Beer & Brewer Spring 2020-Teaser

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BEST BEER VENUES WHERE SHOULD YOU BE DRINKING POST COVID-19?

GREAT

INTO THE WILD YEAST WRANGLING WITH WILL TATCHELL

ALL IN GOOD TIME FRUIT BEER

THE BEAUTY OF OUR HOMEBREW BARREL-AGED BEERS SECTION SPRINGS INTO IT

!

T T O C S BARLEY

AT THE CUTTING EDGE OF

SCOTT HARGRAVE ON THE &BALTER’S HOPS EVOLUTION OF THE SESSION BEER ISSN 1834-5115

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BEERS & CIDERS

REVIEWED 9

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BEHIND THE BEER

What the

Helles?

IN THIS NEW SECTION ‘BEHIND THE BEER’ WE’LL BE TAKING A CLOSER LOOK AT A PARTICULAR STYLE OF BEER THAT FEATURED IN OUR TASTING REVIEW SECTION. FIRST UP IS THE HUGELY SIGNIFICANT AND ENDURING GERMAN-STYLE HELLES LAGER, WHICH IS SHOWCASED BY BURNLEY BREWING’S OWN RENDITION REVIEWED ON PAGE 70.

I

my apprenticeship in Germany as a brewer and maltster, all I ever brewed, other than wheat beers, were lagers. When we started planning the core range for Burnley we knew we wanted to introduce beers that were a good representation of my training and background as well as what the everyday craft beer drinker would love to drink. That’s where the Vienna Lager (see review page 77) and Helles came about.

WHAT CHALLENGES LIE IN THE BREWING PROCESS? They are one of the hardest beer styles to nail and there is really no room for error.

There is no massive dry hopping, specialty malts or high levels of ABV to hide behind.

The most important part is the fermentation and therefore the yeast health. If your yeast viability and cell counts aren’t accurate then you are going to have a prolonged

n German, Helles means light in

hops, like Hallertau, are one of its key

fermentation (immediately seen with the

colour, and this lager has its origins

attributes. Any low ester profile lager yeast

lag phase) – meaning the yeast will struggle

in late 19th Century Munich when

will do, but a Munich-style one would only

ridding unwanted by-products. If the

Bavarian brewers championed it

lend it more authenticity.

environment for the yeast isn’t perfect, it’s

to combat the rise of the Czech

not going to be working at an optimal level.

BURN(LEY) IN HELLES!

One of my teachers always said ‘the brewer

characteristics of a Pilsner, including a

We chatted with Burnley’s head brewer

sets up the scene, the yeast does the actual

semblance of spicy hop bitterness, but

Michael Stanzel.

work’. It sounds more threatening when said

Pilsner. It shares some of the

distances itself at the same time via more

in German, I assure you!

palette as well as a light sweetness. A

WHAT MAKES A HELLES SUCH A POPULAR BEER?

classic rendition of it should be somewhat

I love the approachableness of a well brewed

DOES YOUR HELLES DIFFER FROM TRADITION?

sessionable (average ABV is around 5%) and

Helles. It’s perfect for all occasions, all year

Our Helles is as traditional as it gets and is

pour heady. It is the end result of centuries

round, and has a non-offensive flavour that

brewed in accordance to the German Purity

of Bavarian brewing refinement and the true

makes it a great session beer. It’s that loyal

law. Using just Pilsner and acidulated malt

beer of Munich.

Hufflepuff we all need (bet you didn’t expect

(to adjust mash pH, don’t use lactic acid

a Harry Potter reference!).

because of purity law) for the grain bill. The

malt-forward traits that exhibit a ‘breadier’

Often made with single varieties of malt

nice earthy, floral and spicy notes come from

and hops, the Helles would appear to be an easy one to make. However, its subtle

WHY BREW ONE AT BURNLEY?

the Noble Hallertau and Saaz hops. When

nuances mean getting the delicate balance

I’ve always been drawn to lagers. The first I

brewing our Helles, Vienna Lager, Bockbier,

right is a challenge. A German Pilsner malt

ever brewed at aged 15 was a Pilsner, shortly

or pretty much any German-style, then we

is the backbone while modest use of Noble

followed by a Maerzen. While completing

like to stick with tradition.

Burnley Brewing’s Helles Lager Malts: Pilsner I Hops: Hallertau Tradition, Saaz I Plato: 110P Colour: 6 EBC I Bitterness: 18 IBU I ABV: 4.5% What our tasting panelist Justin Fox said: “Sweet toasted malt works in harmony with soft sulphurs, flowing exceptionally well from nose to palate. The hallmark bready note complements from the shadows, and the hop flavour is at the Noble epicentre of floral, spice and grass.

Bitterness is soft and the backbone is dry and faultless. A fine example of technical brewing allowing balance and tradition to pave the path.” Go to page 70 for the full review.

10 www.beerandbrewer.com

BEHIND THE BEER

“A HELLES IS THE PERFECT BEER TO SIT BACK AND ENJOY WHILE YOU OBSERVE A FRESHLY MOWED LAWN WITH PRIDE. IT’S THE PERFECT ICE BREAKER WHEN FISHING AND THE BITES ARE FEW AND THE CONVERSATIONS ARE FEWER. NOW, I’M GETTING CARRIED AWAY, BUT SERIOUSLY, IT’S JUST A GREAT LAGER!” MICHAEL STANZEL SPRING 2020 11

REGIONAL TRAVEL

Go West WITH THE AFTERSHOCKS OF COVID-19 STILL BEING FELT, THERE’S NEVER BEEN A BETTER TIME TO VISIT REGIONAL AUSTRALIA TO INJECT MUCH-NEEDED CASH BACK INTO THESE ECONOMIES. ONE SUCH PLACE IS THE SOUTH WEST REGION OF WESTERN AUSTRALIA – A BEER LOVER’S OASIS AMONG A SEA OF WINE. BY JONO OUTRED

W

A’s South West is home to over 15 independent breweries, as well as countless venues and retailers that choose to support local brewers who make the region a must visit for craft drinkers.

From Bunbury (1.5 hours South of

W

A’s South West is home to over 15 independent breweries, as well as countless venues and retailers that choose to support local brewers who make the region a must visit for craft drinkers.

From Bunbury (1.5 hours South of

Perth) to Albany (4.5 hours from Perth), WA’s vast Southern region

Perth) to Albany (4.5 hours from Perth), WA’s vast Southern region

lays claim to one of the oldest breweries in the state, and a few of the

lays claim to one of the oldest breweries in the state, and a few of the

freshest faces in WA beer as well.

freshest faces in WA beer as well.

In the past few years, the region has witnessed a surge in craft

In the past few years, the region has witnessed a surge in craft

breweries that are challenging the boutique wineries who once

breweries that are challenging the boutique wineries who once

exclusively dominated the landscape.

exclusively dominated the landscape.

The expansion of brewing in the region has become an important

The expansion of brewing in the region has become an important

aspect for local economies, with many businesses getting behind a

aspect for local economies, with many businesses getting behind a

progressive beer industry and acknowledging the boost it offers to

progressive beer industry and acknowledging the boost it offers to

tourism, retail and hospitality.

tourism, retail and hospitality.

From brewery tours to considered beer lists in many local eateries,

From brewery tours to considered beer lists in many local eateries,

and even an annual South West Craft Beer Festival, WA’s famed

and even an annual South West Craft Beer Festival, WA’s famed

South West region is a hub for craft beer with a reputation for quality

South West region is a hub for craft beer with a reputation for quality

that is rivalling its global adulation for fine wine.

Wilson Brewing Company

that is rivalling its global adulation for fine wine.

12 www.beerandbrewer.com

ACROSS THE RIDGE Continuing the brewing and farming vibe is Rocky Ridge Brewing Co, who have their ‘ground to glass’ dedicated brewery setup in Jindong, slightly inland from Margaret River. The Rocky Ridge team, led by founder Hamish Coates, have been brewing out of Hamish’s family dairy farm since 2017 and are a force to be reckoned with

DOWN ON THE FARM

in WA beer, releasing an array of specialty, seasonal,

When heading to idyllic Margaret River from Perth, one of the first

collaborative and limited releases on the regular since

breweries on your drive down will be Metricup’s Beerfarm, located 20

their inception. Their Jindong brewery isn’t set up for

minutes out of Margaret River town and a favourite watering hole for locals.

punters, so they’ve established a home base in the heart

Metricup is primarily a cattle farming town, and Beerfarm have established

of Busselton, not far from the picturesque foreshore and

themselves on an actual cattle farm where they serve punters fresh,

famous Jetty.

continually changing beers alongside shareable plates from their food truck

Set in an old, cottage style home (also a part of the

style kitchen and hearty American BBQ courtesy of Burnt Ends Smoking Co.

Coates family for generations), the Rocky Ridge Cellar

Both food options are fused into a single, chalkboard style menu and utilise

Door has been remodelled to serve 24 rotating taps of

meats and other produce sourced from the Beerfarm property.

their beers along with packaged take-aways, merch and

Their tap list spans lagers and Pale Ales through to Imperial stouts and barrel-aged fruited sours and should please just about everyone.

Although their seasonal beers are always on the move, Beerfarm offers a core range and a selection of limited releases available in cans for takeaway.

Beer aside, Beerfarm has something for the whole family, including local

snacks. On weekends, local food vans feature, serving up beer appropriate foods like burgers, fried chicken and American BBQ. The cellar door is only licenced to serve tastings, which is actually ideal – for the price of a pint, guests can try any six Rocky Ridge beers on offer and

wines and soft drinks for non-beer drinkers and exceptional views from

enjoy them on the venue’s spacious deck or comfy bean

their picnic style outdoor seating, which is dog-friendly, and features a slip

bags in the sun.

‘n’ slide for the kids to enjoy in the warmer months.

Rocky Ridge Brewing Co 665 Boallia Rd, Jindong Cellar Door 10 Marine Terrace, Busselton rockyridgebrewing.com.au

Beerfarm 177 Gale Rd, Metricup beerfarm.com.au

BREWED BY THE BEACH If coastal dwelling is more your thing, a trip to Eagle Bay Brewing Co might satisfy your thirst for quality beer and alluring ocean views. Just outside of the iconic coastal town of Dunsborough, they offer up their take on classic styles, seasonal experiments and a very polished food and dining experience.

With a longstanding reputation for brewing quality ales and lagers with distribution throughout WA, a visit to their minimalist, modern style brewpub offers another level to their popular beer offerings.

Taking a seat in the buzzing Eagle Bay restaurant means mingling with holidaying families, trendy locals and friendly surfers alike. A kitchen garden provides produce for the generous menu and estate vineyards provide fruit for the wines that feature on the drinks list. Eagle Bay have been providing quality craft beer and hospitality to the region for 10 years and have become very good at doing so.

Highly recommended!

Eagle Bay Brewing Co 236 Eagle Bay Rd, Naturaliste eaglebaybrewing.com.au

SPRING 2020 13

YEAST

Where the wild things are WHAT’S INVOLVED IN SPONTANEOUS FERMENTATION AND ISOLATING WILD YEAST STRAINS FOR BREWING BEER? ONE OF THE PIONEERS OF BOTH PROCESSES IN AUSTRALIA TAKES YOU FOR A WALK ON THE WILD SIDE WHILE WE SPEAK TO THE UNIVERSITY OF QUEENSLAND ABOUT HOW THEY’RE GETTING IN ON THE ACT. BY GIFFORD LEE

T

his Winter, down on Will Tatchell’s Evandale farm, in Northern Tasmania, the wild things have been at play.

Up until recently, Tatchell’s Van Dieman Brewing’s spontaneously fermented beers were inoculated in a coolship (koelschip) that was situated in a sealed room within the brewery.

Ambient external air was drawn in through a series of ducts to

simulate the traditional flow of air across the wort surface as it cooled.

But, as of the Winter just been, he’s transitioned into inoculating wort in a mobile

coolship as well, which can be positioned anywhere around the farm. The truly wild, hands-off approach is to take advantage of yeasts and lactobacillus naturally present in the environment and to further enhance the authenticity of his lambic-styled farmhouse ales.

He can’t be sure how the beers produced from this new process will turn out, or how different they will be to the ones produced via the original, fixed coolship. As is the nature of all spontaneous ales, time is a critical ingredient.

“We look forward to seeing how these ferments differ over the next few years as they mature in oak,” Will said.

The major considerations Tatchell has to decipher when conducting a spontaneous inoculation using the mobile coolship are the positioning of it in relation to things like the location of where foliage and other farm crops are, the overnight temperatures, which are ideally between 1°C and 4°C to limit unfavorable bacteria pickup, and the synoptic conditions like wind speed, direction, and origin.

“Putting on my farming hat, we’re all obsessed by the weather, and I’ve done a fair amount of work to try and understand how different weather fronts during coolship season affect both the fermentation starting, but also the end result.

“We take a detailed record of the weather conditions and synoptic charts 72 hours out from a spontaneous pitch, so we can look back and decipher what occurred with a little more detail and clarity.

“I have a hypothesis about what’s occurring, why it’s happening and how it works, but I’m waiting for more beer to mature in order to consolidate this.”

It generally takes the wort about 10 hours to cool to the right temperature.

It is then siphoned into oak barrels which aide inoculation as they also house microorganisms.

32 www.beerandbrewer.com

YEAST

“BECAUSE WE’RE EFFECTIVELY WORKING WITH BOTH INGREDIENTS AND YEASTS THAT ARE UNTRIED, UNIQUE AND INDIGENOUS, WE’RE INTO UNKNOWN TERRITORY. YOU CAN CONTROL THE BREWING PROCESS 99 PER CENT OF THE TIME UNTIL THE MOMENT IT’S GOING INTO THE COOLSHIP, AND THEN IT’S OVER,” WILL TATCHELL

SPRING 2020 33

Q&A

Q&A:

FERMENTATION. RACKING. YEAST? HOMEBREWING LEGEND JOHN PALMER RESPONDS TO THE LETTERS TO THE EDITOR. SEE PAGE 47 FOR THE INITIAL QUESTIONS. HE ALSO SHARES A TASTY LITTLE BATCH OF DUNKELBOCK FOR YOU TO TRY. These are good questions that illustrate the

today’s dry yeast don’t need rehydration

if you have enough fresh yeast packages to

many factors that effect fermentation. The

before pitching to most worts. If the yeast is

pitch, you don’t need a starter; and generally,

first thing I should preface this conversation

old, or poorly stored, or if the wort is very high

rehydration is not necessary for dry yeast.

with is that the quality of dry yeast has

strength (>1.090), then rehydration before

improved tremendously over the past 10 years

pitching may be helpful.

and certainly over the past 20.

Rehydration of dry yeast used to be

Pitching rate is always a consideration. You don’t need to use a starter to create more yeast

The second issue has to do with ‘primary’ and ‘secondary’ fermentation. What does this mean?

Well, 100 years ago, most fermentation

necessary to improve the vitality of the yeast

if you are able to pitch enough packages to do

started out as open fermentation – in a

before pitching but today, better preparation

the job, that being the amount and strength

vessel that was open to the room, or loosely

of the yeast before dehydration and better

of the wort to be fermented. A starter is also

covered. The yeast mass or krausen on

drying have greatly improved the vitality

helpful if you have old yeast, as it essentially

top of the fermenting wort protected it

and viability of yeast. The bottom line is that

grows new yeast to replace the old. Basically,

from contamination.

48 HomeBrewer

After the attenuation has occurred, the krausen begins settling back into the beer, and the beer is more susceptible to oxidation and contamination. At this point the beer would typically be racked into a barrel or bottle, often with some priming sugar for carbonation. This period of maturation was the ‘secondary fermentation’.

Augustus M. Dunkelbock

Some 50-plus years ago, the shift to

Here is a recent recipe of mine that I was particularly pleased with. It is a smooth malty beer that still drinks easily in hot weather. It was originally brewed on an Anvil Foundry or Grainfather all-in-one system as a no-sparge recipe for a 10 litre batch size. It can easily be scaled up to 20 litres.

enclosed cylindroconical fermenters changed the way that the majority of beer was fermented, changing the scheme from a primary and secondary paradigm into a contiguous attenuation and maturation process in the same vessel. This is where the confusion over primary, secondary, and racking between the stages arose, with people struggling to adapt their procedures and understanding to the new way of doing things.

The truth is that attenuation and

The Recipe

maturation occur simultaneously during fermentation, but attenuation finishes when the fermentable sugars are consumed, and

All Grain Recipe (all in one system or BIAB) (expected figures)

maturation continues. Maturation is the cleaning up of diacetyl and acetaldehyde by the yeast, the refining of the beer flavour from that of a young or kellerbier to that of a clean, maturated product. The total fermentation of

separate the yeast from the hops and re-use

the beer is attenuation and maturation, and

it, but that is a situation that doesn’t concern

fermentation is not done until maturation

most homebrewers.

is done.

OG: 1.065 FG: 1019 IBU: 25 ABV: 6% Volume: 10 litres

Ashley brings up the question of a stalled fermentation, and the effect of temperature

Ingredients

Barbara’s question regarding racking

on that. Stalled fermentations can happen

and hopping.

for a number of reasons, such as poor yeast

2kg Vienna Malt

Now, that being said, we can address

1kg Munich Malt

Do you need to rack the beer off the yeast

health, cool temperatures, temperature

between primary and secondary fermentation?

swings, etc. He mentions that he has a

225g Caramel Malt 80L

temperature controller for his refrigerator,

140g Roast Barley

not the primary reason for racking, but it was

but the final gravity of the beers were 4 to

35g Tettnang hops (3.3% AA)

a nice benefit in terms of packaging the beer.

8 points higher than he anticipated. His

No, removal of the yeast from the beer was

Today, the high hydrostatic pressure at the

general fermentation temperature of 19-21°C

Fermentis 34/70 Lager yeast

bottom of tall cylindroconical fermenters will

was good for the yeast strains he used, so I

promote the autolysis of yeast, and therefore

don’t think that was the problem. He doesn’t

Method

brewers remove the yeast from the fermenter

describe the beer style or ingredients he used,

1.

Heat 17.5 litres of water to 68°C.

while it is still healthy so they can re-use it for

but I am thinking that this is simply a case

2.

Mash for 60 mins at 65-66°C.

a subsequent batch.

of lower fermentability of the wort, either

3.

At the end of the hour, lift the basket or bag and drain to obtain 11.5 litres of wort.

4.

Boil for 60 mins, adding the Tettnang hops at the beginning of the boil.

5.

Chill the wort to 15-18°C and transfer to your fermenter.

6.

Pitch yeast and ferment at 12-15°C.

7.

Fermentation is complete when the gravity is at or near 1.019 and is consistent for consecutive days.

Do you need to rack the beer off the yeast before dry hopping?

No, although the presence of yeast will

due to ingredients or process, rather than an impaired fermentation. If the final gravity had been 1.020 or above, then I would be more

affect the biotransformation of some of the

inclined to point to a yeast or fermentation

hop compounds to some degree, depending

problem. But numbers in the teens are more

on the particular yeast strain and hop

in the normal variation ballpark that can be

variety. It’s complicated. Dry hopping at

explained by use of caramel malts, or too

the beginning of fermentation promotes

high a mash temperature, or similar factors.

more biotransformation and generally more

It’s hard to say without more information.

fruity flavours in the beer. Dry hopping early

Following up on these beers may be a good

in fermentation makes it more difficult to

topic for next issue.

SPRING 2020 49

PACKAGING SUSTAINABILITY

“SEVENTY FIVE PER CENT OF THE AMBER GLASS GOING IN TO OUR PACKAGING IS RECYCLED THROUGH KERBSIDE RECYCLING. IT’S AMAZING. IT MEANS WE’RE LOWERING OUR OVERALL FOOTPRINT AND IT MEANS CUSTOMERS CAN CONTINUE TO RECYCLE OUR GLASS,” CHRIS MILLS, KERERU BREWING 56 www.beerandbrewer.com

PACKAGING SUSTAINABILITY

Ahead of the pack SUSTAINABILITY IS INCREASINGLY IMPORTANT FOR AUSTRALASIAN BREWERIES AS THEY LIMIT THE IMPACT THEIR BUSINESSES HAVE ON THE ENVIRONMENT. THEIR PACKAGING USAGE IS A KEY ASPECT IN THAT HARM REDUCTION. BY GIFFORD LEE

T

he kerer once claimed the title of ‘drunkest bird in New Zealand’ after sightings were made of the native pigeon falling from trees following a feast of rotting fruit. Reports also show that in Summer, when fruit is plentiful, drunk kerer are sometimes taken to wildlife centres to sober up.

Strange, but true, yet there is more to being named after

a pigeon with a penchant for boozy lunches for one New Zealand brewery.

Kerer Brewing in Upper Hutt, just north of New Zealand’s capital city

Wellington, don’t just do great beer – they won the 2018 AIBA Champion Small International Brewery award – but their sustainability practices are industry-leading.

A key tenet for them is ‘keeping it local’ and they are able to access hops from across the Cook Strait in Marlborough, malt from Christchurch, water from the nearby Akatawara reserves, and their glass packaging is recycled within New Zealand by Visy Glass NZ. “Recyclable products are very, very important. It is essential to our business,” said Kerer Brewing’s owner and brewer Chris Mills.

“Seventy five per cent of the amber glass going in to our packaging is recycled through kerbside recycling. It’s amazing. It means we’re lowering our overall footprint and it means customers can continue to recycle our glass.”

BUY LOCAL Visy Glass works with trans-Tasman breweries to supply locally manufactured glass that is 100 per cent recycled in Australia and New Zealand.

“One of the big benefits of glass is that it’s recycled locally and not shipped overseas for processing,” said Visy Glass’s Bayard Sinnema, Marketing, Insights & Innovation.

SPRING 2020 57

ENTERTAINING – FOOD

Bacon-wrapped jalapeno poppers Don’t be a party pooper; instead, make these jalapeno party poppers!

Makes 24 Ingredients 220g cream cheese 30g Gorgonzola or Roquefort 1/2tsp cayenne pepper 1/2tsp ground black pepper 1/2tsp sea salt 12 jalapeno chillies, halved, deseeded 12 thin slices bacon, halved

Method 1. Preheat oven to 220ºC. Line large baking tray with baking paper.

2. Combine cream cheese, blue cheese, cayenne pepper, black pepper and salt in mixing bowl.

3. Carefully spoon mixture into jalapeno halves, wrap a bacon slice around each half to enclose filling.

4. Secure bacon with toothpicks and place on tray.

5. Bake in oven for 20–25 minutes, until bacon is crispy and cheese has melted.

SPRING 2020 65

ENTERTAINING – FOOD

Super chilli con carne Just whack the whole pot in the oven and let it do its job!

Serves 8 Ingredients

4. Place half beef in pan and cook for 5 minutes or until browned on all sides. Transfer to flameproof casserole dish.

150g (1 cup) plain flour

5. Add tablespoon of oil to pan, cook remaining beef and add to the casserole dish.

1tsp sea salt 1tsp freshly ground black pepper 1.5kg beef brisket, cut into 4cm chunks 80ml (1/3 cup) olive oil 1 large onion, finely diced 5 garlic cloves, finely chopped 1tsp hilli flakes 1/2tsp cayenne pepper 40g tomato paste 400g diced tomatoes 230g chipotles in adobo sauce 500ml (2 cups) beef stock Handful of parsley leaves, chopped

Method 1. Preheat oven to 160ºC and combine flour, salt and pepper in large bowl.

2. Dredge beef in flour, shake off any excess and place beef on tray.

3. Heat half olive oil in large frying pan over medium–high heat.

www.beerandbrewer.com 66 www.beerandbrewer.com

6. Heat remaining oil in same pan over medium heat. Add onion and garlic and sauté for 5 minutes or until onion is soft and translucent.

7. Add chilli flakes, cayenne pepper and tomato paste, cook for 1 minute. Add tomatoes, chipotles in adobo sauce and stir well to combine, scraping any caramelised bits stuck to base of pan.

8. Add tomato mixture and stock to casserole dish. Stir to combine, bring to the boil over medium–high heat.

9. Cover and transfer the dish to oven and cook (stirring once) for 3 hours. Remove the lid and cook for 1 hour. Taste and adjust seasoning if required.

10. Garnish with parsley and serve with steamed rice mixed with black beans.

SESSION BEERS

SESSION BEERS

The

temperance

movement

THE MID-STRENGTH HAS EVOLVED FROM AN OFTEN WATERY, FLAVOURLESS OPTION, THAT SERVED A PURPOSE BUT LITTLE ELSE, INTO A PUNCHY GO-TO DRINK CHOICE FOR MANY. HOW AND WHY HAS THIS HAPPENED? WE SPOKE WITH A NUMBER OF KEY FIGURES INTEGRAL TO THE CATEGORY’S EVOLUTION TO FIND OUT. BY GIFFORD LEE

WIN CRAFT XXXX GLASSWARE XXXXX &XXXXX HAVE XXXX YOUR XXXXX REVIEW(seePUBLISHED page XXXX) (see page 68) INCLUDING

22

www.beerandbrewer.com

ISSUE 54 5X SPRING XXXXXX 2020 PRICE $9.95 (NZ $11.95)

BEST BEER VENUES WHERE SHOULD YOU BE DRINKING POST COVID-19?

GREAT

INTO THE WILD YEAST WRANGLING WITH WILL TATCHELL

ALL IN GOOD TIME FRUIT BEER

THE BEAUTY OF OUR HOMEBREW BARREL-AGED BEERS SECTION SPRINGS INTO IT

SCOTT!

AT THE CUTTING EDGE OF

BARLEY &BALTER’S HOPSSCOTT HARGRAVE ON THE EVOLUTION OF THE SESSION BEER

WIN CRAFT XXXX GLASSWARE XXXXX &XXXXX HAVE XXXX YOUR XXXXX REVIEW(seePUBLISHED page XXXX) (see page 68) INCLUDING

ISSUE 54 5X SPRING XXXXXX 2020 PRICE $9.95 (NZ $11.95)

BEST BEER SPRING 2020

VENUES WHERE SHOULD YOU BE DRINKING POST COVID-19?

GREAT

INTO THE WILD YEAST WRANGLING

WITH WILL TATCHELL ALL IN GOOD TIME FRUIT BEER THE BEAUTY OF OUR HOMEBREW BARREL-AGED BEERS SECTION SPRINGS INTO IT

SCOTT! BARLEY

AT THE CUTTING EDGE OF

BEERS & CIDERS

REVIEWED 9

23

&BALTER’S HOPSSCOTT HARGRAVE ON THE EVOLUTION OF THE SESSION BEER

ISSN 1834-5115

0 2

“IT’S THE MAGIC OF BREWING, AND THE MAGIC OF GREAT INGREDIENTS, THAT THEY MIMIC OTHER THINGS IN NATURE. AND YOU CAN WORK THAT MAGIC WITH A MID-STRENGTH, JUST AS YOU CAN WITH A FULL-STRENGTH,” SCOTT HARGRAVE.

ISSN 1834-5115

0 2

771834 511024

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REVIEWED

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