HAVE SOUR BEERS HIT THE SWEET SPOT? (see page 42) INCLUDING
ISSUE 59 SUMMER 2021/22 PRICE $9.95 (NZ $11.95)
THE AWARDS ISSUE
LESS IS MORE
THE RISE OF NOLO BEERS
COLD IPA
HOW TO BREW ONE AT HOME
S S FÜEAH !
BEERS & CIDERS
REVIEWED
Y
PHILTER’S SAM FÜSS WINS BEST BREWER IN OUR AWARDS FIND ALL THE WINNERS INSIDE
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PLUS! BREWING FRUIT BEERS | EQUIPMENT INSIGHTS | 5 DIY RECIPES
CONTENTS
Summer 2021/22
FEATURES 6 Less is more
42
Charting the rise of NoLo craft beer
16 Industry Awards
We toast achievement in 2021
28 Summer dreams The evolution of warm weather drinking
“It’s been such a step up in consistency and quality control,”
48 Tools of the trade Brewers on their favourite toys
REGULARS 26 Style shoot Sours, seltzers & ciders
42 Senses Working Overtime
Mitch Dudarko, Beaten Track
Sensory analyst Briony Liebich on how to approach tasting sour beers
45 The Deep Dive Brewer Steve Brockman talks you through making great fruit beers
68 Craft beer reviews Our panel looks at 112 separate releases
HOMEBREWER 56 Letters 58 Q&A with John Palmer What’s a Cold IPA?
60 Jake’s Brew Log Sours with Will Irving
62 Feature Brewing sours
65 Show us Yours Reader’s home brew set ups
66 Recipes 4 www.beerandbrewer.com
48
60
EDITOR’S LETTER
Welcome to the Summer 2021/22 edition of Beer & Brewer where we tip our hat to outstanding achievement with our Industry Awards (page 16), look at several styles of beer that will prove popular
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
in the coming months, try to predict where our palates may be leading us as the weather warms and plenty more. I’m also chuffed to present two new features that will become regulars in the magazine – sensory analyst Briony Liebich’s Senses Working Overtime column (page 42) and brewer Steve Brockman’s The Deep Dive series (page 45).
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to enlighten us on what that entails and how we can experience more – and Briony is
PUBLISHER Paul Wootton | pwootton@intermedia.com.au
tasting coach for her brand Flavour Logic since leading West End’s sensory program
EDITOR Gifford Lee | gifford@beerandbrewer.com
things off by looking at how to approach tasting them and why they’re proving ever
EDITORIAL CONTRIBUTORS Briony Liebich, Jono Outred, Steve Brockman, Adam Carswell HOMEBREWER EDITOR Jake Brandish | jake@beerandbrewer.com NATIONAL SALES MANAGER Craig Manning | CManning@intermedia.com.au Tel: 02 8586 6123 GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP Shane T. Williams GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY Kea Thorburn | kthorburn@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper | jacqui@intermedia.com.au SUBSCRIPTIONS Tel: 1800 651 422 | Fax: +61 2 8580 6312 subscribe@beerandbrewer.com | www.shop.beerandbrewer.com Mail: PO Box 55 Glebe NSW 2037 SUBSCRIPTION RATE Australia $79.95 3 years (12 issues) savings $39.41 (33%) $54.99 2 years (8 issues) saving $24.61 (31%) $29.99 1 year (4 issues) saving $9.81 (25%) New Zealand $88.99 3 years (12 issues) saving $30.41 (25%) $60.99 2 years (8 issues) saving $18.61 (23%) $32.99 1 year (4 issues) saving $6.81 (17%) International $132.99 3 years (12 issues) $89.99 2 years (8 issues) $47.99 1 year (4 issues) Rate in AUD and incl. 10% GST for Australia, excluding GST for NZ and International PRINTING Webstar Sydney DISTRIBUTION Network Services (Aus) & NetLink (NZ), D&D Mailing, The Beverage Food Group (VIC) ISSN 1834 5115 COVER PHOTO: Oneill Photographics DISCLAIMER
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Copyright © 2021 - Food and Beverage Media
I wanted to bring in a regular column each issue on the sensory experience of beer, more than the perfect fit for it as a Certified Cicerone® and a sensory consultant and for a decade. Tying in with this issue’s overarching theme on sours, Briony kicks more popular. With The Deep Dive, Steve will be diving deep each issue into a subject pertinent to the season, whether that’s explaining a hype trend or a classic brewing style or multiple other angles. In his current role as a brewery consultant Steve has a great grasp on channelling all levels of brewing expertise and you’ll find his launch article on making fruit beers this Summer full of juicy tips for the pro as well as the amateur. Alongside the new, your favourites return this issue, including a bumper tasting review section (page 68) where our extended panel of experts taste and review 112 separate releases that span the spectrum, from a barrel-aged amber sour to a passionfruit Pavlova hard seltzer. Also, there’s something I’d like you to put your minds to in the coming months as when our Winter 2022 issue arrives we’ll be celebrating 15 years since the first edition of the magazine came out. So if you’ve got any particularly good, bad or ugly memories related to the magazine from over the years that you think would be worth sharing in Issue 61, drop me a line. In the meantime, happy holidays from myself and the team – it’s been a wild few years and I think we’ve all earned a few quiets this Summer. Cheers, Gifford Lee Editor, Beer & Brewer gifford@beerandbrewer.com @beerandbrewer
The Intermedia Group’s Environmental Responsibility The Intermedia Group takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities. As part of our company policy we ensure that the products and services used in the manufacture of this magazine are sourced from environmentally responsible suppliers. This magazine has been printed on paper produced from sustainably sourced wood and pulp fibre and is accredited under PEFC chain of custody. PEFC certified wood and paper products come from environmentally appropriate, socially beneficial and economically viable management of forests. The wrapping used in the delivery process of this magazine is 100% biodegradable.
Find us on... Summer 2021/22 3
NOLO FEATURE
“The quality and diversity of brands is
beer is negligible, but in a 0.5% product it is a
better than ever, and that, coupled with more
20% difference. Controlling consistency here
conscious consumption of alcohol, means
is a key factor.”
the segment is really exploding,” Jon told
Brick Lane’s Sidewinder is one of many
us. “NoLo opens up opportunities to relax
lower alcohol options widely available at
and enjoy a beer and I think this is why the
the moment but, being a hazy pale ale, is
category has grown so much in the US and
indicative of the variety in the category. The
Europe. As better quality products emerge
segment has seen an influx in beers that can
consumers are beginning to realise that there
easily rival their conventional counterparts,
are more guilt-free ways and occasions to
like sours, stouts, and IPAs. As their popularity
enjoy something tastier and more refreshing.”
grows, so too does their variety, distribution
In bottleshops today, you most likely
and innovation.
wouldn’t be able to count the NoLo beers offered on two hands. The range is as
THE PROCESS
diverse and appealing as any of the higher
Though the perception might be that
alcohol options on offer, at least from a
NoLo beers are created via a process that
marketing and branding perspective. The
removes the alcohol, it is more typical that
reality is, these lower alcohol offerings
the same processes used in conventional
are often coming from the same place as
brewing are applied. Alcohol removing
“conventional” craft beers, so the sales pitch
processes (like RO filtration, distillation
is well considered. That isn’t to say it’s all
and heat treatment) do exist, but they’re
marketing, however, with brewers applying
more suited to beers, and other products,
the same effort and creativity to produce truly
less dependent on defined hop, malt
exceptional NoLo offerings for consumers.
and yeast characteristics. In the world of
Jon explains: “There are lots of technical
craft beer, these often flavour-stripping
challenges that need great quality
practices don’t suit, and brewers need to
management systems to ensure the beers are
use specialised processes and ingredients to
safe, stable and truly low or no-alcohol. A
produce low and non-alcoholic beers that
batch-to-batch variance of 0.1% ABV in a 5%
retain full flavour.
8 www.beerandbrewer.com
“OUR BEERS ARE MADE IN THE SAME WAY, AND WITH THE SAME FOUR INGREDIENTS, AS ‘NORMAL’ CRAFT BEERS,” BEN HOLDSTOCK (CENTRE) WITH FELLOW HEAPS NORMAL CO-FOUNDERS ANDY MILLER (LEFT) AND PETE BRENNAN
ADVERTORIAL FEATURE
r e m Sum ms dr ea
ADAM CARSWELL LOOKS AT WHERE OUR WARM WEATHER DRINKING IS HEADING THIS SUMMER AND ALSO HOW OUR TASTES HAVE EVOLVED, AS THE LIKES OF SELTZERS AND SOURS HAVE DIVERSIFIED PEOPLE’S OPTIONS AND DELIVERED ALL-NEW TASTE SENSATIONS.
28 www.beerandbrewer.com
ADVERTORIAL FEATURE
P
icture this. It’s a pleasantly sunny Saturday
Meanwhile, Ryan Davidson, co-founder of Adelaide go-
afternoon in January 2022. You, and a
getters Little Bang, has been getting so excited about a new
bunch of your friends, walk into a crafty
and emerging IPA style that he’s already released his own
beer garden somewhere in Glebe, Fitzroy,
interpretation (see page 72 for our tasting review of the Zero
Fremantle, Hobart, Fortitude Valley or Port
Kelvin Cold IPA).
Adelaide. After a couple of years of turmoil,
“I think we’re going to see Cold IPA landing pretty well this
the vibe and the drinks offering is, well, kinda back to
Summer,” he said. “Basically, it’s taking a West Coast style
normal – or will it really be?
IPA and trying to be an ultimate expression of that. It’s really,
Richard Watkins, the man behind Canberra’s allconquering BentSpoke Brewing Co, for one, doesn’t believe
really snappy and the hops are popping really bright. “I couldn’t be happier with the way our own version –
so, pointing towards a raft of new warm weather drinking
Zero Kelvin – has come together, and very pleased that, for
staples specifically designed for lovin’ this Summer.
once, we managed to be one of the first in Australia onto a
“I’m thinking of a Summer with juicy pale ales, as long
new style!”
as they’re sessionable and not too sweet, and new fruitbased beers that sit pretty well on the table in the sun,”
SELTZ-HUH?
he predicted. “You know, the sort of beers you can take
Ryan’s also a dedicated flag waver for a certain highly
yourself off on a tangent to a tropical island with when
divisive beverage, among brewers and consumers
you’re drinking them.
alike, that is threatening to explode (in sparkling form)
“Lagers are really making a big comeback in the US (as well) and I’ve seen a lot of breweries that have put out really light (versions) and maybe even flavouring them too. “That’s the other style we’ve forgotten about in Summer – a good lager at a barbecue is pretty good.” Ash Hazell, head of brewing at booming Colonial
spectacularly over the coming months. “There’s several craft breweries out there who are now making more hard seltzer (put simply – fizzy, flavoured alcoholic water) than beer, and that was inside six months of beginning production on it,” he pointed out. “Seltzers were absolutely massive in the States last year, (so)
Brewing Co, agrees that craft lagers are “definitely making
definitely I think this Summer is going to be huge. Even if
a comeback”.
it’s a fad, the fad’s not done yet. We’ve got a couple of years
“I’m a huge fan of a well-brewed, thoughtful lager,” he said. “It’s really exciting to see some of the ‘hype’ breweries bringing out lagers in their range, and everyone starting to
on that for sure.” Ash does “wonder how that’s going to go”. “The seltzer market was just starting to take off when
get a bit more excited about the craft behind brewing a really
COVID hit and really, by my mind, it’s something that
good, clean one.
really suits the outdoors – beer gardens or picnics at the
“It’s not a boring beer. It’s actually a really, really technical and interesting beer style when it’s done well.”
park or the beach, all the sort of stuff that really hasn’t been possible.
Summer 2021/22 29
EQUIPMENT FEATURE
48 www.beerandbrewer.com
EQUIPMENT FEATURE
Tools of the trade
BY ADAM CARSWELL
B
rewing a brilliant beer, not to mention getting it safely
glass is as easy as using a bread maker. Or the Speidel Braumeister 1000L, a fully
packaged, then onto shelves or
automatic brewing system that can brew
into fridges, is by no means a
individual set recipes and run through all of the
piece of cake. But it is getting
individual brewing phases in one tank!
easier.
There’s also been enough going on with
Thanks to a bunch of specialty machine
canning innovation that the days of employing
manufacturers around the world – some well
dedicated packaging specialists at a brewery are
established, some virtual start-ups – brewers in
numbered as well. The ABE CraftCan 15 from
Australia, and across the ditch, are reaping the
ABE Beverage Equipment is a case in point, with
rewards of innovation and advances in technology,
the ability to fill, lid and seam up to 15 cans per
which are providing them with the kind of
minute, with very little manpower required.
accuracy and efficiency in their processes that would have been unheard of just a few years ago. Take the Spark BrewStack K5/K10 Brewhouse
You’ve also got the self-titled “weapon of mass distribution” – the highly mobile, lightweight Alpha Beer Cannon from Alpha
as an example, a nifty, comparatively small
Brewing Operations – which can also be
brewing system that produces multiple keg
successfully operated by a small number of
batches at a time, with a control set-up that
relatively inexperienced brew staff.
allows the integrated command of brewing,
Sounds pretty cool eh? Well, we’ve tracked down
fermentation, carbonation and serving via touch
some very happy brewers who were more than
screen or mobile device. It also comes in fully
willing to provide the nitty gritty and talk about
automated form for pubs, where from grain to
their experiences with these cracking bits of kit.
“I THINK I’M KIND OF ATTACHED TO IT,” MITCH DUDARKO, BEATEN TRACK BREWERY Summer 2021/22 49
Q&A
Cold IPA HOME BREW LEGEND JOHN PALMER ANSWERS HOMEBREWER EDITOR JAKE BRANDISH’S QUESTION ABOUT THE LATEST IPA STYLE TO EMERGE OUT OF THE US.
J
ake wanted to know: “What is
the original American beer style was Adjunct
with the same lager yeast but fermented
the Cold IPA style all about? Is it
Lager, which became the dominant beer
under ale temperatures and durations
another hazy or is it a reincarnation
style in the US by 1890. Adjunct Lager was
compared to the normal lager practices.
of the India Pale Lager?”
conceived in Germany in the mid 1800s and
Cream Ale has more esters than AAL and a
was brought to the US by German immigrants.
softer character overall, but was otherwise
The beer’s style is not exactly new in terms
While this beer style was not unusual in
identical to the lager beers of the day.
of its qualities, but it deserves its identity
Germany at the time, it never really caught
as a specific style because of the way it is
on due to its higher cost. The use of maize
Ale cite an OG of 1.042-1.055, FG of 1.006-
assembled and fermented. The beer was
as an adjunct in conjunction with a double
1.012 and 8-20 IBUs for an easy drinking beer,
conceived in a lager brewery as an IPA;
mash technique was subsequently granted
slightly sweet on the balance. Maize, rice, or
but not as an IPL with that beer’s cold
a US patent in 1862. The double mash is
simple sugars are typically used up to 20 per
fermentation and hop character. It was
essentially a double decoction or cereal mash
cent of the grist, yielding a lighter body and
the evolution of a West Coast IPA with the
that is still used today: corn grits are mashed
high drinkability.
influence of Brut IPA (ie. formulated and
at high temperatures with a portion of malted
fermented to be drier than normal) but
barley (63-75°C) to gelatinise and dextrinise
higher gravity, OG 1.055-1.065 and 50-70
fermented warm in a lager brewery with the
the maize starch, brought to a boil and then
IBUs, more similar to typical West Coast IPA
house lager yeast.
added to a regular barley malt mash for
guidelines. The result is a lighter bodied,
complete saccharification.
less estery West Coast IPA, that is not as
SO WHAT IS IT?
This was the birth of American Adjunct Lager
dry as the Brut IPA, and doesn’t require
Quite literally it’s an American Cream Ale
(AAL) and the beginning of the evolution of
exogenous enzymes.
brewed like an IPA. But what’s a Cream Ale
the style to what is now essentially 90 per
you may ask? It’s an old style in the US,
cent of the beer brewed in the world today.
brewed both before and after Prohibition. That being said, I should also mention that
58 Home Brewer
Historically, American Cream Ale was a natural sibling of AAL, being the same beer
The current BJCP style guidelines for Cream
Cold IPA is brewed the same way but to
The use of a lager yeast like Fermentis SafLager W-34/70 is suggested, being fermented at warmer temperatures than typical for lager, but not necessarily as high as
India Cream Ale (Cold IPA) All Grain Recipe (BIAB) (expected figures)
Method
OG: 1.061 FG: 1.009 ABV: 7% IBU: 75 Volume: 20 litres
2. Immerse the grain bag in the water and stir the grist to ensure it is fully wetted.
Ingredients 2 row Pilsner malt 1kg Flaked corn (Maize) 70g Eclipse hop pellets 45g Galaxy hop pellets 45g Centennial hop pellets Weihenstephan 34-70 Lager Yeast Desired water profile Ca2 50 – 75, Mg2 10 – 20, TA 0 – 50, SO42 50 – 100, Cl 50 – 100, RA -75 – 0
1. Heat 26 litres to 69°C. You are shooting for a mash temperature of 65°C.
3. Mash with occasional stirring for one hour. 4. Lift the grain bag out of the kettle and allow to drain. You should have 23 litres of 1.053 wort. 5. Bring to the boil, then add 25g Eclipse hops and boil for 60 minutes (to 20 litres). 6. At flameout, add 15g Eclipse, 15g Galaxy, 15g Centennial hops and steep/whirlpool for 20 to 30 min. 7. Chill the wort to 15°C and pitch the yeast. 8. After one week add 30g Eclipse, 30g Galaxy, and 30g Centennial to hop bag and add to fermenter. 9. Keg or bottle as usual.
for an actual ale strain. The suggested pitching temperatures are 11-15°C, with a free rise to finish fermentation near 18°C. The finishing gravity typically comes in at 1.006-1.009.
RECIPE FORMULATION For a Cold IPA this typically consists of pilsner malt or American 2 Row and 20 per cent of the grist as flaked maize. That’s it. The hop schedule includes a 60 minute boil addition to provide a solid base bitterness, followed by whirlpool (hot steeping) additions after the boil before chilling, and dry hopping. You can use any variety of hops that you prefer but I have tried to incorporate a little bit of US West Coast IPA with the Centennial. Aim for about 70 IBUs to keep it balanced. The yeast strain I recommend is the Weihenstephan lager yeast, not to be confused with the Weihenstephan Wheat beer yeast, commonly referred to as 34/70 or 3470. This strain ferments cleanly at ale temperatures with light esters but nothing strange. A Kolsch yeast strain will work as well. Ale pitching rates are used because of the warmer fermentation temperature.
Summer 2021/22 59
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With hazy beers set to again help fuel Summer Down Under we’re taking a pretty broad look at what’s on offer in Australia in this edition – from the core range through to the blink and you’ve probably already missed them. But our panel (with a few welcome new faces this edition) also span the spectrum, with 112 separate reviews that range from a barrel-aged amber sour to a passionfruit Pavlova hard seltzer. If you’re a brewery not receiving our invite email to partake in our tastings but would like to, email us at info@beerandbrewer.com
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The Brew Review
FO
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What’s our Seasonal Focus? Hazies
*Not all submissions to our tasting panel are featured in the following pages. This could be because we already reviewed it in the recent past or the product did not meet our panel’s requirements. We are not in the business of running any one down, and if there is a chance to speak with a brewery about issues that may have arisen during a tasting, then we will endeavour to pass that information on in the interest of transparency.
The Panel Jono Outred, WA Based in Margaret River, Jono is a beer writer that predominantly covers the South West of WA. He’s been involved in the state’s beer industry in various capacities since 2011.
David Ward, ACT Head of sales for BentSpoke Brewing Co and with over 10 years’ experience working in the craft beer industry, David is constantly on the lookout for new beers to try and trends to watch.
Scott Hargrave, NSW/QLD Scott is Balter Brewing’s multi-award winning head brewer and a regular on some of Australia’s and the world’s most prestigious judging panels including the Great American Beer Festival and the World Beer Cup.
Tina Panoutsos, VIC One of Australia’s leading beer judges, Tina is a beer sensory expert with over 30 years’ experience in the brewing industry in roles across technical and commercial functions.
Tiffany Waldron, VIC A Certified Cicerone® and Pink Boots President, Tiffany is focused on making changes in the world of beer through education and furthering beer culture beyond standard boundaries.
Justin Fox, VIC Justin is the Australian agent for Bespoke Brewing Solutions. He has a decade’s judging experience, expertise in brewing ingredient distribution and has held technical roles with breweries of all sizes throughout his 15 years in beer.
Liam Pereira, NSW Liam is the group venue manager for Sydney’s Batch Brewing Co. A Certified Cicerone® and BJCP judge, he was previously general manager of Sydney Beer Week.
68 www.beerandbrewer.com
Rosemary Lilburne-Fini, NSW A Certified Cicerone® Beer Server, Rosemary has worked in the beer industry for the best part of five years and has now landed in hospitality marketing. Nothing excites her more than classic beer styles executed perfectly. @libationslady.
Josh Quantrill, NSW Currently Beerfarm’s head of sales, Josh is a Certified Cicerone® who’s had a long and varied beer career. He strives to help grow and expand the footprint of Australian craft beer.
Ian Kingham, NSW That Beer Bloke, Ian’s decorated beer career has included judging at the Australian Craft Beer Show, Royal Perth Beer Show and the Sydney Royal Beer and Cider Award.
Michael Capaldo, NSW National sales rep at Hop Products Australia, Michael is a qualified and experienced brewer and an accomplished beer judge (GABS, World Beer Cup, Indies, AIBA etc).
Jamie Webb-Smith, NSW Previously a brewer at The Australian Brewery, Jamie is currently head brewer at Yulli’s Brews in Sydney. He’s a home brewer turned pro, who completed the NSW TAFE micro-brewing course.
Benji Bowman, NSW With a background in Australian craft beer and cider, Benji is now part of the sales team at Capital Brewing in NSW where he leads the beer and quality training for the sales team.
Jake Brandish, WA Beer & Brewer’s HomeBrewer Editor, Jake has a post-grad Dip in Brewing, is a BJCP judge, has brewed commercially and is an all round beer geek.
Neal Cameron, NSW A champion of the industry, Neal, amongst many achievements, has built 20 breweries nationally with brewery supplier Brewtique plus was chief judge at the Sydney Royal Beer and Cider Show.
Sean Symons , WA Founder and head brewer at White Lakes Brewing, Sean’s decorated beer career includes five years as Chief Judge of the Perth Royal Beer Show where he currently serves on the committee.
Steve Brockman, SA After 10 years brewing in WA, the US and now SA, Steve consults for start-up breweries and passionately believes in beer education, both for drinkers and brewers alike.
Briony Liebich, SA A Certified Cicerone® focussed on helping people boost their tasting skills, Briony led West End’s sensory program for 10 years and judges at national beer and cider awards.
Lewis Maschmedt, SA Based in Port Adelaide, Lewis is head of brewing at Pirate Life. He’s been brewing beer in one form or another since 2011.
Briony Nicholls, SA Based in Port Adelaide, Briony is Quality Manager at Pirate Life. She has been a student of beer science since 2013.
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Panel’s Top Picks
CUS
Beerfarm Big Hazy
One Drop X Gipsy Hill Forager
Balter Brewing Eazy Hazy
Swell Brewing Small Swell 2.0
ABV: 7.8% Style: Double IPA Big Hazy does as it says on the tin. It pours a hazy, charred orange hue while juicy citrus and ripe stonefruit aromatics present on smelling and tasting. A moderate body carries overripe mango and passionfruit flavours thanks to the generous use of Yakima Chief’s Cryo Pop blend, the star of the beer. Canadian malted oats add a bold, malty backbone that underpins dominant hop characters, while also contributing a silky smooth texture and a long finish. Verdant yeast contributes a touch of residual sweetness. Glass: IPA Food: Fruit salad beerfarm.com.au
ABV: 6.6% Style: Hazy IPA There’s always excitement when you crack into a collaboration brew between two highly respected breweries. With One Drop’s proven skills in hazy styles as a cherry on top, this brew carries an expectation that risks disappointment. Thankfully, the execution is brilliant. The combination of Aussie and Kiwi hops is seamless and they work together to deliver the full suite of tropical fruit flavours. The mouthfeel alternates between porridge and pith, as the bitterness rests on the fence between aggression and that perfect amount to hang about and keep your tastebuds firing. Glass: IPA Food: Anzac biscuits onedropbrewingco.com.au gipsyhillbrew.com
ABV: 4.0% Style: Hazy Pale Ale A cracking low ABV hazy with loads of hop aroma and flavour with a full bodied malt profile. Pale gold with high haze and a persistent white head, fantastic hop aromas abound – with notes of tropical fruit, passionfruit, citrus and a touch of grassiness ahead of subtle oats at the back end. A pleasant hop spice on the palate is followed by passionfruit and pineapple with a touch of coconut while the malt profile is soft, pillowy and well rounded. If you’re amidst the haze craze but looking for a more manageable ABV, this beer makes more than a good choice. Glass: IPA Food: Cheese board balter.com.au
ABV: 3.4% Style: Mid-strength Ale One of Swell’s Qualifying Series small batch brews, Small Swell 2.0 is an easy drinking mid-strength with a solid Aussie hop bill of Vic Secret and Eclipse. Clear and golden in the glass, you are greeted by a slightly vinous nose with hints of nectarine and pineapple which carries through to a palate complemented by bready malt. Crisp and refreshing, its one to fill the esky with over Summer and it’s clear to see why it won Gold and Champion Reduced Alcohol Beer at this year’s Royal Adelaide Beer and Cider Awards. Glass: Pint Food: Grilled squid swellbeer.com.au
Summer 2021/22 69
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