HOW CRAFT CIDER IS SAVING THE CATEGORY. See page 34 INCLUDING
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KOMBUCHA TECHNOLOGY HAS CHANGED BREWING
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EDITOR’S LETTER
Spring Issue
PUBLISHED BY Food and Beverage Media 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419
Spring is here. In the immortal words of Tom Lehrer, ‘life is skittles and life is beer’. Well, we’ve not got many skittles here for you alas, but we’ve got plenty of beer. Spring
ASSISTANT EDITOR Tam Allenby | tallenby@intermedia.com.au
is a season of change, and my goodness has there been plenty of change since we sent the
HOMEBREWER EDITOR Chris Thomas
give up their claim to CUB and sell it on to Asahi; we’ve enjoyed the largest GABS Festival
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last magazine to the printers. We’ve had another rise in beer tax; we’ve seen AB InBev on record. New breweries have appeared across the country and a multitude of new beers have been released. In the spirit of change, we’ve taken a look at that constantly evolving beer, the IPA (page 16), to see what it’s been up to and where it might be going next. The Top 50 Brewpubs returns (page 20), this time with a slight twist (like our Top 65 Beer Venues last issue) that should have you sorting out arrangements for some weekend pilgrimages this spring and summer. Another major change is that we’ve said a sad farewell to our esteemed Assistant Editor Tam Allenby. Tam has worked on Beer & Brewer for a number of years, tracking down brewers and beers, stories and schooners with aplomb. We wish him well on his travels in the United States. His parting gift to you, dear reader, is an intriguing feature about Cider (page 34), a drink that continues to evolve even as it highlights its heritage. Spring is also a time of growth and to that end, we have taken a look at two important issues around growth in the brewing industry – a look at the increasing influence of Technology on brewing (page 28) and a guide to Growing Your Brewery (64). Our Regional Brewery Series embarks on a trip around regional Tasmania, as we give the Apple Isle its due, while the Homebrewer section is chock full of recipes, insights and advice. Editor Chris Thomas continues his quest to brew some GABS beers, while Jake Brandish is taking a look at IPAs and whirlpools. There’s so much to get your teeth into, so settle back, get comfy and crack open a tinnie. Spring is here and so is the Spring issue of Beer & Brewer! Do please remember to keep in touch
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WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
Find us on... Spring 2019 3
CONTENTS
inside... Spring 2019
64 “As we grow our capacity we have always invested in our capability at the same time”
FEATURES 16 Evolving IPAs Luke Robertson takes a look at the incredible and incredibly varied world of IPAs
20 Top 50 Brewpubs Our judging panel has trawled Australia to bring you the best brewpubs for food, service, community engagement, interiors and beer gardens
28 Technology How technology has changed the face of brewing and continues to do so
34 Cider Tam Allenby explores how craft cider is flying the flag for the category in Australia
42 Kombucha The secondary fermentation of kombucha has come to Australia
44 Regional Breweries Series On our third regional instalment, we take you on a trip around the island of Tasmania
64 Growing Your Brewery Looking to take your brewery to the next level? Check out the different ways you can do it
4 www.beerandbrewer.com
– Jamie Cook.
HOMEBREWER 48 Welcome 49 Letters 50 Q&A 42 Jake’s Brew Log Jake Brandish tries his hand at brewing IPAs
54 Hops Homebrewer chats to two of Australia’s leading hop suppliers
56 GABS Chris Thomas continues his quest to brew GABS beers
60 Recipes Brewing recipes from Gladfield
62 Level Up Spinning around with the whirlpool
54
20
REGULARS 6 The Brew
The best spring events for your diary
8
News
All the latest from BrewCon 2019 and more
10 World News 12 Bits and Bobs 14 New Venues 72 Tasting Notes This spring, our esteemed tasting panel worked their way through a range of beers from all across Australia, with a seasonal focus on lagers
80 Directory 82 A Pint With
BrewDog’s Martin Dickie
Check out our Top 50 Brewpubs 32
16
44
Spring 2019  5
THE BREW
WHAT’S ON
Things to Do This Season CRAFTED BEER & CIDER FESTIVAL Broadbeach, Gold Coast: 7 September
Returning for its third year, the Crafted Beer & Cider Festival will feature over 40 breweries – 10 of which are brand new! – and over 200 brews, including Craft Festival exclusives, from the Gold Coast, the rest of Australia and the rest of the world. Seven Gold Coast brewers will be on show, while the musical acts on show include The Delta Riggs, Wharves, Seaside and Concrete Surfers. In addition, Beer Yoga returns to show that, with a few brews, a regular yoga session can turn into a game of Twister. There’s also ping pong, a hot dog eating competition and plenty of other games on offer. Craftedfestival.com.au
THE OKTOBERFEST BEER RUN Sydney: 6 October; Melbourne: 13 October; Perth: 27 October; Brisbane: 30 October
The Oktoberfest Beer Run is back, combining your love for drinking beer with a 5K run (or walk or amble!).
BEER INCIDER EXPERIENCE Brisbane: 20-21 September
The Beer InCider Experience returns. After stints in Melbourne and Brisbane in March this year, the beer festival is back in Brisbane with a line-up of beers from over 50 Australian independent craft breweries and cideries. Held at the Brisbane Showgrounds, this year the festival is adding an Aussie hip hop twist, with Friday night acts featuring the Thundamentals as headliners, accompanied by Briggs and Triple J Unearthed artist Jesswar. Saturday is set to rock, as Hockey Dad take to the stage as the headliners, joined by Ruby Fields, Dear Seattle, Charlie Collins, BRIS182 and VOIID. This is the eighth instalment of Beer InCider, which was founded by former lawyer Martin Keetels, and it has continued to grow in popularity, with over 19,000 attendees across the September dates last year. As well as the Exclus-Brews – beers made exclusively for the festival – attendees will also get to check out the new addition of nanobreweries, who will tap in at a shared bar, allowing beer enthusiasts the opportunity to sample limited sample batch brews – available until sold out. “Beer InCider is designed to facilitate maximum fun, from an amazing array of craft brews to some of Australia’s best musicians to delicious food to our ping pong arena,” says Keetels. “This September, we’re excited to host a hip hop-heavy Friday night. Combine this music line-up with an epic ping pong area, handball courts, art installations and the chance to pick up some insider knowledge at the Brewer’s Stage, and you have a true beer enthusiast’s perfect day out.” All tickets include a 2019 Festival Program, an environmentally friendly reusable festival cup and free public transport to and from the event. Young Henrys VIP tickets include the added luxuries of a personal rider with two tinnies in an exclusive cooler bag, special access to a side-of-stage viewing platform, private toilets, additional exclusive seating, a private bar with beer, cider and wine, and a $30 food and beverage pre-loaded card. Beerincider.com
6 www.beerandbrewer.com
The Beer Run is essentially a brewery tour will go to a range different breweries in whichever city you run in: Sydney, Melbourne, Perth and Brisbane. All participants will receive a novelty medal with their ticket, which includes a beer in each brewery and a Beer Run bib. The run will involve multiple wave times to manage runner numbers. Each group will leave the first brewery 20 minutes after the scheduled wave start. The run will last around two to three hours, depending on how long you decide to linger at each brewery! Thebeerrun.org
SOUTH COAST CRAFT BEER FESTIVAL Milton: 19 October
Held in the Milton Showground, the third annual South Coast Craft Beer Festival focuses on establishing a chilled out friendly vibe. Only 300 tickets are available to this festival, where you can chat to local brewers, eat comfort food and chill out to local performers like Tiny Empire and Finley, all while drinking locally produced beer. Attendees can camp out at the festival. Proceeds from the festival are going towards local community projects, including The Fathering Project in Milton. Facebook.com/southcoastcraftbeerfest
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Spring 2019  7
NEWS
Brewing industry calls for tax cuts after latest hike The brewing industry has called for cuts to
is already the biggest cost in the price of an
or raising the price accordingly. This, coupled
Australia’s beer tax rate following the latest
Australian-made beer, accounting for almost
with the constant downward pressure on
rise in excise from the Government.
half (42%) of the price of a typical carton of
pricing from customers, can make it difficult
full-strength beer. Of the $51.00 retail price,
to make a buck.”
Following the announcement on Monday 5 August, the tax on Australian beer has risen 21 cents a litre on draught and 30 cents a litre for stubbies, cans and longnecks.
$21.35 is tax. “Along with Norway, Japan and Finland,
“This refund is still a far cry from the $350k refund that is available to winemakers,
Australians pay the highest beer tax in the
and unlike wine which pays excise via
world. We then pay another 10% in GST,
another archaic mechanism WET, the impact
in excise since the base rate was pretty much
including GST on the beer tax itself, at the
of the excise refund to brewers is negatively
doubled at the time that GST was introduced
retail end.
impacted by the increase in the excise rates
“We are fast approaching the 40th increase
in 2000,” notes Jamie Cook, chairman
“Last year, Aussies coughed up over $3.6
of the Independent Brewers Association.
billion in beer taxes – excise and GST. That
“Continuing to have excise ratcheted up
headline figure is huge, and the day-to-day
every six months and having such a complex
tax burden worn by Australians enjoying a
excise structure across various alcohol bands
drink is over-the-top.
is looking archaic and completely out of step with a more modern society.” Data released by Brewers Association
Last year, the federal government announced that it would increase the excise refund for brewers from $30,000 to $100,000,
of Australia has shown that, compared to
a change that came into effect on 1 July
countries with similar economies, Aussies are
2019. These changes were introduced after
paying by far the highest proportion of their
considerable lobbying, but Richard Adamson,
incomes in beer tax.
one of Young Henrys’ directors, worries that
Brett Heffernan, CEO of the Brewers Association of Australia, has called for a cut in beer tax, stating that a freeze isn’t enough. “All that does is lock-in the unreasonably
every six months,” adds Cook.
Analysis from economist and emeritus professor Kym Anderson AC from the University of Adelaide has shown that Aussies pay more than three times the weighted OECD and EU member average of 70 cents. A beer tax comparison with other nations around the world puts the figures into perspective:
these biannual tax increases will offset the
• 18-times more than Germany ($0.12 per litre)
gains made by the earlier changes.
• 15-times more than Spain ($0.14)
“The hard-fought excise relief we received is most likely used up by independent
• 8-times more than the US ($0.28) • 6-times more than Canada ($0.37)
high taxes Aussies are already paying. It gives
breweries through capital expenditure or extra
punters no price relief,” says Heffernan.
staff hires,” he explains. “The truth is that
• around 5-times more than France ($0.47)
“It’s already a hefty tax at $2.19 per litre for
the biannual rise of excise just means that
packaging beer.
everyone’s favourite beers are going to become
• almost double that of New Zealand ($1.18)
“The CPI increases may not sound like
more expensive. The consistent biannual
much, but these six-month Government
rise of excise means we have to manage our
increases in beer tax are really adding up. Tax
wholesale price, either by absorbing the costs
8 www.beerandbrewer.com
• almost two-fifths more than the UK ($1.37)
CUB DEAL WILL HELP ‘CONSOLIDATE’ ASAHI’S POSITION IN AUSTRALIA In July 2019, Asahi Group Holdings (AGH) and Anheuser Busch InBev surprised many in the industry by announcing a deal for the $16bn sale of Carlton & United Breweries. While the deal is still to be reviewed by the Australian Competition & Consumer Commission (ACCC), speculation is that CUB will have new owners in the first quarter of next year. The divestiture of CUB will help AB InBev to accelerate its expansion into other fast-growing markets in the APAC region and globally. It would also mean that over 80 percent of Australia’s beer market would be owned by Japenese companies. We spoke to Asahi Beverages’ Executive Chairman, Peter Margin about the deal and his hopes for the combined business. Margin said: “The acquisition is being made by our parent company, Asahi Group Holdings. AGH has a goal to expand its global platform,
Talking about the ACCC’s impending review and the subsequent future of the business, Margin was optimistic. “We will work through this process with [the ACCC], and respond to any queries if they arise. We are confident we can work with them to reach a satisfactory position. “Should the deal proceed, I can see a
creating three strong pillars in Europe, Japan
terrific future for the combined organisation.
and Australia. The CUB acquisition helps it to
Our parent company has invested
consolidate its position in Australia.
significantly in Australia over the past 10
“Locally, for the Asahi Beverages business
years. They invest for the long term, and are
this deal is hugely attractive. It will give us scale
very respectful of the local knowledge and
in our alcohol business to complement our
expertise of their international businesses.”
non-alcohol business, and also brings quality
Carlos Brito, chief executive officer
assets, manufacturing capability and great
of AB InBev, said: “We continue to see
people, with strong marketing expertise.”
great potential for our business in APAC
Should the deal go ahead it will mean that
(Budweiser Brewing Company APAC Limited)
Asahi will become the country’s biggest
and the region remains a growth engine
brewer and Margin said the business will
within our company. With our unparalleled
remain focused on growing beer categories.
portfolio of brands, strong commercial
“In the CUB business, we are acquiring
positioned to capture opportunities for
capability which has proven to be able to
growth across the APAC region.”
While both CUB and Asahi have bought
DISTRIBUTED BY
“Carlton & United Breweries is very excited to be joining Asahi,” adds Peter
Australian craft beer brands in recent years, the
Filipovic, CEO of CUB. “We are a great
plans for those brands or any possible future
Australian business, with iconic brands,
acquisitions were still unclear. As part of the
world-class breweries and great people.
proposed deal, 4Pines, Pirate Life and Boozebud
These have made us the market leader in
would all go to Asahi along with the rest of CUB,
Australia and we look forward to growing the
but RateBeer will stay with AB InBev.
business and the beer category with Asahi.
“Craft beer is just one part of the overall
NOW PROUDLY
plans and talented people, we are uniquely
marketing and new product development focus quickly and grow new categories.”
Connecting family hop farms with the world’s finest brewers.
“Not only will we continue to brew our
mix of the beer market,” says Margin. “The
famous beers, such as VB and Carlton Draught,
CUB and Asahi businesses both have terrific
in Australia, but we’ll join a company that
craft brands, which perform well. We haven’t
has fantastic beers, such as Asahi and Peroni.
yet developed a future combined business
We look forward to continuing to be a vital
strategy as the deal has just been announced,
part of the Australian community that we’ve
and has not yet completed. For now, it is still
served for more than 180 years as we grow the
business as usual for CUB and Asahi.”
business with Asahi.”
CRYERMALT.COM.AU
YAKIMACHIEF.COM
WORLD NEWS
World News United Kingdom
LAGUNITAS BEER CIRCUS HITS LONDON Lagunitas brought its Lagunitas Beer Circus to London on 20 July, with professional clowns able to get in for free and get free drinks. Reports show that there are only 100 clowns left in the UK. Other attendees received a Lagunitas DayTime Session IPA on arrival and were treated to music, games and clownish entertainment such as brain flossing, razor-blade eating and sword swallowing. There were also alternative displays, burlesque dancers and bearded ladies.
Canada
Germany
TOWN ENFORCES ALCOHOL BAN ON NEO-NAZIS Neo-Nazis faced an alcohol ban at a German rock festival, while around 2,000 locals rallied against the far right. Police in the eastern town of Ostritz seized 4600 litres of beer over the weekend, with locals also buying more than 200 crates from the town’s supermarkets. They suspected that fans going to the ‘Shield and Sword’ (SS) festival would descend on supermarkets, knowing about the alcohol ban, and were determined to stop them.
South Korea
WHAT’S MAKING HEADLINES IN THE WORLD OF BEER?
USA
Malaysia
KID’S CLEVER AD ALERTS POLICE
HEINEKEN CLARIFIES BEER AS NON-HALAL
In Brigham City, Utah, an entrepreneurial child’s roadside business was checked on by police due to the sign which read ‘Ice Cold Beer’. The boy was actually selling non-alcoholic root beer, and the word ‘root’ was also written on the sign… just in a tiny font. This clever ‘marketing strategy’ saw police receive three calls in two days. It also saw the boy’s business boom, and he told local news that he had had to buy another cooler!
Heineken Malaysia has been forced to clarify that its nonalcoholic Heineken 0.0 is not halal, following concerns from Muslims. Mujahid Yusof, a minister in the prime minister’s department, said that beer manufacturers should not “confuse customers, especially Muslims” with its non-alcoholic beer as it could imply that they were able to consume it. Heineken Malaysia has clarified that Heineken 0.0 is non-halal and is only targets at non-Muslims aged 21 years and above.
Germany
United Kingdom
INAUGURAL CANADA BEER DAY SCHEDULED
JAPANESE BEER IMPORTS NEARLY HALVE
TRUCK SPILLS 10,000 BOTTLES
FESTIVAL BANS SEXIST BEER NAMES
Canadians are relishing the introduction of the first Canadian Beer Day, which will be held on Wednesday 9 October 2019. The day is anticipated to feature festivities, big and small, across the entire country. An official online countdown clock has even been made. Created by Beer Canada, Canadian Beer Day will be launched at Great Western Brewing Company in Saskatoon. Looks like a lot of Canadians may be booking the 10 October off!
Imports of Japanese beer into South Korea dropped by 45% in July from the previous month in the wake of a consumer boycott sparked by a growing political and economic dispute between the two countries. Japan shipped $4.3 million worth of beer to South Korea in July 2019, down from $6.6 million a year earlier, and down from $7.9 million in June. South Korea buys 61% of Japan’s beer exports but Korea’s import of Japanese beer has declined by 11% in the first half from a year earlier.
An avalanche of cases of beer spilled out a truck on the highway in south west Germany near the city of Mannheim. The truck was carrying 1280 full cases of beer and lost around 40% of its cargo, worth an estimated ¤12,000. The damage to the truck itself was estimated at ¤30,000. It took 29 volunteer firefighters over six hours to clean up the mess. It is believed that the beer wasn’t properly secured.
The Campaign for Real Ale (CAMRA) has banned beers that feature sexist names or imagery at its flagship annual event the Great British Beer Festival, held at London’s Olympia, in a move to stamp out discriminatory attitudes. The blanket ban is part of a new code of conduct launched by the campaign group last year and is supported by a survey that found that 68% of female drinkers in the UK would be unlikely to buy a beer featuring ‘laddish’ imagery.
10 www.beerandbrewer.com
OUR RICH HOPPY RED ALE COMING IN CANS THIS AUGUST
BEER CULTURES
1. UKEG NITRO COLD BREW COFFEE MAKER With nitro cold brew a growing trend among the coffee cognoscenti, GrowlerWerks has applied its expertise in craft beverage innovation to create the uKeg Nitro Cold Brew Coffee Maker. The uKeg Nitro produces a rich, creamy nitro-infused cold brew coffee, all from the convenience of your own home. GrowlerWerks launched its Kickstarter campaign for the uKeg on 5 June, and since that time, has hit a whopping total of $834,130 (at the time of writing) based off a $106,992 goal. A pledge of $159 USD or more will get you one of the uKeg units, 2 x Nitro Gas Chargers, 4 x Coffee Filter Bags, 1 x Coffee Funnel and 1 x Drip Mat, with an estimated delivery in October or November 2019. Get around it.
1
Kickstarter.com Pledge from $5 to $1788 USD
5
BITS BOBS 2
With more and more venues joining the fight against the plastic straw, it only makes sense to apply the same eco approach at home, if you or anyone in your family is partial to using a straw from time-to-time. The straws are made from high quality 18/8 stainless steel with a safe, food grade, removable silicone flex tip. The new packs include an 8mm 2-Pack and a 10mm 3-Pack with cut-to-fit extender tube – your choice.
5. THE COMPLETE GUIDE TO JAPANESE DRINKS Japan is home to some of the world’s most interesting alcoholic beverages — from traditional Saké and Shochu to Japanese whisky, beer, wine and cocktails – that are all winning global acclaim and awards. In this comprehensive survey of Japanese alcoholic drinks, Stephen Lyman and Chris Bunting cover all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world. The book has chapters on Saké, Shochu, Japanese whisky, wine, beer, Awamori (a moonshine-like liquor from Okinawa), Umeshu plum liqueur and other fruit liqueurs. There is also a fascinating chapter on modern Japanese-style cocktails — complete with recipes so you can get the full authentic experience at home, if you’re so inclined. Kampai!
2. KLEAN KANTEEN STEEL STRAWS
Kleankanteen.com RRP $9.95 USD
4. RUMPL BEER BLANKET Described as “the ultimate in compressible, technical, beverage insulation”, Portland-based outdoor blanket company Rumpl has come out with a blanket specifically designed not for your body, but for your beer. Available in eight colours and two sizes – fitting anything from cans to wine bottles – there’s a Rumpl for everyone. It’s like a stubbie holder but better!
3. YETI COLSTER
Newsouthbooks.com.au
Yeti has unveiled its Colster, a holder for your cans and bottles that will keep them cool while you’re out at the beach or the park. Chock full of helpful technology, it’s a great purchase for the hot days ahead. The Yeti Colster keeps cans and bottles so cold for so long that you’ll have to rethink your understanding of a few natural laws. Standard 375mL cans and bottles fit like a glove – a glove with double-wall 3 vacuum insulation. The Load-and-Lock Gasket secures your drink in place, and No Sweat Design keeps your hands dry while your drink stays cold.
RRP 29.95
Au.yeti.com
Rumpl.com RRP $8
4
RRP $39.95
12 www.beerandbrewer.com
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Spring 2019 13
NEW XXXXXXX VENUES
WILLIE THE BOATMAN OPENS NEW BREWPUB Willie the Boatman has moved into a newer, bigger brewery not far from its original Marrickville site. Whereas before, the brewery could produce 3,000 litres a week and hold 6,000 litres, it is now capable of holding 15,000 litres. “Our tasting room has gone from a backyard brewing set to a modern brewery tasting room, which people are expecting when they come into that craft market,” adds McInerney. “Rather than looking like a local men’s shed, it actually looks like a crafted space with a beautiful modern brewery. “We’ve gone from milk crates to fancy Ikea furniture. It’s a lot more
Willie the Boatman 601/75 Mary St, St Peters NSW 2044
comfortable and there’s a lot more space. In the old days, people would come in, have a paddle and then go. In our new place the stay has gone from 45 minutes to two and a half hours.
BODRIGGY BREWING CO. OPENS ABBOTSFORD BREWPUB Bodriggy Brewing Co. has opened its 400-capacity brewpub and bottleshop on Johnston Street in the Melbourne suburb of Abbotsford. The site is located in a former mechanics warehouse and underwent a significant renovation. Head builder and designer, Anthony Daniels sought to bring in as much light and fresh air as possible to the space. Using natural and organic materials to emphasise what was already there, additional details were layered gradually. Old MCG balustrades
INNER WEST PUB OPENS AFTER RENOVATION
frame the newly built basement toilets; dining lamps were salvaged
An Inner West pub that has been closed for around two years has
from The Palais; the centrepiece planter box evokes the Victoria Park
opened after undergoing a significant restoration and refurbishment.
train bridge.
The Swanson Hotel in Erskineville was renovated by MBC
The new venue has 64 taps pouring craft beers, wine and cocktails,
Hospitality Group, which was founded by husband and wife team Clare
as well as a dining area that will serve Latin American fare by chef
and Brett Davis in partnership with Michael Hayward. The heritage
John Dominguez. The decor focuses on the retro and vintage of the
venue reopened under its original name – The Kurrajong Hotel, or as
brand, featuring the bright and surrealist components that are found
the locals know it, The Kurra.
on Bodriggy’s beer cans.
The Kurra will feature many heritage features that have been
Bodriggy Brewing Co.
unearthed and restored during the renovation. These include original
is the brainchild of Jon
art deco floor tiles and wall tiles. The couple are installing 12 taps
Costelloe, Anthony Daniels
which will pour beers from local and independent breweries. “We’re under no tap contracts with anyone and we don’t plan to be,”
and Pete Walsh, the owners
says Brett Davis. “We’re very much spoilt for choice here, which is great.
of Dr Morse. “It’s a bit of quilt work
There will be five or six staples on the taplist, and then at least half of
here, a lot of it has evolved,
them will be rotating through, when we get limited releases and the like.
one thing leads you in
We’ll work with local brewers and independents and showcase their stuff. “There will definitely be variety in the fridge. We’ll open up a
the next direction,” says Daniels. “Often there’s not
bottleshop, over-the-bar style. For me, it’s about coming in and
a lot of emphasis on the
trying something different. We’ll have mixed six packs.”
venue, just the brewery, so I wanted to bring uniqueness and originality. There’s nothing really like this around.”
14 www.beerandbrewer.com
The ground floor of the venue has been reconfigured to open up
Bodriggy Brewing 245 Johnston St, Abbotsford VIC 3067
the space and a kitchen has been introduced. The old VIP lounge has also been transformed into a familyfriendly area and kids play space.
Kurrajong Hotel 108 Swanson St, Erskineville NSW 2043
made to taste the world’s greatest
1800 119622
ingredients
orders@cryermalt.com.au
local & imported
cryermalt.com.au
IPAS
16  www.beerandbrewer.com
IPAS
Fresh
ideas
THE IPA HAS BECOME A MAINSTAY IN ALMOST EVERY BREWERY’S RANGE. BUT, AS LUKE ROBERTSON DISCOVERS, ITS GROWING APPEAL IS BUILT AROUND CONSTANT EVOLUTION AND CHANGE
I
ndia Pale Ale just doesn’t
quite well at the Nest, and that our
20s for most IPA yeast), and much
stop. The big flavoured
[trade] customers were enjoying
faster than more common yeast.
style has evolved from a
them, which must mean people
hoppy UK pale ale in the
were drinking them.”
1800s to an Americaninfluenced juggernaut
On the other side of Australia, near
“It’s not radically different to Saccharomyces yeast in the end product,” señor brewer Adrian
Fremantle, Gage Roads has taken a
McNulty says (his title is Spanish
in recent years. The evolution
more radical approach, splitting off
for a reason known only to the
continues, with brewers embracing
its Atomic Pale Ale into an entirely
Moon Dog team). “It’s more in the
new hazy and low bitterness
new Atomic brand. It launched with
processing side that things are a little
versions influenced by the
an IPA and a IIPA to go alongside
different. It does have a slightly more
breweries of New England in the
its Pale Ale. Gage Roads head of
orange ester character to it.”
north east of the USA.
marketing Miles Hull explains that
The beer isn’t the only thing
While all these three breweries
the team wanted the freedom to
have all been tweaking IPA in
evolving, as breweries try to navigate
explore the world of hoppier beers
their core line-ups in different
the rapidly changing market by
away from the main brand. That
ways, Range Brewing in Brisbane
shuffling line-ups, creating new
meant giving it a unique look as well.
launched last year with a different
brands, and trying to carve out their own space in the world of IPA. It’s causing established breweries
“We wanted something different to Gage Roads,” Hull says. “We developed it internally
approach, co-founder Matt McIver tells Beer and Brewer: “We don’t brew a core range beer;
to rethink their approach. Recently,
among our team and our in-
we have some core styles that we
Melbourne’s Two Birds brewed
house graphic team. We wanted
stick to. We change our IPAs and our
its last batch of Golden Ale, the
something using the Atomic name
pale ales and our double IPAs with
beer that they launched with back
and to be quite striking.”
each batch. The point of this is kind
in 2012. It was replaced in the brewery’s core line-up with an IPA.
Back in Melbourne, Moon Dog
of twofold: we want to be brewing
Brewing quietly discontinued its
exciting beer all the time, and we
Sun Cat IPA after only a year in the
want to be selling fresh beer and
Golden, and seeing that decreasing
marketplace, and replaced it with
have people know they are drinking
in popularity, we feel like IPA is
a new series of beers, all IPAs, that
fresh beer. One way to do that is to
more in line with what people are
will explore the different variations
change them all the time.”
drinking,” says co-founder Jayne
of the style. So far, the releases
Lewis. In the leadup, Two Birds
have been a mixture of US West
LOCALITY AND FRAGILITY
made IPAs in small batches and
Coast and East Coast styles, as well
The big problem with IPAs is for a
one-offs, trialling them over the
as experimenting with Kveik yeast
style that was born out of exporting
bar at its taproom The Nest.
– a farmhouse yeast from Norway
to foreign markets (brewing
that is gaining favour with brewers
literature at the time of its invention
releases to really scratch that itch,
around the world. It ferments hot
advised that when sending beer over
and we noticed they were doing
(39°C, versus high teens or low
the oceans that more hops would
“Looking at something like
“We kept making them in limited
Aussie pride One of the first IPAs of the modern era was Bridgeport IPA out of Portland. While breweries like Anchor and Sierra Nevada had been showcasing American hop aroma in their beers, neither had slapped the IPA label on. There may have been some brewpubs offering IPAs on tap, but Bridgeport were the first to make it a focus for a brand. The creator? Australian brewer and winemaker Phil Sexton who was an executive and brewmaster at Gambrinus, the parent company for Bridgeport. He’s also co-founded (among other things) Matilda Bay and Little Creatures. Onya Phil.
Spring 2019 17
IPAS
Food Pairing Traditionally people recommend spicy food and IPAs, and Jayne Lewis at Two Birds agrees. She loves the combination of fish sauce, coriander and chilli with her West Coast style IPA. Over in Fremantle, Miles Hull reckons a big bowl of fragrant noodles is perfect with the Atomic IPA. Make it fragrant and use “lots of spice”. However some hazy IPAs present a problem. With their low bitterness, high sweetness approach they may get overwhelmed by spicy foods. At Range, Matt McIver reckons a hazy goes well with their sourdough pizza that has pumpkin cream, pancetta and truffle oil. It’s a “good balance between something sweet and juicy and something more savoury and salty”.
help preserve the product), is that it can be very fragile. Hop aroma and flavour compounds are fragile and degrade rapidly in the finished product. Especially in the hazy New England influenced versions. “[Hop flavour] tends to drop away pretty quickly, so
IPAs are a fun beer for brewers and beer drinkers alike
“YOU CAN HAVE AN IPA THAT’S DRY HOPPED AT 20GMS P/L, THAT DOESN’T HAVE AN OUNCE OF BITTERNESS IN IT.” – MATT MCIVER, RANGE BREWING
they are definitely more a fleeting style,” Lewis says. “It’s a hard one for wide distribution. It’s like a little flower that pops out for a short period of time then curls back up again.” For Range, which brews a lot of the hazy versions, the short time frame is worth it. Being a small brewery selling mostly in the taproom, they are able to control the product window without worrying about it sitting on a shelf in a faraway bottle shop. It also means they can educate consumers about the styles, and what they are hoping to achieve. “We’re trying to teach people that hoppy and bitter are two very different things,” McIver says. “You can have an IPA that’s dry hopped at 20gms p/l, that doesn’t
Moon Dog Brewery in Melbourne
have an ounce of bitterness in it. It just brings out the fruity, tropical and floral and flavours of the hops. So that’s what we’re trying to do: make them balanced, clean and approachable beers that everyone can enjoy.” McIver thinks the quality of Australian IPAs has caught up with the US and Europe, meaning customers don’t need to wait for shipments from around the world, that have spent time in loading docks, ships, or airplanes, just to get a hop fix. McNulty agrees. “I would hope that people are now starting to see the stuff we are now putting out in Australia is as good, if not better, and absolutely fresher than the stuff that’s coming in from the US,” he says.
HERE TO STAY IPAs have been called a fad by industry commentators, but it’s obvious they aren’t going away anytime soon. Admittedly there have been faddish elements within
18 www.beerandbrewer.com
The first recorded IPA While the origins of IPA date back to the 1700s, where variations of pale ale were on menus, the first ever use of the phrase India Pale Ale was in the Sydney Gazette and New South Wales Advertiser (29 August 1829). The ad was for the “Stores of AB Spark” and along with East India Pale Ale, it also listed rum, wine, different coloured paints, turpentine and stoved salt. Beer historian Martyn Cornell speculates on his website, zythophile.co.uk, that the brand was Taylor’s, imported from the UK. No word on how it tasted though.
The new can from Atomic Project
IPAS
Two Birds Brewing has fully embraced the IPA
the style. Brut IPAs, which use enzymes to create a super dry beer, were a talking point last year but this year they are still a curiosity more than anything. Black
Also try
Pouring a Range IPA made with Amarillo and Mosaic hops
Stone & Wood Pacific Ale: Many people might not realise that the flagship Stone & Wood beer is essentially a forefather to the hazy IPA. It’s hopped during fermentation (a hallmark of the style) and uses wheat for a hazy appearance. Try it with that in mind next time you drink it. Orval: The Belgian trappist beer, when fresh, has a pronounced floral hop aroma. It also uses brettanomyces, which was likely present in many early IPA examples in England. I’m not saying it’s an IPA, but it’s certainly delicious.
Two of Moon Dog’s IPAs
Negroni: It’s a cocktail, but like a good West Coast IPA, it’s intensely bitter but balanced. While some brewers have attempted Negroni beers, they rarely come close to the classic cocktail. If you’ve never had one, now’s the time to discover.
IPA was another short-lived trend, which has been making a brief comeback at local breweries. McNulty is a fan, with plans to create one in the IPA series soon. “I’m the first to admit that it’s no longer 2009 or whenever it was when Black IPAs were last part of the zeitgeist, but there’s something about the roasty characters and hops that really marries beautifully,” he says. He’s also a big fan of the almost forgotten English IPAs, which tend to be maltier, with earthy and spicy hops rather than the tropical fruit and pine bombs path the US has led us all down. “They’re just really good drinking beers. I don’t want to say you have to think about them, but I can sit down and drink a whole bunch of English ales and be satisfied with the experience and not be overwhelmed with hops or acidity or brett,” he says. “That could be just that I’m getting old as well.” With the market and the brewers trying to sort out what will work and what won’t, there will always be some casualties. No one knows that better than Lewis, whose Bantam IPA was short lived. The ‘Session’ IPA style was popular for a short time, but she thinks they “got the timing wrong… or the beer”. At the end of the day, brewers are going to make what sells. “When we removed it, we had uproar and tears, and gnashing of teeth but it’s all about people voting with their wallets,” she explains. “If people aren’t buying it, it’s not the thing people are looking to drink and it’s not the thing we will continue making.” Back at Range, what is selling for them is the constant rotation of IPAs because that’s what the fans seem to want. Plus, it keeps the brewers engaged. When we spoke, there were six different IPAs on tap. “[It allows us to] keep things interesting, to keep things interesting for ourselves moving forward, to be able to use new hops when they come available.” McIver says. “We’ve gained followers because of that model, with people looking to try new beers all the time. It gives people a reason to come back.”
Spring 2019 19
Stomping Ground has topped the list again
TOP 50 BREWPUBS
The Esteemed Panel Will Ziebell, Senior Writer, The Crafty Pint Tam Allenby, Assistant Editor, Beer & Brewer, Editor, Bars&CLUBS Chris Thomas, Editor, Homebrewer Chris Lukianenko, The Beer Healer Charlie Whitting, Editor, Beer & Brewer
AUSTRALIA’S
TOPBrewpubs 50
OUR JUDGING PANEL HAS SCOURED AUSTRALIA TO BRING YOUR ITS FINEST BREWPUBS ONCE AGAIN, THIS TIME WITH A SLIGHT TWIST ON PROCEEDINGS
W
Tina Panoutsos, Associate Director, Beer Knowledge, CUB Mike Bennie, Beer Writer Ross Lewis, Editor, The Sip, Executive Officer, WA Brewers Association John Kruger, Beer Photographer Brad Flowers, Owner, Hops and More Peter Mitcham, Beer Writer, Brews News Graham Wright, The Odd Whisky Co. Marie-Claire Jarratt, Contributor, The Crafty Pint Andy Young, Editor, The Shout Guy Southern, Contributor, The Crafty Pint Jono Outred, Contributor, The Crafty Pint Craig Hawtin-Butcher, Editor, Australian Hotelier
elcome to the third
The brewpubs have been categorised
edition of the Beer
into Food, Beer Garden, Staff, Interior and
& Brewer Top 50
Community, and while many of them also excel
Cameron Flett, Manager, Warners at the Bat Bottle Shop
Brewpubs list.
in other categories and would look equally at
James Atkinson, Beer Writer
Hospitality has become an essential
part of any craft brewery’s offer these days,
home elsewhere, our esteemed judging panel highlighted certain attributes above all. However, there were five venues that were
providing a direct source of a revenue and the
deemed so impressive, that scored so high in so
chance to showcase their range of beers to the
many judges’ eyes that we have separated them
beer-loving public. For us punters, the chance
from the crowd and put them into our Panel’s
to taste a beer practically straight out of the
Picks (see opposite).
fermenter is not one to be missed. This year, we have taken a more refined
The competition was exceptionally fierce this year and there were many deserving venues that
Kirrily Waldhorn, Beer Presenter, Educator, Consultant, Writer and Judge, Beer Diva Justin Fox, Bintani Mick Wust, Contributor, The Crafty Pint Luke Robertson, Beer Writer, Ale of a Time Pia Poynton, Beer Writer, Girl + Beer
approach to proceedings. Those of you who read
alas just fell short of the list, but this only goes
our Winter issue will remember that we split up
to highlight the richness on offer across the
our Top 65 Beer Venues into different categories.
entire country for us beer lovers. Our panellists
Tim Charody, The Beer Pilgrim
The Top 50 Brewpubs have been divided into five
were asked to make difficult and subjective
Neal Cameron, The Institute of Beer
different categories as well to help you better
choices, and while you may feel some worthy
plan your visit. Looking for somewhere with a
brewpubs to be missing, you can rest assured
Michael Capaldo, Hop Products Australia
great outdoor area to sip in the sun? Then check
that the ones on it are well worth a visit.
out our Beer Garden list. Looking to feast on
So get comfy, grab a beer and dive into this
great food while you sample beers? Why not visit
list. You may just find your next favourite place
one of the nine brewpubs in our Food list?
to drink beer and have fun in these pages.
20 www.beerandbrewer.com
Deborah Jackson, Editor, National Liquor News Chris Lukianenko, The Beer Healer
Wheatsheaf
TOP 50 BREWPUBS
The Panels Picks
WHEATSHEAF 39 GEORGE STREET, THEBARTON, SA 5031 Wheatsheafhotel.com.au “I don’t get down to Adelaide as much as I’d like to, but if I did, I know where I’d be. The Wheatsheaf is a classic, with its corner pub exterior concealing one of Australia’s most routinely excellent microbreweries.” Tam Allenby, Beer & Brewer.
THIS YEAR’S TOP 50 BREWPUBS HAVE NOT BEEN RANKED. INSTEAD, THEY HAVE BEEN CHOSEN IN WHERE THEIR OFFER REALLY SHINES. HOWEVER, THERE WERE SOME BREWPUBS THAT IMPRESSED OUR JUDGES IN ALMOST ALL CATEGORIES. OF THESE, MELBOURNE’S STOMPING GROUND ONCE AGAIN REIGNED SUPREME!
LORD NELSON Lord Nelson
STOMPING GROUND
Stomping Ground
100 GIPPS STREET, COLLINGWOOD, VIC 3066 Stompingground.beer “With a welcoming vibe that is immediately apparent and, more importantly, absolutely genuine, Stomping Ground is, quite simply, the template for anyone wanting to see how a beer venue should look and feel in the modern era. It begins with the beer, but continues through to the food to the staff to the look to the feel to the flexible spaces, the ideal bar layout and has its visitors leaving the venue not really being able to pinpoint any one element that made their visit so gosh-darned special.” Peter Mitcham, Brews News.
Bentspoke
19 KENT STREET, THE ROCKS, NSW 2000 Lordnelsonbrewery.com “Sitting at an old wooden beer barrel leaning against the worn sandstone wall with a pint of fresh Three Sheets, This beautiful old pub (which is the oldest continually licensed pub in the city) is brimming with ye olde Sydney vibes, great pub food and delicious, award-winning fresh beer brewed right infront of you. To put it simply, it just has a great ‘feel’ about it while producing top shelf fresh beer and hearty pub meals.” Tim Charody, The Beer Pilgrim.
BENTSPOKE 48/38 MORT STREET, BRADDON, ACT 2612 Bentspokebrewing.com “A great place for a beer, the bar is always pumping and the beers are world class. The team delivers on all aspects of service and quality and the sense that is a sacred local to so many beer and food lovers oozes from the smiles on all the patrons.” Justin Fox, Bintani.
Foghorn Brewhouse
FOGHORN BREWHOUSE 218 KING STREET, NEWCASTLE, NSW 2300 Foghornbrewhouse.com.au/newcastle “FogHorn is a true community hub right in the heart of Newcastle where good times and fantastic food meet award-winning, excellent beer. Shawn Sherlock has long been one of Australia’s very best brewers and continues to brew fantastic classic styles and explore new ground.” Will Ziebell, Craft Pint.
Spring 2019 21
TOP 50 BREWPUBS
THE GRIFTER BREWING CO 1/391-397 ENMORE RD, MARRICKVILLE, NSW 2204 Thegrifter.com.au
Community THERE ARE SO MANY BREWPUBS THAT HAVE WOVEN THEMSELVES INTO THE FABRIC OF THEIR COMMUNITIES, AND NONE MORE SO THAN THESE NINE
The Grifter Brewing Co
WHITMORE/ SPARKKE
BIG SHED BREWING
317 MORPHETT ST, ADELAIDE, SA 5000 Facebook.com/ sparkkeatthewhitmore
13/2 BRANDWOOD ST, ROYAL PARK, SA 5014 Bigshed.beer Whitmore/Sparkke
Moon Dog Craft Brewery
MOON DOG CRAFT BREWERY
GREEN BEACON BREWING CO. 26 HELEN ST, TENERIFFE, QLD 4005 Greenbeacon.com.au “Interesting because of the eclectic crowd the venues attracts… hipsters, families, old home brewers and those who were born in the 80s all mash together happily in this melting pot of different demographics in a recently gentrified area, that still holds on to its many charms of yesteryear. And interesting, because you never know when the brewers will put out a small run keg of something they are playing with.” Chris Lukianenko, The Beer Healer.
22 www.beerandbrewer.com
PUBLIC BREWERY, CROYDON 13 LACEY ST, CROYDON, VIC 3136 Thepublicbrewery.com.au
BRIDGE ROAD BREWERS 50 FORD ST, BEECHWORTH, VIC 3747 Bridgeroadbrewers.com.au
17 DUKE ST, ABBOTSFORD, VIC 3067 Moondogbrewing.com.au “It’s hard to make a list like this and not include Moon Dog who have mastered the brewery and bar concept. Set in a side street, in the shadows of CUB, Moon Dog have continued to grow over the last decade, seemingly expanding their footprint upon each visit. The beers are big, ambitious, creative and unapologetic. Enjoy the bohemian feel with friends for a positively exciting experience.” Chris Thomas, Homebrewer.
“This isn’t the first time I’ve voted for Grifter in these awards, and seeing as I keep going back there, it probably won’t be the last! There’s just something about the vibe of the space, which manages to blend the familiarity of a local pub with the polished industrial feel of a working brewery. Of course, the beers are great too!” Tam Allenby, Beer & Brewer.
BREWHOUSE MARGARET RIVER
PRANCING PONY BREWING 42 MOUNT BARKER RD, TOTNESS, SA 5250 Prancingponybrewery.com.au “Embracing the rich traditions of sharing good beer while bringing the concept of a true community hub to a modern audience, Corinna and Frank and their team combine a genuinely welcoming vibe with great hospitality. A food menu (with almost every accompaniment made in-house) worthy of their beautifully balanced and thoughtful beers makes the trip worthwhile and the locally sourced entertainment is always a bonus. However, it’s the subtle little touches, dusted with German tradition, and scattered throughout the experience that sets Prancing Pony apart.” Peter Mitcham, Brews News.
35 BUSSELL HWY, MARGARET RIVER, WA 6285 Brewhousemargaretriver. com.au Prancing Pony Brewing
TOP 50 BREWPUBS
FOOD
IF YOU’RE LOOKING FOR A PLACE WHERE YOU CAN WASH DOWN FANTASTIC FOOD WITH FRESHLY BREWED BEER, THESE BREWPUBS ARE THE PLACES THE BE Two Birds Brewing
CAPITAL BREWING CO 3/1 DAIRY RD, FYSHWICK, ACT 2609 Capitalbrewing.co “The burgers (courtesy of Brodburger) are delicious, the beers are routinely excellent, and the design of this venue is top notch – really making you want to settle in for an afternoon. What Canberra lacks in terms of brewpub quantity, it certainly makes up for in quality.” Tam Allenby, Beer & Brewer.
Capital Brewing Co
LOBETHAL BIERHAUS 3A MAIN ST, LOBETHAL, SA 5241 Bierhaus.com.au
SOUTHERN HIGHLANDS 490-494 ARGYLE ST, MOSS VALE, NSW 2577 Southernhighlandsbrewing.com.au
BAD SHEPHERD BREWING CO 386 RESERVE RD, CHELTENHAM, VIC 3192 Badshepherd.com.au
STONE & WOOD 100 CENTENNIAL CIRCUIT, BYRON BAY, NSW 2481 Stoneandwood.com.au/byron-brewery
TWO BIRDS BREWING 136 HALL ST, SPOTSWOOD, VIC 3015 Twobirdsbrewing.com.au “The Nest as its affectionately called has been producing some of the best beers in Australia for years and is a great food destination too!” Michael Capaldo, Hop Products Australia.
“The new taproom is grand with its huge entrance, but understated in a way onlu Stone & Wood seems to pull off. There are four small bright tanks for serving beer, plus six other taps serving a mixture of core range and limited releases (including the Counter Culture series), and food from 100 Mile Cafe. The food is as good as the beer, with a menu focusing on local produce and modern Southeast Asian flavours. Imagine sitting in the Byron sun with a pilsner fresh from the tank, and a beef brisket massaman curry. It’s a reality here.” Luke Robertson, Ale of a Time.
NOWHEREMAN BREWING CO
BOATROCKER BREWERS AND DISTILLERS
25 HARROGATE ST, WEST LEEDERVILLE, WA 6007 Nowhereman.com.au
51 MACBETH ST, BRAESIDE, VIC 3195 Boatrocker.com.au “Maybe it’s because I only get to visit every year or so or maybe it’s the growing number of barrels, but I can’t help but smile whenever I walk into Boatrocker. My self proclaimed fangirl status also means my vote here probably won’t surprise anyone!” Pia Poynton, Girl + Beer.
“Unique food concept, relaxed and family friendly. Consistently good beers.” Jono Outred, The Crafty Pint.
OTHERSIDE BREWERY BLAIKIE ST, MYAREE, WA 6154 Othersidebrewing.com.au/the-brewhouse
Nowhereman Brewing Co
Spring 2019 23
TOP 50 BREWPUBS
Interior
BREWPUBS ARE COOL PLACES WITH A GREAT VIBE AND THESE NINE BREWPUBS ARE THE COOLEST PLACES OF ALL TO HANG OUT WITH A BEER Hemingway’s Cairns
WAYWARD BREWERY
Wayward Brewing
1 GEHRIG LN, CAMPERDOWN, NSW 2050 Waywardbrewing.com.au “One of the best use of spaces I have ever seen in a brewery. Amazing knowledgeable staff and a cracking tap selection, makes this a must visit on any Sydney brewery tour.” Brad Flowers, Hops and More.
HOBART BREWING CO 16 EVANS ST, HOBART, TAS 7000 Hobartbrewingco.com.au
RANGE BREWING 4 BYRES ST, NEWSTEAD, QLD 4006 Rangebrewing.com “I’m not sure if there is a brewery in Oz more sleek and on-trend than these guys. From their ever-revolving line up of hazy IPAs to their Scandinavian influenced decor, they are producing the goods.” Cameron Flett, Warners at the Bay. Range Brewing
NEWSTEAD BREWING CO.
HEMINGWAY’S CAIRNS WHARF ST, CAIRNS CITY, QLD 4870 Hemingwaysbrewery.com/cairns-wharf “This is a vast, cavernous place right on the water’s edge, where the sea breezes from the Pacific and the giant fans keep the tropical heat and humidity at bay. Awash with memorabilia and giant black and white photos from Tropical Queensland’s past, this incredible venue serves a fine array of beers and quality food.” Charlie Whitting, Beer & Brewer.
85 DOGGETT ST, NEWSTEAD, QLD 4006 Newsteadbrewing.com.au
WILLIE THE BOATMAN 601/75 MARY ST, ST PETERS, NSW 2044 Willietheboatman.com Hop Nation
222 ELIZABETH ST, HOBART, TAS 7000 Shamblesbrewery.com.au
PIRATE LIFE PORT ADELAIDE 18 BAKER ST, PORT ADELAIDE, SA 5015 Piratelife.com.au “The new bar is huge and diverse with different areas to enjoy. Even an onsite barber and plenty of good beers to try.” John Kruger, Beer Photographer. Pirate Life Port Adeliade
HOP NATION
“A fantastic space for locals and tourists alike, with an incredible line up of beers and a great food menu to match. Really lovely decor and a big firepit to keep warm on a classic Tassie winter evening and a table tennis table for those who like to get a little competitive when drinking great beer.” Kirrily Waldhorn, Beer Diva
6/107-109 WHITEHALL, FOOTSCRAY, VIC 3011 Hopnation.com.au “Hop Nation make great beers. Their Jedi Juice has it’s own place in Australian craft beer culture and is now synonymous with the brand. They have somehow transformed a warehouse, set among fish markets in Melbourne’s west into a happy, welcoming, comfortable and suitably hip brewery bar. An exciting array of beers awaits all beer enthusiasts.” Chris Thomas, Homebrewer.
24 www.beerandbrewer.com
SHAMBLES BREWERY
Shambles Brewery
TOP 50 BREWPUBS
Beer Garden
AUSTRALIA IS A SUNNY COUNTRY AND THESE BREWPUBS HAVE GOT GREAT OUTDOOR SPACES WHERE YOU CAN ENJOY THEIR FINE BEER SELECTION IN THE SUN
BEER FARM Beer Farm
EAGLE BAY BREWING
FELONS BREWING
236 EAGLE BAY RD, NATURALISTE, WA 6281 Eaglebaybrewing.com.au
5 BOUNDARY ST, BRISBANE CITY, QLD 4000 Felonsbrewingco.com.au
“Though it would be hard to find a brewery in WAs south-west that actually didn’t have a view, the great stretches of green out the back of Eagle Bay Brewing are particularly beautiful. Add in a highly consistent year-round offering of beers, an increasingly fun and creative stream of limited releases, and a food menu that features seasonality and encourages sharing and it’s damn near perfect.” Pia Poynton, Girl + Beer.
“Felons has done a fantastic job of drawing hundreds of people at a time to a Brisbane venue with good beer. The location and venue are hard to beat: the courtyard out the back makes you feel like you’re in a Mediterranean villa, and sitting on the deck by the river rewards you with views of the sparkling river and the underbelly of the Story Bridge.” Mick Wust, The Crafty Pint.
1A MITCHELL ST, MARRICKVILLE, NSW 2204 Sauce.beer
“The best view in Australia from a brewery without question. Amazing location, fantastic staff (sometimes hard to distinguish between punters enjoying themselves and the staff) rustic farm setting in an original working Woolshed perched on the Murray river South Australia. Locals come from far and wide, and mainly by boat. A must visit.” Brad Flowers, Hops and More.
MOFFAT BEACH BREWING CO.
FERAL BREWING CO
“With so many beautiful days in the year, drinking outside at a brewery was impossible in Sydney until Sauce came along. The venue is large and spacious, which is great for big groups, which they are able to cater to well, thanks to hard-working staff.” Marie Claire Jarratt, Crafty Pint.
65 WILKINSON RD, MURTHO, SA 5340 Wilkadene.com.au
“Besides a stellar range of beer range, the vibe is the biggest draw card and is something that just can’t be manufactured. It’s warm, welcomes everyone, its ethically and sustainably minded and, put simply, you just don’t want to leave. Footies are available for a kick on the grass, the pool table holds the secrets of many and the 50-metre water slide into the farm dam roars with the giggles and enthusiasm of kids over summer.” Guy Southern, Crafty Pint.
12 SEAVIEW TERRACE, MOFFAT BEACH, QLD 4551 Moffatbeachbrewingco.beer
SAUCE BREWING
WOOLSHED BREWERY
177 GALE ROAD, METRICUP, WA 6280 Beerfarm.com.au
152 HADDRILL RD, BASKERVILLE, WA 6056 Feralbrewing.com.au/brewpub
MISMATCH BREWING Sauce Brewing
BRIGHT BREWERY
LOT100, 68 CHAMBERS RD, HAY VALLEY SA 5252 Mismatchbrewing.com.au
Bright Brewery
121 GREAT ALPINE RD, BRIGHT, VIC 3741 Brightbrewery.com.au “One of my favourite spots to have a beer in the sun and let the kids run free. It’s very easy to relax here and it’s a place that I don’t think I will ever be able to drive past without popping in for an afternoon beer or three.” Justin Fox, Bintani.
Spring 2019 25
TOP 50 BREWPUBS
STAFF
A WARM WELCOME FROM FRIENDLY PEOPLE WHO KNOW AND LOVE THEIR BEER IS A CRUCIAL PART OF ANY GREAT BREWPUB EXPERIENCE, AND THESE GUYS HAVE NAILED IT Bacchus Brewing
LITTLE BANG BREW CO 25 HENRY ST, STEPNEY, SA 5069 Littlebang.com.au “New bigger venue. Such a great vibe and excellent beers. The nicest group of people you’ll ever meet and some quality food trucks.” John Kruger, Beer Photographer.
Little Bang Brew Co
Fixation Brewing Co
EDEN BREWERY 1/19 CAVENDISH ST, MITTAGONG, NSW 2575 Edenbrewery.beer
MODUS OPERANDI BREWING 14 HARKEITH ST, MONA VALE, NSW 2103 Mobrewing.com.au
WHITFORDS BREWING COMPANY BACCHUS BREWING 1/2 CHRISTINE PL, CAPALABA, QLD 4157 Bacchusbrewing.com.au “It’s ridiculous how many different and excellent beers Bacchus pumps out. The single hop IPA series, the crazy dessert beers, the mammoth barrel program… add in the dart board and pool table and it’s an unbeatable way to spend an afternoon.” Mick Wust, Crafty Pint.
DINING & ENTERTAINMENT HUB WESTFIELD WHITFORD CITY, HILLARYS, WA 6025 Whitfordsbrewingco.com.au
FUTURE MOUNTAIN BREWING AND BLENDING 703-707 PLENTY RD, RESERVOIR, VIC 3073 Futuremountain.com.au
FIXATION BREWING CO – THE INCUBATOR 414 SMITH ST, COLLINGWOOD, VIC 3066 Fixationbrewing.com.au “Fixation’s new taproom and ‘Incubator’ in Collingwood is a great little spot, pouring a wide range of hop-heavy beers that will send any IPA lover into ecstasy. The staff are very knowledgeable for all beer-related inquiries, and if you get peckish there’s plenty of food options on Smith Street for you to bring in and munch on.” Tam Allenby, Beer & Brewer.
BURNLEY BREWING 648 BRIDGE RD, RICHMOND, VIC 3121 Burnley brewing. com.au
Burnley Brewing
26 www.beerandbrewer.com
“An open, fun venue that effortlessly combines brewing, drinking and dining in one space. Whether you’re there for a beer or a meal, the menu and tap list offers myriad options to enjoy both.” Will Ziebell, Crafty Pint.
Wildflower
WILDFLOWER 11-13 BROMPTON ST, MARRICKVILLE, NSW 2204 Wildflowerbeer.com “Wildflower somehow manages to capture both the charm of a barrel house in the Belgian countryside, and the urban grittiness of its actual home—a Sydney industrial area. Not to mention the fact that they’re some kind of sorcerers when it comes to understanding beer and barrels.” Mick Wust, The Crafty Pint.
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UNDER ONE ROOF Partner with us. Brew your best. bintani.com.au Spring 2019 27
TECHNOLOGY
Game changers ADVANCES IN BREWING TECHNOLOGY HAVE IMPROVED ACCURACY, CONSISTENCY AND EASE OF USE FOR BREWERS
I
nnovation is a word that crops
provide co-gen recovery. Modern day systems
contribute, or delving into the DNA of your
up a lot in brewing circles. New
can be recipe-driven by tablets, connected
yeast strains.
ingredients, new styles and new
and controlled online. Full brewing expertise,
recipes all require pioneering
along with quality control and consistency,
practices has been technology that has
thought from brewers. The same
is no longer prohibited by access to big
allowed us to better understand what is
has been happening behind the
budgets. Innovation in brewing technologies
actually happening during the brewing
scenes of brewing as well, with equipment
has played a critical role in making brewing
process (we still only know about 70% really),”
manufacturers changing the way we brew in
accessible in all beer consuming markets.”
says Neal Cameron, director of Institute of
countless ways over the years.
“Much of the advancement in brewing
Beer. “Microscopes and stains that allow us
ACCURACY AND CONSISTENCY
determine yeast populations and their health;
incremental rather than revolutionary. A
The brewing process has never been fixed
propagation and DNA techniques to determine
new gadget is introduced to make one facet
in time; it has been constantly evolving and
yeast strains and competing organisms such
of the brewing process easier, more accurate,
improving as brewers try to understand
as bacteria; and sophisticated analytical
less fiddly. It’s trialled and improved and
what’s the chemistry, biology and magic that
tools like UV & NIR spectroscopy, DNA
then, slowly but surely this new device is
happens inside those fermenters in order to
identification and gas chromatography that
welcomed by pro brewers, before it becomes
have greater control over the finished product.
help us identify both good and bad attributes
affordable and ultimately indispensable
One of the most desired results for any brewer
of a beer. That said, a well-trained human
across the entire brewing sector. Perhaps the
is a consistent product that looks, smells and
olfactory system is probably still the most
most important trend in brewing has been
tastes the same every time. In order to achieve
sophisticated and comprehensive tool we
the growing affordability and availability of
this, accurate measurements are required to
know of for this purpose.”
these technologies.
measure what you’re doing. Most breweries
Technology improvements are largely
“Today micro-scaled brewhouses have all the technologies of super brewery plants,” says Paul Baggio, managing director of the
As well as being able to monitor what is
these days would feel underequipped without
happening in the brewing process, digital
a lab to test and measure results.
technology has enabled brewers to collate
These analytical tools allow brewers to
all that information into measurable and
Beverage Food Group. “Reversable lauter
better identify problems with a beer and
understandable blocks of information. Being
rakes that make graining out simpler,
make amends before too much damage is
able to easily and efficiently understand what
safer and less labour intensive; convection
done or beer is wasted. But they are also
is happening has not only allowed brewers to
heating over multiple mash tun zones with
allowing us to better understand the core
make the alterations necessary to improve
step controls, along with VSD drive pumps,
brewing ingredients – whether it’s exploring
the finished product, it’s also been critical to
heat recovery mash and kettle systems that
the different oils in hops and what they
streamlining breweries as a business, finding
28 www.beerandbrewer.com
TECHNOLOGY
way to cut costs in an industry where margins are getting ever tighter. New technology hasn’t just allowed brewers to identify and monitor what’s happening, it also gives them ways to alter the process and improve the finished product. Technologies such as centrifuges have allowed even small scale brewers to filter their beers more effectively, while improvements in canning lines have reduced the risk of oxidation. “Innovations in the can packaging space have enabled counter pressure technology to be accessible and gain favour over the older more clunky purge fill can packaging, providing DO (dissolved oxygen) levels measured in low parts per billion as compared to the comparatively high levels of DO provided by gravity purge systems,” says Baggio.
AUTOMATION Brewing is hard work, with plenty of time-consuming and demanding physical labour involved. But advances in remote access technology and automation have allowed brewers to have more control over the process whatever the time and wherever they are, resulting in fewer avoidable mistakes and less overall stress. Combined with increasingly accurate monitoring systems, brewers can now know exactly what’s happening at all times and take immediate steps to rectify errors and make alterations. “Many brewers will appreciate the anxiety that can engulf their time away from the brewery,” says Warren Bradford, director at Deacam Pty Ltd. “Things like
BentSpoke uses different technology for their 360 cans
Advances in brewing technology “As a home brewer I’d say small-scale automation equipment,” says Cornel Ianculovici, head brewer at Shambles Brewery. “As a professional brewer I’d say our counterpressure canning equipment.” “It’s been the advent of brewing software and cloud computing that allows remote management of breweries,” says Neal Cameron, director of The Institute of Beer. “I look after two breweries this way, and can interrogate brewing data, fermentation process, sensory and QC information without being anywhere near the brewery.” “I am playing with lots of automated computer-controlled brewing systems at the moment and some of the integration into brewing software is allowing an almost ‘set and forget’ experience,” says Gary Staples, direcotr of Newera Brewing. “It may not be every one’s idea of brewing, but if I can get something that will do a lot of the boring stuff for me like cleaning, I will be pretty excited.” “Separation technology has gone to next level allowing accessibility to the smaller brewers,” says Richard Watkins, co-founder of BentSpoke Brewing. “Brewhouse and cellar control systems are becoming easier to integrate with existing systems. Chemical cleaners and sanitisers are becoming less corrosive rendering them much safer to use in a brewery.” Digital Deacam monitors allow for accurate assessments
chiller faults and power outages are constant concerns for brewers. Technology has enabled centralised control for a fully connected brewery, remote access into the brew controls coupled with remote alarming has given brewers back their weekends. Of course, when it comes to these technological advances, there is a fine line between making things more manageable and making the whole process so easy that brewers feel that they’re scarcely brewing any more. However, the use of apps, smart phones and tablets is now largely accepted as essential, allowing brewers to access, assess, plan and record every aspect of the brewing process. This has also allowed brewers to brew more often, meaning that even with a smaller brewery footprint, they can continue to pump out more beer more consistently and to a higher standard. “Fermecraft can make it possible for small craft breweries to manufacture their product with the same precision and repeatability normally found in breweries 100 times their size,” says Bradford. “We have been able to capture every piece of data surrounding a brew batch and provide certainty of product quality.”
Spring 2019 29
TECHNOLOGY
CHANGING THE BREWING METHOD While many technological innovations have aimed to make the brewing process more efficient, accurate and manageable, there are also new creations that are allowing brews to push the boundaries of brewing ever further. In this experimental age, new technologies can widen the scope of what is possible. As people look to create revolutionary styles of beer, they will encounter new problems and challenges that need to be overcome. Those that uncover different ways of doing things can light the way in this most collaborative of industries for new pieces of equipment to be designed and tested. “Old brewing technology relates in general to
A Brewieplus from Newera Brewing
large scale manufacturing businesses, whereas new technology is designed to allow a wider range of gravities, hop loads and fermentation profiles,” says Julian Sanders, managing director of Spark Brewing and Distilling. “Want to pressure cook starchy adjuncts, then oak steep your mash, first wort hop your runnings, pile up your whirlpool with fresh whole cones, knock out to a temperature-controlled, sealed, CO2 purged souring tank to keep acetobacter sharpness at bay in favour of lactic smoothness, then ferment in a shallow, wildinoculated copper coolship? Sounds good.” Breweries have always sought ways to improve the finished product, increase their productivity and reduce the overall workload brewing beer places on their business. And with brewing such an incredibly popular activity these days, it is likely that we will continue to see further improvements and modernisation embraced, provided, of course, that they don’t completely impinge upon the joy and skill of brewing
What innovations are on the horizon? “Packaging equipment is the main area where I would expect to see more improvement as well as brewery control systems allowing more automation and more accurate brewing,” says Richard Watkins, co-founder of BentSpoke Brewing. “I’ve heard that zero-alcohol beer is a rapidly growing market segment overseas, so I’m guessing there will be many advances in brewing processes and equipment for that type of beer,” says Cornel Ianculovici, head brewer at Shambles Brewery. “There also seem to be more and more advances in hop processing, and this will definitely continue (i.e. different types of extracts, powders, etc.).” “Bio transformation action of yeast in the presence of hop compound – the other person in the country who’s interested could google ‘glycosidic bond cleavage beer’,” says Julian Sanders, managing director of Spark Brewing. “When talking new technology in 2019, words like isobaric counter pressure can packaging and cross flow are the buzzwords,” says Paul Baggio, managing director of Beverage Food Group.
itself! A high tech grain mill from Newera Brewing
30 www.beerandbrewer.com
1. Burnley Brewing Lager Traditional European full strength lager. Toasty malt flavours balance subtle earthy hops in this crisp refreshing beer with biscuity aroma, rich malt body and medium-high carbonation. This lager presents orange-brown with a slight haze. Best enjoyed from a schooner glass to enjoy in all its complexity.
FOOD MATCH: Beer nuts ABV: 5.6% RRP: $24.99 per four-pack Burnleybrewing.com.au
2. B entSpoke Mort’s Gold A clean and crisp lager named in honour of Thomas Sutcliffe Mort, founder of Australia’s first gold mining company. German Spalter Select and Tettnang hops give a herbaceous aroma and the extended cold storage, or lagering, creates the super clean malty palate.
FOOD MATCH: Best enjoyed at a BBQ with prawn skewers. ABV: 4.5% RRP: $19 per four-pack Bentspokebrewing.com.au
3. Young Henrys Natural Lager Bursting with Australian noble hop character, super crisp, flavourful and refreshing. Our Natural Lager is an accessible, Aussie take on a traditional German recipe. “Natural” because it’s unfiltered with no preservatives and “Lager” because the light bitterness and dry finish drinks all day, every day, especially when the weather’s hot.
FOOD MATCH: Chicken Schnitzel ABV: 4.2% RRP: $20.99 per six-pack / $65.99 per case Younghenrys.com.au
Lager than life!
32 www.beerandbrewer.com
4. BeerFarm IPL Our IPL is a beer that has jumped into the paddock with the IPAs for some better looking grass! This lager brings with it the presence of an IPA that is contrasted by its brilliantly pale and crisp body and fermented out with lager yeast. A hefty addition of Mosaic hops bolsters the stone fruit and tropical fruit characters, and a cheeky addition of Saaz hops brings through some complementary grassy notes. This beer is made for any occasion. It goes well with seafood, Asian-inspired dishes and is also great with a cheese board… it goes even better among good friends!
FOOD MATCH: Morton Bay whiting with grilled nectarine, radiccio salad and pickled onion, finished with a lime butter sauce ABV: 5.2% RRP: $19.99 per four-pack Beerfarm.com.au
LAGER PROMOTION
5. Mismatch Lager An elegant and clean lager, inspired by the great helles style beers of Germany. Celebrating the famed Hallertau and Tettnanger hops for their earthy, herbaceous tones and acclaimed aromatics, this low alpha hop variety creates a smooth and drinkable beer. We used W-34/70 yeast from Fermentis, the famous strain from Weihenstephan (the world’s oldest brewery) which creates a distinct ester profile and clean floral/fruity aromatics, while the extended lagering time allows our lager to have that smooth drinkability.
1. Mountain Goat GOAT GOAT stands apart from the rest of the herd. It’s an uncomplicated, anytime sort of beer with a Mountain Goat twist. Pale gold, with floral hop aromas, this is a clean balanced lager with a refreshing finish. It’s one very enjoyable beer.
Soft stone fruit and lychee hop aroma, bright golden body, super refreshing with a slightly bitter finish. It’s a gentle beer for gentle people who care about having a good time whilst ensuring that their good time doesn’t ruin the good time of others. Drink with good friends when thirsty.
FOOD MATCH: Sauteed white fish, grilled vegetables
FOOD MATCH:
ABV: 4.2% RRP: $17 per six-pack / $50 per case Goatbeer.com.au
ABV: 3.5% RRP: $19.99 per six-pack / $62.99 per case Younghenrys.com.au
FOOD MATCH: Fish and chips at the beach ABV: 4.5% RRP: $19.99 per four-pack Mismatchbrewing.com.au
1. Young Henrys Stayer Mid
SHOT AT THE HENSON, MARRICKVILLE
Fish and chips
6. Stone & Wood Green Beacon Lager Inspired by the lush hinterland that rolls into the Pacific Ocean at its birthplace in Byron Bay, Green Coast Lager reflects simplicity and enjoyment. Clean, crisp and naturally refreshing, our unfiltered premium lager is a great accompaniment to the simple pleasures in life. A light golden lager with a natural yeast cloud, Green Coast Lager has the finest blend of malt and noble hops, that together balance aroma, soft flavours and a crisp finish.
FOOD MATCH: Seafood barbecue, grilled chicken and gourmet burgers ABV: 4.7% RRP: $65 per case Stoneandwood.com.au
Spring 2019 33
CIDER
y e l p p A r e t f a r e ev WHILE THE OVERALL CIDER MARKET IS CONTRACTING IN AUSTRALIA, CRAFT CIDER CONTINUES TO BE A BRIGHT SPOT – AND WITH THE RECENT ADVENT OF THE CIDER AUSTRALIA TRUST MARK, THE RISE OF ‘REAL’ APPLE CIDER IS SET TO CONTINUE, WRITES TAM ALLENBY.
W
hen it comes to cider, apples ain’t always apples. To put a craft cider – made from freshly pressed apple juice from locally grown apples – next to a mainstream, apple ‘flavoured’ glorified alcopop, made from concentrate, is like comparing apples with, well… you get the idea. Though the majority of cider consumers in Australia
probably don’t know the difference, there are signs that this is shifting, with highquality ‘craft’ products that pay particular attention to provenance continuing to be a growth category both in the cider market and indeed the wider alcohol category as a whole.
34 www.beerandbrewer.com
CIDER
For a non-craft cider producer, the latest statistics from market research company IRI would make for depressing reading – when it comes to the overall cider category at least. In 2018, cider experienced a negative 3.4% decline in growth (or, in material terms, a contraction of $490 million) and, according to IRI, has struggled against innovation in craft beer and an “aversion to health trends”. While Somersby is still the country’s number one cider brand in the offpremise – with a total market share of $141 million – it nonetheless experienced a $16.5 million value decline. Of the four remaining cider brands in the top five (Strongbow Classic, Rekorderlig, Mercury Hard, Pure Blonde), only Mercury Hard is in the green. However, craft cider continues to be a bright spot among this overall doom and gloom, and is continuing to gain market share, with domestic cider recording double digit growth in 2016 and 2017, according to IRI. Nyall Condon, cider maker at Flying Brick on Victoria’s Bellarine Peninsula and a founding member of Cider Australia, says that while cider has “stalled overall in the national drinks numbers… craft cider continues to grow each year. “Dryer, more complex ciders are being sought, while there is some shift away from sweeter styles,” he adds. “Craft cider is continuing to grow, therefore suggesting that consumers are seeking more real products made by real people and from local places.”
TRENDY YET TRADITIONAL One major growth area within craft cider as a subsegment continues to be ciders made with traditional cider apples, as opposed to those made with well-known eating varieties. A few leading cider
Australian Cider Awards 2018: the big winners Willie Smith’s were the big winners at the annual Australian Cider Awards held in October last year, taking home four of the 10 awards on the night. Need some inspiration for interesting and acclaimed ciders to try? Well, the winners list below would be a great start. Best in Show: William Smith & Sons – Willie Smith’s Kingston Black Cider Best Traditional Cider: William Smith & Sons – Willie Smith’s Kingston Black Cider Best New World Cider: Westons – Caple Road Best Perry: Fils De Pømme – L’Épatant Best Intensified / Distilled Cider or Perry: Small Acres Syder – Small Acres Cyder 2010 Pommeau Best Australian Cider or Perry: William Smith & Sons – Willie Smith’s Kingston Black Cider Best International Cider or Perry: Westons – Caple Road Most Successful Small Producer (less than 50,000l per year): Small Acres Cyder Most Successful Larger Producer (more than 50,000l per year): William Smith & Sons
producers in Australia are taking advantage of this growth, by stocking both New and Old World styles in their portfolios.
Willie Smith’s 2018 Kingston Black
One of these producers is Small Acres Cyder, a premium cidery and orchard located in NSW’s Central West region, around 15 minutes from the tourist centre of Orange – the area itself a hotbed for winemaking. Co-owner James Kendell agrees with Condon from Flying Brick’s assessment, and says he’s seeing fewer and fewer people coming through his cellar door asking for a sweet, sugary-type cider, instead seeking more complex varieties. “We take the customer on a bit of a tasting journey with our portfolio,” he explains. “We start with a very old world European style, quite textural, dry and savoury cider, and explain that it’s made from cider variety apples that we’ve grown on our property. We also explain that if we’re making cider using these cider variety apples, we’re going to get a more textured, more The Cat’s Pyjamas from Small Acres Cyder
complex style of cider just the same way that you would in winemaking, with a wine grape versus a table grape. “We do also have a few products where we only use
Spring 2019 35
CIDER
eating apples – what I call modern Australian ciders – that we produce in the 330ml format,” he adds. “The customer at cellar door gets to go through of a gentle journey tasting from 100 percent cider variety apple through to 100 percent eating apple ciders, which is valuable.” Jane Peyton, the UK’s first accredited Pommelier and the founder of the School of Booze, also says the easiest way to explain the difference between cider made with eating apples and those made with traditional cider apples – in terms of flavour – is to use a wine analogy. “Cider apple ciders are the equivalent of tannic red wines, whereas eating apple ciders are more like lighter acidic white wine,” she explains. “Ciders made from traditional cider apples contain tannins and have a fuller bodied texture and are more complex with big flavours,” Peyton adds. “Ciders
Traditional cider apples: where to from here? “We get asked fairly regularly if we have any spare cider variety apples and this year, we sold some to Hillbilly Cider,” says Small Acres Cyder’s James Kendell. “I know Cider Australia gets asked a fair bit where people can source cider variety apples to grow themselves. So I think Australian producers have certainly got an eye on what they’re going to do in the future and I believe you’ll see more and more of the European-style ciders coming out using cider variety apples going forward.”
made with eating and culinary apples are less complex and lighter in body with a crisp acidity, and low or no tannins. Neither is better than the other, it’s just what the drinker prefers.”
A MARK OF TRUST The Australian cider industry’s annual conference AusCider was held in Hobart in early August, bringing together producers, fruit growers, researchers, suppliers and other industry representatives. Jane Peyton was keynote speaker at the event, and in her summation, the main concerns of Australian cider makers are education and strategies to increase market share, which, as she points out, are broadly similar to the concerns of cider makers in her homeland of the UK. “The Australian cider makers that I met were all concerned with educating consumers about what real cider is and increasing market share for their freshly pressed apple juice ciders in a country dominated by apple-flavoured alcopops that masquerade as cider,” she explains to Beer & Brewer. “UK producers of real cider face the same obstacles and challenges as the Australian cider producers I met.” To fight this battle, a major weapon in the Australian craft cider industry’s arsenal is the newly minted Trust Mark, which began appearing on bottles and cans in early June. More than 40 cider producers have signed up for the mark, helping consumers identify Australian products made with 100% Australian fruit, and therefore make an informed decision when buying cider – in a similar vein to the Independent Brewer’s Association’s (IBA) Seal of Independence. One cidery which has joined the ranks is Flying Brick, which is currently transitioning the package of its core range to display the Trust Mark. Condon says that being 100 percent Australian grown “is part of our core values”, and he believes that being “Aussie made
Jane Peyton is a cider champion in the UK
36 www.beerandbrewer.com
is very important to our customers, as well as knowing the areas the fruit is sourced from”.
Dogs are key helpers at Small Acres!
CIDER
Small Acres Cyder has also gone ahead with the Cider Australia Trust Mark to make it clear to consumers that its products are locally grown. “The Australian consumer is taking a little more notice - and I think this is a fairly general comment across most Australian produce - of where their food or drink is coming from,” says Kendell. “We’re certainly seeing lots of people coming in interested in our product because it’s a local product made from Australian grown apples, and the questions around that sort of information are more common these days at our cellar door.”
TAKING THE CIDER PLUNGE As a beer lover, if you haven’t already learnt to appreciate the joys of a good cider – but you’re open to breaking down any preconceived notions you may hold – then there’s a few things to take into account when re-entering the category. According to Condon, perhaps the best entry point is a dryer style, or something with a higher level of bitterness; after all, craft beer drinkers are more than qualified when it comes to quaffing down high IBUs. “There are also a few hopped ciders getting around and I suspect those would be a good carrot!” Condon adds. The Hills Cider Company is one producer with a hopped cider in its portfolio; another available in Australia is the Zeffer Hopped Cider from New Zealand. At Small Acres Cyder’s cellar door, Kendell usually wins over the “Nah I don’t drink cider” type by starting with a simple question: “What ciders have you tried?”
Lean and green: sustainability in cider production Sustainability is a massive buzzword in the industry at the moment and many cideries are incorporating green considerations into their production processes. One of these is the Hills Cider Company, which launched in January 2010 in the Adelaide Hills – one of Australia’s oldest fruit growing regions. While all Hills Cider products are made using 100% fresh fruit from this region, the company has also invested in a state-of-the-art fruit crusher that has increased the efficiency of the actual crushing process, increasing yield from 87% to 92%. This has reduced the amount of waste, as well as increasing the tannin and complexity of the finished product. At the end of the process, the remaining pulp is distributed to local farms to be used as stock feed or taken to the cidery’s sister company Adelaide Hills Distillery at Lot 100 for use in spirit production. The company has also converted its orchards to a netting system, reducing the impact of UV radiation, eliminating bird damage and reducing irrigation requirements by up to 60%. It all goes to show that sustainability considerations needn’t affect a company’s bottom line – in fact, they can actually increase production efficiency and therefore profits, a win/win for all involved, including mother nature.
Pressing at Flying Brick Cider
38 www.beerandbrewer.com
“Nine times out of 10 the answer is the same: ‘I tried one of those mass-produced ciders 10 years ago and it was sickly sweet, blah blah blah’,” he says. “And we just say, give one of ours a go. Just try one, and if you still don’t like it, not a problem. “Then we’ll start with something more savoury and dry because we don’t want to give them what they they’ve already experienced, and we’ll see where they go from there. We don’t win everybody, but eight out of 10 people will then go on and become more interested as the tasting goes on, and generally they will end up buying something. “The cellar door just provides us with that opportunity to show people that cider has changed, and that it’s not what they might perceive it to be.” It goes without saying that the certified Pommelier Peyton knows a thing or two about educating people about the category; she says the most important thing to realise is that “cider is not apple beer!” Her tips for winning over a beer drinker to cider include: “Highlight the different properties that cider has to beer and its beauty as a drink in its own right. Cider is more akin to wine than it is to beer… People buy wine depending on the grape, and with craft beer, many drinkers know specific hops that they like and
CIDER
choose a beer accordingly. Highlighting
#RethinkCider along with my friend
the apple varietals in cider will educate
Susanna Forbes, cider maker, drinks
people that cider is made from fermented
writer and editor of Full Juice, the new
apple juice and will also educate them on
UK-based cider magazine,” she explains.
what ciders they prefer.”
“The intention with #RethinkCider is to restore the reputation of cider as one
THE WAY FORWARD
of the most wonderful natural alcoholic
While craft cider has been on the up in
drinks that is made by fermenting
Australia for a few years now, it still has
freshly pressed apple juice, for people
a long way to go in terms of the general
to be enlightened about what real cider
public’s perception of the overall cider
is, for people to seek out real cider,
category. So, where to from here?
appreciate how it is made, and how well
“Cider is largely misunderstood in so many countries and there
it matches with food. “The hashtag is being used widely
is a big effort needed to educate
in the UK and some Australian cider
consumers, hospitality and retail
makers are also using it. #RethinkCider
staff on understanding real cider and
is a simple but effective way of
choosing real cider over apple-flavoured
encouraging people to wonder why cider
alcopops,” says Peyton.
needs to be rethought and then doing
And while Peyton’s forthcoming comments are more in reference to
something about it!” We at Beer & Brewer heartily agree. The
the cider market in the UK, there’s no
time is right to #RethinkCider, and win
reason her proactive approach can’t be
drinkers over to the joys of what, when
applied right here Down Under.
made correctly and properly, is a truly
“A few months ago, I coined the term
delicious beverage.
“CIDER IS LARGELY MISUNDERSTOOD IN SO MANY COUNTRIES AND THERE IS A BIG EFFORT NEEDED TO EDUCATE CONSUMERS, HOSPITALITY, AND RETAIL STAFF ON UNDERSTANDING REAL CIDER AND CHOOSING REAL CIDER OVER APPLE-FLAVOURED ALCOPOPS.” – JANE PEYTON
Pushing the boundaries: the weird and wonderful world of GABS ciders While the headline stealers at GABS are always the festival beers, cider makers around the country also take the opportunity to push the boundaries of cider production at the annual festival. From Funk Cider’s ‘Pina Colada Cider’ made with pineapple and coconut, to ‘Fire Cider’ from Willie Smith’s, made with ginger, chili, garlic, turmeric, onion and horseradish (as well as apples, of course!), this year’s edition was no different. The People’s Choice Festival Cider for 2019 went to Tasmania’s Devils Brewery for the second year running, this time for its ‘Grandma’s Apple & Rhubarb Crumble’ made with fresh Tasmanian rhubarb, freeze distilled and served on nitro. Yummy.
A tasting paddle of Flying Brick ciders
40 www.beerandbrewer.com
However, Flying Brick’s Nyall Condon – who produced the ‘Virgin Paddock’ cider for the festival – does note that cider producers are a little more constrained in terms of pushing the boundaries when compared to their brewing cousins. “If cider producers are opting to make natural or real ciders then we are often held back from pushing the boundaries because of food standards and taxation regulations,” he explains. “Being much more akin to wine than beer, ciders cannot be altered or adjusted too much with other additives and methods. That being said, we can and do choose to work within these boundaries and produce ciders that are classified as ‘fruit wines’.”
ALCOHOLIC KOMBUCHA
“ALL THE CRAFT BEER PLACES IN CALIFORNIA HAVE A KOMBUCHA ON TAP”
BREWING
kombucha?
IT’S A TREND THAT’S TAKEN OFF IN THE UNITED STATES AND IS NOW ARRIVING ON AUSTRALIAN SHORES – MAKING ALCOHOLIC KOMBUCHA THROUGH SECONDARY FERMENTATION
K
ombucha has been one
(in California),” says Nick Cogger, founder
of the great success
of K.Booch, an alcoholic kombucha based
about adding another drink to their list, it is
stories of recent years.
in Torquay, Victoria. “Every bottle shop in
important to dwell on the microbiology for a
Growing from an
California will have one or two alcoholic
moment. To make kombucha with secondary
obscure, health product
kombuchas. All the craft beer places in
fermentation, it is currently necessary to use
to an everyday purchase
California have a kombucha on tap. They’re
Acetabacter, a bacteria that eats ethanol – not
in supermarkets everywhere, it has continued
leading the charge. The market is being led
ideal in a standard brewery. Cogger found an
to evolve for different drinking occasions.
by JuneShine and Boochcraft, both out of
abandoned brewery near Torquay in which to
Alcoholic kombucha was the drink’s next
San Diego.
ferment his kombucha, so there’s no chance of
iteration, but it relied on spirits for its
“Women are jumping into that category.
However, before brewers get too excited
any beers being infected. That said, given the
ABV, whether it is added by producers or
we’re in the RTD fridge but we think that
current craze for microfauna in craft brewing,
consumers. However, there are now people
customers from cider and from white wine
perhaps some brave soul will give it a try.
who are bringing brewing into the equation.
and gin and tonic, Aperol spritz would come
To make any kombucha requires a primary fermentation phase, meaning that most
into that market.” So what is the process of secondary
“Craft brewers are trailblazers in every sense,” says Cogger. “You have to have something innovative so I do think that
kombuchas have a very small amount of
fermentation and is it something that craft
brewers will be looking at it. They’re already
alcohol in it. However, through secondary
brewers and homebrewers alike could get
using lacto distillase in some of their sours
fermentation, an alcoholic kombucha
into? Cogger explains what happens at
and stuff like that.”
is possible. This trend has been largely
K.Booch.
confined to the United States, specifically
“The first brew cycle is 28-30 days. They
At present, alcoholic kombucha is classified (and taxed) as an RTD, which hits
California, but it is making waves here
vary depending on how the sugar drops.
the price point and perception, but Cogger
in Australia, albeit it at a lower 4 percent
And then it’s 14-20 days for that secondary
believes that as a brewed product, it has its
ABV, compared to the 6-8 percent that the
fermentation. It’s really acidic because
place with the craft beer world. He hopes that
American market demands.
different things are fighting for different
eventually the laws will be altered to reflect
yeast strains, so we have to pitch a different
this given the potential popularity of the
type of yeast to increase the ABV.”
drink.
“I think I found about 12 companies doing (secondary fermented) kombucha
42 www.beerandbrewer.com
ADVERTORIAL
MEET THE KOM-BREWER THROUGH SECONDARY FERMENTATION, K.BOOCH HAS PRODUCED A NEW ALCOHOLIC KOMBUCHA FOR THE AUSTRALIAN MARKET. WE TALK TO FOUNDER NICK COGGER ABOUT THE PROCESS
Q: WHAT IS K.BOOCH? WHAT WAS THE INSPIRATION BEHIND IT? Last year (2018), I saw kombucha and started drinking a lot myself. Nick Cogger, founder of K. Booch
I went from drinking kombucha at breakfast to drinking it in the afternoon, in the sun with gin. This spurred a thought that I might be able to secondary ferment the ‘Booch’, so I dusted off my old brewing books and developed a proprietary technique over the summer of 2018/2019 to secondary ferment kombucha.
Q: HOW DO YOU MAKE K.BOOCH? We start off with tea and sugar, and we blend that together. We then
“WE’RE CREATING AN ENTIRE CATEGORY WHICH FIVE YEARS DOWN THE TRACK WILL BE IN MOST BOTTLE SHOPS”
do a first fermentation with what’s called a ‘mother’ or a Scoby, which is a mix of yeast and bacteria. The Scoby feeds on the sugar and nutrients from the tea, creating a vinegary and tart drink full of nutrients and beneficial acids. Once we’ve done that, we strip out the original mother and yeast, and re-pitch with a fresh strain of yeast and some dextrose to create an alcoholic kombucha. This process is quite difficult as there are so many factors that are inhibiting the process. Once we have fermented to our desired alcohol level, we blend it with various different juices and extracts to create a more palatable flavour profile. The finished product sits at 4% ABV.
Q: WHAT FLAVOURS DO YOU HAVE? The Pineapple & Watermelon, that’s an entry level kombucha for us – super easy drinking flavour. Rosé & Berry is that ‘frosé’ vibe, so rosé, raspberry and strawberry. Blood Orange is sour and tart. And then a
coast of Australia towards the end of this year, so we’ll be able to run a
Ginger & Lime, with heavy ginger and fresh lime.
core range and trial some different products as well.
Q: WHAT’S SPECIAL ABOUT K.BOOCH?
We’re going to use that for festivals and events, then later in the year
I think that main selling point for us it’s a transparent labelled product.
we will make them available to the off-premise market. And we’re
People know what they’re drinking and it has a flavour profile that’s
going on tap in my venue (Frontbeach Taphouse), and later in the year
appealing. It’s a new category. A new category gives venues something
we’ll start looking at growing our on-premise presence.
We’re in 330ml bottles. We’ll be in cans in the next two months.
to talk about, something new, something to market. products that they know and trust. We are currently being ranged in
Q: WHAT ARE YOUR HOPES FOR SECONDARY FERMENTED KOMBUCHA?
the RTD fridge, but it’s our opinion that as we are a fermented product
We’re creating an entire category which five years down the track will
we are more like a ginger beer or cider, even a craft beer.
be in most bottle shops with a variety of alcoholic kombuchas, and we
Consumers at the moment are drinking less; they’re drinking better
expect to be at least the size of 10% of the cider market within three
Q: WHAT ARE YOUR FUTURE PLANS FOR K.BOOCH?
years. That’s where I think the category can go just through the growth
We’ll have a native Australian release heading into summer using
in the supermarkets with the non-alcoholic varieties and also just
native Australian fruit and botanicals. And then we will be looking at
seeing the strength of it over in California with the alcoholic version.
doing some higher ABV stuff. We haven’t had a full summer with this
We want to be the captain of industry for the alcoholic kombucha
range yet so we’ll just push through this range for the summer and
market. We want to build the category as much for us, but we do
then we’ll do those seasonal ones. That will be trialled out through our
need other people in the category creating a secondary fermented
taproom program where we’ll be popping up a taproom along the east
product that builds the category in general.
Spring 2019 43
REGIONAL BREWERIES
Time for Tasmania
THE ISLAND OF TASMANIA HAS BECOME QUITE THE TOURIST DESTINATION AND BEYOND THE CITY OF HOBART, THERE ARE BREWERIES APLENTY TO EXPLORE
F
or the third instalment of our Regional Brewery Series, we are heading to Tasmania to explore the breweries that thrive in the mountains, valleys and coastlines of this rugged island. The state itself is largely rural: Hobart is
Australia’s least populated state capital, while most of the western half of the island is made up of nature reserves. There is a strong agricultural tradition in Tasmania, with an abundance of hops and barley grown. And while Hobart itself has plenty to offer the thirsty craft beer enthusiast (with at least five breweries within the boundaries of the city), Beer & Brewer is going to explore the rest of the island from the Huon Valley in the south west to the eastern coast and the northern city of Launceston.
LOCAL PRODUCE Tasmanians have a vivid pride in their state – businesses are often heralded as Tasmanian-owned rather than Australian-owned. This focus on localness is especially useful and important when it comes to brewing, as there is a strong heritage of hop growing on the island, not to mention other crops and potential ingredients. In addition, Tasmania’s burgeoning whisky scene has provided further opportunities for collaboration and the creation of barrel-aged beer. On Bruny Island (the size of Singapore, but with a population of 620 compared to Singapore’s 5.6 million), the links between local produce and producers are even tighter, as the island’s brewery is part of the island’s main cheese producer. Bruny Island Cheese and Beer Co. relies heavily on passing tourist trade, but it also focuses considerably on using local produce and engaging with its local community. “Locally grown ingredients and an eye towards Tasmania’s seasons and moods guide us down an unconventional path,” says Evan Hunter, who founded the brewery at the cheesery in 2016. “We are Drinking Wilie Smith’s cider by the Huon River
44 www.beerandbrewer.com
Credit Nat Mendham.
REGIONAL BREWERIES
driven to create intrinsically Tasmanian flavours, and the rare opportunities for collaboration offered by a brewery and cheesery operating right next to each other are explored in the production of both beer and cheese. Our own farm, Glen Huon Dairy Co., began operating in 2017 and will eventually enable us to grow some of our own ingredients.”
THE IMPORTANCE OF TOURISM Tasmania has been enjoying something of a tourism surge of late, featuring heavily in travel guides and airport advertising, and this has had an enormously positive effect on the island’s overall economy, including the brewing scene. Where there are biking and hiking trails, brewers can take advantage with a strong beer and hospitality offer, and many have. “We are in the ideal latitude to grow hops which greatly enhances the visitor experience during the
Out in the fields with Van Dieman Brewing
six-month growing season (September-March), which also coincides with our busiest visitation period,” says Willie Simpson, co-founder of Seven Sheds Brewery, located in Railton in the north of the island. “We’ve also benefitted from the growing popularity of Tasmania as a tourist destination and the rise in interest in niche, agri-tourism in general.” However, unlike much of the rest of Australia, Tasmania is not a place with a reputation for being bathed in sunshine all year. In winter, it gets cold, really cold, and that tourism trade can dwindle, making it a significant obstacle for brewers. “Where we are located, we have a pretty reliable stream of tourists through summer,” says Chris Cairns, head brewer at Little Rivers Brewing on Tasmania’s north east coast. “Our biggest challenge is winter. It’s really tough; you go so far in the red and spend all summer trying to get back in front, but it’s not only our industry which suffers through winter, so we are all in the same boat. The north east of Tasmania has gone through a lot of industry closures such as forestry and vegetable production, and the closure of two large sawmills just before we started the brewery, so there wasn’t a lot of confidence in the area for businesses to start up.” During those leaner months (and the rest of the year as well), the local community plays a hugely important role in sustaining and supporting Tasmanian breweries. And the breweries endeavour to return that support, through sponsorship and local initiatives. Indeed, for many breweries in these regions, national distribution is less of a priority compared to their local markets. With many tourists in Tasmania coming from the island itself, and with rural local links strongly maintained, there are strong benefits for this more local approach. “If we were aiming for national distribution, our location would be a disadvantage, but since we are focused on the local market, we are well placed,” says
Farming and brewing
The brewhouse at Miners Gold Brewery
Like many regional breweries, Van Dieman Brewing is based on a farm and has decided to marry these two lifestyles together, producing Frenchand Belgian-style farmhouse ales. The brewery also recently brought its malting in-house. “We combine the passion of agriculture, with the artisanship of fermentation to create our take on a broad array of stylistic beers and modern interpretations of farmhouse ales,” says founder and head brewer Will Tatchell. “We incorporate our natural surroundings and local agriculture to uniquely convey a sense of origin, time, place and people – the liquid summation of ‘terroir’. “Our ability to produce beer on-farm is critical to our development and future. Our focus in recent years has evolved into a holistic onfarm approach. By utilising grains and hops grown on the brewery farm and subsequent processing on-site, a springfed water source, and foraging the countryside for wild flora and indigenous wild yeasts, we are returning to how local farmhouse brewing existed in a previous life, back to its agricultural roots.”
Stuart Grant, co-founder of Miners Gold Brewery, just
Spring 2019 45
REGIONAL BREWERIES
Breweries in regional Tasmania Bruny Island Cheese and Beer Co 1807 Bruny Island Main Rd, Great Bay, TAS 7150 Buttons Brewing 32 Short St, Ulverstone, TAS 7315 Church Hill Brewery Ranelagh, Huon Valley, TAS Devils Brewery Tinderbox, TAS 7054
Kentish Ale from Seven Sheds
Buttons Brewing’s beer range
Double Head Brewing 1/160 Bungana Way. Cambridge, TAS 7170 The Eleventh Order Brewery 7 High St, New Norfolk, TAS 7140 Iron House Brewery White Sands Resort, 21554 Tasman Hwy, Four Mile Creek, TAS 7215 Kick Snare Brewing McKellar Road, South Launceston, TAS 7249 Last Rites Brewing Co 3/18 Kennedy Dr, Cambridge, TAS 7170 Little Rivers Brewing 22 Victoria St, Scottsdale TAS 7260 Miners Gold Brewery 5 West St, Beaconsfield, TAS 7270 Morrison Brewery 1/10 Mowbray St, Invermay, TAS 7248
Little Rivers Brewery Scottsdale north of Launceston. “Although we are in a bit of
Simpson. “All our bottles, cardboard and specialty
a tourist hotspot, our identity as a brewery will be
grains and ingredients have to cross Bass Strait.
intrinsically linked to our local/regional customers.”
Similarly, the cost of sending beer back across the water is prohibitive for a small producer like us. On
COPING WITH THE DISTANCE
the other hand, we can buy Tasmanian-grown hops
While all of the breweries in our Regional Brewery
(other than our own) directly from Hop Products
Series have to deal with the challenges inherent
Australia in Hobart and we pick up bulk grain from
in being based far away from large urban centres
Cargill maltings in Quoiba, which is a 15-minute
Taverner’s Boutique Brewery Level 2, QV Tower, 11 High St, Launceston, TAS 7250
– namely being further away from equipment
drive from our front door.”
Two Metre Tall Farmhouse Ale and Cider 2862 Lyell Hwy, Hayes, TAS 7140 Van Dieman Brewing 537 White Hills Rd, Evandale, TAS 725
Seven Sheds 22 Crockers St, Railton, TAS 7305
46 www.beerandbrewer.com
suppliers, potential employees and potential
There are other challenges to running a brewery
customers – for Tasmanians, this is arguably an
in these more remote areas of a remote island, not
even bigger issue because suppliers can’t just put
least legislation. But the isolation brings its own
something on the back of a truck and send it on its
benefits as well.
way. The Bass Strait still need to be crossed, adding
“The main challenge I find is that our local
to the cost of transportation. Additionally, with
councils aren’t up with the times of brewery cellar
brewing such a growing industry on the island, the
door experiences,” says Josh Roberts, who founded
competition for space in fridges and in bars is only
Buttons Brewing with his wife on the north west
getting fiercer.
coast in 2017. “From my experience most other
“Freight costs are the main downside of being
capital cities have the right idea when it comes to
based on an island off mainland Australia,” says
brewery/bar experiences. My council have heavily
REGIONAL BREWERIES
restricted what I am able to do with my cellar door. The benefit is that you have to travel many kilometres to find another brewery! The north west of Tassie is definitely still uncharted territory when it comes to quality beer.”
CIDER TOO Regional Tasmania isn’t just home to a plethora of craft brewers; the cider scene is pretty impressive too,
David Tottle from Devils Brewery
as you’d expect from the Apple Isle. When Sam Reid founded Willie Smith’s seven years ago, there were more cideries on the island than breweries – a unique state of affairs compared to the rest of Australia. And while that has changed, Tasmania’s reputation for cider making remains strong and there is an ever greater desire to reinvigorate the category here. “We try to support the community whenever, wherever we can, be it employing local people, supporting local producers with our menu and provedore at our cellar door but probably most importantly by working with local growers and using the apples grown in the region in our cider,” says Reid. “By drawing attention to ciders made from 100%
Cider and beer David Tottle, head brewer at Devils Brewery, makes ciders, ginger beer and mead on his property, with his beers brewed a little further north in Launceston at family-run brewery Morrisons. He moved from Sydney to Tasmania five years ago and hasn’t looked back. “Even though our beers are at the core of what we create we have become pretty well known for our cider too, having just been voted People’s Choice Best Cider two years running at GABs 2018 with our Grandma’s Jam Cider and 2019’s Grandma’s Rhubarb and Apple Crumble Cider. We are so lucky to have access to such incredible fresh produce here in Tasmania, from locally grown and malted barley to an abundance of apples and one can’t forget the hop farms in Bushy Park, growing some of the most popular craft beer hops, like Galaxy.”
Australian grown fruit we’re having a positive influence on the region and even encouraging people to plant
Bruny Island Cheese and Beer Co
new and more apple varieties using some of the proper heritage cider apples from the northern hemisphere.” Tasmania is a wild and wonderful place, full of wilderness to explore. And handily for us beer lovers, there are also plenty of great craft breweries getting close to nature and their communities right across the island.
Ciders as well Brady’s Lookout Cider 9 Craythorne Road, Rosevears, TAS 7277
Spreyton Cider Co 6 Melrose Rd, Spreyton, TAS 7310
Bruny Island Cider 3959 Bruny Island Main Road, Alonnah, TAS 7150
Red Brick Road Ciderworks 63A Brisbane St, Launceston, TAS 7250
Frank’s Cider 3328 Huon Hwy, Franklin, TAS 7113
Willie Smith Cider Makers 2064 Huon Hwy, Grove, TAS 7109
Pagan Cider 7891 Channel Hwy, Cygnet, TAS 7109 Red Sails PO Box 40, Middleton, TAS 7163
Winter Brook Cider 150 Hjorts Rd, Loira, TAS 7275
Spring 2019 47
HOMEBREWER
48 49 50 52 54 56 60 62
Ed’s Letter Letters to Editor Q&A Jake’s Brew Log Hops!! Brewing GABS Beers Gladfield Recipe Level Up
Chris Thomas tries his hand at brewing some more GABS beers on page 56
“I THINK NZ HORT 4337, A NEWBY FROM NEW ZEALAND IS INSANE. I GOT TROPICAL FRUITS AND CITRUS WITH A BIG FRESH MELON NOTE.” – SANDY ROSS, HOPCO
Editor’s letter
Chris Thomas Homebrewer Editor chris@beerandbrewer.com
48 www.beerandbrewer.com
While there was plenty of appreciation for the more conservative look at creative brewing in last issue, there were equal numbers calling out for some of the creatively ambitious GABS recipes. So here you have it. We’ve got some cracking recipes for you to have a go at from the weirder, wilder end of the brewing spectrum. This issue we also look at brewing’s sexiest ingredient – hops.
Two of Australia’s biggest hop suppliers give us the low down and a heads up on some new varieties on the way. Our US correspondent, John Palmer, has a look at sparging and whether it is necessary for those using one of the new wave of all-inone brewing systems. The answer might surprise you and could lead you to less brew time and higher quality wort.
Gladfield Malt have also chimed in with the recipe for their Five Grain Lager. And on top of all that, Technical Editor, Jake Brandish, delivers on IPA and then has a look at the value of whirlpooling in his Level Up section. Happy brewing and cheers, Chris 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 JOHN I have recently bought a Brewzilla all in one brewing unit and have a query about sparging. Essentially how important is it? If I don’t have to sparge, I’d rather not as it’ll mean I don’t have to have a separate pot or urn and it’ll save me some time. I have heard that you can just add 10% to your grain bill but thought I’d check before I get into this.
This letter printed has won a Brew Demon
Conical Fermenter Kit
The Editor’s Choice
Letter has won an Ss Brewing Technologies/ New Era Brewing 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
Thanks, Amy
concentrated space and has the effect of minimising the surface area of your beer that is in contact with
This is a great question and something that I am often asked about. Our man John Palmer has addressed this in our Q&A.
the trub during ferment, which then minimises off flavours in your beer! RRP $269
engineering better beer
www.newerabrewing.com.au
Spring 2019 49
Q&A
To Sparge or Not to Sparge? THERE ARE DIFFERENT OPINIONS ON THE NECESSITY OF SPARGING WHEN USING THE ALL IN ONE BREWING SYSTEMS LIKE BREWZILLA (FORMERLY ROBOBREW) AND THE GRAINFATHER. TO BETTER EDUCATE US ALL, HOME BREWING LEGEND JOHN PALMER RESPONDS TO A READER QUERY. Hi John - I have recently bought a Brewzilla all
by the top plate, because it will then not flow
brewing efficiencies of four lautering methods:
in one brewing unit and have a question about
correctly, and yield efficiency will really suffer.
continuous sparging, batch sparging, no-
sparging. Essentially how important is it? If I
However, for most beers of moderate gravity,
sparge, and brew-in-a-bag (BIAB), used to
don’t have to sparge, I’d rather not as it’ll mean I
1.040-1.060, they work very well.
produce 27 litres of 1.043 wort, to be boiled to
don’t have to have a separate pot or urn and it’ll
These systems typically have an internal
23 litres of 1.050 wort. These numbers and the
save me some time. I have heard that you can just
wort pump to recirculate the wort, which
equations can be found in chapter 19 of How
add 10% to your grain bill but thought I’d check
works better at this scale than the coffee
To Brew, 4th ed. (Brewers Publications, 2017),
before I get into this. Thanks.
percolator method. The recirculation helps
although there was a mistake in the first
maintain a more uniform mash temperature
printing that has since been corrected.
Yes, those all-in-one systems are nice,
and allows controlled multi-step mashing,
Table 1 below shows a 10% difference in
but you have to understand their limitations.
which is the whole purpose of a RIMS. But how
efficiency between continuous sparging and
They are the toaster oven of brewing systems,
necessary is multi-step mashing with today’s
no-sparge and a corresponding increase in
allowing you to effectively brew an all grain
malts and recipes? To be brutally frank, it is
the amount of grain necessary to produce the
batch with the absolute minimum amount of
not necessary at all. Consider that the vast
same 27 litres of 1.043 wort. That difference
equipment in the smallest footprint. You can
majority of commercial brew houses and the
in efficiency between continuous and no-
heat your strike water, add your grain, mash,
craft beers, which are your benchmarks, use
sparge for a 1.075 beer is about 20% and nearly
lauter, and boil in a single vessel.
single temperature infusion systems. Modern
30% more grain is required, and this is why
malts don’t need multiple temperature rests to
commercial brewing systems use continuous
recirculation infusion mash system (RIMS)
improve yield and fermentability. It can still be
sparging. At the homebrewing scale, 30%
based on the large office coffee percolators,
done, but it is not necessary, and will typically
more grain for a 1.075 OG beer is about 2 kg,
which heat water underneath a false bottom
only change the numbers by a couple percent.
which is not that big a deal in our pursuit of
They were initially conceived as a
and use thermal expansion to force it up a
Getting back to your question, is sparging
beer perfection. The first runnings (i.e. wort
central tube out over the coffee, or grain bed
still necessary? In my opinion, no, sparging
extracted prior to sparging) is generally the
in this case. The grain bed has typically been
is not necessary for homebrewing. Sparging
richest tasting wort and will generally produce
encapsulated in a stainless steel basket with
is necessary at the commercial level, because
a richer tasting beer. Sometimes you don’t
perforated top and bottom plates to allow
un-utilized wort is money, and you can’t
want richer malt flavor, sometimes you want a
the wort to distribute and trickle through the
waste money and stay in business. However,
lighter crisper tasting lawnmower beer, and in
grain bed. The inherent problem with the
that doesn’t really apply to homebrewing; we
that case you can either sparge using less grain
encapsulated grain bed is that you can’t put too
can afford to be a bit wasteful in pursuit of
or simply add water to the boil to create the
much grain in, or allow it to become compacted
better wort. For example, let’s compare the
lighter tasting wort.
50 Home Brewer
TABLE 1 GRAIN WEIGHTS AND EFFICIENCIES TO PRODUCE 23 LITRES OF 1.050 OG WORT (27 L of 1.043 wort)
Continuous
Batch
No-Sparge
BIAB
Grain Weight (kg)
4.4
4.7
5.0
4.6
Water: Grist (Rv)
4
3.8
6.4
6.4
85%
79%
75%
82%
21
22
36
33
Efficiency Total mash volume (L)
TABLE 2 GRAIN WEIGHTS AND EFFICIENCIES TO PRODUCE 23 LITRES OF 1.075 OG WORT. (27 L of 1.064 wort)
Continuous
Batch
No-Sparge
BIAB
Grain Weight (kg)
6.6
8
8.7
7.5
Water:Grist (Rv)
4
2.7
4.1
4.1
85%
70%
65%
75%
21
22
36
33
Efficiency Total mash volume (L)
In general, producing higher gravity worts
at the beginning, heat it, stir in the grain, mash, lift
decreases efficiency, although continuous sparging
the grain basket to drain, and start your boil.
is assumed to be relatively constant because
Table 3 below is built from the equations and
the idea is that you are rinsing the grain bed of
tables in chapter 19 of How To Brew. It lists the
residual extract and minimizing losses. No-sparge
grain weights and water volumes to mash such
leaves some of your wort behind in the wet grain.
that when you drain the grain basket, you will
BIAB improves on batch sparge and no-sparge
be at your nominal boil volume (27 litres) to boil
efficiencies by squeezing more wort out of the
to 23 litres at the listed original gravity, which
wet grain compared to the batch sparge and no-
should leave you with at least 19 litres of beer after
sparge methods. The bottom line is that all-in-
fermentation and trub separation. The points
one systems like the Grainfather ™, Brewzilla™,
per kilogram per litre and efficiency at each OG
and Anvil Foundry™ are best used in a no-sparge
are listed as well. The efficiency goes down with
configuration because then you don’t have to
the increase in gravity because you are leaving a
worry about heating more water and pouring it in
stronger concentration of sugar behind in the wet
uniformly. You simply add all of your brewing water
grain as you increase.
TABLE 3 MODEL OF NO-SPARGE GRAIN WEIGHT AND MASH WATER VS. OG OG
1.040
1.045
1.050
1.055
1.060
1.065
1.070
1.075
Grain Weight (kg)
3.8
4.4
5.0
5.6
6.3
7.1
7.8
8.7
PKL (L°/kg)
243
237
230
224
218
212
205
199
Efficiency
78.8%
76.8%
74.8%
72.8%
70.7%
68.7%
66.7%
64.6%
Mash Water (L)
30.8
31.4
32.0
32.6
33.3
34.1
34.8
35.7
Total Mash Volume (L)
33.8
34.9
36.0
37.2
38.4
39.7
41.1
42.6
No-sparge brewing is simpler, faster, and produces the best possible wort. Yes, it is less economical
Lawnmower Lager These instructions are designed for a no-sparge all-in-one setup.
Expected Brew Figures OG: 1.050 FG: 1.010 ABV: 5.1% IBU: 25 Volume: 23L
Ingredients 4kg Pilsner malt 1kg Wheat malt 35g Amarillo hops Saflager 34/70 yeast
Method 1. Heat 32 litres of water to 68°C 2. Stir in all the grains (grist) and ensure it is fully wetted. The total mash volume will be about 36 litres 3. Mash with occasional stirring for 60 minutes. Recirculation is not required, but it helps 4. Lift the grain basket out of the kettle and allow to drain. You should have about 27 litres of 1.043 wort 5. Bring to the boil and add 20g of Amarillo hops for the 60 minute boil (to 23 litres) 6. Turn the heat off and add the remaining 15g of Amarillo hops. Let it rest for 20-30 minutes before chilling. 7. Chill the wort to 15°C and transfer it to the fermenter before pitching the yeast 8. Ferment at 15°C until fermentation is at or near 1.010 for consecutive days 9. Bottle or keg as normal and enjoy after mowing the first sprouts of grass in spring!
because you are leaving some wort behind in the spent grain, but it is a small price to pay for simplicity and quality. Enjoy your brewing!
Spring 2019 51
JAKE’S BREW LOG
IPA HOMEBREWER TECHNICAL EDITOR JAKE BRANDISH LOOKS AT IPAS
IPA – WHERE TO START?
yeast and hops in suspension helped the
pump as modern cabon dioxide dispensing
India Pale Ale, the most popular beer style
beer mature very quickly and successfully.
systems were years away.
in the world. Beer drinkers (and brewers)
Together with its rocking and rolling over
around the globe have taken IPA and run with
the waves, the higher alcohol and hop
VARIETY IS THE SPICE OF LIFE
it. With such bold bitterness, malt profile,
presence saw it arrive it tip top shape, and
There are so many IPAs, it’s almost
and hop character it is no wonder it has been
was considered a superior ale and very suited
ridiculous, and some should perhaps not
adopted as an extremely popular beer. Not
to the conditions, and this hopped up pale ale
even be called an IPA any more. It is the
only as a standard beer, but one that could be
took off.
most brewed and modified beer in the
manipulated and adjusted to take all sorts of ingredients and variations.
These first ales shipped to India were not
world! Red IPA, Black IPA, White IPA, New
known as IPA yet, rather just strong pale
England IPA, Belgian IPA, East Coast IPA,
ales. It was not until later on that a particular
West Coast IPA, UK IPA, Session IPA, Double
WHERE IT ALL BEGAN
brewery started brewing a beer especially
IPA, Triple IPA… you get the idea. Every
The humble IPA began not as an IPA, but as a
for this export market that it became known
single one of them is awesome in its own
hoppy pale ale that was shipped from UK to
as the India Pale Ale as we know it. It has
way, and giving a new twist on the original.
the troops and ex-pats in India via the East
changed over the years and it kind of died off
But as they say, you can’t beat the original.
India Shipping Company. It was a ‘live beer’
and became more sedate, until our friends
For me, an original IPA is a thing of beauty
(as most were back then) or one that has live
over in the USA started brewing beers of old
and the more I have hoppy beers, the more
yeast in it, and would have normally stored
and putting their spin on them. As we all
I love and appreciate where it all began. I
for months in the cask before distribution
know, everything is bigger and better in the
love the original styles and brewing a stock
and consumption back in the UK. As it made
US, so they ramped up hop additions and
standard UK IPA is always on my brew log.
its way over the seas to India, it turned out
ABV and we now have what we all know to be
This IPA is nothing fancy, but a beautifully
that the ale improved immensely. It was
an IPA – but mostly a US IPA. These original
balanced, slightly bitter IPA, the way it
thought the constant agitation keeping the
IPAs would have all been dispensed on a hand
was intended!
52 Home Brewer
Intelligent Parking Assist (UK India Pale Ale) - All Grain Expected brew figures OG: 1.055 FG: 1.010 ABV: 5.8% IBU: 48 Volume: 23 litres
150g Torrified wheat 37g Target hop pellets
150g Torrified wheat
20g Northdown hop pellets
37g Target hop pellets
Wyeast 1318 London Ale III Yeast or similar. If using dry yeast, go with 2 packs of Safale S-04
Method
brewed IPAs in popularity, in part, because the extremely hard,
1. Adjust brewing liquor to a ‘Burton’ profile if possible
character from the hops, better beer clarity, and enhanced shipping capability” (Mitch Steele, IPA, Brewers Publications). Mitch is telling us that the IPAs being brewed from the Burton-on-Trent breweries became more popular and it was the water that made the difference. He proposed that the hardness and high sulfate levels promote enhanced hop bitterness and crispness. If you can ‘Burtonise’ your water, go ahead and do so, but if not just crack on with good clean filtered water. Whilst many of the earlier IPAs used 100 percent Pale malt as the malt bill, we are going to use a little Crystal for some colour and depth, and some wheat for a mouth feel and head retention. Here’s the recipe for Intelligent Parking Assist. If only there was an IPA button in my car!
More reading If you are interested about the origins of IPA and the story behind it, go and get a copy of … wait for it… ‘IPA – brewing techniques, recipes and evolution of INDIA PALE ALE’ by Mitch Steele. Steele was the Brew Master at Stone Brewing, but he has now left there to follow another brewing pursuit in Atlanta called ‘New Realm Brewing’. He researched IPA more than anyone has ever done, and came up with the most awesome book. These guys even re-traced the steps of the original IPAs and sent a few barrels over the seas to see how it would arrive.
4.2kg Pale Malt extract
500g Crystal (120 EBC) malt
in Burton-on-Trent in the early 1800s overtook the London high sulfate Burton water allowed for a more intense, bitter
Ingredients 500g Crystal (120 EBC) malt
important considerations when brewing an IPA. The IPAs brewed
is vital. “Water hardness, alkalinity, and mineral content are
OG: 1.055 FG: 1.010 ABV: 5.8% IBU: 48 Volume: 23 litres
5.25kg Pale Malt
Wyeast 1318 London Ale III Yeast or similar. If using dry yeast, go with 2 packs of Safale S-04
Today we are brewing a UK IPA. As with all beers, water
Expected brew figures
Ingredients
20g Northdown hop pellets
BREWDAY
Intelligent Parking Assist (UK India Pale Ale) - Extract
2. If using Wyeast, activate the smack pack 3. Mash all grains at 66°C for 60 minutes 4. Sparge and transfer to kettle and bring to boil. Adjust sparge liquor to pH 5.4 if possible 5. Once boiling add 37g Target hops for a 60 minute boil 6. With 10 minutes left on the boil, add 20g Northdown hops 7. Transfer to the fermenter and cool to 18°C, then pitch yeast 8. If possible, slowly increase fermentation temp 1°C per day after fermentation starts to slow down. Stop at 22°C 9. Once FG stabilises, keg or bottle and enjoy with friends.
Method 1. Steep cracked grains in 2 litres of 67°C water for 60 mins (mini mash), then drain. 2. Slowly dissolve half of the extract in 8 litres of water along with the 2 litres of wort from mini mash and bring to the boil. 3. Once boiling, add 37g Target hops for a 60 minute boil 4. With 10 minutes left on the boil, add 20g Northdown hops 5. Stir in rest of extract at flame out. Make sure all lumps are dissolved 6. Transfer to the fermenter and top up with fresh water to 23 litres 7. When wort is stable at 18°C, pitch yeast and maintain temperature 8. If possible, slowly increase fermentation temp 1°C per day after fermentation has slowed down, stopping at 22°C 9. Once FG stabilises, keg or bottle. Allow it to condition for at least 10-12 weeks and enjoy with friends.
Spring 2019 53
FEATURE
Hops! WE LOOK AT THE MOST FLAMBOYANT AND EXCITING INGREDIENT IN BEER – HOPS! HOMEBREWER CATCHES UP WITH TWO OF AUSTRALIA’S LEADING HOP SUPPLIERS TO CHAT ABOUT ALL THINGS HOP-RELATED.
O
the beer industry over the past couple of decades,
WHAT IS YOUR BIGGEST SELLING OR MOST SOUGHT AFTER HOP?
hops are at the forefront of many brewers’ minds.
OJ: Galaxy constituted 55% of our 2019 harvest, with Vic Secret in
Without underplaying the importance of more
second place with 16% of production
reliable and accessible yeast strains, and grains
SR: Our biggest seller would probably be NZ Motueka and our most
with more variety that are more resistant to
sought after would be NZ Riwaka or US Strata.
f all the ingredients which have revolutionised
temperature changes, hops are rightfully the celebrated kings of new age beers.
Pale ales and India Pale Ales have gone to new levels in the
WHICH HOP OF YOURS DO YOU FEEL IS UNDERRATED AND WHY?
wake of the new hops available on the market. 30 years ago,
OJ: I love Enigma and I think it is still finding its place in new beers.
homebrewers only had access to a handful or two of hop varieties,
Its only been out for a few years, and it takes time for brewers to
most were noble hops with a low bittering units (alpha acids) and a
understand a hop’s performance in different settings. Once you get
low flavour/aroma profile.
familiar with a hop, you can set about making great beers with it.
While around for a few years now, Galaxy (Australia), Nelson
SR: I think NZ Taiheke, formerly known as NZ Cascade, is the most
Sauvin (NZ), Mosaic (US) and Citra (US) have seen huge flavour and
underrated. Only a select few have realised its true potential. It’s
aroma advances.
loaded with tropical, citrus and grapefruit notes. It can play alone or
To learn more about the best hops, and how best to use them, we
with others. A fantastic hop.
caught up with Owen Johnstone from Hop Products Australia (HPA) and Sandy Ross from Hopco for a quick Q&A.
WHICH HOPS DO COMMERCIAL BREWERS FIND MOST DIFFICULT TO ACCESS?
WHICH HOPS ARE YOU RENOWNED FOR?
OJ: Based on the (US) Brewers Association’s annual Hop Survey, Galaxy is
Owen Johnson (OJ): Galaxy is currently our most famous hop – known
the hop brewers are nominating they are struggling to get hold of in the
worldwide and highly sought after!
USA. Here at home, I imagine it’s similar, even though we are selling more
Sandy Ross (SR): Hopco are mainly known for being the Australian
of our modern Aussie hop varieties to Aussie brewers than ever before.
representatives for New Zealand Hops. We also strive to get as many
SR: Nelson Sauvin for the last four to five years has been hard to
varieties from the rest of the world as we can, especially new varieties.
access for a lot of brewers. This season, and future seasons, we should
We carry around 100 varieties from nine different countries.
be able to supply most of the demand.
54 Home Brewer
The Recipes Hop Products Australia (HPA) – Hoppy Lager
NZ Resilience IPA – All Grain
This single hop lager is crisp and perfectly showcases Enigma hops. It’s a balanced lager and coming in at 5% is perfect for summer.
Hopco donated the Taiheke and Nelson Sauvin hops for Club Brewing Co’s recent NZ Resilience IPA, which raised funds for the families affected by the Christchurch tragedy. It’s a NZ take on Sierra Nevada’s original recipe, which used Cascade and Centennial hops. It’s a cracker.
Estimated Brew Figures IS IT SOMETIMES EASIER FOR HOMEBREWERS TO ACCESS THESE HOPS? OJ: People just need to ask for them by name and
OG: 1.048 FG: 1.010 ABV: 5% IBU: 25 Volume: 23 litres
the shops will know how to contact us.
Ingredients
SR: We try not to play favourites between home
4.75 Pale malt
brew shops and breweries. We suggest having
250g Weyermann carapils
a good relationship with you supplier. Don’t be
87g Enigma hops
brash and try and go straight to the top of the tree. If you want the big hops buy some easy-tofind hops as well.
WHAT HOP CHARACTERISTICS (FLAVOUR, AROMA, ALPHA-ACIDS) CAN WE EXPECT TO SEE COMING FROM YOU IN THE NEXT TWO TO THREE YEARS? OJ: We have a new hop being commercialised from the 2020 harvest – currently named only ‘HPA016’. People may have seen it in trial beers from a number of brewers. It is fruit forward, mandarincentric and high impact. We’re looking forward to having good quantities available next year. SR: Everyone is loving the hoppy NEIPAs at the moment, but also looking for something different from the norm. Bubble gum, cannabis and dank are three descriptors that come to mind while stone fruit, passionfruit, citrus and pine are the staples.
IS THERE ANY SINGLE HOP IN PARTICULAR THAT WE SHOULD KEEP AN EYE OUT FOR IN THE NEXT 1218 MONTHS? OJ: I think you should look for the Enigma beers this year – the 2019 crop was our best yet – big yield and great oils and alpha. SR: Whilst I love the Strata Hop from the US for its passionfruit, pot (cannabis) character, I think NZ HORT 4337, a newby from New Zealand is insane. I got tropical fruits and citrus with a big fresh melon note.
Expected Brew Figures OG: 1.065 FG: 1.016 ABV: 6.3% IBU: 64 Volume: 19 litres
Ingredients 5kg Barrett Burston Two-Row malt
Wyeast 2308
567g Light Crystal malt
Method
13g Pacific Jade
1. Pop (activate) the Wyeast smack pack
56g Nelson Sauvin hops
2. Mash grains at 67°C for 60 minutes 3. Sparge and bring to the boil 4. Add 7g of Enigma hops for the duration of the 60 minute boil 5. Create a whirlpool and add 40g of Enigma hops for the 15 minute whirlpool 6. Chill and transfer to the fermenter (if possible with plenty of sterile air or oxygen to promote yeast propagation) 7. Pitch yeast and ferment at 10-12°C when the gravity is about 1.020 8. Dry hop with 40g of Enigma hops until fermentation is complete 9. As fermentation slows down, increase temperature by 1°C per day to reach a maximum of 16°C and hold for a few days 10. Keg or bottle as normal and allow to condition 10-12 weeks at below 10°C (the longer the better) before enjoying in the warmer weather.
56g Taiheke hops Safale US-05 yeast
Method Mash the grains at 70°C for 60 minutes 1. Mash out at 76°C for 10 minutes 2. Sparge and bring to the boil for 80 minutes, adding 13g Pacific Jade hops for the duration of the boil 3. Add 28g of Nelson Sauvin and 28g of Taiheke with 15 minutes remaining in the boil 4. At flameout, stir the wort to cool slightly then add 14g of Nelson Sauvin and 14g of Taiheke for a 20 minute whirlpool 5. Chill to 15–16°C and transfer to your fermenter, then pitch the yeast and ferment at 15–16°C 6. Dry hop with 14g of Nelson Sauvin and 14g of Taiheke towards the end of active fermentation, when the SG is about 1.020–1.024. 7. Let rest for 4 days or until fermentation is complete (gravity at or near 1.014 and consistent over consecutive days. Cold crash to drop the hops out of solution. 8. Bottle or keg as usual, and appreciate with friends.
Spring 2019 55
FEATURE
GABS Brewing IN RESPONSE TO READER FEEDBACK FROM OUR RESTRAINED LOOK AT CREATIVE BREWING LAST ISSUE, WE TAKE A MORE ADVENTUROUS APPROACH AND SIT DOWN WITH SOME OF OUR HEROES FROM GABS 2019
S
o…. it turns out that while
brewers pine for the creativity they enjoyed
with Mik Halse (Hawkers Brewery) and we
many of you enjoyed the
in their homebrew days.
ended up muling beer from Vermont down
slightly more conservative
Planning, designing and executing a beer
to New Jersey. As part of this massive side
approach to creativity
for GABS opens that opportunity again.
trade I ended up with a couple of cans of this
covered in our last issue,
And inspiration for these beers finds
French Toast-y IPA from a small brewery
just as many of you are
everyone differently.
up that way,” explains Justin Corbitt, head
frothing for the more ambitious approach adopted by the commercial breweries at the Great Australian Beer Spectapular (GABS). In response we’ve been in touch with
Take Dave Ward, head brewer and director at Aether Brewing in Queensland. “A couple of years back we were at GABS
brewer at Deeds in Melbourne. “It was tasty, but it wasn’t hazy, less boozy, and the bitterness was a bit higher.
Melbourne, we had given the festival a good
I always had that flavour in the back of my
the breweries who designed some of the
nudge on the Friday afternoon and evening
mind and figured if we changed all the things
most interesting, ambitious and creative
plus went out to a few amazing venues that
I mentioned, it could be lot of fun.”
concoctions from GABS 2019.
night. Needless to say, we were more than a bit worse for wear on the Saturday.
INSPIRATION
“So there we were, on our stand and all
The end result was Deeds’ Naked Brunch, a French toast-inspired hazy double IPA. More innocuously, the seasoned GABS
While being a commercial brewer might
I could think about was coffee and Bloody
champions at Big Shed were inspired by a
seem like a sexy occupation, the reality is
Marys to get me through, neither of which
brewing podcast.
that it is not. Beyond cleaning, which is as
were close by and so the idea was born to
time consuming as any task in the brewery,
make a GABS beer that doubled as a helper
the brewery one day, they were talking about
knocking out batch after batch of core
for those who sampled just a few too many
how brewers get inspiration for pastry stouts.
beers would be a close second in the
beers the day before.”
The brewer said, ‘think of your favourite
monotony stakes. While having a core beer that keeps a brewery profitable is highly desirable, many
56 Home Brewer
The team at Deeds found their inspiration all the way on the other side of the world. “Two years ago I was in the US for the CBC
“Listening to a US podcast on the way to
dessert and then try to make a beer inspired by that dessert,” says Peter Barclay, brewery operations manager at Big Shed Brewing.
FEATURE
“I started to go through all the popular
and after a few phone calls and interesting
US-style sweet treats and resigned myself
conversations we had everything we
to the fact that they would have been done
needed to put this beer together.”
before. So then I thought, what is a classic
Big Shed Brewing Concern, on the other
Australian sweet treat… Tim Tams came
hand, had ongoing conversations about
straight to mind.”
what the final product should taste like.
The outcome was another cracking,
“During the beer’s design there was some
albeit somewhat polarising, brew from the
debate as to whether the beer should taste
lads at Big Shed Brewing Concern in the
like a Tim Tam or be the beer to slam with
form of the Tim Tam Slam sweet stout.
a Tim Tam,” explains Bradley from Big Shed.
DESIGN
Tim Tam, the key is to break down the
Being inspired or having a concept is one
flavour components and apply them to
thing. Being able to break the flavours down
the beer. There are plenty of ingredients
and then put them back together to reach
available to the brewer that can mimic the
the desired result is a whole ‘nother thing.
flavour of sweet treats, for example biscuit,
“Most of us are pretty familiar with a
“Coming up with a concept is the easy part, making it into something that is both drinkable and resembles what the
caramel, chocolate and toffee specialty malts, lactose, cocoa powder and coffee.” “The GABS beer was effectively a
beer says it is, is the difficult part,” says
coffee milk stout, perfect for a Tim Tam
Ward from Aether Brewing.
accompaniment.”
“Once we decided that this was the
Aether: Bloody Mary IPA – All Grain Feeling a bit dusty? Then we’ve got the cure. Tomato red pour, with aromas of celery, cucumber, and hop botanicals, this is rich, juicy and is a vibrant vege hit with lingering bitterness and chilli spice.
Expected Brew Figures OG: 1.084 FG: 1.020 ABV: 8.5% IBU: 35 Volume: 23 litres
Ingredients 7.4kg Pale malt 1.1kg Pale Wheat malt 455g Flaked oats 350g Maltodextrin 36g Galaxy hops
beer for this year, it was researching
ARE YOU HAVING FUN?
ingredients to see how they would impact
Making a beer for GABS should all be
the beer, keeping any that contained fat
about fun. While there is undoubted
far away and as little residual sugars as
pressure to deliver, the process itself is
Safale US-05 yeast
possible. We managed to track down some
exciting and takes brewers away from the
30ml Worcestershire sauce
very good ingredients that were suited
daily routine of cleaning and brewing.
30ml Fat free Sriracha Sauce – 30ml (more if spice is your game)
36g Azacca hops 36g Mosaic hops
3 litres Tomato puree 18g Celery salt 180ml Lime juice (UHT) 2 pkts Lallemand London Ale yeast (Safale US05 if you can’t access London Ale yeast)
Method 1. Mash malts at 68°C for 60 minutes 2. Bring to the boil for 60 minutes 3. At flameout Add maltodextrin and 18g of each Galaxy, Azacca and Mosaic hops then whirlpool for 5 minutes. 4. Add tomato puree and Sriracha sauce and whirlpool for a further 5 minutes 5. Allow to settle, chill to 18-20°C and transfer to fermenter 6. Pitch yeast and ferment at 18°C for first 72 hours, then raise to 25°C 7. Once gravity reaches 1.030, dry hop with 18g of each Galaxy, Azacca and Mosaic hops, Worcestershire sauce, celery salt and lime juice 8. Once terminal gravity reached, crash chill and rack before bottling or kegging 9. Allow to condition for a few weeks, but drink fresh with celery and fresh cracked pepper!
Spring 2019 57
FEATURE
Deeds: Naked Brunch – All Grain
Big Shed: Tim Tam Slam – All Grain
Enjoyed from Tangiers to Interzone, this is a French toast-inspired hazy Double IPA. Sweet maple syrup that drenches a creamy base and hints of cinnamon and tropical fruit. A proper Melbourne brunch.
You know what this is. Coffee. Tim Tam… you’ve done it before and moaned a little as the bikkie melted in your mouth. Give this one an extra kick by sucking it through a Tim Tam.
Expected Brew Figures
Expected Brew Figures
OG: 1.074 FG: 1.012 ABV: 8.5% IBU: 25 Volume: 20 litres
OG: 1.070 FG: 1.024 ABV: 6% IBU: 12 Volume: 23 litres
Ingredients
Ingredients
4.5kg Golden Promise malt
3.25kg Ale malt
830g Malted wheat
1.25kg Rolled oats
830g Flaked oats
750g Biscuit malt
270g Dextrose
750g Light Chocolate malt
270g Lactose
500g Wheat malt
110g Citra hop pellets
250g Roasted wheat malt
130g Mosaic hop pellets
250g Toffee malt
130g Azacca hop pellets
340g Lactose
was as interesting as our ‘pancake ipa’ as the
1tsp Cinnamon
50g Ground coffee
punters started calling it towards the end of the
1tsp Nutmeg
40g Cocoa powder
night,” says Corbitt of their Naked Brunch.
500ml Maple syrup* (or extract – see notes)
8gm Galaxy hop pellets (or your choice of bittering hops to hit 12 IBU)
the enthusiasm of GABS.
2 pkts London Ale yeast
Method 1. Mash grains at 64°C (For those managing their water, 2:1 CaCl2 to CaSO4) 2. Bring to the boil 3. With 15 minutes remaining in the boil add lactose and dextrose 4. Whirlpool with the Citra hops and spices for 10 minutes 5. Chill to 18-20°C and transfer to fermenter 6. Pitch yeast and ferment at 18-20°C 7. When gravity is about 1.020, dry hop with Mosaic and Azacca hops 8. At the end of fermentation, transfer to the secondary fermenter and add the maple syrup 9. Fermentation should start again as the sugars in the maple syrup are fermeneted. When gravity is at or near 1.012 and consistent over consecutive days, bottle of keg as normal*(see notes below).
Safale S-04 or similar UK Ale yeast
Method 1. Mash grains at 67°C for 60 minutes 2. Sparge and run off into kettle 3. Bring to the boil and add Galaxy 8gm hops. Boil for 60 minutes 4. At flame out add lactose and cocoa powder, then whirlpool and let trub settle for 15 minutes 5. Chill to 20°C, transfer to fermenter and pitch yeast 6. Ferment at 18°C and Increase temperature by 1°C per day until you hit 22°C, then crash cool once terminal gravity reached and is stable for a few days. 7. Brew 50g of your favourite ground coffee using your preferred method. Cool and add to the brew
Enjoy!
8. Keg carbonate or bottle condition
* If not transferring to secondary fermenter and bottling straight away, use maple extract as you want to avoid further fermentation in the bottle.
9. Serve with Tim Tam and slam it!
“It’s always fun to see what other people push the limits of on. It just creates this weird pressure as next year we have to think of something that
Peter Bradley of Big Shed, is happy to embrace “Coming from a brewery where GABS was not a priority, it was great to use our combined creative juices to design a beer that might stand out over the festival,” says Bradley, reflecting on his time working with West End in Adelaide. Similarly, Ward from Aether embraces the challenge. “It is getting tougher and the beers at GABS are definitely getting more obscure, but it’s a brilliant chance to push the boundaries more than we usually would.”
CAN I GET IT? The above beers should all get another run so that you can access the commercial release at some stage. Aether are looking at a mid-summer release of the Bloody Mary IPA in cans. Deeds don’t have a set date but they’re keen. “I think a couple refinements and we will really have something!” enthuses Corbitt By the end of May, Big Shed had already done a second incarnation of the Tim Tam Slam, which was a little sweeter and with more biscuit to appease those looking for both coffee and Tim Tam characteristics. If the demand is there, it should get another run in 2020.
58 Home Brewer
BELMORE PACKAGING AUSTRALIA T: 0427 770 108 E: BelmorePackaging@bigpond.com W: www.belmorepackaging.com
RECIPE
Expected Brew Figures OG: 1.050 FG: 1.009 IBU: 21.5 Colour: 7.5 EBC Est ABV: 5.1% Batch size: 25l
Ingredients 2.61kg Gladfield Pilsner malt 0.70kg Gladfield Rye malt 0.60kg Gladfield Wheat malt 0.52kg Gladfield Maize malt 0.43kg Gladfield Munich malt 0.20kg Rolled Oats 12g Southern Cross (NZ) 12g Pacifica (NZ) 10g Riwaka (NZ) 10g Wai-iti (NZ) Yeast: Lallemand Diamond Lager Yeast
Method 1. Mash grains at 65°C for 60 minutes
Five Grain Lager THE RESIDENT BREWMASTER AT GLADFIELD MALT HAS PUT TOGETHER A RATHER SPECIAL RECIPE FOR THIS ISSUE OF HOMEBREWER, WITH A FIVE GRAIN LAGER. AND THERE’S JUST ENOUGH TIME TO LAY IT DOWN FOR SUMMER.
E
very Friday at Gladfield Malt, all our staff knock off early for a chance to sit together, socialise and enjoy the fruits of our labour. We put everything in to making the malt so that pint at the end of the week tastes that much better for it. This recipe is a staff favourite, you won’t find it on any style guidelines, but we call it our Five Grain Lager. This crisp lager brings together four different grains that we malt on site. Malted barley of course with a pilsner malt complemented by Munich
to enrich the flavour. Malted rye comes next for its light spicy and peppery component. Malted maize brings a lightness and sweet aromatic to the lager. Wheat malt rounds out the malt flavours and the rolled oats give the beer that light silky mouthfeel that keeps you coming back for more. We follow this with a simple hopping schedule to keep the flavours bright. It’s the perfect beer for celebrating your successes at the end of a week.
60 Home Brewer
2. Sparge and bring to the boil 3. Add the Southern Cross hops for the 60 minute boil 4. With 30 minutes remaining in the boil add the Pacifica hops 5. With 5 minutes remaining add the Riwaka and Wai-iti hops 6. Whirlpool for ten minutes, then chill and transfer to the fermenter 7. Pitch the yeast and ferment at 10-12°C 8. As fermentation slows (approx. day 5 to 7) raise temp gradually 1°C per day to reach 18°C max. Hold for a few days. 9. When fermentation is stable at or near 1.009 for consecutive days 10. Bottle or keg as normal and condition for 10-12 weeks before enjoying in the summer! This beer will improve with age at low temperature.
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 experts’ 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 Craft Beer Range is available at David Jones, Myer and selected homewares stores or online at www.spiegelau.com.au
EDUCATION | LEVEL UP TECHNICAL SECTION
You spin me right round baby right round HOMEBREWER TECHNICAL EDITOR JAKE BRANDISH LOOKS AT WHIRLPOOLING AND PARTICLE SEPARATION.
D
o you even whirlpool bro?
protrusions into the vessel will not allow a
break and hop matter comprise most of it.
Many home brewers are
full whirlpool effect.
The collective term for hot break and hop
using whirlpooling in
The benefit of having a dedicated tank is
matter is trub, which is derived from the
their brewing for varying
that it frees up the kettle ready for another
German term for cloudy, turbid, dull. Hot
reasons, and with some
batch to be pushed through the brewery
break contains mostly soluble proteins,
great results and benefits.
so that double and even triple batches are
which should be removed from the beer as
done in one brew day. The whirlpool is
they will end up giving undesirable flavour
WHIRLPOOL
usually run for around 10 to 20 minutes,
compounds in the finished beer, even
Whirlpooling is one of the steps in
with another 10 to 20 minutes rest period.
though it contains yeast nutrients. It is
commercial beer production whereby the
This rest period allows the fluid to slow
thought that a small amount of hot break
wort is drawn from the vessel and pumped
down and allows more of the trub to drop
material in the fermenter is a good thing,
back in at a tangential delivery point in
out and make its way to the centre and
but the majority of it should be removed.
order to get the hot wort spinning around
bottom. The off-take from the whirlpool
in the vessel to create a hop and trub cake
vessel is on the outer perimeter of the base,
in the centre of the tank. In some breweries
allowing relatively clear wort to be taken
YOU SPIN ME RIGHT ROUND BABY RIGHT ROUND
the wort is transferred to a dedicated tank,
off and through to the heat exchanger with
The concept of the whirlpool was first used
funnily enough called the ‘whirlpool’ for
minimal solids.
to aid in the separation of trub from the wort
this process to occur, but in most smaller
prior to running through the heat exchanger
set ups the kettle can easily do the job. A
WHAT IS TRUB?
on the way to the fermenter. As the liquid is
steam jacketed kettle or gas fired kettle is the
In the sediment at the bottom of the kettle
spun around in the tank, the solids such as hot
preferred vessel as heating elements or other
are a few compounds and particles - hot
break and hop matter are pushed to the centre
62 Home Brewer
LEVEL UP TECHNICAL SECTION | EDUCATION
of the spinning liquid as they are heavier than
want to create a vortex – where the base of
is to form – and precipitate – hot break. As
the liquid and therefore centrifugal forces
the vessel is exposed due high velocity and
the hot break forms, it coagulates and forms
push the solids to the centre.
therefore making it physically impossible
a semi-suspended particulate matter that
for the solids to collect there. Once you do
forms clumps, which then become larger
Thomson first discovered and wrote about
this, you also run the risk of shearing the
and larger and drop to the bottom of the
this, calling it the ‘Tea leaf paradox’, where
wort cells and promoting undesired flavours
boiling wort once it comes off the boil. I
he explained the fluid layers and friction of
as the high velocity of the fluid running
will never forget looking into a 1000L glass
the cup forced the tea leaves to the centre
through the impellor in the pump shreds
kettle here in Perth where I did a few brews,
of the cup. Einstein later referred to this
and tears the cells.
gazing into the wort watching the hot break
In the late 1800s Professor James
process as the ‘tea cup effect’ whereby
forming! With modern beers like a New
the solids migrated to the centre of the
WHY WHIRLPOOL?
England IPA (NEIPA) being popular, most
cup rather than the permitter as you may
Whirlpooling has many (essential) benefits.
of the hops, and A LOT of hops, are added
think they should. The main point and
As part of your brewing process, it is very
to the whirlpool giving it its hop driven
physical mechanism here is the velocity and
important to get a good ‘rolling boil’
characteristic. There is a great deal of hop-
pressure exerted on the fluid, as you do not
happening for a few reasons. One of these
haze which comes from this hop addition. These late hops additions have to have the debris removed, and the best way to do this is, guess where!
DO YOU EVEN WHIRLPOOL? Just because you do not have a four-vessel pro brewery doesn’t mean you can’t do your own whirlpool. I incorporated a dedicated delivery port into my gas-fired kettle so I could simply pump the hot wort back into the kettle and it worked really well. Before I did this, I used to get my large mash paddle and simply give the wort a good vigorous stir at flameout, which also worked very well! Once you have given it a good stir for a few minutes right off the boil, let it go and come to a stop until you start to transfer through to the fermenter. Make sure you use appropriate PPE, and be very careful as hot wort splashing around will very easily burn your skin. The key to a good whirlpool effect is to not have any obstacles in the tank such as electric heating elements, so a gas-fired kettle is going to be the best vessel rather than an electric one. This will disturb the fluid dynamics and not give you the desired results. By all means go ahead and give your wort a stir if you have an electric kettle, it will still give you the whirlpool effect, just not as good as it could be. Make sure you let the wort stop spinning before you begin transfer. Whirlpooling is a great practice to get into when brewing hoppy beers such as IPAs and NEIPAs. The importance of minimalising hot break and hop matter in the fermenter is huge. They will both lead to astringency, harshness, and general unwanted flavour profiles. What are you waiting for, go whirlpool!
Spring 2019 63
GROWING YOUR BREWERY
Bright Tank Brewing Co was installed by Spark Brewing and Distilling
64  www.beerandbrewer.com
GROWING YOUR BREWERY
Taking the NEXT step AS CRAFT BEERS CONTINUE TO GROW IN POPULARITY, SOME BREWERIES HAVE FELT THE NEED TO EXPAND. CHARLIE WHITTING FINDS OUT HOW THEY ARE GROWING
C
raft beer is a booming industry. A new
consider when beginning a brewery (such as glycol,
brewery opens in Australia almost
power, gas, steam boiler, air compressor, CIP, trade
every week, while many brands have
waste, etc) are already in place, which allows for the
now become household names. That
budget to be more focused on the capital spend. Other
success breeds extra demand, demand
than cost, these elements also require a significant
that one’s initial brewing capacity will
amount of engineering, as well as things such as
struggle and ultimately fail to meet. In fact, trying to meet
council planning, permits and approvals. Not having
demand on existing kit actually runs the risk of lowered
to go through all of that a second time around will not
standards through longer hours and reduced care. The
only impact positively on cashflow, but also on time.”
logical next step for successful breweries is expansion. This can be a daunting step, psychologically, logistically and financially, you name it. It could involve leaving your spiritual home in order to move into a bigger one, it relies on your newly grown supply to still
Rob Fowler, sales manager at East Coast Steam, also recommends taking a look at your existing equipment to see if more can be gotten out of it. “For a boiler or steam input, cook or brew times are important, so if your boiler is at capacity then you will
foster the necessary demand, and there will be significant costs involved. But should it all come together successfully, then brewers, investors and customers will all be better off for it.
CHOOSING THE CORRECT APPROACH Unless they intend to contract another brewery to make their additional beers, breweries can
need more area for a new boiler,
“AS WE GROW OUR CAPACITY WE HAVE ALWAYS INVESTED IN OUR CAPABILITY AT THE SAME TIME” – JAMIE COOK.
increase their brewing capacity
but if you work smarter you can get more from an existing boiler,” he says. “The infrastructure that is in place for one boiler can usually support a second boiler with small adjustments to the system; a new or from scratch set-up will need you to repeat everything again or have a mirrored system.” Whichever route you choose to go down, Julian Sanders, managing
in three ways – expanding the existing site, moving to
director of Spark Breweries and Distilleries, believes that
a bigger site or building a second brewery. Each have
an ambitious approach is the best way to do it. One large
their advantages and drawbacks and it is important
growth (whether into another space or overflowing next
to recognise which works best for you. Staying put
door) will reduce the likelihood of having to find room
means that you need to work within the limitations of
for yet another expansion a little way down the line.
the existing or neighbouring space, but you will still be
Better to do things once and properly.
able to retain the local links and connections that have
“The incremental price of doubling a tank’s volume
brought you this far. You will also, most likely, get to
is about 25 percent, so it is much less expensive to buy
use your existing infrastructure. Moving out presents
a larger system initially than it is to grow an undersized
the challenge of building another brewery from scratch,
one later,” he explains. “Spark systems include involve
with all the costs, challenges and extra purchases
double batch fermenters and hot and cold liquor tanks for
involved. Paul Baggio, managing director of FB*PROPAK,
this reason – people are glad in their second summer. It
advocates an expansion on one’s existing site.
is well worth checking to ensure solid headroom – look
“All of the auxiliary services that people often don’t
for 25 percent in a fermenter and 40 percent for a kettle.
Spring 2019 65
GROWING YOUR BREWERY
Grow and rebrand? “Growing capacity and output doesn’t automatically mean that it is the right time to rebrand, but more importantly to assess your current brand. Spend your resources to build out additional brand assets to expand your brand in-order to support the increase in product capacity and potential desire for future seasonal and experimental beers. This is a brewery’s opportunity to tighten up their messaging in order to re-solidify their brand loyalty and create incentives to entice more followers to climb aboard. “In other cases, this may be the perfect time to rebrand your brewery. Even an established brewery may want to use this time to liven things up. Additionally, when making a major shift like this, it is important that the change occurs across all areas of your business. Brand continuity is vital – it not only tells a consistent story about your company values and mission, but also the product that you stand behind and swear by.” (Provided by FOE Creative) FOE Creative has designed many brewery rebrands
This allows you to squeeze more beer
the start could be a 25-50 percent
out without expansion when the pedal is
investment as you grow. Sometimes the
to the metal.
accountant does not look closely enough at the small factors that can assist the
BE PREPARED!
growth later, brew kit and especially
The lessons learned in the founding of
boilers and steam supply are simple to
a brewery will stand brewers in good
upgrade initially rather than later.”
stead when it comes to expansion,
the decision was made to up sticks and
issues will arise, such as funding. It
move to another, bigger site – which
is important to consider how much
handily was only a few metres down
growth you need, how much you can
the road. However, the juggling act of
reasonably predict and what return
trying to arrange funding, secure space
on investment your brewery growth
and build the actual brewery, all while
will provide. Getting the books in
continuing to brew beer that would
order is an essential preliminary step.
keep their customers happy and their
Additionally, it is worth remembering
brand front and centre in a congested
that this growth will be taking while
marketplace, proved a considerable
your brewing business remains
challenge. Adaptability, patience and,
operational, which means that you will
above all, optimism, saw them through.
need to maintain twin focuses. Keep an
66 www.beerandbrewer.com
“We kind of got there, funding-
eye on what’s going on today to ensure
wise, eventually,” says Ryan Davidson,
that your future plans aren’t affecting
co-founder of Little Bang Brewery.
your present output.
“But it was literally months and
“It is important to investigate your
East Coast Steam helped Balter with their expansion
At Little Bang Brewery in Adelaide,
as many of the same challenges and
months of delays and false starts
believed potential,” says Fowler.
and false hope, all while trying to
“Sometimes, as the budget constraints
continue running the business at
of your brewery project grow, you look
the old site and really not knowing if
for areas to save money. The ability
we’d bitten off too much and ruined
for a system to grow with you is very
the whole business and our lives in
important, what may be a simple 5
one fell swoop. We learned about
percent extra on your investment at
cutting concrete, building stud walls,
GROWING YOUR BREWERY
Australian Brewery expanded on its existing site
gyprocking, tiling, painting, sanding, scissor-lifts,
Black Hops Brewing raised the money for expansion through crowdfunding
bobcats, concreting, and fire regulations!” Timing your growth plans is another consideration that shouldn’t be ignored. Summer is the beer market’s biggest season by some distance, so it would be advisable to avoid spending those months working on growing the brewery rather than concentrating on selling beer. In an ideal world, your new brewery would be up and running in time for the start of summer, but the world isn’t ideal and contingency plans are certainly advisable. “I think like any project, doing a lot of research before you start is a huge one,” says Dan Norris, co-founder of Black Hops. “So is being financially prepared for things even if things don’t go perfectly to plan. Timing is also very important. Getting up and running going into winter creates a lot of challenges; if you could plan it perfectly and do it leading into summer that would be ideal. Getting some sort of additional growth before the shift to a second site, perhaps through contract brewing, would make things easier.”
BIGGER AND BETTER Whether you are expanding your brewery or building another one, this growth is not just an opportunity to increase your capacity. Your years of experience brewing professionally on your existing kit will have given you valuable experience and insight into where improvements can be made. If you’re going to take the next step, it is also worth investing in making your brewery better as well as bigger. That way, you can eliminate old niggling problems, make a more consistent and high quality product, and even reduce previous costs. “As we grow our capacity we have always invested in our capability at the same time,” says Jamie Cook, co-founder of Stone & Wood. “So we made large investments in things like the lab, processing equipment (such as a centrifuge and in line
68 www.beerandbrewer.com
FB Propak’s in-house engineering team looking at a brewery expansion
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GROWING YOUR BREWERY
Little Bang Brewing Co moved to a bigger home down the street
Holgate’s new brewery
Holgate Brewhouse took the opportunity of expansion to make improvements Packaging improvements: We installed a complete auto-packaging line with German-made de-palletising, labelling, rinser/filler (24 head) and end-line packaging. The filler comes with vacuum technology to give super low oxygen levels.
carbonation, etc), packaging equipment
to sit alongside your existing ones, it is
such keg fillers, a palletiser, chemical
likely that new additions will have their
handling, trade waste systems, as well
own idiosyncrasies on the job. Don’t
as sustainability initiatives such 100kw
simply assume that just because the
of solar, a UFRO system which allows
specifications and manufacturer are the
us to reuse our waste for cleaning and
same, that there won’t be necessary
utilities, etc.”
differences in your brewing approach.
As well as improving your overall
And if you are purchasing larger pieces of
brewing experience, a brewery
equipment, then recipes and processes
growth comes with opportunities
will almost certainly need a rethink.
and considerations across the entire
“Utilisation of hops will alter, so
business. If you’re brewing more beer,
kettle, whirl and dry hopping process
you’re going to need more space to store
might need a tweak to maintain spec,
ingredients and the finished product,
and the higher head pressure on the
you may want to use this growth period
tank will suppress CO2 egress and
to bring new equipment like canning
therefore ester formation slightly,”
lines under your newer, broader roof.
advises Sanders. “If doubling a tank
Installation of a waste water treatment system: Reduces solids and sludge going down to the sewer and provides buffering of temperature and pH to ensure correct conditions met in order to dump to sewer.
And you’re most likely going to need
volume, I’d start with adding a degree
to start thinking about growing your
to the ferment temperature to drive it a
workforce, whether it’s more brewers
little harder for the first batch, then go
to help to produce all this extra beer, or
from there on taste. Brewing labour and
Trub tank: It collects all the trub (hop matter and hot break matter from boil) into a tank, that is pumped into the spent grain. Normally in most operations this solid matter is dumped into the sewer, now we are reducing solids dumping and sending it out to stock feed.
sales personnel to sell it.
cellar and packaging work are probably
Kegging: Our keg cleaning and filling machine means that kegs are always 100 percent cleaned and sanitised, taking away operator error, and filling is done through a flow-meter which ensures correct volume.
Hop back: By using hop back on the hot side instead of dry-hopping, reduction in solids waste to sewer is achieved.
“In a crowded market, I would make
the biggest practical impact from
sure you have a strong sales pipeline to
expansion – each link in the production
fill the increased capacity in your new
chain needs to be strengthened one after
space,” says Dave Ward, co-founder
the other continuously.”
of Australian Brewery. “Understand
The growth of a brewery, like any
how you will grow this demand as you
business, will also have effects on the
CIP set: A Clean In Place set means more recycling of caustic solutions and re-use rather than “one shot” and dumping to sewer. This also means that caustic can be kept and maintained at the right temperature rather than allowed to cool down during fermenter cleaning for example when doing a “one-shot” process.
increase your capability over time
operational side of things. With more
and your payback on the investment.
team members needed to produce,
Thinking logistically about how your
market and sell your beer, it is possible
brewery will physically grow is also
that new team structures and systems
important as you will need to add more
will need to be implemented, with new
Steam: Use of steam driven by natural gas, more sustainable and efficient rather than electricity powered kettle and hot water which is driven by coalfired power.
tanks, packaging lines, dry stores, etc.
roles required to ensure that this happens
All require floor space and thinking to
harmoniously. Ultimately, you are not
optimise operational efficiencies.”
just increasing the physical footprint of
Even if you plan on purchasing extra identical pieces of brewing equipment
70 www.beerandbrewer.com
your brewery, yours is a business that is growing in every sense.
EAST COAST STEAM
Australian made Boilers helping make Aussie made beer • East Coast Steam has been the Brewing, Balter, Green Beacon, number one boiler manufacturer for Black Hops, Brew Dog, Ten Toes, over 30 years in Australia, building Stone & Wood and Grifter. all their vessels in their Brisbane • We can deliver assistance with the based workshop. whole steam system, providing the • Our services range from installation boiler to brewing vessel marry up. and repairs to sales of equipment • East Coast system boilers ensure and parts. even heat distribution and smooth • The vessel range starts with vertical temperature control for a highwater tube boilers from 60Kw to quality end product. 1250Kw through to large water tube • Vertical boilers up to 500Kw require boilers from 1500Kw to 10000Kw. no boiler tickets and are • East Coast Steam easy to operate and supplies boilers maintain, meeting to breweries all Australian on all scales, standards and including coming with Eagle Bay a 5 year Brewing, warranty on Colonial, the pressure Burleigh vessel.
Three different approaches to growing production Expand the existing brewery: “For us, our attached hotel is the brewery’s spiritual home and has been since 2010,” says David Ward, co-founder of Australian Brewery. “It is an important part of the whole brewery experience, so we haven’t ever considered moving the team away from this site. On a 16,000 sq m site, there are expansion possibilities and the synergies work well between the hotel and brewery.” Move to a bigger site: “We got our loans approved, signed a lease, tore the hell out of the place and set to work on laying hundreds of metres of pipe,” Ryan Davidson, co-founder of Little Bang Brewery, recalls. “We’ve quintupled our usable space (from 200 sq m to 1000), and more than doubled fermentation capacity (from 7,500 litres to 18,300) and taproom capacity (from 125pax to 290).” Build a second brewery: “We built an additional brewery because it was preferred option,” says Jamie Cook, co-founder of Stone & Wood. “We could have outsourced our production, and had it contract brewed, however we felt that would have been like turning our back on the local people who had supported us from day one. We thought it was best to invest in our local economy and build capacity in our own breweries. We now have two breweries and four brewhouses across two sites.”
Feel free to contact us or visit our website Phone: 07 3271 3688 www.eastcoaststeam.com
The Brew Review BEER & BREWER BEER TASTING PANEL RETURNS FOR A BUMPER EDITION
The Panel Josh Quantrill
Neal Cameron
Judd Owen
Field Sales Manager, Capital Brewing
Director, Institute of Beer
Contributor, Crafty Pint
Keith Grice
Aaron Edwards
Head Brewer, Hunter Beer Co
Owner, Bitter Phew
Cameron Flett Manager, Warners at the Bay Bottle Shop
Tom Evans
John Elliott Rosemary
Operations Manager, The Taphouse
Craft Beer Reviewer
Lilburne-Fini
Denholm
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National Sales Manager, Akasha Brewing
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Joe Wee
Matthew
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Craft Beer & Cider Specialist, The Oak Barrel
Owner, Noble Hops
FO Andrew Robson Liam Pereira Venue and Events manager, Batch Brewing
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Head Brewer, Lord Nelson Brewing
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What’s our Seasonal Focus? This issue, we’re looking at Lagers
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Hemingway’s 7th Heaven Prancing Pony The Piper Stone & Wood ABV: 4.5% Style: Tropical Ale ABV: 7.2 Style: IPA Stone Beer
Wrong Side Brewing Pilsner
This beautiful, punchy tropical ale from Tropical North Queensland is an enjoyable fruit bomb of a beer. A beer with a light haze and a nice head, it has good body and booze, but it isn’t so dense that you couldn’t enjoy more than one. Lemongrass and bitter hop oils come through on the nose in a pleasant hoppy punch. The beer itself is light and spritzy on the tongue. Taste-wise, we’re talking lots of tropical fruits on the palate: think passionfruit, guava, apple and mango. This is a refreshing beer with a full mouthfeel and lingering hop bitterness. A great way to get things started and one that the panel would enjoy again. Hemingwaysbrewery.com.au
ABV: 5.2% Style: Pilsner This is a classic, traditional pilsner, true to its style. Its colour is light, bright straw. Its nose is pleasantly subtle, blending earthy and spicy notes together with herbal elements. On the palate there is a strong, assertive helping of bitterness and noble hop character. The bitterness would go to the point of astringency, except that it is ably supported and balanced by a hint of sweetness. There is light malt and further herbal or even botanical notes. Nicely carbonated, this pilsner has a good mouthfeel. Overall, this is a beautifully nuanced beer that can be dissected and appraised or easily crushed. Wrongsidebrewing.com.au
From the Adelaide Hills in South Australia comes this classic West Coast IPA. This beer has a nice colour and head to it. A first sniff reveals a slightly piney hop aroma along with a dose of dankness and plenty of kiwi, grass and citrus notes. Take a sip and you get that fresh and zingy flavour. There’s plenty of hop bitterness there, a bigger bite of bitterness and an intensity that one might expect, and it lingers a fair old while too. But the malt character is also present to lend some balance and contribute to a good body and mouthfeel. This is an assertive, very hoppy and deadly drinkable twist on the ever popular West Coast IPA style. Crisp, clean and thoroughly satisfying. Prancingponybrewery.com.au
ABV: 7.2% Style: Porter Stone & Wood have long been famous for their paler beers, but this major step to the darkside is a big win. This is a tasty porter that has integrated the alcohol exceptionally well. A dark brown beer with ruby highlight and an appealing mocha head, Stone brings iced coffee, liquorice and brown sugar on the nose. There is also a background element of smoke. The iced coffee flavours continue on the palate, accompanied by powdered cocoa, dates and some alcohol heat. It finishes with a distinct ashy flavour. The beer has a light body blended with a creamy texture in the mouthfeel, which is very pleasing. All of these attributes combine to make this a very solid and drinkable porter. Stoneandwood.com.au
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Red Hill Pilsner
Burnley Vienna Lager
Endeavour Stacked IPA
ABV: Style: Some beers try too hard to be complex and nuanced, but this pilsner from Red Hill Brewery down in Victoria’s Mornington Peninsula, has taken a different route. That it is a pilsner cannot be denied – it is a fine example of the style. But this is a simple and sessionable beer and fantastic for it. The appearance is clear and golden without much head. There is a subtle and surprisingly complex aroma that doesn’t overpower but certainly does entice, with hints of honey floating there. The taste provides all the hop profile one would want and expect from the Saaz addition in a subtle and balanced way. It is clean in taste and mouthfeel but neither of these sensations linger too long, encouraging another sip. This is a really good lager. Redhillbrewery.com.au
ABV: 5.6% Style: Lager This lager from the brewers at Burnley is darker than most lagers, with golden and copper colours. It has a brilliant clarity. The aroma is fantastic, deep and grassy in a way that highlights its noble style. The palate features spicy undertones beneath a bigger caramel flavour. These then combine with a Kolsch-like yeasty pepperiness along with a strong bitterness for balance. The well-rounded mouthfeel is clean and easy, complementing that bigger flavour punch that comes through so strongly. A solid beer, this Vienna Lager is an enjoyable step change from most other pilsner-style lagers. It has great balance between bitterness and sweetness, and leaves the mouth dry and wanting more. Burnleybrewing.com.au
ABV: 6.3% Style: IPA Recent acolytes of the crowdfunding trend, Endeavour Brewery has released this wellrounded IPA. In terms of aroma and flavour, this is more of an English style compared to the hop-heavy American varieties, although it is clear that new world, Australian hops have been used given the smell and taste. There is good, clean hop aroma, for example, but it is not overwhelming at all. On the nose and the palate, there is good complementary balance between British-styles malt and new world hop, with elements of caramel and hints of tropical hops. It has a great amber colour and clings splendidly to the glass. It sits well in the mouth, clean and balanced. A thoroughly enjoyable beer. Endeavourbeer.com.au
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Billson’s Small Batch Lager ABV: 4.8 Style: Lager Golden in colour, this lager is part of the core range launched by the newly opened Billson’s Brewery, located on the site of a centuryold brewery in Beechworth, Victoria. There is a slight hazy and not much head. The nose is low, but it is enticing. More complex than expected, there are aromas of honey coming through. The palate is subtle, but there is a great Saaz hop profile and balance. The beer is clean in the mouth – it is thin but lingering, sharp rather than watery. A fantastic, yet simple example of the style, this is a truly sessionable lager that gets better the more you try it. Billsons.com.au
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Blizzard 1550 Lager
BentSpoke Descent 19
Your Mates Sally IPA
ABV: 4.2 Style: Lager From a brewery that sits above the snowline in the brilliant, sparkling snow, it is perhaps no surprise that this is a brilliant clear lager that is almost sparkling. A nice, grassy aroma from noble hops greets the nose, with low sweet hints of DMS (just the right amount) that create a slight corn aroma. The beer tastes slightly sweet and is well balanced. The malty breakfast sweetness cuts through nicely. The beer has a solid, refreshing mouthfeel that works splendidly. This beer has an exciting and balance profile and is a great example and showcase of noble hops. A really solid lager. Blizzardbrewing.com
ABV: 10 Style: Russian Imperial Stout This imperial stout is a big, boozy, sexy beer. The tan head and pitch black body make for an imposing appearance, while the nose reveals tannins and booze. There’s plenty of woodiness in this beer – bourbon and oak – along with dark chocolate. The mouthfeel is big and round. There’s a slight spice to proceedings, along with dark fruits and chocolate character. Dangerously drinkable. Bentspokebrewing.com.au
ABV: 6 Style: IPA Your Mates Brewing is based on the Sunshine Coast and there’s plenty of sun in their Sally IPA. It has a clear appearance and a golden orange colour. There is nice head retention and lacing in the glass. On the nose, there are aromas of pineapples, grapefruit tropical hops, toffeed citrus and other fruit. The palate also brings nice fruitiness, as well as a great overall balance of hops, sweetness and aroma. It is citrussy and bitter. The mouthfeel is light, with a nice, bitter finish. This is a good, citrusforward IPA. Yourmatesbrewing.com
Young Henrys Natural Lager ABV: 4.2 Style: Lager Bright yellow straw in colour, this lager gives off aromas of water crackers and lemon with hints of wet hay and a subtle sweetness. The mouthfeel is lively with a light palate and a short, crisp finish. There is a clean bitterness that sits alongside nice, delicate esters. There is a good citrus flavour to this well-balanced beer also, which has a strong finish. This nice crisp lager has good complexity and malt integration with a lively and nuanced hop profile. It has enough flavour about it to be an interesting drop, but not too much to be off-putting. Younghenrys.com
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ABV: 3.5 Style: Ginger beer Light in appearance with plenty of cloudiness, this ginger beer has good cleanliness as well. there is plenty of sweetness up front on the nose and on the palate. There’s a hint of ginger at the back of the scent, as well as some hint of spice profile and ginger bitterness on the palate. Well carbonated, it provides a refreshing mouthfeel. The ginger flavour is subtle throughout. After a sweet, slight ginger bite at the back, it finishes incredibly dry. Billsons.com.au
Felons American Pale Ale
Your Mates Larry Pale
ABV: 6% Style: Pale ale Golden orange in colour with a slightly hazy appearance, the American pale ale storms through the nostrils in a big way. Big, punchy hop aroma – with Mosaic and Simcoe prominent – come blasting through with somewhat spicy additions. On the palate, there is a slight spiciness, but the flavours are dominated with big tropical fruits as well. The mouthfeel surrounds the mouth in flavour. That hoppiness lingers long after swallowing. Felonsbrewingco.com.au
ABV: 4.8 Style: Pale ale This beer has good colour and good clarity with a honeyish hue. The aroma is solid – plenty of citrus, pine and weed on the nose. Take a sip and your tastebuds get hit by dank hop flavours, along with stone fruit. There is solid malt. For all that hop flavour, it is a little short on bitterness. There is a pleasing mouthfeel and leaves you with a lingering dryness. This was brewed as a drink for summer parties, as a wellmade and very drinkable beer, it certainly fits that description. Yourmatesbrewing.com
ABV: 6.6% Style: Doppelbock The nose is the best part of this beer – full of toffee, dried prunes and figs, as well as dark chocolate. Then there’s good fruit and soft spice on the palate. Full-bodied and super malty, the beer itself is lighter on booze and body than one might imagine. There’s also some spice, heat and sweetness. Wrongsidebrewing.com.au
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Mountain Goat GOAT ABV: 4.2% Style: Draught beer The beer looks great – a deep straw colour and a great head. It smells great, with aromas of melon and stonefruit are the start. Taste-wise, this is an easy-drinking beer with good grassy hops and soft fruits. There’s sweetness, a faint bitterness and a slight pineapple flavour, all brought together in a nice, spritzy mouthfeel. Goatbeer.com.au
ABV: 6.5% Style: IPA There are plenty of powerful dank, hoppy aromas – think tobacco, pine and citrus on the nose. The bitterness on the palate is assertive, backed up by citrus fruit like oranges, as well as pine and resin. This is a very solid American IPA with resiny bitterness and a powerfully dank aroma. It’s wonderful to see a darker IPA with the promise of malt character that proves to play a very minor role. The resin and bitterness linger in a very pleasing way. Hopsters.coop
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ABV: 4.8% Style: Pilsner There’s a slight haziness to this beer, but it is also showcases the brilliant brightness and lacing of a typical pilsner. The nose is bright with touches of pear, while the palate balances solid bitterness with sweet malts. Overall a very good, well-made lager that’s very easy to drink. Whitebrickbrewing.com.au
Wrong Side Brewing Doppelbock
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ABV: 3.3% Style: Berliner Weisse This beer is very, very clean. There’s a lovely lactic element on the nose, accompanied by soft citrus, red berries and, of course, the added beetroot. The beetroot lends a brightness to the palate that is balanced with good nuances of earthiness, citrus and herbs. This is a good summer crusher of a beer. Yullisbrews.com.au
Billson’s Small Batch Alcoholic Ginger Beer
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Eden Argania Bock ABV: 6.3% Style: Bock Rich copper and amber colours sit beneath a tan head. Toasty, caramel aromas mingle with earthy hops and a touch of cocoa. When it comes to first taste, it’s caramel from start to finish, with flashes of grapefruit in the middle. This is a well-bodied beer full of flavour and toasty caramelised goodness. Edenbrewery.beer
Yulli’s Amanda Mandarin IPA ABV: 6.7% Style: IPA A great American IPA, this beer is oozing tropical fruit, with a light malt bill to highlight the hops. Stonefruits galore on the nose, along with plenty of pine, while the palate is rich with orange, grapefruit, pine and yeast esters. A raisin-y mouthfeel is complemented by light hop bitterness. Yullisbrews.com.au
TASTING
ABV: 7.4% Style: West Coast IPA A little hazy, this beer is pale yellow to orange in colour. The aroma is as punchy and dank as you like, with some herbaceous notes and caramel added for good measure. Take a sip and you’re enveloped in hops – the smells are there, the bitterness is there, and the aftertaste lingers nicely. A great interpretation of a West Coast IPA. Hemingwaysbrewery.com
Little Bang Inside Voice Foreign Extra Stout ABV: 5.7 Style: Stout A thick tan head sits atop this beer and stays there, offering strong aromas of coffee and roasted chocolate, along with essences of nuttiness and light smoke. Mediumbodied, the beer has some heat to it, along with a dry cocoa taste on the palate. It’s very nutty and chocolate, but there is a nice hop bitterness as well. A thoroughly enjoyable beer. Littlebang.com.au
Holgate Double Stout
Endeavour Amber Ale
ABV: 8% Style: Double stout This is a properly dark beer, which keep things low key until you take a sip. Low key aromas of balanced vanilla, chocolate, liquorice and coconut are followed by an almost port-like flavour on the palate – with coffee, chocolate and dates – which is then followed by oaky, woody dryness. A mouth-filling, big beer, with lots going on and dominated by oak character. Holgatebrewhouse.com
ABV: 5.2% Style: Amber ale Good caramel malt flavours come through nicely in this deep rich, red beer, backed with a pleasant bitterness. There’s an earthy nature to the nose. It’s a well-rounded example of an amber ale, with a balanced body. Endeavourbeer.com
Fox Hat Heavy Headed XPA
ABV: 7% Style: Black IPA A pitch black beer with a nice tan head. There are notes of chocolate and coffee on the nose, accompanied by grassy and piney hop aromas as well. Take a sip and enjoy some good viscosity and balance. The roasty, toasty tastes of chocolate and subtle fruit brilliantly balance and round out some incoming bitterness. Bentspokebrewing.com.au
ABV: 4.9% Style: Pale ale This particular beer from Yulli’s may have the appearance of a lager, but it’s as a strong example of a pale ale as you can find. There’s good balance in this beer. There’s plenty of fruitiness but also dryness as well in what is a medium bitterness beer. It also has a great mouthfeel. Yullisbrews.com.au
ABV: 5.2% Style: XPA This is a good, enjoyable XPA with fresh aromas and fruity flavours. It’s moreish and balanced. It looks great – a light haze, good head retention and lacing. There’s melon and citrus on the nose – as well as a bit of white pepper. The beer has a mid-palate sweetness at first and then a light but lingering bitter finish. Foxhatbrewing.com.au
BeerFarm IPL ABV: 5.2% Style: India Pale Lager There’s good hop presence here, but it is muted enough to ensure that it doesn’t dominate the lager yeast character, allowing those crisp lager notes to come through. Overall, this is a fine beer and an exciting India pale lager. Beerfarm.com.au
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Yulli’s Norman Australian Ale
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BentSpoke Big Nut
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ABV: 4.7% Style: Kettle sour The judges enjoyed the easy drinking nature of this dry-hopped sour beer that features cherry, mandarin colours on the eye, a great nose, and pleasant fruitiness mingled with a tart tang on the palate. Slightly hazy, it has a clean, good mouthfeel, a dry, long finish and an acidic aftertaste. Ballisticbeer.com.au
Hemingway’s The Endeavour
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Ballistic Twang Kettle Sour – Hibiscus and Feijoa
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Holgate Norton Lager ABV: 4.3% Style: Lager A crisp looking beer with an off-white head provides a crisp flavour that allows the character of the malt and the lager yeast to really shine through. Clean and balanced, this is an enjoyable lager and a great example of the style. Holgatebrewhouse.com.au
Spring 2019 77
Ocean Reach Lager
ABV: 5% Style: Dark ale This dark ale is, unsurprisingly, dark brown in colour. The nose brings subtle notes of Anzac biscuits, nuts and coffee along with a hint of hops. The mouthfeel is relatively light and features some hop character and a light roast. There are good flavours here. A surprisingly smashable beer for the winter months. Yourmatesbrewing.com
ABV: 5.5% Style: Cider With its cloudiness, this has a fresh lemonade appearance that really appealed to the panel. There’s certainly plenty of juicy, tart apple on the nose. However, this is balanced by some crowdpleasing sweetness and some light carbonation. This is a real summer pleaser that would work well with some cheese. Prancingponybrewery. com.au
ABV: 4.6% Style: Lager There’s a real depth to the golden hue in this lager from the guys on Philip Island. Just brilliant. Pleasing noble hops feature on both the nose and the palate, accompanied by a biscuity smell and a malty taste. As lagers go, this is a fine example of the style that has been executed really well. Oceanreach.beer
ABV: 6.5% Style: Stout This latest beer from Moon Dog is tagged as a Black Forest Stout and the panel found plenty of milk chocolate and a touch of smoke on the nose. The mouthfeel isn’t as heavy as one might imagine, but it is still rich and full. The palate abounds with roasted chocolate and there’s just a hint of sour cherry to finish. A decent drinking stout. Moondogbrewing.com.au
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Ballistic Dirty Word Lager ABV: 5% Style: Lager There’s so much going in this beer. The nose brings tropical notes from New World hops, but also mint and geranium. A quite light body accompanies tropical tastes of pineapple and pear, as well as some decent bitterness. After swallows, the flavour lingers and dries out nicely. An easy-drinking and very crushable beer that’s almost pale ale-y. Ballisticbeer.com.au
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ABV: 6% Style: Black IPA The head retention is great on this beer, named for the Black Diamond ski runs in the Victorian snow resorts near Bright Brewery’s home. The balance of flavours is nice and there’s a great mouthfeel. Think roasted malt and dark cocoa sitting alongside piney hops. A clean finish leaves you wanting more. Brightbrewery.com.au
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ABV: 5.2% Style: XPA A highly dry hopped beer, this XPA brings great astringency. It’s crystal clear in appearance, with bold fruity hops on the nose – passionfruit mango, guava. The palate balances hop character and bitterness. There’s good texture and it offers lingering bitterness after the first swallow. This is a beer that fits the bill perfectly and invites another gulp. Jettyroad.com.au
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Moon Dog Cake Hole
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Bright Black Diamond
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Jetty Road XPA
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Prancing Pony Dizzy Donkey
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Your Mates Donnie Dark
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Sample Lager
Moon Dog Lager
ABV: 4.6% Style: Lager This is a solid, straightforward lager, typical of the Vienna style, which is perfect for the upcoming summer. It enjoys a clear appearance with decent head retention. Both the nose and the palate reveal plenty of malty, bready character. Samplebrew.com.au
ABV: 4.5% Style: Lager After Moon Dog’s first lager launch (7.1% ABV!) this is more of a return to normality. A Kolschlike beer in appearance – think very light colours – it’s also Kolsch-like on the palate with a light body and subtle hop and malt favours. It’s clean, it’s dry, it’s classic. Moondogbrewing.com.au
King River Blueberry Doppelbock ABV: 7% Style: Doppelbock This is a great example of a doppelbock, showing lovely balance. The nose from this dark brown beer offers savoury notes and burnt caramel. There’s a nice, soft weight in the mouth. The taste features rich, dark toffee with a nice bitterness, some soft rye and a hint of spiciness. The blueberry notes are very subtle. Kingriverbrewing.com.au
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Holgate Double ESB
Stone & Wood Green Coast Lager
Modus Operandi Silent Knight
ABV: 8.2% Style: Stout For a double milk stout, this beer isn’t as pitch black as one would expect, but it’s certainly got that alcoholic weight that’s apparent from the first sniff. Take a sip and you get very pleasant malt flavours, as well as notes of chocolate and roasted coffee. There’s a big dollop of alcohol warmth on the palate as well – perfect for a cold winter’s night. Exitbrewing.com
ABV: 4.2% Style: Lager A bright, clear, golden lager with a thin head, this is a tasty, moreish beer. There are earthy, grassy notes on the nose, with plenty of noble hops and lager yeast aromas. There’s also a very distinct smell of jasmine tea. In the mouth things are clean, dry and light, with some malt and bit more jasmine tea. The flavours don’t linger, but neither should they. Hemingwaysbrewery. com.au
ABV: 7.5% Style: Double ESB This ballsy double ESB takes English characteristics and turns them to 11. There are great copper colours to enjoy, earthiness and berries on the nose, and malty and raisiny sweetness on the palate. It leaves you with a gentle sticky sweetness, a hop prickle and plenty of alcohol warmth. Soften out that alcohol a little and this would be absolutely outstanding. Holgatebrewhouse.com.au
ABV: 4.7% Style: Lager The beer is brilliantly bright and with some splendid lacing. The nose features some maltiness with restrained hop notes. However, those German hop flavours instead come through far more on the palate, making for a fine and pleasant beer. Stoneandwood.com.au
ABV: 5.6% Style: Porter A cracking looking beer – nice and dark with great head retention and lacing. The aromas are roasty, with great dollops of black coffee as well. There’s also light smoke and chocolate. The palate provides a great bite of bitterness balanced by malty sweetness, milk chocolate and some light roast coffee. A wellmade, tasty porter with a lingering bitter roasted aftertaste. Mobrewing.com.au
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Hemingway’s Tunnel 10
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Exit Double Milk Stout
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Holgate Emperial IPA
Wrong Side Black XPA
Yulli’s Betoota Bitter
Coopers Premium Lager
Hemingway’s The Prospector
ABV: 9% Style: IPA Surprisingly light in colour, this ‘Emperial’ IPA still has a strong alcoholic hit on the nose, palate and mouthfeel that dominates the beer. A first sniff reveals great hop character, with lovely tropical notes. There is strong, steady bitterness throughout the palate, along with plenty of booziness. Holgatebrewhouse.com.au
ABV: 5.2% Style: Black XPA Black XPA is not a common style but Wrong Side Brewing has created a great sessionable option in this deep brown beer. There are some great toasted, dark malt characters in this beer, backed up with a slight sweetness. These flavours are able to come through thanks so a more muted hop flavour. Wrongsidebrewing.com.au
ABV: 4.5% Style: Bitter After gazing at the soft golden haze, take a sniff and smell sweet malt meeting earthy hops – with a hint of lavender? The first sip brings lingering bready flavours and bitterness, but take another and you get some citrus notes. It’s a light-bodied beer that gets better with every sip. Yullisbrews.com.au
ABV: 4.8% Style: Lager A brilliant looking beer with plenty of sparkle, good bubbles and great head retention. There are sweet malt flavours on the nose and a dry finish on the palate. The mouthfeel is crisp and good with plenty of effervescence. Coopers.com.au
ABV: 4.8% Style: Pilsner Like any good pilsner, this looks brilliant in the glass with good lacing. A subdued but floral hoppy nose gives way to a beer that weighs more towards the malty sweetness in the mouth. There is a pleasant, lingering bitterness to tease you into another can. Hemingwaysbrewery. com.au
Spring 2019 79
AUSTRALIA & NZ DIRECTORY
Australia & NZ Directory Breweries
QLD
NSW
THE MONK BREWERY & KITCHEN CRAFTY CONTRACTORS
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
TEMPLE BREWING CO.
@TEMPLEBREWING
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.
33 South Terrace, Fremantle WA 6160 (08) 9336 7666 beer@themonk.com.au Open every day 11:30am until late
NZ
WWW.TEMPLEBREWING.COM.AU
MOA BREWING COMPANY 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
VIC
THE CRAFT & CO Brewery. Distillery. Eatery. Micro Dairy. Incorporating a craft brewery, distillery, eatery & micro-dairy onsite, there’s always things to drink, eat or shop for at The Craft & Co! 390 Smith St Collingwood (03) 9417-4755 info@thecraftandco.com.au www.thecraftandco.com.au
PRANCING PONY The Pony is an Experience. Based in the Adelaide Hills, watch the brewers at work as the brewhouse is in the middle of the brewery restaurant. We offer food matched or cooked with beers and with 16 beers on tap there is something for everybody. Join us for a brewery tour and check out our live entertainment. Come as you are, the brewery is family and dog friendly. Open 6 days a week (closed Tuesdays), call to book your table or brewery tour now. 08-8398 3881 or info@prancingponybrewery.com.au prancingponybrewery.com.au www.facebook.com/PrancingPonyBrewery twitter.com/prancingponysa www.instagram.com/prancingponybrewery
SA
WA
Jacksons Road, RD3 Blenheim Marlborough Tel: +64 3 572 5146 www.moabeer.com Visitors welcome Open 11am – 5pm or late, 7 days
Contract Brewing
GYPSY HUB Gypsy Hub a brand incubator working with brewers & distillers to bring their recipes to life on a commercial scale: -Planning & Logistics -Recipe Development -R&D -Onsite Packaging -Full Contract Brewing or Distilling -Gypsy Brewing or Distilling (03) 9924-4070 info@gypsyhub.com.au
COOPERS 461 South Road, Regency Park SA 5010 (08) 8440 1800 www.coopers.com.au Tours available 1pm Tuesday to Friday
80 www.beerandbrewer.com
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
SOUTHERN BAY CANNING NOW AVAILABLE We Contract Brew, Can, Bottle or Keg ALL Beverage Types www.SouthernBay.com.au Michael@SouthernBay.com.au Ph: 03 5248 5710
Distributors
Ingredients
Testing
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: the best US HOPS, Charles Faram European hops Finings and brewing aids.
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
HOP PRODUCTS AUSTRALIA HOME MAKE IT WHOLESALE
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BREWMAX Engineering better beer with the latest brewing equipment technologies Ph: (07) 3420 4943 Mob: 0412 720 606 brewmax@brewmax.net brewmax.net
+61 3 6282 2000 info@hops.com.au www.hops.com.au Hops: Proprietary - Ella, Enigma, Galaxy, Topaz, Vic Secret – imported and advanced hop products.
NZ HOPS
FB*PROPAK 96 Chifley Drive, Preston. VIC 3072 (03) 9487 1150 info@fbpropak.com www.fbpropak.com Specialised team has more than 50 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
www.central.op.ac.nz
Homebrew Directory
Equipment
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) 9487 1130 stevenl@homemakeit.com.au www.homemakeit.com.au/pages/ wholesale-trade
VINTESSENTIAL Australia-wide beer testing Ph: 1300 30 2242 for your free sample bottles and free transport to your nearest Vintessential laboratory. www.vintessential. com.au
+64 3 544 8989 nzhops@nzhops.co.nz www.nzhops.co.nz
Keg Leasing
VIC
HOME MAKE IT 4/158 Wellington Road, Clayton VIC 3168 265 Spring Street, Reservoir VIC 3073 (03) 9487 1150 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
and Sales KEG SERVICES – READY KEG +61 3 7066513 +61 9706 6513 lincoln@kegservices.com.au sales@kegservices.com.au
Insurance
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
INSURANCE HOUSE Tailored solutions for microbrewers 1300 305 834 www.insurancehouse.com.au
Spring 2019 81
A PINT WITH…
an early stage. Definitely there are some inherent risks in investing in a very early stage companies, but at the same time with
Martin Dickie
WITH BREWDOG’S BRISBANE BREWERY NEARING COMPLETION, WE HAD A PINT WITH CO-FOUNDER MARTIN DICKIE WHILE HE WAS OVER IN AUSTRALIA OVERSEEING THE PROJECT IN JUNE
that risk it has the potential for big rewards for people as well. It’s a great way to interact with the consumer. You will get that engagement directly with your shareholders but also hopefully with your target customers. It’s a really nice way to work and we’ve done so many incredible things with our community. We had 14,000 people in Aberdeen in April over a two-day event for our AGM, which officially is a business presentation about our performance over the last year, unofficially, it’s a big beer festival with some cool bands. It provides so many experiences and points of engagement and it’s something we’re super proud of as a company.
Q: FIRST OF ALL, WELCOME TO AUSTRALIA. WHAT ARE YOU HOPING TO DO WITH THE BREWERY IN BRISBANE WHEN IT OPENS?
Q: WHAT’S YOUR TAKE ON THE AUSTRALIAN CRAFT BREWING SCENE AT THE MOMENT?
There are a few things that we’re super
I was first here February 2018 and we spent
Q: WHERE DO YOU THINK CRAFT BREWING IN AUSTRALIA CAN GO NEXT?
a couple of weeks in and around Brisbane,
You’ve got to continue that engagement
up the coast as far as Noosa and south as far
because when you work inside that craft
excited about. The main one is what beers
as Surfers Paradise and Byron Bay. We were
beer bubble, you think that everyone knows
can we make here that are specific for the
able to visit an awful lot of the breweries
what you’re talking about. But the truth is
Brisbane and wider Australian market. It’s
there. We visited Black Hops, Green
the majority of people don’t know about
very much a case that we’ll look to work and
Beacon and Balter as well. These are some
craft beer and it’s only a small percentage
collaborate with our local breweries and find
breweries that in the last couple of years,
of total beer is craft, so it’s about working
out what the Australian and Brisbane and
and more specifically in the last couple
hard and continuing to send out that
Queensland palates are.
of months with the great Australian Beer
message and to widen that craft beer circle
We’ll look to have our barrel-ageing
Awards, that have done fantastically well
and get another percentage out of macro
program set up here as well. For the first
and are getting the plaudits for the efforts
beer and another percentage.
time we’ll be able to hopefully get hold of
and the contributions that they’re adding to
some fantastic wine barrels as well. We’re
the Australian beer scene.
really excited to be able to have a few
Australia has over 500 breweries and you’ll get people saying it’s beginning to become a saturated market, but it’s becoming saturated if you’re only talking
get to know some of these amazing producers
Q: CROWDFUNDING HAS RECENTLY BECOME AN OPTION FOR BREWERIES HERE IN AUSTRALIA. YOU WERE ONE OF THE TRAILBLAZERS FOR THIS BACK IN SCOTLAND. WHAT ADVICE DO YOU HAVE ABOUT IT?
and make some great beers as collaborations
For us, it’s been one of the best ways for
competition is a bit higher. And that’s great
with them.
us to grow as a company. Having that
for everyone. When there’s competition
community of over 100,000 people around
then everyone has to keep continually
hops are something that we haven’t used
the world has enabled us to really tackle
raising their game. Standards are constantly
too much in Scotland. We’re really looking
some ambitious and daunting projects
being pushed up and beers are tasting better
forward to working with the hop farmers in
which has been incredible. It works
and better. I love that healthy competition,
Australia and NZ and focusing on how these
both ways. It allows the opportunity
but at the same time it’s about camaraderie
new beers for the Queensland market can
for investors to get into some really
and friendship as well where everyone
focus on local hops grown not too far away.
interesting companies at a very early
can work together. I think there’s a lot of
Those are some of the things we’re looking
stage. Traditionally it was very hard for an
exciting things happening in Australian and
forward to working for.
everyday person to invest in a company at
globally in craft beer as well.
collaborations, hopefully with some great Australian wineries, and see how our beers work in wine barrels. And then also some of the great spirit producers as well. There are some fantastic gins and whiskies and rums all being made in Australia so we’d really like to
In terms of the raw materials, Australian
82 www.beerandbrewer.com
about a small percentage of total beer. But let’s keep pushing in and eroding that extra percent year after year. That means more and more Australians can enjoy fantastic beer, it means more breweries will look to get into the market, which means the
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