Beer & Brewer 46 Spring 2018 Teaser

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THE NEXT GENERATION How NEIPAs have changed the brewing world forever

BEERS & CIDERS

TASTED

Why is everyone into ciders again?

PLUS! KIM JORDAN AND DICK CANTWELL | BRANDING YOUR BREWERY | BREWING INGREDIENTS: WHAT’S HOT

CONTENTS

18

inside...

Spring 2018

FEATURES 18 IPAs and NEIPAs The IPA has been one of the trailblazers of the craft beer movement, with new incarnations continuing to drive innovation. Luke Robertson takes a look at the latest iteration, the New England IPA

26 Top 50 Brewpubs Our judges have scoured the country for their favourite brewpubs and brewery bars, and come up with some amazing places to drink the freshest beers with the people who made them

HOMEBREWERS 62 Welcome 63 Letters 64 Q&A US correspondent John Palmer is on hand to talk all things sour

66 Jake’s Brew Log Jake Brandish takes the high road tae Scotland as he tries out the Wee Heavy style

68 Lagunitas Homebrewer sits down with Lagunitas founder Tony Magee to chat about his swift journey from homebrewer to pro brewer

50 Cider Cider is back on the agenda as we chat provenance, vintages and apples

58 Brand and Marketing In this modern age, people are looking for a story. Find yours

4 www.beerandbrewer.com

- Peter Walsh

70 Recipes Andrew Childs looks at Behemoth’s Shower Beer can, while we also check out a Hokitika Pale Ale recipe from Gladfield

38 Brewing Ingredients The building blocks of beer have enormous impacts on the finished product. So what’s hot and why?

“It’s an unusual gateway beer for people but it seems to be working.”

72 Old Homebrew recipes Homebrewer goes back to the archives to relive some classics from the old days

77 Coopers Recipe This issue, we look at German IPAs

78 Education

How to level up

50

26

REGULARS 6 The Brew

Upcoming events for spring

8

News

All the latest from the beer making world

12 14 16 80

World News Bits & Bobs New Venues Entertaining - Food

Eat at the Bar - Matt McConnell and Jo Gamvros sample the bar foods of the Med

84 Tasting Notes Our esteemed panel takes a look at sours, goses, barrel-aged beers and loads of new releases

94 Directory 97 A Pint With…

We grabbed a beer with brewing legends Kim Jordan and Dick Cantwell at BrewCon 2018

It’s a testament to the strength of the brewpub scene in Australia that compiling the list was such an almighty challenge

46

56

SPRING 2018 5

NEW VENUES

HOP COCKTAILS, BEER INFUSION AND MORE Stockade Brew Co recently opened the doors to its new brewery and bar

hops with the end product.”

Stockade is also making use of the

in Marrickville, debuting with a range

Dogfish Head-patented ‘Randall’ device

of unique hop-infused cocktails and

in the bar. According to Cocks, they’re the

an exciting beer infusion device to

only ones using the Dogfish Head version

supplement the beer selection.

in Australia.

In addition to its core range of beers

The device was invented to infuse and

and popular limited edition brews like

impart the taste and aroma of fresh hops

The Mountie, Stockade is serving several

into a beer as it comes out of the tap. The

cocktails that are not only inspired by

first chamber is filled with fruit, spices,

hops – drawing on their flavour and aroma

or fresh hops, while a second chamber

characteristics of citrus, pine and floral

diffuses any foam generated by the first

notes – but are made using them, infusing

chamber; an outer tube also holds ice to

raw spirits with hop pellets to create

keep the beer cold.

bespoke, hop-infused liquids.

“The idea is to incorporate the hops that

“It’s all about taking a base beer and doing something really experimental and creative

we use in our beers into the cocktails,”

with it,” explains Cocks. “We’ve already run

Jonni Cocks, venue manager at Stockade,

a wheat beer through it with hibiscus in the

told Beer & Brewer.

first chamber, imparting a really nice sour

“After some experimentation we’ve

tang; pineapple and lime in the chamber

decided to use hop pellets… we take the gin

paired with our pale ale, and more recently

and vodka, wrap the pellets up in a coffee

we ran our Hop Splicer Grapefruit XPA

filter, tie it all up with string and then it sits

through the Randall with extra grapefruit

in there for about three days, infusing and

– which was fantastic, adding a really

taking on the colour of the hops.

beautiful, fresh hit of grapefruit.”

“For our gin we’ve used El Dorado and

On the food front, Stockade Brew Co

Galaxy hops, and in the vodka we use a

has created a monthly changing line-

Mosaic hop. Eventually we’ll get into some

up of collaborations, with Baby Rey’s

bigger stuff because we’re getting our own

burgers, pan-Asian BBQ truck Tsuru,

still, so we’ll be able to undertake this

Grease’n’Grind burgers, and La Raza

process in the raw stages of making our

Mexican Cantina all featuring over the

own gins and vodkas, rather than infusing

barrel room’s opening months.

16 www.beerandbrewer.com

Stockade Barrel Room: 25 Cadogan St, Marrickville NSW 2204

TOTALLY WILD The Taphouse in Sydney’s Darlinghurst has opened a new bar dedicated to wild ale. Located on the middle floor of its current venue on Flinders Street, the bar is called Odd Culture in reference to the concept, which focuses on beers made through wild fermentation with minimum intervention. There are 20 taps in total, with eight of them dedicated to wild ale. The other 12 taps offer pale ales, IPAs and the like, while the wine list focuses on natural wines.

“The idea was formed before I came on board,” says Jordan Blackman, Odd Culture’s bar manager. “I applied because I saw it and it’s what I love to drink. It’s the main thing that we all like to drink. It’s the perfect excuse to open a bar like this. If you have a passion for it and you can open it up to your guests that’s great.

“It’s where the industry is going and what people are asking for.

Wildflower and Two Metre Tall are the two most well-known in Australia.

There’s bigger demand for it and now the product is out there it’s going bananas. For us to be able to focus on that and do it properly is great. We can hone in on that and specialise.

“We’re talking with Topher [Boehm at Wildflower]. We want to brew something exclusive for our venue. It takes a lot of time with the nature of these beers – three to six months at least. Once we get the bar off the ground and ticking along nicely, we’ll do it.”

Odd Culture will also have a separate food menu, with four cheeses that will change as time goes on. There will be lots of tinned seafood from Spain – sardines, mussels, octopus – and there will also be a regularly changing cured meat menu, as well as a few other dishes separate from the Taphouse menu.

Odd Culture aims to have the biggest wild ale bottle list this side of the globe, or at least this side of Australia. The venue will also host a fortnightly educational ‘meet the winemaker/brewer’ program to showcase a wide range of brands and encourage organic conversation about the natural movement.

“We’ve found that guests are much more discerning with what they drink, which is a fantastic thing to see for the craft beer and natural wine movement, and has changed the landscape for the better,” adds James Thorpe, co-owner of The Taphouse. “People are actively searching for quality products, principles and producers they can get behind, and want to be proud of what they drink. There’s so much quality and variety now because we care

Odd Culture at The Taphouse: 122 Flinders St, Darlinghurst NSW 2010

a lot more about what we’re drinking and where it comes from.”

SPRING 2018 17

The Market NEIPA from Hop Nation

IPAS AND NEIPAS

The IPA is Evolving THE IPA WAS AT THE FOREFRONT OF THE CRAFT BEER REVOLUTION, EMBRACING AND DRIVING INNOVATION AND EXPERIMENTATION. THIS MAKES IT THE PERFECT LAUNCHPAD FOR NEW STYLES, ACCORDING TO LUKE ROBERTSON

18  www.beerandbrewer.com

IPAS AND NEIPAS

L

ook at taplists and in

the IPA world is that its intense bitter

fridges around the

flavours can be a little confronting for

country and the influence

some palates. Brewers are finding the

of what have become

new approach in NEIPAs to be more

known as New England

friendly and a base for familiar flavours.

IPAs is immediately

In Adelaide, Big Shed Brewing Concern

evident. The style that often comes

recently re-made its GABS 2018 beer

with tags like ‘hazy’ and ‘juicy’ is

Boozy Fruit. It’s inspired by Frosty

predominantly all about amping up the

Fruit ice blocks that the brewers were

fruity flavours of New World hops and

enjoying on a hot day at a brewery. They

lowering the bitterness.

decided it might be a fun flavour to try

In the last few years, regional New

to recreate in a beer, and that the New

England and particularly Vermont-

England style was the perfect launching

based breweries in the USA – like The

pad. Co-founder Craig Basford says the

Alchemist and Hill Farmstead – became

tropical fruit and “big juicy fruitiness”

known for their unique, low bitterness

aspects of the style really appeal to him.

IPAs that were almost the exact opposite

“That lack of bitterness probably

of the West Coast IPA style that had been

makes it more accessible to people who

dominating the hop-driven beer segment

aren’t into that sort of thing,” he says.

for years. It didn’t take long before they

“You almost can’t get more hop aroma

were being made here in Australia and

in them, so you button off the bitterness

it seems like more brewers are jumping

a bit and let that hop flavour sing. That’s

aboard the NEIPA train daily.

why I guess people love it, and that’s

Ian Watson, brewer at Slipstream Brewing Co. in Queensland, has been experimenting with the style since 2016 when he made a small batch at Fortitude Brewing. He had seen the style take off in the US and wanted to have a crack at it himself. He called his The Senator,

why I enjoy drinking them.”

“YOU ALMOST CAN’T GET MORE HOP AROMA IN THEM, SO YOU BUTTON OFF THE BITTERNESS A BIT AND LET THAT HOP FLAVOUR SING”

after Senator Bernie Sanders, who has been photographed proudly holding

From a consumer standpoint, Chris

cans of the Alchemist’s flagship IPA

Menichelli from Melbourne’s Slowbeer

Heady Topper. However, Watson says

bottle shop says the fruit flavours in the

low bitterness, fruity IPAs have been

style really appeal to drinkers new and

something he’s played with since before

old. He’s been running a specialty bottle

then. While at Murray’s Brewing, he

shop for over a decade and in that time

says, their 2010 release – Big Wednesday

has found bitterness, whether from hops

IPA – with its hopping schedule that

or from dark malt, to be the big decider

was 100% flavouring hops (late in the

if people like or dislike a beer.

brewing process), rather than a usual

“[They are] big fruit forward, creamy

bittering addition (earlier in the brewing

and rounded, and without that big

process), was quite close to what we

bitterness of a West Coast IPA, so in

consider a New England IPA now.

that respect people love them,” he says.

“We got criticised,” he recalls. “The first time we released it we called it an IPA but people were saying it’s not an

“You get that big fruit hit, but you don’t get that dry bitterness.”

Bodriggy Brewing, also in Melbourne,

IPA, so the next time we released it we

has recently commissioned a new

called it a Pale Ale. I’m not saying it

brewhouse and their Cosmic Microwave

broke new ground, there was probably

NEIPA was one of the first beers they

someone else doing something similar

put through it. Co-owner Peter Walsh

and experimental too.”

also thinks it’s a great gateway style for people who aren’t really familiar with

GATEWAY IPAS? One of the problems with the West Coast approach that has been dominant in

big, hoppy beer.

“It’s an unusual fit for a lot of people,” Walsh says. “The mellowness of the

SPRING 2018 19

BREWING INGREDIENTS

The power of four THE BUILDING BLOCKS OF BEER MAY SEEM SIMPLE, BUT PRODUCERS AND BREWERS REVEL IN CREATIVITY AND INNOVATION. AND WITH EACH NEW DISCOVERY OR TRIAL THE BREWING LANDSCAPE SHIFTS ONCE AGAIN

W

ater, malts, hops and yeast.

approximate success rate of a first-year seed becoming

The basic ingredients for

commercially available is about 1 in 30,000 and a 10-14

brewing haven’t changed

year timeline!”

much since the 13th century,

At the moment, Capaldo is most excited about a soon

when hops overtook gruit (a

to be commercialised hop, code-named HPA-016, which

bitter herb mixture) as the

sits firmly in the popular tropical flavour and aroma

main preservation agent in beer. However, the way each

space. Defined by intense mandarin, lemon peel, orange

of the four are used, manipulated, and understood – on a

zest and a resinous flavour, HPA-016 has been in the

scientific, molecular level – has advanced tremendously,

company’s breeding program for around eight years,

with the art and science of brewing accelerating rapidly

with HPA hoping to be able to provide brewers with a

into the modern day. But what are some of the most

commercial supply in 2020.

exciting recent developments? We decided to find out.

Freshness of hops is a primary consideration for all brewers; at Southern Highlands Brewing, head

THE ROCK STAR: HOPS

brewer Cameron James sources his hops from Bintani.

With the huge surge in demand for hoppy beers in

“Fortunately Australia is powering through hops at

Australia in the last half-decade, a number of local

the moment, so we’re always getting fresh hops,” he

hop growers – including Hop Products Australia

explains. “When using internationally grown hops,

(HPA) and Ellerslie Hop – are hard at work, growing

we can be at last season’s crop, but if the packaging is

and experimenting with new varieties in search of an

good we’re happy with the quality that arrives at our

appealing and distinctive Aussie flavour and aroma,

brewery.” There’s also a third option, if a brewery has

beyond simple bittering varieties.

the room: growing its own. While the quantity mightn’t

“The emergence of Galaxy was a pivotal moment for HPA as it crystalized our strategy to pivot from producing high alpha hops for bittering to high impact flavour and

be high enough for more than few special releases, in the words of James, “you can’t get fresher than that!”

Hop shortages are one issue that brewers have had to

aroma hops,” explains HPA’s Michael Capaldo. “Galaxy

deal with in recent years, with the demand for popular

demand is still growing, and it is by far the most globally

varieties sometimes outstripping supply. “Demand is really

recognized Australian hop.”

high for Aussie hops, and it sucks when brewers want to

However, breeding the ‘next Galaxy’ isn’t a

brew with our hops but there isn’t enough going around

straightforward process. “Typically for a hop to make it

to supply,” explains Capaldo. “[But] there will always be

into beer it first has to pass four to six years of agronomic

fluctuations in hop supply and demand – it’s the nature of

assessment,” Capaldo says. “Once a very small portion

agriculture marrying up with FMCG manufacturing.”

of our experimentals make it to the next stage, another

Meeting demand isn’t the only issue facing the hops

four to eight years of brewing trials and propagation

industry. Given how long it takes for a hop cultivar to

are required to build the case for commercialisation of

reach the stage where it can be commercialized, growers

a cultivar. To give some perspective to the process, the

must try to forecast consumer taste over a decade into

38 www.beerandbrewer.com

BREWING INGREDIENTS

the future, while managing the

(and experiment with) the exact

constantly changing beer line-ups

ppm sweet spot for chloride, as

and the demands of breweries.“It

well as the chloride to sulfate ratio,

really is a fascinating time to be

there’s no doubt that more chloride

in brewing and involved in the

is needed to brew a NEIPA than a

very special ingredient that we call

more traditional West Coast IPA.

hops,” says Capaldo.

There’s also the small possibility

At Southern Highlands, James says they’re thankful for the

of a hop-less brewing future.

brewery’s location, an area with

Earlier this year, scientists at the

good, clean water, with no sediment

University of California discovered

or odour. “Our council does a great

a way of adding hop flavour and

job with treatment, releases testing

aroma to beer without the need

results monthly and has even

for hops, by splicing in DNA from

flushed lines for us on request,” he

mint and basil – two plants high

says. “That aside, we do filter the

in terpenes, the essential oil that

chlorine and adjust the water to suit

gives hops their distinctive aroma –

the style we’re brewing. We [also]

into brewer’s yeast. In a double-

adjust slightly as the water changes

blind taste, employees of Lagunitas

slightly with the seasons.”

Brewing Company characterized the beer made with this yeast as ‘more hoppy’ than a control beer, made with regular brewer’s yeast and Cascade hops. Though it’s early days, developments in this field will be worth keeping an eye on.

WATER: COLOURLESS, TRANSPARENT AND ODOURLESS – BUT NO LESS IMPORTANT

“IT REALLY IS A FASCINATING TIME TO BE IN BREWING AND INVOLVED IN THE VERY SPECIAL INGREDIENT THAT WE CALL HOPS” – MICHAEL CAPALDO, HPA

You’ve probably heard about the

MALTS ON THE MOVE

role that different mineral content

While they don’t tend to steal

in water around the world played in

the headlines like hops, any

the evolution of many famous beer

brewer worth their salt knows the

styles; Dublin water being great

importance of malt quality and

for brewing stouts like Guinness,

consistency as a base ingredient

Pilsen in the Czech Republic the

in a good beer, and in recent times

same for brewing pilsners. As

there has been some significant

a reader of this magazine, it’s

movement in the malts space too.

also likely that you dabble in a

“Malted barley is the main base

bit of home brewing yourself

ingredient which contributes to

(and for many, ‘dabble’ would be

beer flavour, mouthfeel, visual

a significant understatement),

appeal and shelf life,” explains

and therefore would know

Belgin Köse, regional general

about mineral analysis and the

manager at Asia Pacific for Cargill

importance of water chemistry too.

(the owners of Joe White Maltings).

Interestingly, chloride rich

“Of equal importance is the

water is one of the most important

consistency of malt quality, as

aspects of brewing perhaps the

an inconsistent malt can impact

most attention-grabbing style

brewhouse performance.”

of the last year or so: the NEIPA.

The life cycle of quality barley

Without chloride rich water, the

also starts in the field, long before

signature juicy hop character of

it reaches a brewery. “Making

a NEIPA simply will not emerge.

good malt starts with sourcing

Though brewers may debate over

high quality malting grade barley

Michael Capaldo, HPA

SPRING 2018 39

BEER AND FOOD MATCHING

A match made in T

heaven WHILE BEER AND FOOD MATCHING HIT THE NEWS YEARS AGO AND BEER FESTIVALS ALL AROUND THE WORLD OFFER PLENTY OF MOMENTS TO SAVOUR SOME INCREDIBLE PAIRINGS FROM TOP CHEFS AND BREWERS, THE BEST PLACE TO GET INVOLVED IS AT HOME OR AT YOUR LOCAL PUB. SO WHAT’S THE BEST APPROACH? AVA GREEN FINDS OUT

he basic principles of food matching are pretty much the same across the board, whether you’re matching beer, wine, cocktails or tea. Once you’ve picked a dish or a beer to start

yourself off, you then decide whether you’d like to cut, complement or contrast. Basically, your beer will either cut through the fattiness or spiciness of food using its carbonation, hops or acidity; complement an aspect of the food like its fruit flavours; or contrast an element of the dish, thereby enhancing both opposing flavours.

According to Matt Houghton, founder of Boatrocker Brewing & Distilling, while this method is common and accepted, it has its limits.

“I also think that you need to consider the strength of the dish and the beer,” he says. “The fruit notes of a light, tart red currant Berliner Weisse may complement the red currant sauce in a grilled venison dish, but the lightweight beer and the heavy dish may not be an ideal food pairing.

I would instead opt for a Flanders Red, where the

46 www.beerandbrewer.com

BEER AND FOOD MATCHING

Classic matches Houghton: “A not-too-sour Barrel Aged Blonde Ale, like our Asterix, matched with a dozen Pambula rock oysters is super easy, or an absolute Aussie classic would be a crisp, hoppy Pilsner with fish and chips.”

Fardon: “IPA paired with pizza, cake paired with a Barrel Aged Stout, deep fried foods paired with a Pilsner or Thai salad with a Berliner Weisse.”

Fineran: “A Porter or Stout goes really with a chocolate cake situation. Or a big IPA can help to cut through the grease and fat from a steak. But I’ve never been blown away by the IPA and steak combo. What I have really enjoyed is the chocolate cake and stout combo because they really do seem to work well as a dessert combo and something to finish off the night with where you can concentrate on the flavours.”

tart cherry notes of the beer also have

I’m eating the food, I’m imagining a

the backup of the malt to cope with the

beer that I feel like drinking with it, this

richness of the meat dish.”

method (although painfully simple)

He also encourages would-be beer

never really fails.”

and food matchers to think about the makeup of the beer they’re drinking

DON’T OVERTHINK IT

– is it yeast driven (like a saison); is it

While food and beer pairing is a lot of

hop driven (IPA, pale ales); fruity/acidic

fun, there is a lot to be said for not over-

(raspberry Berliner weisse); or malty

intellectualising your Sunday barbie with

(stouts, imperial stouts, porters,

mates. Agonising over whether or not the

barley wines)?

IPA perfectly complements the handmade

“This will go a long way to determining in which direction you should head,” he says.

Similarly, Daniel Fardon, head

“SOME VERY BITTER BEERS (LIKE A DOUBLE IPA) DON’T REALLY WORK WITH LIGHT AND LESS FLAVOURFUL FOODS. THE BITTERNESS TENDS TO OVERPOWER THE FOOD TOO MUCH. BUT, PRETTY MUCH TRY ANYTHING YOU CAN THINK OF, IT’S NOT AN EXACT SCIENCE

BY ANY MEANS.”

sausages can really spoil the mood.

This is something that Andrew Fineran, co-owner Batch Brewing Co, feels pretty strongly about. While

brewer at Stockade Brew Co, believes

he says that cracking opening a few

in thinking outside the ‘three C’s’ of

beers with a cheese platter is always a

matching when it comes to picking a

Saturday arvo favourite, he tries to not

match at your local craft brewery.

think too hard about the food aspect,

“I find my palate dictates my decisions in this regard,” he says. “As

instead enjoying the moment for what it is.

SPRING 2018 47

ENTERTAINING – FOOD

Stuffed Calamari Serves 8

Method

Ingredients

1. Clean the calamari by removing the wings and tentacles. Turn the tube inside out and remove any innards, then set aside.

4 medium-sized whole calamari (no longer than 20cm) Lemon wedges, Stuffing 200g torn, stale sourdough bread 1 garlic clove, sliced 40g chopped jamón serrano 2 tablespoons chopped flat-leaf (Italian) parsley Grated zest and juice of 1 lemon 2 tablespoons extra-virgin olive oil, plus extra for drizzling Salt Freshly ground black pepper

2. For the stuffing, chop the calamari wings and tentacles and combine in a bowl with the remaining ingredients.

3. Carefully fill each calamari tube and close with a toothpick.

4. Heat a barbecue chargrill plate or chargrill pan over a high heat.

5. Grill the calamari for about 3 minutes each side, then slice and serve with lemon wedges and a drizzle of olive oil.

CHICKEN LIVERS, SHERRY & ALMONDS Serves 6 Ingredients 1 tablespoon olive oil 300g free-range, handpicked chicken livers, cleaned Salt and freshly ground black pepper 1 dried bay leaf 1 garlic clove, finely sliced 2 shallots, finely sliced 1 tablespoon sherry vinegar 60ml dry sherry 125ml chicken stock 2 tablespoons cold butter 10g flat-leaf (Italian) parsley leaves, torn 30g flaked almonds, toasted, to garnish

Method 1. Heat the oil in a large, heavy-based saucepan,

www.beerandbrewer.com 82 www.beerandbrewer.com

then place the chicken livers face down in the pan.

2. Cook over a high heat until brown, turning with tongs.

3. Season the livers well before adding the bay leaf, garlic and shallot.

Cook until the liver is well browned.

4. Add the vinegar, sherry and chicken stock and cook until slightly thickened. Reduce the heat to low and add the butter and parsley, stirring until the butter has been incorporated into the sauce.

5. When the livers begin to feel slightly firm – around 4-5 minutes – remove them from the pan and arrange on a serving dish. Cover with the sauce and garnish with the flaked almonds.

ENTERTAINING – FOOD

PORTUGUESE PORK & OCTOPUS RICE

POMEGRANATE CREMA, PISTACHIO PRALINE Serves 8

Serves 6 Ingredients Ingredients

Pomegranate seeds,

60ml olive oil

Pistachio praline

1 onion, roughly diced

75g pistachio nuts, roasted

½ tablespoon sliced garlic

345g caster (superfine) sugar

1 dried bay leaf

Crema

Salt and freshly ground black pepper

1l thickened cream

2 teaspoons pimentón

115g caster (superfine) sugar

1 tablespoon ground cinnamon

¼ vanilla pod, split and scraped

½ teaspoon ground allspice

3 gelatine leaves, soaked

250g pork neck, diced 250g bomba rice

2 tablespoons pomegranate molasses

250ml tomato juice

Lemon syrup

2l chicken stock

6 tablespoons sugar syrup

750g twice-cooked octopus, chopped

2 tablespoons lemon juice

To garnish 1 tablespoon picked lemon thyme

Method

Grated zest of 1 lemon, to garnish

1. Place the pistachios on a baking tray lined with baking paper and set aside.

12 slices finely sliced Lardo (cured pork fat)

To serve Extra-virgin olive oil for drizzling 2 teaspoons chilli flakes Sea salt flakes

Method 1. Heat the oil in a large, heavy-based saucepan and gently sweat the onion with the garlic, bay leaf and some salt and pepper.

2. Put the sugar in a small, heavy-based saucepan and add enough water to cover the sugar. Stir gently, then place over a high heat. Cook until the sugar begins to change colour, trying not to stir or allow the sugar to crystallise. Once you have an even, dark caramel, carefully pour the mixture over the

pistachios. Leave to cool completely before roughly chopping with a knife.

3. For the crema, combine the cream, sugar and vanilla in a heavy-based saucepan set over a low heat. Heat gently, to no more than 50°C (122°F), and stir occasionally to help the sugar dissolve. Remove from the heat and allow to steep for 5 minutes, then squeeze any excess water from the gelatine leaves and stir them into the mixture with the pomegranate molasses. Stir well, then pass the crema through a fine-mesh sieve and pour into serving bowls.

Allow to cool and set in the fridge before serving.

4. While the crema sets, make the lemon syrup. Combine the sugar syrup and lemon juice in a bowl and refrigerate until ready to serve.

5. To serve, sprinkle a generous amount of the chopped praline, lemon syrup and pomegranate seeds on top of the crema.

6. Prepare a sugar syrup by combing equal parts caster (superfine) sugar and boiling water. Stir until the sugar has dissolved.

2. When the onions begin to soften, add the pimentón, cinnamon, allspice and diced pork and fry for about 10 minutes over a medium heat until the pork is par-cooked.

3. Preheat the oven to 200°C (400°F).

4. Add the rice and stir well, then add the tomato juice and stock and bring to the boil. Cook until the rice just starts to soften, then remove from the heat. Add the chopped octopus and leave to cool completely to allow the rice to absorb the rest of the liquid.

5. Divide the rice mixture between six individual serving dishes and flatten with the back of a spoon. Bake in the oven for 12–15 minutes, or until a crust forms on top and the rice is hot.

6. Serve immediately, garnished with lemon thyme, lemon zest, finely sliced lardo, a drizzle of olive oil, some chilli flakes and salt.

SPRING 2018 83

RECIPES

RECIPES

Vintner’s Lager

Hoptoberfest Hazy German IPA – All Grain Recipe

THE TEAM AT COOPERS HAVE DELIVERED THE PERFECT FRUIT-INSPIRED HOMEBREW RECIPE FOR A SUNNY SUMMER AFTERNOON

Y

ou know the dilemma… it’s a beautiful sunny afternoon and you just can’t work out if it’s a beer day or a wine day? Well hey, why can’t it be both? And no, we don’t mean mixing your bevvies – we mean a drop of cheeky, fruit-inspired Vintner’s Lager. Highly sought after Nelson Sauvin hops give this brew a

Expected Brew Figures OG: 1.057 FG: 1.012 IBU: 12 ABV: 5.9% Volume: 22 Litres

quirky wine character reminiscent of a crisp Sauvignon Blanc. But this

Ingredients

ain’t no wine – it’s still very much a bold malty beer that uncorks a

1.7kg Thomas Coopers 86 Days Pilsner

slightly sweet biscuity backdrop for the hops to show off their white

1.5kg Light Dry Malt Extract (LDME)

wine, rockmelon, and tropical fruits traits.

250g Caramel Hell Grains (cracked) 25g Nelson Sauvin Hop Pellets 25g Enigma Hop Pellets Saflager S-23 Dry Yeast

Method 1. The day before brew day, soak the cracked grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight. If the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin 2. On brew day lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains 3. Place the strained liquid onto the stovetop, bring to the boil then add 12.5g of each of the Nelson Sauvin and Enigma Hops and boil for 5 minutes 4. Take off flame and cool the liquid by placing the pot in a bath of cold water for about 15mins with the lid on 5. Add all the fermentable ingredients and the cooled liquid to your fermenter then stir to dissolve. Don’t worry if lumps of Light Dry Malt Extract remain as they will dissolve over the course of several hours 6. Top up with cold water to 20 litres and stir thoroughly with your sanitised brewing spoon 7. Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C 8. Sprinkle both the Safale S-23 and brew can yeast then fit the lid 9. Place your fermenter in a location out of direct sunlight and ferment at 15°C. Fermentation should take around 10-14 days 10. At day 7, add the remaining hop pellets to the brew by wrapping them in a hop bag (or a mesh cleaning cloth pulled straight from the pack if you don’t have one) and place directly on top of the brew then re-fit the lid

PART 2 BREWING EQUIPMENT – CHANGE YOUR THINKING

see page 46

INCLUDING

11. On day 10 check the specific gravity. The brew is ready once the specific gravity has stabilised over a couple of days and is between 1.006-1.010 12. Allow your beer to bottle conditions for at least 2 weeks, but it will benefit from at least 8 weeks

Hoptoberfest Hazy German IPA WE HAVE BEEN FORTUNATE ENOUGH TO HAVE ANDREW CHILDS CONTRIBUTING RECIPES FROM HIS BEHEMOTH /CHUR BREWING RANGE FOR SOME TIME. THIS HAZY GERMAN IPA IS ANOTHER MOUTH-WATERING RECIPE TO FIT ANY SEASON. ENJOY!

W

e have brewed a few Hazy IPA’s this year. We love brewing them and I love drinking them. This one is a lot different from the others as it uses a couple of new German hop varieties.

Expected Brew Figures OG: 1.067 FG: 1.019 ABV: 6.3% IBU: 33 Volume: 23 litres

Ingredients 4.65kg Weyermann Pale Malt 650g Weyermann Pale Wheat 600g Rolled Oats 150g Weyermann Munich 2 200g Hallertau Blanc 125g Mandarina Bavaria Wyeast 1318 London Ale III

METHOD 1. Break the smack pack and allow it to expand 2. Mash all malts at 69°C 3. Sparge and bring to a boil

PART 2 BREWING EQUIPMENT – CHANGE YOUR THINKING

They are fruity and herbal. If this sounds a bit out there, go

4. Boil for 90 minutes

ahead and substitute a couple of US, Aussie or NZ varieties to

5. At the end of the boil add 100g Hallertau Blanc and 75g Mandarina Bavaria and whirlpool for 15 minutes

this recipe (you can then make up your own name).

Now there is a bit of science to this haze craze but the main thing is using wheat and

oats, not fining or filtering, playing with water chemistry (go light on the gypsum), only use hops in the whirlpool and dry hop once during ferment and once after. It uses a lot of hops but only gets a little bit of bitterness. Which makes them juicy AF! This beer is nothing like a usual Oktoberfest beer but bugger it, I liked the name.

Hopfen und malz, gott erhalt’s (Hops and malts God bless them).

6. Cool to 20°C and add yeast 7. Ferment at 18°C 8. 80% through fermentation add 50g Hallertau Blanc and 25g Mandarina Bavaria 9. Do a diacetyl rest at 22°C towards end of fermentation

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10. After Fermentation add 50g Hallertau Blanc and 25g Mandarina Bavaria

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11. Bottle or keg as usual then enjoy with mates!

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SUMMER 2017/18 61

ISSUE 43 Summer 2017 PRICE $9.95 (NZ $11.95)

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Get some cans in your hands this summer

Awards BEER & BREWER

A shout out to the very best in Australian brewing

A shout out to the very best in Australian brewing

CHARLIE BAMFORTH WWW.BEERANDBREWER.COM

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INCLUDING

CHARLIE BAMFORTH

THE POPE OF BREWING COMES TO TOWN

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