PART 3 OF OUR LAUNCH A MICROBREWERY FEATURE
see page 40
INCLUDING
ISSUE 34 SPRING 2015 PRICE $9.95 (NZ $11.95)
THE DNA OF IPA How to make them, where to buy them
SUMMER
BEER
recipes with a twist
Top 50 BEER VENUES IN AUSTRALIA REVEALED!
ISSN 1834-5115
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PLUS! TASMANIA BREWERY TOUR | 14 HOMEBREW RECIPES TO TRY | 10 BREWERIES TO WATCH
CONTENTS
inside... Spring 2015
FEATURES 16 Style Notes – IPA
White, golden, red or black? American, English or Belgian? Imperial or session-strength? It doesn’t really matter, as long as there are plenty of hops! Jeremy Sambrooks takes a look at IPAs
26 Brewery Hit List
Some awesome breweries have launched in the past few years, we talk to 10 up and comers
36 Beer Innovations
From growlers and CANimals to Hopinators and everything in between, we take a look at some of the best beer innovations
40 Launch a Brewery
he final instalment of our threeT part series, here we tackle recipe design, ingredients and branding
48 Australia’s Top 50 Beer Venues
eer & Brewer travels across the B country to discover Australia’s best beer venues Stefanie Collins investigates the rumours of a beer revolution in the French capital
We chat to three Tassie brewers breaking ground with advanced barrel aging programs, new canning lines and even Australia’s first estate ale in the works
Three mouth-watering recipes from Neil Perry (Rockpool), Daniel Wilson (Huxtable) and Colin Fassnidge (Four In Hand)
4 www.beerandbrewer.com
Specialty IPAs receive the No Rulz treatment
60 Recipes
Behemoth Brewing’s Andrew Childs shares his recipe for Tasty Beverage Extra Pale Ale
61 Recipes
Coopers’ Paul ‘B2B’ Burge shares a dark, mulit-layered Baltic porter recipe
62 Summer Beers with a Twist
Zeven Lemon, Moon Dog and 3 Ravens share their best summer beer recipes and the styles couldn’t be more varied
68 Yeast Starters
80 Entertaining – Food
John Palmer explains how to successfully brew higher ABV beers
58 Recipes
76 Travel – Tasmania
ight of the top spiced rums to have E on your radar
HOMEBREWER 54 Welcome 55 Letters 56 Q&A
72 Travel – Paris
26
84 Entertaining – Spirits
omebrewer technical editor H Jake Brandish discuss the different types of yeast and how to make a yeast starter
70 Homebrew Club
We check out the Merri Mashers and get a red IPA recipe to boot!
“Don’t get too many people’s opinions – trust your gut and what you are doing. Also order bigger tanks and more kegs than you think you’ll need!” – Jasmine Wearin, Modus Operandi Brewing Co.
76
16
“Throwback IPA is a very sessionable midstrength IPA. With its small size, it’s tricky getting enough of a malt profile and getting just enough hops in it” - Jared ‘Red’ Proudfoot, Pirate Life REGULARS 6 The Brew
What’s happening & things to do
9
News
The latest in Aus/NZ beer industry
12 Bits & Bobs 14 Venues 86 Tasting Notes
Session ales, lagers, ciders and new releases
94 Directory 98 A Pint With… Steve Hindy, Brooklyn Brewery
48
98
Spring 2015 5
BEER INNOVATIONS
Some of Spiegelau’s glasses
The Craftiness Of Craft FROM GROWLERS AND CANIMALS TO HOPINATORS AND EVERYTHING IN BETWEEN, LUCY LE MASURIER TAKES A LOOK AT SOME OF THE WEIRDEST AND MOST WONDERFUL BEER INNOVATIONS OVER THE YEARS
A
hhh beer. The special, dewy nectar that holds such
innovations like on-premise beer infusing systems, cheaper canning
an important place in our lives. Since its formative
lines and filling stations, and new innovations in brewing and aging
years, beer has brought communities together;
are all progressing the brewing industry. But better still, all of these
from the crops we grew to brew it to the festivals
innovations are changing the way we drink beer for the better. Both
we have to celebrate it. At the end of the day,
in taste and experience, beer continues to bring buddies together and
sharing a beer with a mate is a very special thing.
form communities. As Richard Moroney from Colonial Brewing Co.
Heck, even Noah included beer provision on the Ark back in 4300 BC. Although an important marker in the history of humanity, beer has
says, “If we could all pick up one more beer and one less bomb the world would be a better place.” Amen to that.
not always been at the benchmark that it sits so high on today. We no longer have to drink through straws to avoid mouthfuls of grain hulls,
GROWLERS & SQUEALERS
for one. Funny that our beer making forefathers could manage to brew
While there are some differing opinions, the term ‘growler’ likely
beer but not figure out the technology around a sieve, but who are we to
dates back to the late 1800s and early 1900s when people carried fresh
question the ways of the Babylonians? The female drinkers amongst us
beer from the local pub to their home by means of a small-galvanised
no longer have to concern ourselves with beer etiquette of the ancient
pail. It is said that when the beer sloshed around the pail, it created
Egyptians; where if a man offered a woman a sip, they were betrothed. I
a rumbling sound as the CO2 escaped through the lid, thus the term
suppose we should be thankful Feminism has come so far too.
‘growler’ was coined.
We’ve come a long way in terms of beer technology. From craft
Today, growlers are usually glass, ceramic or stainless steel
canned beer to bottling technology that improves taste, reduces
containers, which measure 1,892ml (64 oz.) up to 2L. Squealers are also
carbon footprint and brings down the price for breweries. New
a popular option, measuring 900-946mL (32 oz.)
36 www.beerandbrewer.com
Aside from having some sick looking bottles,
pour a squealer sized (946ml) amount of beer
the positives of having a growler and squealer
direct from the tap into the can and seam it right
system in venues and stores are seemingly
in front of the customer.
endless, according to Richard Adamson, director and brewer of Sydney’s Young Henrys brewery. “There are a lot of benefits. The reuse system
Modus Operandi of Sydney’s Northern Beaches are the first to pioneer the system in Australia. Grant Wearin, owner of the brewery, outlines the
is much better for the environment than just
benefits of not only canning, but canning really,
recycling. Recycling glass is only about 30 per cent
really, ridiculously large beers.
energy efficient, whereas the reuse system with
“Everyone knows the advantages of storing
just six uses in its lifetime already takes the carbon
beer in a can over glassware now,” says Wearin.
footprint way, way down,” Adamson explains.
“There is less oxygen contact, less wastage and
Aside from drinking with a clean, green
better shelf life. It’s an economical and logical
conscience, having a filling station on-premise
quality step to take, developing beyond growlers.
allows for punters to take home limited edition
The price of a growler, depending where you are,
beers that may not normally be released outside of
is usually $10-$12. For a can it’s one-fifth of the
the brewery.
price, which is very economical for the consumer.”
“The lead time is much shorter,” says Adamson.
Like growlers and squealers, the size of the
“When you think of a beer, you can make it the
can does prefer a communal spirit, and should be
next week and then a month later someone is
drunk in one sitting with your mates (or alone,
drinking it.”
responsibly, of course). However, Wearin points
But what about taste and longevity? The fear with that much booze in a bottle is you’re either going to have a very boozy session or it’ll go flat.
out that customers’ interest is moving towards larger cans. “In the last 12 months cans across the bar both
“They’re great for parties and BBQs, good for
outsell glassware, growlers and squealers five-
sharing,” says Adamson. “If you’re not going to
to-one. We are now at a point where we just do
do that you’re probably better off buying a tinnie
pre-filled growlers in the brewery and CANimals
or longneck. Saying that I’ve had half growlers in
off the tap in front of the customer,” says Wearin.
the fridge that I’ve forgotten about at home and they’ve been fine.” Richard Watkins owner and head brewer at
Currently, Modus Operandi is the only brewery in Australia to have installed the CANimal. But with the growth in popularity of canned beers in
BentSpoke Brewing Co., is such a supporter of
the craft community and all the economical and
growlers, or travellers as he calls them, he has a
quality benefits of canning big, it’s only a matter
dedicated section for takeaways at the brewery.
of time before small breweries and bars start
“We call our growlers ‘travellers’ and we have a Take Away Bar, or TAB, that we only fill travellers
looking to go large. “We have actually bought in a few more
from, hence we are committed to people enjoying
machines and containers full of cans from the
our beer on or off-premise,” Watkins says.
states for a few folks here that will be setting them
BentSpoke’s travellers are 2L stainless steel
up in breweries/bars – so keep an eye out for more
vacuum-sealed (insulated) travellers, which are
of these awesome machines!” says Jaz Wearin. “We
easy to fill and keep clean. They retail for $54 (first
have already supplied them to leading craft beer
fill free) and future fills range from $24-$36.
pubs like the Royal Albert Hotel who are happily
“We fill stainless steel 2L wide mouth travellers,
CANimal’ing away.”
that’s all we are allowed to fill and our system lets us,” Watkins says.
360 DEGREE CANS The 360 degree lid is an innovation in the canning
CANIMALS
world that turns your run of the mill ring-pull can
Pioneered by American brewery Oskar Blues of
into its own aluminium glass. As we know, aroma
North Carolina in the USA (who call the cans
enhances flavour and with this innovation, the
‘crowlers’), the CANimal canning system is as
bigger opening allows for all the benefits of a can
larger than life as it sounds. The name could either
without compromising the taste.
be amusing or terrifying, but at the crux it really
Beer is a sensual experience. Anyone who loves
doesn’t matter; this badass canning line is a step
a good craft beer would agree to this and no one
in the right direction for beer innovation.
more so than Richard Moroney of Colonial Brewing
The run down is it’s a counter-top canning
Co., the first in Australia to run this style of lid. A
machine adapted from an old food can seamer,
poet amongst beer nerds, Moroney speaks to the
tweaked for aluminium instead of steel. Breweries
sensational innovation that is the 360 degree lid on
SIX KILLER BEER AND FOOD PAIRINGS After the full craft beer experience? Mikey Lowe of Wayward Brewing Company runs Beer & Brewer through six of his favourite beer and food pairings. (1) Batch The Big Kahuna Coconut American Brown Ale with dessert “I call this a dessert beer. As in, I like to eat my chocolate cake for dinner and have this for dessert.” (2) Wayward Brewing Company Keller Instinct Bavarian Bier with pizza “This one has balls. Lucky this one has plenty of the good stuff, flavour. Pizza is so diverse and something that is refreshing and isn’t fighting with the flavours works best.” (3) Miller High Life Pale Lager with Copenhagen chewing tobacco “A cowboy’s breakfast. Don’t get me started on PBR and Lone Star. I’ve had sex in a canoe, and it was more enjoyable than those two. By comparison, this is the Champagne of beers.” (4) Akasha Freshwater Pale Ale with seafood “A Freshwater Pale with freshwater barramundi. Usually I lather citrus on a Rex Hunt dish, that is ambrosia with this pairing.” (5) Murray’s Auld Bulgin’ Boysterous Bicep Smoked Imperial Belgio Mollusc Stout with smoked foods “This is a big boy. Loads going on. A salty treat for smoked meats.” (6) Feral Brewing Company Watermelon Warhead with lemon Warheads “Warning: Only if feeling tough, otherwise have it with a crisp salad.”
Spring 2015 37
No Rulz Brewz New IPA NO RULZ BREAKS HIS OWN RULES THIS ISSUE AND BREWS TO STYLE! SPECIALTY IPA THAT IS – RED, BLACK AND WHITE
T
he debate over how pale
Most won’t lose too much sleep
ale can be black, red,
wondering where their recipe will fall,
white or brindle could
unless brewing on a competitive level.
go on until everyone is
It’s your beer. Make it how you like it.
hoarse. But in recent
That said there’s always merit in
years we’ve seen the
trying these various styles to see what
variety of BJCP recognised IPA sub-styles
you enjoy the most and where you’d like
expanded to include everything from white
to tweak it in the areas of body, flavour,
IPA through to black IPA, and virtually
aroma and colour. Here are a few decent
every colour and strength in between.
starting points from No Rulz.
Further notes for success White IPAs aren’t as highly hopped as American IPAs. Generally they should have some fruity character and some spicy notes. In the recipe here, the Belgian ale yeast will create a delicate balance between a little funk and some phenolic and peppery notes. This works well with the Curacao bitter orange peel, the fruity notes from the late boil and dry hops. It finishes quite dry and very refreshing.
58 www.beerandbrewer.com
FEATURE RECIPES
White IPA All Grain Expected Brew Figures OG: 1.059 FG: 1.008 ABV: 6.7% IBU: 45 Volume: 23 litres
Ingredients • 3kg Pilsner, Malt Craft Export (Joe White) • 1.75kg Wheat Malt, Malt Craft (Joe White) • 1kg Wheat – Soft Red, Flakes (Briess) • 18g Warrior (15%AA) • 40g Galaxy (14%AA) • 25g Motueka (7%AA) • 25g Pacific Hallertau (aka Pacifica) (5%AA) • 15g Curacao orange peel, bitter • 2 packs of Mangrove Jack’s #27 Belgian Ale Yeast
Method 1. Mash at 65°C for 60 minutes 2. Raise to 76°C to mash out and sparge 3. Bring to a boil for 60 minutes, adding Warrior hops at the beginning of the boil 4. With 10 minutes remaining add 25g Galaxy hops and Motueka hops 5. With 5 minutes remaining add the Curacao orange peel 6. Whirlpool for 15 minutes 7. Cool and pitch yeast 8. Ferment according to packet instructions at a stable temperature for seven days, then dry hop with 15g Cascade and 25g Pacific Hallertau for five days 9. Bottle or keg once FG is about 1.008 and consistent for consecutive days
RED IPA
Black Rye IPA
Concentrate (with specialty grains)
Extract (with specialty grains)
Expected Brew Figures
OG: 1.053 FG: 1.010 IBU: 55 ABV: 5.4% Volume: 23 litres
OG: 1.056 FG: 1.012 ABV: 5.6% IBU: ~55 Volume: 23 litres
Ingredients • Mangrove Jack’s Craft Series American IPA Kit (includes Cascade and Centennial Hops and Yeast) • 500g Light Dry Malt Extract (DME) • 200g Dextrose • 200g Weyermann CaraAroma (all grains milled) • 200g Briess Carapils • 80g Weyermann Carafa Special 2
Method 1. Add the grains to a hop sock or muslin bag and soak in 1.5 litres of hot water (65°C) for 20 minutes, then remove the grains and boil the liquid for 15-20 minutes. Add the boiled liquid to the fermenter 2. Mix in the two malt pouches from the Mangrove Jack’s Kit and stir in 3. Add Light Dry Malt Extract and dextrose. Stir well to dissolve 4. Top up to 23 litres with cool water, aiming for 18-20°C and pitch the yeast supplied with the kit 5. Allow to ferment for seven days at 18-20°C 6. On day seven, add the dry hops supplied with the kit 7. Allow the hops to sit for five days, test gravity and if gravity is stable over consecutive days, bottle or keg the brew 8. Allow to sit for around four weeks in the bottle
Expected Brew Figures
Ingredients • 1.5kg Briess CBW Rye Malt • 1.5kg Briess CBW Traditional Dark Malt • 200g Dextrose • 500g Light Dry Malt Extract (DME) • 150g Carafa Special 2 • 200g Briess Carapils • 80g Roasted barley • 105g Cascade Hops (6%AA) • 25g Chinook Hops (13%AA) • 40g Amarillo Hops (8.5%AA) • 40g Centennial Hops (8.2% AA) • 40g Columbus Hops (15%AA) • 1 Whirlfloc Tablet
Method 1. In a 15-20 litre pot, steep the 8-10 litres of water at 65°C for 20 minutes using a muslin bag. Remove the bag and dissolve the rye and traditional dark malt while stirring continuously. Then allow it to come to the boil 2. Add the Chinook hops and 65g of Cascade hops for the duration of the boil 3. With 10 minutes remaining in the boil, add the Whirlfloc and 15g of Cascade, Columbus, Centennial and Amarillo hops 4. At 0 minutes (end of boil) add 10g of Cascade, Columbus, Centennial and Amarillo hops 5. Once boil is completed, chill the wort as quickly as possible and add to your cleaned and sanitised fermenter. Top up to 23 litres with cold filtered water 6. Pitch both packs of Mangrove Jack’s M44 West Coast Ale Yeast and ferment at 18-20°C 7. On day seven dry hop with 15g of Cascade, Columbus, Centennial and Amarillo 8. Allow to sit for a further five days, then test gravity and bottle/keg when gravity is about 1.010 and consistent over consecutive days
Spring 2015 59
From Paris
With (The) Love (Of Beer) THINK A TRIP TO THE WORLD FAMOUS CITY OF ROMANCE MEANS BEING DOOMED TO VISITING BARS THAT HAVE A SOLO EURO LAGER ON TAP? THINK AGAIN. STEFANIE COLLINS INVESTIGATES THE RUMOURS OF A BEER REVOLUTION IN THE FRENCH CAPITAL
P
aris, the city of love, and
is run by a group of beer fanatics who will
simple packaging belies the darn good beer
the capital of a country
know exactly how to pep you up after another
inside. Across the street the beer taps are
that is famous for its wine
exhausting trip around an art gallery. The
constantly rotating through anything and
production and consumption.
shop has an impeccable collection of more
everything, like Earl Grey IPA. Choosing what
However, scratch the surface
than 300 local and international craft beers
to drink first is a problem, but the staff are
and you’ll find that this
(including Bridge Road Brewers’ collaboration
knowledgeable and willing to assist.
oenophile’s paradise has been invaded by the
with Nøgne Ø, interestingly enough). It
Tuesday-Saturday 2pm-11pm,
love of another beverage: beer.
also has arguably the best selection of local
Sunday 12pm-11pm
French beer in the city. The owner works with
11 rue du Pot de Fer
The last two years have seen some pretty major changes in the drinking scene in
craft brewers from all over the country to
Paris. No longer just the home of tiny wine
source his collection, so make the most of his
LA MOUSTACHE BLANCHE
bars chock full of intellectual bohemians
dedication. And buy a branded tote bag so you
Curated by its beer-mad owner, this
debating philosophy over a glass of local
can brag when you get home.
unassuming store is home to more than
Bordeaux, there is a growing selection of craft
Tuesday, Thursday-Saturday
300 French and international craft beers
beer-centric venues that will keep even the
10am-2pm, 4pm-8pm
– check the English-style phone booth
keenest hop-head interested. And like with
45 rue Quincampoix
for UK imports. And the aforementioned
most things in France, the beer scene has
owner, Guillaume Hebrard, is always
plenty of good food to offer as well. So pull
BREWBERRY
on hand to help you choose the perfect
up a cheese board, polish off your specialty
Located in an alley packed with bars,
bottle from among his stash. The store
beer glass, and prepare to be wowed by the
Brewberry is actually two properties – a
also holds tastings and brewer nights to
French craft beer scene. After all, in a country
bottleshop and tasting room on one side
showcase local breweries – though you
renowned for its gastronomy and obsession
and opposite is a full-blown bar with 24
may have to brush up on your French if
with flavour, you just know that the beer is
rotating craft beers on tap. The bottleshop
you wish to attend one of these.
going to be good.
has more than 200 beers that you can buy
Tuesday-Thursday 11am-8:30pm,
to drink in-house with an accompanying
Friday-Saturday 12pm-9:30pm
LA CAVE À BULLES
charcuterie board (highly recommended).
16 rue des Tournelles
Open since 2006 and conveniently
Keep an eye out for the in-house range that
tucked away in an alley near the
the owners have brewed with the help of
PEOPLE’S DRUGSTORE
Centre Pompidou this bottleshop
the De Molen Brewery (Netherlands) – the
Just off the strip in the Pigalle,
72 www.beerandbrewer.com
TRAVEL
La Cave À Bulles
this is the ideal place to cleanse the palate before the seediness of the Moulin Rouge’s neighbourhood overwhelms you. With more than 300 beers (with a distinct slant toward the Belgian end of the spectrum) the shop is equipped with a bottle chilling machine should you choose to enjoy your selection in-store rather than taking it to go. Those who stick around can make use of the chessboards set up for customer use, or just chat to the quiet but friendly owner about beer, of course. Sunday-Thursday 12pm-12am, Friday-Saturday 12pm-2am. 78 rue des Martyrs
FROG PUBS Somewhat akin to the James Squire
The menu at Brewberry
Brewhouses here in Australia, this chain of craft beer pubs have been haunting around the city since 1993. Low-key and friendly, this is the place to grab a pint of smashable pale ale to wash down a pulled pork burger or maybe some chilli fries. The beer names are puns on French places (Parislytic, Inseine, and Dark de Triomphe to name a few) and you’ll find a great mix of local students, young families (there is a kids menu), and tourists. As well as the pubs, there is a series of FrogBurger joints scattered around the city. A good alternative to the golden arches, you can order a pint with your meal. www.frogpubs.com www.frogburger.com
Five of the Best
Hops are very much on trend in in Paris, with most local breweries having at least one IPA in their repertoire. That said, there are plenty of other beers out there too. Here are some of the best ones on offer: Super Power Bière Blonde by Akim T – packed with citrusy hops, this blonde ale is both very bitter and very well balanced. Kliclac Biere Blonde De Garde by Brasserie Gaillarde – very yeast driven with plenty of fruity tones, looks great in the glass. IPA-ish With Lavender by Brewberry & De Molen – light bitterness with distinct but not overpowering lavender aromas. Very drinkable. Chapitre 13 by La Débauche – this black IPA may smell sweet but it packs a hugely bitter punch with plenty of dark coffee notes. Rhub’IPA by St Germain & Nøgne Ø – it really smells like stewed rhubarb. And the mix of five southern hemisphere hop varieties lends perfect balance. Phenomenal.
Spring 2015 73
Hopping Down The Beer Trail TASMANIAN BREWERIES ARE BREAKING GROUND WITH ADVANCED BARREL AGING PROGRAMS, NEW CANNING LINES AND EVEN AUSTRALIA’S FIRST ESTATE ALE IN THE WORKS. ANNETTE SHAILER REPORTS
CLICK HERE
FOR IMAGE GALLERY
Cascade Brewery
76 www.beerandbrewer.com
Photo credit Tourism Tasmania & Michael Roberts
TRAVEL
W
hile Tasmania’s
Hobart Brewing Company; IronHouse
‘Apple Isle’
Brewery; kick|snare brewing; Little Rivers
nickname may
Brewery; Moo Brew; Morrison Brewery; Seven
lend itself to apple
Sheds Brewery; T-Bone Brewing Co and Van
production and
Dieman Brewing.
cider-making,
“I think it’s a fantastic addition to the
it also has a rich history of brewing, and
local brewing industry. As with the rest of
distilling, which continues to grow today.
Australia, we’ve seen sustained growth in
Home to Australia’s oldest operating brewery,
the market down here, with now 20 brewing
Cascade Brewery, which was founded in 1832,
entities located around the state,” said Will
Tasmania is seemingly built for brewing.
Tatchell from Van Dieman Brewing. “The
Located 55km north of Hobart is the
Tassie Beer Trail will be a great hub for all
birthplace of Australian hops Bushy Park,
things happening in beer and will provide
where Ebenezer Shoobridge, the son of a
a great guide to the local breweries and
hop grower from Kent, first planted hops
experiences.”
in 1867. Today, Bushy Park is owned by Hop
This sentiment is echoed by Dave Macgill
Products Australia (HPA), which has guided
head brewer at Moo Brew, which enters its
Bushy Park to become one of the most
tenth year of production this year. “The
technologically advanced hop producing
Tassie Beer Trail is a fantastic opportunity for
sites in the world. This abundance of hops
all Tasmanian brewers to market themselves
combined with plentiful pure water and
on an equal platform and also take a
grain, means Tasmanian breweries have
collaborative approach when connecting
access to some of the finest beer making
with people that are looking at Tassie as a
ingredients in Australia, if not the world.
potential tourist destination,” he said.
THE TASMANIAN BEER TRAIL
MOO BREW
In support of its growing brewing industry,
Moo Brew was originally established on-site at
the Tasmanian Government launched a
Moorilla Estate, now known as Mona (Museum
website, The Tasmanian Beer Trail, in June
of Old and New Art) on the Berriedale
aimed at capitalising on the state’s emerging
peninsula in Hobart. The brewery has since
beer tourism niche. The website provides
moved 10 minutes up the road to a custom-
information on local breweries, tours,
built facility however its connection with the
tastings and events. This will be a helpful tool
arts can still be seen on Moo Brew’s unique
for the beer tourism industry, which attracted
bottle shape wrapped in artworks painted by
more than 125,000 travellers to the state in
famous Australian artist John Kelly.
the year to March, according to the latest Tasmanian Visitor Survey. The Beer Trail forms part of the Tasmanian Beer Tourism Plan, which was funded by a $250,000 investment from the Government
Dave Macgill, Moo Brew 1. Weihenstephan Korbinian 2. Boon Kriek 3. F eral Watermelon Warhead (if they ever bottle it) 4. Lagunitas Hop Stoopid 5. Mountain Goat IRA 6. Duvel Will Tatchell, Van Dieman Brewing 1. Robinson’s Old Tom 2. Rodenbach Grand Cru 3. Brooklyn Brewery 1/2 Ale Session Saison 4. Kooinda Black IPA 5. Garage Project Death From Above 6. Van Dieman Hedgerow 2013
clean, drink it fresh and try not to overthink it; good beer has a simple formula.” There are five beers in the range; Pilsner;
It aims to further build the profile of
“We tend to brew relatively true to style
Tasmania’s established breweries like
with slight variations depending on our
Cascade and Boags, while shining a spotlight
take on that particular style. Except for the
on its many smaller brewers.
Hefeweizen, we don’t mess with that one!” says Macgill. Moo Brew also releases seasonal beers
underpinned their rapidly growing appeal as
in keg throughout the year such as its
tourist destinations, offering estate tours,
popular Russian Imperial Stout, Velvet
history and heritage presentations and of
Sledgehammer, with a barrel-aged version
course tastings and food,” said Will Hodgman
also released in bottle that has been aged in
MP Premier of Tasmania.
French and American oak for 12 months.
Currently there are 14 breweries featured
Chris Carins, Little Rivers Brewing Co 1. Mountain Goat Fancy Pants 2. Burleigh Brewing Hef 3. Little Rivers European Dark Lager 4. Bridge Road Bling Bling IPA 5. Moo Brew Belgo 6. Van Diemen Hedgerow Sour
Moo Brew’s core range of beers reflect
Pale Ale; Hefeweizen; Dark Ale and Belgo.
the existing whisky and cider trails that have
We asked three Tassie brewers what would be in their ultimate six-pack.
Macgill’s brewing philosophy of, “keep it
and $100,000 from the Brewers Association.
“The Tasmanian Beer Trail complements
The Ultimate Six-Pack
Moo Brew beer lovers are in for a good
on The Tasmanian Beer Trail, which include;
summer, with the brewery set to receive
2 Metre Tall Brewery; Boags Brewery; Captain
an exciting new addition that will enable it
Bligh’s; Cascade Brewery; Devil’s Brewery;
to roll out some new beers. “We are taking
Moo Brew head brewer Dave Macgill
Spring Spring 2015 15 77
ENTERTAINING – FOOD
100 OF AUSTRALIA’S FINEST CHEFS, COOKS, BAKERS AND FOOD PRODUCERS SHARE THE RECIPES THEY MAKE FOR THEIR LOVED ONES IN THE GREAT AUSTRALIAN COOKBOOK. BEER & BREWER GETS THREE OF THE BEST!
E
ver wondered what Neil Perry likes to eat when he’s
they love. To capture these very Australian characters and create this
at home with his family? What about the secret to
ambitious collection of recipes, co-editors and Australian food writers
Frank Camorra’s Spanish omelette? Well the answers
Helen Greenwood and Melissa Leong were joined by a production crew
to that and more can be found in The Great Australian
which spent six months on the road, travelling the length and breadth
Cookbook, launched this month.
of the country.
The cookbook features 100 contributors, 165
We have been lucky enough to get our hands on recipes by Neil
recipes, 81 locations over 436 pages, with an impressive line-up of the
Perry (Rockpool), Daniel Wilson (Huxtable) and Colin Fassnidge (Four
nation’s culinary legends including Stephanie Alexander, Matt Moran,
In Hand) from the collection for you to try at home. Happy cooking!
Neil Perry, Kylie Kwong, Frank Camorra, Maggie Beer and Margaret Fulton. They star alongside local food heroes, from Darwin and the Daintree in the north to Bruny Island and Port Lincoln in the south. From Fremantle and Alice Springs to the suburbs, these food heroes and renowned chefs have shared the recipes they make for the people
80 www.beerandbrewer.com
Published by PQ Blackwell and distributed by The Five Mile Press, The Great Australian Cookbook is available from 21 September, where all good books are sold. RRP $49.95.
AN EASY MATCH Match with an IPA like Holgate Road Trip American IPA (page 22)
SPICY PRAWN TORTILLAS By Neil Perry AM, Rockpool, Spice Temple, Rockpool Bar & Grill (Melbourne and Sydney) Servings: 4 | Prep Time: 20 mins plus marinating | Skill Level: 1 (Easy)
Ingredients Prawns 600g green king prawns 3 cloves garlic, crushed 1 large Spanish onion, finely diced 1 tsp cumin seeds 1 tsp coriander seeds 2 tsp salsa macha 1 tsp sea salt 100ml extra virgin olive oil Juice of two limes
Salsa 5 Roma tomatoes 4 chipotles in adobo (see Neil’s tip) Sea salt to taste
Salad 2 cups shaved cabbage 2 cucumbers peeled, halved, seeded and cut into 0.5cm semi-circles ½ a bunch of coriander leaves, washed and chopped
Neil’s Tip Salsa macha is a traditional chilli salsa from the Oaxacan and Veracruz regions in Mexico, made with extra virgin olive oil. It is available in specialty food stores, as are the chipotles in adobo, a spicy Mexican sauce (adobo) of smoke-dried jalapeños (chipotle).
To serve Tortillas, enough to serve 4 people
Method Peel and de-vein the prawns. In a bowl, mix the prawns with all the ingredients except the lime juice and leave to marinate for one hour. Finely dice the tomatoes and finely mince the chipotles. Mix the salsa ingredients together with a sprinkle of sea salt and place in a small serving bowl. Mix all the salad ingredients and place in a serving bowl. To finish, heat a grill pan or pan to hot. Add the prawns and marinade, cook quickly on one side and toss to cook on the other. Don’t overcook – it will happen quickly. Place the prawns in a serving bowl and squeeze the lime juice over. Heat the tortillas in a microwave. Place all the dishes in the middle of the table, take a tortilla and spoon a bit of each dish on, roll and enjoy.
Spring 2015 81
SOUR BEER PROMOTION
Pucker up! 1. Bacchus Frambozenbier Brewed in West Flanders, Belgium, this frambozenbier, or raspberry beer, is crafted using Bacchus Oud Bruin, which sets it apart from most raspberry beers that are based on lambic or geuze. The standout characteristic is its balance between sweet and sour, with aromas of sweet raspberries, malt and earthy yeast. Bacchus Frambozenbier is mild and slightly sour with hints of balsamic vinegar. The roast malt contributes a slight touch of caramel and the finish is dominated by sweet raspberries and a mild sourness.
FOOD MATCH Black forest cake
2. Rodenbach Grand Cru This Belgian brew is a blend of one-third young beer and twothirds beer aged for two years in large oak vats. The result is a complex beer, with the longer proportion of oak matured beer contributing to its intense fruity, vinous long aftertaste. An incredible beer, which has a finish similar to a great wine.
FOOD MATCH Fresh seafood platter ABV: 6% RRP: $8 per bottle (330ml) Rodenbach.be
3. Boon Oude Geuze Black Label A truly incredible beer, which picked up the Gold Medal in the Belgian-Style Sour Ale category at this year’s World Beer Cup. Boon Oude Geuze Black Label is a dry beer, which presents fresh aromas of farmhouse yeasts (think horse blanket and farmyard) that lead to flavours of grain, citrus and sour apple. An outstanding dry lambic, which will appeal to all the true funk-loving sour fans out there.
FOOD MATCH Cheeseboard of stinky blue, aged Brie and a sharp cheddar ABV: 6.4% RRP: $32 per bottle (750ml) Boon.be
4. Two Metre Tall Cleansing Ale
WITH THEIR ACIDITY AND OFTEN HIGH CARBONATION, SOUR BEER STYLES ARE BRILLIANT PALATE CLEANSERS. WE TAKE A LOOK AT EIGHT TO TRY THIS SEASON AND WHAT TO PAIR WITH EACH! 5. 8 Wired Palate Trip Sour IPA
6. Almanac Tropical Platypus
Crafted using only Tasmaniangrown ingredients, Two Metre Tall Cleansing Ale is clean, crisp, aromatic and flavoursome. After three to four months in the bottle the ale will take on a lovely, light, fresh citrus acidity, which will keep it fresh, bright and ‘cleansing’ through many more months of ageing.
Brewed for GABS 2016, 8 Wired Palate Trip Sour IPA hits you in the face with its sour fruity freshness. Grapefruit, lime, orange flavours abound, which intertwine with hop bitterness and some citric sourness. A refreshing beer that’s very moreish and perfect for sour beer lovers.
A really interesting sour packed full of tropical fruit flavours. This sour blonde ale is aged in used wine barrels and oak foeders and has additions of tropical fruits such as kiwi, mango, lime and passionfruit. The inclusion of aromatic Galaxy hops from Australia means this beer is a tropical explosion.
FOOD MATCH
FOOD MATCH
FOOD MATCH
A spread of Tasmanian oysters, abalone and scallops
Singapore chilli crab
Pavlova
ABV: 6.5% RRP: $8 per bottle (330ml) 8wired.co.nz
ABV: 6% RRP: $23 per bottle (375ml) Almanacbeer.com
ABV: 4.9% RRP: $9.50 per bottle (375ml) 2mt.com.au
7. Boatrocker Miss Pinky Miss Pinky is Boatrocker’s take on a Berliner weisse, a classic European beer style from the north of Germany. Using more than 250kg of fresh Victorian raspberries in the brew, it’s not surprising there are beautiful raspberry aromas and flavours up front with a dry and tart finish. A beer that doesn’t sacrifice flavour or body for the sake of its low alcohol content, this is the perfect beer for summer.
FOOD MATCH
8. White Rabbit RED White Rabbit is letting nature take its course in defining this beer with spontaneous, wild fermentation taking place in oak barrels over an extended period of time to add an extra depth of flavour. A portion of this barrel aged beer is then blended with a fresh young beer to bring harmony and diversity to the palate. The play on sweet, sour and bitter creates a vibrant experience, accentuated by tart cherry and red wine like complexities.
Summer fruits or even pork belly if you’re feeling adventurous
FOOD MATCH
ABV: 3.3% RRP: $5 per bottle (330ml) Boatrocker.com.au
ABV: 4.9% RRP: $25 per bottle (750ml) Whiterabbitbeer.com.au
Blue cheese or a peppery salami
ABV: 5% RRP: $11 per bottle (375ml) Vanhonsebrouck.be
For all the action from the Australian National Homebrewing Conference – see page 56
INCLUDING
ISSUE 39 SUMMER 2016/17 PRICE $9.95 (NZ $11.95) For all the action from the Australian National Homebrewing Conference – see page 56
INCLUDING
CAN YOU DIG IT? - THE RISE OF CANNED BEER
22
www.beerandbrewer.com ISSUE 39 SUMMER 2016/17 PRICE $9.95 (NZ $11.95)
CAN YOU DIG IT? - THE RISE OF CANNED BEER
PUCKER UP!
PUCKER UP! SUMMER 2016/17
23
WE LOOK AT SOURS – HOW TO MAKE THEM, WHERE TO BUY THEM
A BEGINNER’S GUIDE TO HOMEBREWING
WE LOOK AT SOURS – HOW TO MAKE THEM, WHERE TO BUY THEM
A BEGINNER’S GUIDE TO HOMEBREWING
Everything you need to know to get started!
Everything you need to know to get started!
BEERS & CIDERS
TASTED WWW.BEERANDBREWER.COM
PLUS! CIDER SEASON | COOKING WITH BEER | 12 HOMEBREW RECIPES TO TRY
BEERS & CIDERS
TASTED WWW.BEERANDBREWER.COM
PLUS! CIDER SEASON | COOKING WITH BEER | 12 HOMEBREW RECIPES TO TRY
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