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THE NEXT GENERATION How NEIPAs have changed the brewing world forever
BEERS & CIDERS
TASTED
Why is everyone into ciders again?
PLUS! KIM JORDAN AND DICK CANTWELL | BRANDING YOUR BREWERY | BREWING INGREDIENTS: WHAT’S HOT
CONTENTS
18
inside... Spring 2018
FEATURES 18 IPAs and NEIPAs The IPA has been one of the trailblazers of the craft beer movement, with new incarnations continuing to drive innovation. Luke Robertson takes a look at the latest iteration, the New England IPA
26 Top 50 Brewpubs Our judges have scoured the country for their favourite brewpubs and brewery bars, and come up with some amazing places to drink the freshest beers with the people who made them
HOMEBREWERS 62 Welcome 63 Letters 64 Q&A US correspondent John Palmer is on hand to talk all things sour
66 Jake’s Brew Log Jake Brandish takes the high road tae Scotland as he tries out the Wee Heavy style
68 Lagunitas Homebrewer sits down with Lagunitas founder Tony Magee to chat about his swift journey from homebrewer to pro brewer
50 Cider Cider is back on the agenda as we chat provenance, vintages and apples
58 Brand and Marketing In this modern age, people are looking for a story. Find yours
4 www.beerandbrewer.com
- Peter Walsh
70 Recipes Andrew Childs looks at Behemoth’s Shower Beer can, while we also check out a Hokitika Pale Ale recipe from Gladfield
38 Brewing Ingredients The building blocks of beer have enormous impacts on the finished product. So what’s hot and why?
“It’s an unusual gateway beer for people but it seems to be working.”
72 Old Homebrew recipes Homebrewer goes back to the archives to relive some classics from the old days
77 Coopers Recipe This issue, we look at German IPAs
78 Education
How to level up
50
26
REGULARS 6 The Brew
Upcoming events for spring
8
News
All the latest from the beer making world
12 14 16 80
World News Bits & Bobs New Venues Entertaining - Food
Eat at the Bar - Matt McConnell and Jo Gamvros sample the bar foods of the Med
84 Tasting Notes Our esteemed panel takes a look at sours, goses, barrel-aged beers and loads of new releases
94 Directory 97 A Pint With… We grabbed a beer with brewing legends Kim Jordan and Dick Cantwell at BrewCon 2018
It’s a testament to the strength of the brewpub scene in Australia that compiling the list was such an almighty challenge
46
56
SPRING 2018 5
NEW VENUES
HOP COCKTAILS, BEER INFUSION AND MORE Stockade Brew Co recently opened the doors to its new brewery and bar
hops with the end product.” Stockade is also making use of the
in Marrickville, debuting with a range
Dogfish Head-patented ‘Randall’ device
of unique hop-infused cocktails and
in the bar. According to Cocks, they’re the
an exciting beer infusion device to
only ones using the Dogfish Head version
supplement the beer selection.
in Australia.
In addition to its core range of beers
The device was invented to infuse and
and popular limited edition brews like
impart the taste and aroma of fresh hops
The Mountie, Stockade is serving several
into a beer as it comes out of the tap. The
cocktails that are not only inspired by
first chamber is filled with fruit, spices,
hops – drawing on their flavour and aroma
or fresh hops, while a second chamber
characteristics of citrus, pine and floral
diffuses any foam generated by the first
notes – but are made using them, infusing
chamber; an outer tube also holds ice to
raw spirits with hop pellets to create
keep the beer cold.
bespoke, hop-infused liquids. “The idea is to incorporate the hops that
“It’s all about taking a base beer and doing something really experimental and creative
we use in our beers into the cocktails,”
with it,” explains Cocks. “We’ve already run
Jonni Cocks, venue manager at Stockade,
a wheat beer through it with hibiscus in the
told Beer & Brewer.
first chamber, imparting a really nice sour
“After some experimentation we’ve
tang; pineapple and lime in the chamber
decided to use hop pellets… we take the gin
paired with our pale ale, and more recently
and vodka, wrap the pellets up in a coffee
we ran our Hop Splicer Grapefruit XPA
filter, tie it all up with string and then it sits
through the Randall with extra grapefruit
in there for about three days, infusing and
– which was fantastic, adding a really
taking on the colour of the hops.
beautiful, fresh hit of grapefruit.”
“For our gin we’ve used El Dorado and
On the food front, Stockade Brew Co
Galaxy hops, and in the vodka we use a
has created a monthly changing line-
Mosaic hop. Eventually we’ll get into some
up of collaborations, with Baby Rey’s
bigger stuff because we’re getting our own
burgers, pan-Asian BBQ truck Tsuru,
still, so we’ll be able to undertake this
Grease’n’Grind burgers, and La Raza
process in the raw stages of making our
Mexican Cantina all featuring over the
own gins and vodkas, rather than infusing
barrel room’s opening months.
16 www.beerandbrewer.com
Stockade Barrel Room: 25 Cadogan St, Marrickville NSW 2204
TOTALLY WILD The Taphouse in Sydney’s Darlinghurst has opened a new bar dedicated to wild ale. Located on the middle floor of its current venue on Flinders Street, the bar is called Odd Culture in reference to the concept, which focuses on beers made through wild fermentation with minimum intervention. There are 20 taps in total, with eight of them dedicated to wild ale. The other 12 taps offer pale ales, IPAs and the like, while the wine list focuses on natural wines. “The idea was formed before I came on board,” says Jordan Blackman, Odd Culture’s bar manager. “I applied because I saw it and it’s what I love to drink. It’s the main thing that we all like to drink. It’s the perfect excuse to open a bar like this. If you have a passion for it and you can open it up to your guests that’s great. “It’s where the industry is going and what people are asking for. Wildflower and Two Metre Tall are the two most well-known in Australia. There’s bigger demand for it and now the product is out there it’s going bananas. For us to be able to focus on that and do it properly is great. We can hone in on that and specialise. “We’re talking with Topher [Boehm at Wildflower]. We want to brew something exclusive for our venue. It takes a lot of time with the nature of these beers – three to six months at least. Once we get the bar off the ground and ticking along nicely, we’ll do it.” Odd Culture will also have a separate food menu, with four cheeses that will change as time goes on. There will be lots of tinned seafood from Spain – sardines, mussels, octopus – and there will also be a regularly changing cured meat menu, as well as a few other dishes separate from the Taphouse menu. Odd Culture aims to have the biggest wild ale bottle list this side of the globe, or at least this side of Australia. The venue will also host a fortnightly educational ‘meet the winemaker/brewer’ program to showcase a wide range of brands and encourage organic conversation about the natural movement. “We’ve found that guests are much more discerning with what they drink, which is a fantastic thing to see for the craft beer and natural wine movement, and has changed the landscape for the better,” adds James Thorpe, co-owner of The Taphouse. “People are actively searching for quality products, principles and producers they can get behind, and want to be proud of what they drink. There’s so much quality and variety now because we care
Odd Culture at The Taphouse: 122 Flinders St, Darlinghurst NSW 2010
a lot more about what we’re drinking and where it comes from.”
SPRING 2018 17
The Market NEIPA from Hop Nation
IPAS AND NEIPAS
The IPA is Evolving THE IPA WAS AT THE FOREFRONT OF THE CRAFT BEER REVOLUTION, EMBRACING AND DRIVING INNOVATION AND EXPERIMENTATION. THIS MAKES IT THE PERFECT LAUNCHPAD FOR NEW STYLES, ACCORDING TO LUKE ROBERTSON
18  www.beerandbrewer.com
IPAS AND NEIPAS
L
ook at taplists and in
the IPA world is that its intense bitter
fridges around the
flavours can be a little confronting for
country and the influence
some palates. Brewers are finding the
of what have become
new approach in NEIPAs to be more
known as New England
friendly and a base for familiar flavours.
IPAs is immediately
In Adelaide, Big Shed Brewing Concern
evident. The style that often comes
recently re-made its GABS 2018 beer
with tags like ‘hazy’ and ‘juicy’ is
Boozy Fruit. It’s inspired by Frosty
predominantly all about amping up the
Fruit ice blocks that the brewers were
fruity flavours of New World hops and
enjoying on a hot day at a brewery. They
lowering the bitterness.
decided it might be a fun flavour to try
In the last few years, regional New
to recreate in a beer, and that the New
England and particularly Vermont-
England style was the perfect launching
based breweries in the USA – like The
pad. Co-founder Craig Basford says the
Alchemist and Hill Farmstead – became
tropical fruit and “big juicy fruitiness”
known for their unique, low bitterness
aspects of the style really appeal to him.
IPAs that were almost the exact opposite
“That lack of bitterness probably
of the West Coast IPA style that had been
makes it more accessible to people who
dominating the hop-driven beer segment
aren’t into that sort of thing,” he says.
for years. It didn’t take long before they
“You almost can’t get more hop aroma
were being made here in Australia and
in them, so you button off the bitterness
it seems like more brewers are jumping
a bit and let that hop flavour sing. That’s
aboard the NEIPA train daily.
why I guess people love it, and that’s
Ian Watson, brewer at Slipstream Brewing Co. in Queensland, has been experimenting with the style since 2016 when he made a small batch at Fortitude Brewing. He had seen the style take off in the US and wanted to have a crack at it himself. He called his The Senator,
why I enjoy drinking them.”
“YOU ALMOST CAN’T GET MORE HOP AROMA IN THEM, SO YOU BUTTON OFF THE BITTERNESS A BIT AND LET THAT HOP FLAVOUR SING”
after Senator Bernie Sanders, who has been photographed proudly holding
From a consumer standpoint, Chris
cans of the Alchemist’s flagship IPA
Menichelli from Melbourne’s Slowbeer
Heady Topper. However, Watson says
bottle shop says the fruit flavours in the
low bitterness, fruity IPAs have been
style really appeal to drinkers new and
something he’s played with since before
old. He’s been running a specialty bottle
then. While at Murray’s Brewing, he
shop for over a decade and in that time
says, their 2010 release – Big Wednesday
has found bitterness, whether from hops
IPA – with its hopping schedule that
or from dark malt, to be the big decider
was 100% flavouring hops (late in the
if people like or dislike a beer.
brewing process), rather than a usual
“[They are] big fruit forward, creamy
bittering addition (earlier in the brewing
and rounded, and without that big
process), was quite close to what we
bitterness of a West Coast IPA, so in
consider a New England IPA now.
that respect people love them,” he says.
“We got criticised,” he recalls. “The first time we released it we called it an IPA but people were saying it’s not an
“You get that big fruit hit, but you don’t get that dry bitterness.” Bodriggy Brewing, also in Melbourne,
IPA, so the next time we released it we
has recently commissioned a new
called it a Pale Ale. I’m not saying it
brewhouse and their Cosmic Microwave
broke new ground, there was probably
NEIPA was one of the first beers they
someone else doing something similar
put through it. Co-owner Peter Walsh
and experimental too.”
also thinks it’s a great gateway style for people who aren’t really familiar with
GATEWAY IPAS? One of the problems with the West Coast approach that has been dominant in
big, hoppy beer. “It’s an unusual fit for a lot of people,” Walsh says. “The mellowness of the
SPRING 2018 19
BREWING INGREDIENTS
The power of four THE BUILDING BLOCKS OF BEER MAY SEEM SIMPLE, BUT PRODUCERS AND BREWERS REVEL IN CREATIVITY AND INNOVATION. AND WITH EACH NEW DISCOVERY OR TRIAL THE BREWING LANDSCAPE SHIFTS ONCE AGAIN
W
ater, malts, hops and yeast.
approximate success rate of a first-year seed becoming
The basic ingredients for
commercially available is about 1 in 30,000 and a 10-14
brewing haven’t changed
year timeline!”
much since the 13th century,
At the moment, Capaldo is most excited about a soon
when hops overtook gruit (a
to be commercialised hop, code-named HPA-016, which
bitter herb mixture) as the
sits firmly in the popular tropical flavour and aroma
main preservation agent in beer. However, the way each
space. Defined by intense mandarin, lemon peel, orange
of the four are used, manipulated, and understood – on a
zest and a resinous flavour, HPA-016 has been in the
scientific, molecular level – has advanced tremendously,
company’s breeding program for around eight years,
with the art and science of brewing accelerating rapidly
with HPA hoping to be able to provide brewers with a
into the modern day. But what are some of the most
commercial supply in 2020.
exciting recent developments? We decided to find out.
Freshness of hops is a primary consideration for all brewers; at Southern Highlands Brewing, head
THE ROCK STAR: HOPS
brewer Cameron James sources his hops from Bintani.
With the huge surge in demand for hoppy beers in
“Fortunately Australia is powering through hops at
Australia in the last half-decade, a number of local
the moment, so we’re always getting fresh hops,” he
hop growers – including Hop Products Australia
explains. “When using internationally grown hops,
(HPA) and Ellerslie Hop – are hard at work, growing
we can be at last season’s crop, but if the packaging is
and experimenting with new varieties in search of an
good we’re happy with the quality that arrives at our
appealing and distinctive Aussie flavour and aroma,
brewery.” There’s also a third option, if a brewery has
beyond simple bittering varieties.
the room: growing its own. While the quantity mightn’t
“The emergence of Galaxy was a pivotal moment for HPA as it crystalized our strategy to pivot from producing high alpha hops for bittering to high impact flavour and
be high enough for more than few special releases, in the words of James, “you can’t get fresher than that!” Hop shortages are one issue that brewers have had to
aroma hops,” explains HPA’s Michael Capaldo. “Galaxy
deal with in recent years, with the demand for popular
demand is still growing, and it is by far the most globally
varieties sometimes outstripping supply. “Demand is really
recognized Australian hop.”
high for Aussie hops, and it sucks when brewers want to
However, breeding the ‘next Galaxy’ isn’t a
brew with our hops but there isn’t enough going around
straightforward process. “Typically for a hop to make it
to supply,” explains Capaldo. “[But] there will always be
into beer it first has to pass four to six years of agronomic
fluctuations in hop supply and demand – it’s the nature of
assessment,” Capaldo says. “Once a very small portion
agriculture marrying up with FMCG manufacturing.”
of our experimentals make it to the next stage, another
Meeting demand isn’t the only issue facing the hops
four to eight years of brewing trials and propagation
industry. Given how long it takes for a hop cultivar to
are required to build the case for commercialisation of
reach the stage where it can be commercialized, growers
a cultivar. To give some perspective to the process, the
must try to forecast consumer taste over a decade into
38 www.beerandbrewer.com
BREWING INGREDIENTS
the future, while managing the
(and experiment with) the exact
constantly changing beer line-ups
ppm sweet spot for chloride, as
and the demands of breweries.“It
well as the chloride to sulfate ratio,
really is a fascinating time to be
there’s no doubt that more chloride
in brewing and involved in the
is needed to brew a NEIPA than a
very special ingredient that we call
more traditional West Coast IPA.
hops,” says Capaldo. There’s also the small possibility
At Southern Highlands, James says they’re thankful for the
of a hop-less brewing future.
brewery’s location, an area with
Earlier this year, scientists at the
good, clean water, with no sediment
University of California discovered
or odour. “Our council does a great
a way of adding hop flavour and
job with treatment, releases testing
aroma to beer without the need
results monthly and has even
for hops, by splicing in DNA from
flushed lines for us on request,” he
mint and basil – two plants high
says. “That aside, we do filter the
in terpenes, the essential oil that
chlorine and adjust the water to suit
gives hops their distinctive aroma –
the style we’re brewing. We [also]
into brewer’s yeast. In a double-
adjust slightly as the water changes
blind taste, employees of Lagunitas
slightly with the seasons.”
Brewing Company characterized the beer made with this yeast as ‘more hoppy’ than a control beer, made with regular brewer’s yeast and Cascade hops. Though it’s early days, developments in this field will be worth keeping an eye on.
WATER: COLOURLESS, TRANSPARENT AND ODOURLESS – BUT NO LESS IMPORTANT
“IT REALLY IS A FASCINATING TIME TO BE IN BREWING AND INVOLVED IN THE VERY SPECIAL INGREDIENT THAT WE CALL HOPS” – MICHAEL CAPALDO, HPA
You’ve probably heard about the
MALTS ON THE MOVE
role that different mineral content
While they don’t tend to steal
in water around the world played in
the headlines like hops, any
the evolution of many famous beer
brewer worth their salt knows the
styles; Dublin water being great
importance of malt quality and
for brewing stouts like Guinness,
consistency as a base ingredient
Pilsen in the Czech Republic the
in a good beer, and in recent times
same for brewing pilsners. As
there has been some significant
a reader of this magazine, it’s
movement in the malts space too.
also likely that you dabble in a
“Malted barley is the main base
bit of home brewing yourself
ingredient which contributes to
(and for many, ‘dabble’ would be
beer flavour, mouthfeel, visual
a significant understatement),
appeal and shelf life,” explains
and therefore would know
Belgin Köse, regional general
about mineral analysis and the
manager at Asia Pacific for Cargill
importance of water chemistry too.
(the owners of Joe White Maltings).
Interestingly, chloride rich
“Of equal importance is the
water is one of the most important
consistency of malt quality, as
aspects of brewing perhaps the
an inconsistent malt can impact
most attention-grabbing style
brewhouse performance.”
of the last year or so: the NEIPA.
The life cycle of quality barley
Without chloride rich water, the
also starts in the field, long before
signature juicy hop character of
it reaches a brewery. “Making
a NEIPA simply will not emerge.
good malt starts with sourcing
Though brewers may debate over
high quality malting grade barley
Michael Capaldo, HPA
SPRING 2018 39
BEER AND FOOD MATCHING
A match made in T
heaven WHILE BEER AND FOOD MATCHING HIT THE NEWS YEARS AGO AND BEER FESTIVALS ALL AROUND THE WORLD OFFER PLENTY OF MOMENTS TO SAVOUR SOME INCREDIBLE PAIRINGS FROM TOP CHEFS AND BREWERS, THE BEST PLACE TO GET INVOLVED IS AT HOME OR AT YOUR LOCAL PUB. SO WHAT’S THE BEST APPROACH? AVA GREEN FINDS OUT
he basic principles of food matching are pretty much the same across the board, whether you’re matching beer, wine, cocktails or tea. Once you’ve picked a dish or a beer to start
yourself off, you then decide whether you’d like to cut, complement or contrast. Basically, your beer will either cut through the fattiness or spiciness of food using its carbonation, hops or acidity; complement an aspect of the food like its fruit flavours; or contrast an element of the dish, thereby enhancing both opposing flavours. According to Matt Houghton, founder of Boatrocker Brewing & Distilling, while this method is common and accepted, it has its limits. “I also think that you need to consider the strength of the dish and the beer,” he says. “The fruit notes of a light, tart red currant Berliner Weisse may complement the red currant sauce in a grilled venison dish, but the lightweight beer and the heavy dish may not be an ideal food pairing. I would instead opt for a Flanders Red, where the
46 www.beerandbrewer.com
BEER AND FOOD MATCHING
Classic matches Houghton: “A not-too-sour Barrel Aged Blonde Ale, like our Asterix, matched with a dozen Pambula rock oysters is super easy, or an absolute Aussie classic would be a crisp, hoppy Pilsner with fish and chips.” Fardon: “IPA paired with pizza, cake paired with a Barrel Aged Stout, deep fried foods paired with a Pilsner or Thai salad with a Berliner Weisse.” Fineran: “A Porter or Stout goes really with a chocolate cake situation. Or a big IPA can help to cut through the grease and fat from a steak. But I’ve never been blown away by the IPA and steak combo. What I have really enjoyed is the chocolate cake and stout combo because they really do seem to work well as a dessert combo and something to finish off the night with where you can concentrate on the flavours.”
tart cherry notes of the beer also have
I’m eating the food, I’m imagining a
the backup of the malt to cope with the
beer that I feel like drinking with it, this
richness of the meat dish.”
method (although painfully simple)
He also encourages would-be beer
never really fails.”
and food matchers to think about the makeup of the beer they’re drinking
DON’T OVERTHINK IT
– is it yeast driven (like a saison); is it
While food and beer pairing is a lot of
hop driven (IPA, pale ales); fruity/acidic
fun, there is a lot to be said for not over-
(raspberry Berliner weisse); or malty
intellectualising your Sunday barbie with
(stouts, imperial stouts, porters,
mates. Agonising over whether or not the
barley wines)?
IPA perfectly complements the handmade
“This will go a long way to determining in which direction you should head,” he says. Similarly, Daniel Fardon, head
“SOME VERY BITTER BEERS (LIKE A DOUBLE IPA) DON’T REALLY WORK WITH LIGHT AND LESS FLAVOURFUL FOODS. THE BITTERNESS TENDS TO OVERPOWER THE FOOD TOO MUCH. BUT, PRETTY MUCH TRY ANYTHING YOU CAN THINK OF, IT’S NOT AN EXACT SCIENCE BY ANY MEANS.”
sausages can really spoil the mood. This is something that Andrew Fineran, co-owner Batch Brewing Co, feels pretty strongly about. While
brewer at Stockade Brew Co, believes
he says that cracking opening a few
in thinking outside the ‘three C’s’ of
beers with a cheese platter is always a
matching when it comes to picking a
Saturday arvo favourite, he tries to not
match at your local craft brewery.
think too hard about the food aspect,
“I find my palate dictates my decisions in this regard,” he says. “As
instead enjoying the moment for what it is.
SPRING 2018 47
ENTERTAINING – FOOD
Stuffed Calamari Serves 8
Method
Ingredients
1. Clean the calamari by removing the wings and tentacles. Turn the tube inside out and remove any innards, then set aside.
4 medium-sized whole calamari (no longer than 20cm) Lemon wedges, Stuffing 200g torn, stale sourdough bread 1 garlic clove, sliced 40g chopped jamón serrano 2 tablespoons chopped flat-leaf (Italian) parsley Grated zest and juice of 1 lemon 2 tablespoons extra-virgin olive oil, plus extra for drizzling Salt Freshly ground black pepper
2. For the stuffing, chop the calamari wings and tentacles and combine in a bowl with the remaining ingredients. 3. Carefully fill each calamari tube and close with a toothpick. 4. Heat a barbecue chargrill plate or chargrill pan over a high heat. 5. Grill the calamari for about 3 minutes each side, then slice and serve with lemon wedges and a drizzle of olive oil.
CHICKEN LIVERS, SHERRY & ALMONDS Serves 6 Ingredients 1 tablespoon olive oil 300g free-range, handpicked chicken livers, cleaned Salt and freshly ground black pepper 1 dried bay leaf 1 garlic clove, finely sliced 2 shallots, finely sliced 1 tablespoon sherry vinegar 60ml dry sherry 125ml chicken stock 2 tablespoons cold butter 10g flat-leaf (Italian) parsley leaves, torn 30g flaked almonds, toasted, to garnish
Method 1. Heat the oil in a large, heavy-based saucepan,
www.beerandbrewer.com 82 www.beerandbrewer.com
then place the chicken livers face down in the pan. 2. Cook over a high heat until brown, turning with tongs. 3. Season the livers well before adding the bay leaf, garlic and shallot. Cook until the liver is well browned. 4. Add the vinegar, sherry and chicken stock and cook until slightly thickened. Reduce the heat to low and add the butter and parsley, stirring until the butter has been incorporated into the sauce. 5. When the livers begin to feel slightly firm – around 4-5 minutes – remove them from the pan and arrange on a serving dish. Cover with the sauce and garnish with the flaked almonds.
ENTERTAINING – FOOD
PORTUGUESE PORK & OCTOPUS RICE
POMEGRANATE CREMA, PISTACHIO PRALINE Serves 8
Serves 6 Ingredients Ingredients
Pomegranate seeds,
60ml olive oil
Pistachio praline
1 onion, roughly diced
75g pistachio nuts, roasted
½ tablespoon sliced garlic
345g caster (superfine) sugar
1 dried bay leaf
Crema
Salt and freshly ground black pepper
1l thickened cream
2 teaspoons pimentón
115g caster (superfine) sugar
1 tablespoon ground cinnamon
¼ vanilla pod, split and scraped
½ teaspoon ground allspice
3 gelatine leaves, soaked
250g pork neck, diced 250g bomba rice
2 tablespoons pomegranate molasses
250ml tomato juice
Lemon syrup
2l chicken stock
6 tablespoons sugar syrup
750g twice-cooked octopus, chopped
2 tablespoons lemon juice
To garnish 1 tablespoon picked lemon thyme
Method
Grated zest of 1 lemon, to garnish
1. Place the pistachios on a baking tray lined with baking paper and set aside.
12 slices finely sliced Lardo (cured pork fat)
To serve Extra-virgin olive oil for drizzling 2 teaspoons chilli flakes Sea salt flakes
Method 1. Heat the oil in a large, heavy-based saucepan and gently sweat the onion with the garlic, bay leaf and some salt and pepper.
2. Put the sugar in a small, heavy-based saucepan and add enough water to cover the sugar. Stir gently, then place over a high heat. Cook until the sugar begins to change colour, trying not to stir or allow the sugar to crystallise. Once you have an even, dark caramel, carefully pour the mixture over the
pistachios. Leave to cool completely before roughly chopping with a knife. 3. For the crema, combine the cream, sugar and vanilla in a heavy-based saucepan set over a low heat. Heat gently, to no more than 50°C (122°F), and stir occasionally to help the sugar dissolve. Remove from the heat and allow to steep for 5 minutes, then squeeze any excess water from the gelatine leaves and stir them into the mixture with the pomegranate molasses. Stir well, then pass the crema through a fine-mesh sieve and pour into serving bowls. Allow to cool and set in the fridge before serving. 4. While the crema sets, make the lemon syrup. Combine the sugar syrup and lemon juice in a bowl and refrigerate until ready to serve. 5. To serve, sprinkle a generous amount of the chopped praline, lemon syrup and pomegranate seeds on top of the crema. 6. Prepare a sugar syrup by combing equal parts caster (superfine) sugar and boiling water. Stir until the sugar has dissolved.
2. When the onions begin to soften, add the pimentón, cinnamon, allspice and diced pork and fry for about 10 minutes over a medium heat until the pork is par-cooked. 3. Preheat the oven to 200°C (400°F). 4. Add the rice and stir well, then add the tomato juice and stock and bring to the boil. Cook until the rice just starts to soften, then remove from the heat. Add the chopped octopus and leave to cool completely to allow the rice to absorb the rest of the liquid. 5. Divide the rice mixture between six individual serving dishes and flatten with the back of a spoon. Bake in the oven for 12–15 minutes, or until a crust forms on top and the rice is hot. 6. Serve immediately, garnished with lemon thyme, lemon zest, finely sliced lardo, a drizzle of olive oil, some chilli flakes and salt.
SPRING 2018 83
RECIPES
RECIPES
Vintner’s Lager
Hoptoberfest Hazy German IPA – All Grain Recipe
THE TEAM AT COOPERS HAVE DELIVERED THE PERFECT FRUIT-INSPIRED HOMEBREW RECIPE FOR A SUNNY SUMMER AFTERNOON
Y
ou know the dilemma… it’s a beautiful sunny afternoon and you just can’t work out if it’s a beer day or a wine day? Well hey, why can’t it be both? And no, we don’t mean mixing your bevvies – we mean a drop of cheeky, fruit-inspired Vintner’s Lager. Highly sought after Nelson Sauvin hops give this brew a
Expected Brew Figures OG: 1.057 FG: 1.012 IBU: 12 ABV: 5.9% Volume: 22 Litres
quirky wine character reminiscent of a crisp Sauvignon Blanc. But this
Ingredients
ain’t no wine – it’s still very much a bold malty beer that uncorks a
1.7kg Thomas Coopers 86 Days Pilsner
slightly sweet biscuity backdrop for the hops to show off their white
1.5kg Light Dry Malt Extract (LDME)
wine, rockmelon, and tropical fruits traits.
250g Caramel Hell Grains (cracked) 25g Nelson Sauvin Hop Pellets 25g Enigma Hop Pellets Saflager S-23 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 3. Place the strained liquid onto the stovetop, bring to the boil then add 12.5g of each of the Nelson Sauvin and Enigma Hops and boil for 5 minutes 4. Take off flame and cool the liquid by placing the pot in a bath of cold water for about 15mins with the lid on 5. Add all the fermentable ingredients and the cooled liquid to your fermenter then stir to dissolve. Don’t worry if lumps of Light Dry Malt Extract remain as they will dissolve over the course of several hours 6. Top up with cold water to 20 litres and stir thoroughly with your sanitised brewing spoon 7. Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C 8. Sprinkle both the Safale S-23 and brew can yeast then fit the lid 9. Place your fermenter in a location out of direct sunlight and ferment at 15°C. Fermentation should take around 10-14 days 10. At day 7, add the remaining hop pellets to the brew by wrapping them in a hop bag (or a mesh cleaning cloth pulled straight from the pack if you don’t have one) and place directly on top of the brew then re-fit the lid
PART 2 BREWING EQUIPMENT – CHANGE YOUR THINKING
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INCLUDING
11. On day 10 check the specific gravity. The brew is ready once the specific gravity has stabilised over a couple of days and is between 1.006-1.010 12. Allow your beer to bottle conditions for at least 2 weeks, but it will benefit from at least 8 weeks
Hoptoberfest Hazy German IPA WE HAVE BEEN FORTUNATE ENOUGH TO HAVE ANDREW CHILDS CONTRIBUTING RECIPES FROM HIS BEHEMOTH /CHUR BREWING RANGE FOR SOME TIME. THIS HAZY GERMAN IPA IS ANOTHER MOUTH-WATERING RECIPE TO FIT ANY SEASON. ENJOY!
W
e have brewed a few Hazy IPA’s this year. We love brewing them and I love drinking them. This one is a lot different from the others as it uses a couple of new German hop varieties.
Expected Brew Figures OG: 1.067 FG: 1.019 ABV: 6.3% IBU: 33 Volume: 23 litres
Ingredients 4.65kg Weyermann Pale Malt 650g Weyermann Pale Wheat 600g Rolled Oats 150g Weyermann Munich 2 200g Hallertau Blanc 125g Mandarina Bavaria Wyeast 1318 London Ale III
METHOD 1. Break the smack pack and allow it to expand 2. Mash all malts at 69°C 3. Sparge and bring to a boil
PART 2 BREWING EQUIPMENT – CHANGE YOUR THINKING
They are fruity and herbal. If this sounds a bit out there, go
4. Boil for 90 minutes
ahead and substitute a couple of US, Aussie or NZ varieties to
5. At the end of the boil add 100g Hallertau Blanc and 75g Mandarina Bavaria and whirlpool for 15 minutes
this recipe (you can then make up your own name).
Now there is a bit of science to this haze craze but the main thing is using wheat and
oats, not fining or filtering, playing with water chemistry (go light on the gypsum), only use hops in the whirlpool and dry hop once during ferment and once after. It uses a lot of hops but only gets a little bit of bitterness. Which makes them juicy AF! This beer is nothing like a usual Oktoberfest beer but bugger it, I liked the name. Hopfen und malz, gott erhalt’s (Hops and malts God bless them).
6. Cool to 20°C and add yeast 7. Ferment at 18°C 8. 80% through fermentation add 50g Hallertau Blanc and 25g Mandarina Bavaria 9. Do a diacetyl rest at 22°C towards end of fermentation
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10. After Fermentation add 50g Hallertau Blanc and 25g Mandarina Bavaria
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11. Bottle or keg as usual then enjoy with mates!
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A shout out to the very best in Australian brewing
CHARLIE BAMFORTH WWW.BEERANDBREWER.COM
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INCLUDING
CHARLIE BAMFORTH
THE POPE OF BREWING COMES TO TOWN
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THE POPE OF BREWING COMES TO TOWN
PLUS! SESSION ALES | A PINT WITH... TAJ BURROW | LAGER – IT AIN’T ALL BAD
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