representing Victoria’s microbreweries (http://vami.org.au). Contact them about networking with their members and to see if they can recommend where to look or who to speak to. On our own website we also have a few resources – try the Directory - to locate breweries, bars, bottleshops, distributors, suppliers to network with (www.beerandbrewer.com/directory ). Also check out the events calendar (www. beerandbrewer.com/events) for brewer events to get your face known to the industry and sign up to the weekly e-newsletter to receive updates and job advertisements for breweries around the country (http://www.beerandbrewer.com/mailing_list). If anyone else would like to share their guidance or thoughts with Richard, please reply to his forum post on the topic. He has also provided a contact email over there for anyone who is generous to tee up some work experience or a brew day. Best of luck Richard.

up by an international beverage company in an effort to "establish itself as a major multibeverage provider to the total industry, not just a leading RTD supplier". Independent Distillers Australia (IDA), a subsidiary of Japanese beverage company Asahi, has purchased the Cricketers Arms, makers of Cricketers Arms Lager, in order to add a "highly creditable domestic mainstream craft beer company" to their expanding drinks portfolio.

News – Mountain Goat (VIC) Explores Across

the Ditch Mountain Goat is undeniably one of Australia's favourite craft beer brands and now the Kiwis will be able to share in a bit of goaty love as the brand makes its way across the ditch. The full range of three permanent brews will be on sale in New Zealand – Hightail Ale, Steam Ale and the India Pale Ale (which recently became a member of the permanent line after demand for its limited edition form seriously began to outstrip supply). According to cofounder Cam Hines, the Mountain Goat team is pretty stoked to be expanding their reach into New Zealand.

www.beerandbrewer.com

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10/05/2013 11:29:32 AM

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22/04/13 4:34 PM

BEERTALK Awards

AIBA 2013 RESULTS See next issue for photos of the AIBA Presentation Dinner and Exhibitor Tasting event.

Barrett Burston Trophy for CHAMPION AUSTRALIAN BEER Alpha Pale Ale: Matilda Bay Brewing Co, VIC City of Ballarat Trophy for CHAMPION INTERNATIONAL BEER Oud Beersel Oude Geuze: Oud Beersel, Vlaams-Brabant, Belgium GrainCorp Trophy for CHAMPION LARGE AUSTRALIAN BREWERY: Carlton & United Breweries Abbotsford, VIC Spiegelau Trophy for CHAMPION LARGE INTERNATIONAL BREWERY: Weihenstephan, Germany FB*PROPACK Trophy for CHAMPION MEDIUM AUSTRALIAN BREWERY: Feral Brewing Co, WA Cryermalt Trophy for CHAMPION MEDIUM INTERNATIONAL BREWERY: Nøgne Ø, Norway BrewPack Trophy for CHAMPION SMALL AUSTRALIAN BREWERY: 2 Brothers Brewery, VIC City of Ballarat Trophy for CHAMPION SMALL INTERNATIONAL BREWERY: Renaissance Brewing, NZ Gary Sheppard Memorial Trophy for BEST NEW EXHIBITOR Schlossbrauerei Au-Hallertau Au Hallertau, Germany City of Ballarat Trophy for BEST AUSTRALIAN STYLE LAGER Mac’s Gold: Lion, Auckland, NZ

RASV Trophy for BEST EUROPEAN STYLE LAGER Taxi - Draught: 2 Brothers Brewery VIC, Australia University of Ballarat Trophy for BEST INTERNATIONAL LAGER Cascade Pure: Cascade Brewery Co VIC, Australia Brewers Guild of New Zealand Trophy for BEST PILSNER Mac’s Hop Rocker: Lion, Auckland, NZ Beer & Brewer Magazine Trophy for BEST AUSTRALIAN STYLE PALE ALE Coopers Sparkling Ale: Coopers Brewery SA, Australia University of Ballarat Trophy for BEST INTERNATIONAL PALE ALE Alpha Pale Ale: Matilda Bay Brewing Co VIC, Australia Barrett Burston Trophy for BEST BRITISH STYLE ALE Up Yer Kilt Scottish Ale - Draught: Brisbane Brewing Co, QLD, Australia Weyermann Trophy for BEST EUROPEAN STYLE ALE Bamberg Altbier: Cervejaria Bamberg Sao Paulo, Brazil Good Beer Week Trophy for BEST IPA Superconductor: 8 Wired Brewing, Blenheim, NZ 3 Degrees Marketing Trophy for BEST AMBER / DARK ALE Siren Red Ale: Lighthouse Brewing Co

ARCBA EXCISE REFORM WHITE PAPER

he White Paper is calling for a lift in the total excise rebate from $30,000 to $300,000 – approximately 500,000L production. Studies have shown that at this level small breweries in OECD countries have achieved a staggering 35%58% growth per year in the first five years as a result of receiving an excise reduction. Furthermore, for every million dollars excise is reduced the Federal Government will actually receive increased tax revenue of $5 million from GST, company tax, and employment. There will also be a total economic revenue increase – for the local and regional community – of $27.7 million. This is all a result of receiving the rebate, and subsequent industry growth, because for every job created in a small brewery there are 15-16 more jobs created in industries like supply, hospitality, and tourism. Essentially increasing the excise reduction causes no net cost to the government – in fact it increases revenue. This white paper marks the first time that all of the OECD countries’ beer excise systems have been compared to the Australian beer excise system. Norway, Finland, Japan and Iceland are the only countries that pay more than Australia in beer excise, out of the 33 OECD countries. Interestingly, a small brewery is defined as approximately 50,000L production capacity in Australia. In the OECD a small brewery is classified as one that produces less than 20 million litres.

British Columbia, Canada Cryermalt Trophy for BEST PORTER Boris - Draught: Feral Brewing Co WA, Australia Good Beer Week Trophy for BEST STOUT Mornington Russian Imperial Stout - Draught: Mornington Peninsula Brewery, VIC, Australia University of Ballarat Trophy for BEST REDUCED OR LOW ALCOHOL Carlton Mid: Carlton & United Breweries Abbosford, VIC, Australia RASV Trophy for BEST WHEAT BEER Weihenstephan Vitus: Bayerische Staatsbrauerei Weihenstephan, Bavaria, Germany Weyermann Trophy for BEST BELGIAN & FRENCH STYLE ALE Oude Geuze Oud Beersel: Oud Beersel Vlaams-Brabant, Belgium Labelmakers Trophy for BEST SCOTCH ALE & BARLEY WINE Tribute 2011 Barley Wine: Renaissance Brewing Marlborough, NZ Barrel Media & Events Trophy for BEST SPECIALITY BEER Samuel Adams Norse Legend: Boston Beer Co Boston, MA, USA Labelmakers Trophy for BEST PACKAGING Tuatara Pilsner 12 Bottle Carton: Tuatara Brewing Co, Wellington, NZ

Nominations for the 2013 Beer & Brewer Awards are now open. Cast vote for your favourite beers, ciders, breweries, brewers, bars, pubs, cellar doors, venues, restaurants, beer events and loads more. Visit www.beerandbrewerawards.com.au

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13/05/2013 6:05:13 PM

Microbreweries Showcase (VIC) People’s Choice Results

lack Heart Brewery, which is run by a cardiac surgeon and a cardiac perfusionist, took out the Best Brewery Award with their small batch boutique beers. And the Pale Ale category was tied between two very new brewing companies – Sideshow Brewers and Red Island Brewing Co.

AWARD RESULTS:

BEST BREWERY AWARD Black Heart Brewery BEST WHEAT BEER Mildura Brewery, Honey Wheat BEST LAGER Moon Dog Brewing, Love Tap BEST PALE ALE Sideshow Brewers, Ticketbooth Pale Ale Red Island Brewing Co, Quiet Deeds Pale Ale BEST DARK ALE White Rabbit Brewery, Dark Ale BEST STOUT Bellarine Brewing Co, Muscle Stout BEST BELGIAN Bright Brewery, Fainters Dubbel BEST SPECIALTY Harcourt Valley Brewing Co, Gonja Kid BEST CIDER PRODUCER Lucky Duck Cider BEST CIDER Lucky Duck Cider, Lucky Duck

BEERTALK Awards

SAVE THE DATE! BEER & BREWER AWARDS & CONFERENCE 2013

s well as featuring industry experts presenting on a range of topics regarding beer, cider, brewing, excise, retail and wholesale, there will be a Trade Show for industry suppliers to network with delegates throughout the day. WHEN: 10am-4pm, October 24, 2013 WHERE: The Sebel Hotel, 28 Albion St, Surry Hills NSW Proposed session topics include: Packaging; kegs and draught beer dispense options; beer styles and taste training; excise administration; hops – recipe development; malt – recipe development; yeast – recipe development; distribution, marketing – wholesale, retail; the business of brewing; starting a microbrewery; tourism for the cellar door; retail – building a beer list and staff training; cider – trends, recipe development; homebrewing – trends, equipment. Delegates can sign up now at the conference website. Expressions of interest to exhibit, sponsor or present can be made to David Lipman on 0415 081 285 or david@beerandbrewer.com

Visit www.beerandbrewer.com/conference

www.beerandbrewer.com

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13/05/2013 5:16:37 PM

BEER TALK What’s Brewing

BEER & BREWER UPDATE See the New Releases in the Buyers’ Guide for new beers, cider and whisky from local and imported suppliers.

Beer & Brewer reports on what’s brewing in new and existing breweries, news in beer bars and bottle shops.

VIC

conic Aussie craft brewers Mountain Goat are now spreading the love in New Zealand. The full range of permanent brews will be on sale across the ditch – Hightail Ale, Steam Ale and India Pale Ale – with the team stoked to be expanding their reach. The brews will be sold through Glengarry Wines, Super Liquor and other premium liquor outlets. The 2013 AIBA Collaborator brew – employing the brewing talents of the 2012 AIBA Champion Small Australian Brewery and the 2012 AIBA Champion Large Australian Brewery, Wig & Pen and Feral respectively – was revealed to be a so-called ‘Free-range Ale’ with ingredients sourced from around the globe, including malt from the UK, wild and conventional yeast from Belgium and the US, and Australian hops. The brew debuted at the AIBA Presentation Dinner in May, as well as at the Great Australasian Beer SpecTAPular (GABS). Limited edition brews are nothing new in the world of craft beer, however for those living with gluten intolerance there hasn’t been a whole lot of action. That was until renowned GF brewery O’Brien Beer released their limited edition Gluten Free Belgian Ale. Brewed for autumnal drinking, the brew is potentially the first of many. The team that brought cider giant Rekorderlig to Australia has realised their original dream to create a brewing company with the launch of Red Island Brewing Co and their first brew – a Pale Ale named Quiet Deeds. Investing plenty of time in designing the name and the branding of their first brew,

owners Patrick Alè and David Milstein are aiming to follow the business model of many American craft brewers, creating a cohesive image for their new brand. The style of the Quiet Deeds label is set to carry on to their soon-to-be-released second brew – they are planning an IPA – with a third and fourth soon to follow. Meant to be an ‘entry level’ craft brew, Quiet Deeds picked up Best Pale Ale at the Microbrewery Showcase People’s Choice Awards this year. Philip Withers, Chief Executive and founder of Thunder Road Brewing Co has announced that Colin Paige is the brewery’s new Head Brewer/Brewmaster. Paige is the ex-Brewmaster for Archipelago (APB) in Singapore and will be responsible for the Australian and Global Brewing operations at Thunder Road. With a Brewing & Distilling (Hon) degree from Heriot Watt University in Scotland, Paige has previously brewed for Fullers (UK), Hop Back (UK) and Mac’s (NZ). Golden Axe Cider – accidentally named after a cult video game from 20 years ago – is the brainchild of a homebrew lover, a wine nerd and a bloke whose family owns orchards. The team started off making cider in a spare bedroom but the arrival of a new baby put paid to that. However, the cider production continued, only now it is made and bottled in Preston. While they plan on sticking with their well-received Apple Cider for now, they are not ruling out further experimentation. The Craft Beer Industry Association (CBIA) launched its new website and announced a new membership category. The new website was developed with the interests of a wide variety of people in mind, including trade, media, politicians and the broader brewing industry. Along with the website, the CBIA went live with the newest membership category, Beer Enthusiast, for

those individuals linked to the industry – either professionally or as a passionate consumer – in order to build a support base within the community to potentially assist the CBIA with its lobbying efforts. In recognition of the lobbying efforts of Senator Christine Milne, Leader of the Australian Greens, and Mr Rob Oakeshott MP, Member for Lyne, the two politicians were granted the honour of being joint Number 1 CBIA Beer Enthusiasts. A stalwart of the Australian craft brewing scene, Holgate Brewhouse marked it 1000th brew with a one-off commemorative beer that indulged both beer and sci-fi geekery. The Millennium Falcon Emperial IPA was brewed with pale malts to allow the hops – a whimsical mix of Millennium, Falconers Flight and Galaxy – to shine through. With an IBU of 100 and an ABV of 10.0%, Paul Holgate warned the brewery’s fans to prepare to engage their “hopper-drive”. After an enjoyable and successful first year in the business, gypsy brewing company La Sirène is foregoing its nomadic existence in favour of permanent roots at its own brewery in Melbourne’s inner north. The popular traditional Farmhouse Ale producer intends to use the new premises to up production and increase its range in the wake of the incredible success of their Saisons.

NSW

The Mad Brewers at the Malt Shovel brewery have been at it again. Their latest limited release, Wee Highlander, is the brain child of team member Hamish McArthur and is a Scotch Strong Ale, or Wee Heavy. McArthur’s family tartan adorns the logo on the new release, which uses peated malt to add light smokiness to the brew. With a slightly higher ABV – 6.7% to be exact – the brew is ideal for hunker down with under a woolly blanket as the cold weather sets in.

www.beerandbrewer.com

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9/05/2013 2:17:54 PM

CAIRNS SQUARE | CAIRNS DOMESTIC AIRPORT | HO CHI MINH AIRPORT | DANANG AIRPORT

Phone: +61 7 4052 2888 | Fax: +61 7 4052 2889 Email: sales@blueskybrewery.com.au | www.blueskybrewery.com.au BB_Issue25_BlueSky_Fullpage.indd 80

14/05/13 9:27 AM

BEER TALK What’s Brewing

In honour of the fighting spirit of Pinchgut Brewing Co’s co-owner Jason Smith’s young boy Monty, the brewery has produced Monty’s Noble Ale – a Californian Common-style brew. The little chap whose name appears on the bottle had a rocky start to life, owing to a congenital heart defect. At just seven days old, Monty was rushed to Westmead hospital for emergency surgery. Thanks to the excellent care he received, he’s now perfectly happy and healthy. Pinchgut Brewing Co is donating a portion of the proceeds of every keg of Monty’s Noble Ale to HeartKids, a charity that provides support, awarenes, advocacy and research into congenital heart disease in children. Rocks Brewing Co’s most popular kegged beer is now available in 330ml bottles from good beer shops. According to Mark Fethers the choice of which brew to bottle first was a no brainer as The Hangman is a clear favourite. The first six-pack ever sold was purchased by an American fan of the brand and promptly shipped off to California in his suitcase. Rocks is also in the process of getting their new brewery in Sydney’s Alexandria up and running, a milestone to coincide with the brewing co’s fifth birthday celebrations. Successful craft beer brand Young Henrys has gone from strength to strength, scoring an exclusive tap deal with hip new bar The Old Growler in Sydney’s Woolloomooloo. Brewer Oscar McMahon is in charge of the beer list, which features a guest tap featuring small brands like The Grifter as well as a curated selection of bottled craft brews. Catching a lot of attention from local beer lovers has been the “hop teabags” that are on offer with some brews. Featuring a range of flavours they allow drinkers to altar the taste of their brew much like with a hopinator. Hillbilly Cider Company was just three weeks old when it walked away from the Cider Awards in Sydney with a bronze medal – in the medium cider class – for their Apple Cider. One of the founders is Shane McLaughlin, an organic winemaker at Canonbah Bridge Wines who has been making cider commercially for 12 months now. He and his wife Tessa have already garnered a loyal following of drinkers in their local Blue Mountains area for their unique cider. Hillbilly has a unique selling: a never-beforeused cider apple. The Julie was invented by the McLaughlin’s neighbour, apple-growing guru Bill Shields, and reportedly gives the cider a distinctive flavour. Hillbilly is available at Castle Hill market, Blackheath market, Leichhardt market, and Marrickville market as well as restaurants and retail outlets.

The Woolshed Brewery has just released their inaugural brew, which coincided with the opening of the brewery to the public for the first time early in May. Located on the historic Wilkadene Station, in Murtho, the brewery’s creation is appropriately named Wilkadene Station Centenary Ale and is styled after an American Amber Ale. Brand new Barossa Valley-based brewery Rehn Bier has released a few new beers in their range – a Tripel, a Maple Porter and an Imperial Stout. Coopers’ first foray into what they call ‘super craft’ has been deemed a success with the decision to retain the brand’s 150th Anniversary brew as part of the main line. According to National Marketing Director, Cam Pearce, the brew has been popular, selling well over 100,000 cases since its launch last year. So stellar were the sales that that Nielsen data placed it as the number one new product development in packaged beer by value for the quarter ending October 2012. The brew is a darker coloured brew with its roots in the IPA style, and the first packaged under the Thomas Cooper Selection range of beers. And Pearce says that the range is expected to become an important one in the future. Coopers also had the honour of winning Australian Beer Can of the Year for 2012 with over 90 per cent of the Australian Beer Can Collectors Association’s members voting in favour of Coopers’ Bathurst 1000 50th Anniversary can. The can was a one-off that was only on sale briefly, especially for the event, in October last year.

QLD

Fortitude Brewing Co was founded in Brisbane in 2012 by two beer fanatic mates Gerard Connors and Jim O’Connor, and features the talents of none other than ex-Murray’s Head Brewer Ian Watson in the brewhouse. In March they launched the company’s “extreme sibling” Noisy Minor Brewing Company. Instead of starting slowly and launching just one beer at a well-respected craft beer joint, Noisy Minor chose four of the best beer venues in Brisbane - Archive, Scratch, Bitter Suite and Tippler’s

Tap - and launched two brand new beers at each venue. Scratch Bar had Saison Froment (100% Wheat Farmhouse Ale) and Grim RIPA (Black Rye IPA). The Tipplers Tap had Red Ryeding Hood (Red Rye Ale) and Yastrebov (Ukrainian Imperial Stout). Bittersuite saw 3 Dragons (Burton Ale) and Doppelganger (India Doppelbock). And Archive Beer Boutique had Anzus IPA (India Pale Ale) and RSVP (Rum Smoked Vanilla Porter). Granite Belt Brewery owners Geoff and Dee Davenport invited Toowoomba’s 4GR radio breakfast show hosts to come and brew their very own beer. Davenport created a Smokey Rauchbier to compliment the cold climate and the DJs took turns mashing in, and named the beer Lee and Lizzy’s Old Smokey.

Lee, Lizzy and brewer Mike Davenport milling the grain at Granite Belt.

XXXX Island auctioned a trip to the island for $62,600 and donated the cash to the Queensland Flood Cause. The eBay auction was won by Queenslander Scott MacDonald on behalf of Workpac, an Australian-based recruitment company specialising in the mining, construction, engineering sectors. The proceeds compliment the $50,000 already donated by XXXX to the recovery efforts in its disaster ravaged home state. Calibre Craft Beer Trading Co has launched, with long-time craft beer lover Daniel Rickard aiming to ‘fly the good beer flag’ in Queensland. The company is focussed on supplying the best and the freshest brews from their select portfolio, which features some of the best breweries in Australia – Kooinda Boutique Brewery (VIC), Red Hill Brewery (VIC), Feral Brewing Co (WA) and Nail Brewing (WA).

www.beerandbrewer.com

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9/05/2013 2:18:33 PM

BEER TALK What’s Brewing

TAS

The Crown Ambassador team have also started their journey toward the sixth vintage, handpicking fresh Galaxy hops in Victoria’s Ovens Valley – led by Tully Hadley, Head Brewer. The hops have been picked from north east Victoria’s Rostrevor Hop Gardens in Myrtleford. Hop Products Australia says that demand is, as usual, out-stripping supply in the Australian hop market, however there should be enough hops to allow for increased supply of proprietary flavour hops to the international craft beer market. Tim Lord, HPA Managing Director, says that the proprietary hops are becoming a huge part of the business. Seven Sheds Brewery is celebrating their fifth birthday this year. In April they held their party at the New Sydney Hotel, Hobart. It featured their usual brews as well as seasonal specials including: Stella IPA, Wood-aged IPA, Serendipity (raspberry/blackberry Honey Wheat Ale), Fuggled Porter (one of their two 2013 hop harvest brews) and Royal Willie (11.5% ABV whisky cask-matured Willie Warmer). News has also hit of a second ferryaged beer project in conjunction with Spirit of Tasmania.

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Seven Shed’s Willie Simpson

Two Metre Tall hit Belgium and the USA in mid-May for their Churchill Fellowship trip. Their purpose is to study spontaneous fermentation – specifically Lambic, Gueuze and Kriek production in Belgium – as well as returning via the USA to check out the ‘New World’ interpretations of these ‘wild’, ‘sour’ and fruit brews.

Estate. Numbers were up with over 3000 people attending over the weekend, sampling beers from several of the region’s finest craft breweries. In a first for the festival, a ‘best beer’ trophy was on offer, decided by combining the people’s choice and critics’ votes. This time the honours went to Colonial’s popular Kolsch. Staying with Colonial, Mal Secourable has resigned from his post as head brewer after five years at the Margaret River brewery. Taking his place is Justin Fox, whose resume includes four years at The Monk in Fremantle, followed by a stint at the now-closed Swan Brewery, during which he brewed two Ales at The Generous Squire brewpub. Colonial accepting their Best Beer trophy.

By Jeremy Sambrooks February saw the second South West Craft Beer Festival, held again at the 3 Oceans Palandri

9/05/2013 2:19:07 PM

BEER TALK What’s Brewing

A legal battle may be in the makings with international brewing giant MillerCoors pitched against WA microbrewery Brew 42 for the right to sell beer under the name of ‘Blue Moon’ in Australia. Funded by Peter Coors, Blue Moon Brewing Co. was launched in Colorado in 1995 and is best known for their Belgian White. Twelve years later – unaware that an American brewing company of the same name existed – Brew 42 registered the name Blue Moon with IP Australia. Since then Brew 42’s Blue Moon Lager has been sold in several outlets in bottles and on draught. After unsuccessfully trying to have Brew 42’s trademark struck out for disuse in 2012, MillerCoors is now seeking a hearing on the matter. Fourteen years after opening in the Swan Valley, Duckstein Brewery has released its first bottled product. Contract brewed at Gage Roads, Duckstein ‘First Batch Pilsner’ is available from both the Margaret River and Swan Valley breweries in 500mL bottles and 15 bottle cartons. Director Tim Forster said ‘Our customers have been asking for a packaged beer for years and this is our first step towards meeting that demand. Although we are initially only bottling our Pilsner, we hope to have more of our beers packaged in the coming years.’ With the closure of the Swan Brewery in Canning Vale, Gage Roads now hold the title of the largest brewery in Western Australia. While still producing their own range of five beers under the Gage Roads name, the brewery has shifted its focus and is now on its way to becoming the country’s leading contract brewer. In addition to their existing contracts with Matso’s and Two Birds Brewing, Gage Roads has recently begun producing beer for McLaren Vale, San Miguel and local microbrewery, Duckstein. John Stallwood’s Nail Brewing is set for a busy mid-year with the release of several new

and exciting products. First is Golden Nail, a Pale Ale that is paler, stronger and hoppier than Nail Ale and number one in a series of Nail specialty brews which will be released every three months. The first day of winter will see the release of Clout Stout 2012 – the latest instalment of Stallwood’s decadent Imperial Stout which is made entirely from first runnings. Tack Light (3.2%) is a light beer based on Nail Ale, which will be bottled in July after a lengthy period of development on draught. In March, Feral launched their Brewpub Series, which will see the brewery releasing one of their less frequently available beers in bottles every three to four months. First in line is Raging Flem, a highly hopped Belgian IPA that utilises Belgian yeast and a number of pungent American hop varieties. The Quarie Bar + Brasserie has celebrated the bottled release of their popular house beer, Quarie Ale. Guests were entertained by magicians, belly dancers, jugglers and accordion players while enjoying samples of the beer and a range of ‘beer bites’ all of which used beer as an ingredient. Brewed and bottled at a contract brewery, Quarie Ale is an easy drinking Golden Ale of 4.5% ABV with moderate bitterness and a fruity hop aroma thanks to the use of Galaxy and Citra hops.

NEW ZEALAND

By Neil Miller The inaugural Hopstock festival ran in Wellington from 10-12 April. This three day event celebrated eight unique green hopped beers made with Nelson’s 2013 hop harvest. Each beer was served exclusively at one or two premier craft beer venues around Wellington with drinkers encouraged to visit multiple bars by following the Hopstock Trail. Participating bars reported huge demand and the event is set to return, bigger and better, in 2014. Hopstock was the first festival organised by Craft Beer Capital, a collection of Wellington craft beer breweries, bars and bottle stores. New breweries continue to pop up around the country. Beer is now flowing at Zeelandt Brewery in the Esk Valley near Napier. After a great deal of preparation, owner and brewer Christopher Barber is now producing a Pale Ale and a Helles, both of which have received positive reviews from brewers and critics. Respected beer industry veteran Albrecht von Wallmoden has been assisting with the early stages of Zeelandt (which is pronounced Zay-Land). Central Auckland has a new craft beer destination with Brothers Beer opening last December. This “craft beer lounge” has 18 taps and over 200 bottled beers from all over the world. Owners Andrew Larsen and Anthony Browne have installed a substantial 4,800 litre brewery on site. Larsen has a long history in the beer industry through his consultancy business Breowan Systems and Kaimai Brewing. The décor in Brothers Beer has been likened to a sophisticated man cave.

Leon Mikelson, Teddy Gowan and Michael Jordan preparing for Porky’s Revenge.

Noted brewer Dave Kurth has left West Coast Brewery to set up his own operation. His brewery will be Hot Water Brewing Company while the associated restaurant will be called the Hay Loft. Both will be located at the Sea Breeze Holiday Park at Whenuakite in the picturesque Coromandal. The brewery takes its name from the famous Hot Water Beach just five minutes away. It has volcanic water near the surface and visitors dig natural spa pools in the sand. Kurth left West Coast Brewing with a bang. His last beer was 1080, a big Pale Ale which used 80 types of hops in 10 hop additions. It is not all positive news however. Brewery Britomart, a promising brewpub near the Auckland waterfront, has closed its doors after being sold. The owners and brewers, John and Laurence, sadly announced the sale due to “personal reasons” and doors closed in March. The bar (and name) was bought by Pack Group who own a number of hospitality businesses. Brewing is not expected to continue when the bar reopens in late April. Instead, the focus of the new venture be more mainstream products.

ASIA

By Michael Jordan The three Brewmasters behind Shanghai’s most prominent craft breweries – The BREW, Dr. Beer and Boxing Cat Brewery – came together to brew Shanghai’s first Imperial Pilsner. Porky’s Revenge Imperial Pilsner is a collaboration brew project to celebrate the launch of Shanghai Beer Week 2013 – China’s original craft beer festival (May 17-26). The Brewmasters named the Imperial Pilsner Porky’s Revenge as their tribute to the plight of China’s swine population after the recent discovery of thousands of dead pigs floating in Shanghai’s Huangpu River. Leon Mickelson (The BREW), Teddy Gowan (Dr. Beer) and Michael Jordan (Boxing Cat Brewery) were inspired to brew Porky’s Revenge Imperial Pilsner after tasting Larger by Epic Brewing Company (New Zealand.) The Brewmasters wanted to achieve high drinkability for a higher alcohol beer (~8.5% ABV) with good hop presence. The unique hop profile included pine notes along with different citrus notes including lemon/lime and light pineapple. Hoppy beers are usually a rarity in Asia, due to the lack of local interest. The Asia Beer Cup is one of the largest Asian beer competitions with a long history in Japan, as it has been held annually in Tokyo

www.beerandbrewer.com

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since 1998. This year’s judges came from eight different countries to join the best beer judges from Japan. Over 175 different beers were rated over the course of the judging with results to be announced at The Great Japan Beer Festival, held on June 1 at Ebisu Garden Hall in Tokyo.

EXCISE

A push to tax small cider producers in the same way as international liquor giants has the potential to destroy apple-farming communities around Australia. According to

VIC

Cider Australia, The Distilled Spirits Industry Council of Australia (DSICA) is pushing the Federal Government to change the way traditional cider is taxed, moving it from the Wine Equalisation Tax to a Volumetric Tax – a bracket that is roughly four times the price. The DSICA has said that the, so-called, alcopop tax would greatly add to government revenue. Cider Australia maintains that the change would drastically impact on not only cider producers but the farmers that supply them causing job losses and, potentially, business closures.

Mountain Goat www.goatbeer.com.au

XXXX Island www.xxxxisland.com.au

O’Brien Beer rebellionbrewing.com.au/obrienbeer

Calibre Craft Beer Trading Co www.calibrebeer.com

Red Island Brewing Co http://quietdeeds.com.au Thunder Road Brewing Co www.thunderroadbrewing.com Golden Axe Cider http://goldenaxe.com.au Craft Beer Industry Association www.australiancraftbeer.org.au Holgate Brewhouse www.holgatebrewhouse.com La Sirène www.lasirene.com.au

NSW

Malt Shovel www.malt-shovel.com.au Pinchgut Brewing Co http://pinchgutbrewing.com.au Rocks Brewing Co http://hartspub.com/rocksbrewing Young Henrys www.younghenrys.com The Old Growler www.facebook.com/OldGrowler Hillbilly Cider Company www.hillbillycider.com.au

Woolshed Brewery www.woolshedbrewery.com.au Rehn Bier www.rehnbier.com.au Coopers www.coopers.com.au Australian Beer Can Collectors Association http://abcca.com.au

QLD

TAS

Crown Ambassador http://thecrowncompany.com Hop Products Australia www.hops.com.au Seven Sheds Brewery www.sevensheds.com TwoMetreTall http://2mt.com.au

South West Craft Beer Festival www.swbeerfest.com.au Colonial Brewing Co. www.colonialbrewingco.com.au Brew 42 Brewery www.brew42.com Duckstein Brewery www.duckstein.com.au Gage Roads Brewing Co www.gageroads.com.au Nail Brewing www.nailbrewing.com.au Feral Brewing Company www.feralbrewing.com.au The Quarie Bar & Brasserie www.thequarie.com.au

Specialty Malting Company since 1879

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Our brew and special malts are also available in certified organic quality ! Caramelized Malt : CARAFOAM®, CARAHELL®, CARAMUNICH®, CARAAROMA®, CARAAMBER®, CARARED®, CARAWHEAT®, CARARYE® and CARAFA® are registered trademarks for Mich. Weyermann® Specialty Malting Company, Bamberg

CARAFOAM® CARAHELL® CARAMUNICH® CARAAROMA® CARAAMBER® CARARED® CARAWHEAT® CARARYE® CARAFA® CARAFA® SPECIAL (roasted malt from dehusked barley, gives the beer a smooth taste without burnt flavor)

Malt Extract: BAVARIAN PILSNER BAVARIAN HEFEWEIZEN MUNICH AMBER VIENNA RED BAVARIAN DUNKEL BAVARIAN MAIBOCK BAMBERG RAUCH MUNICH OCTOBER BEER

All-Natural Liquid Malt Color SINAMAR® and certified organic SINAMAR® ... gives your beer special taste and color, without burnt flavor !

Brothers Beer www.brothersbeer.co.nz/ Craft Beer Capital www.craftbeercapital.com HOPSTOCK www.craftbeercapital.com/hopstock/about Hot Water Brewery www.twitter.com/HotWaterBrewing

Fortitude Brewing Co / Noisy Minor Brewing Company www.fortitudebrewing.com.au

Zeelandt Brewery www.zeelandt.co.nz/

Granite Belt Brewery www.granitebeltbrewery.com.au

Shanghai Beer Week http://shanghaibeerweek.com

ASIA

Our Wholesaler in Australia and New Zealand: Cryer Malt Australia Phone: 1800 119 622 · Fax: + 61 3 9923 6412 e-mail: david@cryermalt.com.au Cryer Malt New Zealand Phone: 0800 MALTED (625833) Fax: + 64 9 353 1632 e-mail: david@cryermalt.co.nz www.cryermalt.co.nz

For more information please contact : e-mail: info@weyermann.de www.weyermann.de

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BEER TALK Microbrewery Proﬁle

John Stallwood in his WA brewery.

NAIL BREWING John Stallwood’s Nail Ale is an icon of the craft brewing scene in Australia, so we bailed him up to chat about how he got started. As told to Stefanie Collins.

giving it up to travel overseas. I went on to study at the University of Ballarat in 1998. Then in 1999 I started the Nail Brewing Australia Company, which officially started selling Nail Ale commercially on March 23 in the year 2000.

HOW DID YOU GET STARTED IN THE BREWING INDUSTRY?

Nail Brewing is a 50HL DME brewhouse located in Bassendean, WA. It is a new brewery which opened in 2012 and which I share with Feral Brewing. I only produce wholesale beer.

In 1994 me and a mate bought a homebrew kit for a friend so he would make us beer. He did two batches and gave it back to me. So in 1995 I registered the Nail Ale and Tack Lite trademarks and in 1996 I registered the Nail Brewing Australia business name and worked under it, labouring up north before

WHERE DO YOU WORK, WHAT IS YOUR POSITION AND HOW DID YOU COME TO BE THERE? I am owner and head brewer of Nail, and I work doing everything (or too much). I came to be here by getting hypnotised by Nail Ale, which now treats me like a slave.

WHAT SORT OF EQUIPMENT ARE YOU WORKING WITH? CAN YOU GIVE US A SHORT HISTORY?

WHAT BEER STYLES DO YOU CURRENTLY BREW?

Australian Pale Ale (Nail Ale), Oatmeal Stout (Nail Stout), Russian Imperial Stout (Clout

Stout), Golden/Summer Ale (Golden Nail), and Low Alcohol Australian Mild (Tack Lite).

WHAT ARE YOUR BEST SELLERS/ OLD FAVOURITES? Nail Ale is a session craft beer and the biggest seller. I have pretty much brewed 95 per cent Nail Ale in the last 13 years, refining it, and now further refining it in the new brewhouse.

ARE YOU WORKING ON ANY LIMITED RELEASES OR HAVE YOU HAD ONE ON THE MARKET RECENTLY?

Golden Nail was going to be a limited release but has become a permament Nail beer. I’m working on a Brown Ale next. And, of course, Clout Stout is an annual limited release.

WHAT SORT OF REACTION DO YOU GET TO YOUR LIMITED RELEASES?

Clout Stout gets a great reaction. I love sharing it with people. It is a very expensive beer, which makes it great for sharing with someone special. Although, I’m greedy and would prefer to drink it all myself.

www.beerandbrewer.com

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XXXXX xxxxxxxxx

IMPORTERS OF QUALITY HOPS AND HOP PRODUCTS The Bassendean brewery opened in 2012.

AGENTS FOR HANDTMANN FILTRATION AND BEER STABILIZATION EQUIPMENT

WHERE CAN BEER FANS FIND YOUR BREWS?

By winter this year they will be all over WA and most states in Australia, as the brand is now in a position to grow.

WHAT IS THE BREWERY’S CAPACITY IN HECTOLITRES AND HOW MUCH HAVE YOU EXPANDED SINCE THE BEGINNING? The new brewery can presently produce 500,000 litres. A new fermenter will allow another 250,000 litres. This brewery can, one day, produce five million litres.

DO YOU HAVE ANY HOBBIES OUTSIDE OF BEER? WHAT ARE THEY?

To see my family. I work 50-100 hour weeks. So seeing my family is my favourite hobby. In a couple of years when, hopefully, my lifestyle can improve I would like to sail a laser dinghy, drink beer with my friends and hopefully get to holiday, travelling with family.

– FREE FREIGHT FOR ORDERS OVER 30 KG – OVER 70 VARIETIES IN STOCK – COLD STORAGE IN MELBOURNE

The 50 hectolitre plant has scaled up Nail’s operation.

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BEER TALK Collectors

THE GREAT AUSSIE BEER SHED Dedicated to everything beer, brewing and Australia, The Great Aussie Beer Shed is the only beer can, brewery ephemera and Australiana museum in the country. Situated in Echuca, on the Murray River in Victoria, it is a collector’s dream reports Stefanie Collins.

ost beer collectors specialise in a particular form of beer memorabilia – or beeriana if you will – and in the past, Beer & Brewer has featured everyone from can collectors and glass gatherers, to coaster hoarders and bottle bandits. But never have we seen a collection quite like this one. The Great Aussie Beer Shed is a dizzying wonderland of everything beer related, located in Echuca, a town set on the picturesque banks of the mighty Murray River in Victoria. It is a town known for its history and this curious museum is definitely a part of that – carrying everything from extremely rare cans through to tap handles, beer barrels, original Coolgardie chests and a whole lot of general Australiana like petrol bowsers, butter churns and a partially restored WWI cannon. Believe us when we tell that the collection is truly mind-boggling. But for Neil Thomas, the owner/operator, the

museum is simply a way for him to share his passion and share a lifetime’s worth of effort. Thomas’ passion started 39 years ago with beer cans and his museum features an epic array of cans from all time periods and from all over the world – there are staggeringly over 17,000 of the things, all neatly shelved, inside The Great Australian Beer Shed. And Thomas reckons he has at least 3000 more international cans waiting to be displayed Thomas isn’t just packing a bunch of runof-the-mill tinnies either. The avid collector managed to acquire what is acknowledged as the world’s rarest beer can. Made for the coronation of King George VI in England by H&G Simonds Ltd in 1937, there are only six known cans of Coronation Brew in collections in the entire world. A pretty impressive acquisition by any standard. And the historical features don’t stop there. Also in the collection are international

The museum is so much more than just a collection of beer cans and other brewing memorabilia, it is an archive of memories, artefacts and Australiana that invokes the Australia of years past – the land of old school petrol bowsers, soda syphons, Furphy water carts, Coolgardie Safes and the Ettamogah Pub. In terms of enjoying a few brews himself, Thomas cheekily maintains that his favourite beer is always his next one – and he isn’t

MADE FOR THE CORONATION OF KING GEORGE VI, THERE ARE ONLY SIX KNOWN CANS OF CORONATION BREW.” examples including Lion Lager (South Africa) wildlife cans featuring African animals, a set of Harley Davidson cans for the brand’s centenary in 1993, and a selection of over 100 of Tennent’s (Scotland) Lager Lovelies cans. The latter being a fascinating – and at times hilarious – look at how beer was marketed via an array of increasingly scantily clad women for over 40 years. And that’s before the Australian contingent is even examined. Thomas has the full set of Courage Football Stars tinnies, each depicting a different player from each VFL club from 1972, along with Cascade Brewery cans commemorating the Sydney to Hobart Yacht Race, which is an ever expanding set that dates from the present back to its inception in 1977. And there are plenty more sporting sets for those who love nothing more than a bit of beer and sport mixed in together.

adverse to trying something different either. Thomas runs the museum himself – along with his son Ben who’ll sort you out with a beer to go in your souvenir stubby holder – and conducts 20 minute tours for every visitor who comes through the door. And with the wealth of artefacts – beer and otherwise – Thomas says that everyone who comes in learns something new about Australian history. The Great Australian Beer Shed is certainly a definitive archive of Australian history. The Great Australian Beer Shed 377 Mary Ann Road Echuca, Victoria (03) 5480 6904 www.greataussiebeershed.com.au Open weekends, public holidays and school holidays – weekdays by appointment.

www.beerandbrewer.com

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FROTH

JAPANESE BEER INNOVATIONS

The Japanese are well-known for their love of wacky things and odd gadgets. They also love their beer, meaning that that the internet is filled with all sorts of weird and wonderful gadgets that make great gifts for the beer lover who has everything. Now, unlike in a lot of countries, serving head-less beer in Japan is a massive social faux pas. But don’t worry, there are plenty of nifty accessories to ensure that you and your party guests are never shamed by flat beer again. First up, it’s the Beer Jug Jokki Hour. With a click of its inbuilt button, you too can re-froth your beer and give yourself froth moustaches to your hearts content. The only downside is the novelty plastic mug you’re stuck with. Want to use your collection of fancy glasses and still have frothy beer? Takara Tomy’s Sonic Hour looks like a set of electric scales and will give your brew a lovely, milkshake-style frothy head in whatever glass you have on hand. Takara Tomy also created the Beer Hour for those who just can’t pour a decent head from a can – like it says on the label: it takes out the guesswork. But the ultimate gadget award goes to Asahi for the Beerbot. Yep, it’s a robot that will keep your brews cold and pour them out for you on demand (into a glass that it has already chilled for you too. We’re not sure if any of these are still able to be bought, but imagine the fun you could have while watching the footy.

TRIVIA TEASERS!

Think you’re a beer expert? Try these ten trivia teasers to see where you really stand. was the cheeky name of the Mussel Porter produced by The Mussel 1 What Inn for MarchFest 2013? the brewery in Singapore that makes an American Pale Ale just 2 Name for teachers and parents at the local American school? 3 Where was the 2013 Great Kiwi Beer Festival held? 4 What is the name given to Feral’s first bottled Brewers Series beer? 5 What is the name of the Croucher Brewery bar in Rotorua? 6 Name the first craft brewery in Australia to begin canning? kind of dog is the mascot of the Rogue and Vagabond bar in 7 What Wellington? clan’s tartan features on the tap decal for the new Mad Brewers 8 What Wee Highlander? or False: O’Brien Beer’s first ever gluten-free Limited Edition 9 True brew is an IPA? was the name of the three day festival in Wellington which featured 10 What green hopped beers?

CONTRACT BREWING & PACKAGING Gage Roads has been contract brewing and packaging successful brands for over 6 years and so we can help you bring your brand to market Beer / Cider / Other Alcoholic Beverages / Non Alcoholic Beverages Glass bottling line Product & Liquid Development Keg ﬁller HACCP Certiﬁed Great pricing – delivered into WA or East Coast

For more information and quotes please contact Donald Pleasance National Sales Manager Mobile: 0423 548 748 Email: donald@gageroads.com.au

Answers 1 Love Mussel. 2 Jungle Beer. 3 Hagley Park, Christchurch. 4 Raging Flem. 5 BREW. 6 The Australian Brewery. 7 A bulldog (called Bruce). 8 McArthur. 9 False, it is a Belgian Ale. 10 Hopstock.

www.gageroads.com.au

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BEER XXXXX TALK Bottle shop Sales xxxxxxxxx

What’s selling at your bottlo?

ecialty beer bottle sp to ks ea sp er ew Br & . Each issue Beer s are ﬂying out the door ew br ch hi w t ou nd ﬁ to shops

VIC

Slow Beer 468 Bridge Rd Richmond VIC (03) 9421 3838 www.slowbeer.com.au LOCAL BEER 1 Bridge Rd - The Harvest Wet Hop Ale 2 Sideshow Brewers - Ticket Booth Pale Ale 3 Moondog - Love Tap Double Lager 4 Feral - Hop Hog 5 Holgate - Road Trip IPA 6 Feral - Raging Flem Belgian IPA 7 2 Brothers - Kung Foo Rice Lager 8 Southern Bay - Hop Bazooka IPA 9 Temple - Midnight Black IPA 10 Moo Brew - Belgo IMPORTED BEER 1 Hitachino - White Ale 2 Croucher - Pilsner 3 Anchor - Steam Ale 4 Brooklyn - Lager 5 8 Wired - Hopwired IPA 6 Evil Twin - Hipster Ale 7 Birra del Borgo/Dogﬁsh Head - My Antonia 8 Chouffe Houlbon - Tripel IPA 9 De Struise - Pannepot 10 961 - Lebanese Pale Ale CIDER 1 Napoleon & Co - Pear Cider 2 Old Mout - Scrumpy 3 Lick Pier - Ginger Beer 4 2 Brothers - Gypsy 5 Apple Thief - Pink Lady 6 Fog City - Cloudy Cider 7 8 Wired - Dry Oaked Cider

Mane Liquor 237 Great Eastern Hwy Belmont WA (08) 9478 3676 www.maneliquor.com.au

NSW

Leura Cellars 169/171 Leura Mall Leura NSW 2780 (02) 4784 1122 www.leuracellars.com.au

LOCAL BEER 1 Feral - Hop Hog 2 Beaten Track - Black IPA 3 Eagle Bay - Kolsch 4 Nail - Golden Nail 5 Feral - Raging Flem 6 Bootleg - Settler’s Pale Ale 7 Beaten Track - Smoke House 8 Bootleg - Sou’west Wheat 9 Eagle Bay - Mild Ale 10 Nail - Oatmeal Stout

LOCAL BEER 1 Badlands - Pale Ale 2 Mountain Goat - IPA 3 Mountain Goat - Steam Ale 4 Lick Pier - Ginger Beer 5 Moo Brew - Pale Ale 6 Little Creatures - Single Batch 7 Ekim - Pale Ale 8 Feral - Hop Hog 9 Coopers - Sparkling Ale 10 Knapstein - Reserve Lager

IMPORTED BEER 1 Evil Twin - Hipster Ale 2 To Ol Sort - Maelk 3 Nøgne Ø/Terrapin - Imperial Rye Porter 4 Nøgne Ø - Bourbon Barrel Sunturn Brew 5 To Ol - Baltic Frontier 6 Evil Twin - Even More Jesus 7 Evil Twin - Hipster Ale 8 Mission - Dark Seas Russian Imperial Stout 9 Dieu Du Ciel - Rescousse 10 Tuatara - Double Trouble

IMPORTED BEER 1 Sierra Nevada - Pale Ale 2 Green Flash - Hop Head Red 3 Chimay - Grande Reserve 4 Leffe - Blond 5 Becks - (imported) 6 Estrella - Inedit 7 Garage Project - Limited Edition 8 8 Wired - Tall Poppy 9 Weihenstephaner - Hefewiesse 10 Sinha - Stout

CIDER 1 Harcourt - Apple Cider 2 The Cidery - Bitter Sweet 3 Etienne Dupont - Organic Cidre Bouche Brut De Normandie 4 Ecusson - Cidre Brut 5 Lager De Camin - Sidra Extra Brut 6 Zeffer - Apple Cider 7 Aspall - Draught 8 Bress - Cider Brut 9 Samuel Smiths - Organic Cider 10 Hills Cider Co - Apple

CIDER 1 Hillbilly - Apple 2 The Goose - by Simon Gilbert 3 Small Acres - Pomme 4 Apple Thief - Pink Lady 5 Rekorderlig - Pear 6 Apple Thief - Granny Smith 7 Somersby - Apple 8 Monteith’s - Crushed Apple Cider 9 Small Acres - Poire 10 Kingston - Fat Ass Scrumpy

Beer Cellar www.beercellar.co.nz www.beercellar.com.au

LOCAL BEER 1 Croucher - Galaxy IPA 2 Epic - Mosaic IPA 3 Liberty - C!tra 4 Emerson’s - Brewers Reserve Laughing Monk 5 Scotts - Gluten Free Pale Ale 6 Liberty - Alpha Dogg 7 Invercargill - B.man 8 8 Wired - HopWired 9 Brewaucracy - Smoko 10 Hallertau - Maximus Humulus Lupulus IMPORTED BEER 1 Hoegaarden - Grand Cru 2 BrewDog - Punk IPA 3 Dogfish Head - 90 Minute Imperial IPA 4 Erdinger - Weissbier 5 Belle-Vue - Kriek 6 Rochefort - Trappistes 10 7 Delirium - Tremens 8 Westmalle - Tripel 9 Sierra Nevada - Torpedo 10 Lagunitas - A Little Sumpin Sumpin Ale TOP 10 BEERS SOLD THROUGH www.beercellar.com.au 1 Dogfish Head - 90 Minute Imperial IPA 2 Speights - Gold Medal Ale 3 Ballast Point - Sculpin IPA 4 Blue Moon - Pale Moon 5 Kokanee - Pale Lager 6 8 Wired - HopWired 7 Liberty - C!tra 8 Flying Dog - Gonzo Imperial Porter 9 Dogfish Head - Indian Brown Ale 10 Lagunitas - A Little Sumpin Sumpin Ale

www.beerandbrewer.com

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BEER TALK Bars & Pub Sales

What’s selling at your local? Each issue Beer & Brewer speaks to bar pubs to find out which brews are flying s and out the fridges and flowing out of the taps.

VIC

QLD

LOCAL BEER 1 Feral - Hop Hog 2 Bridge Road - Chevalier Saison 3 Hargreaves Hill - ESB 4 Mornington - Mosaic IPA 5 Riverside - 44 6 Illawarra - Apocalypso 7 Kooinda - Black IPA 8 MPB/St Kilda Ale Stars - Bonza 9 Prickly Moses - Raconteur 10 4 Pines - Kolsch

LOCAL BEER 1 Quarie Ale - Golden Ale Draught 2 Carlton - Carlton Dry 3 Quarie Ale - Golden Ale Bottle 4 Hahn - Super Dry 5 Matso’s - Ginger Beer 6 James Squire - Golden Ale 7 Two Birds - Golden Ale 8 Feral - Hop Hog 9 Little Creatures - Rogers 10 Matso’s - Mango Beer 11 Little Creatures - Pale Ale

LOCAL BEER 1 Two Birds - Golden Ale 2 Bridge Rd - Beechworth Pale Ale 3 Feral - Hop Hog 4 Noisy Minor - Anzus IPA 5 Holgate - Hopinator 6 Sunshine Coast Rauchbier 7 Burleigh Brewing - 28 Pale 8 Bridge Rd/The Scratch The Scrotch 9 Hop Dog - Children Of Darkness 10 Temple - Bicycle Beer

The Local Taphouse 184 Carlisle St St Kilda East (03) 9537 2633 http://thelocal.com.au

The Quarie Bar & Brasserie 2 Macquarie Boulevard Hammond Park, WA (08) 9414 3500 www.thequarie.com.au

IMPORTED BEER 1 Bridgeport - IPA IMPORTED BEER 2 8 Wired - iStout 1 Corona 3 8 Wired - Tall Poppy 2 Sierra Nevada - Pale Ale 4 Beer Here - Dark Hops 3 Green Flash - West Coast 5 Sierra Nevada - Pale Ale IPA 6 Weihenstephaner 4 BridgePort - Kingpin Red Hefeweizen Ale 7 Sierra Nevada - Torpedo 5 Stella Artois 8 Northcoast - Red Seal 6 Heineken 9 Evil Twin - Lowlife Pilsener 7 Brew Dog - Punk IPA Can 10 St Austell - Proper Job 8 Sierra Nevada - Kellerweis 9 St Bernardus - ABT CIDERS 10 Brew Dog - 5am Saint 1 Willie Smiths - Organic Cider CIDERS 2 Napoleone - Cloudy Apple 1 Bulmers - Apple Cider Cider 2 Bulmers - Pear Cider 3 Napoleone - Pear Cider 3 Rekorderlig - Lime & Strawberry Cider 4 Strongbow - Original 5 Strongbow - Dry Cider 6 Rekorderlig - Wild Berry 7 Rekorderlig - Mango & Raspberry Cider 8 Strongbow - Clear Cider 9 Strongbow - Sweet Cider 10 Bulmers - Apple Cider Bottle !" " !"

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Scratch Bar 8/1 Park Road Milton, Qld (07) 3107 9910 http://scratchbar.com

IMPORTED BEER 1 Epic - Hop Zombie 2 Tuatara - Double Trouble 3 Green Flash - Double Stout 4 Evil Twin - Even More Jesus 5 Brooklyn - Lager 6 Brasserie Dupont - Saison Dupont 7 Tuatara - Pilsner 8 Abbaye De Rocs - Bruin 9 Garage Project - Red Rocks Reserve 10 Amager - Wookie 2IPA CIDERS 1 Lobo - Cloudy Apple 2 Hills Cider Co - Apple & Ginger 3 Batlow - Premium 4 Bridge Rd - Strong Scrumpy 5 Hills Cider Co - Pear Cider 6 Henneys - Dry Cider 7 Napoleone - Pear Cider 8 Sunshack - Apple 9 Zeffer - Dry Cider 10 Napoleone - Apple with Pear Cider

13/05/2013 9:37:52 AM

BEER TALK Beer Club

BACK TO SKOOL

The resident be

Drinking and learning? Jeremy Sambrooks investigates and ﬁnds that going to school has never been so much fun.

cross the road from the Quarie – a new bar and brasserie in the new Perth suburb of Hammond Park – is a large sign that, among other promotions advertises: ‘Beer Skool First Monday Of Every Month 6:30pm - 8:30pm’. Beer and education may seem like a mismatch to some, but the growing slow-beer movement is fuelled by an increasing number of discerning beer drinkers who want to know more about what they are drinking. Since first opening in November 2011, The Quarie has earned a reputation as one of Perth’s premier craft beer venues. From the outside it looks like a fairly typical – though contemporary and stylish – suburban pub. Head inside and a quick look behind the bar – where you will find one of the country’s best bottled

beer selections – is enough to tell you this is a place that takes its beer seriously. The first Beer Skool event – a class on Stouts, Porters and Brown Ales – was held at The Quarie in July 2012 and attended by 18 people. Less than a year later, Beer Skool has become so popular that bookings are now a necessity and on the first Monday of each month the private function room is packed with up to 70 enthusiastic ‘students’. Over the course of two hours, six beers (usually of similar style) and matching finger food are brought to the tables to be sipped, savoured and discussed. Pacing the floor at the front of the room, microphone in hand, is the teacher – The Quarie’s venue manager and resident beer geek, Matt Marinich.

caption please

er geek, Matt M

arinich.

Beer & Brewer readers will be no strangers to Marinich’s name, he was formerly manager at WA’s most iconic pub, the Sail & Anchor, and has twice placed runner-up in the Beertender of the Year award. An aspiring beer judge and all-grain homebrewer, Marinich is in his element when talking to an audience about his favourite subject. “I have a huge passion for beer and beer education for the public,” he says. “The way I see it, if we educate the public to understand beer ingredients and processes, styles of beer and beer terminology, then we are increasing the awareness of quality beers, local breweries and in turn supporting the local community.” Beer Skool’s first year in operation has been full of highlights, including a recent Wheat Beer class which was co-hosted by the head brewer at Last Drop Brewery, Jan Bruckner, who produces one of the country’s finest Hefeweizens. Special guest at the Sour Beer class was Gerard ‘Mitch’ Mitchell (also known as Chef de Beersine) who brought some of his beer cheese and beer sherbet to pair with the tart Lambics and Flanders Ales. Marinich says to expect more guest speakers at future Beer Skool classes, as well as homebrew nights and giveaways for the best students. The entry price for Beer Skool is currently set at a very affordable $25, which includes all beer tastings, food and 10 per cent off any purchases at The Quarie’s bottle shop on the night. Wine School and Spirit School will also start soon, on the second and third Monday of every month. To book your seat contact The Quarie on (08) 9414 3500 or email quarie@thequarie.com.

Skool is in sess

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rie.

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n April 30, Beer & Brewer readers, local brewers and beer fans got together to celebrate Issue 24 of the magazine at the Earl of Leicester Hotel in Adelaide. After enjoying a selection of 26 local and imported beers and ciders at the Welcome Drinks, dinner guests were treated to an amazing five course dinner with 11 beers and one cider – including two very limited imports: the Brooklyn (US) Anniversary Lager and the Fullers (UK) 2011 Vintage Ale. Each beer and/or cider match was intensely discussed as each beer was introduced by the brewer or expert attending that evening. Special guest Michael Weldon spoke about the burgeoning art of beer and food matching, while the award for the most entertaining speech went to Dr Tim who declared that beer “is a meal in a glass” and that young people are far better off drinking it than RTDs. As expected this was greeted with delight by the crowd and he was given a huge cheer. Plenty of prizes were given away – including a Coopers Celebration Ale magnum worth $150 and Members Reserve tickets to the AFL, generously donated by a guest who works for Channel Nine. Plenty of Beer & Brewer back issues and Breweries of Australia books were also snapped up by the crowd. Many thanks to the Earl of Leicester owners and staff who made the evening a seamless and delicious affair. Cheers! Earl of Leicester Hotel 85 Leicester Street, Parkside, SA (08) 8271 5700

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BREWERS/EXPERTS: Dr Tim Cooper, Chief Brewer & MD, Coopers Brewery (SA). Frank Samson, Head Brewer, Prancing Pony Brewery (SA). Denham D’Silva, Managing Director, Barossa Valley Brewing (SA). Brenton Quirini, Managing Director, Empire Liquor (Importers, SA). Tobias Kline, Cidermaker The Hills Cider Company (SA). Jeff Wright, Head Brewer, McLaren Vale Brewing Co. (SA). Jared Birbeck, Managing Director, Birbeck’s Brewing Co. (SA). Tony Jones, Technical Brewer, West End Brewery (SA). Karli Small, Technical Brewer, West End Brewery (SA). Dan Wright, MD & Head Brewer, Swell Brewing Co. (SA). Ryan Davidson, SA Sales Manager, Palais Imports (SA).

Dinner guests enjoying the brews.

3/05/13 3:15 PM 9/05/2013 3:59:09 PM

BEER TALK Style Notes

WHERE THERE’S SMOKE.... Smoked foods are often considered a delicacy and it seems our brewers agree. Neal Cameron takes a look at an historically common beer character that is becoming more common in the today’s craft brewers’ armoury of ﬂavours.

he human condition exhibits a curious paradox when it comes to fire. We huddle around it to keep warm and yet live in fear of it’s effect when out of control. We gaze for hours into a camp fire transfixed but watch in horror as it devastates huge swathes of our countryside and homes. The smell of old smoke on our clothes is distasteful yet we use smoke to flavour some of our most revered and special foods. And why is it that our brewers and maltsters have for centuries tried all means fair and foul to get the smoke flavour out of their beer, only for us now to consider smoke beer to be a delicacy?

Firstly, why would there be smoke flavour in any beer in the first place? Well, it comes down to the production of malted barley, the heart of almost all our beers for centuries. Making malted barley either in a mega-factory now, or in the home brewery historically, required a brief but very wet germination followed by a short but very warm drying and kilning. This drying and kilning clearly needs a heat source. Nowadays we have gas or electricity: clean and smokeless. Historically, well, pretty much anything that could be burnt. Wood – beech, oak or alder – wheaten straw, peat, gorse bush or even, god forbid, dried cow dung. Imagine

burning these near fresh, damp malted barley, perfectly ready to suck in a myriad of smoky flavours, for better or, in some cases, for worse. If we hurtle back down the centuries to AD 410 where the first written description of malting can be found, both malting and brewing were purely a domestic operation. Production of the malt in it’s simplest guise was done in the home and dried on, or next to a fire. As a result, smoke would naturally get onto the malted barley (which would also be pretty roasty and toasty after such a haphazard procedure) and when used to brew, would create dark smoky flavoured beers. We can assume therefore that pretty much every beer would have some smoke character to them as technology changed little for the next thousand or so years, but it’s wrong to assume that this smoke flavour was always an admired character. As technology improved, it becomes clear that many of the maltsters were getting creative with their drying process to remove the smoke character; patents abounded from 1600 onwards, as did the use of smokeless coal or coke to improve the malt. The following excerpt is from a brewing text by a Mr Ellis written somewhat later in 1737: “Coak is reckonded by most to exceed all others for making drink of the finest Flavour and pale Color, because it sends no smoak forth to hurt the Malt with any offensive tang. Straw is the next sweetest Fuel, but Wood and Fern worst of all.”

While hints of smoke used to be undesirable, brewers now seek it out.

With the industrial revolution giving the technological means for pale, smoke-free malts it appears that smoke flavour had all but disappeared from mainstream beers by the early 19th century. Customers were moving away from Dark Ales and Porters to trendy Pale Ales and Pilsners in which any smoky taint would be quite discernibly out of place. Like a rock protruding from a retreating sea – with smoke flavour being eliminated from beer in general – the true smoke beer styles started to emerge and be counted. Most of these are celebrated styles in today’s experienceseeking beer market, even if they have often been re-birthed by modern day brewers. But before we take a look at these styles of beer in their current forms, it may be worth

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BEER TALK Style Notes

Smoked malts are now a specialty product and not a maltser’s mistake.

taking a quick look at what actually is smoke flavour? And why do we find it so appealing in our foods? The trouble is, the chemistry of smoke, and smoked foods in particular, is extremely complex. However, avoid the burning of dung and straw, and stick with wood, and we can keep it pretty simple. Wood is made up of a number of polymers like cellulose and lignin. When these polymers are burned the huge amount of energy in a typical fire gives rise to an insane amount of different chemical compounds being produced as smoke. That makes for a tasty cocktail of such mouth-watering delights such as polyaromatic hydrocarbons, furans, lactones, aldehydes and phenols. They may sound like a list of banned

food additives that even Chinese baby food manufacturers would hesitate to use but, surprisingly, many of these chemicals are extremely flavour and aroma active and combine to give distinctive and appealing tastes when used judiciously. The table here shows the flavours and aromas of just a few of these compounds in recognisable English. COMPOUND Acetic Acid Guaiacols Vanillin & Vanillone Syringol Eugenol Diacetyl Methyl cyclopentenolone

FLAVOUR Sour Sweet, smoky, pungent. Vanilla Smoky, spicy, smoked sausage Spicy, clove. Buttery, sweet Bacon, brandy & caramel

THE TRUE SMOKE BEER STYLES STARTED TO EMERGE AND BE COUNTED” Bavaria is the traditional home of the Rauchbier style.

Perhaps axiomatically, different woods have different structures and therefore greatly varying flavours. Beechwood is generally considered the king of smoking woods but oak is often used as is alder, juniper and mesquite. All convey different flavours and offer another panoply of flavours for the brewer to experiment with. Historically, different beer styles evolved through was what was readily available locally to the brewer/maltster at the time, rather than any grand plan or intention. The many styles of smoke beer are no different so classing them geographically is a convenient approach. Before we do this however, we must mention the one geographically distinct smoke-creating ingredient that hasn’t been mentioned and that is peat. Used for centuries in Scotland and Ireland, all whisky lovers will recognise the almost antiseptic-like phenolics that peat generates when used to dry malt. Really created for whisky, peated malt is finding its way into the brewers grist bill. Peat gives a very distinctive character to beer, even to the point of one of NZ’s most inventive brewers receiving hate mail. But more of that later.

GERMAN RAUCHBIER

Beechwood abounds in the ancient forests of Bavaria in southern Germany. With a year or two of seasoning to reduce excess smokeinducing water, this wood is far and away the most regarded of woods for smoking foods and malt. The wood burns with little flame and is high in cellulose which creates a distinct ham or bacony aroma that is instantly recognisable in these styles. As just about every beer lover knows, the heart of Bavarian brewing is the gorgeous town of Bamberg which holds the Rauchbier style as its own. There are still probably 12 breweries in the area that regularly make a Rauchbier from the intensely rich smokybacon flavour of Aecht Schlenkerla to the subtle hint of smoke in Kaiser Brau’s Echt Veldensteiner Landbier. If you’re lucky enough to travel around Bamberg trying these styles it is important to start with the least smoky first as the palate gets accustomed to smoke flavour very quickly. Starting with a Schlenkerla will be heavenly, but ruin your chances of detecting smoke flavour elsewhere. We certainly can’t leave Bamberg without an honourable mention of the worlds largest producer of smoked malt, Weyermann Malzfabrik. Based just north of the city centre in Bamberg they are regarded as one of the highest quality malt producers in the world and supply their beechwood and oakwood smoked Rauchmalt to all corners of it.

POLISH GRÄTZER

There are two things that grow well around the then Prussian and now Polish city of Grodzisk and that’s wheat and oak trees. Following on from our previously espoused geographical

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BEER TALK Style Notes

theory on brewing, it comes as no surprise that the area has it’s own smoke beer style; an OakSmoked Wheat Beer. Grätzer Bier is known as a rough, bitter beer brewed from 100 per cent wheat malt with an intense smoke and hop flavour. The malt is smoked during the whole drying process so it is not for the faint-hearted. This is a style that died out as recently as the mid 90’s however there are plans to re-brew it in its heartland, probably due to the interest in the style from craft brewers in the US.

SWEDISH GÖTTSLANDSDRIKA

From a small island in the Baltic sea comes a somewhat nebulous style as apparently almost every household on the island has their own method and ingredients list. Most importantly, malt is dried using juniper and birchwood giving a characteristic phenolic note. It is also flavoured with juniper often by stirring the beer with juniper wood and adding berries. Descriptors abound from distinctly sour, to profoundly sweet; intensely to subtly smoky; easily drinkable to complex and challenging. Hopefully one of our local brewers will try the style soon so we can find out for ourselves.

FINISH SAHATI

Another notch on the geography theory bedpost is this Finish beer, which is made predominantly from malted rye and flavoured with juniper, both ingredients growing well in far northern climes. An ancient style of beer that resembles a smoky Dunkelweiss with banana and clove aromas from the yeast and a generally high alcohol content.

FOUR SMOKE BEERS YOU MUST TRY BEFORE YOU DIE...

Not all smoke beers fit into classic styles and yet they can be held up as classic beers of their ilk. Here are four that are essential drinking for the aspiring beer lover; not only due to their use of smoke flavour but the reaction they cause in the drinker, both good and perhaps more challenging at times.

Aecht Schlenkerla Rauchbier Schlenkerla Brauerei This is a classic Marzen-style beer with a dark amber colour, creamy head and complex rounded malt aroma that gives a full-bodied mouth-feel. However, the similarity with other Marzens ends there. The first sniff of this beer is astonishing with a distinct and intense smoky-bacon aroma (there’s really no other way of describing it) that will stick in the drinkers mind long after the actual taste has faded. Amazingly though, despite its intensity, a few sips in and the smoke flavour seems to diminish letting what is a great beer shine through. Schlenkerla brewery based in Bamberg (where else?) smokes its own malt with beechwood and keeps to the German tradition of lagering its beers in deep caves, in this case under the brewery.

TO SOME, REX ATTITUDE WAS THE MISSING LINK IN BREWING BETWEEN MALT WHISKY AND BEER. .” Alaskan Smoked Porter Alaskan Brewing Company In 1986 Geoff & Marcy Larson built their new brewery in Juneau, Alaska just across the road from Taku Smokeries, famous for their smoked local salmon. The story goes that on the average Friday afternoon, the proprietor of the smokery would pop across the road with some freshly smoked salmon to enjoy with some freshly brewed beer. Geoff Larson soon realised that his beer was not holding up to the flavour of the salmon and suggested a Porter (long an Alaskan tradition) made with smoked malt would be the go. After much willing experimentation ‘twixt master brewer and master smoker, a perfectly smoked malt using alderwood was created and used to brew Alaskan Smoked Porter. First brewed in 1988, this is a dark, bold and complex beer with a pronounced smoky flavour. You can definitely pick the woodiness in the aroma however there’s plenty late hop aroma from Chinook and Willamette and a definite malty/chocolaty palate to hold the hold thing together. This is also a beer that ages well, with the smoke character retreating to show the complexity of the beer underneath. Rex Attitude Yeastie Boys There’s peated malt, and then there’s Bruichladdich peated malt. This is the kind of ingredient whose peated flavour profile would dictate that should it even be considered as a brewing ingredient (and many would say not) then quantity descriptors such as soupcon, pinch or tad would be sensible. So of course

those post-modern (or is it post-post-modern?) brewing boys from NZ Yeastie Boys, decided to use 100 per cent. Yes, the entire grain bill was peated Bruichladdich malt. The result was divisive to say the least. To some, Rex Attitude was the missing link in brewing between malt whisky and beer. A triumph of existential brewing that gave an intensity of flavour hitherto unparalleled. To others it was a nightmare of antiseptic phenols and wheelie bin cleaner, startling enough to create serious hatemail to its creator Stu MckInlay. Clearly no ordinary beer.

Bloed Zweet en Tranen (Blood Sweat & Tears) Brouwerij de Molen, Holland Holland is not known for it’s out there brewing scene but, however far out it is, assume that these guys at the front. They are big fans of smoke and peat in their beers and experiment with all types of malt and ageing in barrels. When asked whether they’re ever taken aback by the result, co-owner Menno Olivier will tell you “[We’re] not surprised, we know what we are doing”. And this clearly shows. Even their craziest beer, Hemel & Aarde Bowmore/ Caol Ila (a smoked Imperial Stout brewed with Bruichladdich smoked malts, aged on oak barrels from Bowmore and Caol Ila) is balanced and drinkable despite its intensity. However, for those that prefer their beer a little more drinkable, Bloed Zweet & Tranen is divine. One of those beers for which other peoples’ descriptors are meaningless as you’ll find a score of your own. Suffice to say it’s dark, it’s bitter and it’s smoky. Try some.

AUSTRALIAN EXAMPLES: The Australian Brewery (NSW) Smoked IPA www.www.australianbrewery.com Gulf Brewery (SA) Smoke Stack Rauchbier www.gulfbrewery.com.au Sunshine Coast Brewery (QLD) Glasshouse Rauch http://sunshinecoastbrewery.com

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Much more than smoke and mirrors.

Style Notes

Smoked beers have recently carved out a sizable and distinctive niche in the New Zealand craft beer market. Neil Miller tracks the growing appeal of smoke in the glass.

lthough tiny shipments of famous German Rauchbiers occasionally reached New Zealand’s shores, it was an experimental beer called Invercargill Smokin’ Bishop which really introduced the smoked beer style to Kiwi drinkers. In 2007, brewer Steve Nally and apprentice Pru Bishop set out to make a Smoked Bock but, with no locally smoked malt available at the time, they enlisted a local butcher to smoke the grain

top of mind and only smoked beers bring a touch of bacon to the brew. This beer combines German beechwood smoked malt with plenty of Czech Saaz hops. Smoked beers can be a genuine challenge to the Kiwi palate. There are aromas and flavours that people are simply not used to finding in their beer. Easily the most infamous smoked beer here is Yeastie Boys Rex Attitude (7.0% ABV). The Oxford Companion to Beer defines

BREWAUCRACY WANTED TO PRODUCE A TRIBUTE TO THE GREAT NEW ZEALAND TRADITION OF SMOKO.” smoked beers as “a beer that has derived a smoky flavour and aroma from the addition to the grist of a certain portion of smoked malt.” That portion is never 100 per cent – unless you are the Yeastie Boys. Rex uses only heavily peat smoked malt which is usually destined for making whisky. The brewers estimate only one in ten drinkers will like this polarising beer. A beer writer said “those who like the flavours will liken it to bacon and whisky. Those that do not will think they are drinking a hospital room which caught on fire.” In response, the Yeasties made xeRRex (pronounced x-rex) which was even stronger at 10.0% ABV. Winter is coming in New Zealand and more smoked beers are likely to hit the market, though none will approach the sheer intensity of Rex Attitude.

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over native Manuka. The resulting 7% ABV beer proved a huge hit and production of this seasonal beer has increased every year since without ever fully meeting demand. It is one of just 15 Kiwi beers to appear in the book 1,001 Beers To Try Before You Die. There are around a dozen smoked beers available in New Zealand though many are seasonal or limited releases. That list includes Stoke Bomber Smokey Ale, 8Wired Big Smoke Porter, Golden Eagle Holy Smoke and Tasman Smoked Hefeweizen, a very rare example of a wheat beer using peat smoked malt. Smoked beers tend to be dark and malty with opinion firmly divided on whether smoke works in styles such as Weizen or Lager. Another smoked offering to achieve international attention was Epic Portamarillo which was initially a collaborative festive brew with Dogfish Head Brewery (US). It was made with local Tamarillos (tree tomatoes) which were smoked over native Pohutukawa chips. In keeping with Dogfish Head’s philosophy, Portamarillo showcased highly innovative uses of non-traditional ingredients. The latest smoked beer to hit the shelves is Smoko, a 5.0% ABV Rauchbier from Brewaucracy. Describing themselves as “time share brewers” operating from Shunter’s Yard Brewery, these Hamilton brewers wanted to produce a tribute to the great New Zealand tradition of Smoko. Bacon sandwiches were

9/05/2013 8:54:49 PM

HALL OF FAME Inductee #25

PAT GODDARD From having his signature on every can of Tooheys Old, to helping expand the IBD into the Asian region, Hall of Fame inductee number 25 is a passionate beer lover and all round good bloke. By Stefanie Collins.

at Goddard began his career back in 1966 when the Tooheys brewery was still located in Elizabeth St in the centre of Sydney. That was back when it was still called the Standard Brewery and it had been functioning since 1875. But in 1973, the job fell to Goddard to get the brewery’s new premises in Auburn – where the brand still brews today – up and running. According to Goddard the brewery was at this point still brewing at the Standard but, due to constraints in the brewery, the beer was then having to be loaded into tankers and driven out to the Auburn premises to be filtered and packaged. With the brewery designed, it was up to Goddard to get it started up and running smoothly before brewing operations could be fully moved to the new brewery. Goddard recalls that it was no easy task to get the new equipment under control. Of course the main issue was getting the beer to taste exactly the same as it always tasted when it came out of the, soon to be decommissioned, brewhouse at the Standard brewery. Though it was hard to replicate the iconic taste of the brews, the team managed and in 1978 the entirety of Tooheys brewing operations were moved out to Auburn. Though he is modest about his achievements as the Master Brewer at what is one of Australia’s most iconic breweries, it is hard to deny the honour he was given by the brand when Tooheys gave him the honour of printing his signature on every can of Tooheys Old sold around the country.

Even though the man himself dismisses with a laugh the suggestion of honour as a clever ploy by the marketing department, Goddard still remembers the entire spiel, which describes the brew in rather flowery terms and relates the story of how his young daughter, obviously very proud of her dad, had told all of her school friends that her father signed all of the thousands of cans of Tooheys Old individually, that is until she visited the brewery for herself.

members of the Asian brewing communities in Japan and Hong Kong came on board. Goddard is firm in his belief that it was important to share the vibrant brewing culture in Australia throughout the region as well as promoting the professional excellence that is encouraged by the IBD. In 1996, the first conference was held in Asia, in Singapore, and from there it has only grown larger. Goddard believes that the positive action he, and the other members at the

TOOHEYS GAVE HIM THE HONOUR OF PRINTING HIS SIGNATURE ON EVERY CAN OF TOOHEYS OLD.” As well as making a mark in the brewing world, Goddard worked tirelessly with the IBD in Australia after joining in 1982 – and in more recent times he was granted Fellowship due to his significant contribution to the organisation. During Goddard’s time as the Section Committee Chairman the IBD were attempting to expand into Asia, as it recognised that the region was of vast importance to the international brewing community. Previously, all overtures had fallen on deaf ears, however, Goddard says that it all changed once the section decided to rename itself as the Asia Pacific Section rather than simply having Australia and New Zealand in the title. So, from 1994, several

time, took certainly influenced the expansion and the recognition of the industry in Asia. And Goddard’s dedicated work behind the scenes doesn’t stop there. When the University of Ballarat decided to revive the old brewing course – which Goddard says had “fallen off the perch” – he was on the committee that liaised with the uni and backed the reinstatment of the short courses, and changed them from their original Masters format. Goddard also lectured in the courses for a while, which he says were vital to the development of the craft brewing industry in Australia. So here’s a cheers to a legend of Australian brewing who is still working with the industry to promote the craft of brewing.

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O t id

1/06/2013 1:45:26 PM

WHISKY News

t ready to mak

is almos w copper still The brand ne magic. y sk Tassie whi

NEW KIDS ON THE BLOCK Well-wishes are in order after the announcement of a birth in the Tasmanian whisky fraternity – the birth of a new whisky producer that is. Luckily Beer & Brewer's resident whisky fanatic Gregor Stronach just happened to be in the neighbourhood to investigate and help spread the good news.

ou’d need a heart of stone to ignore the good news of a birth – and, while in Tasmania recently, I found myself at the birth of something that has enormous potential to change the way Australians are making whisky. And it comes from a slightly unlikely place – a majestic homestead on the banks of the Plenty River, which until recently was all but falling down completely. Redlands, in its hey-day, was one of Tassie’s biggest growers of hops and grain,

the Oast house, and hadn’t been fired up when I first dropped by. The copper still, designed and built by all-round genius Peter Bailly was only very-recently installed, and the team at Redlands hadn’t fired it up yet. Close by the malting floor was being put through its first paces while I was there, prepping the malt for another specialised journey – 48 hours in a tumble-driven smoker. Another Peter Bailly creation that will allow the Redlands team to impart the wonderful

SOMETHING TELLS ME THAT THIS COULD BE THE START OF SOMETHING VERY BEAUTIFUL.”

Convict-dug water channels meander around Redlands.

and supplied many a brewery with the raw ingredients to make beer. It’s something that Redlands’ new owners, Peter and Mary Hope, are looking to do down the track – except this time around, Redlands will be growing its own barley to make whisky, on-site. The farm side of the operation is growing Franklin brewing barley, and – when coupled with the clear waters of the Plenty River (diverted to the property by a network of convict-dug irrigation channels) – will produce a whisky that Peter believes will showcase what Tassie whisky is all about. The brand-new distillery has been built in

peat smoke from the only bog in the region (the very same that Bill Lark has been chipping away at for the past few years) into the grain, prior to distillation. It’ll be a few years before the Redland whisky sees the light of day – even in little 20-litre barrels, we’ll be waiting for two to three years – but something tells me that this event could be the start of something beautiful. Redlands Estate 759 Glenora Road, Plenty, TAS www.redlandsestate.com.au (03) 6261 4408

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CIDER Nordic Cider

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hen you think of the Nordic countries like Sweden or Denmark, the first things that come to mind are freezing temperatures, Australian princesses, meatballs and Vikings. Two years ago, the last thing you would have thought to be associated with these Northern Europe Countries was humble cider. But Nordic cider is currently taking the world by storm and in its wake is luring and converting loyal beer and traditionalcider drinkers. These ciders are not what you would call simple or everyday standard beverages either. Flavours like peach, strawberry, lime, and mango along with spices of ginger and cinnamon are all immersed into a light alcoholic ‘flavoured cider’. Flavoured cider does not sound overly ground breaking or revolutionary in the grand scheme of things, but its popularity borders on a craze. The most common brands known across the globe include Rekorderlig, Kopparberg, Herrljunga, Two Elk, Briska, Vikbo and to a lesser extent, Somersby. What is truly groundbreaking with these flavoured ciders is they are not pinned down to just one defining demographic. Men, women, young and old are all succumbing to the charms of these, somewhat, exotic blends. So why and how have these ciders become so amazingly popular on a global scale?

Ask people about Sweden or Denmark, the last thing that comes to their mind is summertime and drinking cider while basking in the sun, so just why is Nordic cider so popular? By James Adams. WHAT SETS THEM APART

Firstly, the ciders are most commonly made using a concentrate base, infused with ethyl alcohol, fruit flavours and spices. The many flavours used are heavily focused towards the more appealing and refreshingly fruity characters. There is no real fruit, no oak aging, no astringency and absolutely no complexity. What you get is lower alcohol, freshness, purity, subtlety, delicacy and, most importantly, consistency. Some classic flavoured cider combinations available consist of berries and lime, orange and ginger, apple and blackcurrant and passionfruit. The lists of fruit and spice combinations are endless, and are at the mercy of the producers themselves. The packaging also falls into the fresh, exciting and colourful class, often being eyecatching and very contemporary. But unlike traditional cider made from real fruit, the major flavoured cider brands are not limited in production volumes. Kopparberg, one of Sweden’s major producers – who also make ginger beer, beer and vodka – sell over fifty million litres of alcoholic beverages to the UK, a staggering eighty million litres to Ireland, and around five million litres to Australia. These volumetric numbers are of a gargantuan scale, and really highlight the strength and capacity of these large companies.

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CIDER Nordic Cider

THE TAX MAN

To the purists and traditionalist, these flavoured beverages should not be labelled as cider. In Australia for example, the Australian Government also believes flavoured ciders are different to their apple cider cousins and so have moved them into the RTD (ready to drink) category. What this means is that these fruity ciders are now taxed at 95 cents per standard drink, compared to traditional cider at 23 cents. One could argue that this is a blatant cash grab by the Australian Government whilst punishing the companies for their well earnt popularity and huge sales figures. Others would argue that these ciders too closely resemble an RTD, and so they should be taxed differently to traditional cider. It’s a very contentious argument but luckily these larger companies are able to absorb the higher tax rates, and continue to produce large volumes of flavoured cider without financial struggle. On this issue, Rekorderlig take a very diplomatic stance. They claim that working in international markets is challenging and different but the relevant taxation needs to be paid. Their concentration wholly focuses on ensuring that their consumers experience a premium product every time they choose to drink Rekorderlig – very diplomatic indeed.

BRANDING

Capturing an audience with your product would have to be one of the hardest things a producer can do. But to capture an audience on a global scale and cause an unofficial epidemic is rare indeed. Companies like Rekorderlig and Kopparberg, who are the bigger brands in the Nordic cider scene, have a huge and distinct advantage over, say, the more traditional cider companies. These brands have been able to infiltrate markets in more than

forty countries across the globe with strategic marketing, commanding distribution and sheer volume. If you think about this more carefully, not every country in the world is undergoing a cider boom, like Australia or the US. Therefore these brands would stand to hold a vast amount of the market share and dominance in the countries where cider popularity is still developing, if it is developing at all. More importantly, these ciders are readily available, trustworthy, and consistent, and will always capture the imaginations of consumers. Yes, they do have strange and very unique names which are hard to pronounce, but globally they all speak one language: cider. What’s not to like about a flavoured beverage which is a little sweeter than conventional cider, flavoured like fruit, easily drinkable and has bright packaging, right?

IT’S A LIFESTYLE

One very distinct similarity these cider brands have, is that they all try to portray to potential consumers their sense of purity, and pride in their homeland. A representative for Rekorderlig Australia suggests that consumers have a strong connection with the cider’s ‘Swedish personality’. They also believe that Sweden is a beautiful part of the world, and consumers, especially Australians, warm to the brand’s roots, which in turn warms them to the liquid’s attractive taste profile. To further support the patriotic Swedish angle, the company only just recently launched their worldwide ‘Beautifully Swedish’ campaign, which was a seven million dollar marketing investment. This cleverly constructed campaign used high profile Swedish ambassadors hailing from sporting, fashion and photography backgrounds, and featured them all, individually, in outdoor, seasonal – and beautifully shot – advertisements. These ambassadors all cleverly appeal and relate to a certain audience, with fashion being marketed towards females, and sports to potential male drinkers. Kopparberg on the other hand, believe the Swedish lifestyle of simplicity and uncomplicatedness is reflected in their ciders, which is why it is relatable for so many consumers worldwide. They also believe that what sets their ciders apart from the competition, is the use of some of the most pure water in the world to create it. It does seem rather ironic, however, adulterating some of the most pure water in the world by adding flavourings and alcohol doesn’t it? Two Elk cider again uses a catch phrase similar to Rekorderlig and Kopparberg claiming cider is the way of life in Sweden “reflecting the country’s pure, refined and uncomplicated approach”. They also cleverly market their ciders toward the Australian palate, asserting “The pure taste of Sweden, the perfect taste for Australia”.

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CIDER Nordic Cider

So what we can now see is a trend toward reinforcing the essence of purity and sense of place, almost mimicking an Australian lifestyle. It is these types of marketing angles which easily win the hearts and minds of suspicious consumers from many different countries, and sends them on a journey of discovery in the world of cider.

capture and market to a potential audience. It’s this thinking outside the square and relating to people and their surroundings – strategies like what Rekorderlig is using – which will see success. Love them or hate them, flavoured Nordic ciders are here to stay. They have captured Australia’s, and the world’s, imagination, and there is now no turning back. How far can these ciders go? Only time and consumer taste evolution – and cider education – will tell.

BRINGING IT HOME

Australia has also embraced flavoured cider with open arms, with sales figures in unprecedented territory. Australian consumers new to cider are enjoying the sweeter, more fruitier offerings than more traditional cider and are drinking them in droves. However, we are now seeing the newly introduced major brands of Rekorderlig and Kopparberg easing their way into some of Australia’s major cultural events too. Capitalising on their major popularity, these brands are able to tap into the sponsorship of other countries’ events and really stamp their authority exposure-wise. For example, Rekorderlig was an associate partner of the recent 2013 Taste of Sydney Festival, with its own Beautifully Swedish Cider Bar. Kopparberg also gained cider rights to Tropfest – the world’s largest short film festival. According to Kopparberg, Tropfest is just a ‘fruity taste’ of what’s to come in regards to more events in Australia. The company is

also very interested in and looking forward to supporting artists and organisations that put Australia on the map. So not only are these Nordic ciders endorsing their homelands, they are also dedicated to help promote Australia’s way of life too. This really does emphasise the magnitude and scale of the popularity of these companies and how they can effortlessly influence a country – and not just Australia too. Other large and well-known cider producers hailing from the UK, the US and even Australia are now all jumping on the flavoured cider bandwagon. The major cider brands of Strongbow, Bulmers, Magners and St. Hellier are all introducing new flavoured offerings along with their standard apple and pear to try and win market share. So what can Australian producers learn from these Nordic big-guns of flavoured cider? To see an explosion of flavoured ciders by Australian producers is definitely something which will arguably not happen. Firstly, an Australian flavoured cider unfortunately would never out-compete these Nordic offerings. And unsustainable taxation and the current ‘real cider, 100 per cent real fruit’ push – which is the catch cry of the Australian Cider Industry – will almost certainly limit their presence on shelves. What we do know, is that Australia has a warm climate and a similarly relaxed lifestyle to that of, say, Sweden. It is also a very well known fact that enjoying a cider with friends in the Australian sunshine is one of life’s little pleasures. The Australian consumer market also has a thirst for trying new and exciting local products, along with those from abroad, especially since we love to travel and live in a multicultural society. Appealing to an Australian lifestyle and its attributes is by far the best way to

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A MOST POPULAR BEER STYLE Lager might still be the most consumed beer style in the world, but an emerging number of mainstream beer fans are following the brewers that have returned to this old world style, giving it a new world taste. Stefanie Collins investigates.

Hop bines growing in the Derwent Valley, Tasmania.

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Craft brewers are at the forefront of the hop revolution that has taken over the beer world.

A NEW HOP(E) While the English may have invented the IPA, their colonial friends over in the good old US of A can be credited with reviving the style and launching an international cult dedicated to the god of hops. It is the America Pale Ale or APA that first introduced the concept of terroir to brewing. Once this style kicked off the shackles of its colonial master, its influence became all pervasive – Little Creatures Pale Ale anyone? – and the aroma and flavour of the American hop variety Cascade (and its immediately recognisable citric chords: orange marmalade, lemon and grapefruit) became wellknown to beer lovers and hop heads everywhere.

WHAT IS ALL THE FUSS ABOUT?

Hop levels in beers generally get higher as the spectrum of beer moves across from macro Lagers to the sorts of specialist

BREWERS ARE LEARNING HOW TO SHOWCASE THE HOPS THEY USE.” Ales produced in the craft beer sector. And according to Brendan Varis, maker of what is arguably the best IPA in Australia (with medals and accolades mounting up by the day), hoppy beers have become a flag bearer style for the craft beer industry, creating one – very obvious – point of difference from macro beers, and more mainstream craft brands. “Brewers are learning how to showcase the hops they use,” he says. “That’s when craft beer is at its best.”

IT’S ALL ABOUT TERROIR Like different grape varietals in wine, hops are many a many and varied thing. The same hops from different areas, let alone different countries can be vastly different in flavour, aroma and alpha acid level and it is this that is fuelling some of the developments in the world of single-hopped IPAs. Rather than creating a traditional Englishstyle IPA with a blend of hops, brewers like the world renowned Danish beer brand Mikkeller are utilising a single hop to give drinkers the

Hop, hops and more hops to meet the market demand

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chance to taste exactly what that single hop varietal has going on â&#x20AC;&#x201C; in fact the Dane is such a fan he has created over twenty single hop brews. Like wine buffs discuss grape varietals, beer geeks are enjoying the ability to see just different varieties have on offer. Ben Kraus of Bridge Road Brewers has released both a Stellar and a Galaxy Single Hop IPA, and according to him beer fans and hop fanatics are always looking for something new and challenging, with single hop IPAs neatly filling that niche. â&#x20AC;&#x153;It is a good opportunity for drinkers to learn more about a particular hop,â&#x20AC;? he says. â&#x20AC;&#x153;it allows them to really taste the characteristics and if they like it, then they can look for it in other brews, knowing that chances are theyâ&#x20AC;&#x2122;ll enjoy it.â&#x20AC;? Similarly he says there are opportunities for homebrewers to investigate what hops can do without

IPAs may have beer buffs in their thrall, but how about the mainstream market?

having to sort out the characteristics from a blend. Kraus says that his favourite to date is the Mikkeller East Kent Golding Single

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Thousands of hop varieties are culled to find the next big thing in flavour.

is important to look at just what ‘proprietary’ means. For the owner of the invention – in this case it basically means the owner of the hop plant’s genetic material – is well within their rights to restrict access to the use or growth of the product through licensing agreements and the payment of royalties. Still not convinced? Well, Galaxy – that well loved hop with the passionfruit and peach characters, and clean citrus aromas – is a proprietary hop (and HPA’s most internationally recognised variety). Ditto Ella, Topaz and Summer – all varieties that are making an impact on the craft brewing scene as brewers look to expand their portfolios, as well as creating one-offs and limited editions to push the boundaries of taste. These new hops, fresh out of the lab offer brewers the chance to create signature brews – sometimes a one-off, sometimes not. And there is plenty of room for exploration. Holgate

IPA HAS COME MILES. JUST 20 YEARS AGO, THERE WERE ONLY ENGLISH IPAS, NO AMERICAN-STYLE VERSIONS AT ALL.” Although traditional hops are always in demand, hop growers and distributors have begun to invest more and more in what are known as proprietary hops. These cultivars are developed by growers in much the same way as other plants. Through research and development involving men in white coats, botanists and, in turn, thousands of plant cultivars to test just which hops are going to be viable to mass produced and sell to the beer industry. Because, really, if a new hop variety doesn’t have something to add to the quest for taste, aroma and bitterness, there is no point it growing it. According to Tim Lord of Hop Products Australia (HPA), his company’s pursuit of new and exciting hop varieties is changing the face of their business, as well as the brewing world. “We grown the hops for six to eight years before introducing them to brewers,” he says. “And during that time there is a lot of chemical analysis and testing going on, of course. We plant 3000 seedlings per annum and selectively cull down to six to eight.” While working their way through thousands of plants to arrive at less than 10 may seem like overkill or even a total waste of time, it

Brewhouse in Victoria is a prime example. For their 1000th brew, Paul Holgate ramped up the IBUs and experimented with some new hops, creating not only something completely different from the brewery’s usual popular offerings but also a hell of a pun. Dubbed the Millenium Falcon Emperial IPA, the Star Wars puns continues in the hop profile with Millennium, Falconers Flight and Galaxy hops being used. Brilliant (and very, very popular). With pun and flavour potential galore, it is no wonder that craft brewers are turning to the IPA style, and the variety offered by new hop varieties, to differentiate themselves.

IN THE MAINSTREAM MARKET For all its popularity, there is still a gaping divide between the hopheads of the craft beer world and those who are still very much mainstream Lager drinkers. While the unofficial motto for the craft scene has been “add all the hops!” for a while now, that love of bitterness can be seen as a stumbling block for those that are, as yet, unused to the particular features of the IPA style. Somewhat like the boutique wine industry 20 years ago, which faced an uphill battle getting wine drinkers to think outside of the box called ‘burgundy’, the craft brewing industry is looking to educate drinkers on the wide range of flavours, aromas and levels of bitterness offered by different combinations of hops and the IPA style. (Of course there are a lot of other styles being used for this same purpose, however, IPA is undeniably the hottest property right now and most beer geeks’ drink of choice).

Hops are in the same botanical family as marijuana and are, arguably just as addicitve.

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the category,” says Kraus. “And as they build up tolerance they start looking for brands, like ours, that offer something a bit more challenging.”

THE FUTURE IS HOPPY

Brendan Varis with one of his experimental IPAs

However, while the floral/spicy/grassy aromas of some IPAs are amazing and can send drinkers into transports of delight, but there are punters who resolutely do not believe that their beers should smell like something akin to their grandmother’s potpourri – and this was certaininly who Lion in New Zealand marketed their Crafty Beggars range to, with a snappy rejoinder about their brews not aiming to “blow your face off in a blitzkrieg of hops”.

an easy-drinking beer when they want to chat, rather than just discussing their beer. “When people are being social they don’t want a beer to strip the enamel off their teeth,” he says. “They need something lighter so they can chat about their job or their girlfriend.” It is a sentiment that is echoed by Brendan Varis. When quizzed on why his IPA is so popular across the board, Varis asserts that the brew is balanced and shows off the aroma

“IF YOU PRODUCE THE SAME BEER CONSTANTLY YOU RUN THE RISK OF DRINKERS GETTING BORED.” It is readily agreed that a small amount of beer tasting education is needed before one can immerse a newbie in the world of IPAs. But how far is this attempt at education really reaching into the public? At the Malt Shovel Brewery (NSW), the team behind the Squire range sit in an interesting position. While they produce a craft beer range, their place in the Lion stable also places them in the mainstream market as well. According to Chuck Hahn, the James Squire IPA is intentionally restricted by the heritage of the brand, and the wish to create a traditional English IPA, rather than a big American version of the style, which means drinkers are more likely to jump from a Lager to their IPA due to its being less in your face. “When you look at the Brewers Association guidelines the lowest alcohol content an American IPA can have is six per cent,” he says. “Our warmer climate is unsuitable for that. The challenge for Australian brewers is to brew a lower alcohol IPA that is suitable.” Hahn also suggests that most drinkers need

of the hops, and the style of the beer, to its best advantage. “For me beer is not something to take a sip of and say ‘OK that’s nice, I’ve tasted that now’,” he says. “Accessibility is the key and what it is all about.” Furthermore, as Ben Kraus points out, products like Malt Shovel exist perfectly in the space between extreme craft and more mainstream products, exhibiting much softer bitterness while making full use of the aromatics that hops can create. “Those more mainstream craft brands bring people into

They say innovation is key to everything and with the IPA style, there is certainly a whole lot of experimentation going on. Rather than simply creating hoppier IPAs, some brewers are taking it to the next level. Over at Feral, Varis has just started bottling his Swan Valley brewpub experimental beers, the first of which is Raging Flem, a cross between a Belgian Ale and an IPA. And he is set to push the envelope even more. “IPA has come miles. Just 20 years ago, there were only English IPAs, no American-style versions at all,” he says. “At the Swan Valley brewpub we have seven or eight different IPAs on tap, which shows you how far it has come. Brewers are finding new ways to use the tools that we have – malt, hops, water and yeast – in interesting ways.” And that, he says, is the key to keep consumers interested and coming back for more. Kraus agrees, saying that with the kinds of people that drink craft beer, and especially enjoy the IPA style, they are always after something new and interesting. “We have to keep up with the consumers,” he says. “If you produce the same beer constantly you run the risk of drinkers getting bored. People that come across to craft beer are usually people that like to explore and look for new and different experiences.” Not that Kraus is complaining. He asserts that one of the benefits of being a small brewery, over a larger mainstream operation, is the ability to experiment on a small scale because “the last thing you want is a hundred litres of Barrel-aged Barley Wine that you can’t move.” Kraus was inspired by the same part of the world as Varis with his collaboration brew, India Saison, with revered Norwegian brewery Nøgne Ø. It makes the most of a yeast-driven style while still providing a high level of hop action. And it is this type of innovation that is set to keep the IPA style fresh and in the forefront of the minds of beer fans on the look out for something new and interesting. Lager may still be the most drunk beer in the world, but, arguably, IPA is where it’s at in terms of cutting edge popularity. And it doesn’t look like slowing down anytime soon.

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Distribution companies have established relationships to get new labels in-store and on-shelf.

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COMMON IPA STYLES ENGLISH INDIA PALE ALE

The original IPA was first brewed in England in the late 1700s and exported to the British troops in India. To withstand the voyage, the IPA recipe was tweaked from a traditional Pale Ale to include a higher alcohol content and much higher hop content, to create a natural preservative effect. Historians theorise that the stronger brew was then watered down for the general military riff raff, while the officers drank it at full strength.

AMERICAN PALE ALE OR APA

RYE IPA

IPA beers that fall into this category contain a notable amount of rye in the malt bill. Bitterness tends to be on the moderate side, to allow the spicy and sour rye characteristics to shine through. The presence of rye can also bring a toasty, earthy flavour to the brew that is not present in traditional IPAs. Also includes Red Rye IPA and Black Rye IPA.

BLACK IPA OR AMERICAN BLACK ALE

The American version of the classic pumps up the hops and and the malt for a biger all round flavour. They generally use American hops or, occasionally a combination of American and international hop varieties. The much talked about bitterness level in these brews moves from the lighter end with lots of florals, through to tastebud-slamming levels of bitterness.

An interesting trend out of the US, these IPAs range from dark brown to pitch black in colour and feature roasty notes as well as high levels of hop bitterness. ABV can range from normal to quite high and there is also a move to create Double or Imperial versions of this new style. The Brewers Association uses the name American Black Ale, although this moniker doesnâ&#x20AC;&#x2122;t seem to have been adopted by the brewers as yet.

DOUBLE OR IMPERIAL IPA

BELGIAN IPA

A Double India Pale Ale does exactly what it says on the label. Generally, these brews have double the amount of hops and also have double the ABV of a standard IPA. While these beers are naturally a lot stronger, they can also feature less sweetness than the traditional IPA style. Most style guides will use the term Imperial IPA rather than Double IPA, with the latter simply a nickname that refers to the doubling of the ingredients in the recipe.

Both Belgian and international brewers have been exploring the creation of Belgian-style Ales with much more distinct hop characters. Although, apparently, this style has not been much of a hit with the Belgian beer drinkers. The combination usually revolves around a Belgian yeast strain paired with American hops, creating clean bitterness and a dry finish. Alcohol tends to be high, and the brews resemble a Belgian Ale in appearance.

Freshly dried hops, at Ellerslie Hop

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s around the world.

Farm (VIC) destined for IPA brew

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HOPPY PALE ALES DOMINATE BUT QUESTIONS ARE BEING ASKED

he New Zealand beer scene has a distinctly hoppy look to it with an ever increasing number of Pale Ales, India Pale Ales and American Pale Ales entering the market. President of the Brewer’s Guild of New Zealand, Dr Ralph Bungard, confirms Pale Ales are “the most popular styles amongst craft brewers mainly because they are the most popular styles with the public at the moment.” Bungard also notes that most of the sales are heavily hopped APA and New Zealand IPAs. These “in your face hoppy” beers are the ones which are “written about and tweeted about. They are kind of cool which helps them sell so well.” Stressing that he is not being rude, Bungard argues that hoppy

Dr Ralph Bungard.

Pale Ales are “quite a simplistic style. Brewers can put flavour and aroma into a beer using hops up front without too much effort, and consumers can recognise flavour and aroma up front without too much effort. It’s a nice double coincidence.” As head brewer at Three Boys, Bungard says he “tends to treat Pale Ales a little more traditionally than the newer brewers. I’m thinking of the Burtonised water and the reasons Pale Ales came about. Hops are important but I like a malt balance that you can feel in the beer. It’s a personal thing. I prefer a more

Kiwi hops are in high dem

and.

PALE ALES ARE “THE MOST POPULAR STYLES AMONGST CRAFT BREWERS...” balanced English-style but other brewers, and consumers, will like a different balance. You can’t please everyone.” Yeastie Boys founder Stu McKinlay “loves Pale Ales” but recently wrote a column in a Sunday newspaper expressing concern about the apparent growing focus on more hops and more alcohol in Pale Ales. He admits “it may have come across to some as an anti-Pale Ale article, but it was more about the lack of sessionability that I see in the New Zealand market.” He is a fan of what the New World and American styles have brought to the table but also reflects on the classic Ales which really captured his interest in beer. McKinlay believes there is “less variety in the Pale Ale market than we might think.” He wants to see more diversity including more focus on nuance,

balance and sessionability. Pale Ale is a very broad category and McKinlay sees space for well-made English and Belgian style Pale Ales, and lower-alcohol Pale Ales. “I can see the ‘wow’ in a 30ml sample of a really hoppy beer

Sam and Stu accepting Morton Coutts Trophy from Tony Mercer of Monteith’s.

Photograph of Stu courtesy of Jed Soane -www.thebeerproject.com

Pale Ale is undoubtedly the hottest style in New Zealand craft beer right now, but conﬁrmed hophead Neil Miller investigates whether things may have gone too far.

L r o a a t t t t

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but, if you are talking about taking a few beers to a BBQ or stopping off for a couple on your way home, that is not what everyone is looking for. We are tossing some ideas around for

as he could. There was a lot of reaction to his column. He basically gave people permission to say ‘I don’t like really hoppy beers’.” Donaldson admits he is a fan of hoppy beers

THERE WILL BE DEMAND FOR OTHER EXTREME FLAVOURS BUT IT IS EASIER TO PUSH BOUNDARIES WITH HOPS.” 3.8%-4.5% ABV Pale Ales so that people can have three instead one before cycling home”, says McKinlay. Beer writer Michael Donaldson gave McKinlay the guest column because he “agreed with Stu but I couldn’t express it as strongly

Photograph of Stu courtesy of Jed Soane -www.thebeerproject.com

Michael Donaldson.

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and that his preferences sometimes come through in his writing, but argues there is a place for other Pale Ale styles. However, Donaldson does not see the market changing radically because “there is just a demand for more hops and more alcohol. People want the flavour sensations. They turned to craft beers because they have stronger flavours. There will be demand for other extreme flavours but it is easier to push boundaries with hops.” Going forward, McKinlay believes there will be an increased activity in the region of more traditional styles of Pale Ales. “Pale Ale is a broad style,” he says, “with lots of little niches to be explored.” Bungard says “predicting anything is tricky. Who would have known 20 years ago that we would have all these hoppy beers today? They would have talking about Lagers. Tastes change very quickly and it is inevitable that something will replace that up front hoppiness. However, that cycle is nowhere near its completion.” The good news is that brewers will certainly be ready to respond. “You can produce now for consumption now. That’s the nice thing about beer – it is so flexible,” says Bungard.

Merlin Bottling System Single Station

t 15 kegs per hour t Five hand operated valve for process t Three hand operated valves for drainage t 30” deep 42” wide t Heated tanks and pumps for hot water and caustic t No steam required.

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t t t t t

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Dual Station t t t t

40 kegs per hour 36”deep 48” wide Control panel and CPU Heated tanks and pumps for hot water and caustic t Each side has a custom air operated cleaning that also locks down the keg during cleaning t No steam required.

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Henry Stone warms the crowd up.

LIFESTYLE Comedy

SIPS AND GIGGLES “Remember, the more you drink, the funnier we get.” It’s a comedy truism, often pointed out by the MC to an audience already happily drinking. If you love beer and comedy, this is our guide to where to ﬁnd some of the best of both around Australia. By Dom Romeo. MELBOURNE

ADELAIDE

Local Laughs at the Local Tap House in St Kilda guarantees a good beer and giggle.

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LIFESTYLE Comedy

SYDNEY

e e, where you can consol James Squire Brewhous talent isn’t up to scratch. the yourself with beer if

BRISBANE

WHEN IT COMES TO LOCAL BREWS, ADELAIDE OFFERS A GREAT RANGE OF BEERS TO SAMPLE.” Shirley Purvis, Maynard, and Glenn Butcher – were a Novacastrian tribe of comics. Newcastle continues to produce quality comics for whom the Big Smoke inevitably beckons. Currently, Newcastle offers two monthly comic-run rooms: ‘The Ori’ – the Oriental Hotel in Cooks Hill – a glorious bearpit of a room that favours the brave; and the Cambridge Hotel. For the beer lover, the Albion Alehouse,

NEWCASTLE

Comedy nerds may be aware that comedy group the Castanet Club – which gave rise to the likes of Mikey Robbins, The Sandman,

Grumpy’s Brewery Bar is an iconic stop off to include in a comedy-themed night out.

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LIFESTYLE Comedy

of the regulars who understand comedy to a greater degree than just loving it. Still in Glebe, the Roxbury Hotel on St John’s Road, offers a number of weekly nights: Tuesday is impro night, each week of the month offering a different format in which performers demonstrate the genius they can create off-the-cuff. Wednesday is stand-up comedy, with Comedy on the Rox’s Quest for the Best competition preceded by a solid headliner. But Sunday night is extra special: with Phuklub giving comics an opportunity to play with an offbeat combination of impro and stand-up. In Sydney’s CBD, the Laugh Garage, on Park Street, is a purpose built venue owned and run by comedians for comedians, in the traditional New York City comedy cellar design. Meanwhile, on the edge of Kings Cross, Happy Endings Comedy Club is like the Greenwich Village and San Franciscan coffee houses in which the artform we know as standup was first created. You’ll see a good mix of local and international big names in both. Across the harbour, the Old Manly Boatshed

4 Pines in Manly will cov

er all your beer needs.

and the King Street Brewhouse on King Street Wharf, and Redoak on Clarence Street. The Rocks Brewing Company and the iconic Lord Nelson keep the craft beer scene The Rocks nice and lively too. Across the water in Manly, 4 Pines is on East Esplanade, around the corner from the Old Manly Boat Shed, nearly opposite the Wharf. Around the corner from the Old Manly Boat Shed in the other direction, Murray’s at Manly is on North Steyne, opposite Manly Beach. Further up the insular peninsula, Akuna Brewery is on Bassett Street, Mona Vale.

HAPPY ENDINGS COMEDY CLUB IS LIKE THE GREENWICH VILLAGE AND SAN FRANCISCAN COFFEE HOUSES.” is a bearpit, but one that rewards brave open mic comics (seasoned headliners can win a rowdy audience, no worries). Not too far from Glebe, you can find the Malt Shovel brewery in Camperdown and Young Henrys in Newtown. Further on there is also St Peter’s Brewery. In the CBD you’ll find the Sydney Brewhouse on Wentworth Street,

CANBERRA

It was the Melbourne/Sydney rivalry that gave rise to Canberra – a capital deliberately placed between the adversarial cities.The result for Canberra’s comedy is a splendid isolation that allows it to develop its own character. The scene is concentrated around three monthly rooms that mostly run on consecutive weeks.

Drunk Monk, where beer is a religion.

Comedy Club at the Civic Pub, Lonsdale Street, Braddon, runs on the first Wednesday of the month. On the third Wednesday, it’s time to head out to The Pot Belly Bar, Weedon Close, Belconnen. The Front Café and Gallery, Wattle Street, Lyneham, runs on the fourth Tuesday. These are open mic nights that feature big name headlines. Meanwhile, Ainslie Football Club, Wakefield Road, Ainslie offers a big name comedy showcase with Ainslie’s Comedy Frenzy once a month, and Capital Punishment (love the name) regularly takes an troupe of Canberran comics on the road. As for beers, you don’t have far to travel for any of them: Wig and Pen is in the CBD and Fyshwick is home to Zierholz and 1842 Beer. There’s also Plonk bottlo at Fyshwick.

PERTH

The Wig and Pen is an iconic craft beer stop off in Canberra.

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It’s been suggested that the highest level of celebrity in Perth is ‘newsreader’; to grow beyond that, you need to leave town. Hence the migration east of the likes of Rove, Claire Hooper, Judith Lucy, Dave Callan, Joel Creasey and overseas of comedy legends like Brendon Burns and Jim Jeffries. For those who stay, Perth comedy affords a tight-knit and supportive community unlike any other throughout the rest of the country. Lazy Susan’s Comedy Den, at the Brisbane

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LIFESTYLE Comedy

comedy room in the Little Creatures Loft, 40 Mews Road, Fremantle is perfect. Breweries in Perth include the Old Swan Brewery on Mounts Bay Road, overlooking the water, and The Generous Squire on Murray Street. As always, the Sail and Anchor is a favourite, and the Feral Brewing Co. is turning out some awesome experimental brews as well.

HOBART Ben Ellwood

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Hotel, corner of Brisbane and Beaufort Streets, is Perthâ&#x20AC;&#x2122;s dedicated comedy room. Tuesdayâ&#x20AC;&#x2122;s â&#x20AC;&#x2DC;Shapiro Comedyâ&#x20AC;&#x2122; â&#x20AC;&#x201C; named in honour of Rick Shapiro â&#x20AC;&#x201C; is â&#x20AC;&#x2DC;edgyâ&#x20AC;&#x2122; night. On Friday they do stand-up, and Saturday, impro. Other key rooms include the Laugh Resort, Wednesdays at Rosie Oâ&#x20AC;&#x2122;Gradyâ&#x20AC;&#x2122;s on James Street, Northbridge. The Comedy Lounge, in Charles Street, North Perth, home to local, national and international acts every Thursday night. For the beer lover, the Saturday night

For a relatively small population, Hobart offers a big comedy scene with a lovely comedy festival. The Clubhouse, taking place on the third Thursday of every month, offers comedy lovers a suitably â&#x20AC;&#x153;warm and fuzzy hangoutâ&#x20AC;? at the Waratah Hotel, Murray Street. Meanwhile, on the final Thursday of the month at the Brisbane Hotel, Brisbane Street, Hobart comedy legend Mick Davies hosts the Comedy Forge â&#x20AC;&#x201C; where masters, veterans and newbie comedians take brand-spanking-new material out for a run. Thereâ&#x20AC;&#x2122;s no shortage of beer in Hobart, what with the Sydney Hotel in Hobart, the incomparable Moo Brew at MONA, Moorilla in Berridale and Two Metre Tall in North Norfolk just to name a few.

The Moo Brew bar at MONA is the perfect pre-gig haunt.

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TRAVELLER International

SINGAPORE It may not have a reputation as the most prominent beer lover’s paradise but what it does have is a booming craft beer industry, some seriously impressive tourist attractions and enough activities to keep the whole family entertained on holiday. By Stefanie Collins.

ocated on a tiny island on the lowest point of Malaysia, Singapore is often merely a stopover on peoples’ route to Europe. However those who stop, or even head there on holidays, will find a unique experience that is quite unlike anywhere in Asia. My first taste of Singapore was when my brother was transferred and I dutifully trekked off on a family visit in 2010. Turns out the beer

The iconic Marina Bay Sands hotel and precinct.

revolution is well underway in this little patch of Asia, meaning that sightseeing holiday to Singapore will be well-watered as well as rather entertaining.

MARINA BAY PRECINCT

Most people have seen Singapore’s most famous hotel, but the Marina Bay area is more than just home to Marina Bay Sands – though the building is ridiculously impressive. The immediate area is packed with a floating soccer pitch, Gardens by the Bay, and the world’s largest Ferris wheel – the Singapore Flyer. For those who are particularly adventurous, at the base of the flyer is fish spa company Kenko. That’s right, after a hard day beer tasting you can take a load off and have hundreds of tiny fish nibble the dead skin off your toes. Did we mention that they are part of the piranha family? Make sure you don’t miss the Marina Bay Sands Sky Park. Located at the top of the three towers, the hotel charges a nominal amount to get what is arguably the best view of Singapore, as well as a peek at the world’s longest infinity pool. If your budget allows, try at least one night in the hotel itself, then simply spend as much time as possible lounging beside said pool. The best time is early morning – the poolside breakfast is a steal – to

Brews and views at Level 33.

watch the rising sun and enjoy a rare piece of bliss in a very busy city. Conversely if you’d rather look at Marina Bay rather than off of it, the best view in town just happens to be the Level 33 microbrewery and bar located in a high-rise office block near the waterfront. Fight your way through the crowd of lunching corporates to the private lift that will whisk you up to what is billed as the world’s highest microbrewery. From their well-appointed bar you can admire the copper brewhaus – reportedly aerially winched into the bar after the construction of the office block was complete – before grabbing a pint of your favourite and heading out onto the balcony to marvel at the view. These guys also do a cracking set menu lunch – the burger is infused with Pale Ale and comes with a tiny fried quail egg perched on top.

FURTHER AFIELD

In terms of kids’ entertainment, Singapore is second to none and their zoos are one attraction that no one should miss. While the heat during the day can be more than a little intense, The Singapore Flyer.

The Night Safari.

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TRAVELLER International

and preen to get your attention, and your bird food. Expect to have them sitting all up your arms and across your shoulders – and there is more than one with a foot fetish so be wary if you’re wearing thongs.

A SPOT OF HISTORY

ari.

get some respite from the sun at the Night Safari. This unique, world renowned zoo gives visitors a taste of what it is like to see the animals in their natural nocturnal state. Opening after dark it gives visitors access to animals from every continent as they feed and interact exactly how they do in the wild – in near darkness. From the super cute – ever seen a mouse deer? – to the seriously scary – keep an eye out for the very hungry looking African hyenas that stare malevolently down at tourists from their cliff top perches – to the amazingly rare – spot the clouded leopards, the most secretive of all the big cat species. And don’t miss the animal show. As well as being educational for the littlies, one hapless audience member will get a close up with Maggie, the four metre long reticulated python and one of the biggest snakes on earth. A member of our party was selected for the honour on our visit and, despite his crippling fear of snakes, he managed not to scream when he suddenly found his lovely new lady friend draped around his shoulders. Also well worth the trip is Jurong Bird Park. While it may not sound so exciting, this giant aviary is actually a lot of fun. Don’t miss the birds of prey show where you can get up close and personal with some seriously k. Par Jurong Bird scary feathered killers, and for a few extra dollars on your admission fee, it is worth paying for the Lory Feeding. In a giant enclosure you Kranji War Cemetary. will be literally swamped with feisty lorikeets of all colours and sizes that will squabble, screech

While at the bird park, consider jumping back on the train to Kranji War Cemetery. While Changi is the most infamous WWII site in Singapore, the museum is off-site and reportedly little more than a tourist stop now, so those looking to pay their respects to those who gave up their lives, this is the place to go. A little trek from the station along an unforgiving roadside path, the cemetery is a beautiful and moving memorial. The hillside is covered in scores of the white headstones that traditionally adorn Commonwealth war graves, and it is lovingly tended by a team of dedicated groundskeepers. It is so serene that it can be a little difficult to reconcile the peacfult atmosphere with the thousands of names of the missing-in-action that adorn the memorial walls at the top of the hill.

Jibiru stocks Japanses craft beers alongside English and Australian brands.

fourth floor to avoid getting lost. As well as making a killer APA – brewed for the thirsty parents and teachers at the nearby American school – Jungle’s locally-themed Wheat Beers take on regional flavours, such as mango and orange, and pink guava and soursop. His Stout is also killer and not too heavy on the alcohol, meaning it won’t knock you around in the heat. Make your way out there on the second Saturday of the month for what is the best value happy hour in the country – S$40 will get you as many beers as you can drink from the bar in the brewery between 6pm and midnight.

MAKE YOUR WAY TO JUNGLE BEER FOR THE BEST VALUE HAPPY HOUR IN THE COUNTRY.” SHOPPING AS A SPORT

For those looking to embrace consumer Mecca at the hugely popular Orchard Road shopping strip, you’re going to need your strength. Fuel up early at local faves Tea Loft and Toast Box with kaya toast and kopi before hitting the shops. Work your way through Ion first then head down to Somerset for even more stores and a midday refuel at Jibiru. This Japanesethemed beer bar has a great range of beers on tap and in bottles. Snag a table out front and grab yourself a pint of Hitachino Nest. Or if you’re feeling homesick, some Mountain Goat. Their best menu is definitely the Girly Beer one. Don’t worry, there is nothing fluffy about it, it kicks of with BrewDog’s Dead Pony Club. Two doors down is also Malones – the Singaporean take on an Irish pub – that stocks Archipelago beers. Made by the guys that do Tiger, Archipelago is somewhat akin to James Squire in Australia and they make some solid brews to boot. Stick with the bar’s theme and grab an Irish Ale to revive yourself.

GET SOME CULTURE

Singapore is well-known for its cultural ghettos with Chinatown and Little India scoring their own eponymous train stations. There is also Kampong Glam – the Arabian area – but for that you’ll need to get off at the funkily named Bugis station. Each of these areas give travellers a fantastic sense of each culture, despite the requisite

DRINK LIKE A LOCAL

Jungle Brewery may be a bit of a trek from the centre of the city, but it’s worth it to catch a look at the first production-only craft brewery in South East Asia. Run by Adi it is a small but awesome brewhouse located in a towering commercial food storage/production hub – get your taxi driver to take you to the door on the

Jungle Beer

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Red Dot Brew

TRAVELLER XXXXX

house at Boat

Quay.

International xxxxxxxxx

The hip, colourful Kampong Glam.

tourist-trap markets. Don’t be put off by that though, these little slices of ethnic heaven make for great fun, and you can polish up on your bargaining skills while purchasing oriental fans, chopstick sets and carved bone elephants. When it comes to eating though, do as the locals do and hit up canteens and hawker centres. The food in unbelievably fresh and incredibly cheap. When visiting Chinatown, head out past the Buddha’s Tooth complex – the huge temple is beautifully decorated and contains one of Buddha’s teeth on display – and the brightly coloured Sri Mariamman Hindu temple – a veritable riot of colour with thousands of statues of Hindu deities – and cross the road to get to the Maxwell Hawker Centre. Here you can queue up for the best Hainese Chicken Rice at Tien Tien – don’t believe us, ask uber chef Anthony Bourdain whose Singapore is a city of contrasts where history sits side by side with a cutting edge economy.

recommendation adorns the stall’s exterior. Order yourself a chicken rice set and watch the incredibly efficient assembly line beheading freshly cooked chickens, moulding piping hot rice and ladling soup into bowls. To complete the experience, grab a Tiger Beer from the drink stand out front. And if you’re still hungry try out some carrot cake – actually a turnip-based noodle dish – and some roast duck. And for the mega sweet tooth, there is always chendal. While it may look like something a cat would sick up, this delicious mess of shaved ice, condensed milk, palm sugar, jelly and red bean will buoy you through the afternoon on a sugar high like nothing you have ever experienced. If you’re still in the area around dinner, check out new Mexican dining hotspot that is Lucha Loco. Order tostaditas, tacos and quesadeas to share and split a bottle of Estrella Damm. This fancy version of the Spanish brew pairs very well with the lightly spiced cuisine. Little India is a goldmine of cultural fun too. Kids and sugar fiends will love the brightly coloured Indian sweets – go for the jalebis and the syrup soaked gulab jabun at Mogul Sweets in the Little India Arcade. While in the area simply wander around and take in the atmosphere. There are plenty

Stout, XIPA and Hopback Ale come highly recommended. But there is always the tasting paddle if you can’t decide. Stagger over the bridge to the party side of the waterfront and look for The Pump Room. This bar-slash-nightclub makes what is arguably the best IPA in Singapore, while their

FOR THOSE LOOKING TO PARTY, CLARKE QUAY IS THE PLACE TO HEAD.” of small shops to browse and for those who love mazes and aren’t afraid to get amongst it, there is Mustapha’s. This gigantic department store spans three blocks and sells absolutely everything. If you can find it. One member of our party found a pair of shoes he liked at a bargain price but then had to wait while the shop attendant fetched his size from storage two blocks away. A short cab ride away is Arab street, a goldmine for fabric and hipster central. You can also marvel at the Masjid Sultan Mosque which seriously looks like it has been ripped out of the Disney movie Aladdin. There are loads of cafés here to grab Moroccan or Turkish cuisine and a shisha, conversely you can indulge your inner Belgian at the Witbier Café. Grab a seat outside and work your way through the menu.

PARTY TIME

For those looking to party, Clarke Quay is the place to head. Start early and grab a bumboat ride to see the picturesque heritage buildings from their best vantage point – on the water – then head into Brewerkz for an early dinner. This brewbar was started by Americans back in 1997 and is the longest-running microbrewery on the island. With over ten house beers plus seasonals, there is plenty to taste. The Oatmeal

Boat Quay’s bar scene.

full-flavoured Golden Ale nabbed the top gong at the 2011 Asia Beer Awards. That said the whole range is worth tasting, so settle down to listen to the music and work your way through.

LOCAL DELICACIES

If you’re looking to splurge on the local specialty that is chilli crab, then look no further than Long Beach @ Dempsey. This restaurant is packed with locals and is the home of the less well-know but even more delicious black pepper crab. Trust us, if you can only get one, you want the pepper. When you’re finished you can head right next door to microbrewery RedDot. Their Monster Green Lager is an alarming shade – it’s brewed with spirulina – but is the perfect malty foil for the famed, blindingly hot chicken fagra dish. There is another outlet at Boat Quay, but the laidback outdoor area at Dempsey is a winner. And if you’re still on a roll, the next restaurant over is a branch of Tawandang Microbrewery, a Thai phenomena that serves freshly brewed Germanstyle beers made with quality ingredients imported directly from Germany. This list hasn’t even scratched the surface of what is on offer in Singapore. Time your visit to coincide with Beerfest Asia (June) So you can truly experience this unique country.

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BARS & BREW PUBS THE PUMP ROOM The Foundry, 3b River Valley Road, Clarke Quay, Singapore. +65 6334 2628. pumproomasia.com

TRAVELLER International

Female, natural and gorgeous. Female, natural and gorgeous.

BREWERKZ 1-5/6 Riverside Point, 30 Merchant Road (near Clarke Quay) +65 6438 7438 brewerkz.com REDDOT BREWHOUSE AT BOAT QUAY 33/34 Boat Quay +65 6535 4500 reddotbrewhouse.com.sg REDDOT BREWHOUSE AT DEMPSEY 1-1, 25a Dempsey Road +65 6475 0500. reddotbrewhouse.com.sg TAWANDANG MICROBREWERY 1-1, 26 Dempsey Road +65 6476 6742 www.tawandang.com WITBIER CAFE 32 Kandahar Street +65 6294 2377 www.facebook.com/WitbierCafeSingapore JIBIRU 1-26 Somerset, 313 Orchard Road +65 6732 6884. jibiru.com LEVEL 33 Level 33, Tower 1, Marina Bay Financial Centre, 8 Marina Boulevard +65 6834 3133. level33.com.sg BREWERIES JUNGLE BEER 8A Admiralty Street, #04-27 FoodXchange @ Admiralty www.junglebeer.com

Stockist Enquiries: Stockist Enquiries:

CRAFT BEER SHOPS BREWERS’ CRAFT – THE SPECIALTY CRAFT BEER SHOP 354 Clementi Avenue 2 www.brewerscraft.com.sg FESTIVALS BEERFEST ASIA Annually in June. Marina Promenade beerfestasia.com

Vic, Tas, NSW, ACT, SA Vic, Tas, NSW, ACT, SA Beach Avenue Wholesalers, Tel: (03) 8791 1400, Beach Avenue sales@baw.com.au Wholesalers, Tel: (03) 8791 1400, sales@baw.com.au QLD QLD Europacific Liquor Pty Ltd, Mob: 0417 002 174, Europacific Liquor Pty Ltd, Mob: 0417 002 174, nigel@europacificliquor.com.au nigel@europacificliquor.com.au

Map courtesy of wikipedia.

WA WA Beverage Australia, Tel: (08) 9409 1118, Beverage Australia, Tel: (08) 9409 1118, admin@beverageaustralia.com.au admin@beverageaustralia.com.au

Map of Singapore in its region

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9/05/2013 10:41:27 PM

The shore of Highland Waters, a private lake in Tassie’s Central Highlands.

TRAVELLER Weekend Away n.

A WHISKY TOUR OF TASSIE

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On the occasion of his 40th birthday, Gregor Stronach was given a choice by his wife: a whisky tour of Tasmania, or a twowheeled mid-life crisis machine that would probably kill him before he turned 41. No prizes for guessing which one he chose…

The bond store at Nant Distillery.

am a lucky man – and I owe much of that to my wife. Her idea – to take me to Tasmania for my 40th birthday, and tour the distilleries and sample the whiskies – was perfect. And so it was that we packed bags, our two small boys and one extremely excited 39 year old onto a plane, and flew into Hobart. First port of call from there was the sleepy sea-side township of Bicheno, on the east coast of Tassie. Surrounded by vineyeards of varying quality, the region is mainly famous for its astonishing seafood and other local produce. We stayed at the Diamond Island Resort, recommended to us by Tourism Tasmania. It’s a solid establishment with a real drawcard for families – it’s home to a penguin rookery, and the little tuxedo-clad waddlers make an appearance every evening, with a private viewing platform available for resort guests. The beach at Diamond Island – which is only really an island at high tide – is perfect for families. You’d be hard-pressed to find another living soul. Crystal clear water – a little on the chilly side – and perfect white sand. It’s postcard stuff. Just brilliant. The thing that struck me as we drove around the coastal area is how undeveloped it all is. At a beach like that within a two hour drive from Sydney or Melbourne you wouldn’t be able to see the water for the high-rise and beach towels. But here in Tassie, unbelievably, developments are at a minimum. It’s all farming land as far as the eye can see, running down to the water’s edge on beaches that stretch for miles. A short hop up the road from Bicheno is the Iron House Brewery – arguably one of the most

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TRAVELLER XXXXX Weekend Away xxxxxxxxx

picturesque settings in the world. Like just about anywhere in Tasmania, it’s a short drive with a lovely reward waiting for you at the end. We stopped by for a quick lunch and beer tasting, and we weren’t disappointed. The food was fantastic, served up in industrial quantities and the beers were absolutely crackerjack. For my tastes, the Wheat Beer was the winner, hands-down. Perfect on a hot summer’s afternoon. We left Bicheno after three days – reluctantly in many respects, as it was just perfect – to head for Hobart, and the main reason for the trip: it was to be a week of whisky for me. I was a man on a mission – to learn about how its made, visit the distilleries, and taste as many of the local and imported whiskies as I could get my hands on. First stop was on the way into Hobart, when we took a short detour to the Nant Distillery, three clicks outside the historic Tassie town of Bothwell. It was like stepping into the past, a superluxury version of an old-timey ‘just like it looks on the label’ distillery. From the waterwheel that is used to grind the grains, to the repurposed millhouse – which now doubles as a bond store – it really does look like a postcard. We had a brilliant lunch, toured through the distillery, and then we were back on the road, headed for Hobart.

MEET THE MAKERS

The next stop on the road into Hobart was the less-salubrious but no-less industrious HQ of Sullivan’s Cove Whisky, which – under the leadership of Patrick Maguire – has been quietly collecting award after award from around the world. We were met at the door by the ever-affable Bertie Cason, a lanky South African with a passion for fine spirits. As he showed us around the industrial shed that houses the stills, he explained the finer points of one of the biggest issues facing the Tasmanian whisky industry – the dreaded excise. (We’ll have more on that issue in the months ahead… stay tuned). A quick taste of the recently-bottled product

The peat bog, source of Tasmania’s lovely smoked whiskies.

THE THING THAT STRUCK ME AS WE DROVE AROUND THE COASTAL AREA IS HOW UNDEVELOPED IT ALL IS .” – as lovely as ever – and we were back on the road again, and heading into Hobart proper. Thinking ahead, we’d booked a place to stay within easy walking distance of what is arguably the spiritual home (pardon the pun) of

Tasmanian whisky – the Lark Whisky Bar, on Davey Street, Hobart. We’re no strangers to the bar – it has been our evening lurking point of choice every time we’ve been to Hobart, but this time around we

Cooper Adam Bones and tour guide extraordinaire Mark Nicholson..

www.beerandbrewer.com

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from Cockpit Brewhouse. tion

TRAVELLER Weekend Away

had special reason to make a beeline for the low-ceilinged home away from home. We were in for a four-day whisky tour with Mark Nicholson, whose formal title is Tours and Education Manager for Lark Distillery. In my many years as a journo, I’ve met a number of people who’ve had “the best job in the world” – but I reckon Mark’s got the lot of them beat. More knowledgable about whisky than just about any bloke on the planet, Mark’s infectious enthusiasm for not just the Lark product, but the range of Tasmanian whiskies on the market makes him a genuine asset to the Lark team. Over the next four days, Mark chauffeured me around the Apple Isle, all the while pointing out local landmarks and filling the air with tales of Wild Tasmania, scatter-gun history lessons and a mind-expanding list of facts about Tasmania that could fill a book. How he keeps all that information in his head is beyond me. I don’t have room to do this part of the tour justice, by describing the whole lot – so I’ll give you the highlights package. Day one – and it was out to the Lark distillery, in an unassuming shed a couple of hundred meters down the road from the magnificent Meadowbank Estate vineyard and restaurant. Out the front of the shed lurked a couple of likely-looking “Hielan’ Coos”, the bovine mascots of the distillery who feast on the solid by-product of the mashing, and are in very good nick as a result. Inside, it’s like a wonderland – two beautiful copper stills, hand-built by Peter Bailly, are the centerpiece of the operation. The larger, an 1800-litre still, produces the first run of the

Inside the Nant Distillery lies a whimsical mural that fascinated Gregor’s 2-year-old son.

“Do you dig Peat?”... “Ye

egor gets peaty out in ah, it’s alright...” – Gr

spirit, which is then drained into the smaller 500 litre spirit still, where the magic happens. Scattered around the place are a selection of barrels, including one that cannot go unmentioned: a genuine Para Tawny port barrel, that had been put down in 1878. The barrel is on loan from Seppelts, and was used to finish a hand-picked selection of malts from the Lark bond store for a recent anniversary whisky – with spectacular results.

BACK ON TRACK Next day, it was off to the peat bog, which is located almost dead-centre of the island in Tasmania, up in the Central Highlands. Surrounded by lakes and a family of ne’erdo-wells, whose infamy is the source of many Tasmanian legends, the peat bog is an amazing place – if you like peat bogs. Luckily, I do. While there, Mark gave me the run-down on how the bog was formed over more years than I could count, as we walked across the spongy ground. It was like stepping over a really firm mattress, the ground beneath our feet producing an unnerving level of give with each step. The peat itself, when freshly dug, looks like huge chunks of hairy chocolate, and it’s as dense as a Canberra politician being quizzed on the topic of excise on liquor producers. When dry, it is light and crumbly, and burns with an intense aroma that can be used to flavor barley, prior to distilling. It’s wonderful stuff. I found out just how wonderful when Mark used it to smoke a piece of fish for our lunch – a slab of whisky-soused ocean trout that was just about the best piece of fish I’ve ever eaten. That night, we ‘camped’ in a fishing ‘shack’ on the shore of Highland Waters, a private lake in the centre of Tassie that’s well-stocked with trout. Bill Lark, who’s about as mad about fly-fishing as he is about making whisky, joined us for the evening and we wiled away the idle hours before tea attempting to land a trout or two for brekky. The following morning, I took to the banks of the lake again – and managed to hook a trout. It leapt from the water, spat the fly and with a good-sized splash disappeared back into the water… as close as I’ve come to landing a trout, and not a bad effort for someone who’s

the bog.

never been fly-fishing before. As the sun finally cracked through the mist over the river, I prepared myself for another day on the road with Mark – who had promised me a real treat: a visit to the home and workshop of Adam Bones, the only working cooper in the whole of Tasmania. Adam’s place is at the top of a mountain, with a view all the way through to Port Arthur on a clear day. His workshop gave me instant shed-envy – perfectly set up for repurposing barrels for the whisky industry. Adam had taken the time to set up a demonstration for me – and over the deafening sounds of the workshop, I saw just how hard it is to work the barrels – and how easy Adam made it look.

INTO THE BOND STORE The last stop for the Lark part of the tour was a very pleasant hour, spent lurking in the bond store, among the barrels of maturing whisky at Lark. Under the watchful gaze of Mark, I got the chance to sample a range of different-aged whiskies, and learnt a ton about how the maturation period really affects the

Whisky soused ocean tro smoking over a peat fi ut re.

www.beerandbrewer.com

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TRAVELLER Weekend Away

characteristics of my favourite beverage. I was also lucky enough to catch up with Casey Overeem, and spent a very pleasant hour chatting with him about his award-winning drop – and tasting a few along the way. It was the trip of a lifetime. For a dedicated

whisky enthusiast, there’s so much to see and experience in Tasmania. Pretty much everything you’d hope to get from a sojourn to Scotland, with a much more pleasant price tag, and whisky that’s every bit as good, if not better, than the drams produced by the Scots.

CONTACT INFO Diamond Island Resort 69 Tasman Hwy, Bicheno (03) 6375 0100 Iron House Brewery 21554 Tasman Hwy, Four Mile Creek (03) 6372 2228 Nant Distillery 254 Nant Lane, Bothwell (03) 6259 5790 Sullivans Cove 1/14 Lamb Place, Cambridge (03) 62485399 Lark Whisky Bar 14 Davey St, Hobart (03) 6231 9088

Adam Bones working a machine purpose built to reshape barrels and remove fingers.

Old Hobart Distillery 0418 399 077 www.oldhobartdistillery.com

Bridge Road Brewers

Brewery/Beer/Dining/Accommodation The Old Coach House, Ford St, Beechworth Ph: 03 5728 2703 www.bridgeroadbrewers.com.au Open 7 days from 11am

Holgate Brewhouse Brewery, Bar, Restaurant & Boutique Accommodation Ph: (03) 5427 2510 www.holgatebrewhouse.com Open 7 Days

Mountain Goat Brewery 80 North Street, Richmond Tel: (03) 9428 1180 www.goatbeer.com.au Tours: Wed 5-8pm. Open: Fri 5-12am

The 3 Ravens Brewing Company

1 Theobald St. Thornbury Direct to Public Sales (mob: 0438 RAVENS) www.3ravens.com.au Open Fridays from 2pm

Bellarine Brewing Company

2270 Portarlington Road, Bellarine Ph: (03) 5259 3310 www.bellarinebrewingcompany.com.au Daily 11am – 4pm (Cellar Door / Tastings) Brewery Tours by appointment

White Rabbit Brewery

In the line up of craft beers, Victorian brewers are making some of Australia’s, and the world’s, best brews. As a matter of national pride, support your local brewer and hunt down a real craft beer.

316 Maroondah Hwy, Healesville Ph: (03) 5962 6516 www.whiterabbitbeer.com.au Open weekends & public hols 11am – 4pm

www.beerandbrewer.com Victorian Craft Beer Real Beer from Real Brewers

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AUSTRALIAN CAPITAL TERRITORY 1 Wig and Pen, CBD 2 Zierholz, Fyshwick 3 U-Brew It (BC) 1842 Beer, Fyshwick NEW SOUTH WALES 1 Lion-Nathan, Tooheys, Lidcombe 2 Lord Nelson, The Rocks 3 Scharer’s, Picton (BC) 4 Malt Shovel, Camperdown 5 Old Goulburn Brewery 6 Ironbark, Tamworth 7 St Peters Brewery 8 Paddy’s, Flemington 9 Bluetongue, Warnervale 10 Hunter Beer Co., Nulkaba 11 Redoak, CBD 12 King St Brewhouse 14 Brew Pack, Smeaton Grange 15 Sydney Brewhouse, CBD 16 Murray’s, Port Stephens 17 Illawarra Brewing Co, North Wollongong 18 Happy Goblin, Mt Kuringai 19 William Bull, Bilbul 20 Little Brewing Co, The, Port Macquarie (BC) Akuna, Mona Vale 22 Mudgee Brewing Co. 23 Infusion Bar & Bistro 24 Stone & Wood, Byron Bay 25 4 Pines, Manly 26 Byron Bay Premium Brewery 27 Dalgety Brewing Company, Dalgety 28 Mountain Ridge Brewery, Shoalhaven Heads 29 Australian Hotel & Brewery Rouse Hill 30 Kosciuszko Brewing Company, Jindabyne 31 Fishrock Brewery, Mittagong 32 U-Brew It, Tweed Heads 33 U-Brew It, West Gosford 34 U-Brew It , Wollongong 35 U-Brew It, Wyong 36 U-Brew It, Hunter 37 The Beer Factory, Seven Hills 38 The Beer Factory, Wollongong 39 Thirsty Crow, Wagga Wagga 40 Black Duck Brewery, Herons Creek 42 Underground Brewing, Erskine Park 43 Badlands Brewery (BC) 44 Rocks Brewing Co, Harts Pub, The Rocks 45 Bluetongue Brewery Café, Pokolbin 46 Murray’s At Manly 47 Riverside Brewing Co, Parramatta 48 Young Henrys, Newtown 49 Casella Brewery, Grifﬁth 50 Hop Dog Beer Works, South Nowra 51 Brewpack, Smeaton 52 Central Ranges Brewing Company 53 Steel River Brewery 54 The Beer Shed 55 Pickled Pig Brewery, Tweed Heads 56 Rebel Ant, Tamworth 57 Fish River Valley Brewing, Bathurst 58 Six String Brewing Co, Erina 59 The Grifter, Newtown (BC) Dennis Beer Co (BC) Wayward Brewing Co (BC) Mad Koala Brewery (BC) Doctor’s Orders Brewing (BC) Balmain Brewing Company (BC) Snowy Mountains Brewery (BC) Fusion Brewing (BC) Brewtopia (BC) Bowral Brewing Company (BC) Barons Brewing Company (BC) Brothers Ink (BC) Longboard Brewing Company (BC) Lovells (BC) Endeavour True Vintage Beer (BC) Ekim Brewing Co. (BC) Koala Beer/Burragumbilli (BC) St Arnou (BC) Dad & Dave’s Brewing QUEENSLAND 1 Castlemaine Perkins (Lion), Milton 2 CUB, Yatala 3 Sunshine Coast, Kunda Park 4 International Hotel 5 The Brewery, Townsville 6 Burleigh Brewing Co. 7 Blue Sky, Cairns 8 Mt Tamborine Brewing Co. 9 Brewhouse Brisbane, Woolloongabba 10 Castle Glen Brewery 11 U-Brew It, Varsity Lakes 12 U-Brew It, Portsmith 13 U-Brew It, Warana 14 U-Brew It, Nerang 15 Brew By U, Underwood 16 Brew By U, Brendale 17 Brew By U, Labrodoor

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N E W

18 19 20 21 22 23 24 25 26 27

Z E A L A N D

Brew By U, Clontarf Brew By U, Townsville Brew4U, Boondall Brew4U, Wacol Brew4U, Deception Bay Brew4U, Toowoomba Brew4U, Woolloongabba Brew4U, Cleveland 4 Hearts Brewing, Ipswich Bacchus Brewing Co., Capalaba 29 Granite Belt Brewery 30 Spring Hill Craft Brewery 31 Green Beacon 32 Red Bay, Cleveland 33 BrewBake, Woombye (BC) Norfolk Island Brewing Company SOUTH AUSTRALIA 1 Coopers, Regency Park 2 Lion Nathan, Southwark 3 Port Dock, Port Adelaide 4 Grumpy’s Brewhaus, Verdun 5 Holdfast Hotel, Glenelg 6 Smiling Samoyed Brewery, Myponga 7 Barossa Brewing, Greenock 8 Gulf Brewery, Hackham 9 Knappstein Enterprise, Clare 10 Steam Exchange, Goolwa 11 Campus Brewery, Regency Park TAFE 12 Lobethal Bierhaus 13 Woolshed Brewery Renmark 14 Brewboys Croydon Park 15 McLaren Vale Beer Company, Willunga 16 Goodieson Brewery McLaren Vale 17 Beard & Brau 18 Yorke Brewing, Warooka 19 Boars Rock Winery 20 Pikes Beer Company 21 Pepperjack of Barossa 22 U-Brew It, Parra Hills 23 U Brew Here, Lonsdale 24 Barossa Valley Brewing, Lyndoch 26 Clare Valley Brewing Co 27 Myponga Brewery 28 South Australian Brewing Co 29 Thorogoods Cider 30 Prancing Pony, Adelaide Hills 31 Ekhidna, McLaren Vale (BC) Swell Brewing Company (BC) Boar’s Rock Beer (BC) Swanky Beer (BC) Island Brew TASMANIA 1 Cascade, South Hobart 2 James Boag’s, Launceston 3 Moorilla, Berridale 4 Two Metre Tall, New Norfolk 5 Iron House, White Sands Estate 6 Seven Sheds, Railton 7 Van Dieman Brewing, Evandale 8 Tavener’s Brewery Launceston 9 The Squires Bounty 10 Morrison Brewery 11 Taverner’s Boutique Brewery 12 Wineglass Bay Brewing (BC) Tasmanian Chilli Beer Company VICTORIA 1 CUB, Abbotsford 2 Grand Ridge, Mirboo North 3 Southern Bay, Moolap 5 Buffalo Brewery, Boorham 6 Holgate Brewhouse, Woodend 7 Jamieson Brewery, Jamieson 8 James Squire Brewhouse, Portland Hotel, CBD 9 Ballarat University Brewery 11 Buckley’s Beers, Healesville 12 Independent Distillers, Laverton 13 Three Ravens, Thornbury 14 Lone Hand, Cassilis 15 Mildura Theatre Brewery 16 Mountain Goat, Richmond 18 Bridge Road Brewers, Beechworth 19 Red Hill Brewery 20 Bright Brewery 21 O’Briens Brewery, Ballarat 22 2 Brothers, Moorabbin 23 Otway Estate, Barongarook 24 Coldstream Brewery, Coldstream (BC) The Flying Horse, Warrnambool 27 Sweetwater, Mt Beauty 28 White Rabbit, Healesville 29 Savaraln Brewery, Sale 31 Tooborac Hotel, Heathcote 32 Hargreaves Hill Brewing Company, Yarra Glen 33 True South, Black Rock 34 Coldwater Creek Tavern & Microbrewery, Doveton 36 Hickinbotham Winery and Brewery 37 Red Duck, Camperdown

38 39

NATIONAL/REGIONAL BREWERY

BREW PUB

BREW ON PREMISE

(BC)

Avonmore Estate Bellarine Brewing Co, Bellarine 41 Harcourt Valley Brewing Company (BC) 42 U-Brew It, Keilor Park 43 U-Brew It, Wodonga 44 The Brew Barn 45 Brew 4 U, Geelong South 46 Barleycorn Brewers, Oakleigh 47 Forrest Brewing, Forrest 48 Kooinda Boutique Brewery 49 Mornington Peninsula Brewery, Mornington 50 Thunder Road Brewing Co, Brunswick 51 Bullant Brewery, Bruthan 52 Moon Dog, Abbortsford 53 True Brew 54 Matilda Bay Port Melbourne Brewery 55 Temple Brewery & Brasserie, Brunswick 56 Dolphin Brewery, Daylesford 57 Black Heart Brewery, Brighton 58 Cavalier Brewery, Brunswick 59 Black Dog Brewery, Taminick 60 Beechworth Brewery 61 Beechworth Cider 62 Boynton’s Brewing Company 63 Mount Markey Winery and Microbrewery 64 Napoleone & Co, Coldstream 65 Rusty Water Brewery 66 Wooden Spoon Brewing 67 Two Wives Brewery, Bellarine (BC) Sideshow Brewers (BC) Purrumbete Brewing Company (BC) King Valley Brewery (BC) Broo Bee (BC) Three Troupers Brewery (BC) Hawthorn Brewing Company (BC) Boatrocker Brewing Company (BC) PI55 Brew Company (BC) Effen Enterprises (BC) Sundance Brewing International (BC) Two Birds Brewing, Melbourne WESTERN AUSTRALIA 3 Last Drop, Canning Vale 4 Bootleg Brewery, Wilyabrup 5 Matso’s, Broome 6 Bush Shack, Yallingup 7 Little Creatures, Fremantle 8 Edith Cowan University 9 Feral, Baskerville 10 Ironbark, Caversham 11 Blackwood Valley & The Cidery, Bridgetown 12 Colonial, Margaret River 13 Elmar’s, Henley Brook 14 Gage Roads, Palmyra 16 Tanglehead, Albany 17 Occy’s, Vasse 18 Mash, Henley Brook 19 Indian Ocean, Mindarie 20 Cowaramup Brewing, Cowaramup 21 Billabong, Myaree 22 The Monk, Fremantle 23 Wild Bull Brewery, Ferguson 24 Brew 42, Allanson 25 Duckstein, Wilyabrup 26 The Old Brewery, Perth 27 Mash, Bunbury 28 Old Coast Road, Myalup 29 Duckstein Brewery, Swan Valley 30 Blacksalt Brewery North Fremantle 32 Moody Cow Brewery Ferguson Valley 34 U-Brew It, Canningvale 35 U-Brew It, Joondalup 36 U-Brew It, Malaga 37 U-Brew It, Midvale 38 U-Brew It, Osborne Park 39 U-Brew It, Rockingham 40 U-Brew It, Webberton 41 Brews R Us 42 Eagle Bay Brewing Co, Eagle Bay 43 Brew ‘N’ Bottle 45 The Grove Vineyard Brewery, Willyabrup 46 Boston Brewery 47 Cheeky Monkey Brewery & Cidery, Margaret River 48 Beaten Track Brewery, Boulder 49 Cape Bouvard Winery and Brewery 50 Denmark Brews & Ales 51 Elephant Rock Cidery 52 Margaret River Ale Company 53 Old Swan Brewery 54 The Generous Squire 55 Nail Brewing Company NEW ZEALAND NORTH ISLAND 1.1 Lion-Nathan, Auckland 1.2 DB, Waitemata, Auckland 1.3 Steam Brewing, Auckland 1.4 Independent, Auckland 1.5 Hallertau, Auckland

1.6

MICROBREWERY BREWING COMPANY

Galbraith’s Alehouse, Auckland Roosters Brew House, Hastings 4.1 Croucher, Rotorua 4.2 Waipa, Rotorua 5 Waiheke Island Microbrewery 6 Sawmill, Leigh 7 Brewhaus Frings, Whangerei 8 Sunshine Brewery, Gisborne 9 The Filter Room, Hawkes Bay, Napier 10 Kiwi, Morrinsville 11 Peak, Masterton 13 DB, Tui, Mangatainoka 14 Tuatara, Waikanae 15 Mike’s Organic Brewery, Urenui 16 Aoteoroa, Kawerau 17 Brewers Bar, Mt Maunganui 19 Coromandal Brewing Company 20 Rogue Brewery, Taupo 21 Kaimai Brewing Company, Mount Manganui, Tauranga (BC) 22 Scott’s Brewing 23 Cassels & Sons, Christchurch 24 St Katherines Brewing, Auckland (BC) 25 Epic Brewing Company, Auckland (BC) 26 Island Bay Brewing, Wellington (BC) 27 BREW, Rotorua (BC) 28 Shunters Yard Brewing, Matangi (BC) 29 Kea Brewing, Hartiner, Hawkes Bay (BC) 30 Zeelandt Brewery (BC) 31 Garage Project 32 Kereru Brewing Company 33 Fork and Brewer 34 Deep Creek 35 The Brewery Britomart 36 Dallow’s at Sale Street 37 ParrotDog 38 Fork and Brewer 39 Shakespeare Tavern 40 Good George Brewing, Hamilton 41 Fat Monk Brewing Company, Hastings (BC) Liberty Brewing Company, Karaka, New Plymouth (BC) Anchor Brewing (BC) Yeastie Boys (BC) 666 Brewing, Auckland (BC) Bennett’s Beer (BC) Ben Middlemiss Brewing Co, Auckland (BC) Valkyrie Brewing Co, Auckland NEW ZEALAND SOUTH ISLAND 1.1 The Twisted Hop, Christchurch 1.2 Wigram, Christchurch 1.3 Matson’s, Christchurch 1.4 Harrington’s, Christchurch 1.5 Three Boys, Christchurch 2.1 Lion-Nathan, Speights 2.2 Emerson, Dunedin 2.3 Green Man, Dunedin 2.4 McDuff’s, Dunedin 2.5 Meenans, Dunedin 3.1 Founders, Nelson 3.2 Nelson Bays Brewery 3.3 Lighthouse, Nelson 4.1 Moa, Blenheim 4.2 Renaissance, Blenheim 4.3 Pink Elephant, Blenheim 5 Kaiapoi Brewing Co. 6 Brew Moon, Amberley 7 DB, Mainland 8 Invercargill Brewery 9 Dux de Lux, Queenstown 10 Wanaka Beerworks 11 DB, Monteith’s, Greymouth 12 West Coast, Westport 13 Mussel Inn, Onekaka 14 Arrow Brewing Company, Arrowtown 15 Townshend Brewery, Upper Moutere 16 Golden Bear Brewing 17 Monkey Wizard Brewery 18 Totara Brewing Co. 19 Sprig & Fern Brewery, Richmond 20 McCashin’s Brewery 21 Green Fern Brewery 22 Boundary Road Brewery, Red Hill 23 8 Wired, Blenheim (BC) 24 Dead Good Beers (BC) 25 Ad Lib Brewing 26 Twisted Hop 27 Four Avenues Brewing Company, Christchurch (BC) Golden Ticket Brewing, Christchurch (BC) AdLib Brewing, Christchurch 3

LEGEND

A U S T R A L I A

BROOME

NORT TERR

WESTERN AUSTRALIA 35

13 10

TRIGG

BAYSWATER

S AU

COTTESLOE CANNINGTON 41 9 8 PERTH 54 53 18 29 56 30 34 3 FREMANTLE 19

49 39 28

14 21 22 1

24 16 46 50

ALBANY

BUNBURY

27 52 43 6 23 17 45 32 4 47 25 MARAGRET 42

RIVER

AUGUSTA

LOOKING FOR A BREWERY’S CONTACT DETAILS? REFER TO THE BREWING DIRECTORY IN THE CLASSIFIEDS SECTION OF THE MAGAZINE

Makers of memorable, endlessly recyclable glass packaging. www.glassislife.com

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7 12 CAIRNS

MAYNE

QUEENSLAND

NORTHERN TERRITORY

5 19 TOWNSVILLE

BALMORAL

PADDINGTON 1 29

HORNSBY

WOOLLOONGABBA

9 37

MANLY 46 25

PARRAMATTA 47

15 2 11 48 44 41 59 4 12

BANKSTOWN

33 3 14 2218 16 30 20 27

3 23

SOUTH AUSTRALIA

CRONULLA

25 32BRISBANE 2 15 17 8 21 14 26 GOLD COAST 11 6 55 32 24 27

ADELAIDE

9 29 26 20 19 17 18 28 7 30 27 31 6 8 22 10

NEW EW SOUTH WALESS 43

20 6

45 10 22 52

57 7

CANBERRA 39

5 18 27 43 59 40 58 41 50 66 7 20 60 63 6 53 21 55 11 28 61 14 62 56 9 54 31 24 32 64 42 3 29 44 39 52 2 23 51 37 45 67 36 19 65 47

2 16

NORTH ISLAND AUCKLAND

30 27

13 16

SALISBURY

14 1 2 5

BIRDWOOD

46 22

1 3 9 49

CLARENDON

3 30

GREYMOUTH5

TASMANIA

WANAKA

KAIAPOI 1.1 25 1.3 2627 23 1.2 1.4 1.5

PROUDLY SUPPORTED BY

14 37 WELLINGTON 26 13 17 16 20 3.23.1 BLENHEIM 15 3.3 NELSON 19 24 MALBOUROUGH 18 4.1 23 4.3 4.2 WESTPORT 12 21 11 6

DANDENONG

MANAWATU 9 HASTINGS 29 33 PAHIATUA PALMERSTON NORTH 13 UPPER HUTT TAKAKA 31 38 11

PLENTY

TARANAKI

4 33

6 391.1 5 BAY OF 1.4 23 1.5 3635 1.2 1.3 17 1.6 24 22 25 40 20 21 16 27 10 4.2 4.1 28 15

CROYDON

57 5 6 10 11 8 2 7

WHANAGAREI WARKWORTH 19 WAIHEKE ISLAND 34

GISBORNE NAPIER R

12 21

SYDNEY

MELBOURNE

FYSHWICK

CAPITAL HILL

58 9 53 36 NEWCASTLE 3335

54 17 31 17 34 5 51 38 28 50

VICTORIA 38

2.5 2.2 2.4 2.3 2.1

QUEENSTOWN 14 8

TIMARU

DUNEDIN

SOUTH ISLAND

INVERCARGILL CRYER MALT

essly ng.

Cryer Malt Australia www.cryermalt.com.au

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Wholesale Ingredient Suppliers, www.bintani.com.au

www.nzhops.co.nz

www.hopco.com.au

Brewery Insurance Specialists www.breowan.com www.midlandinsurance.com.au

STUART ISLAND

14/05/13 6:32 AM

TRAVELLER XXXXX Brewery xxxxxxxxx Tour

4 PINES BREWERY EXPANSION 4

Now one of the biggest small breweries in the country, 4 Pines opened the doors of their new brewery in Brookvale, Sydney to loyal fans, friends and family. And Beer & Brewer was there to check it out. By Stefanie Collins.

Pines Brewing Company has had a share of more than a few pretty cool news items recently – Space Beer anyone? – and one of those is the huge new brewery the company opened up on December 8 last year. Located at Brookvale, the new brewhouse has a capacity of 50 hectolitres, over and above the brewery’s

a significant step up from the five hectolitre system that is still running in the brewery’s popular Manly venue. The new premises is primarily focussing on ramping up production of the core range – Pale Ale, ESB, Stout, Hefeweizen and Kolsch – which is now available nationally and through

THE SHINY NEW SYSTEM FEATURES A 50 HECTOLITRE BREWHOUSE.” existing capacity, making it one of Australia’s largest independently-owned beer producers, after Coopers. The shiny new system features a 50 hectolitre brewhouse, with three 100 hectolitre and six 50 hectolitre tanks, and is

large retailers, as well as expanding the Keller Door series – making them not quite as limited. Despite horror stories in the industry about councils stonewalling brewery developments, 4 Pines got lucky – despite an initial nine month

Friends and fans at the grand opening.

delay on the opening – with Warringah Council’s pragmatic approach to the expansion project. Fans of the brand’s popular Manly venue, will also be pleased to know that the five hectolitre system will continue to function as a working brewery, rather than simply becoming a relic. Along with keeping the spirit of the venue in tact, the system will now function somewhat like a pilot system for experimental projects, like with the regular limited edition Keller Door releases like Wee Heavy, Belgian Dubbel and the popular Beer Mimics Food beer series. Apart from upping the brewery’s beer output, the new system affords a level of freedom to 4 Pines. There was even a rumour about some of the limited edition Keller Door release brews getting bottled, not that it would be happening soon, if it did. Another advantage for the craft beer brand is the upswing in efficiency and increased consistency of supply, which will have fans of the brewery’s beers very happy. Especially since last year saw the expansion of 4 Pines’ distribution on a national level, with a dedicated sales team located in Sydney, Melbourne and Brisbane, meaning that devotees will have even more reliable access to their favourite brews. The expansion of the brewing operations also saw some growth in the brewing team, with Chris Willcock – formerly of Bluetongue Brewery – taking up the role of Chief Brewer. Brookvale is production only, so to experience 4 Pines get along to their Manly brewpub to check out the original brewhouse. 4 Pines Brewing Co

The Brookvale brewery’s shiny new tanks are pumping out 4 Pines’ core range.

29/43-45 E Esplanade Manly NSW 2095 (02) 9976 2300 www.4pinesbeer.com.au

www.beerandbrewer.com

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t here in the your upcoming even. Include the t lis to om r.c we re 13 db g 2013 is 14 June 20 Email editor@beeran e for Issue 26 â&#x20AC;&#x201C; Sprin ntact details and any cost of entry. lin ad De . ue iss xt ne s, co event name, addres

TRAVELLER Calendar of Events

EVENTS JUNE 13 - 16

BEERFEST ASIA Marina Promenade Singapore www.beerfestasia.com

SEPTEMBER

NOVEMBER

2013 BEER BLOGGERS CONFERENCE

PERTH ROYAL BEER SHOW

Massachusetts, USA www.beerbloggersconference.org

Entries Close Perth, WA www.perthroyalshow.com.au

PERTH ROYAL BEER SHOW AWARDS PRESENTATION

26 - 28

Parmelia Hilton Perth, WA www.perthroyalshow.com.au 22 - 24

26 â&#x20AC;&#x201C; 27 14 - 15

THE BIRMINGHAM BEER BASH

16 - 20

WHISKY LIVE

DRINKTEC 2013

St Kilda Town Hall Melbourne, VIC www.whiskylive.com.au

The Bond Company, Digbeth Birmingham, UK www.facebook.com/ BirminghamBeerBash

SYDNEY CRAFT BEER & CIDER FAIR

WHISKY LIVE

OCTOBER

Oak Barrel Sydney, NSW http://oakbarrel.com.au 22

Albert Hall Canberra, ACT www.whiskylive.com.au

AUGUST

MARGARET RIVER GOURMET ESCAPE

Messe MĂźnchen Exhibition Centre Munich, Germany www.drinktec.com

Various events Margaret River, WA www.gourmetescape.com.au

TBA

MARCH 2014

SYDNEY CRAFT BEER WEEK

23 - 28

Various locations around Sydney. More details closer to the event. http://sydneycraftbeerweek.com

33RD IBD ASIA PACIFIC CONVENTION Intercontinental Hotel Ho Chi Minh City, Vietnam

CENTRAL COAST CRAFT BEER & CIDER FESTIVAL

2â&#x20AC;&#x201C;3

WHISKY LIVE

AUSTRALIAN BEER FESTIVAL

Kincumber Hotel Kincumber, NSW http://hotelkincumber.com.au

Paddington Town Hall Sydney, NSW www.whiskylive.com.au

The Australian Hotel The Rocks, Sydney www.australianheritagehotel.com

29 - 30

9 â&#x20AC;&#x201C; 10

DARWIN BEER FESTIVAL

BEERVANA

The Convention Centre Darwin, NT www.darwinbeerfestival.com.au

Westpac Stadium, Wellington www.beervana.co.nz

BEER & BREWER AWARDS & CONFERENCE 2013

JULY

TRAINWORKS WINTER BEER FESTIVAL

Thirlmere, NSW More details closer to the event. www.trainworks.com.au

Conference: 10am-4pm Drinks: 6pm-7pm Dinner: 7pm-10pm The Sebel Hotel Surry Hills, Sydney www.beerandbrewerawards.com.au www.beerandbrewer.com/ conference

Southbank Institute of Technology Brisbane, QLD www.theqhc.com.au

29 - 30

28 - 30

WHISKY LIVE

PERTH ROYAL BEER SHOW JUDGING

13 â&#x20AC;&#x201C; 20

Queensland Irish Club Brisbane, Qld www.whiskylive.com.au

THE QUEENSLAND HOMEBREWING CONFERENCE

QUEENSLAND BEER WEEK Various events around the state Queensland www.queenslandbeerweek.com.au

Australian Beer Festival.

Beer & Brewer Conference.

Claremont Showground Perth, WA www.perthroyalshow.com.au

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CRYER CRYER MALT CRYERMALT MALT

www.beerandbrewer.com % # $ " ' & % # $ " ' & 61 % # $ " ' & % # " ! # % # " ! # ' & ' & % # " ! # ' &

16/05/2013 2:33:29 PM

VENUE REVIEWS

TRAVELLER Reviews

BARS, PUBS, RESTAURANTS AND BOTTLE SHOPS

NSW

THE OLD GROWLER

By Stefanie Collins This new bar in town is the latest in a long line of small bars popping up all over Sydney. The difference here is that Oscar McMahon of Young Henrys (NSW) is in charge of the beer stock. That means a rotating selection of four quality Young Henrys brews – and one cider – on the taps, as well as a guest tap, usually from their co-brewers The Grifter. There is also a solid line-up of craft beer in bottles to choose from and an occasional selection of ‘hop teabags’ that hopheads can use to customise their brews (like a hopinator, but more personalised). Chase your brew down with fresh, and mighty delicious, beer bread, smoked pork belly or some of the other shareable options on the bar menu. Definitely worth a visit. 218 William St, Woolloomooloo, Sydney www.oldgrowler.com.au

The Village Bar.

THE VILLAGE BAR

By Jeremy Sambrooks Tucked just off Hay Street in the west end of Subiaco, The Village Bar is a venue that proves value and quality are not mutually exclusive. Beer drinkers are well catered for with 14 beers on tap, including a superb house brew named The Village Beer, which is brewed at a local microbrewery and impresses with its floral aroma and crisp, dry finish. The bottled beer selection also doesn’t disappoint with titles such as Kingpin

Double Red, Hop Czar and Moa St Joseph’s Reserve. The kitchen serves up a range of small dishes, share plates and main courses, all of which are competitively priced, especially for an inner suburban bar. 10-531 Hay Street, Subiaco Village Subiaco WA 6008 (08) 9381 5099 www.thevillagebar.com.au

The Old Growler.

ROGUE AND VAGABOND CRAFT BEER BAR

By Neil Miller With vinyl records for tap badges, a feisty bulldog acting as door man and regular live music sessions, the Rogue and Vagabond has a unique ‘rock ‘n’ roll bach’ atmosphere. Located in the now respectable Glover Park, the Rogue pours a rotating line-up of craft beer from nine taps and two hand pulls. At least another sixty bottled offerings pack the fridges while creatively delicious pizzas are made daily on the premises. The iconic bulldog is called Bruce and his rule is: no treats, no pats, no exceptions. There is nowhere quite like the Rogue and Vagabond. 18 Garret Street, Te Aro, Wellington (02) 7764 8375 www.bebemos.co.nz

Bruce at the Rouge and Vagabond Craft Beer Bar.

www.beerandbrewer.com

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Beer & Brewer promotion

GOOD BEER VENUES 13 BEERS ON TAP ALL PRODUCED ON PREMISE MULTIPLE INTERNATIONAL AWARD WINNING BEERS

WIG & PEN TAVERN & BREWERY CANBERRA HOUSE ARCADE CNR WEST ROW AND ALINGA ST CANBERRA ACT 2601 TEL: (02) 6248 0171 WWW.WIGANDPEN.COM.AU

DS AWAR

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â&#x20AC;&#x201C; Beer CafĂŠ in Airlie Beach North Queensland â&#x20AC;&#x201C; Currently stocking over 700 local & imported beers and ciders, plus an extensive range of wines â&#x20AC;&#x201C; Combines a Tapas-style menu, a restaurant overlooking the Marina â&#x20AC;&#x201C; A bottle shop and cafĂŠ - so anything that you try and decide you like you can purchase to take home also â&#x20AC;&#x201C; Relaxed atmosphere, enjoy the view and try something different â&#x20AC;&#x201C; Oktoberfest in October - Involves all the specialty Oktoberfest beers, German food, best dressed competitions in a big marquee with a real beer tent feel.

Denman Cellars Beer CafĂŠ Shop 15, 33 Port Drive Airlie Beach QLD 4802 (Under the Boathouse Apartments) Ph: (07) 4948 1333 E: benhayman@bigpond.com

Open Op Ope p n 7 Days Dayss Da 855 Leicester Lee cester Lei cesster ter Stree te SStreet, St tre ree e t,t, Par PParkside arksi side iddee SSAA Tel: 5700 Tel eel: ((08) 08) 8271 08) 8271 71 5570 700 www.earl.com.au www ww.ea .eeeaarlrl. r .ccom coom.au aauu Hand crafted beer brewed in the on-site microbrewery. Current range: /MZUIV 8QT[VMZ )UMZQKIV ;\MIU )TM 8IKQĂ&#x2026;K 8ITM )TM IVL IV -VOTQ[P style Cider, with seasonal releases also available. /MZUIV 8QT[VMZ 8IKQĂ&#x2026;K 8ITM )TM I^IQTIJTM QV ITT ,IV Murphyâ&#x20AC;&#x2122;s stores. <PM Ă&#x2026;Z[\ KZIN\ JZM_MZa QV )][\ZITQI \W KIV JMMZ Family friendly food, entertainment and sporting precinct second to none. The Australian Brewery 350 Annangrove Road, Rouse Hill, NSW 2155 P: (02) 9679 4555 -" JMMZ(I][\ZITQIVJZM_MZa KWU I] www.australianbrewery.com

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Loving craft creations 12 rotational taps Funky functions Brand new heated Beer Garden Live music 4 nights The Stone Corner Hotel was first established in 1888, the Heritage Charm of the Stone Corner Hotel is felt right from the moment that you enter this beautifully renovated Landmark. Honeysuckle Hotel is a premier bar and function venue located on the beautiful Newcastle harbour. With stunning water views, state of the art facilities and historical design. 17 Tap Beers and a huge craft beer range both on tap and bottled. The Honeysuckle Hotel offers great food, great atmosphere and fantastic location. Lee Wharf C, Honeysuckle Drive Newcastle, NSW, 2300 Tel: (02) 4929 1499 www.honeysucklehotel.com.au

Royal Oak Hotel 123 Oâ&#x20AC;&#x2122;Connell St North Adelaide, SA, 5006 Tel: (08) 8267 2488 www.royaloakhotel.com.au

14 Craft Beers on Tap Tasting Paddles Seasonal Beer Taps Food to compliment the Beer Meet the Brewer nights Beer Tasting Evenings Alfresco Dining Soloist 346 Logan Rd Stones Corner, QLD, 4120 Tel: (07) 3397 3727 www.stonescornerhotel.com.au

29 BEERS ON TAP HUGE CRAFT RANGE SEASONAL & LIMITED RELEASES BEERS WITH HISTORY BEER DEGUSTATIONS SPECIAL EVENTS DEDICATED CIDER BAR 9 CIDERS ON TAP www.youngandjacksons.com.au ALH BB_Issue25_GBV.indd fullpage Issue25 r181indd 1

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GOURMET xxxxxxxxx Recipes

CHINESE COOKING CLASS Entree BRAISED CHICKEN DRUMSTICKS WITH BLACK BEAN AND CHILLI SERVES 4 For me, chicken drumsticks are total comfort food – so affordable and accessible, especially now that free-range chicken is more widely available. Tossing the drumsticks in flour gives them a lovely rich coating, and also thickens the sauce. Black bean and chilli sauce is an all-time favourite (if you’re cooking for children, you can easily omit the chilli) and goes beautifully with a range of ingredients. This dish is a great meal-in-one, served with steamed rice and Chinese greens. INGREDIENTS 3 tablespoon peanut oil 8 free-range chicken drumsticks 75g (½ cup) plain flour 250 ml chicken stock or water ½ red capsicum, seeds removed, finely sliced 1 teaspoon malt vinegar

BLACK BEAN AND CHILLI SAUCE 1 tablespoon light soy sauce 1 tablespoon brown sugar 1 tablespoon malt vinegar 1 teaspoon sesame oil 2 tablespoon peanut oil 2 large red chillies, halved and seeds removed 2 large green chillies, halved and seeds removed 1 small red onion, finely sliced 5cm × 2cm knob (20g) ginger, finely sliced 4 garlic cloves, crushed 1 large red chilli, finely sliced on the diagonal 2 tbsp salted black beans 80 ml (⅓ cup) shao hsing wine or dry sherry METHOD 1. Heat half of the peanut oil in a hot wok until the surface seems to shimmer slightly. 2. Toss drumsticks in flour to coat, shaking off any excess. Add half the drumsticks to the hot oil and sear for 1 minute each side. Remove drumsticks and drain on kitchen paper. Discard oil and wipe wok clean. Repeat with remaining oil and drumsticks, then wipe wok clean again.

3. To make the black bean and chilli sauce, combine soy sauce, sugar, vinegar and sesame oil in a small bowl and set aside. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add halved chillies and cook for 30 seconds each side to blister and slightly blacken. Remove with tongs and drain on kitchen paper. Reserve oil in wok. Add onion, ginger, garlic, sliced chilli and black beans to hot oil in wok and stir-fry for 2 minutes, stirring regularly to make sure the black beans don’t burn otherwise they will be bitter. Add wine or sherry and cook for 1 minute. Add soy sauce mixture to wok and stir-fry for roughly 30 seconds. 4. Return drumsticks to wok and toss to coat in sauce for 1 minute. Add stock or water, cover with a lid, bring to the boil, then immediately reduce heat to a gentle simmer. 5. Braise the chicken for 15 minutes or until cooked through. Remove from the heat, then add capsicum and vinegar to wok and toss to combine. Serve immediately, garnished with blistered chillies.

BEER MATCHES Mata Manuka Golden Ale (NZ) William’s Pilsener (NSW) Suntory Magnum Dry (JAP)

www.beerandbrewer.com

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GOURMET Recipes

Kylie Kwong’s Simple Chinese Cooking Class By Kylie Kwong RRP $59.95

Main

BEER MATCHES Little Creatures Pale Ale (WA) Sierra Nevada Pale Ale (USA) Invercargill Stanley Green (NZ)

CRISPY SOY-ROASTED PORK BELLY SERVES 4

INGREDIENTS 1 × 800 g piece free-range boneless pork belly, skin on and scored (ask your butcher to do this) 500 ml (2 cups) boiling water 1 tablespoon sesame oil 1 tablespoon salt flakes MARINADE 2 tablespoons brown rice miso paste 1 tablespoon five-spice powder 1 tablespoon brown sugar 1 tablespoon light soy sauce METHOD 1. Place pork belly, skin-side up, on a wire rack over the sink. Pour over boiling water to scald the pork skin – this will help the skin crisp up into crunchy crackling. Pat rind thoroughly dry with kitchen paper and place pork, uncovered, in refrigerator for 2 hours. 2. Remove pork from fridge and place, skinside up, on a chopping board. Using the tip of a sharp knife, stab the pork skin repeatedly until the surface is covered with holes, being careful not to go all the way through. Turn the pork belly over and make cuts about 2 cm apart and 1 cm deep.

3. Combine marinade ingredients in a bowl and mix well. Rub marinade evenly over the flesh side of the pork (not the skin) and massage well into the cuts. Place pork, skin-side up, on a wire rack (this same rack will be used for roasting the pork, so make sure it is ovenproof and fits inside a roasting tin) and place over a tray or large plate to catch any drips. Place in refrigerator and leave pork uncovered overnight, during which time the skin will dry out. The drier the skin, the better the crackling when roasted. 4. The next day, bring pork to room temperature and preheat oven to 150°C. 5. Transfer pork and wire rack to a roasting tin. Rub skin well with the sesame oil, then scatter salt all over. Roast for 1½–2 hours or until tender (to test, pierce the meat with a skewer – you should meet no resistance). Increase the oven temperature to 220°C and continue roasting for 15 minutes. This final blast of heat will crisp up the skin, turning it into crackling. 6. Remove pork from oven and allow to rest, uncovered, in a warm place for 15 minutes. 7. To serve, cut into 1 cm thick slices.

imple Chinese Cooking has become the weeknight go-to book for many fans of Kylie Kwong. The tome is much-loved for its fast and fresh-tasting results from readily available ingredients with the minimum of fuss. This long-awaited follow-up is a winning combination of inspiring new recipes and master classes in classic Chinese techniques – a must-have for your kitchen bookshelf. With Kylie at your side in the kitchen, you can easily expand your repertoire by mastering techniques such as tea-smoking and pickling. Learn how to make your own spring rolls, sticky rice parcels and a versatile XO sauce that will transform seafood or vegetables – even simple fried rice – with its layers of flavour and complexity. And let’s not forget the potential for beer matching with Chinese cuisine. There is a good reason why the Asian region is the fastest growing beer market in the world – there are few better things than quenching the fire of a chilli laced dish than an ice cold Lager or a hoppy Pale Ale. So embrace something new and a bit different – after all, beer and food matching is all about experimentation and innovation.

www.beerandbrewer.com

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GOURMET Recipes

COOKING WITH BEER

Main COOK ‘N’ WITH GAS DUCK CONFIT SERVES 2 INGREDIENTS 2 duck legs 1 tsp rock salt 1 tsp sugar 1 tsp five spice powder and cracked pepper 1 beauregard kumara, peeled and thickly sliced. Sauce: 100mL blood orange juice 100mL IPA jus (or any brown based stock) 2 star anise Pinch brown sugar Garnish: 50g green French beans 50g shelled broad beans ½ blood orange, filleted (reserve juice for the sauce) ½ grapefruit, filleted (reserve juice for sauce) Zest of the orange and grapefruit

Main REDOAK SPATCHCOCK, STEAMED RICE & COCONUT, PALE ALE SAUCE SERVES 4 INGREDIENTS 2 x No6 spatchcocks* ½ bunch of coriander 1 green shallot 60mL vegetable oil 10mL sesame oil Sauce: 250mL coconut cream 100mL Pale Ale 10mL soy sauce 5mL fish sauce 5mL lime juice 20g sugar 1x stick of lemongrass, smashed 10g galangal, chopped** 20g garlic, crushed 10g chilli, sliced 100g onion, diced 50mL vegetable oil Rice: 250g long grain rice 500mL vegetable stock Pinch of salt and pepper

his issue we asked the head chefs at each of our esteemed winners of the Australia and New Zealand awards for Best Restaurant, at the Beer & Brewer Awards,

to share their favourite recipe along with some beer matches. These guys put their heart and soul into beer and food and are industry leaders when it comes to spread the word about the taste.

METHOD 1. Rub duck legs in mix of rock salt, sugar, and five spice and cracked pepper. Cure for four hours under weight, then wash and dry. 2. Cook in a slow oven (140oC), with the kumara, in tight baking dish greased with duck fat, for three hours. 3. For the sauce, combine the ingredients in a saucepan and reduce by half over medium heat,

then add 1 tbs of grapefruit juice. 4. Blanch the beans in salty water, lightly butter and season with black pepper. 5. Remove Kumara from fat, drain and grill place on centre of plate. Top with legs. 6. Add sauce to the plate. Garnish with green beans, fillets of grapefruit and blood orange, and zest. Present and enjoy.

BEER MATCHES Epic (NZ) Armageddon Pale Ale BridgePort (US) Hop Czar IIP Holgate (VIC) Road Trip IPA

METHOD 1. Cut spatchcocks in half with kitchen scissors and remove the backbone. Place into a bowl. Add sliced white of the shallot and chopped coriander stalks along with the vegetable and sesame oils. Toss well, cover and refrigerate for four hours. 2. Heat the oven to 22oC. Panfry the birds for two minutes on both sides to seal before transferring to the oven. Cook-time will depend on the size of the bird. To test, insert a skewer and remove – when cooked clear fluid will seep out. 3. For the sauce, heat the oil in a saucepan and add onion, garlic, galangal and chilli. Sautee gently for 10 minutes, then add the liquids, sugar and lemongrass. Bring to the boil then simmer for 20 minutes. Remove from heat and stand for 20 minutes, then strain into a clean saucepan and keep warm. 4. Combine the rice, stock and seasoning in a saucepan and gently cook until the liquid is evaporated. 5. Place cooked rice in the centre of four plates, top with spatchcock and carefully pour the sauce around. Garnish with coriander leaves and the chopped green part of the shallot.

Cook ‘N’ With Gas 23 Worcester Blvd, Christchurch NZ http://cooknwithgas.co.nz Redoak Beer Café 201 Clarence Street, Sydney NSW www.redoak.com.au

BEER MATCHES Redoak (NSW) Organic Pale Ale The Sawmill (NZ) Pale Ale Fuller’s (UK) London Pride * Substitute a whole roast chicken for the spatchcocks, if unavailable. ** Ginger can be used in place of galangal.

www.beerandbrewer.com

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XXXXX GOURMET Beerxxxxxxxxx & Food Pairing

Three of the Three Blue Ducks team, with Shannon on the left.

By Stefanie Collins

www.beerandbrewer.com

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BEER BUYE XXXXX

xxxxxxxxx

The following Tasting Notes are from our expert panel of Beer Judges and only include those products deemed to be of a minimum bronze-medal standard. Brewers and importers are encouraged to email editor@beerandbrewer.com to arrange delivery of products for possible inclusion in future issues. Check our website or see our Bottlos to Trust for where to buy these products.

Editor’s Choice Top 10 for Winter 1

BAROSSA VALLEY SQUASHED APPLE CIDER 5.0% ABV 330ML Barossa Valley Cider Company is in one of Australia’s most renowned wine districts and the cider has the hallmarks of a wellproduced cider. Champagne coloured, a clean white head and light carbonation adds appeal. A light dusty, oaky aroma gives way to a very sessionable medium bodied cider. The SA apples offer good balance of subtle sweet and sharp characteristics with fantastic dryness and a subtle hint of sourness on the ﬁnish. Style: Traditional Apple Cider. Glass: White wine. Food Match: Oven baked pork chops with apple sauce. Website: www.barossavalleyciderco.com

MATSO’S DESERT LIME CIDER WITH WILD GINGER 4.0% ABV 500ML Matso’s Brewery is situated in Broome, WA, and is well regarded for making some interesting beers. A fresh native lime juice colour with medium to high carbonation and a slight fogginess in appearance. The spritely white head offers up a nice refreshing blend of ginger and lime on the nose. This applebased cider lends itself well to the infusions, giving the taste buds an interesting medley of ﬂavours, especially the desert lime. More dry and acidic than rich and sweet, Matso’s cider is a great thirst quencher. Style: Infused Cider. Glass: Tulip. Food Match: Thai green curry. Website: www.matsos.com.au

THE TASTING PANEL

TINA PANOUTSOS

Tina started working for CUB in 1989 as a Quality Assurance Chemist. She currently holds the position of CUB’s Sensory Manager. Her focus is to improve all aspects of beer and cider education as well as support CUB brewing sites through improved sensory data.

BILL TAYLOR

Head Brewer for Lion Nathan, Bill Taylor has over 30 years experience in brewing and the beer industry. An international beer judge, Bill is a past president of the Institute of Brewing and Distilling and a founding member of the NSW Brewers Guild.

NEAL CAMERON

Coming from starting William Bull Brewery for De Bortoli Wines, Neal Cameron is currently head brewer at The Australian Brewery. He is a beer and Cider judge, a committee member for NSW Brewers Guild and a regular contributor to Beer & Brewer magazine.

DOUG DONELAN

Doug is chief executive of New Zealand Hops and a former head brewer for Malt Shovel Brewery and James Squire Brewhouses. He is an international beer judge with 30 years experience in the brewing and beverage industry and has been known to enjoy a cold beer on a hot day.

To track these down, see our Bottlos to Trust on pages 80-81.

GRAHAM WRIGHT

Graham has had a full and varied life that has generally revolved around alcohol. With a background in retailing, he’s currently an auctioneer at Oddbins Wine Auctions and is a director of The Odd Whisky Coy, Australia’s only specialist importer of ﬁne, rare and hard-to-ﬁnd whiskies.

IAN KINGHAM

Ian has judged at the Australian Craft Beer Awards, Royal Perth Beer Show and Sydney Royal Beer Competition. He has also completed courses in beer and food pairing and studied food science at UWS (with a major focus on brewing).

www.beerandbrewer.com

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10/05/2013 7:28:59 AM

YERS GUIDE THEXXXXX FRIDGE Buyers xxxxxxxxx Guide

BELGIAN BLUE ORIGINAL WHEAT ALE 4.5% ABV 330ML Distributed by Elixir Signature Pty Ltd, VIC, Belgian Blue is a refreshing beer with good wheat character, less represented by beers in the Australian market. Straw in colour with a strong white head synonymous with Wheat beers, Belgian Blue offers a hint of banana and some citrus notes on the nose. The palate has good malt layering with a balance of spice and some citrus tones. A malty aftertaste and a good dry ﬁnish enhance the beer’s appeal. Style: Wheat Beer. Glass: Tulip. Food Match: Gourmet sausages and creamy mash. Website: www.belgianbluebrewing.com

HALLERTAU DOUBLE STOUT 8.8% ABV 330ML Just north of Auckland, NZ, Hallertau is named after Hallertau, Bavaria, where early pioneers of brewing planted hops. In the glass this Double Stout is black in colour with a brown head. Dark roasted coffee and chocolate notes beckon the tastebuds and this Stout certainly delivers. Rough roasted malt character is well-balanced by chocolatey, vanillary residual sugars. Dry and gentle with plenty of character on the ﬁnish. This Double Stout holds its alcohol exceptionally well. Style: Stout. Glass: Balloon. Food Match: Sticky date pudding. Website: www.hallertau.co.nz

SAWMILL BREWING COMPANY PILSNER 4.5% ABV 500ML Located in Leigh, NZ, close to marine life and beaches, Sawmill brewery is a great visitor destination. The Pilsner is gold in colour with a medium head and offers a good malty aroma with a light hint of honey. The clean drinking brew is unpasteurised, giving the beer a richer malt ﬂavour and preserving some of the fruity character. The medium bitterness keeps the beer sessionable. The palate has some pine character synonymous with good use of NZ hops. Style: Pilsner. Glass: Pilsner. Food Match: New Zealand green lip mussels. Website: www.sawmillbrewery.co.nz

MATSO’S CHILLI BEER 4.2% ABV 330ML Another of Matso’s interesting brews. Chilli beers have been quite common in Western Australian craft brewing circles, but for a commercially scaled product to be produced is unusual. Gold in the glass, with good carbonation this beer has a low malt aroma. On the palate there is some nice malt layering and then the chilli kicks in – ﬁery and oily, and more than evident. Good malt character softens the burn on the ﬁnish, but this beer packs a punch and is an exemplary example of style. Style: Fruit Beer. Glass: Tulip. Food Match: Tacos. Website: www.matsos.com.au

YEBISU PREMIUM 5.0% ABV 350ML Yebisu is from the town Ebisu, so named after the original brew, which harks back to 1887 and is considered Sapporo’s luxury beer. The all-malt Dark Lager presents a rich hazelnut brown in the glass. An aromatic blend of caramel, vanilla, and roasted malt. The body of the beer is a ﬁne blend of roasted and caramel malt, lightly layered. A slight dryness on the ﬁnish is well-balanced by a lingering coffee-like bitterness. Easy drinking, with plenty of palate interest from its subtle complexity. Style: Dark Lager. Glass: Tulip. Food Match: Beef stirfry. Website: www.sapporobeer.com.au

FERAL BREWPUB SERIES RAGING FLEM BELGIAN IPA 7.6% ABV 330ML Feral brewery has won countless awards for their brewers, brewery and beers. This beer is brewed in the original Swan Valley brewery, and is peachy gold in colour with a thick, white, foamy top. On the nose it offers a lovely herbaceous, earthy, minerally character and the Belgian yeast gives some good apricot and peachy stone fruit aromas. The palate is rich and fruity, with good fresh hoppy, grassy notes. The oily hop ﬁnish resonates and the balance of ﬂavour and alcohol is excellent. Style: Belgian IPA. Glass: Tulip. Food Match: Lamb roast. Website: www.feralbrewing.com.au

BLACK SHEEP BREWERY IMPERIAL RUSSIAN STOUT 8.5% ABV 330ML The Black Sheep Brewery started in 1992 with equipment sourced from small breweries that were closing down or being acquired. Deep coffee in colour with a red hue, and a strong beige top. Low malt aroma with a hint of molasses and sticky toffee. Good, rich malt layering, with some nice charred malt and roast character. Hides the alcohol exceptionally well, with just a smooth warm winter lingering on the palate. Style: Imperial Russian Stout. Glass: Balloon. Food Match: Beef burgers with blue cheese and bacon. Website: www.blacksheepbrewery.com

10 MONTEITHS BARREL AGED PORTER

6.5% ABV 500ML Monteith’s is owned by DB, NZ, and dates back 150 years. This beer has been introduced as one of four seasonals in the Brewers Series. Deep copper in colour with high carbonation this beer is unusual compared with other barrel aged beers. On the nose it offers hints of raspberry and some mild roast character. The beer has simple malt layering and is easy-drinking moreso than a traditional flavour finder. Clean in its candour with a soft, light malt finish. Style: Porter. Glass: Snifter. Food Match: Rib eye on the bone. Website: www.monteiths.co.nz

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THE FRIDGE Buyer’s Guide

AUSTRALIA Southern Bay Brewing Co (VIC) - Hop Bazooka 5.6% ABV 500mL Style: IPA Retail: $8 Available: Select bottlos - Metalhead Robust Porter 6% ABV 500mL Style: Robust Porter Retail: $8 Available: Select bottlos Contact: www.southernbay.com.au Feral Brewing Co (WA) - Raging Flem 7.6% ABV 500mL Style: Belgian IPA Retail: $6.50 Available: Select bottlos - Tusk IIPA 9.8% ABV Kegs Style: IIPA, Retail: Venue dependant Available: Select venues Contact: www.feralbrewing.com.au Hillbilly (NSW) -Apple Cider, 4.5% ABV 330mL Style: Apple Cider Available: Select venues & bottlos -Pear Cider, 4.5% ABV 330mL Style: Pear Cider Available: Select venues & bottlos Contact: www.hillbillycider.com.au

NEW RELEASES Holgate/ Nøgne Ø (VIC/NOR) Half a World Away 9.0% ABV 500mL Style: Imperial Red Ale Retail: $21.99 Available: Select Bottlos Contact: www.holgatebrewhouse.com Two Wives Brewery (VIC) Chocolate Stout, 6.5% ABV 500ml Style: Chocolate Stout Retail: $7.50 Available: Select bottlos Contact: www.twowivesbrewery.com.au Two Metre Tall - Vintaged Soured Ale 2009 750mL Style: Sour Ale Retail: $22 Available: Limited - Sour Cherry Ale 750mL Style: Sour Fruit Ale Retail: $22 Available: Limited - Soured Wild Plum Ale 750mL Style: Sour Fruit Ale Retail: $22 Available: Limited Contact: http://2mt.com Stone & Wood Stone Beer, 7.2% ABV 500mL Style: Stone Beer Available: Limited Contact: http://stoneandwood. com.au

Mash Collective Aureus Chrysalis, 6.5% ABV 500mL Style: Dubbel Scotch Ale Retail: $9.95 Available: Limited Contact: http://themashcollective.com.au Little Creatures Shepherd’s Delight, 6.4% ABV 500mL Style: Red IPA Retail: $7 Available: Good bottlos Contact: http://littlecreatures.com.au

NEW ZEALAND Monteith’s - Alcoholic Ginger Beer 4.5% ABV 500mL Style: Ginger Beer Retail: $6.99 - India Pale Ale 5.5% ABV 500mL Style: KPA Retail: $6.99 - Barrel Aged Porter 6.5% ABV 500mL Style: Porter Retail: $6.99 - Unﬁltered Apricot Wheat Beer 5.0% ABV 500mL Style: Fruit Wheat Beer Retail: $6.99 Available: Australia and NZ Contact: www.monteiths.co.nz Aus: www.drinkworks.com.au

WHAT’S HOT OFF THE DOCK STILLWATER ARTISANAL ALES (US) - PREMIUM 4.5% ABV 350mL Style: American Farmhouse Ale Available: Select venues & bottlos

- TABLE BEER 4.7% ABV 350mL Style: Belgian Ale Available: Select venues & bottlos

- LOWER DENS, SENSORY SERIES V.1 6.0% ABV 350mL Style: Hibiscus Ale Available: Select venues & bottlos

- CELLAR DOOR

6.6% ABV 350mL Style: Belgian White Available: Select venues & bottlos

- STATESIDE SAISON 6.8% ABV 350mL Style: Saison Available: Select venues & bottlos Contact: info@northdown. com.au

BIRRA BALADIN (ITALY)

- ELIXIR

- ISAAC

10.0% bottles/kegs Style: Belgium Strong Ale Available: Select venues & bottlos

5.0% ABV bottles/kegs Style: Belgium White Available: Select venues & bottlos

- NORA 6.8% ABV bottles/kegsStyle: Style: Egyptian Ale Available: Select venues & bottlos

- SUPER 8.0% ABV bottles/kegs Style: Belgium Strong Ale Available: Select venues & bottlos

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- OPEN “RESERVA” 7.5% bottles/kegs Style: APA Available: Select venues & bottlos Contact: www.birraitaliana.com. au

BROOKLYN BREWERY (US) - SILVER ANNIVERSARY LAGER 9% ABV 475mL Style: Imperial Lager Available: Select venues & bottlos Contact: www.palaisimports. com.au

6 months subscription (2 issues) AUD$8.49 12 months subscription (4 issues) AUD$13.99 Back issues (4 issues) AUD$11.49

8/02/13 7:18 PM 10/05/2013 5:50:44 PM

BEERS I CHOSE AND WHY…

XXXXX THE FRIDGE xxxxxxxxx Celeb Pick

Wicked Elf Pale Ale 5.4% ABV Quite a small bottle – roughly the same size of all the actual elves I’ve met with Santa at most Westfields. A strong full-flavoured Pale Ale and bit louder than most of the Pales I’m used to, but it was still a nice drop. I’d drink it again for sure. Karl Strauss Pintail Pale Ale 5.3% ABV I have to say I’m not the biggest fan of American beers, but that is not to say I don’t like any of them. I just reckon our beer is superior. This beer sticks to that theory. It’s very loud...like most Americans who, let’s be honest, learned to whisper in a helicopter. Murray’s Angry Man 5% ABV This is one of my favourite beers. I could drink it all day and then I’d probably turn into a very happy but Angry Man. Good work Murray’s. If you’re ever up in the Port Stephens area pop in, it’s tremendous. Murray’s Whale Ale 4.5% ABV Whale Ale is a refreshing delight. I imagine it’s fairly popular with the Japanese although they’d find it fairly frustrating to harpoon through the glass bottle. It’s a great summer beer, which goes hand in hand with the area in which it’s brewed. I’ll be drinking a lot more of this fine drop. Dundee IPA 6.3% ABV I’m an immature guy. While drinking this beer I walked around the house saying “That’s not a beer...this is a beer!” like I was Paul Hogan. That joke got tired as quickly as I drank this delicious beer. Bold and bitter with a strong body. I nearly got in the car and drove back down to Dan’s to get more – except I’d had four beers and I didn’t want to end up on RBT. Must drink again. Gage Roads Sleeping Giant IPA 5.4% ABV Wow, the hops in this beer certainly aren’t sleeping. There’s more hops than a teenager during a driving lesson. A good beer that starts with a fruity taste but quickly moulds into a pine aftertaste. I could see myself drinking 10 of these, curling up on the couch and becoming my own sleeping giant. Will drink again. Sierra Nevada Torpedo 7.2% ABV Probably should have had the 7.2% ABV beer a little earlier in this tasting session. This really is a torpedo with a big back end. This was my favourite beer of the lot. It punched me in the face with flavour and had me searching behind the frozen peas just in case I accidentally bought another. Maybe I’m being a bit harsh on American beers because this was real good. Have already drunk again. Banana Bread Beer 5.2% ABV I treat beer tastings like I’m eating a degustation. So it’s only fitting that I have a dessert beer. It’s not exactly that, but it fitted nicely at the end of my meal of beers. The smell is incredible – truly like a piece of toasted banana bread – but the taste is a bit more like you’re drinking banana lollies. I enjoyed the first half of this 500mL beer, but after that it became a bit much.

STEVE PHILIP In keeping with our comedy theme this issue we invited television regular, all-round funny man and not-so-closet beer fanatic Steve Philip to take a turn around the bottlo and share his thoughts.

ou might know comedian Steve Philip from his appearances on The Footy Show. It’s slightly less likely that you’d know him from his star turn as the MC at Tropfest a couple of years back. And it’s even less likely – unless you’re a stay-at-home parent with lots of spare time and a deep-seated sense of selfloathing – that you’d know him as the warm-up guy from Ready, Steady, Cook. More recently, Steve’s been working

on a couple of internet-based projects, a sports podcast called “The No Dickhead Policy”, and an internet TV show called “BeermenTV” – which is a great way to get familiar with craft beers, without having to leave your couch. Steve tells us he loves beer because he’s “a human man”, which is good enough for us! We gave Sydney-based comedian Steve the run of the fridge at Dan Murphy’s – here’s what he chose, and why…

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THEXXXXX FRIDGE Buyer’s xxxxxxxxx Guide

Australian Beer >>

BYRON BAY PALE LAGER 4.8% ABV 330ML Much has been made amongst the beer bloggerati of the provenance of this beer lately and it certainly gives something interesting to ponder whilst drinking a Lager that isn't really made in Byron Bay. That said, it’s a clean beer with a hint of malt and perhaps with generosity, a hint of hop on the nose. Palate is clean and, well, Lagery, with a surprisingly full body for the style. Put it in the freezer, mow the lawn and then serve; all will be well. Style: Pale Lager. Food Match: Homemade beef burger with beetroot relish. Glass: Pilsner ﬂute. Website: www.byronbaybrewery.com.au

MORPETH BREWING COMPANY GAOLERS ALE 5.2% ABV 750ML These guys are one of the smallest breweries in Australia with a very manageable 200L of beer at a time being produced in the back room of The Commercial Hotel in Morpeth (NSW). The fact that the brewer Dave Allen took out pokies to put in a brewery is truly laudable. This beer is a Dark English-style Ale with notable roast malt aroma and character that puts a foot in the door of being a Porter. There's a fair malt proﬁle with dark plum and raisin. Style: Dark Ale. Glass: Pint. Food Match: Roast beef and gravy roll. Website: www. commercialhotelmorpeth.com.au

BADLANDS PALE ALE 4.6% ABV 330ML More golden than pale in colour, this Pale Ale from Orange, NSW, offers a strong white head when poured. The malt aroma is light and pleasant, and accurately indicates the beer beneath. Easy to drink and more true to the classic English-style than many other Pale Ales. Low malt complexity and a soft malt finish adds to the beer's excellent sessionability. Style: English Pale Ale. Glass: Pint. Food Match: Salt and pepper calamari. Website: www.badlandsbrewery.com.au

HAWTHORN AMBER ALE 4.7% ABV 330ML

FORREST BREWING CO POBBLEBONK 7.0% ABV 500ML

GAGE ROADS THE CONVICT, AUSTRALIAN STRONG ALE 7.2% ABV 640ML

A beautiful mahogany coloured beer with a clear, bright, white, foamy head. On the nose this stunning looking beer offers malt, molasses, and golden syrup. A rich malt layered palate represents the style exceptionally well and a thick, malty, mouth coat lingers as a result. Soft on the ﬁnish, with little hop, Hawthorn Amber has some wonderful appeal. Style: Amber Ale. Glass: Pint. Food Match: Thai beef salad. Website: www.hawthornbrewing.com.au

Brewed in the the tradition of a Saison de Miel (honey saison) the latest release from Forrest Brewing Co (VIC), pays homage to one of the Otway's local frogs, the Pobblebok. Otway's Strawberry Clover honey joins forces with orange zest and Stella hops to produce a complex array of ﬂavours. Instantly appealing is the dense, lasting white foam that sits atop a golden, burnt orange beer which, once tasted, doesn't disappoint. The delicate balance of spice (predominantly clove), fruit and sublte honey notes begins in the aroma and carries through to the palate where the cirtrus sourness provides a dry ﬁnish. A cleansing mild bitterness rounds out the palate. Style: Saison. Glass: Weizen. Food Match: A creamy rich brie. Website: www.forrestbrewing.com.au

Launched for Australia Day, The Convict is a limited release from Gage Roads. Definitely not a wall flower, the combo of six malts (ale, amber, wheat, Vienna, crystal, roast) and four hops (Summer, Stella, Galaxy, Topaz) provide the backbone for a big, bold beer. A tropical fruity, hop aroma provides the first impression, quickly followed by robust toffee notes. A dense foam captures the aroma and taste to ensure they linger well into the last sip. On further exploration the initial taste smacks of caramelised malt, followed by ample hop bitterness and a full palate. Slightly astringent in the finish, this is expected, yet the overall transition of flavours is smooth and seamless. Style: Strong Ale. Glass: Snifter. Food Match: Crispy pork belly. Website: www.gageroads.com.au

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THE FRIDGE Buyer’s Guide

Australian Beer >>

S S

ROCKS BREWING CO. THE HANGMAN PALE ALE 5.0% ABV 330ML

STEAMRAIL LUCKY AMBER AMBER ALE 4.5% ABV 330ML

STEAMRAIL THE GOLD DIGGER GOLDEN ALE 4.5% ABV 330ML

Most Sydney beer lovers have spent time in the delightful Harts Pub that Rocks Brewing Co have as their brewery tap. Heading into the packaged beer market means their American Pale Ale is being bottled under contract for now. The overriding aroma and ﬂavour is crystal malt with decent American hop bitterness and a full rounded palate. The hop aroma is fairly subdued meaning the beer is on it's tiptoes to hit the requirement of the style but it's present and correct nonetheless. Style: APA. Glass: Schooner. Food Match: Bacon and cheese burger. Website: http://hartspub.com

Hot on the tails of Woolworths' crafty Sail & Anchor range, Coles have followed with the similar Steamrail range. Make your own mind up, however the fact that the big boys want to play is a sign that craft beer is big business. This is a classic Englishstyle beer with crystal malt dominating a fullish palate with toffee and caramel, and an unsurprisingly tame bitterness. Hop character is subdued but the beer ﬁnishes coherently and well. Style: Amber Ale. Food Match: Red wine venison sausages with mash. Glass: Schooner. Contact: Distributed by Coles.

The whole of the Steamrail range have cutsy little stories on the bottle. This one is about a swindling dame luring her victims with local beer. If she had this one to hand and a few other assets to boot, she may be successful. Like the Pale Ale, there's a little harshness to the beer but distinct American hop character wins out with a decent fruity hit on a relatively simple base beer. Style: Golden Ale. Food Match: Steamed chicken, bok choy and black bean sauce. Glass: Pilsner ﬂute. Contact: Distributed by Coles.

New Zealand Beer >>

STEAMRAIL GHOST OF EYRE PALE ALE 4.5% ABV 330ML

YEASTIE BOYS GOLDEN PERCH 4.4% ABV 330ML

MONTEITH'S UNFILTERED APRICOT WHEAT BEER 5.0% ABV 500ML

One of the advantages of own-brand beers going through you're own bottle shops is the ability to keep your beers super fresh. Certainly the case here with a surprisingly distinct hop character emanating from what's essentially an Australian-style Pale Ale with bite. A fair palate, showing a slight bite on the ﬁnish. Style: Australian Pale Ale. Food Match: Cold salmon nicoise salad with oodles of anchovies. Glass: Pilsner ﬂute. Contact: Distributed by Coles.

Yeastie Boys hail from Auckland, New Zealand and are well regarded for their good quality beers and abundant styles. Bright gold in the glass with a lovely, lacey white head, this Summer Ale offers fresh grassy notes and a rich, fresh, minerally, hop character on the aroma. Good oily hop bitterness and subtle layered malt are in synchronicity. Some Belgian yeast character and a good dry, semi-bitter ﬁnish round out this wonderful beer. Style: Summer Ale. Glass: Tulip. Food Match: Mushroom rissotto. Website: www.yeastieboys.co.nz

True to their endeavour of searching for new beers 145 years after Monteith's Original was first brewed, this beer uses Otago sun-ripened apricots. A dense foam and slight haze follows in the tradition of Bavarian Hefeweizens and a sweet, well-ripened apricot aroma fuses delicately with the clove and spice notes. A hint of hop aroma emerges as the beer warms and the sweet apricot notes mellow. The palate is fruity but not overly sweet and well-balanced by the hop spice, a mild bitterness and slightly tart finish. Style: Bavarian Hefeweizen. Glass: Weizen. Food Match: Roast pumpkin, rocket and goat’s cheese woodfire pizza. Website: www. monteiths.co.nz/Aus: www.drinkworks.com.au

BEER SELECTION To speak with an O-I customer service representative about O-I’s beer bottle range contact: Customer Service Phone 1800 643 165 Fax 1800 626 986 Email salesaust@ap.o-i.com

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THE FRIDGE Buyer’s Guide Im

MONTEITH'S INDIA PALE ALE IPA 5.5% ABV 500ML

MATA MANUKA GOLDEN ALE 5.0% ABV 330ML

HAWKES BAY PILSNER 5.0% ABV 330ML

Monteith's have been on a journey to explore and produce an eclectic array of beers over the last 145 years and true to their quest and NZ style, the Brewers Series, India Pale Ale is no exception. Higher kilned malt provides a deep rich toffee hue, topped by a creamy beige foam that sits well throughout whole experience and provides a subtle lacing on the glass. The aroma is bold and beautifully balanced by the toasted malt and fruity hop notes (a combination of Cascade and specially selected NZ hops) that lingers on the palate with every sip. Definitely hop driven, the firm bitterness is balanced by the toffee, toasted caramel flavours and smooth malt character. Style: IPA. Glass: IPA Glass. Food Match: Rib eye steak & hand cut chips (no green stuff). Website: www.monteiths. co.nz / Aus: www.drinkworks.com.au

Mata Manuka Golden Ale is one of the seven handcrafted beers brewed by family-owned Aotearoa Breweries (NZ). The emphasis here is natural and pure raw materials. The addition of New Zealand's native Manuka honey prior to fermentation provides recognisable herbal characteristics, although a noticeable strawberry jam aroma was picked up on ﬁrst impression. A fresh strawberry character continued into the palate where a subtle mid-palate sweetness was well balanced by a refreshing lingering sourness that ﬁnished clean and dry – extremely drinkable. Style: Golden Ale. Glass: Pilsner. Food Match: Hot and spicy Asian dishes. Website: www.mata.net.nz Aus: www.artisansofamber.com

Hawke's Bay Independent Brewery is purpose built with the latest technology dedicated to producing handcrafted beers and ciders. Their Pilsner is no exception to the quality in their portfolio. True to its style, this Pilsner provides an upfront spice and herbal hop aroma that is followed by subtle citrus notes as it develops in the glass. The anticipation of dominant hop notes on the palate was met with only a sublte hop burst although the balance between the full malt flavour, hop resin bitterness and clean, refreshing finish provided good body and length. Overall a good beer for a wide range of occassions and cuisines. Style: Pilsner. Glass: Pilsner. Food Match: Prime beef burger with the lot. Website: www.thefilterroom.co.nz / Aus: http://grandeurbrew.com.au

Imports >>

KONIG LUDWIG WEISSBIER 5.5% ABV 330ML

VIKING PILSNER 4.4% ABV 330ML

ADNAMS SOUTHWOLD BITTER 4.1% ABV 500ML

King Ludwig Wheat Beer is a traditional German style beer named after the royal family of Bavaria who had sole rights to Hefeweizen style beers in Bavaria for over 200 years. The beer is a peach gold colour and is cloudy in complexion with a thick, creamy white head. It has light citric orangey notes and a warming banana and spice character on the nose. A rich, medium bodied beer with good malt layering and some residual banana ester and malt on the palate. Less challenging than many contemporaries and lower in wheat dryness, Konig offers up rich fruitier malt characteristics. Style: Hefeweizen. Glass: Wheat. Food Match: Oven-baked chicken with marmalade glaze. Website: www. warsteiner.com / www.bidbeer.com.au

Viking brewery is based in Iceland and uses pure glacial waters. Beer was illegal in Iceland until 1989 but is heralded by Viking brewery today. Water in Iceland for domestic consumption is so pure it doesn't need treating. Brass in colour with a clean, white, lacy head. Good light malt and a fresh minerally aroma. On the palate their is a lovely, light pale malt ﬂavour with a residual rice malt, like character. Light on the ﬁnish, making for a very easy drinking malt driven beer. Style: Pilsner. Glass: Pilsner. Food Match: Oysters au natural. Website: www.vikingbeer.com.au

Adnams brewery's origins date back to 1345, but it gets its name from the Adnams family who purchased the original Sole brewery in 1872. Located on the east coast of England, on a similar line of latitude as Amsterdam, Adnams is a brewery ﬁrst but has in recent times diversiﬁed its business into spirits and other beverages. The Southwold Bitter is bronze in colour and has a strong white head. On aroma, caramel and roasted malty tones are evident, as is a light orangey marmalade accent. Rich layered malt addresses the palate and a lingering bitterness follows, making the beer more sessionable than similar styles. Style: Bitter. Glass: Tulip. Food Match: Ploughman’s lunch. Website: www.adnams.co.uk / Aus: www.hopandspirit.com.au

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THE FRIDGE Buyer’s Guide Imports >>

Whisky >>

961 BEER LEBANESE PALE ALE 6.3% ABV 330ML

FULLERS VINTAGE ALE (2011) ABV 8.5% 500ML

LONGROW 11 YEAR OLD RED 52.1% ABV 700ML

Inspired by spice markets, this was co-created with Anders Kissmeyer and is a combination of eastern complexity and western tradition. The aroma is a complex and well-fused array of herbs and spices which include thyme, sumac, camomile, sage, anise and mint. The palate is equally bountiful in flavours, kicking off with the spice notes, rich malt flavour and firm, lingering bitterness that is balanced by the higher alcohol warmth. Ideally served at 8°C, but start slightly chilled and let the flavour build. Style: Pale Ale. Glass: Chalice. Food Match: hummus, fattoush and grilled meat. Website: http://961australia.com.au

The Vintage Ale is a Strong Ale of signiﬁcant proportion but the ﬁrst character that hits you is the sweet malt extract. The beer carries on giving with a full, full body from a sweetness that is perhaps a little too much. Still, they have not been backward with hops and there's a bitterness there that keeps things on an even keel matching a spicy marmalade palate. No distinct hop aroma as one would expect of a beer that's been two years in the bottle, but overall there's a beer here that can be enjoyed almost as long as it takes for the next vintage to arrive. Style: Strong Ale. Glass: Pint. Food: Stinky stilton. Website: www.empireliquor.com.au

This is Longrow's Springbank whisky with an Australian connection, as the barrels used to mature this whisky had cabernet in them and came from Angove’s Longrow winery. This dram is a beauty with loads of salt tang, alongside embery peat and caramel creams. Website: www.nicks.com.au

Cider >>

HEARTWOOD CONVICT RELEASE 58.0% ABV 700ML

FLYING BRICK DRAUGHT CIDER 5.3% ABV 330ML

WILLIE SMITH'S ORGANIC APPLE CIDER 5.4% ABV 330ML

In a word: extraordinary. By far and away, one of Australia’s best whiskies. Made from Lark spirit but, importantly, it is expertly matured by Tim Duckett in old Australian sherry casks making it one mighty mouthful of a malt. Sweet, syrupy and lush, with loads of raisined fruits but with the right amount of alcohol to brighten it up. A myriad of ﬂavours. Fabulous. Website: www.heartwoodmaltwhisky.com.au

If the RTD makers have their way, cider will soon be an alcopop and priced out of the average drinker’s mouth. Ciders like the ones Flying Brick make are proof positive that cider is an apple wine. It also shows that winemakers are well-placed to get the most out of local apples. This cider has a full bodied, warm apple presence to it that can be easily lacking in many offerings. Mouth-filling with distinct hints of everything that goes to make up an apple – flesh, skin, stalk and all. And that bit of extra alcohol doesn't hurt none either. Style: Apple Cider. Glass: Pint. Food Match: Ploughman’s with blue cheese. Website: www.flyingbrickciderco.com.au

When opened, this cider bursts with a hit of just cut apples followed by a loose bubbling foam in the glass. Inspired by the French method it is cloudy and reminiscent of fresh squeezed red apple juice. A hint of toasted oak is balanced by a citrus zest on the aroma that is carried through to a layered palate structure. The initial light acidity rolls over the front of the palate then a smooth apple sweetness in the middle followed by a slight astringency in the finish. Full flavoured, complex without being over the top, and definitely worth the experience. Style: French. Glass: White wine. Food Match: Veal scallopini with cider and sage sauce. Website: http://williesmiths.com.au

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7/02/13 12:40 PM 9/05/2013 5:56:49 PM

THE FRIDGE Buyer’s Guide Hard Iced Tea >>

Cider >>

THREE OAKS APPLE AND PEACH CIDER 4.0% ABV 330ML

REKORDERLIG PASSIONFRUIT CIDER ABV: 4.0% SIZE: 500ML

ROSE RIVER LEMON & LIME HARD ICE TEA 4.0% ABV 500ML

Three Oaks cider is distributed by Vok Beverages Australia, and is produced in Langhorne Creek, South Australia. This fruit ﬂavour is an extension of the base range and pours a bright brass colour. Medium carbonation offers up aroma of apple and peach, and the palate the same, although there is a touch of young, stone fruit sharpness, well-balanced in the cider affecting some residual tartness to compensate for the sweeter sugar. Style: Flavoured Cider. Glass: White wine. Food Match: Peach danish. Website: www.3oakscider.com

Rekorderlig ciders were established in 1999 in Vimmerby, Sweden, by a fourth generation brewing family, where the ciders are still produced today. Most renowned for their varying fruit ﬂavours, Passionfruit is the latest entrant. Opaque, with light carbonation and a spritzy look in the glass, Rekorderlig Passionfruit offers passionfruit aroma with a hint of pear. Medium sweet palate with a good balance of fruits and some nice residual sugar. A wonderful cider for matching with desserts, serve over a solitary ice cube. Style: Flavoured Cider. Glass: Champagne. Food Match: Pavlova. Website: www.rekorderlig.com.au

Rose River is a malt beverage and flavoured cordials business which is at the cutting edge of drink production. This product opens a new category of alcoholic (or hard) ice teas. This malt beverage varietal pours amber in the glass, with a clean white head and medium carbonation. Aromatically it offers the scent of green tea with a light citrus note. Some light malt layering and green tea is evident on the palate with a light, dry, acidic finish. Very refreshing served over ice and can be enjoyed with a wedge of lime and a sprig of fresh mint. Style: Malt Beverage. Glass: Tulip. Food Match: Thai Green Curry. Website: www.rrb.net.au

Ginger Beer >>

Hard Lemonade >>

BOOM ORIGINAL GINGER BEER 4.0% ABV 330ML

MONTEITH'S ALCOHOLIC GINGER BEER 4.5%ABV 500ML

MIKE'S HARDER LEMONADE 8.0% ABV 500ML CAN

Brewed by Rose River Beverages this Ginger Beer is the latest one launched and is the base Ginger Beer of a range of other ﬂavoured Ginger Beers collectively branded "Boom". Cloudy lemon in appearance with a medium white head and offering a lemon ginger nose, Boom Ginger Beer is very refreshing. Light in style with a fresh fruit base, similar to a low carbonated traditional American lemonade, Boom has good body and ﬁnishes well. Best served over ice. Style: Blended Ginger Beer. Glass: Pint. Food Match: Chicken stirfry with ginger and shallots. Website: www.boombrewing.com.au

True to their endeavour of searching for new beers, the Monteith's Alcoholic Ginger Beer is deﬁnitely different. One of the four in the range of New Zealands Monteiths Brewers Series, the "spice" offering certainly delivers a fresh ginger root aroma upon pouring and a brilliantly white foam creates enthusiasm to explore more. Although the ginger dominates the aroma, there is a subtle sweetness that minimises the spice heat that generally tickles the nostrils. The palate is malty sweet, subtle and after a few sips, the ginger starts to feel evident in the ﬁnish which is encouraged by the higher carbonation in this beer. Style: Filtered Ginger Beer. Glass: Pint. Food Match: Charsiu chicken. Website: www.monteiths.co.nz / Aus: www.drinkworks.com.au

Mike's Harder Lemonade is a twist on the original, which was ﬁrst launched in Australia in the 1980s. Brewed as a malt beverage in Rochester, New York, the appearance is a cloudy, natural, lemon solution with a high level of carbonation. A clean, refreshing, lemon aroma is evident and the palate is a single malt base with the sweetness of sugar, well held by citric bitterness and lemon tartness. Very refreshing with a clean dry ﬁnish, deceptively easy to drink as the alcohol is well hidden in the balance. Style: Malt Beverage. Glass: Tulip. Food Match: Traditional lemon tart. Website: www.mikeshard.com

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BEER & BREWER PROMOTION

RECOMMENDED THIS ISSUE… FOR THE BEER LOVER, HOMEBREWER OR READER THAT IS LOOKING FOR SOMETHING NEW TO TRY, HERE ARE SOME NEW RELEASES, NEW PRODUCTS AND ADVERTISED PRODUCTS THAT BEER & BREWER RECOMMENDS FOR YOU TO EXPERIENCE …

ENGLISH PALE ALE

IPA

Fuller’s London Pride 4.7% ABV 500mL

Mountain Goat India Pale Ale 6.2% ABV 330mL

Deep golden amber in colour, complex, rich, smooth ﬂavour and wonderfully balanced with a distinctive malty base complemented by well-developed hop character.

This is a hop-driven, malty ale with strong bitterness and spicy fruit aromas thanks to a good dose of Citra and Galaxy hops. It’s a tough nut, but loveable all the same. 65 IBU.

$9 Per Bottle

$5 Per Bottle, $17 4-Pack

Availability: Premium beer stockists. Contact: Empire Liquor (08) 8371-0088

Availability: National. Contact: www.goatbeer.com.au

AMBER ALE Sail & Anchor Boa’s Bind Amber Ale 5.0% ABV 345mL Just like its namesake this Amber Ale is reassuringly robust. Carefully crafted from six different malts with Cascade and Chinook hops, this amber wonder grips you from the start with its seductive warm colouring, thirst quenching taste and deliciously bitter bite. Gourmet burgers and BBQ chicken are a perfect match.

Lasko Club 4.9% ABV 330mL/500mL

This golden yellow drink with an equisite aroma of local, world-acclaimed hop varieties can be found everywhere - in a glass after business has concluded, at a business meeting, during breaks at conferences ... in a glass before supper, at a billiards party, during Friday night clubbing... You hold it in your mouth for a moment or two, so its sparkling freshness embraces you fully.

$14 4-Pack Availability: Dan Murphy’s, BWS, Woolies Liquor. Contact: www.facebook.com/ sailandanchor

Availability: Specialist Bottleshops. For further enquires & stockists Contact: M: 0415 257 295, E: interbeer@iinet.net.au.

Briess CBW Liquid Malt Extract Available in liquid or dried form, Briess CBW brewer’s grade pure malt extracts are exceptionally full ﬂavoured and consistent. The high levels of fermentability and FAN are achieved through a multiple step infusion brewing process in the state-of-the-art 500-barrel Briess brewhouse. For recipes and more information visit www.brewingwithbriess.com or talk to your favourite home brew shop.

EXTRA SPECIAL BITTER Fuller’s ESB 5.9% ABV 500mL

Rich mahogany in appearance, this fullbodied ale imparts grassy, peppery and intense citrus fruit ﬂavours, with a smooth, mellow bitterness lingering on the palate for a satisfying ﬁnish.

Availability: Nationally. Contact: Bintani Australia, Tel: + 61 (0)3 9580 3566, www.bintani.com.au

BB_RecommendedBeers_Issue25.indd 1

Kooinda Black I.P.A. 7% ABV 330mL

$6.50–$7.50 Per Bottle

This “hand crafted, unﬁltered” ale is a new world beer which is beautifully balanced and boasts 70+ IBUS. It uses dehusked malt to provide its black colour and is combined with 6 specialty malts to provide a black beer with the body and ﬂavour of a traditional India Pale Ale. The predominant hop aroma is provided by late additions of hops in the kettle and dry hopping for 7 days. A beer for the biggest of hop heads. Australian International Beer Awards Bronze 2012 (Year of release)

Innis & Gunn Original has a 77-day maturation period that imparts ﬂavours of toffee, vanilla and oak. The oak helps to give Innis & Gunn Original its appealing colour and also mellow the alcohol character, so although the beer is 6.6%, it’s very smooth and easy to drink.

Availability: All good independents and chains, Dan Murphy’s, 1st Choice. Contact: www.beerandcider.com.au

$9 Per Bottle Availability: Premium beer stockists. Contact: Empire Liquor (08) 8371-0088

$24.00 6-Pack Availability: Nationally. Contact: www.kooinda.com.au

PILSENER Budejovickj Budvar 5% ABV 330mL

W William’s Hand Crafted Pilsener 4.8% ABV 330mL P

This Czech premium lager is an honoured guest all over the world! Honoured especially due to its unchanging permanent high quality. This is achieved by the Brewery consistently observing traditional brewing procedures proven over centuries and by carefully selecting only the best quality ingredients.

T Australian pilsener and wheat Top m malt have been specially selected to pprovide a solid malt backbone, whilst G German Carapills and Acidulated malt hhave also been used to provide further ccomplexity to the palate.

$14.95 6-Pack Availability: National. Contact: www.baw.com.au or Tel: (03) 8791 1400

$18 6-Pack $ A Availability: Widely distributed in rrestaurants and selected retail ooutlets. Contact: De Bortoli Wines C PPromotions Department 02 6966 00100 promo@debortoli.com.au

PALE ALE CIDER Quiet Deeds Pale Ale 4.6% ABV 330mL

Lush fruity hop aroma leading to fresh spicy citrus tones on the palate. With its attractive golden colour and solid body, it is well balanced by a lingering crisp bitter ﬁnish.

$14.99 4-Pack

$13.50 1.5kg Canister

BLACK IPA

Innis & Gunn Original 6.6% ABV 330mL

LAGER

$4.50 500mL Bottle $14.99 6-Pack 330mL

HOMEBREW

OAK AGED BEER

Availability: At all good bottleshops and on tap at all good venues Contact: 8 Prohasky street Port Melbourne 3207. Ph 1300 67 33 62 QUIETDEEDS.COM.AU

Maa Matso’s Mango Cider with Desert De e Lime 4% ABV 500mL This delicious cider pays homage to the This Kim m Kimberley pioneer spirit featuring a unique uni q blend of classic cider ﬂavour with hints hint t of Kimberley Mango.

$7 $ 7.50 Per Bottle Avv Availability: Dan Murphy’s, Woolies Liquor, BWS. Liquorland, Vintage Liq q Cellars, Ce e 1st Choice. W.A./Thirsty Camel, Cellarbrations, Liquor Barons. Ce e Contact: Co o www.matsos.com.au/stockists

10/05/13 4:34 PM

Beer & Brewer promotion

BOTTLO’S TO TRUST v ä Û w ` ä ÛÆÉi v â `iÆ } â iÆi Ò w ` ? MiiÆ M `ä ?É i?Æ` v^ Æ ? M ÒÒ i É ® ä Û W? ÒÆÛÉÒ ?É ? }Æi?Ò Éi iWÒ v MiiÆ^ Beer & Brewer MÆ }É ä Û Ò i v â } ÒÒ ÃÉ Ò i ® É ÛÆWi MiiÆ vÆ v?Æ ? ` â `i^ M Ò ®iÆÉ ? ` i´

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Australia’s #1

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Always willling to search for different beers and order it for you. Ask for Adam or Toni 169 Concord Rd, Nth Strathﬁeld NSW 2137 PH: 02 9743 1572 25A Bellevue Rd, Bellevue Hill NSW 2023 PH: 02 9389 3875 @Platinum_Liquor www.platinumliquor.com

t We stock over 1200 Australian Craft + Imported Beers & Ciders t Awarded Best Bottleshop in Australia t Winter time is Plonk time with over 400 ‘Wintery Beers’ t Expression Sessions – Every Saturday & Sunday 1-4pm Beer, Cider, Wine, Schnapps – how cool! t Ciders of the World – we have Australia’s largest range t Pick and Mix – Choose any mixed 6 beers or ciders and get 10% off. Bigger discounts apply for mixed cases Fyshwick Markets, Cnr Nyrang & Mildura Sts, Fyshwick ACT 2609 Tel: (02) 6260-6336 | info@plonk.net.au | www.plonk.net.au Shop on-line | Delivery anywhere in Australia

More than 250 beers from over 30 countries.

Every Dan Murphy’s store sells over 250 beers from at least 120 Eve brands. These range from local favourites to exceptional Craft and bra pre premium International beers. And just like our wines and spirits, every beer in every store is backed by our Lowest Liquor Price Guarantee.* bee *Conditions apply, visit www.danmurphys.com.au for details.

BB_Issue25_Bottlos.indd 80

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10% OFF PRESENT THIS VOUCHER FOR 10% OFF ANY MIXED 4 OR MORE BEERS OR CIDERS. Valid until 28/07/13.

The International Beer Shop is Australiaâ&#x20AC;&#x2122;s premier beer store, ranging over 900 quality beers and ciders.

Voted op eer Sh Best B tralia u A in s r.com tebee by Ra 12 INTERNATIONAL BEER SHOP 20 69 McCourt Street West Leederville | WA | 6007 T: (08) 9381 1202 E: shop@internationalbeershop.com.au W: www.internationalbeershop.com.au

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SAVE 50% Exclusive Beer & Brewer Reader Offer RRP$59.95* $29.98* (SAVING 50%) Enter discount code: BOA50 *plus delivery $11.90 flat rate anywhere in Australia | Offer ends July 28, 2013.

3 EASY WAYS TO ORDER: 1. Mail order - Beer & Brewer Media Pty Ltd, C/o The Intermedia Group, 41 Bridge Road (PO Box 55) Glebe NSW 2037 2. Phone/Fax - Tel: 1800 651 422 | Fax: (02) 8580 6312 3. Online/Email - www.beerandbrewer.com/books | subscribe@beerandbrewer.com Available in leading bookstores. See www.beerandbrewer.com/books for stockists.

BB_Issue25_Bottlos.indd 81

FILL UP YOUR

GROWLER Pick up a Winter warmer mer of or a lasting memory of s tto o Summer with 6 beers ne choose from at any o one time. Comes fresh g straight from the keg nt to you in 2 convenient sizes 1lt or 2lt. For more information & beer updates Visit us at facebook.com/ cellarbrationsatwillagee Call 08 9337 1017 or come in 72 Archibald Street, Willagee, WA 6156

14/05/13 11:14 PM

AUSTRALIA & NZ BREWING DIRECTORY NSW

WA St Peters Brewery

15 May St, St Peters NSW 2044 Tel: (02) 9519 0191 Beer: Green Star Lager, Blonde, Killagh Stout and Cinnamon Girl www.stpetersbrewerysydney.com.au

O-BREWERY THE KIMBERLEY’S AWARD WINNING MICR

RO-BREWERY THE KIMBERLEY’S AWARD WINNING MIC

now matso’s stubbies AvailAble in perth! The Australian Brewery

350 Annangrove Road, Rouse Hill, NSW 2155 P: (02) 9679 4555 E: beer@australianbrewery.com.au www.australianbrewery.com

WWW.MATSOS.COM.AU check online for YOUR NEAREST STOCKIST or order online WWW.MATSOS.COM.AU - check online for YOUR NEAREST STOCKIST or order online

Infusion Restaurant Bar Brewery

Rydges Hotel Campbelltown 15 Old Menangle Road Campbelltown NSW 2560 Tel: (02) 4645 0500 www.rydges.com/campbelltown Open: 6am till late, 7 days

The Little Brewing Company

Unit 1, 58 Uralla Road Port Macquarie NSW 2444 Tel: (02) 6581 3949 info@thelittlebrewingcompany.com.au www.thelittlebrewingcompany.com.au

WA Murray’s Craft Brewery

3443 Nelson Bay Road Bobs Farm NSW 2316 Tel: (02) 4982 6411 Open: 7 Days 10am - 6pm www.murraysbrewingco.com.au

Cowaramup Brewing Co.

North Treeton Road, Cowaramup WA 6284 Tel: (08) 9755 5822 www.cowaramupbrewing.com.au Tours available by appointment Open 7 days a week 10am – 6pm

Billabong Brewin Co.

72a McCoy St, Myaree WA 6154 Tel: (08) 9317 6099 billbrew@westnet.com.au www.billabongbrewing.com.au

Beer / Cider / Other Alcoholic Beverages / Non Alcoholic Beverages Glass bottling line, Product & Liquid Development, Keg ﬁller, HACCP Certiﬁed, Great pricing – delivered into WA or East Coast Tel: (08) 9331 2300 donald@gageroads.com.au Mobile: 0423 548 748

Indian Ocean Brewing Company

Mindarie Marina, Ocean Falls Blvd Mindarie WA 6030 Tel: (08) 9400 1111 info@indibrew.com Open: 11am - late daily

Paddy’s Brewery

at the Markets Hotel, 268 Parramatta Road, Flemington NSW. Tel: (02) 9764 3500 www.paddysbrewery.com

Gage Roads Brewing Co

Bootleg Brewery

Puzey Road, Wilyabrup Margaret River WA 6285 Tel: (08) 9755 6300 brewery@bootlegbrewery.com.au www.bootlegbrewery.com.au

Mash Brewing

Henley Brook 10250 West Swan Rd Tel: (08) 9296 5588, Bunbury - 2/11 Bonnefoi Blvd Tel: (08) 9721 6111 Rockingham Shopping Centre (Opposite Ace Cinemas) Tel: (08) 9592 9208 www.mashbrewing.com.au

Redoak Boutique Beer Café

201 Clarence St, Sydney NSW 2000 Tel: (02) 9262 3303 info@redoak.com.au www.redoak.com.au Open Mon – Sat 11am til late (lunch & dinner)

Colonial Brewing Company

Osmington Road, Margaret River WA Tel: (08) 9758 8177 thirsty@colonialbrewingco.com.au www.colonialbrewingco.com.au

Stone & Wood Brewing Co

4 Boronia Place, Byron Bay NSW 2481 Tel: (02) 6685 5173 www.stoneandwood.com.au

SUBSCRIBE OR RENEW & SAVE!

Elmar’s in the Valley

8731 West Swan Road Henley Brook WA 6055 Tel: (08) 9296 6354 www.elmars.com.au marketing@elmars.com.au Wed – Sun 10am - 10pm

The Monk Brewery & Kitchen

33 South Terrace Fremantle Tel: (08) 9336 7666 beer@themonk.com.au Open every day 11:30am ‘til late

SEE PAGE 21 IN HOMEBREWER FOR DETAILS.

BB_Issue25_Classies.indd 1

14/05/13 9:57 AM

AUSTRALIA & NZ BREWING DIRECTORY Vic

INDUSTRY NEWS 6ISIT THE "REWERY AND SAMPLE FROM OUR BIG RANGE OF ALES ,OCATED IN THE HEART OF "EECHWORTH 6ICTORIA &OR DISTRIBUTION ENQUIRIES PHONE

COLDWATER CREEK MICROBREWERY

www.microbrewing.com.au

Qld Holgate Brewhouse

Brewery-Restaurant-Accom. 79 High St, Woodend VIC 3442 Tel: (03) 5427 2510 www.holgatebrewhouse.com Open: 7 Days from 12noon to late

HAPPY HOURS

From 5pm to 7pm Friday & Saturday

BREWERY TOURS AVAILABLE

For reservations call 03 9771 6000. www.chifleydoveton.com.au

Bellarine Brewing Company

2270 Portarlington Road Bellarine VIC 3222 Tel: (03) 5259 3310 www.bellarinebrewingcompany.com.au Daily 11am â&#x20AC;&#x201C; 4pm (Cellar Door / Tastings) Brewery Tours by appointment

80 North Street, Richmond Tel: (03) 9428 1180 www.goatbeer.com.au Tours: Wed 5-8pm. Open: Fri 5-12am

Burleigh Brewing Company

Red Island Brewing Co

8 Prohasky Street, Port Melbourne Vic 3207 Ph 1300 67 33 62 www.QUIETDEEDS.com.au

30 Hunter Rd, Healesville Tel. 0408 354 909 www.buckleysbeer.com.au Brewery Door Sales weekends 11am - 5 pm

Your Beer is Our Business 80 Point Henry Road, Moolap VIC 3221 Call Us: 1300 766 219 info@SouthernBay.com.au www.SouthernBay.com.au Simmonds Creek Road, Mt Beauty VIC 3699 Tel: (03) 5754 1881 info@sweetwaterbrewingcompany.com.au www.sweetwaterbrewingcompany.com.au Open: Thurs â&#x20AC;&#x201C; Sun 12pm to 4pm

Granite Belt Brewery

146 Glenlyon Drive Stanthorpe Qld 4380 Tel: (07) 4681 1370 www.granitebeltbrewery.com.au Open 7 days from 10am

MT Brewery

MISSING BACK ISSUES?

MAKE YOUR COLLECTION OF BEER & BREWER MAGAZINE A COMPLETE SET TODAY! (BACK ISSUES $9.95 EACH) WWW.BEERAND

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ISSUE TWO

SPRING 2007

2 0 0 8

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NZ $7.95 (INC.GST)

see page 51 for details

ISSN 1834-5115 02

9 771834 511000

AU S T R A L I A & N EW ZEALAND

INSIDE

BEER WOMEN INBEE R & CULTUR TUR RE selves!

ing it for them

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DREAM ESKY than 160

THE BEER WORLD CUP

SPRING FEASTS

More beers reviewed inside. Taxi!

We go around 80 the world in beers!

-UP BREW MASH We celebrate :: HOME the drink rink that gav gave birth BERFEST to civilisation

:: OKTO D BEERS PLUS! WEIR

House Arcade, Alinga St Canberra ACT 2601 Tel: (02) 6248 0171 www.wigandpen.com.au

A W I N A 6 PA C K O F C O O P E R S S PA R K LING ALE $6.95(INC.GST)

BEERS

Mouth-watering dishes, delicious beer matches

Wig and Pen Tavern and Brewery

WIN!

30 SLABS UP FOR GRABS! SEE P39

S U M M E R

316 Maroondah Hwy Healesville Vic 3777 Tel: (03) 9562 6516 www.whiterabbitbeer.com.au Open: Thurs-Mon 12-5pm

Units 4-6, 13 Endeavour Drive Kunda Park Qld 4556 Tel: (07) 5476-6666 Cellar door sales available Mon to Fri, 10am to 3pm admin@sunshinecoastbrewery.com Brewery Bar & Restaurant 22 Ocean Street Maroochydore Qld 4558 Tel: (07) 5443 3884 Open Monday - Sunday 10am - Late

S E V E N

White Rabbit Brewery

165-185 Long Rd Nth Tamborine QLD 4272 Tel: (07) 5545 2032 www.mtbeer.com Open: 7 days, from 10am

The Sunshine Coast Brewery

I S S U E

ACT

17A Ern Harley Drive Burleigh Heads QLD 4220 info@burleighbrewing.com Brewery Lounge and Bar open ďŹ rst Friday of every month 5:00pm â&#x20AC;&#x201C; 8:30pm (Brewhouse BBQ, live music, free entry) Brewmaster-led tour and craft beer appreciation session ďŹ rst Saturday of every month 2pm-4pm. Book online or call 07 5593 6000

Southern Bay Brewing

Sweetwater Brewing Company

Buckleys Beer

7/77 Shore St West Cleveland Qld 4163 mybeer@redbaybrewery.com.au Open Tue to Friday 11am â&#x20AC;&#x201C;7 pm Sat 8am â&#x20AC;&#x201C; 4pm

Mountain Goat Brewery

OPEN 7 DAYS FROM 5PM. COLDWATER CREEK MICROBREWERY

Red Bay Brewery

and deďŹ nes nations nations. at s.

AM 2/8/07 3:00:33

SALUTE SALUTE UTE T TO O PILS PIL PILSNERS SNER NERSS

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BEER BE EER IN CA CANS CANS

Can-do craft brewers

ISSUE SEVEN SUMMER 2008 WWW.BEERANDBREWER.C WWW.BE

$7.95

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Located at The Big Pineapple 76 Nambour Connection Rd Woombye QLD 4559 Tel: 0499 993 045 info@brewbake.com.au www.brewbake.com.au

(INC.GST) NZ $8.95 (INC.GST)

Take a tour of our brewery for only $5 pp

BrewBake

SUMMER BBQ Our barbie beer

guide PLUS! BEER SCHOOL ::ORGANIS :: ORGANISE E A TASTING :: CIDER SPECIAL

14/05/13 6:12 AM

BUSINESS DIRECTORY

INSURANCE

DISTRIBUTORS Beach Avenue Wholesalers

38-42 Ordish Road, Dandenong South Vic 3175 Tel: (03) 8791 1400 sales@baw.com.au Beers: Schofferhofer, Erdinger, Clausthaler, Old Mout, Budvar, Underberg

The Beer and Cider Company

Phone: (08) 9446 3077 National Sales: 1300 78 78 50 NSW: Clive Edmonds – 0450 104 474 VIC: Kym Hughes – 0416 557 565 admin@beerandcider.com.au Cider: Thatchers

Distributors, Associations, For Sale, Positions Vacant, Where to Buy, Equipment and Suppliers

Brewery Insurance Specialists

Northdown

Mobile: +61 432 829 921 adam@northdown.com.au www.northdown.com.au Beers: Baird Beer (Japan), Beer Here (Denmark), Croucher (NZ), Moylans (USA)

We have developed an insurance program that is tailored specifically for breweries. It can also be extended to cover food and drink service, brewery tours and other additional activities if required.

The Odd Whisky Coy

Please contact us for a free review of your brewery insurance and an alternative quote.

PO Box 2045 Glynde SA 5070 Tel: +61 8 8365 4722 graham@oddbins.com.au Whiskies: Oceans of whisky to your door

Phone - 1300 306 571 Email - brewery@midlandinsurance.com.au Web - www.midlandinsurance.com.au

CONTRACT BREWING

Empire Liquor

5/900 South Road EDWARDSTOWN SA 5039 Ph (08) 8371-0088 sales@ empireliquor.com.au Beers: Fullers Ale, Hofbrau, Estrella, Chimay

YOUR BEER IS OUR BUSINESS Contract Brewing, Filling & Packaging – Bottles or Kegs ALL Beverage Types www.SouthernBay.com.au info@SouthernBay.com.au Call Us: 1300 766 219

Interbeer

CONTACT:

DAVID LIPMAN david@beerandbrewer.com +61 415 081 285

Harrington’s Breweries Christchurch New Zealand Grand champion brewery 2012 Contract brewing Contract manufacturing Contract bottling HACCP Enquiries carl@harringtonsbreweries.co.nz

Voting closes 24 July 2013 Ensure your favourite beer venues, beers, brewers and beertenders are recognised for their excellence.

Beer & Brewer is available as an App on iTunes (iPad & iPhone) and Android.

TIPS, RECIPES & HOW-TOS F FOR BREWING YOUR OWN AT HOME E! $83 VALU

NEXT ISSUE – SPRING 2013 ON SALE 29 JULY, 2013

012 TER 2 E WIN TYON TWEN ISSUE

2012 WINTER$9.95) ISSUE 21 (NZ PRICE $8.95

BEER. D’S CHANG THAILAN See 92 TONS OF page for details E 2X CAR

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residents Australian NT) only (excl.

36 11

ISSUE 21 WINTER 2012 PRICE $8.95 (NZ $9.95)

MIGUELE STR

MAE & Winter beer hing food matc

5TH

150 RS YEA G YOUN

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DARK ALE B’DAYUR STOUT - CHOC-LIQUE TOUT ISSUE!IER SSTTO - SCHWARZB - DOG BOLTER - GRUIT ALE

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CLONE RECIPES FOR FOR

- MATILDA BAY (VIC) ((VI VIC VIIC) DOG BOLTER - SCHWARTZ BREWERY BREW WERY WER (NSW) SCHWARZ BIER BIEER

Whe on at the Lond Olympics

SPICE IS THE LIFE Chilli beers and coriander brews? Learn how to add some zest to your recipes.

DREAMS TO REALITY

Always wanted to full mash brew? We look at all the best equipment to make you a pro in no time!

MEET THE BREWER

15 ISSN 1834-51 02

NIA CATALO the Beer Viva in Revolution Spain

511017 9 771834 PLUS! Q&A WITH JOHN BEERANDBRE &WER JAMIL JA AMIL REWER.COM ERANDB WWW.BE

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BB_Issue25_Classies.indd 5

RECIPES RE ECIIPES INS INSIDE SID DE

BEERS & CIDERS TED THESE GREAT MAKE GREAT N D TAS ZEALA WINTER BEERSS & NEW ALIA - BELGIAN STRONG AU S T R STROONG

NC GST)

ADVERTISE HERE

Gage Roads Brewing Co

$8 95

18 Bannister St Fremantle WA 6160 For further enquires & stockists: M: 0415 257 295 E: interbeer@iinet.net.au Beers: Lasko (Slovenia), Saku (Estonia), Litovel (Czech Republic)

SCR UMP

Y CID ER

Y NZ GETAWA

WHI SKY 22/05/2012

Scott Vincent, Matilda Bay Brewing Co (Vic) Michael Capaldo, Schwartz Brewery (NSW)

CLUB PROFILE EVENTS COMP CLU RESULTS

9:17:29 PM

14/05/13 6:13 AM

BUSINESS DIRECTORY

Distributors, Associations, For Sale, Positions Vacant, Where to Buy, Equipment and Suppliers

MALT, HOPS, YEAST

EQUIPMENT

Keg Lines Keg Washer / Filler Beer Filler – Glass & Cans Flash or Tunnel Pasteurisers Warming Tunnels CIP Systems Breowan Systems

Proud agents for: Zahm and Nagel. for all your CO2 testing needs. Meheen Manufacturing, In-Line Labeling, Breowan USA Keg Cleaner and CO2 Monitor. Global Stainless Systems, Ager Tank and Equipment, Thermaline Heat Exchangers and Pro Refrigeration www.meheen-mfg.com www.labeling.net andrew@breowan.com Australia: +61 427 007 800 New Zealand: +64 274 874 783

Bintani Australia Tel: +61 3 9580 3566 sales@bintani.com.au www.bintani.com.au Malt: Simpsons, Joe White, Global Malt, Best Malz, Briess Yeast: Fermentis Hops: Hop Products Australia, Charles Faram European Hops, Hop Union US Hops Enzymes and brewing aids

Tel: +64 3 544 8989 Fax: +64 3 544 6007 nzhops@nzhops.co.nz www.nzhops.co.nz

Wyeast Laboratories, Inc.

CRYER MALT

Cryer Malt

Ph: Aus 1800-119-622 Fx: Aus (03) 9923-6412 david@cryermalt.com.au www.cryermalt.co.nz Malt – Weyermann, Barrett Burston, Bairds, Thomas Fawcett, and Dingemans. Belgian Dark Candi Syrup. Also suppliers of kegs, cleaners, sanitisers and brewing enzymes.

Chrislan Ceramics Inc.

Phone (1) 604.465.7507 Toll Free (1) 866-941-7557 20135 115A Avenue Maple Ridge B.C. Canada V2X-0Z3 www.chrislanceramics.com

NZ Hops

www.hbm.com.au sales@hbm.com.au P: +61 2 8814 3100

PACKAGING

PO Box 146 Odell, OR 97044, USA Tel: +1 541-354-1335 Fax: +1 541-354-3449 sales@wyeastlab.com For Australia & NZ Dealers see: www.wyeastlab.com

KEG LEASING AND SALES Kegco Australia

1800 682 347 www.kegco.com.au Kegco New Zealand: 0800 453 426 www.kegco.co.nz Keg leasing and sales, tracking software, one way use, keg caps and neck labels.

Hopco Pty Ltd

Ph: +61 03 62435960 Fax: +61 03 62435397 hopco@bigpond.net.au www.hopco.com.au Supply of Hops and Hop Products Agents for Handtmann Filtration and Beer Stabilisation Equipment

Keg Lease

Bintani Australia Tel: +61 3 9580 3566 sales@bintani.com.au www.bintani.com.au

MICROBREWERY COURSES BevTech

Spare parts, service, new and second hand German-made bottling equipment. Agents for Renner labelling, Leibinger bottling equipment. P: 03 5427 4874, E: b_tech10@bigpond.com F: 03 5427 4924, M: 0400 136529 / 0402 066157

O-I Asia Paciﬁc

36 Burwood Rd Hawthorn Vic 3122 Tel: +61 1800 643 165 Fax: +61 1800 626 986 salesaust@ap.o-i.com Product: Glass bottles

BB_Issue25_Classies.indd 6

PDQ Label Printing Company

-Need a label for your product? -Plain labels to full colour Labels -From short run digital to large run ﬂexographic Labels -A wide variety of materials to choose from -Supplied on rolls or sheets Ph: (02) 9618 7145 Fax: (02) 9618 7146 Request a quote john@pdqlabels.com. au www.pdqlabels.com.au

ADVERTISE HERE CONTACT:

DAVID LIPMAN david@beerandbrewer.com +61 415 081 285

14/05/13 9:59 AM

HOMEBREW DIRECTORY Vic BALLARAT

WA WOORI YALLOCK

Ballarat Home Brew Centre

For all your Beer, Wine and Spirit Supplies and Equipment, Also Bread making Ingredients.

MAIL ORDERS WELCOME 1/314 Ripon Street South, Ballarat, VIC 3350 Phone/Fax (03) 5333 5825 Mon â&#x20AC;&#x201C; Fri : 9:00am â&#x20AC;&#x201C; 6:00pm Saturday : 9.00am â&#x20AC;&#x201C; 1:00pm www.ballarathomebrew.com.au sales@ballarathomebrew.com.au

BAYSWATER

NT PALMERSTON & MILLNER

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I WANT TO RETIRE Great business for sale selling home brew, winemaking, cheesemaking, yoghurt kits etc. Established over 7 years showing great returns. Can be run easily by one person or husband & wife. Call me for a confidential chat. Cheers, Col colin@brewerschoice.net.au Healesville Rd. Woori Yallock Tel (03) 5964 6222 www.brewerschoice.net.au

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If you’re a fan of more malt-driven ales, you’ll love Boa’s Bind. Ever had a cask fall on your foot? Over the years brewers have and their toes will tell you, once is enough! So to stop the barrels misbehaving, they relied on the coils of the Boa’s Bind knot. And just like its namesake this Amber Ale is reassuringly robust. Carefully crafted from six different malts with Cascade and Chinook hops, this amber wonder grips you from the start with its seductive warm colouring, thirst quenching taste and deliciously bitter bite. Gourmet burgers and BBQ chicken are a perfect match. Robust and delicious! A binding knot that constricts its cargo, just like a Boa Constrictor, this beer will have you wanting to not let go of the glass. Also in this craft range include Cat’s Shank Kölsch 4.6%, Monkey’s Fist Pale Ale 4.9% and Lark’s Foot Golden Ale 4.5%. Exclusively available at Dan Murphy’s, BWS and Woolies Liquor. www.sailandanchor.com.au, www.facebook.com/sailandanchor.

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ISSUE 25 WINTER 2013 PRICE $9.95 (NZ $11.95)

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TRY THESE BEER STYLES: - SMOKED PORTER - DARK LAGER - CHOCOLATE STOUT - FRESH HOP ALE - CHIPOTLE CHILLI PALE ALE - HOP DEVIL PALE ALE

WHERE THERE’S SMOKE… Read all about the historic Rauchbier style before having a crack at your own version….

THE HOP HARVEST! We sent a man to the hop harvest to research and create a Fresh Hop Ale just for Homebrewer readers

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BREW WITH RICE & CORN

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VOTE NOW Voting closes 24 July 2013

Ensure your favourite beer venues, beers, brewers and beertenders are recognised for their excellence. Voting Opened 24 April 2013 www.beerandbrewerawards.com.au

To be held on the same day and venue as the Beer & Brewer Awards, 10am â&#x20AC;&#x201C; 4pm.

Voting Closes 24 July 2013

As well as featuring industry experts presenting on a range of pertinent trends and topics for beer, brewing, retail, wholesale, taste training, excise and cider, there will be a Trade Show for industry suppliers to network with brewing, retail and wholesale delegates throughout the day. Expressions of interest to exhibit, sponsor or present are welcome to david@ beerandbrewer.com. More information at www.beerandbrewer.com/conference

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HOMEBREW Contents

CONTENTS TO 4 LETTERS THE EDITOR

icking and brewing with fresh hops, judging at a regional homebrew show, it’s been tough going this issue, but hey someone has to do it. Making a fresh hop harvest Ale is a great experience and one that I’d recommend to anyone who gets the chance. As we enter the cooler seasons, it’s amazing how the tastebuds change. What was thirst quenchingly fantastic in summer isn’t nearly as palatable or appealing in the cooler months. So we are at the time of year when darker beers rule supreme. And we’ve got a couple of cracking recipes to whet your appetite. We meet the brewers from Matso’s (WA) and 8Wired (NZ) who are each good enough to share a recipe. We have Matso’s Smokey Bishop, a dark Bavarian lager. It has a sessionability that is not common for all dark beers. So if you’re sitting on the fence about trying something a bit darker, this could be your transitional brew. Plunging into the depths of flavour and creativity is 8Wired’s Smoked Porter. This beer has been a favourite of mine for a few years now so I can’t wait to try this clone recipe. And for anyone still suffering chocolate withdrawals from Easter we have all the info and a great recipe for a Milk Chocolate Stout. This will be great in front of the open fire in winter so get brewing! Throw in recipes for chilli beer, Pale Ale and of course the fresh hop harvest Ale, and you’ve got enough to hopefully keep you busy until next issue! Enjoy your brewing and cheers, Chris Thomas Editor, Homebrewer

You share your thoughts, ideas and experiences.

5 COMPETITION RESULTS See who is brewing winning beers.

THE 12 MEET BREWER

New Zealand brewing royalty (and closet blackjack champion) Søren Eriksen talks Smoked Porter.

14 HOMEBREW CLUB

We proﬁle the Broken Hill Home Brewers Club (NSW).

Q&A

STOCKIST INTERVIEW

John Palmer and Jamil Zainasheff show how to make your Stouts chocolatey.

Brewshop.co.nz (NZ) chats with Homebrewer about their successful online business.

RECIPES AND 8SEASON FOOD FOR THE

Spice up your life with chilli beer and cheese, and a hoppy devil of an Ale.

THE 10 MEET BREWER

Marcus chats about brewing Dark Lager in Australia’s most remote brewery – Matso’s in Broome (WA).

16 INGREDIENT PROFILE

Drew Beechum shows how Adjunct Brewing can produce some surprisingly impressive results – Part Two.

HOP 18 THE HARVEST

Chris Thomas shares his hop picking experiences and lays down a Fresh Hop Ale that will have you rushing to ﬁnd fresh ﬂowers to brew with.

20 BREW-ONPREMISE

Looking for a fun non-stripper related buck’s day activity? Well, look no further than your local brew-on-premise for a day fo beer, brewing and good times.

CONTRIBUTORS

DREW BEECHUM

Drew Beechum has been brewing and experimenting for over a decade in Los Angeles. He consults, teaches and speaks on beer and brewing. He wrote the Everything Homebrewing Book and writes regularly for Zymurgy and Beer Advocate. He also represents homebrewers on the AHA Governing Committee. See page 16.

COLIN PENROSE

Colin Penrose has been a passionate homebrewer for around 30 years. He is also the founder of the Australian Home Brewing Championships and Vicbrew, and proprietor of Brewer’s Choice, where he stocks around 80 European beers and indulges his other hobby, single-malt Scotch. See pages 9 and 11.

JOHN PALMER

John Palmer is the author of How To Brew and has been brewing for about 18 years. He is a metallurgical engineer by trade, and the co-host of the Brewing Network podcast Brew Strong with his good friend Jamil Zainasheff. See page 6.

JAMIL ZAINASHEFF

Jamil Zainasheff is the Style Proﬁle columnist for Brew Your Own magazine and author of Brewing Classic Styles. He hosts two shows on The Brewing Network; Can You Brew It? and Brew Strong, is an accredited BJCP judge, and an award-winning homebrewer. See page 6.

www.beerandbrewer.com

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YOUR SHOUT

TIPS , RECI PES

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2013 ISSUE 24 AUTUMN (NZ $11.95) PRICE $9.95

Letters/Feedback

Each letter submitted has won three six-packs of beer thanks to the generous folk at O’Brien Beer (https://rebellionbrewing.com.au) including Pale Ale, Premium Lager and Brown Ale. The lucky winner of the Editor’s Pick has also won a glass pack – containing two Stemmed Pilsner glasses, and two Tall Pilsner glasses, valued at $59.90 from Spiegelau, the beer connoisseur’s glassmaker of choice, find them at www.spiegelau.com.au.

Join us online at

& HOW-TOs

SAY CHEESE!

RECIPES INCLUDED!

BREW ALL THESE STYLES: - DEAD SIMPLE HEFE - STEAM ALE R - BIG BEN BITTE - SMOKED IPA T - SWEET STOU - MARZEN

See why rs are homebrewe turning to the kitchen to create ce. their own produ

STYLE NOTES

Steam Read all about your Ale then make c brew. very own classi

MAD HOPPING for which

IPES FOR

CLONE REC

What hop brew brew? Home r your experts answe ions. quest

- COOPERS (SA) ALE CELEBRATION - MOUNTAIN GOAT (VIC) STEAM ALE BREWERY - AUSTRALIAN ED (NSW) SMOK ENGLISH IPA BREWER

PION HOME PLUS! CHAM

MEET THE BREWER

Dan Shaw from The Australian )& Brewery (NSW stein from Craig Eulen (Vic). Mountain Goat

Q&A

A CHANCE! GIVE ADJUNCTS 12/02/2013

5:44:51 PM

www.facebook.com/beerandbrewer,

www.twitter.com/beerandbrewer, or on our forums at www.beerandbrewer.com/forum and tell us your thoughts! We’ll publish the best letters and posts right here and send you a prize. EDITOR’S CHOICE

KIDS, DO TRY THIS AT HOME

Fruit everywhere, an olive oil bottle knocked over, dirty dishes piled up in the sink, the sharp tang of yeast in the air, beer dripping from the farthest bench, and green shards of glass spread out all over the kitchen: in spite of what you might think, our kitchen wasn’t normally as messy as all this. The broken glass was the giveaway. No, it was clear: I’d just had my ﬁrst homebrew explosion. A minute ago, I’d been sitting at my computer on the other side of the house doing things every bit as mundane as you might expect. I’d had earphones on, but even then the loud explosion and tinkling of glass was audible. I’d love to say that I immediately reacted with rationality and a calm serenity, I really would. But I can’t: my heart rate leapt up several notches, and I crept out to the front of the house with visions of burglars and hoodlums attacking the house. I noticed, as I ventured into the kitchen, that the bang had made our cat Beatrice hide deep under the couch. I envied her.

But the discovery was also rather exciting. Ever since ﬁrst making homebrew, I’d been looking forward, in a strange way, to an explosion or two. (A year ago, when I took a short video of a Wheat Beer and posted it on Facebook, a friend’s brief comment – “You’ll blow the house up one day” – seemed to me a rousing endorsement.) I quickly dialled my wife up at work; ostensibly it was to inform her of what happened. Actually I think it was just so she could congratulate me on this victory. Afterall, the best way to make better beer is to learn through your mistakes. Cheers Jason Sounds like a full on explosion! I’ve had a couple of bottles go bang – a ginger beer and more recently an ESB – and the mess is signiﬁcant. It’s like a bomb going off in the cupboard with glass and beer everywhere! You sound like you’re really enjoying your brewing, thanks for your contribution and enjoy the prizes. Chris

KABOOM! RENEW & RECEIVE 2 X FREE CARTONS OF BOA’S BIND AMBER ALE. $88.00 VALUE

See page for details. Australian residents (excl NT) only. 4 21 in Homebrewer www.beerandbrewer.com Tel: 1800 651 422 | www.beerandbrewer.com | Offer ends July 31, 2013.

HOT HOPS? When brewing Coopers Vintage Ale (Issue 17) the recipe recommends to not boil the hop pellets, just to put them directly into the brew. I have some Nelson Sauvin hop cones and I am wondering if I should just put them direct into the fermenter or boil them ﬁrst? Regards Alister Inch Hi Alister Correct. Just put the hops into a hop bag and put them on top of the brew. You can use hop cones in exactly the same way as pellets. You may even ﬁnd the aroma will be slightly better. From Col Brewers Choice, Vic

AMBER COLOURED STOUT? Dear Editor, I have been a subscriber to your wonderful magazine for several years now, and I was extremely pleased when you created the Homebrewer section that gave me access to a wider range of clone recipes than I had access to previously. Initially, I was only brewing with kits but, with your mag’s inﬂuence, I began experimenting with partial mashes and then ﬁnally went allgrain when I found out about BIAB. What a revelation for me that was! After one or two experimental brews, the standard of my beers improved markedly and, with the prompting of your mag, I was pumping out my versions of Firestone Walker Porter, Seven Sheds IPA, Irish Reds

2 x Free cartons of Boa’s Bind Amber Ale, RRP $88.00 for 3 year renewals

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Free carton of Boa’s Bind Amber Ale, RRP $44.00 for 2 year renewals Australian rates: 3 years $79.99 | 2 years $54.99 | 1 year $29.99

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YOUR SHOUT

and even a variety of Belgians. The reason I am writing, though, is that I had never made an all-grain Stout and your recent article about David Colville and his ‘Firetail Velvet Stout’ piqued my interest. I had yet to make a Sweet Stout and this seemed the logical place to start – a Champion of Show at a national level. How could it go wrong? As I sat in my shed waiting for the ‘Petticoat Parliament” to give me her credit card for my grain order (I know, I know), I plugged the recipe from the mag into my iPad app just so I could check SG readings at a later date. I was stunned when I looked at the colour and the gravity readings – they were nowhere near where they should have been. I must admit, I was wondering how much effect 75 g of lactose could have on FG but, since I have not brewed with it before, who was I to say? I played around with the grains (other than the 4.6 kg Maris Otter offering) and discovered that the other grains (and the lactose) appeared to be off by a multiple of ten – perhaps a typo where the tiny decimal point had got lost? I’m not positive this is right but I’m keen to make this Stout and would like some clariﬁcation on this. Thanks for a great mag and keep the recipes coming! Regards, Greg Ward

RESULTS TYRENDARRA SHOW

As a judge of this fantastic Victorian rural show, I was blown away by the quality and volume of entries this year. And I tasted what is possibly the best homebrew I’ve ever had. With nearly one hundred entries, there is a strong and growing beer brewing culture in and around the small country town of Tyrendarra (VIC). And that culture is reflected in the consistently high standard of beer. That said, as soon as the judges tasted Liam McNaughton’s 2IPA, all knew that it was a winner. Not just of its category, but of the whole contest. It packed a hop burst that was balanced like no other homebrew I’ve had. Just awesome. The bar has been set now for next year and I look forward to resuming my seat at the judging table to see what is on offer in 2014. Wheat – Jamin Howman Fruit, Spiced and other – Malcolm Alexander Ginger Beer – Wayne Nunn Lager – Mick Morrow Light Coloured Ale – Roger Norton Dark Coloured Ale – Liam McNaughton Porter/Stout – Marg Smith Best in Show – Liam McNaughton (2IPA)

Thanks very much for your email Greg and I’m really glad you picked up on this typo before brewing! I also went to brew this recipe a couple of weeks ago and thankfully worked out that the ﬁgures of the specialty grains and lactose were out by ten, as you suggested. This has been a really popular recipe and hopefully not too many of you have brewed an amber coloured ‘Stout’ – though I’d be interested to hear how it goes if you have? Apologies to David Coville and our homebrewers for this error.

THE BALMORAL SHOW

The Balmoral Show in Victoria featured a homebrew category for the first time in 2013. With 32 entries the event has got off to a strong start in its inaugural year and the show organisers are looking to build on this number next year. From all reports the standard of beer was high, with Francis Thomas’ Stout taking out the Champion Exhibit of Show, on a count back, from Jason Eats’ Dark Ale. The judging panel were split on the two beers and found them very hard to separate. Extra tastings of both were required before the award fell the way of Thomas.

HOMEBREW

The ingredients should have been for page 15, Issue 24-

DAVID COLVILLE

Proﬁle

CHAMPION BEER OF SHOW

David Colville is an IT consultant & father of two young (very loud) children. And as Chris Thomas ﬁnds out he also brewed the Champion Beer of Show at the Australian Amateur Brewing Championsh ips.

RECIPE 9

rowing up, David’s title was Chief Bottle Washer & Capper when helping his dad make beer. These were mainly kits but extract. And lots of Ginger he did do some Beer. David has been brewing himself on and off for about eight years now. The hobby kicked off as a way to save a bit of beer money but has turned into obsession. He took the plunge an all-consuming into all-grain about four years ago after reading about the simplicity of BIAB on the Aussie Home Brewer BREW FIGURES: forum – this is the process that he still uses Original Gravity: 1.062 today to brew his award-winning beers. Final Gravity: 1.026 SG After a few years all-grain brewing and ABV: 4.7 % having some success in local and state IBU: 30 competitions, he stopped trying Final Volume: 22 litres contents of the kitchen pantry to add the into his beers and focused on brewing to a select number of styles that he liked to drink. With a move from NSW to 4.6kg Marris Otter late 2011 David had to give Queensland in up brewing for a 35g Chocolate malt little while, but came back mid-2012, brewing 30g Crystal malt 120L IPA’s and Stouts like a mad man. 30g Black malt David’s Sweet Stout – which took out 75g Lactose Champion Beer of Show at the Australian 0.5 Whirlfloc tablet Amateur Brewing Championships (AABC) – 1 tsp Yeast Nutrient was brewed five times in four months to get it 45g East Kent Goldings just right. (5.4% 30g Styrian Goldings (5.40% AA) Taking out Champion Beer AA) of Show with West Yorkshire (Wyeast the Sweet Stout was a huge 1469) thrill for him, though unfortunately he was not able to be at the presentation. But plenty of text messages at 10pm gave 1. Make a yeast starter – him the good news. David uses a 1.5L starter for this beer. David got to brew the winning beer at 2. Mash at 66°C for 75 minutes. Bacchus Brewing and had it served on the 3. Boil for 60 minutes. handpump at the Scratch Bar 4. Add East Kent Goldings Firetail Velvet Stout, kicking in December as at 60 minutes. off the Christmas 5. Add Lactose, Whirlfloc season perfectly. and Yeast Nutrient at 10 minutes. He is taking the first tentative steps in 6. Add Styrian Goldings exploring the possibility at flame out. of taking this passion 7. Ferment at 20°C for 10–14 for brewing further. In the meantime he is still Note: Don’t freak out with days. brewing every week or so, the finishing adding Saisons and gravity, lactose is un-fermentable Irish Reds to the list to be perfected this year. adding body, sweetness and mouth-feel only.

SWEET STOUT – ALL-GRAIN

Firetail Velvet Stout at The Scratch.

FIRETAIL VELVET STOUT

Ingredients : 4.6kg Marris Otter 350g Chocolate Malt 300g Crystal Malt 120L 300g Black Malt 750g Lactose 0.5 Whirlﬂoc tablet 1 tsp Yeast Nutrient 45g East Kent Goldings (5.4% AA) 30g StyrianGoldings (5.40% AA) West Yorkshire (Wyeast 1469)

INGREDIENTS

David and his brewing

equipment.

David’s winning brews.

METHOD

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n 2013 the tradition of the Golden Longneck continued. For the first time the competition was held outside of Melbourne as 2012 champion Dennis Nowak hosted the event in Geelong (VIC). In his year as champion he had the trophy remodelled. What was a simple 750mL bottle painted gold is now a spectacular award. Each year the defending champion chooses a key ingredient for the Iron-Brewer Competition and Canadian-born Nowak selected pumpkin. It proved to be a big hit as it had the brewers trawling the net and researching books to find out how it should taste, how much pumpkin was needed and which spices should be used. Unfortunately for Nowak his Canadian accent and awareness of the style counted for little on the night as his Pumpkin Beer was consigned to a dishonourable second last place. 2010 Golden Longneck winner Stephen Sweeney took the honours with his maple-syrup primed Dark Pumpkin Ale. It had a bold flavour, with sweetness from the pumpkin that was well balanced by the spices. Well done Stephen and we look forward to hearing what the IronBrewer ingredient is for this year.

Ginger Beer – Heather Walcott Cider – Wayne Nunn Light Ale – Jason Eats Dark Ale – Jason Eats Stout – Francis Thomas Champion Exhibit – Francis Thomas (Stout)

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10/05/2013 6:04:10 PM

HOMEBREW Q&A

Q&A

INASHEFF JOHN PALMER AND JAMIL ZA S ESTION REW QU UR HO@beMerandEB ANSWER YO /forum r.com rewe andb .beer brewer.com or post on www e email it to homebrew If you have a question pleas

Q A

: I want to brew a really chocolatey Stout or Porter for winter and am hoping you can offer advice and possibly a recipe? : It is easy to make a beer dark by adding highly kilned malts, but to create a rich chocolate character you need to focus on how the highly kilned malts vary from one maltster to another. I have seen examples of chocolate malt range in colour from 300°L to over 500°L. That is quite varied and because of it, the flavours cover a broad spectrum from toasty, nutty, and chocolate to coffee, burnt toast, charcoal, smoke and even ash. There are no hard and fast rules on what colour malt contributes what flavour, as the process used on a grain makes for different flavours. There are crystal malts ranging up to 200°L and roasted malts ranging down to 200°L. Even though both might be similar in colour, each is tremendously different in flavour. That said, I find that the lower colour chocolate malts from Britain, around the 300°L range, tend to produce the best chocolate flavour. Of course, even then you will find variances from one supplier to the other. I once saw very poorly made chocolate malt, where they had mixed very dark grains with not so

RECIPE 1 - MILTK CHOCOLATE STOU - ALL GRAIN

Expected Brew Figures OG: 1060 FG: 1023 ABV:4.9% IBU: 25 Final Volume: 19 litres

INGREDIENTS

4kg English Pale Ale Malt 420g Lactose 0°L 400g Chocolate Malt 300°L 300g Crystal Malt 80°L 200g Black Malt 525°L 225g Cocoa Powder (optional) 30g Kent Goldings, 5% alpha acid (60 min.) White Labs WLP006 Bedford British or Wyeast 1099 Whitbread Ale

METHOD

1. Mill the grains and dough-in targeting a mash of around 1.5 litres of water to 450 grams of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 68°C. 2. Hold the mash at 68°C until enzymatic conversion is complete (usually 60 minutes). 3. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76°C.

dark grains to get an overall colour value in the range. Not what you want, which is malt with even, consistent colour. Chocolate malt on its own will not produce a chocolate milk flavour. You need to create a sweet, full sensation as well and that comes from the base malt and other specialty malts. For the base malt, I prefer British Pale Ale malt as it has a rich malt character. The malt is kilned a bit darker (2.5-3.5°L) than the average (1.5-2.5°L) and this higher level of kilning brings out the malt’s biscuit-toasty flavours. To enhance mouthfeel and fullness, try a single infusion mash in at 68-70°C). Another trick is the addition of lactose, common in Sweet Stout. Lactose is only mildly sweet, but it is unfermentable by brewing yeasts, which also helps add to the mouthfeel. Sweetness is an important component. Think of black coffee and think of coffee with sugar. The sweetness takes the edge off the harshness and adds fullness. The coffee becomes a little more chocolate-like. You need to do the same with your beer. To develop some sweetness and a caramel flavour component, consider using 5 to 10% of 40-120°L crystal malt. I prefer to use crystal malts in the 80°L range, to provide

a dark caramel flavour. As for hopping, go with a mild flavoured hop, such as East Kent Goldings or Fuggles. Hop flavour and aroma should be absent or at the most minimal, if you are trying for chocolate milk. You should be shooting for a balance of bittering to residual malt sweetness that is slightly to moderately sweet. Fermentation also plays a significant role. Yeasts that accentuate malt character can help increase the perception of chocolate milk. Try a few British-style yeasts or perhaps a clean American-style Ale yeast. Make sure you are very strict about sanitising everything and pitching plenty of clean, healthy yeast. Contamination can make a beer seem thinner and harsher. The same can be true for carbonation. Try targeting a lower carbonation level. This will keep the CO2 from being sharp and detracting from the chocolate milk experience – when was the last time you had carbonated chocolate milk? If all of that does not give you enough chocolate flavour for your taste, then you can add some cocoa powder just at the end of the boil. For a 19L batch, using 225g of a low-fat, non-sweetened cocoa powder will do the trick.

4. Sparge slowly with 77°C water, collecting wort until the pre-boil kettle volume is around 22.3L and a gravity of 1.051. 5. The total wort boil time is 60 minutes. I prefer to mix in the lactose with the first runnings, which gives me lots of time to make sure it dissolves before firing up the kettle. 6. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. 7. Add Irish moss with 15 minutes left in the boil. Add the cocoa powder at the end of the boil and stir in thoroughly. 8. Chill the wort to 20°C and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2L starter. 9. Ferment at 20°C. When finished, carbonate the beer to approximately 1.5 to 2 volumes.

400g Chocolate Malt 300°L 300g Crystal Malt 80°L 200g Black Malt 525°L 225g Cocoa Powder (optional) 30g Kent Goldings, 5% alpha acid (60 min.) White Labs WLP006 Bedford British or Wyeast 1099 Whitbread Ale

RECIPE 2 - MILTK

CHOCOLATE STOU AINS - EXTRACT WITH GR Expected Brew Figures OG: 1060 FG: 1023 IBU: 25 ABV: 4.9% Volume: 19 litres

INGREDIENTS

2.7 kg English Pale Ale LME 420 g Lactose 0°L

METHOD

1. Ask your local homebrew shop for an English-style liquid malt extract. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dry malt extract (DME) instead. 2. Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 4L of water at roughly 77°C for about 30 minutes. 3. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract and lactose powder. Do not squeeze the bags. 4. Add the malt extract, lactose, and enough water to make a pre-boil volume of 22.3litres and a gravity of 1.051. Stir thoroughly to help dissolve the extract and bring to a boil. (If you don’t have a big enough pot you can use less water and top it up in the fermenter). 5. Follow steps 5-9 of All-Grain Recipe.

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10/05/2013 12:12:32 PM

DUSKY PRIEST DARK LAGER by Colin Penrose

RECIPE 10

ark Lagers aren't very popular in Oz. That will change with the rise of the craft brewing industry, I reckon they have a license to innovate. Try different beers and enjoy the challenge of brewing something strange.

Cloning

RECIPE 11

KIT & MINI-MASH

ASH

EXTRACT & MINI-M

Hallertau for the last 5 minutes. 4. While the hops are boiling bring 500mL of water up to 70Â°C. Add the grains, stir, put lid on, turn heat off. Leave to mash for 20 minutes. Strain hops and grains through a INGREDIENTS 3kg Morganâ&#x20AC;&#x2122;s Lager malt extract hop/grain bag into the fermenter then rinse the remaining grains 1kg Dextrose with water into the fermenter. 250g Cracked Caramalt grain 5. Add the malt extract and dextrose, 150g Cracked Roast Barley to dissolve you may need a little 15g Pride of Ringwood hops more hot water. Bring up to 23L 15g Hallertau hops and ensure temperature is 20-22Â°C. Saf. 34 / 70 yeast 6. Pitch the yeast then drop the temperature very slowly over METHOD 1. Re-hydrate the yeast at 22Â°C and 3-4 days to around 14Â°C. Ferment until SG drops to 1010 then bottle set aside. 2. Bring 1L of water to the boil and â&#x20AC;&#x201C; fermentation will be slower than normal at this temperature. add the Pride of Ringwood hops. 7. Leave for a couple of months 3. Boil for 45 minutes, making sure the water is kept up. Add the before sampling. Expected Brew Figures OG: 1045 FG: 1010 IBU: 25 ABV: 5.5% Volume: 23 litres

HOMEBREW

Expected Brew Figures OG: 1045 FG: 1010 IBU: 25 ABV: 4.9% Volume: 23 litres INGREDIENTS Coopers European Lager kit 1.5kg Morganâ&#x20AC;&#x2122;s Lager malt extract 500g Dextrose 250g Caramalt 150g Roast Barley 15g Hallertau Saf 34 / 70 yeast METHOD 1. Re-hydrate the yeast at 22Â°C and set aside. 2. Bring 500mL of water up to 70Â°C. Add grains, stir, put lid on and turn the heat off. Leave to

mash for 20 minutes. 3. Bring 500mL of water to the boil, add the hops and boil for 10 minutes. 4. Strain the grains and hops through a hop/grain bag into the fermenter and rinse. 5. Add the can and other malts and bring up to 23L making sure the temperature is around 22Â°C. 6. Add the yeast and stir. 7. Let the temperature drop over a few days to 14Â°C and ferment until SG reads 1010. 8. Bottle as normal and leave for a couple of months before drinking.

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10/05/2013 12:34:13 PM

HOMEBREW Recipes

BEER, CHILLI AND CHEESE by Andrew Childs

RECIPE 3

IPE CHILLI PALE ALE REC – ALL-GRAIN Expected Brew Figures OG: 1050, FG: 1011 IBU: 37, ABV: 5.2% Volume: 23 litres INGREDIENTS 5kg Bairds Pale Malt 200g Bairds Light Crystal Malt 300g Weyerman Pale Wheat Malt Irish Moss 25g Pacific Jade hops 50g Simcoe 50g Galaxy hops 10g Chipotle Chillies Mangrove Jack’s British Ale Yeast METHOD 1. Mash grains at 67°C 2. Sparge and bring to boil 3. Boil for 90 minutes, adding the Pacific Jade hops at the beginning

of the boil. 4. With 10 minutes to the end of the boil add 25g of Simcoe Hops and 1 tsp of Irish Moss. 5. At the end of the boil add 25g of Galaxy hops then remove from heat and cool immediately. 6. Transfer wort to the fermenter, add the Mangrove Jack’s British Ale yeast and ferment at 18°C. 7. At seven days add the remaining 25g of Simcoe and 25g of Galaxy dry hops – along with the finely diced chipotle – to the fermenter (in a grain bag weighed down with marbles). 8. Leave in the fermenter for a further seven days then bottle or keg as usual.

FOOD RECIPE 1 CHILLES RELLENOS

INGREDIENTS 5 medium poblano chilles (or any other chilli that is long, green and rather mild) Smoked Chipotle Queso Fresco (see right) 5 large eggs, separated and at room temperature Freshly ground black pepper Salt to taste Vegetable oil for frying METHOD 1. Cut a slit lengthwise in each chilli and remove the seeds. 2. Place each chilli directly over the open flame of a gas cook-top, turning occasionally using tongs, to char the outside (Alternatively place in the upper third of the oven on grill function).

3. Stuff each chilli with the queso fresco cheese. 4. Beat the egg whites until stiff peaks form. 5. Whisk egg yolks until light and frothy, in a separate bowl. 6. Fold yolks into egg whites using a rubber spatula, and season to taste. 7. Completely cover the base of a fry-pan with oil and heat until hot. 8. When the pan is hot spoon roughly 2 tbsp of the egg batter into the oil and place a stuffed chilli on-top. 9. Cover the chilli by spooning on more of the egg batter, and use a spatula to encase to chilli completely. 10. Cook both sides for 2-3 minutes or until well browned.

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BB2513_HB_p100-101_actual p8-9SCv3DLCT-r1.indd 8

Hop it like it’s hot

eer and food matches can be either complements or contrasts. This is a little of both. This beer is crisp, refreshing, with pineapple and passionfruit flavours and aromas, then a nice hit

of chilli. Not too hot, but enough to give you a little kick. The accompanying cheese and chilli food match should be slightly hot as well. The beer should complement and contrast with its big fruit flavours. Neither the beer nor the food should overpower the other.

for 25 minutes. 2. Remove bag and bring to a boil. Add one can of malt extract and stir. 3. Boil for 90 minutes, adding the Pacific Jade hops at the beginning of the boil. 4. With 10 minutes to the end of the boil add 25g of the Simcoe Expected Brew Figures hops and 1 tsp of Irish Moss. OG: 1050, FG: 1011 5. At the end of the boil add IBU: 37, ABV: 5.2% 25g of the Galaxy hops and Volume: 23 litres the remaining can of unhopped Amber malt, stir through, then INGREDIENTS remove from heat and cool 2 cans of unhopped Amber Ale immediately. 200g Bairds light Crystal Malt 6. Transfer wort to the fermenter, (cracked) 300g Weyerman Pale Wheat Malt add the Mangrove Jack’s British Ale yeast and ferment at 18°C. (cracked) 7. At seven days add remaining Irish Moss 25g of Simcoe and 25g of Galaxy 25g Pacific Jade hops dry hops – along with the finely 50g Simcoe diced chipotle – to the fermenter 50g Galaxy hops (in a grain bag weighed down 10g Chipotle Chillies Mangrove Jack’s British Ale Yeast with marbles). 8. Leave in the fermenter for a further seven days then, when the METHOD SG is stable for 48 hours, bottle or 1. Steep grains in a grain bag in 6L litres of water in a pot at 70°C keg as usual.

RECIPE 4 – EXTRACT

2 FOOD RECIPEUES O

SMOKED CHIPOTLE FRESCO

35°C for 10 minutes while stirring gently, then leave to sit, undisturbed, for 5 minutes 5. Line a colander with the cheese cloth and pour the whey and curds into the cheese cloth lined colander, hang and leave to drain for 5 minutes. 6. Sprinkle the salt and chilli’s into your curds and mix through thoroughly. 7. Hang your curds to drain using METHOD a cheese cloth or alternatively 1. In a pot on the stove, heat the press the curds for 1 -2 hours by milk to 32°C, add the calcium placing a weight on the curds, or chloride and mesophilic starter using the Mad Millie cheese press. culture, stir well. 2. Add in the diluted rennet and stir 8. After draining, remove the cheese from the mould or cloth, for 1 minute. and either enjoy right away or 3. Set for 45 – 60 minutes before keep refrigerated and eat within cutting the curd into 1cm cubes. three days. 4. Gently heat your curds to INGREDIENTS 2L unhomogenised milk 1mL calcium chloride ¼ sachet mesophilic starter culture ½ rennet tablet, dissolved in 1 tbsp of non-chlorinated water 1.5 tsp cheese salt 1 tbsp finely sliced chipotle chillies, soaked and drained

For more tips, recipes and kits see www.madmillie.com

13/05/2013 10:25:36 AM

HOP DEVIL PALE ALE by Colin Penrose

RECIPE 5

HOP DEVIL PALE ALE – CONCENTRATE Expected Brew Figures OG: 1045 FG: 1010 IBU: ~50 ABV: 4.9% Volume: 23 litres INGREDIENTS Brew Wizard High Country Pale Ale (or your favourite Pale Ale concentrate can) 650g Light dried malt extract 350g Dextrose 250g Crystal malt grains 15g Cascade 15g Galaxy METHOD 1. Rehydrate the yeast. 2. Bring about 1L of water to the boil. Add the hops and then boil for 40 minutes. 3.While this boil is happening

bring about 500mL of water up to 70°C in a separate saucepan. Add the grains, stir, turn heat off, put lid on and leave it to mash for 20 minutes. 4. Drain the hops and grains through a hop/grain bag (or a sieve) into the fermenter, then rinse the mix with a litre of cold water. 5. Add the rest of the ingredients into the fermenter, mix and then top up to 23L. 6. At 23L the temperature should be 23°C. If it is then add the rehydrated yeast and stir. 7. Ferment until SG drops to 1010 (or is consistent over two consecutive days) then bottle and store as normal. A bottle fermentation of five weeks or longer will give a better result. Like us, homebrew gets better with age.

RECIPE 7

ZESTY DEVIL PALE A – CONCENTRATE Expected Brew Figures OG: 1045 FG: 1010 IBU: ~45 ABV: 4.9% Volume: 23 litres INGREDIENTS Brew Wizard High Country Pale Ale (or your favourite Pale Ale concentrate can) 650g Light dried malt extract 350g Dextrose 250g Crystal malt grains 15g Citra 15g Amarillo 15g Galaxy METHOD 1. Re-hydrate the yeast. 2. Bring 1L of water to the boil. Add the Citra and Galaxy hops and boil for 30 minutes.

3. Add the Amarillo hops and boil for a further 5 minutes. 4. While the hops are boiling bring 500mL of water to 70°C, add the grains and stir, put a lid on and turn the heat off. 5. Leave for 20 minutes then strain with the hops through a hop/grain bag. Rinse with a litre of water. 6. Add the rest of the ingredients and bring up to 23L. Aim for 23°C when you get to 23L (keep some chilled water in the fridge to reduce the temperature if need be). 7. Add the re-hydrated yeast and ferment until SG drops to 1010. 8. Bottle and store as usual. As you are bottling savour the citrus aroma wafting around. Again, a long bottle fermentation will give a superior taste.

NB: I will offer Beer & Brewer readers any of these recipes delivered for $40. Plus, as always, you will receive free ongoing support. Email colin@brewerschoice.net.au.

BB2513_HB_p100-101_actual p8-9SCv3DLCT-r1.indd 9

devilishly hoppy Ale to savour on cold winter nights. Or any night for that matter. Hoppy beers are becoming very popular so here are two to whet your appetite. As usual you can substitute and experiment with different hops. The sky is the limit. Cheers, Col.

HOMEBREW Recipes

RECIPE 6

HOP DEVIL PALE ALE – EXTRACT Expected Brew Figures OG: 1045 FG: 1010 IBU: ~45 ABV: 4.9% Volume: 23 litres

3. Meanwhile bring 500mL of water up to 70°C and add the grains. Stir, put the lid on and turn INGREDIENTS 1.5kg Coopers liquid malt extract off the heat. Leave for 20 minutes then strain the grain and hops 1 kg Light dried malt extract through a malt/grain bag into the 350g Dextrose fermenter. Rinse with about a litre 250g Crystal malt grains of cold water. 50g Cascade 4. Add the malt extracts and 15g Galaxy dextrose to the fermenter, mix in Saf 04 yeast and then bring up to 23L. Ensure the temperature is at 23°C when METHOD you pitch the yeast. 1. Rehydrate the yeast. 5. Bottle at SG 1010 (or when 2. Bring 1L of water to the boil. Add 40g Cascade and boil for 10 gravity is consistent over minutes, then add rest of Cascade consecutive days). and the Galaxy hops for a further 6. Taste after maturing for at least five weeks. 30 minutes.

h i o t c

IPEE ?8? CIP RREEC LE ALE

EV DA ECIPE T RPA CIL ZEST EXYTR – EXTRACT Expected Brew Figures OG: 1045 FG: 1010 IBU: ~45 ABV: 4.9% Volume: 23 litres

4. Meanwhile bring about 500mL of water to 70°C and add the grains. Stir, put lid on, turn off the heat and leave to sit for 20 minutes. INGREDIENTS 1.5 kg Coopers liquid malt extract 5. Strain the grain and hops through a hop/grain bag. Rinse 1kg Light dried malt extract with around a litre of cold water. 350g Dextrose 6. Add the malt extracts and 250g Crystal grain dextrose to the fermenter and stir 30g Galaxy until dissolved. 30g Citra 7. Top up to 23L (adding chilled 15g Amarillo water if required) to keep the brew Saf 04 yeast at about 23°C. 8. Bottle at 1010 SG (or when METHOD gravity is consistent over 1. Re-hydrate the yeast. consecutive days) and store at 2. Bring 1L of water to the boil. Add the Galaxy and Citra hops and fermentation temperature, until carbonated, for around five days. boil for 30 minutes. 3. Then add the Amarillo hops and 9. Store for at least five weeks before tasting. boil for a further 10 minutes.

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13/05/2013 10:26:23 AM

HOMEBREW Cloning

MARCUS L. MULLER, BSC – HEAD BREWER, MATSO’S Brewing inside a heritage bank building at Australia’s most remote brewery is all in a day’s work for this head brewer. WHAT FIRST INTERESTED YOU IN BREWING? Money, fame, beer-culture and, let’s not forget that I grew up opposite a reasonable-size regional Brewery in Cologne, Germany, which produced 500,000 hectolitres in those days.

HOW DID YOU COME TO BE AT MATSO’S?

I needed to clear my head, after a depressing previous employment – actually, make that the last two jobs. So I ventured into a totally different direction for 18 months, before my love for beer dragged me back into the daily grind. Matso’s was just an opportunity back then, but during these last three years, it has turned out to be a very rewarding employment for me and the family-owned company alike. Being appreciated by one’s employer is not very common these days, so actually, we all enjoy the ride.

HOW WOULD YOU DESCRIBE YOUR BREWING STYLE?

True to myself. So that means the beers come out a mix between authentic, original, experimental and bizarre. Sticking pretty much to the Bavarian Purity Law for Beer from 1516 – using no chemicals

nor additives or adjuncts – I have to adapt traditional methods to the environment, seasons and characters of Broome. So an ‘unconventional Jamie Oliver-style’ would probably describe it very well.

WHAT ADVICE WOULD YOU OFFER HOMEBREWERS LOOKING TO TRY ALL-GRAIN FOR THE FIRST TIME? Buy equipment that is both cost effective and functional. Start low key and upgrade one piece at a time. Don’t focus on high-octane beers. Be creative – there are no boundaries in ingredients one can use for brewing. Don’t try to perfect the one beer, rather experiment with different styles. Use good ingredients like Barrett Burston Malts, Saf-yeasts and high profile hops – both local and imported. The result will be more rewarding.

WHAT IS THE STORY BEHIND THE SMOKEY BISHOP DARK LAGER NAME? As far as I know, the two brewers at the time experimented and came up with a Dark Bavarian Lager. At the time of sampling, Bishop Saunders of Broome was enjoying a glass of our finest out on the veranda. He is (or was) a chain smoker, and in some alcoholfuelled funny moment, the Bishop was asked for his opinion, and if he would like to be the patron of the beer: Smokey Bishop. Bishop Saunders still visits Matso’s and happily brings his guests along. He always smirks, when his visitors point out, that the posters and the painting look very much like him.

WHAT IS NEXT FOR MATSO’S?

Having started to supply the east coast of Australia with our product 15 months ago, we are currently establishing a wider, more reliable distribution network for the outback areas of Victoria, New South Wales and Queensland.

New products are on the horizon, as well as exporting our main sellers, Mango Beer and Ginger Beer, maybe the two Ciders as well. Otherwise, it is pretty much business as usual, keeping honest to our spiritual home in Broome and enjoying our part of WA.

RECIPE 9

SMOKEY BISHOP DARK LAGER – ALL-GRAIN Brewing parameters: OG: 1.048 FG: 1.008 (not less than that, or it becomes too thin and very astringent) ABV: 5.4% Volume: 20-25L INGREDIENTS 3.5kg Pale Malt 500g Crystal Malt (medium) 170g Roasted Malt (Joe White for astringency) 12g Pride Of Ringwood hops 20-25g Stella hops (optional) Saf W34/70 METHOD 1. Mash in at 66°C. 2. Boil for 75 minutes, add Pride Of Ringwood hops at the beginning of the boil. 3. At 0 minutes add the Stella hops – Marcus believes they add a beautiful, unexpected aroma, the “icing” on the cake if you will. 4. Cold ferment the beer using Saf yeast. 5. Once fermented, give it a week – after gassing it up – to settle and mature the beer.

www.beerandbrewer.com

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10/05/2013 12:26:21 PM

HOSTS WITH THE MOST

THE BREWSHOP TEAM OWNER/OPERATORS

HOMEBREW Stockist Interviews

WHAT ARE SOME OF THE MOST COMMON QUESTIONS FROM CUSTOMERS? The most common question type is around moving from using kits to all-grain brewing. In some ways, it feels like we have spread awareness of the different types of brewing that can be done and the range of ingredients now available. Customers who have been brewing with kits for years are now experimenting with all-grain brewing and are being rewarded with the results. HOW DOES YOUR CUSTOMER SERVICE VARY BEING ONLINE INSTEAD OF IN A PHYSICAL SHOP? We get a lot of emails and phone calls which we manage through a support ticketing system to ensure everyone is replied to and prioritised. When we first started, many suppliers were dubious about supporting us as they thought we wouldn’t be able to help customers with information and advice; it’s proven quite the opposite. We believe the level of support is often better than dropping into a shop – with our support ticketing system, any of our team can answer a question, so unlike a physical shop, the reply is from the person most suited, rather than who was rostered on to work for the day. For example, one of the crew is studying chemical engineering, so he tends to answer the questions relating to beer chemistry.

www.brewshop.co.nz

HOW DID YOU GET INTO HOMEBREWING? Some of us here have been homebrewing since early high school days, over 25 years ago. Part of the motivation at the time was price and the ability to have a beer without worrying about age restriction. We found it enjoyable and rewarding, and started experimenting with different types of hops and other ingredients. Then came a shift from making good beer within a budget to making the best beer we possibly could. The increasing availability of quality ingredients fuelled this and continues to do so. TELL US ABOUT YOUR SHOP? Brewshop.co.nz started around three years ago to help increase the range and availability of brewing ingredients and products to New Zealand brewers. We decided that going completely online was the best model and this has allowed us to keep prices down while maintaining quality, reliable service. We specialise only in beer, our passion, rather than trying to know a bit about all types of alcohol. We’ve exceeded all our own expectations and now have the nice problem of finding the warehouse we’ve been in for less than a year too small. HAVE YOU ALWAYS BEEN IN RETAILING OR DID YOU HAVE A DIFFERENT OCCUPATION PRIOR STARTING THE SHOP? This is actually the first time for all of us being in retailing, and we’re loving it. Some of us come from an IT and ecommerce background which has been a big boost for creating a successful online store. HOW MANY DIFFERENT BEER KITS (LOCAL AND IMPORTED) AND INGREDIENTS (HOPS, MALT ETC) DO YOU SELL IN YOUR STORE? We have around 70 pre-hopped beer kits, around 60 malts and malt extracts, 45 varieties of hops, and 60 different strains of yeast. WHAT BEERS DO YOU LIKE TO RECOMMEND BREWING FOR WINTER? Stout is probably the style most associated with winter, and our picks are Coffee Stout and Imperial Stout. It’s also a good time for lagering styles like Pilseners.

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10/05/2013 12:16:16 PM

HOMEBREW Cloning

SØREN ERIKSEN

BREWER, OWNER AND MAIN MAN OF 8 WIRED BREWING WHAT FIRST INTERESTED YOU IN BREWING? Drinking the finished product.

HOW DID YOU COME TO CREATE 8 WIRED? I wanted to brew beer and run my own business, so starting a brewing company seemed like a good idea.

HOW WOULD YOU DESCRIBE YOUR BREWING STYLE?

I would say that most of our beers are based on traditional styles, but we always try and take it one step further. You could say that all of our beers are “New World” interpretations of classic styles. They are usually generously hopped and the ABV is higer than average. This is not to make people drunk but to maximise flavour.

YOU’RE ALSO A POKER CHAMPION – HOW DO YOU BALANCE THAT WITH BREWING? I have played very little poker in the last three years, so the balance is pretty straight forward. Between running the business and spending time with our young family, there are just not enough hours left in the day. The cash I made at the tables did help us get 8 Wired off the ground pretty quick though, so the two things are somewhat connected.

WHY DID YOU CHOOSE TO CREATE A SMOKED BEER?

As mentioned above, most of our beers are interpretations of old world styles. Porter is of course a century old style but the smoke is what takes this beer to the next level. Smoked Porters have been brewed for a while overseas but I had never tried one when I created this beer. That’s exactly why I brewed it – to see what it would taste like.

WHAT IS NEXT FOR 8 WIRED?

The ever evolving question, which never gets any easier to answer. There are a lot of things in the pipeline. Beer-wise I have a lot of barrels full of beer that have been maturing for a while. These are mainly sour styles that take a few years to come right, so we will probably slowly start to release these over the next year or so.

BIG SMOKE PORTER RECIPE 12 – ALL GRAIN

Expected Brew Figures OG: 1.064 FG: 1.016 IBU: 40 ABV: 6.3% Vol: 23 litres INGREDIENTS: 3kg Weyermann Beech Smoked Malt 2kg Pale Malt 500g Munich Malt 250g Caramalt 250g Carafa Special T1

150g Black Malt 250g Brown Malt 20g Pacific Jade Hops 50g Willamette Hops Wyeast 1272 METHOD: 1. Mash in at 67°C. 2. Boil for 90 minutes. Add all of the Pacific Jade hops at 90 minutes. 3. Add 25g of Willamette hops at 10 minutes and another 25g at 0 minutes. 4. Add the yeast and ferment at around 20°C. 5. When complete, bottle and age as normal.

www.beerandbrewer.com

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10/05/2013 12:40:56 PM

SMOKEY TOWN PORTER BY GRAIN & GRAPE (www.grainandgrape.com.au)

RECIPE 13

â&#x20AC;&#x201C; EXTRACT WITH GRAINS Expected Brew Figures OG: 1064, FG: 1012-1014, IBU: 41, ABV: 6.5%-6.8%, Volume: 23 litres INGREDIENTS 1kg Weyermann Smoked Malt 3kg Briess LME Golden Light 250g Simpsons Crystal Pale 500g Briess LME Munich 250g WeyermannCarafa Special I 150g Simpsons Black Malt 250g Simpsons Brown 20g Magnum Hops 50g Willamette Hops Wyeast 1272 METHOD: 1. Pop the Wyeast. 2. In a pot bring about 8L of water to 73Â°C and add the grains in a grain bag and mash

HOMEBREW Recipe

for 60 minutes. The temperature should drop to approximately 67Â° with this addition and aim to maintain it at this temperature for the hour. 3. Remove grain and steep in a couple of litres of water (in another pot) for a few minutes. 4. Discard the grain and merge all of the liquids in the bigger pot and then bring it to the boil for 60 minutes. 5. Add the Magnum Hops at the beginning of the boil. 6. With 10 minutes to go add 25g of the Willamette Hops and the malt extract â&#x20AC;&#x201C; this will need a healthy stir. 7. Turn off the heat and add the remaining 25g of Willamette for about ten minutes. 8. Strain the hops and cool the wort to about 18Â°C, then strain into your sterilised fermenter. 9. Top the fermenter up to 23 litres, keeping an eye on the temperature â&#x20AC;&#x201C; youâ&#x20AC;&#x2122;re aiming to finish at about 18Â°C. 10. Pitch yeast and ferment until gravity is consistent over consecutive days and is around 1012-1014. 11. Let sit for several weeks (hopefully a few months!) then enjoy.

RECIPE 14

â&#x20AC;&#x201C; CONCENTRA TE Expected Brew Figures OG: 1064, FG: 1012-1014, IBU: 41 ABV: 6.5%-6.8%, Volume: 23 litres INGREDIENTS 3kg Can ESB Belgian Smoked 1kg Dry Briess Sparkling Amber malt extract 600g Dry Briess Traditional Dark Malt extract 50g Willamette Hops METHOD: 1. Boil 25g Willamette for 10 minutes in 2-3L of water. Add other 25g when you turn off the boil. Strain the hops out after 5 minutes. 2. Dissolve the contents of the kit and the malt extract with the just boiled water and top up in your fermenter to 23L. 3. Add yeast of choice or ferment with the kit yeast. 4. When fermentation has finished, bottle and age as normal.

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10/05/2013 12:52:44 PM

Broken Hill club glass.

HOMEBREW

“The Dalek”

Club Proﬁle

BROKEN HILL HOME BREWERS CLUB (NSW) Despite being a pretty isolated town in New South Wales, a keen group of homebrewers in Broken Hill have a brew club with a great culture and good natured competitiveness. Members Rodney Lynnot and Mark Winen share their club with Homebrewer.

he Broken Hill Home Brewers Club was founded in November 1995 by a few mates sitting around drinking their homebrews and bragging about whose beer was the best. That’s how it all began. The foundation group of seven guys organised a function about every six weeks. The host would make a brew – consisting of 30 longneck bottles – and everyone would come to taste, dissect and pick on the host’s beer, then give him a score out of 100 for the quality of his brew. As you can imagine some beers were good, some were average, and some didn’t even make it to the vote as bottles would explode not leaving enough beer to taste. In the early days, each brewer also brought a six-pack of his own for tasting, so we always had some beer to drink. Over the years we have seen a lot of changes in brewing, progressing from bottles (king browns or stubbies) to plastic bottles and now we all use kegs. This means no more washing bottles or cleaning up broken glass from explosions! Now days, as a group, we all think we are truly professional brewers and take turns at hosting monthly homebrew functions. The host supplies the beer and food for the evening, while the others score and judge the host’s beer. Each member has a Headmaster glass engraved with his name. This is always used for judging so there is no variety in glasses which might affect the appearance or aromatic qualities of the beer. The beer is judged on aroma, clarity, carbonation, head retention, taste and overall impression. It is then given a score out of 100. The judging forms are then placed in a sealed envelope to be opened at the family Christmas function to honour the top brewer of the year. The winner of the best beer for the year is presented with an engraved glass commemorating his win and the year. There is another honour that no one wants to ‘win’, and that is the worst beer of the year.

This brewer of the worst beer has his name added to the Worst Beer of the Year glass – donated by an ex-member who always made a bad beer – which he must use throughout the following year. Over the 18 years the club has been running, we have seen a lot of members come and go,

but most of all we enjoy everyone’s company and banter on the night while tasting each other’s beers. We are currently (slowly) developing a website http://bhhb.org, which has a brief history of the club, some basic recipes and winners of the best and worst beer awards.

Members from top left : B2, Bob, Gu and Guardog, and V2. ardog, and Kiel. Middle from the left: Macca Bottom from the left: Wa , yne, Wino, Rocket andStenny, V1 V2 again..

www.beerandbrewer.com

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10/05/2013 12:58:45 PM

HOMEBREW Proﬁle

MEMBER PROFILE PAUL VINE (V2) Broken Hill Champion of 2012, V2, shares his winning recipe.

aul Vine, best known to his mates in the Broken Hill Home Brewers Club as V2, was the 2012 winner of Best Beer/ Champion Brewer. His Classic Gold Lager took out the award with a total score of 73 out of 100. All members of the club agreed that it was a great tasting Lager and he deserved bragging rights for the next twelve months. V2 has lived in Broken Hill for the best part of his life and manages a car wash during the day. After hours however, he is a diehard beer sampler and brewer. He can often be found experimenting with beer recipes and looking into beer dispensing equipment in the hope of creating the perfect brew. This enthusiasm and attention to detail paid dividends last year. Despite only being a member for five years (though he has been attending events for ten years) V2 has quickly made an impression on the other Broken Hill brewers. And not just with his beer. V2 and fellow brewer Brett (B2), recently got together to create the “Dalek” a mobile beer dispensing station complete with sound system. The Dalek is made from a small wheelie bin that has been insulated and clad with timber. It has a beer font mounted on top and sound system complete with iPod dock on the side. It is just the thing for a barbeque with mates or a weekend fishing trip.

RECIPE 15

E V2’S WINNING RECIP GER – CLASSIC GOLD LA BREW FIGURES OG: 1040 FG: 1010 ABV: 4.0% IBU: 18-20 Volume: 23 litres

INGREDIENTS 1.7kg Mangrove Jack Classic Gold Lager 1kg Brewcraft #40 Australian Lager Beer Enhancer 250g Munich Grain 15g Amarillo Hop (preferably in a tea bag)

METHOD 1. Bring about 500mL of water to the boil and add the Munich grain. Leave on a rolling boil for 13 minutes. 2. Strain liquid from grain directly

into the fermenter. 3. Add contents of Mangrove Jack Classic Gold Lager and the Brewcraft #40 to the fermenter and dissolve in the hot water – add more if required. 4. In a sterilised coffee mug pour boiling water onto the hop teabag and leave to sit for five minutes. 5. Top up to 23L, keeping an eye on the temperature. If the temperature is above 17°C, add cold water from the fridge up to 23L to bring the temperature down. 6. Add the hop teabag and the liquid to the fermenter and give it all a gentle stir. 7. Pitch yeast – use yeast from under the lid or use a Saflager yeast 8. Aim to ferment between 1115°C. Bottle or keg when the final gravity is consistent over consecutive days. Enjoy cold.

www.beerandbrewer.com

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10/05/2013 1:00:49 PM

HOMEBREW Ingredient Proﬁle

AN ADJUNCT STORY –

CORN PART TWO: CORN AND RICE

Concluding Drew Beechum’s look into brewing adjuncts, comes his analysis of how corn and rice have been used in the past and can be used by you as a brewer.

hen last we met, we talked about two of most brewers' favourite nonbarley grains to use in their beers: wheat and oats. This time, we’ll cover a few of the less reputable sources of brewing starch – the much maligned corn (maize) and rice. As it turns out, they are connected in a number of ways. Before we get to the grains themselves though, let’s explore the nature of the adjunct itself. We have this weird purist view of the world of brewing, a manly insistence on nothing but the ingredients deemed as righteous by Teutonic gatekeepers. It wasn’t always the case, obviously. Brewers used anything that was on hand that could make beer. Yes, this led to problems, but don’t let the Bavarians fool you, the Reinheitsgebot wasn’t created to make pure beer, but instead to ensure that wheat was available for bread. Globally, American mega brewers have the

reputation of leading the way on the use of cheap, disgusting adjuncts to make cheap beer. Never mind that, globally, most breweries making Pilsner-esque beers are using massive amounts of corn and rice. So why did American brewers begin loading their beers with corn and rice? Surprisingly, it wasn’t for the cheapness. When German, Bohemian and Austrian brewers began immigrating to the US in the 1850’s, they discovered that American six row barley was harsh and made inferior, hazier brews. The cause was the incredibly high levels of protein in the barley and the extra tannins leeched from the husks of its smaller kernels. In order to reduce the amount of protein, they discovered that adding portions of plentiful corn or rice reduced residual protein. This was the state of the game until the occurence of WWII. Not only did barley get diverted to war efforts, but the tastes of the market changed drastically, shaped by the

industrialisation and ‘bland-isation’ of the food culture everywhere. Since the use of rice and corn shaped beers with crisper and drier finishes, the levels of use increased to create beers that were lighter flavoured and less beery. Fortunately for brewers, these same harsh malts contain more diastatic enzymes to convert starch from the enyzmeless adjuncts. The use of these adjuncts doesn’t come for free, though. Both corn and rice have gelatinisation temperatures that are above that of barley. Remember, gelatinisation refers to the process of breaking down the natural structures that starches arrange themselves in. In America, breweries perfected the American-cereal-mash, which is a way of cooking the starches and starting the conversion. It is a double cooking procedure that creates a sticky, starchy goo, prone to burning if not taken care of properly. And it’s lava hot. If you don’t feel like fussing with full pots of hot cereal magma, you can always shortcut the process and use pre-gelatinised flakes of corn and rice. Looking very much like oat flakes, these ready-to-use grains are produced by the same steaming and pressing method and it makes the starches immediately available at normal mash temperatures. Alternatively, you can buy powdered rice solids, which are like the rice equivalent of malt extract. You can even make like certain big brewers – that skip the cereal mash altogether – and just use corn syrup. Oh and you want to know about the flavour? Half the point of these two adjuncts is their distinct lack of overt flavour, but there are a few things to notice. When used in low quantities (under 20 per cent of the mash), rice tends to provide a ‘crisp’ finish that allows the base malt to shine through; corn, instead, provides a persistent sweetness that continues to hang out. When used in greater quantities rice begins to Oatown maltsweetness is making–athink brewing comback. show its along the lines of the Thai domestic version of Chang.

RICE www.beerandbrewer.com

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13/05/2013 10:21:36 AM

HOMEBREW Ingredient Proﬁle

DOUGWEISER RECIPE 16 ALL-GRAIN

Expected Brew Figures OG: 1048 FG: 1010 IBU: 19 ABV: 5% Volume: 19 litres

METHOD 1. Strike the grains at 50°C for 30 minutes. 2. Raise the mash to 65°C for 30 minutes. 3. Add the rice solids to the kettle like you would with dry malt extract (DME). 4. Bring wort to the boil and add hops for 60 minutes. INGREDIENTS 5. Pitch yeast and ferment at 10°C for 1.25kg Lager Malt 2-4 weeks or until fermentation subsides. 1.25kg Six Row Lager Malt 6. Transfer the beer to a secondary 250g Cara-Pils Malt fermenter and gradually lower 0.5°C 1.25kg Rice Solids 10.8g Nugget (or Willamette) hops every day until the beer is at 0.5°C. 7. Age for three weeks before drinking. Wyeast 2007 Pilsen Yeast [For the wholegrain rice mash see www.maltosefalcons.com/recipes/dougweiser]

LOCO MALT LIQUOR RECIPE 17 ALL-GRAIN

Expected Brew Figures OG: 1112 FG: 1020 IBU: 30 ABV: 12% Volume: 21 litres INGREDIENTS 9.0kg Lager Malt 2.25kg Flaked Corn 49.5g Magnum Hops WLP833 German Bock Yeast

METHOD 1. Strike the grains at 65.5°C for 60 minutes. 2. Bring wort to the boil and add hops for 60 minutes. 3. Pitch yeast and ferment at 10°C for 2-4 weeks or until fermentation subsides. 5. Transfer the beer to a secondary fermenter and gradually lower the temperature by 0.5°C every day until the beer is at 0.5°C. 6. Age for three weeks before drinking.

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13/05/2013 7:24:18 PM

HOMEBREW

FRESH HOP HARVEST

Writing for a beer mag has to have its perks, so Chris Thomas took one for the team and accepted an invitation to go hop picking and put on a Fresh Hop Ale.

mmm. The smell from a freshly opened bag of hops is a magnificent aroma. It doesn’t matter if it’s the earthy scent of the English noble hop Fuggles or the citrus burst from new world varieties such as Galaxy and Centennial. So imagine my enthusiasm when I was invited to go hop picking and put on a fresh hop harvest brew recently. Hops are grown all over the globe, and locally in many areas of Australia and New Zealand. In particular they thrive in the more southern states of Australia and throughout New Zealand where they are more suited to the increased rainfall and cooler climate. In a pocket of south-western Victoria is where these particular hops are grown and, while I love a hop punch as much as the next beer lover and homebrewer, I hadn’t actually ever brewed with fresh flowers – also known as hop cones – before. I didn’t know how the weight of a hop cones compared to the pre-packaged pellets most of us are accustomed to. Most homebrewers I’ve spoken to in the past have only used fresh cones for dry hopping, rather than in the boil.

Weighing the hops – and taste testing, hopinator style.

And even then it has been a guess-timation rather than actually knowing. I decided to do some research before hitting the road, so that I was at least armed with enough knowledge to reasonably acquit myself with my new brewing partners. After all, I’d been put in charge of developing a recipe and we were planning on using fresh hops exclusively for a real hop harvest brew.

However, I was put through to Brewing & Technical Manager at Cascade, Richard Badcock, who after qualifying as a Master Brewer in London has been with Cascade for the best part of 30 years. Richard was a true gentleman and even though he was busy, afforded me much of his time and experience. He even did a bit of research on my behalf.

AS A HOMEBREWER USED TO PELLETS, THE BIG JUICY GREEN CONES ARE SIMPLY MESMERISING.” First research stop was the local bottle shop to sample some hop harvest offerings and familiarise myself with the benefits of fresh hops. These beers included Cascade’s First Harvest, 8Wired’s Fresh Hopwired and Red Hill’s Hop Harvest Ale. Tough job, but a great start to proceedings. While sampling these delights I decided to hit the books and explore just how to use fresh hop cones. John Palmer’s homebrewing bible How To Brew and The Oxford Companion to Beer, edited by Brooklyn Brewery’s Garrett Oliver, offered sound knowledge and advice. It soon became apparent that there are advantages and disadvantages to brewing with fresh hop cones. After arming myself with a basic understanding, I decided it was time to talk to the pros. And for this I looked straight to the brewery that introduced most of us to the concept of a hop harvest beer way back in 2003 – Cascade Brewery in Tasmania. I was asking for a lot, basically “Please help me develop a recipe for a hop harvest beer!” And as a result I didn’t expect much, even with a couple of industry connections.

Richard explained that fresh hops are about seven times heavier than pellets due to the moisture content. After some consideration of the fresh hops available, we developed a recipe for our very own First Hop Harvest American Pale Ale. Much discussion centred around dry hopping – not just whether or not to do it, but also how to do it, especially given that our hops would no longer be fresh once the brew had been fermenting for a couple of weeks. We came up with two options: (i) use pellets instead; (ii) vitamise some in a blender, vacuum seal and freeze. I liked option two better as it kept it as a true first hop harvest beer. Armed with the recipe, I arrived in Portland, Victoria where I met brothers Chris and Jonathon ‘Jono’ Williamson. Chris was putting up the framework for his new house on his eight acre property when I arrived, so it was left to Jono and I to collect the hops and put the brew together.

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13/05/2013 10:13:13 AM

Hop Harvest

HOMEBREW

Hop Harvest

“We’ve been growing hops for about four years,” explains Jono as we make our way to the plants. Growing amongst the tomatoes, corn and berries in the extensive vegetable garden were seven different hop bines. “We started growing hops just to see how they would go here. “They seem to like our mildy freezing weather,” he adds. “We are on the coast with a similar climate to other hop growing locations such as Tassie and New Zealand.” As a homebrewer used to pellets, the big juicy green cones are simply mesmerising. The Homebrewer editor Chris – showing his true age – yellow lupulin glands in the flower, dropping fresh hops into his Fresh Hop Ale brew. which provide much of the aroma, stick to the finger tips and act as a constant reminder of the freshness of the experience. Cascade and Vienna Gold for the last five days “We did have a freak hot day as the yeast did its thing and brought the final this year with hot winds that dried gravity to 1008. them a bit but this isn’t a common occurrence The brew was kegged, the keg was tapped down here,” says Jono. and a tasting was called just three weeks after This meant some of the north facing the hops had been picked. hop cones had some brown petals, but we The end result is a fantastically aromatic and comfortably worked our way around these and very well-balanced American Pale Ale. The arrived with some remarkably moist and bright alpha acid of the hop cones must have been green coloured hops. about the estimate as the beer was well bittered. As darkness loomed, we made our way back Without doubt though, the hero was the fresh to Jono’s Brewing Clubhouse and shared some Cascade cones. The grapefruit and pine needle homebrews, pizza and brewing knowledge aromas were superb. while the kettle heated up. It was at this tasting that I noticed a brewery Dropping fresh hop cones into the tun is that Jono was building in the corner of his great. There’s no other way to describe it. shed, but you’ll have to wait until next issue to They float for a moment before being engulfed hear more about this. by the liquid, reappearing periodically as the Thanks to Jono and Chris Williamson for pump recirculates the wort. the invite to pick and brew with them and their One of the pitfalls of using homegrown hops hops. Special thanks to Richard Badcock from is that the alpha acids levels are unknown. Cascade for his time, advice and knowledge. As a result even those breweries which grow their own hops generally only use them for their aromatic qualities by late or dry hopping Fresh Hops on Offer: the brew. • Californian Cluster Despite this, we soldiered on and did a • Cascade 90 minute boil, adding hops at 90 minutes, • Chinook 30 minutes, 2 minutes and again with a • Hersbrucker dry hop. • Perle Fingers were crossed that the alpha acids • Pride of Ringwood were in about the middle of the expected range. • Vienna Gold (possibly a relabelled After fermenting out to 1020 in a Cluster, but many theories abound in temperature controlled fridge, Jono dry homebrewing forums about this relatively hopped with some vacuum sealed (but thawed) unknown hop)

Picked hops.

Hops going into the brew.

RECIPE 18

ALL-GRAIN RECIPE

First Hop Harvest American Pale Ale by Cascade Brewery’s Richard Badcock with Homebrewer’s Chris Thomas. Expected Brew Figures (Brew in a Bag) OG: 1056 FG: 1012 IBU: 49 ABV: 5.7% Volume: 23 litres

INGREDIENTS: 5.5kg Pale Malt 300g Crystal Malt 21g Pride of Ringwood (fresh picked hop cones) 52g Cluster (fresh picked hop cones) 170g Cascade (fresh picked hop cones) 21g Vienna Gold (fresh picke hop cones) 7g Gypsum (to stabilise the enzymes and calcium) Wyeast 1056 American Ale or SafAle US-05

METHOD: 1. If using Wyeast, pop the nutrient and give time for the bag expand. 2. Mash Grains in bag at 64°C for 40 minutes. 3. Remove grains and bring wort to the boil. 4. Add 21g of Pride of Ringwood hop cones to the boil for 90 minutes (to avoid hop mank at the bottom of your kettle put in a hop bag). 5. Add 52g of Cluster hop cones with 30 minutes remaining. 6. Add 90g of Cascade hop cones 2 minutes before flame-out. 7. Cool to 16 degrees Celsius, add wort to the fermenter, top up to 23L if required and pitch the yeast. 8. Ferment at 19°C. 9. Dry hop with 80g of Cascade hop cones when the brew has nearly finished fermenting. 10. Bottle or keg as normal and then sit back and enjoy the aroma.

Hops at the end of the boil.

www.beerandbrewer.com

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13/05/2013 10:14:08 AM

HOMEBREW

Try a stripper-free buc

k’s or hen’s party activit

Brew-On-Premise

BREW-ONPREMISE So you’ve got a buck’s day coming up and you’re looking for something a bit different… give some thought to your local brew-on premise place for a quality session. By Chris Thomas.

As a brewer you are responsible for adding the malt, hops, water and yeast – just like at home. In addition to brewing, there is plenty for different members of the group to do. Many cater for buck’s and hen’s days with different spaces to entertain the group and the venue can be booked out for a private event. “We’ve got a pool table, table-tennis table, darts and Fox Sports,” says Poyser.

or anyone who has been on a buck’s (or hen’s) day recently there aren’t too many new tricks getting around. Jules Lund suggested one live on radio a few years back, but the feedback for the prank wasn’t so positive and landed him in a bit of hot water. Enter the brew-on-premise facility. For a brewing enthusiast, making beer is a passion which can and should be celebrated. But having a few mates around to your back shed to watch you put on a brew hardly gets the party started for such an occasion. One of the many brew-on-premise outlets throughout Australia or New Zealand offers a much more social outing. “We set up with six different beers on tap and they have the place to themselves,” says Cameron Poyser, who is co-owner of TrueBrew in Bendigo, with his brother Lachlan. “We’ve got over 200 different styles of beer to choose from,” he adds. After selecting a recipe (or two), the group is walked through the process by one of the staff.

And there’s even a space for professional dance demonstrations. Many brew-on-premise facilities now offer personalised labels, which are increasingly popular for buck’s or hen’s nights and even for the wedding day. “We’ve got a big set up of all the best labels in the brewery. There have certainly been plenty of fun ones, but a lot we haven’t been able to put up on display as people get pretty adventurous.” “A lot of people put on a beer at the buck’s and then use it at the wedding as a gift for their guests,” adds Poyser. “The label can tie in with the theme of the wedding.” And unless you want to pay for empty

bottles, you and your group need to provide about six slabs of empties. This isn’t likely to cause too much stress if the crew is of a decent size and has had a tilt on the buck’s day. But it is worth remembering to give each bottle a quick rinse as two or three weeks is time enough for a healthy little sample of something funky to grow in the bottom of a bottle and unsurprisingly this is not going to

WE’VE GOT OVER 200 DIFFERENT STYLES OF BEER TO CHOOSE FROM.” improve the body or flavour of your beer. While for many the idea of a brewon-premise experience doesn’t equate to homebrewing, it is a social way to bring people together while making beer. It also supports those who don’t have the room or the facilities at home. Who knows, for some this could be the entry point to getting a kit of your own and brewing at home. True Brew Bendigo (VIC) 97 Beischer Street, Bendigo (03) 5442 9432 www.truebrewbendigo.com.au

Try one of the six differ ent brews on tap.

Try a spot of pool while your brew is on the boil.

www.beerandbrewer.com

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13/05/2013 10:09:37 AM