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ISSUE 29 WINTER 2014

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42 Australian residents only (excl. NT)

AU S T R A L I A & N E W Z E A L A N D

BEERS & CIDERS TASTED

SNOW TIME! SHANE WARNE

Discover the best beers and bars in the mountains this winter

Good Beer Week: the highlights

CIDER SUCCESS The rise of Tasmania

BREWERY FOOD The Rocks Brewing Co. shares its recipes

ISSN 1834-5115 0 2

BEST OF DUBLIN & BRUSSELS

9

Where and what to drink

PLUS! RUSSIAN IMPERIAL STOUT

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8 GOOD BEER WEEK 10 2014 AIBA RESULTS 12 GABS 14 CBIA CONFERENCE 30 RUSSIAN IMPERIAL STOUT 54 WEEKEND IN MELBOURNE 62 BREWERY TOUR 64 WHISKY 66 BEER & FOOD MATCHING 70 TOP 10 74 TASTING NOTES

As the winter months roll ‘round, our nation’s collective thoughts drift from long, lazy days at the beach and afternoon BBQs to the more physical pursuits that you’ll ďŹ nd at Australia and New Zealand’s ski ďŹ elds. Here’s a rundown on the best slopes and where to go for a beer when you’re done. By Gregor Stronach.

42

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38 CIDER

The Cider Isle

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THE

CIDER ISLE

43

CIDER

WITH THE PHILOSOPHY OF BEING STRONGER TOGETHER THAN APART, THE TASSIE CIDER TRAIL WAS FORMED.� “Tassie is a small place and producers often meet up at the many events and festivals that happen here and have a chat over a cider or two. Someone suggested getting together and forming a state body to complement the work of Cider Australia and so after that we began working with the government on developing the cider industry further,� said Reid.

With cider continuing to enjoy stratospheric growth, Annette Shailer took a look at some of the innovative ways the Apple Isle is tapping into the core of this growth.

C

ider is still the fastest growing alcoholic beverage category although in the past year we have seen that growth begin to slow. While the category still grew at an impressive 20 per cent, this was down from previous years. Cider Australia president and Willie Smith’s co-owner, Sam Reid, said while the cider bubble may have slowed it certainly hasn’t burst and there could still be room to grow yet. “I think the cider market is beginning to mature – it has basically doubled in the past ÂżYH \HDUV WR UHDFK DOPRVW SHU FHQW RI WRWDO alcohol consumed and so the same percentage growth will be harder to achieve each year from a larger base,â€? Reid said. “That said I do see there being a lot more room for growth like we are seeing in the very developed UK and French markets. The UK

38

market for instance is 13 per cent of total alcohol consumed and so we have a long way to go until we reach that stage in Australia.â€? With Tasmania often referred to as the ‘Apple Isle’ due to its history as one of the world’s major apple producers, it’s not surprising it is home to some of Australia’s best ciders. Tasmanian cider producers are lucky enough to have access to premium produce IURP WKLUG IRXUWK DQG HYHQ ÂżIWK JHQHUDWLRQ orchardists, as well as some of the purest ZDWHU LQ WKH ZRUOG DW WKHLU ÂżQJHUWLSV +RZHYHU despite these spoils they are not sitting on their laurels. Instead a bunch of cider producers have banded together and, with assistance from the Tasmanian State Government, have formed the Tassie Cider Trail. Tasmania’s relatively small size made the creation of a cider trail for tourists and cider lovers a simple decision. With the philosophy

launched three months ago that features a map of the trail, information about the cideries, cider news, cocktails, recipes and even a cider school, which can bring you up to speed on all things cider before you head to Tassie for a cider journey. “To be part of something that strengthens the region and increases our reputation as a

38 CIDER

42 WINTER BREW-SKI

Willie Smiths recently opened The Apple Shed, which is a stunning cellar door and apple museum.

“Since Tassie has such a diverse range of cider producers with many different styles it made sense to develop and promote a touring route incorporating the cellar doors from around the state.� To complement the physical cider trail, a stunning new Tassie Cider Trail website

We talk to Australian hops growers and distributors to discover which crops are making their mark in 2014.

We look at the rise of Tasmanian ciders, labelling laws and cider stats.

The Cider Isle

of being stronger together than apart, the Tassie Cider Trail was formed. To date there are 10 cider producers involved; Red Sails, Frank’s Cider, Dicken’s Cider, Willie Smiths, Spreyton Cider Co, Small Players, Inn Cider, Pagan, Lost Pippin and Two Metre Tall.

HOPS 34 HARVEST REPORT

quality cider making area, while also tying in with other cider producers can only be a positive thing,� said Damien Viney from Spreyton Cider. “The Tassie Cider Trail allows consumers and tourists to experience all of Tasmania’s cider producers and perhaps introduces them to the wider range of ciders being made here.� While it is still early days for the Tassie Cider Trail, the concept of being stronger together than apart is an important one, particularly as the industry continues to grow and diversify. “I think by individual producers gaining recognition and awards, it strengthens the overall reputation of the group as a cidermaking region,� said Viney. “You only need to look at what some international recognition for one or two whisky distilleries in Tasmania has done for the reputation of Tasmania as a whisky producing destination.

Discover the best beers and bars in the mountains this winter here and overseas.

LINKS Tassie Cider Trail www.tascidertrail.com Cider Australia www.cideraustralia.org.au Dickens Cider www.dickenscider.com.au Frank’s Cider www.frankscider.com.au Inn Cider - www.inncider.com.au Lost Pippin - www.lostpippin.com.au Pagan Cider www.pagancider.com.au Red Sails - www.redsails.com.au Small Players www.holmoakvineyards.com.au Spreyton Cider Co www.spreytonciderco.com.au Two Metre Tall - www.2mt.com.au

Some of the Willie Smiths ciders. Photography by Ali Nasseri.

Some of the delicious apples ready to become cider at Spreyton Cider Co.

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Willie Smiths www.williesmiths.com.au

www.beerandbrewer.com

39

BEER TALK TRAVELLER GOURMET

THE FRIDGE

Good Beer Week, AIBA, GABS, CBIA Conference and more.

We select our favourite beers for the chilly months.

AND 8NEWS AWARDS

18 B&B UPDATE

All the happenings in the world of beer.

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AZTEC BEER & CIDER STATS

26PROFILE

BEST OF 50 DUBLIN & BRUSSELS

Where and what to drink in the famous pubs of Ireland and Belgium.

54

WEEKEND AWAY

All loved up at the Hunter Valley’s Lovedale Brewery.

A look at the rich history of Russian Imperial Stout and what the style looks like in 2014.

BREWERY DIRECTORY VENUE REVIEWS BREWERY TOUR

Meet the team behind Sydney’s Riverside Brewing Co.

How hop harvest 2014 faired against the turbulent weather.

Sydney’s Rocks Brewing shares the recipes for three of their best sellers, including their famous pulled pork burger.

A craft beer lover’s guide to the best beer bars in Melbourne.

58 30STYLE NOTES 60 62 HARVEST 34HOPS REPORT 63 EVENTS MICROBREWERY

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Beer & Brewer’s new Editor Annette Shailer selects eight beers that take her fancy from the fridge.

New Australian and international beers and ciders.

After hearing rumours that Rocks Brewing Co has the best pulled pork burger in town , Beer & Brew er not only went to check it out‌ we got the recip e!

66

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STAFF PICK

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Want a handle on how things taste? Our expert panel spills the beans on a bunch of new beers and ciders.

Dates to watch.

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NEW BEGINNINGS‌

W

hat a great time to join Beer & Brewer. The past month has been a blur of GABS, AIBA, CBIA ACBC and all other kinds of beer-related acronyms. It’s been a GHOLFLRXV EDSWLVP RI ¿UH DW DQ H[FLWLQJ time for the craft beer industry. The contentious topic of just what GH¿QHV ¾FUDIW EHHUœ FRQWLQXHV ZLWK WKH &%,$ DQQRXQFLQJ WKHLU RI¿FLDO GH¿QLWLRQ ZKLFK LV WKDW ³FUDIW EHHU LV borne of a mindset, an idea between art and science that inherently requires the skill of a brewer.� :LWK GH¿QLWLRQV RI FUDIW EHHU FKDQJLQJ IURP FRXQWU\ WR FRXQWU\ ,œG ORYH WR KHDU ZKDW \RX WKLQN GH¿QHV FUDIW EHHU We have a jam-packed winter edition that looks at delicious beers for the season such as Russian Imperial Stout (pg 30), we have also selected our favourite Top 10 for the cooler months (pg 70). :LWK VQRZ DFWXDOO\ IDOOLQJ RQ WKH $XVWUDOLDQ VNL ¿HOGV LWœV D JUHDW time to head to the snow. Gregor Stronach has a round-up of the best places to grab a brew-ski on the slopes here and overseas (pg 42). We also catch up with the team at Lovedale Brewery in the Hunter Valley about the new brewery and their AIBA win (pg 26). I’d love to hear your feedback about the magazine or any IURWK ¿OOHG EHHU DGYHQWXUH \RXœYH EHHQ HQMR\LQJ VR HPDLO PH DW ashailer@intermedia.com.au. Cheers, Annette Shailer Editor, Beer & Brewer

CONTRIBUTORS

A U S T R A L I A

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N E W

Z E A L A N D

Editor Annette Shailer ashailer@intermedia.com.au

Deputy Editor Gregor Stronach Art Director Jenny Cowan Consulting Editor Ian Kingham NZ Editor-at-Large Neil Miller neil@ncm.co.nz

Valued Contributors Neal Cameron, Ian Kingham, Tina Panoutsos, Jeremy Sambrooks, Conor Sherry, Bill Taylor, Brian Watson, Graham Wright. Ad Design Matt Burns Publisher Paul Wootton pwootton@intermedia.com.au Advertising Gian Reyes greyes@intermedia.com.au Subscriptions Tel: +61 1800 651 422 Fax: +61 2 8580 6312 subscribe@beerandbrewer.com www.beerandbrewer.com /subscribe 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 Distribution Network Services (Aus) & NetLink (NZ), D & D Mailing, 8 Point Distribution (Overseas), Dan Murphy’s, imake, The Beverage Food Group (VIC) ISSN 1834 5115

GREGOR STRONACH

One of the original members of the Chaser team, Gregor is the Deputy Editor of Beer & Brewer, with a deep and abiding passion for craft beer and whisky. Actually, mostly whisky. But beer is good, too. Especially beer that’s been aged in whisky barrels. Or made with peat-smoked malt. Does anyone read these panels? If so, I’m trapped in the ofďŹ ce! Send whisky! See pages 30, 42, 60, 62, 65..

JEREMY SAMBROOKS

Jeremy Sambrooks is a Perth-based writer who specialises in penning articles about the beer and wine industries. He’s lucky enough to live within spitting distance of both Margaret River and Fremantle, and when he’s not writing about beer, he’s brewing his own awardwinning Weiznebocks... See page 20.

4

NEIL MILLER

Published By The Intermedia Group Pty Ltd 41 Bridge Road, Glebe NSW 2037 Tel: 02 9660 2113 Fax: 02 9660 4419

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 22, 33, 37.

Audit figure 6525 per issue, April 1 – September 30, 2008

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ANNA JAMES

A former sports reporter, Anna is currently focused on entrepreneurial blogging and regularly contributes to Entrepreneur and Bigcommerce. Discovering her love of whiskey (and whisky) early this year, Anna worked diligently through her local bar’s list, spurning an interest to write about the processes behind her favourite tipples. See page 34.

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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. Each letter printed in this issue has won a copy of the Beer Buyer’s Guide Australia & New Zealand, valued at $24.99, and jam-packed with everything you could ever need to know about beer. The Editor’s Pick letter has also scored a case of Balmain Bock valued at RRP $69.99. Check out our review on Balmain Bock, which is in our ‘Top 10 Beers for Winter’ on page 70.

WOMEN IN BEER Hi B&B Love your magazine. How about a few more features on girls in the beer industry?

Editor’s Pick NICE IDEA 99

RED TAIL Hey B&B, Keep up the microbrewery articles. I think these are top reads for all us wannabe brewers! I went out and bought some Beard and Brau Red Tail after reading about them. Love it. Compulsory BBQ excuse for my mate’s birthday and a slab of this. Result - new believers in Red Tail. Chris Herring knows how to make a good beer!

PALM BEACH, SYDNEY

Thanks for your letter Shelley. That’s a good point we haven’t run anything about females in the beer industry for a while. We’ll see what we can do in the next couple of editions.

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 – Neil Miller NZ Editor-at-Large GOOD COUNCIL: WELLINGTON CITY COUNCIL EMBRACES BEERVANA Beervana, the country’s premiere beer festival, has been officially endorsed by the Wellington City Council which is actually putting its money where its mouth is – well, the ratepayers money technically, but it is definitely a welcome move. The Council will support Beervana through the Events Development Fund which is designed to drive the local economy through major events. Newly released figures show visitors who came to Wellington for Beervana in 2013 spent nearly $2 million in the city over two days. In 2013, 9,500 people attended Beervana, with 35 per cent of those people coming from outside Wellington. Organisers are expecting more than 11,000 this year. There will also be a suite of other

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DARREN MANSFIELD IPSWICH, QLD

JOHN MCINTYRE ARTARMON, NSW

SHELLEY

Dear Editor I just wanted to let you know that I really like the Beer & Brewer magazine. I’ve been sampling craft beer for as long as I can remember now. Typical quality beer sampler and footy lover living in QLD. What I would like to see is some discount vouchers for a range of beers in the magazine for local small or big retailers or suppliers or even breweries. Cheers,

Hi John – thanks for your feedback. Good to hear you like the microbrewery features - we enjoy writing them! Nice work converting people to Beard and Brau, they make some seriously good beers.

craft beer events around the city in the week leading up to Beervana. However, it is more than just the raw economic benefit. Key councillors seem to have genuinely embraced the craft beer scene in the ‘craft beer capital’. Wellington also bills itself as the ‘events capital’ which I’m sure is equally contentious in other regions. Mayor Celia Wade-Brown, the country’s first Green Party mayor, surprised many (including me) with her enthusiasm for craft beer and support of craft bars and brewers. After all, she drank Newcastle Brown Ale in her younger days. The Mayor said “alongside many Wellingtonians, I’m really enjoying the subtle notes and flavours of craft beer. I congratulate festival director David Cryer and the Beervana team, and our flourishing community of brewers, for their promotion of craft beer in the Capital and overseas.” It probably did not hurt that Her Worship had a beer named after her in 2012 – the Celia Wade Brown Ale, which was originally made by then home-brewer Andrew Childs. Childs, today known as The Beer Giraffe, now runs his own brewing company – the aptly named Behemoth Brewery. Councillor Jo Coughlan, Chair of Council’s Economic Growth and Arts committee, is a successful businesswoman herself and is a strong supporter of local businesses at the Council table.

Thanks for your letter Darren. That’s a great idea - we’ll have a chat to our retailer friends and see if we can organise a special Beer & Brewer discount or tasting pack. - Ed.

She says that Beervana makes a significant contribution to the Wellington Economy by attracting visitors to the city and supporting the local craft brewing industry, as well as enhancing Wellington’s reputation as a great place to live. It’s an industry she certainly has an interest in – every time I meet her she is quizzing me about how the bars and breweries are doing, and what she should be buying at the supermarket. Councillor Coughlan makes this point, “Wellington is both the craft beer capital and the events capital of New Zealand – which makes Beervana a perfect example of an event that helps grow the economy, showcases local talent and provides a fantastic experience for both visitors and Wellingtonians alike.” Beervana owner and director David Cryer took a moment from showcasing his impressive mane (“best hair in the country” TM) to express his appreciation for the Council’s support. Describing Wellington as the natural home for Beervana (which cannot be easy for an Aucklander to admit), Cryer says “visitors here for Beervana love the compact nature of the city, as everything is within easy walking distance, from going to the stadium for Beervana, to enjoying all the great eateries and bars the Capital offers.” I will be amongst the happy 11,000 at Beervana in August.

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BEER TALK Good Beer Week 2014

RECORD CROWDS FOR GOOD BEER WEEK 2014 Beer & Brewer joined the beer fraternity as they descended on Melbourne and regional Victoria for nine froth-ďŹ lled days of Good Beer Week.

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ood Beer Week 2014 was a huge success, with 200 events celebrating the very best of the beer world. The festival, which has grown fourfold since its debut in 2011, now attracts brewers and visitors IURP ¿YH FRQWLQHQWV With events at hatted restaurants, in breweries, in warehouses and streets, and even aboard moving trains, trams and surfboards, the fourth annual Good Beer Week lineup was the biggest and most eclectic to date. While Australia’s craft beer industry and culture could still be considered in its infancy when compared to many other parts of the world, the festival manages to foster genuine global appeal, with an estimated 175 local and international breweries taking part in this year’s Good Beer Week.

The week drew internationals such as; Brooklyn Brewery’s Garrett Oliver, Hitachino Nest’s YouchiKuichi, the world’s oldest brewery Weihenstephan’s Frank Peifer and leading Italian brewer Leo di Vincenzo from Birra del Borgo. Much of the country’s local industry was represented, from established names such as Mountain Goat and Feral to rising stars like Moon Dog and Kaiju!. “It was wonderful to hear visitors from so many of the world’s leading craft breweries, some returning for their second, third – even fourth – Good Beer Week, speak so highly of the festival,� said Festival Director, James Smith. “When some of the most respected names in the game from countries with far more evolved craft beer industries tell you that Melbourne has

the best beer week in the world, it shows just how far we’ve come in a short space of time.� More than 20,000 tickets were sold to events on the Good Beer Week program, which includes the Australian International Beer Awards VROG RXW IRU WKH ¿UVW WLPH WKH Great Australasian Beer SpecTAPular and the Australian Craft Brewers Conference. The quality and creativity of the program took Good Beer Week 2014 to a new level, with sell out events at leading Melbourne restaurants such as Vue de Monde Rialto and Pope Joan that saw the culinary, beer and wine worlds combine. 5HJLVWUDWLRQV IRU WKH ¿IWK *RRG %HHU Week festival open on October 1. The 2015 festival will run in May 2015, with dates to be announced soon.

at The Terminus AIBA Hop Off Dinner by Paul Griggs. hy rap tog Pho –

Craft Vs Craft at Thread Den – Photography by Salona Chithiray.

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Garrett Oliver, Brooklyn Brewery at the Launch Party at The Terminus Photography Jess Shaver.

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BEER TALK Awards

WINNERS CROWNED AT THE AIBA The beer industry turned out for its night of nights, with the Australian International Beer Awards naming the top beers and brewers for 2014.

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he Australian and international beer industry scrubbed up to celebrate their many frothy achievements at the 2014 Australian International Beer Awards (AIBA) Presentation Dinner in Melbourne. Now in its 22nd year, the awards recognise the best in beer and brewing here and overseas. Hosted by actor, and beer lover, Paul Mercurio, this year’s big winner was Western Australia’s Mash Brewing, which took out Champion Australian Beer for its Mash AIPA, while Deschutes Brewery from Oregon, USA won Champion International Beer for its Obsidian Stout. ,Q D ¿UVW IRU WKH $,%$ WKUHH $XVWUDOLDQ Champion Breweries were invited to create the collaborator brew. The 2013 winners of the AIBA Australian Champion Breweries – CUB (Champion Large Brewery), Feral Brewing

Company (Champion Medium Brewery) and 2 Brothers Brewery (Champion Small Brewery) joined forces to create ‘Land of Plenty’, an XQÂżOWHUHG ODJHU EUHZHG XVLQJ 9LFWRULDQ KRSV and single origin Western Australian malt. :KLOH DW $%9 LWÂśV D UHODWLYHO\ KLJK DOFRKRO lager, HPA’s Enigma hops add a fruity aroma to WKH EHHUÂśV IXOO ERGLHG PDOW Ă€DYRXU Three renowned chefs crafted the stunning awards dinner, with Scott Pickett from Saint Crispin and The Estelle Bar & Kitchen serving pork jowl, plums and radish matched to India Saison from Bridge Road Brewers for entrĂŠe. Ex-Masterchef beer and food matching guru, Chris Badenoch, dished up a hearty beef wellington teamed with Founders Brewing Co’s Porter for main, while sweet-maker extraordinaire Darren Purchese rounded out the menu with an explosive raspberry milk chocolate dessert matched to a luxurious Mornington Russian Imperial Stout. AIBA Head Judge, Little Creatures Head Brewer Warren Pawsey, congratulated his team of judges and the competition entrants from around the world. “It was a great privilege to lead such a talented panel of judges who brought a diverse mix of backgrounds and wealth of experience to the competition,â€? said Pawsey. “All the beers that were entered were treated with respect, individually assessed, evaluated blind and without bias, and we hope that our

Charlie Hodgson and Eddie Still from Mash Brewing take home the Champion Australian Beer for their Mash AIPA.

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comments and feedback provide great value DQG EHQH¿W WR HQWUDQWV ´ One of the best brewing competitions in the world and the second largest of its kind, the annual AIBA is conducted by WKH 5R\DO $JULFXOWXUDO 6RFLHW\ RI 9LFWRULD 5$69 LQ SDUWQHUVKLS ZLWK )HGHUDWLRQ University Australia. This year, the competition received a record 1,560 entries from more than 294 brewers in 31 countries and a total of 25 Champion and Major Trophies were presented. A diverse range of styles were assessed by an expert panel of 40 judges from Australia, Norway, Belgium, United States, United Kingdom, Japan and New Zealand, over a week of judging at Melbourne Showgrounds. Congratulations to all the winners!

AIBA 2014 WINNERS CHAMPION TROPHIES Barrett Burston Trophy for CHAMPION AUSTRALIAN BEER Mash AIPA: Mash Brewing, Western Australia, Australia Bargo Events Trophy for CHAMPION INTERNATIONAL BEER Obsidian Stout: Deschutes Brewery, Oregon, United States Graincorp Trophy for CHAMPION LARGE AUSTRALIAN BREWERY Carlton & United Breweries, 9LFWRULD $XVWUDOLD Barrett Burston Trophy for CHAMPION LARGE INTERNATIONAL BREWERY Oriental Brewery Company, Gyeonggido, South Korea Kegstar Trophy for CHAMPION MEDIUM AUSTRALIAN BREWERY Thunder Road Brewing Company, 9LFWRULD $XVWUDOLD Cryermalt Trophy for CHAMPION MEDIUM INTERNATIONAL BREWERY Heller-Bräu Trum Kg, Bavaria, Germany Fb*Propak Trophy for CHAMPION SMALL AUSTRALIAN BREWERY 3 Ravens 9LFWRULD $XVWUDOLD City of Ballarat Trophy for CHAMPION SMALL INTERNATIONAL BREWERY Renaissance Brewing Ltd, Marlborough, New Zealand Gary Sheppard Memorial Trophy for BEST NEW EXHIBITOR Black Tooth Brewing Company, Wyoming, United States

The awards venue.

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BEER TALK Awards

Andrew Tysler from Deschutes Brewery collects the Champion International Beer Trophy from Experience IT’s John Latta. 2014 Collaborator Beer ‘Land of Plenty’ brewers Jaideep Chandrasekharan (CUB), Brendan Varis (Feral) and Andrew Ong (2 Brothers).

The team at 3 Ravens take home Champion Small Australian Brewery.

Bargo Events Trophy for BEST AUSTRALIAN STYLE LAGER James Boag’s Draught, J. Boag & Son Pty Ltd, Tasmania, Australia Federation University Australia Trophy for BEST EUROPEAN STYLE LAGER Lovedale Lager, Sydney Brewery, New South Wales, Australia Hellmann Worldwide Logistics Trophy for BEST INTERNATIONAL LAGER Cass Fresh (Gwangju), Oriental Brewery Co., Gyeonggido, South Korea City of Ballarat Trophy for BEST AMBER / DARK LAGER Rogue Farms Roguenbier Rye, Rogue Ales, Oregon, United States Brewers Guild of New Zealand Trophy for BEST INTERNATIONAL PALE ALE Organic IPX Single Hop Ale – Chinook, Hopworks Urban Brewery, Oregon, United States Exponet Trophy for BEST BRITISH STYLE ALE (Excluding IPA & Pale Ale) English, 3 Ravens, Victoria, Australia Good Beer Week Trophy for BEST IPA Mash AIPA, Mash Brewing, Western Australia, Australia Royal Agricultural Society of Victoria Trophy for BEST AMBER / DARK ALE Kaiju! Hopped Out Red, Kaiju! Beer, Victoria, Australia

Cryermalt Trophy for BEST PORTER Nail Hughe Dunn Brown, Nail Brewing, Western Australia, Australia Kegstar Trophy for BEST STOUT Obsidian Stout, Deschutes Brewery, Oregon, United States Exponet Trophy for BEST WHEAT BEER Moo Brew Hefeweizen, Moo Brew, Tasmania, Australia Weyermann Specialty Malts Trophy for BEST BELGIAN & FRENCH STYLE ALE Long Strange Tripel, Boulevard Brewing Co. Missouri, United States Royal Agricultural Society of Victoria Trophy for BEST SCOTCH ALE & BARLEY WINE Moonshine, Grand Ridge Brewery, Victoria, Australia Federation University Australia Trophy for BEST SPECIALTY BEER Paardebloem Belgian Ale, Red Rock Brewery, Utah, United States Labelmakers Group Trophy for BEST PACKAGING Beer School ‘Hop Pack’, Bridge Road Brewers, Victoria, Australia AIBA MEDIA AWARD TROPHY presented by The Crafty Pint Matt Kirkegaard *Best Australian Style Pale Ale, Best Pilsner, Best European Style Ale and Best Reduced or Low Alcohol trophies were not awarded.

Matt Kirkegaard, editor of Australian Brews News and author of BeerMatt blog, wins the inaugural Media Award Trophy.

Lovedale Lager Brewer Michael Capaldo collects the Trophy for Best European Style Lager.

South Korea’s Oriental Brewery Co. wins Best International Lager for its Cass Fresh.

www.beerandbrewer.com

All images courtesy of Paul Griggs.

MAJOR TROPHIES

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BEER TALK GABS

THE GIFT OF THE GABS With 105 specially crafted one-off beers, a cricketing legend and mouth-watering street food all under one roof, Beer & Brewer joined a cast of thousands to help celebrate artisan craft breweries at The Great Australasian Beer SpecTAPular (GABS).

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eld at Melbourne’s historic Royal ([KLELWLRQ %XLOGLQJ *$%6 KDV JRQH from strength to strength since its launch three years ago, cementing itself as the leading craft beer festival of its kind in the country. Record numbers attended this year’s event ZLWK ¿JXUHV VKRZLQJ LQ H[FHVV RI people came through over the three days. One RI WKH GUDZFDUGV LV WKDW *$%6 HQFRXUDJHV brewers to push the boundaries by creating RQH RII EHHUV ZLWK WKH QXPEHU RI VSHFL¿FDOO\ FUDIWHG EHHUV XS IURP ODVW \HDU WR There were all sorts of weird and wonderful ingredients incorporated this year, from peanut butter and rice to spiced rocket leaves and toasted coconut. ,Q WRWDO PRUH WKDQ EHHUV IURP breweries were showcased at the event, as

well as gourmet street food, a fromagerie, live entertainment and games including a silent disco, brewery and industry stands and free educational seminars.

IN TOTAL, MORE THAN 250 BEERS FROM 130 BREWERIES WERE SHOWCASED AT THE EVENT.� Legendary cricketer Shane Warne opened the HYHQW E\ ULQJLQJ WKH RI¿FLDO *$%6 EHOO EHIRUH pouring punters a few of his own craft beer 99 Not Out - a new world style pale ale made in collaboration with New Zealand’s Moa Brewing Company and showcased at the Moa

GABs Co-founders Steve Jeffares (L) and Guy Greenstone (r) with Shane Warne.

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Bs kicked off GA Shane Warne g the bell. in ng ri 2014 by

stand during the event. “I think what Steve (Jeffares) and his PDWHV KDYH FRPH XS ZLWK KHUH DW *$%6 LV sensational because there are a lot of these beers you wouldn’t usually try, but here you can try them and you might just like a few of them,â€? Warne said. Âł$ ORW RI EHHU SHRSOH DUH SDVVLRQDWH DERXW what they’re doing, and I think it’s fantastic to have that opportunity to show off what they can do.â€? 7KH EHVW RI $XVWUDOLDQ EUHZHULHV DWWHQGHG LQFOXGLQJ $XVWUDOLDQ &KDPSLRQ 0LG 6L]HG %UHZHU\ Thunder Road Brewing 9,& $XVWUDOLDQ &KDPSLRQ 0LG 6L]HG %UHZHU\ Feral Brewing :$ Stone & Wood Brewing (NSW) and Bright Brewery 9,& while growing international interest saw some of the most acclaimed craft breweries from around the world participating, including Sierra Nevada Brewing Co 86$ Mikkeller and To’ol (Denmark), Garage Project (NZ), Nøgne Ă˜ (Norway) and Stillwater Artisanal Ales 86$ 7KLV \HDUÂśV P; 3HRSOHÂśV &KRLFH %HVW )HVWLYDO %HHU ZHQW WR La Sirène for its beer Praline D $%9 %HOJLDQ 6SHFLDOW\ $OH PDGH IURP D %HOJLDQ 6WRXW EDVH EUHZHG ZLWK organic vanilla pods, cacao nibs and hazelnuts. /D 6LUqQH KHDG EUHZHU &RVWD 1LNLDV VDLG they were taken back by the whole event and WKH UHVSRQVHV WR WKH EHHU ZKLFK ZDV WKHLU ÂżUVW attempt at a one-off festival beer. “It is so rewarding to be recognised for creating something that people really enjoyed

BEER XXXXX TALK xxxxxxxxx GABS

SHANE WARNE 99 NOT OUT F

La Sirène head brewer Costa Nikias who won mX People’s Choice Best Festival Beer for his beer Praline.

and more importantly showcasing the versatility that beer has as a beverage to change mindsets,” said Nikias. GABS co-founder Guy Greenstone said while this year has been a huge success, it’s by no means a chance to rest on their laurels for next year, and they’ll be working hard to make sure the 2015 event is even better. “We see GABS as a unique opportunity to celebrate the very best in craft brewing, and bring that to the increasing number of people The Royal Exhibition Building helped create the beer hall atmosphere.

or the first time, cricket legend breweries that asked if I wanted my Shane Warne has collaborated with own beer. And if any guy in the world a brewery to create a beer and the knocked back an offer to make his result is the sessionable pale ale own beer then he would have to have 99 Not Out. New Zealand’s Moa rocks in his head,” said Warne. Brewing Company approached Warne “When the boys came to me and about the collaboration, with him keen asked if I wanted to do my own beer to lean about the brewing process. I jumped at the chance. At the end “I always understood how wine was of the day, it’s about making a good made, but I never understood how product, and it doesn’t matter where beer was made, so going through this it’s from.” whole process over the last few years has been interesting,” Warne said. The name 99 Not Out refers to Warne’s efforts with the bat against the Kiwis at the Perth Oval in 2001, when he was robbed of his chance to score his maiden test century by poor umpiring and an undetected no-ball from Daniel Vettori. As for why Warne’s collaborated with a New Zealand brewery rather than an Aussie brand the answer is simple. “Well, there were no Australian Shane Warne pouring 99 Not Out at the Moa stand.

WE SEE GABS AS A UNIQUE OPPORTUNITY TO CELEBRATE THE VERY BEST IN CRAFT BREWING...” interested in a quality beer experience. It’s about celebrating the craft-brewer’s talents, educating people about better beer and adding a great dose of entertainment and fun.”

s aplenty at the There were prop phouse’s stand. Local Ta

Record crowds turned out for GABs 2014.

BEER & BREWER’S GABS TOP 5

GABS revelers enjoying the festivities.

LA SIRÈNE BREWING - Praline, 6% ABV, Belgian Specialty Ale RIVERSIDE BREWING CO - Othello’s Curse, 9% ABV, Imperial Black Ale (IPA) TWO BIRDS BREWING - Sesame Snap-chat, 5.5% ABV, Brown Ale MCLAREN VALE BEER CO - White Coffee Stout, 6% ABV, Wheat Beer NØGNE Ø - Triple Wood Knot Brown, 10% ABV, Brown Ale

www.beerandbrewer.com

13

BEER TALK

legateess More than 250 de ay attended the two-d conference.

2014 ACBC

CRAFT BREWERS CONFERENCE With a thirst for knowledge, Beer & Brewer checked out the stellar line up of industry greats at the 2014 Australian Craft Brewers Conference (ACBC).

I

n its second year, the annual Craft Beer Industry Association (CBIA) Australian Craft Brewers Conference (ACBC) attracted more than 250 people including; delegates, presenters, sponsors, board members and media. Held at the Melbourne Arts Centre, the two-day conference addressed all things craft beer, with lectures covering a range of topics from technical brewing and brewery management through to venue management, EUDQG GHYHORSPHQW VRFLDO PHGLD DQG ¿QDQFH It’s not surprising numbers were up 10 per cent on last year, with the speakers list reading like a who’s who of the craft beer industry in Australia and abroad. Industry legend Phil Sexton presented the inaugural keynote

Jayne Lewis from Two Birds announces the Pink Boots scholarship winners.

14

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il Sexton Industry legend Ph address. ote delivers the keyn

Young Henry’s Ian Atkins, Two Birds’ Jayne Lewis and Matt Houghton from Boatrocker formed the panel for the Brewery Start Ups session.

address, Chuck Hahn moderated a session on the ‘Future of Malt’ and Frank Peifer from the world’s oldest brewery, Weihenstephan, discussed yeast management, just to name a few. Craft Beer Industry Association (CBIA) chair Dave Bonighton kicked off proceedings by announcing the CBIA’s aims for the future, D QHZ RIÂżFLDO GHÂżQLWLRQ RI FUDIW EHHU DQG DQ exciting new consumer-facing website that will help drive education. “The ACBC is for the craft beer community, by the craft beer community,â€? said Bonighton.“Our goal is to grow the craft beer segment to 5 per cent of the beer industry, I think at the moment it’s about 3 per cent.â€? :KLOH WKH TXHVWLRQ RI ZKDW GHÂżQHV FUDIW beer is a complex one that can change from FRXQWU\ WR FRXQWU\ WKH &%,$ÂśV RIÂżFLDO GHÂżQLWLRQ LV ÂľFUDIW EHHU LV ERUQH RI D PLQGVHW an idea between art and science that inherently requires the skill of a brewer.’ Supporting this GHÂżQLWLRQ LV WKH &%,$ÂśV QHZ ZHEVLWH www. whatiscraftbeer.com.au, which has a range of features such as beer style descriptions, food and beer matching and an online forum. The keynote address by Phil Sexton had delegates captivated as he recalled the early days of Matilda Bay and the challenges they faced going up against the big breweries. “The power and reach of the brewers was so complete that we had to close before we started,â€? Sexton said. Their tenacity and pioneering spirit paid off though and paved the ZD\ IRU WKH ÂżUVW ZDYH RI FUDIW EHHU LQ $XVWUDOLD Âł3KLO KDV EHHQ RQH RI WKH PRVW LQĂ€XHQWLDO ÂżJXUHV LQ WKH KLVWRU\ RI RXU LQGXVWU\ DQG WR JHW to hear his stories was amazing. I think a lot of the younger brewers were particularly happy to JHW WKDW FKDQFH ´ VDLG &%,$ÂśV H[HFXWLYH RIÂżFHU Chris McNamara. “And his statement that if

Frank Peifer from the world’s oldest brewery Weihenstephan talks yeast management.

he was 20 years younger he would start another brewery such is his belief in the industry is a great tick of approval from somebody that knows what he was talking about.â€? The conference featured a number of panel discussions which allowed for interesting, and at times lively, discussions. The ‘Brewery Start Ups’ session with Young Henry’s Ian Atkins, Two Birds’ Jayne Lewis and Matt Houghton from Boatrocker drew particular interest from delegates. The overarching advice was to be Ă€H[LEOH DQG G\QDPLF DQG ZLOOLQJ WR DGDSW DQG change your business plan. While the ‘Draught Quality’ session proved to be a contentious topic as delegates delved into the danger of poor venue equipment, a lack of staff training and venue mismanagement SRWHQWLDOO\ UHĂ€HFWLQJ SRRUO\ RQ WKH EHHU DQG brewer through no fault of their own. The need for ongoing training and good lines of communication between the venues and brewers is paramount. Additionally, when it comes to beer lists – bigger is not necessarily better. The art of the cellarman has all but disappeared so it’s more important to do a small number of various styles really well.

BEER TALK 2014 ACBC

TOP FIVE QUOTES FROM ACBC 2014

1

Phil Sexton, Keynote Address – “You’ve always got to make your beer, I hate the word sessionable, but you’ve always got to make your beer sessionable. If you’re hoping to be ďŹ nancially sustainable, if it’s sessionable then most people are going to like it.â€?

CBIA Chair Dave Bonighton welcomes the delegates.

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Chuck Hahn, The Future of Malt – “I’ve always had the philosophy that I only want to brew the beers that I like to drink myself. Whatever’s left over we try to sell.� Angie Bradbury, Social Media – “Be active, inventive and effective. If we keep those three things at the heart of what we’re doing through a marketing and communications perspective, social or otherwise, then you’ve got a chance of getting someone to pay attention to what you’re telling them.�

4 5

Matt Houghton, Brewery Start Up – “Cash ow is king.â€? Phil Sexton, Keynote Address – “I absolutely believe the US will get to 20 per cent [craft beer share of the total beer market] and I believe it will happen here too.â€?

Jayne Lewis from Two Birds and Matt Houghton from Boatrocker discuss the dos and don’ts when starting up a brewery.

Dr Torgeir Aleti talks to the crowd about ‘Branding Craft’.

Belgian Beer CafĂŠ Westende 347 Murray Street (Cnr King Street) Perth WA 6000 T: (08) 9321 4094 Located in the west end of Perth’s bustling metropolis is the popular Belgian Beer Cafe Westende (BBC). As the venues name suggests, the BBC sports a prominent Belgian theme aiming to replicate a traditional 1930’s style Belgian Beer Cafe. A truly unique experience is provided to drinkers and diners at the BBC, where the extensive range of Belgian beers are complemented by the European inuenced cuisine. Capturing the punters with its quality service, high level of bar presentation and beer pouring theatrics and incorporating a unique product offer with modern air and dedicated service, the BBC sustains a commodity that satisďŹ es a wide market range.

www.belgianbeer.com.au www.beerandbrewer.com

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BEER TALK 2014 ACBC

PAVING THE WAY F

or any young brewer, there are few stories more inspiring than Phil Sexton’s. One of the founding fathers of Australian craft beer, Sexton helped break through the stranglehold the major brewers had in each state in the 70s and 80s, paving the way for smaller brewers and beers other than lager. “You’ll all remember in WA the only beer you could drink came out of the Swan Brewery, the only beer you could drink in this state came out of Carlton & United Breweries, and so it went around the country. That was no accident and it’s taken a long time to break down those barriers that were created across state lines because it FUHDWHG YHU\ FRV\ DQG SURÂżWDEOH PDUNHWV ´ VDLG 6H[WRQ In 1974 it was still illegal for women to sit in the front bar of a pub, so needless to say when Sexton was looking to start up a brewery in the early 80s; it was a very different scene to the beer and bar environment of today. “In setting that scene I really want to acknowledge the role and the importance of Coopers in the Australian brewing industry, particularly their relevance to all of us KHUH DQG WKH FUDIW LQGXVWU\ WKDWÂśV JURZQ IURP WKDW WLPH ´ Sexton said. “They provided a platform of awareness about different beer and an interest in traditional style beers that survived through what were very dark years of brewing in Australia. They well and truly deserve their success and status as the IDWKHUV RI $XVWUDOLDQ FUDIW DQG VSHFLDOLW\ EHHU ´ So along with the Campaign for Real Ale (CAMRA) in the UK during the late 70s and 80s the seeds of our craft industry were sown. “We in our early days at Matilda Bay weren’t so clever, we were lucky. When we started in 83/84 we just assumed ZHÂśG ÂżQG SODFHV WR VHOO RXU EHHU ´ VDLG 6H[WRQ “Only weeks before opening we realised no one was going to stock our beer. The power and reach of the brewers ZDV VR FRPSOHWH WKDW ZH KDG WR FORVH EHIRUH ZH VWDUWHG ´ So with no venue willing to sell their beer, the team hatched a plan to buy their own pub in which they could VHOO WKHLU EHHU IURP $IWHU ÂżQGLQJ WKH FKHDSHVW SXE LQ :$ rundown and in receivership, they put a new lick of paint on it and built a small brewery on-site. With no such thing as a brewpub license at the time, they had to convince the authorities to let them have a brewer’s licence and a hotel license on the one-site. “That pub went on to model and self-fund another 38 pubs and bars around the country during the developing GD\V RI 0DWLOGD %D\ ´ VDLG 6H[WRQ While most would see this as a pioneering move for the craft beer industry, Sexton modestly believes, “mostly we were successful because we were in the right time in the ULJKW SODFH ´ The Matilda Bay founders had discovered a way around the distribution restrictions of the big brewers during a time of great change in Australia as issues such as women’s rights and multiculturalism came to the foreground. +RZHYHU E\ WKH HDUO\ V WKH ÂżUVW ZDYH RI FUDIW EHHU had withered, with many being bought out by the big brewers and others collapsed under their own weight. Âł'XULQJ WKH GHPLVH RI WKH ÂżUVW ZDYH LQ $XVWUDOLD Matilda Bay was gobbled by Foster’s to secure the Matilda

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Keynote speaker Phil Sexton with CBIA chair Dave Bonighton.

Bay brands, which included Stella Artois, which we had brought into the country and were brewing, as well as Redback. Most importantly Foster’s were after the pub group, the remainder of which is now part of the ALH Group, and VWUDWHJLFDOO\ WKH EUHZHU\ ZH EXLOW RQ WKH ZHVW FRDVW ´ VDLG 6H[WRQ “Around the same time Chuck Hahn’s brewery ended up at Lion. I really ZDQW WR DFNQRZOHGJH WKH LQFUHGLEOH ZRUN DQG IRUHVLJKW RI &KXFN LQ WKLV VWRU\ ´ Now the craft beer industry is experiencing its second wave and if it is to follow in the US’s footsteps, with its brewers association predicting it will reach 20 per cent of the national beer market, then the wave is only just starting to swell. “It’s great to be in this room and look around. It looks to me like craft beer in $XVWUDOLD UHDOO\ LV RQ LWV ZD\ WKLV WLPH ´ VDLG 6H[WRQ Âł, DEVROXWHO\ EHOLHYH WKH 86 ZLOO JHW WR SHU FHQW DQG , EHOLHYH LW ZLOO KDSSHQ KHUH WRR ´

PHIL SEXTON’S TOP FIVE TIPS

1 2 3 4 5

It is all about the beer - product is king. Keep it simple. It’s easy to make beer it’s just incredibly hard to sell it. No gimmicks - just hops, water, malt and yeast. Technique brings avour. It’s about sustainability. Not environmental sustainability, that’s a given. If you aren’t focussed on being ďŹ nancially sustainable you’re going to die.

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Where and to drink

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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.

NSW

K

irrawee Brewing Supplies has been named as the new distributor for Muntons homebrew and craft brewing products for Australia and New Zealand, covering the distribution of Muntons’ ranges of home beer, wine and cider kits, plus other ingredients for the micro/craft brewing and home brewing trade such as their sacked grain malts, liquid malt extracts and dried malt powders. “Muntons has a loyal following in the homebrew sector for unique and high quality products,â€? said Jonathan Lau, Muntons Ingredients Sales and Marketing Director for $VLD 3DFLÂżF Âł:H KDYH KDG D ORQJ VWDQGLQJ trading relationship with Kirrawee Brewing and with their nationwide distribution network, ZH DUH FRQÂżGHQW WKDW WKLV DSSRLQWPHQW ZLOO SURYH WR EH EHQHÂżFLDO IRU DOO RI RXU KRPH EUHZ and craft brewery customers across Australia and New Zealand.â€? “I am very proud to be able to work directly with Muntons,â€? said .HYLQ :LOORXJKE\ RZQHU of Kirrawee Brewing Supplies. “Over the years, I have developed a great respect for the quality of Muntons’ products and look forward to bringing these to the attention a much broader range of microbreweries, craft breweries and home brewers.â€? The Craft Beer Industry Association (CBIA) has teamed up with the Department of Foreign Affairs and Trade (DFAT) and Samskip Icepak Logistics to organise for a range of Australian craft beers to be showcased at an

18

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event in Sweden. The event, hosted by the Australian Ambassador to Sweden, Gerald Thompson, saw brews from CBIA members Bridge Road Brewers, Two Birds Brewing, Hawthorn Brewing Company, Boatrocker Brewery and Holgate Brewhouse presented to more than 50 members of the Swedish alcohol industry, comprising a selection of importers, venue owners, beer writers and representatives from Sweden’s monopoly alcohol retailer Systembolaget. The event was the second time the CBIA has teamed up with DFAT to promote Australian craft beer at an overseas event. In 2013, a similar event was staged in New Delhi. Rocks Brewing Co has announced the ODXQFK RI $XVWUDOLDÂśV ÂżUVW HYHU 3(7 JURZOHUV 7KH FXVWRP PDQXIDFWXUHG JURZOHUV DUH PDGH from 100% recyclable materials, and are aimed at tackling one of the biggest problems with UH XVHDEOH JURZOHUV Âł7KHUH KDV DOZD\V EHHQ issues with reusable growler systems,â€? Head Brewer, Scott Morgan said. “People don’t always sterilise them properly because they

don’t realise that even the tiniest amount of bacteria or stale beer left in a growler can infect the fresh beer and spoil the lot.� Designed to look like traditional brown JODVV JURZOHU ERWWOHV WKH 3(7 YHUVLRQ LV D ORW lighter than glass, which makes transportation home from the pub a much easier prospect – and you’re far less likely to smash it, should the unthinkable happen on the way home. (YHQ EHWWHU WKH 3(7 JURZOHUV DOVR QHJDWH WKH need for new fans to place a down payment on a bottle, and repeat customers don’t have to remember to always have their growler with them. The disposable bottles also make it easier to pick up multiple brews in multiple growlers for parties and events, without breaking the bank. 7KUHH $XVWUDOLDQ EUHZHULHV KDYH ¿QLVKHG LQ WKH PRQH\ DW WKH :RUOG %HHU &XS KHOG in Denver Colorado, in one of the toughest beer competitions on the planet. Up against D SKHQRPHQDO ¿HOG RI EHHUV IURP breweries representing 58 nations, the three $XVWUDOLDQ EUHZHULHV PDQDJHG WR À\ WKH ÀDJ for Aussie beers, taking home bronze medals in their respective categories. The winning Australian breweries were: &DWHJRU\ $PHULFDQ 6W\OH :KHDW %HHU :LWK <HDVW (QWULHV Cascade Blonde, Cascade Brewery Co., Abbotsford, Australia &DWHJRU\ $XVWUDODVLDQ /DWLQ $PHULFDQ RU 7URSLFDO 6W\OH /LJKW /DJHU (QWULHV 7RRKH\V ([WUD 'U\, Lion Pty, Sydney, Australia &DWHJRU\ (QJOLVK 6W\OH 6XPPHU $OH (QWULHV (QGHDYRU 9LQWDJH *URZHUV Bright Ale (QGHDYRU 9LQWDJH %HHU 0DFTXDULH Centre, Australia 7KH :RUOG %HHU &XS ZDV MXGJHG E\ D SDQHO RI MXGJHV IURP FRXQWULHV ZKLFK LQFOXGHG $XVWUDOLDQ MXGJHV Richard Adamson and the team at <RXQJ Henrys are celebrating a huge win, following WKH DQQRXQFHPHQW WKH <RXQJ +HQU\V 5HDO $OH has won the Gold Medal for best overall beer DW WKH KLJKO\ SUHVWLJLRXV -' :HWKHUVSRRQVœ Spring 2014 Real Ale Festival in the UK. The 5HDO $OH ZDV DOVR MXGJHG WR EH EHVW LQ FODVV E\ a panel of experts that included members of the Campaign for Real Ale (CAMRA), the Society of Independent Brewers (SIBA), respected UK brewers and suppliers, and representatives

The Young Henrys team.

BEER TALK What’s Brewing

Stone & Wood Co-Founders Brad Rogers, Ross Jurisich and Jamie Cook.

of JD Wetherspoons, a British pub chain with more than 900 outlets. The team describes the Real Ale as “a modern twist on the English Best Bitter made with new varietal Australian hops. As you’d want from the style, it’s a fairly low alcohol beer at 4 per cent ABV, with fairly low carbonation and a long, smooth bitterness. That bitterness comes from the all-Australian hops – Galaxy, Stella and Topaz – which also add a bit of a citrus kick. The beer is served as

both standard tap pour and traditional hand pump. Stone & Wood KDV RIÂżFLDOO\ launched its major new brewing facility at Murwillumbah in northern New South Wales. More than 18 months in the making, the Murwillumbah brewery is now busily pumping out Stone & Wood’s hugely SRSXODU 3DFLÂżF $OH IRU ZKLFK WKH company has been unable to keep up with demand for some time now. Co-founders Brad Rogers, Ross Jurisich and Jamie Cook said they are FRQÂżGHQW WKH EHHU EHLQJ SURGXFHG DW Murwillumbah is of the same high standard of that brewed 40km away at their %\URQ %D\ EDVH -XULVLFK VDLG WKH ÂżUVW SULRULW\ is to satisfy the demand of existing customers whose support has been unwavering, despite them not being able to get enough beer. “We want to reward the loyalty of those guys by giving them as much beer as they want,â€? he said. “Once they’re comfortable that they’ve got enough, then we’ll start looking outside of that.â€? Jurisich said Stone & Wood will also prioritise customers in its local market.

“We’re a local brewery and we want to make sure that we maintain that local connection with our backyard. Our backyard really is from Northern Rivers through to South East Queensland,� he said. Production of Stone & Wood’s core brews will eventually cease at Byron Bay, which will handle the company’s small batch offerings. Stone & Wood has also launched a new beer, Cloud Catcher, which is a short run beer that celebrates the brewer’s journey to opening its new Murwillumbah facility. The company’s staff - which will soon number 35 -

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BEER TALK What’s Brewing

had input into the beer, named in honour of local landmark Mount Warning, which is visible from the new brewery. The mountain’s indigenous name is ‘Wollumbin’, meaning Cloud Catcher. Coming in at 5.5% ABV and 40 IBU, Cloud &DWFKHU LV D IXOO Ă€DYRXUHG DOH KRSSHG ZLWK DOO Australian Galaxy and Ella hops, balanced with Doctor’s Orders new bottles. Image by Blue Doors Studio.

a generous crystal malt backbone. Doctor’s Orders Brewing is preparing to make its debut in packaged format, with the launch of its annual seasonal Prescription 12 Belgian Black IPA this spring in eye-catching bottles created by Matt Burns Design. The bottled release will follow a one-off draught collaboration Operation Paralysis by Doctor’s Orders and leading US craft brewery Sixpoint, which was released last month. Operation Paralysis is a Quad IPA, which comes in at a whopping 10 per cent ABV. To help answer the call for a quality venue that understands craft beer in Sydney’s west, the Australian Hotel and Brewery has established The Australian Tap House, the new home of individualised, custom-brewed beer in the Hills. Nestled beside the award-winning micro-brewery in Rouse Hill, this new bar will serve a variety of iconic and seasonal craft beers, as well as having guest taps from some of Australia’s best breweries. The taps will be on a high rotation to ensure variety, featuring a selection of beers from the Australian Brewery, as well a range of craft beers chosen by head brewer Neal Cameron.

WA

By Jeremy Sambrooks The brewers at Margaret River’s Bootleg Brewery – Michael Brookes and Ryan NilssonLinne – can take a bow, after their Coconut Hefeweizen won both the Critics Choice and

The new bar at Sydney’s Australian Hotel and Brewery.

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Bootleg Brewery, WA.

People’s Choice awards at the 2014 South West Craft Beer Festival. Held over two days at the Old Broadwater Farm in Busselton, the festival featured ten breweries from the state’s south west. Bootleg’s winning brew started life as a traditional Bavarian-style wheat beer, before the not-so-traditional addition of toasted coconut. The beer has since been bottled and re-branded as The Coconut One. Little Creatures has made a few tweaks to their popular Bright Ale, including a new label which brings it into line with the rest of their FRUH OLQHXS 7KH KRS SURÂżOH KDV EHHQ VZLWFKHG up and now includes Liberty, Crystal, Summer DQG 3DFLÂżFD KRSV ZKLOH WKH PDOW FKDUDFWHU remains subtle, though wheat has been added to round out the mouthfeel. With the last few ERWWOHV RI WKH ROG ODEHOOHG EHHU VWLOO Ă€RDWLQJ around, for a while, Bright Ale fans have an opportunity to do a side-by-side comparison and decide whether they prefer the old or the new. The creators of Little Creatures beer have also started building a boutique hotel in Perth, due for completion early next year. The business partners behind the new Alex Hotel is a consortium of Little Creatures founders – Howard Cearns, David Martin, Nic Trimboli, Adrian Fini and Miles Hull who are calling themselves Cicero Project for the venture – named after the Roman Emperor who was a philosopher and brought about cultural change. The 74-room hotel located on James Street is situated on the edge of Perth’s CBD near the suburb of Northbridge. Hull, who was general manager of Little Creatures at startup and later the company’s marketing manager before the business was sold to Lion, will be the general manager of the new hotel. “Each of us have had a long standing love of hotels and see an opportunity to introduce some fresh thinking to the industry, a bit like we did with Little Creatures years ago,â€? said

Hull. “We see an opportunity for hotels that are independently minded and celebrate the true craft of hospitality, but deliver them with creative and modern thinking. We’re yet to get Alex up and running, so we’ll see where we go there after.â€? In April, Gage Roads made the decision to dump more than 500,000 litres of beer after WHVWHUV GHHPHG LW XQÂżW IRU VDOH 7KH FRPSDQ\ attributed the loss to a processing fault caused by new equipment, which combined with delays will cost the brewery more than $1 PLOOLRQ LQ SURÂżW :KLOH *DJHÂśV VKDUH SULFH KDV taken a hit, thank goodness it’s a large enough company to bounce back from such a huge loss. A beer that this writer was relieved to hear was not part of the Gage Roads mishap, is their new collaboration brew, Rapid Fire IPA. The 6.3% American IPA is the commercial version of my winning recipe from the 2013 Sail & Anchor Iron Brewer competition. Rapid Fire IPA is available in 640mL bottles as well as on draught at selected venues. Eagle Bay Brewing Company has released the latest beer in their Brewers Series – a Black IPA. The beer was launched at Mane Liquor in a free event ZKLFK LQYLWHG EHHU ORYHUV WR KDYH WKH ÂżUVW WDVWH of the dark, hoppy brew which was paired with toasted sandwiches from Toastface Grillah. Eagle Bay Black IPA is available on draught and in bottles for a limited time, but only in Western Australia. Western Australian breweries have continued their tradition of strong performances at the Australian International Beer Awards. Nail Brewing took home the trophy for Best Porter with their Hughe Dunn Brown, while Mash Brewing won the trophy for Best IPA with Mash AIPA. The Swan Valley brewery had extra reason to celebrate when their IPA was announced as the Champion Australian Beer. Mash AIPA has been released on draught under the name of Copycat and is a 6.8% American-style India Pale Ale, named after the great popularity of the style. A fresh batch of Copycat is already in tank – expect to see it in bottles soon. WA-based craft beer distributors Phoenix Beers has announced that it is now the

Enjoying a pint at Eagle Bay Brewing Company.

BEER TALK What’s Brewing

Australian agent for Scottish craft beer powerhouse, BrewDog. Todd Barac, National Sales Manager for Phoenix, said “To say that we’re excited about representing WKHVH JX\V DQG WKHLU Ă€DYRXU IRUZDUG ERXQGDU\ SXVKLQJ EHHUV LV D KXJH understatement; like other beer geeks across the land, we’re well aware of BrewDog’s estimable charms. Whether it be a can of Punk IPA, a pint of 5am Saint or a nip of Watt 'LFNLH D DEY (LVERFN ZH ORRN IRUZDUG to bringing the uncompromising taste of 6FRWODQGÂśV ÂżQHVW FUDIW EUHZLQJ UHYROXWLRQDULHV to discerning Australian palates.â€? Hippocampus Memorable Drinks, the distributor created by the founders of Little Creatures, will soon represent London’s Camden Town Brewery in the Australian PDUNHW &XUUHQWO\ DYDLODEOH LQ $XVWUDOLD XQGHU a ‘gentleman’s agreement’ with Stone & Wood, the new deal with Hippocampus will ensure Camden Town has consistency of supply, while building on the foundation established by the Byron Bay brewer. Camden Hells Lager ZLOO EH DYDLODEOH LQ ERWWOH DQG FDQ ZLWK RWKHU beers to include the Pale Ale and India Hells /DJHU ,+/ D QHZ $%9 YHUVLRQ RI WKH brewer’s mainstay product.

ACT

The city synonymous with politicians, URXQGDERXWV DQG ÂżUHZRUNV LV QRZ KRPH WR an exciting new microbrewery and taphouse, BentSpoke Brewing Co. Owners Richard Watkins and Tracy Margrain hope the brewery will become a local beer brand, with this UHĂ€HFWHG LQ WKH QDPHV RI WKHLU EUHZV WKH %DUOH\ *ULIÂżQ 0RUWÂśV *ROG DQG %UDGGRQ Bitter, which pay homage to Canberra identities and landmarks.

VIC

BentSpoke.

One of Australia’s most respected and awarded brewers, Watkins has twice been crowned Best Australian Small Brewer at the $XVWUDOLDQ ,QWHUQDWLRQDO %HHU $ZDUGV ³:HœYH only just started to break in the brewery,� said :DWNLQV ³(YHQWXDOO\ ZH ZLOO ERDVW GLIIHUHQW YDULHWLHV RI EHHU DQG FLGHU DOO EUHZHG RQ premise, including cask conditioned real ales, ODJHUV VHDVRQDO RQH RII EDWFKHV DQG EDUUHO aged Belgian styles.� %HHUV ZLOO EH DYDLODEOH WR SXUFKDVH ERWK RYHU WKH EDU DQG WR WDNHDZD\ LQ FXVWRP PDGH WZR OLWUH ÀDVNV FDOOHG ¾7UDYHOOHUVœ :LWK WKH EUHZHU\ RQ IXOO GLVSOD\ SDWURQV FDQ ZDWFK Watkins hard at work on the next batch as they sample the latest beer. Brewery tours, brewer WDONV WDVWLQJ SDGGOHV DQG ¾PHHW WKH SURGXFHUœ dinners are in the planning as the brewery ramps up production. Located in the heart of WKH %UDGGRQ GLVWULFW PXFK RI WKH ¿W RXW XWLOLVHV recycled parts and references the brewing process, or the bicycle which is a shared SDVVLRQ RI ERWK :DWNLQV DQG 0DUJUDLQ (YHQ WKH YHQXHœV PHQX IHDWXUHV GLVKHV LQIXVHG ZLWK ingredients from the brewery, local produce and some locally grown heritage breeds. BentSpoke Brewing Company will be open 7 days for lunch and dinner.

)RU WKH ÂżUVW WLPH 0HOERXUQH KDV EHHQ FKRVHQ as the destination for this year’s Australian Cider & Perry Awards and $XVWUDOLDQ &LGHU )HVWLYDO. Cider Australia president, Sam 5HLG VDLG ZKLOH WKH HYHQWV KDYH SUHYLRXVO\ been held in NSW, the organisation wanted to expand and celebrate the growing success of the industry across the country. 7KH DQQXDO HYHQW DWWUDFWV DURXQG RI WKH country’s leading artisan and boutique cider and perry makers, battling it out for bragging rights as the best product in the country. “The awards are growing in stature in line with the expanding and maturing industry in Australia,â€? Reid said. “We expect this year’s DZDUGV WR EH HYHQ ELJJHU DQG EHWWHU ZKLFK LV WHVWDPHQW WR WKH GULYH DQG GHGLFDWLRQ RI RXU local producers.â€? The awards dinner will be held on Friday 2FWREHU ZLWK WKH $XVWUDOLDQ &LGHU )HVWLYDO UXQQLQJ WKDW ZHHNHQG 2FWREHU LQ 2UPRQG +DOO DW 7KH 9LOODJH 6W .LOGD Road, Melbourne. The team at Bridge Road Brewers in Beechworth has announced that they will be throwing their annual Oktoberfest party for the WHQWK WLPH LQ SURPLVLQJ DQ HYHQW WKDWÂśV DV close as you’ll get to being in Munich “without IRUNLQJ RXW WKH GROODUV WR Ă€\ WR (XURSH´ %UHZHU\ IRXQGHUV %HQ DQG 0DULD KDYH UHFHQWO\ returned from a trip to Austria and Germany, where they took the opportunity to stock up RQ DXWKHQWLF 2NWREHUIHVW RXWÂżWV DQG WKH\ÂśYH HQJDJHG WKH VHUYLFHV RI DQ 2KP3DK EDQG IRU WKH HYHQW DV ZHOO 3OXV RI FRXUVH WKHUHÂśV WKH traditional Marzen, which will spend a few PRQWKV TXLHWO\ ODJHULQJ IRU ELJ HYHQW The Beechworth Oktoberfest will be held at Bridge Road Brewers, off Ford St, behind Tanswells Hotel, rear access from

BEER TALK What’s Brewing

High st. It will be held between 11am and 7pm on Sat 11th and Sun 12th of October. Tickets will sell out as they did last year so please purchase your tickets before booking accommodation. All tickets receive a beer stein half litre or full litre, a food voucher, SOXV D EHHU YRXFKHU IRU \RXU ÂżUVW ÂżOO The Mornington Peninsula Brewery KDV ODXQFKHG LWV ÂżUVW canned beer, called Pale Can. The launch is the product of a recently acquired and installed canning line – making Mornington Peninsula Brewery only the second microbrewery in Australia to have its own, on-site canning facility. 0DWW %HEH 0DQDJLQJ 'LUHFWRU Mornington Peninsula Brewery, explained their decision to put in their own canning line as a conscious decision to take a risk, but one that will hopefully pay GLYLGHQGV LQ UDLVLQJ WKH SURÂżOH RI FUDIW EHHU LQ Australia. Âł:H VDZ WKH 86 EHHU PDUNHW LV Ă€RXULVKLQJ ZLWK FDQV RYHU WKHUH DQG ÂżJXUHG WKDW LW ZDV working well in the US for a reason,â€? Matt says. “But the other big reason we went with a can for our Pale Ale is that we believe that there are a lot of people who won’t move away from drinking canned beer‌ which means that they are unlikely to try a craft beer.â€? Red Island Brewing Company has scheduled in another small batch beer for later in the year DIWHU D SOHDVLQJ UHDFWLRQ WR WKH 4XLHW 'HHGV 9DQLOOD 3RUWHU 7KH 4XLHW 'HHGV SHUPDQHQW range comprises a Pale Ale, IPA and Kolsch. 7KH 9DQLOOD 3RUWHU UHOHDVHG WKLV PRQWK UHSUHVHQWHG WKH ODEHOÂśV ÂżUVW IRUD\ LQWR OLPLWHG edition beers. “Given that we had a few sessionable beers under our belts, we wanted to be a bit more adventurous with the next brew. So we said, ZK\ QRW SURGXFH D VPDOO EDWFK WKDW UHĂ€HFWHG RXU love of Porters?â€? said co-founder Patrick Ale.

TAS

Lovers of good whisky will no doubt be very pleased to learn that The Whisky Club KDV ¿QDOO\ ODXQFKHG DQG FDQ EH IRXQG DW thewhiskyclub.com.au – and to celebrate the launch, the club is giving away a $3750 bottle of Sullivan’s Cove French Oak Cask HH509 – the very batch that was awarded a record-setting 96.5 / 100 in Jim Murray’s Whisky Bible in 2012. The brainchild of one of Tasmania’s most enthusiastic whisky fans, Bert Cason, the club is designed to help whisky lovers to broaden their palates, regardless of where they are up to on their journey through the whisky world. Each month, the club will email its member-base, providing a panoply of information about that month’s featured whisky. Cascade head brewer Mike Unsworth visited 6\GQH\ ODVW PRQWK WR RI¿FLDOO\ ODXQFK WKH brewery’s 2014 First Harvest Ale. Unsworth, together with Carlton & United Breweries beer

22

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ambassador Jamie Fox, launched the thirteenth vintage of the beer. Cascade First Harvest is created every year from three different hop varieties that have never been used in commercial brewing before. This year’s hops were named after the roads that lead from the KRS ÂżHOGV LQ WKH 'HUZHQW 9DOOH\ WR &DVFDGH %UHZHU\ LQ +REDUW Âą Âľ$UJ\OHÂś IRU Ă€DYRXU ‘Brooker’ for aroma and ‘Macquarie’ for bitterness. Once again this year’s First Harvest is limited to 5000 cases.

QLD

The third annual Queensland Beer Week will run from 6-12 October later this year and will include events across the state, from the SouthEast corner right up to Cairns. Queensland Beer Week works with Queensland’s breweries, beer-focused pubs, bottle shops and restaurants to co-ordinate a week of tastings and events designed to showcase the best of Australian beer, international beer and beer culture in general. To get involved with your own beer-orientated event head to www.queenslandbeerweek.com.au - bookings close 1 August. 7KUHH DQG D KDOI \HDUV VLQFH WKH ÂżUVW NHJ RI 4 Hearts Pale Ale was sold 4 Hearts Brewing’s dream of building a brewery in Ipswich has come to fruition. The brewery will feature a 1200L brewhouse with 1200L and 2400L uni-tanks. Beer will be served direct from the tanks for the year round beers and a number of seasonal beers will be brewed on a regular basis. The brewery and bar will be the foundation tenant for the redevelopment of a huge heritage listed site in Ipswich called 88 Limestone. Featuring an onsite bar and kitchen, the brewery and bar will be called the Pump-Yard, SOD\LQJ KRPDJH WR WKH VLWHÂśV KLVWRU\ DV WKH ÂżUVW water source for the city in the mid-1800s. 7KH ÂżW RXW RI WKH EDU ZLOO EH LQGXVWULDO inspired by local and overseas brewpubs and craft beer bars like those operated by Brewdog in the UK. The brewery bar is applying for a full hotel licence so other craft beers can be sold along with wine and cider. There will be about eight to 10 taps, four supplied direct from the brewery tanks. Growlers will be available to allow customers to take the beers home. “We want to build something that locals will love and that people will see as worth visiting from Brisbane and other surrounding areas. It will be all about good beer and a casual atmosphere. So far the support from the Ipswich and Craft Beer community has be incredible, I just hope everyone turns up when we open!â€? said Wade Curtis, owner of 4 Hearts Brewing. It is expected the brewery and bar will be open by the end of this year.

SA

Coopers Premium Beverages has launched Kronenbourg 1664 Blanc, a fruity wheat beer the brewer believes will attract not just beer drinkers, but also consumers of cider and wine. The 5% $%9 EHHU FRPSOHPHQWV the existing Kronenbourg 1664 lager, which along with Carlsberg has been distributed by Premium Beverages for almost two years. Already available in 32 other countries globally, Kronenbourg 1664 Blanc has hints of spiced orange and coriander and is packaged in a unique blue bottle.

NEW ZEALAND By Neil Miller

The Kiwi craft beer community is buzzing over New Zealand’s best results at the World Beer Cup in recent memory (at least 14 years). The World Beer Cup received 4754 entries from 1403 breweries and, unlike most contests, only one gold, one silver and one bronze medal is awarded in each category. Just 281 (6%) of the beers entered received a coveted medal. This year, New Zealand won two silver medals, both in hotly contested and popular categories. Garage Project Cockswain’s &RXUDJH 'RXEOH %DUUHOHG (GLWLRQ 3RUWHU WRRN silver in the wood and barrel-aged strong beer category. Speight’s, a Lion brand, took out silver in the international-style lager category with their Speight’s Triple Hop Pilsner. Congratulations to both medallists. Wellington City Council KDV RIÂżFLDOO\ endorsed the Beervana festival and will VXSSRUW LW ÂżQDQFLDOO\ WKURXJK WKH (YHQWV 'HYHORSPHQW )XQG 7KH RUJDQLVHUV RI Beervana have welcomed the support and also announced a Beervana Trade Show on Thursday 21 August, the day before Beervana (22-23 August). Journalists and beer writers are already talking more smack than usual to each other as they prepare their Media Brew competition entries. Each journalist is paired with a brewery to produce a beer using a quintessentially Kiwi or native New Zealand ingredient. Interestingly, Gerard Quinn, Chief Executive of regional economic development agency Grow Wellington, says that craft beer’s future is “on the up and upâ€?. His organisation estimates the “region’s craft brewing industry has grown to contribute more than $12.3 million to Wellington’s

BEER TALK What’s Brewing Ž

economy in 2013, and this is likely to double this year.� Doubling its economic contribution in a year is a clear indicator of the explosive growth of the craft beer market, particularly in Wellington. Other councils have not been nearly so supportive of craft beer. Several are using their expanded powers under the new liquor legislation to dramatically cut down on availability, advertising and opening hours. One of the more nonsensical suggestions is to ban single bottle sales. This would hit many craft brewers who only produce single bottles. While two of the larger councils are proposing exemptions for VSHFLDOLW\ EHHUV WKH GH¿QLWLRQV DUH YDJXH The Brewer’s Guild president Ralph Bungard lampooned local bureaucrats saying ³7KLQN RI WKH DQDORJ\ ZKHUH WR ¿JKW REHVLW\ the law was changed so that it was illegal to buy one pie and instead you must buy two or more! If bars implemented a policy where they refused to sell single pints of beer and instead told customers that they could only purchase beer in lots of four pints there would be an outrage – understandably!� Hopefully these SURSRVDOV ZLOO EH GURSSHG IURP WKH ¿QDO /RFDO Alcohol Policies. While there have been plenty of hot sauces made with beer, Hot Zombie claims to be the ¿UVW KRSSHG KRW VDXFH 7KH IUXLW\ +DEHUQHUR sauce made by Culley’s also contains the same hops used to make Epic Brewing Company’s Hop Zombie IIPA, and a fair amount of the beer too. Hot sauces are huge in the Kiwi beer scene right now.

ASIA

Beerfest Asia 2014 kicked off in Singapore on 12 June – and the Australian contingent was well-placed to represent Aussie brewers to the burgeoning Asian craft beer market. 7KH EUHZHULHV Ă€\LQJ WKH $XVWUDOLDQ Ă€DJ included Blue Sky Brewery, Bridge Road Brewers, Cheeky Rascal cider, Coldstream cider, Hawthorn Brewing Company, Matso’s, Moon Dog and Mountain Goat. They joined a line-up of more than 400 beers from around the world. Beerfest Asia was a three-day event, celebrating all that is beer in an increasingly beer-hungry market. The festival also included live music, comedy, a wide range of ‘fringe’ events and a whisky club for a cheeky nightcap at the end of a long day tasting beers.

VIC Bridge Road Brewers – www.bridgeroadbrewers.com.au CBIA – www.australiancraftbeer.org.au CUB – www.cub.com.au Mornington Peninsular Brewery – www.mpbrew.com.au Redislandbrewingcompany – www.redislandgroup.com.au

NSW Cider Australia – www.cideraustralia.org.au Endeavour True Vintage Beer – www.endeavourbeer.com Muntons Homebrew – www.muntonshomebrew.com Rocks Brewing – www.rocksbrewing.com Young Henrys – www.younghenrys.com.au Stone & Wood – www.stone&wood.com.au Beaten –Track Doctor’s Orders Brewing www.doctorsordersbrewing.com.au Australian Hotel and Brewery – www.australianbrewery.com.au

TAS Cascade Brewery – www.cascadebreweryco.com.au

WA Bootleg Brewery – www.bootlegbrewery.com.au Eagle Bay Brewing – www.eaglebaybrewing.com.au Gage Roads Brewing – www.gageroads.com.au Little Creatures – www.littlecreatures.com.au Nail Brewing – www.nailbrewing.com.au Phoenix Beers – www.phoenixbeers.com.au Hippocampus Memorable Drinks – www.hippocampusdrinks.com.au

ACT BentSpoke Brewing Co. – www.bentspokebrewing.com.au The Whisky Club – www.thewhiskyclub.com.au

QLD

since 1879

Bamberg - Germany A full line of superb quality 2-row Bavarian Malts including : BOHEMIAN PILSNER MALT PILSNER MALT VIENNA MALT MUNICH MALT PALE ALE MALT SMOKED MALT MELANOIDIN MALT ACIDULATED MALT CARAMEL WHEAT MALT CHOCOLATE SPELT MALT RYE MALT: ROASTED - CARAMELIZED WHEAT MALT: PALE - DARK - ROASTED

Our brew and special malts are also available in certified organic quality ! Caramelized Malt : CARAFOAMÂŽ, CARAHELLÂŽ, CARAMUNICHÂŽ, CARAAROMAÂŽ, CARAAMBERÂŽ, CARAREDÂŽ, CARAWHEATÂŽ, CARARYEÂŽ and CARAFAÂŽ are registered trademarks for Mich. WeyermannÂŽ Specialty Malting Company, Bamberg

CARAFOAMÂŽ CARAHELLÂŽ CARAMUNICHÂŽ CARAAROMAÂŽ CARAAMBERÂŽ CARAREDÂŽ CARAWHEATÂŽ CARARYEÂŽ CARAFAÂŽ CARAFAÂŽ 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 SINAMARÂŽ and certified organic SINAMARÂŽ

Queensland Beer Week – www.queenslandbeerweek.com.au 4 Hearts Brewing’s – www.facebook.com/fourheartsbrewing

... gives your beer special taste and color, without burnt flavor !

SA

Our Wholesaler in Australia and New Zealand:

Coopers Premium Beverages – www.premiumbeverages.com.au

NZ Beervana – www.beervana.co.nz Epic Brewing Company – www.epicbeer.com Garage Project – www.garageproject.co.nz Speight’s – www.speights.co.nz

ASIA Beerfest Asia – www.beerfestasia.com All the action at Beerfest Asia.

Specialty Malting Company

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

XXXXX BEER TALK Aztec Sales Stats xxxxxxxxx

S T A T S S E L A S AZTEC st sales statistics direct te la e th ts ge er ew Br & t share Each issue Beer in Australia, with marke s le sa ise m re f-p of r fo c from Azte follow in future issues. and category trends to

AUSTRALIAN BEER NATIONAL TOP ELEVEN

CRAFT BEER (INCLUDING CUB AND LION)

1 2 3 4 5 6 7 8 9 10 11

NSW 1 James Squire 150 Lashes Pale Ale 2 James Squire The Chancer Golden Ale 3 Little Creatures Pale Ale 4 Matilda Bay Fat Yak Pale Ale 5 James Squire Nine Tales Amber Ale 6 4 Pines Pale Ale 7 Lord Nelson Three Sheets 8 Little Creatures Bright Ale 9 Stone & Wood Pacific Ale 10 James Squire Sundown Lager

Victoria Bitter XXXX Gold Corona Extra Carlton Draught Carlton Dry Tooheys New Tooheys Extra Dry Carlton Mid Strength Coopers Pale Ale Hahn Super Dry Crown Lager

AUSTRALIAN CIDER NATIONAL TOP TEN 1 2 3 4 5 6 7 8 9 10

Strongbow Rekorderlig Somersby Tooheys 5seeds Kopparberg Monteith’s Bulmers Mercury Magners Matilda Bay Dirty Granny

INTERNATIONAL BEER TOP TEN 1 2 3 4 5 6 7 8 9 10

24

Corona Extra Heineken Lager Stella Artois Peroni Nastro Azzurro Becks Miller Chill Budweiser Asahi Super Dry Miller Genuine Draught Carlsberg Lager

www.beerandbrewer.com

VIC 1 Little Creatures Pale Ale 2 James Squire 150 Lashes Pale Ale 3 Matilda Bay Fat Yak Pale Ale 4 James Squire Chancer Golden Ale 5 Little Creatures Bright Ale 6 Mountain Goat Steam Ale 7 James Squire Nine Tales Amber Ale 8 White Rabbit Dark Ale 9 White Rabbit White Ale 10 Matilda Bay BeezNeez Honey Wheat QLD 1 James Squire 150 Lashes Pale Ale 2 James Squire The Chancer Golden Ale 3 Matilda Bay Fat Yak Pale Ale 4 Little Creatures Pale Ale 5 James Squire Nine Tales Amber Ale 6 Stone & Wood Pacific Ale 7 Little Creatures Rogers 8 Burleigh 28 Pale Ale 9 Little Creatures Bright Ale 10 Hoegaarden Wheat

SA 1 James Squire The Chancer

Golden Ale Coopers Dark Ale James Squire 150 Lashes Pale Ale Little Creatures Pale Ale Matilda Bay Fat Yak Pale Ale McLaren Vale Ale James Squire Nine Tales Amber Ale 8 Southwark Old Stout 9 Coopers Vintage Ale 10 McLaren Vale IPA 2 3 4 5 6 7

WA 1 James Squire 150 Lashes Pale Ale 2 Little Creatures Pale Ale 3 James Squire The Chancer Golden Ale 4 Little Creatures Rogers 5 Matso’s Mango Beer 6 Matilda Bay Fat Yak Pale Ale 7 Little Creatures Bright Ale 8 James Squire Nine Tales Amber Ale 9 Hoegaarden Wheat 10 Matilda Bay Redback TAS 1 James Squire 150 Lashes Pale Ale 2 James Squire The Chancer Golden Ale 3 Little Creatures Pale Ale 4 James Squire Nine Tales Amber Ale 5 Boags Wizard Smith Ale 6 Matilda Bay Fat Yak Pale Ale 7 Little Creatures Bright Ale 8 White Rabbit Dark Ale 9 James Squire Four Wives Pilsener 10 Gage Roads Atomic Pale Ale

BEER TALK Aztec Sales Stats

AZTEC SALES STATS

CRAFT BEER (EXCLUDING CUB AND LION) NSW 1 4 Pines Pale Ale 2 Lord Nelson Three Sheets 3 Stone & Wood Pacific Ale 4 Gage Roads Atomic Pale Ale 5 4 Pines Kolsch 6 Sierra Nevada Pale Ale 7 Mountain Goat Steam Ale 8 Matso’s Mango Beer 9 McLaren Vale Ale 10 Gage Roads Sleeping Giant IPA

QLD 1 Stone & Wood Pacific Ale 2 Burleigh 28 Pale Ale 3 Gage Roads Atomic Pale Ale 4 4 Pines Pale Ale 5 Matso’s Mango Beer 6 Sierra Nevada Pale Ale 7 Burleigh My Wife’s Bitter 8 Monteith’s Golden Lager 9 Gage Roads Sleeping Giant IPA 10 Monteith’s Black

WA 1 Matso’s Mango Beer 2 Gage Roads Atomic Pale Ale 3 Gage Roads Pils 4 Sierra Nevada Pale Ale 5 Feral Hop Hog IPA 6 Weihenstephaner Hefeweiss Dark 7 Gage Roads Premium Lager 8 Gage Roads Sleeping Giant IPA 9 Matso’s Pearlers Pale Ale 10 Coopers Vintage Ale

VIC 1 Mountain Goat Steam Ale 2 4 Pines Pale Ale 3 Stone & Wood Pacific Ale 4 Gage Roads Atomic Pale Ale 5 Sierra Nevada Pale Ale 6 Mountain Goat Hightail Ale 7 Hawthorn Pale Ale 8 Matso’s Mango Beer 9 Beechworth Pale Ale 10 Monteith’s Golden Lager

SA

TAS 1 Gage Roads Atomic Pale Ale 2 Gage Roads Sleeping Giant IPA 3 Moo Brew Pilsner 4 Monteith’s Black 5 Moo Brew Pale Ale 6 Coopers Dark Ale 7 Monteith’s Golden Lager 8 Sierra Nevada Pale Ale 9 O’Brien Premium Lager 10 Coopers Vintage Ale

1 2 3 4 5 6 7 8 9 10

Coopers Dark Ale McLaren Vale Ale Coopers Vintage Ale McLaren Vale IPA Gage Roads Atomic Pale Ale McLaren Vale Lager Matso’s Mango Beer Sierra Nevada Pale Ale Gage Roads Sleeping Giant IPA Monteith’s Golden Lager

BEER XXXXX TALK Brewery xxxxxxxxx ProямБle

FEELING THE

LOVE

Lovedale Lager won the trophy for Best European Style Lager at the AIBA.

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BEER TALK

wery can produce The new Lovedale Bre of beer annually. up to 200,000 litres

Brewery ProďŹ le

Head brewer Michael Capaldo outside the new Lovedale Brewery in the Hunter Valley

Beer & Brewer caught up with Michael Capaldo head brewer at the Hunter Valley’s Lovedale Brewery, on the back of his trophy win at the recent Australian International Beer Awards (AIBA).

TAILORED SOLUTIONS. LOCALLY SUPPORTED. At Beverage and Brewing Systems we provide considered and highly engineered brewing solutions, not just off the shelf equipment. We guarantee local installation & commissioning of the equipment – including services installations, as well as technically guaranteeing the equipment from right here in Australia.

Q&A WITH LOVEDALE BREWERY HEAD BREWER MICHAEL CAPALDO.

Images by Andrew Jarvie Photography.

CONGRATS ON THE AIBA WIN! TELL US A BIT ABOUT LOVEDALE LAGER.

Being Brewers ourselves, we understand what our clients really need to make great beer consistently and provide innovative solutions to ensure we exceed our customers expectations.

/RYHGDOH /DJHU LV D 0XQLFK +HOOHV VW\OH ODJHU 7KH WULFN WR PDNLQJ it ‘authentic’ is to achieve a balance of subtle maltiness and combine LW ZLWK OLQJHULQJ QREOH KRSV ,W LV FHUWDLQO\ RQH RI WKH KDUGHU VW\OHV RI EHHU WR EUHZ EHFDXVH DQ\ LPSHUIHFWLRQ ZLOO VWDQG RXW OLNH D VRUH WKXPE , WKLQN WKH MXGJHV IRXQG D EHHU WKDW ZDV WUXH WR VW\OH ZHOO EDODQFHG FOHDQ DQG YHU\ WDVW\ :KHQHYHU \RX WLFN DOO RI WKRVH ER[HV \RX DUH D FKDQFH WR JHW D VSHFLDO UHVXOW

HOW DID YOU GET INTO BREWING? $ IULHQG RI PLQH JDYH PH D NLW DQG NLOR KRPHEUHZ VHWXS DQG VDLG ³WU\ EUHZLQJ DW KRPH 0LFKDHO \RX PLJKW OLNH LW´ %HIRUH , NQHZ LW , KDG OLWUHV RQ WKH JR DW DQ\ RQH WLPH , HYHQWXDOO\ VDZ WKH OLJKW DQG PRYHG WR :$ WR GR D 3RVWJUDG LQ %UHZLQJ 6FLHQFH DW (GLWK &RZDQ University. The rest is history!

Beverage & Brewing Systems 2 Wingrove St Alphington Victoria Australia 3078 P: 0422 517 210 E: info@beverageandbrewingsystems.com W: www.beverageandbrewingsystems.com

M A N U FACT U RED TO AUST R A LI A N STA N DA RDS

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stablished just three months ago, Lovedale Brewery is the Hunter Valley’s newest addition, and is already gaining recognition for its award-winning EHHU ,Q LWV ¿UVW \HDU /RYHGDOH %UHZHU\ WRRN KRPH WKH WURSK\ IRU %HVW (XURSHDQ 6W\OH /DJHU IRU LWV /RYHGDOH /DJHU ZKLFK ZDV DOVR FKRVHQ LQ WKH WRS WKUHH EHHUV LQ WKH FRPSHWLWLRQ RXW RI HQWUDQWV /RYHGDOH %UHZHU\ LV WKH FUHDWLRQ RI KRWHO PDJQDWH 'U -HUU\ 6FKZDUW] ZKR D ZHHN DIWHU SXUFKDVLQJ WKH &URZQH 3OD]D +XQWHU 9DOOH\ GHFLGHG WR EXLOG D EUHZHU\ RQ VLWH KDYLQJ GHYHORSHG RXW RI WKH 6FKZDUW] )DPLO\ *URXSœV 6\GQH\ %UHZHU\ $OVR VXFFHVVIXO DW WKH $,%$ WKH 6\GQH\ %UHZHU\ ZRQ WKUHH EURQ]H PHGDOV IRU WKHLU Glamarama Summer Ale, Newtown Bitter and Potts Point Porter beers. /RYHGDOH %UHZHU\ LV D JODVV ZDOOHG ZRUNLQJ ERXWLTXH EUHZHU\ ZKLFK KDV WKH DELOLW\ WR SURGXFH XS WR OLWUHV RI EHHU DQQXDOO\ and eight beers at a time, including the award-winning Lovedale Lager. The brewery also has a hand-made distillation unit which will EH XVHG LQ WKH IXWXUH WR SURGXFH D UDQJH RI VSLULWV WR FRPSOHPHQW WKH cider and beer. )RXU GHGLFDWHG VHUYLQJ YHVVHOV GHOLYHU EHHU DQG FLGHU GLUHFWO\ IURP the brewery to the adjacent Lovedale Bar & Restaurant, which has a VSHFLDO PHQX GHVLJQHG WR FRPSOHPHQW WKH UDQJH RI EHHUV

BEER TALK Brewery Profile

Lovedale Lager is the brewery’s biggest local seller.

TELL US A BIT ABOUT THE BEERS AT LOVEDALE. WHAT ARE THE BEST SELLERS? We do a range of drinkable beers that marry in well with craft beer drinkers and regular drinkers alike. Lovedale Lager is our biggest local seller by far. We also produce a range of beer and cider for Sydney, including Surry Hills Pils, Paddo Pale, Glamarama Summer Ale, Darlo Dark and Sydney Cider.

WHAT INSPIRES YOU WHEN CREATING BEER RECIPES?

Flavour. Be it a home brewer or professional the one thing that drives us brewers is the ability to make something unique with every brew.

ARE YOU WORKING ON ANY SEASONAL BREWS?

We just released our winter seasonal that is a 5.5% ABV oatmeal porter, named Potts Point Porter. It’s very rich and thick. When you drink it cold from the tap it is velvet smooth, but its beauty becomes apparent as it warms up. If you let it warm up to 10-15 degrees the chocolate DQG UDLVLQ ÀDYRXUV FDQ H[SUHVV WKHPVHOYHV LQ amazing ways.

WHAT’S THE HISTORY BEHIND LOVEDALE BREWERY?

Lovedale Brewery is the brainchild of our owner Dr Jerry Schwartz. Jerry purchased the Crowne Plaza Hunter Valley and within a week was talking about putting a brewery in

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it. Naturally the rest of the brewing team was elated! It took around 12 months and a lot of hard work from all of the builders and brewers to put it together. We are really lucky to have an owner who believes in our beers and is always pushing us to higher levels.

WHAT’S THE PHILOSOPHY BEHIND LOVEDALE?

Turn wine country into beer country!

THE BREWERY IS RELATIVELY NEW – WHAT HAVE BEEN SOME OF THE CHALLENGES WITH STARTING IT UP?

From a brewer’s perspective it’s all about understanding your new equipment and trying to get the most out of it. We already had a strong customer base so it was important to improve on our beers’ quality without FRPSURPLVLQJ WKH KLVWRU\ DQG ÀDYRXU RI RXU brews already in the market.

WHERE CAN BEER LOVERS FIND YOUR BREWS?

On tap at all Schwartz Family owned hotels including Crowne Plaza Hunter Valley, where we also do tastings, Rydges World Square and Rydges Sydney Central, Mercure Central, Fairmont Resort and Holiday Inn Sydney Airport, along with the original home of Schwartz Brewery, the Macquarie Hotel. Many pubs and bottle shops carry our stock. For a full list of outlets go to www.sydneybrewery.com.

Capaldo got into brewing after a friend gave him a kit and kilo homebrew setup.

Lovedale Brewery 430 Wine Country Drive, Lovedale NSW 2325 Phone: (02) 4991 0900 Head brewer: Michael Capaldo Owner: Dr Jerry Schwartz

A U S T R A L I A

&

N E W

Z E A L A N D

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BEER TALK Style Notes

RUSSIAN IMPERIAL STOUT

Often hailed as the King of Stouts, this is a brew that is not to be tried with. Gregor Stronach gets the low-down on what this hefty style is all about.

I

f you like your beers big, bold and malty, it’s hard to go past the temptation of a Russian Imperial Stout – or Imperial Russian Stout or simply Imperial Stout – they’re all the same thing. The Russian Imperial Stout has a long and proud heritage, dating back to 18th Century

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London. From the early 1700s, Porter was a much-loved addition to the line up of beers for VDYY\ /RQGRQ GULQNHUV %LJ ULFK ÀDYRXUV ¹ coupled with a higher alcohol content and less of a propensity to spoil – saw Porter as a style GHYHORS YHU\ UDSLGO\ VSUHDGLQJ OLNH ZLOG¿UH among the breweries of England. As we’ve seen in recent times, the production of bigger, bolder beers became something of an arms race among England’s brewers, and it wasn’t long before Porters gave way to Stouts – so named for their additional alcoholic strength, the moniker slowly became synonymous with dark beer in general. At the time that Stouts were becoming more popular locally, Henry Thrale’s Anchor Brewery in Southwark began to develop an even bigger, bolder variant. In the 1780s, according to the Oxford Companion to Beer, it emerged that Catherine II of Russia, who also wore the soubriquet of Catherine the Great, had developed a predilection for these strong, black beers from London. After she signed a commercial treaty with England, exports of Stout to Russia began – and it was Thrale’s Stout that kicked everything off. In much the same manner as India Pale Ales were developed with lashings of hops to provide something of a preservative for long journeys to the subcontinent by sea, this new breed of Stout was developed to have what many considered to be an extremely high ABV. The alcohol content was

meant to help keep the beer from freezing throughout the cold, perilous journey from London to the Winter Palace in St Petersburg. The English had good reason to be currying favour with Catherine the he ng her Great. At the time they were shipping favourite beer to her, Russia was in the midst

Empress Catherine the Great enjoyed a darker beer.

of overseeing one of the largest periods of expansion that Russia had ever undertaken, after seizing the throne in a bloodless coup that toppled her husband, Peter II, from power. Catherine II reigned until her death in 1796 – and in that time added more than half a million square kilometres of territory to Russia. It’s pretty clear that it’s a good idea to keep someone like Catherine the Great happy. Meanwhile, back in London, Thrale’s brewery changed hands and was snapped up by the company’s brewing supervisor, John Perkins, and an investor from the worldrenowned Barclay banking family. Thrale’s super-strong Stout was rechristened “Barclay Perkins Imperial Brown Stout�, and marketed as the favoured tipple of the Russian Court. It wasn’t until 1955, when that brewery merged with John Courage, that the phrase Imperial Russian Stout was coined, and appeared on the label of the Courage Imperial Ru Russian Stout bottles. The beer was brewed by

viscous mouthfeel – helped along by only a very moderate level of carbonation. The alcohol levels of a Russian Imperial Stout are, generally, only really limited by the capability of the yeasts to work their magic under the conditions imposed by the ingredients. Flavour-wise, a Russian Imperial Stout tastes

THE ALCOHOL CONTENT WAS MEANT TO HELP KEEP THE BEER FROM FREEZING THROUGHOUT THE COLD.� Co Courage until the London brewery closed in 19 1981, but the recipe lived on.

FULL OF CHARACTER F

Gi Given the high ABV and the inclusion of roasted malts and barley used to brew a ro pr proper Russian Imperial Stout, the resulting be beer is often inky black, with a thick and

about how you’d expect something as dark DQG VWRUP\ WR WDVWH ¹ WKH RYHUULGLQJ ÀDYRXU SUR¿OHV DUH RIWHQ YHU\ LQWHQVH OHDQLQJ WRZDUGV a stone-fruit base that is complemented by the warming effect of the alcohol content. You can also expect anything from strong espresso coffee characteristics through to dark, chunky FKRFRODWH ÀDYRXUV DV ZHOO

Anchor Brewery London.

BEER TALK Style Notes

on the qualities of the wood surrounding it, and the results can be absolutely extraordinary – all of the joys of both a Stout and a good, strong Whisky in a mug is the perfect antidote to a cold, wintery day.

WHO’S BREWING THE RIS IN OZ?

It’s impossible to mention the words “Russian Imperial Stout� to any lover of good beer and not have them immediately thinking of one of Western Australia’s favourite sons, John Stallwood – the man behind what is regarded by many as the single best beer in the country, if not the world.

THE WRAP-UP

Due to the growing popularity of the style, beer lovers can expect to see a number of Russian Imperial Stouts start to emerge as the winter months progress – and if a big, bold dark beer

ON A SMALLER SCALE, IT’S OFTEN BOTTLE-AGED – BUT ON A LARGER SCALE, IT CAN BE BARREL-AGED, AND THAT’S WHERE THE FUN BEGINS.� John’s brew is the barn-storming Clout Stout, a limited edition brew that John puts together once a year to celebrate the birthday of Nail Brewing – and every year the Clout Stout scoops awards left, right and centre. Clout Stout is released in limited batches, and in numbered bottles – and once word gets out that the release has happened, every batch is snapped up very quickly indeed. Not to be outdone, Feral Brewing has also produced its own variant of the Russian Imperial Stout, which they call Boris. Further D¿HOG Ross Kenrick – the mastermind behind Bacchus Brewing on the outskirts of Brisbane – has been ageing his Russian Imperial Stout in whisky barrels he bought from Scotch distillers Bruichladdich‌ hence the name of his brew: War and Peat. Mornington Peninsula have also had a tilt at turning out a Russian Imperial Stout, and enjoyed enormous success with it as well. Typically, they’re also quite dry, with an IBU range that settles somewhere between 45-65. From a brewer’s point of view, Russian Imperial Stouts are regarded as being a bit of a bugger to get right – but when it all comes together, the results can be spectacular. 5XVVLDQ ,PSHULDO 6WRXWV FDQ DOVR EHQH¿W from an ageing process – and it’s at this particular juncture that things in the Stout world really start to get interesting. On a smaller scale, it’s often bottle-aged – but on a larger scale, it can be barrel-aged, and that’s where the fun begins. Examples of different barrel or cask-aged Russian Imperial Stouts have been cropping up all over the world – and among the more interesting are those that take advantage of pre-loved spirit casks, used for ageing Scotch Whisky or Bourbon. The Stout happily takes

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is up your alley, then they don’t get much bigger and bolder than this. But even if you’re not a dark beer fan, take it RQ JRRG DXWKRULW\ WKDW HYHQ WKH PRVW ¿FNOH RI palates might be tempted to the Dark Side by a Russian Imperial Stout – I certainly know that mine was, and I haven’t looked back since.

LINKS AUSTRALIA Bacchus Brewing www.bacchusbrewing.com Feral Brewing www.feralbrewing.com.au Mornington Peninsula Brewery www.mpbrew.com.au Nail Brewing www.nailbrewing.com.au NEW ZEALAND 8 Wired Brewing Co. www.8wired.co.nz Baylands Brewery www.baylandsbrewery.com Galbraith’s Fine Ales www.galbraithsďŹ neales.co.nz Hallertau - www.hallertau.co.nz Invercargill Brewing www.invercargillbrewery.co.nz Liberty Brewing Co. www.libertybrewing.co.nz Moa Brewing Co. - www.moabeer.com Pink Elephant Brewery www.pinkelephantbrewery.co.nz Wigram Brewing Co. www.wigrambrewing.co.nz

KIWIS SAY “DA” TO RUSSIAN IMPERIAL STOUT. Neil Miller finds more New Zealand brewers are breaking out the fur hats as drinkers continue to thirst for big beers with character.

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KH ¿UVW 5XVVLDQ ,PSHULDO 6WRXW IURP 1HZ =HDODQG WR DFKLHYH LQWHUQDWLRQDO SURPLQHQFH ZDV Australis Romanov Baltic Stout (7.8%) ,W ZDV IHDWXUHG LQ 0LFKDHO -DFNVRQ¶V IDPRXV “Great Beer Guide: 500 Classic Brews” ,Q IDFW DOO WKUHH $XVWUDOLV EUHZV PDGH -DFNVRQ¶V OLVW ± HYHQ &KLPD\ RQO\ JRW WZR 8QIRUWXQDWHO\ WKH RULJLQDO EHHU LV ORQJ JRQH $XVWUDOLV ZDV D VKRUW OLYHG YHQWXUH ZKLFK HQGHG ZKHQ WKH EUHZHUV .HLWK *DOEUDLWK DQG %HQ 0LGGOHPLVV IHOO RXW WKRXJK ERWK DUH VWLOO EUHZLQJ WRGD\ LQ WKHLU RZQ SUHPLVHV )RUPHU &KDPSLRQ %UHZHU\ RI 1HZ =HDODQG :LUHG PDNHV WKH DFFODLPHG 8 Wired iStout (10.5%) ,W KDV QRWHV RI FKRFRODWH SHDW VPRNH DQG SUXQHV EHIRUH D VXUSULVLQJO\

KRSS\ ¿QLVK 7KH DZDUG ZLQQLQJ Twisted Hop Nokabollokov (8%) ZDV QDPHG E\ DQ (QJOLVKPDQ ZLWK D SHQFKDQW IRU VFKRROER\ SXQV 7KH DFWXDO EHHU LV WKLFN DQG YLVFRXV ZLWK SOHQW\ RI FDUDPHO FKHUU\ FKRFRODWH DQG DSULFRW ÀDYRXUV 5RJHU 3LQN LV DQRWKHU (QJOLVK FKDS ZKR HQMR\V D JRRG SXQ +LV Pink Elephant Imperious Rushin Stowt (11%) FDOOV WR PLQG FKRFRODWH EHUULHV EXUQW 9RJHO¶V WRDVW FUXVWV VPRNH DQG RYHU ULSH SOXPV Moa Imperial Stout Barrel Reserve (10.2%) EULQJV LQ QHZ ÀDYRXU GLPHQVLRQV E\ DJLQJ WKHLU EHHU LQ 3LQRW 1RLU EDUUHOV ,Q DGGLWLRQ WR WKH H[SHFWHG ÀDYRXUV WKHUH DUH QHZ KLQWV RI JUDSH WDQQLQ DQG \HDVW *HQHUDOO\ UHJDUGHG DV WKH EHVW EHHU LQ WKH :LJUDP UDQJH Wigram The Czar (8.5%) LV D EROG DOH ZLWK QRWHV RI FRIIHH UDLVLQV UHG ZLQH DQG SOXPV .HLWK *DOEUDLWK KDOI RI WKH $XVWUDOLV SDUWQHUVKLS LV EDFN LQ WKH 5XVVLDQ ,PSHULDO 6WRXW JDPH ZLWK Galbraith’s Runik RIStout (7.5%) 7KLV XQFWXRXV PRXWK ZDWHULQJ VWRXW LV XVXDOO\ DYDLODEOH DV ERWK FDVN FRQGLWLRQHG DQG ³¿]]\´ ZKLFK PDNHV WKH EUHZHU¶V SUHIHUHQFH DEXQGDQWO\ FOHDU -RVHSK :RRG¶V WUDGHPDUN ³WDNH QR SULVRQHUV´ EUHZLQJ VW\OH LV HYLGHQW LQ KLV

BEER TALK Style Notes

Liberty Never Go Back (10.6%) ,W LV SLWFK EODFN DQG EULPPLQJ ZLWK FRIIHH FKRFRODWH DQG D ZKDFN RI ODWH KRSV /LEHUW\ LV QRZ FR ORFDWHG ZLWK +DOOHUWDX LQ VFHQLF 5LYHUKHDG DQG WKH\ KDYH DQ RIIHULQJ Hallertau Double Stout (8.8%) 7KLV IXOO ERGLHG VWRXW VKRZFDVHV ODVKLQJV RI FRIIHH FRFRD DQG HDUWK\ KRSV $QRWKHU EUHZHU\ WR XVH 3LQRW 1RLU EDUUHOV WKLV WLPH IURP &HQWUDO 2WDJR LV ,QYHUFDUJLOO %UHZLQJ 7KH\ WXUQHG WKHLU EDODQFHG 3LWFK %ODFN 6WRXW LQWR Invercargill Pitch Black Imperial Stout (9%) E\ GRXEOLQJ WKH UHFLSH DQG KDOYLQJ WKH ZDWHU WKHQ EDUUHO DJLQJ IRU WKUHH PRQWKV 7KH ¿QDO SURGXFW LV VPRRWK VOLFN DQG VZHHW ZLWK KLQWV RI FRIIHH FRFRD EUDQG\ DQG YDQLOOD $LGDQ 6W\OHV VD\V WKH KXVEDQG DQG ZLIH %D\ODQGV %UHZHU\ PDGH Baylands Van Da Tsar (9%) EHFDXVH ³ZH ZDQWHG D VWDQG RXW EHHU IRU EHHU IHVWLYDOV ´ %HFDXVH LW LV DJHG RQ YDQLOOD SURGXFWLRQ LV D ³FKDOOHQJH LQ D VPDOO EUHZHU\ EHFDXVH WKH EHHU WDNHV XS RXU OLPLWHG WDQN VSDFH IRU TXLWH D ZKLOH ´ $W IHVWLYDOV WKH\ VHUYHG WKH EHHU RYHU YDQLOOD LFH FUHDP DQG :LUHG PDNHV WKH VDPH VHUYLQJ UHFRPPHQGDWLRQ IRU L6WRXW ,W LV QRW NQRZQ ZKDW 1LFKRODV ,, ZRXOG KDYH WKRXJKW RI WKH ³,PSHULDO 6WRXW )ORDW´

BEER TALK Hops Harvest Report

HOPS HARVEST REPORT

Anna James talks to Australian hops growers and distributors to discover which crops are making their mark in 2014, how the harvest faired against the turbulent weather and what’s in store for the coming season.

I

n terms of hops production, 2013 was a good year for growers. The Australian and New Zealand weather smiled favourably on crops from dusty Orange to the rolling hills of the Moutere Valley, spoiled by days of endless sunlight, rich soil and consistent weather save a few patchy days; it was a “cracker of a season” according to one grower. The 2014 hops harvest, however, was a little more challenging than its golden predecessor. According to the Hops Products Australia (HPA) 2014 Crops Report provided The stunning view over Bushy Park Estate.

2014

by HPA’s Sales and Marketing Manager Owen Johnston, the yield was punctuated by “an unusually warm winter, followed by a cold

spring and then a long hot summer, with some damaging winds that really challenged our hops this year.” And with every year that passes, the pressure on the hops producers almost doubles as the Australian craft beer industry grows by 40 per cent annually; and with the very real threat of demand outpacing supply, this harvest just past was a nerve-racking season for most. To service this increase in demand, last year

ACROSS THE BOARD THE 2014 HOPS HARVEST WAS CONSIDERED OF QUALITY AND SUBSTANTIAL.” HPA conducted the largest replant in their history, propagating roughly 200,000 hops plants. The late starting 2014 season proved EHQH¿FLDO WR WKH LQIDQW SODQWDWLRQV by enabling further ripening of the hop tones. Despite the unpredictable weather and subsequent impromptu damage-control measures, across the board the 2014 hops harvest was considered of quality and substantial.

GALAXY

In the 1990s, a hybrid of Australian and European cultivars began the maturation process which spanned almost a decade and resulted in Galaxy; currently the most internationally recognised $XVWUDOLDQ ÀDYRXU KRS &RPLQJ WR prominence in 2006 through the

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.

Derwent Valley hops at Bushy Park

BEER TALK Hops Harvest Report

release of Cascade First Harvest beer as an “experimental” hop; Galaxy experienced an explosion of popularity in 2012, where more than 1,000 tonnes were produced for global consumption. This seedless cultivar packs a punch to any beer, cultivating distinct fruit tones,

spring contributing to an uneven crop requiring multiple harvests. During crop development rainfall was below average while the summer temperatures were recorded as the hottest in a decade for Northern Eastern Victoria. During the key growing months of January and February, Galaxy sweltered in temperatures topping 44ºC.

MAINSTAY HOPS LIKE GALAXY ARE STILL THE GO-TO CULTIVARS.” namely passionfruit and peach, making it the cornerstone of crisp, clean craft beers such as 6WRQH :RRG 3DFL¿F $OH and Mountain Goat 6WHDP $OH $OWKRXJK LW LV RIWHQ PLVWDNHQ IRU the bold and tropical Citra hop, many experts believe the reliable and pungent Galaxy is very much in a league of its own balancing bittering and aroma qualities. Throughout the 2014 harvest, weather conditions in Victoria were patchy; the relatively warm winter was followed by a cold snap during

To defend their crop, growers implemented overhead irrigation systems and fortunately, the Galaxy crops were largely un-affected, saved in part to a cool wet March.

PRIDE OF RINGWOOD

7KHUH¶V VRPHWKLQJ GLVWLQFWLYHO\ $XVWUDOLDQ about the taste of Pride of Ringwood, probably EHFDXVH LW¶V WKH EDVH RI FODVVLF $XVVLH EHHUV Foster’s Lager and Carlton, and since the 1960s it is considered somewhat of a hops celebrity,

boasting the title of the highest alpha acidity in the world. The bitter hop hails from Tasmania, lending itself to the longer season allowing it to fully mature before harvest, developing LWV VLJQDWXUH ÀDYRXU 7DVPDQLD KDV EHHQ Q the breeding ground of hops since the 1800s and brewers from around the country rely on the region to produce some of the best pale ales and lager on the market. Pride of Ringwood ceases a large portion of the brewing market and therefore growers cannot afford onee bad yield. Like Victoria, Tasmania experienced some turbulent weather affecting its crops; spring temperatures were well below average and rainfall was scarce. $OWHUQDWLQJ EHWZHHQ KXPLG DQG windy days, the Pride of Ringwood harvest was an arduous process. Thankfully the weather conditions stabilised come harvesting time in March, and growers were able to yield a substantial Pride of Ringwood harvest without too PXFK FRQÀLFW

BEER TALK Hops Harvest Report

CASCADE

On the other end of the alpha acid spectrum, Cascade is mellow yet of high distinction; its trademark is popularising the Americanstyle Pale Ale that many of Australians have grown to adore. This medium strength aroma hop is produced out of the oldest brewery in Australia (established whilst Beethoven was alive and composing, to put it in perspective), and is favoured around the world with popular American and New Zealand variants. There was added pressure for the Cascade crop to perform in 2014; this year Americana is huge, especially American-style Pale Ale and the heavy grilled fare that accompanies it so nicely. Born predominately out of Tasmania, the Cascade crops were constantly in jeopardy due to intermittent weather, but delivered in WKH ÂżQDO KRXU

EMERGING TRENDS AND WHAT’S NEXT The Australian industry is currently dominated by young hops due to new crops being planted. This is exciting news as industry leader HPA is expecting to see a remarkable 50 per cent lift in production in their farms over the next few years. Cascade released its 2014 First Harvest brew mid-March, featuring new Australian hops ÀDYRXUV QDPHG IRU WKH PDLQ URDGV FRQQHFWLQJ WKH ¿HOGV WR WKH EUHZHU\ Brooker for bittering, Argyle IRU ÀDYRXU DQG WKH DURPDWLF Macquarie;

this trio of new kids on the block garnered favourable reviews for its leafy aroma and VSLF\ FLWUXV ¿QLVK DQG SURYLGHG KRSHIXO snapshot of what’s to come. The 2014 Australian International Beer Awards revealed a move towards Australian Pale Ale and gluten-free larger, in addition to the collaboration RI $PHULFDQ DQG $XVWUDOLD KRSV :KLOH WKHUH LV D big push for the production of experimental hops to feed the craft beer boom, mainstay hops like Galaxy are still the go-to cultivars.

THE INDUSTRY CHALLENGES The artisan brewing boom is evident in many Australian and New Zealand bars, with 180 established craft beer brands across Australia alone. The popularity of ale and draught beer is the foundation of a $1 billion nation-wide industry; Australia is a blip on the radar compared to America, which boasts a $14 billion craft beer market. Craft beers use between four and 10 times more hops than the average lager, and the fashionable IPA demands higher levels of hops, bitters and alcohol, putting immense pressure on the growers, which increases annually. In 2014 brewers were not only seeking new hops variants, but high quantities of them. HPA, which is responsible for 85 per cent of Australia’s hops production, is concentrating on the cultivation of 12 new varieties to support the craft beer boom, with more on the drawing board for 2015. HPA is also looking for ways to service the US and UK markets which have developed a taste for XQLTXH $XVWUDOLDQ ÀDYRXUV

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“This year Australian growers are shifting towards growing more of the aroma varieties – Ella, Galaxy and Enigma as opposed to the bittering varieties,� said Dr Peter Aldred, Senior Lecturer of Brewing at Federation University Australia. Hop producers including HPA are breeding

HPA IS EXPECTING TO SEE A REMARKABLE 50 PER CENT LIFT IN PRODUCTION IN THEIR FARMS OVER THE NEXT FEW YEARS.�

ELLA

Formerly known as Stella, the little sister RI *DOD[\ LV UHPLQLVFHQW RI (XURSHDQ Ă€RUDO Ă€DYRXUV ZKHQ XVHG LQ PRGHVW DPRXQWV :KHQ used in high amounts the Australian high alpha variety provides a fruity element with a hint of anise. Following in the footsteps of Topaz, Ella is hailed for her gooseberry, grapefruit and apple/cherry aromas punctuated with spice, VZHHW DQG VRIW Ă€DYRXUV $FFRUGLQJ WR RQH brewer, this complex hop is rapidly gaining momentum in the industry and is “currently in vogueâ€?. Brewers have reacted generally happily with this year’s harvest because growers have built the infrastructure to provide the required quantity of popular hops such as Ella.

HPA is responsible for 85 per cent of Australia’s hops production.

QHZHU Ă€DYRXU YDULHWLHV FRQFHQWUDWLQJ RQ *DOD[\ Ella, Summer, Vic Secret, and Enigma and are ÂżQDOLVLQJ WKHLU SODQV IRU UHSODQWLQJ QH[W VSULQJ “Enigma is the latest release and it was presented recently in the Collaborator Brew at the Australian International Beer Awards dinner and it was received quite well. Despite H[SHULHQFLQJ GLIÂżFXOW\ WKLV VHDVRQ ZLWK WHPSHUDWXUHV KLWWLQJ WKH V LQ WKH ÂżHOGV WKH hops growers still managed to get a decent yield in 2014.â€? said Dr Aldred.

F LO R AL

EllaTM

HelgaTM Willamette SylvaTM

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Super Pride SummerTM

Pride of Ringwood TopazTM Cascade Vic SecretTM

EnigmaTM GalaxyTM

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The Hop Flavour Spectrum is owned by Hop Products Australia.

BEER TALK

PEOPLE CAN’T GET ENOUGH OF KIWI HOPS

I

n their 2014 Pocket Beer Book, internationally renowned beer writers 6WHSKHQ %HDXPRQW DQG 7LP :HEE LGHQWLÂżHG local hops as a key to “the present and probably the future of New Zealand brewing.â€? They (correctly) argued that “Kiwi brewers are employing the singular nature of New Zealand hops to put a stamp on styles they can truly call their own.â€? Nelson Sauvin and Motueka were singled out as particularly distinctive varieties. This year’s hop harvest was completed by early April. New Zealand hops are critical for domestic brewers and highly sought after by international breweries. Around 85 per cent of New Zealand’s harvest heads straight overseas to countries as diverse as Australia, China, America and Norway. Despite the formidable reputation, New Zealand still produces only around 0.7 per cent of the world’s hop supply. All commercial hop sales go through New Zealand Hops, one of the last remaining single desk sellers after most other industries

deregulated. Their Hop Harvest Report 2014 showed 765 tonnes was harvested, an increase of WRQQHV RQ $URPD Ă€DYRXU KRSV WHQGHG to dominate - Wakatu was the largest crop (265 tonnes) followed by Nelson Sauvin (143 tonnes) and Motueka (68 tonnes). Green Bullet, the VLJQDWXUH KRS RI 6WHLQODJHU DQG RQFH WKH Ă€DJVKLS national hop, languished at 41 tonnes. Demand was intense with 95 per cent of WKH FURS VROG SULRU WR KDUYHVW 6LJQLÂżFDQWO\ existing contracts mean 90 per cent of next year’s harvest is already sold which will put intense pressure on the hop market. 2UJDQLF KRSV ZKLOH KLJK SURÂżOH PDNH XS a fraction of the harvest. Of the 765 tonnes harvested, more than 19 tonnes were organic. However, NZ Hops notes that all their hops “can be broadly considered spray-free.â€? Some harvested hops never made it to the kiln as they were spirited away so brewers could make fresh hopped beers for two festivals - Hopstock in Wellington showcased 16 beers

while the debuting Fresh Hop 2014 in Auckland had 11 brand new green hopped brews. A few years ago fresh hopped beers were a rarity, now they are a hot seasonal release. The key challenge for NZ Hops is meeting the relentlessly growing demand. Chief Executive Doug Donelan says fears of a shortage may be overplayed but clearly many brewers are unable to source all the hops they want. Luke Nicholas from Epic Brewing Company says “I like New Zealand hops but getting them is kind of hard. I’d love to use PRUH EXW WKH VL]H RI (SLF PHDQV LW LV GLIÂżFXOW WR get enough.â€? If he replaced US Cascade with NZ Cascade, he estimates that would represent one-third of all Cascade grown in New Zealand. “NZ Hops will not commit a third of the harvest to one brewery,â€? he says. While many industries would love to have excess demand, NZ Hops have to manage the market carefully. Many suggest they should free up more local hops for local brewers next year.

Photo courtesy of NZ Hops.

As a noted note ed hop hop lover, lo over, Neil Miller takes particular interest interest in the 2014 New Zealand hop harvest and reports on the results.

Hops Harvest Report

NZ Hops - http://www.nzhops.co.nz/ Epic Brewing Company – www.epicbeer.com Pursuit of Hoppiness (SOBA Magazine) http://www.soba.org.nz/news/pursuit-of-hoppiness

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CIDER The Cider Isle

THE

CIDER ISLE

With cider continuing to enjoy stratospheric growth, Annette Shailer took a look at some of the innovative ways the Apple Isle is tapping into the core of this growth.

C

ider is still the fastest growing alcoholic beverage category although in the past year we have seen that growth begin to slow. While the category still grew at an impressive 20 per cent, this was down from previous years. Cider Australia president and Willie Smith’s co-owner, Sam Reid, said while the cider bubble may have slowed it certainly hasn’t burst and there could still be room to grow yet. “I think the cider market is beginning to mature – it has basically doubled in the past ÂżYH \HDUV WR UHDFK DOPRVW SHU FHQW RI WRWDO alcohol consumed and so the same percentage growth will be harder to achieve each year from a larger base,â€? Reid said. “That said I do see there being a lot more room for growth like we are seeing in the very developed UK and French markets. The UK

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market for instance is 13 per cent of total alcohol consumed and so we have a long way to go until we reach that stage in Australia.â€? With Tasmania often referred to as the ‘Apple Isle’ due to its history as one of the world’s major apple producers, it’s not surprising it is home to some of Australia’s best ciders. Tasmanian cider producers are lucky enough to have access to premium produce IURP WKLUG IRXUWK DQG HYHQ ÂżIWK JHQHUDWLRQ orchardists, as well as some of the purest ZDWHU LQ WKH ZRUOG DW WKHLU ÂżQJHUWLSV +RZHYHU despite these spoils they are not sitting on their laurels. Instead a bunch of cider producers have banded together and, with assistance from the Tasmanian State Government, have formed the Tassie Cider Trail. Tasmania’s relatively small size made the creation of a cider trail for tourists and cider lovers a simple decision. With the philosophy

Some of the delicious apples ready to become cider at Spreyton Cider Co.

CIDER The Cider Isle

Willie Smiths recently opened The Apple Shed, which is a stunning cellar door and apple museum.

of being stronger together than apart, the Tassie Cider Trail was formed. To date there are 10 cider producers involved; Red Sails, Frank’s Cider, Dicken’s Cider, Willie Smiths, Spreyton Cider Co, Small Players, Inn Cider, Pagan, Lost Pippin and Two Metre Tall.

“Since Tassie has such a diverse range of cider producers with many different styles it made sense to develop and promote a touring route incorporating the cellar doors from around the state.” To complement the physical cider trail, a stunning new Tassie Cider Trail website

WITH THE PHILOSOPHY OF BEING STRONGER TOGETHER THAN APART, THE TASSIE CIDER TRAIL WAS FORMED.” “Tassie is a small place and producers often meet up at the many events and festivals that happen here and have a chat over a cider or two. Someone suggested getting together and forming a state body to complement the work of Cider Australia and so after that we began working with the government on developing the cider industry further,” said Reid.

launched three months ago that features a map of the trail, information about the cideries, cider news, cocktails, recipes and even a cider school, which can bring you up to speed on all things cider before you head to Tassie for a cider journey. “To be part of something that strengthens the region and increases our reputation as a

quality cider making area, while also tying in with other cider producers can only be a positive thing,” said Damien Viney from Spreyton Cider. “The Tassie Cider Trail allows consumers and tourists to experience all of Tasmania’s cider producers and perhaps introduces them to the wider range of ciders being made here.” While it is still early days for the Tassie Cider Trail, the concept of being stronger together than apart is an important one, particularly as the industry continues to grow and diversify. “I think by individual producers gaining recognition and awards, it strengthens the overall reputation of the group as a cidermaking region,” said Viney. “You only need to look at what some international recognition for one or two whisky distilleries in Tasmania has done for the reputation of Tasmania as a whisky producing destination.

LINKS Tassie Cider Trail www.tascidertrail.com Cider Australia www.cideraustralia.org.au Dickens Cider www.dickenscider.com.au Frank’s Cider www.frankscider.com.au Inn Cider - www.inncider.com.au Lost Pippin - www.lostpippin.com.au Pagan Cider www.pagancider.com.au Red Sails - www.redsails.com.au Small Players www.holmoakvineyards.com.au Spreyton Cider Co www.spreytonciderco.com.au Two Metre Tall - www.2mt.com.au

Some of the Willie Smiths ciders. Photography by Ali Nasseri.

Willie Smiths www.williesmiths.com.au

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CIDER Cider Labelling

JUDGING A CIDER BY ITS LABEL Beer & Brewer caught up with Cider Australia’s new president, Sam Reid, to discuss what’s on the agenda.

Q

Congrats on your appointment as president of Cider Australia. In a recent release you mention the importance of the integrity of cider labelling – why is this such an issue for Australian cider producers?

People enjoying a cider at Willie Smiths Apple Shed.

A

Thanks, it’s an exciting new challenge and I think Cider Australia has a great opportunity to build a sustainable category moving forward taking learnings from other markets around the globe such as the UK, US, France and Germany. Cider labelling is the key issue we have chosen to tackle at this point in time and there are two issues at play here. Firstly as we look to build a mature and sustainable category it’s really important that consumers are well educated about what is actually cider and ZKDW LV D ÀDYRXUHG EHYHUDJH 2XU FRQFHUQ is that there are a number of drinks out there masquerading as cider that plainly aren’t and the poor consumer has no hope of telling the

WE THINK THERE IS A SIGNIFICANT DIFFERENCE IN QUALITY BETWEEN THOSE DRINKS THAT ARE CIDER AND THOSE THAT ARE PRETENDING TO BE.� difference as of course they would expect WR EH DEOH WR UHDG WKH ODEHO DQG ¿QG RXW :H WKLQN WKHUH LV D VLJQL¿FDQW GLIIHUHQFH LQ TXDOLW\ between those drinks that are cider and those

Cider Australia president, Sam Reid.

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that are pretending to be and ensuring that drinkers understand that cider is a quality drink is very important! There is a big disconnect EHWZHHQ WKH $XVWUDOLDQ 7D[ 2IÂżFH GHÂżQLWLRQ of cider, which determines how cider is taxed and we are generally very comfortable with, and the Food Standards Australia New Zealand GHÂżQLWLRQ ZKLFK GHÂżQHV ZKDW FDQ EH ODEHOOHG as cider, and we want to bring these two GHÂżQLWLRQV LQWR OLQH Secondly we believe that consumers should be able to make an informed choice about what WKH\ GULQN 7KLV ZLOO KHOS OHYHO WKH SOD\LQJ ÂżHOG between cheaper mass produced ciders made from imported concentrate, much of it from China, and the ciders which are made from fresh apples from Australia, the UK, US, New =HDODQG RU )UDQFH :H KDYH PDGH D QXPEHU of submissions to the government recently including to the agricultural competitiveness white paper and we hope to keep campaigning and raising awareness of these issues.

In the year to March 2014, more than 2 million Australians drank cider.

CIDER Cider sales

CIDER TO SURPASS ALCOPOP SALES

I

Q WKH SDVW ¿YH \HDUV WKH DOFRKRO ODQGVFDSH KDV FKDQJHG TXLWH GUDPDWLFDOO\ FLGHU EDUHO\ UHJLVWHUHG DQG SUH PL[HG µDOFRSRS¶ GULQNV ZHUH VR SRSXODU WKH\ ZHUH HDUQLQJ WKH ZUDWK RI SROLWLFLDQV DQG ODZPDNHUV 1RZ LQ WKH ODWHVW Roy Morgan Research UHYHDOV FLGHU FRQVXPSWLRQ LV VHW WR RYHUWDNH WKDW RI SUH PL[HG VSLULWV 6LQFH WKH H[FLVH WD[ RQ SUH PL[HG VSLULWV FDPH LQWR HIIHFW LQ DOFRSRSV KDYH EHHQ RQ WKH GHFOLQH ZKLOH FLGHU KDV EHHQ HQMR\LQJ D

:KLOH PRVW FLGHU GULQNHUV DUH DJHG XQGHU WKH SURSRUWLRQDO JURZWK LQ FRQVXPSWLRQ KDV EHHQ VLPLODU DFURVV DOO DJH JURXSV )RU LQVWDQFH EHWZHHQ DQG WKH SURSRUWLRQ RI PHQ DJHG ZKR GUDQN FLGHU LQ DQ DYHUDJH IRXU ZHHN SHULRG URVH IURP SHU FHQW WR SHU FHQW ² DQ LQFUHDVH RI PRUH WKDQ SHU FHQW :KLOH IHPDOH FLGHU GULQNHUV DJHG H[SHULHQFHG DQ HYHQ JUHDWHU LQFUHDVH RI SHU FHQW ULVLQJ IURP SHU FHQW WR

CIDER DRINKERS WILL OUTNUMBER THOSE CONSUMING ALCOPOPS BY THE END OF 2014.” VWHDG\ ULVH LQ SRSXODULW\ ,Q WKH \HDU WR 0DUFK QHDUO\ PLOOLRQ $XVWUDOLDQ DGXOWV GUDQN SUH PL[HG VSLULWV LQ DQ DYHUDJH IRXU ZHHNV ZKLOH RQO\ D TXDUWHU RI WKHP GUDQN FLGHU LQ WKH VDPH SHULRG :KHUHDV LQ WKH \HDU WR 0DUFK WKH QXPEHU RI FLGHU GULQNHUV ZDV MXVW VKRUW RI WKH QXPEHU GULQNLQJ SUH PL[HG VSLULWV ² DQG LI WKH JURZWK WUHQGV FRQWLQXH FLGHU GULQNHUV ZLOO RXWQXPEHU WKRVH FRQVXPLQJ DOFRSRSV E\ WKH HQG RI &LGHU¶V JURZWK LV FRQVLVWHQW DFURVV DJHV JHQGHUV FLW\ GZHOOHUV DQG FRXQWU\ IRON

SHU FHQW RYHU WKH VDPH SHULRG 5R\ 0RUJDQ 5HVHDUFK JURXS DFFRXQW GLUHFWRU FRQVXPHU SURGXFWV $QJHOD 6PLWK VDLG LW¶V JRRG QHZV IRU FLGHU SURGXFHUV DV FLGHU¶V SRSXODULW\ KDV VN\URFNHWHG LQ WKH SDVW ¿YH \HDUV ³%XW FLGHU¶V JDLQ VHHPV WR EH DOFRSRSV¶ ORVV ZLWK WKH QXPEHU RI SHRSOH GULQNLQJ SUH PL[HG VSLULWV GURSSLQJ $ PDMRU IDFWRU LQ WKH WUHQG KDV DOPRVW FHUWDLQO\ EHHQ WKH KLJKHU WD[HV RQ SUH PL[HG GULQNV DV ZHOO DV D VWHDGLO\ LQFUHDVLQJ UDQJH RI FLGHU EUDQGV RQ WKH PDUNHW ´ VDLG 6PLWK

NUMBER OF AUSTRALIANS CONSUMING CIDER AND PRE-MIXED SPIRITS IN AN AVERAGE FOUR-WEEK PERIOD

04769;,9: 6- 04769;,9: 6- 04769;,9: 6- 8<(30;@ 8<(30;@ 8<(30;@ /67: /67 /67: /67 /67: /67 796+<*;: 796+<*;: 796+<*;:

2500 Base: Alcohol Drinkers 18+

Last 4 Week Cider or Pre-Mixed Spirits Drinkers (‘000s)

2359

2109 2009

2000

AGENTS IN AUSTRALIA FOR AGENTS IN AUSTRALIA FOR AGENTS IN AUSTRALIA FOR

1500

1000

500

596

0 April 2009 March 2010

April 2010 March 2011

Last 4 Week Cider Drinkers

April 2011 March 2012

April 2012 March 2013

April 2013 March 2014

Last 4 Week Pre-Mixed Spirits Drinkers

Source: Roy Morgan Single Source (Australia) (Apr 2009 – Mar 2014), average MAT n=19,322. Base: Australians 18+

4 4 7 4 7 7 >>> /67*6 *64 (<

>>> /67*6 *64 (< >>> /67*6 *64 (<

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COVER XXXXX Winter xxxxxxxxx Brew-Ski

As the winter months roll ‘round, our nation’s collective thoughts drift from long, lazy days at the beach and afternoon BBQs to the more physical pursuits that you’ll find at Australia and New Zealand’s ski fields. Here’s a rundown on the best slopes and where to go for a beer when you’re done. By Gregor Stronach.

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The view from the ‘roof’ of Australia, deep in the Snowy Mountains.

Winter xxxxxxxxx Brew-Ski

PERISHER (NSW)

Perisher is reported to be the largest ski resort in the Southern Hemisphere, occupying roughly 12 square kilometres of snowy, mountainous terrain. It’s made up of four

Image courtesy of Visions of Victoria.

F

or some it’s a very expensive means of getting cold, wet and exhausted – but for many more, skiing and snowboarding equates to a way of life. Every winter, hordes of Aussies and Kiwis head to the southern halves of their respective countries, with their H\HV Âż[HG ÂżUPO\ RQ WKH VWDUN ZKLWH PRXQWDLQ tops of the alpine regions. The goal: to hurtle down a snow-covered mountain at breakneck speeds – preferably without actually breaking your neck, of course. But ask anyone who skis, and they’ll tell you that there’s more to it than cheating an icy death. For many, it’s the ‘aprèsski’ that holds a certain fascination – and when it comes to providing venues brimming with beer, the $XVWUDOLDQ DQG 1HZ =HDODQG VNL ÂżHOGV DUH among the world’s best. If you’re on the hunt for a decent beer this season, here’s the skinny on where you need to go.

roots and traditional music. This year’s festival saw more than 140 shows across 10 venues around the valley.

THREDBO (NSW)

Smaller than neighbouring Perisher, the Thredbo valley is a far more centralised affair,

IT’S A TOP SPOT FOR A RELAXING BEER AFTER A DAY ON THE SLOPES.â€? formerly independent villages, Perisher Valley, Smiggin Holes, Guthega and the oddly-named Blue Cow – which means that a lot of the facilities are scattered throughout the valley, UDWKHU WKDQ ZLWKLQ WKH FRQÂżQHV RI DQ HVWDEOLVKHG village. Perisher’s footprint includes seven mountain peaks, serviced by 47 lifts that are capable of carrying a staggering 51,305 skiers up the mountains every hour. The area is home to a number of popular bars and nightspots, which cater for the large QXPEHUV RI WRXULVWV ZKR Ă€RFN WR WKH DUHD ZKHQ the snow decides to fall. Among the best of those bars is the Pub Bar at The Man From Snowy River Hotel, (known locally as “The Manâ€?), which is smack-dab in the centre of Perisher, on the main road. It’s a top spot for a relaxing beer after a day RQ WKH VORSHV Âą DQG ZLWK WKH PDVVLYH ÂżUHSODFH roaring, and a goodly number of beers on tap to choose from, it’s a proper pub atmosphere that boasts awesome view of the mountains as well. )XUWKHU XS WKH URDG \RXÂśOO ÂżQG WKH YHU\ posh-sounding Perisher Manor Hotel, which is home to the Base 1720 Bar and Restaurant, which is more of a cocktails and quiet chats venue than the nearby The Pub Family Food Court – which is billed as the largest public bar and food court in the valley. Doors are open from 10am until late. Perisher plays host each year to the Peak Festival, a wintery music festival that draws big crowds to the resort for three days of blues,

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with the bulk of the accommodation and associated nightlife clustered at the base of Mt Crackenback, in a village that wouldn’t look out of place in the Swiss Alps. The skiing at Thredbo is among the best in Australia, with a good mix of runs, the majority

of which are designated Intermediate. The resort operates a total of 13 lifts, three of which are needed to access the start of Australia’s longest ski run. Called the Supertrail, it’s 3.7km long In keeping with the Euro feel, the Black Bear Inn is a German / Austrian-styled restaurant DQG EDU ZKLFK VHUYHV XS WKH VNL ¿HOGV VWDSOH schnapps. Punters here have more than 80 different styles of schnapps to choose from, as well as a modest choice of beers to sample as well. On a more upbeat note, the Apres Bar in the Denman Hotel is well known as one of Thredbo’s best nightspots. Just down the road is Bernti’s Tapas Terrace Bar, which churns out gourmet tapas, which you can wash down ZLWK D &RRSHUV ¿QH ZLQH RU WKH HYHU SUHVHQW schnapps. 2014 will see the return of the Rekorderlig Hot Pools, offering punters the chance to sip

A welcoming spot for a beer or two in the beer garden at the Bright Brewery.

COVER Winter Brew-Ski

on warmed Winter Cider and take a dip in the heated pools, designed to offer an Australian take on the Scandinavian hot spring experience. Just down the road at nearby Jindabyne, \RXÂśOO ÂżQG WKH Banjo Paterson Inn, which was the original home of Chuck Hahn’s mountainbased microbrewery, the Kosciuszko Brewing Co, which Chuck set up in 2009. The ‘local’

brew is now also being made at the Malt Shovel Brewery in Camperdown, Sydney – but the Banjo’s regulars are still big fans of Chuck’s brew. )XUWKHU D¿HOG QHDU WKH PRUH UHPRWH WRZQ RI 'DOJHWW\ \RXœOO ¿QG WKH 6QRZ\ 9LQH\DUG Estate, home to the Dalgety Brewing Co and WKHLU UDQJH RI ¿YH JUHDW EHHUV ¹ DOO PDGH DQG packaged on the premises, using water from the mighty Snowy River. Last, but not least, if you’re approaching Thredbo (or Perisher, for that matter) from the Hume Highway near Gundagai, you’ll be taking the Snowy Mountains Highway, which passes through Tumut – and right up to the door of one of the newest microbreweries in the country – the Tumut River Brewing Co. Kicked off by a couple of mates, at the time of writing, the ink was still drying on the regulatory paperwork to get the doors open and the beers pouring. But Simon and Tim assure us that the beers will be ready very soon – and if you’re driving past and the doors are open, stop in to say hi and grab a few brews to take with you.

FALLS CREEK (VIC)

One of the most popular destinations in Australia for skiers, Falls Creek is located in the mountains near the gold rush town of Bright. Easily accessible from both Albury Wodonga and Melbourne, Falls Creek offers

THE BREWERY TURNS OUT SIX CORE BEERS, AND A RANGE OF SEASONALS.� Kosciuszko Brewery, established by Dr Chuck Hahn in 2009.

up 450 hectares of skiable terrain, with 14 lifts carrying skiers to the top of 94 different runs. Not to be confused with The Man at Perisher, Falls Creek also boasts The Man Hotel, well known amongst the regulars as a great place to hang out once the sun’s gone down and the slopes are too dark for skiing. The Man offers up a couple of decent bars, including the recently refurbished Lounge Bar, home to a panoply of cocktails and schnapps (of course‌) and a range of beers on tap and in the fridge. If you’re hungry, word on the street is that The Man offers the best pizza on the mountain. If you’re pining for the Ă€DYRXUV RI WKH Âľ2OG &RXQWU\Âś you can chance your arm at the Cock’n’Bull ‘Olde English Pub’, which stocks a range of Aussie beers, including Coopers, Hahn Super Dry and James Boag in the fridge, and Carlton Draught, Guinness and Kilkenny on tap. The food menu reads like something out of a typical English pub, with Bangers’n’mash, gamekeeper’s pies and roast beef with Yorkies all up for grabs. Down the road a spell, EDFN LQ %ULJKW \RXÂśOO ÂżQG Bright Brewery – a husband and wife affair, and revival of the original brewery that was founded during the gold rush in 1876, and which closed its doors in 1916 when the gold – and the miners – had all left town. The brewery tturns out six core beers, and a range of seasonals – and iit’s worth sticking your head rround the door on the way up tto the mountain to stock up on a solid local brew to enjoy in yyour chalet. Falls Creek is also home tto one of the coldest comedy ffestivals in the country. Known aas Snow Capped Comedy, Falls C Creek has convinced a handful oof the bright lights of comedy tto trek up from Melbourne ffor the weekend to showcase ttheir acts. Local lads Sammy J and Matt Okine, and MC’d bby Harley Breen,the gigs are FFR VSRQVRUHG E\ <DUUD 9DOOH\ RRXWÂżW Coldstream Brewery.

MT BULLER (VIC) M

L Located a short drive from tthe historic High Country WWRZQ RI 0DQVÂżHOG 0W %XOOHU sserves up a comprehensive

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COVER

Enjoying the fresh powder at Perisher.

range of ski runs to suit every level of on-snow experience. For skiers and snowboarders, the area boasts 22 lifts and 300 hectares of skiable terrain, including three dedicated terrain parks in case you feel like imitating Australia’s queen of the halfpipe, Torah Bright. When the skiing’s done for the day, Mt Buller is also home to 30 restaurants and bars, including the Loft Lounge and Bar which

QUEENSTOWN (NZ)

Arguably the single best place in the southern hemisphere to combine a passion for beer and skiing, Queenstown in New Zealand’s south island is a Mecca for both pursuits. Most of the skiing around Queenstown takes place at either Coronet Peak or The Remarkables. Coronet Peak offers a great range of runs, suitable for beginners right through to those looking for some serious action. The

WHEN THE SKIING’S DONE FOR THE DAY, MT BULLER IS ALSO HOME TO 30 RESTAURANTS AND BARS.� resides inside the Breathtaker Hotel and Spa Retreat. The Loft’s menu includes a great range of local and imported beers. 1HDUE\ \RXœOO ¿QG Arlberg Bistro and Bar, where you can perch on the Rooftop bar for a quiet beer during the day, and retreat into the Sports Bar for a beer or two in the evening. Closer to the village centre is the Apres Bar and CafÊ, well-known to Mt Buller regulars as the very lively hub of evening activities for the resort. Also in the heart of town is the popular Kooroora Hotel pub, which is well-known for it’s ongoing dedication to attracting top bands and DJs to perform throughout the winter season – and serving up the usual range of icy cold beers, Aussie wines and the ubiquitous schnapps.

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VNLÂżHOG RFFXSLHV D VPDOO DUHD RI MXVW VTXDUH kilometres, but still boasts a fairly lengthy single 2.4km run. Nearby, The Remarkables offers 2.2 square kilometres of useful snow, about a 45 minute drive from the centre of Queenstown itself. The runs are a world-class blend of beginner trails and black diamond runs for the expert-level skiers. 7KH REYLRXV EHQHÂżW RI KDYLQJ WKH VNL ÂżHOGV FORVH WR D PDMRU UHJLRQDO FHQWUH DUH FOHDUO\ evident in Queenstown, putting the city up there among the best in the world in terms of entertainment options – including a number of bars and pubs to explore once you’re done skiing for the day. Among the more prominent is the fantastic Pub on Wharf, which bills itself as Queenstown’s “favourite local pubâ€? – and for good reason, too. With a focus on low prices, good food and

stocking a solid range of beers from local craft RXW¿W Mac’s, it’s the go-to in Queenstown for a proper, authentic Kiwi pub experience. At the classy end of the spectrum, you’ll ¿QG WKH Boiler Room Bar on Steamer Wharf, overlooking Lake Wakatipu and boasting a wide selection of beers in the back bar that includes a number of local craft brews. For something a little rowdier, Irish-themed Pog Mahones also stocks a good range of brew, including local beers from Emerson’s and Crafty Beggars - and is known for its top-notch pub grub as well. Local brewers include the Wanaka Beerworks, which offers up a decent core range and some brilliant seasonal brews, including the current Alpine Miere Golden Honey Beer, and the Black Peak Coffee Stout, a barn-storming Irish Stout infused with Venus Coffee. Just up the road, \RXœOO ¿QG WKH smaller hamlet of Arrowtown, which is home to the Arrow Brewing Company and Oak Bar, where \RXœOO ¿QG D JUHDW range of in-house brews alongside a comprehensive wine list.

Image courtesy of Perisher Ski Resort.

Winter Brew-Ski

BREWED IN BELGIUM, NEW ZEALAND.

MOA ST JOSEPHS Classic Belgian Tripel

MOA SOUTHERN ALPS Belgian Wit and IPA fusion

MOA ROYAL Belgian Double IPA, 9.1% and dry-hopped to balance.

AVAILABLE IN SELECTED BWS AND DAN MURPHY’S STORES THROUGHOUT AUSTRALIA. WWW.MOABEER.COM

COVER Winter Brew-Ski

The ever-so-humble home of the Wanaka Beerworks.

CONTACTS The Man from Snowy River Hotel www.themanfromsnowyriver.com.au

Perisher Manor www.perishermanor.com.au Black Bear Inn www.blackbearinn.com.au The Denman Hotel www.thedenman.com.au Bernti’s Mountain Inn www.berntis.com.au The Banjo Paterson Inn www.banjopatersoninn.com.au Dalgety Brewing Company www.snowywine.com/beer.cfm Tumut River Brewing Company www.trbc.com.au The Man Falls Creek www.themanfallscreek.com.au The Cock’n’Bull www.fallscreek.com.au Bright Brewery www.brightbrewery.com.au Coldstream Brewery www.coldstream-brewery.com Breathtaker Alpine Spa Retreat www.breathtaker.com.au Arlberg Hotel www.arlberg.com.au Pub on Wharf www.pubonwharf.co.nz Mac’s Beer www.macs.co.nz Pog Mahones Irish Pub www.pogmahones.com Wanaka Beerworks www.wanakabeerworks.co.nz Arrow Brewing Company www.arrowbrewing.co.nz

INTERNATIONAL Not everyone can make the time to head to the $XVWUDOLDQ RU 1= VNL ¿HOGV HDFK \HDU ¹ DQG if the urge to ski strikes you in the middle of summer in the southern hemisphere, you can always raid the children’s education accounts and shout yourself a trip to some of the best skiing in the world. Here’s a very quick look DW ZKHUH WKH VQRZ¿HOGV DUH DZHVRPH ¹ DQG WKH beers are just as good.

COLORADO, USA

The Rocky Mountains in Colorado are home to some of the most exceptional skiing of DQ\ZKHUH LQ WKH ZRUOG Âą DQG HYHQ EHWWHU they’re in a state that’s been described by comedian Jim Carrey as a place where ‘the EHHU Ă€RZV OLNH ZLQHÂś They don’t do things by halves at the snow LQ WKH 5RFNLHV Âą DQG WKHUH DUH GR]HQV DQG GR]HQV RI KLJK HQG WRS GROODU UHVRUWV 7KDW list includes the 5LW] &DUOWRQ %DFKHORU *XOFK

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LOCAL BREWERS INCLUDE THE WANAKA BEERWORKS, WHICH OFFERS UP A DECENT CORE RANGE AND SOME BRILLIANT SEASONAL BREWS... LQ %HDYHU &UHHN ZKHUH \RXÂśOO be billed at the rate of about $1300 a night for the privilege. If that sounds a bit too pricey, you could opt to spend your evenings at the exclusive Trappers Cabin. It comes with a private chef to make your dinners and brekkies, and a ‘cabin keeper’ to keep the KRPH ÂżUHV EXUQLQJ DQG WKH EHHU IULGJH ZHOO VWRFNHG

SWITZERLAND

You can’t think about skiing in 6ZLW]HUODQG ZLWKRXW WKLQNLQJ about the iconic destination RI 6W 0RULW] Âą DQG D VWD\ DW WKH EDQN EUHDNLQJ Kulm Hotel, in the heart of the township. The jewel in the crown at Kulm is the $OWLWXGH %DU, where you’ll pay handsomely for a local brew while rubbing shoulders with the elite of European society as they wrestle with the cork in their bottles of 0RHW $ ZRUG RI ZDUQLQJ Âą WKLV LV ZHOO EH\RQG the typical “no shoes, no shirt, no serviceâ€? ethos that Australians are famous for. If you’re out of ‘uniform’ (smart casual, in case you’re planning to go), then you’ll be ushered out the door.

The view across Lake Wakatipu, Queenstown.

For a slightly more Royal destination, \RX FRXOG WU\ DQG ÂżQG VRPHZKHUH WR VWD\ DW Klosters SURQRXQFHG Âł&ODZVWHUV´ Âą LI \RX get that wrong, they won’t let you stay‌). ,WÂśV ORQJ EHHQ WKH RQ SLVWH SOD\JURXQG RI WKH %ULWLVK 5R\DO )DPLO\ DQG LV KRPH WR WKH XOWUD H[FOXVLYH Casa Antica nightclub Âą ZKLFK is famous for its Royal Family patronage, and the fact that they’ll keep your very own bottle of vodka behind the bar for you to sup from. It’s so exclusive, the website doesn’t even work properly.

Boutique Drinks Festival

08–09 SATURDAY

SUNDAY

AUGUST ROYAL EXHIBITION BUILDING 2015 MELBOURNE

CHAMPIONING PREMIUM DRINKS

www.topshelfshow.com.au

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TRAVELLER International

ew of Dublin Panoramic vi Gravity Bar.

from the

A BEER LOVER’S TOUR OF DUBLIN AND BRUSSELS From the famous pubs of Ireland to the welcoming embrace of Belgian beers, Conor Sherry took to the streets to ďŹ nd out what makes these two cities tick.

‘Civilisation A (La civilisatio dorned’ n ornĂŠe), Square Ambior ix, Brussels.

‘G

ood puzzle would be cross Dublin without passing a pub.’ This riddle from Ulysses is written on the walls of quite a few pubs in Dublin. Mathematical gurus have punched algorithms into computers trying to solve it and have come pretty close. Walking from one end of the city to the other, there really does seem to be a pub on every corner and in the middle of every street. There isn’t a big mystery to this. So the answer to the riddle is that nobody ddoes cross Dublin without passing a pub – tthey th h go into them. It’s too cold outside to do ootherwise, and there is nothing more inviting, RRU PRUH SURPLVLQJ RI ZDUPWK WKDQ WKDW ÀDEE\ ggush u of porter from a Dublin pub. And booze aaside s for a second, only an Australian like me is stupid enough to order a latte or short black is – or worse, a ristretto – in Dublin. Everybody eelse el l is drinking a very hot and very long black, w with milk on the side if they’re in a hurry and nneed to cool it a bit. It’s there to warm the body aand n re-wire the brain from the dislodging shock oof the wind outside. Dubliners are a supernaturally aaccommodating c lot to strangers. I asked a FFXVWRPV RI¿FHU DW WKH DLUSRUW ZKLOVW KH ZDV X cchecking h my papers, what bars I should visit ffor o some good beer. He and his compeer held uup p two customs lines obsessing over where ttoo send me for the good stuff in Dublin. That w was very accommodating I thought, except of ccourse o to the 50 or so people standing in line bbehind me.

FROM THE TEMPLE TO A PALACE F

With more than 30 taps, The Temple Bar in Dublin is a haven for lovers of Irish craft beer.

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They told me to go to The Temple Bar Pub ¿UVW T bbecause it was a solid introduction and it would sshow h me how little I knew of drink in Ireland. They were right. This pub in the central T medieval quarter of Dublin is an obvious spot m ffor o tourists. But unlike any tourist dive we’re uused to in Australia, you are faced with an

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intimidating 30-something taps of mostly Irish craft beer and an equally intimidating selection of Irish whiskey. A pint of Guinness was meant WR EH P\ ¿UVW GULQN EXW , GLYHUWHG LPPHGLDWHO\ to a Franciscan Well Dry Irish Stout and experienced what could only be described as a turn of metaphysical elation. $V DQ DVLGH WKHUH LV VRPHWKLQJ WR ZDWFK out for in these pubs with a lot of taps. If their OLQHV DUHQœW DV FOHDQ DV WKH\ FRXOG EH DQG VRPH EHHUV DUHQœW PRYLQJ DV TXLFNO\ DV WKH\ VKRXOG EH WKH GLVFHUQLQJ GULQNHU ZLOO JHW D slightly disappointing pour with some of that butterscotch rot infecting an otherwise good beer. The patient drinker will wait for some other sucker to get a pint from the tap before they do to make way for the good stuff; the IDOVH IULHQG ZLOO KDQG KLV PDWH WKH ¿UVW SRXU DQG HQMR\ WKH EHQH¿WV RI WKH VHFRQG DQG WKH downright cunning will befriend a tourist in D VHW RI URXQGV VR WKDW WKH\ WKHPVHOYHV ZLOO QHYHU LQFXU WKH ULVNV RI EDFWHULDO DGXOWHUDWLRQ passing them on instead to the stranger. I SHUVRQDOO\ UHFRPPHQG WDNLQJ WKH WKLUG RSWLRQ on the basis that it’s often less time consuming WKDQ WKH ¿UVW DQG WKDW LWœV SUREDEO\ PRUH DFFHSWDEOH WR VFUHZ RYHU D VWUDQJHU WKDQ LW LV WR VFUHZ RYHU D IULHQG Further up the street on the edge of this district is Palace Bar – a well known caretaker of Dublin’s literati in this century and the last. Legend has it the great logomachist Brian O’Nolan used to sit in the back room (known DV WKH ,QWHQVLYH &DUH 8QLW VOXJJLQJ ZKLVNH\ ZLWK D YHOYHW JORYH $VNHG ZK\ KH ZRUH WKH JORYH KH UHSOLHG ¾, VZRUH WR P\ PRWKHU RQ KHU GHDWKEHG WKDW ,œG QHYHU WRXFK D JODVV RI whiskey.’ 8SVWDLUV LV D VPDOO ZKLVNH\ EDU UXQ E\ WKH same crew. I highly recommend multiple YLVLWV WR WKLV JUHDW XSVWDLUV EDU DV D SULPHU IRU ZKLVNH\ LQ ,UHODQG , GLG HYHQWXDOO\ GULQN

The Palace Bar, a long-time haunt for Dublin’s writers.

BARS, BREWERIES AND A GROCER Dublin has pubs for anyone. If you need a FRFNWDLO IRU VRPH UHDVRQ DQG HQMR\ WDONLQJ WR

IF YOU ONLY GO TO ONE BAR IN DUBLIN, GO TO L. MULLIGAN GROCER ON STONEYBATTER.� *XLQQHVV GRZQVWDLUV EXW LW WDVWHV YHU\ FORVH WR what Lion’s churning out now in Australia. It’s QRW EDG ZKLFK LV MXVW D QLFH ZD\ RI VD\LQJ WKDW LWœV QRW JRRG FRPSDUHG WR HYHU\WKLQJ HOVH RQ RIIHU ,WœV KDUPOHVV VHVVLRQDEOH DQG \RX GRQœW VTXLQW ZLWK HYHU\ VLS DV HYHU\RQH GLG ZKHQ Foster’s used to brew it in Australia. ,I \RX GR YLVLW 3DODFH %DU EH RQ WKH ORRN out for a large scruffy man dressed like a riot. +HœV RQH RI WKH ORFDO SRHWV DQG ZLOO JLYH D memorable answer to any enquiry. I asked KLP LI KH OLNHG WKH ,ULVK SRHW -DPHV &ODUHQFH 0DQJDQ ¾2I FRXUVH , GR , NLOOHG KLP œ KH VDLG before bolting out the door. Mangan died of cholera in 1849.

WUHQG\ PHPEHUV RI WKH EHDUGHG FODVVHV KHDG WR The Bernard Shaw on South Richmond Street. Grogan’s RQ :LOOLDP 6WUHHW DWWUDFWV DQ\ YDULHW\ RI SHRSOH IURP VRSKLVWLFDWHG VWXGHQW DFWRUV to unsophisticated people with jobs. It’s also RQH RI WKH PDQ\ SXEV WKDW KDVQœW HYHU ERWKHUHG changing because its typical patron hasn’t changed for more than 50 years either. The &REEOHVWRQH on King Street hosts traditional OLYH ,ULVK PXVLF HYHU\ QLJKW DQG VKRXOG EH RQ HYHU\RQHœV UDGDU Galway Bay Brewery has plenty of bars in the city and offer their own JUHDW VWXII RQ WDS DPRQJVW PDQ\ RWKHUV )RU D JUHDW URDVW YLVLW J.W. Sweetman QHDU 2œ&RQQHO %ULGJH DQG SUHSDUH WR PDWFK ZKDWHYHU \RXœYH

piled onto your plate with one of their excellent EHHUV ZKLFK DUH EUHZHG RQ VLWH %XW LI \RX RQO\ JR WR RQH EDU LQ 'XEOLQ JR WR L. Mulligan Grocer on Stoneybatter. The team EHKLQG LW DUH D J\SV\ EUHZHU\ QDPHG Brown Paper Bag Project DQG WKH H[SHULPHQWDO EUHZV they’re knocking out are bloody tasty. The bar QRW RQO\ KDV JUHDW IRRG EXW PDWFKHV HYHU\WKLQJ with beer impeccably – including the whiskey – in menus that are neatly bound within old hard-backs. Boilermakers are not nearly common enough LQ $XVWUDOLD VR WKLV LV D WUHDW 7KH\ DOVR KDYH a couple of engines pulling up small sized casks. I had a cask lager by Bru Brewery. Once \RXœYH SXW RQH RI WKRVH DZD\ \RX FDQ PRYH onto the other 10 or so taps before assaulting a great list of bottled beers. $IWHU \RXœYH FDSSHG WKH QLJKW ZLWK D GUDP RU WZR GR DV , GLG DQG JR IRU D EULHI ZDONDERXW LQ the streets looking at the lime-white mansions RI *RYHUQPHQW 'XEOLQœV DUFKLWHFWXUH LV TXLWH haunting at night and can exhaust anyone’s WKLUVW IRU ZRQGHU ,I WKDW KDSSHQV PDNH H[SHGLWLRXV DQG KHDG IRU \RXU KRWHO EHIRUH you collapse from exaltation in the cold and be PLVWDNHQ IRU D FRQVXPSWLYH VQRZPDQ LQ WKH PRUQLQJ :LWK WKDW WKRXJKW LQ PLQG LW ZDV WLPH WR OHDYH ,UHODQG DQG KHDG IRU %HOJLXP

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Me and Beasty (Johann) at Le Trappist.

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KULMINATOR IN ANTWERP MIGHT BE THE GREATEST BEER BAR ON THE PLANET.” BRUGES, BEER AND BLUES %UXJHV LV RQH RI WKH PDQ\ 9HQLFHV RI WKH 1RUWK %XW XQOLNH 9HQLFH ZKLFK LV VRPHWKLQJ EHWZHHQ D PXVHXP DQG D PDXVROHXP %UXJHV LV VWLOO YHU\ PXFK DOLYH ZLWK DQ DFWLYH QLJKW OLIH , FRXOGQ¶W VWDQG PRUH WKDQ D GD\ RI 9HQLFH EXW , FRXOG OLYH LQ %UXJHV IRU WKH UHVW RI P\ OLIH $Q DSSUHFLDWLRQ IRU WKH FLW\¶V GULQNLQJ FXOWXUH LV HDV\ HQRXJK VLQFH HYHU\WKLQJ LV QHDU WKH %HOIU\ 9LVLW %UXJV%HHUWMH IRU LWV H[FHSWLRQDO FHOODU DQG D VSDJKHWWL ERORJQHVH WR GULQN ZLWK \RXU )OHPLVK EURZQ DOH /H 7UDSSLVW LV D QHZHU EDU UXQ E\ WZR EHHU ORYHUV RQH RI ZKRP LV YHU\ IRQG RI PDWFKLQJ KLV EHHUV ZLWK D FLJDU WKLQN EODFN ,3$ 9LVLW &RPSWRLU GHV $UWV IRU EOXHV DQG MD]] DQG EHFDXVH HYHU\ ORFDO \RX PD\ KDYH PHW DW WKH SUHYLRXV WZR EDUV ZLOO KDYH PRYHG RQWR WKHUH WRR %H SUHSDUHG WR JHW ORVW QRZ DQG DJDLQ LQ WKH VWUHHWV 7KH\ ZHUH GHVLJQHG WR FRQIXVH DQ LQYDGLQJ IRUFH XQIDPLOLDU ZLWK WKHP .XOPLQDWRU LQ $QWZHUS PLJKW EH WKH JUHDWHVW EHHU EDU RQ WKH SODQHW ,W VSHFLDOLVHV LQ DJHG EHHU DW YHU\ ORZ SULFHV 7KH RZQHU 'LUN ± ZKR VSHDNV EDG (QJOLVK EXW ÀXHQW HFFHQWULF ± VROG

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Partial Partia Par tiall Map Map of Ire Ireland, Irelan land, d, Uni United ted Ki Kingd Kingdom ngdom om and Western Europe.

IRISH BREWERIES AND PUBS THE TEMPLE BAR PUB 47/48 Temple Bar, Dublin 2, Ireland www.thetemplebarpub.com THE PALACE BAR 21 Fleet St, Dublin 2, Ireland www.thepalacebardublin.com GROGANS 15 S William St, Dublin 2, Ireland www.groganspub.ie GALWAY BAY BREWERY 76 Salthill Road, Lower Galway, Ireland www.galwaybaybrewery.com J. W. SWEETMAN 1-2 Burgh Quay, Dublin 2, Ireland www.jwsweetman.ie

DELIRIUM CAFÉ Impasse de la FidÊlitÊ 4, 1000 Bruxelles, Belgium www.deliriumcafe.be THE FLORIS BAR Impasse de la FidÊlitÊ 12, 1000 Bruxelles, Belgium www.orisbar.com MOEDER LAMBIC Fontainas Plaats 8, 1000 Bruxelles, Belgium www.moederlambic.com CANTILLON BREWERY Rue Gheude 56, 1070 Anderlecht, Belgium www.cantillon.be LE TRAPPIST 74 Rue Voltaire, 76600 Le Havre, France www.le-trappist.com KULMINATOR Vleminckveld 32, 2000 Antwerpen, Belgium

Spoilt for choice with the beer list at Le Trappist.

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Political World Map courtesy of wikipedia.

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TRAVELLER Weekend Away

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Beer & Brewer travels to Melbourne, arguably Australia’s craft beer capital, to uncover the best places to enjoy at pot…or a pint. Words by Annette Shailer.

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omeone once told me that the difference between Melbourne and Sydney is that Melbourne is a smart brunette and Sydney is a hot blonde. Sydney’s great to look at and the perfect place for a fun weekend, but there’s not much substance underneath. Whereas Melbourne is interesting, has layers of complexity and culture that push the boundaries and leave you wanting more. Whether this is true or not, I don’t know. What I do know is that Melbourne is often

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at the forefront when it comes to craft beer and there are some fantastic hidden gems to discover. While famous for its iconic laneways adorned with street art, Melbourne is also somewhat of a burgeoning craft beer hub. Events such as the Great Australasian Beer SpecTAPular, Good Beer Week, the Australian International Beer Awards and, more recently, the CBIA Australian Craft Brewers Conference have helped cement the city’s

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craft credentials. Not to mention the number RI LQÀXHQWLDO EUHZHULHV ELJ DQG VPDOO WKDW FDOO Melbourne home such as; Mountain Goat, 7ZR %LUGV %UHZLQJ, 7KXQGHU 5RDG %UHZLQJ, Carlton & 8QLWHG %UHZHULHV and 0DWLOGD %D\ MXVW WR QDPH D IHZ :LWK 0HOERXUQH VHHPLQJO\ EXUVWLQJ DW WKH VHDPV ZLWK IDQWDVWLF EUHZHULHV DQG FUDIW EHHU EDUV LW LV LPSRVVLEOH WR JHW WR DOO RI WKHP LQ RQH YLVLW +RZHYHU ZLWK D ELW RI SODQQLQJ DQG JRRG XXVH RI 0HOERXUQH¶V WUDP V\VWHP LW¶V SRVVLEOH WR YYLVLW D VPDWWHULQJ RI WKH NH\ EHHU KXEV WKH FLW\ hhas to offer. :KDW EHWWHU SODFH WR NLFN RII D WULS WR 0HOERXUQH WKDQ DW RQH RI WKH FLW\¶V ROGHVW SXEV 0 <RXQJ -DFNVRQ D VLWH ZKLFK ZDV DFWXDOO\ < RRZQHG E\ 0HOERXUQH IRXQGHU -RKQ %DWPDQ EEDFN LQ ,W ZDV QRW XQWLO WKDW WKH EEXLOGLQJ ZDV WXUQHG LQWR D KRWHO ¿UVW DV WKH 3ULQFHV %ULGJH +RWHO DQG WKHQ DV <RXQJ 3 --DFNVRQ LQ 7KH JUDQG ROG SXE IDFLQJ )OLQGHUV 6WUHHW 6WDWLRQ LV FRPPLWWHG WR SRXULQJ ) FFUDIW EHHU DQG FLGHU ZLWK SDUWLFXODU HPSKDVLV RRQ 9LFWRULDQ PLFUREUHZHULHV &KRRVH IURP WWKH OLNHV RI &ROOLQJZRRG 'UDXJKW, %URWKHUV *URZOHU, 0RR %UHZ %HOJR and 0XUUD\¶V * $QJU\ 0DQ 3DOH DQG HLWKHU JUDE D VHDW DQG VLS $ \\RXU SLQW ZKLOH ZDWFKLQJ WKH FRORXUIXO ORFDOV RRU KHDG XSVWDLUV DQG H[SORUH WKH QRRNV DQG ccrannies of this Melbourne icon.

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Once you’ve absorbed the rich history of the Young & Jackson, head across the road to Federation Square for a juxtaposition of modern architecture and technology. Nestled between the walls of glass is Beer DeLuxe, a boutique beer specialist with a beer bible featuring unique brews from local microbreweries, as well as countries across the globe. This beer lover’s haven has numerous offerings under headings such as Trappist, Sours and Fruit, Scotch Ales & Barley Wines, Bocks, IPA and more. With the Federation Square venue going gangbusters, Beer DeLuxe opened a second venue in Hawthorn in 2012. After enjoying the spoils of the city centre it’s time to jump on the Number 19 tram, head

local and international craft beer and cider across 12 taps and a hand pump in the cooler months. The brainchild of a group of mates, with venue owner Alex Summers at the helm, The Alehouse Project is dedicated to showcasing a diverse range and heavy rotation of craft beers, which are predominately only ever on tap once at the venue. Think Black Sheep the Smokey Stout from Dainton Family Brewing

THE CRAFT BEER REVOLUTION IS ALIVE AND WELL IN BRUNSWICK.” QRUWK DQG HPEDUN RQ WKH ¿UVW VWRS LQ D FLW\ circle beer tour kicking off in the multicultural, hipster hood of Brunswick. The craft beer revolution is alive and well in Brunswick, from the local breweries such as Temple Brewery and Thunder Road Brewery, to the craft beer bars and bottle shops. The embodiment of this revolution is The Alehouse Project on Lygon Street, which opened in early August 2012 with a focus on The bustling bar at The Terminus in Clifton Hill.

in Victoria or New Zealand’s Garage Project’s Bière de Garage Saison with Sour Cherries. Next stop takes us to the Good Beer Week

The writing’s on the wall at The Alehouse Project.

The Alehouse Project is dedicated to showcasing a diverse range of craft beers and ciders.

F ti l H Festival Hub, b Th The Terminus T i H Hotel t l iin N North th Fitzroy, recently named Melbourne’s Best Pub by the Herald Sun. For any beer enthusiast no trip to Melbourne is complete without a visit to The Terminus. A cocoon of crafty goodness, The Terminus has 16 taps of craft that are constantly rotating, a fridge full of bottled craft from around the world and a beer wall showcasing the range of ‘Beers without Borders’. Add to that friendly, informed staff and a food menu that successfully serves up pub classics alongside Vietnamese banh mi and bao and you’re onto a winner.

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Now head to the bohemian burrow of Brunswick Street, Fitzroy. After sifting through the racks of op shops for hidden gems, a great spot to recharge the batteries is Little Creatures Dining Hall. While not a new venue, this Brunswick Street stalwart has an offering to suit everyone from families and big groups to the solo diner. While the impressive venue has a beer barn like structure with huge ceilings, they have managed to create smaller sections within the vast space so it still has a cosy feel. ,I \RXÂśUH Ă€\LQJ VROR JUDE D &UHDWXUHV DQG VRPH chicken wings and head out the front to enjoy some of the best people watching Melbourne has to offer. If it’s a clear day head across the road and check out Naked in the Sky, the rooftop bar from the Naked for Satan people. While more IDPRXV IRU LWV KXJH UDQJH RI TXLUN\ Ă€DYRXUHG vodkas, there are a few craft beer bottled gems, and on a sunny day it’s one of the best views in Melbourne. For a brewery tour or two, head east to Abbotsford for either a David or a Goliath visit. For the David side of things, head to Moon Dog Brewery which was set up with the philosophy of, “We love making beer. But not just any old beer...We love making Really Ridiculously Fun Beer!â€? This quirky attitude LV UHĂ€HFWHG LQ WKHLU EUHZHU\ EDU ZKLFK RSHQHG in May this year and features grandma-style velvet couches and repurposed barrels. With beers such as Chocolate Salty Balls, a Garage Project Collaboration, and a tap dedicated to cocktails, currently serving Midori Illusion, this is not your average brewery bar but one you’re Dusting off the sure to remember. remnants of big The Goliath brewery brewing, head south is, of course, Carlton & to Richmond for a United Brewery. While completely craft change perhaps not on a die-hard of scenery. Few suburbs craft lover’s bucket list, the in Australia are as chock sheer size of the place is a block full of pubs as very impressive. More than Richmond. Talk a walk two million litres of beer is along Bridge Road brewed here daily, which and pretty much every is pretty mind-boggling. corner has a pub, not to The brewery runs a couple mention nearly every The Little Creatures Dining Hall in of one-hour tours each day frontage in between. Fitzroy hosts tastings for beer lovers. that take you behind the While completely spoilt scenes of the brewery and for choice, a good place ÂżQLVK ZLWK D WDVWLQJ to start is The Royston, a Good Beer Week favourite and just a short stroll off Bridge Road. Taken over more than a decade ago by The night time crowd at Little Creatures Dining Hall. the Griggs family, who also run craft haven The Terminus, The Royston was Melbourne’s ÂżUVW SXE WR JR FUDIW EHHU RQO\ :LWK LWV PDVVLYH horseshoe shaped bar, this is the kind of venue you could settle in at the bar and shoot the breeze with locals or talk craft with the bartenders. A short stroll across the road and behind the big roller doors is one of Melbourne’s longest running microbreweries, Mountain Goat. Co-founder Dave Bonighton is also the Craft Beer Industry Association chair, so when it

St Kilda’s The Local Taphouse has one of the best craft beer selections in Melbourne.

FEW SUBURBS IN AUSTRALIA ARE AS CHOCK A BLOCK FULL OF PUBS AS RICHMOND.�

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comes to craft, they don’t get much craftier. Since its beginnings, literally in Dave’s backyard in the 90s, Mountain Goat has grown to collect a swag of awards over the years for its all natural ales. The brewery is open to the public on Wednesday and Friday from 5pm, with a tour at 6:30pm and both regular and oneoff Goats on tap, as well as their famous pizzas. Heading back to Bridge Road, a great place to check out is Slow Beer which claims to be WKH ¿UVW SHU FHQW GHGLFDWHG WR FUDIW EHHU store in Australia. This really is heaven for craft EHHU HQWKXVLDVWV ZLWK PRUH WKDQ GLIIHUHQW beers across many styles and countries. There’s a good mix of brews from local microbreweries as well as more obscure imports from cult breweries around the world. We’re talking everything from Birra del Borgo Old Antonia and Yeastie Boys Pot Kettle Black Remix to Rogue Voodoo Pretzel Raspberry Chocolate Ale. The best part of the store though is that you can sit at a communal table and crack open one of your selections from the fridge or enjoy a fresh poured beer from one of the ¿YH URWDWLQJ EUHZV RQ WDS ,I \RXœG UDWKHU KHDG home to enjoy brewery fresh beer Slow Beer has you covered with takeaway draught beer JURZOHU ¿OOV 7KH ¿QDO VWRS RQ WKH FUDIW EHHU MRXUQH\ GUDZV us south of the Yarra to the home of craft, The Local Taphouse. This beckon of craft is owned

TRAVELLER

LINKS BEER DELUXE - www.beerdeluxe.com.au CARLTON & UNITED BREWERIES - www.cub.com.au LITTLE CREATURES DINING HALL – www.littlecreatures.com.au MATILDA BAY - www.matildabay.com.au MOON DOG BREWERY – www.moondogbrewing.com.au MOUNTAIN GOAT - www.goatbeer.com.au NAKED IN THE SKY - www.nakedforsatan.com.au SLOW BEER - www.slowbeer.com.au TEMPLE BREWERY – www.templebrewing.com.au THE ALEHOUSE PROJECT - www.thealehouseproject.com.au THE LOCAL TAPHOUSE - www.thelocal.com.au THE ROYSTON - www.roystonhotel.com.au THE TERMINUS HOTEL - www.terminus.com.au THUNDER ROAD BREWERY - www.thunderroadbrewing.com TWO BIRDS BREWING - www.twobirdsbrewing.com.au YOUNG & JACKSON - www.youngandjacksons.com.au

Weekend Away

by Steve Jeffares and Guy Greenstone, who are the brains behind the Great Australian Beer SpecTAPular – the biggest beer and brewing event on the calendar. With a weekly rotating selection of local and imported brews, it’s easy to choose a delicious pint and relax in the wood panelled surroundings. Complete with an open ¿UHSODFH IRU WKRVH FKLOO\ 0HOERXUQH GD\V WKLV is the sort of pub you stop for one and walk out ¿YH KRXUV ODWHU

If you’ve got time then head over the Westgate and check out Two Birds Brewing’s new microbrewery in Spotswood. Two Birds ZDV IRUPHG LQ E\ IRUPHU 0RXQWDLQ Goat head brewer Jayne Lewis and Danielle $OOHQ :KLOH WKH ¿UVW NHJV ZHUH RQO\ MXVW coming off the line of the shiny new brewery when we went to print, with these girls behind the new brewery and restaurant it’s sure to be a hit.

It’s easy to settle in and enjoy a couple at The Local Taphouse.

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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 13 Dennis Beer Co, Newcastle 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 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 60 Willie the Boatman, Tempe (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

N E W

15 16 17 18 19 20 21 22 23 24 25 26 27

Z E A L A N D

Brew By U, Underwood Brew By U, Brendale Brew By U, Labrodoor 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 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 32 Baxters Boutique Brewery, Adelaide (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

NATIONAL/REGIONAL BREWERY

9

BREW PUB

9

9

BREW ON PREMISE

(BC)

Coldwater Creek Tavern & Microbrewery, Doveton 36 Hickinbotham Winery and Brewery 37 Red Duck, Camperdown 38 Avonmore Estate 39 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 68 Napoleone Brewers, Yarra Valley 69 The Public Brewery, Croydon (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 37 U-Brew It, Midvale 39 U-Brew It, Rockingham 40 U-Brew It, Webberton 41 Brews R Us, Greenwood 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

MICROBREWERY BREWING COMPANY

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 Galbraith’s Alehouse, Auckland 3 Roosters Brew House, Hastings 4.1 Croucher, Rotorua 5 Waiheke Island Microbrewery 6 Sawmill, Leigh 7 Brewhaus Frings, Whangerei 8 Sunshine Brewery, Gisborne 9 The Filter Room, Hawkes Bay, Napier 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) 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 39 Shakespeare Tavern 40 Good George Brewing, Hamilton 41 Fat Monk Brewing Company, Hastings (BC) Liberty Brewing Company, Karaka, New Plymouth (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

LEGEND

A U S T R A L I A

9

BROOME

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WESTERN AUSTRALIA 35

13 10

36

TRIGG

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BAYSWATER

38 26

40

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

49 39 28

7

14 21 22 1

48

24 16 46 50

51

ALBANY

BUNBURY

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

20

RIVER

11

12

AUGUSTA

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

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

7 12 CAIRNS

MAYNE

QUEENSLAND

RTHERN

5 19 TOWNSVILLE

BALMORAL PADDINGTON

RITORY

1 29

4

HORNSBY

24

WOOLLOONGABBA

9 37

MANLY 46 25

PARRAMATTA 47

1

42

8

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7

BANKSTOWN

33 3 14 2218 16 30 20 27

3 23

SOUTH

23

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10

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

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ADELAIDE

56

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13

49

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20 6

22 52

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54 17 31 17 34 5 51 38 28 50

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CANBERRA 39

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5 18 27 43 38 59 40 58 41 50 66 7 20 60 63 21 53 54631 55 11 28 61 14 62 56 9 24 32 64 68 42 3 69 2 29 44 39 52 23 51 37 45 67 36 19 65 47

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AUCKLAND

30 27 48

16

5 6 10 11 8 2 7

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15

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22 34

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WANAKA

KAIAPOI 1.1 25 1.3 26 27 23 1.2 1.4 1.5

7 10

PROUDLY SUPPORTED BY

9

2.5 2.2 2.4 2.3 2.1

QUEENSTOWN 14 8

INVERCARGILL CRYER MALT

Cryer Malt Australia www.cryermalt.com.au

Wholesale Ingredient Suppliers, www.bintani.com.au

www.nzhops.co.nz

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41

14 37 WELLINGTON 26 13 17 16 20 3.2 3.1 BLENHEIM 15 3.3 NELSON 19 24 MALBOUROUGH 18 4.1 23 4.3 4.2 WESTPORT 12 21 11 6

DANDENONG

49 CLARENDON

3 30

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

4

4

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12

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6 39 1.1 5 BAY OF PLENTY 1.4 23 1.5 3635 1.2 1.3 17 1.6 24 22 25 40 20 21 16 27 8 4.1 28 GISBORNE 15

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

STUART ISLAND

TIMARU

DUNEDIN

SOUTH ISLAND

TRAVELLER Reviews

VENUE REVIEWS BARS, PUBS, RESTAURANTS AND BOTTLE SHOPS

NZ

NSW

Inspired by the tapas bars of Northern Spain, Basque is a stylish new food and drink destination right in the heart of Wellington’s hospitality precinct. It offers a huge range of Spanish craft beers – most of which have not been seen on these shores before – an impressive local craft beer selection and a smattering of international classics. There is also a handpull. In addition to a full Spanish-style lunch and dinner menu, patrons are encouraged to enjoy pintxos (pronounced pinchos) straight from the bar. These are cheap, tasty, bite sized tapas which change daily and are designed to complement the beer.

Right up the city end of Glebe Point Rd is an unlikely place for a record shop, sandwiched between a fashion retail place and an old WHUUDFH KRXVH %XW SDVV E\ LQ WKH DIWHUQRRQ DQG HYHQLQJ DQG \RXœOO ¿QG DOO PDQQHU RI SHRSOH ULÀLQJ WKURXJK ER[ DIWHU ER[ RI YLQ\O UHFRUGV RU sitting about enjoying a cold craft beer and sampling something tasty from the substantial offerings from the kitchen. There’s an upstairs VHFWLRQ ZKHUH \RXœOO ¿QG OLYH PXVLF DQG RWKHU HQWHUWDLQPHQW RQ WKH right nights – including Sydney’s Craft Beer Club, a raucous affair ZKHUH \RXœOO ¿QG \RXUVHOI VXUURXQGHG E\ IHOORZ EHHU ORYHUV

BASQUE – BEER, PINTXOS, CAVA

Basque 8 Courtenay Place, Wellington City (04) 802 5585 www.basque.co.nz

Glebe Record Crate 34 Glebe Point Road, Glebe NSW 2037 Ph: (02) 9660 1075

WA

NSW

Open since mid-2013, Public & Co. is a tapas restaurant that takes beer seriously. How seriously? For starters they have beers from Eagle Bay, Old Coast Rd and Naked Monkey on tap, not to mention a 40-strong list of bottled beers that puts most pubs and bars to shame. The drinks service is very professional and more in OLQH RI ZKDW \RX ZRXOG H[SHFW DW D KLJK HQG ¿QH GLQLQJ UHVWDXUDQW but without the associated price tag. Come in for a few of their delicious small plates – such as the soft shell ponzu crab and crispy spinach – and try your hand at a bit of beer and food matching.

Formerly known as the Spooning Goats, this little place in the heart of Sydney’s CBD is a proper labour of love, and a glowing testament to the notion that “if you build it, they will come.â€? The bar is absolutely surrounded by the trimmings of a mis-spent youth: video games, hand-built furniture and a very pleasing atmosphere in which WR LQGXOJH LQ WKH ÂżHUFHO\ ORFDO OLQH XS RI FUDIW EHHUV IURP WKUHH WDSV and a modest rotation through the fridge. Get in early if you want to give the old Atari a workout.

PUBLIC & CO,

Public & Co, WA 25 Douro Road South Fremantle WA 6162 Phone: (08) 9336 4147 www.publicandco.com.au

60 0

GLEBE RECORD CRATE

www.beerandbrewer.com

THE SG

The SG 32 York Street, Sydney NSW 2000 Ph: 0402813035 llovegoats.tumblr.com

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 O’Connell St North Adelaide, SA, 5006 Tel: (08) 8267 2488 www.royaloakhotel.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

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

There are six taps at the brewery pouring Riverside’s core range.

TRAVELLER Brewery xxxxxxxxx Tour

Tucked away in the suburbs of Sydney, the Riverside Brewing Co is fast becoming a hit with the locals, and furtherr aďŹ eld as well. Gregor Stronach goes to visit.

RIVERSIDE BREWING Co. I

W WRRN D ELW RI ¿QGLQJ EXW LW ZDV WRWDOO\ worth the effort to stop by and spend a couple of hours shooting the breeze with Dave Padden and his offsiders at Riverside Brewing Co. Occupying an increasingly-cramped industrial unit in North Parramatta, the brewery seems almost hidden away from prying eyes – but for anyone who takes the time to wander through the doors when the cellar door hours are on (a scant eight hours per week, but enough for the team to have built a solid reputation with the local beer lovers), it’s like discovering nirvana in between a mechanic’s workshop and what

GHPDQG IRU WKHLU EHHUV Âą DQG 'DYH GHÂżQLWHO\ wants to grow the business some more. “We’ve got enough in the set-up to be turning out about 10,000 litres a week,â€? he says. And most of that is into the kegs and shipped out within hours. Some of it is bottled, with the bottling handled on site, thanks to a nifty piece of kit that makes up the bottling line at the back of the shed. “That thing cost more on its own than the rest of the gear put together,â€? Dave jokes. But it seems to be paying dividends. The brewery can barely meet demand on the bottled beer they’re producing, with most of the bottled stuff gone from the fridge within days.

All things going to plan, Dave’s about ready to start tinkering with the Russian Imperial Stout that is quietly doing its thing in the back corner of the brewery – and I might have gotten a little bit excited at the prospect of a stonking great beer aged in barrels from my favourite Australian distillery. By the time you read this, Riverside Brewing &R ZLOO KDYH FHOHEUDWHG LWV RI¿FLDO VHFRQG birthday – quite an achievement for someone who’s made the leap from serious homebrewer to commercial-level craft brewing. And if you’re ever in the neighbourhood – provided it’s on D )ULGD\ RU 6DWXUGD\ DIWHUQRRQ \RXœOO ¿QG WKH front door of the brewery wide open, and great beers and excellent company inside.

DAVE AND THE TEAM ARE WORKING HARD ON THEIR SEASONALS AS WELL AS THE CORE RANGE.â€? seems to be a window tinting shop. Inside, beyond a sturdy bar with six taps on the go – offering samples of Riverside’s core beer list – is the engine room of the tiny brewery. Virtually every square metre of floorspace is taken up with mash tuns and fermenters, often with just enough space to weasel between them to get to the good stuff inside. “We’re planning on moving soon,â€? Dave tells me. But you can hear in his voice that it’s not a prospect he’s relishing. “It was hard enough getting everything in here‌ so I’m not exactly looking forward to shifting everything out.â€? If everything continues to grow at the rate it’s currently expanding, Riverside will GHÂżQLWHO\ QHHG VRPHZKHUH QHZ WR FDOO KRPH sooner rather than later. There’s barely enough space for the equipment to meet current

62

www.beerandbrewer.com

There were a couple of interesting developments that I learned about while I ZDV RXW DW WKH EUHZHU\ ¹ WKH ¿UVW RI ZKLFK is that Dave and the team are working hard on their seasonals as well as the core range. Dave pointed at one of the larger tanks and let me know that it was pretty much full of one of my favourite brews of theirs – the barnstorming 777 Double IPA. It’s a monster of a beer, and worth hunting down if you ever get the chance‌ but, seriously, good luck. It lasts about as long as a New York minute. The second was the two unlikely-looking barrels that were serving as furniture when I arrived. It took me all of two seconds to recognise their provenance – in fact, I was quietly certain I’d seen one of the barrels up close and personal before, in the bond store at Lark Distillery, Tasmania.

Inside the Riverside Brewery.

Riverside Brewing Co Unit 3, 2 N Rocks Rd, North Parramatta NSW 2151 (02) 9890 7007 www.riversidebrewing.com.au

here in the ur upcoming event ber, 2014 yo t lis to u .a m .co Septem rmedia Email ashailer@inte adline for Issue 30 – Spring 2014 is 01any cost of entry. d an ils ta de t next issue. De me, address, contac Include the event na

EVENTS 2014 The judging panel hard at work, Royal Adelaide Beer Awards.

JULY 14-16 2014 ROYAL ADELAIDE BEER AWARDS

Judging Begins Adelaide, SA www.theshow.com.au 18 2014 ROYAL ADELAIDE BEER AWARDS

19 SYDNEY ROYAL BEER & CIDER

21 SYDNEY CRAFT BEER WEEK PROGRAM

ANNOUNCEMENT Sydney, NSW www.sydneycraftbeerweek.com

AUGUST 22-23 WHISKY LIVE, BRISBANE The Tara Ballroom Brisbane Irish Club 175 Elizabeth Street Brisbane QLD 4000, www.whiskylive.com.au 22-23 BEERVANA (NZ) Westpac Stadium, Wellington 147 Waterloo Quay, Wellington www.beervana.co.nz

SEPTEMBER 16-17 SYDNEY ROYAL BEER & CIDER SHOW

SHOW AWARDS Sky Deck, Level 4, Sydney Showground Stadium Sydney Olympic Park, Homebush www.sydneyroyal.com.au

OCTOBER 18-25 SYDNEY CRAFT

BEER WEEK All over Sydney. www.sydneycraftbeerweek.com k

NOVEMBER 29 STARTING A MICROBREWERY INFO

SESSION: BRISBANE Brisbane International Hotel 525 Boundary Street Spring Hill QLD www.beverageandbrewingconsulting. com/starting-a-microbrewery-course

PERTH ROYAL BEER SHOW JUDGING DATE TBA Claremont Showground, Perth, WA www.perthroyalshow.com.au

JUDGING The Stables, Sydney Showground Sydney Olympic Park, Homebush www.sydneyroyal.com.au

Calendar of Events

Entries for the Sydney Royal Beer & Cider Show close 9 July.

SYDNEY ROYAL BEER & CIDER SHOW 16-17 SEPTEMBER, 2014

PRESENTATION NIGHT Adelaide, SA www.theshow.com.au 18-19 WHISKY LIVE, MELBOURNE St Kilda Town Hall 99A Carlisle St. St Kilda 3182, Melbourne, VIC www.whiskylive.com.au

TRAVELLER

21-23

MARGARET RIVER GOURMET ESCAPE Various events Margaret River, WA www.gourmetescape.com.au

T

he title of Champion Beer & Cider will be on the line at the upcoming Sydney Royal Beer & Cider Show at Sydney Showground. Entries are now open and will close Wednesday 9 July. Classes to be judged include Golden Lagers, Dark Lagers, Pale and Golden Ales, Amber and Dark Ales, Stouts and Porters, Wheat Beers, Strong Beers, Reduced Alcohol Beer, Cider, Perry and Speciality Beer. The Beer & Cider Show recognises draught and bottle beers, as well as Australia’s growing love of cider which has doubled in the past four years. Respected industry expert and well-known author, Neal Cameron, will take on the role of Chief Judge. Cameron brings considerable industry experience as head brewer at The Australian Brewery, tasting panelist for Beer & Brewer Magazine and is an experienced beer and cider judge. Judging will take place Tuesday 16 September 2014 (beer) and Wednesday 17 September (cider). Last year’s Champion Bottled Beer in the inaugural Sydney Royal Beer & Cider Show was Western Australia’s Nail Brewing Australia for their Clout Stout – a brew renowned for its fullERGLHG ÀDYRXU DQG VPRRWK ¿QLVK Following the judging is an awards night to honour the best in beer and cider, which will be held Friday 19 September from 6pm on the Skydeck at Sydney Showground. Matched with an award-winning menu, this will be a tasting experience you won’t want to miss. The event is open to the public. For more information go to www.sydneyroyal.com.au/beercider

“grain “graintotoglass” glass” From From Australia Australia to the to the UK; UK; WeWe supply supply From Australia to the UK; We supply thethe best best ingredients ingredients and and brewing brewing the best ingredients and brewing equipment equipment so so youyou cancan craft craft thethe perfect perfect equipment so you can craft the perfect premium premium beer. beer. premium beer.

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CRYER CRYER MALT CRYERMALT MALT

We We pride pride ourselves ourselves on supplying on supplying the the bestbest maltmalt available available for for We pride ourselves on supplying the best malt available for the the Australasian Australasian craft craft andand premium premium brewing brewing sector. sector. the Australasian craft and premium brewing sector. Discover Discover Cryer Cryer Malt Malt at: www.cryermalt.co.nz at: www.cryermalt.co.nz Discover Cryer Malt at: www.cryermalt.co.nz Australia: Australia: 1800 1800 119 119 622622 | sales@cryermalt.com.au | sales@cryermalt.com.au Australia: 1800 119 622 | sales@cryermalt.com.au NewNew Zealand: Zealand: 0800 0800 625625 833833 | sales@cryermalt.co.nz | sales@cryermalt.co.nz New Zealand: 0800 625 833 | sales@cryermalt.co.nz

SPIRITS Whisky

IT’S BOWMORE, FOR PEAT’S SAKE

llers Ltd. on Bowmore Disti bassador for Morris Am d an Br al ob Gl Gordon Dundas,

When talking about whisky distilleries with heritage, you can’t go past Bowmore, one of the oldest operational whisky distilleries in Scotland. Beer & Brewer caught up with Gordon Dundas, Global Brand Ambassador for Morrison Bowmore Distillers Ltd, to chat about Bowmore Islay Single Malt Scotch Whisky – Small Batch Reserve. HOW DID YOU FIRST GET INVOLVED WITH BOWMORE? I’ve always been a Bowmore fan. I had an absolute ‘eureka’ moment when I had a Bowmore 17 and it absolutely blew my mind away, that whisky was absolutely amazing. Working in the whisky industry, I was socialising and working with a lot of people employed by Bowmore. We sort of met in the middle, they were looking for somebody to do a European ambassadorial role and I jumped at the opportunity. I realised that as much as I loved the magazine business, it was really the whisky that made things fun.

TELL US ABOUT THE SMALL BATCH RESERVE. ,WœV D IRFXV RQ WKH PDUULDJH RI ¿UVW ¿OO FDVN DQG VHFRQG ¿OO IURP ERWK RI WKRVH \RX JHW WZR YHU\ GLIIHUHQW SUR¿OHV <RX JHW WKDW wonderful vanilla, spiced and pungent ÀDYRXU RI WKH ¿UVW ¿OO DQG WKH VZHHWQHVV DQG PDOWLQHVV RI WKH VHFRQG ¿OO WKHQ LWœV combined together to create a beautifully balanced whisky with a wonderful softness, saltiness and wispy smokiness.

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BOWMORE HAS A RICH HISTORY, DISTILLED IN ISLAY SINCE 1779. DO YOU FEEL THE SMALL BATCH RESERVE SHOWCASES THIS HERITAGE? Absolutely. There are key aspects that go into it. Firstly, we make that wonderful Bowmore VSLULW :H VWLOO PDNH RXU RZQ ÀRRU PDOWHG barley. It’s still smoked with the same peat and it’s still matured in the legendary No.1 Vaults, the oldest maturation warehouse in Scotland DQG WKH RQO\ RQH EHORZ VHD OHYHO <RX DGG WR that the wonderful bourbon casks and marry it with bourbon casks that have had Bowmore in LW EHIRUH VHFRQG ¿OO \RX FDQ FUHDWH VRPHWKLQJ like Small Batch.

EVERYONE HAS THEIR OWN IDEA ABOUT THE PERFECT WAY TO ENJOY WHISKY, HOW DO YOU DRINK SMALL BATCH? I don’t really drink it in one particular way. For example, when I’m in Japan, I love drinking LW LQ D KLJK EDOO LWœV JRW D JUHDW ÀDYRXU WKDW comes out in the high ball style. If I’m in a hot climate, I love it with ice, or if I’m in Islay in the rain, I think I’d quite like it straight. A lot of people have the view that Islay whiskies are all about that wonderful balance of smoke and saltiness. It’s still Bowmore but it KDV WKDW ÀDYRXU DQG FRPSOH[LW\ WKDW OHQGV LWVHOI to being enjoyed in many different ways. Bowmore Islay Single Malt Scotch Whisky Small Batch Reserve will be available in all leading retailers from the 1 August. The Bowmore Distillery in Islay Scotland.

SPIRITS Whisky

HORSES FOR COURSES I love whisky, and I love beer. But when an angry, bastardchild hybrid arrives in a bottle, you can bet that I’ll be in heaven. Words by Gregor Stronach.

Hop Dog brewer Tim Thomas.

I

t’s often been said that “whisky is what happens when beer goes to heaven‌â€?, but when two of my favourite passions in life – whisky and beer – get paired up in the bottle, then I’m in proper heaven. Very recently, I was rewarded for helping a mate move house with a bottle of something pretty special – the Hop Dog Beerworks Super Beast 2013, their 2nd Anniversary peated Barley Wine. For those of you taking notes, it arrived in a 330ml bottle, tipping the scales at a very healthy 10.5% ABV and packing a wallop with 90 IBUs. This was clearly a brew not to be WULĂ€HG ZLWK GHVLJQHG VSHFLÂżFDOO\ WR SXW KDLUV on the chest of burly, bearded men brandishing battle-axes and preparing to plunder a village simply because it’s there. The crew at Hop Dog, based in the New South Wales south coast town of Nowra, are well-known for not pulling their punches – so when they include a warning on the label that

the brew they’ve concocted is a ‘stinky, peaty, nasty creature’, then even the most stouthearted, peat-monster whisky lovers among us should sit up and take notice. And rightly so – because when Hop Dog brewer Tim Thomas cranks everything in the brewery louder than everything else, the results can be almost-endearingly anti-social. Tim’s approach to making beer is very similar to my approach on the whisky I love to drink: “Dial it all up to 11.â€? Find me a whisky that stinks like vulcanised rubber, iodine, seaweed and sea salt and I’m in heaven. Those around me generally aren’t as appreciative, as the odours of the whisky tend to pervade the space around me‌ but, like Oscar the Grouch, I’m quite happy to sit in my own little pocket of foul air, revelling in what I consider to be the Dark Side of the beverage I love the most. Which is why, when I tore the top off the Super Beast, I discovered that warnings appear on labels for a reason‌ the people I was meant to be sharing it with all blanched at the idea of tasting it, after giving it a smell. To my delight, many swearwords were uttered merely at the bouquet – but to me, it represented everything that’s right in the world – peat smoke, dank ocean air with a peppery stab for a bit of extra excitement. It smelt rather like someone had crashed a burning Viking longship into a bog marsh on the shores of the Outer Hebrides – and it tasted even better than it smelt. There was a really well-crafted (and dare I say it, quite surprising) balance in the bottle that the nose completely belied. The best part of all, was that I got to enjoy the whole thing by myself. <RXÂśOO ÂżQG +RS 'RJÂśV EUHZV LQ VHOHFW locations on the east coast of Australia, where only the brave dare to tread. For more info, head to www.hopdog.com.au . By the time this issue goes to press, I will have had the chance to swing down to Hobart for an evening of whisky, to attend the launch party for the Whisky Club, a new venture from Tasmania’s favourite South African import, Bertie Cason. The idea behind it is simple – sign up for free, and Bertie will email you once a month with the latest offering from the world of single malts. Members can opt in or out for that month’s malt, and it gets shipped to your doorstep. Simple as, and a fantastic way to learn more about whisky. For more info, head to www.thewhiskyclub.com.au.

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GOURMET Recipes

RECIPES THAT

ROCK

After hearing rumours that Rocks Brewing Co has the best pulled pork burger in town, Beer & Brewer not only went to check it out…we got the recipe! Rocks Brewing Co is an Australian-owned and RSHUDWHG FUDIW EUHZHU\ OHDG E\ ¿IWK DQG VL[WK JHQHUDWLRQ FRQYLFW GHVFHQGDQWV 7KHLU $XVWUDOLDQ FUDIW EHHUV EULQJ WR OLIH WKH WUXH VWRULHV RI HDUO\ FRQYLFWV DQG VHWWOHUV EHJLQQLQJ ZLWK WUDGLWLRQDO JUHDW WDVWLQJ DOHV WKDW DUH EUHZHG ULJKW LQ IURQW RI \RX LQ WKHLU EUDQG QHZ VWDWH RI WKH DUW %UHZHU\ %DU DQG 5HVWDXUDQW LQ $OH[DQGULD Once considered an industrial area, $OH[DQGULD LV QRZ D KXE RI WKH 6\GQH\ FXOLQDU\ VFHQH DQG DFFRUGLQJ WR 5RFNV %UHZLQJ¶V IRXQGHU 0DUN )HWKHUV LW ZDV WKH SHUIHFW VSRW WKH FRPSDQ\¶V FUDIW EHHUV QHZ EUHZHU\ DQG WKH %UHZHU\ %DU 7KH EUDQG LWVHOI ZDV FUHDWHG LQ DQG LV WKH FXOPLQDWLRQ RI D ORW RI GUHDPV DQG QRW D VPDOO DPRXQW RI EORRG VZHDW DQG WHDUV 6R WKH WHDP DUH XQGHUVWDQGDEO\ YHU\ SURXG RI WKHLU DFKLHYHPHQWV DQG WKHLU SHU FHQW $XVWUDOLDQ craft beers. 7KH FRPSDQ\ VWLFNV WR D YHU\ VLPSOH EUHZLQJ SKLORVRSK\ ± QRWKLQJ EXW EDUOH\ KRSV ZDWHU DQG \HDVW ± ZKLFK UHVXOWV LQ JUHDW WDVWLQJ FUDIW EHHUV WKDW H[KLELW DOO WKH FDUH DQG SDVVLRQ WKDW JRHV LQWR WKHLU FUHDWLRQ 5RFNV %UHZLQJ &R¶V ¿UVW EDWFK RI 5HG $OH ± RULJLQDOO\ NQRZQ DV 5LFKDUG %\UQH 5HG $OH ± ZDV EUHZHG 6HSWHPEHU DQG VLQFH WKHQ WKH WHDP KDYH FUHDWHG D FRUH UDQJH RI EHHUV ± including a Pale Ale, Golden Ale, Porter, Lager

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DQG 5HG $OH ± DV ZHOO DV WKHLU &RQYLFWLRQ 5DQJH ± OLPLWHG HGLWLRQ EHHUV WKDW SXVK WKH ERXQGDULHV of brewing. 7KH WHDP KDYH DOVR SHUIHFWHG $PHULFDQ VW\OH IXVLRQ FXLVLQH DW WKHLU %UHZHU\ %DU 7KH PHQX LV WKH SHUIHFW PL[ RI GULQNLQJ IRRG DQG PRUH VRSKLVWLFDWHG GLVKHV +LJKOLJKWV LQFOXGH WKH PRUHLVK KRW ZLQJV DQG MDODSHQR SRSSHUV WKH VLJQDWXUH VPRNHG EHHI EULVNHW VDQGZLFK DQG WKH IDPRXV ÀDYRXU SDFNHG SXOOHG SRUN EXUJHU 5RFNV %UHZLQJ &R FRPPXQLFDWLRQV PDQDJHU 6WHIDQLH &ROOLQV VDLG WKHLU DSSURDFK WR IRRG KDV DOZD\V EHHQ IRFXVVHG RQ EHHU DQG IRRG PDWFKLQJ ³,Q RXU YHQXHV ZH KDYH DOZD\V UXQ EHHU DQG IRRG PDWFKLQJ VHVVLRQV DQG ZH KDYH D ORW RI GLVKHV WKDW VXEWO\ LQFOXGH EHHU ZKHWKHU LW LV 3DOH $OH LQ WKH PDVKHG SRWDWRHV RU /DJHU LQ WKH ¿VK EDWWHU ´ VDLG &ROOLQV ³:KLOH RXU FXLVLQH VXEWO\ OHDQV WRZDUG WKH VRXWKHUQ $PHULFDQ VW\OH RI FXLVLQH ZH DOVR KDYH LQÀXHQFHV RQ RXU PHQX IURP DOO DURXQG WKH ZRUOG ZKLFK PDNHV IRU JRRG YDULHW\ :H ORYH SXVKLQJ WKH OLPLWDWLRQV RI ZKDW SHRSOH WKLQN FDQ EH GRQH ZLWK EHHU DQG IRRG OLNH EHHU FKHHVH DQG FKRFRODWH PDWFKLQJ RXU IDPRXV %HHU +LJK 7HD DW +DUWV DQG RXU UHFHQW

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GOURMET Recipes

BREAKFAST BURRITO SERVES 4 INGREDIENTS 2 tsp olive oil 8 rashers of bacon 1 cup canned black beans, drained and rinsed Ÿ tsp chilli flakes 6 eggs 1 avocado, sliced 20 potato gems Chipotle mayonnaise (see pulled pork recipe for instructions) 4 whole-wheat tortillas (burrito-size) METHOD 1. Cook the potato gems according to the instructions. Reduce oven heat to 100oC and leave gems on tray to keep warm. 2. Heat one teaspoon of oil in a large non-stick frypan over a medium-high heat. Cook the bacon to your liking – not too crisp or your burritos will be hard to eat.

3. Remove from the pan and place on a plate in the oven. 4. $GG EODFN EHDQV DQG FKLOOL ÀDNHV WR WKH bacon fat in the frypan and cook until warmed through, about three minutes. Season with salt and pepper then transfer to a dish, and place in the oven. 5. Heat remaining teaspoon of oil in the pan over medium heat, and reheat the skillet over a medium heat. 6. Warm tortillas according to pack instructions. 7. Whisk the eggs with a bit of salt. Reduce heat to low and add eggs, scrambling until cooked through – about three minutes. 8. Spread each tortilla with chipotle mayonnaise, then layer with Ÿ of the black EHDQ PL[WXUH ó RI WKH VFUDPEOHG HJJV ¿YH potato gems and Ÿ of the avocado slices. Roll up burrito-style and serve.

BEER MATCH One-Shot Coffee Infused Boxer Red Ale (or a large cappuccino)

The original Rocks Brewing beer released in 2008, The Boxer is a traditional-style Irish Red Ale that pours with a deep red hue. The use of crystal and chocolate malts from the UK FUHDWHV D VRIW FDUDPHO ÀDYRXU SUR¿OH JLYLQJ a hit of chocolate and caramel on the nose as well. The malt focus of the brew is bolstered by the addition of ale malt, creating an easydrinking brew that is perfect for every season. Aroma: light malt with toffee and coffee notes Flavour: PDOW ÀDYRXUV ZLWK OLJKW ELWWHUQHVV Appearance: deep red, off white head Body: medium Bitterness: 24 IBU Alcohol: 4.2%

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GOURMET Summer Recipes Recipes

PULLED PORK BURGERS - LUNCH SERVES 8

INGREDIENTS 8 brioche buns, halved Butter Hot chips, to serve

PORK

Âź cup olive oil 2.5kg boneless pork shoulder 4 cups apple juice, as needed 1 cup smoky barbeque sauce Âź cup apple cider vinegar

BARBEQUE RUB WEV ¿UPO\ SDFNHG OLJKW EURZQ VXJDU 2 tbs granulated cane sugar 2 tbs onion salt 1 tbs celery salt 1 tbs garlic steak seasoning WEV VZHHW SDSULND WEV FKLOOL SRZGHU PHGLXP RU PLOG 1 tbs lemon pepper seasoning ½ tsp cayenne pepper ½ tsp ground allspice Ÿ tsp ground cloves

COLESLAW

500g red cabbage, shredded 2 medium carrots, peeled and grated ò FXS ZKROH HJJ PD\RQQDLVH 1 tablespoon lemon juice

CHIPOTLE MAYO FXS ZKROH HJJ PD\RQQDLVH 2 chipotles in adobo sauce 1 tablespoon adobo sauce ½ lime, juice Salt and freshly ground black pepper

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METHOD 1. Heat oven to 120oC. 2. %UXVK SRUN VKRXOGHU DOO RYHU ZLWK WKH ROLYH oil. 3. Mix rub ingredients together in a small ERZO DQG WKHQ VSULQNOH RYHU SRUN PHDW 5XE PL[ LQWR WKH VXUIDFH RI WKH PHDW ZLWK \RXU hands, being sure not to miss any areas. 4. Place in a disposable aluminium roasting pan and put on the middle shelf of your oven. 5. Cook pork for eight hours. 6. After four hours of cook time, turn and rotate the meat to ensure even cooking. 7. %DVWH ZLWK DSSOH MXLFH DIWHU WXUQLQJ DQG rotating, then continue to baste the meat every half hour until cook time is complete. 8. 5HPRYH WKH PHDW IURP WKH RYHQ DQG DOORZ WR UHVW IRU PLQXWHV 9. While the meat is resting, prepare the other burger elements. 10. 7R PDNH WKH FROHVODZ SODFH FDEEDJH DQG FDUURW LQ D ODUJH ERZO DQG WRVV WR FRPELQH 0L[ PD\RQQDLVH DQG OHPRQ MXLFH LQ D ERZO $GG WR FDEEDJH PL[WXUH DQG VHDVRQ ZLWK salt and pepper. Toss gently to combine. Set aside. 11. 7R PDNH WKH PD\R ZKL] DOO WKH ingredients in a blender until fully combined. 12. Place the meat on a chopping board and, XVLQJ WZR IRUNV VKUHG LW LQWR VPDOO FKXQNV 13. To assemble, butter the brioche buns, SODFH ORZHU KDOI RQ D SODWH DQG WRS ZLWK D JHQHURXV SRUWLRQ RI SRUN IROORZHG E\ FROHVODZ DQG PD\RQQDLVH 7RS ZLWK WKH RWKHU KDOI RI WKH EXQ DQG VHUYH LPPHGLDWHO\ ZLWK hot chips.

BEER MATCH Beer Match: Hangman Pale Ale

7KH +DQJPDQ LV D ELJ EUDVK $PHULFDQ VW\OH Pale Ale that features a huge hit of citrus and VWRQH IUXLW KRS QRWHV RQ WKH QRVH %UHZHG ZLWK $PHULFDQ $OH \HDVW DQG D VROLG PDOW backbone – Crystal and Carapils to be exact – 7KH +DQJPDQ VKRZFDVHV &DVFDGH DQG /LEHUW\ KRSV ZLWK SOHQW\ WKURZQ LQ WKH NHWWOH IRU H[WUD ÀDYRXU Aroma: big citrus and stone fruit hop notes Flavour: malt, hops, and more hops Appearance: GHHS JROG ZLWK D WLJKW ZKLWH KHDG Body: PHGLXP IXOO Bitterness: 35 IBU Alcohol: 4.9%

GOURMET Recipes

FLOURLESS CHOCOLATE CAKE - DESSERT SERVES 8 INGREDIENTS Butter, to grease ½ cup cocoa powder 2 tsp instant coffee powder ѿ FXS KRW ZDWHU 100g almond meal ½ cup caster sugar 3 eggs, separated Good quality raspberry sorbet, to serve

RASPBERRY COULIS

2 cups frozen raspberries, defrosted ½ cup castor sugar -XLFH RI KDOI D OHPRQ 1. 3UHKHDW RYHQ WR oC. 2. *UHDVH D URXQG FP FDNH SDQ ZLWK EXWWHU DQG OLQH WKH EDVH ZLWK EDNLQJ SDSHU 3. Combine cocoa powder, instant coffee, and KRW ZDWHU LQ D PHGLXP VL]H ERZO DQG VWLU XQWLO combined. Cool for a minute. 4. $GG DOPRQG PHDO VXJDU DQG HJJ \RONV WR WKH cocoa mixture, and stir until combined. 5. %HDW HJJ ZKLWHV DQG D SLQFK RI VDOW LQ D FOHDQ

dry bowl until soft peaks form. 6. :LWK D PHWDO VSRRQ IROG D VSRRQIXO RI HJJ ZKLWHV LQWR FRFRD PL[WXUH *HQWO\ IROG LQ UHPDLQLQJ HJJ ZKLWHV XQWLO MXVW FRPELQHG 7. 3RXU WKH FDNH PL[WXUH LQWR SUHSDUHG SDQ Place cake pan into a roasting pan and pour HQRXJK ERLOLQJ ZDWHU LQWR WKH URDVWLQJ SDQ WR UHDFK WZR WKLUGV RI WKH ZD\ XS WKH VLGHV 8. Bake for 40 minutes or until a skewer comes out clean. 9. Remove from oven and place cake pan on a board to cool for 20 minutes. Turn cake onto a wire rack, remove paper and carefully cut into wedges. 10. :KLOH WKH FDNH LV FRROLQJ SODFH FRXOLV ingredients in a small saucepan and gentle stir RYHU PHGLXP KHDW XQWLO EXEEOLQJ 5HGXFH KHDW DQG VLPPHU IRU ¿YH PLQXWHV 8VLQJ D ZRRGHQ VSRRQ FUXVK UDVSEHUULHV XQWLO SXUHHG /HDYH WR FRRO VOLJKWO\ 11. To serve, pour a small pool of coulis onto serving plates and carefully place a wedge RI FDNH LQ WKH FHQWUH 7RS ZLWK D VFRRS RU raspberry sorbet and serve immediately.

BEER MATCH %HHU 0DWFK 7KH %XWFKHU 3RUWHU

7KH %XWFKHU LV D WUDGLWLRQDO VW\OH 5REXVW 3RUWHU ZLWK D WZLVW %UHZHG ZLWK $OH DQG &U\VWDO PDOWV WKH EHHU VLGHVWHSV DURXQG WUDGLWLRQ ZLWK WKH DGGLWLRQ RI FKRFRODWH PDOW WR GDUNHQ DQG DGG ÀDYRXU DV ZHOO DV ÀDNHG RDWV WR FUHDWH D VLON\ VPRRWK ¿QLVK 7KH FRPELQHG PDOW SUR¿OH FUHDWHV D ULFKO\ FRPSOH[ ÀDYRXU WKDW LV LQFUHGLEO\ EDODQFHG DQG GULQNDEOH ZKLFK SD\V KRPDJH WR WKH JUHDW VW\OH WKDW LV 3RUWHU Aroma: FKRFRODWH WRIIHH DQG FRIIHH QRWHV Flavour: GDUN FKRFRODWH DQG WRIIHH Appearance: MHW EODFN ZLWK D WDQ KHDG Body: PHGLXP IXOO Bitterness: ,%8

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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 ashailer@intermedia.com.au to arrange delivery of products for possible inclusion in future issues. Check our website for where to buy these products.

Editor’s Choice Top 10 for Winter 1

BALMAIN BOCK 5.5% ABV 330ML Dark, deep, ruby, red in colour with a tan head and a high level of carbonation, Balmain Brewing Bock is a sessionable version of the traditional style. A charcoal, caramel nose with some gruff grainy notes. The beer has a light char character, good malt layering, and is well balanced. On the finish the beer gives some pleasant sweet malt linger. STYLE: Bock. GLASS: Tulip. FOOD MATCH: Barbecued kangaroo fillets. WEBSITE: www.balmainbrewing.com.au

2

KINGFISHER STRONG PREMIUM BEER 7.2% ABV 330ML Bright gold in appearance under a strong white head, Kingfisher Strong is a beautiful looking beer. A honey sweet, grainy, malty nose gives way to a full flavoured beer. On the palate the beer has strong malt character, with some lovely layering. Alcohol warmth is evident but well integrated and the finish is light, with some pleasant residual malt sweetness. The beer is deceptively drinkable with its high abv. STYLE: Strong Lager. GLASS: Tulip. FOOD MATCH: Honey prawns. DISTRIBUTOR: Asahi Beverages Australia.

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.

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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.

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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.

BRIAN WATSON

Brian is currently Brewmaster at the Island Brewing Co. (Fiji Islands), working with DME Brewing Services in the Asia Pacific, and is founder and Director at Good George Brewing, in Hamilton (NZ). Past Chief Judge NZ Beer Awards, current judge at the World Beer Cup (USA) & AIBA (Vic).

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).

ERS GUIDE THEXXXXX FRIDGE Buyers xxxxxxxxx Guide

3

TEMPLE ANYTIME IPA 4.7% ABV 330ML Bright copper in colour with a good white, foamy head, Temple IPA has many of the hall marks of an American IPA including the strong, rich, oily, full hop aroma. Good malt and lovely hop variations on the palate add to the beer’s appeal. Surprisingly sessionable for the style, with more emphasis on hop character and aroma than on hop bitterness. Mildly rich on the palate with good mouth feel from well balanced hops and malt. STYLE: India Pale Ale. GLASS: Tulip. FOOD MATCH: Pork loin chops. WEBSITE: www.templebrewing.com.au

7

HIX BEER IRISH STOUT 5% ABV 500ML Brewed at Hickinbotham Brewery, Dromana Victoria. Chocolate brown in colour with a light bronze hue and a medium light brown head. Hix Beer has a coffee, heathery, Irish moss nose. Dry in style, the beer offers lovely roasted malt character, good grainy notes and a semi sweet finish. Sessionable for the style and a good beer for food matching. STYLE: Stout (Irish). GLASS: Goblet. FOOD MATCH: Slow cooked lamb shanks. WEBSITE: www.hickinbotham.biz

4

WICKED ELF PORTER 6.2% ABV 330ML The Wicked Elf Porter is crafted in Port Macquarie, NSW by the Little family. This robust style porter is dark chocolate brown in colour with a proud tan head. On the nose it offers some lovely toasty roasted meat character with a big lick of coffee and a hint of liquorice. Rich in taste with smooth texture, rolling toastiness and coffee bitterness on the finish, Wicked Elf Porter offers great subtle complexity and is easy drinking for style. STYLE: Porter. GLASS: Goblet. FOOD MATCH: Barbequed pork spare ribs. WEBSITE: www.thelittlebrewingcompany. com.au

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CUBANERO FUERTE 5.4% ABV 350ML Cubanero is a distinct lager, pouring an elegant brassy gold in colour with a strong white head. The aroma is sweet, rich and malty. Good malt layering and a nice grainy, barley husk finish adds to the character. Sweet and well balanced, Cubanero is a lager with more interest and complexity than many, offering good depth and natural malt layering. STYLE: Golden Lager. GLASS: Tulip. FOOD MATCH: Honey and sesame chicken wings. DISTRIBUTOR: BAW - www.baw.com.au

5

BELLARINE BREWING COMPANY MUSSEL STOUT 5.2% ABV 330ML Brewed in Port Arlington, Victoria this mussel stout is modelled on the oyster stouts of the British Isles. This mussel stout uses mussels from Port Phillip Bay to enhance flavour. Black in colour with a brown head the beer is higher in carbonation than traditional stouts. The aroma offers a salty, seaweed, roast malt expression. The drinkability cleverly contrasts coffee and liquorice ending with a salty, lingering mussel finish. STYLE: Stout. GLASS: Goblet. FOOD MATCH: Smoked ham hock. WEBSITE: www.bellarinebrewingcompany. com.au

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FOUR HEARTS PALE ALE Brewed in Camden, NSW, under the supervision of 4 Hearts brewing, this Pale Ale pours an attractive copper colour, with high foam and a lively body. A light herbaceous, hop driven aroma awaits, well supported by some soft malty tones. More American to style due to the bitterness on the palate. Easy drinking for style and a beer more akin to hop lovers. While the finish is short, some residual hop bitterness does carry. STYLE: Pale Ale. GLASS: Tulip. FOOD MATCH: Salt and pepper squid. WEBSITE: www.facebook.com/ fourheartsbrewing

6

MORNINGTON PENINSULA BROWN ALE 5% ABV, 330ML Mornington Peninsula Brewery is a well established craft brewery situated southeast of Melbourne. Mornington Brown is deep brown in colour with a blood red hue under a tan, viscous head. The aroma is a medley of toffee, coffee, brown sugar, raisins and hazelnuts. On the palate the beer is less intriguing than the aroma, offering some light malt layering, some soft cocoa character and an easy drinking mellow finish. STYLE: Brown Ale. GLASS: Tulip. FOOD MATCH: Hazelnut winter meat loaf. WEBSITE: www.mpbrew.com.au

10 WILLIE SMITHS ORGANIC APPLE CIDER 5.4% ABV 330ML Willie Smiths is a cloudy, peachy coloured cider which presents well under a strong white head. Full in carbonation, this organic cider, has a pleasant, natural sweet sulphury nose, a good light, bruised apple character and pleasing oaky, vanillin notes. The palate is less intriguing than the aroma, offering a simple balance of apple fruit and acidity, sweet and sour in flavour with a good dry finish. A well constructed cider of distinction. STYLE: Apple Cider. GLASS: Tulip. FOOD MATCH: Apple and pork terrine. WEBSITE: www.williesmiths.com.au

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BEERS ITHECHOSE FRIDGE AND WHY…

THE FRIDGE Staff Pick

Celeb Pick

INTERNATIONALS Wells & Young’s (UK) Young’s Double Chocolate Stout, 5.2% ABV ,W¶V IXQQ\ KRZ EHHUV MXVW OLNH VRQJV FDQ WDNH \RX EDFN WR D FHUWDLQ WLPH DQG SODFH , PRYHG WR /RQGRQ IRU D FRXSOH RI \HDUV DQG IRU RQH RI WKRVH \HDUV , ZRUNHG DQG OLYHG LQ D <RXQJ¶V SXE 7KLV EHHU UHPLQGV PH RI P\ SXE IDPLO\ DQG VLSSLQJ VWRXW E\ WKH ¿UH 2K DQG D ORFN LQ RU WZR

TOP BEER!

McCashin’s Brewery (NZ) Stoke Dark, 4.5% ABV , ORYH D GDUN EHHU LQ IDFW WKH GDUNHU WKH EHWWHU 7KLV SRUWHU LV D EHDXWLIXO GHHS GDUN EURZQ ZLWK ULFK DURPDV RI URDVWHG PDOW FKRFRODWH DQG D VPLGJH RI 9HJHPLWH 6XUSULVLQJO\ OLJKW RQ WKH SDODWH , FRXOG GH¿QLWHO\ HQMR\ PRUH than one. Koningshoeven Brewery (Netherlands) La Trappe Quadrupel 10% ABV :RZ , IHOO D OLWWOH ELW PRUH LQ ORYH ZLWK WKLV EHHU ZLWK HYHU\ VLS 7KH KLJK DOFRKRO FUHDWHV D ZDUP ULFK ÀDYRXU ZKLFK LV IXOO RI PDOW\ EXWWHUVFRWFK DQG GDUN WRIIHH OLNH KXHV ,W¶V OLNH D ELJ ZDUP KXJ

Annette Shailer trying her hand at brewing at the new Stone & Wood Brewery in Murwillumbah.

ED’S PICK To welcome our new editor Annette Shailer to the Beer & Brewer team, we sent her off on a frothy mission to pick a few favourite drops from her local bottle shop.

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Wychwood Brewery (UK) Hobgoblin Legendary Ruby Beer 5.2 % ABV 7KH ULFK UHG JORZ RI WKLV UXE\ EHHU ZKHQ LW KLWV WKH JODVV LV QRWKLQJ OHVV WKDQ HQFKDQWLQJ :LWK LWV GHOLFLRXV WRIIHH PDOW ÀDYRXUV , WHDPHG WKLV ZLWK URDVW ODPE DQG YHJHWDEOHV ZKLOH ZDWFKLQJ *DPH RI 7KURQHV 3HUIHFW

AUSTRALIAN Feral Brewing (WA) Smoked Porter 4.9% ABV 7KH XVH RI *HUPDQ PDOWV VPRNHG RYHU %LUFKZRRG FKLSV FUHDWHV D VPRN\ KLFNRU\ DURPD DQG ÀDYRXU WKDW KDV QXDQFHV RI EDFRQ 7KH JHQWOH ELWWHUQHVV DQG ZHOO URXQGHG ÀDYRXUV PDNH WKLV D YHU\ HDV\ WR GULQN SRUWHU ZLWK D VPRN\ ÀDYRXU WKDW OLQJHUV RQ WKH SDODWH Murray’s Brewing Co (NSW) Whale Ale 4.5% ABV 7KLV LV D JUHDW HQWU\ EHHU LQWR WKH FUDIW EHHU ZRUOG :KDOH $OH LV DQ XQ¿OWHUHG ZKHDW EHHU ZLWK ORZ ELWWHUQHVV PDNLQJ LW D YHU\ HDV\ WR GULQN VHVVLRQDEOH EHHU Barossa Valley Brewing (SA) Bee Sting Honey Wheat Beer 5% ABV $Q LQWHUHVWLQJ ZHOO URXQGHG EHHU ZLWK DOPRVW D FLWUXV DIWHUWDVWH IURP WKH DGGLWLRQ RI 2UDQJH %ORVVRP +RQH\ /LJKW DQG UHIUHVKLQJ WKLV EHHU SDLUHG ZHOO ZLWK VSLF\ 3RUWXJXHVH FKLFNHQ Mildura Brewery (VIC) Mallee Bull Strong Ale 5.6% ABV 7KLV EHHU SDFNV D SXQFK :KLOH LW KDV ELJ UREXVW ÀDYRXUV LW LV D GHFHSWLYHO\ HDV\ GULQNLQJ VWURQJ DOH ZLWK H[FHOOHQW OHQJWK

NEW RELEASES BrewCult BrewCult Pepper Steak Porter 6.0% ABV, 500ml, 50L Style: Porter Availability: Limited BrewCult Get Down American Brown 5.8% ABV, 500ml/30L/50L Style: American Brown Ale Availability: Limited BrewCult Hop Zone 5.0% ABV, 50L Style: IPA Availability: Limited Contact: www.brewcult.com The Monk Humorous Humulus 5.5% ABV, Draft Style: Extra Pale Ale Availability: The Monk Contact: www.themonk.com.au Mountain Goat Fancy Pants 5.2% ABV, 325ml Can Style: Amber Ale Availability: National Contact: www.goatbeer.com.au Illawarra Brewery Love Bug 4.0% ABV, 330ml/50L Style: Berliner Weiss Availability: Limited Contact: www. illawarrabrewingco.com.au

THE FRIDGE

Mornington Peninsula Brewery Red Ale 5.8% ABV, 330ml/50L Style: Red Ale Availability: VIC Contact: www.mpbrew.com.au

Contact: bridgeroadbrewers.com.au

Grifter Brewing Co Omen II 5.5% ABV Style: American Oatmeal Stout Availability: Limited (NSW) Contact: www.thegrifter.com.au

James Squire Hop Thief 6 5.0% ABV, 330ml/50L Style: American Pale Ale Availability: National Contact: www.jamessquire.com.au

Red Duck Baby Bear 6.8% ABV, 500ml Style: Braggot Availability: Limited Contact: www.redduckbeer.com.au Nail Brewing Rauchbier (Smokey Burns) 6.0% ABV, 330ml Style: Rauchbier Availability: Limited Release Contact: www.nailbrewing.com.au Young Henrys Hop van Damme 7.2% ABV, 50L Style: English/Australian Double IPA Availability: Limited Contact: www.younghenrys.com.au 4 Pines Keller Series: Amber Mosaic 5.1% ABV, 500ml Style: American Amber Ale Availability: National Contact: www.4pines.com.au

Bridge Road Dark Harvest 2014 6.6% ABV, 330ml/50L Style: Wet Hop Ale Availability: National

Buyer’s Guide

Australian Brewery Mexican Lager 4.5% ABV, 300ml can Style: Mexican Lager Availability: National Contact: www.australianbrewery.com

WHAT’S HOT OFF THE DOCK 6 MIKKELLER/ AMAGER BRYGHUS (DENMARK) - HR. FREDERIKSEN VÆSEL BRUNCH 10.7% ABV 500ml Style: Imperial Stout Contact: www.northdown.com.au INNIS & GUNN (SCOTLAND) - SMOKIN’ GUNN 7.4% ABV, 330ml Style: Rauchbier Contact: www.beerandcider.com.au STILLWATER (USA) - FOLKLORE 8.5% ABV, 355ml Style: Stout Contact: www.northdown.com.au

ABITA (USA) - ANDYGATOR 8.0% ABV, 650ml Style: Doppelbock Contact: www.slowbeer.com.au

DESCHUTES (USA) - HOP IN THE DARK 6.8% ABV Style: Cascadian Black IPA - NOT THE STOIC 12% ABV Style: Belgian style barrel aged Quad - TWIGHLIGHT 5% ABV Style: Blonde seasonal Contact: www.experienceitbeverages.com.au EVIL TWIN (DENMARK) - EVEN MORE JESUS 12% ABV, 660ml Style: Imperial Stout Contact: www.beercartel.com.au

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The Monk Brewery & Kitchen is a multi award winning venue in the heart of the cappuccino strip. With its architecturally designed space, hand-crafted beers and mouth watering menu it is a must-see when visiting Fremantle.

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33 south terrace, fremantle ph: 08-9336 7666 www.themonk.com.au

THEXXXXX FRIDGE Tasting xxxxxxxxx Notes

Australian Beer >>

BURLEIGH BREWING DREAM DATE 5.7% ABV, 650ML

RED HILL IMPERIAL STOUT - 8.1% ABV, 330ML

CASCADE FIRST HARVEST - 5.5% ABV, 375ML

The latest beer from Burleigh Brewing Co’s quirky Bit on the Side Department is Dream Date. This beer is crafted by blending hundreds of kilos of fresh dates with three specially selected, medium and dark malts - and a generous serving of aromatic hops. Not as dark or as sticky as you’d expect this is a well balanced beer with subtle notes of caramel, toffee and raisins. Style: Dark Date Ale. Glass: Tulip. Food Match: Tapas. Website: www.burleighbrewing.com.au

An imperial stout on the label creates a level of expectation. Thankfully, Dave Golding and his team have produced a beer that takes such expectation in its stride. Red Hill has produced a beer with coffee and roast malt depth and complexity but with a drinkability that could almost induce one to order the beer by the pint. At 8.1% this would not be responsibly serving alcohol but having this rich, chocolaty and pleasingly acidic beer only last for the time it takes to down a half would be rather sad. Style: Imperial Stout. Glass: Straight sided pint (if you dare). Food Match: Beer battered flathead and chips. Website: www.redhillbrewery.com.au

Imagine having your pick of Hop Products Australia's experimental hop cultivars. The results of Cascade’s fossicking were the previously unnamed Macquarie, Argul and Brooker hops. The beer is an English style pale ale with plenty of crystal malt adding colour and body. This is an important beer in the annual brewing calendar and Cascade has generally paved the way for the popularity of harvest ales with their unique wet hop character. In this instance 2014 has not been a vintage year. Style: Harvest Ale. Glass: Schooner. Food Match: Hickory smoked ribs. Website: www.sabmiller.com

HIX BEER SUMMER ALE - 5.5% ABV, 500ML

BRIDGE ROAD BREWERS SINGLE HOP SUMMER IPA - 4.8% ABV, 330ML

RED DUCK LOCH NESS - 6.7% ABV, 500ML

Brewed at Hickinbotham in Dromana Victoria, this is an exceptional example of the style. This beer presents well, pale golden in colour with a bright white foam of loose bubbles and good cling. A slight yeasty character is the first note detected, followed by a fruity, citrus and hint of tropical fruit hop aroma that transcends to the palate. The bitterness is evident but not dominant and balanced by a well rounded malt mid palate. A lean and refreshing finish leaves the palate wanting more. A very well structured beer. Big ticks for HIX! Style: Summer Ale. Glass: Stemmed tulip, slender conical. Food match: Delicate seafood. Website: www.hickinbotham.biz

Ben Kraus, head brewer at Beechworth Brewery extends his single hop series with this expressive IPA, showcasing the qualities of Summer hops. Consistent with the single hops series the beer is heavily carbonated and pours a cloudy, light amber in the glass. On aroma the beer has a light peachiness and expresses a fresh cut, pleasant grassiness. The palate is soft, and light with a nice malt blend with some peachy apricot character. The light finish adds to the beers sessionability. Style: India Pale Ale. Glass: Tulip. Food Match: Balmain Bugs. Website: www.bridgeroadbrewers.com.au

Want more?

This scotch ale has picked up some great characters during its internment in a whisky barrel; there's a pungent, woody, fruity aroma; the barrel char is notable as are some lactic sour notes keeping your senses working hard. If there was something lacking, it was the full sweet richness that a scotch ale should beguile you with, the aging has turned much of the sugar into alcohol and sour notes. The beer is so complex however that it takes a while for this omission to register and by that time, everything is forgiven. Style: Barrel aged Scotch Ale. Glass: Thistle or tulip. Food Match: Haggis, neeps and mash. Website: www.redduckbeer.com.au

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THE FRIDGE Tasting Notes Australian Beer >>

MILDURA BREWERY CHOC HOPS STOUT 5% ABV, 330ML

RIVERSIDE BREWING EIGHTY EIGHT ROBUST PORTER - 6.0% ABV, 330ML

HOP DOG BEER WORKS REDHOPULOUS 5% ABV, 330ML

Yeah for a beer that does what it says on the label. You get a distinctly chocolaty and very engaging aroma straight away that only encourages you to dive into a smooth palate that's certainly helped in its silkiness by the same chocolate character. Hops offer more than just a nod at the end and the whole thing is pretty seamless. A stout with chocolate and hops, just like it promised. Style: Chocolate Stout. Glass: Half pint. Food Match: Bitter orange and chocolate mousse. Website: www.mildurabrewery.com.au

Riverside Brewery is situated in Parramatta, the geographical centre of greater Sydney, NSW. With several beers in their portfolio, Eighty Eight presents as well as any. Rich, ruby red in colour with a dark, high foam top. Strong fresh hop aroma with some slight yeast character and nice sour notes evident. Sessionable and light to style, Eighty Eight offers some roast on the palate but sourness and prevalent hops dominate. Sweet on the finish with a pleasant savoury note. Style: Robust Porter. Glass: Tulip. Food Match: Roast Beef. Website: www.riversidebrewing.com.au

Tim Thomas is not a man to offer anything in his beer range that doesn't have the volume cranked up to 10 - and I suspect the same is true on the brewery sound system. At the 'easy' end of his range is this red ale. Lots of melanoidins in there from various reddish malts to point of almost phenolicy characters coming through - plenty residual sugars keep the hop characters subdued including on the aroma which is a rarity in Tim’s beers. Not a quaffer but if you want to know what malt character is, this is the beer for you. Style: Red Ale. Glass: Schooner. Food Match: BBQ spare ribs. Website: www.hopdog.com.au

JAMIESON RASPBERRY ALE - 4.7% ABV, 330ML

WILLIAM'S HAND CRAFTED PILSENER 4.8% ABV, 330ML

O’BRIEN INDIA PALE ALE, REBELLION BREWING - 6% ABV, 330ML

Situated amongst the mountains and rivers of Victoria's High Country, Jamieson’s Brewery reflects the natural surrounds in their brews. A slightly darker than expected colour, the foam is fine and well sustained with good cling after each sip. The aroma has a fresh raspberry character that transfers to the palate. A slight acidic sharpness is balanced by a subtle malty mid palate and dry finish. This beer has elements of sourness characteristic of wood contact that makes it complex and interesting. The finish is dry with a cleansing fruit note at the end. Style: Fruit Ale. Glass: Flute or Tulip. Food match: Cream, chocolaty dessert. Website: www.jamiesonbrewery.com.au

William’s Pilsener is the third offering to come from William Bull Brewery (De Bortoli). A good combination of a traditional European style beer, and European and Australian ingredients. This beer presents well with a firm white foam and pale amber colour. This brew has a particularly spicy hop aroma with a hint of stewed hop character in the background. The palate is a good balance of pale and wheat malt sweetness which softens the firm bitterness and spice notes of the German Carapills of the hops used. Style: Pilsener. Glass: Pilsener. Food match: Pulled pork burger, tomato chutney and a side of wedges. Website: www.williambull.com.au

This full bodied brew shows a robust alcohol content, and a generous gift of hops. The fruit salad aromas add a modern American twist. The stand out feature is how well it portrays itself as a modern IPA when there is no barley. This is innovation with a purpose. This beer is made from roasted millet malt and sorghum an O’Brien trademark. It is not made with gluten containing barley malt. Whether you need to avoid gluten or not, this beer stands on its own merits as a modern India Pale Ale though I like to think of it as a modern Innovative Purposeful Ale. Style: IPA. Glass: Schooner. Food Match: Chicken parmigiana. Website: www.rebellionbrewing.com.au

Not Enough?

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THE FRIDGE Tasting Notes Australian Beer >>

BIRBECK’S FOUR BROTHERS AUSTRALIAN PALE ALE - 5.0% ABV, 330ML

IGOR THE HUMPBACKED PORTER, RED DUCK - 10% ABV, 500ML

BRIDGE ROAD BREWERS SINGLE HOP ELLA - 4.8% ABV, 330ML

Is this a beer for numerologists? Based on a story of four brothers, it is brewed with four malts and four gifts of hops. Labelled as an Australian pale ale it is described elsewhere on the label as an Australian interpretation of the IPA style. The beer has a deep, cloudy, amber colour and develops a generous caramel hued foam in the glass. The aroma is confidently hoppy and this leads on to the assertively bitter taste profile that unfolds on the palate. Malty notes and a medium body balance the lingering bitter aftertaste and add to the satisfying richness of flavour. Style: Pale Ale. Glass: Tulip. Food match: Barbecued steak. Website: www.birbecks.com.au

This inky black porter from Ballarat exudes intensity. At 10% ABV this is a warming brew perfect for a cold winter night. The aroma is complex and a sequence of taste layers unfold as this porter warms in the glass. There are flavours of chocolate, coffee, licorice, molasses and chicory supported by the rich complexity of higher alcohols coming from a vigorous fermentation. This porter would be ideally served cool rather than cold and poured to half fill a goblet to allow for swirling. This is one of the prolific limited release brews from Red Duck Brewery. Style: Porter. Glass: Tulip. Website: www.redduckbeer.com.au

The single hop variety series shows the differences in a batch of brews, brewed with a hop varietal change between each and this beer from Bridge Road brewery is another wonderful addition, this time with the use of Ella hops. Cloudy, light amber in appearance with a very large lacey head, Ella offers some subtle bready, biscuity notes with a hint of butterscotch. While the malt leads the palate some oily, biscuity hop character resonates well. A very sessionable beer with some nice, oily hop residue on the mild bitter finish. Style: India Pale Ale. Glass: Tulip. Food Match: Whole baked golden perch. Website: www.bridgeroadbrewers.com.au

BRISTOL BEER FACTORY MILK STOUT, UK - 4.5% ABV, 500ML

THE BOUNDER, LEATHERBRITCHES BREWERY UK - 4.0% ABV, 500ML

MOOR BEER COMPANY SO'HOP, UK 4.3% ABV, 660ML

Unctuousness. That's the wonderful word that should spring to mind when drinking a milk or sweet stout. Sweet stouts nowadays lack the sweetness of old that made them the favourite tipple of newly minted mothers and this beer follows the trend. There's a nice malty sweet aroma and pretty fermentation esters underlying a fairly decent, if plain stout. You could even add a little chocolate creaminess if we're feeling generous and whilst it's certainly not bitter we're missing the rich lactose sweetness of the style. Style: Milk or Sweet Stout. Glass: Half pint. Food Match: Oysters Kilpatrick. Importer: www.beerandcider.com.au

This pale cloudy golden English Ale is brewed in Derbyshire just a few kilometres from Burton on Trent the traditional capital of British Ale. The bottle conditioned beer presents a fine, textured foam that delivers a fresh slightly fruity aroma with hints of grapefruit and herbs. This ale has a light maltiness, a medium body and a slightly dry finish, which allows a pleasant yet lingering bitterness to develop on the palate. The good balance and moderate alcohol also help make this a quaffable and refreshing brew. Style: English Pale Ale. Glass: Pint. Food Match: Bangers and mash. Importer: www.beerandcider.com.au

Beautifully presented with a firm white foam, enticing cling and pale golden in colour, it appeals to the drinker immediately. Subtle tropical fruit and citrus hop aroma is evident upon initial smell, followed by resinous, raw green hop character that is reminiscent of a fresh hop harvest. The hops are the hero in this beer and linger through to the palate providing the anticipation of an assertive bitterness. A subtle malt (slightly honey) mid palate provides a delicate balance to the bitterness allowing it to shine. Style: Golden Ale. Glass: Imperial pint. Food match: Chargrilled cutlets. Importer:www.experienceitbeverages.com.au

Imported Beer >>

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THE FRIDGE Tasting Notes Imported Beer >>

ST LOUIS KRIEK LAMBIC, VAN HONSEBROUCK BREWERY BELGIUM 4% ABV, 250ML Pouring this beer into a flute the clear, dark red colour was immediately evident. The beer settled with a pink foam that later laced well. The aroma is of cherries, the taste is of cherries. As the tastebuds adjust to the cherry intensity a muted lambic character flirts around the edges while a more dominant sweetness emerges on the palate. The body is moderate and although the sweetness is pronounced it is not cloying. Lambic beers traditionally use aged hops that have no real bitterness but help moderate the wild fermentation traditionally used. Style: Lambic. Glass: Flute. Food Match: Slice of cherry cheesecake. Importer: www.baw.com.au

BELLEROSE BIÈRE BLONDE EXTRA, FRANCE - 6.5% ABV, 330ML This top fermented French brew creates a big initial impact with its very vibrant aroma of spice and fruit. The aroma seems to evolve as the beer warms and at various times different notes emerge such as orange peel, coriander seed, apple, apricot, pineapple and cinnamon. The beer is full bodied and the slightly warming 6.5% ABV provides space for a rich complexity of fermentation flavours as well as the hoppiness. The bitterness is firm and balanced and the finish mellow. This spicy French temptation offers a warming embrace.Style: Blonde Ale. Glass: English Pint. Food match: An Indian curry. Importer: www.bidbeer.com

KELPIE SEAWEED ALE, WILLIAMS BROTHERS BREWING, SCOTLAND 4.4% ABV, 500ML This ale is from the small town Alloa, once regarded as Scotland’s brewing capital and where early interest in lager brewing arose. This dark ale is a moderate 4.4% ABV and releases a gentle toffee, roasted malt taste on the palate, with a slightly bitter sweet finish. The beer incorporates local seaweed in the recipe, which is mashed in the brewing vessel together with the barley malt but the roasted malts seem to create the dominant flavour. Just enjoy the dark malt characters and light body in this easy-drinking Scottish ale. Style: Scottish Gruit. Glass: Half Pint. Food match: Roast chicken with herb vegetables. Importer: www.beerandcider.com.au

Cider >>

CLARE VALLEY MISS MOLLY, GRAPE CIDER – 4.5% ABV, 330ML

REKORDERLIG WINTER CIDER, SWEDEN – 4% ABV, 500ML

BROOKVALE UNION GINGER BEER - 4.0% ABV, 500ML

The team at Clare Valley Brewing have outdone themselves with this label design featuring a gorgeous pin-up girl from yesteryear. It’s interesting and quirky, which kind of sums up the cider. Made entirely from grapes, the cider has an unusual almost moscato-like flavour. Is it wine or is it cider? If you close your eyes it’s hard to tell. Delicately carbonated, this cider suits a warm lazy afternoon in the sun. Style: Grape Cider. Glass: Tulip. Food Match: Spicy Asian prawns. Website: www.clarevalleybrewing.com.au

This cider is packed with blended apples and winter warming flavours such as cinnamon and vanilla. Rekorderlig Winter Cider can be served cold for a crisp, refreshing drink, or hot for a warming liquid hug after a long day on the snow. Style: Cider. Glass: Tulip. Food match: A warm slice of apple pie. Website: www.rekorderlig.com

This cider looks in the glass like a soft ginger beer. The taste is familiar and the alcohol at a moderate 4 % ABV is not immediately obvious on the first sip. A spicy aroma of ginger is prevalent. There is a warmth from the combination of the fresh ginger, the sweet background taste and the alcohol that begins to build after a couple of sips. The spicy ginger is subtle yet pleasing and persists between sips. Served cold this spicy drink is at once both warming and cooling. Style: Cider. Glass: Tulip. Food match: Ploughman’s lunch. Website: www.brookvaleunion.com.au

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AUSTRALIA & NZ BREWING DIRECTORY NSW

WA

Booking dates: 01/01/2013 - 31/5/2013 Travel Dates: 01/04/2013 - 31/3/2014. Please note this price is twin share and subject to availability. Lunch includes two meals from the lunch menu. Shared Tasting handle 1 per room per stay.

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)

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

Follow Matso’s beer on facebook!

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

Elmar’s in the Valley 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

Paddy’s Brewery at the Markets Hotel, 268 Parramatta Road, Flemington NSW. Tel: (02) 9764 3500 00 www.paddysbrewery.com ddysbrewery.com

“My favorite animal is steak.” Fran Lebowitz

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

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

Billabong Brewing Co. AUD$24.99 / NZD$26.99 Availiable from Dan Murphy’s, leading bookstores, newsagents, liquor stores, homebrew shops and www.beerbuyersguide.com.au

Proudly supporting the ECU graduate diploma of brewing.

www.beerandbeefperth.net.au

TERMS & CONDITIONS

1. Information on “how to enter” forms part of the terms and conditions of entry. Entry into these competitions deems acceptance of these conditions of entry. 2. Entry is open to all residents of Australia, excluding residents of the NT, aged 18 years or over. Entrants to the subscription offer must subscribe to Beer & Brewer for a minimum period of 2 years; 8 issues. Employees of the Promoter, their immediate families and agencies are not eligible to enter. 3. The promotion commences 12:01am on 25/03/14 and close at 11:59pm on 24/06/14 (“Promotional Period”). No two promotional periods can run at the same time. 4. Entry to this promotion cannot be used in conjunction with any other offer. 5. Subscription Promotion Offers. There are three (3) flavours of Crabbie’s Ginger Beer to choose from (choice of either flavour as shown on the redemption voucher provided), being CRABBIE’S STRAWBERRY & LIME ALCOHOLIC GINGER BEER 12 x 500mL carton RRP $64.99, CRABBIE’S RASPBERRY ALCOHOLIC GINGER BEER 12 x 500mL carton RRP $64.99, OR CRABBIE’S LEMON 24 x 330mL carton RRP $79.99. 3 year (12 issues) renewals receive 2 x cartons of Crabbie’s Ginger Beer. 2. New 3 year (12 issues) subscriptions receive a carton of Crabbie’s Ginger Beer. 2 year (8 issues) renewals receive a carton of Crabbie’s Ginger Beer. New 2 year (8 issues) subscriptions receive 8 x bottles of Crabbie’s Ginger Beer. 1 Year (4 Issues) renewals receive 8 x bottles of Crabbie’s Ginger Beer. Offer available only while stocks last. Qualifying subscribers will be sent a voucher one month post the issue finishing on sale, for redemption at any Dan Murphy’s store. There are no Dan Murphy’s stores

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

in Tasmania, therefore BWS redemption voucher(s) will be sent for Tasmanian residents to redeem the voucher(s). Redemption vouchers must be redeemed three months from when they are due to be sent. 6. All prizes are not transferable or exchangeable and cannot be taken as cash. The Promoter is neither responsible nor liable for late, lost or misdirected entries. If you have any queries you can email us at subscribe@ beerandbrewer.com or call 1800 651 422. 7. The winners will be notified by mail, phone or email using the details stipulated in the subscription or Letter to the Editor promotions. The Promoter accepts no responsibility for late, lost or misdirected mail or for any prizes damaged in transit. 8. The Promoter is neither responsible nor liable for any change in the value of the prizes occurring during the Promotional Period. Prize values mentioned are the recommended retail value, as provided by the supplier, and are correct as at time of print for this issue. 9. The Promoter reserves the right to request the winners to provide proof of identity, age and proof of residency in Australia. Identification considered suitable for verification is at the discretion of the Promoter. 10. A box has been provided on the subscription page for the entrant to check should they wish to not receive other emails/postal mail which inform the entrant of the Promoter’s other publications, products, services and events and to promote third party goods and services of perceived interest to the entrant. 11. The Promoter is The Intermedia Group ABN 94 002 583 682, Tel: 1800 651 422, 41 Bridge Road (PO Box 55), Glebe NSW 2037 Australia. www.beerandbrewer.com.

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

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

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 Sweetwater Brewing Company

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

211 Kiewa Valley Hwy, TAWONGA SOUTH VIC 3698 Tel: (03) 5754 1881 info@sweetwaterbrewing.com.au www.sweetwaterbrewing.com.au Open: Fri – Sun 1pm – 6pm

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

Qld BrewBake

White Rabbit Brewery Mountain Goat Brewery

www.microbrewing.com.au

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

Red Bay Brewery

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

7/77 Shore St West Cleveland Qld 4163 mybeer@redbaybrewery.com.au Open Tue to Friday 11am –7 pm Sat 8am – 4pm

The Sunshine Coast Brewery

Burleigh Brewing Company 17A Ern Harley Drive Burleigh Heads QLD 4220 Brewhouse Bar open every Friday 5.00pm-8.30pm (Live music, free popcorn). First Friday of the Month, Brewhouse Bash (BBQ, live music, free entry). Tour & craft beer appreciation session ďŹ rst Saturday of every month 2pm-4pm. www.burleighbrewing.com.au

Southern Bay Brewing Co. 80 Point Henry Road, Moolap VIC 3224 Call us : (03) 5248 5710 info@SouthernBay.com.au www.SouthernBay.com.au

CIDER DIRECTORY NSW Australian Brewery 350 Annangrove Road Rouse Hill, NSW 2155 Tel: (02) 9679 4555 brewer@australianbrewery.com.au www.australianbrewery.com.au Cellar door open: 10am – 10pm daily.

Batlow Premium Cider 74 Forest Rd Batlow NSW 2730 Mob: 0434 020 653 rich@batlowcider.com.au www.batlowcider.com.au

WA Matso’s Broome Brewery PO Box 1547 Broome WA 6725 Tel: (08) 9195 5267 sales@matsos.com.au www.matsos.com.au

SA The Hills Cider Company 10 Greenhill Road, Wayville SA Tel: 1800 793 331 info@thehillscidercompany.com.au com.au www.thehillscidercompany.com.au com.au

Units 4-6, 13 Endeavour Drive, Kunda Park. Qld 4556 Tel: (07) 5476 6666 admin@sunshinecoastbrewery.com Cellar door sales available Mon to Fri 10am to 3pm Bar open for Lunch: Wed – Sat 12 - 2pm.

NZ

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

Moa Brewing Company Jacksons Road, RD3 Blenheim, Marlborough Tel: +64 3 572 5146 Visitors Welcome Visitor Open 11am – 5pm or late, 7 days www.moabeer.com www.m

Tas Willie Smith’s Organic Cider 22 Lollara Rd Grove Tas Tel: (03) 6266 4339 hello@williesmiths.com.au www.williesmiths.com.au

Vic Napoleone & Co Cider 10 St Huberts Road Coldstream Vic Tel: (03) 9739 0666 info@napoleonecider.com.au u www.napoleonecider.com.au u

$39.95 WAS $59.95 (SAVING $20) AVAILABLE AT LEADING BOOKSTORES, NEWSAGENTS, BREWERIES, BOTTLESHOPS, WWW.BREWERIESOFAUSTRALIA.COM.AU

BUSINESS DIRECTORY DISTRIBUTORS

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

INSURANCE

Beach Avenue Wholesalers

Northdown

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

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

Brewery Insurance Specialists 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.

Australian Trade Partners

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

8 Lapis St, Underwood QLD 4119 Ph: 07 3386 0755 atpbris@internode.on.net Beers: Shepherd Neame

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

Beer Importers & Distributors Unit 5/20-28 Ricketty Street Mascot NSW 2020 Ph: 02 9667 3755 info@bidbeer.com www.bidbeer.com www.facebook.com/ BeerImportersDistributors Beers: Abita, Warsteiner, Greene King, Chimay, Duvel

Coca Cola Amatil Coca Cola Place Level 14, 40 Mount St North Sydney NSW 2060 Ph: 1800 11 BEER (2337) Beers & Ciders: Alehoue, Arvo, Blue Moon, Coors, Pressmans, Rekordelig

PACKAGING

O-I Asia Pacific

CONTRACT BREWING

BevTech

Gage Roads Brewing Co 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

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

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

Portinox Kegs Australia: Tel: (02) 4021 1079 nnl@nnlbrewery.com.au Spain: Tel: +34 958 40 60 00 sales@portinox.com

MICROBREWERY CONSULTING Beverage & Brewing Consulting

Harrington’s Breweries

MICROBREWERY DEVELOPMENT SERVICES Microbrewery Consulting, Facility Design, Equipment Solutions, Licensing & Regulations Support, Recipe Development Australia +61 422 517 210 | International +372 5454 4538 538 info@beverageandbrewingconsultng.com ewingconsultng.com www.beverageandbrewingconsulting.com age g and andbre brewin wingco gconsu nsulti lting. ng.com

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

AUD$24.99 / NZD$26.99 Availiable from Dan Murphy’s, leading bookstores, newsagents, liquor stores, homebrew shops and www.beerbuyersguide.com.au

MICROBREWERY COURSES

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

CONTRACT CIDER MAKING

MK Beverage Solutions Let us bring your product idea to life Beverage concept development and design. Fruit sourcing and quality contract making. Custom packaging and storage services. Mobile: 0434 086 081. Email: james@mkbeveragesolutions. com.au www.mkbeveragesolutions.com.au

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

Bintani Australia

NZ Hops

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.

Proud agents for Meheen Manufacturing Filling & Carbonating Technologies www.meheen.com

CRYER MALT

Inline Labeling Pressure Sensitive Labelers www.labeling.net

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.

Australia +61 427 007 800 New Zealand +64 274 874 783 andrew@breowan.com

Core Brewing Concepts Micah Rees Ph: 0413 207 175 corebrewing@gmail.com www.corebrewingconcepts.com.au

The Beverage Food Group Importer & Distributor for all food and beverage making equipment & supplies. 24 – 26 National Boulevard, Campbellfield VIC 3061 Tel: (03) 9924 4000 info@thebeveragefoodgroup.com verag ragefo efoodg odgrou roup.c p om www.thebeveragefoodgroup.com w.thebe ebeveragefoodgroup.com

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

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

DME Brewing Services

Keg Lease Bintani Australia Tel: +61 3 9580 3566 kegs@bintani.com.au www.bintani.com.au

Canada dejongm@dme.pe.ca www.facebook.com/dmebrewing Aust/NZ Agent: brian@ contractbrewing.com

Ready Keg

Supplying, installing and engineering breweries and packaging lines a since 1968. si

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

Brewers B rewers Association A proudly presents:

World orrld B Beerr C Cup

®

2014

The mostt prestigious p beer competition in the world

WorldBeerCup.org Beer and Brewer is a proud Endorser of World Beer Cup 2014

World Beer Cup Gala Reception & Awards Ceremony

AUD$24.99 / NZD$26.99 Availiable from Dan Murphy’s, leading bookstores, newsagents, liquor stores, homebrew shops and www.beerbuyersguide.com.au

Winners Announced Saturday, April 11, 2014 Craft Brewers Conference Denver, Colorado, USA Registration Information: WorldBeerCup.org events@brewersassociation.org

fbpropak.com | info@fbpropak.com | 03 9924-4050

@fb_propak

The World Beer Cup is presented by the Brewers Association www.BrewersAssociation.org

HOMEBREW DIRECTORY WA

NSW ASQUITH

WOONONA

Asquith Home Brewing

Northern Brew

353 Pacific Highway Asquith NSW 2077 Tel/Fax: 61 2 9476 2022 ahbrewer@bigpond.net.au Open: M-F: 10am-6pm, Sat: 10am-4pm, www.asquithhomebrewing.com.au

341 Princes Hwy, Woonona NSW 2515 Ph/Fax: (02) 4284 6000 northernbrew@tpg.com.au www.northernbrew.com.au Open: Tues – Fri 9.30am – 5.30pm, Sat 9.30am – 3pm Closed Public Holidays

KIRRAWEE

BAYSWATER

Kirrawee Home Brew

Brewmart Homebrew Supplies 21 John Street Bayswater Phone (08) 9370 2484 Fax (08) 9370 3101 www.brewmart.com.au

HOMEBREW KITS

18 Flora Street, Kirrawee NSW 2232 Tel: (02) 9521 1091 Open: Mon-Fri 9-5, Sat 9-1

BIBRA LAKE

TWOC Brewing Supplies 2/40 Port Pirie St, WA 6163 Tel: (08) 9418 8938 twoc@iinet.net.au www.homebru.com.au Open Mon to Sat 9am - 5pm, Sun 9.30am - 4pm

DISTRIBUTORS

Vic www.blackrock.co.nz

BALLARAT

YARRAVILLE

Ballarat Home Brew Centre

Coopers DIY Beer Kit

SPEIDEL BRAUMEISTER NOW AVAIL. IN 20, 50, 200L

RRP $85 Available in all BIG W stores Tel: 1300 654 455 (+61) diybeer@coopers.com.au www.diybeer.com.au

NZ 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 – Fri : 9:00am – 6:00pm Saturday : 9.00am – 1:00pm www.ballarathomebrew.com.au sales@ballarathomebrew.com.au

Order online. 5/280 Whitehall Street Yarraville VIC 3013 Ph (03) 9687 0061 Fax (03) 9687 1958 www.grainandgrape.com.au

NZ AUCKLAND Brewers Coop Home Make It The specialists in homemade food and beverage making. Clayton Store - Tel: (03) 9574 8222 4/158 Wellington Road, Clayton Reservoir Store – Tel: (03) 9460 2777 265 Spring Street, Reservoir Shop online www.homemakeit.com info@homemakeit.com.au

Shop 9, 2 Harris Road Mt Wellington, Auckland Tel: +64 9 525 2448 brewerscoop@gmail.com www.brewerscoop.co.nz

Brewshop Home Brew Beer Supplies www.brewshop.co.nz

Imake Ltd Australia - 1/138 Buchanan Rd, Banyo QLD 4014. Tel: (07) 3630 8400 New Zealand - 328 Rosedale Road, Albany, North Shore City, Auckland. Tel: (09) 4151206 www.imake.pro

TIPS, RECIPES & HOW-TOs FOR BREWING YOUR OWN AT HOME

ISSUE 29 WINTER 2014 PRICE $9.95 (NZ $11.95)

15

MISTER SINISTER FOREIGN STOUT

RECIPES INSIDE!

BREW ALL THESE STYLES: - RUBY RED IPA - BLACK IPA - FOREIGN EXTRA STOUT - RUSSIAN IMPERIAL STOUT - MILK STOUT

INGREDIENT PROFILE

Learn how to brew with Australian native fruits & spices

CLONE RECIPES FOR

- BEHEMOTH (NZ) MILK STOUT - MORNINGTON PENINSULA (VIC) RUSSIAN IMPERIAL STOUT - EPIC (NZ) COFFEE & FIG OATMEAL IMPERIAL STOUT

MEET THE BREWER Andrew Gow (VIC) Mornington Peninsula Brewery

BREW BETTER BEER

COLLABORATIVE BREW #2

- MOON DOG (VIC): ILLAWARRA PLUM & RAINFOREST LIME BELGIAN DARK RED ALE PLUS! CLUB PROFILE

COMP RESULTS

John & Jamil’s Top 5 Brewing Tips

EVENTS

Q&A

Save a ship-load. It’s a great time to stock up on all your Coopers DIY Beer products, with free shipping on all online orders until Sunday, August 31st 2014. Our Online Store has everything you need to make great tasting beer, plus loads of genuine Coopers’ merchandise. Check out the entire Coopers DIY Beer range online and start saving. Use code BBMAGAZINE at checkout to redeem offer.

diybeer.com

HOMEBREW Ed’s Letter

CONTENTS 4

LETTERS TO THE EDITOR

5

COMPETITION RESULTS

10

You share your thoughts, ideas and experiences.

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ometimes casual conversations can turn into bigger things. Unfortunately I haven’t followed up on some late night loose-tongue talk and launched a brewery. But I have managed to do the next best thing and put on a pretty unique collaborative brew. This time it’s with Moon Dog, and that conversation was about exploring Australia’s native fruits and spices. If you’re reading this fresh off the print it’ll be on tap in Abbotsford right now. We also follow up on a recipe for a beer which rates 96 on ratebeer.com; Epic’s Coffee & Fig Oatmeal Imperial Stout. If saying that is a mouthful, you should have a taste DQG H[SHULHQFH WKH SOHWKRUD RI ÀDYRXU RQ RIIHU IURP RQH RI 1HZ =HDODQGœV ¿QHVW Given we’re stuck in the thick of winter, our style notes this issue are on Imperial Stouts. The crew at Mornington Peninsula Brewery share their journey, experience, and of course their recipe for what is a dark and delicious imperial. We’ve got a few other winter recipes amongst our pages, including a Sinister Stout, Milk Stout and a Ruby Red IPA. So get brewing and be sure to tuck a couple away for WKLV WLPH QH[W \HDU WR VHH KRZ WKH ÀDYRXUV KDYH PDWXUHG

12 HOMEBREW CLUB

We head to North QLD to proďŹ le the Righteous Brewers of Townsville (RBT) and their President Russell Carpenter.

Q&A

John Palmer and Jamil Zainasheff answer your homebrew questions.

14 INGREDIENT PROFILE

FOR 8 RECIPES THE SEASON

Chris Thomas heads to Moon Dog to explore brewing with native Australian fruits and spices.

From Milk Stouts and Foreign Stout to Ruby Red IPA.

HOMEBREW

16 CLONING

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12

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friend of mine recently suggested that we develop a recipe that shows off how native ingredients can be used in beer. It got me thinking about Australian indigenous fruits and spices, how they can be used and which styles of beer these unique ingredients are best suited to. Our craft beer scene has had occasional forays into brewing with native fruits and spices, but it’s hardly been inundated. Baron’s had their native range, which included a Black Wattle Seed Ale and a Lemon Myrtle Witbier, while both James Squire and Mountain Goat have played with pepperberry. Of course there have been others, but these are the best known examples. All of the aforementioned brews successfully carried the ingredients, without overwhelming the beer. When brewing your own at home we need to consider where to start and how much to put in. )RU WKLV WR KDSSHQ ¿UVW ZH QHHGHG WR OHDUQ D bit about Australia’s indigenous fruit and spices.

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AUSTRALIA’S NATIVE SPICE KING A google search into native spices and fruits kept leading us to one man: Vic Cherikoff. Cherikoff is a pioneer of the Australian wild food industry and is also the business manager of Australian Functional Ingredients. He has supplied ingredients to Bacchus

brewer.com

16

Brewing, Young Henry’s and Baron’s to name a few. Interestingly, he’s also had some attention from the big breweries, though nothing more has come of this as yet. As important as anything for us though, Cherikoff is a homebrewer! ³:DWWOHVHHG ZDV P\ ¿UVW IRUD\ EXW , QRZ SUHIHU WR VWDUW ZLWK D OLJKWO\ ÀDYRXUHG DOH RU pale lager and add soluble extracts of the wild herbs and spices or fruit purees.�

And while wattleseed and lemon myrtle sprinkle are the two most popular ingredients, Cherikoff believes they’re not necessarily the best. “Using super sour wild fruits like Davidson plums, lemon aspen, wild rosellas and rainforest lime is also an easy way to make sour beers without the introduction of souring micro-organisms and long ferments,� he adds. Then he mentioned the Illawarra plum. The potential of this ingredient excited us as

Discussion on how much fruit to use and when to add it.

&KHULNRII GHVFULEHG LWV Ă€DYRXU SRWHQWLDO DQG the fact he wasn’t aware of anyone who had brewed with it before. If that sounded like a challenge to you, it did to us too. “Illawarra plums have an underlying rich plum note but the top notes are of a resinous pine. It is subtle but very appealing,â€? says Cherikoff.

ENTER MOON DOG – COLLABORATION #2 Without doubt, Moon Dog Craft Brewery is one of Australia’s most ambitious, creative and pretty much out there breweries.They don’t mind merging styles to make massively big and distinctive beers. Importantly, they also have some experience brewing with fruit, having played with passionfruit, mango, cherries, chillies and watermelon. When I pitched the concept to Moon Dog, both Josh Uljans and Karl van Buuren were immediately interested. It was obvious we were going to have a crack using the Illawarra plum but in which style? After some discussion back and forth we settled on making a Belgian style red ale base to work with. How good would a kilo or three of Illawarra plums go in there?! For brew day, Vic Cherikoff sent us down the plums, Moon Dog provided the equipment and malts, and I turned up ready to brew. In addition to the Illawarra plums, Cherikoff sent through a kilo of rainforest lime as he felt it would rid any astringency from the plum. After getting the wort to the boil we opened up the fruit for a taste and to consider how much to add and whether to include the rainforest lime. The Illawarra plums are a small cherry sized and coloured fruit. In addition to an earthy SOXP ÀDYRXU WKH VRIW SLS SURYLGHV D ZRRG\ pine nut note. We decided to add all three kilos. We then peeled and split the rainforest limes, which are about the size of a golf ball and have DQ LQWHQVH ÀDYRXU WKDW LV IDPLOLDU EXW YHU\

SPICE/FRUIT 1. Alpine Pepper 2. Forest Anise 3. Fruit Spice 4. Illawarra Plum

Chris & Karl talk brewing.

different from the lime we’ve all jammed in the neck of a Corona at one stage or another. It’s intensely sour, but moreish at the same time. We took the rind from them all and then juiced them by hand into a bucket with the plums, which we squeezed together with our hands in a manner similar to breaking grapes for wine. When this didn’t get enough juice from the plums we pulled out the stick mixer to maximise the potential of the plums and strained it into the boil with 15 minutes to go. As the wort went into the fermenter the aroma was unblieveable. This collaborative brew will be available only on limited release at the Moon Dog Craft Brewery Bar. A special thanks to the boys from Moon Dog and Vic Cherikoff for their enthusiasm, knowledge and skills in making this beer happen!

OTHER NATIVE SPICES

There are obviously too many indigenous spices out there to list them all but here’s a top ten of those with great brewing potential. Some of these are blends of different spices to attain WKH GHVLUHG ÀDYRXU 7KH ÀDYRXU RI WKHVH LQJUHGLHQWV FDQ EH PRVW HDVLO\ LGHQWL¿HG LQ OLJKWHU FRORXUHG ODJHUV RU ales and wheat beers, however full bodied porters and stouts carry the more aromatic and pungent spices and fruits.

BREWING WITH FRUITS & SPICES There are many different ways that people brew with fruits and spices. Fruit can be added to the boil, directly to the fermenter or racked into a secondary fermenter. The Illawarra plum and rainforest lime are DYDLODEOH DV D FRQ¿W DQG LI WKLV LV ZKDW \RXœUH using then it will be best to add to the boil or the fermenter while the yeast is active so that the sugars can be consumed. The spices can be made into a tea using water at about 40oC, while others make a vodka mix in a water bottle and let it sit for a week RU VR WR JHW DQ LQIXVLRQ RI WKH VSLFH ÀDYRXU Either of these techniques can then be added to the boil or fermenter. Some add spices directly to the boil but Cherikoff recommends adding spices or soluable herb products post boil when the temperature is 40oC or below to ensure maximum retention of the aromatics. Many brewers make a couple of batches of the same beer and only add fruit or spice to one so that they can blend the beers to balance the ÀDYRXU When looking at how much native spice to add, aim for 0.3-0.5% of you beer batch – if you’re doing a 23 litre batch this works out to be between 69-115g of spice, but I’d start on the lower side so you don’t overdo it.

FLAVOUR DESCRIPTION

RECOMMENDED STYLE

Fruit and woody herbaceous notes, before a back throat burn.

Amber Ale, Brown Ale, Stout

Lemon myrtle and green tea back notes with liquorice anise that goes straight to the brain

Lager, Pale Ale

Passionfruit and berry notes with a cumin/caraway back note

Pale Ale, Wheat Beer

Rich plum with a resinous pine aroma

Red Ale, Brown Ale, Stout

5. Kakadu Complex

Chocolate, fruit, slightly herbaceous

6. Lemon Aspen

Grapefruit, lemon, lime with a eucalyptus aromatic and hint of menthol

7. Lemon Myrtle Sprinkle

Lemon, lemon grass, lime, grapefruit

Lager, Wheat, Canadian Blonde

8. Rainforest Lime 9. Riberries

Super-limey and aromatic with a beautiful tartness Hint of cinnamon and clove with some watermelon

Lager, Pale Ale Lager, Pale Ale, Golden Ale, Witbier

Coffee, chocolate, hazelnut

Wheat, Pale Ale or Amber Ale

10. Wattleseed Extract

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Golden Ale, Amber Ale, Belgian Ale Lager, Pale Ale

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17

CONTRIBUTORS

GREGOR STRONACH

One of the original members of the Chaser team, Gregor is the Deputy Editor of Beer & Brewer, with a deep and abiding passion for craft beer and whisky. Actually, mostly whisky. But beer is good, too. Especially beer that’s been aged in whisky barrels. Or made with peat-smoked malt. See page 11.

ANDREW CHILDS

Andrew Childs quit life as a lawyer and was involved in home brewing several years before working as the brewing consultant with Mangrove Jacks. He started up Behemoth Brewing Company a year ago with the sole aim of making bigger tasting beers. See page 8.

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 ProďŹ le 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.

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Hi Adam, Glad to hear you guys are going to have a go! It featured in issue 14 spring 2010 and we modified a recipe from an early homebrew book called Better Brewed Beers and Stouts by C.J.J. Berry, first published in 1963. Last I looked you can pick up a copy on amazon pretty cheap. Keep me updated with the brew, Chris.

COCK ALE PART II

EDITOR’S CHOICE

COCK ALE PART I Hi Chris, I was wondering if you could help me out with a recipe that I saw in one of the Beer & Brewer magazines back a few years. I cannot remember which issue it was and I have since then moved back to the US and am now working at Pelican Brewing Company on the Oregon Coast. Unfortunately I lost all the issues I had in the move. Anyway, if you could help me out by locating a 300 year old chicken beer recipe that I remember reading in your magazine, a few of us at the brewery would like to take a crack at making a small batch. Please let me know if something turns up. Cheers, Adam Andescavage Pelican Brewing Co Oregon Coast, USA

Hi Chris, The recipe that we created was derived from a traditional American Pale Ale but we used slightly more malts, making the beer a healthy 6%. We also added flaked barley to give it a creamy texture. We used Magnum hops as our bittering at 60 minutes before the end of boil, with Mt. Hood and Willamette hops for our aroma. Just this alone would be a decent brew, but the fun part comes next. We brined the chicken for 24 hours in a sort of Asian seasoning and smoked it at 200-220 degrees Fahrenheit (100-105oC) for 6 hours. After devouring most of the chicken, we smashed the bones and mixed in a bottle of Oregon oak aged dry white wine, seven cloves, a hand full of dates, and a good shake of nutmeg…as called for by the original recipe. We chose to brine the chicken in the hope that the salts would intensify the flavours in the beer such as salt

does on food, and to smoke the chicken due to the rise in smoked beers in the market. We chose dates over raisins because I thought the dates were sweeter and would complement both the dry white as well as the bitterness of the beer. Anyway, we threw it all together in a bowl and let it rest for 24 hours before pitching it into the beer whilst at healthy fermentation. Our first tastes were met with an intense sweet, spicy, hot, smokey flavour. The aroma was just as apparent. We tried it month after month and soon found a “sweet spot” at around the third month. All the flavours finally blended to complement each other; sweet with salt, spicy with creamy, smoked with oak. Incredible. I described it as like drinking a Van Gogh. Needless to say, it was gone in a matter of days after that. If there are any daring homebrewers out there, I think the addition of chestnuts or walnuts would taste great. Cheers, Adam Andescavage Thanks a lot for the update and well brewed. That sounds very interesting and might just have inspired me to have to have another go myself! I like the sound of the spice, the smoke and the oak as well as the possibility of chestnuts. Chris Editor Homebrewer

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GOING ALL-GRAIN Hi Homebrewer, I love the magazine, it is a great read. I enjoy making my homebrew and have learnt so much from reading the articles in your magazine. I have only been brewing with can extract kits and have had some great success, as well as some failures when experimenting. I have tried adding grain to extract mixes, which has worked well. I am looking to start all grain brewing at home but I am having trouble researching the required equipment. Is it possible to get an article with photos on how to assemble the required equipment to get this process right for the homebrewer and be able to do this without having to spend the hundreds of dollars to buy pre-made equipment? I realise there will be cost involved and there are many different ideas out there. I just feel it would be good to highlight some of these methods for the average home brewer. Thanks Dean McNulty, NSW

YOUR SHOUT Competition Results

Cheers Dean I’ve forwarded this one to the man in homebrew, John Palmer, and he’s looking at it for a future edition of Q&A. Hopefully we can feature it next issue so keep an eye out! Chris Editor Homebrewer

NORTH QLD HOME BREW COMPETITION

I

/DJHUV $OHV .LW 0RGLÂżHG n perfect Magnetic Island 1st Prize, Cathy Liptrot of weather on Peppers’ deck at Nelly Bay in April, more than 200 Townsville members of the public and brewers 2nd Prize, Daniel Hobday of Townsville sampled a total of 23 different 3rd Prize Cameron Talbot of brews entered. Townsville Organiser, Col Foley said Lagers/Ales- No kit used everybody was very pleasantly 1st Prize, Russell Carpenter of surprised at the extremely high Townsville overall standard of offering. 2nd Prize -DVRQ .LHQ]QHU RI “Many people commented that most of the brews were far tastier Townsville 3rd Prize, Benny Struber of and purer than the commercial Townsville brands. Everybody had a favourite, to their particular taste, 'DUNHU %HHUV .LW 0RGLÂżHG but the judges did a great job and 1st Prize, Kathleen Morrow of Townsville , DP VXUH WKH UHVXOWV UHĂ€HFW WKH Darker Beers - No kit used majority of public opinions.â€? Brewers proudly described the 1st Prize, Benny Struber of Townsville components and methods they each used, as the public sipped on 2nd Prize, James White of Townsville their ten tastings for $15. “Next year it’s again going to be 3rd Prize, Russell Carpenter of on the Sunday after ANZAC Day Townsville and we are already getting brewers The Judges’ Overall Champion 1st Prize, Mark Lawrence of reserving their entries. We are hoping for 30 brews, more public Horseshoe Bay 2nd Prize, Cathy Liptrot of to drink them and an equally Townsville perfect fun day,â€? said Foley. “There were 15 happy winners 3rd Prize, Mark Lawrence of Horseshoe Bay RI UDIĂ€H SUL]HV JHQHURXVO\ donated by TOBMI members, but The People’s Choice the brewing stars of the day were 1st Prize, Cathy Liptrot of these people and we congratulate Townsville them warmly and sincerely thank 2nd Prize, Benny Struber of the sponsors of their wonderful Townsville 3rd Prize, Daniel Hobday of SUL]HV ´ Townsville Lagers/Ales - Kit Only 1st Prize, Mark Lawrence, of Horseshoe Bay 2nd Prize, Bob Melvin of Nelly Bay 3rd Prize, Adam McClintock of Bowen Proud brewers got to showcase their latest beers.

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HOMEBREW Q&A

Jamil Zainashe

John Pa

lmer.

Q&A

HO 2

HEFF AS IN ZA IL M JA D AN ER LM PA N H JO S ESTION REW QU HOMEB ANSWER YOlUR post on www.beerandbrewer.com/forum it to homebrew@beerandbrewer.com or If you have a question please emai

Q

:I HAVE BEEN HOMEBREWING FOR ABOUT TWO YEARS NOW AND HAVE RECENTLY STARTED DOING BREW IN A BAG. THERE IS A LOT OF DEBATE ON THE FORUMS ABOUT WATER, BUT WHAT I’M REALLY INTERESTED IN IS BREWING GREAT BEER – HOW IMPORTANT IS IT IN THE SCHEME OF THINGS?

A

: The short answer is that good beer will happen with almost any source of good drinking water. The longer answer is that the right water for a particular beer style and recipe can make the difference between a good beer and a great one. Let’s put this into SHUVSHFWLYH P\ WRS ¿YH SULRULW\ OLVW IRU PDNLQJ great beer is: 1. Sanitation 2. Fermentation Temperature 3. Yeast Management 4. Recipe Proportions 5. Brewing Water 7KDWœV ULJKW ZDWHU LV QXPEHU ¿YH Everyone knows that without good sanitation, you can easily get contamination from other microorganisms besides beer yeast and ruin a good batch of wort. Sanitation is number one. Number two is fermentation temperature and it is huge. Yeast are mindless creatures that eat

6

ff.

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sugar and excrete beer. Their level of activity is highly dependent on the temperature – too low and they get stressed and don’t perform well, too high and they go crazy and excrete lots of other things besides good beer. A consistent temperature in the middle of the preferred range for your yeast strain is best. Every successful brewer uses temperature control. It can be a cellar or an old refrigerator with a controller, but it needs to be in the brewer’s control. Number three is really part and parcel of number two, but this is internal conditions versus external conditions. The yeast pitching rate is vitally important. A successful fermentation consists of all of the fermentable VXJDUV EHLQJ FRQVXPHG DQG SOHDVDQW ÀDYRXU compounds being produced by the yeast during their growth phase - in addition to making alcohol and carbon dioxide. Too few yeast, and all of the sugars don’t get fermented. Too many yeast, and the yeast don’t have to work as hard and do not produce DV PDQ\ HVWHUV DQG RWKHU ÀDYRXU FRPSRXQGV DV they normally would. To make a long story short, anytime a brewer changes a yeast factor, whether it’s temperature, pitching rate, or yeast health (age), they are going to produce a different beer. Number four is recipe proportions. Last issue I compared designing beer recipes to making sandwiches, and I still think the analogy is good. New brewers often want to go to extremes, making beers that are very strong in alcohol RU VWURQJO\ ÀDYRXUHG ZLWK DQ RYHUGRVH RI D particular specialty grain or hops. Yes, those beers can be interesting and instructive, but you would not want to drink two pints of those experiments, and often not even one. A good recipe is 80-90% base malt, about 10% of style-signature specialty malt,

and 2-3% of one or two other specialty malts for accent and complexity. Brewing is cooking; think like a chef. $QG ¿QDOO\ ZH FRPH WR ZDWHU /RRNLQJ EDFN you can see we have made a very good beer – it is not infected or soured, it doesn’t have any RII ÀDYRXUV GXH WR SRRU IHUPHQWDWLRQ DQG ZH have brewed a good recipe. :KHUH GRHV ZDWHU ¿W LQWR WKLV" :HOO DV , KDYH said before, brewing is cooking, and the minerals in the water are your seasoning in much the same way that salt is when cooking other foods. Properly utilising the water as an ingredient can make the difference between good beer and great beer, the same as when a chef perfectly VHDVRQV D ¿QH GLVK There are three ways that water can season a EHHU ¿UVW LV WKH VXOIDWH WR FKORULGH UDWLR LQ WKH water. This affects the balance of the dry bitter character to the malty sweet character. The second is the total mineral level or total dissolved solids; think of this as the total amount of seasoning in the dish; lightly seasoned or heavily seasoned. The third way is pH, but not the water pH. It is the pH of the beer that affects how the EHHUœV ÀDYRXUV DUH H[SUHVVHG WR \RXU SDODWH Beer pH depends on many factors, but it starts with the minerals in the water. The calcium, magnesium, and alkalinity of the water combine to create the residual alkalinity quality of the water, and this factor affects the mash pH, which directly affects the beer pH. This is an involved subject, which is why I and my co-author, Colin Kaminski, wrote a whole book on it. In summary, I want to say that good beer can be made without worrying about water, that bad beer can be made by over-adjusting your water, but with the right information and understanding of how beer and brewing is food and cooking, you can turn good beer into great beer.

HOMEBREW Recipes

THE

Tits – MILK STOUT

by Andrew Childs

Behemoth Brewing (NZ) is releasing a trio of milk stouts this winter. The Tits, Nut Milk and Latte Lout show this brewery is happy to make beers with names as bold as their avours. Head brewer Andrew Childs provides Homebrewer with a clone of his recipe for The Tits Milk Stout.

T

his milk stout balances the creaminess of the lactose and the VZHHWQHVV RI FU\VWDO PDOWV ZLWK WKH FKRFRODWH DQG URDVW ÀDYRXUV of the darker malts. It is silky smooth and decadent. Perfect for the colder months, or for those in Australia, the times of year that are not quite so bloody hot! 7KH ¿QDO JUDYLW\ RI WKH EHHUV ZLOO EH D OLWWOH KLJKHU WKDQ QRUPDO DV lactose provides sweetness but doesn’t ferment out.

RECIPE 2 – ALL GRAIN

Expected Brew Figures OG: 1071 FG: 1030 (yes this is high, but it works!) IBU: 25 ABV: Approx 5.3% Volume: 20 litres INGREDIENTS (Based on 85% efďŹ ciency)

4.2kg Pale Malt 500g Pale Chocolate Malt 100g Black Patent Malt 250g Weyermann Carawheat 200g Bairds Medium Crystal 400g Lactose J 3DFL¿F *HP +RSV 1 tsp Irish Moss 2 packets of Mangrove Jack’s M07 British Ale Yeast

8

METHOD 1. Mash at 67oC 2. Sparge and bring to a boil 3. Boil for 90 minutes adding 3DFL¿F *HP KRSV DW PLQXWHV 4. Add Irish Moss and Lactose at 15 minutes 5. Immediately cool your wort to 20oC and stir with sterile spoon to add oxygen 6. Pitch two packets of Mangrove Jack’s M07 British Ale Yeast 7. Ferment at 19o& XQWLO ¿QDO gravity is about 1030 and is consistent over two days 8. Keg or bottle as usual.

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RECIPE 1

– CONCENTRATE Expected Brew Figures OG: 1060 FG: 1025 IBU: 20 ABV: Approx 4.8% Volume: 20 litres INGREDIENTS Mangrove Jacks Craft Series Roasted Stout Pouch 2.2kg (includes M07 British Ale Yeast) Mangrove Jacks Milk Stout Improver 1.5kg

METHOD 1. Pour 3L of boiling water into your sanitised fermenter. 2. Place the contents of both the Roasted Stout Pouch and Milk Stout improver into the boiling water and stir well. 3. Top up the fermenter to 20L ZLWK SXULÂżHG ZDWHU 4. Stir to allow oxygen then add Mangrove Jacks M07 Yeast. 5. )HUPHQW XQWLO ÂżQDO JUDYLW\ LV about 1025 and is consistent over two consecutive days. 6. Keg or bottle as usual.

RECIPE 3 – EXTRACT

Expected Brew Figures OG: 1065 FG: 1031 IBU: 25 ABV: Approx 5.1% Volume: 20 litres INGREDIENTS 2 tins of Black Rock Pale Malt Extract 500g Pale Chocolate Malt 100g Black Patent Malt 250g Weyermann Carawheat 200g Bairds Medium Crystal 400g Lactose J 3DFL¿F *HP +RSV 1 teaspoon Irish Moss 2 packets of Mangrove Jack’s M07 British Ale Yeast

METHOD 1. Put all crushed grains into a grain bag and steep in 7L of 75oC water for 25 minutes. 2. Remove grain and bring to a boil. 3. Stir in Black Rock Pale Malt Extract. 4. Boil for 90 minutes adding 3DFL¿F *HP KRSV DW PLQXWHV 5. Add Irish Moss and Lactose at 15 minutes. 6. Immediately cool your wort to 20oC and stir with sterile spoon to add oxygen. 7. Pitch two packets of Mangrove Jack’s M07 British Ale Yeast. 8. Ferment at 19o& XQWLO ¿QDO gravity is about 1031 and is consistent over two days. 9. Keg or bottle as usual.

HOMEBREW

RECIPE 4

– MISTER SINISTER H GRAINS - CONCENTRATE WIT Expected Brew Figures OG: FG: WR IBU: DSSUR[ ABV: DSSUR[ Volume: OLWUHV INGREDIENTS NJ &RRSHUV 'DUN $OH %HHU .LW NJ 7KRPDV &RRSHUV 'DUN 0DOW ([WUDFW J 5RDVWHG %DUOH\ NJ 'H[WURVH [ J )HUPHQWLV : RU /DJHU \HDVW RI \RXU FKRLFH

METHOD 1. The day before brew day, line a SRW DW OHDVW IRXU OLWUHV ZLWK D PHVK FOHDQLQJ FORWK SXOOHG VWUDLJKW IURP WKH SDFN WKHQ DGG WKH FUDFNHG JUDLQ DQG WZR OLWUHV RI FROG ZDWHU 2. )LW WKH OLG DQG VLW LQ WKH IULGJH IRU KRXUV 3. Remove from the fridge then JDWKHU XS WKH FRUQHUV RI WKH PHVK FORWK DQG OLIW DOORZLQJ WKH OLTXLG to drain from the grains back into WKH SRW 4. 3ODFH WKH SRW ZLWK WKH VWUDLQHG OLTXLG RQWR WKH VWRYHWRS EULQJ WR WKH ERLO WKHQ UHPRYH IURP WKH KHDW

5. &RRO WKH OLTXLG E\ SODFLQJ WKH SRW LQ D EDWK RI FROG ZDWHU IRU DERXW PLQXWHV 6. Add all the fermentable LQJUHGLHQWV DQG WKH FRROHG OLTXLG WR \RXU IHUPHQWHU WKHQ VWLU WR GLVVROYH 7. 7RS XS ZLWK FROG WDS ZDWHU WR WKH OLWUH PDUN VWLU WKRURXJKO\ 8. &KHFN WKH WHPSHUDWXUH DQG WRS XS WR WKH OLWUH PDUN ZLWK warm or cool water (refrigerated LI QHFHVVDU\ WR VWDUW WKH EUHZ DW o& 9. 6SULQNOH WKH GU\ \HDVW RU VWLU LQ OLTXLG \HDVW DQG ÂżW WKH OLG 10. $IWHU KRXUV DOORZ WKH EUHZ WHPSHUDWXUH WR JUDGXDOO\ draw down to as close to 13o& DV SRVVLEOH DV \RX DUH XVLQJ D ODJHU \HDVW 11. )HUPHQWDWLRQ KDV ÂżQLVKHG RQFH WKH VSHFLÂżF JUDYLW\ LV VWDEOH RYHU WZR GD\V ,W VKRXOG ÂżQLVK DURXQG WKH PDUN 12. %RWWOH WKH EUHZ ZLWK D SULPLQJ UDWH RI J SHU OLWUH FDUERQDWLRQ GURSV SHU PO ERWWOH 13. Allow to condition for at least WZR ZHHNV LQ WKH ERWWOH +DYLQJ been fermented with lager yeast, it may take a week or two longer WR DFKLHYH VXIÂżFLHQW FDUERQDWLRQ

RECIPE 5

ED IPA – MUNTONS RUBY R H GRAINS - CONCENTRATE WIT Expected Brew Figures OG: 1060 FG: IBU: 43 ABV: Volume: OLWUHV INGREDIENTS NJ 0XQWRQV ,3$ %LWWHU FRQFHQWUDWH FDQ NJ /LJKW 'ULHG ([WUDFW J 'DUN &U\VWDO 0DOW *UDLQ J &KRFRODWH 0DOW *UDLQ J &DVFDGH +RSV VXEVWLWXWH ZLWK &LWUD &ROXPEXV RU &HQWHQQLDO SNW 0XQWRQV 3UHPLXP *ROG <HDVW RU 6DIDOH

METHOD 1. %ULQJ OLWUH RI ZDWHU WR WKH ERLO DQG DGG J &DVFDGH +RSV

along with the grains after a light FUDFNLQJ 2. $IWHU VLPPHULQJ IRU PLQXWHV VWUDLQ WKH PL[ WKURXJK D ÂżQH PHVK RU KRS VRFN LQWR D VWHULOL]HG IHUPHQWHU 3. $GG IXUWKHU OLWUHV RI KRW water with can, light dried extract, DQG WKH UHPDLQLQJ J KRSV DQG GLVVROYH 4. 7RS XS WR OLWUHV ZLWK FROG KRW ZDWHU WR DFKLHYH VWDUW WHPSHUDWXUH RI ƒ& 5. 6SULQNOH 0XQWRQV 3* <HDVW RQWR surface and ferment under airlock DW ƒ& IRU D PLQLPXP RI GD\V 6. %RWWOH RU NHJ ZKHQ 6 * KDV EHHQ VWHDG\ DW RYHU WZR GD\V

Recipes

MISTER SINISTER Paul ‘PB2’ Burge, from Coopers Brewery, shares his recipe for a big, rich, punchy and heavy ‘Foreign’ stout to get you through the cold winter months.

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mix of dark, darker and the darkest of ingredients come together to make a sinister brew, which is a delicious blend of roasted coffee and dark chocolate, with velvety VZHHW PDOW ÀDYRXUV EDODQFHG E\ D ELWWHU ¿QLVK 'HVSLWH WKH KLJK GULQNDELOLW\ EH PLQGIXO WKDW DW DURXQG DEY LW SDFNV D VLQLVWHU SXQFK 7KH IRUPXODWLRQ RI WKLV UHFLSH ZDV LQVSLUHG E\ DQ $XVWUDOLDQ commercial stout label, which is actually fermented using lager \HDVW $SSDUHQWO\ WKLV SUDFWLFH LV FRPPRQ DPRQJVW ODJHU GRPLQDQW EUHZHULHV $OWKRXJK WKLV EUHZ VLWV QHDWO\ LQ WKH VDPH FDWHJRU\ ' )RUHLJQ ([WUD 6WRXW RI WKH %-&3 VW\OH JXLGHOLQHV DV &RRSHUV %HVW ([WUD 6WRXW WKH WZR DUH YHU\ GLIIHUHQW 7KH LQVWUXFWLRQV GHWDLO D FROG VWHHSLQJ PHWKRG IRU WKH URDVWHG EDUOH\ 7KLV WHFKQLTXH UHGXFHV WKH KDQGOLQJ RI KRW LQJUHGLHQWV ZKLOH GUDZLQJ OHVV WDQQLQ IURP WKH JUDLQ KXVNV 0RVW EUHZLQJ VSHFLDOW\ stores offer cracked grain, or you can just crack it yourself by SODFLQJ LW LQ D SODVWLF ]LS ORFN VDQGZLFK EDJ DQG XVLQJ D UROOLQJ SLQ &KHFN RXW RWKHU ',< &RRSHUV UHFLSHV DW ZZZ FRRSHUV FRP DX

MUNTONS RUBY RED IPA By Kevin Willoughby

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9

HOMEBREW

Andrew Gow,

Meet the Brewer

Head Brewer

at Morningto

n Peninsula.

Mornington Peninsula Brewery.

ANDREW GOW HEAD BREWER, MORNINGTON PENINSULA BREWERY (VIC) We got hold of Andrew Gow (better known as AG) from Mornington Peninsula Brewery to pick his brains about his career to date, and pinch his stunning RIS recipe for us all to try out at home. Here’s what he had to say to Gregor Stronach. WHAT STARTED YOUR LOVE OF BEER & BREWING?

I fell into brewing pretty much by accident. I was chatting to Dave Bonighton’s (Head Brewer, Mountain Goat) sister in 2000, and she told me then that Mountain Goat were looking to train up a brewer‌ and that’s how it started for me.

WHAT IS THE BEST THING AND MOST CHALLENGING THING ABOUT BEING A CRAFT BREWER?

The thing I love the most about being a brewer is watching people enjoy our beers. The biggest challenge, by far, is staying relevant to your audience, while staying ahead of the curve in an ever-expanding market. It’s both a big challenge at times, but also highly rewarding.

WHAT EXPERIENCE AND EDUCATION DID YOU UNDERTAKE WHAT IS NEXT FOR YOU OR THE TO BECOME A BREWER? BREWERY/BRAND? I had absolutely no experience at all. l was the complete blank canvas when I started and only did some formal education, through the Institute of Brewing and Distilling (IBD) a few years into my career. For me it was more like an on-the-job apprenticeship.

We’ve got a lot on at the moment, and we’re expecting delivery of a new 25HL brewery in July, which we’re going to be setting up at a new location, away from our current site. The plan is to shift approximately 75 per cent of

our production over to the new site, and use our current brewery set up to concentrate on putting out our specialty beers.

ANY ADVICE FOR HOMEBREWERS?

The best advice I can give you is to document every facet of your brewday, at each step, so you can keep track of what you’ve done each WLPH DQG FRPSDUH WKDW WR WKH ¿QDO SURGXFW If you want to make a change to your brewday recipe, do it one change at a time per run through, which will give you a much clearer idea of how each change is effecting your beer. Also, start with a simple recipe design and build up your knowledge and skills from there.

TELL US ABOUT YOUR RUSSIAN IMPERIAL STOUT RECIPE DEVELOPMENT AND THE TARGET DRINKERS. We took a different tack with our RIS. We don’t normally do trial brews here at Mornington, but we did for the RIS, using a former brewer’s homebrew setup. Matt Inchley, who’s now brewing over at Boatrocker, and I both drew up our own RIS recipes, which turned out to be strikingly similar. The main difference was Matt’s FKRLFH RI (.* DV D ¿QLVKLQJ KRS , ZDQWHG to use something a little different to that, eventually settling on Amarillo.

RECIPESU6LA RUSSIAN

IN MORNINGTON PEN - ALL GRAIN T OU IMPERIAL ST Expected Brew Figures OG: 1096 FG: 1025 IBU: 78 ABV: 9.5% Volume: 23 litres INGREDIENTS 6kg Maris Otter 1kg Munich 600g Chocolate 500g Medium crystal 500g Flaked/Rolled Barley 350g Roast Barley 46g Amarillo Hops 90g Challenger Hops 2 packets of Safale US05 yeast 8g Calcium Carbonate (CaCO3)

10

METHOD 1. Set liquor to grist ratio to 2.75:1. 2. Mash at 65oC. 3. Add Calcium Carbonate to the mash. 4. Do a 60 minute mash rest. 5. Bring to the boil for 120 minutes, adding the Challenger Hops at the start. 6. Add 23g Amarillo Hops with 15mins remaining in the boil. 7. $GG J $PDULOOR +RSV DW ÀDPHRXW 8. Add 2 packets US05 dry yeast. 9. Oxygenate wort at 8 litres/minute (If you don’t have an oxygenation unit, aerate, then re-aerate several hours later).

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BREWING RUSSIAN IMPERIAL STOUTS by Martin at National Homebrew Due to the amount of dark malts used, consider mashing them in after all the other grains. Typically the last 20 minutes of the mash and vorlauf for that time. The main reason is the mash pH may end up lower than ideal and astringency can come through from the tannins in the grain husks. At the end of fermentation, most yeast are exhausted and suffering from the effects of high alcohol levels you may wish to consider adding a small amount of fresh yeast before bottling to ensure a better chance of bottle carbonation occurring. Otherwise you might keg dispense or keg DQG FRXQWHU SUHVVXUH ÂżOO ERWWOHV

RECIPERI7AL STOUT

MAD RUSSIAN IMPE CIPE - CONCENTRATE RE Expected Brew Figures OG: 1096 FG: 1018 IBU: 60 ABV: ~10% Volume: 20 litres INGREDIENTS 1 x Mangrove Jacks International Series Irish Stout 1 x Mangrove Jacks International Series Munich Lager 1.5kg Briess CBW Munich Malt Extract 500g Dextrose 25g Styrian Goldings Hops 15g Willamette Hops Yeast: 3 x Packets of BRY-97 American West Coast Yeast

METHOD 1. 7KRURXJKO\ FOHDQ DQG VDQLWLVH DOO HTXLSPHQW LQFOXGLQJ WKH EHHU NLWV \HDVW DQG can opener. 2. ,Q D VDQLWLVHG SRW FRPELQH WKH 6W\ULDQ Goldings Hops, the Willamette Hops and PO RI ERLOLQJ ZDWHU &RYHU DQG DOORZ WR

7 Gallons RECIPE 7 AND RECIPE 8 SUPPLIED BY NATIONAL HOMEBREW. stand for 5-10 minutes 3. Mix the 2 extract kits plus the Munich PDOW H[WUDFW LQWR WKH ERWWRP RI WKH IHUPHQWHU DQG DGG / RI ERLOLQJ ZDWHU FDUHIXOO\ WR facilitate mixing. Add the hops solution with all contents in. 4. Progressively add cool water while continuously stirring. Aim for a temperature of 22oC and make the total volume of the mix 20 litres. 5. Rehydrate BRY 97 Yeast as per instructions RQ SDFN 7KLV LV LPSRUWDQW DV LW ZLOO DOORZ D high survival rate of the yeast cells. 6. Add the rehydrated yeast and stir vigorously for a few seconds. 7. Ferment at 16-18oC 8. $V VRRQ DV WKH )* LV VWDEOH IRU FRQVHFXWLYH UHDGLQJV GD\ DSDUW WKH EUHZ LV UHDG\ WR EH ERWWOHG 9. $LP IRU PRGHUDWH OHYHO RI FDUERQDWLRQ LQ ERWWOH E\ DGGLQJ OHVV VXJDU WKDQ QRUPDO 10. $OORZ VHYHUDO ZHHNV IRU FDUERQDWLRQ WR GHYHORS Âą EH SDWLHQW 11. 7KLV EHHU FDQ EH VWRUHG IRU \HDUV DQG ZLOO continue to develop with age.

304 Stainless Steel Ball Valve Racking Arm Half bbl Size – coming soon 5 PSI Max Transfers 3 piece Ball Valves Thermowell

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WARNING: This brew can have extremely vigorous fermentation. We suggest adding a blow off hose between your fermenter and a 2 or 3 litre soft drink bottle. t Failure to adequately clean and sanitise can lead to infections which will lead to spoilage and may result in bottles exploding in storage. Be guided as to whether the beer is ready by hydrometer readings, NOT by lack of airlock activity.

RECIPEIM8PERIAL STOUT

IAN HUSKY RUSKY RUSS ECIALTY GRAINS - EXTRACT WITH SP E Expected t dB Brew Fi Figures OG: 1088 FG: 1024 IBU: 64 ABV: 8.5% Volume: 20 litres INGREDIENTS 61.5kg Briess CBW Munich Malt Extract 3kg Briess CBW Golden light Extract 250g Joe White Roasted Barley 250g Joe White Chocolate Malt 200g Joe White Crystal Wheat Malt 200g Joe White Dark Crystal Malt 200g WeyermannCarafa III 250g Dingemanns Special B 250g Briess Extra Special Malt 45g Styrian Goldings Hops 85g Magnum Hops 15g Willamette Hops ò :KLUOĂ€RF 7DEOHW 2 packs of SafaleUS-05 Yeast METHOD 1. In a large sanitised vessel, place the Carafa III, Roast Malt, Chocolate Malt grains into 2.5L of cool tap water. Cover the vessel with gladwrap and stand overnight at room temperature. 2. %HIRUH EUHZLQJ VWHHS WKH UHPDLQLQJ ([WUD Special Malt, Dingemanns Special B, Crystal Wheat and Dark Crystal Malt in 2 litres of hot water (50-60oC) for 30 minutes.

33.. In a large vesse vessel (around 20 L or more), heat att lleastt 12 lit litres of water. Once very hot, add the strained liquid from hot steeped grains to the main pot and then add the strained liquid from the cold steeped grains you prepared the QLJKW EHIRUH ,WÂśV QRZ WLPH WR DGG WKH 0XQLFK Malt Extract into the main vessel and stir until dissolved. 4. 2QFH D UROOLQJ ERLO KDV EHHQ DFKLHYHG DGG WKH 0DJQXP +RSV DQG ERLO IRU PLQV 5. PLQXWHV EHIRUH HQG RI ERLO DGG ò :KLUOĂ€RF 7DEOHW DQG J RI WKH 6W\ULDQ *ROGLQJV +RSV 6. 7XUQ RII WKH KHDW DW WKH HQG RI WKH ERLO WLPH and add the Willamette Hops and remaining 15g Styrian Goldings Hops. Stir Vigorously to whirlpool. If you have chilling equipment, WKHQ UDSLGO\ FKLOO WKH ÂżQLVKHG ZRUW DQG WUDQVIHU to the fermentation vessel. 7. ,I QRW FKLOOLQJ WKH EHHU FRQVLGHU FXELQJ LW DQG VXEPHUJH LQ &2/' ZDWHU ZLWK LFH 8. 2QFH LQ WKH IHUPHQWHU EOHQG LQ WKH remaining malt extracts and stir well. Add 2 packs of SafaleUS-05 Yeast and ferment at 18o& XQWLO VWDEOH JUDYLW\ LV UHDFKHG DV GHWHUPLQHG E\ K\GURPHWHU UHDGLQJV %RWWOH DV VRRQ DV )* LV UHDFKHG 7KHVH 5XVVLDQ ,PSHULDO 6WRXWV VKRXOG EH ERWWOHG DV VRRQ DV SRVVLEOH DIWHU UHDFKLQJ )* DQG FDUERQDWLRQ PD\ WDNH several weeks to achieve. Aim for a moderate FDUERQDWLRQ OHYHO E\ DGGLQJ D OLWWOH OHVV VXJDU 9. $OORZ SOHQW\ RI WLPH IRU ERWWOH FRQGLWLRQLQJ and enjoy in small serves at around 10-15oC.

7 Gallons 304 Stainless Steel Ball Valve Racking Arm Conical Base

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304 reasons why stainless steel is better than plastic... www.newerabrewing.com.au

HOMEBREW Right e s of T ous Brew e r ow nsvi ll e

Club ProďŹ le

THE RIGHTEOUS BREWERS OF TOWNSVILLE NTH QLD - Town

sville.

Despite being a relatively new homebrew club, The Righteous Brewers of Townsville have all of the ingredients to be a great homebrew club, writes Russell Carpenter. Kathleen Morrow and Jason Kienzner.

RBT Oktoberfest 2013.

T

he formation of the Righteous Brewers of Townsville (RBT) was spearheaded by Stephen Staples in late 2011. The goal of this homebrew club was to create a forum where like-minded brewers could get together, once a month, and share their latest brewing creations and receive constructive feedback.

a certain technique that they use, including experiments with yeasts, cold or hot steeping roasted grains, decoction mashing, and even how to malt your own grain. Brewers are frequently commissioned to brew a beer or two for meetings and gatherings. The most famous of these is the 2013 Oktoberfest Celebration. Three brewers

BREWERS ARE FREQUENTLY COMMISSIONED TO BREW A BEER OR TWO FOR MEETINGS AND GATHERINGS.� The Righteous Brewers started with just a KDQGIXO RI PHPEHUV DW WKDW ¿UVW PHHWLQJ DQG have grown to more than 75 in total with about 25 in attendance at each meeting. Many of their brewers use all-grain methods to make their beer and have the support of a local homebrew shop, Homebrewers Warehouse, that provides the grain, hops, and yeast that they need. Meetings often feature a presentation from one of the members on

12

www.beerandbrewer.com

were asked to brew a different German style beer for this occasion including a Hefeweizen, Oktoberfest/Märzen, and a Schwarzbier. Couple that with traditional German bratwursts, homemade German mustard, homemade sauerkraut, and soft pretzels and you have yourself a great party! The club has also had a Beer Judge &HUWL¿FDWLRQ 3URJUDP %-&3 VDQFWLRQHG competition every year starting in 2012 with

Righ teo of T ow

L-R Jason Kienzner, Russell Carpenter and Benny Stuber with their spoils from a brewing competition.

American Ales and moving on to British Ales in 2013. In keeping with this, “country VSHFLÂżF´ FRPSHWLWLRQ WKHPH WKHUH ZDV D German and Belgian beers competition the last weekend of June, 2014. The Righteous Brewers of Townsville boast more than ten %-&3 UHFRJQLVHG RU FHUWLÂżHG MXGJHV LQ WKHLU ranks to adjudicate these competitions. Members have entered their brews and placed highly at regional, state, and national homebrewing competitions including Grant Gilmore, Russell Carpenter, Stephen Staples, Jason Kienzner, Joshua Allen, and Scott Eckford.

HOMEBREW Profile

MEMBER PROFILE RUSSELL CARPENTER (RBT PRESIDENT) Righteous Brewers of Townsville Club President Russell Carpenter has used his scientific background to brew beers that have taken out competitions in both Australia and the USA, writes Kathleen Morrow.

R

ussell Carpenter started brewing 7½ years ago when his dad bought him a Mr. Beer kit for Christmas. Brewing came naturally to him because of his background in Biochemistry and after about a year, and 10-15 extract batches later, he advanced to using all-grain methods. Russell has won multiple awards for his beers both in the United States and Australia, the most prestigious of which was being crowned Champion Brewer at the 2013 Queensland Amateur Brewing Championships where four of his beers went on to the national competition in Canberra. His favourite style of beer to brew is anything that is hoppy, which includes Pale Ales, IPAs and Black IPAs. He currently works at Homebrewers Warehouse part-time and VLJQL¿FDQWO\ FRQWULEXWHV WR OHDGLQJ WKH 5%7 FOXE LQ 7RZQVYLOOH 7KLV \HDU KH DOVR SODQV WR set-up a brewing demonstration at the Palm Creek Folk Festival. Russell’s ultimate goal is to obtain a job in the brewing industry and eventually open up a micro-brewery of his own. He had the opportunity to brew one of his beers, an American IPA, at Bacchus Brewing Company (QLD) and it will be featured on tap at a local EDU LQ 7RZQVYLOOH YHU\ VRRQ

o u s B r ew e r s w nsvi ll e

Russell Carpenter with his brew system.

RECIPE 9

LACK IPA) BLACK DEATH IPA (B – ALL GRAIN BREW FIGURES OG: 1079 FG: 1016 ABV: 8.3% IBU: 92.5 Volume: 42 litres

INGREDIENTS

10kg Pale Malt, Maris Otter (3.0 SRM) 760g Vienna Malt (3.5 SRM) 500g Chocolate Wheat Malt (400.0 SRM) 500g Roasted Barley (300.0 SRM) 400g Rye, Flaked (2.0 SRM) 300g Special B Malt (180.0 SRM) 190g Cara-Pils/Dextrine (2.0 SRM) 190g Caramel/Crystal Malt - 20L (20.0 SRM) 1kg Corn Sugar (Dextrose) 300g Cascade Hops (8.7%AA) 50g Centennial Hops (10%AA) J &ROXPEXV 7RPDKDZN +RSV (14.1%AA) 30g Simcoe Hops (13.5%AA) 50g Warrior Hops (16.7%AA) WLP001 California Ale Yeast

METHOD 1. In the days before prepare a large starter of WLP001 California Ale Yeast. 2. Mash in with 30.17 litres of water at 72°C for a mash temp of 65°C. Rest for 90 minutes. 3. Raise mash to 76°C for mashout. 4. Fly sparge with 41.35 litres of water at 78°C. 5. Boil for 60 minutes adding: i. Warrior at 60 minutes ii. Columbus and Simcoe at 30 minutes iii. 50g Cascade at 10 minutes iv. 50g Cascade at 5 minutes v. 100g Cascade and Centennial at 1min vi. 100g Cascade dry hopped at 8 days 6. Aerate with pure O2 for 20 seconds and pitch yeast starter. 7. Ferment for 7-10 days, or until gravity is stable. 8. Dry-hop for 7 days. 9. Keg and carbonate to 2.1 volumes Co2. Enjoy!

Recipe by RUSSELL CARPENTER www.beerandbrewer.com

13

HOMEBREW Feature Article

AN What started as a challenge at Beervana 2011 and turned into a special seasonal brew, led Homebrewer on an odyssey to ďŹ rst taste, and then clone Epic’s Coffee & Fig Imperial Oatmeal Stout. Dennis Nowak holding two of his favourites, including Epics Coffee & Fig.

JOURNEY YHU\ RULJLQDO EXW XQOLNHO\ XVH RI ÂżJV LQ EHHU His eyes lit up and he declared, “It’s probably the best beer I’ve ever had.â€? Wow. It was a massive call, but one that started a rocky 13 month journey for a clone recipe to this holy grail of beers.

THE BEER

The beer itself is an international beer of mystery. The label reveals that the oatmeal imperial stout is brewed with diced dried 7XUNLVK /HULGD ¿JV PDWXUHG RQ 6XPDWUDQ Lintong coffee beans and conditioned on toasted coconut from the Philippines. Again I say wow. This is an ambitious brew that in many ways shouldn’t work. It’s got so much going on that it’s breaking the rule of just about every cooking or design show my wife has ever made me watch – keep it simple is the key advice, and this is echoed by great brewers around the world. Hell, John Palmer even wrote an article about it in our last issue! %H\RQG WKH FRIIHH ¿J DQG FRFRQXW (SLF used eight different malts. But this Imperial Stout does work. And it works unbelievably well. The judges at Beervana 2011 agreed, voting it Champion Beer with an amazing 41 out of a possible 45 points.

W

hen someone describes a beer as possibility the best they’ve ever had it’s time to listen up and take notice. This is the position I found myself in mid2013 when putting on a brew in a friend’s man cave. He enthusiastically explores the world of beer and uses the struts of his shed walls to display his most recent and treasured bottles. As a result his bottle wall is a point of conversation and is always worth a look to see what he’s been sampling since we last laid down a brew. On this chilly June day I was drawn to a 750ml bottle of Epic’s Coffee & Fig Imperial Oatmeal Stout, which was lined up amongst other great beers from around the world such as Southern Tier Imperial Pumpking and Brash ‘The Bollocks’ Imperial IPA. Cap aside on the Coffee & Fig Imperial Oatmeal Stout, the bottle and label more UHDGLO\ UHVHPEOH D ÂżQH ERWWOH RI UHG WKDQ D crafty beer. And at $30 a bottle, the price isn’t too far off either! I asked him what the beer was like, given the

14

www.beerandbrewer.com

GETTING A BOTTLE :KHQ , ¿UVW VLJKWHG WKLV HPSW\ bottle on the shelf I thought I had a better chance of getting the he recipe out of Epic than I did the beer. I was wrong. In a stroke of good fortune Epic ic went all Total Recall on us and re-released the beer. I was lucky enough to come across a bottle of their 2013 vintage. The beer pours a beautiful dark cola from the bottle before blending into an impenetrable pitch black in the glass, with a tight crema head. It has a velvety smooth mouth feel, with no hint of the 8% alcohol on the tongue or in the back of the throat. 7KH FRIIHH LV ¿UVW DSSDUHQW LQ DURPD DQG ÀDYRXU ZLWK WKH WRDVWHG FRFRQXW DQG ¿JV WDNLQJ a backseat, but becoming more apparent as the glass warms. 7KLV LV GH¿QLWHO\ D EHHU IRU your bucket list.

GETTING THE RECIPE

Getting the recipe proved harder than anticipated. After some positive early

IT’S PROBABLY THE BEST BEER I’VE EVER HAD.� WHY FIGS?

Epic’s Coffee & Fig Imperial Oatmeal Stout was originally created and brewed with Dish magazine editor Victoria Wells as part of a Beervana Media Brew Challenge, where breweries were paired with media people from around New Zealand. %UHZLQJ ZLWK WKH ÂżJV VWDUWHG DV D ELW RI fun for this challenge, but once they were caramelised, it was apparent that they had some serious potential. The choice of coffee was an involved process and through the development of this beer, three different beans have been trialled. Epic have even explored wet and dry process beans. The toasted coconut was ‘dry hopped’ in a mesh bag, and according to many adds a milk or cream character.

communication with Epic, the stars could not align and Epic were not able to reveal the marvel that is their Coffee & Fig Oatmeal Imperial Stout. A setback yes, but we collected ourselves and moved on. Despite being tight-lipped about the recipe, Epic gave us a few clues through a post on their website where they shared the malts, hops and the extra goodies that went into their brew. Working with the ever reliable boys from Grain & Grape in Melbourne’s west we were able to come up with a cracking oatmeal stout recipe which we used as a base. Not content with Epic’s eight malts, we went with ten. There were a few other alterations for the homebrewer in all of us. Rather than adding whole beans post fermentation, we decided to grind them coarsely and add them to the

HOMEBREW Cloning

7KRVH ¿JV ORRN OLNH GU

RECIPE 10

LHG XS ¿JV

ERLO WR PD[LPLVH WKHLU DURPDWLF DQG ÀDYRXU characteristics. Epic initially experimented with Ethiopian Yirgacheffe and Sidamo coffee beans, before XVLQJ 6XPDWUDQ /LQWRQJ FRIIHH EHDQV IRU WKHLU YLQWDJH ,W LV ZRUWK VHHNLQJ TXDOLW\ FRIIHH WR XVH LQ WKLV UHFLSH DQG LI \RX DUH DEOH WR VRXUFH DQ\ RI WKHVH YDULHWLHV \RX¶OO EH LPSUHVVHG E\ WKH UHVXOWV ,I QRW KDYH D JR DQG VHH ZKDW KDSSHQV :H DOVR GLVFXVVHG WKH LGHD RI DGGLQJ WKH WRDVWHG FRFRQXW WR WKH ERLO UDWKHU WKDQ µGU\ KRSSLQJ¶ LW $Q\RQH FRQFHUQHG DERXW contaminating their brew by doing this might DGG WKH WRDVWHG FRFRQXW DW WKH VDPH WLPH DV WKH ¿J RU WKH FRIIHH A special thanks to Grain & Grape for their support in putting this recipe together with little more than a few clues from the website and a healthy dose of enthusiasm! * 1RW LQFOXGLQJ ¿JV ** FRDUVHO\ JURXQG

*** Water Salts – if you are working with a soft water like you get in Melbourne or Auckland, to make something like Dublin water, you could add 8g each of calcium carbonate and sodium bicarbonate, 2g of calcium sulphate and 1g of magnesium sulphate.

AINS

- EXTRACT WITH GR EXPECTED BREW FIGURES OG: 1077* FG: 1022 IBU: ~ 28.8 ABV: 8.4% Volume: 23 litres INGREDIENTS NJ %ULHVV /LJKW 0DOW ([WUDFW /0( *ROGHQ /LJKW J %HVW 0HODQRLGLQ 200g Weyermann Caraamber J 7) &KRFRODWH 3DOH 200g Weyermann Caraaroma 400g Simpsons Chocolate J 6LPSVRQV %ODFN 0DOW J 6LPSVRQV 5RDVWHG %DUOH\ J &DVFDGHV +RS 3HOOHWV $$

J (WKLRSLDQ RU 6XPDWUDQ /LQWRQJ &RIIHH %HDQV** J &DUDPHOL]HG 7XUNLVK )LJV J 6KUHGGHG &RFRQXW SDFNV RI :\HDVW $PHULFDQ $OH ,, RU SDFNV RI 6DIDOH 86 \HDVW Water Salts***

RECIPE 11 - ALL GRAIN

EXPECTED BREW FIGURES $PHULFDQ $OH ,, RU SDFNV RI 6DIDOH US05 yeast OG: 1078* FG: 1018 Water Salts *** IBU: ~ 28.6 ABV: 8.5% Volume: 23 litres METHOD 1. 0DVK DW o& IRU PLQXWHV INGREDIENTS NJ 6LPSVRQV $OH 0DULV 2. %ULQJ WR WKH ERLO DQG DGG J RI Otter &DVFDGH KRSV IRU WKH PLQXWH ERLO NJ %HVW 9LHQQD 3. 7DNH VRPH RI WKH ¿UVW ZRUW DQG J %HVW 0HODQRLGLQ FDUDPHOLVH WKH ¿JV LQ D SDQ J 7) 2DW 0DOW 4. $W PLQXWHV EHIRUH WKH HQG RI WKH 200g Weyermann Caraamber ERLO DGG ¿JV LQ D PHVK EDJ J 7) &KRFRODWH 3DOH 5. $W ³Ã€DPH RXW´ DGG &DVFDGH KRSV 200g Weyermann Caraaroma 6. When starting to cool the wort, add 400g Simpsons Chocolate WKH JURXQG FRIIHH LQ D PHVK EDJ J 6LPSVRQV %ODFN 0DOW 7. 5HPRYH WKH FRIIHH JURXQGV DQG ¿JV J 6LPSVRQV 5RDVWHG %DUOH\ before transferring to the fermenter. J &DVFDGHV +RS 3HOOHWV 8. )HUPHQW DW o& XVLQJ WZR SDFNV RI $$

\HDVW RU PDNH D VWDUWHU ZLWK RQH SDFN J (WKLRSLDQ RU 6XPDWUDQ 9. Towards the end of fermentation /LQWRQJ &RIIHH %HDQV** DERXW JUDYLW\ WRDVW WKH FRFRQXW J &DUDPHOL]HG 7XUNLVK )LJV lightly and add it to the fermenter J 6KUHGGHG &RFRQXW LQ D PHVK EDJ IRU DERXW VHYHQ GD\V SDFNV RI :\HDVW 5HPRYH EHIRUH ERWWOLQJ

METHOD 1. Steep grains at 75o& IRU PLQXWHV LQ OLWUHV RI ZDWHU 2. 5LQVH JUDLQV ZLWK DQRWKHU OLWUHV DW oC. 3. 7DNH VRPH RI WKH ZRUW DQG FDUDPHOLVH WKH ¿JV LQ D ZLGH FRRNLQJ YHVVHO RU SDQ 4. %RLO WKH UHVXOWLQJ ZRUW IRU PLQXWHV DQG DGG J RI Cascade hops at the start of the boil. 5. $W PLQXWHV EHIRUH WKH HQG DGG ¿JV LQ D PHVK EDJ 6. $W PLQXWHV EHIRUH WKH HQG DGG WKH PDOW H[WUDFW 7. $W ³Ã€DPH RXW´ DGG WKH UHPDLQLQJ J RI &DVFDGH KRSV 8. Cool the wort in the boiler with the lid on. 9. :KHQ VWDUWLQJ WR FRRO WKH ZRUW DGG WKH JURXQG FRIIHH in a mesh bag. 10. 5HPRYH WKH FRIIHH JURXQGV DQG ¿JV EHIRUH WUDQVIHUULQJ OLTXLG WR WKH IHUPHQWHU 11. $UUDQJH WHPSHUDWXUHV VR WKDW ZKHQ \RX DGG ZDWHU WR PDNH XS WR OLWUHV \RX HQG XS ZLWK D WHPS RI oC KDYLQJ VRPH YHU\ FROG ZDWHU LQ WKH IULGJH KHOSV 12. )HUPHQW DW o& XVLQJ WZR SDFNV RI \HDVW RU PDNH D VWDUWHU ZLWK RQH SDFN 13. 7RZDUGV WKH HQG RI IHUPHQWDWLRQ DERXW JUDYLW\ WRDVW WKH FRFRQXW OLJKWO\ DQG DGG LW WR WKH IHUPHQWHU LQ D PHVK EDJ IRU DERXW VHYHQ GD\V 5HPRYH before bottling.

RECIPE 12

- CONCENTRATE 3. $GG DQRWKHU OLWUHV RI ZDWHU WR GLVVROYHG VWRXW NLW ERLO IRU PLQXWHV 4. $W WKH VWDUW RI WKH ERLO DGG WKH ¿JV in a mesh bag. 5. $W WKH HQG RI WKH ERLO DGG DOO RI WKH Cascade hops. INGREDIENTS 6. $W WKH HQG RI WKH ERLO DGG FRIIHH LQ 6WRXW .LW RI \RXU FKRLFH D PHVK EDJ 6WHHS IRU PLQXWH NJ %ULHVV /LTXLG 6SDUNOLQJ 7. $IWHU UHPRYLQJ FRIIHH DQG ¿JV $PEHU 0DOW ([WUDFW GLVVROYH WKH PDOW H[WUDFW J &DVFDGH +RSV $$

8. Cool wort in large pot with the lid on. J (WKLRSLDQ RU 6XPDWUDQ 9. $UUDQJH WHPSHUDWXUHV VR WKDW ZKHQ /LQWRQJ &RIIHH %HDQV** J &DUDPHOL]HG 7XUNLVK )LJV \RX DGG ZDWHU WR PDNH XS WR OLWUHV \RX HQG XS ZLWK D WHPS RI DSSUR[ J 7RDVWHG &RFRQXW 18o& KDYLQJ VRPH UHDOO\ FROG ZDWHU SDFNV RI :\HDVW $PHULFDQ $OH ,, RU SDFN RI LQ WKH IULGJH IRU WKLV KHOSV Safale US05 10. )HUPHQW DW o& XVLQJ WZR SDFNV RI \HDVW RU PDNH D VWDUWHU ZLWK RQH METHOD 11. Towards the end of fermentation 1. 'LVVROYH VWRXW NLW LQ D ODUJH DERXW JUDYLW\ WRDVW WKH FRFRQXW pot with 2 litres of boiling water. OLJKWO\ XQGHU WKH JULOO DQG DGG LW WR 2. &DUDPHOLVH WKH ¿JV LQ VRPH RI WKH IHUPHQWHU LQ D PHVK EDJ IRU DERXW WKH GLVVROYHG VWRXW OLTXLG XVLQJ VHYHQ GD\V 5HPRYH EHIRUH ERWWOLQJ D ZLGH FRRNLQJ YHVVHO RU SDQ EXPECTED BREW FIGURES OG: 1082* FG: 1015 IBU: ~ 28.8 ABV: 8.6% Volume: 23 litres

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15

HOMEBREW Ingredient ProďŹ le

BREWING WITH NATIVE SPICES Our Ingredient ProďŹ le takes a different slant this issue and looks at what fruits and spices can be brewed with from Australia’s shores. Chris Thomas explores these and even manages to put on his second collaborative brew with Moon Dog Brewing.

Chopping & juicing the rainforest limes.

A

friend of mine recently suggested that we develop a recipe that shows off how native ingredients can be used in beer. It got me thinking about Australian indigenous fruits and spices, how they can be used and which styles of beer these unique ingredients are best suited to. Our craft beer scene has had occasional forays into brewing with native fruits and spices, but it’s hardly been inundated. Baron’s had their native range, which included a Black Wattle Seed Ale and a Lemon Myrtle Witbier, while both James Squire and Mountain Goat have played with pepperberry. Of course there have been others, but these are the best known examples. All of the aforementioned brews successfully carried the ingredients, without overwhelming the beer. When brewing your own at home we need to consider where to start and how much to put in. )RU WKLV WR KDSSHQ ¿UVW ZH QHHGHG WR OHDUQ D bit about Australia’s indigenous fruit and spices.

AUSTRALIA’S NATIVE SPICE KING A google search into native spices and fruits kept leading us to one man: Vic Cherikoff. Cherikoff is a pioneer of the Australian wild food industry and is also the business manager of Australian Functional Ingredients. He has supplied ingredients to Bacchus

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Brewing, Young Henry’s and Baron’s to name a few. Interestingly, he’s also had some attention from the big breweries, though nothing more has come of this as yet. As important as anything for us though, Cherikoff is a homebrewer! ³:DWWOHVHHG ZDV P\ ¿UVW IRUD\ EXW , QRZ SUHIHU WR VWDUW ZLWK D OLJKWO\ ÀDYRXUHG DOH RU pale lager and add soluble extracts of the wild herbs and spices or fruit purees.�

And while wattleseed and lemon myrtle sprinkle are the two most popular ingredients, Cherikoff believes they’re not necessarily the best. “Using super sour wild fruits like Davidson plums, lemon aspen, wild rosellas and rainforest lime is also an easy way to make sour beers without the introduction of souring micro-organisms and long ferments,� he adds. Then he mentioned the Illawarra plum. The potential of this ingredient excited us as

Discussion on how much fruit to use and when to add it.

HOMEBREW Ingredient Profile

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SPICE/FRUIT 1. Alpine Pepper 2. Forest Anise 3. 4. 5. 6. 7. 8. 9. 10.

Fruit Spice Illawarra Plum Kakadu Complex Lemon Aspen Lemon Myrtle Sprinkle Rainforest Lime Riberries Wattleseed Extract

Chris & Karl talk brewing.

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OTHER NATIVE SPICES

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FLAVOUR DESCRIPTION

RECOMMENDED STYLE

Fruit and woody herbaceous notes, before a back throat burn. Lemon myrtle and green tea back notes with liquorice anise that goes straight to the brain Passionfruit and berry notes with a cumin/caraway back note Rich plum with a resinous pine aroma Chocolate, fruit, slightly herbaceous Grapefruit, lemon, lime with a eucalyptus aromatic and hint of menthol Lemon, lemon grass, lime, grapefruit Super-limey and aromatic with a beautiful tartness Hint of cinnamon and clove with some watermelon Coffee, chocolate, hazelnut

Amber Ale, Brown Ale, Stout Lager, Pale Ale Pale Ale, Wheat Beer Red Ale, Brown Ale, Stout Golden Ale, Amber Ale, Belgian Ale Lager, Pale Ale Lager, Wheat, Canadian Blonde Lager, Pale Ale Lager, Pale Ale, Golden Ale, Witbier Wheat, Pale Ale or Amber Ale

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17

HOMEBREW Ingredient ProďŹ le

ILLAWARRA PLUM AND RAINFOREST LIME BELGIAN DARK RED ALE 7KHVH UHFLSHV XVH IUHVK IUXLWV KRZHYHU WKH\ FDQ EH SXUFKDVHG DV FRQÂżWV ZKLFK FDQ VDYH \RX VRPH WLPH

BY MOON DOG CRAFT BREWERY

RECIPE 13 - ALL GRAIN

METHOD 1. Pop the Wyeast pack as per instructions and let it expand for a few OG: 1073 FG: 1015 hours. IBU: 30 ABV: ~ 7.6% 2. Mash the grains at 68oC. Volume: 50 litres 3. Sparge and bring to a boil. INGREDIENTS 4. Boil for 60mins adding Magnum 11kg Bairds Maris Otter Hops at 60mins. NJ :H\HUPDQQ &DUDPXQLFK 7 5. Collect the zest and juice from 2kg Weyermann Abbey limes then blend with the plums using 2kg GF Shepards Delight a stick mixer. Put in a hop bag and 500g Weyermann Chocolate add with 15mins remaining. Wheat 6. $GG :KLUÀRF DQG <HDVW 1XWULHQW DW 60g Magnum Hops (11%AA) 10mins. 100g Amarillo Hops 7. Add 100g of Amarillo and 100g of 100g Motueka Hops 0RWXHND DW ÀDPHRXW 3kg Illawarra Plums 8. Remove the fruit, cool the wort into 1kg Rainforest Lime a fermenter and add the yeast when at Yeast Nutrient about 20oC. [ :KLUÀRF 7DEOHW 9. Ferment at 19oC for ten days or Wyeast 1762 Abbey Ale II until fermentation is complete. 10. Crash chill for two weeks until the beer is clear, then bottle or keg.

BY DAVE AT GREENSBOROUGH HOMEBREW

RECIPE 14

- EXTRACT WITH SPECIALTY GRAINS

EXPECTED BREW FIGURES

EXPECTED BREW FIGURES

OG: 1076 FG: 1019 IBU: 34 ABV: ~ 7.4% Volume: 20 litres INGREDIENTS 4.79kg Pale LME 850g Weyermann Abbey Malt (or Dingemans Aromatic) 710g Shepards Delight (or Briess Extra Special) 360g Weyermann Caramunich 180g Chocolate Wheat Malt 24g Magnum Hops 40g Amarillo Hops 40g Motueka Hops 1.2kg Illawarra Plums 400g Rainforest Lime Yeast Nutrient ò :KLUĂ€RF 7DEOHW Wyeast 1762 Abbey Ale II

METHOD 1. Pop the Wyeast pack as per instructions. 2. In nine litres of water steep the grains at 67oC for 45mins. 3. Remove grain, bring to a boil, stir in Pale LME, then add Magnum hops for 60mins. 4. Collect the zest and juice from limes then blend with the plums using a stick mixer. Put in a hop bag and add with 15mins remaining. 5. $GG :KLUÀRF DQG <HDVW 1XWULHQW DW 10mins. 6. Add Amarillo Hops and Motueka +RSV DW ÀDPHRXW 7. Remove the fruit, cool the wort into a fermenter and add the yeast when at about 20oC. 8. Ferment at 19oC until fermentation is complete, then crash chill for two weeks and bottle or keg.

BY HOMEBREWER

RECIPE 15

IPE - CONCENTRATE REC using a stick mixer. 3. Bring about four litres of water to the boil in a good sized pot and stir in the contents of the two cans, Dextrose, and the Illawarra Plum & Rainforest Lime mix (use a hop bag INGREDIENTS for the fruit) and have on a rolling 1.7kg Black Rock Bock can of boil for 15 minutes. concentrate 4. With ten minutes remaining add the 1.5kg Dark Malt Extract <HDVW 1XWULHQW DQG :KLUĂ€RF 7DEOHW 1kg Dextrose 5. After the 15 minutes take the 40g Amarillo Hops liquid off the boil and allow to cool 40g Motueka Hops for a few minutes, before adding the 1.2kg Illawarra Plums Amarillo and Motueka Hops and sit 400g Rainforest Lime for 10 minutes. Yeast Nutrient 6. Pour the liquid through a strainer ò :KLUĂ€RF 7DEOHW into a sanitised fermenter and top up Wyeast 1762 Abbey Ale to 22 litres using cold water. Aim for D ÂżQDO WHPSHUDWXUH RI oC. METHOD 1. Pop the Wyeast pack as per 7. Stir in the yeast and ferment at instructions. about 18oC until the gravity reading 2. Collect the zest and juice from is consistent over consecutive days. limes then blend with the plums 8. Keg and bottle as normal and enjoy! EXPECTED BREW FIGURES

OG: 1058 FG: 1008-1012 IBU: 30 ABV: ~ 7.2% Volume: 20 litres

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Like a scene from Indiana Jones and the Temple of Doom! The mix of plum and limes.

THE SPICES: Australian Functional Ingredients Rear 167 Kingsgrove Rd Kingsgrove NSW 2208 ph: +61 2 9554 9477 Mobile:+ 61 418 405 183 www.cherikoff.net

THE BREWERY: Moon Dog Craft Brewery 17 Duke St Abbotsford Vic 3067 www.moondogbrewing.com.au info@moondogbrewing.com.au Bar Open Thursday - Friday 4pm-11pm & Saturday midday-11pm

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