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Leffe Blonde

MANAGING DIRECTOR Simon Grover PUBLISHER Paul Wootton | pwootton@intermedia.com.au

Welcome to the new-look Beer & Brewer magazine! A bit like a good beer, magazines should always feel fresh and we thought it was high-time we spruced things up a bit.

EDITOR Annette Shailer | ashailer@intermedia.com.au CONSULTING EDITOR Ian Kingham HOMEBREWER TECHNICAL EDITOR Jake Brandish

So after a lot of late nights, the odd beer here and there and plenty of dialogue with

Young Henrys Hop Ale

HEAD OF CIRCULATION Chris Blacklock | cblacklock@intermedia.com.au

While the look and feel is new, we are still committed to focusing on quality beer, the brewers that make it and the stories they inspire. We’re also keen to highlight has been crucial in getting craft, boutique and premium beers (and ciders) into the hands and mouths of consumers.

GENERAL MANAGER SALES – LIQUOR & HOSPITALITY Shane T Williams | stwilliams@intermedia.com.au DESIGNER Ben Akhurst | ben@intermedia.com.au Kea Thorburn | kthorburn@intermedia.com.au

readers and brewers, we present to you the redesigned magazine.

the people and places that sell good beer. In the past few years, their commitment

NATIONAL SALES MANAGER Gian Reyes | greyes@intermedia.com.au Tel: 02 8586 6156

With that in mind, we’re kicking off our new era with a round-up of Australia’s Top 50 Beer Venues (pg50). We know trying to find a good beer can still sometimes feel like searching for a frothy Holy Grail. So we drew on the extensive knowledge of

Kosciuszko Pale Ale

PRODUCTION MANAGER Jacqui Cooper | jacqui@intermedia.com.au

Coopers Pale Ale

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industry experts and collated our list. While there are the usual suspects, we’re happy to see a good spread of venues from across the country, including a few surprises. This issue also has a seasonal feel to it, with advice on how to enjoy the warmer months – by drinking cider (pg41) and by improving your BBQ skills (pg46). Talking of cooking, we know a lot of you love getting into the kitchen so we’ve got a selection of beer-inspired recipes you can try (pg88); while for the historians among you, we take a look at the great beer family dynasties (pg33), which have helped shaped the beer industry

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turn the magazine upside down anymore. So sit back and enjoy the read! As always, we’d love to hear your feedback so email me at ashailer@intermedia.com.au.

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Cover image courtesy of: Spiegelau

Find us on... Spring 2014

CONTENTS

inside... spring 2014

FEATURES 26 Style Notes – Pilsner Beer & Brewer looks at cool and refreshing international and Australian Pilsners. History, ﬂavour proﬁle and some great examples of the style

HOMEBREWER 65 Welcome

33 Beer Dynasties We take a look at all the history, scandal and beer-frothed achievements from the world’s great beer family dynasties

66 Letters 68 Ales and Espionage Where to head for a beer in Canberra during the Australian National Homebrewing Conference

Cider 20 great ciders to enjoy this season

Q&A

Recipes for the Season

46 The Science of Beer & BBQs Bring out your grill and you inner geek

From Belgian Saison and Coopers Extra Strong Vintage Ale to New World Pilsner

50 Australia’s Top 50 Beer Venues Beer & Brewer journeys across the country to ﬁnd Australia’s best of the best

Ingredient Proﬁle Chris Thomas looks into brewing with citrus

84 Travel We head to Sydney’s Northern Beaches to check out Modus Operandi, Nomad Brewing and 4 Pines

Brew On Premise Breweries We look at the new wave of Australian breweries offering the public the chance to come in and brew

Entertaining - Spirits We get the recipe for Canadian Club’s Walkerville Brewhouse. Beer AND Whisky…need we say more

88 Entertaining – Food Ex-Masterchef Billy Law gives us his best Man Food recipes

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80 Fresh Wort Kits How they’re used and the quality of the beer

82 Homebrew Club We check out South Australian Brew Club and their member Greg Wieder

“You’d have to hate life if you weren’t passionate about the beer industry at the moment.” – Jaron Mitchell, 4 Pines

REGULARS 8

The Brew What’s happening & things to do

News The latest in Aus/NZ

Stats

Beer Cultures

20 World News 22 Bits & Bobs 24

Venues

89 Tasting Notes IPAs, new releases & extras

98 A Pint with…Taylor Hanson

Check out our Top 50 Craft Beer Venues 24

Spring 2014

PILSNER

Bridge Road Brewers

Chestnut Pilsner Recipe Expected Brew Figures OG: 1.046 FG: 1.008 IBU: 17.6 ABV: 5% Volume: 20 litres

“IT’S THE ONE BEER STYLE THAT LEAVES YOU NOWHERE TO HIDE FROM A BREWING PERSPECTIVE.” NEAL CAMERON, THE AUSTRALIAN BREWERY

Ingredients • 3.8kg Wyermann Pilsner

characteristics with mild buttery flavours and aromas. The average alcohol by volume

• 80g Acidulated Malt

for a classic Pilsner is 4.5-5.5 per cent.

• 80-100g Rice Hulls • 650g Raw Chestnuts (dehusked and chopped) • 8g Northern Brewer Hops • 7g Saaz Hops • 7g Galaxy Hops • Fermentis S23 Lager Yeast (rehydrate with warm water – about 30oC – prior to pitching for best results)

According to Ben Kraus, head brewer and owner of Bridge Road Brewers in Victoria, it is the hops that are the standout feature of a classic Pilsner. “For me a classic Pilsner is defined by the relatively liberal use of aromatic and bittering hops. Liberal when compared to other classic lagers such as Helles, or general mainstream euro or global lagers,” he says. “Pilsner Urquell is the original beer that defines the style, hoppy and aromatic with solid bitterness when fresh. Even much of the tired stock that finds its way to Australia is still evidently hoppy.” Appearance is important too, and according to Neal Cameron, Pilsner-phile and head

Method 1. Mash grains and raw chestnuts at 64oC at a rate of 2.8 litres per kilogram, or 10.8 litres. The lower mash temperature enables a lower FG and overall crisper and dryer beer 2. Sparge at 76.5oC and bring to a boil, adding Northern Brewer hops for 60minute boil 3. Add Saaz hops with 20 minutes remaining in the boil 4. Add Galaxy hops with 10 minutes remaining in the boil

brewer at The Australian Brewery in Sydney, this is one instance where it is perfectly okay to judge a book by its cover, so to speak. “It’s one of the purest beer styles – it’s all about a super pale, sparklingly bright body, a soft pillowy long lasting head, and a crisp and assertive bitterness backed up with a distinctively Noble hop aroma from some of oldest hop varieties there are,” he says. “It’s the one beer style that leaves you nowhere to hide from a brewing perspective. The Germans measure their brewers on how pale and bright they make their Pilsners and it’s there for everybody to see.”

5. Immediately cool your wort to about 12 oC as you transfer to the fermenter and pitch yeast

THE PILSNER SPECTRUM

6. Ferment at 12oC for 24 hours, then drop to 8-10oC for 12 days or until FG starts to level out

only three official types of Pilsner: German Pilsner, Bohemian (Czech) Pilsner and

7. On day 12, raise temperature to 12oC for two day rest and ensure the ferment is complete

categories that crop up, including: European Pilsner, Asian Pilsner, Antipodean

8. Transfer to secondary vessel and allow to sit cold (0-2oC) for the next 3-4 weeks, ensure all O2 is removed and none can ingress into your vessel, then rack to the keg or bottles

World) style of Pilsner, characterised by the use of New World hops instead of the

Additional notes by Ben Kraus and Jake Brandish:

famous for,” he says. “Emerson’s and Croucher make two of my favourites – solid, dry

Lager translates as “to keep or store”. Lagering time is perhaps the most important factor in any lager or Pilsner. Number crunchers who do not understand this have been working long and hard at it across the world to reduce lagering time to save dollars. This has resulted in a race that has produced subpar lager beer throughout most of the world. As home brewers you have the opportunity to do what has long been forgotten in most breweries, and that is to lager. Store your beer in a cold environment for as long as you can allow, and taste the quality of your lager improve over the months. A key to the success of brewing Pilsner is manipulation of the water to achieve ‘soft’ water as used in Pilsen, and the utmost hygiene. Ensure a cool ferment and monitor the gravity as it drops. Diacetyl rest is also important with a Pilsner or Lager.

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According to the Beer Judge Certification Program (BJCP) Guidelines, there are American Pilsner. However, if you consult a bit more broadly, there are a few more Pilsner, Craft Pilsner, and Imperial Pilsner. It’s an interesting spectrum, and Kraus is a firm fan of the Antipodean (or New traditional Saaz hop. “My preference for Pilsner is the New World style for which NZ is (in my mind) Pilsners with strong NZ hop characters.”

POUR IT OUT We’ve always reinforced the importance of pouring your beer out of the bottle and into the proper glassware for the beer style for a very good reason: it tastes better and gives you, the drinker, a better all-round ‘beersperience’. For Pils-style beers the best glass is, unsurprisingly, the Pilsner glass. The narrow style of this glass ensures that the traditional, brilliant golden colour catches the eye, while the relatively small volume of the glass ensures that the beer is drunk fresh and cold – with frequent top-ups therefore being essential. The geometry of the lip also dictates where on the palate the beer ﬁrst hits – in the case of the Pilsner glass, this is on the mid-back palate where scientists have indicated the highest concentration of bitterness receptors lie.

50 Australia

Top THE

Beer Venues IN

50 www.beerandbrewer.com

TOP 50

COLLAROY BEACH SERVICES CLUB NSW

1058 PITTWATER ROAD, COLLAROY 2097 www.thebeachclub.com.au

Beach, beers, food and great staff – what more could you want?! “Collaroy Beach Services Club has a great range of craft beers and a very passionate following within its member base. It is a great location backing onto the beach and great staff which makes the experience even better.” – Paul Esposito, Premium Beverages

THE WELCOME HOTEL NSW

91 EVANS STREET, ROZELLE 2039

www.thewelcomehotel.com Taking out top honours at the recent Time Out Sydney Pub Awards with their Pub of the Year gong, as well as Best Pub Food, The Welcome Hotel is on a roll. “The Welcome is the epitome of what a Public House should be. The staff are friendly, the beers are excellent, the food is ﬁrst rate but more than any of these things, it’s truly a pub that you can feel at home in. The atmosphere is incredible and the community feel is exactly what every pub should aspire to.” – Joel Connolly, Sydney Craft Beer Week

BITTER PHEW NSW

1/137 OXFORD STREET, DARLINGHURST 2010 www.bitterphew.com

Phew! A New York-warehouse inspired craft beer bar with 12 taps on constant rotation, awesome Jamaican food AND a cute little courtyard, all hidden up some stairs off Oxford Street?! About time. “This new super friendly 12-tap venue is a welcome refuge from Oxford Street’s medley of adult shops and Indian takeaways, and less than a minute’s walk from my apartment.” – James Atkinson, The Shout

NEWSTEAD BREWING CO. QLD

85 DOGGETT STREET, NEWSTEAD, QUEENSLAND 4006 www.newsteadbrewing.com.au

An old bus depot/art gallery, Newstead Brewing Co. is a brewery, kitchen and bottle-o in one. With 12 draught taps at the bar pouring eight Newstead beers and a cider, the rest are left for unique guest beers from afar. “My favourite spot to enjoy good beer right now is Newstead Brewing Co. The venue ticks so many boxes for me. Great beer, great food, knowledgeable staff, great service, fantastic atmosphere and they brew onsite. What more could you possibly ask for? A superb all-rounder.” - Darren Magin, 250 Beers

TRANSIT BAR ACT 7 AKUNA STREET, CANBERRA CITY 2601 www.transitbar.com.au

Topping the list of ACT venues, Transit Bar upgraded their eight taps to a single bank of 12 and has started pouring several interesting, new beers never before seen on tap in Canberra. “Transit Bar owner Marc Grainger took his bar in a different direction in January, taking a course in beer judging and moving his bar down the craft beer route. With beers by BrewCult, Prickly Moses and Feral Brewing, together with tasty pizzas and amazing live music acts (think Coolio, Art vs Science and Wolfmother to name a few), Transit Bar is the place to go for crafty times in Canberra.” – Adrian Moran, AusBeerJourney

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INGREDIENT PROFILE

Citrus

Citrus that works in beer • Grapefruit • Kumquat • Lemon • Lime •Mandarin • Oranges bitter, tart or sour oranges work best • Tangelo • Tangerine

CITRUS IS A STAPLE IN ONE OF THE WORLD’S MOST POPULAR BEERS. IT’S NOT JUST LIMITED TO LEMON OR LIME THOUGH. ORANGE PEEL IS A KEY INGREDIENT TO A STYLE THAT WAS NEARLY LOST LAST CENTURY, WHILE GRAPEFRUIT HAS MASSIVE POTENTIAL. CHRIS THOMAS LOOKS INTO THE WORLD OF CITRUS. I’d hazard a guess that citrus has been a feature of

famous use of citrus is in Corona – who hasn’t

beer for a long, long time. Depending on who you are

whacked a wedge of lemon or lime in one? What

and what your drinking experiences and preferences

you might not have tried is doing the same to a

are, citrus conjures up all sorts of images.

Coopers Pale Ale. It works.

Some are inspiring, others not so. For me I think immediately of Curacao peel

Essentially, it just fits. The flavours and aroma marry well with a variety of different beer styles.

in a big Hoegaarden pint bucket with a slice of

How many times have you heard a pale described

lemon floating on top. Pretentious, just a little.

as having a citrus aroma, so it stands to reason

Delicious, absolutely.

that adding citrus to such a beer will intensify

But citrus also brings up less favourable

the complexity of aroma hops. If you’re after a Hoegaarden clone head to your

bought a slab of Miller Chill for a mate’s birthday.

local homebrew shop and they’ll be able to sort

There was enough for everyone. And they tasted

you out. So rather than hit you up with a wit recipe

it for what it was. And then

we’re going to try something a bit grapefruity.

were happy hap to tell me

Boneyard Brewing released a Grapefruit IPA to

about it. They still do.

much acclaim last year, so we have got head brewer

the most But perhaps pe

•

Like spices, it’s best to start sparingly when it comes to citrus

•

As in most cooking, you only want the coloured outer layer of peel which contains the oils. Avoid the pith

•

Despite creating a bit of a hazy beer, marmalade works pretty well

•

Experiment with styles – use more subtly in lighter beers and go a bit harder with darker beers

•

You can add the peel (or juice or ﬂesh) late in the boil or you can make a vodka tincture (add the citrus peel to about 100ml of vodka for a week) then add to the fermenter or a secondary once the FG is reached

But why do we add citrus to beer?

in Hoegaarden. When I was in the UK it came

experiences. Like the time back in 2007 when I

How to brew with citrus

Bendan O’Sullivan on board with the recipe.

Boneyard Brewing A AFTER EXPERIMENTING WITH GRAPEFRUIT AT HOME, HEAD BREWER OF B BONEYARD BREWING BRENDAN O’SULLIVAN, REFINED THE RECIPE AND R RELEASED THE BEER TO MUCH ACCLAIM. HE SHARES SOME ADVICE, IDEAS AND H HIS RECIPE WITH HOMEBREWER. T style police would probably call this a Strong The Pale Ale, but my summer-inspired American-style P beer is brewed with citrusy American hops and the b zzest of ruby grapefruit. I brew this at the start of ssummer when local grapefruits are at their best, and recommend organic (or home grown) fruit to a avoid undesirable wax coating. a Most of the aroma is in the zest (you want just the coloured outer layer and to avoid the ju bitter white pith – hospitality grade peelers are b a godsend) but interesting results can be had by adding the juice or ﬂesh at different stages (hot a or cold) or creating syrups, jams or tinctures from o

Home Brewer

the fruit – just be wary of introducing wild yeast into your brew. You could substitute any citrusy aroma hops and probably get great results, or mix it up completely - I’m not your mum! Wai-iti and Mandarin would be fun, as would Sorachi Ace and Lemon. The options are endless. Citrus can be a nice addition to many different beer styles - Porter, Stout, Witbier and Saison spring to mind. If you have a soft spot for a particular citrus fruit or grow something unique in your garden let your imagination run wild. Or you could just brew my Grapefruit IPA.

FEATURE | FEATURE

Boneyard Grapefruit IPA Recipe Extract

All Grain

Fresh Wort Kit

Expected Brew Figures

OG: 1.061 FG: 1.012 ABV: Approx 6.5% IBU: 60 Volume: 23 litres

OG: 1.061 FG: 1.012 ABV: Approx 6.5% IBU: 60 Volume: 21 litres

Ingredients

•

3.8kg Pilsner Malt

•

2.5kg Pilsen Light Malt Extract

•

1.5kg Vienna Malt

•

1.3kg Golden Light Malt Extract

Artisinale Fresh Wort Kit - US IPA (or your favourite Americanstyle IPA or Pale Ale kit)

•

350g Light Crystal Malt

•

350g Dextrose

•

4 Organic Ruby Grapefruit (zest only)

•

350g Dextrin Malt

•

150g Simcoe Hops

•

3.2g Calcium Sulphate

•

150g Centennial Hops

•

2.7g Calcium Chloride

•

Kettle Finings

•

4 Organic Ruby Grapefruit (zest only)

•

Yeast Nutrient

•

80g Simcoe Hops

•

4 Organic Ruby Grapefruit

Method

•

125g Centennial Hops

•

Wyeast 1318 Northwest Ale (or American Ale)

1. Bring 4.5 litres of clean water to the boil, add the dextrose and grapefruit zest (bagged) and boil for 5 minutes

•

Kettle Finings

•

Yeast Nutrient

•

Wyeast 1318 Northwest Ale (or American Ale)

Method 1. Mash at 68oC with mineral salts 2. Sparge at 78oC and bring to a boil

If you can only boil a small volume, you will experience reduced utilisation of hop bittering compounds so will need to use signiﬁcantly more hops to achieve the same bitterness. This hopping schedule is for a 6 litre boil. If you boil less (or more) access brewing software to adjust hop quantities

3. Boil for 75 minutes – adding 60g Simcoe hops with 60 minutes to go

Method

4. Add kettle ﬁnings and 20g Simcoe hops with 10 minutes to go

2. Remove pot from heat, add extracts and dextrose and stir well, return to boil

5. Add grapefruit zest (bagged) and yeast nutrient with 5 minutes to go 6. Add 100g Centennial hops at ﬂameout, create a whirlpool then rest, chill, and transfer to fermenter (don’t add the zest to the fermenter) 7. Oxygenate, pitch yeast (use two packs or make a starter) and ferment at 18oC 8. Dry hop with 25g Centennial hops when fermentation is complete and about three days before you plan to rack/keg/bottle

1. Bring 6 litres of water to the boil

3. Add 100g Simcoe hops and boil vigorously for 60 minutes 4. Add 50g Simcoe hops with 30 minutes to go 5. Add 100g Centennial hops with 15 minutes to go and kettle ﬁnings 6. Add grapefruit zest (bagged) and yeast nutrient with 5 minutes to go and add liquid to top back up to 6 litres

•

250g Dextrose (Sugar)

•

80g Centennial Hops

•

Wyeast 1318 Northwest Ale (or American Ale)

2. Turn off the heat, add 55g of Centennial hops, stir well, cool the liquid (immersing the pot in a sink of cold water and ice works well) and allow the hops to settle for 10-15 minutes 3. Remove the grapefruit and strain through a ﬁne sieve into fermenter 4. Add your fresh wort kit to the fermenter for a target volume of 21 litres (or follow the kit instructions to achieve target OG of 1.061) and heat or cool to achieve wort temperature of 18oC 5. Oxygenate, pitch yeast (use two packs or make a starter) and ferment at 18oC 6. Dry hop with 25g Centennial hops when fermentation is complete and about three days before you plan to rack/keg/bottle

7. When the 60 minutes is up, turn off the heat, create a whirlpool motion by stirring, then rest (about 10 minutes), chill (and ice bath works well) and transfer to fermenter (through a sieve if required) 8. Top up with clean, sterile water, oxygenate, pitch yeast (use two packs or make a starter) and ferment at 18oC 9. Dry hop with 50g Centennial when fermentation is complete and about three days before you plan to rack/keg/bottle

Spring 2014

FOOD | ENTERTAINING

MAPLE CHIPOTLE BBQ STICKY PORK RIBS FORGET ABOUT CUTLERY, GET RIGHT DOWN TO IT WITH YOUR FINGERS — THAT’S THE ONLY WAY TO ENJOY THESE SMOKING HOT BBQ RIBS SMOTHERED IN STICKY MAPLE SYRUP AND CHIPOTLE GLAZE. HAVE A STACK OF TISSUES READY TO WIPE THOSE STICKY FINGERS

Ingredients • 2kg US-style pork spare ribs

Dry rub spice mix • 115g (1/2cup ﬁrmly packed) soft brown sugar • 30g (1⁄4 cup) paprika • 1 tablespoon freshly ground black pepper • 1 tablespoon salt • 1 tablespoon chilli powder • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 teaspoon cayenne pepper

Barbecue sauce • 2 chipotle peppers, coarsely chopped • 250ml (1 cup) American barbecue sauce, such as Sweet Baby Ray’s • 80ml (1⁄ 3 cup) maple syrup • 3 garlic cloves, crushed • 1⁄2 teaspoon cayenne pepper • pinch of sea salt

Serves 4–6

First, remove the membrane on the back of the ribs. Insert a butter knife between the membrane and the meat at one end. Work your ﬁngers around under it to loosen the membrane. Once you can get a good grip on it, without ripping it, gently pull the membrane off and discard. Trim off any excess fat on the sides and tidy up the ribs. To make the dry rub mix, combine all the ingredients together. Rub the ribs with the spice mix and marinate in the refrigerator for at least one hour but no more than three hours. Preheat the oven to 150°C (300°F), place the ribs in a single layer in a large roasting tin. Cover the tin with two layers of foil and make sure it is fully sealed. Cook for one and a half hours. Meanwhile, to make the barbecue sauce, soak the chipotle peppers

in 500ml (2 cups) hot water for 30 minutes or until softened. Put the peppers together with 60ml (1⁄4 cup) of the water in a food processor and blend to a purée. Mix the purée with the remaining barbecue sauce ingredients in a jug. Set 125ml (1⁄2 cup) of the sauce aside and pour the remaining sauce over the ribs. Cover and return to the oven for a further one and a half hours or until the ribs are falloff-the-bone tender, turning once at the half-time interval. Transfer the ribs to a tray and pour any pan juices into the jug of sauce set aside earlier, then mix well. Preheat a barbecue grill to high, place the ribs on the hot grill, brush a thick coat of sauce on each side of the ribs and grill until well caramelised all over. Let them rest for ﬁve minutes then serve with the reserved barbecue sauce on the side.

Gage Roads Sleeping Giant IPA, WA

James Squire Stow Away IPA, NSW

Burleigh Brewing FIGJAM IPA, QLD

McLaren Vale IPA, SA

5.4% ABV, 330ml Named after the straits between Fremantle, Western Australia, and Rottnest Island, Gage Roads is based in Palmyra, WA. Sleeping Giant is an awardwinning, excellent example of an English style IPA, pouring copper in colour with good foam and a spritely appearance. It has a low hop aroma, lightly ﬂoral and delivers nice malt layering and hop oiliness on the palate. A mild ﬁnish with good balance of malt and hops. An easy drinking, entry level IPA, well worth savouring. Style: India Pale Ale Glass: Tulip gageroads.com.au

5.6% ABV, 345ml Originally developed at the Malt Shovel Brewery, Glebe, NSW, the namesake of the original brewery owned and operated by James Squire in colonial Australia, Stow Away is a style reminiscent of these early times. Copper in colour with a strong white head, Stow Away has light toffee and caramel notes. Mild on the palate with some subtle malt character, slightly bready and a well-balanced, oily hop ﬁnish. More English in style and uncomplicated, a good entry level IPA. Style: India Pale Ale Glass: Tulip jamessquire.com.au

7.0% ABV, 330ml Brewed in Burleigh Heads in Southern QLD, Brennan Fielding’s FIGJAM is a beer more akin to his US homeland, which is probably why it’s so good, just ask him. A spritely, coppery gold colour beneath a proud white foam. Jammy, fruity aroma of orangey, marmalade and a hint of pine. The alcohol is exceptionally well held, offering warmth and adding to the layered malt and citrus fruit character on the palate. Slightly dry on the ﬁnish with great hop character. Style: India Pale Ale Glass: Tulip burleighbrewing.com.au

Cricketers Arms IPA, VIC

Indian Mastiff Ale Double IPA, QLD

Mountain Goat IPA, VIC

Mornington IPA (VIC)

5.2% ABV, 330ml This IPA is a pale coppery colour and shows a light caramel coloured foam that forms up well on pouring. Light malt taste and a medium body produce a gentle start to this beer. A mild citrus theme comes through in the aroma. A moderate bitterness emerges slowly and builds on the palate. This IPA is at the moderate end of alcohol and hop intensity. It has a lively carbonation that would be an excellent refresher on a hot day or with a light spicy meal. Style: India Pale Ale Glass: Tall slim glass asahipremiumbeverages.com

8% ABV, 500ml A collaboration brew between the Beard and Brau Farmhouse brewery in Tamborine, Southeastern Queensland and the Earl of Leicester Hotel in Adelaide. At 90IBU and 8%ABV this is a beer for the serious hophead. The floral hop aromas lift quickly from the glass and invite a taste. The beer is a cloudy amber and there is a rich biscuity malty foundation to this brew. It has a satisfying mouthfeel and a moderate body with a very bitter finish that lingers well. The alcohol is slightly warming. Style: Double IPA Glass: Large widemouth glass beardandbrau.com.au

6.2% ABV, 330ml Another great example of when brewing skill meets brewing passion and thankfully the goats have made this IPA a permanent offering. A creamy foam forms upon pouring, which entices you to take a sip, even more so when you take in the hoppy notes of Citra and Galaxy. A defined orange zest character is well-balanced by clean tropical undertones that transition well into the palate. The firm bitterness is harmonious and although assertive it’s neither astringent nor harsh. Well rounded on the finish this is a well-integrated IPA. Style: India Pale Ale Glass: Spiegelau IPA goatbeer.com.auv

6.4% ABV, 330ml A slightly burnt toffee colour with a hint of orange brightness and very dense, sustainable foam, this beer presents really well. The anticipation of a rich hop aroma from this American hopped IPA is delivered with the ﬁrst waft to hit the nose. Evidently fruity hop, it tends towards a dried apricot character. Some green, resinous hop notes follow through and into the palate where the sweeter malty mid-palate is almost toffee like and balanced by the ﬁrm bitterness. Style: IPA Glass: Spiegelau IPA mpbrew.com.au

5.5% ABV, 330ml Originally brewed in the McLaren Vale, South Australia, an area more akin to Shiraz than IPA, McLaren Vale IPA is a lovely rendition from brewer Jeff Wright. Well-balanced and attractively packaged, McLaren Vale IPA offers a white to tan head aloft a gold to copper coloured beer. A rich hoppy nose highlighting plum and berry as well as prune and a hint of sandalwood. Very easy drinking, with good oiliness and a late lingering ﬂavour of forest fruits. Style: India Pale Ale Glass: Tulip mvbeer.com

Spring 2014

Australian IPAs

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