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Start...
PUBLISHED BY The Intermedia Group Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419
Leffe Blonde
MANAGING DIRECTOR Simon Grover PUBLISHER Paul Wootton | pwootton@intermedia.com.au
Welcome to the new-look Beer & Brewer magazine! A bit like a good beer, magazines should always feel fresh and we thought it was high-time we spruced things up a bit.
EDITOR Annette Shailer | ashailer@intermedia.com.au CONSULTING EDITOR Ian Kingham HOMEBREWER TECHNICAL EDITOR Jake Brandish
So after a lot of late nights, the odd beer here and there and plenty of dialogue with
Young Henrys Hop Ale
HEAD OF CIRCULATION Chris Blacklock | cblacklock@intermedia.com.au
While the look and feel is new, we are still committed to focusing on quality beer, the brewers that make it and the stories they inspire. We’re also keen to highlight has been crucial in getting craft, boutique and premium beers (and ciders) into the hands and mouths of consumers.
GENERAL MANAGER SALES – LIQUOR & HOSPITALITY Shane T Williams | stwilliams@intermedia.com.au DESIGNER Ben Akhurst | ben@intermedia.com.au Kea Thorburn | kthorburn@intermedia.com.au
readers and brewers, we present to you the redesigned magazine.
the people and places that sell good beer. In the past few years, their commitment
NATIONAL SALES MANAGER Gian Reyes | greyes@intermedia.com.au Tel: 02 8586 6156
With that in mind, we’re kicking off our new era with a round-up of Australia’s Top 50 Beer Venues (pg50). We know trying to find a good beer can still sometimes feel like searching for a frothy Holy Grail. So we drew on the extensive knowledge of
Kosciuszko Pale Ale
PRODUCTION MANAGER Jacqui Cooper | jacqui@intermedia.com.au
Coopers Pale Ale
SUBSCRIPTIONS Tel: 1800 651 422 | Fax: +61 2 8580 6312 subscribe@beerandbrewer.com | www.beerandbrewer.com/subscribe Mail: PO Box 55 Glebe NSW 2037
industry experts and collated our list. While there are the usual suspects, we’re happy to see a good spread of venues from across the country, including a few surprises. This issue also has a seasonal feel to it, with advice on how to enjoy the warmer months – by drinking cider (pg41) and by improving your BBQ skills (pg46). Talking of cooking, we know a lot of you love getting into the kitchen so we’ve got a selection of beer-inspired recipes you can try (pg88); while for the historians among you, we take a look at the great beer family dynasties (pg33), which have helped shaped the beer industry
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turn the magazine upside down anymore. So sit back and enjoy the read! As always, we’d love to hear your feedback so email me at ashailer@intermedia.com.au.
DISCLAIMER This publication is published by The Intermedia Group Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2014 - The Intermedia Group Pty Ltd
EDITOR’S LETTER
A Fresh
GET TO KNOW OUR TEAM..
Q: Whats your favourite beer or cider to start the night?
Cheers, Annette
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PLUS! BREWERY TOUR: NORTHERN BEACHES | TOP BBQ TIPS | GREAT BEER DYNASTIES
Cover image courtesy of: Spiegelau
Find us on... Spring 2014 5
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CONTENTS
inside... spring 2014
FEATURES 26 S tyle Notes – Pilsner
eer & Brewer looks at cool B and refreshing international and Australian Pilsners. History, flavour profile and some great examples of the style
33 B eer Dynasties
e take a look at all the history, W scandal and beer-frothed achievements from the world’s great beer family dynasties
HOMEBREWER 65 Welcome 66 Letters 68 Ales and Espionage
41 C ider
20 great ciders to enjoy this season
46 The Science of Beer & BBQs
ring out your grill and B you inner geek
70 Q&A 72 Recipes for the Season
50 A ustralia’s Top 50 Beer Venues
eer & Brewer journeys B across the country to find Australia’s best of the best
84 T ravel
e head to Sydney’s W Northern Beaches to check out Modus Operandi, Nomad Brewing and 4 Pines
87 E ntertaining - Spirits
e get the recipe for Canadian W Club’s Walkerville Brewhouse. Beer AND Whisky…need we say more
88 E ntertaining – Food
x-Masterchef Billy Law gives E us his best Man Food recipes
here to head for a beer in W Canberra during the Australian National Homebrewing Conference
rom Belgian Saison and F Coopers Extra Strong Vintage Ale to New World Pilsner
76 Ingredient Profile
“You’d have to hate life if you weren’t passionate about the beer industry at the moment.” – Jaron Mitchell, 4 Pines
33
hris Thomas looks into C brewing with citrus
78 Brew On Premise Breweries
e look at the new wave W of Australian breweries offering the public the chance to come in and brew
80 Fresh Wort Kits
ow they’re used and the H quality of the beer
82 Homebrew Club
e check out South Australian Brew W Club and their member Greg Wieder
6 www.beerandbrewer.com
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50
REGULARS 8
The Brew
What’s happening & things to do
13 News
The latest in Aus/NZ
18 Stats 19 Beer Cultures 20 World News 22 Bits & Bobs 24 Venues 89 Tasting Notes
IPAs, new releases & extras
98 A Pint with…Taylor Hanson
Check out our Top 50 Craft Beer Venues 24
88
Spring 2014 7
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THE BREW
NEW 3.5% BEER
MATSO’S TO LAUNCH MIDSTRENGTH PALE ALE
Matso’s head brewer Marcus Muller
With the growth of craft and the growth of mid-strength, it is no surprise Matso’s Broome Brewery is set to combine the two. The brewery has been experimenting with a 3.5% mid-strength Pale Ale recipe, which has been trialled in their bar in Broome and hotels in Perth for the past few months. “Craft beer is in huge growth and simply because consumers are wanting more flavour in their beer, said Matso’s national sales manager, Scott Player. “The mid-strength market is massive and although most drinkers are happy with a passive lager flavour there are plenty of others that want more and the options are limited.” Matso’s are using consumer feedback on small test brew batches to tweak the recipe, with them hoping to launch the final beer late October/ early November. “Like any craft beer it is the ingredients that are vital, so Galaxy hops are playing a big part delivering tropical fruit hints and wonderful aromatics. Specialty malts are being used to balance the beer ensuring we have body despite the lower ABV,” said Player. “Can’t be specific with IBUs at the moment as the beer is evolving but we are aiming for 25 to 30 IBU, ensuring we pack plenty of hops in but still making the beer approachable and refreshing to drink.”
8 www.beerandbrewer.com
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Check out page 84 for more on Modus Operandi Brewing
THE BREW
BIG CANS
WHAT’S YOUR MO? CANIMALS Sydney’s Modus Operandi Brewing is championing the benefits of canning beer by releasing what they believe are the biggest cans in Australia. Their CANimals are squealer sized (946mL) cans filled with fresh craft beer from the source. Yep, draft beer in a portable can. The second of its kind in the world and the first in Australia. “We love having our line-up of glass squealers and growlers for folks’ takeaway needs and continue to have them on offer, but the CANimal is your perfect partner in crime for all your adventure needs. Whether you are surfing, boating, biking, camping, bushwalking, relaxing or just chilling watching the swell at your favourite headland you have the freedom of longer storing beer, eliminating the negative effects of UV light in a portable, unbreakable and crushable vessel,” said owner Grant Wearin. With his wife Jaz adding, “A CANimal is a great volume that can be enjoyed in one sitting with a mate, or six, and when it comes to barrel-aged and speciality beer, it is very good value for the capacity”. The CANimal is a one-use, recyclable 946ml can that is filled and seamed at the bar at Modus Operandi Brewery in Mona Vale on Sydney’s Northern Beaches. Using industrial revolution era technology it is a tabletop design commonly used for canning homemade food into steel cans. The filler was modified to work with aluminium, and the height adjusted to accommodate the CANimal’s height. Made from aluminium, the CANimal is 100
How a CANimal works: 1. Choose your beer style and Modus’ staff fill the can. 2. The lid is applied and the CANimal is placed onto the seamer pedestal. The pedestal is turned so that the can is raised up and locked under pressure into the seamer. Turn it on and press go. 3. Turn it off, twist the pedestal to lower the can, and take it with you to enjoy. Once you open the CANimal, pour into a glass and drink it up, ensuring the craft beer is consumed in a single serving while the beer is in its prime.
per cent recyclable.
10 www.beerandbrewer.com
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Budvar2.pdf 1 13/07/2014 3:57:20 PM
Female, natural and gorgeous.
SIZE DOES MATTER
99-Pack of Beer It turns out everything really is bigger in Texas, including the packs of beer. Austin Beerworks has become the first brewery in the world to sell a 99-pack of their beer. Forget about four-packs, sixpacks, or even a case, this Texas brewery is selling cases containing 99 beer cans. The entire pack measures seven feet long, weighs 82 pounds and costs US$99. To translate that into Aussie metric, the case of beer is 2.13 metres long, weighs a whopping 37.2kilograms and costs a surprisingly reasonable AUS$106. Austin Beerworks sold out of the initial 20 packs within one day but demand was so high the brewery plans to produce further runs of this 99-pack behemoth. The beer itself is called ‘Peacemaker Anytime Ale’ and the concept of a 99-pack was actually made as a joke but demand was so high, they are definitely taking it seriously now.
BEER RECORD CARRIED OVER THE LINE IN GERMANY German Oliver Struempfel has become the new world record holder for the largest number of German beer mugs ever carried. The 27 mugs weighed in at about 62 kilograms and he manoeuvred them for a distance of 40 metres. Struempfel achieved the feat during Volksfest, a celebration of brews, food and music in the Bavarian town of Abensberg. The newly-crowned champ has been carrying beers since he was a teenager, and topped his previous personal best by just one mug. “I have worked here in the beer tent for the past 17 years, so I have had lots of training in carrying the beer mugs,” Struempfel said. It’s not all tricks of the trade though, with Stuempful revealing “you have to support the training by going to the gym, especially in winter when you don’t get much time carrying the beer mugs.” Struempfel’s triumph came just weeks out from the annual Oktoberfest celebrations, which kicked off in Munich on 20 September.
C
M
Y
CM
MY
CY
CMY
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The high quality female cones of the worldrenowned Saazer hop (Humulus lupulus) are what make Budêjovický Budvar such a real treasure. They’re what give our beer its unique, smooth and slightly hoppy character that your can appreciate every time you drink our beer. Stockist Enquiries: Vic, Tas, NSW, ACT, SA Beach Avenue Wholesalers Tel: (03) 8791 1400, sales@baw.com.au QLD Europacific Liquor Pty Ltd Mob: 0417 002 1 74, nigel@europacificliquor.com.au WA Beverage Australia Tel: (08) 9409 1118, admin@beverageaustralia.com.au
TREASURED BY GENERATIONS
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THE BREW
WHAT’S ON
Things to Do This Season com. For more information on
McMahon from Young Henrys has
the Home Brew Championship
joined the team as a ‘tastemaker’
email beerfestival@
for the event, joining a series of
australianheritagehotel.com.
other influential food and drink
Entries close 3 October.
authorities. Tastemakers will host an array of programs for festival-
Happy punters at last year’s Sydney Craft Beer Week
CBIA AWARDS
goers to attend such as the Vino
The Craft Beer Industry
Paradiso Masters program and an
Association (CBIA) has announced
opportunity to nibble and slurp
the inaugural Craft Beer Awards:
on wine, food, craft beer, cider,
The Best Of Australian Brewing to
spirits and cocktails in a savvy
be held 24 October at the Giant
lounge bar environment.
Dwarf Theatre in Sydney. Open to all small Aussie breweries and
Tickets $25 at www. vinoparadiso.com.au.
brewing companies (40 million
SYDNEY CRAFT BEER WEEK
litres or less per annum), the CBIA
Sydney Craft Beer Week 2014 is frothing with beer-infused activities, tastings and events from 18-26 October. Kicking off on 17 October with The Gala Event at the Giant Dwarf Theatre, the week will include more than 100 beery events hosted by a plethora of Sydney’s leading venues. The festivities include free and paid beer events comprising of educational seminars, tap takeovers and beer high teas. Be sure to get involved in some of the main events such as; Sip & Savour a festival within a festival at Carriageworks 25-26 October, a four course ‘beergustation’ at Blackrock Brasserie Beergustation Experiment; a meat and beer BBQ at The Big Pig Out and The Young Cavaliers Block Party for music, arts, culture and, of course, beer. Head to www. sydneycraftbeerweek.com for details and booking info.
Awards promote independent breweries and driving the future
TASMANIAN INTERNATIONAL BEERFEST
of craft brewing in Australia. Nine
This year marks the 10th
categories will be judged leading
anniversary of the Tasmanian
up to the major title of Champion
International Beerfest, which
Australian Craft Beer.
will be held in Hobart 14-15
Tickets are $95 and can
November. Australia’s largest
be purchased at www.
beer festival will transform
sydneycraftbeerweek.com
the Hobart waterfront into a universe of boutique and craft
WA BEER WEEK 2014
beer. It’s not just local beer, it’s
Featuring events across the state
international, great craft ciders,
and showcasing the finest craft
local Tassie food, master classes,
beer from WA and beyond, WA
live music and a 150 metre water
Beer Week 2014 is one not to miss.
front beer garden. Get along and
Last year more than 25 breweries
make sure you taste Macquarie
AUSTRALIAN CIDER FESTIVAL
AUSTRALIAN ANNUAL BEER FESTIVAL
from four states and several
Enigma a special limited-edition
countries participated in the
10th anniversary brew by the
For the first time, Melbourne has
The Australian Beer Festival
biggest and most successful WA
beer festival and Moo Brew.
been chosen as the destination
celebrates its 10th year at the
Beer Week to date. Highlighted
For more information, head to
for this year’s Australian
Australian Heritage Hotel in The
by events such as The Beermuda
www.tasmanianbeerfest.com.au.
Cider & Perry Awards and 2014
Rocks, Sydney 17-19 October.
Triangle, Beer Skool Fight Club, Night
Australian Cider Festival. The
The two-day festival will see
of The Barrels and East vs West, the
awards dinner will be held on
more than 130 Aussie beers and
week reached thousands of beer
NEW BREWERIES OPEN FOR BUSINESS
Friday 10 October, with the 2014
ciders showcased in stalls along
drinkers across ten days. This
For something else to do this
Australian Cider Festival running
Gloucester Street. There will
year WA Beer Week will run from
season, check out some of the
that weekend, 11-12 October, in
be eight awards including Best
25 October to 2 November and
impressive new breweries to hit
Ormond Hall at The Village, 557
Overall Beer and Best Cider, as
for more information go to www.
the brewing scene, such as:
St Kilda Road, Melbourne. The
well as and the annual Home Brew
wabeerweek.com.
• Nomad Brewing Company - 5
Cider Festival will bring together
Championship. With Tastings,
more than 50 Australian and
‘Meet the Brewer’ sessions and
VINO PARADISO
• Modus Operandi - 14 Harkeith
international boutique cider
live entertainment this free
The inaugural, three-day wine
producers. Embrace your sweet
event is not to be missed. Free
and food festival Vino Paradiso will
(or tart) tooth and head to
entry, tasting cups $5, tasting
be held at Sydney’s Australian
www.cideraustralia.org.au for
tickets $25 for 10. Pre-purchase
Technology Park from Friday 31
more info.
at www.australianheritagehotel.
October to 2 November. Oscar
Sydenham Road, Brookvale NSW Street, Mona Vale NSW • Two Birds Brewing’s ‘The Nest’ - 136 Hall Street, Spotswood VIC • Northbridge Brewing Company – 44 Lake Street, Northbridge WA
12 www.beerandbrewer.com
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Image courtesy of Tim Charody
MORE THAN 1 MILLION NOW DRINKING CRAFT
CRAFT BEER REACHES NEW HEIGHTS For the first time on record, the number of
period fall from 6.1 million (36.7 per cent
Australian adults consuming craft beer in
of Australian adults) to 5.8 million (31.9 per
an average four-week period has increased
cent) over the same period.
to more than one million, defying the
The growing popularity of local craft beer
downward trend of local mainstream beers.
is being driven predominantly by those
Work conducted by Roy Morgan Research
under 50, with 25-34 year olds leading the
shows the proportion of Aussies aged 18
way. In 2010, 7.9 per cent of 25-34 year olds
and over who consume local craft beer in
drank craft beer in an average four weeks,
any given four weeks has quietly increased
but this has since grown to 10.7 per cent.
over the last five years, from 3.5 per cent
“In positive news for the Australian
(592,000 people) in the year to March 2010
beer market, the last five years have seen
to 5.7 per cent (1.04 million people) as of
local craft beers fighting the increasing
March 2014.
popularity of imported beers. However,
This trend is all the more significant for
what the local craft market has gained
bucking the overall decline in domestic
appears to be at the expense of the local
beer consumption, which has seen
mainstream beers,” said Angela Smith,
the number of people drinking local
Group Account Director - Consumer
mainstream beer in an average four-week
Products, Roy Morgan Research.
IMPORTERS OF QUALITY HOPS & HOP PRODUCTS AGENTS IN AUSTRALIA FOR
AUSSIE SPEND ON CIDER TO HIT $1 BILLION
CIDER’S DAY IN THE SUN This financial year, Australians will spend
Over the past five years, IBISWorld
more than $1 billion on cider – up 33.9 per
estimates imports have grown from 25.8
cent over the past five years with continued
per cent to 27.0 per cent of domestic cider
strong growth of 21.5 per cent in the
consumption thanks to the popularity
five years to 2020, according to business
of Swedish and New Zealand brands –
information analysts at IBISWorld.
boosting market share and overtaking other
“The widespread trending of picking premium drinks has been embraced by
previously dominant imports from countries such as the United Kingdom.
the cider industry, and just as we’ve seen consumers move away from conventional beers towards imported and craft varieties – boosting revenue despite declining consumption – we’re seeing the same search for variety in
2014-15
$6.05bn
$6.2bn
Wine
$4.06bn
$4.34bn
Cider
$233.3m
$1bn
Beer
ciders – with drinkers willing to pay a premium
Spirits
for these products,” said Daniel Ruthven,
RTDs
IBISWorld general manager (Australia).
M +61 403 005 248
2009-10
$2.7bn
$3.5bn
$2.52bn
$1.97bn
P +61 3 62430148
WWW.HOPCO.COM.AU
Source: IBISWorld
Spring 2014 13
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AUS & NZ NEWS Peta Fielding, CBIA Chair
POINT OF VIEW NEWLY-APPOINTED CRAFT BEER INDUSTRY ASSOCIATION CHAIR PETA FIELDING, FROM BURLEIGH BREWING, DISCUSSES LIQUOR LICENSING REGULATIONS
Stone & Wood co-founders (L to R) Ross Jurisich, Jamie Cook and Brad Rogers SUCCESS FOR BYRON BAY BREWERY
Liquor licensing regulations and associated red tape come with the territory for Australia’s craft brewers. We know that when we sign up. However the Australian Craft Beer Industry Association (CBIA) believes that the industry as a whole would benefit greatly by the standardisation of liquor licensing regulations throughout the country. This would ensure that brewers have the same opportunities from state to state, and that brewers could undertake similar sales and promotions activities as other alcohol producers. In many states, this is not currently the case. We were pleased to hear the NSW Government’s recent decision to reduce some of the restrictions on our industry by implementing the Foggo Review’s recommended changes to the New South Wales Liquor Act. These changes will mean that NSW brewers with a producer/ wholesaler licence will have similar rights to winemakers in the state, including the ability to operate a bar or restaurant without a separate licence and the ability to sell at producers’ markets. These changes will also bring consistency of approach in both NSW and Victoria. The Western Australia Government announced the recommendations from its own review earlier in the year, including a significant change, which would see breweries permitted to sell their own product for on premise consumption. Similar laws apply in South Australia. The challenge for our industry now is to work with all state governments to implement a uniform approach across the country, ensuring all brewers are able to sell and promote their products in a cost-effective manner, regardless of which side of the border they call home. Craft brewing is a stand out ‘good news story’ in the Australian manufacturing sector. Sensible liquor licensing reform will help that continue.
Stone & Wood wins national business award Building on the success of winning the NSW
acknowledgement that they were heading in
Regional Business Award, Stone & Wood
the right direction and were part of a strongly
has gone on to win the national equivalent
performing business that gave the local
and take out the Regional Award at the 2014
community a sense of pride.
Telstra Australian Business Awards. Stone
“We believe it is critical to support our
& Wood was recognised for the desire of
communities, including our employees,
co-founders Jamie Cook, Ross Jurisich and
suppliers, customers, drinkers and residents
Brad Rogers to change their lives and the
of NSW’s North Coast and South-Eastern
country’s brewing industry. Established in
Queensland and continue to look for ways of
2008 as a traditional village brewery with a
adding further value to them. With this award,
contemporary business model, Stone & Wood
we hope to highlight that this provides a model
has experienced almost 100 per cent growth
for other businesses to learn from,” said Cook.
in turnover in each of the past four years.
Stone & Wood attributes its success to
Jamie Cook said winning the Regional
sticking to the tradition of the brewer –not
Business Award provided the 24
only delivering high quality beer but also
members of the Stone & Wood team with
supporting the community it operates in.
Sale Germ and
COMPANY AIMS FOR ‘FRESH AND INTERESTING’ STYLES
24
NEW DEVILISH BREWERY FOR SOUTHERN TASMANIA On the back of continued
Working with local Tasmanian producers
growth in the craft brewing
is a large part of the business’ ethos and
industry in Tasmania, a new player, Devils Brewery, has entered the market. Devils Brewery head brewer David Tottle says
Pa
Sp
allows Tottle to create fresh and interesting beer styles. The first beer, the ‘Cherry Popper’, a
he was inspired by a leading international
chocolate and sour cherry Stout is now available
craft brewing brand when deciding to pursue
on tap and is packed full of Tasmanian cherries
a similar path to a ‘gypsy brewing’ company.
predominately from Richmond Cherries just
The term has found its way into the industry
outside of Hobart. The next beer will utilise the
to describe brewers who utilise downtime on
skills of the local Bruny Island Smokehouse
existing breweries to create their own beers.
(BISH), with the ‘Smokey Moll’ a Molasses
All Devil’s Brewery recipes are their own and Tottle is 100 per cent hands on at brew day, from milling the grain to hop additions.
A free to disc needs
Please more i
Porter, with grain smoked by BISH. All of the beers are limited release, with only two kegs available to each craft beer venue.
0
0
b
14 www.beerandbrewer.com
B&B_SPRING_2014_1-25.indd 14
Fin
15/09/2014 4:36 pm
Turn to page 73 for the 2014 Coopers Extra Strong Vintage Ale home brew recipe
14TH VINTAGE IN COOPERS’ SPECIAL EDITION SERIES
Coopers releases 2014 Vintage Ale
grapefruit and passionfruit. There are also
Coopers Brewery has released its special edition
fermentation.”
2014 Extra Strong Vintage Ale, the 14th vintage
layers of spicy notes to complement the citrus and tropical notes. “The other American variety, Cascade, harmonises and emphasises the floral and fruity undertones arising from the Tasmanian hops and from our distinctive ale The alcohol content remains at 7.5 per cent,
in its special edition series.
retaining Vintage Ale’s title as the strongest
Coopers’ managing director and chief
beer brewed by Coopers.
brewer Dr Tim Cooper said Vintage Ale 2014
Coopers Extra Strong Vintage Ale can be
demonstrates the same high standards as
consumed immediately, or can be stored in cool
previous vintages, maintaining the essential hop-
conditions to mature over a period of time.
driven characteristics expected from the brew.
The Vintage release coincided with Glenn
“This year’s selection of hops has been
Cooper retiring from his executive role at
given careful consideration to ensure the
Coopers Brewery. Cooper, 63, the director of
best combination of bittering and aromatic
sales at Premium Beverages, will continue as
varieties,” Dr Cooper said.
chairman of Coopers, a position he has held
“Four varieties – two Australian and two
since February 2002.
American – make up the 2014 Vintage Ale.
Coopers Managing Director, Dr Tim Cooper,
American variety Bravo provides the foundation
said that Glenn played a key role in creating
for the bitterness of the brew, while Galaxy and
consumer engagement for Coopers and its brands
Ella from the hop-growing regions of Tasmania provide fruity aromas and flavours of peach,
during the strongest period of growth in the
Glenn Cooper
company’s history since before the Depression.
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Output from 3,000 to 42,000 b/h Up to 6 label applicators with non-stop operation Rotary design, for all bottle shapes & sizes Body, neck & back label Fully automatic, with quick change parts www.renner-label.de
Size range from 6-6-2 to 30-36-8 Output from 1,600 to 13,500 b/h Long or short tube design Bottle range from 330 ml to 2 L Compact layout, ideal for small breweries www.leibinger.eu
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B&B_SPRING_2014_1-25.indd 15
for Beer with Character
Brewhouses or turnkey breweries from 10 hl to 200 hl output. www.braukon.com
15/09/2014 4:36 pm
NEWS
FURTHER ‘SOFA SESSIONS’ PLANNED
The bar at Northbridge Brewing Company
Live online tasting a huge success Beer Cartel, Flat Rock Brew Cafe and Riverside Brewing Company joined forces last month for an Australian and world first; an in-venue and in-home online beer tasting called Sofa Sessions. Led by
NORTHBRIDGE PROMISES ‘SOMETHING FOR EVERYONE’
Riverside’s head brewer
PERTH BEER LOVERS WELCOME NEW BREWERY
Dave Padden and Beer Cartel’s Geoff Huens, the tasting was successfully broadcast from Flat Rock
Beer Cartel’s Geoff Huens and Dave Padden from Riverside during the online tasting
Western Australia has welcomed
also include a range of other
Brew Cafe in Naremburn,
its latest brewery, bar and
beers and ciders, along with an
Sydney, with no delay or
flawlessly,” said Huens. “People
restaurant, Northbridge Brewing
extensive wine list.
interference.
really got involved, the most
“At NBC we’re looking to
There were 18 beer enthusiasts
I’ve seen for any beer event, and
Northbridge, Perth. Comprising
cater for every beer drinker,
at the Flat Rock tasting alongside
there was a lot of chatter/images
two storeys of bar and dining
whether you’re a beer
Padden and Huens, with another
on social media and a bucket
areas, as well as a rooftop
aficionado, a novice hoping
34 logged in online at home,
load of questions coming in from
skydeck, all overlooking the
to increase your product
tasting from packs sent out prior
those at home as well as those
city, NBC provides a welcoming,
knowledge, or someone who
to the event.
attending at Flat Rock Brew Cafe.
family-friendly environment for
just has a love for the amber
people of all ages.
liquid – we have something for
of time and effort into planning
everyone,” said Arrowsmith.
for the night, including testing
Company (NBC), located in
NBC master brewer Ken Arrowsmith is delivering four
“We had put a serious amount
NBC has a number of tasting
We couldn’t have been happier with how it all went.” The next Sofa Sessions event
all the equipment and set up.
is planned with New Zealand’s
craft beers, available over the
options available including
Like all things technical there is
Yeastie Boys. It will be held on
bar straight from the tank. These
tasting trays, a Brew Master
always a chance that things can
21 October with spots again
include; Beerland Lager, Beerland
tasting package and a once in
go wrong on the night but we’d
available at Flat Rock Brew Cafe
Pale Ale, Beerland Wheat and
a lifetime opportunity to be a
managed to iron out any bugs
as well as packs being sent out to
Beerland Mild. The bar will
‘Brewer for a Day with Ken’.
prior to the event and it went
people at home.
2014 BREWERS’ GUILD OF NEW ZEALAND BEER AWARDS • Townshend Brewery crowned Champion Brewery, Champion New Zealand Manufacturer Trophy and New Zealand Specific Style category for Oldhams Tap Riwaka Pilsner • The Boston Beer Company claimed the Champion International Brewery Award • Morton Coutts Trophy for Innovation or Achievement went to Steve Nally from Invercargill Brewery.
• Media/Beer Writer of the Year went to Beer & Brewer contributor Neil Miller. For a full list of winners, go to www.brewersguild.org.nz
BEERVANA CROWNS TOP BEERS FOR 2014 • Beervana Media Brew competition went to Hallertau Brewery/Dish Magazine (Victoria Wells) for their NZ Wild Ale with Horopito. • Runner Up was won by Liberty Brewing Co./Metro Magazine (Simon Farrell- Green) for their
J.A.F.A Beer. • Best Idea Award went to Fork Brewing/Lonely Planet (Brett Atkinson) for their brew Farmhouse du Fru Ju. • Most Innovative and Creative Award was awarded to ParrotDog/Fishhead Magazine (Hadyn Green) for their beer Dog Bone. • Beervana 2014 Black Rock Home Brew Competition was won by Dallas Miller and Mark Morrison for their beer Death Valley Pilsner.
16 www.beerandbrewer.com
B&B_SPRING_2014_1-25.indd 16
15/09/2014 4:36 pm
The Honeysuckle Hotel has a unique combination of heritage features and the latest in modern and stylish trends bringing together two beautiful styles into one spectacular venue with impressive harbour views and waterfront dining. Our Bistro offers high quality, locally sourced food with professional and friendly service. With our excellent team of experienced and passionate chefs we offer everything from weekly specials to our famous crispy skin barramundi.
Lot 31 Wharf C, Honeysuckle Drive Newcastle, NSW, 2300 www.honeysucklehotel.com.au
S t o n e s Co r n e r Ho t e l The Venue Located in the heart of Inner Brisbane's Southside, The Stones Corner Hotel is central to all modes of transport. A great starting or finishing place for your day of adventure. 16 beers on tap, extensive wine, coffee and cocktail menus to choose from. The Stones Corner Hotel, and its friendly staff, look forward to seeing you soon.
Craft Beer Events MEET THE BREWER NIGHTS
GUEST BEER TAPS
BEER TASTING EVENINGS
BEER OF THE MONTH
E n t e r t a i n m e nt
346 Logan Road, Stones Corner Qld 4120 T 3397 3727 stones.corner.hotel@alhgroup.com.au stonescornerhotel.com.au
B&B_SPRING_2014_1-25.indd 17
15/09/2014 4:36 pm
NEWS
Industry Stats AZTEC SHARES THE LATEST OFF PREMISE SALES IN AUSTRALIA. ALL AZTEC SCAN DATA IS TO 03/08/14
MAT Value growth year ago
MAT Volume growth year ago
15% 12% 9% 6% 3% 0% -3%
Off Premise Packaged Liquor
Off Premise Packaged Beer
Dollars (000s) Share of Total Beer
Off Premise Packaged Cider
9 Litre Equiv Share of Total Beer
40
OFF PREMISE PACKAGED BEER
Off Premise Packaged Wine Off Premise Packaged Glass Spirits
TOTAL OFF PREMISE PACKAGED BEER MAT Value growth year ago | 2.1%
35
MAT Volume growth year ago | -0.6%
30 25 20 15 10 5 0 Full Strength Strength Full
Premium Intl. Premium Int.
Low Carb Low Carb
Mid Strength Strength Mid
Premium Aust. Premium Aust.
Craft Aust. Craft aust.
Low Alcohol Alcohol Low
Craft Int. Craft Int.
Ginger Ginger
Value % Growth YA
-4.4%
11.5%
5.4%
6.7%
-8.5%
23.5%
-9.0%
11.8%
2.8%
9L Equiv % Growth YA
-6.6%
11.1%
3.8%
3.6%
-10.2%
19.1%
-12.8%
3.5%
-3.7%
B&B_SPRING_2014_1-25.indd 18
15/09/2014 4:36 pm
BT14_BAB_mag_final.pdf 1 1/09/2014 12:09:25 PM
BEER CULTURES
China THIS IS THE FIRST INSTALMENT FROM THE BEER PILGRIM AS HE TAKES US ON A JOURNEY TO LOOK AT THE DIFFERENT BEER CULTURES AND TRADITIONS FROM AROUND THE WORLD Chinese beer culture is steeped in thousands of years of tradition. It is believed that the Chinese have drunk beer for more than 7,000 years, and they currently hold the title as the world’s biggest beer-consuming nation. And they don’t just scrape into first place either, drinking 50 billion litres annually! That’s more than double the amount of beer claimed by the USA who is in second place. But while collectively as a nation, beer consumption ranks at the top of the global table, Chinese people are not
Local Beer Styles Pale, light lager dominates the Chinese beer market, however in the cities there is a growing market for international beers, with European styles being particularly popular
Food Matching Beer is usually enjoyed over a large meal, so often there are many dishes on the table. Roast duck, fried rice, noodles and dumplings are a common food to match with beer in China
How to say Cheers Gan-bei! (Mandarin)
big drinkers on an individual
However do keep in mind
C
that these may vary from M
region to region.
Y
CHINESE CULTURAL BEER TRADITIONS:
CM
MY
1. Never drink on your own – each sip must be accompanied by others,
CY
CMY
usually after a toast and usually from a small cup all
K
in one go 2. The dinner or group host will usually pour the beer for all of the guests 3. If someone is considered superior to you (e.g. age, seniority of business position) and you go to clink glasses together, it is polite
level. China’s per capita beer consumption sits
to have your glass meet his/hers with the rim
at just 35 litres annually, which is about half
of your glass lower than their glass
that of Americans and a quarter of what people
4. Always maintain eye contact with the
from the Czech Republic drink. In comparison, Australians average 83 litres annually. Needless to say, the Chinese take their beer drinking very seriously so it’s important to understand their unique rituals, which go hand-in-hand with enjoying this humble beverage. Enjoying a beer is more about relationship building than anything else. It is a strictly social activity that is usually done over a meal and as a group. Each sip taken is as
person you are toasting to/being toasted by (no matter how awkward it gets) 5. At least once during a meal, you should make a toast to the host, or whomever is paying, as well as elder people at the table 6. After you have finished your communal sip, many will turn their empty glass upside down to show there is no beer left 7. The end of the bottle is considered good luck so feel chuffed if it is given to you! 8. Singling someone out and drinking
a group and will inevitably follow a very
more toasts with them shows that you
strict set of rules, traditions and etiquette.
particularly like that person
B&B_SPRING_2014_1-25.indd 19
15/09/2014 4:36 pm
WORLD NEWS
5 2
3 4
1
1. USA Brewland™ is a feature-length documentary exploring the growing craft beer industry in the United States. The documentary is being made by Boston film company, Rough Water Films, which is seeking funding through crowdfunding website Indiegogo. To date, Brewland has already interviewed a range of figures within the craft brew industry such as Jim Koch, the founder of Samuel Adams, Alan Newman, one of the founders of the Magic Hat Brewing Company and Dan Kenary, the founder of Harpoon. The brewers will share their views on how craft beer grew from its humble beginnings to the massive industry it is today. The film is a ‘coming of age’ tale about an industry struggling to define its identity in an everchanging environment growing at an unsustainable pace.
2. Ireland
Guinness has launched two new creations to capitalise on the booming craft beer market. The beer’s production centre in Dublin, St James’s Gate, will today start pumping out two new tipples, Dublin Porter and West Indies Porter, which will bear the name of the worldfamous beer brand. Both are said to be updated versions of historic recipes from the brewery dating back 145 years. The two new beers come as Guinness prepares to launch a new, blonde beer in the US.
3. UK London’s Meantime Brewing Company and UK distillery Chase have joined forces to release what they describe as the UK’s first ‘botanical beer’. Created by replacing hops with a blend of botanicals from Chase’s gin, the beer has been described as a “modern twist on traditional Gruit-style beers” in which botanicals were used to counteract bitterness, bringing together delicate floral undertones of gin with a blend of rich and sumptuous malts. The brew has aromas of citrus and notes of ginger complemented by a blend of cinnamon, nutmeg, ginger, almond, coriander, cardamom, cloves, liquorice, lemon and, of course, juniper.
4. Germany It was touch and go when we went to print as to whether there would be a pretzel shortage at the world famous Munich Oktoberfest, which kicks off on 20 September. Local bakers threatened to go on strike, with Munich’s NGG gastronomy union, which represents nearly 50,000 members of the Bavarian bakers’ guild, demanding a 6.5 per cent wage increase. Around 6.4 million people visited Oktoberfest last year, generating an estimated $1.5 billion for the region. That’s a lot of pretzels.
20 www.beerandbrewer.com
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15/09/2014 4:36 pm
5 4
6
7 8
5. Denmark Shares in Danish brewer Carlsberg jumped more than 4 per cent earlier this month after reports that Ukraine and Russia had reached a ceasefire agreement in the eastern Ukraine. The Danish brewer has a large exposure to Russia through its Baltika brand and its shares have been under pressure this year due to the crisis there.
6. Asia Beer is the world’s third most popular drink after water and tea, and its growing popularity in Asia is leading to international interest. The Asian beer market is growing by about 5 per cent every year, faster than the rest of the world. According to Transparency Market Research the beer market in Asia was worth an estimated US$156 billion in 2013 and it is forecast to hit US$220 billion by 2020. According to Euromonitor, Asia downed 72 billion litres of beer in 2013, ahead of the Americas’ 58 billion litres and Europe’s 51 billion litres. China takes top honours, accounting for more than 70 per cent of all the beer consumed in Asia, with Japan a distant second at 9 per cent, Vietnam 4 per cent, India 3 per cent and South Korea 2.8 per cent.
7. Vietnam
Vietnamese brewery Saigon Binh Tay Beer Company, makers of Saigon Red and 333, has introduced a non-alcoholic beer aimed at designated drivers, athletes and women. The new beer is brewed from the same ingredients used for alcoholic beer such as barley and rice, however the alcohol is extracted retroactively from the finished product. The non-alcoholic beer has been launched under the Sagota brand name.
8. Malaysia Award-winning craft brewer, Australian Brewery, has ticked another country off on its now growing list of export partners, adding Malaysia to its international distribution locations. Having signed contracts to supply to Japan in June and India late last year, the iconic craft operation is continuing to take leaps and bounds in the global market. The deal will see the Australian Brewery’s canned craft beers arrive in Malaysia this month, initially being provided in Taps Beer Bar, one of Malaysia’s first craft beer bars in Kuala Lumpur that opened in 2012. Malaysia – a country not typically known for its beer – has had an expanding beer culture over the past five years, with more and more craft beer bars opening and international craft beers having an impact on the market.
Spring 2014 21
B&B_SPRING_2014_1-25.indd 21
15/09/2014 4:36 pm
PRODUCTS
BITS BOBS
1. SPORTS DESIGNED TALKING BOTTLE OPENERS
2
Tired of cracking a beer in silence? Well Bottlepops are just the thing for you. Designed in 14 different sport shapes, Bottlepops are talking bottle openers that play sport specific sounds every time you need to quench your thirst. Choose from AFL, Rugby, Cricket, Basketball, Golf, Soccer, Motor Cars, Poker, 8 Ball, Tennis, Volleyball, NFL, Baseball and Netball. RRP $14.95
1
2. SLAP ON WINE THERMOMETER Bacchus is a silicone slap on wine thermometer. Just put it around your wine bottle and it will tell you if the wine is the right temperature for serving or storing. The Bacchus has a button to switch between Celsius and Fahrenheit. Includes one button cell battery.
3
For more information, go to www. promotional-it-solutions.com.au RRP $19.80
3. COMPACT PORTABLE PHONE CHARGER Silly Tube is a colourful, light weight portable charger that fits easily in your pocket. Its flexible band also allows you to store the charge cable so there are no more loose cables in your bag. The 2600 mAh Li-ion battery capacity power bank includes 1 x USB to micro USB cable. Built in IC chip prevents overcharging and short circuit. Charge time three to four hours. For more information go to, www.promotional-it-solutions.com.au RRP $29.00
4
4. COOPERS’ NEW SMALL BATCH CRAFT BREW KIT Coopers Brewery, the world’s largest producer of DIY beer concentrates, has released a Craft Brew Kit, which makes the equivalent of a single carton of beer at a time, together with a new range of beer concentrates. The Craft Brew Kit makes eight and a half litres of beer compared with 23 litres in Coopers’ traditional DIY beer kits, and includes a thermometer, hydrometer, bottles and an instructional DVD. The Craft Brew Kits are available at Target, BCF stores or online at diybeer.com for around $69.95.
22 www.beerandbrewer.com
B&B_SPRING_2014_1-25.indd 22
15/09/2014 4:36 pm
THE BREWERIES OF AUSTRALIA: A HISTORY 2ND EDITION
Britian’s Oldest Brewer Still available in Australia!
$39.95 WAS $59.95 (SAVING $20) AustralianATTrade Partners AVAILABLE LEADING BOOKSTORES, NEWSAGENTS, BREWERIES, 8 Lapis St, Underwood QLD 4119. BOTTLESHOPS, Ph: 07 3386 0755 E: atpbris@internode.on.net WWW.BREWERIESOFAUSTRALIA.COM.AU
Ashfield
Come browse our huge range of
Loads of ever changing limited & Seasonal releases! FIND US AT
LIQUOR LEGENDS ASHFIELD
Shop 204, Ashfield Mall Shopping Centre, Ashfield (Level 2, Next to Reject Shop) PH: 02 97982216
There’s a grain
of truth in every beer www.cryermalt.co.nz sales@cryermalt.co.nz ph 0800 625833 www.cryermalt.com.au sales@cryermalt.com.au ph 1800 119622
B&B_SPRING_2014_1-25.indd 23
Only the finest malt and brewing ingredients
15/09/2014 4:36 pm
NEW VENUES The bar at BentSpoke Brewing Co.
BentSpoke Brewing Co. NORRELLE GOLDRING AND PAT HARRINGTON FIND CANBERRA’S LATEST BREWPUB ‘ON THE WAY, BUT NOT THERE YET’
Wig & Pen, from where brewer Richard Watkins most recently hailed, had several beers on handpump for natural carbonation but these are not yet in evidence at BentSpoke – so we’re hoping to see these appear soon,
It’s 5pm on a chilly July Canberra Saturday, and we’ve come to Canberra’s hip suburb of Braddon to the newest cool venue in town, BentSpoke Brewing Co, for a quiet bevvie with friends before heading off for dinner elsewhere on Lonsdale St. Well, we thought it would be quiet. It was packed,
along with his versions of sours and a barrel program …
BentSpoke Brewing Co.
we noted the barrel room!
38 Mort St Braddon ACT 2612 www.bentspokebrewing. com.au
virtually standing room only on both of its two industrial
Quality: The quality of beers is good, with Pat enjoying his seasonal Sprocket IPA (maltier more subtle style, hops not as full-on as some others, IBUs in the mid-50s) and Robin enjoying his seasonal Big Nut Stout.
style levels, and the ‘flash but minimalist fitout’,
Food: We didn’t try anything on this occasion but
according to the boys, only serves to increase the volume.
judging from the menu and what we saw going to
In a city where cool upmarket wine bars like the Parlour
other tables some of the usual burger suspects sported
Room are popping up all over the place, and there are
interesting twists, and the food skews hearty and spicy
only two other brewpub options (Wig & Pen and Zierholz),
with a mix of some more ‘upmarket’ fare. When we
BentSpoke is flying the specialist brewpub flag.
come back next time we’ll try the food.
Here are some initial impressions… Ambience: The bike theme is fun, carried through to the beers, but the stools and tables let it down a bit. Lots of stainless steel and hefty wooden bars. Definitely
The one piss-off factor for our table was that BentSpoke Owners Richard Watkins and Tracy Margrain
the place to ‘be seen’. Range: The range of beers at time of visit was relatively tight; five regular beers and one cider plus a couple of seasonals and a
BentSpoke will only refill their own growlers, at a cost of $35 for a 2litre fill (and an initial $24 to buy the growler). Many other breweries and brewpubs – Hopdog in Nowra comes to mind - will accept any
growler or squealer container, and word is that BentSpoke has already run out of growlers, which limits their fill volume.
glasshopper. Pat thought that after three months of operation the
Verdict: Fun, but the beer range is still finding its feet. Try it in a
range could have been a bit bigger (in comparison, Modus Operandi
few months when the range has increased to say 12 beers, particularly
at three weeks in had eight beers, including two Saisons, a Cream Ale
some of the products from the barrel room and sours, for which
and a Porter), but to be fair BentSpoke has been running at capacity so
Richard Watkins is renowned. And hopefully they will have done away
this is understandable.
with the draconian refill policy by then.
24 www.beerandbrewer.com
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15/09/2014 4:36 pm
BEER HUNTERS GO COUNTRY A GROUP OF KEEN CRAFT BEER DRINKERS, THE BEER HUNTERS, CHECK OUT YAMANTO TAVERN NEAR IPSWICH. PETER BLACKWELL REPORTS
Peter Blackwell on the wrong side of the bar at Yamanto Tavern
A bus, train and bus trip saw us at Yamanto the other side of Ipswich. The Yamanto Tavern craft bar is called the Ale House 24 and
brew. As always glassware is paramount and
with 24 craft taps, a very well chosen name.
the glasses are treated ‘Belgian-style’ so the
When it was decided to open a craft bar
beer is served at its very best.
locals said it would not work, however they
Every beer needs good food and at Ale
were proven wrong as it is now two years on
House 24 there are nine pages of delights to
and is growing in patronage. Brooke Brown
tempt everyone. As well as outdoor seating
has 16 years’ experience in the trade and two
there is a private area for parties or functions.
years at the Yamanto Tavern and along with Pete the manager, they run a great venue. Taps are changed regularly so there is always a new beer to try. The range of beers is
The growing patronage of the Ale House 24 highlights the future of craft beers in Queensland. This venue is a must for lovers of craft beer we will certainly revisit.
very impressive and is a craft lover’s paradise. Tasters are offered before purchase, this is great as new flavours need to be sampled so that the customer can purchase their preferred
Yamanto Tavern 502-510 Warwick Rd, Yamanto QLD 4305 www.yamantotavern.com.au
The bar at Hopscotch
NEW CRAFT BEER BAR FOR CANBERRA
other venue in Canberra has, namely; Pikes Sparkling Ale, Illawarra Brewing Company Pale Ale, Endeavour Amber Ale and Coopers
Since swinging open its doors on 11 August
Vintage. We chose not to display any beer
Hopscotch has seen a steady stream of
company fonts/tap handles but rather have
customers. Head chef Nick Parkinson and
wooden tap handles. We have found that
beer and bar manager Brian Smith are the
our customers more often ask us what we
brains behind Hopscotch. Parkinson has
recommend and are more willing to try
worked in some of the UK’s top restaurants
something new instead of seeing their old
and previously owned The Elk and Pea in
faithful logo there and ordering their usual.”
Canberra, while Smith has worked at CUB for the past 10 years. “We have been looking for the right site to open up on for the last three years, and when 5 Lonsdale Street came up we signed the lease the same day!” said Smith. “We currently have four taps that no
B&B_SPRING_2014_1-25.indd 25
Hopscotch also has an impressive selection of bottled beers including; Stone & Wood, Balmain Brewing and White Rabbit.
Hopscotch Bar 5 Lonsdale Street, Braddon, ACT www.hopscotchbar.com.au
15/09/2014 4:36 pm
Czech mates F or a beer that has pretty much conquered the world, the Pilsner style is relatively
young, arriving with much fanfare in 1842
in the town of Plzeň in the Czech Republic. Brewing in the small Czech Republic town
– formerly part of the Bohemian Kingdom
– dates back to 1295 when the citizens of Plzeň were granted
the right to brew beer by the monarch, King Wenceslas II. The
orts
ollins rep
Stefanie C
THE BEER STYLE THAT HAD ITS HUMBLE ORIGINS IN THE CZECH TOWN OF PLZEN HAS SPAWNED HEAPS OF IMITATORS ALL OVER THE WORLD
town continued to brew right through until the 1840s when, legend has it, the townspeople and brewers were disgusted by the sight of 36 barrels of beer being rolled out of the central brewery and summarily poured down the drain. They had been declared “undrinkable” by a city councillor and doomed to feed the fish. Now from here things get a little hazy. History dictates that the people banded together to create a brewing collective
26 www.beerandbrewer.com
B&B_SPRING_2014_26-49.indd 26
15/09/2014 5:14 pm
PILSNER
Czech coopers at work
that would ensure the quality of the town’s beer supply – a very serious
therefore political, standing of the native Czech population in the
matter, obviously. However, there are apocryphal historical rumours of
town of Česke Budějovice – they had been lagging behind the migrant
brewing yeast being smuggled out of the Bavarian Empire by monks and
German community despite their majority. The Czech Share Brewery
more. What we do know is that gifted Bavarian master brewer Josef Groll
– the direct predecessor of Budweiser Budvar – was founded by Czech
from Vilshofen brewed the first batch of Pilsner in the new brewery. It
brewers and pumped out its first batch in October 1895 and is still going
was his magic combination of Saaz hops, the soft local water, the choice
strong today with a recipe that is reportedly unchanged.
of lager yeast and the use of lighter malt that became an overnight
success and Plzeň’s beer has been brewed in vast quantities ever since.
Not to be outdone by their Bohemian cousins, Bavarian – German and Austrian – breweries also got behind the Pilsner trend, creating their own versions of the golden beer for their own markets. And it
THE PEOPLE DEMAND GOOD BEER
was two Austrian breweries that created benchmark Pilsners that are
Interestingly, it was breweries born through the efforts of people
now widely drunk around the world. Both Trumer Pils and the slightly
power that have created the two, arguably, most famous Czech
lesser known Stiegl are widely distributed, with the former being
Pilsners in the world.
touted as the world’s first ‘craft Pilsner’.
Pilsner Urquell – literally Czech for ‘original Pilsner’ – is the beer of aforementioned legend. According to the brand the original
LET’S GET TECHNICAL
brewery, known as Burgher’s Brewery, was a direct result of the
Stylistically speaking, Czech (or Bohemian) Pilsner ranges from a light
townspeople of Plzeň building and running a brewery for themselves
straw colour through to a light golden colour and is crystal clear. There
in order to combat cheaper imported beers that were at risk of
should be a distinct hop nose with the spicy floral notes of the Saaz
overwhelming the market.
hop variety being particularly prevalent. The hop notes should carry
Similarly, the original Budweiser Budvar brewery was known as the Czech Share Brewery, and was built to improve the economic, and
through into the palate with a smooth, crisp and clean malty backbone in evidence. Some original Czech Pilsners will also exhibit yeast
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PILSNER
Bridge Road Brewers
Chestnut Pilsner Recipe
Expected Brew Figures OG: 1.046 FG: 1.008 IBU: 17.6 ABV: 5% Volume: 20 litres
Ingredients
“IT’S THE ONE BEER STYLE THAT LEAVES YOU NOWHERE TO HIDE FROM A BREWING PERSPECTIVE.” NEAL CAMERON, THE AUSTRALIAN BREWERY
• 3.8kg Wyermann Pilsner
characteristics with mild buttery flavours and aromas. The average alcohol by volume
• 80g Acidulated Malt
for a classic Pilsner is 4.5-5.5 per cent.
• 80-100g Rice Hulls • 650g Raw Chestnuts (dehusked and chopped) • 8g Northern Brewer Hops • 7g Saaz Hops • 7g Galaxy Hops • Fermentis S23 Lager Yeast (rehydrate with warm water – about 30oC – prior to pitching for best results)
Method 1. Mash grains and raw chestnuts at 64oC at a rate of 2.8 litres per kilogram, or 10.8 litres. The lower mash temperature enables a lower FG and overall crisper and dryer beer 2. Sparge at 76.5oC and bring to a boil, adding Northern Brewer hops for 60minute boil 3. Add Saaz hops with 20 minutes remaining in the boil 4. Add Galaxy hops with 10 minutes remaining in the boil
According to Ben Kraus, head brewer and owner of Bridge Road Brewers in Victoria, it is the hops that are the standout feature of a classic Pilsner. “For me a classic Pilsner is defined by the relatively liberal use of aromatic and bittering hops. Liberal when compared to other classic lagers such as Helles, or general mainstream euro or global lagers,” he says. “Pilsner Urquell is the original beer that defines the style, hoppy and aromatic with solid bitterness when fresh. Even much of the tired stock that finds its way to Australia is still evidently hoppy.” Appearance is important too, and according to Neal Cameron, Pilsner-phile and head brewer at The Australian Brewery in Sydney, this is one instance where it is perfectly okay to judge a book by its cover, so to speak. “It’s one of the purest beer styles – it’s all about a super pale, sparklingly bright body, a soft pillowy long lasting head, and a crisp and assertive bitterness backed up with a distinctively Noble hop aroma from some of oldest hop varieties there are,” he says. “It’s the one beer style that leaves you nowhere to hide from a brewing perspective. The Germans measure their brewers on how pale and bright they make their Pilsners and it’s there for everybody to see.”
5. Immediately cool your wort to about 12 oC as you transfer to the fermenter and pitch yeast
THE PILSNER SPECTRUM
6. Ferment at 12oC for 24 hours, then drop to 8-10oC for 12 days or until FG starts to level out
only three official types of Pilsner: German Pilsner, Bohemian (Czech) Pilsner and
7. On day 12, raise temperature to 12oC for two day rest and ensure the ferment is complete
categories that crop up, including: European Pilsner, Asian Pilsner, Antipodean
8. Transfer to secondary vessel and allow to sit cold (0-2oC) for the next 3-4 weeks, ensure all O2 is removed and none can ingress into your vessel, then rack to the keg or bottles
World) style of Pilsner, characterised by the use of New World hops instead of the
Additional notes by Ben Kraus and Jake Brandish:
famous for,” he says. “Emerson’s and Croucher make two of my favourites – solid, dry
Lager translates as “to keep or store”. Lagering time is perhaps the most important factor in any lager or Pilsner. Number crunchers who do not understand this have been working long and hard at it across the world to reduce lagering time to save dollars. This has resulted in a race that has produced subpar lager beer throughout most of the world. As home brewers you have the opportunity to do what has long been forgotten in most breweries, and that is to lager. Store your beer in a cold environment for as long as you can allow, and taste the quality of your lager improve over the months. A key to the success of brewing Pilsner is manipulation of the water to achieve ‘soft’ water as used in Pilsen, and the utmost hygiene. Ensure a cool ferment and monitor the gravity as it drops. Diacetyl rest is also important with a Pilsner or Lager.
According to the Beer Judge Certification Program (BJCP) Guidelines, there are American Pilsner. However, if you consult a bit more broadly, there are a few more Pilsner, Craft Pilsner, and Imperial Pilsner. It’s an interesting spectrum, and Kraus is a firm fan of the Antipodean (or New traditional Saaz hop. “My preference for Pilsner is the New World style for which NZ is (in my mind) Pilsners with strong NZ hop characters.”
POUR IT OUT We’ve always reinforced the importance of pouring your beer out of the bottle and into the proper glassware for the beer style for a very good reason: it tastes better and gives you, the drinker, a better all-round ‘beersperience’. For Pils-style beers the best glass is, unsurprisingly, the Pilsner glass. The narrow style of this glass ensures that the traditional, brilliant golden colour catches the eye, while the relatively small volume of the glass ensures that the beer is drunk fresh and cold – with frequent top-ups therefore being essential. The geometry of the lip also dictates where on the palate the beer first hits – in the case of the Pilsner glass, this is on the mid-back palate where scientists have indicated the highest concentration of bitterness receptors lie.
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Kraus himself has created what can only be termed a craft Pilsner with his brewery’s popular Chestnut Pilsner – inspired by local produce and Italian craft beers. “[We wanted] to use local ingredients from our region as our one of our strengths and points of difference,” he says. “I had seen a few examples of chestnut beers from Italy and given that Beechworth and Stanley are the capital for chestnut production in Australia it seemed only logical to brew a beer using them. We didn’t at the time have a lager, so a milder style of beer – when compared with our bigger hoppy and malty ales – seemed appropriate given that the flavour influence of raw chestnuts is so subtle.” It’s possibly a wise choice, given that both Cameron and Kraus assert that genuine Pilsners are actually relatively rare in the market despite their apparent popularity – most are simply lagers mislabelled – with Cameron adding that it is a travesty for many ‘Pilsners’ from around the world to even carry the name. “You have to have drunk some of the world’s great Pilsners in the beer gardens of
Bavaria or Plzeň to truly understand how magisterial these beers are and how poor many of the copies are,” he says. The reason for this, according to Cameron, is that while certain conditions can be
mimicked – he notes that Sydney’s water is not so different from Plzeň’s – it is the
lagering time that Pilsner Urquell and their counterparts give their beers that is the point of difference: 12 weeks at very cold temperatures is normal. The cost of the
IF YOU LIKE PILSNERS…
You might also like these beers:
few seen a “I had of chestnut en iv les examp Italy and g d an from beers Beechworth pital that he ca ion t y are t Stanle tnut produc ed s m e for ch tralia it see beer in Aus al to brew a aus, gic Kr only lo them.” Ben ers using e Road Brew Bridg
stainless steel and refrigeration in most other countries would be exorbitant, so brewing a genuine Pilsner is out of the question.
IF IT’S NOT CZECH BEER, IT’S NOT CZECH BEER Now, it is said that imitation is the highest form of
Schwarzbier – a dark lager, it retains the crisp clean palate of a Pilsner but is more malt driven. A lighter beer than its colour suggests.
Bock – with several permutations, this is a heavier style with ABVs around 6.5%. They range in colour from golden (Maibock) to very dark (Dunkelbock).
SY AN EACH MAT
Saison – a yeastdriven complex ale style with a generally fruity aroma and flavour. There should be lots of spice and medium bitterness.
Hefeweizen – known for its phenolic flavours of banana and clove. There is little hop bitterness, and a moderate level of alcohol.
A proper Czech Pilsner is hard to beat when it comes to versatility in the world of beer and food matching. According to Tiffany Waldron, co-owner of Two Row Bar in Melbourne, a Pilsner’s best qualities are its cleanness and crispness, so keeping the flavours simple is important. For those who aren’t into anything fancy, rejoice, Waldron recommends going for something like a cheeseburger with bacon, crispy fish tacos with fresh salsa, or even pizza. And for sandwich lovers a perfect pairing has got to be a piping hot toastie filled with oozing raclette, mustard and smoked ham – a favourite at Two Row. If you’re slightly more hipster-leaning in your sandwich filling choice, then the currently popular Reuben – corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread – is also highly recommended. The fresh, spicy flavours of traditional Thai and Vietnamese dishes are great with Pilsners, the beer providing a refreshing
flattery, which is of great comfort to the brewers of Plzeň seeing as though it is estimated that Pilsner is the most highly copied beer style of all time. The breweries were so flattered that they applied for – and were granted – Protected Designation of Origin (PDO) status by the European Union for the term ‘Czech beer’. Now, much like Champagne, a brewery has to pass inspection to be allowed to label their creations as Czech beer.
contrast to the zing of the chilli and herbs. Pilsners are also a perfect accompaniment to seafood dishes. Try one with oysters au natural or classic beachside fish and chips. Better yet, Google a recipe for oyster po’boys, the classic from the deep south of America that sees battered, deep fried oysters sandwiched between layers of French bread with a generous serve of fresh cabbage slaw and a dollop of hot sauce. However, don’t forget dessert. While traditionally the preserve of matches like Stouts, Porters, and Lambics, the refreshing crispness of a Pilsner is a perfect contrast for desserts like fruit-based tarts or honey-flavoured anything – cutting through the potentially cloying sweetness that those dishes can create. Of course, we can’t forget cheese either. Pilsners are best matched with washed rinds, as well as syncing perfectly with aged cheddar, preferably on a classic ploughman’s platter.
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1. Coopers William’s62Pilsener Pilsner Based Top Australian on a classic Pilsener Bohemianand wheatPilsner, style malt have Coopers been62 specially has selected a straw-to-golden to provide colour a solid and malt backbone, dense, rich foam.whilst Hopped German using Carapills a combination and Acidulated of traditional malt Saaz haveHersbrucker and also been used varieties, to provide it has further a medium complexity bodied palate to the and palate. is This resultsfermented generously in a delicate to produce balance between a well-attenuated spicy, floral lager. and fruity hop characters. Light to medium bodied, the palate is brought FOOD MATCH together an assertive but not This beerby would be best suited aggressive bitterness. to accompany foods such as fish, which teams well with the clean flavour, chicken FOOD MATCHdishes to match with the residual sweetness Bistecca Fiorentina – full recipe or goat or lamb dishes to at www.debortoli.com.au/recipes. complement the all malt recipe. ABV: 4.8% RRP: $67.00 case ABV: 5% RRP: $45 per case www.williambull.com.au
2. Moa Methode Pilsner Moa Methode Pilsner is a clean, crisp lager with a dry finish. A late throw of Pacifica and Motueka hops gives some upfront citrus aromatics and the champagne yeast used in secondary fermentation imparts complex spicy characters.
FOOD MATCH Anything with spice and heat. ABV: 5.0% RRP (AUS$): RRP: $17.99 per 330ml 4-pack, bottle = $4.99,per $89.99 4pk case = $17.99, Case (24x330ml) = $89.99 www.moabeer.com www.moabeer.com Available: Nationwide at Dan Murphy’s selected BWS Available: stores, Nationwide at Dan stores andstores, selected leading Murphy’s selected BWS independent liquor outlets stores and selected leading independent liquor outlets
Distributed by De Bortoli Wines www.coopers.com.au
pilsner
A GREAT STYLE STYLE FOR FORTHE THEWARMER WARMERSPRING MONTHS, WE ASK THE BREWERS FOR THE THE RUNDOWN ON SPRING MONTHS, WE ASK THEIR BEERS AND WHAT TO TEAM THEM WITH BREWERS FOR THE RUNDOWN ON THEIR BEERS AND WHAT TO TEAM THEM WITH.
3. Les Hawthorn Trois Pilsner
Hawthorn Pilsner is anSS all malt Mousquetaires beer with no added sugar, Kellerbier chemicals or preservatives. Les Trois Mousquetaires Using German Malt Signature SeriesPilsner Kellerbier asathe base and just a hint is full-flavoured, unfiltered of CarapilsPilsner Malt, itthat pours a traditional brings crystal pale colour. Cool together thestraw richness of Quebec fermentation a lengthy cold barley and theand smoothness storage a veryinclean of noble ensures German hops, andearthy, crisp finish, while an complex way.the A use of noble German hops introduces fascinating experience for the a grassy floral flavour. Dry beer investigator, as it displays hopping withclassic a fresh Czech many of the hop and malt variety provides delicate characters of the aPilsners wespicy aroma. refreshing and all knowHighly and love, alongside the light toalmost medium in body, it is the richer, ale-like characters perfect easy drinking beer. of an unfiltered, matured beer.
FOOD MATCH Oysters, Great with soft lighter cheeses, and burgers. salty food - chicken, salads, fish, salmon ABV: 5.5% and snacks. matches RRP:fried $9-$12 perAlso 375ml, well with salty cheeses like fetta $20-$25 per 750ml and cheddar. www.palaisimports.com.au Desert: Light desserts, lemon shortbread, fresh berries with sabayon. ABV: 4.6% RRP: $19.99 per 6-pack www.hawthornbrewing.com.au Available: VIC - Dan Murphys, BWS, First Choice, Vintage Cellars NSW - First Choice, Vintage Cellars See website for further distribution
4. Viking Australian BeerBrewery
With 4.4% alcohol, Viking is a Pilsner full premium Thestrength Australian Brewerygolden Pilsner lager according to the is palebrewed and very hoppy, taking European Pilsner method. Made from the palest Australian from unique combination maltsaand interweaving the of bite malt, hops and barley, Viking and aroma of new world hops. has a crisp mouthfeel with some Classic Pilsners are gauged by mild resulting dry their maltiness, lightness and clarityinsoa we finish with a subtle use pale and wheat bitterness. malt to give the palest of colours. This beer howeverMATCH has a fair amount of FOOD body particularly to it to ensure the many Fish, cod. kilos of NZ and US hops that we ABV: 4.4% add not make beer too RRP:do$18.50 perthe 6-pack bitter and hard to drink. Like www.vikingbeer.com.au any goodinbeer there is a fine Available all Dan Murphy’s stores andbetween select bottle shops balance sweet malt and bitter hops. And whilst this beer definitely errs to the bitter, it is still balanced and drinkable.
FOOD MATCH The bitterness of the Australian Brewery Pilsner allows this beer to cut through the heat in spicy food and is a great accompaniment to Asian or Mexican cuisines. ABV: 4.8% RRP: $13.99 per 4-pack www.australianbrewery.com Available in Dan Murphy’s nationally or visit www.australianbrewery.com
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PILSNER PROMOTION ???? PROMOTION
5. Tuatara Coopers Bohemian 62 Pilsner
Coopers 62 is the perfectly Pilsner individualPilsner Pilsnergreets for the beer Tuatara’s you with drinker who knowssensation who they a tropical aromatic are and whatthe quality tastesoflike. that signifies presence a Based on a classic Bohemiandecent Saaz hopping regime. The style Pilsner, Coopers 62 has the authentic Czech yeast throws a straw-to-golden and bitterness forward colour and enhances dense, rich foam. Hopped, using the malt, and you are left with a a combination of traditional crisp lingering finish. Saaz and Hersbrucker varieties, it has a medium-bodied palate FOOD MATCH and is generously fermented to Tuatara Pilsner is at the hoppy produce a well-attenuated end of the Pilsner style andlager. goes well with lighter meats and cheeses.MATCH Hops also accentuate FOOD spicy foods so it be makes This beer would bestasuited fabulous matchfoods to Thai and to accompany such as other spicymatches chicken dishes. fish, which with the clean flavour, chicken dishes ABV: 5% to match withper the 4-pack, residual RRP: $19.90 sweetness or goat $99.99 per cartonor lamb dishes to match with the all malt www.tuatarabrewing.co.nz recipe. Distributed in Australia through Phoenix Beers
ABV: 5% RRP: $45 per case www.coopers.com.au
6. William’s Viking Beer Pilsener Top Australian With 4.4% alcohol, Pilsener Viking andis a full strength wheat malt have premium been specially golden lager brewed selected to provide according a solidto the European malt backbone, Pilsner whilst method. German Made from a unique Carapills and Acidulated combination maltof malt, also have hopsbeen and used barley, to provide Viking has a crisp further complexity mouthfeel to the with palate. some mild results This maltiness, in a delicate resultingbalance in a dry finish with between spicy, a subtle floralbitterness. and fruity hop characters. Light to medium bodied, the palate is brought FOOD MATCH together by an assertive Fish, particularly cod. but not aggressive bitterness. ABV: 4.4% RRP: $18.50 per 6-pack
FOOD MATCH www.vikingbeer.com.au
Bistecca in Fiorentina – full recipe Available all Dan Murphy’s stores and select bottle shops at www.debortoli.com.au/recipes. ABV: 4.8% RRP: $67 per case www.williambull.com.au Distributed by De Bortoli Wines
7. Hawthorn Les Trois Pilsner
Hawthorn Pilsner uses SS German Mousquetaires Pilsner Malt as the base and Kellerbier just a hintMousquetaires of Carapils Malt. Cool Les Trois fermentation and Kellerbier a lengthy cold Signature Series storage ensures a very clean and is a full-flavoured, unfiltered crisp finish,Pilsner while the use of noble traditional that brings German introduces grassy togetherhops the richness of aQuebec floral Dry hopping with barleyflavour. and the smoothness a variety provides offresh nobleCzech German hops, in a aroma. andelicate earthy,spicy complex way.Highly A refreshing light to medium fascinatingand experience for the in body, it is the perfect easy beer investigator, as it displays drinking many of beer. the classic hop and malt characters of the Pilsners we all knowMATCH and love, alongside the FOOD richer,with almost ale-like Great lighter andcharacters salty food an unfiltered, beer. –ofchicken, salads,matured fish, salmon Earthy, richly complex and and fried snacks. satisfying. ABV: 4.6% RRP: $19.99 per 6-pack
FOOD MATCH www.hawthornbrewing.com.au
Oysters, and BWS, Available: soft VIC - cheeses Dan Murphys, First Choice, Vintage Cellars burgers. NSW - First Choice, Vintage Cellars ABV: 5.5%for further distribution See website RRP: 375ml: $9-$12, 750ml: $20-$25 www.palaisimports.com.au/3mousquetaries.html
8. Australian Tuatara Bohemian Brewery Pilsner The Pilsner AustralianPilsner Tuatara’s Brewery's greets Theyou Pilsner with a tropical is pale andaromatic very hoppy, sensation taking that signifies from the palest the Australian presencemalts of a decent and interweaving Saaz hopping the bite regime. and The authentic aroma of new world Czechhops. yeastThis throws beer hasthe a fair bitterness amountforward of body and to it enhances to ensure the the many malt, kilos and you of are and NZ left US with hops a crisp added lingering do not finish.the beer too bitter and make hard to drink. Like any good beer there is aMATCH fine balance between FOOD sweet malt and bitter hops. And Tuatara Pilsner is at the hoppy whilst definitely errs to end ofthis the beer Pilsner style and the it is still balanced goesbitter, well with lighter meatsand and drinkable. cheeses. Hops also accentuate spicy foods so it makes a fabulousMATCH match to Thai and FOOD other spicy chicken dishes. The bitterness of The PilsnerThe hop bitterness able tothe cut allows it to cut is through through fats and like heat in spicy foodoils, andmuch is a great the acidity of white wines,orso accompaniment to Asian Tuatara Pilsner is equally happy Mexican cuisines. with battered fish or herbed ABV: 4.8% prawn$13.99 skewers. RRP: per 4-pack www.australianbrewery.com ABV: 5% Available in Dan 330ml: Murphy’s $5.50, nationally RRP (AUS$): or visit www.australianbrewery.com 4-pack: $19.90, carton: $99.99 Phoenix Beers sales@phoenixbeer. com.au 08 9275 0955
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BEER DYNASTIES
Keeping it in the
Family
KIDNAPPINGS, POISONINGS, FATEFUL VOYAGES ON THE TITANIC, SHOOTING ALLEYS IN BREWERY CELLARS, SPECTACULAR RISES AND FALLS… OH AND OF COURSE A WHOLE LOT OF BREWING, THE BEER FAMILY DYNASTIES ACROSS THE GLOBE HAVE SEEN IT ALL
B
The previous Coopers Brewery in Leabrook
eer has a rich, interesting
Cooper brewed his first recorded beer, is
history and so do the
Australian icon Coopers.
people, in particular
Thomas Cooper unexpectedly entered
the families’ that brew
into a career in brewing when, by following
it. Surnames such
a family recipe, he brewed a restorative
as Guinness, Busch,
beverage for his ailing wife. Locals in
Molson, Coors, Heineken and, of course,
the fledgling colony of South Australia
Coopers are synonymous with brewing
quickly caught on, and came to appreciate
legacies, which have helped shape the beer
this brew for more than its medicinal
industry of today. These brewing giants
attributes. As demand for his Sparkling
have not only influenced breweries in their
Ale and Best Extra Stout grew, Thomas
own backyards but also internationally.
established a brewery at Leabrook in 1881.
Interestingly, it is not just the beers
Upon his death, Thomas left the
that they have crafted over many centuries
running of the brewery to four of his sons
that take centre stage, with many of the
who had embraced the family trade. Under
personalities behind the brews and their
John Cooper, who developed a sound
stories just as fascinating. While some of
scientific approach to brewing, customers
the breweries are no longer family-owned,
and competitors regarded Coopers
the legacies they built remain.
Brewery as a brewer of distinction.
THE ORIGINS OF COOPERS
World Wars, successive generations of
One brewery that has managed to
the Cooper family continued the tradition
remain family-owned since its inception
of brewing fine ales and stouts. Each
back on 13 May 1862, when Thomas
generation either applied their knowledge
Through the Great Depression and two
Peter and David Coors
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BEER DYNASTIES
of science to brewing or devoted
reasoned that, if I had continued on
themselves to the commercial success of
successfully to become a cardiologist, I
the business.
could easily be replaced in the event of a
Today, more than 150 years following its foundation, Coopers Brewery is
Harry Markland Molson, greatgrandson of Molson Brewery founder John Molson, perished on the Titanic in 1912.
premature demise such as being run over by a bus!”
Australia’s sole remaining family-owned
Thomas Cooper
brewery of stature, and although much
TAKEOVER BID
has changed since brewing in wooden
By 1997, it was apparent that the
barrels in Thomas Cooper’s day, the
brewing operations at Leabrook could
family name remains synonymous
no longer sustain further growth, and
with exceptional quality beers. Fourth
so the Regency Park site was purchased.
generation Coopers oversaw the
Tim Cooper commenced a three-year
introduction of lager beer into the
program of designing the new brewery and
range of products. Maxwell Cooper, as
supervising the relocation of operations.
brewer, improved the process of natural
At the end of 2001, Regency Park was
conditioning to provide consistent ales
the new home of Coopers Brewery. With
and stouts. Bill Cooper injected a strong
an increased brewhouse capacity of nearly
marketing effort into promoting Coopers
two and a half times that of Leabrook, the
beers nationally and internationally.
new $40 million brewery represents an
By 1990, Bill and Maxwell were joined in the business by fifth generation Coopers; Glenn, Tim and Melanie. Glenn Cooper
intriguing fusion of modern innovation and Coopers’ brewing tradition. Like other members of the family
elevated brand awareness with innovative
involved in the brewery Tim Cooper
marketing strategies, while Tim Cooper,
regards his role as a custodial one, not
as chief brewer, has worked on improving
surprising considering the challenges that
the brewing process and equipment.
the brewery, like others, have faced over
It was after spending nine years as a doctor, latterly training to be a
the years. “In 2005, rival brewer Lion Nathan
cardiologist, that Tim Cooper decided to
launched a hostile takeover attempt,
join the family business.
which became one of the key challenges
“My rationale at the time was that I could hopefully make a difference to the
in Coopers’ long history,” Cooper recalls. “When our shareholders were
family company by using problem-solving
finally allowed to vote on changing the
skills and my knowledge of science to
Constitution, the vote was carried 93
assist the brewery to survive through
per cent to 7 per cent to block Lion from
another generation,” says Cooper. “I
purchasing shares. The vote was a clear
The old Coopers Brewery in Leabrook
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BEER DYNASTIES
lead to Coors becoming one of the most famous brewing families in the US, if not the world. Fifth generation Coors family member David Coors is general manager of Molson Coors’ Australasian operations and is currently living in Australia overseeing the introduction of Coors and Blue Moon to the market through distribution partner Coca-Cola Amatil. Coors says it’s a blessing working in a company that his family started back in 1873. “With the history and the legacy, I’m very fortunate. It’s a dream to be a part of something that started long ago and still exists,” he says. “I don’t mind working the long hours because I’m passionate about what I do. I get pretty thrilled when we have good wins or if things are going well. If things are going bad then it’s like any other struggle but I feel a little more of it’s on me; I need to be sure that I raise the ship and represent the family well because so much has been done before me message that the shareholders did not want to lose their
to get to the place where it is now.”
independence – for our shareholders, the issue was more
The road to success was not easy for the Coors family.
about loyalty and tradition than it was about money.”
It weathered Prohibition by turning the brewery into a
In terms of achievements, Cooper highlights the
malted milk company. David’s great, great grandfather
company’s recovery from financial distress in both the
Tom Coors reportedly said, “I’m not going to fire
1970s and the 1990s. “In both cases the company was making losses, and our survival owes much to the efforts of Bill and Maxwell Cooper who started our home-brew business, and also decided to move into draught beer, particularly with kegs of naturally-conditioned ale,” he says. “We have enjoyed 21 years of continuous growth in beer sales volume, aided by our decision to start Premium
anyone or let anyone go, we’re going to keep Coors
Fourth generation Coors, Peter Coors, plays the spoons and has performed with some of the US’s most talented country artists.
operational and if we can’t make beer then we’ll make other things.” The Coors legacy is one of engineering and devotion, with each family member contributing their own unique stamp on the Coors history page. Bill Coors actually invented the two-piece aluminium can in 1959. This launched a revolution in the beverage
Beverages, our distribution subsidiary, which promotes beer sales to consumers interstate.” After more than 150 years of brewing history, and the odd beer here and there, the stories of yesteryear do not disappoint. “The Coopers used to have a rifle shooting alley in the cellars of the old brewery at Leabrook. I never saw this in my time, but my father used to sometimes walk around the brewery with a slug gun to eradicate pigeons!” Tim Cooper says. And while Thomas Cooper’s first beer may have
“IT’S A DREAM TO BE A PART OF SOMETHING THAT STARTED LONG AGO AND STILL EXISTS” - DAVID COORS
Three generations of the Coors family
started out as a tonic, it seems Coopers’ beer cannot cure all ailments. “My grandfather’s brother Ray disliked his wife’s cooking so much that he once vowed not to eat her food anymore,” Cooper says. “Apparently he lived on Sparkling Ale for a week before he finally relented and listened to her earnest pleas for him to start eating again!”
THE STORY OF COORS An all-American beer dynasty, complete with a rags to riches tale, is the Coors family. From the moment German 16-year-old Adolph Coors stowed away on a boat bound for the US, the scene was set for an incredible story of hard work and devotion that would
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industry and planted a seed of environmentalism in the American mindset. Championing the recyclability aspect of the aluminium can (you can generally recycle 98 per cent of the materials in a can), Coors implemented a cash for cans program where they would give a couple of cents for every can that was brought back to the brewery. “I think of what my ancestors have done before and how I make an impact, in both the business and in the industry. And so there’s a bit of pressure. It’s pressure that I put on myself to introduce change – so that’s why branching out to Australia has been a great opportunity for me because it gives me a little piece of the apple,” he explains. “My father was able to do so much and those before him to expand the business to new customers.”
DRAMA AND TRAGEDY: MOLSON AND ANHEUSER-BUSCH Coors merged with Canada’s Molson Brewery back in 2005, bringing two family brewing behemoths together. Today Molson Coors is the seventh largest brewer in the world by volume, distributed in more than 50 countries
Fourth and fifth generation Coopers in 1993 (l-r) Maxwell, Bill, Nicholas, Melanie, Tim, Glenn, James and Matthew. Image News Ltd/Newspix
“MY GRANDFATHER’S BROTHER, RAY, DISLIKED HIS WIFE’S COOKING SO MUCH THAT HE ONCE VOWED NOT TO EAT HER FOOD ANYMORE. APPARENTLY HE LIVED ON SPARKLING ALE FOR A WEEK” – TIM COOPER
and generating $4.2 billion in revenue per year. Molson Breweries has a long, rich history itself and in recognition of its 225th anniversary back in 2011, family history resource site Ancestry.ca launched a microsite featuring key dates and historic records from the Molson family tree. The milestones on the site revealed some incredible events, some of which were touched with tragedy, including; the death of Harry Markland Molson, great-grandson of founder John Molson, on the Titanic; the mysterious poisoning death of Sophia Labatt, wife of John Labatt Jr.; the World War I death of Percival Talbot Molson, another of John Molson’s greatgrandsons; and the 1934 kidnapping of John S. Labatt, grandson of the brewery founder. Still in America, the 150-year family dynasty that controlled Anheuser-Busch generated enough drama that its story was documented in the book Bitter Brew: The
The Coopers in 1967 (l-r) Ken, Geoff, Tom, Ray, Maxwell and Bill
Rise and Fall of Anheuser-Busch and America’s Kings of Beer. Author William Knoedelseder recounts the history of five generations of Buschs, the empire they built and many The new Coopers Brewery
soap opera-style incidents throughout the years. It begins with Adolphus Busch coming to the US from Germany in 1857 as an 18 year old, getting married and heading off to work for his father-in-law Eberhard Anheuser, where he started brewing beer. It includes tales of August Busch IV, the young playboy who allegedly once sent a helicopter to Joe’s Stone Crab Restaurant in Miami after complaining the crab claws that were about to be served at a large dinner party were too small. In May 2008, with August Busch IV as CEO, InBev offered to buy Anheuser-Busch for $46 billion in cash and the deal was finalised in November.
38 www.beerandbrewer.com
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Need More Kegs? Grow with Keg Lease The benefits of keg rental… – Protect your working capital with no up-front outlay – Its quick! Kegs can be despatched from our warehouse immediately
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Cider Australia & Ormond Hall at The Village Melbourne invite you to the annual Australian Cider Festival
Taste some of the best ciders from 30 local & international cidermakers, complemented by cider-matched food includes tasting glass, 20 tasting tokens, festival program & live entertainment on sale now at
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www.cideraustralia.org.au
15/09/2014 5:15 pm
CIDER FEATURE | FEATURE
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Twenty
Ciders WITH THE WARMER MONTHS FINALLY UPON US, BEER & BREWER TAKES A LOOK AT SOME OF THE BEST CIDERS FOR SPRING
J
ust like craft beer, cider has gone from strength-to-strength
for Spring According to IBISWorld sales of cider have grown at an annualised
recently. In the past year alone off-premise packaged cider
33.9 per cent over the past five years, with continued strong
value grew 9.5 per cent, while the category’s volume growth
annualised growth of 21.5 per cent forecast for the five years
was an impressive 14.9 per cent (Aztec scan data to 03/08/14).
through 2019-20.
While Australia’s per capita alcohol consumption is
The increase in demand for quality ciders is seeing some
decreasing, with mainstream beer drinking falling at
interesting releases hit the market. While a traditional apple or pear
the fastest rate, cider is still in growth. According to
cider can be the perfect way to quench a thirst, we’re also seeing
business information analysts at IBISWorld, Australians
some exciting new flavour combinations pop up in the cider world.
will spend an impressive $1 billion on cider this financial year. “Beer
From apple and ginger, and cherry and apple, to quince and apple and
consumption is falling, but revenue is increasing as consumers opt
even hops and apple, the blends are seemingly endless.
for imported and craft varieties,” said IBISWorld Australia general
With the recent growth in the mid-strength beer category it’s not
manager Daniel Ruthven. “This willingness to pay a premium for
surprising we’re seeing more lower alcohol ciders being released,
quality and variety is also driving revenue in the cider market.”
something we may see more of as we head into summer.
Spring 2014 41
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The Hills Cider Company Apple & Ginger Hybrid Series Cider The Hills Cider Company (SA)
Napoleone & Co Pear Cider Napoleone Brewery & Ciderhouse (VIC) The Yarra Valley has been producing cider since the 1900s, with Napoleone Brewery & Ciderhouse crafting apple and pear ciders since 2008 at their winery in Coldstream. Using only premium estate grown apples and pears, produced in regular small batches, the ciders represent the quality fruit and winemaking background of the cidermakers.
The Hills Cider Company was founded on one belief: to craft and create Australia’s best cider, using 100 per cent fresh Adelaide Hills fruit with no added concentrate, sugar, flavour or water. For this blend the apples have been co-fermented with fresh Buderim Queensland grown ginger.
TASTE Strong, almost intoxicating ginger aromas lead to beautiful tart apple flavours that pleasantly harmonise. This cider has a creamy mouthfeel, fresh apple flavour and a spicy ginger profile that carries from the front palate all the way to the back.
FOOD
Batlow Premium Cider Batlow Cider Co. (NSW) Batlow Cider Co. is a joint collaboration between apple brand Batlow Apples and the Coombes brothers, whose UK experience drinking real cider led them to a journey of wanting to produce a top quality cider from the best available Australian apples.
TASTE Batlow Premium Cider is a refreshing style, which is clean and well-balanced. Batlow Apples are crisp and crunchy packing lots of full fruit flavour and this is reflected in the cider. A slow and steady fermentation process allows for the natural fruit flavours to shine, while yeast selection enhances mouthfeel.
Sticky Asian-inspired ribs.
ABV: 8% RRP: $20 per 6-pack thehillscidercompany.com.au
TASTE Napoleone & Co Pear Cider has fresh pear aromas on the nose followed by earthy, almost bruised pear flavours with a hint of citrus on the palate. A wonderful, textural cider, with a refreshing, clean finish.
FOOD Asparagus, pea and Yarra Valley Persian fetta frittata.
ABV: 5.4% RRP: $15.50 per 4-pack napoleonecider.com.au
NEW!
FOOD Batlow Premium Cider will pair well with most seafood dishes, Asian cuisines and cheese.
ABV: 5.2% RRP: $17.99 per 4-pack batlowcider.com.au
Frank’s Cherry Pear Cider Franklin Cider Co. (TAS) Frank’s Ciders are produced by the Franklin Cider Co., which was established in 2012 in Tasmania’s stunning Huon Valley. Frank was a third generation Clark, and his grand children and great grand children now tend the orchard on the family property ‘Woodside’ (est. 1836). Fruit from the trees Frank planted are tree ripened and blended to create Frank’s cider.
TASTE A deliciously exciting combination, Frank’s Cherry Pear Cider is a delicate fusion of two much-loved Tasmanian favourites. The subtle flavours of real cherries and pears combine to produce a sparkling, medium sweet, yet delicate cider.
Pagan ‘Cerise’ AppleCherry Cider Pagan Cider (TAS) Pagan Cider was set up in September 2012 by four Hobart friends who shared a love of cider in its many forms. Pagan’s modern range of wholefruit ciders are made from Huon Valley fruit, without the use of fruit concentrates or added sugar. This month Pagan Cider will be releasing two Australian firsts, a Strawberry and Apple Cider (8% ABV), and a Quince and Apple Cider (8% ABV). They will be in very limited supply due to the scarcity of the ingredients – so get in quick!
TASTE Wow this is one seductive cider. The luscious blend of Tasmanian apples and cherries has an enticing exotic spicy perfumed nose that packs a punch. The palate tastes like rich Christmas fruit cake with beautiful nuances of dark cherries, plums and spices.
FOOD Perfect with game, pork and cheddar.
ABV: 8% RRP: $25–$28 per 4-pack pagancider.com.au
FOOD The unusual, subtle flavours are best enjoyed with sweets such as meringue, panna cotta or crème brûlée. The cherry and pear flavours complement rather than override the sweetness of desserts.
ABV: 3.5% RRP: $22 per 4-pack frankscider.com.au
42 www.beerandbrewer.com
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CIDER
Flying Brick Pear Cider Flying Brick Cider Co. (VIC)
Australian Brewery The Fresh Press Cider Australian Brewery (NSW)
Launching in October 2010, Flying Brick Cider is crafted onsite at Leura Park Estate, in Bellarine Peninsula. With the cider going gangbusters, Flying Brick Cider Co. is currently midway through construction of a dedicated cider house, likely to open in December.
TASTE This crisp, delicate cider displays subtle, succulent pear notes on the nose and palate. A drier style of cider, with fresh fruit flavours, which dance on your tongue. A Trophy and Gold medal winner at the recent Royal Adelaide Beer & Cider Show.
FOOD Match with anything spicy, Asian and pork like caramelised pork belly. Also wonderful with pungent cheeses.
ABV: 4.5% RRP: $8 per bottle, $30 per 6-pack flyingbrickciderco.com.au
Sidewood Apple Cider Sidewood Estate (SA) Sidewood is a privatelyowned vineyard nestled in the cool climate region of Adelaide Hills. Branching out into cider in January, impressively Sidewood has since won The Winequip Trophy for Champion South Australian Exhibit at the Royal Adelaide Beer & Cider Awards.
TASTE The artisan approach to Sidewood Apple Cider is evident from the apples being carefully hand-selected for flavour and acidity, to the fruit being pressed and then cool fermented at the Sidewood Cidery within hours of picking. These processes carry through to the flavour with this fresh, clean and fruit driven cider. A true delight.
FOOD Sidewood Apple Cider would be a great accompaniment with everything from casual burgers or pork belly, to fresh oysters.
ABV: 5.5% RRP: $18.99 per 6-pack sidewood.com.au
Small Acres Cyder 2012 Sparkling Small Acres Cyder (NSW) Small Acres Cyder crafts traditional English and French-style ciders along with more contemporary Australian-styles. Englishborn Gail Kendell and Australian-born James Kendell prefer to take a winemaking approach to their ciders, using only fresh juice pressed from the apple or pear.
TASTE A blend of up to 15 different cider apple varieties are used to create this more robust English-style cider and that complexity is evident in the glass. The seductive aroma is full of fresh, crisp, green apple hues, which playfully intertwine with bready almost biscuity notes reminiscent of Champagne. It is a Methode Champenoise vintage cider so it spends 18 months on lees before riddling and disgorging. The lees maturation creates a fine bead of Champagnelike bubbles and creamy texture with a dry finish.
FOOD Match with anything you’d team Champagne with such as oysters and seafood.
The Australian Brewery is based in Sydney’s North West, where they brew all their beers and cider, and source their ingredients. Their focus is on brewing international flavours locally and bringing in a unique Australian twist to everything they do.
TASTE The Fresh Press Cider is inspired by England, the spiritual home of great cider. The English like their cider crisper and a little drier than most, which has been replicated in the cider. Beautiful, fresh apple aromas lead to a clean apple taste with a gentle low-carbonation. A well-balanced cider that will stay cooler in the warmer months because of the sleek metal can.
FOOD Apple cider is a great match with any dish and this traditional beverage matches well with a classic dish like English pork sausages with creamy mash potato.
ABV: 4.7% RRP: $16 per 4-pack australianbrewery.com
Sydney Cider Sydney Brewery (NSW) Sydney Cider was originally produced at an Adelaide Winery in 2002, crafted by a Georgian Winemaker. It was more recently produced at Schwartz Brewery beneath The Macquarie Hotel. It is now produced by Sydney Brewery in Australia’s first purpose-built cider room ‘The Cidery’ at World Square, which has been operational for two years.
TASTE Sydney Cider is still produced using 100 per cent freshly crushed apple juice from the Adelaide Hills and fermented with Champagne yeast. The cider is medium sweet on the palate, displaying a rich apple flavour and underlying dryness from the Champagne yeast. The finish is crisp and refreshing with nice apple length.
FOOD Sydney Cider is a versatile food match. It would pair well with pork dishes, spicy Asian, cheese and desserts, particularly chocolate and cheese cake. The cider can also be used in cooking pork dishes and mussels, along with poaching strawberries and other fruits and making sorbets.
RRP: $22.35.
ABV: 4.5% RRP: $15-$16 per 4–pack
smallacrescyder.com.au
sydneybrewery.com
ABV: 8.5%
Spring 2014 43
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CIDER
Pressman’s Mid-Strength Apple Cider Australian Beer Company (NSW)
NEW!
Pressman’s Apple Cider recently re-launched with a fresh look and new mid-strength variant. Made using 100 per cent Australian apples from the Goulburn Valley, Pressman’s Original and Mid-Strength Ciders showcase the natural flavours of Australian apples.
Located in Victoria’s Yarra Valley, St. Ronan’s is the cider venture of mates Eric Driessen and Troy Jones. The ciders are crafted from apples and pears from local growers and are made using the méthode traditionelle.
TASTE
TASTE A fresh, crisp cider that’s easy to drink. While the lower-alcohol has taken out some of the ‘punch’ that Pressman’s Original carries, the cider retains the fresh apple taste. A great refreshing cider for an afternoon in the sun.
FOOD Since you’re drinking responsibly with the mid-strength variant, go all out on the food with a pulled pork burger.
ABV: 3.5% RRP: $14.99 for a 6-pack
The Apple Thief Granny Smith Cider The Apple Thief (NSW) The Apple Thief Cider is a locally-produced, premium boutique craft cider originating from Batlow, NSW, at the base of the Snowy Mountains. The Apple Thief focuses on showcasing the quality Batlow apples and pears with their single varietal flavours, Apple Thief Pink Lady, Apple Thief Granny Smith and Apple Thief William Pear ciders.
TASTE
NEW!
St. Ronan’s Méthode Traditionelle Apple Cider St. Ronan’s Cider (VIC)
Clean, crisp and refreshing, this cider has a delicious tartness to it because of the Granny Smith apples. The medium dry finish leaves you wanting more. This is one apple thief you definitely don’t want to let get away!
FOOD Apple Thief Granny Smith would pair well with fresh king prawns.
ABV: 4.5% RRP: $15.99 per 4-pack theapplethief.com
Bilpin Blush Pink Lady Cider Bilpin Cider Co. (NSW) Bilpin was established as a town in 1823, and has always been an apple growing area, set high in the Blue Mountains of NSW. The ciders from this region are a more recent commercial phenomenon, which express the character and interest of the region’s culinary fruit.
A beautiful example of this style of cider. Fresh green apples, peach, citrus and a hint of fresh cut grass are present in the aroma of this cider, followed by a rich palate with almost a creamy apple pie flavour. A sophisticated cider with a delicious silky, delicate bead.
FOOD Fresh oysters.
ABV: 8%
Spreyton Classic Apple Cider Spreyton Cider Co. (Tas) Spreyton Cider Co. is the latest venture from Spreyton Fresh, the home of fresh apple juice since 1998. The cidery was constructed in 2012, with the team focusing on traditional cider making techniques with a modern twist. All of the ciders undergo secondary fermentation in the bottle and are then bottle conditioned to achieve a light carbonation and a supreme flavour.
TASTE Spreyton cider has a distinctive handcrafted, traditional feel. Fresh Pink Lady and Sundowner apples on the nose lead to fresh fruit flavours on the palate, with a beautiful fine bead.
FOOD Great with a nice German bratwurst.
TASTE
RRP: $28 per 750ml
A Champagne appearance surprises over an expected light pink, with high carbonation, which quickly resides. A clean, soft aroma with a hint of good sulphur and some residual fruit sugariness. Light and easy drinking with wonderful balance, although lacking the fruit complexity and depth one might expect. The lower alcohol content adds appeal for responsible consumption and is a contributor to the lightness to flavour and style.
ABV: 7.5% RRP: $20 per 4-pack
stronanscider.com.au
spreytonciderco.com.au
FOOD This will pair well with spicy Asian food and desserts like cheesecake or cheese.
ABV: 3.5% RRP: $16.99 per 4-pack bilpincider.com
44 www.beerandbrewer.com
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International Ciders Monteith’s Lightly Crushed Cider
Hopped Up Pippin Zeffer (NZ)
Monteith’s Brewing Co. (NZ)
Zeffer ciders are fermented in small batches and made with minimal intervention that allows the natural flavours and true character to shine without the use of any artificial colours or sweeteners. Hopped Up Pippin brings together Nelson apple varieties with hops from the same region. Freshly pressed Sturmer Pippin and Cox Orange Pippin apples are fermented and then infused with Riwaka, Sauvin and Motueka hops to create a balanced blend that showcases their best characteristics.
Monteith’s is set to launch next month a new lower alcohol variant, Monteith’s Lightly Crushed Cider. Packed with 100 per cent crushed New Zealand apples, the cider aims to deliver the crushed apple flavour hit without the punch. A nice alternative to light beer, Monteith’s Lightly Crushed Cider is perfect for long summer afternoons.
TASTE With it launching next month we’re yet to get our hands on a bottle! Once we do we’ll include it in next edition’s tasting pages.
ABV: 2.8% RRP: $13.99 per 4-pack monteiths.com.au
NEW!
TASTE
Henney’s Dry Cider Henney’s Cider Co. (UK) Mike Henney started making cider as a hobby in 1996. At that time it was five gallons fermented in his airing cupboard, however the hobby grew and by 2013 production reached more than 250,000 gallons.
TASTE Fresh, sweet apple aroma leads to a fresh apple taste that is lightly carbonated.
FOOD Roast pork and vegetables with a Yorkshire pudding.
ABV: 6% RRP: $8-$10 per 500ml bottle phoenixbeers.com.au
As you would expect there are some delicious fruity hop aromas on the nose. These lead to a refreshing, crisp cider full of tropical and citrus flavours.
FOOD Prawn Laksa. ABV: 5.8% RRP: $12-$14 per 500ml bottle phoenixbeers.com.au
2009 Etienne Dupont Normandy Cider Domaine Dupont (France) One of the more highly recognised and awarded French cider producers available in Australia, Domaine Dupont has a rich cider producing history dating back more than 300 years.
TASTE The cider is translucent with an intense gold colour. An interesting, elegant nose with aromas of citrus fruit and pineapple, mixed with hints of leather and earthiness. On the palate the cider has an almost farmhouse, earthy flavour intertwined with beautiful fresh apples, lemons and apricots.
FOOD This cider would match well with poultry or fish cooked with cream. It can also be served as an accompaniment with creamy cheeses like Camembert, apple desserts and pancakes.
ABV: 5% RRP: $14.99-$16.99 per 750ml bottle phoenixbeers.com.au
Slack Ma Girdle Zeffer (NZ) This premium cider is made from a combination of more than 50 different cider apple varieties. These specialised apples are sourced from small family run orchards in New Zealand. Nearly inedible on the tree the rich tannins and sharp flavour are transformed in the bottle. This is a Kiwi take on the famous West Country style. Released annually with a limited supply – it’s worth the wait.
TASTE Deep golden in the glass the aromas are full of ripe apple and tropical fruit. Complex flavours of nuts, spice, honey and fruit make this a seriously good cider. Full-bodied, balanced and delicious.
FOOD Aged cheddar.
ABV: 6.6% RRP: $10-$12 per 500ml bottle phoenixbeers.com.au
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BBQ
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The Australasian Barbecue Alliance judging in action
Smokin’ T
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here are not many things that
CMY
bring people together like a
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barbeque does. Whether you’re friends or strangers there’s something about gathering around
AS WE HEAD INTO PRIME BARBEQUE SEASON, BEER & BREWER TAKES A LOOK AT TWO OF MAN’S FAVOURITE THINGS – MEAT AND FIRE
a barbie, with a beer in one hand
and tongs in the other, that unites people. However, change is in the smoke-filled air, as the
concept of ‘barbequing’ is moving from hot and fast to low and slow. “Australians have an entrenched culture of gas barbequing, however, with the influx of restaurants and pubs offering American BBQ, Australians are shifting their cooking methods in the backyard,” says Louis Alexander of supplier Pro Q. “People are realising that moving away from gas and cooking on wood or charcoal gives a much better flavour.” Essentially, grilling is a very quick way of cooking tender cuts of meat. The flame is in direct contact with the food so it’s usually cooked at higher temperatures. While low and slow barbequing cooks food indirectly. “BBQ is cooking your food indirectly, similar to roasting, in that food doesn’t generally come into direct contact with heat,” says Alexander. “However charcoal and wood is used for true BBQ as it creates
A great way to spend the weekend
a unique and authentic flavour to cheaper cuts of meat such as ribs, briskets and shoulders, which are
46 www.beerandbrewer.com
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EVERDURE_E2go_brewer_mag.pdf 1 01-Sep-14 11:58:21 AM
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( Trolley stand sold separately)
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BBQ
Equipment
Top 10 Tips
Yoder YS1500 Pellet Cooker
when Barbequing
1
Allow your meat to reach room temperature before marinading or cooking as the juices move around more evenly when it’s not chilled so the flavour will get deeper
2 3
You can’t rush perfection – it’s ready when it’s ready, so sit back and enjoy
Once food has been over spiced or smoked, there’s no going back. Go easy on the seasoning as it intensifies during the smoking process
4
When grilling foods add salt only at the time of cooking. If you add it too early it will draw out the moisture and become dry
5
Never cut into a steak while it’s grilling to see if it’s cooked as the juices will escape, making it dry
rubbed in spices, wrapped in smoke
categories. We recommend lamb
and cooked at very low temperatures
shoulder, pork ribs, beef brisket and
and typically for a longer time,
beef short ribs (and beef cheek for
which makes the meats incredibly
that matter), plus pork shoulder. Try
flavoursome and meltingly tender.”
to ensure you are getting your beef
The Australasian Barbecue
from a larger, older animal so it can
Alliance (ABA) champions the
stand up to the cooking time without
‘low and slow’ style of barbecuing,
drying out. Look for briskets that are
sanctioning competitions across
minimum 6kgs.”
the country, and defining and
When it comes to common
implementing the rules for these
mistakes she sees when out judging
meaty rivalries.
at BBQ competitions, Pryles says the
“Naturally, we consider
biggest one would be impatience.
barbequing to be any cooking using
“Low and slow takes time, and
wood or charcoal. Our top tip would
care, the worst mistake would be
6
probably be to turn off the gas and
taking the meat off before it is
embrace the embers! Pick secondary
done (after still investing hours in a
cuts with lots of marbling that can
cook), just because you couldn’t wait
withstand a long cook,” says Jess
any longer.”
7
Pryles, co-founder and vice president
To check if a whole chicken is cooked use a toothpick to skewer the leg and if the juices are clear it’s ready
If flavour smoking, only add it in the first half of the cook as once the meat is sealed the smoke flavour is locked in and will continue to move around the meat. If you keep adding smoke it will layer up and become bitter
8
barbequing, “‘Texas’ is always a
defined cuts as part of the ABA
hot buzzword for barbeque, we’re
Sticky BBQ Bourbon Ribs
Smoking wood rule of thumb – fruit and nut trees such as apple, oak, maple and pecan go with white or pink meats and hard woods such as jarrah, wattle and hickory go with red meats
• 300ml McCormick Grill Mates Brown Sugar Bourbon BBQ Sauce
10
Stockist: GrillPro www.grillpro.com.au
RECIPE COURTESY OF MCCORMICK GRILL MATES Prep time: 10 minutes (+1 hour marinate)
Rest meat well before slicing
RRP $8,999
As for the next big thing in
of the ABA. “We actually have very
When smoking wood never use wood that has paint on it, has been cut by a chainsaw (it will have chain oil on it) or unusual woods as some can be poisonous
9
This is one serious unit. The Yoder YS1500 Pellet Cooker is equipped with Yoder’s wood pit proven heat management system, HMS, that provides the cook the ability to instantly build different heat zones in the pit. Mounted on Yoder’s Competition Cart with 10″ pneumatic tires, this cooker has exceptional style and mobility. Boasting an incredible 1,500 square inches of cooking area and with the additional second shelf it jumps to more than 2,000 square inches, making this one impressive piece of machinery.
Cook time: 3 hours
Ingredients
• 1.5kg American style pork ribs
with foil for 2½-3 hours, until tender 3. Remove ribs, slice and serve with baked potatoes, sour cream and chives
Tip
Method
After roasting ribs, place on the HOT grill of your BBQ, turning and basting with the additional BBQ sauce, until lightly charred and sticky (10-15mins)
2. Preheat oven to 150°C and bake covered
Serves 6
1. Marinate ribs in the BBQ sauce for at least 1 hour, or overnight
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For ex-Masterchef Billy Law’s ribs recipe turn to page 88
Everdure e churrasco The e churrasco from Everdure is an Australian innovation and a world first, combining the flavour of charcoal cooking with the speed and convenience of gas ignition. Usually it would take at least an hour to get charcoal going but the team at Everdure have found a way to enjoy the flavour of charcoal in just 15 minutes. The e churrasco looks great on any deck or balcony and its compact size fits anywhere.
RRP $299 Stockists: For a full list, go to www.everdure.com
Pro Q Frontier BBQ Designed for any method of cooking, be it BBQ grilling, roasting, meat smoking and water smoking to create delicious meals. By removing the two middle sections or ‘stackers,’ the Pro Q Frontier will easily turn into a portable, kettle BBQ - ideal for camping trips, picnics or for the beach.
RRP $399 Stockists: Barbeques Galore and specialty BBQ stores nationally
Everdure e2gO Grill Designed with portability in mind, the Everdure e2go Grill features a revolutionary cast aluminium body, which allows for a large cooking area, while being light in weight. Ergonomic, easy to use handles ensure easy one person transport. The high hood means it can cook large meats such as roasts, while the big cooking surface means you can cook for a crowd.
1/3 Vertical
RRP $299 Stockists: Barbeques Galore
seeing a lot of focus on beef products,”
Prickett from Misty Gully Smokehouse.
Pryles adds. “Burnt ends, the caramelised,
“Then we have the big end units that are
rendered point end of the brisket that is then
electric smokers and pellet grills that you can
cut into cubes, are becoming really popular
use for your slow cooked roasts and making
with our members, I expect to see those
true traditional smoked meats like hams and
appear in BBQ restaurants soon!”
bacons.”
A big part of what makes barbequed meat
There’s even an option for people that
so delicious is the smoky, charred taste
want to add smoke without smoking.
and while you may think it’s too much of a
“Liquid Smoke is a great all natural product
hassle to smoke meat, there are a number of
that is actually the same ingredient that
options big and small to achieve the result.
lands on your meat when you smoke with
“We have accessories for people wanting
wood, except it is triple filtered so effectively
to add smoke to their BBQ or Weber that
it is better for you and more controllable,”
either sit inside the unit or attach to it, we
says Prickett. “You can use it in your
also have stove top smokers that you cook
marinades or just give your fresh meat a
inside, you put the smoking wood in the
light spray before grilling or add it to your
bottom, sit the food tray on top with the
hamburgers as an ingredient. So if you have a
food, put on the lid and cook over a flame
favourite sauce add a small amount of Liquid
either on a BBQ or gas cooker,” says Andrea
Smoke and it will take it to a new level.”
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50 Australia
Top THE
Beer Venues IN
50  www.beerandbrewer.com
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CALL US SELFLESS BUT WE’VE DONE THE HARD WORK OF DRINKING OUR WAY AROUND THE COUNTRY ON YOUR BEHALF. FROM NOW ON, YOU NEED ONLY DRINK IN THE FINEST BEER ESTABLISHMENTS IN THE LAND AS WE UNVEIL AUSTRALIA’S BEST CRAFT BEER VENUES FOR 2014
W
e know that trying to find a good beer can be like searching for a frothy Holy Grail. Whether you’re interstate or in your hometown wanting to find something new to try, the ongoing search for a good beer venue can be a challenge – even though it’s often a fun one. To help you in your noble quest for good beer, Beer & Brewer has drawn on the
extensive knowledge of industry experts to determine the finest places in which to order a brew. The result? A list of Australia’s top 50 craft beer venues. How did we arrive at the list? We asked the 26 panellists for their personal favourites then tallied them up to find the top 50. The scoring was weighted so those at the top of panellists’ lists scored higher than those at the bottom. There were no strict criteria. It could have been a venue’s range and choice of beers that impressed our judges, it might have been the quality of service and staff knowledge or it could have been an emphasis on beer and food matching; more than likely it was a combination of different factors. Some panellists selected places on the basis that they just had a great atmosphere and were top spots to enjoy a cold beer. The only restriction we insisted on was that brewpubs had to serve beers other than their own to be considered. So enjoy the list and start ticking them off!
THE ESTEEMED PANEL Darren Arrowsmith – national manager, Brewery Fresh Team, Carlton & United Breweries James Atkinson – editor, The Shout
Peter Mitcham – beer writer, Radio Brews News
Mike Bennie – drinks writer and judge, Gourmet Traveller Wine
Clyde Mooney – editor, Australian Hotelier Magazine
Dave Bonighton – owner and brewer, Mountain Goat
Adrian Moran – beer writer, AusBeerJourney
Tim Charody – The Beer Pilgrim
Neil Miller – beer writer, Beer & Brewer, TheShout NZ
Gemima Cody – food and drink editor, Time Out Melbourne
Pia Poynton – beer writer, Girl + Beer
Joel Connolly – festival director, Sydney Craft Beer Week
Luke Robertson – beer writer, Ale of a Time
Paul Esposito – Premium Beverages
Suzan Ryan – editor, bars&clubs magazine
Ian Kingham – category lead, beer, Woolworths
Jeremy Sambrooks – beer writer, Beer & Brewer
Matt Kirkegaard – editor, Australian Brews News, BeerMatt
James Smith – beer writer, Crafty Pint
John Kruger – beer writer and judge Beer Deluxe, Federation Square
Mark Mead – manager, Warners At The Bay
Chris Thomas – editor, Homebrewer
Darren Magin – beer writer, 250 Beers
Kirrily Waldhorn – beer presenter, educator, consultant, writer and judge, Beer Diva
Chris Mcnamara – executive officer, Craft Beer Industry Association
James Wilkinson – editor, Hotel Management Magazine
Spring 2014 51
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SLOW BEER VIC
468 BRIDGE ROAD, RICHMOND 3121 www.slowbeer.com.au
This really is heaven for craft beer enthusiasts with more than 1,000 different beers across many styles and countries. There’s a good mix of brews from local microbreweries as well as more obscure imports from cult breweries around the world. “A really unique concept in a space that honestly has one of the best and most interesting takeaway craft beer offerings in Australia. Rotating taps always mean that there is something new to try as well and the large, communal table in the middle of the store encourages great conversation and no doubt has led to long-lasting friendships.” – Kirrily Waldhorn, Beer Diva
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JUNCTION BEER HALL VIC
15 HALL ST, NEWPORT, MELBOURNE 3015 www.junctionnewport.com.au
A hidden gem in Melbourne’s west, Junction Beer Hall has 18 rotating craft beers on tap, tasting paddles, more than 70 local and international beers by the bottle and a reserve list of some of the best ales in the world. “A local hero, bringing good beer to the West (along with Plough and Station Hotels).” – Chris Thomas, Homebrewer
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THE UNION HOTEL NSW
576 KING ST, NEWTOWN 2042 www.unionnewtown.com.au
The beautiful Art Deco exterior of The Union Hotel leads way to a true pub-style craft beer haven. With sport blaring from the TV, pool tables in good use and class pub grub counter meals such as schnittys, steaks, burgers and salt and pepper squid, this is as Aussie pub as it gets. But the 22 taps on offer, including two hand pumps, tell a very modern craft beer story. “A classic Australian-style pub that has ‘gone craft’ and is now one of Sydney’s finest for watching sport over a schooner of something special.” – James Atkinson, The Shout
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THE WINSTON TAS
381 ELIZABETH STREET, NORTH HOBART 7000 www.thewinstonbar.com
This little treasure serves up some of the best American-style food going around, such as ribs, wings and a whole selection of hot sauces to match! Some great American beers on offer, as well as a few locals to wash it all down. “Hobart’s nightlife and indeed good beer culture doesn’t spread much beyond Salamanca Place (and the New Sydney) these days, but a few kilometres away in North Hobart, Kris and Caroline Miles took over their local because they wanted somewhere decent to drink and turned it into one of the best pubs in Australia for anyone after good beer. The buffalo wings are to die for as well.” – James Smith, Crafty Pint
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THE GERTRUDE HOTEL VIC 148 GERTRUDE STREET, FITZROY 3065
www.thegertrudehotel.com.au
This stunning venue comes complete with an impressive craft offering. Pouring 16 beers and ciders on tap with a focus on quality and integrity rather than any specific region, you can expect beers like Two Birds ‘Bantam’ IPA, La Sirene’s ‘Praline’ and Doctor’s Orders ‘Operation Paralysis’ QIPA. There’s even a rooftop beer garden to enjoy, however if you’d rather enjoy a beer in private you can take advantage of the bottle shop and growler service.
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FLAT ROCK BREW CAFÉ NSW
290 WILLOUGHBY ROAD, NAREMBURN 2065
www.flatrockbrewcafe.com.au This family-friendly craft beer bar in Sydney’s north has a great selection of craft beers on tap, more than 80 bottled beers, hosts beer tastings and events and even has a nano brewery downstairs. True lovers of all things craft, this is a smart operation complete with friendly, knowledgeable staff.
52 www.beerandbrewer.com
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THE AUSTRALIAN HERITAGE HOTEL NSW
100 CUMBERLAND STREET, THE ROCKS 2000
www.australianheritagehotel.com
This iconic Aussie pub in Sydney’s historic Rocks precinct has been a favourite watering hole for Australian beer lovers since 1914. A great supporter of craft beer, The Australian will celebrate its 10th annual Australian Beer Festival next month (17-19 October), with more than 12,000 people expected to attend.
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SAINT JOHN CRAFT BEER BAR TAS
133 SAINT JOHN STREET, LAUNCESTON 7250
www.facebook.com/saintjohnbeer
Specialising in local and imported beer, this lively bar in Launceston is one not to miss. Choose from one of the six rotating craft offerings on tap or scan the shelves for beers and ciders to take away. “Bar with alternating brews, lots of exciting new brews from local Tasmanian brewers.” – Mike Bennie, drinks writer
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ARCHIVE BEER BOUTIQUE QLD
100 BOUNDARY STREET, WEST END, BRISBANE 4101 www.archivebeerboutique.com.au
One of the first true craft beer bars in Brisbane, Archive has 22 constantly rotating draught beers on tap and more than 400 different domestic and imported bottled beers on offer. Takeaway 1.89L growlers and 1L squealers are available from Next Door Cellars, which is Archive’s onsite bottle shop. For those unable to get along to Next Door Cellars, they launched online last month with their complete cellar range available to be purchased and delivered to your doorstep.
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THE HOP FACTORY NSW 102 DARBY STREET, COOKS HILL 2300
www.thehopfactory.com.au
A locally-owned family business, The Hop Factory champions craft. The venue has 20 taps on regular rotation, showcasing an impressive range of Australian and imported beers. The focus is not just on the beer, with the food suitably paired to beers, as well as exclusively Hunter Valley wines.
THE LION HOTEL SA
161 MELBOURNE STREET, NORTH ADELAIDE 5006 www.thelionhotel.com
One of South Australia’s most historic buildings, The Lion Hotel takes its name from the Lion Brewery, built on the site in the early 1870s. Today, The Lion Hotel is an award winning hotel, with a craft beer offering that goes from strength to strength. “With a newly refurbished beer garden and a reputation for fine dining in their restaurant next door, The Lion has transformed over the last few years as a major player for punters keen on some decent beers. A good range of local and imported beers on tap and in bottles, there’s no reason to drink the same old offerings like the old days of Aussie pubs.” – John Kruger, beer writer and judge
HOO HA BAR QLD
41 TRIBUNE STREET, SOUTH BRISBANE 4101
www.hoohabar.com
A comfy, laid-back bar complete with leather Chesterfield lounges and vintage lamps. “Hoo Ha Bar gets my vote based solely on the laid-back and enthusiastic nature of the team behind the bar and also the dedication to Australian-only taps – a big call. It’s a great space – comfortable and inviting. Perfect for a no-nonsense, chilledout beer.” – Darren Magin, 250 Beers
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THE DURHAM CASTLE ARMS ACT
SHOP 1, GREEN SQUARE, KINGSTON 2604 www.thedurham.com.au
This is the quintessential pub, with great beers pouring from the 12 taps, good hearty food, friendly staff and the cosy, welcoming feeling you get from a good ‘local’. “This ye olde-English pub has evolved with the craft beer times, with its stag heads, gargoyles and classic furniture playing off with an incredible range of craft beer. Bottled beers by ABITA, 4 Pines and Hop Dog complement a wide ranging and ever changing tap beer range with brews by Stone & Wood, Little Creatures, Feral Brewing and Cavalier Brewing.” – Adrian Moran, AusBeerJourney
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THE CLASSROOM WA
356 CHARLES STREET, NORTH PERTH 6006 www.theclassroom.com.au
School’s in at this quirky Perth bar. With menus glued into exercise books, and walls covered in school memorabilia, The Classroom takes you back to the school days of yesteryear. There is a good lesson in great beer, cocktails and food to be had at this creative venue. “Very intimate and individual themed bar with a well thought out beer list of both domestic craft and international beers. The beer list has some of the best beer cocktails with the highlight being the Gordon’s Flip, which has many ingredients including our own Coopers Best Extra Stout. The staff are well educated and the venue spends time to ensure everyone has product knowledge in both beer and food.” – Paul Esposito, Premium Beverages
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THE PETERSHAM BOWLING CLUB NSW
77 BRIGHTON STREET, PETERSHAM 2049
www.thepbc.org.au A craft beer focused bowling club?! That’s right – this little legend of a venue not only has a fantastic craft beer line-up, it doubles as an awesome live music venue, is pokie-free, community focused and you can play bowls too. Established is 1896, the venue is chock-a-block full of history.
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TIPPLER’S TAP QLD 22 MASTERS STREET, NEWSTEAD 4006
www.tipplerstap.com.au
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OSCAR’S ALEHOUSE VIC 7 BAYVIEW ROAD, BELGRAVE 3160
www.facebook.com/OscarsAlehouse An intimate, charming venue, Oscar’s Alehouse has a great range of beer on tap and in bottles. Complete with a small beer garden out the back, this is the perfect place to settle in for a few. “This small but cosy and never drab hideout in The Dandenong Ranges 40-odd kilometres east of Melbourne deserves a spot on the list just because it’s not in the CBD or one of the three surrounding inner city suburbs. A modest but well curated selection and a chat with Brad is the perfect way to complete a day trip to Belgrave.” – Peter Mitcham, Radio Brews News
The range at Tippler’s Tap is incredible with a whole wall dedicated to bottled craft beer and 10 taps showcasing an ever-changing array of beer. Think Brewcult, Bacchus and Riverside. While the choice can be overwhelming, the staff are great and happy to help. “A craft beer lovers dream. A great set-up with an amazing array of beers always flowing across the taps. People flock from afar to indulge in the Chicago style food. The staff? Some of the best!” - Darren Magin, 250 Beers
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54 www.beerandbrewer.com
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3 BARS, 43 TAPS, 3 BEER ENGINES AND 1 HOPINATOR
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BEER DELUXE VIC
FEDERATION SQUARE, MELBOURNE, VICTORIA 3000
www.beerdeluxe.com.au Nestled between the walls of glass at Federation Square is Beer DeLuxe, a boutique beer specialist with a beer bible featuring unique brews from local microbreweries, as well as countries across the globe. This beer lover’s haven has numerous offerings under headings such as Trappist, Sours and Fruit, Scotch Ales & Barley Wines, Bocks, IPA and more. With the Federation Square venue going gangbusters, Beer DeLuxe opened a second venue in Hawthorn in 2012.
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SHADY PINES SALOON NSW
SHOP 4, 256 CROWN STREET, DARLINGHURST 2010 www.shadypinessaloon.com
This little slice of Americana hidden in a side street behind Sydney’s busy Oxford Street has an impressive range of imported and local bottled beers. Home to one of the biggest taxidermy collections in Sydney, it’s hard not to have a bootscooting good time at Shady Pines Saloon. Although if you have a nut allergy you may want to stay outside as the peanuts are complimentary and their shells cover the floor! “Shady Pines Saloon is great for its bottle list and revolving stock suggestions from the friendliest bartenders in town.” – Suzan Ryan, bars&clubs
MOON DOG BREWING VIC 17 DUKE STREET, ABBOTSFORD 3067
www.moondogbrewing.com.au The experience at Moon Dog Brewery reflects the rebellious, back yard operation-turned nationally acclaimed brewery that it is. “A tiny cult-like brewery hidden in the backstreets of industrial Abbotsford that churns out brews with names like ‘Chocolatesalty Balls’, ‘Perverse Sexual Amalgam’ and ‘Henry Ford’s Girthsome Fjord’. And while MoonDog’s beers are named with all the attitude of a washed-up rock-star, their taste won’t let you down either. Beers like the ‘Love Tap’ Lager are a bit more easy-going, but if you want to take your tastebuds for a ride to the moon and back, then you have come to the right place.” – Tim Charody, The Beer Pilgrim
30
THE HIGHWAY HOTEL SA 290 ANZAC HIGHWAY, PLYMPTON 5038
www.thehighway.com.au Part of The Palmer Hospitality Group, The Highway Hotel has reported a huge boost in craft beer and cider sales at their bar and bottleshop over the past 12 months. Helping to support this growth, the hotel held its second annual Craft Beer & Cider Festival earlier this year. “An ever growing range of local and imported craft beers in the bottle shop at competitive prices keeps craft beer fans returning regularly. A huge deck area with a great range of dining options as well as two main bar areas means there’s always plenty of room to relax with a good beer and a good meal.” – John Kruger, beer writer
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EMPIRE HOTEL NSW 103 PARRAMATTA ROAD, ANNANDALE 2038
www.empirehotelannandale.com.au Recently renovated, the Empire Hotel in Annandale now has a good food and craft beer focus, with an impressive range of craft beer on tap and pack. The venue runs a craft beer club with guest speakers once a month on a Saturday afternoon. The staff have good product knowledge and are passionate not only about beer but the whole experience.
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PRINT HALL WA
125 ST GEORGES TERRACE, PERTH 6000 www.printhall.com.au
Print Hall is three storeys of assorted beer and food goodness to explore. “A bit of a cheat because it’s really three venues (Bob’s Bar, The Apple Daily and Print Hall Bar) in one building. Beers from Margaret River’s Colonial Brewery feature strongly throughout. The Apple Daily gets special mention for having exclusively WA beer on its ten taps.” – Jeremy Sambrooks, Beer & Brewer
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QUARRYMANS HOTEL NSW
214 HARRIS STREET, PYRMONT 2009 www.quarrymanshotel.com.au
The Quarrymans is a dedicated craft beer pub that champions good Aussie beer. With 24 beers on tap as well as an old fashioned hand pump, the selection is wide and of a high quality. The beer list is always changing with everything from Doctor’s Orders’ Iron Lung to Riverside’s Seventy Seven.
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DÉJÀ VU VIC
525 LITTLE LONSDALE STREET, MELBOURNE 3000
www.dejavubar.com.au With 12 craft beers on weekly rotation and more than 80 bottled beers, Déjà Vu is a great craft beer haven. Also comfy couches! “Wednesday night $6 pint night – ’nuff said (it’s an institution).” – Chris Thomas, Homebrewer
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COLLAROY BEACH SERVICES CLUB NSW
1058 PITTWATER ROAD, COLLAROY 2097 www.thebeachclub.com.au
Beach, beers, food and great staff – what more could you want?! “Collaroy Beach Services Club has a great range of craft beers and a very passionate following within its member base. It is a great location backing onto the beach and great staff which makes the experience even better.” – Paul Esposito, Premium Beverages
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THE WELCOME HOTEL NSW
91 EVANS STREET, ROZELLE 2039
www.thewelcomehotel.com Taking out top honours at the recent Time Out Sydney Pub Awards with their Pub of the Year gong, as well as Best Pub Food, The Welcome Hotel is on a roll. “The Welcome is the epitome of what a Public House should be. The staff are friendly, the beers are excellent, the food is first rate but more than any of these things, it’s truly a pub that you can feel at home in. The atmosphere is incredible and the community feel is exactly what every pub should aspire to.” – Joel Connolly, Sydney Craft Beer Week
22
BITTER PHEW NSW
1/137 OXFORD STREET, DARLINGHURST 2010 www.bitterphew.com
Phew! A New York-warehouse inspired craft beer bar with 12 taps on constant rotation, awesome Jamaican food AND a cute little courtyard, all hidden up some stairs off Oxford Street?! About time. “This new super friendly 12-tap venue is a welcome refuge from Oxford Street’s medley of adult shops and Indian takeaways, and less than a minute’s walk from my apartment.” – James Atkinson, The Shout
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NEWSTEAD BREWING CO. QLD
85 DOGGETT STREET, NEWSTEAD, QUEENSLAND 4006 www.newsteadbrewing.com.au
An old bus depot/art gallery, Newstead Brewing Co. is a brewery, kitchen and bottle-o in one. With 12 draught taps at the bar pouring eight Newstead beers and a cider, the rest are left for unique guest beers from afar. “My favourite spot to enjoy good beer right now is Newstead Brewing Co. The venue ticks so many boxes for me. Great beer, great food, knowledgeable staff, great service, fantastic atmosphere and they brew onsite. What more could you possibly ask for? A superb all-rounder.” - Darren Magin, 250 Beers
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TRANSIT BAR ACT 7 AKUNA STREET, CANBERRA CITY 2601 www.transitbar.com.au
Topping the list of ACT venues, Transit Bar upgraded their eight taps to a single bank of 12 and has started pouring several interesting, new beers never before seen on tap in Canberra. “Transit Bar owner Marc Grainger took his bar in a different direction in January, taking a course in beer judging and moving his bar down the craft beer route. With beers by BrewCult, Prickly Moses and Feral Brewing, together with tasty pizzas and amazing live music acts (think Coolio, Art vs Science and Wolfmother to name a few), Transit Bar is the place to go for crafty times in Canberra.” – Adrian Moran, AusBeerJourney
58 www.beerandbrewer.com
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COOKIE/ROOFTOP VIC
252 SWANSTON STREET, MELBOURNE 3000 www.cookie.net.au
Sort of two venues in one. It’s hard to go to Cookie and not head up to Rooftop and check out the view, just like it’s hard to be on the rooftop overlooking Melbourne CBD and not be tempted by the lure of Thai food as you head downstairs to leave. “Ok, so it’s craft beer you want. Take a seat at the extremely long bar at Cookie and have a flick though their 200-plus beer menu, while nibbling away at possibly the best Thai food you have ever tasted. But a bit of fresh air wouldn’t go astray either, so finish up your goblet of ‘North Coast Ol Rasputin Imperial Stout’ and take a short stroll up a flight of stairs (or an adrenaline-fuelled ride in a rickety old elevator) and you will pop out on the roof of the building overlooking the impressive Melbourne skyline. If you have the same childish imagination as me, you will probably feel like you have stumbled across Tarzan’s bachelor-pad nestled high in the trees of the concrete jungle – complete with astroturf, bar, burger-shack, movie screen and deck chairs! You have found ‘Rooftop’, just above ‘Cookie’, an awesome place and all in all, an incredible experience.” – Tim Charody, The Beer Pilgrim
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ROYAL ALBERT HOTEL NSW 140 COMMONWEALTH STREET, SYDNEY 2010
www.royalalberthotel.com.au This little pub in the back streets of Surry Hills oozes character. A true champion of craft beer, the Royal Albert has eight taps and two hand pumps, and regularly hosts tap takeovers. The Royale with Cheese and Crinkle Cut Fries is a must. “The Royal Albert is steeped in history. I don’t know any of it but you can feel it dripping off the walls. A classic ‘Sydney’ pub that publican Mick Bain has dragged to the 21st century with a tap list that’s always changing and one of the best in Sydney, a menu that is simple but excellent and staff who are welcoming and know what they’re talking about. All of this without losing any of the pub’s original charm.” - Joel Connolly, Sydney Craft Beer Week
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FRANKIE’S PIZZA BY THE SLICE NSW 50 HUNTER STREET, SYDNEY 2000 www.frankiespizzabytheslice.com Part of the Swillhouse Group of Shady Pines and Baxter Inn fame, Frankie’s is an underground bar in Sydney’s CBD serving up pizza and craft beer by the bucket loads. “Hands down winner for vibe, music, staff, tap rotation, bottle list and eye candy.” – Suzan Ryan, bars&clubs
THE GREAT NORTHERN VIC
644 RATHDOWNE STREET, NORTH CARLTON 3054
www.gnh.net.au Founded in 1883, this classic pub nestled in North Carlton’s leafy Rathdowne Street is a local’s dream. Great range of craft beers, top grub and one of Melbourne’s largest decked beer gardens. “The quality and range of beers will get you in and the warm and friendly ‘lived-in’ feel of the place will keep you there. Even during Melbourne’s ‘fickle’ weather the partly covered beer garden is a great place to relax and enjoy a great feed to boot. Wednesday night Trivia sees locals and ring-ins flock like they used to do to church on Sundays.” – Peter Mitcham, Radio Brews News
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THE CATFISH VIC
30-32 GERTRUDE STREET, FITZROY 3065
www.facebook.com/thecatfishfitzroy
This lively little venue on Gertrude Street, which tips its hat to the State of Mississippi, has a rotating list of quality beers, tasty food and great music. “Constantly rotating craft beers, great Bloody Marys, live bands and Philly cheesesteaks. That’s about all I need to say.” - Gemima Cody, Time Out Melbourne
Spring 2014 59
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THE EAST VILLAGE HOTEL NSW
82 DARLING ST, BALMAIN EAST 2041 www.facebook.com/eastvillagebalmain
Tucked away at the far eastern end of Balmain, The East Village Hotel is an old school pub with a penchant for craft beer. “Craft has been on tap since publican Tim Condon took over the place, the burger is one of the best in Sydney but the thing that makes this place stick out is the two very distinct parts to the pub. Up the front is an old style lounge area that feels most comfortable in winter, then towards the back the East Village brightens up and becomes a welcoming place for families to enjoy a meal and a pint. Like The Welcome, the atmosphere is fantastic and really speaks true to the idea of a Public House.” – Joel Connolly, Sydney Craft Beer Week
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THE LORD NELSON BREWERY HOTEL NSW 19 KENT STREET, THE ROCKS 2000
98-100 LYGON STREET, BRUNSWICK EAST 3057
www.lordnelsonbrewery.com
The Lord Nelson is Sydney’s oldest continually licensed hotel, located in the historic Rocks precinct and home to Australia’s oldest pub brewery. ‘The Lord’ as it’s known by the locals, brews six 100 per cent natural ales onsite, as well as regular seasonal ales. “A proper English-style boozer in the heart of The Rocks with pristine ales to match. The country’s first brewpub, established way back in 1986 – a ballsy move at the time.” James Atkinson, TheShout
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THE ALEHOUSE PROJECT VIC
www.thealehouseproject.com.au Opening in August 2012, The Alehouse Project focuses on local and international craft beer and cider across 12 taps and a hand pump in the cooler months. The venue showcases a diverse range and many of its beers are only ever on tap once at the venue. Beer geek heaven. “They’re a great team who host meet-the-brewer sessions and beer launches constantly. The beer list is chalked up to account for how quickly the brews are switched over, and I like that they’re careful to keep a balanced selection on pour with lighter and less boozy options for when you just want to use the place as a pub.” - Gemima Cody, Time Out Melbourne
THE PARK HOTEL VIC 12 WATTON STREET,
WERRIBEE, VICTORIA 3030 www.theparkhotel.net.au
With more than 300 bottled beers on offer this is a venue that takes its craft seriously. This outer western gem has a constantly changing tap roster, with a nice combination of beers that includes some less ‘challenging’ offerings for newcomers to craft. “Out at the end of the train line, it’s so close to the station that you can time your final mouthful to the last train home. The Park’s tap list often includes something on nitro, a handpumped beer and an excellent range of rotating locals and internationals. Their bottle list is one of the longest in the country and their outer-suburban prices will make even the stingiest beer lover do a double take. Tasting paddles are a generous 4x150ml for $12, while their menu is full of rich, meaty and carb-loaded dishes to soak it all up. It’s well worth the journey.” - Luke Robertson, Ale of a Time
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THE GRAIN STORE NSW
64-66 SCOTT STREET, NEWCASTLE EAST 2300 www.grainstorenewcastle.com.au
Owned and operated by Kristy and Corey Crooks, The Grain Store has a great range and excellent service. With 21 beer taps featuring 100 per cent independently-owned and Australian brewed beers, great food and music, The Grain Store is a haven for beer lovers. “The Grain Store, Newcastle. If craft beer bars were looking for a Captain/Coach Corey Crooks would be your man. One of the most passionate and clever publicans in the country and his venues show that smart publicans can build a craft beer following anywhere.” - Matt Kirkegaard, Australian Brews News, BeerMatt
60 www.beerandbrewer.com
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TOP 50 | FEATURE FEATURE
Always a Good Beer Week favourite, The Royston has a great rotating tap list and impressive staff knowledge to match. Taken over more than a decade ago by the Griggs family, who also run Terminus Hotel, The Royston was Melbourne’s first pub to go craft beer-only. “A cosy, quaint English style pub with an ever-evolving beer list and big smiles from knowledgeable staff make this little space feel like it could be your own living room. A great place to pull up a stool and imbibe a well-selvected craft beer, when you want to take a little time out. Added bonus: a pool table that our boys pretty much monopolise whenever we all go there!” - Kirrily Waldhorn, Beer Diva
7 9
TERMINUS HOTEL VIC 492 QUEENS PARADE, NORTH FITZROY 3068
www.terminus.com.au
This year’s Good Beer Week Festival Hub, Terminus Hotel was recently named Melbourne’s Best Pub by the Herald Sun. A cocoon of crafty goodness, the Terminus has 16 taps that are constantly rotating and a fridge full of bottled craft from around the world. “Old-school watering hole on the outside – clean and slick, without being pretentious; font of beery goodness inside. The front bar has maintained its carpet and timber warmth while the old drive-thru bottle-o is now a comfortable and classy lounge bar. Food runs a close second to the quality of beer on tap and the friendly knowledge with which it is dispensed.” - Peter Mitcham, Radio Brews News
8
10
THE ROYSTON VIC
12 RIVER STREET, RICHMOND 3121 www.roystonhotel.com.au
THE POUR HOUSE WA
26 DUNN BAY ROAD, DUNSBOROUGH 6281 www.pourhouse.com.au
With more than 100 local and international craft beers on offer, the range is so big it’s on an A3 menu and makes for some impressive looking fridges behind the bar. “The Pour House is the kind of trendy craft beer bar that wouldn’t look out of place in inner Melbourne, but it’s actually in the coastal WA town of Dunsborough, population 4,000. More than 100 local and international craft beers can be found here, as well as quality restaurant food downstairs, a cracking burger bar upstairs, characterful decor and the smell of salty air – the beach is just a couple of hundred metres away. The only downside is having to leave, knowing that it’s a three hour drive back to Perth.” – Jeremy Sambrooks, Beer & Brewer
CLANCY’S FISH PUB WA 51 CANTONMENT STREET, FREMANTLE 6160
www.clancysfishpub.com.au/fremantle With three Clancy’s Fish Pubs; Canning Bridge, City Beach and Dunsborough, all top notch beer venues, it was likely at least one would make the list. Here you can expect quality seafood in generous portions as well as a good selection of well-priced, local craft beer on draught. “Clancy’s has been supporting local beer from the very beginning. The Fremantle pub was the first venue to pour Little Creatures, the kegs were loaded onto the LC truck aptly named ‘Elsie’ and driven two kilometres to Clancy’s, that’s fresh! Whenever I go to a Clancy’s it is tradition to have a serving of ‘fried mice’ – cheese-stuffed deep fried jalapeños, and a pint of Nail Ale Pale Ale.” – Pia Poynton, girl + beer
6
SAIL & ANCHOR HOTEL WA
64 SOUTH TERRACE, FREMANTLE 6160 www.sailandanchor.com.au
While no longer a brewery, the Sail & Anchor remains one of WA’s premier beer venues, with 40 cold taps and three hand pumps across its four bars. “There is a romance to this old pub, she might be old but it just means she’s got a lot of stories to tell. I remember going to the Fremantle Markets with my parents when I was little and we’d always stop at The Sail after and Dad would have a Redback.” – Pia Poynton, girl + beer
62 www.beerandbrewer.com
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FEATURE | FEATURE
5
THE SCRATCH QLD
8/1 PARK ROAD, MILTON 4064 www.scratchbar.com
The ultimate dive bar, The Scratch also has a great selection of beers available with something for everybody. The beer list is matched with some of the best staff and service in the country. Free peanuts here too. “There has been an explosion in quality craft venues in Brisbane in the past couple of years and, while Archive was the first, The Scratch for me encapsulates the best of the unique, experimental, slightly unhinged (and frequently hairy) character of this thriving scene.” – James Smith, Crafty Pint
4
3
THE LOCAL TAPHOUSE VIC
184 CARLISLE STREET, ST. KILDA EAST 3183 www.thelocal.com.au
Arguably where it all began, The Local Taphouse in St Kilda is the godfather of true craft beer bars in Australia. This beacon of craft has a weekly rotating selection of local and imported brews, and staff that are knowledgeable and friendly. The old tavern-inspired décor with plenty of nooks and quiet tables, is complete with a fireplace for those chilly Melbourne winters. “Proof that this place is loved by all was their recent People’s Choice gong at the Time Out Melbourne Pub Awards. Opened seven years ago at a time when Australia was only dipping its toe into craft beer, The Local Taphouse has cleverly evolved with its locals and has continued to be innovative in the craft beer venue space. The venue is great, staff are awesome and beers… sublime!” - Kirrily Waldhorn, Beer Diva
TWO ROW BAR VIC
351 SMITH STREET, FITZROY 3065 www.tworowbar.com.au
Two Row Bar is Tiffany Waldron and Slow Beer’s collaboration brew bar. Targeting serious beer nerds, there’s rarely a soft option on the five taps, with mostly random Rogue gems from the States and the single batch stuff from locals like Brew Cult. “Two Row felt like home the first time I visited. Their five taps are always rotating and always serious (no pandering to the ‘I just want a beer’ crowd), while their bottled beer list is a lesson to other bars and restaurants in how to do it right. In addition, the food is based around cheese and charcuterie, with cheese toasties being the centrepiece, and the wine, cocktails and spirits will tempt any beer lover to stray to something a bit stronger. It’s simple, effective and exactly the kind of place I want to spend an evening.” - Luke Robertson, Ale of a Time
THE LOCAL TAPHOUSE NSW 122 FLINDERS STREET, DARLINGHURST 2010 www.thelocal.com.au
2
THE WHEATSHEAF SA 39 GEORGE STREET, THEBARTON 5031
www.wheatsheafhotel.com.au A very close second, ‘The Wheaty’ is dedicated to great craft beer. This suburban pub meets craft beer venue runs masterclasses out the back of the pub, and has even installed a microbrewery of its own. Under the expert guidance of publican Jade Flavell, the selection of full-flavoured characterful Australian and imported beers on tap is second to none. Well almost none. “What else needs to be said? The best run pub in Australia, bursting with innovative ideas, always on the itinerary for big name international brewers heading Down Under and now home to its own experimental brewery. Simply awesome.” - James Smith, Crafty Pint It was a close finish but The Local Taphouse in Sydney squeezed into our number one position. ‘The Local’ boasts 20-plus beer taps, a hand pump and a fridge bursting with an assortment of beers from across the globe. Co-owners Steve Jeffares and Guy Greenstone are also the duo behind The Great Australasian Beer SpecTAPular (GABS), the biggest craft beer and brewing festival in Australia, so it is little wonder The Local came up trumps. “Willie Simpson reputedly once described them as, ‘The best beer bars in the land’ and the Taphouses continue to shine as beer leaders. Newcomers engaged in an unseemly arms race for the most beers or taps, take note: The Taphouses don’t boast the biggest beer list or the craziest taps, but still lead with a well curated selection, properly served.” Matt Kirkegaard, Australian Brews News, BeerMatt
Spring 2014 63
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TOP 50
TOP 10 New Zealand Beer Venues THE MEDIA/BEER WRITER OF THE YEAR WINNER AT THE 2014 BREWERS’ GUILD OF NEW ZEALAND BEER AWARDS, NEIL MILLER, SHARES HIS TOP 10 FAVOURITE CRAFT BEER VENUES IN NEW ZEALAND
3 MUSSEL INN, GOLDEN BAY
7 BREW, ROTORUA
www.musselinn.co.nz Located far off the beaten track, this local pub produces its own quirky beers, hosts regular live music and is one of the environmentally friendly venues in the land.
www.brewpub.co.nz/brew-rotorua Fresh local Croucher’s beer and some seriously tasty bar food make BREW a popular spot with locals and visitors.
8 BROTHERS BREWING, AUCKLAND 4 MOUTERE INN, UPPER MOUTERE www.moutereinn.co.nz Pouring beer since the 1840s, this storied pub loves to support local breweries and wineries and has a real community feel.
www.brothersbeer.co.nz Looking like a cross between a brewery and a bach, Brothers serves a growing range of craft beers, including several brewed on the premises.
MALTHOUSE, WELLINGTON
5 THE ROGUE AND VAGABOND, WELLINGTON
Malthouse has a huge range, excellent staff and numerous innovative events such as the annual West Coast IPA Challenge.
www.rogueandvagabond.co.nz A funky bar in an urban park, the Rogue has a varied beer selection, gourmet pizza, live music and a resident bulldog.
www.hashigozake.co.nz This is a veritable underground treasure trove of craft beers from New Zealand and around the world, many of which have been exclusively imported.
6 POMEROY’S OLD BREWERY INN, CHRISTCHURCH
10 CASSELS AND SONS THE BREWERY, CHRISTCHURCH
www.pomeroysonkilmore.co.nz This is a proper pub with a carefully chosen beer list, lots of locals and table football.
www.casselsbrewery.co.nz You can literally see them brew the beer and make the wood fired pizzas behind the bar.
www.themalthouse.co.nz
2 GALBRAITH’S ALE HOUSE, AUCKLAND www.alehouse.co.nz This Auckland institution is rightly famous for the beers brewed on site, a rotating selection of guest beers and hearty pub food.
9 HASHIGO ZAKE, WELLINGTON
HOME BREW EQUIPMENT & SUPPLIES
Importer and distributor for all beverage and food making equipment and supplies... For catalogues: call (03) 9924-4000 or email info@thebeveragefoodgroup.com www.thebeveragefoodgroup.com 64 www.beerandbrewer.com
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65 66 68 70 72 76 78 80 82
Welcome Letters Ales and Espionage Q&A Recipes for the Season Ingredient Profile Brew On Premise Breweries Fresh Wort Kits Homebrew Club
“WE WANTED TO CREATE A BETTER BREWING EXPERIENCE FOR THE PUBLIC, INSIDE A COMMERCIAL BREWING ENVIRONMENT WITH ACCESS TO ALL THE SAME KIND OF EQUIPMENT.” SIMONE CRAPPER, THE PUBLIC BREWERY
Chris Thomas Homebrewer Editor chris@beerandbrewer.com
The days are getting longer and the sun is breaking through the clouds a little more regularly. It must be time for spring. The palette changes too. Beers Cheers. that didn’t seem desirable while in the midst of high alcohol winter warmers are suddenly much more appealing. Kolsch, Pilsner, Lager and Pale Ale are becoming attractive all over again. On the brewing side of things we look at Fresh Wort Kits – how they’re used and the quality of the beer. There are a lot of different styles available in Fresh Wort Kits (pretty much every style) and brewing them is unbelievably easy. We also explore a niche in the craft brewery market – breweries where people can come in
and brew on premise in an operating commercial brewery. An awesome experience, and something that might just catch on. Recipes are always of great interest and importance to our readers so we’ve packed in a broad range for you to have a go at - New World Pilsners, Stouts (both Oatmeal and Milk), Hoppy Saison, Grapefruit IPA and Vintage Ale. I’ve already made the Saison and Vintage and both have come up beautifully. Get brewing and as always let me know how they’re going!
EDITOR’S EDITORS LETTER
Check out page 78 Brew On Premise Breweries
Cheers.
Spring 2014 65
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HOME BREWER
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. DEAR BEER & BREWER, I was most disappointed to see three
Thanks for pointing out these typos Jake. They’re
fundamental errors in the latest edition (issue
ones that shouldn’t have got through to the
29 Winter 2014) on page 6 ‘Homebrew Q&A’.
keeper. Upon receiving your email, I got onto
Firstly, H2O was notated incorrectly with
John to apologise and his response was, ‘Haha!
the 2 at the top which denotes a completely
No worries!’ Absolute accuracy throughout is
different chemical compound to 2 x Hydrogen
important and it is what we always aim for.
& 1 x Oxygen molecule, and secondly you have
That’s why we’ve invited you on board as our
incorrectly labelled two of the biggest names
Homebrewer Technical Editor and we’re really
in home brewing in the world. Although
pleased that you’ve taken up the challenge. We
Jamil and John may be friends, they do not
look forward to working with you and hopefully
look anything near each other!
as a team we can make sure that these typos do
Please check these basic matters.
F
Each letter printed has won a copy of the Beer Buyer’s Guide Australia & New Zealand, valued at $24.99. The Editor’s Choice Letter below has won a Brew Bucket Fermenter from our good friends at Newera Brewing. Designed in the states specifically for the home brew market, this is the first stainless steel bucket fermenter with a conical base. Innovative features include a rotatable racking arm and the ability to be stacked. RRP $249.00
not occur in the future.
Cheers, Jake
EDITOR’S CHOICE LETTER Many of us aspire to all-grain brewing, but for some it’s a major investment or for others space constraints dictate. I have for many years produced some excellent results with kit & kilo and/or extract methods and thought your readership might be interested in some of the leaps I have made in the quality and variety of beers that I have brewed. Sanitation, as always, is number one. Sterilise all brewing and bottling equipment (and bottles) with hot sterilising solution of choice and rinse twice in clean cold water. For the brew itself, use filtered water, ideally from an under-sink filtration system. Whilst chlorine does evaporate, any remaining in the water will lead to off flavours. The filter also removes heavy metals and other undesirable particulates. Always make a yeast starter (except Wyeast) with 250ml of tepid water plus half a teaspoon of sugar in a sterilised jug covered with cling film and leave for at least half an hour or more to start growth before pitching; the earlier
fermentation starts the healthier and less infection prone the brew. Try using a Wyeast or White Labs yeast that characterises the beer style being created, this is especially important when the yeast is a key contributor to the aroma or flavour (eg. German wheat). Use full malt extract or other nonbarley adjuncts for the ‘kilo’ component of the recipe, such as rice malt extract for an Asian style Pilsner or rye malt extract for a Roggenbier. A wheat malt extract can also make an excellent adjunct to a regular Pilsner as a refreshing alternative to barley malt. Control the temperature of the fermenting brew using an adapted bar fridge, or ideally an electronic (no compressor protrusion) wine fridge with the shelves removed, a must for lager brewing, but also ales in the warmer summer months. Dry hop the brew a day or so before bottling using a 12g–24g packet of hop pellets relevant to the style, these can emptied into the beer loose or if preferred
left in the bag to prevent particles in the beer blocking the bottler. I have achieved some excellent results from the most basic of kits using the above techniques and can thoroughly recommend them to your readership. Simon Haynes Thanks for your tips Simon. The steps you’ve identified can make a beer so much better. I think both temperature control and yeast selection are essential if trying to make a good beer into a great beer.
66 Home Brewer
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BIG FLAVOURS FROM SMALL BATCHES
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1/09/2014 9:31 am 15/09/2014 5:09 pm
HOME BREWER
BentSpoke Brewing’s Richard Watkins
ANHC
Ales and Espionage CANBERRA IS HOSTING THE FOURTH AUSTRALIAN NATIONAL HOMEBREWING CONFERENCE (ANHC) ON OCTOBER 17-18. ALONG WITH THE STELLAR LINE-UP OF NATIONAL AND INTERNATIONAL GUESTS, THERE ARE PLENTY OF OTHER REASONS TO GO FOR THE CONFERENCE AND STAY TO EXPLORE. CRAIG STOKES AND PATRICK BAGGOLEY REPORT.
galleries, Questacon and the National Library
Behind ASIO, stories of international spies,
venue and has recently expanded the bar’s
Parliamentary triangle, Kingston is home to
embassies and intrigue, Canberra has
appeal by bringing in some of Australia’s best
Durham Castle Arms and the Little Brussels
another secret life that should see the light -
craft beers, including specialties from Brew
Belgium Beer Café. The Durham has the
its growing beer culture.
Cult, Feral Brewing Company and Bridge
charm of a traditional English pub and a
Road.
dozen taps offering an ever-changing range
will do well to stop by The Pork Barrel, opposite Old Parliament House, which has Chimay and Warminster on tap with other regular specials, backed up by a great range of bottled local craft beer, imports and ciders. A few kilometres south-east of the
In the early ’90s when the term ‘craft beer’ was unknown in Australia, Canberra’s
Nearby, Braddon is evolving into a cool hub
of premium and craft beer.
Wig & Pen opened with a vision to replicate
of restaurants, vintage fashion stores and
a classic English pub. The only hitch was
galleries. At the heart of all this is Debacle,
Food Markets is home to Plonk, one of
a lack of traditional ales worthy of serving
which offers a solid range of European
Australia’s best beer retailers. This beer
via traditional hand-pump. This drove the
classics on tap and a great bottle selection.
mecca offers 1,500 different beers from
pub to build its own brewery and create
Newcomer Hopscotch Bar is also aiming to
around the globe, alongside ciders and
what became a beer institution in the city of
draw in craft beer lovers.
boutique wines. Keep an eye out for their free
national institutions. The venue attracted plenty of beer
Also in Braddon is the latest venture of nationally-acclaimed champion brewer
Just down the road, the Fyshwick Fresh
tastings to inspire your purchases. Further into Fyshwick is the Zierholz bar
fanatics, who formed Canberra Brewers. The
Richard Watkins. The former Wig & Pen
and brewery in Kembla Street. Christoph
homebrew club now boasts more than 100
brewer is well on his way to offering 18
Zierholz has a passion for classic German
active members, who meet at the Harmonie
different beers brewed on-site at BentSpoke
beers and food. Zierholz also has a bar at the
German club in Narrabundah, which prides
Brewing Co. The venue hit the ground
University of Canberra.
itself on its selection of premium German
running when it opened earlier this year,
beers.
selling out of its first batch of Dick Tracy, a
family holiday, hidden among all history,
Whether you are travelling for work or a
While the Wig & Pen is sadly closed as it
Fruity Brown Ale, within a few frantic weeks.
national institutions, great scenery and
relocates from Civic to Llewellyn Hall, there
Alongside Richard’s ever-expanding range is
gardens there are some excellent places to
are plenty of other crafty haunts in Canberra
a tempting food menu, with a few items that
sample great beer. Just remember, the person
to get a quality beer.
incorporate some of the brewing ingredients
sitting at the next table might be there for
for that perfect pairing.
more than the beer. They don’t all drink
Over in the city centre, Transit Bar in Akuna Street has long been a top live music
Those visiting the National and Portrait
martinis, shaken not stirred.
68 Home Brewer
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HOME BREWER
Palmer’s Milk Stout Estimated Brew Figures
Getting Into All-Grain
OG: 1060 FG: 1.023* IBU: 30 ABV: 5.7% Volume: 23 litres
AS PROMISED, THIS ISSUE’S Q&A FOLLOWS UP ON A READER’S QUERY INTO ALL-GRAIN BREWING. WHO BETTER TO LEARN FROM THAN JOHN PALMER AND JAMIL ZAINASHEFF!
Ingredients • 4.5kg Pale Ale Malt • 250g Caramel 60L Malt • 250g Caramel 120L Malt • 250g Chocolate Malt • 250g Black Malt (debittered if you wish)
Brewing beer is easy; if it
boil wort volume, plus the
was hard, your doofus uncle
volume of the wet grain. The
certainly wouldn’t be able to
volume of wet grain is about
• 500g Lactose
do it. The easiest way to get
0.8 litres per kg and is roughly
in to all-grain brewing is with
equal to the amount of water
• 60g East Kent Goldings (5% AA)
brew-in-a-bag (BIAB).
that the grain will absorb, so
is that you are mashing and
total. Table 1 lists estimated
• English Ale yeast, such as Whitelabs WLP002, or Safale S04
boiling in a single kettle, with
strike water volumes,
Method
the malt contained in a giant
strike water temperature
tea bag. When the mash is
difference, and estimated
1. Mash at 67°C for one hour
done, you remove the malt
yields, assuming 75 per cent
bag, let it drain, and start
efficiency, 30 litre pre-boil
2. Add East Kent Goldings and bring to a boil
your boil.
volume and 23 litres after the
3. Boil for 60 minutes
The nice thing about BIAB
All you need to start BIAB
the strike water volume is the
boil. These volumes allow for
is a large kettle, an outdoor
wort lost to trub in the boil
propane burner, and a large
and fermentation to yield 20
4. Add lactose with 15 minutes remaining in the boil
mesh bag. You will want at
litres of beer.
5. Cool and pitch the yeast
least a 38L kettle, if not a 50L, for a typical 20L batch. The
BAG CONSIDERATIONS
propane burner must be large
You will get better efficiency
enough and strong enough
with larger grain bags. For
to support your kettle when
best results, the diameter
it’s full.
of the grain bag should be
The amount of water that
as large as the kettle. In
the grain will retain varies a
addition, it helps to have a
bit with the amount of grain
grain bag long enough to be
in the recipe. Typically, the
able to tie a knot in the top
water retained by the malt will
or tie it shut with string. You
be 0.5-1 litre per kilogram,
can probably buy these large
with larger grain bills (higher
grain bags at your local brew
OG) having less retention,
shop or make one yourself
because the extra weight of
out of cheesecloth, polyester
more grain squeezes more
curtain sheer, chiffon, or
wort out.
bridal veil material. Nylon paint strainer bags work well
CALCULATING YOUR VOLUME
too if you can get a big one.
The kettle needs to be large
essentially the same size and
enough to contain your pre-
shape as a pillowcase. But
The bag itself is not fancy;
6. Ferment at 18°C for a total time of two weeks. Do not open the fermenter because the residual sugars make this beer prone to contamination. The airlock should be still (<1 bubble/minute) for the last week 7. Bottle or keg as usual, though you may choose to go with a slightly lower carbonation level *Note on final gravity: Final gravity is estimated by assuming 75 per cent attenuation by the yeast (1.060 to 1.015) and adding the unfermentable lactose gravity, 384 L°/kg x 0.5 kg /~23L = ~8 gravity points, so 1.015 + .008 = 1.023
70 Home Brewer
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Brew In A Bag Advice on Temperature Control You are going to need a good thermometer. The electronic instant-read cooking type thermometers are probably your best bet. BIAB uses more water per kilogram of grain than other mashing methods, so the water only needs to be a few degrees hotter than your target temperature. I recommend heating the water to 68-70°C in order to hit the middle of the target range (65-68°C) for this recipe. Do not overshoot the mash target range or you will denature the beta amylase too quickly. If the temperature of the mash is more than 68°C, add some cold water (1-2 litres) to drop the temperature back into the range of 65-68°C. If the mash/wort temperature falls below 65°C, turn on the burner and gently bob the bag up and down to keep the wort moving. It should only take a minute or so. Don’t let the bag sit on the bottom of the kettle while the burner is on or you might scorch or melt it.
don’t use a pillowcase, they don’t drain well,
learned to subvert and take control of this
and according to ‘management’, are not
process to make beer. To do so, we soak
considered to be ‘a good idea’, even though
the crushed grain in hot water for about an
they get washed anyway! The size of the
hour to allow the enzymes to do their jobs
mesh should be similar to cheesecloth. The
much more quickly. Alpha and beta amylase
smaller mesh size of the chiffon is fine, but
are two primary enzymes that convert the
be warned that very fine mesh sizes will tend
starches to sugars. Alpha prefers hotter
to clog with grain bits and lower efficiency.
temperatures (65-75°C), and breaks the large
After the mash, dump the grain, turn the bag
starch molecules into various smaller sugars.
inside out and hose it off so it will be ready
Beta amylase prefers lower temperatures
for your next brew.
(60-65°C) and only makes maltose, the main fermentable sugar in wort. Alpha and
MASHING IN A NUTSHELL
beta amylase work best together between
The process of mashing is fairly simple. The
65-68°C, and will actually convert the
crushed malt contains enzymes that would
starches to sugars in about 30 minutes under
have been used by the growing plant to
typical conditions. However, most brewers
convert the starch reserves (the endosperm)
mash for the full hour to also maximize the
into digestible sugars. As brewers, we have
fermentability of the mash/wort.
Kilograms of Grain
Wet Grain Strike Water Volume (litres) Volume (litres)
Strike Water Delta T (°C)
BG for 30L (75%Eff)
OG for 23L
4
3.2
33.2
2
1.030
1.039
5
4.0
34.0
2
1.038
1.049
6
4.8
34.8
3
1.045
1.059 1.068
7
5.6
35.6
3
1.053
8
6.4
36.4
4
1.060
1.078
9
7.2
37.2
4
1.068
1.088
10
8.0
38.0
4
1.075
1.098
12
9.6
39.6
5
1.090
1.117
13
10.4
40.4
5
1.098
1.127
14
11.2
41.2
6
1.105
1.137
1. Crush the grain and put it in the mesh bag. The bag should be large enough that the grain can move loosely within the bag during the mash. 2. Add 30 litres (7 gallons) water to the kettle. Use a marker or piece of masking tape on the outside of the kettle to indicate the water level. 3. Add more water to the kettle, according to the wet grain volume and the total amount of grain in your recipe (about 4.5 litres for Palmer’s Milk Stout recipe on page 70). Heat this water to 68-72°C, depending on the recommended strike water delta T given in Table 1, which is based on the water-to-grain ratio. 4. When the water is hot, gently immerse the grainbag. Be careful that you don’t overflow the kettle. Stir the grain in the bag to make sure it is thoroughly wetted and then check the temperature. The mash temperature of the grain and water should now be about 65-68°C. 5. Check the temperature about every 15 minutes and poke/move/ stir the grainbag and the wort. If the temperature falls below 65°C, turn on the burner, and bob the grainbag up and down to get the wort moving. It should only take a minute or so to bring the temperature back up. Turn off the burner and put the lid back on. 6. Lift the bag out of the kettle and let it drain for a minute. You may want to have a friend hold this for you. Check your volume it should be very close to where you started (30 litres). Have a bucket handy to receive the grainbag. 7. Turn on the burner and begin your boil as usual.
Table 1 - Estimated Mash Volumes and Yield for 30 Litres Pre-boil
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RECIPES
Hoppy as Funk! BEHEMOTH BREWING (NZ) HEAD BREWER ANDREW CHILDS HAS GIVEN US HIS RECIPE FOR HOPPY AS FUNK! – HIS TAKE ON A CLASSIC BELGIAN SAISON. IT’S BIG, DRY AND WITH BELGIAN ESTERS ALONG WITH BIG PINEAPPLE, PINE, CITRUS AND DANKNESS. THE MIX OF THE YEAST AND THE HOPS MAKES THIS A FLAVOURFUL AND DELICIOUS BLEND OF STYLES.
All Grain
Concentrate
Extract
Expected Brew Figures
Expected Brew Figures
Expected Brew Figures
OG: 1.052 FG: 1.004 ABV: Approx 6.4% IBU: 35 Volume: 23 litres
OG: 1.047 FG: 1.004 ABV: Approx 5.6% IBU: 30 Volume: 23 litres
OG: 1.046 FG: 1.005 ABV: Approx 5.6% IBU: 30 Volume: 23 litres
Ingredients
Ingredients
Ingredients
• 4.5kg Weyermann Bohemian Pilsner
• 1 x Mangrove Jack’s Craft Series Pilsner Pouch
• 1.7kg Black Rock Light Unhopped Malt
• 500g Weyermann Munich 2 • 500g Weyermann Wheat Malt
• 1kg Mangrove Jack’s Light Unhopped Malt
• 35g NZ Hallertau (or bittering hop of choice to 30IBU)
• 500g Light Wheat Malt Extract
• 1kg Mangrove Jack’s Light Unhopped Malt • 500g Light Wheat Malt Extract
• 30g Citra Hops
• 35g NZ Hallertau (or bittering hop of choice to 30IBU)
• 70g Zythos Hops
• 50g Citra Hops • 150g Zythos Hops
• 1 x Mangrove Jack’s M27 Belgian Ale Yeast
• 1 x Mangrove Jack’s M27 Belgian Ale Yeast (hold onto the yeast that comes with the Craft Series Pouch for another brew)
Method
Method
• 50g Citra Hops • 150g of Zythos Hops • 0.3g Copperfloc
1. Mash at 67°C 2. Sparge and bring to a boil 3. Boil for 90 minutes – add NZ Hallertau at beginning of the boil 4. Add 0.3g of Copperfloc with 10 minutes to go 5. Add 50g of Zythos and 50g of Citra at the end of the boil 6. Cool and pitch the yeast
• 1 x Mangrove Jack’s M27 Belgian Ale Yeast • 0.3g Copperfloc
1. Add 6 litres of boiling water to a sterile fermenter
Method
2. Add the Mangrove Jack’s Craft Series Pilsner Pouch with the dry malt extracts and stir
2. Add all malt extracts and stir
3. Top up the fermenter to 23 litres with cold sterile water, aiming for a temperature of 23-24°C and pitch the yeast
4. With 10 minutes left in the boil add 0.3g of Copperfloc
1. Boil 6 litres of water in a large pot
3. Boil for 60 minutes adding the Hallertau Hops at the beginning of the boil
5. At the end of the boil add the 50g of Citra and 50g of Zythos hops
7. Ferment at 25°C and slowly bring the temp up to 28°C near the end of fermentation
4. If you can control the temperature ferment at 25°C and slowly bring the temp up to 28°C near the end of fermentation
8. Dry hop with 100g of Zythos after one week of fermentation and leave in for five days
5. Dry hop with Citra and Zythos after one week of fermentation and leave in for five days
7. Ferment at 25°C and slowly bring the temp up to 28°C near the end of fermentation
9. Bottle or keg as usual then enjoy with mates
6. Bottle or keg as usual then enjoy with mates
8. Dry hop with 100g of Zythos after one week of fermentation and leave in for five days
6. Cool to 23-24°C and add to sanitised fermenter, then top up to 23 litres with sterile cold water and pitch the yeast
9. Bottle or keg as usual then enjoy with mates
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FEATURE | FEATURE Expected Brew Figures OG: approx 1060 FG: 1008-1012 IBUs: 60 ABV: 7.5% Volume: 21 litres
Ingredients: • 1.7kg Australian Pale Ale beer kit • 1.7kg Real Ale beer kit • 300g Crystal Malt grains (optional) • 500g Dextrose • 25g Bravo hop pellets • 25g Ella hop pellets • 25g Galaxy hop pellets • 11g Lallemand Nottingham Yeast
Method:
Coopers Extra Strong Vintage Ale 2014 COOPERS EXTRA STRONG VINTAGE ALE HAS BEEN A FAVOURITE SEASONAL AMONGST BEER ENTHUSIASTS FOR MORE THAN 15 YEARS. IT IS A BEER THAT CHANGES EACH YEAR BUT REMAINS TRUE TO ITS STYLE AS A STRONG ALE. PAUL ‘PB2’ BURGE PROVIDES US WITH A RECIPE FOR THIS YEAR’S VINTAGE. Coopers drinkers were introduced to
Hop varieties used in previous years
the Strong Ale style (19.A of the BJCP
include Nelson Sauvin, Fuggles, Saaz,
Style Guidelines) with the first release
Hallertau, Hersbrucker, Cascade, Perle,
of Coopers Extra Strong Vintage Ale
Magnum, Citra, Centennial, Chinook
(ESVA) back in 1998. Throughout
and Styrian Goldings.
the years, ESVA has developed
Our DIY interpretation of ESVA
a reputation as a high alcohol,
‘14 carries an exciting hop trio of
high bitterness, flavoursome
Bravo, Ella and Galaxy - all highly
beer, which may be consumed
aromatic hop varieties. When
young whilst holding excellent
young, it displays a blend of
prospects for developing with
esters and overt hop aromatics
bottle age.
with some alcohol heat and a firm
After its initial launch in 1998,
bitter finish. Ageing over months
Coopers ESVA was released in 1999,
and years will see the esters, hops
2000, 2002, 2004, 2006, 2007,
and alcohol meld together, the
2008, 2009, 2010, 2011, 2012 and
bitterness soften and toffee/sherry
2013. This year’s alcohol content
like characters develop.
remains at 7.5% ABV, retaining Vintage Ale’s title as the strongest
Check out other DIY Coopers recipes at
beer brewed by Coopers.
www.coopers.com.au
1. Day before line a pot (at least 4 litres) with mesh cleaning cloth (pulled straight from pack), add cracked grain and 2 litres of cold water. Fit lid and sit in fridge for 24hrs 2. On brew day remove from fridge, gather up corners of the mesh cloth and lift, allowing liquid to drain from grains back into pot 3. Place strained liquid onto stovetop and bring to boil 4. Remove from heat, add 25g of Galaxy hops and let steep for 15 minutes 5. Cool liquid by placing pot in a cold water bath for 15 minutes then strain into fermenter 6. Add contents of the two beer kits plus dextrose and stir to dissolve 7. Fill with cool water to the 18 litre mark, stir vigorously and check the brew temperature. Top up to the 21 litre mark with warm or cold water (refrigerated if necessary) to get to 18°C 8. Stir in wet yeast or sprinkle on dry yeast and fit lid. Aim to ferment at 18°C 9. After three days add remaining hops by wrapping them in a mesh cleaning cloth (pulled straight from the pack) and place directly on top of brew then re-fit lid 10. Bottle brew only after SG readings are stable over two days – should finish 1008-1012 11. Prime at the normal rate of 8g/l (2 carbonation drops per 740/750 ml bottle) or slightly lower, in accordance with style. If storing beer for 18 months or more use sturdy reusable glass bottles, designed for storing beer 12. Allow to condition at or above 18C for at least two weeks before tasting, but longer will allow the flavour to mature
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RECIPES FEATURE | FEATURE
No Rulz Pilz New World Pilsner TAKE AN OLD CLASSIC PILSNER AND SPRUCE IT UP WITH SOME NEW WORLD AROMA HOPS. MARTIN POTTER BREAKS THE RULES AND SHOWS US HOW.
T
he roots of Pilsner beer lay deeply
a few days for diacetyl rest, racked to secondary off
entrenched in the Plzen Region of
the yeast cake, dry hopped at cool temperatures for
Czechoslovakia, dating back as far as
a week or so, and then cold stored (lagered) for six-
1842. Traditional Pilsner is still brewed
eight weeks.
to this day using original methods to ensure the same exacting standards are
being reproduced in the modern brewery. I’ll go out on a limb here and say that it’s widely
accepted that Pilsner Urquell is probably the one
The world of hops is your choice. Go for whatever takes your fancy, 1-2g per litre of one or a combination of Amarillo, Cascade, Nelson Sauvin or Wai-iti is a good start. A word on fermentation. It’s all about the yeast.
traditional Pilsner by which most others are judged. If
Choose a good lager yeast strain, pitch 20-25g or if
you’ve never tried one, put a 6-pack on your bucket list.
using a liquid yeast, use an online pitch rate calculator
Over the years, there have been many takes on the
and ferment down in the 10-12oC range then after about
pilsner style. More recently we’ve seen a shift towards
12 days, elevate the temperature to between 16-18o C for
more highly bittered beers, with bigger hop flavour and
what’s known as the diacetyl rest for about three days.
aroma up front. Enter, the New World Pilsner. Still retaining the
The following recipes are simple examples and the bitterness levels and late additions are just suggestions.
traditional Pilsner malt base, but with the addition of
Remember, it’s your beer and there are no rules. Get
late boil flavour and aroma hop. As well as some dry
yourself some hop flavour.
hopping. The beer is then fermented with a traditional lager strain of yeast at cool temperatures, elevated for
Top tips for cold storing (Lagering) your beer For best results with these styles of beer, take the time to have a period of cold storage, or Lagering. Lagering will allow the remaining yeast to clean up the flavours and some of the unwanted compounds to precipitate out of suspension, resulting in a cleaner, crisper flavour and a clearer beer. If you’re kegging, you can simply transfer the beer to a keg and stick it aside on gas in the fridge for four weeks before you start drinking. If bottling, a similar result can be achieved by waiting until carbonation is complete (after twothree weeks) then transfer some of those beers to a fridge and leave them alone for four weeks of cold storage time. Compare the difference of some cold stored and some not cold stored.
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All Grain
CONCENTRATE
EXTRACT
Expected Brew Figures
Expected Brew Figures
Expected Brew Figures
OG: 1.056 FG: 1.010 IBU: 40-50 pending hops used ABV: Approx 5.9% Volume: 25 litres
OG: 1.046 FG: 1.010 IBU: Approx 20 ABV: 4.7% Volume: 23 litres
OG: 1.047 FG: 1.010 IBU: 22 ABV: 4.8% Volume: 23 litres
Ingredients
Ingredients
Ingredients
• 5kg Pilsner Malt
• Mangrove Jack’s Traditional Series Pilsner Kit
• 3.0kg Briess CBW Pilsen Light Malt Extract
• 1.5kg Briess Pilsen Light Malt Extract
• 300g Dextrose
• 250g Carapils Grain
• 250g Briess Carapils Grain, milled
• 50g Cascade Hops
• 20g Dr Rudi (aka Super Alpha) or other natural bittering hop of choice
• 250g Carapils • 200g Acidulated malt • 35g Dr Rudi (aka Super Alpha) or other natural bittering hop of choice • 50g Nelson Sauvin
• 1 Packet Finings
• 2 x Mangrove Jack’s M84 Bohemian Lager Yeast
• 2 x Mangrove Jack’s M84 Bohemian Lager Yeast
Method
Method
1. Mash at 67 C o
2. Sparge and bring to a boil 3. Boil for 90 minutes – add Super Alpha hops at beginning of the boil 4. Add 15g Nelson Sauvin with 10 minutes remaining 5. Add 10g Nelson Sauvin at the end of the boil 6. Cool to 18oC, pitch the yeast and ferment at 12oC in a temperature controlled fridge 7. After about 12 days, increase temperature to 16-18oC for the diacetyl rest for about three days 8. When FG is reached rack into a secondary fermenter and dry hop with 25g Nelson Sauvin for seven days. Keep the temperature below 10o C for the cleanest results 9. Bottle or keg as usual then enjoy all summer
1. If grain is not crushed use a rolling pin to crush it then place in two litres of hot water for 20 mins - you can use a hop sock for this or sieve out the grains. It is best to use a 6-8 litre pot. 2. Add Pilsen Light Malt Extract to the same water as the grain was steeped in and dissolve, then add a further two litres of hot water 3. Bring to the boil and hold at rolling boil for 20 minutes 4. After 10 minutes on the boil, add 10g of Cascade Hops 5. After a further 10 minutes add 15g of Cascade Hops and remove immediately from the heat source. Lace the pot into a sink, surrounded by cold water and ice (if possible) to chill it for about 10 minutes 6. Add the liquid to the fermenter, along with contents of Pilsner Beer Kit and top up with cold water to 23 litres. Keep an eye on the temperature and use cold fridge water if necessary – aim for 22oC 7. Stir vigorously to aerate and add both packs of yeast, then ferment in a temperature controlled fridge at 12oC 8. On day 12, elevate temperature to 18oC until FG is reached (usually three-four days) 9. Transfer to secondary vessel to dry hop remaining 25g Cascade Hops off the yeast cake. Allow to sit cold (below 10oC) for the next week, add finings and rack to the keg or bottles.
• 50g Cascade (can substitute with Amarillo or Nelson Sauvin) • 1/2 Whirlfloc tablet • 2 x Mangrove Jack’s M84 Bohemian Lager Yeast
Method 1. Add the milled Carapils in a hop sock and place in 20 litres of hot water for 20 minutes. If you don’t have a pot this big, use a 10-12 litre pot with about 8 litres of water and top up the volume in the fermenter 2. Add the Light Malt Extract & dextrose to the same water as the grain was steeped in and dissolve 3. Bring to the boil for 60 mins, adding Dr Rudi (Super Alpha) hops at the start 4. With 10 minutes remaining in the boil, add 10g of Cascade hops, dextrose and 1/2 Whirlfloc tablet 5. At the end of the boil add 15g of Cascade hops and remove immediately from heat source. Use a chiller or place pot into a sink surrounded by cold water and ice to chill quickly. 6. Top up fermenter level to 23 litres with cold tap water – it’s handy to have refrigerated water 7. Once the wort temperature is at 22oC pitch the yeast. Ferment at 12oC for 12 days then elevate temp to 18oC until FG is reached (usually 3-4 days). 8. Dry hop post fermentation with 25g of Cascade hops for seven days and allow it to sit cold (below 10oC) in the fridge, then bottle or keg as usual
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INGREDIENT PROFILE
Citrus
Citrus that works in beer • Grapefruit • Kumquat • Lemon • Lime •Mandarin • Oranges bitter, tart or sour oranges work best • Tangelo • Tangerine
CITRUS IS A STAPLE IN ONE OF THE WORLD’S MOST POPULAR BEERS. IT’S NOT JUST LIMITED TO LEMON OR LIME THOUGH. ORANGE PEEL IS A KEY INGREDIENT TO A STYLE THAT WAS NEARLY LOST LAST CENTURY, WHILE GRAPEFRUIT HAS MASSIVE POTENTIAL. CHRIS THOMAS LOOKS INTO THE WORLD OF CITRUS. I’d hazard a guess that citrus has been a feature of
famous use of citrus is in Corona – who hasn’t
beer for a long, long time. Depending on who you are
whacked a wedge of lemon or lime in one? What
and what your drinking experiences and preferences
you might not have tried is doing the same to a
are, citrus conjures up all sorts of images.
Coopers Pale Ale. It works.
Some are inspiring, others not so.
But why do we add citrus to beer?
For me I think immediately of Curacao peel
Essentially, it just fits. The flavours and aroma
in Hoegaarden. When I was in the UK it came
marry well with a variety of different beer styles.
in a big Hoegaarden pint bucket with a slice of
How many times have you heard a pale described
lemon floating on top. Pretentious, just a little.
as having a citrus aroma, so it stands to reason
Delicious, absolutely.
that adding citrus to such a beer will intensify
But citrus also brings up less favourable experiences. Like the time back in 2007 when I
the complexity of aroma hops. If you’re after a Hoegaarden clone head to your
bought a slab of Miller Chill for a mate’s birthday.
local homebrew shop and they’ll be able to sort
There was enough for everyone. And they tasted
you out. So rather than hit you up with a wit recipe
it for what it was. And then
we’re going to try something a bit grapefruity.
were happy to tell me
Boneyard Brewing released a Grapefruit IPA to
about it. They still do.
much acclaim last year, so we have got head brewer
But perhaps the most
How to brew with citrus • Like spices, it’s best to start sparingly when it comes to citrus • As in most cooking, you only want the coloured outer layer of peel which contains the oils. Avoid the pith • Despite creating a bit of a hazy beer, marmalade works pretty well • Experiment with styles – use more subtly in lighter beers and go a bit harder with darker beers • You can add the peel (or juice or flesh) late in the boil or you can make a vodka tincture (add the citrus peel to about 100ml of vodka for a week) then add to the fermenter or a secondary once the FG is reached
Bendan O’Sullivan on board with the recipe.
Boneyard Brewing AFTER EXPERIMENTING WITH GRAPEFRUIT AT HOME, HEAD BREWER OF BONEYARD BREWING BRENDAN O’SULLIVAN, REFINED THE RECIPE AND RELEASED THE BEER TO MUCH ACCLAIM. HE SHARES SOME ADVICE, IDEAS AND HIS RECIPE WITH HOMEBREWER. The style police would probably call this a Strong Pale Ale, but my summer-inspired American-style beer is brewed with citrusy American hops and the zest of ruby grapefruit. I brew this at the start of summer when local grapefruits are at their best, and recommend organic (or home grown) fruit to avoid undesirable wax coating. Most of the aroma is in the zest (you want just the coloured outer layer and to avoid the bitter white pith – hospitality grade peelers are a godsend) but interesting results can be had by adding the juice or flesh at different stages (hot or cold) or creating syrups, jams or tinctures from
the fruit – just be wary of introducing wild yeast into your brew. You could substitute any citrusy aroma hops and probably get great results, or mix it up completely - I’m not your mum! Wai-iti and Mandarin would be fun, as would Sorachi Ace and Lemon. The options are endless. Citrus can be a nice addition to many different beer styles - Porter, Stout, Witbier and Saison spring to mind. If you have a soft spot for a particular citrus fruit or grow something unique in your garden let your imagination run wild. Or you could just brew my Grapefruit IPA.
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FEATURE | FEATURE
Boneyard Grapefruit IPA Recipe Extract
All Grain
Fresh Wort Kit
Expected Brew Figures
Expected Brew Figures
Expected Brew Figures
OG: 1.061 FG: 1.012 ABV: Approx 6.5% IBU: 60 Volume: 23 litres
OG: 1.061 FG: 1.012 ABV: Approx 6.5% IBU: 60 Volume: 23 litres
OG: 1.061 FG: 1.012 ABV: Approx 6.5% IBU: 60 Volume: 21 litres
Ingredients
Ingredients
Ingredients
• 3.8kg Pilsner Malt
• 2.5kg Pilsen Light Malt Extract
• 1.5kg Vienna Malt
• 1.3kg Golden Light Malt Extract
• Artisinale Fresh Wort Kit - US IPA (or your favourite Americanstyle IPA or Pale Ale kit)
• 350g Light Crystal Malt
• 350g Dextrose
• 350g Dextrin Malt
• 150g Simcoe Hops
• 3.2g Calcium Sulphate
• 150g Centennial Hops
• 2.7g Calcium Chloride
• Kettle Finings
• 4 Organic Ruby Grapefruit (zest only)
• Yeast Nutrient
• 80g Simcoe Hops
• 4 Organic Ruby Grapefruit
Method
• 125g Centennial Hops
• Wyeast 1318 Northwest Ale (or American Ale)
1. Bring 4.5 litres of clean water to the boil, add the dextrose and grapefruit zest (bagged) and boil for 5 minutes
• Kettle Finings • Yeast Nutrient • Wyeast 1318 Northwest Ale (or American Ale)
Method 1. Mash at 68oC with mineral salts 2. Sparge at 78oC and bring to a boil
If you can only boil a small volume, you will experience reduced utilisation of hop bittering compounds so will need to use significantly more hops to achieve the same bitterness. This hopping schedule is for a 6 litre boil. If you boil less (or more) access brewing software to adjust hop quantities
3. Boil for 75 minutes – adding 60g Simcoe hops with 60 minutes to go
Method
4. Add kettle finings and 20g Simcoe hops with 10 minutes to go
2. Remove pot from heat, add extracts and dextrose and stir well, return to boil
5. Add grapefruit zest (bagged) and yeast nutrient with 5 minutes to go 6. Add 100g Centennial hops at flameout, create a whirlpool then rest, chill, and transfer to fermenter (don’t add the zest to the fermenter) 7. Oxygenate, pitch yeast (use two packs or make a starter) and ferment at 18oC 8. Dry hop with 25g Centennial hops when fermentation is complete and about three days before you plan to rack/keg/bottle
1. Bring 6 litres of water to the boil
3. Add 100g Simcoe hops and boil vigorously for 60 minutes 4. Add 50g Simcoe hops with 30 minutes to go 5. Add 100g Centennial hops with 15 minutes to go and kettle finings 6. Add grapefruit zest (bagged) and yeast nutrient with 5 minutes to go and add liquid to top back up to 6 litres
• 4 Organic Ruby Grapefruit (zest only) • 250g Dextrose (Sugar) • 80g Centennial Hops • Wyeast 1318 Northwest Ale (or American Ale)
2. Turn off the heat, add 55g of Centennial hops, stir well, cool the liquid (immersing the pot in a sink of cold water and ice works well) and allow the hops to settle for 10-15 minutes 3. Remove the grapefruit and strain through a fine sieve into fermenter 4. Add your fresh wort kit to the fermenter for a target volume of 21 litres (or follow the kit instructions to achieve target OG of 1.061) and heat or cool to achieve wort temperature of 18oC 5. Oxygenate, pitch yeast (use two packs or make a starter) and ferment at 18oC 6. Dry hop with 25g Centennial hops when fermentation is complete and about three days before you plan to rack/keg/bottle
7. When the 60 minutes is up, turn off the heat, create a whirlpool motion by stirring, then rest (about 10 minutes), chill (and ice bath works well) and transfer to fermenter (through a sieve if required) 8. Top up with clean, sterile water, oxygenate, pitch yeast (use two packs or make a starter) and ferment at 18oC 9. Dry hop with 50g Centennial when fermentation is complete and about three days before you plan to rack/keg/bottle
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FEATURE | FEATURE
Brew On Premise Breweries
THERE’S A NEW WAVE OF AUSTRALIAN BREWERIES OFFERING THE PUBLIC ACCESS TO COME IN AND LAY DOWN A BREW. IT’S ONLY IN ITS EMBRYONIC STAGE, BUT THIS IS SOMETHING THAT COULD CATCH ON AND GIVE THE PUBLIC MORE UNDERSTANDING AND INVOLVEMENT IN THE PROCESS, WRITES CHRIS THOMAS.
J
apan’s best known craft brewery
opportunity. You can make some pretty good
Hitachino’s Nest has a range of
beers as well.
US and Belgian inspired beers.
But they don’t quite take you inside the
“We wanted to create a better brewing experience for the public, inside a commercial brewing environment with access to all the
Highlights from their range include
workings of a commercial brewery. This is
same kind of equipment,” says Simone
a White Ale, Red Rice Ale mand a
where the operations at Billabong Brewing
Crapper, office manager for The Public Brewery.
delicious Espresso Stout.
(WA), The Public Brewery (VIC) and Bacchus
While this is all well and good, in
Brewing (QLD) differ.
fact their beers are great, the reason we are
While the concept is fresh and gaining
The Public Brewery is dedicated to craft beer, both in their brewery and with their brew on premise arm. The unique brewery system at The
looking briefly at Hitachino’s Nest Kiuchi
traction breweries opening up their doors to
Public Brewery was designed and custom built
Brewery in Japan is because homebrewing in
the public to come in and brew is not a new
by the team at FB*PROPAK and project managed
Japan is illegal. While people do homebrew
thing in Australia. In fact, Billabong Brewing
by their own in-house brewers and engineers.
there, it is only legal to brew beer that is less
started the trend back in 1993, setting up an
The FB*PROPAK team led a collaborative
than 1% alcohol.
extract brewery for the public to use. And
effort between their Italian suppliers and local
in the process they paved the way for the
fabricators to create this industry first system.
The crafty crew from Hitachino’s Nest have catered for this aberration by installing
U-Brew-It franchise.
a brew on premise facility at their brewery.
“Billabong was the first of this type of
Genius, I hear you think! Well it seems that
brewery in Australia,” says Alan Proctor,
same stroke of genius has also hit a few
managing director of Billabong Brewing.
breweries in Australia. Already there are a number of U-Brew-It type premises in capital cities and larger regional centres. These are usually set up in
Billabong boast more than 140 recipes and
“We will be focused on brewing craft styles of beer rather than trying to recreate mainstream lagers,” says Crapper. Beyond the reluctance to perfect a clone for Victoria Bitter or Toohey’s New, another
the brewing can be completed in less than
factor that differentiates The Public Brewery
90 minutes.
is that they don’t buy mass produced liquid
At the other end of the timeline is The
a large shed in an industrial zone and offer
Public Brewery in Melbourne, which only
a great social occasion and team building
opened this year.
malt extract. “We are effectively making our own extract for the customer by creating base worts on
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IN FOCUS
7 Gallons
Brew On Premise Pricing Prices vary according to style, ingredients and alcohol content of the beer produced but about $250-$260 for 50 litres of beer is a good starting point. When bottled that 50 litres comes to about six cases of 330ml bottles. This includes ingredients, specialist tuition, fermentation on site in a temperature controlled environment and at some venues bottles and six pack holders.
Above: Visitors get to enjoy the inner workings of a commercial brewery at The Public Brewery Right: The Public Brewery head brewer Brendan Guild our commercial brewhouse – it is all grain brewing without the large time commitment as the public only need to come in and steep some additional grain and complete the boil and cooling process.” Recipes, ingredients and tuition are provided, however people can speak to the brewers about specialty brews. Perhaps the most realistic and hands
Bacchus Brewing
1/2 Christine Place, Capalaba QLD 4157 (07) 3823 5252 www.bacchusbrewing.com.au
304 Stainless Steel Ball Valve Racking Arm Half bbl Size – coming soon 5 PSI Max Transfers 3 piece Ball Valves Thermowell
$ 499
7 Gallons 304 Stainless Steel Ball Valve Racking Arm Conical Base
$ 249
Billabong Brewery
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The Public Brewery
304 reasons why stainless steel is better than plastic...
72a McCoy St, Myaree WA 6154 (08) 9317 2940 www.billabongbrewing.com.au
13 Lacey St, Croydon VIC 3136 (03) 9725 5864 www.thepublicbrewery.com.au
www.newerabrewing.com.au
on brewing experience is that offered by Bacchus Brewing in Queensland as you are able to come in and put on an all-grain brew.
to put on an all-grain brew and for this to
“We saved Bacchus Brewing from closure
be supervised throughout. Given the time
under the previous owners and at that stage it
commitment required, Kenrick says that
was 100 per cent brew on premise,” explains
he deals mostly with budding professional
Ross Kenrick, owner of Bacchus Brewing.
homebrewers keen to get experience in a
“We are now probably closer to 90 per
commercial brewery. There are also a few
cent commercial bar supply but the brew on
bars wanting to get a better understanding of
premise is still important to us.
the process of designing and brewing a beer.
“There are plenty of other brew on
While Billabong Brewing, The Public
premises in Australia, but I’m not aware of
Brewery and Bacchus Brewing all offer unique
any that are all-grain.”
experiences for the budding brewer, only time
This is probably no great surprise given the significant time commitment required
will tell if this experience catches on with other breweries.
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THE MASH
Fresh Wort Kits CHRIS THOMAS INVESTIGATES FRESH WORT KITS AND BREWS A FEW IN THE NAME OF RESEARCH. FIVE OF THEM IN FACT!
Y
ou know fresh wort kits.
wort for different companies including
as we designed it. We’ll then help them
Of course you do. Even if
Matt Donelan (St Peters), Gerard
tweak the fresh wort kit if they’re looking
you haven’t brewed with
Meares (Pinchgut), Brendan O’Sullivan
for something with their own twist.”
them, they’re those 15-
(Boneyard), Steve ‘Hendo’ Henderson
17 litre cubes that you
(Brew Cult), Ron Feruglio (Temple) and
Grape have a couple of base beers that
nearly trip over at the
Ross Kenrick from Bacchus Brewing.
cater specifically for those keen to have a
counter of your homebrew shop. No doubt like many of you, I’ve always
had a look at them but have never taken
“Home brew concentrates are a very easy option and are the entry-level
The Artisan Ale range from Grain &
bit more control over the process. “We have Type 1 and 2 which are hopped
for most homebrewers,” says Kevin
malt extract. Type 1 is a low bitterness pale
the punt. So in the name of research it
Willoughby, of ND Brewing who produce
beer, Type 2 a high bitterness pale beer,”
was time that I stopped tripping over
the Brewers Selection Fresh Wort Kits at
explains Preston. “The idea is that you can
these fresh wort kits and grabbed a couple
Sydney’s St Peters Brewery.
do a steep or mini mash, add flavour hops
to have a go. Well, five actually. I got an
But as he points out, there are often
American Pale Ale, Saison, IPA, Celtic Red
homebrewers who want that great all-
and Hazlenut Brown.
grain flavour but might not have the time
Now I’ll admit, I was a little bit dubious. What are fresh wort kits like
or equipment available. “The process is effortless and the
and select the yeast to make dozens of different styles.” But before you run out and pick up a fresh wort kit of your own, I’d better fill you in on how those fresh wort kits
and how do you brew with them? Well the
resulting beer is superb,” he says. And
went. Here they are in the order I’d drink
brewing side of things is easy. And the
it’s also true to style. “Many all grain
them…
quality is high. To brew all you need to
brewers use them when they are short
do is sanitise your fermenter, pour in the
on time or need a lot of great beer
Danstar Belle Saison yeast, is a beauty.
fresh wort, if required add a few litres of
quickly for a party or the like,” adds
It’s clean, spritzy and the Styrian Golding
water, pitch the yeast, bottle, and then of
John Preston from Grain & Grape who
Hops provide a great finish. This is going
course you enjoy it.
have a range of Artisan Fresh Wort Kits,
to be excellent this coming summer.
I’d even recommend having a few mates over so that they can compliment you on the quality of your brewing. But given the ease of this, is it really brewing? Given that most of us started out
which they produce on site using their 500 litre Braumeister.
1) The Saison, which I brewed with the
2) The Norwest Pale Ale is a classic American Pale Ale with lots of late boil
The kits cover all styles of brewing
Cascade hops for a beautiful aroma. This
from more traditional styles like Czech
is a cracker and one you can session on as
Pilsner and British Pale Ale to Black IPA
it’s not too high on the ABV.
brewing by adding water to a can of lager
and Chocolate Porter. Fresh wort kits are a
concentrate and a kilo of sugar, before
quicker and more reliable way to go about
Irish red with a mild hop. It’s reminiscent
pitching yeast, yep this is brewing. The
your brewing, but in doing this you do lose
of a Kilkenny, which makes it a nice one to
significant difference is that rather than
some control and individuality over the
enjoy in a pint glass in the cooler weather.
ending up with a mediocre lager you’ll end
final product.
Brew this one and hold it for next autumn.
up with a great beer. This is because the fresh wort kits are all-grain brewed before the wort is put directly into the cubes. Ross Kenrick, from Craft Brewer in
So should you dress them up with more hops and specialty grains? “The Brewers Selection Fresh Wort Kits
3) The Celtic Red is a malty traditional
4) I knew the US IPA was going to be pretty special as I poured the fresh wort from the cube. The burst of aroma (and
really stand all-inclusive. Some brewers
bitterness!) from the trio of Centennial,
add extra hops or extra steeping grains
Cascade and Columbus was magnificent.
Queensland suggests the difference in
but this is not a requirement. They have
quality is like instant coffee compared to
great malt and hop flavours without any
nutty (Nutella even) aroma and creamy
freshly ground coffee beans.
addition at all,” says Willoughby.
caramel character. I imagine the base
And there are plenty of professional
Ross Kenrick, who produces the Craft
and very well respected brewers who
Brewer Kettle Fresh Wort says, “We
have developed recipes and brewed
encourage people to first make the beer
5) The Hazlenut Brown has a wonderful
Brown Ale alone would be a great beer. Have it as your seasonal and impress your mates. Enjoy!
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FEATURE | FEATURE
Chris from Grain & Grape brewing up some fresh wort
Contact Details CraftBrewer & Pubshop Unit 2, 4 Christine Place, Capalaba, QLD 4157 www.craftbrewer.com.au
Grain & Grape Grain & Grape’s Artisan Ale range of Fresh Wort Kits
5/280 Whitehall Street, Yarraville, Vic 3013 www.grainandgrape.com.au
Kirrawee Home Brew/ Shirebrewing 18 Flora St, Kirrawee, NSW 2232 Ph: 02 9521 1091 www.shirebrewing.com.au
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PROFILE
South Australian
Brew Club
DESPITE ONLY BEING IN ITS INFANCY, THE SOUTH AUSTRALIAN BREW CLUB IS A VERY WELL ORGANISED AND AMBITIOUS GROUP. CLUB PRESIDENT, BRAD BROWN, GIVES US THE RUNDOWN ON HOW THINGS WORK.
T
he South Australian Brew Club (SABC) was formed in 2013 and currently has approximately 50 active members. Our members come from a variety of
backgrounds, with a common love of quality craft beer, including kit and kilo, extract, partial and full mash brewers. The SABC mission statement is to promote public awareness and appreciation of the quality and variety of homebrewed and craft beer through education and research, and to promote responsible consumption of alcohol. The SABC members are always keen to pass their knowledge on to new and old brewers to aid in building the wealth of knowledge
SABC hard at work beer judging
throughout the club for the betterment of beer. Over the past year the SABC has held a number of successful events for our members
Drying some hops
including a Lobethal Bierhaus lunch and brewery tour, and a Brewboys Beer and Beast feast, which included a tour of the near complete brewery. SABC general meetings are held on the third Wednesday of each month at the Wheatsheaf Hotel; where members can bring their own beers for sampling and critique, while enjoying the vast range of quality craft beers on tap at ‘the Wheaty’. These meetings are a blend of general discussions and formal topics, including presentations on water chemistry, competition brewing tips, kegging etc. Jade Flavell, Publican at the Wheatsheaf is a great supporter of SABC. The SABC AGM was recently held at the Wheaty and this included a tour of their newly installed 600L brewery.
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FEATURE | FEATURE
Amongst other collaborations between members, we currently have a Chocolate Porter aging in a 100 litre oak barrel, with some brettanomyces from the wine barrel adding complexity to the beer. This will be bottled in the coming months. In March 2013, Birbeck’s Brewing Company held a brewing competition for our members with oats as the feature ingredient. The winner was then able to attend and brew his winning beer for commercial release under Birbeck’s label. Previous state and national champion, Adam Beauchamp won with his Oat Porter, which was bottled and released under the name Beachy’s Brew in August 2013. SABC conduct summer and winter brewing competitions, where a style is selected as the main focus for brewers to adhere to. Judging is undertaken with both BJCP qualified judges and those willing to learn the ropes on how to judge a beer.
“THE SABC MISSION STATEMENT IS TO PROMOTE PUBLIC AWARENESS AND APPRECIATION OF THE QUALITY AND VARIETY OF HOMEBREWED AND CRAFT BEER THROUGH EDUCATION AND RESEARCH” SABC also has the coveted ‘Brewer of the Year’ Award, which is judged on the results from a culmination of five brewing competitions throughout the year. Our current leader half way through the brewing season is Greg Wieder, whose profile and recent winning Oatmeal Stout recipe is featured on the right. Our brewers experiment with a variety of ingredients in their beers, to explore and push the style boundaries. A number of members also grow their own hops, malt or smoke their own grain. The SABC is still in its infancy and the club is continually evolving to meet our member’s needs. There are exciting events planned for SABC members this coming year, including a beer degustation, malting tour, further technical presentations at the monthly events and sampling of some great beers. The SABC doors are always open for new members to join us, brewers and craft beer connoisseurs alike! You can find us at www.sabrew.com, on facebook and twitter @SABrewClub
Oatmeal Stout By Greg Wieder Expected Brew Figures OG: 1060 FG: 1014 IBU: 40 ABV: Approx. 6% Volume: 22 litres (preboil volume 25 litres)
Ingredients • 4.5kg Pale Malt • 310g Medium Crystal • 310g Chocolate Malt • 290g Flaked Oats
SABC’s Greg Wieder GREG WIEDER IS CURRENTLY ON TOP OF THE LEADERBOARD IN THE SABC BREWER OF THE YEAR AWARD. HE SHARES HIS EXPERIENCE AND EXPERIMENTATION IN CREATING HIS SABC CONQUERING OATMEAL STOUT RECIPE.
• 120g Roasted Barley • 47g East Kent Golding (EKG) Hops (5.2% AA) • 20g Cluster Hops (7.9% AA) • Wyeast #1275 Thames Valley or WLP 023 Burton Ale
Method 1. Mash at 69°C for one hour 2. Boil for 60 minutes, adding 35g EKG and 15g Cluster at the start 3. Add remaining 12g of EKG and 5g Cluster with 20 mins remaining in the boil 4. Cool and pitch the yeast 5. Ferment at 20°C until the gravity is consistent over consecutive days and is approx. 1014 6. Bottle or keg as usual, though you may choose to go with a slightly lower carbonation level
Greg Wieder has been brewing off and on for more than 12 years, with kits and extract. Over the last five years he has become more serious and passionate about brewing, and has moved onto Brew In A Bag (BIAB) in a single 36L kettle. “Brewing BIAB was originally out of necessity, due to space, but now I enjoy the simplicity, control and ease of setup,” he says. “Now that I have my system dialled in, I couldn’t see myself brewing any other way.” Wieder’s initial idea behind the Oatmeal Stout was to combine the smooth mouth-feel and some residual sweetness from Young’s Double Chocolate Stout, the chocolate and caramel sweetness of a Sam Smith’s Oatmeal Stout and the “roasty coffeeness” and balance of a Yuengling Porter. The trick was balancing all these characteristics without being too heavy in any one. “I was initially concerned about how to hop this recipe, to maintain the balance. I was brewing a lot with East Kent Golding at the time and felt its subtle characteristics would fit well as a bittering hop,” he says. Cluster was added to give a little spiciness and complexity to the bitterness. “After brewing variations of the recipe, I knew I had something special when I opened a bottle early and it both smelled and tasted like a Caramello Koala,” he says. “After about two months in the bottle, it matured out to a smooth and well balanced stout.”
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TRAVEL
Beer BEACHES&
BREWING TRADITIONALLY KNOWN FOR ITS STUNNING BEACHES, AWESOME SWELLS AND RELAXED LIFESTYLE, THERE IS NOW ANOTHER REASON TO ENVY SYDNEY’S NORTHERN BEACHES, WITH THE REGION FAST BECOMING A BURGEONING CRAFT BEER HUB
The brand new 12-hectolitre brewery at Modus Operandi
The 4 Pines team
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I
n the last couple of months alone
beans to release a huge up front coffee aroma
THE NOMAD LIFESTYLE
two exciting new microbreweries
with a crisp lager finish. While the Summer
Not far from Modus Operandi is Nomad
Modus Operandi Brewing Co. and
Ale (4.5% ABV) is a fruit bomb of aromatic US
Brewing Co., which is the latest brewery to
Nomad Brewing Co. have swung
hops brewed with a huge mango nose.
open in the region. Located in Brookvale,
open their doors, and the taps have
“We are soon to release our barrel aged
Nomad is a collaboration between Leonardo
porter, aged in single malt whisky barrels
di Vincenzo from Birra del Borgo fame
sourced from Lark distillery in Tasmania,”
and Johnny Latta and Kerrie Abba from
A NEW M.O.
Jaz said. “We are a progressive brewery with a
Experienceit Beverages.
Since opening on 30 July with just a ‘now
progressive brewer.”
been flowing ever since.
open’ sign out the front and a Facebook post
The artisan approach continues through
“The idea started with a conversation between Leo and Kerrie one day about the
the day before, Modus Operandi Brewing
to the kitchen with head chef Connor Avery
growth of the craft beer industry in Australia
Co., a craft brewery, bar and restaurant, has
making all of the breads, dough, chutneys,
and Leo was keen to get involved. Initially we
proved a roaring success. Located in Northern
sauces and desserts from scratch on site, with
thought about a small venue but this soon
Beaches suburb Mona Vale, Modus Operandi
many of the items crafted from the brewery’s
grew into the idea of a brewery!” said Abba.
is the brainchild of husband and wife team
own beer and yeast.
Grant and Jaz Wearin, who have joined forces
“We wanted our food to be just as honest
The idea of this brewery is to bring great European brewing knowledge and experience
with head brewer DJ McCready, former
and fresh as our beers and fortunately we
to Australia as well as make beers using
senior brewer and head of the specialty beer
found just the chef! Connor Avery is a young
Australian native ingredients.
program at Oskar Blues Brewery in North
talented local chef who has blown us away
Carolina, USA, as well as Connor Avery, a
with his home-made creations,” said Jaz.
young, up and coming head chef. “The reaction to the beer and food quality
The menu ranges from cheese and
“The aim of the brewery is of course to produce great beers but also to look at helping change the Australian beer drinking culture.
antipasto plates, through to American fare
In Europe beer is appreciated for what it is,
has been excellent. People have been pulling
such as chicken wings and ribs, to stone-
the complexities of tastes and aromas that
us both aside to tell us how much they’ve
fired pizzas and even beer-inspired desserts
match perfectly with food,” said Abba.
enjoyed it and will be back,” Jaz said. “We
such as porter sticky date pudding and saison
are really excited with the public reaction
soaked apples with crunchy crumble.
particularly given it has only been advertised via word of mouth and social media.” Modus Operandi is currently pouring nine handcrafted beers on tap, along with
It has taken about two years from idea progression to the doors opening and less
Nomad has launched with three initial core beers; Sideways Pale Ale, Jetlag IPA and Long Trip Saison, which are all available in kegs and bottles. “As well as these core beers there will
than six months for the brewery to open after
be a series of seasonals and special beers
taking over the premises.
available and expect some great barrel aged
their dry apple and ginger cider. The team
“It has been a high intensity effort over a
plan to move to 12 taps in future and will
significant period of time but to see the tables
the way from Italy for this purpose,” Abba
incorporate a barrel ageing program. The
full, great feedback on our entire range of
said. “Reactions have been fantastic as we
current range includes; Kite Flyer Cream
beers and not to mention the food, makes it
already have two of the three core beers in
Ale, MOFOS (Modus Operandi Funky Orange
well worthwhile,” said Jaz. “Sounds clichéd,
many venues such as Frankie’s, The Local
Saison), Pepper in the Rye Saison, M.O.na
yes, but this is our life now and we want to
Taphouse, Brooklyn Central and Flat Rock
Pale, Former Tenant Red IPA, Zoo Feeder IPA
always do things right. Honest. Local. Fresh.
Brew Café.”
and the recently-released Summer Ale (yet
It’s our M.O.”
to be named) and 330 Black Coffee Lager (5%
beers as we have a grappa barrel brought all
Nomad is complete with a ‘Transit Lounge’
With glass growlers and squealers, as well
which is a great little space where people can
ABV). Brewed in conjunction with local coffee
as Modus Operandi’s new CANimals (squealer
come in and have a beer at the custom-made
roasters Coffee Brothers from their volcanic
sized cans – see pg 10) available, you can
bar looking out over the brewery and chat to
Vanuatu blend of coffee from Tana Island,
even enjoy fresh Mona Vale brewed beer once
the brewer boys and the Nomad team about
the lager is dry beaned with freshly roasted
you’ve dusted off the sand and headed home.
the beers.
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TRAVEL
Dave’s Brewery Tours From early October, Dave’s Brewery Tours will start taking their ‘Northern Exposure’ tours over the bridge. The Northern Exposure day tour takes craft beer lovers to Modus Operandi, Nomad Brewing Co. and 4 Pines, as well as The Collaroy Beach Hotel for lunch and finishing at the Royal Albert Hotel in Surry Hills. The seven-hour froth filled tour is a great way for craft enthusiasts to enjoy the brewing fruits of Northern Beaches, without having to argue over who’s going to drive.
Contacts 4 Pines 29/43-45 East Esplanade Manly NSW www.4pinesbeer.com.au
Modus Operandi Brewing Co. 14 Harkeith Street, Mona Vale NSW www.mobrewing.com.au
Nomad Brewing Co. 5 Sydenham Road, Brookvale NSW www.nomadbrewingco.com.au
Dave’s Brewery Tours www.davesbrewerytours.com.au
“There has been so much work in the lead up
“When we first started and I was telling my
but now to start seeing the results it is incredibly
mates we were starting up a microbrewery in Manly
exciting,” said Abba. “Seeing the kegs rolling
I reckon that, not kidding you, but probably only
out, watching the bottling line operating and all
about 25 per cent of them actually knew what that
the Nomad beers ready and labelled it really does
was,” said Mitchell. “While if you said now you
make the penny drop!”
were starting a microbrewery in Manly, you’d think
Nomad is open every afternoon for people to try the beers and take away a growler or buy bottles.
most of your friends would know exactly what you’re talking about. Being part of the changing movement for the past five or six or so years
A SURF, A PIE AND THE SEARCH FOR GOOD CRAFT BEER
brewing has been really rewarding.”
Of course the original Northern Beaches brewery, and
original brewpub perched opposite Manly Wharf,
arguably one of Australia’s finest breweries, is 4 Pines.
joined by a brewery in Brookvale in 2012, which
Recently celebrating its sixth birthday, the 4 Pines
continues to grow.
Over the years, 4 Pines has expanded with the
seed was planted after a surf, a pie and the search for
“There’s tonnes going on at the moment. Our
good craft beer. 4 Pines founder Jaron Mitchell moved
site in Brookvale is continuing to expand. We just
to Sydney in 2004 from WA’s Margaret River and it
got another shed, our third shed,” said Mitchell.
was when his dad was visiting a couple of years later
“We just packaged our first lot of Pale Ale in
that talk of a microbrewery began.
500ml bottles, we’re doing Kolsch as well next
“It was actually my old man, he was over visiting
week so the Kolsch and Pale Ale 500s will be ready
and yeah we just had a surf and we wrapped up and
to go for summer. That’s quite fun, different kind
went to this great little hand-crafted pie shop on
of drinking occasion, some people want one or
the Northern Beaches here and we were just sitting
two big bottles instead of a six-pack.”
having a pie and he said, “‘Alright where do we go to get a good beer now?’ and I said ‘Dad it’s Sydney, you don’t get a good beer in here.’ As it was all
Reflecting on the past six years, there are numerous achievements for Mitchell that resonate. “But the biggest one that really comes to mind
stock standard fare on taps in almost all the pubs.
would definitely be the opening of the venue and
The Margaret region and WA were a little bit more
absolutely when we first had our beer packaged and I
evolved at that time.”
suppose our first wholesale sales. Then the building
“It came down to where do we go to get a good
of our new brewery in Brookvale that’s definitely
beer. So we put our heads down, my folks and
been a huge milestone,” he said. “They’re probably
me and my brother, my girlfriend Sheree who is
the key milestones but then you know every day is
now my wife, so it was quite a good core, so yeah
a milestone really to be completely honest. It’s a
we put our heads down and 18-24 months later 4
constant evolving journey. I suppose where we are
Pines in Manly opened,” Mitchell explained.
today, six or so years later it’s really a combination
Of course it was a slightly different scene back then with the craft beer movement growing in strides since 4 Pines’ inception.
of thousands of little milestones.” As for whether he would change anything or do anything differently Mitchell believes that while he’d probably stress less and surf more, the
The Modus Operandi team Grant and Jaz Wearin and head brewer DJ McCready
stress is part of the excitement that comes with small business. “Yeah you’d probably stress less but then you would get less excited to get up every day too. That would be one thing I’d tell myself six years ago, I suppose… yeah I’ve made tonnes of mistakes along the way, you know for every 10 things I’ve start working on probably two would really eventuate. Had your time again you wouldn’t do that again right? Have time to go on holidays,” he said. “But you know small businesses are only successful if they are prepared to try things and fail and keep on going and yeah so the things I tell myself are actually kind of the things that being a small business in the brewing industry makes it kind of fun and exciting at the same time.”
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SPIRITS | ENTERTAINING
Walkerville
Brewhouse 2 1
CANADIAN CLUB BRAND AMBASSADOR MICHAEL NOURI TEACHES US HOW TO MAKE A COCKTAIL — WITH TWO OF BEER & BREWER’S FAVOURITE THINGS…BEER AND WHISKY SHOT AT VASCO, SURRY HILLS SYDNEY Whether starting or ending the night, or somewhere in between, cocktails are a delicious treat when out on the town. While some cocktails can seem complex and a whole lot of hassle, many are very easy to create at home. In fact you probably have the ingredients in the cupboard and don’t even know it.
Walkerville Brewhouse Recipe INGREDIENTS • 60ml Canadian Club Spiced • 20ml fresh lemon juice • 20ml fresh pineapple juice • 15ml simple sugar syrup (1 part castor sugar, 1 part water) • 30ml Blue Moon Wheat Beer • 2 dashes Australian Bitters Co. Bitters
“Quite often people have sugar, they have spirits and they have bitters so there’s no reason why they don’t have a cocktail right there,” said Canadian Club brand ambassador Michael Nouri. Launched last month, Canadian Club Spiced is a versatile whisky that features nuances of vanilla, all spice, black pepper, cinnamon, clove and juniper berry. “Canadian Club Spiced has great maple syrup sweetness and some really beautiful aromatic spices as well, so it’s really well-balanced, making it incredibly versatile to use in a whole variety of different drinks,”
METHOD
1. Add all ingredients to shaker, except beer 2. Shake hard 3. Add Blue Moon Wheat Beer 4. Strain into ice filled beer mug or highball glass 5. Garnish with fresh rosemary sprig
said Nouri. “Tropical drinks work incredibly well
3 4
because the aromatic spices such as cinnamon, nutmeg
Michael Nouri’s tips to making a killer cocktail
and vanilla come through to the fore with fruits like pineapple, lemon, lime and even coconut.” As long as you maintain a good balance with the sorts of ingredients you include, then you can be quite creative with what’s added to the whisky. “A real simple drink would be CC Spiced with fresh squeezed apple juice and a squeeze of lemon – it’s almost like an apple pie,” said Nouri. “Other great ways of using it are with a splash of soda and a squeeze of lime. Quite frankly, it works really well on the rocks.”
• • • • •
5
Keep it simple Don’t be scared of the alcohol Work on balance Be creative and have a bit of fun with it Don’t take it too seriously. They’re drinks, they’re meant to make you happy so enjoy the process
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Man
Food BEER & BREWER CAUGHT UP WITH EX-MASTERCHEF CONTESTANT BILLY LAW TO CHAT ABOUT HIS NEW BOOK MAN FOOD AND LEFT WITH A FEW KILLER DUDE FOOD RECIPES TO BOOT Images and recipes extracted from Man Food by Billy Law published by Hardie Grant Books, RRP $39.95 available in stores nationally.
F
ood blogger and ex-Masterchef
these days, so it is a little tongue in cheek to
contestant Billy Law is taking
name the cookbook ‘Man Food’, which will
dude food to the next level
satisfy all your meaty cravings.”
with his new book Man Food.
Man Food chapters are divided into Snacks,
Law enjoys a few different combinations. “It all depends on the my mood and also the food that I am going to pair with, but some of my favourite beers are Mountain
Inspired by his love of travel,
Mandwiches, Mostly Veg Sides, Meat and
Goat Hightail Ale, Young Henrys Natural
and bacon, Law’s cookbook
Sugar and Booze, featuring bloke-inspired
Lager and Six String Brewing Co Hefeweizen,”
takes readers on a culinary adventure, as he
food from around the world. Expect dishes
Law said.
cooks up an epic feast of hearty, meaty and
such as Spicy Beer and Maple Candied Bacon;
“I particularly enjoy light beer like Pale
delicious comfort food for man-sized appetites.
Hot Wings with Cheese Dipping Sauce; Wagyu
Ale or Pilsner with spicy food, than perhaps
“While most restaurants are dominated
Dirty Burgers; Lobster Mac’n’Cheese; The
something sweet like cider to go with pork
by male chefs, somehow housewives are the
Perfect Sunday Roast and Billy’s pièce de
dishes. Try chocolate with Dark Ale or Stout,
ones who do most of the cooking at home
résistance, the ‘Bacon Kaboom’. For those
it is a combo made in heaven.”
instead of husbands. So I would like to get
with a sweet tooth there are indulgent
men back in the kitchen and learn more
desserts such as Maple Glazed ‘Dossants’
three of the best drool-worthy recipes;
about the culinary art than just throwing
with Salted Caramel Filling, and booze-based
Maple Chipotle BBQ Sticky Pork Ribs, Apple
sausages on the barbeque,” said Law.
treats such as Deep-dish Bourbon and Maple
Cider Glazed Pulled-Pork Sliders and, for a
Pecan Pie.
beery sweet treat, Bacon and Stout Chocolate
“Since everyone is so obsessed with ‘dude food’ like burgers, fried chicken and BBQ ribs
Most man food goes great with a beer and
Beer & Brewer was lucky enough to get
Cheesecake with Hot Fudge Sauce. Enjoy!
88 www.beerandbrewer.com
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FOOD | ENTERTAINING
MAPLE CHIPOTLE BBQ STICKY PORK RIBS FORGET ABOUT CUTLERY, GET RIGHT DOWN TO IT WITH YOUR FINGERS — THAT’S THE ONLY WAY TO ENJOY THESE SMOKING HOT BBQ RIBS SMOTHERED IN STICKY MAPLE SYRUP AND CHIPOTLE GLAZE. HAVE A STACK OF TISSUES READY TO WIPE THOSE STICKY FINGERS
Ingredients • 2kg US-style pork spare ribs
Dry rub spice mix • 115g (1/2cup firmly packed) soft brown sugar • 30g (1⁄4 cup) paprika • 1 tablespoon freshly ground black pepper • 1 tablespoon salt • 1 tablespoon chilli powder • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 teaspoon cayenne pepper
Barbecue sauce • 2 chipotle peppers, coarsely chopped • 250ml (1 cup) American barbecue sauce, such as Sweet Baby Ray’s • 80ml (1⁄ 3 cup) maple syrup • 3 garlic cloves, crushed • 1⁄2 teaspoon cayenne pepper • pinch of sea salt
Serves 4–6 First, remove the membrane on the back of the ribs. Insert a butter knife between the membrane and the meat at one end. Work your fingers around under it to loosen the membrane. Once you can get a good grip on it, without ripping it, gently pull the membrane off and discard. Trim off any excess fat on the sides and tidy up the ribs. To make the dry rub mix, combine all the ingredients together. Rub the ribs with the spice mix and marinate in the refrigerator for at least one hour but no more than three hours. Preheat the oven to 150°C (300°F), place the ribs in a single layer in a large roasting tin. Cover the tin with two layers of foil and make sure it is fully sealed. Cook for one and a half hours. Meanwhile, to make the barbecue sauce, soak the chipotle peppers
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in 500ml (2 cups) hot water for 30 minutes or until softened. Put the peppers together with 60ml (1⁄4 cup) of the water in a food processor and blend to a purée. Mix the purée with the remaining barbecue sauce ingredients in a jug. Set 125ml (1⁄2 cup) of the sauce aside and pour the remaining sauce over the ribs. Cover and return to the oven for a further one and a half hours or until the ribs are falloff-the-bone tender, turning once at the half-time interval. Transfer the ribs to a tray and pour any pan juices into the jug of sauce set aside earlier, then mix well. Preheat a barbecue grill to high, place the ribs on the hot grill, brush a thick coat of sauce on each side of the ribs and grill until well caramelised all over. Let them rest for five minutes then serve with the reserved barbecue sauce on the side.
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Ingredients
APPLE CIDER GLAZED PULLED-PORK SLIDERS THE NOW UBIQUITOUS SLIDER IS LIKE THE MOREISH MINI-ME OF A BURGER — JUST A FEW BITES AND IT’S GONE, LEAVING YOU WANTING MORE! AND TRUST ME, IT’S IMPOSSIBLE TO STOP AT ONLY ONE OF THESE AMAZING PULLED-PORK SLIDERS. AS AN ADDED BONUS, YOU CAN CREATE OTHER DISHES WITH THE LEFTOVER PORK, LIKE A WRAP, A CHEESE BAKE, OR EVEN JUST STIR IT THROUGH PASTA Remove the skin from the pork shoulder, roughly score the fat with a knife then place the pork in a roasting tin. Mix the salt and sugars together then spread the mixture all over the pork. Cover with plastic wrap and refrigerate to marinate for at least six hours, or ideally overnight. Preheat the oven to 150°C (300°F). Remove the pork from the refrigerator, discard any juices in the tin and brush off any salt residue on the pork. Let the pork come to room temperature while you prepare the glaze. To make the glaze, melt the butter in a saucepan over medium–high heat, then sauté the onion and garlic until the onion is soft and translucent, about two minutes. Add the apple cider to deglaze the pan, then add the remaining ingredients. Stir well and bring to the boil. Reduce the heat to medium and simmer until the sauce is reduced by half. Pour into a heatproof jug and set aside to cool. Pour half of the cooled glaze over the pork and give it a good rub to make sure it’s well coated. Put the pork in the oven and cook for five hours, basting with the remaining sauce at 30-minute intervals. The pork should be tender and yielding — you should be easily able to pull the meat apart using a fork. Meanwhile, start making the mini brioche buns after the pork has been in the oven for two hours. Put the flour, butter, sugar, yeast and salt in the bowl of a mixer. With the dough hook attachment, turn the mixer on low speed and gradually pour the milk into the bowl and mix until combined. Then add the eggs, one at
• 2–3 kg deboned pork shoulder or forequarter • 130g (1⁄2 cup) salt • 110g (1⁄2 cup) sugar • 110g (1⁄2 cup firmly packed) soft brown sugar • Handful of jalapeños to serve
Apple cider glaze • 40g butter • 1 large onion, finely chopped • 3 garlic cloves, finely chopped • 345ml bottle apple cider
a time, beat well after each addition. Turn the speed to medium–high and keep kneading for another five minutes, or until the dough no longer sticks to the side of the bowl. When you hear the flapping sound of the dough slapping against the side of the bowl, it is ready. Cover the dough and leave it to rise in a warm place for two hours. Punch the air out, tip the dough onto a floured work surface, then knead the dough gently and shape into a log. Divide the log into 12 even portions, then roll them into balls. Place the balls on a baking tray lined with baking paper, about 6 cm (21⁄2 inches) apart. Cover with a damp cloth and leave to rise for a further 30 minutes. Meanwhile, to make the ranch slaw, mix the cabbage, carrot, mayonnaise, lemon juice, sugar and cayenne pepper together in a bowl, taste and season accordingly. Cover and refrigerate for at least one hour to let the flavours develop. Once the pork is ready, remove it from the oven and increase the temperature to 220°C (430°F). Let the pork rest until it is cool enough to handle, basting it occasionally. Just before cooking the brioche, beat the egg yolk and two tablespoons of water together in a bowl and brush the top of each dough ball with the egg wash. Sprinkle the sesame seeds on top and bake for 18–20 minutes until golden. Cool on a wire rack. Wearing kitchen gloves and with a fork in each hand, pull the pork into shredded meat and let it soak up all the beautiful sauce in the tin. Discard any fat or gristle. To serve, split the buns horizontally, place the pulled pork on the bun bases, top with the slaw and a few slices of jalapeño. Close the buns and serve.
• 250ml (1 cup) smoky barbecue ketchup • 80ml (1⁄ 3 cup) apple cider vinegar • 45g (1⁄4 cup) lightly packed) soft brown sugar • 2 tablespoons Worcestershire sauce • 2 tablespoons smoked paprika • 1 teaspoon cayenne pepper
Mini brioche buns • 410g (2 & 3/4 cups) plain flour • 100g unsalted butter, softened, plus extra for greasing • 1 1⁄2 tablespoons sugar • 1 teaspoon instant dry yeast • 1⁄2 teaspoon salt • 80ml (1⁄ 3 cup) lukewarm milk • 3 eggs • 1 egg yolk • Handful of sesame seeds
Ranch slaw • 300g white cabbage, finely shredded • 1 carrot, shredded • 150g (1⁄2 cup) mayonnaise • 2 tablespoons lemon juice • 1 teaspoon sugar • Pinch of cayenne pepper • Salt, to taste
Makes 12
90 www.beerandbrewer.com
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FOOD | ENTERTAINING
BACON & STOUT CHOCOLATE CHEESECAKE WITH HOT FUDGE SAUCE THIS MAY SOUND LIKE A RIDICULOUS RECIPE, BUT I JUST LOVE WATCHING MY FRIENDS HAVING THEIR FIRST BITE OF THIS CHEESECAKE AND IMMEDIATELY RAISING THEIR EYEBROWS IN DISBELIEF THAT BACON DOES ACTUALLY WORK IN A DESSERT. BACON, STOUT, CHOCOLATE - MAN FOOD TO THE MAX
Ingredients • 2 tablespoons olive oil • 2 bacon slices • 250ml (1 cup) thickened (whipping) cream (35% fat) • 2 tablespoons caster sugar (superfine)
Crust base • 2 x 250g packets Oreo cookies, cream scraped off and set aside • 2 tablespoons caster sugar (superfine) • 50g unsalted butter, melted
Cheesecake filling • 250ml (1 cup) stout • 1 tablespoon instant espresso granules • 200g dark chocolate (at least 65% cocoa solids), chopped • 500g (2 cups) cream cheese, softened • 230g (1 cup) caster sugar (superfine) • 3 eggs • 40g (1⁄ 3 cup) unsweetened cocoa powder • 2 tablespoons plain flour
Hot fudge sauce • 100g dark chocolate (at least 65% cocoa solids), chopped • 30g butter • 210g (2⁄ 3 cup) sweetened condensed milk
Serves 12
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To make the base, put the cookies and sugar in a food processor and blend until the mixture forms fine crumbs. With the food processor still running, slowly pour in the butter in a steady stream and process until the mixture resembles wet sand. Preheat the oven to 175°C (345°F). Grease a 22cm spring-form cake tin and line the base and side with baking paper. Tip the processed crumbs into the tin. Using a flatbased glass, press the crumbs evenly over the cake tin base and about 5cm up the side, making sure it is well compacted. Refrigerate to let it set while you prepare the filling. To make the filling, heat the stout and espresso granules in a saucepan over a medium–high heat until hot, but without boiling. Remove from the heat,
add the chocolate and let it stand for 30 seconds, then stir until the chocolate has melted and the mixture is well combined. Set aside to cool. Beat the cream cheese and sugar in a large bowl using an electric mixer on medium speed until smooth. Add the eggs, one at a time, beating well after each addition. Turn the mixer speed down to low, pour the chocolate mixture into the batter and beat until well combined. Fold the cocoa powder and flour into the batter until fully incorporated. Pour the batter into the prepared crust, then tap the tin gently on the work surface to get rid of any air bubbles and level the surface. Wrap the base and side of the tin in two layers of foil, then place it in a deep roasting tin. Pour boiling water into the tin until the water reaches halfway up the side of the spring-form tin. Make sure there are no tears or holes in the foil; if there are, the water may seep into the tin and you will end up with a soggy crust base. Bake the cheesecake for one hour. It should be just set but still slightly wobbly in the centre. Turn the oven off, remove the cake tin from the water bath, then put the cake tin back in the oven to let it continue cooking for another hour. Remove from the oven and let it rest on the work surface until it is completely cool. Cover the tin with plastic wrap and refrigerate overnight to set and let the flavours develop. To make the hot fudge sauce, melt the chocolate and butter in a heavy-based saucepan over a low heat. Stir to combine. Add the condensed milk and keep stirring until fully incorporated, about 1–2 minutes. Remove from the heat and let it cool. Remove the tin from the cheesecake. Pour the chocolate sauce over the cheesecake, tilting the cheesecake in a circular motion to spread the sauce evenly, let it set for 15 minutes. Remove the tin and paper lining from the base of the cheesecake and place on a serving plate or board. Meanwhile, heat the oil in a frying pan and cook the bacon until crisp, about 5 minutes. Drain on paper towel, then chop finely. Whisk the cream and sugar in a bowl until medium–stiff peaks form. Pipe the whipped cream around the edge of the cheesecake and sprinkle with the bacon.
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IPAS | TASTING
OUR PANEL TASTED AUSTRALIAN AND INTERNATIONAL IPAS, DOUBLE IPAS AND SPECIALITY IPAS, AS WELL AS THE LATEST RELEASES. HERE ARE THE RESULTS.
TASTING the panel
Stef Collins Stefanie is the previous editor of Beer & Brewer and has gone on to work with a variety of Australian craft breweries and organise a beer festival. When she isn’t working with beer, she is writing about it, drinking it, or hoarding it in her three dedicated beer fridges.
Tina Panoutsos Tina started working for CUB in 1989 as a Quality Assurance Chemist. She currently holds the position of CUB’s sensory manager. Her focus is to improve all aspects of beer and cider education as well as support CUB brewing sites through improved sensory data.
Bill Taylor
Neal Cameron
Brian Watson
Head brewer for Lion Nathan, Bill Taylor has more than 30 years’ experience in brewing and the beer industry. An international beer judge, Bill is a past president of the Institute of Brewing and Distilling and a founding member of the NSW Brewers Guild.
Coming from starting William Bull Brewery for De Bortoli Wines, Neal Cameron is currently head brewer at The Australian Brewery. He is a beer and cider judge, a committee member for NSW Brewers Guild and a regular contributor to Beer & Brewer Magazine.
Brian is currently brewmaster at the Island Brewing Co. (Fiji Islands), working with DME Brewing Services in the Asia Pacific, and is founder and director at Good George Brewing, in Hamilton (NZ). Past chief judge at the NZ Beer Awards, current judge at the World Beer Cup (USA) and AIBA.
Graham Wright Graham has had a full and varied life that has generally revolved around alcohol. With a background in retailing, he’s currently an auctioneer at Oddbins Wine Auctions and is a director of The Odd Whisky Coy, Australia’s only specialist importer of fine, rare and hard-tofind whiskies.
Ian Kingham Ian has judged at the Australian Craft Beer Awards, Royal Perth Beer Show and Sydney Royal Beer Competition. He has also completed courses in beer and food pairing and studied food science at UWS (with a major focus on brewing).
92 www.beerandbrewer.com
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Gage Roads Sleeping Giant IPA, WA
James Squire Stow Away IPA, NSW
Burleigh Brewing FIGJAM IPA, QLD
McLaren Vale IPA, SA
5.4% ABV, 330ml Named after the straits between Fremantle, Western Australia, and Rottnest Island, Gage Roads is based in Palmyra, WA. Sleeping Giant is an awardwinning, excellent example of an English style IPA, pouring copper in colour with good foam and a spritely appearance. It has a low hop aroma, lightly floral and delivers nice malt layering and hop oiliness on the palate. A mild finish with good balance of malt and hops. An easy drinking, entry level IPA, well worth savouring. Style: India Pale Ale Glass: Tulip gageroads.com.au
5.6% ABV, 345ml Originally developed at the Malt Shovel Brewery, Glebe, NSW, the namesake of the original brewery owned and operated by James Squire in colonial Australia, Stow Away is a style reminiscent of these early times. Copper in colour with a strong white head, Stow Away has light toffee and caramel notes. Mild on the palate with some subtle malt character, slightly bready and a well-balanced, oily hop finish. More English in style and uncomplicated, a good entry level IPA. Style: India Pale Ale Glass: Tulip jamessquire.com.au
7.0% ABV, 330ml Brewed in Burleigh Heads in Southern QLD, Brennan Fielding’s FIGJAM is a beer more akin to his US homeland, which is probably why it’s so good, just ask him. A spritely, coppery gold colour beneath a proud white foam. Jammy, fruity aroma of orangey, marmalade and a hint of pine. The alcohol is exceptionally well held, offering warmth and adding to the layered malt and citrus fruit character on the palate. Slightly dry on the finish with great hop character. Style: India Pale Ale Glass: Tulip burleighbrewing.com.au
Cricketers Arms IPA, VIC
Indian Mastiff Ale Double IPA, QLD
Mountain Goat IPA, VIC
Mornington IPA (VIC)
5.2% ABV, 330ml This IPA is a pale coppery colour and shows a light caramel coloured foam that forms up well on pouring. Light malt taste and a medium body produce a gentle start to this beer. A mild citrus theme comes through in the aroma. A moderate bitterness emerges slowly and builds on the palate. This IPA is at the moderate end of alcohol and hop intensity. It has a lively carbonation that would be an excellent refresher on a hot day or with a light spicy meal. Style: India Pale Ale Glass: Tall slim glass asahipremiumbeverages.com
8% ABV, 500ml A collaboration brew between the Beard and Brau Farmhouse brewery in Tamborine, Southeastern Queensland and the Earl of Leicester Hotel in Adelaide. At 90IBU and 8%ABV this is a beer for the serious hophead. The floral hop aromas lift quickly from the glass and invite a taste. The beer is a cloudy amber and there is a rich biscuity malty foundation to this brew. It has a satisfying mouthfeel and a moderate body with a very bitter finish that lingers well. The alcohol is slightly warming. Style: Double IPA Glass: Large widemouth glass beardandbrau.com.au
6.2% ABV, 330ml Another great example of when brewing skill meets brewing passion and thankfully the goats have made this IPA a permanent offering. A creamy foam forms upon pouring, which entices you to take a sip, even more so when you take in the hoppy notes of Citra and Galaxy. A defined orange zest character is well-balanced by clean tropical undertones that transition well into the palate. The firm bitterness is harmonious and although assertive it’s neither astringent nor harsh. Well rounded on the finish this is a well-integrated IPA. Style: India Pale Ale Glass: Spiegelau IPA goatbeer.com.auv
6.4% ABV, 330ml A slightly burnt toffee colour with a hint of orange brightness and very dense, sustainable foam, this beer presents really well. The anticipation of a rich hop aroma from this American hopped IPA is delivered with the first waft to hit the nose. Evidently fruity hop, it tends towards a dried apricot character. Some green, resinous hop notes follow through and into the palate where the sweeter malty mid-palate is almost toffee like and balanced by the firm bitterness. Style: IPA Glass: Spiegelau IPA mpbrew.com.au
5.5% ABV, 330ml Originally brewed in the McLaren Vale, South Australia, an area more akin to Shiraz than IPA, McLaren Vale IPA is a lovely rendition from brewer Jeff Wright. Well-balanced and attractively packaged, McLaren Vale IPA offers a white to tan head aloft a gold to copper coloured beer. A rich hoppy nose highlighting plum and berry as well as prune and a hint of sandalwood. Very easy drinking, with good oiliness and a late lingering flavour of forest fruits. Style: India Pale Ale Glass: Tulip mvbeer.com
Australian IPAs
TASTING
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TASTING
Australain/International IPAs
Hawthorn Brewing Co. Australian IPA, VIC
Prancing Pony Copper Ale Thoroughbred, SA
Mash Copy Cat AIPA, WA
Jamieson Beast IPA, VIC
5.8% ABV, 330ml Launched in 2008 Hawthorn Brewing Co. now has six beers. A firm, mousse like foam gently caps this great example of an IPA creating an appealing and appetising beer. The colour is vibrant and deep amber with copper hues. A complex fruity nose is complemented by a herbaceous, melon-like hop background and an assertive bitterness on the finish. Balanced bittersweet toffee notes on the palate round out the finish and the dry hopping ensure the hops shine from start to finish. Style: India Pale Ale Glass: Spiegelau IPA, or a good tulip glass hawthornbrewing.com.au
5.8% ABV, 500ml A well-presented IPA with good hopping and moderate bitterness. Medium deep amber red, copper in fact! Good head retention. Big, lifted mildly roasted barley and plenty of fresh hoppiness, as an IPA should be. Sweet malt midpalate then the bitterness comes into play. Gentle dry hoppy finish. Enjoy with a fab gourmet burger with the lot – but hold the beetroot. Style: English IPA Glass: A fancy round Belgian 500ml glass prancingponybrewery.com.au
6.8% ABV, 330ml This is the beer that won Mash Brewing the top honour of Champion Australian Beer at the Australian International Beer Awards. And it’s easy to see why! Copy Cat has a beautiful aroma full of pine, stonefruit and lashes of pineapple that come together and work deliciously well. On the palate there is enough malt to balance the bitterness. A good long lingering resinous bitterness at the end. At 6.8% this beer is dangerously easy to drink. Style: American India Pale Ale Glass: Tulip mashbrewing.com
7% ABV, Jamiseon Beast is a fantastic example of what an IPA is all about. The Beast has six hop additions, resulting in a spicy pine, citrus, caramel aroma. Foamy, dense off-white head with good retention and lots of lacing. There is also a hefty amount of alcohol on the nose, not surprising for a 7% alcohol beer! What is surprising is how balanced and easy drinking it is. Full flavoured, malty, caramel sweetness is balanced by the strong bitterness, while the alcohol warmth is a nice addition. Style: India Pale Ale Glass: Tulip jamiesonbrewery.com.au
Riverside 77 IPA, NSW
Bridge Road Brewers Vic Secret, VIC
Dundee IPA, USA
Sierra Nevada Torpedo Extra IPA, USA
7.7% ABV, 330ml The beer is loosely based on the IPA Dave Padden used to brew as a homebrewer, which made him want to start a brewery. This is one of the best IPAs in Australia and it’s a big beer. Four different hops go into the beer as well as predominantly crystal malt. The result is a beer with awesome pine, fruit aromas that lead to some more pine on the palate balanced with marmalade and some solid bitterness. It’s a big beer but a ridiculously easy one to drink! Style: India Pale Ale Glass: Tulip riversidebrewing.com.au
4.8% ABV, 330ml A popular beer from the single hop series, brewed at the Beechworth brewery. Another beer utilising a consistent recipe and replacing the single hop variety to accentuate its characteristics, designed to educate consumers through a linear tasting. A strong nose with the scent of mint and an earthy iron bark eucalyptus like smell. On the palate the beer offers a flavour of wild mint and thyme well balanced with the malt. The hop has a rough nettle like character and finishes with some lingering bitterness. Style: India Pale Ale Glass: Tulip bridgeroadbrewers.com.au
6.3% ABV, 330ml Brewed in Rochester, New York, USA, by North American Breweries, Dundee boasts 60 IBU and is an aggressively hopped beer, although the large malt bill gives the beer some surprising drinkability. Bright gold in appearance with good foam, Dundee has good hop aroma offering an interesting blend of fruit and floral. The hop driven palate boasts stone fruit and some butterscotch and toffee flavour. Malt layering coats the tongue and compliments the dry hop finish. Style: India Pale Ale Glass: Tulip dundeebeer.com Distributor: Pinnacle Liquor Group
7.2% ABV, 355ml Brewed in Sierra Nevada, California, Torpedo is the big brother of famous pioneering brew, Sierra Nevada Pale Ale and adds as another awardwinning brew for owner Ken Grossman. Bright gold in colour, with high carbonation, Torpedo has a dusty nose with a piney, citrus influence. Rich on the palate, with good deep malt character and a robust hop complexion of marmalade, cumquat and orange rind. The shortness on the finish adds to the residual mouthfeel and beer intensity. Style: India Pale Ale Glass: Tulip sierranevada.com Distributor: Phoenix Beers
94 www.beerandbrewer.com
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Radical Road Triple Hopped Ale, Stewart Brewing, Scotland
6.4% ABV, 355ML The copper colour in the glass and the dense white foam create an instant visual appeal but once smelt and tasted all such pleasures are forgotten in the voluminous vibrancy of hops. These are fresh green voluptuous hop aromas and tastes and they come in a pleasant and refined way, intense but not harsh. They constantly tease the tastebuds and demand repeat tasting, appreciation and wonderment. Sorry, I just realised that I forgot to mention the malt, I was distracted. Style: American IPA Glass: Pint Importer: www. experienceitbeverages.com.au deschutesbrewery.com
6.4% ABV, 500ml This Scottish ale uses three different types of hops. There are several additions during the brewing, then again during fermentation and finally just before bottling a ‘dry hopping’ process is used in the conditioning tank. All this adds to the heavy hop emphasis in this ale. The aroma is moderately hoppy with fruit salad nuances that carry through to the taste. The clean but pronounced bitter taste lingers satisfyingly on the palate. The hop bitterness has a counter balance of malt to soften the sharp edge. Style: Triple Hopped IPA Glass: Schooner Importer: beerandcider.com.au
NEW
Sierra Nevada Southern Hemisphere Harvest Fresh Hop IPA, USA 6.7% ABV, 710ml, 67 IBU This special release beer features NZ hops harvested, dried and shipped quickly after the harvest. The carbonation is soft but the hops are certainly not. The hops unfold seamlessly first through aroma then taste and finally as a spicy after bitterness. The hop bitterness is high at 67 IBU but is wrapped in a malty, full bodied brew that moderates the fresh hop spiciness on show. This is a rich and luscious beer that just keeps inviting the drinker to take one more sip. Style: India Pale Ale Glass: Wide mouth goblet sierranevada.com Distributor: Phoenix Beers
4 Pines Keller Door Imperial India Brown Ale, NSW 8% ABV, 500ml A red brown beer with a caramel foam and 8% ABV seems like a good fit in winter or spring. This limited-release Brown Ale is rich and warming. The toffee caramel notes from the malt add a sweetness and fullness, which provides a perfect balance to the striking hoppiness and after bitterness. The hops are big and bold just like the alcohol but framed up against the big malt flavours they come together picture perfect. A wonderful fireside warmer this is worth remembering. Style: Imperial India Brown Ale Glass: Large goblet 4pinesbeer.com.au
Brewdog Punk IPA, Scotland 5.6% ABV, 330ml This pale golden and cloudy ale throws up hop characters a plenty in aroma and taste. Layers of lush tropical fruit and citrus notes unfold in the aroma. New Zealand Nelson Sauvin hop aromas feature distinctively together with lashings of American hops. The intensity is moderate but the complexity keeps providing new delights on each encounter. The bitterness is pronounced but balanced and the 5.6% alcohol and light malt characters mean a more balanced drinking style for this beer. Style: India Pale Ale Glass: Pint brewdog.com Distributor: Phoenix Beers
NEW
Baird Beer Suruga Bay Imperial IPA, Japan 7.5% ABV, 360ml, 90IBU This imperial or double IPA is brewed in Numazu, Japan. It has a hazy orange amber colour and a big dense foam on pouring. It is double dry hopped and has a bitterness of 90 IBU. The beer shows up malty and yeast flavours fleetingly as these are quickly overshadowed by the exuberance of the hops. The assertive bitterness is clean and the after bitterness lingers on lovingly. This integrated intensity creates generous complex partitions of flavour. Style: Imperial India Pale Ale Glass: Goblet bairdbeer.com Importer: Northdown P/L North Melbourne
International IPAs/New Releases
Fresh Squeezed IPA, Deschutes Brewery, Portland, USA
NEW
White Rabbit Belgian Style Pale Ale, VIC
Coopers Extra Strong Vintage Ale 2014
4.9% ABV, 330ml Nestled in picturesque Healesville, Victoria, surrounded by the wonderful nature of the Dandenong Ranges, White Rabbit Belgian Pale Ale is another inspired brew, which brings to life a traditional beer style with the help of some new world innovation. Bronze in colour with a thin white head commiserate with Belgian Pales. A light yeasty aroma with some floral notes. The palate offers mandarin and citrus on a light bodied, low malt platform. Dry in the finish with good yeasty integration and some sharpness for intrigue. Style: Pale Ale Glass: Tulip whiterabbitbeer.com.au
7.4% ABV, 355ml The release of every vintage is like waiting for a birthday present and the 2014 definitely excelled expectations. A deep amber, hint of copper and slight burnt orange colour is brilliantly topped by a smooth mousse like foam that rolls lusciously off the palate. The combination of assertive malt and hop characteristics, top fermentation and natural conditioning, has provided an ale that is exceptionally smooth, rich, full flavoured and wellrounded. A beautiful beer to be enjoyed and savour. Style: Vintage Ale Glass: Stemmed Pilsner glass, large tulip or goblet coopers.com.au
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TASTING
New Releases/Extras
NEW
B2 Bomber Mach 4.0
NEW
NEW
Stone & Wood Cloud Catcher, NSW
Lord Nelson Second in Command, NSW
5.5% ABV, 500mL The foam sits firmly above the deep amber, copper hues with a tint of orange and clings well to the glass after every sip is taken. An evident hoppy aroma is typical of Ella and Galaxy hop characteristics that combine in perfect harmony where tropical fruit, citrus and stewed fruit notes are distinguishable. The slight caramelised malt midpalate is a good back drop for the developing bitterness that delicately builds with every sip, yet remains deceivingly light. The fruity, floral notes are sustained from first sip to the last and it finishes with a clean bitterness. Style: Ale Glass: Beer tulip stoneandwood.com.au
4.7% ABV, 500ml Second in Command (2 I C) is one of the Lord Nelson’s seasonal ales. While traditionally served on tap through the bar at ‘The Lord’ they have now bottled this small batch brew, and thank god for that! Tan in colour, this is the Lord’s take on a Brown Ale style. Fruity hop aromas lead way to a beautiful biscuity, toffee malt flavours on the palate. The malt sweetness is countered by more fruity hops and a gentle bitterness. Drink by a fire. Style: Brown Ale Glass: Tulip lordnelsonbrewery.com
Prickly Moses Spotted Ale, VIC
William’s Organic Pale Ale, VIC
4.5% ABV, Profits from Spotted Ale go towards the Conservation Ecology Centre to help save the Endangered Spotted Tiger Quoll in Victoria’s Otways. Very pale gold in colour and flavour, only moderate head retention. Hints of fresh malt, very mild hops, all mid palate flavour, gentle sweetness. Lingering light sweet maltiness. Style: Ale Glass: English pint pricklymoses.com.au
4.5% ABV William’s Organic pale Ale is medium to light amber in colour, with moderate head retention. A fresh, none too complex ale, with the barest hint of smoke and chariness. Low on the hops, hints of honey, lingering dryness after sweetish, malty mid-palate. Enjoy on a warm summers day, with fresh sourdough bread, good butter and topped with prosciutto. Style: Pale Ale Glass: Tall pilsner glass williambull.com.au
William Bros Brewing Seven Giraffes Extraordinary Ale, Scotland
8.6% ABV, 750ml Brewed to celebrate Bridge Road Brewers’ ninth birthday, the B2 Bomber Mach 4.0 is the ‘Mach Daddy’ of beers. This Black Belgo India Ale has had the hop and malt dial turned up yet another notch or two. Mach 4.0 has big roasted and chocolate malt characters, fruity Belgium yeast esters and an even bigger punch of hop aroma and flavour. It is a phenomenal beer with coffee, dark chocolate and a touch of smoke. It will drink well now and also develop with age. Style: Black Belgo India Ale Glass: Tulip bridgeroadbrewers.com.au
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Clout Stout, WA 10.8% ABV, 750ml First brewed in 2010 to celebrate Nail Brewing’s 10th anniversary, the beer proved so popular they decided to continue the celebration. This year there are 600 bottles and a few kegs and if you get your hands on a bottle don’t let go! This is a truly premium, luxurious stout. Smooth and rich this black magic is packed full of coffee, roasted malt, chocolate and dark fruits. Oh and alcohol, at 10.8% ABV it packs a punch. An enticing, indulgent, beautiful Stout, one of the best. Style: Imperial Stout Glass: Tulip nailbrewing.com.au
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5.1% ABV 500ml For an ‘Extraordinary Ale’ I was a little underwhelmed. The beer has a medium deep red, amber colour, with moderate head retention. Lifted nose of roasted barley and light hoppiness. A long palate, with distinctive roasted charry malt, mid palate sweetness and a creamy texture. The slightly bitter hops kick in at the end. Creamy, soft, easy drinking, sadly the marketing and the beer didn’t really match up me. Style: Premium Bitter/ESB Glass: Tall pilsner glass williamsbrosbrew.com
Innis & Gunn Smokin’ Gun Oak Aged Beer 7.4% ABV, 330ml This is Innis & Gunn’s collaboration brew with David Ashton-Hyde, head bartender at Heston Blumenthal’s Michelin-starred pub, The Hinds Head in Bray. Dark, cherry red in colour with good head retention. Big on the charry oak and malt but sweet on the palate, I suspect this is from the Bourbon cask. Black cherry, high roasted malt, lingering burnt malt finish but little bitterness. Sadly it’s all back palate, hardly anything up the front. Style: Scottish Ale Glass: Small balloon glass innisandgunn.com Importer: beerandcider.com.au
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Prickly Moses Otway Ale 4.9% ABV, 330ml Otway Ale carries six malts. A dull gold appearance and an overzealous fawn head yield an aroma of subtle herbaceousness and light maltiness. A full, pale malt palate with traces of orange zest and citrus awaits. The beer is soft on the finish with little hop prevalence as to be expected with the style. Style: Pale Ale Food Match: BBQ Prawns pricklymoses.com.au
Red Bay Brewery Cleveland Lighthouse English Bitter 4.8% ABV, 330ml Joe public can visit the brewery and brew their own beer. Cleveland Lighthouse is one of the stock beers on offer for budding brewers keen on English Bitter. Amber in colour, with a thick tan head. A rich malt aroma, with some good malt layering. A simple palate with hints of brown sugar and sticky date, derived from malt. True to style with an uncomplicated finish. Style: English Bitter Food Match: Duck pancakes redbaybrewery.com.au
Crown Golden Ale, VIC
Karl Strauss Fullsuit Belgian Brown Ale
Mildura Brewery Mallee Bull Strong Ale
6.3% ABV, 330ml As Karl Strauss’ nephew founded the brewery and invited Karl to take up a role as advisor and help brew beers, it was named in his honour. This seasonal beer is deep brown in appearance with a sturdy tan head. Nice toasted malt and roasted nut aroma carries into the palate. Some pleasant peppery notes and soft vanillin characters are also evident. A beautifully balanced beer. Style: Brown Ale Food Match: Gingerbread karlstrauss.com
5.6% ABV, 330ml Owner Stefano has had a love affair with Mildura for much of his life. Mallee Strong Ale has an over confident head, proudly sitting aloft a light bronze beverage. Hazelnuts and chestnuts make up the scent blended with molasses. The palate is delicate, and warm, with flavours of caramel and roasted chestnuts. Quite short in the finish with lingering toffee and brittle. Style: Strong Ale Glass: Tulip Food Match: Sticky date pudding mildurabrewery.com.au
Gulpener Chateau Neubourg Pilsner
4.5% ABV, 355ml A lovely amber, red hue, a thick creamy head and nice clarity through the medium dense colour. Rich toffee malt aroma showcasing some winter fruit. Easy drinking for an ale with some malt layering, a subtle dance of red currants, date and prune are evident. Slightly tart on the finish with some warmth and mouthfeel. Style: Red Ale Food Match: Irish stew karavelle.com.br
4.5% ABV, 375ml Crown Lager’s recent foray into extending the brand as an ale is as interesting as the change and should bode well for conservative beer drinkers looking to ease across to more flavoursome ales and are afraid to know where to start. Bright gold in colour, with a strong white head, Crown Golden Ale offers pale malt aroma, with a hint of toasted grain. Light on the palate this is a great entry level ale for first time lager leavers. Mildly sweet, with a soft finish. Style: Golden Ale crowngoldenale.com.au
Parrotdog FlaxenFeather Blonde Ale
Black Duck Platypus Australian Ale
Rocks Brewing The Hangman Pale Ale
4.7% ABV, 330ml Parrotdog Brewery, was born out of a home brewing dream of two guys named Matt, later joined by another guy named Matt. This cheeky blonde ale is yellow gold, with good lacing. A light pine note reminiscent of NZ hops, surprise, surprise, and some good grainy malt meet the nose. The palate has good pale malt character, some pleasant yeastiness and a nice lingering, soft keroseney hop finish. Style: Blonde Ale Food Match: Scallops parrotdog.co.nz Dist: Phoenix Beers
4.0% ABV, 330ml Platypus is gold in appearance, and holds a high, open laced, head. Black Duck Australian Ale, has all the hall marks of a home grown craft ale, With some good earthiness on aroma and malt sweetness. A simple palate, with bready, biscuit malt bias, lightly hopped and well balanced, making for a sessionable ale, most notable for its delivery of honest malt character. Style: Pale Ale Food Match: Meat loaf blackduckbrewery.com. au
4.9% ABV, 330ml Slightly darker than others in style, offering a dullness when poured, similar to beers of its time. A light caramel nose and some good malt character add to the beers appeal. Upon tasting it offers a bready, golden syrupy, toasted malt flavour and is more akin to a rich golden ale than a pale ale. Soft on the finish with a brown sugary, malt driven mouth feel, this beer is well worth savouring. Style: Pale Ale Food Match: Bangers and mash rocksbrewing.com
Karavelle Red Ale
Tasting
BEER & BREWER CONSULTING EDITOR AND WOOLWORTHS CATEGORY LEAD – BEER, IAN KINGHAM SHARES HIS NOTES ON 10 BEERS HE’S TASTED LATELY
5.5% ABV, 330ml Gulpener Brewery is located in Gulpen, Limburg, Netherlands and was founded in 1825. Good clarity, rich foam and an attractive straw gold appearance. Earthy, grainy, rich malt aroma. The beer is pleasingly fresh for a packaged product and has an excellent malt bill which lingers well beyond the last sip. An excellent malt driven Pilsner. Style: Pilsner Food Match: Grilled Snapper gulpener.nl
Spring 2014 97
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A PINT WITH…
about amps and guitars. So there are tons of frightening similarities. The other interesting thing regarding brewers and music is the industries that have developed around them. You have these very, very dominant, big beer companies, and big brands, and then you have these rise in kind of higher flavour, higher folks on quality, craft, and kind microbreweries. And there’s been this very similar trajectory with music where that growing community of independent,
Hanson TAYLOR HANSON AND HIS BROTHERS SHOT TO FAME AS FRESH-FACED BOY BAND HANSON IN THE 90S WITH THEIR SUPER CATCHY SONG MMMBOP. WELL THE HANSON BOYS ARE NOW ALL GROWN UP AND HAVE EVEN ENTERED THE CRAFT BEER WORLD WITH THEIR FIRST BEER MMMHOPS, A FULL-BODIED PALE ALE. RECENTLY TOURING AUSTRALIA AND NEW ZEALAND, BEER & BREWER CAUGHT UP WITH TAYLOR HANSON.
focused artists and brewers both are kind of beginning to take a larger and larger piece of the market of music and beer. And authenticity. Authenticity is so important to that, and putting up quality is so important to that because if you lose that, then you’ve kind of lost your edge. But we’ve seen how that can help sustain over a long time.
Q WHAT’S THE FLAVOUR PROFILE OF MMMHOPS? The profile, it’s a really full-bodied, warm, kind of malty Pale Ale with a strong nose. So you have like a very lively, hoppy nose,
Q HOW DID YOUR TOUR GO?
We really want to get established in our
but it’s not overpowering. It’s kind of one of
The tour was great. I mean we do not take for
neighborhood, in the Midwest of the US
these beers that when you drink it, it’s much
granted by any means that as a band getting
and then build that story. And then as we
smoother and easier drinking than you expect
to travel the world and still have fans in far,
develop that, find places that we would grow
it to be from the point of view of the alcohol
far places in the world from us originally,
in. Interestingly, Australia has a great craft
content, because the alcohol content is a little
especially as an independent band. So we’re
beer community, and we’re looking at ways
over 7 per cent.
always grateful to get to do it, and see amazing
of representing us as a brand outside of our
fans. The tour was really successful.
own state and kind of bridging the gap for us
beer that I think is kind of gateway craft beer
So we love this beer, but it definitely is a
beyond that market. Australia’s one of the
because people that don’t necessarily have
Q SO ONTO BEER, HOW DID MMMHOPS COME ABOUT?
places that, if we were going to start another
a palate that is developed into really high,
country, we definitely see the possibility
hoppy kind of west coast style IPAs and stuff
Well, I think part of what you have to look at
there. The challenge of course is the cost of
like that, drink this beer and go, “Wow. I like
is our love of being independent and sort of
shipping product is high so we’re all talking
this. I didn’t know I liked Pale Ales.” And part
following our passions, and we’ve had a good
about, well, maybe we can find a partner if we
of that I think is that it really does have kind
exercise as a band seeing that we can build
were there or someone to make it local.
of more of a malt base than a lot of Pale Ales
something sort of off the grid as long as you
do. It doesn’t just lean on hops.
audience. We were basically sitting around
Q SIMILARITIES BETWEEN MUSIC AND CRAFT BEER?
on the road at some point and began talking
Well, the thing about craft beer is there are
Q SIMILARITIES BETWEEN US AND AUS CRAFT BEER SCENE?
about what we wanted to do, where we wanted
so many similarities to the work of music
I think there are a lot of similarities. I think
to head and go. I’m a huge foodie. I love food,
just as a culture of artists, and designers, and
there’s a lot of kinship in what I see. I mean
and I really began to fall in love with great
creators. People live it, and they breathe it,
it’s very community-driven, very, like
craft beers through enjoying good food.
and instill their passion.
people pursuing beers that are from their
kind of establish that connection with your
There’s something that’s great about good
There are so many character similarities in
area, and just a lot of creativity. And that’s
beer and really food in general. It’s a culture
the dedication to brewing and what musicians
what I’m drawn to, and I think that’s what
that can bring people together, and that’s the
feel about a song. I mean you can sit with the
a lot of craft beer fans are drawn to: the
same with music. Music kind of drives people
brewer and talk about the process of where
creativity.
in and so it felt like a natural progression to
your malted barley comes from, how your
try and take this chance, develop a beer and
hops are grown and the brewing process, and
For more information or to order Mmmhops go to
see how it lands.
it’s like when musicians sit around talking
www.Mmmhops.com.
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