Beer & Brewer 61 Winter 2022 Teaser

WINTER WARMERS! 26 PAGES DEDICATED TO BEERS FIT FOR THE SEASON INCLUDING

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CONTENTS

inside...

Winter 2022

FEATURES 6 Growing green Charting Australia’s largest hop grower’s sustainability journey

10 Winter warming

10

The beers equipped to combat the impending cold weather

22 Full Steam ahead How Econocorp powered New Zealand’s Steam Brewing

26 Good. Better. Best How tomorrow’s beers are becoming better for you

38 Magnificent machines Brewers on the pieces of kit giving them the edge

50 Winter delights The role of specialty malts in beers made for the season

REGULARS 16 Style shoot Winter beers

18 The Deep Dive Brewer Steve Brockman says don’t be afraid of the dark

24 Senses Working Overtime Sensory analyst Briony Liebich simplifies beer & food matching

68 The Brew Review 132 craft releases with a focus on big IPAs

HOMEBREWER 56 Editor’s letters 58 Q&A with John Palmer Brewing with chocolate & coffee

60 Jake’s Brew Log Chocolate plum stout

62 Seasonal focus Brewing chocolate beers

65 Show us Yours Reader’s home brewing set-ups

67 Recipe Coopers triple choc stout

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“We may not sell huge volumes, but these (Winter) beers are likely to get ourselves and other beer nerds very excited,” Carla Naismith, Shapeshifter Brewing

EDITOR’S LETTER

FEATURE

Fifteen years ago the then Beer & Brewer Editor said in an opening spiel much like this one, that this newly launching magazine would be a “seasonal compendium of all things brew related” and that it

WE ENCOURAGE RESPONSIBLE DRINKING

would “live, breathe and brew beer”. Truer words

Get the facts DrinkWise.org.au

issues we’ve looked at each changing season with

have never been spoken, as via the 60 previous amber tinted glasses and we’re most definitely still

PUBLISHED BY Food and Beverage Media 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419 PUBLISHER Paul Wootton | pwootton@intermedia.com.au EDITOR Gifford Lee | gifford@beerandbrewer.com HOMEBREWER EDITOR Jake Brandish | jake@beerandbrewer.com EDITORIAL CONTRIBUTORS Briony Liebich, Jono Outred, Steve Brockman, Adam Carswell NATIONAL SALES MANAGER Craig Manning | CManning@intermedia.com.au Tel: 02 8586 6123 GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP Shane T. Williams

living, breathing and brewing beer!

While it’s gone through many manifestations over the intervening years, with those who have contributed to its evolution too numerous to mention here, the fact that it not only remains but continues to thrive is as much a testament to our readership and supporters as it is the remaining tangibility of a physical magazine – one that you can touch and feel and go back, for example, to that Winter 2011 edition for Brendan Varis’ barleywine recipe.

While I’m only a very recent custodian of Australia’s longest running beer magazine, having taken the reins right when COVID-19 was behaving like a bucking bronco straight out of the gate in April 2020, what I can confidently say is that it’s fantastic that it’s still here. Beer and brewing is a joyous pastime and one thoroughly deserving of having a local magazine dedicated to it. For us, it’s a privilege to be able to do that.

However, while it’s nice to look back now and again, we’re working away at

GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY Kea Thorburn | kthorburn@intermedia.com.au

being around for at least another 15 years so we’ve produced yet another cracking

PRODUCTION MANAGER Jacqui Cooper | jacqui@intermedia.com.au

up with a stout or two, we also fittingly look to the future of beer, take stock of the

magazine to see you through another season. And while we light the fire and cozy

SUBSCRIPTIONS Tel: 1800 651 422 | Fax: +61 2 8580 6312 subscribe@beerandbrewer.com | www.shop.beerandbrewer.com Mail: PO Box 55 Glebe NSW 2037

advancements in brewing equipment and, among many more delights, taste and

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review 132 of the latest and greatest Australian craft releases.

In honour of those good folk that launched this humble magazine over a beer back from where I write this in my home office), I’ll end this issue’s opening salvo much the same way it was 60 editions ago, with those immortal words of Henry Lawson: “Beer makes you feel the way you ought to feel without beer”. And we’ll drink to that, and we’ll toast you, our readership, for whom we wouldn’t still be here without!

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

DISTRIBUTION D&D Mailing, Are Direct (Aus), Gordon & Gotch (NZ), ISSN 1834 5115 COVER PHOTO: CoConspirators Brewing’s head brewer Olmo Maud.

Courtesy of FB*PROPAK DISCLAIMER

This publication is published by Food and Beverage Media (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages.

While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

Copyright © 2022 - Food and Beverage Media

The Intermedia Group’s Environmental Responsibility The Intermedia Group takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities.

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PEFC certified wood and paper products come from environmentally appropriate, socially beneficial and economically viable management of forests.

The wrapping used in the delivery process of this magazine is 100% biodegradable.

Winter 2022 3

ADVERTORIAL

Growing green HOP PRODUCTS AUSTRALIA ARE ON A MISSION TO MATCH THEIR EXPERTISE FOR HOP BREEDING AND GROWING WITH AN ABILITY TO OFFER MORE SUSTAINABLE PRODUCTS – THAT AS WELL AS BENEFITING THE PLANET, REAP REWARDS IN THE BREWHOUSE TOO.

BY GIFFORD LEE.

A

s far as the here and

their attention to the next year’s harvest.

now goes, Australia’s

But whilst 2023 is all-important, HPA are

largest hop grower is

looking much further into the future, to a time

running close to peak

where they can not only supply some of the

performance. Thanks to

best hops and innovative hop products on the

their recently completed

planet, but do so in a fashion that will benefit

$35 million expansion initiated in 2019, that saw 300 new hectares of in-demand Aussie

both brewers and the environment alike.

Last year they made a commitment to a

hops planted as well as the construction of a

kinder, greener future and declared a “new

new processing facility, past decisions are truly

normal”, where all their activities would

bearing fruit for Hop Products Australia (HPA).

be scrutinised to ensure they underpin a

This year’s harvest was their biggest in

sustainable strategy going forward. HPA

a decade, with total production volume up

became a signatory to the United Nation’s

8.4% across their six proprietary hop varieties

Global Compact in 2020 and published their

– Eclipse, Ella, Enigma, Galaxy, Topaz and

inaugural sustainability report in 2021,

Vic Secret – as well as Cascade. Brewing

publicly quantifying the carbon intensity of

quality is expected to remain strong across

their operations.

their proprietary hops, with oil content

They said the ”new normal” is “a journey

above the five-year average. And thanks

towards minimising (their) environmental

to the increased processing capacity they

footprint while simultaneously meeting the

were handled quickly into breweries across

demands of brewing customers”.

Australia and around the world.

By any account it’s a job well done, and no one would discredit HPA for simply turning

6

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“We wanted and needed to do this,” HPA’s Head of Sales and Marketing Owen Johnston said. “We need to stay aligned

“We need to stay aligned with the community and our customers’ sustainability expectations – plus it’s the right thing to do,” HPA’s Owen Johnston

ADVERTORIAL

with the community and our customers’

But alongside those international hops

sustainability expectations – plus it’s the

heading Down Under, HPA are increasingly

right thing to do.

importing an array of innovative hop

“Lion are chipping in with big

products like enriched pellets and liquid

sustainability commitments, Heineken is

additions that are being equally appreciated

telling suppliers they need to be net zero

by the brewing industry. Now, the likes of

by 2030 or they’re not doing business with

LUPOMAX, INCOGNITO and SPECTRUM have

them. If we can contribute our messaging as

become familiar terms in the hop lexicon.

well, and help others who are a little scared to

Yet, as Owen explains, this recent

start their own journey – I feel we can show

phenomenon hasn’t only come about because

some leadership in this area and help our

brewers are seeking the next big thing.

brewing customers feel more comfortable coming on the journey with us.”

Minimising their emissions is just

“Yes (brewers) want immense hop flavour and these products deliver that,” he said. “But the modern brewery has other

part of HPA’s growing greener strategy,

things on their mind too. They are mindful

however, with the supply of innovative

of their footprint, so there is a major

hop products and advancements in their

sustainability aspect in there too.

breeding program also key cornerstones of the journey.

“For example, in terms of impact in beer, one box of INCOGNITO is equivalent to six boxes of T90 hop pellets so we know

INNOVATIVE HOP PRODUCTS

we’ve got sustainability attributes in these

As the Oceania representatives of the

products. The containers the oils come in are

BarthHaas group, and the fact they’re buying

100% recyclable, the products are generally

on behalf of about 550 Aussie breweries, HPA

more concentrated, meaning brewers save

earn a seat at the table with the top global

on shipping, storage, and handling. These

hop suppliers when it comes to conversations

things do make a difference.

about selection and quality. It’s through

“We’re excited to see the industry

these meaningful relationships that Aussie

moving toward more sustainable practices,

brewers can get their hands on the very best

with innovation not only meeting, but often

American, European and New Zealand hops.

driving demand.”

Winter 2022 7

‘BETTER FOR YOU’ BEER

26

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‘BETTER FOR YOU’ BEER

Good.

Better.

Best.

BY GIFFORD LEE

B

eer has always been good for

and ingredients but are clearly healthier

you, hasn’t it? I know that’s

options by way of having, among other things,

what I like to keep telling

reduced or zero alcohol, less sugar, calories and

myself and, depending on

carbohydrates and even grains to accommodate

what halls of wisdom we

those with gluten intolerances.

subscribe to, it’s something

For a small, but steadily growing, sector of

we’ve been consistently told – that in light

the adult population it is becoming more and

to moderate consumption the science does

more apparent that the previously perceived

actually back up our (faint) hopes.

health benefits of beer just don’t cut it

The headlines have often shouted that beer

anymore. And this phenomenon is widely

outdoes its fermented family member wine in

tipped to increase as more health conscious

a whole range of ways, from certain proteins,

people enter the market and seek out products

prebiotics, vitamins and antioxidants while

that better align with their goals in life but are

it’s meant to be beneficial for everything from

still something you can’t just pick up in a corner

cardiovascular health to healthy teeth.

store’s soft drink fridge.

The assertions go on, including that the

Unsurprisingly the market is racing to catch

humulones and lupulones (the acids) in hops

up. Aside from a new non-alcoholic pale ale

can ward off cancer and leukemia cells from

seemingly landing every week made by previously

latching on to bone in laboratory experiments.

alcohol only craft producers, we’ve now seen

They may also act as the purveyors of anti-

the first bottle shops and bars dedicated to the

inflammatory powers too.

“better for you” movement, we’ve also witnessed

So what’s not to love?

the rise of “sports beers” and even the ilk of

A whole lot it seems, most usually the

seltzer-like, alcohol free hop waters have a few

alcohol content in beer, and this has been no better demonstrated of late by the genuinely

players competing for market share.

So how on earth have we arrived in this place

booming “better for you” category in the

– where in such a short space of time there is

Australian adult drinks industry. “Better

such tangible demand for beers that are actually

for you” beverages are aligned with their

better for you and where Australian craft

alcoholic brethren in production technique

producers have already nailed the brief?

Winter 2022 27

BREWING EQUIPMENT

Magnificent

machines

ELL

ARSW

BY ADAM C

I

t’s much easier for us beer drinkers

ALPHA BREWING BREWHOUSE

seems to be willing to do the job for you.

these days as quality-made stuff

CoConspirators Brewing head brewer Olmo

Which is nice. Comforting for sure.

is now everywhere, whereas in the

Maud is like a pig in clover at their new

past it used to be a tad hit and miss.

24-tap venue in Brunswick, thanks in no

critical because when these things break

small part to the semi-automatic functions

down, more often than not there are aspects

available on his freshly installed Alpha

to it you can’t figure out for yourself. Motors,

or stumble across random brewhouses in

Brewhouse (commissioned by Preston-based

for instance, that control agitators, if they

virtually every corner of the land, and there’s

FB*PROPAK).

break down I certainly can’t fix them.”

Ramble into your favourite pub, stop off at your local bottlo,

no doubt about it – the standard of beer (in general) continues to rise.

It’s no coincidence that, as the industry

“Just being able to hit a button and all your

“Tech support afterwards is so damn

FB*PROPAK’s managing director Paul

valves open up at once (for example) and the

Baggio said the CoConspirators project

pump starts, is really convenient,” he said.

was a long time in the making, with the

has boomed, so has the availability of

“As soon as these units start getting bigger

two businesses collaborating from very

highly specific brewery equipment to suit

it’s a lot of running around. There’s just no

early days.

all budgets and specifications, topped off

way you can manually open and close valves

with the kind of after-sales service other

yourself, you’d be exhausted. It’s pretty

to them was our design (help),” he said.

industries would die for.

hazardous as well.

“They certainly came to us with the idea of

To shine a light on the developments in

“I think newbies could pick this up pretty

this field we’ve tracked down some of the

quickly. Brewhouses in general are pretty

best pieces of kit you can find globally right

simple bits of kit, ultimately, when you really

now, and spoken to a bunch of brewers (plus

understand what they’re doing.

the people who supply and install them in

“Alistair Pyers (FB*PROPAK project

“I think the part that was most important

this brewpub, and with our in-house process engineers, we worked with them.

“When we’re dealing with refits and refurbs it’s always as per what happens when you’re renovating a house – there’s

Australia) who are currently transforming the

manager, Brewery & Distillery equipment)

always these challenges of what’s behind (a

industry with these magnificent machines

is pretty bloody good on it. He’s willing to

particular) wall that wasn’t in the original

that hold such stainless appeal.

go above and beyond at ludicrous hours. He

drawing (for example).

38

www.beerandbrewer.com

BREWING EQUIPMENT

“That’s why I’m a bit reluctant to say it’s

CANPRO HIGH SPEED CAN FILLER

just a matter of dropping in the plant and

Industry heavyweight Paul Holgate

away you go. It’s something that once you

doesn’t muck around when he’s sourcing

start working, it’s a process.

equipment for his two-decade-old brewery

Paul said it’s the depth of FB*PROPAK’s engineering team and range of brewing alternatives that they pride themselves

in the country Victorian town of Woodend – Holgate Brewhouse.

“We’ve got a lot of European equipment

on, both of which are something that he

in our brewery,” he said. “We’ve invested

believes sets them apart from other brewing

in very high-tech, sophisticated, automated

machinery providers.

equipment over the past 10 years.”

“We have 10 technicians in house and a

That was definitely the case when he

lot of those guys have worked with us for

invested in the 12,000 can-per-hour CanPro

a long time. I think it’s important because

Canning Machine, which he acquired and

they understand the equipment and can talk

had installed through Mulgrave’s Splatt

a different pragmatic language from what is

Engineering Group, the Asia Pacific agent for

the manufacturing side.

Canpro Can Filling Systems.

“We don’t seek to whack any square peg

“We were definitely willing to pay more for

into a round hole. We’ve got the options,

it,” Paul said. “You’ve got a relatively high

we’ve got more than four different suppliers

cost up front versus some of the smaller,

of brewhouses, and that’s where we can have

more manual machines. But your labour costs

that active conversation about budget, style,

and your throughput per dollar of labour are

growth, expansion (and) technology.”

way less because of the automation.

“JUST BEING ABLE TO HIT A BUTTON AND ALL YOUR VALVES OPEN UP AT ONCE (FOR EXAMPLE) AND THE PUMP STARTS, IS REALLY CONVENIENT,” OLMO MAUD, COCONSPIRATORS BREWING

Winter 2022 39

FEATURE

Chocolate

beer

62

HomeBrewer

THERE WAS A TIME WHEN I USED TO SNUB THE COMBINATION OF BEER AND CHOCOLATE UNTIL MY GOOD LADY (HI TRACEY!) GOT ME ON TO IT MANY YEARS AGO. THEN, AS I GOT MORE AND MORE INTO BREWING, I DEVELOPED A TASTE FOR DARKER BEERS, WITH MORE MALT CHARACTER AND RICH TOFFEE AND CHOCOLATE TONES. SO LET’S GET OUR WILLIE WONKA ON AND UNWRAP THIS TOPIC! BY JAKE BRANDISH

C

hocolate beers can come

just for a quick review, this is how specialty

characteristic they want and a real chocolate

in a variety of styles and

malts are made: the maltster is a craftsman

element to the beer can be achieved.

interpretations, ranging

who applies heat and moisture to raw barley

from a mild or brown ale,

and other grains to make it suitable for

between 400-1200 EBC depending on the

through to white stouts

brewing. Malting is the process whereby the

malt supplier and should be used with due

and Russian imperial stouts

grain kernel is sent into a state of germination

care and attention. Too much will result

where chocolate flavours can present in many

where it starts to produce the enzymes that is

in a more roasted flavour and perhaps a

forms. The Europeans started using dark

needed to sustain the kernel as the plant starts

cloudiness to the beer, which could ruin

malts hundreds of years ago and they soon

to sprout. The maltster ceases germination at

it. Too little will give an underwhelming

became pretty popular.

a specific moment and then dries and kilns the

chocolate component and miss the mark

malt to produce the starchy, sugary material

on colour. With most dark specialty malts,

Wheeler to thank for dark malts, as he’s

that the brewer can turn into wort. The

a little goes a long way but up to 5% can be

considered the first maltster to produce

amount of heat and moisture after this initial

used in the grain bill. Some maltsters will

them for brewing back in the early 1800s

modification will produce different products,

also produce a chocolate wheat or rye malt

with his new roasting methods. These dark

so it stands to reason that the more you roast a

which can give that extra element to a dark

specialty malts led to the birth of dark ales,

grain the darker it will get.

beer. Midnight Wheat, for example, is a

We probably have the genius Daniel

porters and stouts. It wasn’t long before beer

In the world of specialty malts, chocolate

Chocolate Malt comes in anywhere

great specialty malt!

drinkers started to favour these darker ales,

malts come in the “roasted malt” section of

so different dark beers were being brewed,

most maltsters’ portfolios. There is a specific

BREW DAY

including browns, milds, porters, stouts and

dark malt called Chocolate Malt, which comes

Our mate Jeremy Good from Cowaramup

even Schwarzbier. Dark malts even made

in a few variations. This gives the beer a darker

Brewing in the beautiful South West region of

their way into German wheat beers and a

colour and a mild roasty and sweet flavour,

Margaret River produces what would have to

Dunkelweizen is a thing of real beauty.

but not so bitter and harsh as roasted barley

be my favourite chocolate beer. As a matter

or really dark malts. The brewer obviously

of fact, I’m enjoying a pint this very moment!

uses varying amounts to get the colour and

Cheers Jezza!

In the last issue we looked at red IPAs and we spoke briefly on the malting process. But

Dark malts can be used to give colour and not so much flavour by adding them to the mash without cracking them

Winter 2022 63

The Brew Review

For the last year or so our tasting section has gone from strength-to-strength, with more and more craft being submitted for consideration by more and more breweries than ever before in our 15 year history. We now regularly publish over 130 craft beer and cider reviews in each issue, and whilst that’s a whopping amount to squeeze into the magazine it’s a task we cherish. We look at it as our chance to illustrate, in a very tangible manner, the evolution and the robustness of the industry’s output four times a year, every year. So to keep pace with the onslaught of excellent submissions, we’re changing things up a little from this issue onwards. Because the standard has been so outstanding, and the fact our Panel’s Top Picks list of 12 standout releases wasn’t able to truly reflect the sheer number of products our panel felt were worthy of being singled out, we’re adding a new Highly Recommended section of 20 more releases. These are the products that just missed making our top dozen but only by a smidgen! Also, whilst we pay particular attention this issue to the big end of the IPA market there’s also a great smattering of Winter-style beers and some brilliant non-alcs reviewed in the following pages as well, alongside everything from an oak aged sour to a fresh hop lager. 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 Not all submissions to our tasting panel are featured in the following pages. This could be because of space restrictions, that we already reviewed it in the recent past or the product did not meet our panel’s requirements. We’re 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

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.

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.

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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.

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 Australia’s best competitions while he’s currently the Sydney Royal’s Chair of Judges.

Michael Capaldo, NSW National sales manager 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.

O AS N

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David Ward, ACT

Liam Pereira, NSW

A

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.

SE

Jono Outred, WA

CUS

What’s our Seasonal Focus?

Double & Triple IPAs

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.

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 the sensory program at West End Brewery for 10 years and judges at national beer and cider awards. @flavourlogic

Vincent de Soyres, NSW As co-owner and head brewer at Frenchies Bistro & Brewery, Vince develops award winning brews that extend beyond the limits of traditional beer categories and styles.

Adam Carswell, VIC Based in Bendigo, Adam’s been the proprietor of the award-winning Cambrian Hotel for almost a decade.

He’s a passionate advocate of independent beer and traditional pub culture.

TASTING

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Panel’s Top Picks

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Innate Brewers Watch This Space

Rocky Ridge Rock Juice (2022)

Pirate Life IIPA

One Drop Brewing Faded

ABV: 8.8% Style: Double IPA This multi award-winning stunner is deep gold with slight orange hues, has medium haze and a low head while lacing on the glass is superb. Resinous and complex hop aromas, with stone fruit, lychee, mandarin and mashed pine cones, are met with rich malt and pronounced hop bitterness which carries the hop flavour and aroma through to the back of the throat. A rich and resinous beer, full of flavour, texture and aroma which gives you that lip-smacking moment where you talk to the glass. Mostly you would be saying “holy crap, this is intense”.

Glass: IPA Food: Spicy bao buns innatebrewers.com.au

ABV: 10.0% Style: Triple IPA A beer that needs no introduction, the 2022 iteration is a return to familiarity after the last divided opinions and required a complete rebrew! Version 9 is textbook stuff from Rocky Ridge, however, landing at a sizeable 10.0% ABV and unleashing bold characteristics of overripe stone fruit, vibrant citrus and piercing, sticky pine. The ABV is noticeable but not overbearing, unlike the inyour-face hop characters derived from the nine varieties utilised in this massive, hop-driven beer where hops last a lifetime after each sip.

Glass: IPA Food: Best on its own rockyridgebrewing.com.au

ABV: 8.8% Style: Double IPA Known as “the original party starter” by Pirate Life fans as it was the first beer recipe ever brewed in their original brewery in Hindmarsh. And this DIPA looks great in a glass, pouring golden with a persistent head of foam while the nose has mango, honey on toast and orange marmalade.

Once sipped, more resinous piney flavours kick into gear but they are well balanced with assertive bitterness. Really approachable for a DIPA. Glass: IPA Food: Pumpkin, chickpea curry piratelife.com.au

ABV: 8.3% Style: Hazy Double IPA A very classy hazy DIPA where the flavours are clear and defined without any hop burn, and the mouthfeel is full-bodied and creamy in texture. Visually it’s a very hazy copper colour with a persistent cloudy white head while it’s high in aroma with big overripe tropical fruits bursting forth while there are notes of the high ABV on the nose. Tropical fruit hop flavours and a sweet creaminess come through on the palate while it finishes with a subtle alcohol warmth. It’s very full bodied in mouthfeel with a well balanced medium carbonation.

Glass: IPA Food: Burger with the lot onedropbrewingco.com.au

Winter 2022 69

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