Beer & Brewer Spring 2015 Teaser

PART 3 OF OUR LAUNCH A MICROBREWERY FEATURE

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INCLUDING

ISSUE 34 SPRING 2015 PRICE $9.95 (NZ $11.95)

THE DNA OF IPA How to make them, where to buy them

SUMMER

BEER

recipes with a twist

Top 50 BEER VENUES IN AUSTRALIA REVEALED!

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PLUS! TASMANIA BREWERY TOUR | 14 HOMEBREW RECIPES TO TRY | 10 BREWERIES TO WATCH

CONTENTS

inside...

Spring 2015

FEATURES 16 Style Notes – IPA

White, golden, red or black?

American, English or Belgian?

Imperial or session-strength? It doesn’t really matter, as long as there are plenty of hops! Jeremy Sambrooks takes a look at IPAs

26 Brewery Hit List

Some awesome breweries have launched in the past few years, we talk to 10 up and comers

36 Beer Innovations

From growlers and CANimals to Hopinators and everything in between, we take a look at some of the best beer innovations

40 Launch a Brewery

he final instalment of our threeT part series, here we tackle recipe design, ingredients and branding

48 Australia’s Top 50 Beer Venues

eer & Brewer travels across the B country to discover Australia’s best beer venues Stefanie Collins investigates the rumours of a beer revolution in the French capital

We chat to three Tassie brewers breaking ground with advanced barrel aging programs, new canning lines and even Australia’s first estate ale in the works

Three mouth-watering recipes from Neil Perry (Rockpool), Daniel Wilson (Huxtable) and Colin Fassnidge (Four In Hand)

4 www.beerandbrewer.com

Specialty IPAs receive the No Rulz treatment

60 Recipes

Behemoth Brewing’s Andrew Childs shares his recipe for Tasty Beverage Extra Pale Ale

61 Recipes

Coopers’ Paul ‘B2B’ Burge shares a dark, mulit-layered Baltic porter recipe

62 Summer Beers with a Twist

Zeven Lemon, Moon Dog and 3 Ravens share their best summer beer recipes and the styles couldn’t be more varied

68 Yeast Starters

80 Entertaining – Food

John Palmer explains how to successfully brew higher ABV beers

58 Recipes

76 Travel – Tasmania

ight of the top spiced rums to have E on your radar

HOMEBREWER 54 Welcome 55 Letters 56 Q&A

72 Travel – Paris

26

84 Entertaining – Spirits

omebrewer technical editor H Jake Brandish discuss the different types of yeast and how to make a yeast starter

70 Homebrew Club

We check out the Merri Mashers and get a red IPA recipe to boot!

“Don’t get too many people’s opinions – trust your gut and what you are doing. Also order bigger tanks and more kegs than you think you’ll need!” – Jasmine Wearin, Modus Operandi Brewing Co.

76

16

“Throwback IPA is a very sessionable midstrength IPA. With its small size, it’s tricky getting enough of a malt profile and getting just enough hops in it” - Jared ‘Red’ Proudfoot, Pirate Life REGULARS 6 The Brew

What’s happening & things to do

9

News

The latest in Aus/NZ beer industry

12 Bits & Bobs 14 Venues 86 Tasting Notes

Session ales, lagers, ciders and new releases

94 Directory 98 A Pint With… Steve Hindy, Brooklyn Brewery

48

98

Spring 2015 5

BEER INNOVATIONS

Some of Spiegelau’s glasses

The Craftiness Of Craft FROM GROWLERS AND CANIMALS TO HOPINATORS AND EVERYTHING IN BETWEEN, LUCY LE MASURIER TAKES A LOOK AT SOME OF THE WEIRDEST AND MOST WONDERFUL BEER INNOVATIONS OVER THE YEARS

A

hhh beer. The special, dewy nectar that holds such

innovations like on-premise beer infusing systems, cheaper canning

an important place in our lives. Since its formative

lines and filling stations, and new innovations in brewing and aging

years, beer has brought communities together;

are all progressing the brewing industry. But better still, all of these

from the crops we grew to brew it to the festivals

innovations are changing the way we drink beer for the better. Both

we have to celebrate it. At the end of the day,

in taste and experience, beer continues to bring buddies together and

sharing a beer with a mate is a very special thing.

form communities. As Richard Moroney from Colonial Brewing Co.

Heck, even Noah included beer provision on the Ark back in 4300 BC. Although an important marker in the history of humanity, beer has

says, “If we could all pick up one more beer and one less bomb the world would be a better place.” Amen to that.

not always been at the benchmark that it sits so high on today. We no longer have to drink through straws to avoid mouthfuls of grain hulls,

GROWLERS & SQUEALERS

for one. Funny that our beer making forefathers could manage to brew

While there are some differing opinions, the term ‘growler’ likely

beer but not figure out the technology around a sieve, but who are we to

dates back to the late 1800s and early 1900s when people carried fresh

question the ways of the Babylonians? The female drinkers amongst us

beer from the local pub to their home by means of a small-galvanised

no longer have to concern ourselves with beer etiquette of the ancient

pail. It is said that when the beer sloshed around the pail, it created

Egyptians; where if a man offered a woman a sip, they were betrothed. I

a rumbling sound as the CO2 escaped through the lid, thus the term

suppose we should be thankful Feminism has come so far too.

‘growler’ was coined.

We’ve come a long way in terms of beer technology. From craft

Today, growlers are usually glass, ceramic or stainless steel

canned beer to bottling technology that improves taste, reduces

containers, which measure 1,892ml (64 oz.) up to 2L. Squealers are also

carbon footprint and brings down the price for breweries. New

a popular option, measuring 900-946mL (32 oz.)

36 www.beerandbrewer.com

Aside from having some sick looking bottles,

pour a squealer sized (946ml) amount of beer

the positives of having a growler and squealer

direct from the tap into the can and seam it right

system in venues and stores are seemingly

in front of the customer.

endless, according to Richard Adamson, director and brewer of Sydney’s Young Henrys brewery.

“There are a lot of benefits. The reuse system

Modus Operandi of Sydney’s Northern Beaches are the first to pioneer the system in Australia.

Grant Wearin, owner of the brewery, outlines the

is much better for the environment than just

benefits of not only canning, but canning really,

recycling. Recycling glass is only about 30 per cent

really, ridiculously large beers.

energy efficient, whereas the reuse system with

“Everyone knows the advantages of storing

just six uses in its lifetime already takes the carbon

beer in a can over glassware now,” says Wearin.

footprint way, way down,” Adamson explains.

“There is less oxygen contact, less wastage and

Aside from drinking with a clean, green

better shelf life. It’s an economical and logical

conscience, having a filling station on-premise

quality step to take, developing beyond growlers.

allows for punters to take home limited edition

The price of a growler, depending where you are,

beers that may not normally be released outside of

is usually $10-$12. For a can it’s one-fifth of the

the brewery.

price, which is very economical for the consumer.”

“The lead time is much shorter,” says Adamson.

Like growlers and squealers, the size of the

“When you think of a beer, you can make it the

can does prefer a communal spirit, and should be

next week and then a month later someone is

drunk in one sitting with your mates (or alone,

drinking it.”

responsibly, of course). However, Wearin points

But what about taste and longevity? The fear with that much booze in a bottle is you’re either going to have a very boozy session or it’ll go flat.

out that customers’ interest is moving towards larger cans.

“In the last 12 months cans across the bar both

“They’re great for parties and BBQs, good for

outsell glassware, growlers and squealers five-

sharing,” says Adamson. “If you’re not going to

to-one. We are now at a point where we just do

do that you’re probably better off buying a tinnie

pre-filled growlers in the brewery and CANimals

or longneck. Saying that I’ve had half growlers in

off the tap in front of the customer,” says Wearin.

the fridge that I’ve forgotten about at home and they’ve been fine.”

Richard Watkins owner and head brewer at

Currently, Modus Operandi is the only brewery in Australia to have installed the CANimal. But with the growth in popularity of canned beers in

BentSpoke Brewing Co., is such a supporter of

the craft community and all the economical and

growlers, or travellers as he calls them, he has a

quality benefits of canning big, it’s only a matter

dedicated section for takeaways at the brewery.

of time before small breweries and bars start

“We call our growlers ‘travellers’ and we have a Take Away Bar, or TAB, that we only fill travellers

looking to go large.

“We have actually bought in a few more

from, hence we are committed to people enjoying

machines and containers full of cans from the

our beer on or off-premise,” Watkins says.

states for a few folks here that will be setting them

BentSpoke’s travellers are 2L stainless steel

up in breweries/bars – so keep an eye out for more

vacuum-sealed (insulated) travellers, which are

of these awesome machines!” says Jaz Wearin. “We

easy to fill and keep clean. They retail for $54 (first

have already supplied them to leading craft beer

fill free) and future fills range from $24-$36.

pubs like the Royal Albert Hotel who are happily

“We fill stainless steel 2L wide mouth travellers,

CANimal’ing away.”

that’s all we are allowed to fill and our system lets us,” Watkins says.

360 DEGREE CANS The 360 degree lid is an innovation in the canning

CANIMALS

world that turns your run of the mill ring-pull can

Pioneered by American brewery Oskar Blues of

into its own aluminium glass. As we know, aroma

North Carolina in the USA (who call the cans

enhances flavour and with this innovation, the

‘crowlers’), the CANimal canning system is as

bigger opening allows for all the benefits of a can

larger than life as it sounds. The name could either

without compromising the taste.

be amusing or terrifying, but at the crux it really

Beer is a sensual experience. Anyone who loves

doesn’t matter; this badass canning line is a step

a good craft beer would agree to this and no one

in the right direction for beer innovation.

more so than Richard Moroney of Colonial Brewing

The run down is it’s a counter-top canning

Co., the first in Australia to run this style of lid. A

machine adapted from an old food can seamer,

poet amongst beer nerds, Moroney speaks to the

tweaked for aluminium instead of steel. Breweries

sensational innovation that is the 360 degree lid on

SIX KILLER BEER AND FOOD PAIRINGS After the full craft beer experience? Mikey Lowe of Wayward Brewing Company runs Beer & Brewer through six of his favourite beer and food pairings.

(1) Batch The Big Kahuna Coconut American Brown Ale with dessert “I call this a dessert beer. As in, I like to eat my chocolate cake for dinner and have this for dessert.”

(2) Wayward Brewing Company Keller Instinct Bavarian Bier with pizza “This one has balls. Lucky this one has plenty of the good stuff, flavour. Pizza is so diverse and something that is refreshing and isn’t fighting with the flavours works best.”

(3) Miller High Life Pale Lager with Copenhagen chewing tobacco “A cowboy’s breakfast. Don’t get me started on PBR and Lone Star. I’ve had sex in a canoe, and it was more enjoyable than those two.

By comparison, this is the Champagne of beers.”

(4) Akasha Freshwater Pale Ale with seafood “A Freshwater Pale with freshwater barramundi. Usually I lather citrus on a Rex Hunt dish, that is ambrosia with this pairing.”

(5) Murray’s Auld Bulgin’ Boysterous Bicep Smoked Imperial Belgio Mollusc Stout with smoked foods “This is a big boy. Loads going on. A salty treat for smoked meats.”

(6) Feral Brewing Company Watermelon Warhead with lemon Warheads “Warning: Only if feeling tough, otherwise have it with a crisp salad.”

Spring 2015 37

No Rulz Brewz New IPA NO RULZ BREAKS HIS OWN RULES THIS ISSUE AND BREWS TO STYLE! SPECIALTY IPA THAT IS – RED, BLACK AND WHITE

T

he debate over how pale

Most won’t lose too much sleep

ale can be black, red,

wondering where their recipe will fall,

white or brindle could

unless brewing on a competitive level.

go on until everyone is

It’s your beer. Make it how you like it.

hoarse. But in recent

That said there’s always merit in

years we’ve seen the

trying these various styles to see what

variety of BJCP recognised IPA sub-styles

you enjoy the most and where you’d like

expanded to include everything from white

to tweak it in the areas of body, flavour,

IPA through to black IPA, and virtually

aroma and colour. Here are a few decent

every colour and strength in between.

starting points from No Rulz.

Further notes for success White IPAs aren’t as highly hopped as American IPAs. Generally they should have some fruity character and some spicy notes. In the recipe here, the Belgian ale yeast will create a delicate balance between a little funk and some phenolic and peppery notes. This works well with the Curacao bitter orange peel, the fruity notes from the late boil and dry hops.

It finishes quite dry and very refreshing.

58 www.beerandbrewer.com

FEATURE RECIPES

White IPA All Grain Expected Brew Figures OG: 1.059 FG: 1.008 ABV: 6.7% IBU: 45 Volume: 23 litres

Ingredients • 3kg Pilsner, Malt Craft Export (Joe White) • 1.75kg Wheat Malt, Malt Craft (Joe White) • 1kg Wheat – Soft Red, Flakes (Briess) • 18g Warrior (15%AA) • 40g Galaxy (14%AA) • 25g Motueka (7%AA) • 25g Pacific Hallertau (aka Pacifica) (5%AA) • 15g Curacao orange peel, bitter • 2 packs of Mangrove Jack’s #27 Belgian Ale Yeast

Method 1. Mash at 65°C for 60 minutes 2. Raise to 76°C to mash out and sparge 3. Bring to a boil for 60 minutes, adding Warrior hops at the beginning of the boil 4. With 10 minutes remaining add 25g Galaxy hops and Motueka hops 5. With 5 minutes remaining add the Curacao orange peel 6. Whirlpool for 15 minutes 7. Cool and pitch yeast 8. Ferment according to packet instructions at a stable temperature for seven days, then dry hop with 15g Cascade and 25g Pacific Hallertau for five days 9. Bottle or keg once FG is about 1.008 and consistent for consecutive days

RED IPA

Black Rye IPA

Concentrate (with specialty grains)

Extract (with specialty grains)

Expected Brew Figures

OG: 1.053 FG: 1.010 IBU: 55 ABV: 5.4% Volume: 23 litres

OG: 1.056 FG: 1.012 ABV: 5.6% IBU: ~55 Volume: 23 litres

Ingredients • Mangrove Jack’s Craft Series American IPA Kit (includes Cascade and Centennial Hops and Yeast) • 500g Light Dry Malt Extract (DME) • 200g Dextrose • 200g Weyermann CaraAroma (all grains milled) • 200g Briess Carapils • 80g Weyermann Carafa Special 2

Method 1. Add the grains to a hop sock or muslin bag and soak in 1.5 litres of hot water (65°C) for 20 minutes, then remove the grains and boil the liquid for 15-20 minutes. Add the boiled liquid to the fermenter 2. Mix in the two malt pouches from the Mangrove Jack’s Kit and stir in 3. Add Light Dry Malt Extract and dextrose. Stir well to dissolve 4. Top up to 23 litres with cool water, aiming for 18-20°C and pitch the yeast supplied with the kit 5. Allow to ferment for seven days at 18-20°C 6. On day seven, add the dry hops supplied with the kit 7. Allow the hops to sit for five days, test gravity and if gravity is stable over consecutive days, bottle or keg the brew 8. Allow to sit for around four weeks in the bottle

Expected Brew Figures

Ingredients • 1.5kg Briess CBW Rye Malt • 1.5kg Briess CBW Traditional Dark Malt • 200g Dextrose • 500g Light Dry Malt Extract (DME) • 150g Carafa Special 2 • 200g Briess Carapils • 80g Roasted barley • 105g Cascade Hops (6%AA) • 25g Chinook Hops (13%AA) • 40g Amarillo Hops (8.5%AA) • 40g Centennial Hops (8.2% AA) • 40g Columbus Hops (15%AA) • 1 Whirlfloc Tablet

Method 1. In a 15-20 litre pot, steep the 8-10 litres of water at 65°C for 20 minutes using a muslin bag. Remove the bag and dissolve the rye and traditional dark malt while stirring continuously.

Then allow it to come to the boil 2. Add the Chinook hops and 65g of Cascade hops for the duration of the boil 3. With 10 minutes remaining in the boil, add the Whirlfloc and 15g of Cascade, Columbus, Centennial and Amarillo hops 4. At 0 minutes (end of boil) add 10g of Cascade, Columbus, Centennial and Amarillo hops 5. Once boil is completed, chill the wort as quickly as possible and add to your cleaned and sanitised fermenter. Top up to 23 litres with cold filtered water 6. Pitch both packs of Mangrove Jack’s M44 West Coast Ale Yeast and ferment at 18-20°C 7. On day seven dry hop with 15g of Cascade, Columbus, Centennial and Amarillo 8. Allow to sit for a further five days, then test gravity and bottle/keg when gravity is about 1.010 and consistent over consecutive days

Spring 2015 59

From Paris

With (The) Love (Of Beer) THINK A TRIP TO THE WORLD FAMOUS CITY OF ROMANCE MEANS BEING DOOMED TO VISITING BARS THAT HAVE A SOLO EURO LAGER ON TAP? THINK AGAIN. STEFANIE COLLINS INVESTIGATES THE RUMOURS OF A BEER REVOLUTION IN THE FRENCH CAPITAL

P

aris, the city of love, and

is run by a group of beer fanatics who will

simple packaging belies the darn good beer

the capital of a country

know exactly how to pep you up after another

inside. Across the street the beer taps are

that is famous for its wine

exhausting trip around an art gallery. The

constantly rotating through anything and

production and consumption.

shop has an impeccable collection of more

everything, like Earl Grey IPA. Choosing what

However, scratch the surface

than 300 local and international craft beers

to drink first is a problem, but the staff are

and you’ll find that this

(including Bridge Road Brewers’ collaboration

knowledgeable and willing to assist.

oenophile’s paradise has been invaded by the

with Nøgne Ø, interestingly enough). It

Tuesday-Saturday 2pm-11pm,

love of another beverage: beer.

also has arguably the best selection of local

Sunday 12pm-11pm

French beer in the city. The owner works with

11 rue du Pot de Fer

The last two years have seen some pretty major changes in the drinking scene in

craft brewers from all over the country to

Paris. No longer just the home of tiny wine

source his collection, so make the most of his

LA MOUSTACHE BLANCHE

bars chock full of intellectual bohemians

dedication. And buy a branded tote bag so you

Curated by its beer-mad owner, this

debating philosophy over a glass of local

can brag when you get home.

unassuming store is home to more than

Bordeaux, there is a growing selection of craft

Tuesday, Thursday-Saturday

300 French and international craft beers

beer-centric venues that will keep even the

10am-2pm, 4pm-8pm

– check the English-style phone booth

keenest hop-head interested. And like with

45 rue Quincampoix

for UK imports. And the aforementioned

most things in France, the beer scene has

owner, Guillaume Hebrard, is always

plenty of good food to offer as well. So pull

BREWBERRY

on hand to help you choose the perfect

up a cheese board, polish off your specialty

Located in an alley packed with bars,

bottle from among his stash. The store

beer glass, and prepare to be wowed by the

Brewberry is actually two properties – a

also holds tastings and brewer nights to

French craft beer scene. After all, in a country

bottleshop and tasting room on one side

showcase local breweries – though you

renowned for its gastronomy and obsession

and opposite is a full-blown bar with 24

may have to brush up on your French if

with flavour, you just know that the beer is

rotating craft beers on tap. The bottleshop

you wish to attend one of these.

going to be good.

has more than 200 beers that you can buy

Tuesday-Thursday 11am-8:30pm,

to drink in-house with an accompanying

Friday-Saturday 12pm-9:30pm

LA CAVE À BULLES

charcuterie board (highly recommended).

16 rue des Tournelles

Open since 2006 and conveniently

Keep an eye out for the in-house range that

tucked away in an alley near the

the owners have brewed with the help of

PEOPLE’S DRUGSTORE

Centre Pompidou this bottleshop

the De Molen Brewery (Netherlands) – the

Just off the strip in the Pigalle,

72 www.beerandbrewer.com

TRAVEL

La Cave À Bulles

this is the ideal place to cleanse the palate before the seediness of the Moulin Rouge’s neighbourhood overwhelms you. With more than 300 beers (with a distinct slant toward the Belgian end of the spectrum) the shop is equipped with a bottle chilling machine should you choose to enjoy your selection in-store rather than taking it to go. Those who stick around can make use of the chessboards set up for customer use, or just chat to the quiet but friendly owner about beer, of course.

Sunday-Thursday 12pm-12am, Friday-Saturday 12pm-2am.

78 rue des Martyrs

FROG PUBS Somewhat akin to the James Squire

The menu at Brewberry

Brewhouses here in Australia, this chain of craft beer pubs have been haunting around the city since 1993. Low-key and friendly, this is the place to grab a pint of smashable pale ale to wash down a pulled pork burger or maybe some chilli fries. The beer names are puns on French places (Parislytic, Inseine, and Dark de Triomphe to name a few) and you’ll find a great mix of local students, young families (there is a kids menu), and tourists. As well as the pubs, there is a series of FrogBurger joints scattered around the city. A good alternative to the golden arches, you can order a pint with your meal. www.frogpubs.com www.frogburger.com

Five of the Best

Hops are very much on trend in in Paris, with most local breweries having at least one IPA in their repertoire. That said, there are plenty of other beers out there too. Here are some of the best ones on offer: Super Power Bière Blonde by Akim T – packed with citrusy hops, this blonde ale is both very bitter and very well balanced.

Kliclac Biere Blonde De Garde by Brasserie Gaillarde – very yeast driven with plenty of fruity tones, looks great in the glass.

IPA-ish With Lavender by Brewberry & De Molen – light bitterness with distinct but not overpowering lavender aromas. Very drinkable.

Chapitre 13 by La Débauche – this black IPA may smell sweet but it packs a hugely bitter punch with plenty of dark coffee notes.

Rhub’IPA by St Germain & Nøgne Ø – it really smells like stewed rhubarb. And the mix of five southern hemisphere hop varieties lends perfect balance. Phenomenal.

Spring 2015 73

Hopping Down The Beer Trail TASMANIAN BREWERIES ARE BREAKING GROUND WITH ADVANCED BARREL AGING PROGRAMS, NEW CANNING LINES AND EVEN AUSTRALIA’S FIRST ESTATE ALE IN THE WORKS. ANNETTE SHAILER REPORTS

CLICK HERE

FOR IMAGE GALLERY

Cascade Brewery

76 www.beerandbrewer.com

Photo credit Tourism Tasmania & Michael Roberts

TRAVEL

W

hile Tasmania’s

Hobart Brewing Company; IronHouse

‘Apple Isle’

Brewery; kick|snare brewing; Little Rivers

nickname may

Brewery; Moo Brew; Morrison Brewery; Seven

lend itself to apple

Sheds Brewery; T-Bone Brewing Co and Van

production and

Dieman Brewing.

cider-making,

“I think it’s a fantastic addition to the

it also has a rich history of brewing, and

local brewing industry. As with the rest of

distilling, which continues to grow today.

Australia, we’ve seen sustained growth in

Home to Australia’s oldest operating brewery,

the market down here, with now 20 brewing

Cascade Brewery, which was founded in 1832,

entities located around the state,” said Will

Tasmania is seemingly built for brewing.

Tatchell from Van Dieman Brewing. “The

Located 55km north of Hobart is the

Tassie Beer Trail will be a great hub for all

birthplace of Australian hops Bushy Park,

things happening in beer and will provide

where Ebenezer Shoobridge, the son of a

a great guide to the local breweries and

hop grower from Kent, first planted hops

experiences.”

in 1867. Today, Bushy Park is owned by Hop

This sentiment is echoed by Dave Macgill

Products Australia (HPA), which has guided

head brewer at Moo Brew, which enters its

Bushy Park to become one of the most

tenth year of production this year. “The

technologically advanced hop producing

Tassie Beer Trail is a fantastic opportunity for

sites in the world. This abundance of hops

all Tasmanian brewers to market themselves

combined with plentiful pure water and

on an equal platform and also take a

grain, means Tasmanian breweries have

collaborative approach when connecting

access to some of the finest beer making

with people that are looking at Tassie as a

ingredients in Australia, if not the world.

potential tourist destination,” he said.

THE TASMANIAN BEER TRAIL

MOO BREW

In support of its growing brewing industry,

Moo Brew was originally established on-site at

the Tasmanian Government launched a

Moorilla Estate, now known as Mona (Museum

website, The Tasmanian Beer Trail, in June

of Old and New Art) on the Berriedale

aimed at capitalising on the state’s emerging

peninsula in Hobart. The brewery has since

beer tourism niche. The website provides

moved 10 minutes up the road to a custom-

information on local breweries, tours,

built facility however its connection with the

tastings and events. This will be a helpful tool

arts can still be seen on Moo Brew’s unique

for the beer tourism industry, which attracted

bottle shape wrapped in artworks painted by

more than 125,000 travellers to the state in

famous Australian artist John Kelly.

the year to March, according to the latest Tasmanian Visitor Survey.

The Beer Trail forms part of the Tasmanian Beer Tourism Plan, which was funded by a $250,000 investment from the Government

Dave Macgill, Moo Brew 1. Weihenstephan Korbinian 2. Boon Kriek 3. F eral Watermelon Warhead (if they ever bottle it) 4. Lagunitas Hop Stoopid 5. Mountain Goat IRA 6. Duvel Will Tatchell, Van Dieman Brewing 1. Robinson’s Old Tom 2. Rodenbach Grand Cru 3. Brooklyn Brewery 1/2 Ale Session Saison 4. Kooinda Black IPA 5. Garage Project Death From Above 6. Van Dieman Hedgerow 2013

clean, drink it fresh and try not to overthink it; good beer has a simple formula.”

There are five beers in the range; Pilsner;

It aims to further build the profile of

“We tend to brew relatively true to style

Tasmania’s established breweries like

with slight variations depending on our

Cascade and Boags, while shining a spotlight

take on that particular style. Except for the

on its many smaller brewers.

Hefeweizen, we don’t mess with that one!” says Macgill.

Moo Brew also releases seasonal beers

underpinned their rapidly growing appeal as

in keg throughout the year such as its

tourist destinations, offering estate tours,

popular Russian Imperial Stout, Velvet

history and heritage presentations and of

Sledgehammer, with a barrel-aged version

course tastings and food,” said Will Hodgman

also released in bottle that has been aged in

MP Premier of Tasmania.

French and American oak for 12 months.

Currently there are 14 breweries featured

Chris Carins, Little Rivers Brewing Co 1. Mountain Goat Fancy Pants 2. Burleigh Brewing Hef 3. Little Rivers European Dark Lager 4. Bridge Road Bling Bling IPA 5. Moo Brew Belgo 6. Van Diemen Hedgerow Sour

Moo Brew’s core range of beers reflect

Pale Ale; Hefeweizen; Dark Ale and Belgo.

the existing whisky and cider trails that have

We asked three Tassie brewers what would be in their ultimate six-pack.

Macgill’s brewing philosophy of, “keep it

and $100,000 from the Brewers Association.

“The Tasmanian Beer Trail complements

The Ultimate Six-Pack

Moo Brew beer lovers are in for a good

on The Tasmanian Beer Trail, which include;

summer, with the brewery set to receive

2 Metre Tall Brewery; Boags Brewery; Captain

an exciting new addition that will enable it

Bligh’s; Cascade Brewery; Devil’s Brewery;

to roll out some new beers. “We are taking

Moo Brew head brewer Dave Macgill

Spring Spring 2015 15 77

ENTERTAINING – FOOD

100 OF AUSTRALIA’S FINEST CHEFS, COOKS, BAKERS AND FOOD PRODUCERS SHARE THE RECIPES THEY MAKE FOR THEIR LOVED ONES IN THE GREAT AUSTRALIAN COOKBOOK. BEER & BREWER GETS THREE OF THE BEST!

E

ver wondered what Neil Perry likes to eat when he’s

they love. To capture these very Australian characters and create this

at home with his family? What about the secret to

ambitious collection of recipes, co-editors and Australian food writers

Frank Camorra’s Spanish omelette? Well the answers

Helen Greenwood and Melissa Leong were joined by a production crew

to that and more can be found in The Great Australian

which spent six months on the road, travelling the length and breadth

Cookbook, launched this month.

of the country.

The cookbook features 100 contributors, 165

We have been lucky enough to get our hands on recipes by Neil

recipes, 81 locations over 436 pages, with an impressive line-up of the

Perry (Rockpool), Daniel Wilson (Huxtable) and Colin Fassnidge (Four

nation’s culinary legends including Stephanie Alexander, Matt Moran,

In Hand) from the collection for you to try at home. Happy cooking!

Neil Perry, Kylie Kwong, Frank Camorra, Maggie Beer and Margaret Fulton. They star alongside local food heroes, from Darwin and the Daintree in the north to Bruny Island and Port Lincoln in the south.

From Fremantle and Alice Springs to the suburbs, these food heroes and renowned chefs have shared the recipes they make for the people

80 www.beerandbrewer.com

Published by PQ Blackwell and distributed by The Five Mile Press, The Great Australian Cookbook is available from 21 September, where all good books are sold. RRP $49.95.

AN EASY MATCH Match with an IPA like Holgate Road Trip American IPA (page 22)

SPICY PRAWN TORTILLAS

By Neil Perry AM, Rockpool, Spice Temple, Rockpool Bar & Grill (Melbourne and Sydney) Servings: 4 | Prep Time: 20 mins plus marinating | Skill Level: 1 (Easy)

Ingredients Prawns 600g green king prawns 3 cloves garlic, crushed 1 large Spanish onion, finely diced 1 tsp cumin seeds 1 tsp coriander seeds 2 tsp salsa macha 1 tsp sea salt 100ml extra virgin olive oil Juice of two limes

Salsa 5 Roma tomatoes 4 chipotles in adobo (see Neil’s tip) Sea salt to taste

Salad 2 cups shaved cabbage 2 cucumbers peeled, halved, seeded and cut into 0.5cm semi-circles ½ a bunch of coriander leaves, washed and chopped

Neil’s Tip Salsa macha is a traditional chilli salsa from the Oaxacan and Veracruz regions in Mexico, made with extra virgin olive oil.

It is available in specialty food stores, as are the chipotles in adobo, a spicy Mexican sauce (adobo) of smoke-dried jalapeños (chipotle).

To serve Tortillas, enough to serve 4 people

Method Peel and de-vein the prawns. In a bowl, mix the prawns with all the ingredients except the lime juice and leave to marinate for one hour.

Finely dice the tomatoes and finely mince the chipotles. Mix the salsa ingredients together with a sprinkle of sea salt and place in a small serving bowl.

Mix all the salad ingredients and place in a serving bowl.

To finish, heat a grill pan or pan to hot.

Add the prawns and marinade, cook quickly on one side and toss to cook on the other. Don’t overcook – it will happen quickly. Place the prawns in a serving bowl and squeeze the lime juice over.

Heat the tortillas in a microwave.

Place all the dishes in the middle of the table, take a tortilla and spoon a bit of each dish on, roll and enjoy.

Spring 2015 81

SOUR BEER PROMOTION

Pucker up!

1. Bacchus Frambozenbier Brewed in West Flanders, Belgium, this frambozenbier, or raspberry beer, is crafted using Bacchus Oud Bruin, which sets it apart from most raspberry beers that are based on lambic or geuze. The standout characteristic is its balance between sweet and sour, with aromas of sweet raspberries, malt and earthy yeast. Bacchus Frambozenbier is mild and slightly sour with hints of balsamic vinegar. The roast malt contributes a slight touch of caramel and the finish is dominated by sweet raspberries and a mild sourness.

FOOD MATCH Black forest cake

2. Rodenbach Grand Cru This Belgian brew is a blend of one-third young beer and twothirds beer aged for two years in large oak vats. The result is a complex beer, with the longer proportion of oak matured beer contributing to its intense fruity, vinous long aftertaste.

An incredible beer, which has a finish similar to a great wine.

FOOD MATCH Fresh seafood platter ABV: 6% RRP: $8 per bottle (330ml) Rodenbach.be

3. Boon Oude Geuze Black Label A truly incredible beer, which picked up the Gold Medal in the Belgian-Style Sour Ale category at this year’s World Beer Cup. Boon Oude Geuze Black Label is a dry beer, which presents fresh aromas of farmhouse yeasts (think horse blanket and farmyard) that lead to flavours of grain, citrus and sour apple.

An outstanding dry lambic, which will appeal to all the true funk-loving sour fans out there.

FOOD MATCH Cheeseboard of stinky blue, aged Brie and a sharp cheddar ABV: 6.4% RRP: $32 per bottle (750ml) Boon.be

4. Two Metre Tall Cleansing Ale

WITH THEIR ACIDITY AND OFTEN HIGH CARBONATION, SOUR BEER STYLES ARE BRILLIANT PALATE CLEANSERS. WE TAKE A LOOK AT EIGHT TO TRY THIS SEASON AND WHAT TO PAIR WITH EACH! 5. 8 Wired Palate Trip Sour IPA

6. Almanac Tropical Platypus

Crafted using only Tasmaniangrown ingredients, Two Metre Tall Cleansing Ale is clean, crisp, aromatic and flavoursome.

After three to four months in the bottle the ale will take on a lovely, light, fresh citrus acidity, which will keep it fresh, bright and ‘cleansing’ through many more months of ageing.

Brewed for GABS 2016, 8 Wired Palate Trip Sour IPA hits you in the face with its sour fruity freshness. Grapefruit, lime, orange flavours abound, which intertwine with hop bitterness and some citric sourness. A refreshing beer that’s very moreish and perfect for sour beer lovers.

A really interesting sour packed full of tropical fruit flavours. This sour blonde ale is aged in used wine barrels and oak foeders and has additions of tropical fruits such as kiwi, mango, lime and passionfruit. The inclusion of aromatic Galaxy hops from Australia means this beer is a tropical explosion.

FOOD MATCH

FOOD MATCH

FOOD MATCH

A spread of Tasmanian oysters, abalone and scallops

Singapore chilli crab

Pavlova

ABV: 6.5% RRP: $8 per bottle (330ml) 8wired.co.nz

ABV: 6% RRP: $23 per bottle (375ml) Almanacbeer.com

ABV: 4.9% RRP: $9.50 per bottle (375ml) 2mt.com.au

7. Boatrocker Miss Pinky Miss Pinky is Boatrocker’s take on a Berliner weisse, a classic European beer style from the north of Germany. Using more than 250kg of fresh Victorian raspberries in the brew, it’s not surprising there are beautiful raspberry aromas and flavours up front with a dry and tart finish. A beer that doesn’t sacrifice flavour or body for the sake of its low alcohol content, this is the perfect beer for summer.

FOOD MATCH

8. White Rabbit RED White Rabbit is letting nature take its course in defining this beer with spontaneous, wild fermentation taking place in oak barrels over an extended period of time to add an extra depth of flavour. A portion of this barrel aged beer is then blended with a fresh young beer to bring harmony and diversity to the palate. The play on sweet, sour and bitter creates a vibrant experience, accentuated by tart cherry and red wine like complexities.

Summer fruits or even pork belly if you’re feeling adventurous

FOOD MATCH

ABV: 3.3% RRP: $5 per bottle (330ml) Boatrocker.com.au

ABV: 4.9% RRP: $25 per bottle (750ml) Whiterabbitbeer.com.au

Blue cheese or a peppery salami

ABV: 5% RRP: $11 per bottle (375ml) Vanhonsebrouck.be

For all the action from the Australian National Homebrewing Conference – see page 56

INCLUDING

ISSUE 39 SUMMER 2016/17 PRICE $9.95 (NZ $11.95) For all the action from the Australian National Homebrewing Conference – see page 56

INCLUDING

CAN YOU DIG IT? - THE RISE OF CANNED BEER

22

www.beerandbrewer.com ISSUE 39 SUMMER 2016/17 PRICE $9.95 (NZ $11.95)

CAN YOU DIG IT? - THE RISE OF CANNED BEER

PUCKER UP!

PUCKER UP! SUMMER 2016/17

23

WE LOOK AT SOURS – HOW TO MAKE THEM, WHERE TO BUY THEM

A BEGINNER’S GUIDE TO HOMEBREWING

WE LOOK AT SOURS – HOW TO MAKE THEM, WHERE TO BUY THEM

A BEGINNER’S GUIDE TO HOMEBREWING

Everything you need to know to get started!

Everything you need to know to get started!

BEERS & CIDERS

TASTED WWW.BEERANDBREWER.COM

PLUS! CIDER SEASON | COOKING WITH BEER | 12 HOMEBREW RECIPES TO TRY

BEERS & CIDERS

TASTED WWW.BEERANDBREWER.COM

PLUS! CIDER SEASON | COOKING WITH BEER | 12 HOMEBREW RECIPES TO TRY

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