WINTER WARMERS! 26 PAGES DEDICATED TO BEERS FIT FOR THE SEASON INCLUDING
ISSUE58 61 SPRING WINTER2021 2022 ISSUE PRICE $9.95 (NZ $11.95) PRICE $9.95 (NZ $11.95)
BEERS & CIDERS
REVIEWED
THE RETURN STAINLESS OF THE KING! GAGE ROADS’ ROSS BROWN APPEAL & OTHERS ON CRAFT LAGER’S NEW REIGN
THE NEXT BIG BEER THING PAIR MALT’S TIME TO SHINE & FOOD BE A MASTER IN NO TIME
WITH THE GRAIN MOCHA HOW TO START ALL GRAIN BREWING ROCKER HARNESSING COFFEE & CHOCOLATE
THE EQUIPMENT HELPING AUSSIE BREWERS BREW BETTER BEER BEERS & CIDERS
REVIEWED WWW.BEERANDBREWER.COM
| SPECIALTY | BEER MEMORIES PLUS! PLUS! BREW BETTER BETTER FOR KETTLE YOU BEERS SOURS MALTS | 5| 5 DIY DIY RECIPES RECIPES
CONTENTS
inside... Winter 2022
FEATURES 6 Growing green Charting Australia’s largest hop grower’s sustainability journey
10 Winter warming
10
The beers equipped to combat the impending cold weather
22 Full Steam ahead How Econocorp powered New Zealand’s Steam Brewing
26 Good. Better. Best How tomorrow’s beers are becoming better for you
38 Magnificent machines Brewers on the pieces of kit giving them the edge
50 Winter delights The role of specialty malts in beers made for the season
REGULARS 16 Style shoot Winter beers
18 The Deep Dive Brewer Steve Brockman says don’t be afraid of the dark
24 Senses Working Overtime Sensory analyst Briony Liebich simplifies beer & food matching
68 The Brew Review 132 craft releases with a focus on big IPAs
HOMEBREWER 56 Editor’s letters 58 Q&A with John Palmer Brewing with chocolate & coffee
60 Jake’s Brew Log Chocolate plum stout
62 Seasonal focus Brewing chocolate beers
65 Show us Yours Reader’s home brewing set-ups
67 Recipe Coopers triple choc stout
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“We may not sell huge volumes, but these (Winter) beers are likely to get ourselves and other beer nerds very excited,” Carla Naismith, Shapeshifter Brewing
EDITOR’S LETTER
FEATURE
Fifteen years ago the then Beer & Brewer Editor said in an opening spiel much like this one, that this newly launching magazine would be a “seasonal compendium of all things brew related” and that it
WE ENCOURAGE RESPONSIBLE DRINKING
would “live, breathe and brew beer”. Truer words
Get the facts DrinkWise.org.au
issues we’ve looked at each changing season with
have never been spoken, as via the 60 previous amber tinted glasses and we’re most definitely still
PUBLISHED BY Food and Beverage Media 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419 PUBLISHER Paul Wootton | pwootton@intermedia.com.au EDITOR Gifford Lee | gifford@beerandbrewer.com HOMEBREWER EDITOR Jake Brandish | jake@beerandbrewer.com EDITORIAL CONTRIBUTORS Briony Liebich, Jono Outred, Steve Brockman, Adam Carswell NATIONAL SALES MANAGER Craig Manning | CManning@intermedia.com.au Tel: 02 8586 6123 GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP Shane T. Williams
living, breathing and brewing beer! While it’s gone through many manifestations over the intervening years, with those who have contributed to its evolution too numerous to mention here, the fact that it not only remains but continues to thrive is as much a testament to our readership and supporters as it is the remaining tangibility of a physical magazine – one that you can touch and feel and go back, for example, to that Winter 2011 edition for Brendan Varis’ barleywine recipe. While I’m only a very recent custodian of Australia’s longest running beer magazine, having taken the reins right when COVID-19 was behaving like a bucking bronco straight out of the gate in April 2020, what I can confidently say is that it’s fantastic that it’s still here. Beer and brewing is a joyous pastime and one thoroughly deserving of having a local magazine dedicated to it. For us, it’s a privilege to be able to do that. However, while it’s nice to look back now and again, we’re working away at
GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY Kea Thorburn | kthorburn@intermedia.com.au
being around for at least another 15 years so we’ve produced yet another cracking
PRODUCTION MANAGER Jacqui Cooper | jacqui@intermedia.com.au
up with a stout or two, we also fittingly look to the future of beer, take stock of the
magazine to see you through another season. And while we light the fire and cozy
SUBSCRIPTIONS Tel: 1800 651 422 | Fax: +61 2 8580 6312 subscribe@beerandbrewer.com | www.shop.beerandbrewer.com Mail: PO Box 55 Glebe NSW 2037
advancements in brewing equipment and, among many more delights, taste and
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review 132 of the latest and greatest Australian craft releases. In honour of those good folk that launched this humble magazine over a beer back from where I write this in my home office), I’ll end this issue’s opening salvo much the same way it was 60 editions ago, with those immortal words of Henry Lawson: “Beer makes you feel the way you ought to feel without beer”. And we’ll drink to that, and we’ll toast you, our readership, for whom we wouldn’t still be here without! Cheers, Gifford Lee Editor, Beer & Brewer gifford@beerandbrewer.com @beerandbrewer
DISTRIBUTION D&D Mailing, Are Direct (Aus), Gordon & Gotch (NZ), ISSN 1834 5115 COVER PHOTO: CoConspirators Brewing’s head brewer Olmo Maud. Courtesy of FB*PROPAK DISCLAIMER
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Copyright © 2022 - Food and Beverage Media
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Winter 2022 3
ADVERTORIAL
Growing green HOP PRODUCTS AUSTRALIA ARE ON A MISSION TO MATCH THEIR EXPERTISE FOR HOP BREEDING AND GROWING WITH AN ABILITY TO OFFER MORE SUSTAINABLE PRODUCTS – THAT AS WELL AS BENEFITING THE PLANET, REAP REWARDS IN THE BREWHOUSE TOO. BY GIFFORD LEE.
A
s far as the here and
their attention to the next year’s harvest.
now goes, Australia’s
But whilst 2023 is all-important, HPA are
largest hop grower is
looking much further into the future, to a time
running close to peak
where they can not only supply some of the
performance. Thanks to
best hops and innovative hop products on the
their recently completed
planet, but do so in a fashion that will benefit
$35 million expansion initiated in 2019, that saw 300 new hectares of in-demand Aussie
both brewers and the environment alike. Last year they made a commitment to a
hops planted as well as the construction of a
kinder, greener future and declared a “new
new processing facility, past decisions are truly
normal”, where all their activities would
bearing fruit for Hop Products Australia (HPA).
be scrutinised to ensure they underpin a
This year’s harvest was their biggest in
sustainable strategy going forward. HPA
a decade, with total production volume up
became a signatory to the United Nation’s
8.4% across their six proprietary hop varieties
Global Compact in 2020 and published their
– Eclipse, Ella, Enigma, Galaxy, Topaz and
inaugural sustainability report in 2021,
Vic Secret – as well as Cascade. Brewing
publicly quantifying the carbon intensity of
quality is expected to remain strong across
their operations.
their proprietary hops, with oil content
They said the ”new normal” is “a journey
above the five-year average. And thanks
towards minimising (their) environmental
to the increased processing capacity they
footprint while simultaneously meeting the
were handled quickly into breweries across
demands of brewing customers”.
Australia and around the world. By any account it’s a job well done, and no one would discredit HPA for simply turning
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“We wanted and needed to do this,” HPA’s Head of Sales and Marketing Owen Johnston said. “We need to stay aligned
“We need to stay aligned with the community and our customers’ sustainability expectations – plus it’s the right thing to do,” HPA’s Owen Johnston
ADVERTORIAL
with the community and our customers’
But alongside those international hops
sustainability expectations – plus it’s the
heading Down Under, HPA are increasingly
right thing to do.
importing an array of innovative hop
“Lion are chipping in with big
products like enriched pellets and liquid
sustainability commitments, Heineken is
additions that are being equally appreciated
telling suppliers they need to be net zero
by the brewing industry. Now, the likes of
by 2030 or they’re not doing business with
LUPOMAX, INCOGNITO and SPECTRUM have
them. If we can contribute our messaging as
become familiar terms in the hop lexicon.
well, and help others who are a little scared to
Yet, as Owen explains, this recent
start their own journey – I feel we can show
phenomenon hasn’t only come about because
some leadership in this area and help our
brewers are seeking the next big thing.
brewing customers feel more comfortable coming on the journey with us.” Minimising their emissions is just
“Yes (brewers) want immense hop flavour and these products deliver that,” he said. “But the modern brewery has other
part of HPA’s growing greener strategy,
things on their mind too. They are mindful
however, with the supply of innovative
of their footprint, so there is a major
hop products and advancements in their
sustainability aspect in there too.
breeding program also key cornerstones of the journey.
“For example, in terms of impact in beer, one box of INCOGNITO is equivalent to six boxes of T90 hop pellets so we know
INNOVATIVE HOP PRODUCTS
we’ve got sustainability attributes in these
As the Oceania representatives of the
products. The containers the oils come in are
BarthHaas group, and the fact they’re buying
100% recyclable, the products are generally
on behalf of about 550 Aussie breweries, HPA
more concentrated, meaning brewers save
earn a seat at the table with the top global
on shipping, storage, and handling. These
hop suppliers when it comes to conversations
things do make a difference.
about selection and quality. It’s through
“We’re excited to see the industry
these meaningful relationships that Aussie
moving toward more sustainable practices,
brewers can get their hands on the very best
with innovation not only meeting, but often
American, European and New Zealand hops.
driving demand.”
Winter 2022 7
‘BETTER FOR YOU’ BEER
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‘BETTER FOR YOU’ BEER
Good. Better. Best. BY GIFFORD LEE
B
eer has always been good for
and ingredients but are clearly healthier
you, hasn’t it? I know that’s
options by way of having, among other things,
what I like to keep telling
reduced or zero alcohol, less sugar, calories and
myself and, depending on
carbohydrates and even grains to accommodate
what halls of wisdom we
those with gluten intolerances.
subscribe to, it’s something
For a small, but steadily growing, sector of
we’ve been consistently told – that in light
the adult population it is becoming more and
to moderate consumption the science does
more apparent that the previously perceived
actually back up our (faint) hopes.
health benefits of beer just don’t cut it
The headlines have often shouted that beer
anymore. And this phenomenon is widely
outdoes its fermented family member wine in
tipped to increase as more health conscious
a whole range of ways, from certain proteins,
people enter the market and seek out products
prebiotics, vitamins and antioxidants while
that better align with their goals in life but are
it’s meant to be beneficial for everything from
still something you can’t just pick up in a corner
cardiovascular health to healthy teeth.
store’s soft drink fridge.
The assertions go on, including that the
Unsurprisingly the market is racing to catch
humulones and lupulones (the acids) in hops
up. Aside from a new non-alcoholic pale ale
can ward off cancer and leukemia cells from
seemingly landing every week made by previously
latching on to bone in laboratory experiments.
alcohol only craft producers, we’ve now seen
They may also act as the purveyors of anti-
the first bottle shops and bars dedicated to the
inflammatory powers too.
“better for you” movement, we’ve also witnessed
So what’s not to love?
the rise of “sports beers” and even the ilk of
A whole lot it seems, most usually the
seltzer-like, alcohol free hop waters have a few
alcohol content in beer, and this has been no better demonstrated of late by the genuinely
players competing for market share. So how on earth have we arrived in this place
booming “better for you” category in the
– where in such a short space of time there is
Australian adult drinks industry. “Better
such tangible demand for beers that are actually
for you” beverages are aligned with their
better for you and where Australian craft
alcoholic brethren in production technique
producers have already nailed the brief?
Winter 2022 27
BREWING EQUIPMENT
Magnificent
machines
ELL
ARSW BY ADAM C
I
t’s much easier for us beer drinkers
ALPHA BREWING BREWHOUSE
seems to be willing to do the job for you.
these days as quality-made stuff
CoConspirators Brewing head brewer Olmo
Which is nice. Comforting for sure.
is now everywhere, whereas in the
Maud is like a pig in clover at their new
past it used to be a tad hit and miss.
24-tap venue in Brunswick, thanks in no
critical because when these things break
small part to the semi-automatic functions
down, more often than not there are aspects
available on his freshly installed Alpha
to it you can’t figure out for yourself. Motors,
or stumble across random brewhouses in
Brewhouse (commissioned by Preston-based
for instance, that control agitators, if they
virtually every corner of the land, and there’s
FB*PROPAK).
break down I certainly can’t fix them.”
Ramble into your favourite pub, stop off at your local bottlo,
no doubt about it – the standard of beer (in general) continues to rise. It’s no coincidence that, as the industry
“Just being able to hit a button and all your
“Tech support afterwards is so damn
FB*PROPAK’s managing director Paul
valves open up at once (for example) and the
Baggio said the CoConspirators project
pump starts, is really convenient,” he said.
was a long time in the making, with the
has boomed, so has the availability of
“As soon as these units start getting bigger
two businesses collaborating from very
highly specific brewery equipment to suit
it’s a lot of running around. There’s just no
early days.
all budgets and specifications, topped off
way you can manually open and close valves
with the kind of after-sales service other
yourself, you’d be exhausted. It’s pretty
to them was our design (help),” he said.
industries would die for.
hazardous as well.
“They certainly came to us with the idea of
To shine a light on the developments in
“I think newbies could pick this up pretty
this field we’ve tracked down some of the
quickly. Brewhouses in general are pretty
best pieces of kit you can find globally right
simple bits of kit, ultimately, when you really
now, and spoken to a bunch of brewers (plus
understand what they’re doing.
the people who supply and install them in
“Alistair Pyers (FB*PROPAK project
“I think the part that was most important
this brewpub, and with our in-house process engineers, we worked with them. “When we’re dealing with refits and refurbs it’s always as per what happens when you’re renovating a house – there’s
Australia) who are currently transforming the
manager, Brewery & Distillery equipment)
always these challenges of what’s behind (a
industry with these magnificent machines
is pretty bloody good on it. He’s willing to
particular) wall that wasn’t in the original
that hold such stainless appeal.
go above and beyond at ludicrous hours. He
drawing (for example).
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BREWING EQUIPMENT
“That’s why I’m a bit reluctant to say it’s
CANPRO HIGH SPEED CAN FILLER
just a matter of dropping in the plant and
Industry heavyweight Paul Holgate
away you go. It’s something that once you
doesn’t muck around when he’s sourcing
start working, it’s a process.
equipment for his two-decade-old brewery
Paul said it’s the depth of FB*PROPAK’s engineering team and range of brewing alternatives that they pride themselves
in the country Victorian town of Woodend – Holgate Brewhouse. “We’ve got a lot of European equipment
on, both of which are something that he
in our brewery,” he said. “We’ve invested
believes sets them apart from other brewing
in very high-tech, sophisticated, automated
machinery providers.
equipment over the past 10 years.”
“We have 10 technicians in house and a
That was definitely the case when he
lot of those guys have worked with us for
invested in the 12,000 can-per-hour CanPro
a long time. I think it’s important because
Canning Machine, which he acquired and
they understand the equipment and can talk
had installed through Mulgrave’s Splatt
a different pragmatic language from what is
Engineering Group, the Asia Pacific agent for
the manufacturing side.
Canpro Can Filling Systems.
“We don’t seek to whack any square peg
“We were definitely willing to pay more for
into a round hole. We’ve got the options,
it,” Paul said. “You’ve got a relatively high
we’ve got more than four different suppliers
cost up front versus some of the smaller,
of brewhouses, and that’s where we can have
more manual machines. But your labour costs
that active conversation about budget, style,
and your throughput per dollar of labour are
growth, expansion (and) technology.”
way less because of the automation.
“JUST BEING ABLE TO HIT A BUTTON AND ALL YOUR VALVES OPEN UP AT ONCE (FOR EXAMPLE) AND THE PUMP STARTS, IS REALLY CONVENIENT,” OLMO MAUD, COCONSPIRATORS BREWING
Winter 2022 39
FEATURE
Chocolate
beer
62
HomeBrewer
THERE WAS A TIME WHEN I USED TO SNUB THE COMBINATION OF BEER AND CHOCOLATE UNTIL MY GOOD LADY (HI TRACEY!) GOT ME ON TO IT MANY YEARS AGO. THEN, AS I GOT MORE AND MORE INTO BREWING, I DEVELOPED A TASTE FOR DARKER BEERS, WITH MORE MALT CHARACTER AND RICH TOFFEE AND CHOCOLATE TONES. SO LET’S GET OUR WILLIE WONKA ON AND UNWRAP THIS TOPIC! BY JAKE BRANDISH
C
hocolate beers can come
just for a quick review, this is how specialty
characteristic they want and a real chocolate
in a variety of styles and
malts are made: the maltster is a craftsman
element to the beer can be achieved.
interpretations, ranging
who applies heat and moisture to raw barley
from a mild or brown ale,
and other grains to make it suitable for
between 400-1200 EBC depending on the
through to white stouts
brewing. Malting is the process whereby the
malt supplier and should be used with due
and Russian imperial stouts
grain kernel is sent into a state of germination
care and attention. Too much will result
where chocolate flavours can present in many
where it starts to produce the enzymes that is
in a more roasted flavour and perhaps a
forms. The Europeans started using dark
needed to sustain the kernel as the plant starts
cloudiness to the beer, which could ruin
malts hundreds of years ago and they soon
to sprout. The maltster ceases germination at
it. Too little will give an underwhelming
became pretty popular.
a specific moment and then dries and kilns the
chocolate component and miss the mark
malt to produce the starchy, sugary material
on colour. With most dark specialty malts,
Wheeler to thank for dark malts, as he’s
that the brewer can turn into wort. The
a little goes a long way but up to 5% can be
considered the first maltster to produce
amount of heat and moisture after this initial
used in the grain bill. Some maltsters will
them for brewing back in the early 1800s
modification will produce different products,
also produce a chocolate wheat or rye malt
with his new roasting methods. These dark
so it stands to reason that the more you roast a
which can give that extra element to a dark
specialty malts led to the birth of dark ales,
grain the darker it will get.
beer. Midnight Wheat, for example, is a
We probably have the genius Daniel
porters and stouts. It wasn’t long before beer
In the world of specialty malts, chocolate
Chocolate Malt comes in anywhere
great specialty malt!
drinkers started to favour these darker ales,
malts come in the “roasted malt” section of
so different dark beers were being brewed,
most maltsters’ portfolios. There is a specific
BREW DAY
including browns, milds, porters, stouts and
dark malt called Chocolate Malt, which comes
Our mate Jeremy Good from Cowaramup
even Schwarzbier. Dark malts even made
in a few variations. This gives the beer a darker
Brewing in the beautiful South West region of
their way into German wheat beers and a
colour and a mild roasty and sweet flavour,
Margaret River produces what would have to
Dunkelweizen is a thing of real beauty.
but not so bitter and harsh as roasted barley
be my favourite chocolate beer. As a matter
or really dark malts. The brewer obviously
of fact, I’m enjoying a pint this very moment!
uses varying amounts to get the colour and
Cheers Jezza!
In the last issue we looked at red IPAs and we spoke briefly on the malting process. But
Dark malts can be used to give colour and not so much flavour by adding them to the mash without cracking them
Winter 2022 63
The Brew Review
For the last year or so our tasting section has gone from strength-to-strength, with more and more craft being submitted for consideration by more and more breweries than ever before in our 15 year history. We now regularly publish over 130 craft beer and cider reviews in each issue, and whilst that’s a whopping amount to squeeze into the magazine it’s a task we cherish. We look at it as our chance to illustrate, in a very tangible manner, the evolution and the robustness of the industry’s output four times a year, every year. So to keep pace with the onslaught of excellent submissions, we’re changing things up a little from this issue onwards. Because the standard has been so outstanding, and the fact our Panel’s Top Picks list of 12 standout releases wasn’t able to truly reflect the sheer number of products our panel felt were worthy of being singled out, we’re adding a new Highly Recommended section of 20 more releases. These are the products that just missed making our top dozen but only by a smidgen! Also, whilst we pay particular attention this issue to the big end of the IPA market there’s also a great smattering of Winter-style beers and some brilliant non-alcs reviewed in the following pages as well, alongside everything from an oak aged sour to a fresh hop lager. 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 Not all submissions to our tasting panel are featured in the following pages. This could be because of space restrictions, that we already reviewed it in the recent past or the product did not meet our panel’s requirements. We’re 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
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.
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.
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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.
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 Australia’s best competitions while he’s currently the Sydney Royal’s Chair of Judges.
Michael Capaldo, NSW National sales manager 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.
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David Ward, ACT
Liam Pereira, NSW
A
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.
SE
Jono Outred, WA
CUS
What’s our Seasonal Focus? Double & Triple IPAs
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.
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 the sensory program at West End Brewery for 10 years and judges at national beer and cider awards. @flavourlogic
Vincent de Soyres, NSW As co-owner and head brewer at Frenchies Bistro & Brewery, Vince develops award winning brews that extend beyond the limits of traditional beer categories and styles.
Adam Carswell, VIC Based in Bendigo, Adam’s been the proprietor of the award-winning Cambrian Hotel for almost a decade. He’s a passionate advocate of independent beer and traditional pub culture.
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Panel’s Top Picks
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Innate Brewers Watch This Space
Rocky Ridge Rock Juice (2022)
Pirate Life IIPA
One Drop Brewing Faded
ABV: 8.8% Style: Double IPA This multi award-winning stunner is deep gold with slight orange hues, has medium haze and a low head while lacing on the glass is superb. Resinous and complex hop aromas, with stone fruit, lychee, mandarin and mashed pine cones, are met with rich malt and pronounced hop bitterness which carries the hop flavour and aroma through to the back of the throat. A rich and resinous beer, full of flavour, texture and aroma which gives you that lip-smacking moment where you talk to the glass. Mostly you would be saying “holy crap, this is intense”. Glass: IPA Food: Spicy bao buns innatebrewers.com.au
ABV: 10.0% Style: Triple IPA A beer that needs no introduction, the 2022 iteration is a return to familiarity after the last divided opinions and required a complete rebrew! Version 9 is textbook stuff from Rocky Ridge, however, landing at a sizeable 10.0% ABV and unleashing bold characteristics of overripe stone fruit, vibrant citrus and piercing, sticky pine. The ABV is noticeable but not overbearing, unlike the inyour-face hop characters derived from the nine varieties utilised in this massive, hop-driven beer where hops last a lifetime after each sip. Glass: IPA Food: Best on its own rockyridgebrewing.com.au
ABV: 8.8% Style: Double IPA Known as “the original party starter” by Pirate Life fans as it was the first beer recipe ever brewed in their original brewery in Hindmarsh. And this DIPA looks great in a glass, pouring golden with a persistent head of foam while the nose has mango, honey on toast and orange marmalade. Once sipped, more resinous piney flavours kick into gear but they are well balanced with assertive bitterness. Really approachable for a DIPA. Glass: IPA Food: Pumpkin, chickpea curry piratelife.com.au
ABV: 8.3% Style: Hazy Double IPA A very classy hazy DIPA where the flavours are clear and defined without any hop burn, and the mouthfeel is full-bodied and creamy in texture. Visually it’s a very hazy copper colour with a persistent cloudy white head while it’s high in aroma with big overripe tropical fruits bursting forth while there are notes of the high ABV on the nose. Tropical fruit hop flavours and a sweet creaminess come through on the palate while it finishes with a subtle alcohol warmth. It’s very full bodied in mouthfeel with a well balanced medium carbonation. Glass: IPA Food: Burger with the lot onedropbrewingco.com.au
Winter 2022 69
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