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Welcome to winter! As a Brit, I welcome the return to slightly colder weather, but what’s been a revelation has been the incredible fortnight that’s gripped Melbourne and the rest of the nation during the time we were getting the magazine ready for press day. Good Beer Week, GABS Festival and the Australian International Beer Awards are a trio of events that exemplify and celebrate the fantastic brewing scene in this country, and it has been an honour and pleasure to get down and see as much of it as I could. If only I could have seen more! The sheer ingenuity of the brewers at GABS Festival – and at the time of writing we are looking forward to the festival coming to Sydney – is explored in our Creative Ingredients feature (page 42). These strange concoctions are fun, but they serve an important educational purpose in our industry as well. Getting to Melbourne also broadened my knowledge of the great beer venues of Australia and in this issue we are celebrating 65 of them (page 24)! Our expert panel has spoken and I think you’ll be impressed with the results. There are so many new entries to get your teeth into across the country, so wherever you are, raise a tinnie, bottle, schooner, pot or pint to them! This winter, we turn, like the leaves, to explore those lovely darker colours – brown, red and amber ales (page 16). But we’ve also looked overseas at what the international beer scene has to offer and how Australians can take advantage (page 40). And don’t forget to check out the first part of our Brewing Equipment feature (page 32), where we examine each bit of kit that Homebrewer is also back and as in-depth as ever (page 46). There’s a new regular feature in the form of

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Find us on... WINTER 2018 3

CONTENTS

inside...

Winter 2018

FEATURES 16 Red, Amber and Brown Ale – Something for everyone There is so much room for experimentation in these categories and brewers are really starting to get their teeth into them, as Luke Robertson discovers

24 Top 65 Beer Venues The votes have been cast and we have your Top 50 Beer Venues decided, as well as the 15 best regional places for a beer. Find out what our expert panel has chosen

32 Brewing Equipment Part 1 In our first instalment of this series, we look at each of the bits of kit that brewers need to make successful beer and why they chose what they did

40 International and Imported Beers What can we be drinking and what can we be learning from the rest of the world’s brewers?

42 Creative Brewing Ingredients Creativity is good for the training of brewers and the broadening of beer’s overall appeal

4 www.beerandbrewer.com

HOMEBREWER 46 Welcome 47 Letters 48 Q&A US correspondent John Palmer takes a look an exciting new IPA

50 Jake’s Brewlog In a new addition to the Homebrewer pages, Jake Brandish takes a closer look at red ale

52 Pinks Boots Society Homebrewer looks at the amazing and unique beers brewed for International Women’s Day

“You want the added flavours to be apparent halfway through the beer, not beating you over the head from the first sniff.” Rhys Lopez

55 Recipe Andrew Childs drops a hop-bomb in our first recipe of the issue

56 Australian National Homebrewing Conference Preview Everything you need to know about the sixth ANHC

61 Coopers Recipe Coopers take a look at Trappist-style Belgian brown ales

62 Education – Yeast Jake Brandish investigates that allimportant fourth brewing ingredient

REGULARS 6 The Brew What’s in store for beer lovers?

8 News What’s been happening in the beer industry recently?

12 World News

Tales from across the seas

14 Bits & Bobs 15 New Venues 64 Entertaining – Food Dan Toombs, The Curry Guy, brings us British Indian dishes to enjoy

68 Tasting Note Stouts and porters are the beers of choice this issue, as well as a host of new releases

79 Directory 82 A Pint With… Steve Jeffares, co-founder of Stomping Ground, The Local Taphouse and GABS

We have an astonishing number of new entries in this list, but it also features some old favourites and a serious reshuffle at the top of the table

WINTER 2018 5

THE BREW

WHAT’S ON

Things to Do This Season BREWCON AND THE INDIES Sydney: 26-28 June The schedule for this year’s BrewCon, formerly known as the Australian Craft Brewers Conference and Trade Expo, will be spread over three days in Sydney in June. Day one (Tuesday 26 June) will see brewery tours held throughout the day and a welcome reception for delegates in the evening. The conference itself begins at 9am the following day, with the keynote speech delivered by Kim Jordan, co-founder, executive chair and former CEO of New Belgium Brewing. After two full days of conference action, the Independent Beer Awards (formerly the Craft Beer Awards) kicks off at 6:30pm on the Thursday, concluding BrewCon for 2018.

Brewcon.org.au

SYDNEY ROYAL BEER AND CIDER SHOW Judging 24 July, Awards Presentation

BEER & BBQ FESTIVAL

11 August

Sydney: 29 June – 1 July

For the 2018 Sydney Royal Beer and Cider Show,

Adelaide: 6-8 July

judges will taste and award entries from 40

The Adelaide Beer & BBQ Festival returns in 2018 with its biggest lineup yet – and in exciting news for Sydneysiders, the festival will also grace the Harbour City for three days in late June.

classes. In total, 16 styles of beer will be judged

Split into four sessions over three days – from Friday evening’s Bright Lights, Beer City to the Beer Geek: A Hop Odyssey on Saturday afternoon – each session provides different things for different people, from those who just want to have a good time to serious beer and BBQ fans.

the latter a category that was only introduced last

“This year we’ve brewed up a festival of national proportions,” says event director Gareth Lewis. “In three short years, we’ve become the second largest beer festival in the nation and this July we’ll be taking our winning formula to Sydney and then rolling it home to Adelaide.”

Graze Festival (formerly Wine Experience), where

On the beer front, festival organisers have announced the addition of an exciting international guest to the lineup, inviting Jason Pond, global head of production at BrewDog, to collaborate with top Australian brewers – including Batch, Capital, Green Beacon, Hop Nation and Mismatch – to create beers exclusively for the BrewDog container bar. Expect to see jalapenos, raspberries, pineapple, chocolate and hazelnuts used creatively as brewing ingredients.

(in packaged and draught), from Golden Lager: Pilsner Style to Experimental and Specialty Beers, year. The Awards Presentation will take place in Hall 6 at the Sydney Showground on Saturday 11 August from 12pm, as part of the Grape, Grain & more than 500 beer, cider and wine consumers will have the chance to taste the winning brews.

Rasnsw.com.au

BREWOOMBA Toowoomba: 4 August For the fourth year running, a select number of Toowoomba’s pubs and bars will band together

In charge of the BBQ again will be Vice’s Matty Matheson, a self-confessed lover of Aussie produce and people, who headlined the festival in Adelaide last year. The full chef lineup includes Texas-style BBQers Bovine & Swine, Belle’s Hot Chicken, and Australian burger royalty Mary’s.

for Brewoomba, the Queensland town’s annual

The festival is also set to welcome its biggest music lineup yet with the addition of The Preatures, Holy Holy, Bob Evans (the alter-ego of Jebediah front man Kevin Mitchell) and Jen Cloher among others, split across two stages.

own unique line up of Aussie and international

Beyond the beer, BBQ and beats, there’s also live tattooing, a barber shop and vinyl record shop to keep you occupied, plus the requisite beer masterclasses and even a ‘Beer-Bod Wet T-shirt contest’ . Beerbbqfest.com.au

celebration of craft beer. The Spotted Cow Hotel, Tapestry Bar, Blank Space and the Fitzy’s Church St Carpark Party will each feature their craft beers, special events and the opportunity to meet some of the brewers. And to make the whole thing even easier, from 1-9pm a shuttle bus (offering unlimited rides) will make it easy to move between each of the venues, ensuring you don’t miss out on any of the action.

Toowoombatickets.com.au

6 www.beerandbrewer.com

NEWS

Industry reacts to changes in tax rates Australia’s craft brewers have reacted to treasurer Scott Morrison’s announcement on changes to tax rates on smaller kegs and an increase in the alcohol excise refund scheme cap. The government will increase the amount beverages companies can claim back on their excise. It will also extend the concessional draught beer excise rate to smaller kegs, typically used by craft brewers. The alcohol excise refund scheme cap will increase from $30,000 a year to $100,000 from 1 July 2019 for all brewers and distillers. “This additional tax relief, on top of the government’s legislated tax cuts for small and medium businesses, will allow craft brewers and distillers to compete on fairer terms with large beverage companies,” comments Morrison. “This not only champions the craft brewers that we’ve all grown to love, it raises a very tantalising prospect for Australians: the likelihood of cheaper craft beer. The extra help... will drive competition in a sector currently dominated by large domestic and multination brewers... and will likely put downward pressure on prices. “Currently, draught beer sold in kegs exceeding 48 litres is taxed at lower rates compared with beer sold in smaller kegs. Extending the concessional draught beer excise rates to kegs of 8 litres or more will level the playing field for craft brewers.”

8 www.beerandbrewer.com

The Independent Brewers Association (IBA) “This is great news for independent brewers, great news for consumers and great news for job creation,” says IBA chair, Ben Kooyman. “Having the federal government make these changes shows that they realise what an amazing industry we have and will enable our members to expand. “Australia’s 450 small, independent brewers will take that additional excise rebate and invest it back in their businesses. That will mean they will be able to increase their production, invest in quality improvement and most importantly hire more staff to join over 2,400 Australians the industry already employs. “A reduction to the excise rate on smaller kegs has the potential to fundamentally change the way many of our members do business. It will allow them to win customers in smaller venues and in distant markets. And having to deal with full 50 litre kegs is one of the biggest workplace health and safety issues in many breweries. This will give brewers more options.”

Richard Adamson, cofounder at Young Henry’s “Any excise relief is welcome and will be of particular benefit to breweries on their journey. It’s great that all sides of politics are

recognising the contribution the sector is having to the economy.”

Lawrence Dowd, national general manager at Colonial Leisure Group “It’s a very sensible decision and it’s giving more recognition to a very important industry. It will allow us to invest money in things that will improve the output and quality of what we do. I think it will create a bit of a market there for people that focus purely on smaller batch beers. It’s going to create a lot of opportunities.”

Mark Howes, chief executive officer at Newstead Brewing Company “This reform has two significant alterations. First, an excise rebate. This is tangible, cash in hand, a $70,000 boost for every single brewery in Australia. Secondly, beer is taxed based on the amount of alcohol in it and the size of the container it is delivered in. “Both of these alterations fall short in what brewers across Australia need to remain competitive against big, international corporations and alternative alcoholic beverages. Moreover, it is potentially damaging for smaller breweries who simply have nothing to pass onto the consumer, consumers who now believe ‘craft’ breweries will pay significantly less tax.”

ALEXIS ROITMAN WAS APPOINTED AS THE NEW CEO OF THE INDEPENDENT BREWERS ASSOCIATION IN EARLY MAY. DAYS LATER, THE IBA LAUNCHED ITS SEAL OF INDEPENDENCE. IN HER FIRST COLUMN FOR BEER & BREWER, WE HEAR ALL ABOUT IT.

On the eve of Melbourne’s Good Beer Week, the Independent Brewers Association proudly launched its Seal of Independence. We are passionate about our members’ beers, their businesses and the contribution they make to the community and economy. We want to be able to show that to the world. Australian beer consumers care about the provenance of their beer. Beer Cartel’s 2017 survey showed that 99% of consumers are happy to buy from an Australian independent brewery, but only 23% want to buy the ‘craft beer’ products of the large multinational brewers. As an industry, we’re grappling with how we articulate and communicate ‘independence’ to the consumer. Bottle shop shelves and pub tap banks are becoming increasingly crowded with what looks like a choice of different breweries’ products, but those in the know will tell you that a great deal of them are Big Beer offshoots. The recent spate of brewery buyouts has only compounded this. Overseas experience in the United States

and the United Kingdom tells us that a seal of independence is an effective tool in highlighting independent ownership. In Australia, the Beer Cartel survey revealed that, for 82% of respondents, a seal would have a medium/large impact on their purchasing decisions. With this in mind, the IBA developed the Independence Seal. The Seal will be available to all IBA members, so look out for it on packaging and promotional material in the near future. An important part of the IBA’s campaign to promote independence is to give our growing community of supporters the chance to show your love for indie beer. Get online and check out askforindiebeer.com.au for details of how you can be a proud supporter. And don’t forget to use #askforindiebeer whenever you’re on social media. Most importantly, always look for the logo when you’re choosing your next beer. If you can’t see the logo, ask whether the beer you’re buying is indie beer. Encourage your bottleshop or venue stock more indie beer from all around the country. Let’s all work together to help spread the good news story that is indie beer. #askforindiebeer

AUSSIE MEDALS AT WORLD BEER CUP Three Australian breweries won medals at the World Beer Cup, the bi-annual festival held in Nashville, Tennessee. Lion-owned James Squire took gold in the Brown Porter Category for its Jack of Spades; Western Australia’s Nail Brewing won silver in the Australian Pale Ale category for its Nail VPA; while BentSpoke Brewing Co’s Red Nut took bronze in the Double Red category. Beers were submitted from 2,515 participating breweries from 66 different countries. The entries were judged by an elite panel of 295 judges from 33 countries—72% of whom were from outside the United States. Judges evaluated 8,234 beers—a 25% increase in the number of entries from the 2016 World Beer Cup. Only one gold, one silver and one bronze medal are awarded in each category. Out of a possible 303 awards in 101 beer style categories, 302 were awarded. “Beer brings people together,” comments Charlie Papazian, founder and past president of the Brewers Association. “The World Beer Cup showcases the breadth of the global brewing community and winning an award symbolizes one of the greatest brewing achievements.”

NEW

Beerland Brewing’s Wheat Beer was the Champion Australian Beer

WINNERS OF 2018 AIBAS ANNOUNCED

Three Weavers Brewing’s Knotty was the Champion International Beer

The winners of the Australian International Beer Awards (AIBAs) have been announced, with Beerland Brewing’s draught Wheat Beer taking the award as Champion Australian Beer and Knotty from Three Weavers Brewing Company in California taking the Champion International Beer Award. Black Hops Brewing in Queensland was announced as the Champion Small Australian Brewery, Queensland’s Green Beacon Brewing Co. took the Champion Medium Australian Brewery award, and Mountain Goat was the Champion Large Australian Brewery. “Interest in AIBA continues to grow – this year we had entries from 28 countries and almost every state of Australia”, said Paul Guerra, CEO, The Royal Agricultural Society of Victoria. “We also added new sub-classes to the competition to ensure we are adjusting to the trends of the expanding beer market, which give participants another benchmark to strive for and gives consumers confidence in purchasing high quality products. In all, 19 major trophies were also awarded across the various beer styles, with nine awarded to international breweries, four to NSW-based breweries, two each to Victorian and WA breweries and one each to breweries from QLD and Tasmania. “A big thank you to the exhibitors for their constant drive and dedication to delivering high quality and excellent brews, which we have seen in this year’s awards. Your passion in producing exceptional beer continues to strengthen the industry’s reputation.”

10 www.beerandbrewer.com

2017 Australian International Beer Awards CHAMPION TROPHIES Champion Australian Beer presented by GrainCorp: Beerland Wheat Beer (draught) – Beerland Brewing, WA

Best New World Pale Ale presented by Hop Products Australia: Hubert MPA (packaged) – Melvin Brewing, Wyoming, USA

Champion International Beer: Knotty from Three Weavers Brewing Company, California, USA

Best International Style Pale Ale presented by The Post Project: Billfish APA (packaged) – Bach Brewing, Auckland, New Zealand

Champion Small Australian Brewery present by FB*PROPAK: Black Hops Brewing, QLD

Best British Style Ale: Glamarama Summer Ale (draught) – Sydney Brewery, NSW

Champion Medium Australian Brewery presented by Cryer Malt: Green Beacon Brewing Co, QLD

Best Porter presented by Weyermann Specialty Malts: Temptress (draught) – Holgate Brewhouse, VIC

Champion Large Australian Brewery presented by Barrett Burston Malting Co: Mountain Goat Beer, VIC

Best European Style Ale: Cha Chaan Teng Gose (packaged) – Young Master Brewery, Hong Kong

Champion Small International Brewery: Kereru Brewing Company, Wellington, New Zealand

Best Stout: Spies Like Us (packaged) – Wormtown Brewery, Massachusetts, USA

Champion Medium International Brewery: Mahrs Bräu, Bavaria, Germany

Best IPA presented by Kegstar: Knotty (packaged) – Three Weavers Brewing Company, California, USA

Champion Large International Brewery presented by Hop Products Australia: Firestone Walker Brewing Co., California, USA

Best Reduced/Low Alcohol Beer: Nail MVP (draught) – Nail Brewing Australia, WA

Gary Sheppard Memorial Trophy for Best New Exhibitor: Brownstone Microbrewery, VIC Australian Gypsy Brewer Award presented by FB*PROPAK: Philter Brewing, NSW

MAJOR TROPHIES Best Australian Style Lager: Hawke’s Lager (draught) – Hawke’s Brewing Co. NSW Best Amber/Dark Lager presented by Hopco: Hunter Bock (draught) – Hunter Beer Co, NSW

Best Amber/Dark Ale presented by Hopco: Two Birds Sunset (draught) – Two Birds Brewing, VIC Best Wheat Beer: Beerland Wheat Beer (draught) – Beerland Brewing, WA Best Belgian/French Style Ale: Beach House (draught) – Black Hops Brewing, QLD Best Specialty Beer presented by GABS: Captain of the Coast (packaged) – Pelican Brewing Company, Oregon, USA

Best European Style Lager: Firestone Lager (packaged) – Firestone Walker Brewing Co., California, USA

Consistency of Excellence: Fixation IPA (draught) – Fixation Brewing Co., VIC, and Weihenstephan Kristall Weissbier (packaged) – Weihenstephan, Bavaria, Germany

Best International Lager: Dagon Lager Beer (draught) – Dagon Beverages Co., Myanmar

Best Scotch Ale/Barley Wine: Bohemia Wee Heavy (packaged) – Cervejaria Bohemia, Rio de Janeiro, Brazil

Best Pilsner presented by Brews News: Moo Brew Pilsner (draught) – Moo Brew, TAS

DESIGN

Best Australian Style Pale Ale presented by Plasdene Glass-Pak: Philter XPA (packaged) – Philter Brewing, NSW

Best Design – Outer Packaging: Sawmill (multipacks) – Sawmill Brewery, New Zealand Best Design – Label/Surface Graphic presented by Labelmakers: South West Sour – Colonial Brewing Company, WA

ADVERTORIAL

Twice the size

SOUTH AUSTRALIA’S PRANCING PONY BREWERY HAS DOUBLED THE SIZE OF ITS BREWERY, ALLOWING HUSBAND AND WIFE TEAM CORINNA STEEB AND FRANK SAMSON TO FOCUS ON MAKING NEW BEERS, TRAINING NEW BREWERS AND DEVELOPING THEIR INDEPENDENT COMMUNITY. WE SPOKE TO CORINNA ABOUT IT ALL

Q: TELL US ABOUT PRANCING PONY. HOW DID IT START?

That was the quantum leap to 700 sqm. But over the last six months, we’d started moving

that comes the opportunity to make a lot

We started Prancing Pony in 2011. We sat

things into the car park again!

of experimental new beers. We’re trying

down with some friends to see if there was

About four months ago, we commissioned

We have two apprentice brewers and with

different hops and new brewing methods.

a case to have a craft brewery as a business.

a new bottling line and we needed more

We’ll have four new beers coming out over

We threw some figures around and decided it

space. We knocked on our neighbour’s door

the next few months. Because we have a

could work. We rented a small garage, got a

and said that if they wanted to release their

bottling line, it’s very flexible.

brew kit and off we went.

lease on the space we’d be happy to take it. So we’ve taken on another 700 sqm. It’s a relief,

Q: TELL US ABOUT INDIE KID.

came from Germany to Australia. We moved

but looking forward I think we’ll need to get

We wanted to make a statement that we’re

to South Australia and came into contact with

another unit and another one.

independent. We specifically involved our

Frank was brewing from 1982, when we

Cooper’s, but the defining moment was the late 80s, when we visited California and had our first Sierra Nevada.

trainee brewers in the making of the beer and

Q: WHAT’S IT’S BEEN LIKE SINCE THE EXPANSION? Our front-of-house hasn’t grown. We can seat

at the launch we had 10 independent bands playing one after the other in our bar. We made the decision that everything we

Q: WHAT’S BEEN HAPPENING WITH THE EXPANSION?

120 people comfortably and that’s the right

make gets reinvested into development of

size for that friendly community atmosphere.

recipes and people. That’s a huge commitment

In 2015, we moved into a custom-built facility

From that area you can see the brewhouse and

and hopefully it will pay off. People care

as we were having to brew in our car park!

smell the hops. The most exciting thing for

about independence and the care factor

We were purchasing a state-of-the-art

us is having the space to accommodate our

that companies have socially and locally.

brewhouse, and so we went for a larger facility.

brewing equipment.

Independence is hugely important to us.

WINTER 2018 11

WORLD NEWS

World News WHAT’S MAKING HEADLINES IN THE WORLD OF BEER?

12 www.beerandbrewer.com

Tanzania

Argentina

Thailand

AB INBEV UNVEILS PLANS FOR $100M BREWERY

UPROAR OVER HEINEKEN ‘FALKLANDS’ BEER LABEL

AUSSIE INDEPENDENT BREWER LAUNCHES THAI BEER

In March, AB InBev unveiled plans to build a $100m brewery in Tanzania, its latest investment in Africa. The company already has four breweries in the country, but demand for beer has jumped by a fifth in a single year. “At the current growth rate, we expect to reach maximum capacity for our current breweries by 2020,” said Roberto Jarrin, AB InBev’s head in East Africa. Construction in the capital of Dodoma will start in 2019.

Heineken found themselves in trouble with Argentinian customers in late April after a photo of a beer bottle label – which stated that the Falkland Islands belong to the UK – went viral on Twitter. The bottle of H41 beer was designed for French drinkers, but was brewed with yeast sourced from Argentina, hence the commemorative map. Heineken Argentina later apologized, announcing it would change the labeling.

Tribe Breweries has announced a venture with Bangkok Beer & Beverages to launch a new beer brand in Thailand called Chao Siam. Together with local Thai students, who helped create the brand, the partnership has launched a Thai beer range developed for the local market. The collaboration came about via a link Tribe’s co-founder Stefan Szpitalak has with Thailand. “I grew up in Thailand,” he says. “I spent years exploring the culture.”

Germany

STONE BREWING OPENS SECOND BERLIN TAPROOM In July 2016, Stone Brewing opened its first European outpost – a 75-tap, 1,200-person capacity venue on the outskirts of Berlin. Less than two years later, Stone is unveiling a second taproom in the inner-Berlin suburb of Prenzlauer Berg. The venue will pour 27 draught beers, served alongside wine, spirits, and allday breakfast. “The people of Berlin have been so welcoming of us and embraced our bold and non-traditional craft beers,” said Greg Koch, Stone cofounder.

United Kingdom

Myanmar

USA

UNIVERSITY LAB BREWS BEER WITHOUT HOPS A biochemist at the University of California has brewed a beer without hops that still tastes hoppy. Using plant molecules called terpenes – which, in small doses, impart the taste of bitter, citrusy hops – Dr Charles Denby infused brewer’s yeast with DNA from basil and mint, two plants that contain terpene. This ‘engineered yeast’ was used to brew a hops-free beer. In a double-blind test, most considered its hoppiness to be higher than conventionally dry-hopped beers.

Canada

FEMALE BEER GURUS JOIN FORCES

KIRIN TO SCALE UP YANGON BREWERY

WEED BEER GETS GOVERNMENT BACKING

24 of the UK’s top female beer geeks joined forces in late March to create a collaborative, limitededition kettle sour. The group – led by Jenn Merrick, former head brewer of Beavertown – represented Truman’s, Cloudwater, Wiper & True, Fuller’s and Burnt Mill. The beer, which was brewed using seasonal fruits, herbs and botanicals, was available at the Edinburgh Craft Beer Festival in May, and will be pouring at the London Craft Beer Festival in August and the Bristol Craft Beer Festival in September.

Kirin Holdings will expand a brewery in the Myanmar capital Yangon into one of its largest in the world, banking on the rising thirst for beer in the Southeast Asian market. Kirin bought a majority stake worth $560m in the country’s top beer producer Myanmar Brewery In 2015, and will now spend several billion yen to scale up and modernise its main brewing facility. The expansion will see the facility’s annual brewing capacity reach 350,000 kilolitres, putting it on par with Kirin’s Japan-based Yokohama brewery.

A Canadian cannabis company has teamed up with a university to brew what it claims will be the world’s first beer made from the drug. And they’re going to do it with some serious financial support, having been awarded $300,000 CAD from the Ontario government. Recreational cannabis use will be legalised in Canada later this year (and in 2019 for edible forms of the drug), with many industry insiders predicting that cannabis-infused drinks will soon become the most popular form of consumption.

WINTER 2018 13

BITS & BOBS

BITS BOBS 3

1. SHOWER BEER HOLDER Is there any greater pleasure than a cold beer in a hot shower after a long day? Probably not. Now, thanks to the crafty chaps at Journeyman Designs, no longer will your tinny need to fight for space next to the shampoo and conditioner bottles. Made from a unique silicone compound that grips glass, mirrors or shower tiles, there’s no need for screws or adhesives – just press it on and you’re good to go. It’s almost too easy. Journeymandesigns.com.au RRP $24.95

3. CONSTRUCTION COASTERS Keep yourself occupied while enjoying a pint or two with this entertaining and fun set of Construction Coasters. The pack includes 24 ‘pop and form’ coasters with four different models to build: aeroplane, boat, car and rocket.

2. THE BEER LOVERS GUIDE TO NSW Spread across 80 pages – and featuring 137 breweries, three selfguided brewery tours and some of the best bars and bottle shops that New South Wales has to offer – this comprehensive guide is all you need to start ticking off every single one of them! There’s never been a better reason for a road trip.

Urbangifts.co.uk RRP $7

4. ALEX COOL CLUTCH INSULATED COOLER BACKPACK The Alex Cool Clutch Cool Backpack comes with Cool Clutch’s patented removable cooler pocket, perfect for carrying beers on the run. Made with woven nylon, the Alex is designed for travel – and the insulated bag would also be more than adequate for keeping your lunch cool on the way to work. But really, it’s all about the beers.

Beerloversguide.com.au RRP $14.95

4 5

5. SLIDER BURGER PRESS This tiny burger press makes it super easy to pump out multiple sliders at a time – perfect for your next barbeque. A nifty non-stick surface makes cleaning a breeze, and with four different surfaces your burger productivity is sure to jump up a notch! Get creative and think beyond beef – it’s also perfect for creating bespoke rissoles or fish cakes. Giftsaustralia.com.au RRP $35

14 www.beerandbrewer.com

Coolclutch.net RRP $110

A CRAFTY TIME AT THE CRICKET A new beer bar from 4 Pines Brewing Company launched at the Sydney Cricket Ground (SCG) in late April, greatly expanding the variety of beers on offer for punters at sporting matches. Located in the MA Noble, Don Bradman and Dally Messenger Stand, the 4 Pines Bar offers Kolsch, Pale Ale and Summer Ale from the brewery, as well as Brookvale Union Ginger Beer and other styles from the range. 4 Pines beers are also available from selected

Born in the USA

public bars around the SCG.

Redline Taphouse & Kitchen recently opened at the Tramsheds in the inner-Sydney suburb of

sporting moments at the SCG,”

Forest Lodge, bringing a slice of the USA Down Under.

comments Jaron Mitchell, 4 Pines

The venue is the latest venture by chef Joe Slakey – the man behind nearby Glebe favourite Flying Fajita Sisters – and occupies the space that once housed Sir Chapel Bistro &

“It’s a great partnership for 4 Pines and we look forward to being part of some of the city’s most memorable

Brewing Company co-founder. The bar features re-purposed timber

Brewery. Redline Taphouse features a 10-tap lineup of beers; six are rotating guest brews from

and has been designed to mirror the

local craft breweries, while the remaining four are Slakey’s own, brewed using the SmartBrew

brewery’s other Sydney venues – 4 Pines

system on site.

Manly, 4 Pines Newport and Brookvale’s

“Our first two brews are a Mississippi Ale and a South Pacific Lager – adding to our house

Truck Bar. The venue is decorated with

lager which we currently have on pour,” Slakey explains. “Next off the line will be a pilsner

images from the Northern Beaches,

and something darker, maybe an amber ale.

where 4 Pines was founded.

“We have loads of ideas for seasonal releases and nice little tweaks that tie back to our Americana theme, including the use of bourbon barrels.”

“The SCG celebrates the best of sport and we also celebrate the best of Sydney,

With a background in homebrewing, Slakey has been studying a number of styles over the

so 4 Pines is an ideal addition to a day at

years – which he’s excited to pour at the Taphouse – and is also aiming to one day offer Redline

the footy or cricket,” adds SCG Trust CEO

cans, as well as growler and squealer refills. However, it’s the beers from the surrounding

Jamie Barkley.

breweries that Slakey says are the focus. “We see ourselves as a platform to showcase the awesome brewers in Sydney and NSW first

The opening of a 4 Pines outpost at the SCG follows the announcement earlier in

and foremost, adding our own branded microbrews and the odd interstate and overseas guests

the year that the Brookvale brewery had

into the mix to give customers the opportunity to try lots of different styles.

been awarded a contract to operate bars

“We’re very passionate about the Inner West beer scene in Sydney – it’s really unique and

and cafes on the Manly ferries.

probably the best opportunity in Australia to access so many incredible beers in a small area.” The food offering at Redline is boldly Americana, including classics from both the Deep South and New England: succotash, jambalaya and hush puppies line up next to more familiar dishes, all inspired by Slakey’s travels around the US. “I’m really excited to see Sydney’s reaction to our food,” says Slakey. “As a chef, you always want to be able to serve up the dishes you enjoy the most and opening Redline is an opportunity to do that. “Many Aussies will have heard of these dishes, like hush puppies and succotash, but a lot may never have ever actually seen them or know what’s actually in them. It’s real, down to earth American food and we think people will love it. “Combining my two great passions of good beer and real American food is the ultimate dream for me.”

Redline Kitchen & Taphouse: Shop 8A/1 Dalgal Way, Forest Lodge NSW 2037

4 Pines Bar: SCG, Moore Park Rd, Moore Park NSW 2021

WINTER 2018 15

RED, AMBER AND BROWN ALES

16â&#x20AC;&#x192; www.beerandbrewer.com

RED, AMBER AND BROWN ALES

Something for everybody RED, AMBER AND BROWN ALES CAN BE A PLAYGROUND FOR MODERN BREWERS. AS LUKE ROBERTSON DISCOVERS, THERE ARE INTERPRETATIONS APLENTY FOR THESE CATEGORIES, WHICH ARE NEWER THAN ONE MIGHT THINK

olour is a funny thing in the beer

is Modus Operandi on Sydney’s Northern Beaches.

world. A lot of people drink with

Like Morrison, Modus’ Red Ale is unchanged since

their eyes and shy away from

its launch in 2014. However, its Red India Pale

anything much darker than a pale

Ale, known as Former Tenant, is a different beast

lager. Throw in the warm climes of

altogether. It may be similar in appearance to the

the Australian continent and selling

Morrison’s Irish Red, but it’s much stronger (7.8%

people on a red or brown ale probably isn’t the easiest

ABV compared to Morrison’s 4.8%), and has a load of

thing. While they don’t pack the roasty heft of a

New World hops. Co-founder Grant Wearin explains

stout, or palate weight of a big Russian imperial stout,

that even though it’s a big beer, like the Morrison

the dark tints still make a few punters wary.

Irish Red, balance is still key to the final product. He

Fortunately we have determined brewers making

explains that while many focus on the aroma of the

excellent and varied versions of reds, ambers and

beer - the result of generous amounts of Mosaic and

browns, and they are finding favour with a wider

Galaxy as a dry hop component - people might be

audience. And because these styles of beer are very

surprised to learn that it has nine different malts.

much up for interpretation, brewers can find their

Wearin says the combination of malt is crucial to

own niche and build their own preference in to the

achieving the right balance.

final product. In Launceston, Tasmania, Paul Morrison of Morrison

“We want it to be layered, complex and we want to support a really heavy hopping regime, and we don’t

Brewery says they strive for balance in everything

think we can achieve that with a more simplistic

they do and put a large focus on traditional styles.

grain bill,” Wearin says.

Their Irish Red Ale, he says, is their biggest seller and

Like their red cousins, brown ales also offer a chance

it was the beer that inspired Morrison to move from

to play around with personal preference for hops and

homebrew to commercial brewing in 2011.

malt flavour. At Beer Farm, in Western Australia,

“The recipe we are using now since homebrewing

head brewer Josh Thomas says his team approached

hasn’t changed,” he says. “It’s still the original recipe.

theirs with an English influence in mind, and recalls

We brew beer that we like. We don’t necessarily brew

examples such as Newcastle Brown Ale as its main

beer for the market; so as long as we are happy with it

inspiration. It uses a combination of six malts and

then that’s the most important thing.”

classic English hop varieties East Kent Goldings and

Morrison uses a combination of Crystal and Munich

Fuggles. Taking a slightly different approach is Chris

malts, with a touch of roasted malt for colour, plus

Farmer of Mr Banks in Victoria who uses four malt

English hops, and Irish yeast with a warm ferment to

varieties, alongside modern US and Australian hops.

bring out esters. He says for him the approach is all about building up “layers” in his flagship beer. Another brewery that has a red ale as their flagship

Food Everyone we spoke to leaned towards pairing cheese and meat with these beers. Sticky ribs came up more than once, and the rich malt characters you’ll find in each example will work beautifully with a sweeter rib sauce. Cheese platters were also a common suggestion - washed rind, or just plain cheddar were favoured by the brewers here. Beer Farm, being an actual farm as well as a brewery, says it sometimes makes its own jerky and serves that alongside the Brown Ale. Given that the cattle are reared onsite, and fed spent grain, it makes sense to have the final product side by side with a malty brown.

Both brewers, however, speak to the beer being approachable and easy drinking, despite the colour and number of ingredients.

WINTER 2018 17

RED, AMBER AND BROWN ALES

BEING SESSIONABLE

“It’s proved really popular across a really

For three out of these four breweries,

broad spectrum,” he explains. “And I’m not

sessionability is the key to the success of

just saying that. It appeals to hop heads, malt

their beers. Farmer says he has always

fans. All forms of drinkers.”

enjoyed brown ales but struggled to find local

At the Beer Farm, Thomas says they find

versions that he wanted to drink more than

the same to be true with the Brown Ale,

a couple of. As a result, when he set about

especially as the cooler weather rolls around.

creating his, he worked on making it nice and

“When we first opened it was actually

dry. He says he’s still tweaking the beer now,

converting people who don’t drink beer

softening the water profile and adding a few

at all,” he remembers. “We had a few

extra hops in recent batches.

customers that really enjoyed it. In the

“Not (changing) much, just marginally

winter it’s one of our biggest sellers

tweaking it as we go,” he says. “It’s

wholesale as well. A couple of local venues

tasting pretty nice. We’ve given it a little

take off our lager or our cider and put the

bit more mouthfeel but still kept that dry

brown ale on, just because it’s a really good

sessionability.”

mover in the winter.”

Sessionability is also key to the Beer Farm

Mr Banks’ Brown has managed to find a bit

Brown Ale. Thomas says they wanted to do

of a niche in local restaurants and wineries.

a lighter take on the style that suited the

Farmer says he initially thought they would

Australian market.

have no chance getting into these places, but

“We lighten it up a bit, so it’s got all of

the support and willingness to include the

the chocolate characters that you get from a

Brown on their menus took him by surprise.

nice brown ale, but it’s just a bit easier on the

He believes because it’s a style so good with

palate. It’s only 4.4% so you can knock a few

food that it makes sense that wine lovers

away without exploding the taste buds.

would be attracted to it as well.

“Our climate is probably pretty well suited

“There’s a few wineries down here on the

to it, but in saying that it’s pretty sessionable

peninsula that have it on specifically for that

so it doesn’t matter what time of year it is.”

reason,” says Farmer. “It’s a pretty versatile style, especially when it is that drier style

A CONVERSION WEAPON

Style Pioneers Mountain Goat Hightail Ale: The beer that launched one of Australia’s most famous breweries is still going strong almost 20 years later. The brewery describes this as a “mongrel” of a beer: part-American, part-British, aggressively hopped but easy drinking. A winner of an amber.

While Modus Operandi’s Red IPA doesn’t

At Morrison Brewery, the opinion is that

fit into the sessionable mould, Wearin says

it can be a challenge getting people to try

it’s a beer he finds has the ability to convert

these darker styles, but Morrison is a big fan

non-beer drinkers, and he’s found women

of education and letting people know that it

really seem to pick up on and enjoy the

won’t be too heavy or strong. However, he

passionfruit flavours.

concedes, it doesn’t always work.

Newcastle Brown Ale – The forefather of modern brown ales is said to be far removed from what it once was. In 2015 the brewery was forced to admit it used caramel colouring, and changed the recipe after the colouring was said to cause cancer (they assure everyone that it was at safe levels). Now it’s back to using old fashioned roasted malt for the colour. New Belgium Fat Tire: Another brewery with a red/amber as its flagship, this is an exercise in subtlety. New Belgium have been making this since 1991, inspired by a trip around Belgium. It is designed to be refreshing after a bike ride, but is also full of toffee and biscuit character. The bar at Beerfarm

18 www.beerandbrewer.com

brown that’s not too overpowering.”

Fancy Pants amber ale is the best of both worlds. The high malt bill combined with Galaxy hops results in a toffee-like malt body with spice, hints of fruitiness and a toasty, slightly bitter finish. Itâ&#x20AC;&#x2122;s time to get Fancy.

goatbeer.com.au Drink Responsibly

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the worldâ&#x20AC;&#x2122;s

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1800 119622 sales@cryermalt.com.au cryermalt.com.au

RED, AMBER AND BROWN ALES

Also Try Flanders red/Flemish brown ales – The sour, tart and sometimes sweet Belgian browns and reds are a real treat unto themselves and incredible with food. Porter/stouts – Used fairly interchangeably these days, these will pack more malt character with flavours of coffee and chocolate. Biere de garde – The French farmhouse style, it translates to “beer for keeping”. Good versions have a toffee richness with a unique aged musty character (in a good way).

“At the end of the day, it’s only taste,” he says. “If they don’t like it they don’t have to have it again.”

be much sweeter, quite different in approach and closer to sweet stouts in flavour. When it comes to Irish red ale, its origins are even less clear, and brewing historians are

HISTORY?

even unsure whether it was really a style or

The variation between the approaches might

just an Irish variation on English milds. The

seem strange to the outside observer when

first true Irish red ale may be Smithwick’s

one red is so different to the next, but given

Irish Red Ale, but while the brewery dates

historical context it makes sense that brewers

back to 1710, the Irish red has a much shorter

are just working it out as they go, and making

history and is believed to have only come into

what feels right. This is partly because all

existence when Guinness took over in 1965.

of these styles are fairly new in the greater

Beer historian Ron Pattinson believes it

history of beer. While beer up until the late

was always a pale ale until this takeover, and

1800s would have been predominantly dark,

describes it in a blog post as “a pale ale with no

anything known as a brown ale would be quite

hop character at all,” so it seems he’s not a fan.

different to what we are being served today. Thomas says he took influence from the

Fortunately with the rise of small breweries in the US, and now locally in the

likes of Newcastle Brown Ale, arguably the

last few decades, we’ve seen red, ambers and

most famous brown ale in the world. It

browns grow as styles in their own regard

was only created in the 1920s. Prior to that

even with lack of historical context. And who

anything labelled as a brown ale was likely to

needs history when you’ve got great beer?

“GIVEN HISTORICAL CONTEXT IT MAKES SENSE THAT BREWERS ARE JUST WORKING IT OUT AS THEY GO, AND MAKING WHAT FEELS RIGHT”

Brewery and bar at Mr Banks

20 www.beerandbrewer.com

MyStar Brewers Portal, track your kegs across Australia or around the World.

Forecast, order & track your kegs; knowing how many are at venues, with full billing transparency, all from within the MyStar Brewers Portal.

1800 KEGSTAR rent@kegstar.com kegstar.com

Red. Amber. Brown. 1. BentSpoke Red Nut A red IPA with a resiny hop and caramel malt character, BentSpoke’s Red Nut features Fortnight, Mosaic, Citra, EKG, and Amarillo hops. All of this provides a big hoppy punch on top of a strong, dark, malt base. As with all BentSpoke beers, Red Nut also has its signature 360 degree lid that lets you get your nose into the can and pick up those aromas.

FOOD MATCH: Lamb shanks with a Red Nut jus. ABV: 7% RRP: $105.99 per case of 24, $22.49 per pack of 4, $6.99 per can Bentspokebrewing.com.au

2. Endeavour Amber Ale Creamy and indulgent, this copper-hued ale has an aroma that gives nice earthy malt characters with hints of resinous and spiced fruit aromatics. Notes of chocolate, toffee and caramel, with spiced fruit cake. The palate is full bodied with big malt character and assertive bitterness that mellows over time with careful cellaring. The balance of rich dark malt and spicy hops deliver both complexity and freshness whilst also giving the beer great length of flavour and intensity. The result is a sweet palate, framed by a subtle bitterness.

FOOD MATCH:

ric

kv i l l e

S h ot

ABV: 5.2% RRP: $24.99 per 6pk Endeavourbeer.com

r Brewing C i f te o. Gr M

Red meats, chocolate and rich cheeses

22 www.beerandbrewer.com

3. 4 Pines American Amber Ale When poured, 4 Pines is ruby in colour, with rich copper hues. This is a robust, all-round beer. Upon the first intake of breath, you will be greeted with hop driven-aromas of currant and pear, which are then rounded on the palate with a toasted malt character, light fruitiness and a balanced bitter finish.

4. Prancing Pony India Red Ale

FOOD MATCH:

Prancing Pony’s India Red Ale has a dark red, brownish colour and a firm, creamy head. Beautifully balanced, the caramel characters of the roasted malts mix well with the fruit aromas of the hops in this beer. It’s heavily dry hopped so the aromas that come through are citrusy, tropical and fruity. These are on the nose and palate, and play with the malts.

Barbecued meats, pizza, Mexican food

FOOD MATCH:

ABV: 5.1% RRP: $5 per bottle, $22 per six pack 4pinesbeers.com.au

Full cream blue vein cheese, muscatel cluster of raisins and smoked smallgoods ABV: 7.9% RRP: $36.90 per six pack Prancingponybrewery.com.au

RED, AMBER AND BROWN ALE PROMOTION

5. Pact Brickworks Brown Ale If bricks form the foundation of a good home, this beer from Pact – another beer to take its name from a Canberra landmark, the Brickworks – forms the foundation of a good time. It’s a solid landmark of flavour draped in the florally fragrant and earthy vines of Ella hops and blooming fruit from the Pact house hop, Cascade. It is malty, chocolatey, roasty, and toasty joy.

6. Cavalier Brown Ale Using a broad mix of chocolate and crystal malts, the Cavalier Brown delivers an initial burst of caramel and toffee finishing with a dry, crisp, roasted note and smooth creamy mouthfeel. The perfect mix of chocolate and toasty caramel flavours. With added complexity aromas from classic American hops add subtle citrus notes that will reveal something new in every sip.

7. Nail Brewing Red Ale American-inspired with Citra hops, Nail Brewing’s Red Ale has been double dry hopped and is bursting with floral and citrus flavours, along with smooth caramel notes, brought on by a load of speciality malts. Crafted originally as a part of the ‘Brew Log Collection’ this balanced and full-bodied red was far too good to brew just once. Summer or winter, this beer’s always right.

FOOD MATCH: FOOD MATCH: Rich, dark bitter chocolate dessert tempered with a tangy, slightly sweet berry compote. ABV: 5.6% RRP: $5 per stubbie, $25.5 per pack Pactbeer.com.au

Blue cheeses, Rochefort preferably

FOOD MATCH:

ABV: 5% ABV RRP: $21.99 per six pack Cavalierbeercom.au

ABV: 6% RRP: $19 per four-pack Nailbrewing.com.au

Braised lamb shanks

8. Mountain Goat Fancy Pants Fancy Pants is an evolution of Mountain Goat’s Hightail, with a higher malt bill laden with hops and dry-hopped with Galaxy. This gives the beer a richer toffee-like malt body with spice and a hit of fruitiness with a toasty, slightly bitter finish.

FOOD MATCH: Roast beef ABV: 5.2% ABV RRP: $22.99 Goatbeer.com.au

WINTER 2018 23

TOP 50 BEER VENUES

THE ESTEEMED PANEL Luke Robertson – Beer Writer, Ale of a Time Jeremy Sambrooks – Beer Writer and Judge Chris Thomas – Editor, Homebrewer Kirrily Waldhorn – Beer Presenter, Educator, Consultant, Writer and Judge, Beer Diva Pia Poynton – Beer Writer, Girl + Beer

Top 50 AUSTRALIA’S 2018

BEER VENUES

LOOKING FOR YOUR NEW FAVOURITE WATERING HOLES? THE PLACES YOU CAN FIND GREAT BEERS AND ENJOY THEM IN COMFORT? THEN READ ON AND ENJOY OUR TOP 50 BEER VENUES

here has never been a better

personal favourites in order before totting up

time to be a beer drinker

the scores. This means that there were no strict

in Australia. The country is

criteria against which to score each venue – our

littered with fantastic venues

panelists chose their venues for multiple reasons,

dedicated to sourcing and

whether it was the range on offer, the quality

serving great beers sourced

of the product, the welcome and knowledge of

locally and from all over the globe. Whether

the staff, the food pairing, or a blend of all of

you’re looking for a quick schooner after work

them. This also means that this list does have

or a full-on exploration of a particular style,

a subjective bent to it. We have an astonishing

there are so many great places now open for

number of new entries in this list, but it also

you to explore. We here at Beer & Brewer want

features some old favourites and a serious

to recognise and celebrate those folks doing

reshuffle at the top of the table. But even with our

such wonderful work in the service industry,

extra 15 Regional Venues, we know that we can’t

providing that essential link between brewers

cover all the amazing places out there, so don’t be

and drinkers.

disheartened if your fave isn’t on this list.

Since we launched our Top 50 Beer Venues

And while we hope you’ll enjoy perusing our

list four years ago, the number of outstanding

panel’s favourite beer venues, we hope more that

venues has only grown, bringing great drinking

you use this list as a guide and get out there and

experiences to more people across Australia.

visit these places to see what the fuss is all about.

To that end, last year we created an extra list

And don’t forget that in our next issue, we’ll be

– 15 regional beer venues – that allowed us to

counting down the Top 50 Brewpubs in Australia.

celebrate great venues beyond the state capitals.

So you’ve got three months to get around these

To compile this list, we enlisted the expertise

65 great venues before we give you another 50 to

of our 23 panelists, asking them to name their

24 www.beerandbrewer.com

explore and, more importantly, enjoy!

Tam Allenby – Editor, BARS&clubs and Assistant Editor, Beer & Brewer Chris McNamara – Executive Officer, Independent Brewers Association Brad Flowers – Owner, Hops and More Vanessa Cavasinni – Editor, Australian Hotelier Tim Charody – The Beer Pilgrim Neal Cameron – Director, Institute of Beer Ian Kingham – Beer Writer and International Wine Judge Matt Kirkegaard – Founder, Australian Brews News Ross Lewis – Editor, The Sip, Executive Officer, WA Brewers Association John Kruger – Beer Photographer John Elliot – Chief Craft Beer Reviewer, Craft Beer Reviewer Cameron Flett – Manager, Warners at the Bat Bottle Shop Mike Bennie – Drinks Journalist and Presenter Mick Wust – Contributor, The Crafty Pint and Froth Magazine Guy Southern – Contributor, The Crafty Pint Emily Day – Editor, Froth Magazine Will Ziebell – Contributor, The Crafty Pint Peter Mitcham – Beer Writer, Brews News

TOP 50 BEER VENUES

AUSTRALIA’S 2018

Top 50 Beer Venues WE BRING YOU THIS YEAR’S TOP 50 BEER VENUES FROM ACROSS ALL OF AUSTRALIA. HALF OF THESE ENTRIES ARE NEW, SO THERE’S A LOT FOR YOU TO CHECK OUT!

Dutch Trading Company

243 ALBANY HWY, VICTORIA PARK, WA 6100 Dutchtradingco.com.au

Dutch Trading Co claims the win for Western Australia after being pipped at the post last year. The place has only been around for a few years – it opened its doors back in 2015 – but it has achieved fantastic things and provided the people of Perth with an incredible range of draught and packaged beers from the local area, the wider country and around the world. And it’s not just a go-to place for beer lovers. Its craft cider menu is exceptional, as is its wine list, and there is a seriously impressive food offer to enjoy as well. Don’t forget to visit the Beer Wall of Fame next time you’re passing by either.

TOP 50 BEER VENUES STATE BREAKDOWN

Petition Beer Corner

CNR OF ST GEORGES TERRACE AND BARRACK STREET, PERTH, WA 6000 Petitionperth.com

VIC 16 NSW 12 QLD 9 WA 7 SA 4 ACT 1 TAS 1

“Currently pouring from up to 27 taps plus a deep range of bottles and cans that are available for takeaway purchase, DTC has carried Australian-exclusive beers from some of the most sought-after breweries in the world that they’ve hustled internationally. Extensive local and national collaborations have shown diversity and respect for old and new styles, while continuing support of the Perth home brewing community shows the scope of the venue’s ethos. DTC supports the local business and arts community through monthly events and raised $2,600 last year for Movember. The menu complements the beer experience without relying heavily of burger and pizzas, and the kids play area respects that families are welcome. I can’t think of a venue in Australia that covers as much ground so competently as DTC.” Guy Southern, Crafty Pint.

Petition Beer Corner is one of a three-part venue dedicated to providing quality produce. Its siblings Petition Kitchen and Petition Wine Bar and Merchant focus on the food and wine respectively, but this is the place to visit if you’re after an absolutely fantastic beer. The servers are also Cicerone-trained to ensure a quality experience for customers. “Petition Beer Corner is part one of three Petition venues alongside Petition Wine Store and Petition Kitchen. It has more than 20 taps in almost constant rotation, sits in the heart of the CBD, and the high quality of beer is served alongside a short but insanely delicious food menu by Petition head chef Jesse Blake.” Pia Poynton, Girl + Beer. “A lure for tourists and office workers alike in the middle of the city. A varied tap list, including strong collaborations, and a very convenient packaged selection.” Ross Lewis, Editor, The Sip.

WINTER 2018 25

TOP 50 BEER VENUES

Carwyn Cellars

877 HIGH STREET, THORNBURY, VIC 3071 Carwyncellars.com.au

What was a ‘fiercely independent’ bottleshop 11 years ago now also includes a fantastic back room bar dedicated to all things craft. It has a constantly changing and constantly awesome array of beer available on tap and from the fridges. If you’re looking to settle down in the dark, cosy interior, chill out in the sunny beer garden or experience one of their many beer-themed events, this is a must-visit for Melbournians. “The extensive range of beers packed into every nook of the entrance to this inner-suburban institution is impressive enough. Walk through the glass doors to the bar area beyond and a whole new world of beer awaits. With taps representing an ever-changing array of beers, from subtle refreshing lagers through to barrel-aged stouts with plenty in between, Carwyn Cellars also offers a function space, cosy nooks and a laid-back vibe in tune with the street outside.” Peter Mitcham, Brews News.

#10 Helsby’s Alehouse

TOP 5 NEW ENTRIES

Bitter Phew

1/137 OXFORD STREET, DARLINGHURST, NSW 2010 Bitterphew.com

#12 Bar Josephine #16 Mr West #17 Old Faithful

#18 Beermash Last year’s winner drops a few places, but there is no doubting the pedigree of what is now a Sydney institution for beer lovers. Tucked away up some easily ignored stairs, Bitter Phew is a place for the quiet contemplation of exceptional beer away from the hurly burly of Oxford Street below. For here you will find an astonishingly interesting and diverse range of beers served by some of Australia’s most knowledgeable staff. “Regularly pours one of the most interesting selection of beers from both Australia and abroad. It’s also the home to what feels like a never-ending list of events and brewery showcases.” Will Ziebell, Crafty Pint. “This hole-in-the-wall bar always has a small but interesting draught beer selection, plus many bottled options from all over the world.” Vanessa Cavasinni, Australian Hotelier.

Caboose

639 BEAUFORT STREET, MT LAWLEY, WA Caboosebeer.com

Caboose stormed into last year’s list, the highest newcomer at number 12. And things keep getting better for this destination craft beer bar. A long, dark venue, Caboose is a hidden treasure that is well worth finding and then returning to again and again to enjoy the regularly rotating range of brews. “It’s now hard to imagine the Perth beer landscape without Caboose; it feels like it’s been there forever. Sitting behind one of Perth’s iconic pubs, The Flying Scotsman, Caboose offers a constantly changing line up of 12 taps. It’s casual, friendly and one of those bars that makes you feel like a local whether you were there just last week or last year.” Pia Poynton, Girl + Beer.

26 www.beerandbrewer.com

New to the list in 2018

TOP 50 BEER VENUES

Local Taphouse

184 CARLISLE ST, EAST ST KILDA, MELBOURNE, VIC 3183 Thelocal.com.au

Another venue to succumb to some big risers from Western Australia, the Local Taphouse is a locals’ favourite that matches its incredible beer selection with peerless engagement with its community. This year, it celebrates its 10th birthday, and to have remained at the forefront of the craft beer world for that long is testament to its unshakeable devotion to quality and variety when it comes to beers, as well as the knowledge and helpfulness of the staff. “They are the pioneers of great craft beer venues and still setting the standard.” Matt Kirkegaard, Australian Brews News.

“Where else do you get a daily, 20-deep beer list? And don’t be fooled by quantity, it’s all about quality beer at this pub.” Vanessa Cavasinni, Australian Hotelier.

#7 #8

The Alehouse Project 98-100 LYGON STREET, BRUNSWICK EAST, VIC 3057 Thealehouseproject.com.au

A venue that stands at the forefront of Melbourne’s craft beer movement, The Alehouse Project was founded six years ago and remains top of the class for Brunswick beer bars. Its 12 continuously rotating taps coupled with it focus on Australian microbreweries has given this cheerful champion of ‘beer geekery’ a real connection with its customers. Get a beer, pull up a stool and before long you’ll be happily chatting about beer with someone in this beer lovers’ haven. “Small and cosy (almost a dive bar) with usually an unusual range of beers, very knowledgeable and skilled staff, plenty of communal seating for conversations about beer – and a tram stop outside the front door.” John Elliott, Craft Beer Review.

Royal Albert

140 COMMONWEALTH STREET, SURRY HILLS, NSW 2010 Royalalberthotel.com.au

It’s a fourth year on the trot in the top 10 for this Surry Hills institution. The perfect place for beer aficionados and novices alike, the Royal Albert is a cosy local that is rightly praised by all of Sydney for its welcoming atmosphere and dedication to great beer. Its Thursday Tap Takeovers have long provided punters with the chance to explore a craft brewer’s entire repertoire, and there are few better finds for people hunting for great beer, great atmosphere and great company in this trendy Sydney suburb. “The [almost] original and best.” Neal Cameron, The Institute of Beer.

WINTER 2018 27

TOP 50 BEER VENUES

The Catfish

30 GERTRUDE STREET, FITZROY, VIC 3065 Thecatfish.com.au

The second biggest mover on 2018’s list, The Catfish has rocketed up from 25th position last year to stride into our top 10. If you like beer and blues music, this is the place for you — it was named after a blues song and it’s got eight taps and a fridgeful of joy. And while you’re enjoying the beer, you can’t miss out on the chance to try its famous Sparrows Philly Cheesesteaks! “A craft beer bar that isn’t just about the beer. The staff are well trained and know everything worth knowing about what’s on their taps or in the fridge. Beyond that, The Catfish is also one of Melbourne’s best places to watch local bands, and the crew are big supporters of live music.” Will Ziebell, Crafty Pint.

#10

Helsby’s Ale House

NEW!

706 MAIN STREET, KANGAROO POINT, QLD 4169 Pineapplehotel.com.au

The highest ranked newcomer on the list, Helsby’s Ale House is part of the multi-purpose Pineapple Hotel. A Brisbane favourite since 1864, The Pineapple opened Helsby’s last year to great acclaim. This is the place where new world, Australian craft beers meet an old world-style venue. So settle back in a leather armchair with a beer from one of the 16 taps, including its very own Helsby’s House Lager, and relax. “We often talk of ‘a Beer Oasis in a desert of mainstream lager’ and this new venue in Brisbane’s Kangaroo Point is this notion writ large. A genuinely cosy and welcoming front bar serves an ever-changing selection of great beer, matched with friendly and very knowledgeable service and food to match.” Peter Mitcham, Brews News. “Helsby’s is a bar within the 150-year-old Pineapple Hotel, but is distinctly different from the rest of the hotel. It maintains the full glory of history, with polished timber floors, leadlight windows, oil paintings, and huge comfy leather armchairs. But every one of the 16 taps is pouring modern, independent, Australian beer — and at least half of those are from breweries less within a 100km radius. Enjoy the feel of an old pub and the taste of damn good beer.” Mick Wust, Crafty Pint.

BIGGEST MOVERS #9

Union Hotel

576 KING STREET, NEWTOWN, NSW 2042 Unionnewtown.com.au

“The Union must pour one of the best draught selections of beer in Sydney, if not Australia. There’s got to be more than 20 taps in at the main bar – showing the possibilities for an inner city pub when freed from mainstream beer tap contracts. The food is good and it’s not far to plenty of other drinking holes in Newtown and Enmore.” Tam Allenby, Beer & Brewer.

28 www.beerandbrewer.com

#11

#15 The Scratch – Up 26 places

#4 Caboose – Up 7 places

#9 The Catfish – Up 16 places

#37 Old Winston – Up 7 places

#21 Leftys – Up 13 places

#25 Old Canberra Inn – Up 6 places

TOP 50 BEER VENUES

NEW!

12 BAR JOSEPHINE 295 BARKLY STREET, FOOTSCRAY, VIC 3011 facebook.com/barjosephine295

The Taphouse

122 FLINDERS STREET, DARLINGHURST NSW 2010 Taphousedarlo.com.au

“For beer nerds and craft beer geeks like me, you really can’t go past The Local Taphouse, I love this Aussie craft beer institution and each time I come here I know I will be able to try something new and exciting. We all know fresh is best, we love our beer-slingers taking care of our precious ale and The Taphouse really does just that. Fresh beers, clean lines and a nice rotating tap list makes this place fantastic.” Tim Charody, The Beer Pilgrim.

#13

17 OLD FAITHFUL 65 COONANS ROAD, PASCOE VALE SOUTH, VIC 3044 Oldfaithfulbar.com.au “It was already a strong lure for craft beer lovers, but its recent expansion has made a visit compulsory for craft beer aficionados.” Ross Lewis, The Sip.

21 LEFTYS OLD TIME MUSIC HALL 15 CAXTON STREET, PETRIE TERRACE, QLD 4000 Leftysoldtimemusichall.com

22 HOTEL SWEENEY’S 236 CLARENCE STREET, SYDNEY, NSW 2000 Hotelsweeneys.com.au

NEW!

18 BEERMASH 306 SMITH STREET, COLLINGWOOD, VIC 3066 Beermash.com.au

NEW!

23 WEST THEBBY SOCIAL CLUB 53 SOUTH ROAD, THEBARTON, SA 5031 Thewestthebby.com.au

“Owner Shayne Dixon has put together a cool bar with some pointy-end craft beer options in a cosy space. The tap list is a thing of beauty (check out its Instagram page @beermashtiles for the bar staff’s artwork) and the well-stocked fridges boast heaps of local and international brews.” Emily Day, Froth Magazine. NEW!

19 BOILERMAKER HOUSE 209-211 LONSDALE STREET, MELBOURNE, VIC 3000 Boilermakerhouse.com.au “I love that BH is dedicated to appreciating flavour characteristics in the beer by partnering with a spirit and a plate of nibbles, which work together in perfect harmony. It really makes guests think about what they are tasting, rather than just drinking.” Kirrily Waldhorn, Beer Diva.

FOREST LODGE HOTEL

117 ARUNDEL STREET, FOREST LODGE, NSW 2037 Forestlodgehotel.com.au

24 OLD CANBERRA INN 195 MOUAT STREET, LYNEHAM, ACT 2602 Oldcanberrainn.com.au

Brewski

NEW!

22 CAXTON STREET, BRISBANE, QLD 4000 Brewskibar.com.au

“What do you do if you’re a fiercely independent craft beer bar, but you also get hordes of people flowing in whenever there’s an event at the nearby stadium? If you’re Brewski, you handle it like a pro. Out of 12 taps, there’s always a crafty lager, an approachable pale ale, and a quality cider. But the rest of the taps are a spectrum of styles and breweries from Australia and the world — that is, unless one of the frequent tap takeovers is going on. Also a killer American-style menu done better than most, with great offerings for both carnivores and herbivores.” Mick Wust, Crafty Pint.

NEW!

14 NETHERWORLD 186 BRUNSWICK STREET, FORTITUDE VALLEY, QLD 4006 Netherworldarcade.com

15 THE SCRATCH 8/1 PARK ROAD, MILTON, QLD 4064 Scratchbar.com “The Scratch is unpretentious and stocks a great range of incredible craft brews. I see this bar as a bit of a beer-lover’s black hole, there are so many tasty beers to try here, it’s almost impossible to leave.” Tim Charody, The Beer Pilgrim. NEW!

16 MR WEST 106 NICHOLSON STREET, FOOTSCRAY, VIC 3011 Mrwest.com.au

#20 WINTER 2018 29

TOP 50 BEER VENUES

Bucket Boys

NEW!

300 ILLAWARRA ROAD, MARRICKVILLE, NSW 2204 Bucketboys.com.au

“No one has a better range of beers, and no one can talk more about each one than Mr Hepner.” Neal Cameron, The Institute of Beer.

27 COOKIE 252 SWANSTON STREET, MELBOURNE, VIC 3000 Cookie.net.au

#27

28 FORESTERS PUB & DINING 64 SMITH STREET, COLLINGWOOD, VIC 3066 Forestersmelbourne.com.au NEW!

29 FRANKLIN HOTEL 92 FRANKLIN STREET, ADELAIDE, SA 5000 Thefranklinhotel.com.au

The Royston

Winston

381 ELIZABETH STREET, NORTH HOBART, TAS 7000 Thewinstonbar.com

12 RIVER STREET, RICHMOND, VIC 3121 Roystonhotel.com.au

#44

“A traditional local’s pub rooted in the local community, a good range of clientele mixing well, good food and some local guests beers alongside their own superb range.” John Elliott, Craft Beer Review.

NEW!

38 EMBASSY 214 ELIZABETH STREET, BRISBANE 4000 Embassybar.com.au

NEW!

30 QUARRYMANS 214-216 HARRIS STREET, PYRMONT, NSW 2009 Quarrymanshotel.com.au

39 FRANKIE’S PIZZA 50 HUNTER STREET, SYDNEY, NSW 2000 Frankiespizzabytheslice.com

NEW!

31 WHITEHART 22 WHITEHART LANE, MELBOURNE, VIC 3000 Whitehartbar.com.au

40 GILBERT STREET HOTEL 88 GILBERT STREET, ADELAIDE, SA 5000 Gilbertshotel.com.au NEW!

32 BLOODHOUND BAR 454 BRUNSWICK STREET, FORTITUDE VALLEY, QLD 4006 Bloodhoundcornerbar.com.au NEW!

33 CLANCY’S FISH PUB 51 CANTONMENT STREET, FREMANTLE, WA 6106 Clancysfishpub.com.au

34 NOLA 28 VARDEN AVENUE, ADELAIDE, SA 5000 Nolaadelaide.com

Grape and Grain

NEW!

14/16 STATION ST, MOORABBIN, VIC 3189 Grapengrain.com.au “I love the team at Grape and Grain. It’s an unassuming local bottleshop-turned-bar that is an absolute winner with locals and a great spot to browse beer, drink beer, and chat beer. Plus it’s right by a train station, so easy to get home as well.” Luke Roberston, Ale of a Time.

NEW!

45 TIPPLERS TAP 5/182 GREY STREET, SOUTH BRISBANE, QLD 4101 Tipplerstap.com.au NEW!

46 DOG HOTEL 2 ST MARKS ROAD, RANDWICK, NSW 2031 Doghotel.com.au NEW!

47 DOVE AND OLIVE 156 DEVONSHIRE STREET, SURRY HILLS, NSW 2010 Doveandolive.com.au NEW!

48 SUN MOTH CANTEEN 28 NIAGARA LANE, MELBOURNE, VIC 3000 Sunmoth.com.au NEW!

35 OSCAR’S ALEHOUSE 7 BAYVIEW ROAD, BELGRAVE, VIC 3160 Facebook.com/oscarsalehouse NEW!

36 SLOWBEER 351 SMITH STREET, FITZROY, VIC 3065 Slowbeer.com.au

30 www.beerandbrewer.com

42 NOBLE HOPS 125 REDFERN STREET, REDFERN, NSW 2016 Thenoblehops.com

49 REFUGE SMALL BAR 5/50 SUBIACO SQUARE ROAD, SUBIACO, WA 6008 Refugesmallbar.com.au NEW!

NEW!

43 PIRATE BAR 25 GREEN STREET, MOUNT HAWTHORN, PERTH, WA 6016 Piratebar.com.au

50 WOOLLY MAMMOTH ALEHOUSE 633 ANN STREET, FORTITUDE VALLEY, QLD 4006 Woollymammoth.com.au

REGIONAL BEER VENUES

TOP 15 REGIONAL BEER VENUES A RUNDOWN OF THE TOP 15 REGIONAL BEER VENUES IN AUSTRALIA!

The Goose, Busselton

NEW!

GEOGRAPHE BAY ROAD, BUSSELTON, WA 6280 Thegoose.com.au A newcomer to list storms in at number 2! This is a restaurant by the sea, where you can stare out into vast Indian Ocean with one of the 12 craft beers and ciders that are on offer. The place has a relaxed vibe to it, but it has hosted weddings in its time. For now, it’s a silver for The Goose, but will we see a golden one next year?

The Grain Store

64-66 SCOTT STREET, NEWCASTLE, NSW 2300 Grainstorenewcastle.com.au

There’s no toppling this Newcastle legend, which leads the regional list for the third year running. Its range of quality craft beer from 100% independently owned Australian breweries has been perfectly paired with its splendid food menu. And in such a stylish and characterful venue, with its Art Deco tiling and wooden floors, looked after by attentive and knowledgeable staff, there are few places in northern New South Wales that even come close.

“Sitting on the shore end of the longest wooden piled jetty in the southern hemisphere, The Goose Busselton has become a haven for crafty drinkers in the south west. Whether collaborating with one of the more than 20 breweries between the two Capes, hosting launches or celebrating the glory of hops with a full south west tap over, The Goose has earned its position in the Australian beer scene.” Guy Southern, Crafty Pint.

4 ST JOHN CRAFT BEER 133 ST JOHN STREET, LAUNCESTON, TA 7250 Saintjohncraftbeer.com.au 5 BLACK BUNNY 180 ALEXANDRA PLACE, ALEXANDRA HEADLAND, QLD 4572 Blackbunnykitchen.com.au 6 BLIND MONK 76 BEAUMONT STREET, HAMILTON, NSW 2303 Theblindmonk.com.au 7 STEINS TAPHOUSE 28 TANUNDA ROAD, NURIOOTPA, SA 5455 Steinstaphouse.com.au 8 THE POURHOUSE 327 HIGH STREET, MAITLAND, NSW 2320 Thepourhouse.com.au 9 WELDERS DOG 120 MARSH STREET, ARMIDALE, NSW 2350 Theweldersdog.com.au 10 DISPENSARY BAR & DINER 9 CHANCERY LANE, BENDIGO, VIC 3550 Dispensarybendigo.com NEW!

11 CLANCY’S FISH PUB 1710 CAVES ROAD, DUNSBOROUGH, WA 6281 Clancysfishpub.com.au/venues/ dunsborough/

“A pioneer in the region with a large range of national beers that frequently change – high turnover meaning beers kept in great condition, comfortable venue, knowledgeable staff – really sticks to independent craft beers with huge support for local breweries. Good food. A welcoming venue.” John Elliott, Chief Review, Craft Beer Review.

The Cambrian Hotel, Bendigo

200 ARNOLD STREET, NORTH BENDIGO, VIC 3550 Cambrianhotel.com.au A multi-award winning pub, The Cambrian has climbed up the table from 7th last year to claim its place on the podium. If you’re looking for a blast from the past, this is the place for you, it feels like the modern world has not bothered to stop by here, that is until you take a look at the impossibly long list of packaged beers from local breweries. A regional treasure. “Staunch supporters of local craft breweries, The Cambrian is a rough diamond that serves up tasty pub food in an historic Bendigo pub. Worth a visit!” Emily Day, Editor, Froth Magazine.

12 EMPRESS CRAFT BEER 48 OLDAKER STREET, DEVONPORT, TAS 7310 Empresscraftbeer.com.au

NEW!

13 LUCY 2/167 KOROIT STREET, WARRNAMBOOL, VIC 3280 Lucybar.com.au 14 WELDBOROUGH 29722 TASMAN HIGHWAY, WELDBOROUGH, TAS 7264 Weldborough.com.au 15 HOP FACTORY 102 DARBY STREET, COOKS HILL, NSW 2300 Thehopfactory.com.au

WINTER 2018 31

BREWING EQUIPMENT

Getting tooled up THE LIST OF EQUIPMENT NEEDED TO BREW BEER AT A COMMERCIAL LEVEL IS A CONSIDERABLE ONE. IN THIS FEATURE, BEER & BREWER EDITOR CHARLIE WHITTING EXPLORES EACH BIT OF KIT IN TURN

32â&#x20AC;&#x192; www.beerandbrewer.com

Brunswick Bierworks

BREWING EQUIPMENT

e’ve all been on brewery tours, strolling around the gleaming steel containers where the magic happens. And for all the knowledge, skill and creativity that

brewers possess, their beers are nothing but ideas unless they have the tools to make them. The equipment that a commercial brewer installs will determine how much beer they can produce, how consistently they can maintain standards and how much time and energy it will take to make each batch. In the first instalment of this two-part feature, we will analyse each piece of equipment that goes into a successful brewery: What are they for? What should buyers look for? And what advances are being made?

DO YOUR RESEARCH You wouldn’t buy a car or a house without conducting enquiries and, given the cost of brewing equipment, you should absolutely do the same here. All going well, this equipment should be with you for a long time, so it’s not worth cutting corners on such a huge investment. If it looks too good to be true, it may well be. Talk to potential suppliers, find out what accreditation they have, what warranties they’re willing to offer and what testimonials they can provide. “Ensure that equipment has Australian support before, during and after the installation to ensure that parts, maintenance and warranty allow your success,” says Julian Sanders, founder of Spark Brewing Systems. “If brewers can focus on selling beer and work with people with a strong track record, they are likely to succeed. Nominal (batch) volume of a tank should be significantly less than its total capacity.” Don’t just talk to suppliers though – the brewing industry is a network full of friendly, knowledgeable people. Use them. Most brewers agree that with the benefit of hindsight there are things they would’ve done differently. No one can predict what will happen with their own brewery, but they can make educated guesses by talking to other brewers and learning from their mistakes. If you are considering purchasing a mash tun, for example, talk about it with people who have bought that model. If you are thinking of starting a brewery from scratch, ask for advice from people who have already done so. They might highlight a short cut or a potential problem that you’d not thought of. Use their hindsight to look forward. “The most important thing that brewers can do before buying any equipment is ask questions to other brewers who have the same equipment or used the same supplier,” advises Glenn Harrison, brewery operations manager at Napoleone Brewing. “This industry is a very helpful and honest industry, so it is usually not hard to find others that can help. Ask your

WINTER 2018 33

BREWING EQUIPMENT

Pouring grain into a Braufox mash tun

Spark equipment at Whitebrick Brewing

Spark K500 at Endeavour Tap Rooms in The Rocks

supplier for references so you can check; if

put in a bigger brewhouse. If you’re making

Maguire, director at Braufox. “You want

they are honest and reputable then they will

10 beers, you need a small brewhouse. It’s a

something that can take a beating because

happily give you references.”

balancing act. People need to really have a

the brewing process is hard on equipment.

plan, and stick to their plan, and really think

It’s hot and dusty, and equipment is

RIGHT FOR YOU

about what they want to do and what they

frequently subjected to spills and drops.

As well as looking at what other brewers

want to achieve.”

An investment in sturdy, well-built and

have done, you also need to understand

As well as the details specific to your own

maintainable equipment is something you

what you want to do. Do you understand

desires, one must always consider how much

your ambitions, your business plan and the

punishment these bits of kit undergo over

Once you’ve selected your equipment,

limitations that your approach might have?

a lifetime and whether they are up to that

however, it would be unwise to consider

How much beer are you expecting to make

scrutiny. One kettle might save you a few

your work complete. Keep in constant

now? What about three years down the line?

dollars now, but if you have buy another one

contact with your supplier to make sure

How many kinds of beer will you make? The

to replace it in two years’ time, it could end

that they are creating something that fits

answers to these questions should inform the

up being a very pricey purchase, and that’s

your specifications exactly. This is a major

size, style and model of brewing equipment

before one gets into the costs that come from

investment, and you should be following it

that you source.

being unable to make beer while equipment

every step of the way. Aether Brewing’s head

is broken.

brewer Dave Ward went to so far as to visit

“You need to know your beer and what your SKUs are going to be,” says Harrison. “If you’re producing one or two beers you could

34 www.beerandbrewer.com

will never regret.”

“Brewers should be looking for robust,

the factory and build the brewery there to

fit-for-purpose equipment,” advises Caleb

make sure everything was as he wanted it.

Piece by Piece: What brewers should look for in each bit of kit: Mill “Your mill doesn’t just have to be good at milling grain,” says Nat Reeves, brewer at Kaiju!. “It has to mill grain the way it’s needed. And if you plan on milling as you go into your mash tun then you need your mill to be fast enough to keep up with that.”

Mash tun “With our mash tun, we want to know about litres of liquid and the grammage of grain,” says Dave Ward, head brewer at Aether Brewing. “We want to know it will hold target temperature perfectly. The thing I’m pedantic about is the size of the holes in the false floor. We use a chain and paddle rather than a spiral. The industry suggests the chain paddle. The spiral continues to crush the grain beyond what the mill has done. The chain and paddle is easier on it.”

Boiler “A boiler should be sized with slight over capacity,” recommends Rob Fowler, sales manager at East Coast Steam. “It is an extra cost initially, but we have witnessed many craft brewers go beyond their output capacity, and a slightly larger boiler helps with that and you have no heartache about changing or upgrading. A good rule of thumb for boiler sizing is 10hl system amd 100kW boiler, 20hl system and 200kW boiler, and so on up to about 50hl. Boilers are a big energy users and on larger units a flue gas economiser is a cost saving and can assist with heat up times if set up correctly.”

Kettle whirlpool “We use a combine kettle whirlpool,” says Ward. “Our combined kettle whirlpool doesn’t have lots of electrical equipment inside it. The length of the element stacks might be too long and it’s hard to get liquid to move nicely with that bit of kit in the middle. The kettle whirlpool should have a nice clean inside with nothing sticking in or out, nothing for the liquid to get stuck to.”

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Fermenters “The 60% cone is the ideal,” says Ward. “That’s largely industry accepted. With the fermenter it’s things like a dry hopping port or small things that make things easier that are important. And with a fermenter the internal finish is critical. We’re looking for no scratches or grooves or spots where yeast or bacteria can fit. When we clean the tank, we want to make sure that the sterilisers are making full contact and there are no hidden parts where things can sit and go bad.”

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BREWING EQUIPMENT

DME equipment at Big Rock Brewery, Vancouver

“The pre-shipping inspection is more

brewing, it also ensures repeatability,” says

important than anything,” he explains.

Maguire. “The beer that I brew today can

“Before we allowed the ship to leave, we

be exactly the same as the beer I brew in 12

went to China and set up the brewery. We

months time if I want it to be.”

tested every valve and ran every pump so

Technological advances can reduce the

that when we took it to Australia and put it

brewing workload, but critically, they can also

back together we knew it was going to work

give brewers greater control over what they’re

like we’d asked it to be built. The things we

doing. Having precise control over processes

didn’t test in the factory were the ones where

and being able to monitor, assess and alter

we had problems.”

what is happening in each vessel enables brewers to achieve greater accuracy and

LOOKING TO THE FUTURE

consistency in their beers.

Hoses and pumps “There’s nothing sexy about a hose, but they’re extremely important,” explains Glenn Harrison, brewery operations manager at Napoleone Brewery. “To get from the brewhouse to fermentation you have to have hoses. Pumps can be one of the biggest ways oxygen gets into beer. A tiny gouge or something in your pump and you’ve let oxygen into your wort. It’s the last thing that people look for.”

Heat exchange

Brewing equipment has been in existence for

“Even more important than grain bill

centuries and, for the most part, things have

and hop schedule, process control is being

remained the same. However, there have

recognised as pivotal for quality and valuable

been innovations in recent years, coming

for differentiation and flavour development,”

not just from producers but from brewers

says Sanders. “Digital control systems,

themselves. Automation has been one of

variable speed pumps and remote access

the major leaps forward in brewing, and it is

by device on or off-site now facilitate this,

“It may not be as efficient as it could be,” says Harrison. “There are ways to make it more efficient. People don’t pay attention and that could be a major cause for problems. If it’s enclosed you can’t really see inside, you’re not as likely to give it the love and attention you really need.”

increasingly available even to those without

without complicating robust, manual, hands-

the budgets of the bigger conglomerates.

on brewing systems. Control rather than

Oxygenation stone

Some may see automation as a step away

automation is the key to the evolving craft.”

from lovingly crafted beer, but what it

Another important development in brewing

offers is something that all brewers strive to

equipment is sustainability. Whether it’s

achieve – consistency.

reducing your electricity bills or the amount

“Automation gives us absolute control

of water that’s wasted in the process, brewing

over the brewing process, and for the

has made huge strides in creating equipment

average brewer this can not only provide the

that works more efficiently and increasing the

opportunity to explore the science behind

usage that we get out of products like water.

36 www.beerandbrewer.com

“On the way through after the heating phase it goes through an oxygenation stone,” explains Harrison. “It’s just a scented stone, a piece of stainless with lots of holes in it and it helps the yeast multiply. You don’t need it to make beer, but you do to make good beer consistently. You need to make your yeast happy.”

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WINTER 2018 37

BREWING EQUIPMENT

Embracing this new technology isn’t just

“The biggest thing to happen in the

good for your bank balance; it’s good for the

largest couple of years is the more cost-

world as well.

effective availability of high quality stainless

“Energy savings are another area where

fermenters and other brewing gear,”

we are seeing technological developments

comments Gary Staples, director of Newera

and new innovations coming up,” says

Brewing. “I think the industry will continue

Stephen Coffin, engineering team lead for

to innovate, and labour-saving advances

DME Brewing Solutions. “There have been

will make it quicker and easier to produce

improvements in the boiling process through

reliable results.”

either an external wort boiler or rectification

If you intend to use your brewing

stack that support energy recovery. Vapour

equipment for a significant period of time

condensers can support this as well.”

then you need to be sure that it’s going to

Craft brewing continues to blaze a path

remain in top condition throughout, that it

through Australia and the rest of the world.

will be easy for you to work with, and that it

This is not only driving more innovation, but

will be flexible enough to evolve and grow

it also means that technologies that might

with you. Examining every piece of kit in

have been off limits to all but the biggest

turn is key, but so too is looking at the bigger

breweries, are now becoming ever more

picture of how everything will come together

accessible to smaller brewers.

to create a brewery that will do you proud.

HBM Flash pasteurizer

Gas supply “The gas supply solution design is an integral part of any craft brewery,” says Stacey Gadd, marketing manager at BOC Ltd. “If there is an issue with your gas supply, it has the potential to shut down your entire operation. It is important to make sure you involve your gas supplier from the very start to ensure that you can design and achieve a gas supply system that is not only on spec, safe and sufficient for your current needs, but that can accommodate future production requirements as your business grows.”

Utilities “Often forgotten pieces that we hear about are the brewery’s utilities,” says Stephen Coffin, engineering team lead for DME Brewing Solutions. “It’s important to make sure that water, steam and electrical requirements are all in place. “It can be surprising how much is needed and how those costs can add up.” “I think the most important element of any brew kit installation, possibly more important than the location is ‘is there enough power available at my location?’” states Warren Bradford, director at Deacam Pty Ltd. “If my brewery doubles in size in the next four years, do I have enough spare electricity capacity to sustain my growth?’”

The floor “The floor is most overlooked part of the brewery,” says Reeves. “There are so many breweries where people say they wished they’d spent money on it. You can’t lift everything up off the ground and put a new floor in. We spent a lot of money on our floor. We dug down, reinforced the whole thing and then we got the hardest compound we could get for the top layer. Two and a half years on, there’s no peeling, no cracking. It’s so important to me. Once you get cracks it goes into the concrete. That’s porous and it will make bigger cracks. Things can grow on it. I can’t stress the floor enough.”

Packaging line “When looking at packaging equipment, it is important to understand current and projected beer volumes,” advises Matthew Macfarlane, area manager at HBM Plastics and Packaging. “Underinvestment can cost in the future, while over-investment could break the bank today. We often hear people exceeding their own projections and needing to upgrade a line within a year or two; to install two lines within a short time period is a costly mistake and one that cannot be recovered easily.”

38 www.beerandbrewer.com

ADVERTORIAL

Spark GET A REAL

Julian Sanders

WE TALK TO JULIAN SANDERS, FOUNDER OF SPARK BREWERIES AND DISTILLERIES, ABOUT BREWING EQUIPMENT AND THE AUSTRALIAN BEER SCENE Q. TELL US A BIT ABOUT THE HISTORY OF SPARK BREWING?

now be available across our product range of

We started by bench-marking features and

improved two head semi auto keg washer and

fittings on American and German equipment,

updated a lot of small technical details that

then providing a line of 5-50hL brewing

improve brewing ergonomics and safety.

standardised systems. We’ve launched a vastly

systems. We do a lot of detailed customised our country and our region and have a strong

Q. WHAT ARE YOUR PLANS/ AMBITIONS FOR THE FUTURE?

focus on customer service, brewing science,

We are designing and developing a Spark

digital control, precision and consistency

Micro Malting system for brewing and

on any brewing scale. My background is in

distilling businesses that want to improve

Mechanical Engineering (Control Systems).

their profitability and get better flavour

work, developing new machines that suit

The Burnley boys Phil and Neil from Burnley Brewing in front of their new SPARK K500 brewhouse

control over their malt, with the ability to

Q. HOW EXCITED ARE YOU FOR THE FUTURE OF BREWING IN AUSTRALIA? WHAT PART DO YOU WANT TO PLAY?

Q. WHAT HAVE BEEN THE MAJOR DEVELOPMENTS AT SPARK OVER THE LAST YEAR OR SO?

show the provenance of their grain. This

Australia can come into its own this century,

system will be available later in 2018.

with its own people, ingredients and

We’ve updated and lowered the price of our

suit our climate and our drinking occasions

our small fermenters with bright tanks

Q. WHAT MAKES SPARK BREWING EQUIPMENT STAND OUT FROM THE CROWD? WHAT DO YOU THINK PEOPLE USE YOUR EQUIPMENT?

stacked on top for serving direct to draft

We love what we do and we care about our

develop and deploy brewing and distilling

without the need for kegging.

customer’s beer and their business – we do a

systems to empower independent producers

really good job before, during and long after

making world class products. http://www.sparkbrew.com

Spark K500 500L compact venue brewing system. We’re just completing work on the Spark K500 patent and we match it with

equipment, and develop more beer styles that

Q. WHAT NEW PRODUCTS HAVE YOU LAUNCHED?

the project because we see everyone working

We won our first 80hL production brewhouse

In a sense, we partner with our clients and

project, which has allowed us to develop

are highly invested in their success. We back

and launch larger scale mash mixing, grain

that up time and time again, after building 15

handling and valve automation. This tech will

systems around Australia in the past four years.

– I love that reality just as much as I love working with our clients on production of cultural cutting edge NEIPAs, kettle sours and whisky barrel stouts. We’ll continue to

toward the same long term goals together.

WINTER 2018 39

IMPORTED BEER

THE QUESTION OF FRESHNESS

WITH THE HUGE RISE IN QUALITY OF AUSSIE CRAFT BEER IN RECENT YEARS, IS THERE ANY REASON TO BUY IMPORTED OR INTERNATIONAL BREWS NOWADAYS? TAM ALLENBY DIVES IN TO THE DEBATE

ost craft beer drinkers

in alcohol or really hop-forward, as these degrade

would probably have had a

more severely over time and drinking these fresh is

disappointing experience

important to really appreciate the beer.”

with an imported beer. It’s no secret that – especially

COLD STORAGE

for hop-driven styles – too

Well aware of the effect that export can have on quality,

much time in the warehouse, on the ship or truck, or

many beer importers employ cold storage throughout

time sitting on the shelf can reduce a beer’s quality in

the shipping process to try and negate the decline.

spades, with both hop aroma and flavour diminishing rapidly when exposed to heat, light or oxygen. With this in mind, and with the huge upsurge in quality of locally produced beer in recent years, is there still any point in buying imported? Richard Kelsey, director of retail store Beer Cartel, says he has seen a “pretty dramatic shift” in the

“If a beer is not pasteurised and relies on its hop characters, then we transport and store refrigerated,” says Phoenix Beers’ owner Leif Ryan. However, the last part of the chain – the outlet itself – is out of the importer’s control, with many retailers lacking the space to store everything refrigerated. “Luckily for us, since our beers are from high quality

imported versus local beer landscape in the last three

brewers, they stand up to being stored ambient for a

or four years, and particularly in the last 12 months.

number of weeks without issue,” Ryan adds.

“There is now so much quality beer being produced

Nonetheless, he still recognises that with more and

that Australian beer accounts for over 60% of craft

more Aussie craft beers fighting for space on the bar or

beer sales we make from the 1,000 different lines we

in the fridge, imported beers aren’t exactly on the up.

stock,” he explains. “If we were to go back two years,

But what about less hop-driven or higher ABV styles?

around 40 % of all our sales would have been made up

Bidbeer’s Michael Lonard, an importer that focuses on

of Australian beer.

Belgian ales, says that with the rise of locally produced

“In the past, where the quality of Australian craft beer wasn’t as good as what we are seeing on the market now, we would have said that Australian and

sours and saisons, more and more consumers are seeking out the originals. “Freshness in beer is important in certain styles,” he

imported brews were still relatively comparable. Now

notes. “Some specialty ales will improve in the bottle

the quality of Australian product has increased, we

well past their obligatory ‘best before’ – so not always

will always recommend going with Australian product.

is it a case of ‘fresh is best’, as much as ‘education

This is particularly important for beers that are lower

is best’. Plus, the irony is that IPAs were historically

40 www.beerandbrewer.com

IMPORTED BEER

A fourth option? The curious case of BrewDog Let’s assume for a second that most of the beers you buy come to life in one of three ways: either they’re brewed locally by an independent (or formerly independent) craft brewer; they’re physically shipped across the sea from their country and brewery of origin, or they’re brewed here by one of the bigger multinational brewers as ‘premium international’ beers.

brewed purposely for export and long shelf life, but the Americans now brew a beer that is the polar opposite of that!”

ROOM FOR EVERYONE Of course, many larger breweries are sidestepping this ‘freshness debate’ by brewing premium international brands, as well as ‘craftier’ beers, here in Australia under licence. One of the latest to arrive was Goose Island, with two of its beers (IPA and Midway Session IPA) being brewed by Carlton United Breweries/AB InBev at the Cascade brewery in Hobart. “When we decided a year and a half ago to bring Goose to Australia, we basically talked to the brewers in Chicago and they told us that if you want to have hop-forward beers like Goose IPA available in Australia, you’re going to have to brew it locally, to make sure it’s perfectly fresh,” says Adrien Mahieu, High End director for AB InBev Australia. Despite the differing viewpoints on the matter, everyone that Beer & Brewer spoke with agreed that there is room in the market for both imported, international and local craft beer, as long as freshness is taken into consideration. And in the words of Phoenix’s Leif Ryan: “In the end it all comes down to flavour. Whether it’s imported or made here, we just want something that

However, with the news that large Scottish independent brewery BrewDog will open an outpost in Brisbane in the not too distant future, which allows it to retain complete control of its product, has a fourth option emerged? “Australia has long been on the hit list for BrewDog,” explains Zarah Prior, the company’s director in Australia. “The pioneers of craft beer here have long been pushing the boundaries of what beer can be, punching well above their weight when compared against the more developed markets of America and the UK. Australia is also home to (and on the doorstep of) some of the most exciting hop growing regions in the world. From the get-go BrewDog has been striving to shorten the distance between ourselves and the people who drink our beer.” What’s certain is that many in the beer industry will be watching BrewDog’s Australian experiment with interest.

tastes great.” It’s hard to argue with that.

WINTER 2018 41

CREATIVE INGREDIENTS

Pushing boundaries THIS YEAR’S GABS FESTIVAL IS ONCE AGAIN PROVIDING BREWERS WITH THE CHANCE TO BE REALLY CREATIVE WHEN IT COMES TO THE INGREDIENTS IN THEIR BEERS. BUT AS WELL AS BEING A BIT OF FUN, THIS LEVEL OF EXPERIMENTATION IS CRITICAL TO IMPROVING BREWERS’ SKILLSETS AND BROADENING BEER’S OVERALL MARKET

42 www.beerandbrewer.com

CREATIVE INGREDIENTS

f you talk to the Germans, they’ll

“All beer is slightly

tell you that beer should only have

acidic with low sweetness

four ingredients – hops, barley,

(most of the time), so

water and yeast. But just across the

things that also match those

border in Belgium, they’ve been

characteristics are a good place

experimenting with all manner

to start,” he explains. “The

of extra ingredients for centuries to make

further you have to pull it away

their beers stand out or to give them that

from the base beer the harder

extra inviting taste. The GABS Festival has

it will be to achieve what you

taken this to the next level, with brewers

are trying to do. You want your

encouraged to get out there and find the

adjunct to meld with the base

weirdest, wackiest and most wonderful things

style, not compete with it. You want

to add to their concoctions.

the added flavours to be apparent halfway through the beer, not beating

MAKING IT WORK Beers with odd ingredients aren’t just about

you over the head from the first sniff.” Lee Stone, co-founder of Shifty Lizard

ruffling a few feathers or having fun. Anyone

cites the malt as the cornerstone around

with an ounce of imagination can come up

which brewers can build their flavours.

with a dozen strange ingredients to put into a

“Pairing the ingredient with the malt used

rest of the brew. To create weird beers that people still want to drink, brewers need to

beer at the drop of a hat (I’m not suggesting

for the beer is pretty important,” he explains.

think hard and understand what they’re

putting a hat in a beer by the way!). The

“If the ingredient and the malt don’t match,

working with, important steps towards

challenge is find an ingredient that will work

the flavour will not be balanced.”

becoming a better brewer.

THE BENEFITS OF PUSHING BOUNDARIES

boundaries,” says Andrew Fineran,

It can be tempting to allow the new

While the GABS beers might seem a bit

the learning you get usually lands you

flavours to dominate, but if the beer is to

wacky, they actually serve an incredibly

somewhere in a space where you can make

change opinions rather than turn stomachs, a

important service for brewers and the

a beer more regularly with some or part of

balance must be sought. Rhys Lopez, brewer

brewing industry as a whole. From a

those boundary-pushing ingredients. I’m

at Otherside Brewery, looks to the kitchen

brewer’s perspective, the need to create

not sure where it will lead, but creative

and the cocktail bar for inspiration, spaces

beers that people actually want to drink

thinking is a great thing and helps to open

where a vast array of flavours are blended and

means that whatever they are adding

new avenues. So you never know, someone’s

matched every day to accentuate the overall

requires consideration, creativity and skills

experimentation may lead to a new trend or a

flavour of a dish or a drink.

to ensure that it blends effectively with the

new way for brewers to brew a beer.”

with your creation or to find a way to make it work. With this in mind, experimentation and moderation are critical skills.

“For us, it’s about pushing the co-founder of Batch Brewing Co. “But

Weirdest wonders Brewers reveal the strangest ingredients they’ve seen in a beer “The strangest thing I’ve seen in a beer to date is whale vomit.” Batch Brewing Co. “I once tried a beer with squid ink in it which was ‘unique’.” Altitude Brewing “The strangest ingredient I have come across is whale vomit, and yeast extracted from a female’s crotch region.” Shifty Lizard

WINTER 2018 43

CREATIVE INGREDIENTS

Festival Beers at GABS

“PLAYING AROUND CAN BROADEN THE APPEAL OF CRAFT BEER TO A WIDER AUDIENCE” However, creative ingredients don’t just allow brewers to flex their creative muscles and learn more about flavours and balance. Adventurous and unusual ingredients are on the rise because they’re fun and stand out from the crowd, but they also have the potential to reach out to people who might not enjoy the traditional taste of beer. The sour revolution has certainly enabled bars and brewers to do this, but there are plenty of breweries selling large quantities of beer flavoured with something that is more attractive to some drinkers. And as these ingredients become more widely used, so too does the quality of the finished products become more refined and high quality. It wasn’t long ago that watermelons were considered a mad thing to put into beer, but now they are bestselling brews at Grifter and Feral. “Styles evolve from experimentation – lactose, oysters, orange peel and coriander weren’t always traditional ingredients,” concludes Lopez. “I think it will lead to the development of new styles. Every time something emerges, there are cries of “this isn’t beer!”, but we shouldn’t listen to those people. Following the established traditions for the sake of tradition alone isn’t even an argument, it is refusing to argue. Of course, some attempts are going to suck, and that is OK. If we, as an industry, aren’t failing at least some of the time we aren’t trying hard enough.”

44 www.beerandbrewer.com

Explorations you’d like to see “I would dearly love to see more European styles over here – high ABV, maltdriven beers that are treated like wines and have so much flavour and complexity.” Altitude Brewing “A Californian Common (or steam ale) is one that we could do with having more of in our bottleshops and breweries. I like the cross over of styles. Brewed like a lager but fermented like an ale, best of both worlds!” Shifty Lizard “I’m personally excited by the Sahti style (New England Brew Co just did a great one), and it’d be great to use native ingredients in beers, so I think there are some really interesting options available to us there.” Batch Brewing

Some of the festival beers you’ll be enjoying at GABS Crickets: “This year we have put roasted crickets in the GABS festival beer,” says Lee Stone, co-founder of Shifty Lizard. “We are expecting a roasted nutty flavour to come through which should go well with our malt bill.”

Hemp seeds: “This year we’re putting hemp seeds and cascara,” says Andrew Fineran, co-founder of Batch Brewing Co. “It’s an interesting combination really… hemp seeds have always interested us and they offer a nutty flavour to a beer when toasted.” Juniper and lavender: “I chose to use juniper berries and lavender to flavour the beer as they are traditional to central European liquor production,” says Elliott Menzies, founder of Altitude Brewing. “And historically used in gruits.”

www.beerandbrewer.com

Red creaming sour: “Our flagship beer is the harvest red ale, and in my opinion it has a beautifully balanced malt bill,” says Rhys Lopez, brewer at Otherside Brewing. “We started with this malt bill as a base, then kettle soured it and fermented it on raspberry and vanilla, with a touch of rosewater to create a bit of complexity.”

Want more?

Beers at GABS

HOMEBREWER

46 Welcome 47 Letters 48 Q&A 50 Jake’s Brewlog 52 Pink Boots 55 Recipe 56 ANHC Preview 61 Recipe 62 Education

“PINK BOOTS IS AN INTERNATIONAL NOT-FOR-PROFIT ORGANISATION HERE TO HELP SUPPORT, EDUCATE AND EMPOWER WOMEN BEER PROFESSIONALS” ZOE OTTAWAY

Check out page 56 for all the latest from the upcoming Australian National Homebrewer Conference

Editor’s letter

Chris Thomas Homebrewer Editor chris@beerandbrewer.com

46 Home Brewer

This issue we preview the sixth edition of the Australian National Homebrew Conference, which takes place later this year in Melbourne. The event is an icon on the homebrewing calendar and is a must for passionate homebrewers and those taking their brewing to the next level. We also look at some special brews put on by some of Australia’s biggest breweries for International Women’s Day. While the brews took place across five

Australian states, they are all tied together as each featured a unique Pink Boots hop blend. As always, John Palmer answers your reader questions, while Coopers chimes in with a Trappiststyle brown ale and Andrew Childs (Behemoth/Chur Brewing) hits us between the eyes with a cracking recipe called Dump the Trump. Our Technical Editor, Jake Brandish, takes a detailed look into yeast and how you can best use it to improve your homebrewing.

Lastly, all at Beer & Brewer would like to thank Martin Potter (aka No Rulz) for his generous contribution over the past few years. His recipes have been enjoyed for their flare and reluctance to adhere to style guidelines. Martin leaves us to focus on his National Homebrew store (Hervey Bay QLD) and his brewery build. All the best Martin! Happy brewing and cheers, Chris Thomas chris@beerandbrewer.com

Letters

WRITE IN FOR YOUR CHANCE TO WIN! TELL US WHAT’S ON YOUR MIND BY EMAILING CHRIS@BEERANDBREWER.COM OR THROUGH OUR SOCIAL CHANNELS FACEBOOK.COM/ BEERANDBREWER OR WWW.TWITTER.COM/BEERANDBREWER HI HOMEBREWER,

DEAR HOMEBREWER, I have been reading about a new IPA style that is hitting off in the US – Brut IPA. I am wondering if you can let us know about the style and what it is like? Do you think it could take off like NEIPA? Also would you be able to help me with a recipe? Cheers, Nat Thanks for bringing such a burgeoning style to our attention. We handballed this one straight to John Palmer who has addressed it in his Q&A this issue! It’s a very new style.

Both letters printed have won a copy of the Beer Buyer’s Guide

Australia & New Zealand, valued at $24.99. The Editor’s Choice Letter has won an Ss Brewing Technologies 26.3 litre stainless fermenter. What sets the Brew Bucket apart are features such as stacking during ferment, the rotatable racking arm and ball valve spigot assembly. The BrewBucket’s conical bottom allows trub to settle nicely in a more concentrated space and has the effect of minimising the surface area of your beer that is in contact with the trub during ferment, which then minimises off flavours in your beer! RRP $269

HI CHRIS, I’ve been reading Beer & Brewer for many years now, but this is the first time I’ve written in. I noticed in the Autumn edition that you had said that No Rulz would explore Australian lagers, which really peaked my interest. I love a good lager and was excited to see an Australian take on it. Unfortunately, it seems to have been a typo, with No Rulz instead having a tasty Australian pale ale recipe instead. Any chance of getting a recipe for an Australian lager? Nigel Bruer Perth, WA Sorry for the typo there Nigel, though all is not lost as it is quite easy to adapt this recipe to a lager, which will give you crisp, clean and aromatic Australian pale lager. The key changes are to switch out the ale malt and replace with pilsner malt, use a lager yeast and ferment at about 11°C, with a diacetyl rest, and lager condition your beers.

I have been brewing for about 12 months now and love reading the magazine and learning all I can to improves my brews. I’m enjoying my brewing more with each batch and have recently made the jump into all grain brewing. I usually try to brew American pale ales. I currently like to bottle my beers, but have been hit-and-miss with the head retention between some of my beers, despite them having very similar ingredients. I have considered purchasing some equipment to begin kegging, but was interested if there is any difference on the head retention between naturally carbonated beers vs force carbonated beers. Cheers, Jake Glad you like the mag and are making good use of it! Getting CO² into any solution is all about pressure, time, and temperature, all of which are much more favourable in a cold keg with a gas bottle attached. Cleanliness and the condition of the bottle are big issues with bottling. Make sure your bottles are mega clean and super sanitised – if not, this will kill head retention in a flash. Bottled beers can only reach a certain level (and are very easily over or underdone) of head retention, which is of course heavily dependent on the amount of priming sugar and the amount of yeast in the maturing beer. Kegged beer does not have this problem as you can control the pressure and temperature at which the gas is forced into the beer. It also matures much more quickly, so it’s a win-win! You can keg and bottle the very same batch of beer and have a different outcome as you are adding more sugar to the bottled beer. Hope, this helps. Cool name. Cheers Jake Home Brewer Technical Editor

WINTER 2018 47

Q&A

Et Tu, Bruts?!

BREWERS AND CRAFT BEER ENTHUSIASTS ARE ALWAYS ON THE LOOKOUT FOR THE NEXT BIG THING IN BEER. AFTER THE RISE OF THE NEW ENGLAND IPA, MANY WONDERED WHAT THE NEXT TAKE ON IPA MIGHT BE. BRUT IPA MAY WELL BE IT. OUR U.S. CORRESPONDENT JOHN PALMER TAKES A LOOK

Question

character and body of the beer. This shifts the

Dear John, I have been reading about a new IPA style

hop balance forward without increasing the IBUs

that is hitting off in the U.S. – Brut IPA. I am wondering

beyond the typical range for a pale ale, typically

if you can let us know about the style and what it is like?

30-45. Kim took this concept one step further

Do you think it could take off like NEIPA? Also, would you

by introducing alpha-glucosidase enzyme at the

be able to help me with a recipe? Cheers, Nat

end of fermentation to break down larger sugars and decrease the final gravity to near 1.000. This

Answer

enzyme is part of the amylase group and is naturally

It seems like you can’t turn around without a new

present in malt, but usually in small quantities,

IPA beer appearing, and many times they are simply

and therefore usually doesn’t have much effect on

an extension of what’s been done before and a

the sugar profile of the wort. It works by nipping

different name. But very recently, a new kind of

off single glucose units from the ends of the starch

hop forward ale was introduced by Social Kitchen

chains, similar to beta amylase, although beta

Brewery in San Francisco, and it seems to be a

amylase nips off two glucose units, otherwise

genuine new style. Whether it lasts as long as some

known as maltose. In summary, the malt character

of the other types of IPA like Black, Red, Brown,

of this beer is pale, light bodied, and dry.

White, and New England remains to be seen. This new style is the brainchild of brewmaster Kim Sturdavant, and it shares characteristics of

are now referred to in competition. The hops are

both classic West Coast IPA and New England IPA.

all whirlpool (hot steeping) additions, emphasizing

The innovation comes from the addition of enzymes

the hop flavors and aromas without contributing

to the cold side of the brewing process, to produce

as much bitterness as you expect in a classic IPA.

a much drier beer, similar to Champagne sparkling

A whirlpool hop addition is where the hops are

wine. Interestingly, sparkling wine is basically

added to the hot wort after the boil, when the heat

wine that has been primed and bottle conditioned.

is turned off. The stipulation that the hops are not

The descriptor, Brut, is used to indicate how much

boiled in this style will result in a moderate hop

residual sugar is left in the wine after secondary

polyphenol haze in the beer, but not as overt as in

fermentation, defined as being less than 12 grams

New England IPA. The hops of choice are citrusy

per litre. This is as far as the sparkling wine

American varieties or any of the newer hop varieties

similarity goes as Brut IPA doesn’t contain any wine

with predominately fruity characters. Anything

or grape juice, it is simply a highly attenuated, late

from Citra, to Mandarina Bavaria, Huell Melon, to

hopped IPA.

Riwaka and Galaxy.

The idea for this beer grew Kim’s desire to

An American ale yeast, such as California ale, is

produce a lighter, crisper IPA, similar to the extra

a critical aspect of this beer. It should be clean, and

pale ales that breweries like Alesmith (San Diego,

lightly fruity.

CA) produce. The base malt for Brut IPA can be

48 Home Brewer

The hop character of the beer shares a lot with the New England IPA style, or hazy/juicy IPA as they

The water for this style should be generally low

either pilsner malt, pale ale malt, or neutral

to medium in mineral levels with a balanced sulfate

American 2 Row. The malt bill also uses about

to chloride ratio. It is a very pale beer style, so the

25% of wheat, corn or rice to thin the barley malt

water alkalinity should be less than 50 ppm. The

calcium level should be low to medium, generally in the 50-100 ppm range. Sulfate and chloride should both be about 50 ppm. Your mash pH should be between 5.2-5.4 for best results. And, last but not least, there is a

Arroyo Seco IPA: Brut IPA – Extract with Specialty Grains

Arroyo Seco IPA: Brut IPA – All-Grain Version (BIAB)

Expected Brew Figures

OG: 1.050 FG: 1.001 ABV: 6.5% IBU: 37 Volume: 21.5 litres

OG: 1.050 FG: 1.001 ABV: 6.5% IBU: 37 Volume: 23 litres

Ingredients

2.8kg Pale ale dry malt extract

3.5kg Pale ale malt

available) amylase enzymes on the market.

225g Dextrose

1.3kg Flaked maize

Additional alpha-amylase will not enhance

60g Citra hops (14%AA)

the fermentability of the wort. It might

120g Mandarina hops (8%AA)

120g Riwaka hops (5%AA)

sugar, such as corn sugar or sucrose,

0.35ml alpha glucosidase enzyme

0.4ml Alpha Glucosidase enzyme

for some of the malt. Unfortunately, it is not quite the same, because anytime

Wyeast California Yeast (WLP 001) or Safale US-05

you decrease the base malt, you are

Method

decreasing the malt flavour. I just don’t

1. If using Wyeast California Yeast (WLP 001), follow the instructions for the smack pack now to get it started

1. Mash with occasional stirring at 65°C for 60 minutes

secret ingredient – alpha glucosidase. As mentioned earlier, this enzyme is part of the natural saccharification process, and it makes single glucose sugars, increasing the fermentability of the wort. It is important to note that this enzyme is different to other (probably more readily

seem that you could mimic the action of glucosidase by substituting refined

see any good alternative other than using the glucosidase enzyme to achieve the characteristics of this style. So far, the enzyme has always been added to the fermenter towards the end of fermentation, after the yeast has been harvested from the cone. The reason for adding there is that if the enzyme were added to the mash, it could (potentially) turn all of the wort sugars into glucose and substantially change the beer flavour. Adding it at the end of fermentation reduces the amount of glucose that is fermented and has a much smaller impact on beer flavour. The drawback of using the enzyme on the cold side is that it is not denatured by higher temperature at the end of the mash or during the boil, and will carry over into the beer, where it may continue to work. Therefore it is important to keep the beer cold after fermentation and carbonation to avoid the potential of bottle bombs. Keeping the beer cold will minimize the enzyme’s activity, as well as the yeast activity to ferment the new sugars. The enzyme is probably available from several sources, but the product that Social Kitchen Brewery uses is Amylo(tm) 300 from BSG Craft Brewing Supplies (Shakopee, Minnesota, USA), at a suggested usage rate of 2 millilitres per hectoliter (100 litres). Hit up your local homebrew store and I am sure

2. Place 11.3 litres of water in a 15-20 litre pot on the stove. Dissolve the 1.4kg pale ale dry malt extract into the water while it is still cold 3. Bring the wort to a boil and boil for about 30 minutes 4. Turn off the heat then add the remaining 1.4kg of pale ale dry malt and the 225g of dextrose, then stir to dissolve. Add 30g Citra, 60g Mandarina and 60g Riwaka hops, and steep in the hot wort for 30 minutes. You might like to use a hop bag here 5. Pour the hot wort into another 11.3 litres of fresh cold water in the fermenter. The total volume will be about 21 litres at this point. Seal the lid and allow the fermenter to cool to 19°C before pitching the yeast 6. Allow the beer to ferment for two to four days, until the airlock has slowed down. Add the alpha-glucosidase enzyme, and use a hop bag to dry hop with 30g Citra, 60g Mandarina and 60g Riwaka. Fermentation will restart 7. Allow the beer to rest for several days after this secondary fermentation before packaging

2. Lift the grain bag out of the kettle and allow to drain 3. Boil for 60 minutes and then turn off the heat and steep 30g Citra, 60g Mandarina and 60g Riwaka hops for 30 minutes before chilling 4. Transfer to the fermenter at 19°C and pitch the yeast 5. Allow the beer to ferment for two to four days, until the airlock has slowed down. Add the alphaglucosidase enzyme, and use a hop bag to dry hop with 30g Citra, 60g Mandarina and 60g Riwaka. Fermentation will restart 6. Allow the beer to rest for several days after this secondary fermentation before packaging (NOTE: We sincerely recommend kegging this beer instead of bottling due to the use of the enzyme. If you do choose to bottle, PET bottles will be the safest option and please keep these cold throughout)

(NOTE: We sincerely recommend kegging this beer instead of bottling due to the use of the enzyme. If you do choose to bottle, PET bottles will be the safest option and please keep these cold throughout)

they can get a hold of some for you.

WINTER 2018 49

JAKE’S BREW LOG

I see Red, I see Red, I see Red HOMEBREWER TECHNICAL EDITOR JAKE BRANDISH LOOKS AT RED ALES

see Red, I see Red, I see Red.

presence. US hops are favoured, and late

malt is also often used. It pours with amber

hop additions and dry hopping are common

to crimson and mahogany hues, with a slight

song (I am listening to is as I write

with this style. US red ales are directly

tan head.

this!), but it makes me think almost

related to US amber ale, and if entered into

immediately of a red ale. I love a red

competition wll often be entered under BJCP

MACFATTY’S RED ALE

ale. It would easily have to be one of

Category 10, American amber ale (10B)

This is my regular red ale that I brew. Its

Not only is it a brilliant Split Enz

my favourite styles of beer (along with most

Whichever way you look at it, the

inspiration was born from a few New Belgium

of the others…) but I really do enjoy a good

beautifully rich malt-based beer is perfect as

Fat Tire ales, and I thought ‘why not do a

red ale. The perfect balance of malt, caramel,

it started out, but also lends perfectly to some

version of that with a twist?’ It is a hybrid

bready, fudge mixed in with a good amount

sourness, or some healthy hop additions!

of Aussie, US, English and Scottish ales that

of hop character (in the modern US-inspired

brings the best of these worlds together. I am

versions). Even the old red ales of Ireland are

WHAT IS A RED ALE?

a big fan of Pride of Ringwood (POR) bittering

smooth and creamy, with a wonderful toasty

While there is not much in the history

hops, and love Challenger hops too. I brewed

malt character. Then there is a Flanders red

books relating to red ales, they seem to have

this beer with a few different yeasts and

ale... good lord! Rich with dark currants and

originated in Ireland and be directly related

preferred the Scottish Ale strain as it allows

dark stone fruits, wonderfully tart from the

to the early pale ales of UK. One of the most

low ester production at a lower temperature,

fermentation process… Rodenbach is such a

famous would be either Murphy’s Red or

which lets the malt really come through, along

superb red!

Smithwick’s Irish Red Ale. Although Kilkenny

with the Aussie and US hops… it’s delicious!

is an Irish cream ale, it could easily pass for

Play around with it and use some Belgian yeast

to have gained popularity, and with

an Irish red. A red ale is essentially a pale ale

if you like. If you are using dry yeast, please use

good reason. They have a higher hop

with some specialty malts (such as Crystal

two packs and don’t forget to hydrate the yeast

characteristic which fits wonderfully with

or Carafa II in small amounts) to give it a

first! (See Education Level-Up article on page 62)

the dark currant, fudge, and biscuit malt

richer, more toasty malt character. Biscuit

Let us know how you go! Hope you like it!

The US style hopped-up red ales seem

50 Home Brewer

McFatty’s Red Ale: All-Grain Expected Brew Figures OG: 1.063 FG: 1.014 ABV: 6.6% IBU: 37 Volume: 20 litres

Ingredients 4.8kg Maris Otter malt 500g Biscuit malt

McFatty’s Red Ale: Extract with Specialty Grains Expected Brew Figures OG: 1.063 FG: 1.014 ABV: 6.6% IBU: 37 Volume: 20 litres

220g Crystal (medium)

Ingredients

150g Carafa II malt

3.9kg Light dry extract

15g Pride of Ringwood hops

220g Crystal (medium)

15g Challenger hops

150g Carafa II malt

55g Cluster hops 45g Citra hops Wyeast 1728 Scottish Ale Yeast

15g Pride of Ringwood hops 15g Challenger hops 55g Cluster hops 45g Citra hops Wyeast 1728 Scottish Ale Yeast

Method 1. Activate smack pack, or (if using) hydrate dry yeast with warm water

Method

2. Mash all grains at 67°C for 60 minutes

1. Activate smack pack, or (if using) hydrate dry yeast with warm water

3. Sparge and transfer to kettle and bring to boil. Adjust sparge liquor to pH 5.4 if possible

2. Slowly dissolve half of the extract in 10 litres of water and bring to the boil.

4. Once boiling add 15g of both Pride of Ringwood and Challenger hops for a 60 minute boil 5. Boil for 45 minutes then add 20g Cluster hops with 15 minutes left on the boil 6. Boil for a further 10 minutes then add 10g Citra hops with 5 minutes left on the boil 7. At flame out add 10g Citra and 10g Cluster 8. Transfer to the fermenter and cool to 16°C, then pitch yeast 9. Add 25g Citra and 25g Cluster after four days’ fermentation 10. If possible, slowly increase fermentation temperature 1°C per day after adding hops, stopping at 20°C 11. Once FG stabilises, keg or bottle and enjoy with some Split Enz playing (or even some Slayer – Blood Red! – more my style) 12. Share it!

3. Once boiling add 15g of both Pride of Ringwood and Challenger hops for a 30 minute boil 4. Boil for 15 minutes then add 20g Cluster hops with 15 minutes left on the boil 5. Boil for a further 10 minutes then add 10g Citra hops with 5 minutes left on the boil 6. Stir in rest of extract at flame out. Make sure all lumps are dissolved 7. Add 10g Citra and 10g Cluster and stir to whirlpool 8. Transfer to the fermenter and top up with fresh water to 20 litres 9. When wort is stable at 16°C, pitch yeast and maintain temperature 10. Add 25g Citra and 25g Cluster after four days’ fermentation 11. If possible, slowly increase fermentation temperature 1°C per day after adding hops, stopping at 20°C 12. Once FG stabilises, keg or bottle and enjoy with some Split Enz playing (or even some Slayer – Blood Red! – more my style) 13. Share it!

WINTER 2018 51

FEATURE

Pink Boots Brews

TO CELEBRATE INTERNATIONAL WOMEN’S DAY A NUMBER OF UNIQUE BEERS WERE BREWED ACROSS THE COUNTRY USING A SPECIAL PINK BOOTS HOP BLEND FROM THE U.S.

ew options for

usually do use multiple hops in a brew,

homebrewers always

blends mean that multiple packs of hops are

(and a recipe from Bruny Island Beer Co), let

create a buzz in

not required and opened during a brew – as

us take a look at the Pink Boots Society.

the brewing scene.

homebrewers we are all familiar with using a

Especially when it comes

half pack of hops, then trying to store it and

PINK BOOTS

to hops.

keep it fresh for next time.

Many readers will have heard of the Pink

New varieties always bring a rush of

Many commercial brewers take advantage

enthusiasm, however more recently some

of hop blends for a consistent base and to

hop blends appearing on the market have

accentuate their favourite hop on top.

sparked some interest. Falconer’s Flight

But before we get to the beers they made

Boots Society around the beer scene over the past few years. For those unsure exactly what Pink Boots is,

To celebrate International Women’s

or who it is supporting, we caught up with the

is a great blend that has been around for a

Day (IWD), the Pink Boots hop blend was

Pink Boots Society vice president Zoe Ottaway.

few years, while Fortnight hop blend was

introduced to Australia and five unique, but

released last year and has been embraced by

united beers were brewed across the country.

commercial brewers.

Breweries involved were Boatrocker

But why hop blends rather than single hops?

(Vic), Pirate Life (SA), Little Creatures (WA),

Blends can achieve flavour profiles that

Nomad Brewing (NSW) and Bruny Island

single hops can’t. While brewers can and

52 Home Brewer

Beer Co (Tas).

“Pink Boots is an international notfor-profit organisation here to help support, educate and empower women beer professionals,” says Ottaway. Started in 2007 by American brewer Teri Fahrendorf in the US, the Pink Boots

Society currently serves members

The scholarship program sends

in about 30 countries with about 50

four recipients to the IBA BrewCon in

chapters worldwide.

Sydney with flights, accommodation and

The original Pink Boots Australia board of Jayne Lewis (Two Birds), Kirrily

Successful applicants pay forward their

Waldhorn (Beer Diva), Karen Golding

experience to fellow Pink Boots members.

(Red Hill), Sam Fuss (now Philter) and

This might be done by hosting a brew day,

Tiffany Waldron (Girl Beer Bites, now

organising an industry survey, or leading a

CUB) saw the opportunity for the same

state chapter of Pink Boots.

community here in Australia. “After getting Pink

PINK BOOTS HOP BLEND

Boots Australia off to a

The Pink Boots hop blend

cracking start, we now

was created by the US

have a new board to grow

chapter and YCH Hops

the society further and

during the 2017 Great

into our next chapter,”

American Beer Festival

says Ottaway. “Pink Boots

and included Palisade,

is very active in providing

Simcoe, Mosiac, Citra and

opportunities for women

Loral hops. In Australia,

in beer to meet, learn and network. We

it is being distributed by Bintani, who are

host regular brew days around the country,

donating $5 for every kilogram to the Pink

sensory sessions and tap takeovers.

Boots Australia scholarship funds.

We host events within the beer weeks

The Recipe

conference pass covered.

There will be an annual Pink Boots

around the country and hold a scholarship

hop release so we can look forward to

program every year.”

something fresh and new each year.

New England India Saison Ale – All-Grain The entire team at Bruny Island Beer Co. was really excited to be breaking our own rules and using non-Tasmanian hops, but we also wanted to bring something of our own signature style to the party by using Tasmanian and Bruny Island ingredients for the grain base. Using raw wheat and oats grown just up the road from the brewery almost guarantees a hazy beer, and knowing we would be using some pretty amazing US aroma hops made us gravitate towards a New England IPA style. But we wanted to put yet another twist on it and draw attention back to the ‘farmhouse’ part of the story, so we fermented it with a saison yeast. The dryness of the beer, classic saison aromatics and fruity hops really come together to create something greater than the sum of its parts.

Expected Brew Figures OG: 1.048 FG: 1.004 ABV: 5.8% IBU: 38 Volume: 23 litres

Ingredients 4.3kg Joe White Export Pilsner

The International Women’s Day beers will be tapped across the country on various dates so keep an eye on their Facebook page for announcements.

525g Flaked wheat 400g Rolled/flaked oats 87g Pink Boots hop blend (2017 Blend 11.1%AA)* 2 x 11g Safale BE-134 yeast

Method 1. Mash for 60 minutes at 65°C for a light body 2. Mash out at 76°C 3. Boil for 60 minutes (no finings) 4. Add 75g Pink Boots hop blend after flame out and allow to steep for 30 minutes 5. Chill to about 18°C and transfer to fermenter before pitching yeast 6. Ferment for seven days at 19-20°C 7. On day four, dry hop with 6g of Pink Boots hop blend 8. On day seven, dry hop with another 6g of Pink Boots hop blend 9. When gravity tests confirm that fermentation is complete (approx. 10 days), chill beer and bottle or keg. * If you cannot get access to the Pink Boots blend, try creating your own blend of some of the more fruit-forward (citrus and tropical) Australian hop varieties such as Galaxy, Enigma and Melba.

WINTER 2018 53

FEATURE

Selena Henshall, Pink Boots state

other Pink Boots members during Sydney

coordinator and marketing coordinator for

Beer Week 2017 and the idea was hatched

Bintani, describes this year’s hop blend

over a few beers at Bitter Phew.”

thus: “Fruity, without being too tropical. It

The crew at Bruny Island Beer Co are

has more dominant citrus and herbal notes.

very big on using local ingredients. Where

It is a versatile blend, created to be used at

possible, grain is sought from local farms

any stage of the brewing process. Brewers

and until this brew, hops have come

have been keen to use it in fruity American

exclusively from Tasmanian hop farms.

style IPAs and pales, even saisons.” In good news for homebrewers, the

“We didn’t do any experiments beforehand,” says Schrodka. “The recipe

Pink Boots hop blend is available to

was designed by head brewer Evan with

homebrew shops while stocks at Bintani

input from one of our production brewers

are still available.

Amy Beavan. We were given some information about the hops and how their

THE BREWS - TASMANIA

characters present, which is really handy.”

Bruny Island Beer Co represented

Henshall from Bintani was present on

Tasmania in the International Women’s

brew day to guide the brewers through the

Day (IWD) brews. Stephanie Schrodka, who

Pink Boots blend and provide additional

helped create Bruny Island Beer Co is also

information.

the Tasmanian Pink Boots coordinator. “The event was held at Bruny Island

“We had a team discussion around the amount of dry hop to include based on

Beer Co. which was designed and built by

this,” she recalls. “I was stoked to have

my partner and colleague head brewer

so many lovely ladies come to Bruny

Evan Hunter,” says Schrodka. “Via my

Island. It was an excellent experience and

role as sales manager, I first came across

something I would love to do again.”

54 Home Brewer

THE CREW AT BRUNY ISLAND BEER CO ARE VERY BIG ON USING LOCAL INGREDIENTS. WHERE POSSIBLE, GRAIN IS SOUGHT FROM LOCAL FARMS AND UNTIL THIS BREW, HOPS HAVE COME EXCLUSIVELY FROM TASMANIAN HOP FARMS. The International Women’s Day Brews Boatrocker (Vic) – Juicy Boots Hopped Sour Spiced Saison Pirate Life (SA) - Pints for Progress West Coast Pale Ale Little Creatures (WA) - Peaches and Queens Peach Iced Tea Pale Ale Nomad Brewing (NSW) – Millions of Peaches Peach Kettle Sour Bruny Island Beer Co (Tas) – Autumn Adventure Ale North East India Saison

RECIPE

Dump the Trump AMERICAN IPA

REGULAR CONTRIBUTOR ANDREW CHILDS GENEROUSLY PROVIDES ANOTHER RECIPE FROM HIS BEHEMOTH BREWING (NZ) & CHUR BREWING (AUS) RANGE. THIS POLITICAL HOP-BOMB IS A BEAUTY AND IS MADE TO DRINK FRESH!

ow, what a crazy couple of years it has been with this orange-faced buffoon in charge of the largest economy

in the world. When Trump decided to run for

Dump the Trump American IPA: All-Grain Recipe Expected Brew Figures

Expected Brew Figures

OG: 1.068 FG: 1.013 ABV: 7.2% IBU: 66 Volume: 23 litres

Ingredients

6.8kg Pale ale malt

0.3g Copperfloc

5kg Pale Ale malt extract 200g Weyermann Vienna malt 15g Columbus hops 100g Centennial hops 100g Mosiac hops 25g Hallertau Blanc hops 50g Nelson Sauvin hops 50g Galaxy hops 25g Simcoe hops 0.3g Copperfloc hops 2 Packets of Safale US-05 yeast

2 Packets Safale US-05 yeast

Method

1. Boil six litres of water in a large pot (approx. 15 litres)

200g Weyermann Vienna malt 15g Columbus hops 100g Centennial hops 100g Mosiac hops 25g Hallertau Blanc hops 50g Nelson Sauvin hops 50g Galaxy hops 25g Simcoe

1. Mash all malts at 67°C 2. Sparge and bring to a boil 3. Boil for 90 minutes, adding 15g Columbus for the duration of the boil 4. Add 0.3g of Copperfloc with 10 minutes to go 5. At the end of the boil start a whirlpool, then add: 50g Centennial 50g Mosiac 25g Hallertau Blanc 25g Nelson Sauvin

order, after all he had just called Mexicans some

6. Cool to 20°C and pitch both packets of yeast

horrible things. So we sought to make a big

7. Ferment at 18°C

aggressive American IPA. Our spin on it is that

8. Do a diacetyl rest at 22°C towards end of fermentation

president we decided that a protest beer was in

we also add some other hops from around the world that act as delicious protest hops in there to support the big American hops used. Anyhow, we brewed this quite a bit in the build-up to the election. After he won, it became less funny. Now it is just really a plea for America to come to its senses and somehow get rid of this guy. So brew this and drink to the day when there is no 3am tweeting, porn-star hush money pay outs or threats to push the nuclear button. Oh yeah, this beer will be big and bitter with big grapefruit, tropical, pine and gooseberry characters to it. It should be delicious enough to

Dump the Trump American IPA: Extract

9. When fermentation is completed (approx. gravity 1.013) dry hop with: 10. 50g Centennial 50g Mosiac 50g Galaxy 25g Nelson Sauvin 25g Simcoe 11. Dry hop for five days then crash cool for a week 12. Bottle or keg as usual then enjoy with mates

2. Add all malt extracts and stir 3. Meanwhile, bring six litres of water to 70°C in a small pot. Crack the Vienna malt (if required) then put in a muslin sack and add to the 70°C water for 30 minutes. Then remove the grain and sack and add the liquid to the larger pot 4. Boil for 90 minutes, adding 15g Columbus hops for the duration of the boil 5. Add 0.3g of Copperfloc with 10 minutes to go 6. At the end of the boil start a whirlpool then add: 50g Centennial 50g Mosiac 7. 25g Hallertau Blanc25g Nelson Sauvin 8. Cool to 20°C and pitch both packets of yeast 9. Ferment at 18°C 10. Do a diacetyl rest at 22°C towards end of fermentation 11. When fermentation is completed (approx. gravity 1.013) dry hop with: 50g Centennial 50g Mosiac 50g Galaxy 25g Nelson Sauvin 25g Simcoe 12. Dry hop for five days then crash cool for a week 13. Bottle or keg as usual then enjoy with mates

forget the world’s problems, at least for a pint.

WINTER 2018 55

FEATURE

ANHC 6 THE AUSTRALIAN NATIONAL HOMEBREW CONFERENCE (ANHC) IS UPON US AGAIN THIS YEAR. HOMEBREWER EDITOR CHRIS THOMAS PREVIEWS THE BIGGEST EVENT ON EVERY HOMEBREWER’S CALENDAR

omebrewers all over

arrive ready to learn, ask questions, share

Australia eagerly look

knowledge, speak to the professionals and

forward to the Australian

taste the odd sample.

National Homebrew

getting a committee together.” From there, Preston approached Jamil Zainasheff and John Palmer, who were both keen to come out. It was then arranged

Conference. Held every

IN THE BEGINNING…

that the Australian Amateur Brewing

two years, this year’s

John Preston is a key figure in the Australian

Championship (AABC) would be held in

event returns to Melbourne after stints in

Homebrewing scene. As owner of Grain &

conjunction with the Conference.

Canberra (2012) and Adelaide (2014).

Grape (Melbourne) homebrew store, he has

The conference draws huge names from

Grain and Grape were running a Beer Judge

his finger on the pulse for everything to do

Certification Program (BJCP) at the time that

the brewing world every year. International

with homebrew in Australia. He is also one

everything was coming together. Almost all of

stars in past years have included John Palmer

of the founding members and directors of

the original committee came from that course.

(How To Brew), Christian Skovdal Andersen

the ANHC.

(Beer Here), Matt Brynildson (Firestone

“There had been a lot of discussion

Andy Davison, Mark Johnstone, Phil Yeung and John Preston are the original and ongoing

Walker), John Keeling (Fuller’s), Vinnie

going back to the early 90s about running

Cilurzo (Russian River), Mitch Steele (formely

an Australian Homebrewing Conference,

Stone, now New Realm) and Randy Mosher

inspired by the US event now known as

WHY?

(Radical Brewing).

HomebrewCon which we’d read about in

The group have had clear goals for the purpose

Zymurgy,” says Preston.

and objectives of the ANHC throughout. These

Locally, Brendan O’Sullivan (3Ravens),

directors of the Conference.

Steve Henderson (then Brew Cult, now Stone

“I went to a couple of US Conferences in

& Wood), Kev Hingston (Pact), Brendan Varis

the early to mid-Nineties and caught up with

has evolved over the past decade.

(Feral) and Tina Panoutsos (CUB) have shared

Peter Symons from Sydney in Denver. We

• Raise awareness of homebrewing

their knowledge with homebrewers.

seriously discussed running a conference

• Share brewing knowledge and experience

here. When we got back we worked out

•P rovide inspiration, ideas and motivation

Homebrewing enthusiasts from around the country block out the dates of the ANHC and

56 Home Brewer

that Melbourne had a more viable scene for

have stayed the same, even as the Conference

for brewers

Two legends at ANHC 5 - Mitch Steele (left) and Stan Hieronymus (right)

• I mprove the quality of Australian homebrewed beer •B uild relationships within the Australian homebrewing and brewing community

BACK TO MELBOURNE After hosting the first three volumes of the Australian National Homebrew Conference, the fourth instalment made its way to the

Brendan O’Sullivan talks sours and 3 Ravens at ANHC 5

Australian National Homebrew Conference (ANHC)

“It is exciting to be back in Melbourne

barrel-aged and wild beers will encourage more commercial brewers to extend their knowledge. New England IPA (NEIPA) was a style

25-27 October 2018 at the William Angliss Conference Centre, Melbourne.

creating a buzz and conversation at ANHC

For more information contact info@ANHC.com.au

brewery’s menu, even if it confuses and

nation’s capital in 2012. It was then onto the City of Churches in 2014.

and it is expected that this focus on sours,

5 back in 2016. Now it is a style on every concerns brewing traditionalists! “Duncan and Sam from Hop Nation will

a broad range of topics and a couple of

be sure to start an argument with the style of

themes. Topics are informed by current

the moment New England IPA,” says Preston.

in 2016 and particularly at William Angliss

trends, popular styles and areas not covered

“We have not had a presentation from a

after two great Conferences in Canberra and

in recent conferences that will challenge and

German brewer before, or really much on

Adelaide,” says Preston. “William Angliss

extend homebrewers.

lagers so it is great to have Annie Johnson and

really made the Conference what it was, in

This year there is a big emphasis on

Julian Widera here.

particular because of the great relationships

sour, barrel aged and wild beers, with

we formed with Manny from the Conference

presentations from Jay Goodwin (The Rare

Homebrewers Associations’ Homebrewer of

Centre and Jason from the restaurant.

Barrel - US), Søren Eriksen (8 Wired - NZ),

the Year and she will provide her angle on

Topher Boehm (Wildflower - NSW), and Ruth

brewing lagers. Julian Widera is a Berlin trained

Barry (Boatrocker – Vic).

brewer and will discuss Munich Dunkel.

“The Conference centre itself, with its demonstration kitchenette, is ideal for us.

Annie Johnson is the first female US

The restaurant has now hosted many of our

“Homebrewers have always been

unique home brew and food pairing dinners

great experimenters and we have had

Beechum (former Beer & Brewer contributor)

In addition, Denny Conn and Drew

forging a great relationship between the

presentations on sour beers going back

are co-hosts of the Experimental

committee and homebrewers, students and

to Jess Caudill on Berliner Weisse at the

Homebrewing podcast and they will share

staff, with and without celebrity chefs.”

first Conference,” explains Preston. “The

their approach to mad science in the pursuit

range of sub styles is also great and we

of great beer.

ANHC 2018

have something for beginners – “Kettle

White Labs Liquid Yeast founder Chris

The major change to ANHC 2018 is that the

Souring Primer” and “Practical Tips for

White will outline his research with John

Gala Dinner, where the Australian Amateur

Mixed Culture Fermentation” – through

Blichmannn on pressure brewing.

Brewers Championship (AABC) trophies

to experienced brewers dealing with

are presented, has been incorporated in

issues such as collecting and using wild

Australian sparkling ale and lead a tasting of

the Thursday Welcoming Party event. Old

cultures, bottle conditioning sour beer

a number of examples.

favourites, like the legendary Club Night and

and preventing sour beer off-flavours.”

the Pairing Dinner, will still be there. The conference always aims to have

There is always a contingent of commercial brewers at the conference

Finally, Peter Symons will examine

As always, there will be tastings during presentations and plenty of great beers available during breaks.

WINTER 2018 57

FEATURE

Presenter Profiles The Recipe 8 Wired Tall Poppy – All-grain This red IPA is a collision between an American style IPA and a rich amber ale. The result is an intense beer with a fruity hop aroma and a complex, caramel-like malty base. It’s refreshing, bold and balanced. To suit the NZ water, 6g calcium chloride, 6g calcium sulphate and 1g magnesium sulphate are added for water treatment.

SØREN ERIKSEN – 8 WIRED (NZ)

This recipe was provided by Søren Eriksen but he credits the conversion from commercial size to home brew scale to John Oszajca, who has a podcast in NZ where he featured the beer a few months ago.

Expected Brew Figures OG: 1.068 FG: 1.015 IBU: 76 ABV: 7%

Ingredients: any craft beer enthusiasts and homebrewers have followed Søren Eriksen as he and his wife Monique have built and consolidated 8 Wired over the past decade. Created in the infancy of the New Zealand craft beer revolution, 8 Wired had an immediate impact. They did their first brew in 2009 and in 2011 they received

the highest honour for brewers in New Zealand, The Champion Brewery at The Brewers Guild Awards. Over the past four years, 8 Wired has been the sole representative from the southern hemisphere in the ratebeer.com list of 100 best brewers in the world. That’s some pretty rare air. In the early years of 8 Wired, we became familiar with what has become their core range – 500ml tall boys of Tall Poppy (India Red Ale), Big Smoke (Smoked Porter) and Super Conductor (Double IPA). More recently, Eriksen and his team at 8 Wired have developed a barrel aging program. They haven’t done it by halves though, they now have over two

4.6 kg Gladfield American ale 920g Mild ale (Malt Europe) 460g Vienna malt (Weyermann) 460g Golden Naked oats (Simpsons) 230g Medium Crystal (Bairds) 230g Dark Crystal (Bairds) 120g Carafa special 2 (Weyermann) 24g Pacific Jade hops (13.5% AA) 92g Amarillo hops (8.5% AA) 46g Riwaka hops (6% AA) 92g Simcoe hops (12.7% AA) 46g Centenial hops (10.5% AA) 23g Vic Secret hops (14%AA) 2 sachets Safale US-05 yeast

Method 1. Mash grains at 67°C for 45 minutes

hundred 225 litre barrels! They also have 7 foedres (1500-4000 litres), which

2. Bring to boil and add Pacific Jade hops

Eriksen describes as “essentially large barrels”.

3. Boil for 60 minutes

Unsurprisingly, this barrel aging is his inspiration for his presentation at the ANHC in October. “I’ll be talking about sour beers,” says Eriksen. “I think both kettle sours and barrel aged sours. I have no secrets, so in theory people can learn everything I know. If they ask the right questions of course.” Homebrewers often wonder how a homebrewer can barrel age and achieve good results without making an enormous batch. “That will probably be a big topic for discussion at the event,” begins Eriksen. “In general, I think it is not the size of the vessel that matters. Great sour beer does not have to be brewed in a 250 litre barrel, it can be done in a 20 litre carboy.” “What is more important is to have enough batches on the go to make a blend, rather than single batch. It is quite rare to have a single barrel that is amazing by itself, and blending is a huge part of the process for us.”

58 Home Brewer

4. At flameout add 46g of each of the following: Amarillo, Riwaka, Simcoe and Centennial hops and whirlpool for 10 minutes. 5. Chill to 20°C and transfer to the fermenter and pitch both sachets of yeast 6. Ferment at 20°C until gravity is about 1.020 and then dry hop with 46g of Amarillo, 46g of Simcoe and 23g of Vic Secret for three to four days 7. Fermentation is complete once the gravity is at or near 1.015 and is stable for consecutive days 8. Keg or bottle as normal and enjoy in moderation! If bottling, condition at 20°C and allow eight to 12 weeks for it to reach its peak

JAY GOODWIN – THE RARE BARREL (USA)

nlike most homebrewers-cum-professional brewers, Jay Goodwin only did three batches before getting a commercial brewing job. Getting a commercial job didn’t stop him though. “After that, it was a lot easier to ‘home’ brew since I had access to all sorts of fun ingredients, equipment, and

knowledge,” says Goodwin. Goodwin’s approach to finding a job in the industry was simple and smart. “I made a list of all the breweries within 100 miles of where I was living in Southern California and then ranked them by my preference. I contacted number one on my list and just so happened to get hired on there,” he explains. This was The Bruery in Orange County, California. And this led to his passion and single-minded approach to sour beers. “They were already producing world class sour beer when I arrived and I was thrilled to learn from them,” says Goodwin. From there Goodwin embraced sour beers and they became his sole focus, as he launched The Rare Barrel with good friend Alex Wallash. Their belief is that by focusing solely on sour beers they can better understand the process and methods to achieve the various unique flavours. They have adapted their barrel room to accommodate this focus (or is that obsession?) on sour beers with high ceilings, moderate temperature and lots of space. And the recognition they have received for their beers supports this narrow focus. The Rare Barrel has won all colours of medals at respected beer awards such as the Great American Beer Festival and World Beer Cup. Goodwin is definitely looking forward to getting to Australia and sharing his knowledge. “I was thrilled to hear the ANHC was interested in offering me a spot to speak at their conference. I’ve always wanted to come to Australia and I’ve heard wonderful things about the people and beer… and scuba diving!” he says. Goodwin’s focus will be on how to start making sours and how to make them well. In addition to speaking at the ANHC this year, Goodwin will also be presenting at the American national homebrewing conference for the first time this year in Portland, Oregon. “I’ve also been invited to speak at a Brazilian Homebrewers Conference in the lovely Florianopolis!” he adds. While Goodwin does not see The Rare Barrel as a brewery, he was able to offer us some guidance for a sour base recipe. “Actually, we really only have fewer than five recipes for our different worts and I think they’re already on the internet and in some books. We’re

“I WAS THRILLED TO HEAR THE ANHC WAS INTERESTED IN OFFERING ME A SPOT TO SPEAK AT THEIR CONFERENCE. I’VE ALWAYS WANTED TO COME TO AUSTRALIA AND I’VE HEARD WONDERFUL THINGS ABOUT THE PEOPLE AND BEER… AND SCUBA DIVING!” - JAY GOODWIN

not a ‘recipe’ brewery, strictly speaking. It’s more about fermentation, blending and quality than our recipes. “That said, I will say we like to build in about 30% of all of our grists with two parts wheat and one part each of spelt, oats, and Vienna. Hope that helps!” Cheers, Jay Goodwin and we look forward to hearing more from you at the ANHC later this year!

WINTER 2018 59

FEATURE

The Recipe Wildflower Gold – All-grain

TOPHER BOEHM – WILDFLOWER BEER (NSW)

n the Wildflower Beer bio for brewer Topher Boehm, the first line identifies

It was at Flat Rock that Boehm made his first barrel aged sour beer. “I knew pretty soon thereafter that I wanted

him as an obsessive

to pursue those styles,” he says. “I am incredibly

learner. And that is to our

indebted to both Karl, as well as Chris and

benefit, both educationally

Andrew for the opportunities they gave me.”

for those attending ANHC 6 and from a

In 2015 Boehm took a few months off

sensory perspective for those who have had

to live in Europe with his wife for the best

the good fortune of tasting his wild, mixed

part of a year. Romantically, Boehm spent

fermentation beers.

time working with and visiting a number of

He doesn’t do things by halves. This is highlighted by his homebrewing journey. “I started brewing at home in 2011,” says Boehm. “I made one batch of extract pale ale that got horrendously infected. For my second

breweries he was inspired by. On his return, Boehm recommenced work at Batch, while beginning work on what became Wildflower. “We signed the lease to our Brompton

batch, I built a three-vessel keggle and

Street location in October 2016 and opened

brewed on that for the next three years.”

the doors in June 2017.”

This was just a hobby to get through uni, with mates pitching in from time to time to help cover ingredients. “During that time, I brewed so many

But what is Wildflower Beer? “Oh man. We just try to make tasty beer!” Boehm explains. “We focus on making two beers, a gold and amber version of the same

styles. I would listen to The Brewing Network

biere de coupage process. We ferment with a

all the time and worked on brewing classic

mixed culture primary of Dupont yeast with

styles successfully.”

bugs we wrangled off flowers, fruit and a few

Fast forward a couple of years and Boehm was offered his first brewing job after playing some lacrosse with Andrew Fineran and Chris Sidwa from Batch Brewing (NSW). “They knew of my penchant for hoppy beers at the time. I gave them both a bottle of a CTZ heavy double IPA and I became Batch’s

Ingredients 3kg (70%) Pale malt 1.2kg (30%) Raw wheat (flaked will work) 34g Motueka hops (7%AA) 30g Saaz hops (4%AA) Yeast: Propped up bottle dregs* from a bottle of Wildflower Gold** * Grow the dregs in a 1:4 starter on a stir plate in 1.040 unhopped dried malt extract (DME) wort for one day ** If you are unable to culture a yeast from the dregs of a bottle of Wildflower Gold, Boehm suggests pitching the Wyeast 3711 French Saison strain and/ or White Labs WLP535 Belgian Saison strain. After primary fermentation, pitch bottle dregs from a mixed culture beer that you like and is relatively fresh, or inoculate with a fruity/funky strain of brett like WLP 648 Brett Trois and a lactic acid bacteria similar to WLP677.

Method

New South Wales.

2. Bring to the boil and add 10g Motueka and 6g Saaz for the full 60 minute boil

“They spend about 10 days in a wide, shallow stainless steel tank before going to ex-wine neutral French oak for any number of months.” At the ANHC, Boehm will present on his Practical Tips for Mixed Culture Fermentation. This presentation will serve as a primer

Cafe in Naremburn (NSW). It was a whole lot

to anyone who desires to dabble in mixed

closer to where I was living at the time. Karl

ferments, with suggestions for best practice in

[Riseborough] gave me free rein there and it

order to give a foundation to build on. “It’s basically the presentation I wish I had heard before I started playing around

opportunity to brew pretty much whatever

with wild yeast,” says Boehm. “The focus

I wanted at two different breweries. With

is not on the organisms or the science,

little oversight, I got a great chance to test

it’s about the brewing process and what

our many new recipes and, importantly,

alterations you can make that change the

techniques to make better beer.”

flavours of the beer.”

60 Home Brewer

OG: 1.040 FG: 1.002 ABV: 5% IBU: 26 Volume: 20 litres

1. Mash grains at 65°C for 60 minutes

the brewing responsibilities at Flat Rock Brew

“For about six months, I had the amazing

Expected Brew Figures

spontaneous fermentations here in

first employee. At the same time, I took over

was great.

While the Wildflower Gold is aged in oak barrels and is a blend, this recipe from brewer Topher Boehm should result in a lovely version of the beer. This beer will bring notes of pepper, fresh hops, lemon zest and stone fruits. It should condition into an effervescent and bone dry beer.

3. Add 24g Motueka and 24g of Saaz for the whirlpool 4. Chill 22-24°C and transfer to the fermenter 5. Start ferment at 20-22°C using your chosen yeast option. If using the propped up dregs, pitch the whole starter unchilled in your prepared wort. If using the alternative, follow recommendations above 6. Primary ferment for 10 days before racking to low-DO glass carboy or Better Bottle for at least 3 months 7. Bottle or keg when you are happy with the flavour. Remember, age does not equal complexity

RECIPE

Expected Brew Figures OG: 1.067 FG: 1.016-1.019 ABV: 6.7% IBU: 32 Volume: 23 litres

Ingredients 1.7kg Lager can of concentrate 1.5kg Thomas Coopers amber malt extract 500g Coopers light dry malt 100g Crystal malt grains 250g Chocolate malt grains 25g Willamette hop pellets 11.5g Safbrew T-58 dry yeast

Method 1. The day before brew day, soak the cracked grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight. If the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin 2. On brew day, lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains

The Dark Monk THIS IS A BEER FOR THE COOLER MONTHS. A BELGIAN BROWN ALE TO WARM THE CHEST IS THE ORDER OF THE MONTH FROM THIS COOPERS DIY RECIPE, MAKING IT ONE TO REMEMBER

his Trappist-style Belgian brown ale pays homage to the faithful monks who have been nourishing the community with their brews since the 16th century. It balances a medium bitterness with some caramel sweetness. The aroma brings hints of roasted coffee and chocolate, with some herbal notes from the spicy esters of the Belgian yeast.

The final gravity is higher than most beers, so it will be well carbonated in the

3. Place the strained liquid onto the stovetop, bring to the boil then add 25g Willamette hop pellets. Boil for 10 minutes then remove from the heat 4. Cool the liquid by placing the pot in a bath of cold water for about 15 minutes 5. Add all the fermentable ingredients and the cooled liquid to your fermenter then stir to dissolve. Don’t be concerned if lumps of light dry malt persist as they will dissolve over the course of several hours 6. Top up with cold tap water to 20 litres and stir thoroughly 7. Check the temperature and top up to 23 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C 8. Sprinkle both the Safbrew T-58 dry yeast and brew can yeast, then fit the lid 9. Place the fermenter in a location out of direct sunlight and ferment at 18°C to 22°C. Fermentation should take around seven to 10 days 10. On day 10, check the specific gravity (SG). The brew is ready once the specific gravity has stabilised over a couple of days and is between 1.016-1.018 11. Allow your beer to bottle condition for at least two weeks, but it will benefit from at least eight weeks of bottle conditioning

bottle. Be patient to get the gravity as low as possible.

WINTER 2018 61

EDUCATION – LEVEL UP TECHNICAL SECTION

Yeast

HOMEBREWER TECHNICAL EDITOR JAKE BRANDISH TALKS ABOUT YEAST IN BREWING, THE PROS AND CONS OF THE DIFFERENT TYPES AND HOW TO USE THEM

62 Home Brewer

east selection and husbandry (care, cultivation, and management of yeast) is one of those critical areas of improving your brew.

One of the best ways to start is to replace the packet yeast that comes with the can of concentrate with a higher quality dry yeast or a smack pack of liquid yeast. Either way, higher quality yeast means higher quality beer. We can all drink to that!

YEAST TYPE SELECTION Once you start using your own yeast of choice, you have a world of options before you. After all, it is mainly the yeast that gives any finished beer its distinguishing characteristics. Think of a Belgian ale, and

LIQUID YEAST

wort is highly important. A yeast starter is a

a Hefeweizen for example. It is mainly the

This type of yeast is usually a sterile plastic

great way to go as you are pitching live and

yeast that makes them so different. The first

pouch or a vial of live yeast cells, usually a

fermenting yeast. This will reduce the lag

decision to make is whether you are going to

good amount of cells to pitch into a 20 litre

phase and give you better results.

use dry or liquid yeast. Determining factors

brew (around 100bn cells). They provide the

may be your confidence level (it’s really not

highest quality yeast for home brewers with

YEAST STARTERS

that hard… as we will find out), your time

little preparation, and are a great way to get

Taking your brewing to the next level means

constraints, availability, or desired result.

excellent results as the yeast is live and active

taking great care of your yeast. Getting into

by the time you pitch. Wyeast produce a ‘smack

the habit of doing a starter prior to brew day

DRY YEAST

pack’ which is a pouch of nutrient with the

is a great way to lift your brewing. Doing

Dry yeast is quite popular amongst home

yeast cells in small bubble, which needs to

a starter is usually done for a few reasons.

brewers and pro brewers. It is dehydrated

be smacked to burst the bubble and let the

The most common reason is to make sure

yeast slurry which is far more stable than

yeast cells start consuming the nutrient, and

you are pitching live healthy yeast. Another

liquid yeast, making it easy to ship and less

therefore if timed correctly they will be live and

reason would be to multiply the amount of

susceptible to factors that may otherwise

in their primary fermentation stage when you

cells if you are brewing more than 20 litres

negatively affect liquid or live yeast. It has

pitch the pack in to the wort. This provides an

and want to only use one smack pack. Cell

a much longer shelf life, is pretty easy to

ideal situation where the yeast is live and active

count will increase anywhere from three to

use, and is very cost effective. There is good

and gets to work on your yeast with minimal

five times the original amount cells by doing

reason why many of the pros use dry yeast!

down time (referred to as ‘lag phase’). Be sure

a starter. Other reasons would be to check

to keep your yeast refrigerated and only buy

the viability of the strain you are using. Make

per the manufacturer’s instructions. More

refrigerated liquid yeast. Always look for the

sure your starter is around 1.035 to 1.038 so

often than not, they will recommend simple

freshest date of manufacture too.

as to not shock the yeast, and make sure

Preparation of dry yeast should be done as

hydration with warm water as opposed to

you oxygenate your starter to give the best

a yeast starter. The dehydration process

LAG PHASE

results. A two litre starter is a good quantity

can have a negative effect on the yeast, so

The lag phase is the period of time from

to use, and will give your yeast enough sugar

pitching into wort or a yeast starter will not

when you pitch the yeast to when it starts

prior to pitching. Time it so that your yeast

give the best results. Hydration of the yeast

to ferment. During this time the yeast

is in its exponential phase when you pitch it.

cell is the best way to bring the cells back to

is preparing itself to start the primary

Those brewers who are serious about their

life. Simple hydration of the cell membrane

exponential phase (this is the phase of

brewing will have a stir plate and Erlenmeyer

allows the cell to gently start doing its

fermentation which has the most action of

flasks with oxygenation stones.

job of bringing the sugars into the cell for

yeast consuming the sugars). It is the first

their breakdown rather than an immediate

few days usually, as pitching dormant yeast

THE LAST LEG

absorption of sugars through a dry cell wall.

into a highly nutritious environment will

Get serious and look after your yeast and you

Whilst the manufacturers do everything

more than likely ‘shock’ the yeast and will

will get huge improvements in your beers.

they can to ensure a highest possible quality

take longer to start. This down time can be

Fermentation temperature is the next area to

product, there are cells that do not survive

detrimental to the beer, as infection and off

look at, so look back through your issues of

the process or are impacted negatively. When

flavours can be produced while the yeast is

Beer & Brewer to see my article on that topic!

in doubt, over pitch.

not active, so getting healthy yeast in the

Cheers and happy brewing!

WINTER 2018 63

ENTERTAINING – FOOD

Currying favour INDIAN CUISINE HAS INFLUENCED THE WORLD, NOWHERE MORE SO THAN THE UK. DIVE INTO THESE RECIPES FROM BRITISH INDIAN RESTAURANTS

n this book, curry house expert Dan Toombs shares 100 easy recipes from the world of British Indian cuisine.

Dan, who is also known as

The Curry Guy, has travelled around the UK, sampling dishes, learning curry house kitchen secrets and refining those recipes at home. Since his bestselling debut book was published, Dan has been besieged by requests for more curry house favourites that can be made in half the time without needing hours of preparation. He has created recipes that will taste as good as a takeaway. Handy labels are included for quick reference, with plenty of recipes in the ‘30 minutes or less’ category. Dan has also included his best hints, cheats and ingredient shortcuts to save time and money, picked up over the years he’s spent researching the methods and secrets of Indian chefs. And, as we all know, curry and beer are a match made in heaven, so take a look over these recipes and find the perfect dish for you to make at home and enjoy with a beer.

www.beerandbrewer.com 64 www.beerandbrewer.com

This is an edited extract from The Curry Guy: Easy by Dan Toombs, published by Hardie Grant Publishers. It’s available from all good bookstores or online (RRP $24.99).

ENTERTAINING – FOOD

Chicken 65 Serves 6+ Ingredients 1kg chicken breast Rapeseed oil for deep frying 1 tsp black mustard seeds 1 tsp cumin seeds 20 curry leaves 3 green chillies, sliced 12 garlic cloves, finely chopped 10cm piece of ginger, julienned 3 spring onions, roughly chopped 2 tbsp lemon juice 2–3 tbsp chilli sauce of choice (optional)*

FOR THE SPICED BATTER 2 eggs, beaten 2 tbsp garlic and ginger paste 3 tbsp cornflour 3 tbsp rice flour 1 tsp ground turmeric 1 tbsp ground cumin 1 tsp ground coriander 2 tsp chilli powder 11/2 tbsp tandoori masala 1 tsp salt 1 tbsp black pepper *Shop-bought sauces work well.

Recipe Slice the chicken breasts into small bite-sized pieces (tikka). Mix all of the batter ingredients into a paste and rub it evenly into the chicken pieces. If time permits, let this marinate for about 30 minutes or overnight, but this isn’t crucial. When ready to deep fry, heat your oil in a large wok. The oil should be at least 10cm (4in) deep. The oil is ready when a small piece of chicken sizzles immediately upon putting it in the oil. If using an oil thermometer, aim for 190ºC. Fry the chicken in batches until the exterior is nice and crispy and the meat is almost cooked through. This should take about two to three minutes per batch. Place the finished chicken pieces on a wire rack to rest while you fry the remaining batches. The frying can be done ahead of time. Store the fried chicken, covered in the fridge until ready to use. Once cooled a bit, remove all but about 3 tbsp of the oil from the wok. Place over high heat and toss in the mustard seeds. When they begin to pop, reduce the heat to medium-high, add the cumin seeds, curry leaves and green chillies and fry for a further 30 seconds. Stir in the garlic and ginger and fry until fragrant and soft – about one minute should do the job. Tip in the chicken and spring onions and stir well to coat. Fry it all over high heat until the chicken is completely cooked through. Squeeze the lemon juice over the top and add chilli sauce, if using. Give it all one last good stir, check for seasoning, adding a little more salt if needed, and serve.

WINTER 2018 65

ENTERTAINING – FOOD

Malai Kofta Curry Serves 4+ Ingredients 250g peeled potatoes 1 tbsp rice flour 1 tbsp plain flour (or an additional 1 tbsp rice flour, if going gluten free) 200g paneer cheese, grated 1 tsp ground turmeric 2 tsp chilli powder 1 large handful baby spinach leaves, washed and chopped 4 tbsp chopped coriander 1/2 tsp salt Rapeseed or vegetable oil, for deep frying Garam masala, to serve

For the sauce 4 tbsp rapeseed or vegetable oil 1 tbsp ground cumin 1 tbsp ground coriander 10 almonds 10 cashews 2 onions, finely chopped 2 green chillies, finely chopped 2 tbsp garlic and ginger paste (see p7) 400g tin chopped tomatoes 200ml single cream Salt

Recipe Start by making your koftas. Par-cook the potatoes for five minutes until almost cooked through – it should be easy to stick a fork in but there should still be some resistance. Remove the potatoes from the water and allow to cool, and then grate them. Squeeze as much moisture as possible from the grated potatoes and mix with the rice and plain flours. Let stand for about five minutes. Mix the grated paneer, 1/2 tsp of the turmeric, 1 tsp of the chilli powder, the chopped spinach and coriander into the grated potato. To this add the salt. Form into koftas slightly

www.beerandbrewer.com 66 www.beerandbrewer.com

larger than golf balls and set aside while you make your sauce. Heat the oil in a large saucepan over medium–high heat. When visibly hot, stir in the remaining turmeric and chilli powder and the cumin, ground coriander, almonds and cashews. Temper this all in the oil for about 30 seconds, then add the chopped onions. Fry for about five minutes until soft and translucent. Add the green chillies and the garlic and ginger paste and fry for a further minute, then add the tomatoes. Simmer for about five minutes and then blend to a smooth sauce using a handheld or countertop blender. Return this to the pan and add about 400ml water and simmer down for about 15 minutes. Stir in the cream and continue to simmer until you are happy with the consistency. Season with salt to taste and keep warm. You can fry your koftas while the sauce is simmering if time is an issue. To cook the koftas, heat about 10cm depth of rapeseed or vegetable oil in a saucepan – you need enough oil in your pan to just cover the koftas so add more if required. The oil is hot enough for frying when a small piece broken off of one of the koftas sizzles and rises to the top immediately when thrown into the oil. Carefully place your koftas in the oil and fry until crispy brown on the exterior. About five minutes should do the trick. Don’t overcrowd your pan. Do this in batches if necessary. Place the fried koftas on paper towels to soak up excess oil and then place in a large or individual serving bowls and cover with the sauce. Sprinkle with garam masala and a drizzle of cream to serve.

ENTERTAINING – FOOD

Shawarma Kebabs Serves 4-6 Ingredients 6 large chicken breasts Red onion, chillies and peppers, chopped Naans, buns or tortillas, to serve Sauces of your choice, to serve

For the marinade 5 tbsp olive oil 2 tbsp garlic and ginger paste 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground allspice 1/2 tsp ground turmeric 1/2 tsp ground cinnamon 1 tbsp paprika Salt and freshly ground pepper

Recipe Place the chicken breasts in the freezer for 30 minutes – this will help you slice them. Remove from the freezer and slice into thin disks. Place all of the marinade ingredients in a bowl and mix well. Add your chicken discs to the marinade and ensure it is all nicely coated. Marinate for 30 minutes or up to 24 hours. When ready to cook, light your charcoal using the direct cooking method and wait until white hot. In the meantime, skewer the marinated chicken discs on the metal skewers so that they are pressed tightly together. I like to include some red onions, chillies and peppers for colour. Place the skewers over the heat and rotate often until charred on the outside and cooked through – about 20 minutes. Remove the meat and chop into small pieces. Serve on its own or wrapped in fresh naans, buns or tortillas with your sauces of choice.

WINTER 2018 67

THIS EDITION, OUR TASTING PANEL TACKLED STOUTS, PORTERS AND THE LATEST NEW RELEASES AND CIDERS. HERE ARE THE RESULTS

TASTING the panel

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

Bill Taylor

Neal Cameron

Justin Fox

Head brewer for Lion Nathan, Bill Taylor has more than 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.

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.

With more than a decade of brewing across Australia on kits ranging from 600 to 140,000 litres, Justin has recently joined the Bintani family to head their service, sales, and product development. He is passionate about helping brewers innovate and develop technically as the industry continues to grow.

68 www.beerandbrewer.com

Michael Capaldo

Graham Wright

With over a decade in the brewing industry, including eight years at Sydney/Lovedale Brewery, Michael has completed a Post Grad in Brewing from ECU and judged at many of the top beer awards. He also sits on the IBA awards technical panel and is the NSW, QLD & ACT sales rep for Hop Products Australia.

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-tofind 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).

TASTING

Batch Elsie The Milk Stout

Young Henrys Stayer Mid Lager

Exit Brewing Milk Stout

6% ABV, 440ml can Sometimes, when you drink some of the world’s classic beers, they don’t quite live up to expectation. That’s where Batch Brewing’s nitro stout comes in. This is the beer that you expect when you get a pint of Guinness. Smooth, rounded, chocolately and fullbodied; moreish and engaging without being heavy or tiring to the palate. An instant classic and one of the few beers that this jaded reviewer was very disappointed to finish, even with a civilised 440ml to get through. Style: Milk stout Glass: Pint Food Match: Fresh oysters, soda bread and butter Batchbrewingco.com.au

3.5% ABV Pours pale and slightly cloudy, with a tight head. Leaning in for a sniff, there’s a very welcome hop aroma, with some good grapefruit and citrus notes coming through – this isn’t your usual mid-strength lager. With nice, spritzy carbonation and mouthfeel, followed by a dry hint of bitterness and plenty of hop character and overall flavour coming through (especially given the low alcohol), Stayer is part of a new breed of craft lager reinvigorating the reputation of this much-maligned style. Style: Lager Glass: Schooner Food Match: Chicken kebabs on the barbie Younghenrys.com

5.2% ABV, 330ml Jet black in the glass, there is plenty of coffee up front, supported with vanilla sweetness, caramel and raisins. A little bit of alcohol wafts forth as it warms amongst a smoky roast malt note. The palate is well balanced; a moderate sweetness doesn’t overpower a pleasing chocolate and coffee bitterness. The finish is deliciously creamy thanks to the lactose additions, and successfully avoids any overt stickiness that would detract. The result is a very quaffable stout that can be enjoyed on any kind of day. Style: Milk stout Glass: English pint Food Match: Eye fillet Exitbrewing.com

Wayward Brewing Co Wayward Son Lupulin IPA

Mountain Goat Rare Breed Rye Fighter Double IPA

Sauce Brewing Bubble & Squeak NEIPA

7.3% ABV, 640ml Brewed in honour of the birth of head brewer Shaun’s firstborn, this is a West Coast IPA dry hopped with LupuLN2. The resultant aromatic is resinous, dripping with mango, orange, stone fruits, candied grapefruit and passionfruit. A bold malt profile steps in with plenty of sweetness and enough bitterness to knock it off the tongue before it gets cloying. A well-balanced dance between vibrant fruit and big malt, without any pesky vegetative dry hop notes. Welcome to the world, Wayward one! Style: West Coast IPA Glass: Tulip Food Match: Burgers Waywardbrewing.com.au

7.8% ABV, 640ml Pours a bronze, chestnut colour. Sweet malt, rye and spice aromas are more noticeable than the hops, which provide a level of dankness and a hint of tropical and citrus notes. On the palate you get a decent sweetness coming through, but it’s resinous, piney and quite malty, with a bitterness that lingers in your mouth. While lots of hops went in to the brew, they’ve not dominated the flavour in an overly tropical way, while the rye adds a nice drying character that makes you want to sip again and again. Style: Double IPA Glass: Tulip Food match: BBQ ribs Goatbeer.com.au

6.5% ABV, 500ml can A foaming head atop a dirty, dark yellow beer, with some serious peasouper haze. Aromatically there are plenty of hops, including over-ripe pineapple, mango and other tropical fruits, and it smells almost dessert-y with the sweetness that seems to come through. There’s a freshness on the palate though, with almost no bitterness, and it goes down very smooth. Extremely juicy, this is a great example of the booming NEIPA style. Style: NEIPA Glass: Spiegelau IPA Food Match: Pavlova Sauce.beer

Balter Strong Pale Ale 5.9% ABV, 375ml can This beer is just massive and it delivers flavour by the bucketload. Does it work? You betcha! The nose smells of a fresh fruit/passionfruit pavlova and the hops, Galaxy we suspect, are just so expressive, I could smell it a metre away. It’s a tad more subdued on the palate, but sweet malt pops up mid palate and is a great foil to the expressive passionfruit hop flavours. The texture is smooth and long. And it just lingers. Nice one. Style: Strong pale ale Glass: Tulip Food Match: Rib eye steak Balter.com.au

Cavalier Imperial Stout 8% ABV, 330ml This is a thick, impenetrably black beer with a dense, heavy, tan head. That first smell is all roasted coffee and dark chocolate notes, with bourbon or rum hints creeping into proceedings. It has a delightfully silky mouthfeel, with the taste starting off with the sweetness of a rum and raisin cake before that alcohol warmth builds and a coffee bitterness follows. You’re not going to rush this beer, it lets you know how strong it is right from the off. Style: Imperial stout Glass: Wine glass Food Match: A rich cake and a cigar! Cavalierbeer.com.au

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TASTING

Coastal Brewing Red Head Red 4.2% ABV, 375ml can A rich, dense head presents beautifully and laces the glass as a good Irish red should. A typical ester profile for an Irish yeast, this true-to-style beer presents candy and caramel on the palate with a subtle and balanced hop profile. What a beautiful beer! Style: Irish red ale Glass: Pint Food Match: Irish breakfast with black pudding, bacon, beans, mushrooms, eggs and boxty Thecoastalbrewingcompany. com

Goodieson Brewery Barrel-Aged Cherry Saison 6.7% ABV, 330ml Barrel-ageing is more popular than it should be, as few styles genuinely benefit from the strong flavours, tannin and oxidation that a wooden environment provides. A saison however, particularly with a fruit addition, is a natural fit. The yeast derived flavours survive endlessly, and time and micro-oxidation mellow everything and bring it together beautifully. Here, the oak and cherry are restrained but vocal in amongst the saison character; it’s dry, lively and refreshing and as a collective. A delightful beer. Style: Saison Glass: Tulip Food Match: Cheese platter Goodiesonbrewery.com.au

Badlands Pale Ale

Hobo Brewing Mid IPA

4.6% ABV, 330ml Nothing is shouting here, the malt and hops are well balanced, speaking politely. Overall, it’s an understated English style pale ale with a pleasant balance of old word Goldings hops and Maris Otter malt that lingers on the palate and demands a second taste. It’s gently fruity, but not from the tropical angle – more mellow, pear and baked apple flavours. And as it even says on the bottle, it scores a 5/5 for ‘Pomminess’. Style: Pale ale Glass: Schooner Food Match: Fish and chips with lots of salt and vinegar Badlandsbrewery.com.au

3.5% ABV, 375ml can This is a beer that won’t leave you guessing. From its deep amber colour to its big retentive head and the massive hop hit – with loads of Amarillo and Galaxy on show – on the nose, this IPA is definitely not shy and retiring. On the palate it’s resinous with loads of dry bitterness. But the malt is hiding a bit, leaving the mid palate a little hollow. Style: IPA Glass: Schooner Food Match: Spicy tacos Hobobrewing.com.au

Coopers Session Ale

Hix Beer Double Chocolate Porter

Capital Brewing Co First Tracks Stout

Badlands Darkness London Porter

6.8% ABV, 500ml You’re really setting up an expectation with the ‘double’ prefix on a beer. With a double chocolate, we’re thinking something that Baskin Robbins could make icecream out of. But with this beer, we’d put the chocolate rating at 20% rather than 200%, both on aroma and flavour. There’s many ways of getting serious chocolate flavour into a beer, so it would be interesting to see what has been used here. That said, the porter, sans chocolate, is perfectly pleasant and enjoyable – but managing expectation is everything. Style: Porter Glass: Half-pint Food Match: Slow-cooked ribs Hickinbotham.biz

5.2% ABV, 946ml CANimal Pours seriously dark – black almost, even against the light – with a nice frothy head. Aroma displays a lightly smoked note, a whiff of coffee, and some appealing sweetness with a treacly quality. The first sip reveals a medium mouthfeel with a pleasant, molasses flavour that recalls raisins, dried fruits and a light-roast coffee. This is an accessible stout with not a lot of bitterness, the rolled oats adding to a nice, rounded flavour. Style: Coffee oatmeal stout Glass: Spiegelau stout glass Food Match: Roasted marshmallows around the campfire Capitalbrewing.co

4.8% ABV, 335ml This is a beer with a rich brown colour and deep tan head. You get coffee on the nose, but this is more of a mocha than an espresso: there is a pleasant sweetness there as well. The London Porter is brewed with six different malts, but they are well-balanced rather than dominant, and there is some lovely dark chocolate, rum and sultana character all in a light to medium body. It finishes with a slight astringency and is a very drinkable little number. Style: Porter Glass: Tulip Food Match: Tiramisu Badlandsbrewery.com.au

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4.2% ABV, 375ml With a successful summer pouring on taps across Australia, the latest member of the Coopers family can now be found in both cans and bottles. Delicate citrus notes blend with the hallmark fruity esters, malt and residual yeast character, placing this beer unmistakably in the Coopers family. The range has always remained fresh in pack form thanks to the secondary fermentation it champions and its oxygen-scavenging benefits. This practice yields great benefits for this more hop-forward beer that drinks crisp and clean, with just enough hops to tick the session ale box. Style: Session ale Glass: Shaker pint Food Match: Bangers and mash Coopers.com.au

Tooborac Blacksmiths Porter 5.5% ABV, 330ml A dark bold colour meets the eye as a pleasant roast malt character lingers in the aroma and persists through to the palate. The body is slightly thin and astringent, but it is very drinkable and lends itself to easy drinking on a cool afternoon. Style: Porter Glass: Tulip Food Match: Moules-frites Tooborachotel.com.au

Coastal Brewing Co Black Head Milk Stout 4.7% ABV, 375ml can A thick brown head coats the glass, and a slightly peaty nose segues through to a smokey and seemingly peat-driven malt base. The hops are restrained, which is true for style and allows a thick malt backbone with mild sweetness to follow through and deliver a complex range of dark roasted flavours. A great winter warmer! Style: Milk stout Glass: Snifter Food Match: Poached eggs with cold smoked kippers Thecoastalbrewingcompany. com

Granite Belt Cider Co. Twisted Branch Unfiltered Dry Cider 6% ABV, 750ml There’s a raft of samey ciders out there: a bit appley, a bit acidic but designed to not offend, rather than inspire. These guys have pushed the boat out a bit. For a well-fermented cider that ends up fairly dry, the flavour is still there, with rounded oxidised apple character and a tart malic acid character, a soupcon of tannins, There’s no doubt that apples have been used in it. It’s also super cloudy, and how they got that red almost autumnal colour is a mystery, but it’s very engaging. Style: Dry cider Glass: Schooner Food Match: Seafood pizza Granitebeltciderco.com.au

Balter IIPA 8.6% ABV, 500ml can Pours quite a light colour in the glass, with a very floral, pineapple, aroma reminiscent of grapefruit. Knocking it back, there’s only a light balancing malt – not too sweet, allowing the hops to shine – and a residual bitterness. It hides the alcohol ridiculously well, and beware of the 500ml can, you could find yourself at the bottom of it a little too soon. With an Untappd rating currently sitting at a massive 4.14, it’s clear that punters can’t get enough of this juicy little number – pity it’s all sold out by now! Style: Double IPA Glass: Spiegelau IPA Food Match: Get those juices really cranking with some freshly cut pineapple Balter.com.au

Fox Hat Phat Mongrel Oatmeal Stout 6.5% ABV, 375ml can Pitch black with a bone foam, the nose is assaulted with roast malt, chocolate, cocoa and dribs of aniseed. It’s an enticing meld that holds throughout the beer, occasionally subsiding to let a hop note poke out – more grass than fruit. The palate delivers more of the same blend, with liquorice and dry roast taking the lead over an assertive bitterness that hangs a little over a dry tail. Hop flavour lends an earthy note that supports the cacophony of flavours, tying everything together and leaving you wanting more. Style: American stout Glass: Nonic pint Food Match: Good ol’ BBQ pork ribs Foxhatbrewing.com.au

Sailors Grave Lemon Meringue Cream Sour 4.8% ABV, 355ml can This little number from the experimental brewers at Sailors Grave has a clean and clear look to it, pale and with no head to speak of. On the nose, the first sniff reveals lemon and an almost strawberry-like sweetness. Taking a gulp was an exercise in nostalgia – this beer tastes like a Splice ice cream – and is a real flavour journey. It starts off with a citrus hit of acidity that’s mellowed out by a rounded creaminess and vanilla sweetness. It almost feels like it ‘flips’ in your mouth. This really is a peculiarly pleasant beer. Style: Sour Glass: Tulip Food Match: Enjoy as a dessert in its own right Sailorsgravebrewing.com

Red Hill Harvest ESB 6% ABV, 330ml ESB is an old-fashioned style of beer that concentrates on the malt and subdues the hops – very much at odds with what’s currently popular. So, they must be done well to be a star. We’re looking for complex rounded malt character and layers of yeast character. There’s no doubt that Red Hill has the lineage and experience to do this, but in this example, there’s not a lot of yeast character, the malt is somewhat simple and the supporting hop is just a little too shy to make its presence felt. Not a bad beer, but there’s an exciting world of beer out there, and this needs to get in there. Style: ESB Glass: Half-pint Food Match: BBQ meat Redhillbrewery.com.au

East 9th Brewing Doss Blockos: The Colour of Beer Unlimited Pale Ale 4.4% ABV, 330ml can Very pale, almost a gold/amber in colour, with a good head. Aromas of fresh citrusy hops balanced by a soft and gentle creamy malt. Not a bad start! And this malt gentleness carries onto to the palate: soft gentle malt, great length, gentle hops – with a clean, crisp finish. Good balance. It’s a tad simple, but is quite enjoyable. Style: Pale ale Glass: Schooner Food Match: Grilled kingfish E9thbrewing.com

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Red Hill Harvest IPA

La Sirène Citray Sour

5.5% ABV, 330ml A hazy, citrusy IPA with traditional US hop character in melon and lime, but also full of dank pine hop notes with a nod to a more retro palate. The drinker seems to chase the first few sips for flavour, but once half way through the bottle the flavours settle your senses and envelop your mouth with a feeling of spicy, citrus bliss. Style: IPA Glass: Tulip Food Match: Sole fish with butter, lemon and dill with a serving of oven roasted spuds Redhillbrewery.com.au

4.5% ABV, 330ml can La Sirene’s second can release is a harmonious marriage of farmhouse and acidity, wrapped up in portable aluminium. A bold tartness moves quickly from abrupt to mellow, as a prolific orange aromatic settles in and brings the beer into balance. The citrus sways from orange to a limoncello note, back to orange zest then onto grapefruit in an almost continual transition of sensation. The can neck promises an orange, citrus and sour focus and the beer delivers on all three counts. A zippy brew that will perfectly fit between your summer pale ales to help reset and refresh. Style: Sour farmhouse ale Glass: Goblet Food Match: Duck a l’Orange Lasirene.com.au

James Squire Jack of Spades Porter

Batch Brewing Tank 6 Imperial Stout

5% ABV, 345ml The black colour and off-white foam conjure thoughts of coffee, roasted barley, dark chocolate and richness – well this porter delivers and delivers well. A light roasted character is followed up by a hint of smoky ash in the aroma and follows through to the palate with a light astringency. The finish is well rounded and balanced by moderate malt sweetness and bitterness. Very delicate overall. Style: Porter Glass: Pint Food Match: Chocolate pudding Jamessquire.com.au

9.8% ABV, 640ml A wonderfully thick and rich head presents in the glass. Once the head fades away the aroma penetrates to the very core of your olfactory senses, offering toffee, coffee, tobacco, plum, licorice and dark candy aromas and flavours. For 9.8% ABV this beer is incredibly well balanced and is an excellent example of a high alcohol dark beer. Style: Imperial stout Glass: Goblet Food Match: Lardo di Colonnata on toasted sourdough with wild honey Batchbrewingco.com.au

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Sauce Brewing Piss-Weak Sauce Session IPA 3.5% ABV, 375ml can A craft drinker’s mid-strength to the core, this beer has a deep haze reminiscent of a NEIPA but with the balance to match its middling alcohol percentage. The hop balance is slightly towards the bitter side and the malt is a touch dry and grainy, though hop flavour and aroma are fresh and tick all the boxes for what we like to see in a midstrength IPA. Style: Session IPA Glass: Kolsch glass Food Match: Pavlova with fresh passionfruit and berries Sauce.beer

Hix Irish Stout 5% ABV, 500ml A thick black colour greets the senses and the aroma of coffee, malt and roast malt set the scene for a somewhat strange yet gracefully complex beer. The body is medium dry and has a lovely astringent and acrid bite, yet remains balanced throughout. A very good example of style, and overall, it’s delicious! Style: Irish stout Glass: Nonic pint Food Match: Irish stew Hickinbotham.biz

Prancing Pony Magic Carpet Midnight Ride Stout

Coastal Brewing Company Seven Mile IPA

9% ABV, 330ml Deep, dark and mysterious, a rich and creamy beige foam sits atop this beautiful black beauty. A slightly roasted, coffee-like aroma combines with dark chocolate undertones on the palate and lingers with a smooth, warming complexity. A subtle sweet butterscotch note rounds out the slight ashen astringency and provides a savouring balance that keeps you coming back for more. Style: Imperial stout Glass: Half-pint Food Match: Sticky date pudding Prancingponybrewery.com.au

6.6% ABV, 375ml can The problem with making and reviewing beers for a living is that faults figure too highly; the average punter will be much less critical and rightly so. But here’s a beer that is impenetrably competent, an IPA from the IPA textbook with a brewer that’s got the hang of things. Hop aroma is almost a caricature US profile, resiny and citrus and it sits atop a clean malt body with the quiet confidence of a public schoolboy. A beer that could easily become a daily pleasure. Style: American IPA Glass: Schooner Food Match: Southern fried chicken and chips Coastalbrewingcompany.com

We believe that craft beers deserve crafted glasses.

These are our CRAFT BEER glasses. The Spiegelau Craft Beer Glasses have been approved by an expert tasting panel of master brewers and industry professionals. Focusing on beer enjoyment, members of the tasting workshop tested multiple glass shapes to find the best glass for India Pale Ale, Stout, and American Wheat Beer. In the expertsâ&#x20AC;&#x2122; opinion, the custom-shaped glasses successfully deliver the complexity of aromas on the nose, while demonstrating the optimum beer texture, balance, and flavour intensity on the palate. Staying faithful to the spirit of Bavarian artisan craftsmanship, we have created these unique, functional glasses to bring out the best in complex craft beers.

The Beer Classics are available at David Jones, Myer and selected homewares stores or online at www.spiegelau.com.au

TASTING

Stone & Wood Pilot Batch: Wilderness Honey Cream Ale 5.3% ABV, 500ml Pours a clear, bright yellow. The nose is all spices, and very intriguing – think cloves, cinnamon, ginger, etc. – just urging you to take a sip. The spiciness continues onto the palate, with a tingling effervescence backed by the aforementioned clove and ginger notes. There’s an essence of honey and smoke in the aftertaste, as well as some strawberry sweetness. It finishes nice and dry, sending you back for more, and the whole journey begins again. A very surprising but tasty beer. Style: Cream ale Glass: Stange Food Match: Crème brulee Stoneandwood.com.au

Endeavour Argyle Ale Vintage 2018 Barley Wine 8.7% ABV, 640ml This is the colour of a best bitter, dark amber tending towards orange, with little head to speak of. The aroma is sweet, like dried apricots or preserved fruits. Caramel and spicy notes also leap out, and all these flavours continue to dominate the palate. It’s deliciously sweet but that spiciness stops things becoming saccharine, as well as mellowing the warmth from that high alcohol content. Only 500 bottles (now 499) bottles were made, so gets your hands on it if you can! Style: Barley wine Glass: Wine glass Food Match: Share this with friends over some hard cheeses Endeavourbeer.com

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Bridge Road Brewers Robust Porter

BentSpoke Drifter Series Red Nut IPA

Fox Hat Full Mongrel Russian Imperial Stout

5.2% ABV, 330ml A wall of chocolate flavours on the nose, very heavy and intense. Other flavours struggle to get noticed, but a hint of coffee and roasted smoke aromas also peek through. It’s a dark chocolate aroma and taste, though, so it’s not sweet or creamy – instead there’s a pleasant bitterness that doesn’t let you go, long after you’ve swallowed. And while there’s a malty weight to the flavour, the mouthfeel isn’t too heavy. This number would certainly warm your cockles during the winter months, or by the campfire. Style: Robust porter Glass: Pint Food Match: Wild boar casserole (cooked with the porter) Bridgeroadbrewers.com.au

7% ABV, 375ml can This beer is a gem that can be summed as: big red, big head, big flavour. Rich and malty, with a great colour, and an expressive hoppy nose, not to mention a good dose of high roast malt. This carries onto the palate as well, and that roasted malt just lingers on and on. Another great job from the brewers at BentSpoke. Style: Red IPA Glass: Tulip Food Match: Traditional steak and kidney pie, thick and rich Bentspokebrewing.com.au

10% ABV, 375ml can Black, black, black with a dark creamy head. On the nose: soft rich, roasted malt, slight herbal hop lift and loads of bitter coffee and soy sauce flavours. Intriguing. On the palate: initially creamy sweet malt and the high roast, bitter coffee flavours kick in. And this flows right to end, leaving you with a lingering strong, cold espresso coffee flavour. And the texture is sublimely rich. Wow! This is quite some journey. Style: Russian imperial stout Glass: Snifter Food Match: Black Forest cake with loads of kirsch Foxhatbrewing.com.au

4 Pines Stout

Fox Hat Red Pelt

5.1% ABV, 330ml As the 4 Pines team continues its endeavour for this beer to be certified for consumption in space, we’ll continue to enjoy it right here on Earth. Pitch black with a tan head, the aroma is dominated by the more aggressive side of the roast spectrum, charred malt over dark coffee and bitter cocoa. Early chocolate and caramel sweetness on the palate brings balance and allows the intensity of the roasted malt to merge back into a medium perceived bitterness. The stout finishes with a dry acidity and just the right amount of bubbles for an experience in zero gravity. Style: Dry Irish stout Glass: Tulip pint Food Match: Oysters 4pinesbeer.com.au

7.8% ABV, 375ml can Instantly attractive, this rich dark amber ale has hints of red and a firm, lasting foam. Toffee-like, smooth malty notes sit behind the well-integrated hoppy aroma and assertive bitterness on the palate. Well balanced and quite luscious, it’s hard to believe this is right up there in bitterness stakes, with its 88 IBU. This little fox is bold and beautiful. Style: India red ale Glass: Tulip Food Match: Coq au vin Foxhatbrewing.com.au

Holgate Gatekeeper Session Ale 3.5% ABV, 330ml A lovely deep golden colour greets the eye on a beer that is well filtered, and though not a huge head remains, the aromatic punch of US hops is a pleasant surprise for a once bland style. Guava, passionfruit and melon flavours emanate, but bitterness is not overpowering and an overall sense of balance and great flavour has been achieved. Style: Session ale Glass: Pilsner Food Match: Honey and spice glazed ribs Holgatebrewhouse.com

Goodieson Brewery Black Pilsner 6.8% ABV, 330ml An intensely dark red hue meets the eye and a journey begins into a complex beer that doesn’t quite portray what the name states. The beer is reminiscent of the traditional Schwarz-style black pilsner with notes of noble hops and a pleasant malt body, but it is clearly an imperial version of style with a big alcohol hit. Style: Black pilsner Glass: Pilsner Food Match: Pulled pork burger with the lot Goodiesonbrewery.com.au

Sauce Brewing 50 Shades of Black Saucy Stout 5.7% ABV, 945ml squealer Tight, tan head, and nice and dark in the glass. Aromatically, the first thing that jumped out was an espresso martini! Coffee notes are buttressed by roasted nuts, dark chocolate and a slightly smoky character; following through to the palate, coffee is the centerpiece, with a medium mouthfeel that avoids being heavy or cloying. While a malty sweetness lingers, there is a dryness and firm bitterness that lingers and makes a second sip too tempting. Style: Stout Glass: Spiegelau stout glass Food Match: Game pie (especially if you’ve used it to marinate the meat as well) Sauce.beer

Young Henrys Motorcycle Oil Hoppy Porter

Coastal Brewing Company Elizabeth English Bitter

5.5% ABV, 500ml This beer is almost bordering on a red in colour – a dark auburn in the glass, perhaps? Then you put your nose in and if you closed your eyes you’d swear it was an IPA – lots of resin and grassy notes exploding from the glass, along with some dark fruits. There’s plenty of spicy bitterness on the tongue that lingers for a long time, with a toasting, nutty malty sweetness quietly growing and round it off. This is dangerously refreshing – it’s clean and fresh and light. Style: Porter Glass: Half-pint Food Match: Dirty burger Younghenrys.com

3.5% ABV, 375ml can With all these new brewers, it’s easy to see some that some are learning faster than others. But Coastal brewer David Black has thrown off accountancy with some style. Not only is this mid-strength beer well produced, it is also excellently conceived. Beers with low alcohol need a bit of extra work elsewhere. This beer has all the yeast character of the style, esters aplenty, a rich crystal malt hit that helps with the mouthfeel, and some herbal hop flavour gives a complete rendition of the English bitter style. Style: English bitter Glass: Half-pint Food Match: Ploughmans Coastalbrewingcompany.com

Pirate Life Pilsner 4.8% ABV, 355ml can As expansions continue, the Pirate Life team have squeezed the tank-demanding Nelson pilsner into the packaging line up. The hallmark white grape aromatic of Nelson Sauvin presents amidst lemon zest and pineapple, all just poking up above toasty and crisp malt sweetness. The palate is light and clean, preceding an assertive bitterness that pushes the boundaries of even more traditional pilsners. It’s a twist to these hop lovers usual hop expression, showcasing the raw alpha power of hop amongst a more delicate aromatic. Style: Pilsner Glass: Pilsner Food Match: Mac n’ cheese Piratelife.com.au

Goodieson Brewery Chocolate Stout 7.6% ABV, 330ml Black and rich, chocolate itself doesn’t come through but a savoury cocoa and carob flavor emanates from aroma to palate. The high alcohol dominates, yet is well balanced with a firm malt backbone and herbaceous hop profile. A nice beer for a winter’s night! Style: Stout Glass: Thistle Food Match: A bed of Asiago, Gorgonzola and Nostrano cheese covered in boiling polenta Goodiesonbrewery.com.au

Murray’s Dark Knight Porter

Sauce Brewing Son of a Peach Berliner Weisse

4.5% ABV, 330ml Initially I thought this porter was more of a stout than the classic style as the colour is black, and the malt is roasted and chocolatey. Hop influence is minimal, but there is bitterness at the end. The lingering flavour is of crystal malt. But given that, and even if it’s not exactly on style, we really enjoyed for its rich, fulsome flavour. Style: Porter Glass: Pint Food Match: Turkey ragout with pappardelle Murraysbrewingco.com.au

5% ABV, 375ml can This has an almost glowing yellow haze in the glass – very appealing. Smells tart and zippy with a hint of peach shining through. Taking a sip, there’s plenty of sourness but it’s softened by a subtle hit of peach, which adds softness over the top of unripened berries and green apples. Pleasantly tart, but not so dry that you pucker up. This is a winner – and might be a good one to try and win over a cider drinker with too! Style: Berliner Weisse Glass: Chalice Food Match: White fish or duck Sauce.beer

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Modus Operandi Dream Weaver Unfiltered IPA 7% ABV, 500ml can Modus’ latest big IPA presents with a thick, opaque and almost custardy murk in the glass – it’s NEIPA time. As you’d expect, fruit bowl, tropical aromas jump out, enticing you to take the first sip of juicy goodness. The mouthfeel is very smooth, and it goes down very easily, with breakfast juice character. However, there’s a firm bitterness and slightly piney tinge towards the end that leaves the tongue tingling, and takes this beer into more interesting, complex territory. Style: NEIPA Glass: Spiegelau IPA Food Match: Bacon and eggs – keep the brekky juice vibes going MObrewing.com.au

Capital Brewing Co Rock Hopper IPA 6.1% ABV, 375ml can Slight tinge of amber, soft haze and decent foam provide an enticing appeal! Hops? Well there’s plenty here as to be expected; first contact being the tropical fruit followed through with subtle and intertwining notes of pine and citrus. The balance is effortless and transitions really well into the palate, playing a bigger role than the malt. Its bold bitterness lingers and provides a reminder of the hop character with each sip. Style: West Coast IPA Glass: Spiegelau IPA Food Match: Beef brisket and slaw Capitalbrewing.co

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Cavalier Brown Ale 5% ABV, 330ml Hazelnut brown in colour, this beer has a rich roasted aroma – chestnuts and malt – as well as coffee notes. On first sipping, there is a pleasant caramel sweetness, but there is a decent and bracing bitterness to finish. The beer is robust, but not heavy, and is certainly a very drinkable number. Style: Brown ale Glass: Schooner

Food Match: Cheese fondue Cavalierbeer.com.au

Hobo Brewing APA 4.2% ABV, 375ml can Intriguing appearance with a foam that is effortlessly generated; taking a sniff, it’s definitely hop forward in aroma. Green, grassy hop notes along with fruity, slight citrus hop provide continuing interest and character. The palate is relatively malty, with a slight toffee note and mid palate dryness. The lingering bitterness is firm and slightly grassy. Style: American pale ale Glass: Schooner Food Match: Hotdog with mustard and ketchup Hobobrewing.com.au

Two Birds Trail Blazer Aussie Lager

Stomping Ground Gipps St Pale Ale

4.5% ABV, 330ml can Two Birds teamed up with the women’s branch of the Western Bulldogs for this special collaboration brew. Bright golden yellow in colour with a good foam, this is a relatively malty lager with a light hop aroma and mild bitterness. Overall palate is rounded, moderate in weight and clean in the finish – it easily rolls off the palate without any challenging flavours. Style: Lager Glass: Schooner Food Match: Snag at the footy Twobirdsbrewing.com.au

5.2% ABV, 355ml can Leaning in, a rich hop aroma is balanced by a weight of malt; it’s earthy, pineappley and intriguing. Flavour-wise, the beer is almost non-descript, but not in a bad way – more because there’s nothing screaming for attention. It’s just a very well balanced beer, somewhere between an American and English style pale, that lets the malt and hops do some talking, without either shouting that they’re there. A very restrained and pleasant beer that provides more than enough reason to guzzle a couple of cans. Style: Pale ale Glass: Schooner Food Match: Chicken burger and chips Stompingground.beer

Stomping Ground Pridelweiss Australian Wheat Ale

4 Pines Big Brekky Porter

4.5% ABV, 355ml can A good cause, backed by an equally good beer. With a fresh aroma of lemon and lime, pineapple and a hint of cut grass, there’s decent hop action on the nose. Sipping, the light mouthfeel and spritz is very refreshing and urges you to come back for a second gulp. Later you notice subtle spiciness and a decent bitterness that rounds out the beer. With tight, clean flavours there’s nowhere for any faults to hide and none can be found – a testament to the brewers. Style: Wheat ale Glass: Weizen Food Match: Greek salad with feta and tomatoes Stompingground.beer

7% ABV, 500ml With a fluffy white foam head and a good dark colour, this looks like a cracking porter. There’s something sweet and milky alongside the coffee aromas – like a cappuccino with extra cocoa. In the mouth, it’s full bodied, slightly creamy and very smooth. There’s plenty of malty goodness in the taste alongside chocolatey notes – like weetbix with chocolate chips, or sipping a mocha made with single origin beans. Style: Porter Glass: Tulip Food Match: Pour it on your weetbix – dare ya! 4pinesbeer.com.au

TASTING

BEER & BREWER CONSULTING EDITOR IAN KINGHAM SHARES HIS NOTES ON 20 BEERS HE’S TASTED LATELY

Sauce Bubble & Squeak New England IPA

Temple Brewing Company Bicycle Beer

Holgate Alpha Crucis Australian XPA

6.5% ABV, 500ml Cloudy in appearance, with a tarnished gold/ yellow colour, Bubble & Squeak offers a complex aroma, including guava, mango, passionfruit and melon, integrated with grassy hop notes. The palate has malt layering to support the complex hop flavours without the distraction of astringency or cloy bitterness. The finish is grassy and herbal with good lingering malt sweetness. Style: NEIPA Glass: Tulip Food Match: Lamb korma Sauce.beer

4.2% ABV, 330ml An English-style summer ale with surprisingly seven hop additions, Bicycle Beer is a lighter style beer, offering refreshment and flavour. Pouring straw in colour with good foam, the beer has fine aromatic notes of lychee, melon, lemon, and citrus. The malt body carries the palate with hop citrus flavour through to the finish. Easy drinking and pleasant as a Radler alternative. Style: Summer ale Glass: Tulip Food Match: Oysters Templebrewing.com.au

5.5% ABV, 330ml Holgate Brewery is one of the pioneer breweries of modern Australian craft. Aptly named after the largest and brightest star, Alpha Crucis XPA pours a cloudy gold with a white head. The hop aroma offers a medley of fruit incorporating durian, grapefruit, guava and pine. The malt balance of bready biscuit malt is excellent. The finish is dry with some appropriate lingering bitterness. Style: Pale ale Glass: Tulip Food Match: Pork spare ribs Holgatebrewhouse.com

Fat Little Lamb Brewed Ginger

Australian Brewery Bush Lime Radler

Wolf’s Brewery American Pale Ale

5th Ocean Beer Grand Ale

6% ABV, 450ml Wolf Brewing Company American Pale Ale pours amber with good foam. The aroma of citrus, and bready malt has hints of passionfruit and peach. The palate is rich, with good toasted malt layering and a nice medley of hops, with citrus dominant. The finish is medium bitter and is well balanced by toasted malt character. Style: American pale ale Glass: Tulip Food Match: Madras curry Mosbrew.ru

6.2% ABV, 375ml Brewed in Moscow, Russia, 5th Ocean Grand pours amber with a firm white head. The aroma offers light biscuit malt, winter fruits and some candied alcohol notes. The palate has good malt layering, and excellent Christmas cake and stone fruit subtlety. The finish offers lingering malt sweetness. Style: English strong ale Glass: Goblet Food Match: Beef Stroganoff Mosbrew.ru

Southern Bay Australian Lager

Medovarus Natural Cherry Kriek

Ekim Brewing Co After Battle Pale Ale

5.5% ABV, 330ml This is an organic fruit mead from Petersburg, Russia. Created from a blend of chokeberry and cherry juice, the beverage pours a lovely pink colour, with medium carbonation, and an opaque, low white head. The aroma of cherry and red currants is pleasant. The palate is medium-sweet and suggests sugar additions. The finish is clean and the natural cherry flavour balances well. Style: Fruit mead Glass: Champagne flute Food Match: Black Forest torte Mosbv.com.au

5.4% ABV, 375ml Orange/gold in appearance, Ekim After Battle Pale Ale offers refreshment and flavour. The aroma delivers orange peel and citrus notes. The palate has a good combination of citrus and tropical fruit flavour, including grapefruit, passionfruit and some subtle nuttiness. The beer is well cast with biscuit malt and a medium body. The finish has good malt sweetness which lingers with some nice bitterness. Style: American pale ale Glass: Tulip Food Match: Beef cheeks Ekimbrewing.com.au

4.6% ABV, 330ml Well regarded for producing contract brews, Southern Bay also has a stable of their own beers. This Australian Lager uses all-Australian malt and has a light yellowy appearance with a thin head. The aroma profile offers hints of malt and a slight sour grainy note. The palate is clean, and the finish is refreshing. Simple for style and easy to drink. Style: Lager Glass: Pilsener Food Match: Pepper steak Southernbay.com.au

8% ABV, 375ml Fat Little Lamb mainly produces hard cider, but this is a ginger beer, cloudy copper in colour, with medium carbonation. It offers a vinous aroma augmented with ginger. The palate is medium sweet, and the ginger well balanced. Much of the mouthfeel comes from the carbonation. The finish is dry with lasting ginger notes. Uncomplicated and deceptively high in alcohol. Style: Ginger beer Glass: Tulip Food Match: Pork medallions with honey and ginger. Fluidbeverages.com.au

2.25% ABV, 375ml The Australian Brewery was the first Australian craft brewery to put beer in cans and has won several awards. This seasonal brew is a refreshing addition. Light candy yellow in appearance with low carbonation, the aroma offers citrus and tartaric notes. The palate is zesty and the natural lime brings out the freshness in the beer. The finish is dry and slightly tart. Style: Fruit beer Glass: Tulip Food Match: Thai chicken curry Australianbrewery.com

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TASTING

Riverside Brewing Sixty-Nine Summer Ale 4.6% ABV, 330ml Sixty-Nine Summer Ale pours gold in the glass with a thin white head. The aromas of passionfruit and pineapple are evident. The palate is light and fresh, with some biscuit malt presence and a lovely citrus. Mild bitterness is delivered on the palate through to the finish. Well balanced and uncomplicated, session beer. Style: Summer ale Glass: Tulip Food Match: Lamb chops Riversidebrewing.com.au

Kona Koko Brown 5.5% ABV, 330ml Brewed in Hawaii, Koko Brown has additions of coconut. Light brown in appearance with a tan head, Koko offers an aroma with good coconut and toasted malt complemented by traces of chocolate and hazelnut. Medium bodied, Koko mainly expresses caramel malt, carrying flavour of coconut, chocolate, vanilla and a hint of roast. Easy drinking, interesting and a sweet malty finish. Style: Brown ale (flavoured) Glass: Tulip Food Match: Lamington’s Konabrewingco.com

Wolf’s Brewery India Pale Ale

Kona Brewing Lemongrass Luau

Sauce Brewing Piss-Weak

Sierra Nevada Ovila White Ale

5.9% ABV, 450ml Wolf’s brewery is an off shoot of the Moscow Brewing Company and has beers distributed in Australia by MOS Beverages, Alexandria, Sydney. This beer pours a copper gold with good foam. The aroma offers toasted malt and molasses, and good tropical fruit notes. The palate is layered malt with medium hop bitterness and a nice lingering biscuity malt finish. Style: IPA Glass: Tulip Food Match: Pork cutlets Wolfsbrewery.ru

5.8% ABV, 330ml Kona Brewing boasts an array of beers brewed for the Hawaiian lifestyle. The Lemongrass Luau pours a golden yellow with a white lacy head. Ginger dominates the aroma and palate, but is supported by lemongrass, bread malt, orange, lemon, honey and spice additions. The body is light and refreshing and the finish has ginger warming. Style: Herb/spice beer Glass: Tulip Food Match: Thai green curry Konabrewingco.com

3.5% ABV, 375ml Piss-Weak uses the Australian vernacular as a pun on the reduced alcohol of the style. A cloudy gold appearance with low foam, the beer offers citrus aroma and some grainy maltiness. The hop flavour on the palate is varied and impressive, cushioned by good biscuity malt. The finish is dry, and very well balanced. Style: Session IPA Glass: Tulip Food Match: Pork Knuckle Sauce.beer

5.3% ABV, 330ml Ovila White Ale pays homage to the Abbey of New Clairvaux. It pours a hazy yellow and offers excellent Belgian yeast cheesiness on the nose, with hints of coriander and citrus, capped by a firm white head. The palate is medium bodied with hallmark yeastiness. Citrus and biscuit malt with some spice interest finish semi dry, with good malt lingering. Style: Belgian wit Glass: Weizen Food Match: Farmyard cheeses Sierranevada.com

MF Master’s Finest Beer

Kona Hanalei Island IPA

Zatecky Gus

Sauce Saucy Red

4.5% ABV, 600ml Brewed in Holland, MF is a contract beer brewed exclusively for the Independent Liquor Group of retailers. Amber in appearance, with a fawn head and some residual malt aroma. The palate is clean, and while the bitterness is low the pale malt aroma offers interest. The finish is clean and dry with some short lingering bitterness at the back of the palate. Style: Lager Glass: Pilsener Food Match: Beef pie

4.5% ABV, 330ml Kona Brewing Company, Hawaii has used the regions of Hawaii in its nomenclature, and Hanalei is one of these, located in the north. This IPA is low bodied and light on hops for style. Hanalei expresses fruit notes of guava, passionfruit, pineapple and orange on the palate. The aroma is more akin to chamomile and bergamot orange with toasted malt notes and some resinous pine. Appearance presents hazy gold with a medium white head. Style: IPA Glass:Tulip Food Match: Fish pie Konabrewingco.com

4.6% ABV, 900ml Zatecky Gus is a Czechoslovakian beer, brewed by Baltika. The beer takes its name from the distinct Zhatesky hops, which has been grown in the area of Zhatets for over 700 years. The beer is straw in appearance with a fine white head. The aroma of pale malt is clean. The body is light for style, and the hop profile provides light bitterness on the finish. Clean and fresh and an excellent refreshing beer. Style: European lager Glass: Pilsener Food Match: Preserved meats Eng.baltika.ru

5% ABV, 375ml This beer is an excellent example of style. Rich malt complexity with well-integrated hops. The aroma offers caramel and bready malt, entwined with spicy hop notes. The pour is amber red with a medium tan head. On the palate the beer is malt-led, with good bready malt character and toasted caramel highlights. Rye in the mash adds some flavour and interest, and helps give some dryness to the rich malt finish. Style: Amber ale Glass: Tulip Food Match: Bratwurst/ spiced sausages Sauce.beer

78 www.beerandbrewer.com

Australia & NZ Directory Breweries NSW

VIC REDOAK BOUTIQUE BEER CAFÉ 201 Clarence Street, Sydney NSW 2000 (02) 9262 3303 info@redoak.com.au www.redoak.com.au Open: Mon-Sat 11am until late (lunch & dinner)

TEMPLE BREWING CO.

@TEMPLEBREWING

WWW.TEMPLEBREWING.COM.AU

QLD

HOLGATE BREWHOUSE ARCHIVE BEER BOUTIQUE BISTRO AUSTRALIAN BEER COMPANY 1 Wakley Road, Yenda NSW 2681 1800 112 337 (8am-7pm EST, Mon-Fri) Follow us to find out more and share our passion for beer Facebook, Instagram: australianbeerco, Twitter: ausbeerco

100 Boundary Street, West End Brisbane QLD 4101 07 3844 3419 info@archivebeerboutique.com.au www.archivebeerboutique.com.au Open Monday to Sunday 11am till late

79 High Street, Woodend VIC 3442 (03) 5427 2510 www.holgatebrewhouse.com Open 7 Days from 12noon to late

BURLEIGH BREWING COMPANY

AUSTRALIAN BREWERY 350 Annangrove Road, Rouse Hill NSW 2155 (02) 9679 4555 brewer@australianbrewery.com.au www.australianbrewery.com.au Cellar door open 10am-10pm daily

12 St Huberts Road, Coldstream VIC 3770 (03) 9739 0666 brewery@napoleone.com.au www.napoleone.com.au Open 7 days from 10am

SOUTHERN BAY BREWING CO.

2 Ern Harley Drive, Burleigh Heads QLD 4220 www.burleighbrewing.com.au Opening hours at Burleigh Brewing Brewery and Tap House are Wed and Thurs 3-6pm, Fri 3-8.30pm, Sun 2-6pm. Join the crew for tastings and takeaways, tours, live music, special events and other opportunities for spending time with the Burleigh Brewing crew – and their beer – in their new brewery. More information including events and tours, available on the website.

80 Point Henry Road, Moolap VIC 3224 (03) 5248 5710 info@SouthernBay.com.au www.SouthernBay.com.au

THE CRAFT & CO

HAIRYMAN BREWERY Contract/Gypsy Services Unit 10, 12-14 Northumberland Road, Caringbah NSW 2229 (02) 9525 4050 info@hairyman.com.au www.hairyman.com.au

NAPOLEONE BREWERY & CIDERHOUSE

Fremantle & Geelong Breweries. littlecreatures.com.au

LCR0016-B&B-DIR-0105 109.5x41.5 v1.indd 21/04/2016 1

Brewery. Distillery. Winery. Incorporating a craft brewery, distillery, winery, eatery, bar, cheese & meat rooms, coffee roaster & cellar door across two sites, there’s always things to eat, drink, make, learn or shop for at The Craft & Co! 390 Smith St Collingwood (03) 9417-4755 info@thecraftandco.com.au www.thecraftandco.com.au 10:48 am

WINTER 2018 79

AUSTRALIA & NZ DIRECTORY

TWO BIRDS BREWING – BREWERY AND TASTING ROOM 136 Hall Street, Spotswood VIC 3015 For current food and drink menu, opening hours and to book a brewery tour www.twobirdsbrewing.com.au

WA THE BEVERAGE FOOD GROUP COWARAMUP BREWING CO. North Treeton Road, Cowaramup WA 6284 (08) 9755 5822 www.cowaramupbrewing.com.au Tours available by appointment Open 7 days a week 11am – 6pm

RTO Code: 41026

Equipment

COOPERS 461 South Road, Regency Park SA 5010 (08) 8440 1800 www.coopers.com.au Tours available 1pm Tuesday to Friday

24-26 National Boulevard, Campbellfield VIC 3061 (03) 9924 4000 info@thebeveragefoodgroup.com www.thebeveragefoodgroup.com Importer and distributor for all food and beverage making equipment and supplies, including nano/home/pilot brewing products

THE MONK BREWERY & KITCHEN 33 South Terrace, Fremantle WA 6160 (08) 9336 7666 beer@themonk.com.au Open every day 11:30am until late

BREWMAX Engineering better beer with the latest brewing equipment technologies Ph: (07) 3420 4943 Mob: 0412 720 606 brewmax@brewmax.net brewmax.net

NZ CRAFTY CONTRACTORS Tanunda SA, 5352 08 8563 0696 (option 2) Email: office@bvbeer.com.au www.facebook.com/ craftycontractors/ You bring passion. We provide expertise. The perfect partner to make your beer dreams a reality. Specialising in small batch craft brewing.

DME BREWING SERVICES

MOA BREWING COMPANY Jacksons Road, RD3 Blenheim Marlborough Tel: +64 3 572 5146 www.moabeer.com Visitors welcome Open 11am – 5pm or late, 7 days

Distributors

Proud agents for Meheen Manufacturing Filling & Carbonating Technologies www.meheen.com News Flash Meheen now builds a pressure sensitive labeller www.breowan.com Australia +61 427 007 800 New Zealand +64 274 874 783 andrew@breowan.com

BEER IMPORTERS & DISTRIBUTORS Unit 5/20-28 Ricketty Street, Mascot NSW 2020 (02) 9667 3755 info@bidbeer.com www.bidbeer.com www.facebook.com/ BeerImportersDistributors Beers: Abita, Warsteiner, Greene King, Chimay, Duvel

80 www.beerandbrewer.com

Canada dejongm@dme.pe.ca Aus/NZ Agent: Brian Watson www.contractbrewing.com www.facebook.com/dmebrewing

HOME MAKE IT WHOLESALE Home Make It’s new wholesale and trade division has been launched to help supply home and craft brewing businesses nationwide with quality, unique brewing supplies and equipment. Contact: Steve Lamberto Mobile 0412 865 783 Ph (03) 9924 4038 stevenl@homemakeit.com.au www.homemakeit.com.au/pages/ wholesale-trade

FB*PROPAK 24-26 National Boulevard, Campbellfield VIC 3061 (03) 9924 4050 info@fbpropak.com www.fbpropak.com Twitter: @FB_PROPAK Specialised team has more than 40 years of experience in providing various brewing equipment solutions, including turnkey breweries, bottling/ canning lines, filtration, tanks, labellers, pilot/custom breweries, refrigeration and much more

Insurance

VIC

JOHNSTON PACKAGING We’ve got you covered 21 HARLEY CRESCENT CONDELL PARK NSW 2200 Ph: (02) 9791 0644 Fax: (02) 9796 2607 johnstons@johnstonpack.com.au www.johnstonpack.com.au

CRYER MALT Aus: 1800-119-622 sales@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

VINIQUIP INTERNATIONAL Processing, Bottling and Packaging equipment Unit 4 Wineworks Complex 5 James Rochfort Place, Twyford (RD5) Hastings, New Zealand Tel: +64 6 8797799 Fax: +64 6 8794624 Mob: +64 21 588008 NZ Freephone: 0800 284647 AUSTRALIA Freephone: 1800 209370 www.viniquip.co.nz

HOP PRODUCT AUSTRALIA +61 3 6282 2000 info@hops.com.au www.hops.com.au Hops: Ella, Enigma, Helga, Galaxy, Topaz, Vic Secret, International Hops, Advanced Products

BINTANI +61 3 8587 9888 sales@bintani.com.au www.bintani.com.au Connecting brewers and distillers to the world’s best ingredients Malt: Joe White, Best Malz, Simpsons Malt, Briess Yeast: Fermentis Hops: YCHHOPS US hops, Charles Faram European hops Finings and brewing aids.

Homebrew Directory NSW MATTY’S BREWING SUPPLIES 16 Mortimer Place, Wagga Wagga NSW 2650 0422 184 898 mattysbrewingsupplies@hotmail.com www. mattysbrewingsupplies.com.au Beer, wine, spirits & ciders, Monthly Braumeister brewing demos

THE BREW SHED Brewing Supply Store 2/145 Otho Street Inverell NSW 2360 (02) 6722 4235

NZ HOPS

Ingredients

INSURANCE HOUSE Tailored solutions for microbrewers 1300 305 834 www.insurancehouse.com.au

+64 3 544 8989 nzhops@nzhops.co.nz www.nzhops.co.nz

Keg Leasing and Sales KEG SERVICES – READY KEG +61 3 7066513 +61 9706 6513 lincoln@kegservices.com.au sales@kegservices.com.au

HOME MAKE IT 4/158 Wellington Road, Clayton VIC 3168 265 Spring Street, Reservoir VIC 3073 (03) 9924-4030 info@homemakeit.com.au www.homemakeit.com.au Twitter: @HomeMakeIt Specialists in home brew, beverage and food making equipment and supplies. Shop in-store or online

BREWMART BREWING SUPPLIES 32 Railway Parade Bayswater WA 6053 Phone (08) 9370 2484 info@brewmart.com.au www.brewmart.com.au Facebook, Twitter

QLD BAYSIDE BREWING & HOME GOURMET SUPPLIES 8 Fifth Avenue, Sandgate Qld 07 3269 6797 www.baysidebrewing.com.au For all your DIY food and drink supplies and equipment

To advertise here CONTACT:

ANDREA DIAZ TEL: 02 8586 6123 | EMAIL: adiaz@intermedia.com.au

WINTER 2018 81

A PINT WITH…

Steve Jeffares WE SIT DOWN FOR A PINT WITH STEVE JEFFARES, CO-FOUNDER OF STOMPING GROUND BREWERY, GABS AND THE LOCAL TAPHOUSE IN ST KILDA, AND CHAT ABOUT ALL THREE Q: HOW EXCITED ARE YOU FOR THIS YEAR’S GABS?

for breweries. If you don’t have one, I

It’s always a very exciting time, if a little

breweries without hospitality will install

stressful. It’s put Melbourne on the map in

some element of it, even if it’s a tasting

Australia as one of the leading cities for craft

room on weekends. It’s really important that

beer. This is the first year Melbourne is taking

consumers can connect to their brand. I think

over the whole venue and we expect to sell

every town in Australia could have a brewpub.

think you’re at a great disadvantage. Even

out three of the five sessions and break the attendance record. There’s a chance that Sydney could catch Melbourne in the years ahead too. Sydney has the largest of any GABS spaces and the beauty is Sydney has the capacity to grow further. It’s conceivable that we could have a session in the future that’s 7-9,000-strong.

Q: AS WELL AS STOMPING GROUND, YOUR LOCAL TAPHOUSE IS ON OUR TOP 50 BEER VENUES LIST AGAIN THIS YEAR. HOW HAS THE BEER VENUE SCENE CHANGED SINCE YOU OPENED 10 YEARS AGO?

The partnership we forged with Good Beer

In those days there were very few places that

beer. It’s in all our interests to help others

Week and the AIBAs has made us bigger than

championed beer in a way that we wanted to.

improve, as we improve our beers as well.

the sum of our parts. All three events have

It’s one thing to have lots of beer on tap. It’s

improved and been elevated because of us all

another to present them to customers in a way

upon the industry. What’s been confusing

working together. It’s often commented upon

that educates them as much or little as they

for consumers is the lack of clarity about

by visiting brewers how impressive the three

want. It’s how you sell, not what you sell. We

ownership. For most consumers, their

events are, and I think we should be very

educated people through the menu board, the

gateway to flavoursome beers comes through

proud of that as an Australian industry.

printed menu, staff training and an array of

mainstream craft beer, but there’s a trend

beer events. Those people who were interested

towards independence. As a consumer I’d go

Q: LAST YEAR, STOMPING GROUND TOPPED OUR LIST OF TOP 50 BREWPUBS. WHAT MAKES IT STAND OUT?

in exploring different beers, we were able to

for an independent beer. We’re going through

help them in a way that made it enjoyable. At

a big change and it represents a challenge,

the core of it, we were a really good pub and we

but also an opportunity for good operators. I

always reiterate that. We knew that there were

think the new IBA Seal of Independence has

We’d been running The Local Taphouse for

going to be more beer bars opening, so we

the potential to be a game changer and provide

seven years and we had a deep understanding

needed to get the fundamentals right. That’s

real clarity for people who care about that sort

about what we wanted to bring to the market

a reason that we continued to thrive in a more

of stuff.

– beer hospitality. Central to everything we do

competitive market, I think.

is to share our love of craft beer with as many

There’s a really challenging phase coming

Q: WHAT’S NEXT FOR YOU AND FOR STOMPING GROUND?

and where you could see the brewing process

Q: IN YOUR TIME, WHAT HAVE YOU MADE OF THE GROWING AUSTRALIAN CRAFT BEER SCENE AND WHERE DO YOU THINK IT’S HEADED?

happening behind the glass.

I spoke to a bunch of people coming back to

focus is on working with the venues and

Australia after the Brewers Convention in

the bottleshops that are supporting us, and

to come to the brewery. We sit them down

Nashville. And they said that the best beer in

introducing our beer to as many people as

and taste a variety of beers. The staff enjoy

Australia is as good as the beer, in many cases

possible. The pop-up in Melbourne Airport

the experience and that helps when they’re

the best beer, that they’d experienced in their

is closed for the winter as planned, but we’re

back behind the bar. I think that’s why you’re

trips to other cities. The best Australian brewers

looking at reopening it for the summer. It all

finding more brewery bars. There are some

are making fantastic beer and better than ever.

comes down to that branded experience. We

fantastic venues out there, and there are

The last decade has been a golden age. But we

enjoy working with like-minded people to

more planned. There are lots of opportunities

have to help those who are yet to perfect their

represent and reinforce our values.

people as possible through experiences. We wanted to create a brewpub that reimagined the beer hall, a place that was family friendly, that was nice to sit out in the beer garden,

We get the staff at pubs who stock our beer

82 www.beerandbrewer.com

We’ve always got lots of things on the boil. We’re about to launch our 100th beer. We think we’ll open another beer hall in Melbourne when we find the right site. Our immediate

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