Beer & Brewer 59 Summer 2021-22 Teaser

HAVE SOUR BEERS HIT THE SWEET SPOT? (see page 42) INCLUDING

ISSUE 59 SUMMER 2021/22 PRICE $9.95 (NZ $11.95)

THE AWARDS ISSUE

LESS IS MORE

THE RISE OF NOLO BEERS

COLD IPA

HOW TO BREW ONE AT HOME

S S FÜEAH !

BEERS & CIDERS

REVIEWED

Y

PHILTER’S SAM FÜSS WINS BEST BREWER IN OUR AWARDS FIND ALL THE WINNERS INSIDE

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PLUS! BREWING FRUIT BEERS | EQUIPMENT INSIGHTS | 5 DIY RECIPES

CONTENTS

Summer 2021/22

FEATURES 6 Less is more

42

Charting the rise of NoLo craft beer

16 Industry Awards

We toast achievement in 2021

28 Summer dreams The evolution of warm weather drinking

“It’s been such a step up in consistency and quality control,”

48 Tools of the trade Brewers on their favourite toys

REGULARS 26 Style shoot Sours, seltzers & ciders

42 Senses Working Overtime

Mitch Dudarko, Beaten Track

Sensory analyst Briony Liebich on how to approach tasting sour beers

45 The Deep Dive Brewer Steve Brockman talks you through making great fruit beers

68 Craft beer reviews Our panel looks at 112 separate releases

HOMEBREWER 56 Letters 58 Q&A with John Palmer What’s a Cold IPA?

60 Jake’s Brew Log Sours with Will Irving

62 Feature Brewing sours

65 Show us Yours Reader’s home brew set ups

66 Recipes 4 www.beerandbrewer.com

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EDITOR’S LETTER

Welcome to the Summer 2021/22 edition of Beer & Brewer where we tip our hat to outstanding achievement with our Industry Awards (page 16), look at several styles of beer that will prove popular

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

in the coming months, try to predict where our palates may be leading us as the weather warms and plenty more.

I’m also chuffed to present two new features that will become regulars in the magazine – sensory analyst Briony Liebich’s Senses Working Overtime column (page 42) and brewer Steve Brockman’s The Deep Dive series (page 45).

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to enlighten us on what that entails and how we can experience more – and Briony is

PUBLISHER Paul Wootton | pwootton@intermedia.com.au

tasting coach for her brand Flavour Logic since leading West End’s sensory program

EDITOR Gifford Lee | gifford@beerandbrewer.com

things off by looking at how to approach tasting them and why they’re proving ever

EDITORIAL CONTRIBUTORS Briony Liebich, Jono Outred, Steve Brockman, Adam Carswell HOMEBREWER EDITOR Jake Brandish | jake@beerandbrewer.com NATIONAL SALES MANAGER Craig Manning | CManning@intermedia.com.au Tel: 02 8586 6123 GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP Shane T. Williams GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY Kea Thorburn | kthorburn@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper | jacqui@intermedia.com.au SUBSCRIPTIONS Tel: 1800 651 422 | Fax: +61 2 8580 6312 subscribe@beerandbrewer.com | www.shop.beerandbrewer.com Mail: PO Box 55 Glebe NSW 2037 SUBSCRIPTION RATE Australia $79.95 3 years (12 issues) savings $39.41 (33%) $54.99 2 years (8 issues) saving $24.61 (31%) $29.99 1 year (4 issues) saving $9.81 (25%) New Zealand $88.99 3 years (12 issues) saving $30.41 (25%) $60.99 2 years (8 issues) saving $18.61 (23%) $32.99 1 year (4 issues) saving $6.81 (17%) International $132.99 3 years (12 issues) $89.99 2 years (8 issues) $47.99 1 year (4 issues) Rate in AUD and incl. 10% GST for Australia, excluding GST for NZ and International PRINTING Webstar Sydney DISTRIBUTION Network Services (Aus) & NetLink (NZ), D&D Mailing, The Beverage Food Group (VIC) ISSN 1834 5115 COVER PHOTO: Oneill Photographics DISCLAIMER

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Copyright © 2021 - Food and Beverage Media

I wanted to bring in a regular column each issue on the sensory experience of beer, more than the perfect fit for it as a Certified Cicerone® and a sensory consultant and for a decade. Tying in with this issue’s overarching theme on sours, Briony kicks more popular.

With The Deep Dive, Steve will be diving deep each issue into a subject pertinent to the season, whether that’s explaining a hype trend or a classic brewing style or multiple other angles. In his current role as a brewery consultant Steve has a great grasp on channelling all levels of brewing expertise and you’ll find his launch article on making fruit beers this Summer full of juicy tips for the pro as well as the amateur.

Alongside the new, your favourites return this issue, including a bumper tasting review section (page 68) where our extended panel of experts taste and review 112 separate releases that span the spectrum, from a barrel-aged amber sour to a passionfruit Pavlova hard seltzer.

Also, there’s something I’d like you to put your minds to in the coming months as when our Winter 2022 issue arrives we’ll be celebrating 15 years since the first edition of the magazine came out. So if you’ve got any particularly good, bad or ugly memories related to the magazine from over the years that you think would be worth sharing in Issue 61, drop me a line.

In the meantime, happy holidays from myself and the team – it’s been a wild few years and I think we’ve all earned a few quiets this Summer.

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

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Summer 2021/22 3

NOLO FEATURE

“The quality and diversity of brands is

beer is negligible, but in a 0.5% product it is a

better than ever, and that, coupled with more

20% difference. Controlling consistency here

conscious consumption of alcohol, means

is a key factor.”

the segment is really exploding,” Jon told

Brick Lane’s Sidewinder is one of many

us. “NoLo opens up opportunities to relax

lower alcohol options widely available at

and enjoy a beer and I think this is why the

the moment but, being a hazy pale ale, is

category has grown so much in the US and

indicative of the variety in the category. The

Europe. As better quality products emerge

segment has seen an influx in beers that can

consumers are beginning to realise that there

easily rival their conventional counterparts,

are more guilt-free ways and occasions to

like sours, stouts, and IPAs. As their popularity

enjoy something tastier and more refreshing.”

grows, so too does their variety, distribution

In bottleshops today, you most likely

and innovation.

wouldn’t be able to count the NoLo beers offered on two hands. The range is as

THE PROCESS

diverse and appealing as any of the higher

Though the perception might be that

alcohol options on offer, at least from a

NoLo beers are created via a process that

marketing and branding perspective. The

removes the alcohol, it is more typical that

reality is, these lower alcohol offerings

the same processes used in conventional

are often coming from the same place as

brewing are applied. Alcohol removing

“conventional” craft beers, so the sales pitch

processes (like RO filtration, distillation

is well considered. That isn’t to say it’s all

and heat treatment) do exist, but they’re

marketing, however, with brewers applying

more suited to beers, and other products,

the same effort and creativity to produce truly

less dependent on defined hop, malt

exceptional NoLo offerings for consumers.

and yeast characteristics. In the world of

Jon explains: “There are lots of technical

craft beer, these often flavour-stripping

challenges that need great quality

practices don’t suit, and brewers need to

management systems to ensure the beers are

use specialised processes and ingredients to

safe, stable and truly low or no-alcohol. A

produce low and non-alcoholic beers that

batch-to-batch variance of 0.1% ABV in a 5%

retain full flavour.

8 www.beerandbrewer.com

“OUR BEERS ARE MADE IN THE SAME WAY, AND WITH THE SAME FOUR INGREDIENTS, AS ‘NORMAL’ CRAFT BEERS,” BEN HOLDSTOCK (CENTRE) WITH FELLOW HEAPS NORMAL CO-FOUNDERS ANDY MILLER (LEFT) AND PETE BRENNAN

ADVERTORIAL FEATURE

r e m Sum ms dr ea

ADAM CARSWELL LOOKS AT WHERE OUR WARM WEATHER DRINKING IS HEADING THIS SUMMER AND ALSO HOW OUR TASTES HAVE EVOLVED, AS THE LIKES OF SELTZERS AND SOURS HAVE DIVERSIFIED PEOPLE’S OPTIONS AND DELIVERED ALL-NEW TASTE SENSATIONS.

28 www.beerandbrewer.com

ADVERTORIAL FEATURE

P

icture this. It’s a pleasantly sunny Saturday

Meanwhile, Ryan Davidson, co-founder of Adelaide go-

afternoon in January 2022. You, and a

getters Little Bang, has been getting so excited about a new

bunch of your friends, walk into a crafty

and emerging IPA style that he’s already released his own

beer garden somewhere in Glebe, Fitzroy,

interpretation (see page 72 for our tasting review of the Zero

Fremantle, Hobart, Fortitude Valley or Port

Kelvin Cold IPA).

Adelaide. After a couple of years of turmoil,

“I think we’re going to see Cold IPA landing pretty well this

the vibe and the drinks offering is, well, kinda back to

Summer,” he said. “Basically, it’s taking a West Coast style

normal – or will it really be?

IPA and trying to be an ultimate expression of that. It’s really,

Richard Watkins, the man behind Canberra’s allconquering BentSpoke Brewing Co, for one, doesn’t believe

really snappy and the hops are popping really bright.

“I couldn’t be happier with the way our own version –

so, pointing towards a raft of new warm weather drinking

Zero Kelvin – has come together, and very pleased that, for

staples specifically designed for lovin’ this Summer.

once, we managed to be one of the first in Australia onto a

“I’m thinking of a Summer with juicy pale ales, as long

new style!”

as they’re sessionable and not too sweet, and new fruitbased beers that sit pretty well on the table in the sun,”

SELTZ-HUH?

he predicted. “You know, the sort of beers you can take

Ryan’s also a dedicated flag waver for a certain highly

yourself off on a tangent to a tropical island with when

divisive beverage, among brewers and consumers

you’re drinking them.

alike, that is threatening to explode (in sparkling form)

“Lagers are really making a big comeback in the US (as well) and I’ve seen a lot of breweries that have put out really light (versions) and maybe even flavouring them too.

“That’s the other style we’ve forgotten about in Summer – a good lager at a barbecue is pretty good.”

Ash Hazell, head of brewing at booming Colonial

spectacularly over the coming months.

“There’s several craft breweries out there who are now making more hard seltzer (put simply – fizzy, flavoured alcoholic water) than beer, and that was inside six months of beginning production on it,” he pointed out. “Seltzers were absolutely massive in the States last year, (so)

Brewing Co, agrees that craft lagers are “definitely making

definitely I think this Summer is going to be huge. Even if

a comeback”.

it’s a fad, the fad’s not done yet. We’ve got a couple of years

“I’m a huge fan of a well-brewed, thoughtful lager,” he said. “It’s really exciting to see some of the ‘hype’ breweries bringing out lagers in their range, and everyone starting to

on that for sure.”

Ash does “wonder how that’s going to go”.

“The seltzer market was just starting to take off when

get a bit more excited about the craft behind brewing a really

COVID hit and really, by my mind, it’s something that

good, clean one.

really suits the outdoors – beer gardens or picnics at the

“It’s not a boring beer. It’s actually a really, really technical and interesting beer style when it’s done well.”

park or the beach, all the sort of stuff that really hasn’t been possible.

Summer 2021/22 29

EQUIPMENT FEATURE

48 www.beerandbrewer.com

EQUIPMENT FEATURE

Tools of the trade

BY ADAM CARSWELL

B

rewing a brilliant beer, not to mention getting it safely

glass is as easy as using a bread maker.

Or the Speidel Braumeister 1000L, a fully

packaged, then onto shelves or

automatic brewing system that can brew

into fridges, is by no means a

individual set recipes and run through all of the

piece of cake. But it is getting

individual brewing phases in one tank!

easier.

There’s also been enough going on with

Thanks to a bunch of specialty machine

canning innovation that the days of employing

manufacturers around the world – some well

dedicated packaging specialists at a brewery are

established, some virtual start-ups – brewers in

numbered as well. The ABE CraftCan 15 from

Australia, and across the ditch, are reaping the

ABE Beverage Equipment is a case in point, with

rewards of innovation and advances in technology,

the ability to fill, lid and seam up to 15 cans per

which are providing them with the kind of

minute, with very little manpower required.

accuracy and efficiency in their processes that would have been unheard of just a few years ago.

Take the Spark BrewStack K5/K10 Brewhouse

You’ve also got the self-titled “weapon of mass distribution” – the highly mobile, lightweight Alpha Beer Cannon from Alpha

as an example, a nifty, comparatively small

Brewing Operations – which can also be

brewing system that produces multiple keg

successfully operated by a small number of

batches at a time, with a control set-up that

relatively inexperienced brew staff.

allows the integrated command of brewing,

Sounds pretty cool eh? Well, we’ve tracked down

fermentation, carbonation and serving via touch

some very happy brewers who were more than

screen or mobile device. It also comes in fully

willing to provide the nitty gritty and talk about

automated form for pubs, where from grain to

their experiences with these cracking bits of kit.

“I THINK I’M KIND OF ATTACHED TO IT,” MITCH DUDARKO, BEATEN TRACK BREWERY Summer 2021/22 49

Q&A

Cold IPA HOME BREW LEGEND JOHN PALMER ANSWERS HOMEBREWER EDITOR JAKE BRANDISH’S QUESTION ABOUT THE LATEST IPA STYLE TO EMERGE OUT OF THE US.

J

ake wanted to know: “What is

the original American beer style was Adjunct

with the same lager yeast but fermented

the Cold IPA style all about? Is it

Lager, which became the dominant beer

under ale temperatures and durations

another hazy or is it a reincarnation

style in the US by 1890. Adjunct Lager was

compared to the normal lager practices.

of the India Pale Lager?”

conceived in Germany in the mid 1800s and

Cream Ale has more esters than AAL and a

was brought to the US by German immigrants.

softer character overall, but was otherwise

The beer’s style is not exactly new in terms

While this beer style was not unusual in

identical to the lager beers of the day.

of its qualities, but it deserves its identity

Germany at the time, it never really caught

as a specific style because of the way it is

on due to its higher cost. The use of maize

Ale cite an OG of 1.042-1.055, FG of 1.006-

assembled and fermented. The beer was

as an adjunct in conjunction with a double

1.012 and 8-20 IBUs for an easy drinking beer,

conceived in a lager brewery as an IPA;

mash technique was subsequently granted

slightly sweet on the balance. Maize, rice, or

but not as an IPL with that beer’s cold

a US patent in 1862. The double mash is

simple sugars are typically used up to 20 per

fermentation and hop character. It was

essentially a double decoction or cereal mash

cent of the grist, yielding a lighter body and

the evolution of a West Coast IPA with the

that is still used today: corn grits are mashed

high drinkability.

influence of Brut IPA (ie. formulated and

at high temperatures with a portion of malted

fermented to be drier than normal) but

barley (63-75°C) to gelatinise and dextrinise

higher gravity, OG 1.055-1.065 and 50-70

fermented warm in a lager brewery with the

the maize starch, brought to a boil and then

IBUs, more similar to typical West Coast IPA

house lager yeast.

added to a regular barley malt mash for

guidelines. The result is a lighter bodied,

complete saccharification.

less estery West Coast IPA, that is not as

SO WHAT IS IT?

This was the birth of American Adjunct Lager

dry as the Brut IPA, and doesn’t require

Quite literally it’s an American Cream Ale

(AAL) and the beginning of the evolution of

exogenous enzymes.

brewed like an IPA. But what’s a Cream Ale

the style to what is now essentially 90 per

you may ask? It’s an old style in the US,

cent of the beer brewed in the world today.

brewed both before and after Prohibition.

That being said, I should also mention that

58 Home Brewer

Historically, American Cream Ale was a natural sibling of AAL, being the same beer

The current BJCP style guidelines for Cream

Cold IPA is brewed the same way but to

The use of a lager yeast like Fermentis SafLager W-34/70 is suggested, being fermented at warmer temperatures than typical for lager, but not necessarily as high as

India Cream Ale (Cold IPA) All Grain Recipe (BIAB) (expected figures)

Method

OG: 1.061 FG: 1.009 ABV: 7% IBU: 75 Volume: 20 litres

2. Immerse the grain bag in the water and stir the grist to ensure it is fully wetted.

Ingredients 2 row Pilsner malt 1kg Flaked corn (Maize) 70g Eclipse hop pellets 45g Galaxy hop pellets 45g Centennial hop pellets Weihenstephan 34-70 Lager Yeast Desired water profile Ca2 50 – 75, Mg2 10 – 20, TA 0 – 50, SO42 50 – 100, Cl 50 – 100, RA -75 – 0

1. Heat 26 litres to 69°C. You are shooting for a mash temperature of 65°C.

3. Mash with occasional stirring for one hour.

4. Lift the grain bag out of the kettle and allow to drain. You should have 23 litres of 1.053 wort.

5. Bring to the boil, then add 25g Eclipse hops and boil for 60 minutes (to 20 litres).

6. At flameout, add 15g Eclipse, 15g Galaxy, 15g Centennial hops and steep/whirlpool for 20 to 30 min.

7. Chill the wort to 15°C and pitch the yeast.

8. After one week add 30g Eclipse, 30g Galaxy, and 30g Centennial to hop bag and add to fermenter.

9. Keg or bottle as usual.

for an actual ale strain. The suggested pitching temperatures are 11-15°C, with a free rise to finish fermentation near 18°C. The finishing gravity typically comes in at 1.006-1.009.

RECIPE FORMULATION For a Cold IPA this typically consists of pilsner malt or American 2 Row and 20 per cent of the grist as flaked maize. That’s it. The hop schedule includes a 60 minute boil addition to provide a solid base bitterness, followed by whirlpool (hot steeping) additions after the boil before chilling, and dry hopping. You can use any variety of hops that you prefer but I have tried to incorporate a little bit of US West Coast IPA with the Centennial.

Aim for about 70 IBUs to keep it balanced. The yeast strain I recommend is the Weihenstephan lager yeast, not to be confused with the Weihenstephan Wheat beer yeast, commonly referred to as 34/70 or 3470. This strain ferments cleanly at ale temperatures with light esters but nothing strange. A Kolsch yeast strain will work as well. Ale pitching rates are used because of the warmer fermentation temperature.

Summer 2021/22 59

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With hazy beers set to again help fuel Summer Down Under we’re taking a pretty broad look at what’s on offer in Australia in this edition – from the core range through to the blink and you’ve probably already missed them. But our panel (with a few welcome new faces this edition) also span the spectrum, with 112 separate reviews that range from a barrel-aged amber sour to a passionfruit Pavlova hard seltzer.

If you’re a brewery not receiving our invite email to partake in our tastings but would like to, email us at info@beerandbrewer.com

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The Brew Review

FO

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What’s our Seasonal Focus?

Hazies

*Not all submissions to our tasting panel are featured in the following pages. This could be because we already reviewed it in the recent past or the product did not meet our panel’s requirements. We are not in the business of running any one down, and if there is a chance to speak with a brewery about issues that may have arisen during a tasting, then we will endeavour to pass that information on in the interest of transparency.

The Panel Jono Outred, WA Based in Margaret River, Jono is a beer writer that predominantly covers the South West of WA. He’s been involved in the state’s beer industry in various capacities since 2011.

David Ward, ACT Head of sales for BentSpoke Brewing Co and with over 10 years’ experience working in the craft beer industry, David is constantly on the lookout for new beers to try and trends to watch.

Scott Hargrave, NSW/QLD Scott is Balter Brewing’s multi-award winning head brewer and a regular on some of Australia’s and the world’s most prestigious judging panels including the Great American Beer Festival and the World Beer Cup.

Tina Panoutsos, VIC One of Australia’s leading beer judges, Tina is a beer sensory expert with over 30 years’ experience in the brewing industry in roles across technical and commercial functions.

Tiffany Waldron, VIC A Certified Cicerone® and Pink Boots President, Tiffany is focused on making changes in the world of beer through education and furthering beer culture beyond standard boundaries.

Justin Fox, VIC Justin is the Australian agent for Bespoke Brewing Solutions. He has a decade’s judging experience, expertise in brewing ingredient distribution and has held technical roles with breweries of all sizes throughout his 15 years in beer.

Liam Pereira, NSW Liam is the group venue manager for Sydney’s Batch Brewing Co. A Certified Cicerone® and BJCP judge, he was previously general manager of Sydney Beer Week.

68 www.beerandbrewer.com

Rosemary Lilburne-Fini, NSW A Certified Cicerone® Beer Server, Rosemary has worked in the beer industry for the best part of five years and has now landed in hospitality marketing. Nothing excites her more than classic beer styles executed perfectly. @libationslady.

Josh Quantrill, NSW Currently Beerfarm’s head of sales, Josh is a Certified Cicerone® who’s had a long and varied beer career. He strives to help grow and expand the footprint of Australian craft beer.

Ian Kingham, NSW That Beer Bloke, Ian’s decorated beer career has included judging at the Australian Craft Beer Show, Royal Perth Beer Show and the Sydney Royal Beer and Cider Award.

Michael Capaldo, NSW National sales rep at Hop Products Australia, Michael is a qualified and experienced brewer and an accomplished beer judge (GABS, World Beer Cup, Indies, AIBA etc).

Jamie Webb-Smith, NSW Previously a brewer at The Australian Brewery, Jamie is currently head brewer at Yulli’s Brews in Sydney.

He’s a home brewer turned pro, who completed the NSW TAFE micro-brewing course.

Benji Bowman, NSW With a background in Australian craft beer and cider, Benji is now part of the sales team at Capital Brewing in NSW where he leads the beer and quality training for the sales team.

Jake Brandish, WA Beer & Brewer’s HomeBrewer Editor, Jake has a post-grad Dip in Brewing, is a BJCP judge, has brewed commercially and is an all round beer geek.

Neal Cameron, NSW A champion of the industry, Neal, amongst many achievements, has built 20 breweries nationally with brewery supplier Brewtique plus was chief judge at the Sydney Royal Beer and Cider Show.

Sean Symons , WA Founder and head brewer at White Lakes Brewing, Sean’s decorated beer career includes five years as Chief Judge of the Perth Royal Beer Show where he currently serves on the committee.

Steve Brockman, SA After 10 years brewing in WA, the US and now SA, Steve consults for start-up breweries and passionately believes in beer education, both for drinkers and brewers alike.

Briony Liebich, SA A Certified Cicerone® focussed on helping people boost their tasting skills, Briony led West End’s sensory program for 10 years and judges at national beer and cider awards.

Lewis Maschmedt, SA Based in Port Adelaide, Lewis is head of brewing at Pirate Life. He’s been brewing beer in one form or another since 2011.

Briony Nicholls, SA Based in Port Adelaide, Briony is Quality Manager at Pirate Life. She has been a student of beer science since 2013.

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Panel’s Top Picks

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Beerfarm Big Hazy

One Drop X Gipsy Hill Forager

Balter Brewing Eazy Hazy

Swell Brewing Small Swell 2.0

ABV: 7.8% Style: Double IPA Big Hazy does as it says on the tin. It pours a hazy, charred orange hue while juicy citrus and ripe stonefruit aromatics present on smelling and tasting.

A moderate body carries overripe mango and passionfruit flavours thanks to the generous use of Yakima Chief’s Cryo Pop blend, the star of the beer. Canadian malted oats add a bold, malty backbone that underpins dominant hop characters, while also contributing a silky smooth texture and a long finish. Verdant yeast contributes a touch of residual sweetness.

Glass: IPA Food: Fruit salad beerfarm.com.au

ABV: 6.6% Style: Hazy IPA There’s always excitement when you crack into a collaboration brew between two highly respected breweries. With One Drop’s proven skills in hazy styles as a cherry on top, this brew carries an expectation that risks disappointment. Thankfully, the execution is brilliant. The combination of Aussie and Kiwi hops is seamless and they work together to deliver the full suite of tropical fruit flavours. The mouthfeel alternates between porridge and pith, as the bitterness rests on the fence between aggression and that perfect amount to hang about and keep your tastebuds firing.

Glass: IPA Food: Anzac biscuits onedropbrewingco.com.au gipsyhillbrew.com

ABV: 4.0% Style: Hazy Pale Ale A cracking low ABV hazy with loads of hop aroma and flavour with a full bodied malt profile.

Pale gold with high haze and a persistent white head, fantastic hop aromas abound – with notes of tropical fruit, passionfruit, citrus and a touch of grassiness ahead of subtle oats at the back end. A pleasant hop spice on the palate is followed by passionfruit and pineapple with a touch of coconut while the malt profile is soft, pillowy and well rounded. If you’re amidst the haze craze but looking for a more manageable ABV, this beer makes more than a good choice.

Glass: IPA Food: Cheese board balter.com.au

ABV: 3.4% Style: Mid-strength Ale One of Swell’s Qualifying Series small batch brews, Small Swell 2.0 is an easy drinking mid-strength with a solid Aussie hop bill of Vic Secret and Eclipse. Clear and golden in the glass, you are greeted by a slightly vinous nose with hints of nectarine and pineapple which carries through to a palate complemented by bready malt. Crisp and refreshing, its one to fill the esky with over Summer and it’s clear to see why it won Gold and Champion Reduced Alcohol Beer at this year’s Royal Adelaide Beer and Cider Awards.

Glass: Pint Food: Grilled squid swellbeer.com.au

Summer 2021/22 69

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