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137 CRAFT

REVIEWS

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PLUS! THE YEAR IN BEER REVIEW | YEAST SENSORY | 5 DIY RECIPES

CONTENTS

inside...

Summer 2023/24 FEATURES 6 A year in beer We reflect on a tough period for breweries while sifting for positives

16

2023 Beer & Brewer Awards We’re back celebrating industry achievement

38 Pull away from the pack Charting recent evolution in beer packaging

48 West Adelaide Lager & Ale Trail A definitive guide to Adelaide’s bustling beer district

REGULARS 14 Style shoot Out on the patio

28 The Deep Dive Brewer Steve Brockman on the indomitable WCIPA

32 Senses Working Overtime Briony Liebich explores yeast’s impact in beer

70 Food matching Meatsmith by Andrew McConnell & Troy Wheeler

74 The Brew Review Featuring 137 craft releases

HOMEBREWER 59 Editor’s letter 60 John Palmer Secrets to brewing a great Kölsch

62 Jake’s Brew Log

48 “The West Adelaide Lager & Ale Trail is not just a celebration of the city’s thriving beer scene but also a tribute to its rich heritage.”

6

Belgian Pale Ale

64 Feature Kölsch

67 Show us Yours Reader’s home brewing set-ups

68 Club profile Darwin and NT Homebrewers Club

69 Recipe John Keske’s Kölsch

4

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70

EDITOR’S LETTER

Despite the beer world spending much of this year feeling like it’s dealing in powder kegs rather than the ones we’re more accustomed to, there will always be room, and indeed the need, to celebrate the wins.

WE ENCOURAGE RESPONSIBLE DRINKING

So as the Beer & Brewer Awards return for another year it’s timelier than ever to be shining a spotlight on some of

Get the facts DrinkWise.org.au

those who have raised the bar and given us all plenty of reasons to raise a toast.

PUBLISHED BY Food and Beverage Media 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419

12 months high achieving, head to page 16 to find out who won this year after votes

PUBLISHER Paul Wootton | pwootton@intermedia.com.au

Along the seven brewery trail, that features the likes of pioneers The Wheaty as well

From a lifetime of achievement to a new brewing company that’s spent the last from our industry panel as well as the public were counted.

Also this issue, we give you the lowdown on the West Adelaide Lager & Ale Trail. as the newest kids on the block Yellow Matter, we stop off to chat with some of the

EDITOR Gifford Lee | gifford@beerandbrewer.com

identities that make up the booming area of Adelaide’s western suburbs.

HOMEBREWER EDITOR Jake Brandish | jake@beerandbrewer.com

Liebich who calls the western suburbs home and is as good as anyone to comment on

One of those figures is sensory analyst and regular Beer & Brewer columnist Briony

EDITORIAL CONTRIBUTORS Jono Outred, Briony Liebich, Steve Brockman

the area’s beer evolution after spending a decade at the sadly no longer with us West End

NATIONAL SALES MANAGERS Joanne Davies – jdavies@intermedia.com.au Lachlan Oakley – loakley@intermedia.com.au

this edition she continues her theme of looking at the role different ingredients play in

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

Brewery. Gladly, her Senses Working Overtime column is still very much alive and in the sensory outcomes of beer by delving into the multi-faceted impact of brewer’s yeast.

Our resident pro brewer Steve Brockman is also back doing another deep dive into a particular facet of brewing – this time on the indomitable style that is West Coast IPA. It would be remiss of us to not reflect as this tough old year winds to its close, so Jono Outred has looked back to look forward as he charts some of the pressures breweries have faced in 2023 while seeking green shoots to cling to for the future.

And as summer kicks in, with all the promise of the good beer drinking weather it brings, our tasting section is overflowing with spectacular craft to see you through the season. I would say, amongst the 137 beer and cider reviews we’ve published, there’s a tipple or 10 with your name on it to see you through until we see you in the New Year. From all of us here at Beer & Brewer, have a great holiday season – we all know you’ve earned it.

Cheers, Gifford Lee Editor, Beer & Brewer gifford@beerandbrewer.com @beerandbrewer

PRINTING IVE, Sydney DISTRIBUTION D&D Mailing, Are Direct (Aus), Gordon & Gotch (NZ), ISSN 1834 5115 COVER From left, Tom Champion and Dean Romeo from Felons Brewing DISCLAIMER

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SUMMER 2023/24

3

2023: A YEAR IN BEER

Look to the light AS THE SUN SETS ON ANOTHER CHALLENGING YEAR IN BEER, JONO OUTRED REFLECTS ON THE AT TIMES TUMULTUOUS CONDITIONS BREWERS ENDURED IN THE LAST 12 MONTHS WHILST SIFTING FOR POSITIVES, AS THE INDUSTRY AND WIDER COMMUNITY HAS ADAPTED IN 2023 AND, AT TIMES, REIMAGINED WHAT AUSTRALIAN CRAFT LOOKS LIKE.

6

www.beerandbrewer.com

2023: A YEAR IN BEER

T

he world has seemingly moved on from

THE YEAR THAT’S BEEN

the Covid-19 pandemic, though in many

For many breweries, both new and old, 2023 has

ways it is still with us, threatening to

delivered myriad new experiences and challenges to

rear its ugly head furthermore. Across

be met at every corner. One such brewery was the

the country industries are refocussing

newly minted Found. Lab in WA, who had their

their efforts in a world that looks starkly

entire project halted as a direct result of Covid.

different economically, politically and socially since the

Co-founder Steve Finney told us they quickly pivoted,

pandemic joined us. Brewing is one of those, and like many

reconvened and launched a new interpretation of their

other industries, the challenges have been varied and at

original concept.

times insurmountable.

The experience for breweries, over the last 12 months

“Our main project in East Perth has seen significant delays… Located in a 1930s Old Girls School, (it) was

has been what many would describe as “turbid”, where

a build that relied on significant site capital and

some breweries collapsed under the pressure, others

development. The site includes over 800 apartments and

found ways to flourish. For many, economic stressors

due to the current economic factors, the cost to build

proved to be the straw that broke the camel’s back,

these apartments and the disconnect with the housing

while others found growth in new segments or in

market led to the whole project being put on hold by

previously untapped markets. There were closures,

the developers. After being delivered these delays, we

restructures, consolidations, openings and movement

decided to open a small taproom and brewery in Byford,

of personnel – all of that before you even consider how

40 minutes south east of Perth.”

consumer habits changed.

Twelve months feels like a long time in an industry

Found wasn’t the only new project challenged, with dozens of breweries opening across the country

that is constantly evolving while still maturing, but the

including Spotty Dog Brewers in Tasmania, Hiker

last year may have felt even longer. After a slow winter

Brewing in Queensland, One Point Brewery in Victoria

and declining sales in beer across the country, Australian

and South Australia’s Jump Ship Brewing, to name just a

brewers are hoping for and expecting a thriving summer

few. Unfortunately, some new breweries are still waiting

period ahead.

for their opportunity to open.

SUMMER 2023/24

7

BEER & BREWER AWARDS

2023

BEER & BREWER

WRITTEN AND COMPILED BY GIFFORD LEE

O

ur end-of-year awards are here again to acknowledge achievement in the Australian beer and brewing industry and once more the winners are absolutely deserving of being singled out after succeeding in what has been a rough old year for everyone concerned. From a lifetime of achievement right through to the new brewing company

that’s made the biggest impact in the last year or so, our winners shine a spotlight on what is great and healthy about the broader industry at a time when it needs all the limelight it can get.

Like last year, votes from our panel of judges (thank you!) were counted alongside ones from the public who gave their opinions via an online poll on our website back in September. It meant that the counting process was long and whilst some categories were largely a one-horse race, some were tightly contested which goes to show the level of competition, and passion, evident in the industry across the country.

Congratulations to all our winners but the biggest toast must go to everyone in the industry who continues to strive for excellence and who celebrates our vibrant beer culture.

16 www.beerandbrewer.com

BEER & BREWER AWARDS

The Judging Panel Andy Scade President, WA Brewers Association & brewing consultant

Josh Donohoe Founder & director, Creative Tours & Events

Briony Liebich Sensory analyst, Flavour Logic

Josh Quantrill National channel account manager, 4 Pines Brewing

Bronte O’Donoghue Marketing & brand manager, Eagle Bay Brewing

Justin Fox Bespoke Brewing Solutions

Chris Kelly Founder & general manager, East Coast Canning

Kevin Davis Owner, Thirsty Merchants

Clare Clouting Founder & director, Athena Quality

Kirrily Waldhorn Managing director, Beer Matters & brand consultant, NZ Hops Ltd

Grace Irwin Marketing manager, Hop Products Australia

Michael Capaldo National sales manager, Hop Products Australia

Jake Brandish Editor, HomeBrewer

Nick Becker Co-founder & sales director, Konvoy Kegs

Jakkii Musgrave Beer media

Nick Murphy Category buying manager – craft beer, Liquorland & FCLM

Jayne Lewis Founder, Full Colour Life Jessie Jungalwalla Founder, Craft Instinct Joe Cook Founder, Beer Fans John Krüger Photographer

Jon Burridge Operations & sales support, Yakima Chief Hops Jono Outred Beer media

Phil Meddings Joint CEO, Bintani Richard Adamson Co-founder, Young Henrys Tiffany Waldron National beer brand manager, Beer Fans Tina Panoutsos Beer Knowledge & Education, CUB Tommaso Watson Founder & director, Ferveo Yeast

CRYERMALT.COM

SUMMER 2023/24

17

THE WEST ADELAIDE LAGER & ALE TRAIL

A BLEND OF HISTORY, CULTURE & CRAFT THE WEST ADELAIDE LAGER & ALE TRAIL IS NOT JUST A CELEBRATION OF THE CITY’S THRIVING BEER SCENE BUT ALSO A TRIBUTE TO ITS RICH HERITAGE, SHAPED IN PART BY THE VISION OF COLONEL WILLIAM LIGHT.

48 www.beerandbrewer.com

THE WEST ADELAIDE LAGER & ALE TRAIL

W

hile Colonel Light may not have founded Adelaide, the indelible mark on its layout by the city’s first surveyor general is undeniable.

He selected his residence at Thebarton Cottage, in the first lot

of hundreds in Adelaide. He lived there in a peaceful house on a small holding farm down by the river, in the northern part of Thebarton. Although his house was destroyed in 1929, its location is still memorialised on the site of the now demolished West End Brewery.

The West Adelaide district’s brewing history is as rich as the beers it produces. Torrensville Brewing started on the banks of the Torrens, just west of the city, in 1886. Walkerville Brewing Company took over and moved from the other side of the city to Thebarton; its iconic tower became a historically significant beacon for beer enthusiasts. Years later, further amalgamations saw the South Australian Brewing Co name the location Nathan Brewery before changing it again to Southwark. The brewery competed with other local stalwarts such as Coopers in solidifying Adelaide’s reputation as a brewing powerhouse.

The work of these pioneers was carried forward by Lion who breathed new life into the iconic West End Brewery with extensive upgrades, before finally closing the brewery in 2022.

The iconic Walkerville Tower building still stands in an open area of Thebarton, patiently waiting for its next chapter.

Craft beer was admittedly slow to take off in Adelaide as the area already had a significant local brewery in Coopers. But through hard work and perseverance from venues such as The Wheaty, The West Thebarton Hotel and a host of small craft breweries opening in the area, it has rapidly become a fantastic hub to visit for beer enthusiasts.

It’s not all beer though as areas such as Thebarton and Hindmarsh have a large collection of artisan distilleries with Imperial Measures, Happenstance, Ambra and Storytellers some of these. Dotted all over the western suburbs are also multiple award-winning coffee roasters with the former industrial suburb of Bowden home to urban wineries, the reworked Clipsal factory (now called Plant 3 and Plant 4) and venues such as Oddio.

Today, the West Adelaide Lager & Ale Trail stands as a testament to the region’s enduring love affair with brewing.

It’s about places where passion meets craft beer and every pint tells a story. With diverse brews, delectable food and a tapestry of history to explore, the trail offers a beer drinking experience like no other.

So whether you’re tracing the legacy of Colonel Light, delving into the storied past of Adelaide’s brewing giants, or simply savouring a cold brew, the West Adelaide Lager & Ale Trail welcomes you. Dive into a journey that marries the past with the present and raise a toast to Adelaide’s vibrant beer industry!

SUMMER 2023/24

49

CLUB PROFILE

DARWIN AND NT HOMEBREWERS CLUB STARTING LIKE MANY OTHERS AS A FACEBOOK PAGE, THIS IS A GROWING CLUB OF HOMEBREW ENTHUSIASTS THAT WAS INITIALLY FOUNDED IN DARWIN. IT HAS RECENTLY BEEN INCORPORATED UNDER A CHARTER SO THE CLUB CAN CONTINUE TO PROVIDE FAIR AND RESPONSIBLE WAYS FOR ITS MEMBERS TO MEET AND DISCUSS THE FINER POINTS OF BREWING, TASTING AND EVERYTHING IN BETWEEN. WE GOT IN TOUCH WITH COMMITTEE MEMBER PATTY COFFEY TO FIND OUT MORE.

“

We meet every few months at a rotating member’s house where we all bring along some of our prized tastings and share an afternoon of discussion and frivolity.

Sometimes, we even bring along our disappointments to get second opinions!

There’s no shame when a brew turns out different than you expected, and we love discussing ways to improve and push the envelope of our favourite hobby. It’s great to share knowledge amongst our members – it’s at the heart of our club. We also

host our AABC feeder competition that occurs once a year at the end of the dry season (winter for the southern readers). In addition to the meets and annual competition, we also run a Stammtisch near the end of each year, which works as a more informal competition where we all bring along a beer conforming to a pre-agreed gimmick. So far, in the short history of the Stammtisch, we have had “red beers” and “kviek” beers as our themes. The winner gets to choose next year’s theme.

It’s been quite a hit amongst the members, serving as our end-of-year wrap-up before Christmas.

Things that might surprise readers are the beer styles we see brewed here by club members. Darwin is a city that reliably stagnates at around 33°C for nine months of the year so Kölsch and lighter styles are popular. Nevertheless, we have many nationally placing brewers for Brett beers, saisons, Belgian quads and even a first-place Eisbock brewer. In the last few years we have also started a barrel project where we purchased two hogsheads from the Adelaide Hills and have been ageing a lambic-style beer in the French oak red wine barrel and usually a big dark beer in the American oak bourbon barrel. So far, the Russian Imperial Stout has been a hit, but I’m very excited about the barrel-aged Wee Heavy we will be pulling out this Christmas. If you ever find yourself up in the north of Australia, look us up on Facebook via “Darwin and NT Homebrewers”. We are a friendly bunch and like to chat, critiquing the finer things in life over a homebrewed beverage.”

If you want to see your club profiled on this page, email jake@beerandbrewer.com

68

HomeBrewer

RECIPE

John Keske’s Kölsch All grain (expected figures)

Extract (expected figures)

OG: 1.051 FG: 1.009 ABV: 5.1% IBU: 18 Volume: 23 litres

OG: 1.051 FG: 1.009 ABV: 5.1% IBU: 18 Volume: 25 litres

KÖLSCH

Ingredients

Ingredients

5kg Pilsner malt

3.75kg Pilsner extract

250g Munich malt

250g Munich malt

150g Acidulated malt

150g Acidulated malt

60g Tettnanger hop pellets

60g Tettnanger hop pellet

2g CaCl2

THIS ISSUE WE HEAR FROM JOHN KESKE, PRESIDENT OF MELBOURNE BREWERS, WHO HAS BEEN KIND ENOUGH TO SHARE THIS MOUTHWATERING RECIPE OF HIS AWARD WINNING KÖLSCH.

2g CaSo4

Wyeast 2565 Kölsch yeast, or White Labs WLP029 German Ale/ Kölsch

“

Wyeast 2565 Kölsch yeast, or White Labs WLP029 German Ale/Kölsch

Method German beers have always been among my favourites,”

1.

Mash in at 64°C for 70 minutes, adding CaCL and CaSo.

2.

Increase mash temp to 69°C for a further 20 minutes.

3.

Sparge and bring to a boil (60 minutes).

4.

Once boiling, add 40g Tettnanger hops.

5.

With 10 minutes left on the boil, add remaining 20g Tettnanger hops.

6.

Cool wort to 15°C, oxygenate or aerate, and run into fermenter.

7.

Pitch yeast and maintain 15°C for four days.

John told us, “but Kölsch wasn’t on my radar until a trip to Cologne in 2012. I had tried it before but never thought it was particularly special. Drinking it fresh promoted it as one of my favourite styles. The beer is easy to drink, and when drinking at a Kölsch brewery

you do not need to order new rounds. When you finish your beer, it is quickly replaced by bar staff. They keep track by marking a tick on your coaster to count the beers. You place your coaster on top of the empty glass to signal you have finished drinking and pay for the beers marked on the coaster. My recipe is simple, mostly Pilsner Malt, with a bit of Munich to round it out. I have made it before with Vienna, Carapils, CaraHell, and even light crystal malt, but I always end up coming back to Munich. Many homebrew Kölsch recipes include wheat, but most traditional breweries do not, and I leave it out of mine. For hops I like Tettnang, but any noble variety would work. I like this recipe with relatively low bitterness, but you could increase the hop additions to boost the bitterness and hop aroma. The step mash produces an attenuative wort, which helps create a clean profile and a dry finish. My favourite Kölsch is always one that is clear. It might be psychological, but clear just tastes better. Unfortunately,

8.

the Kölsch yeast is fairly powdery and can leave the beer cloudy. To help, I use kettle finings, but the beer usually needs to be fined with gelatine or other agents. Combined with a four-week lager period, this helps produce crystal clear beer. I have won a few competitions with this beer (Melbourne Brewers Beerfest and Vicbrew). Overall, this is an easy-drinking beer, and I almost always have one on tap. If you are interested in homebrewing and are in the eastern suburbs of Melbourne, come check out the Melbourne Brewers at

9.

Increase ferment temperature to 20°C to finish out fermentation.

Keg or bottle as usual, and lager for four weeks.

Method 1.

Heat up about six litres of water to 72°C.

2.

Prepare the Munich and Acidulated malt by crushing and placing in grain bag.

3.

Immerse grain bag into heated water and mash for 30 minutes.

4.

Remove grain bag and allow to drain. GENTLY squeeze bag to remove wort.

5.

Bring to the boil, adding half of the extract.

6.

Once boiling, add 40g Tettnanger hops for a 60 minute boil.

7.

With 10 minutes left on the boil, add remaining 20g Tettnanger hops.

8.

At 60 minutes, flame out and cool wort to 15°C while running off into fermenter.

9.

Top up fermenter to 23 litres, adding the remainder of the extract and stir thoroughly.

10.

Pitch yeast and maintain 15°C for four days.

11.

Increase ferment temperature to 20°C to finish out fermentation.

12.

Keg or bottle as usual, and lager for four weeks.

melbournebrewers.org.

SUMMER 2023/24

69

O AS N

A L

From jammy sweet to tart and taut, we dove into the fruit bowl that is beer these days to bring you a snapshot of what Australian craft breweries are doing to showcase this most dynamic of adjuncts.

And we found much to delight over too, where our expert panel mulled over the likes of a fruited sour with roots that date back to Aztec times and even a fruited pastry sour with blue spirulina, mango and coconut cream (I’ll give you one guess who it’s from!). But amongst the 137 different craft beverages we road tested for this issue there are beers and ciders from all along the style spectrum too, including a divine DDH Tripel worthy of a birthday celebration and an IPA that we should start a new cult in its honour. And despite the fact it is summer, there’s even a milk stout amongst them that we seriously recommend you run, don’t walk, for. 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

SE

The Brew Review FO

CUS

What’s our Seasonal Focus?

Fruit beers

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 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 After 15 years in the craft beer world, David is now working for Gravity Seltzer. However, you can often still find him in a front bar enjoying a craft beer or three.

Benji Bowman, NSW With six years of industry experience in Australian craft beer and cider, Benji is now the state sales manager at Local Drinks Collective, working to increase the footprint and awareness of independent liquor in Australia.

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.

Josh Quantrill, NSW Josh is a Certified Cicerone® currently working at 4 Pines Brewing who has extensive experience in the beer industry in the UK and Australia.

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.

74 HomeBrewer

Previously at Bright Brewery and Little Creatures, Tom is now Mismatch’s head brewer. With a B.Sc (Hons) in Environmental Science and an IBD Diploma in Brewing, he has experience judging several beer competitions nationwide.

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.

Craig Butcher, SA Tina Panoutsos, VIC

Tom Wood, SA

Alli Macdonald, NSW Alli has had brewing roles within the beer and cider industry at CUB, Matilda Bay and Little Creatures.

Currently head brewer at Malt Shovel, she also has industry judging experience and is a Certified Beer Server.

Evan Belogiannis, NSW

Based in the Barossa Valley, Craig has 20-plus years’ experience in the liquor industry including winery cellarhand, tastings and sales, newbie homebrewer and beer-mad bottleshop guy.

Alice Lynch, WA A Perth-based sales rep for Beerfarm, Alice’s start in the craft beer world came by slinging pints at Two Birds in Melbourne. She’s here to force an end to random men being shocked that women love beer.

Briony Liebich, SA After leading the sensory program at West End Brewery, beer writer, national beer and cider judge, educator and Certified Cicerone® Briony runs Flavour Logic to boost tasting skills and sensory quality programs.

Lindsay Astarita, VIC Certified Cicerone®, beer judge and the sensory and quality coordinator at Stomping Ground, Lindsay is passionate about beer education and all things quality.

Liam Pereira, NSW Liam is head of hospitality and community at Sydney’s White Bay Beer Co. A Certified Cicerone® and BJCP judge, he was also previously general manager of Sydney Beer Week.

Evan has been brewing beer at Frenchies Bistro & Brewery for over two years. He’s on a never-ending quest to find and brew the crispiest, tastiest lagers.

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.

Anna Reissig, VIC Anna has been a part of the beer industry for over seven years, having worked in roles for The Crafty Pint, Good Beer Week and the IBA, and is currently the assistant category manager for beer and cider at Endeavour Drinks Group.

TASTING

O AS N

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ABV: 6.0% Style: BA Golden Sour Pouring light straw with a pink hue, nectarine aromas are in abundance and get more apparent as you drink through the glass. With a well-rounded funk profile, that fresh fruit flavour continues beautifully alongside a fresh and simple acidity that pushes the sweetness of the nectarine right to the front. The French pinot noir barrel delivers notes of jammy light red fruit to this clean, crisp and dry finishing beer.

Glass: Tulip Food: Seared steak & charred nectarine salad felonsbrewingco.com.au

ABV: 4.0% Style: Fruited Sour Bright yellow and hazy, the passionfruit certainly is evident – when it’s poured, as you take the first sniff and with every sip.

Tart, refreshing and quick off the palate, it certainly is moreish.

Whether a beer drinker or not, it’s a nice switch on a warm day and a great palate cleanser.

There’s a slight building dryness on the finish that’s almost like biting into a passionfruit pip.

Glass: Tulip Food: Mango moffatbeachbrewingco.beer

CUS

Bridge Road Brewers Passionfruit Sour with Guava ABV: 4.3% Style: Fruited Sour At first taste, it’s hard to fault this beer that makes an ever so welcome return. Billed as Bridge Road’s take on a traditional German gose – the flavour masters have delivered yet again. The sense of passionfruit comes through very well and, yes, there’s definitely that hit of guava which adds complexity and rounds out the flavours. All in all, this is a tart tasting beer that is true to form.

Glass: Tulip Food: Vanilla ice cream bridgeroadbrewers.com.au

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Moffat Beach Brewing Party Mix

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Felons Brewing Nectarine Queen

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Panel’s Top Picks

CUS

Frenchies La Grosse Oceanna ABV: 4.5% Style: BA Fruited Sour A great example of a modern barrel aged sour that’s bursting with jammy ripe raspberry on the aroma and palate, tonnes of complex mid-fermentation flavours with a crisp finish and a nice touch of barrel character.

Just a cracking, well balanced beer. It’s pale light gold with a tinge of pink and a nice creamy head while mouthfeel is thick, carbonation high and there’s a tart zingy sherbety finish.

Glass: Tulip Food: Brie with fig paste frenchiesbistroandbrewery.com.au

SUMMER 2023/24

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