Beer Brewer Autumn 2020

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EDITOR’S LETTER
Autumn
WE ENCOURAGE
RESPONSIBLE DRINKING
Get the facts DrinkWise.org.au
Issue
After the summer of destruction, we look to rebuild in Autumn. The incredible bravery
and solidarity throughout Australian communities in the face of the dreadful bushfires
PUBLISHED BY
Food and Beverage Media has been inspiring, with breweries and cideries playing their part. The events put on,
41 Bridge Road GLEBE NSW Australia 2037 the fundraising beers brewed, the donations made have all contributed mightily to the
Tel: 02 9660 2113 Fax: 02 9660 4419
effort. Beer & Brewer takes its hat off to everyone involved in the face of such adversity.
PUBLISHER
Paul Wootton | pwootton@intermedia.com.au Last year, Beer & Brewer’s Regional Brewery Series highlighted regional areas with
EDITOR thriving craft beer industries. We implore our readers to reread those features and to
Charlie Whitting | cwhitting@intermedia.com.au seek out regions affected by the fires to lend them your support. Summer is a season
HOMEBREWER EDITOR on which the beer world relies. So, find a place that’s been hit by the fires and buy their
Chris Thomas
produce or go visit them. They need the craft beer community now more than ever.
HOMEBREWER TECHNICAL EDITOR
Jake Brandish It is also with a heavy heart that I am bidding farewell to Beer & Brewer and to the
NATIONAL SALES MANAGER fantastic land of Australia. After two wonderful years here, I am returning to the UK, to
Andrea Diaz | adiaz@intermedia.com.au the land of my family and of my beloved Harvey’s Best Bitter ale (if you’re ever in the
Tel: 02 8586 6123
south east of England, check it out – it’s amazing!). I have enjoyed every minute spent
GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP
Shane T. Williams with Australian craft beer and the people who make it, as well as my amazing team
GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY here at Beer & Brewer. I’ll be back soon and a part of me will still call Australia home.
Kea Thorburn | kthorburn@intermedia.com.au Thankfully, this Autumn issue is an absolute belter on which to bid farewell.
PHOTOGRAPHER We raise a glass to pale ales (page 16) and investigate the evolving phenomenon
Mike Belkin
of the brewpub (page 22). We also celebrate Craft Beer’s Second Generation (page
PRODUCTION MANAGER
Jacqui Cooper | jacqui@intermedia.com.au 28), the brewers who took the baton from the early pioneers of the 90s and laid the
SUBSCRIPTIONS groundwork for the explosive growth of this last decade. We’ll also be exploring the
Tel: 1800 651 422 | Fax: +61 2 8580 6312 ways that breweries are trying to improve their Sustainability (page 38).
subscribe@beerandbrewer.com | www.shop.beerandbrewer.com
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Find us on...
Autumn 2020 3
CONTENTS
22
inside...
Autumn 2020
FEATURES HOMEBREWER
16 Pale Ale 46 Welcome
Luke Robertson turns his attention
to one of the most popular and 47 Letters
adaptable styles in the craft
beer stable 48 Q&A “I think it is natural
22 Art of the Brewpub
As breweries turn to in-house
50 Jake’s Brewlog
Jake Brandish turns his
that people will
hospitality to boost revenue, we
investigate what it takes to create
homebrewing powers to the pale ale judge a brewery’s
a great brewpub 52 GABS Beers
Homebrewer chats about
beers by the
28 Day in the Life
Step into the shoes of a venue
GABS Festival Beers with
Blackman’s Brewery
brewpub experience
manager to explore the hospitality
side of the brewing business 55 Andrew Childs they get.”
30 Craft Beer’s Second
A brewing recipe from
Andrew Childs
– Richard Watkins
Generation
Charlie Whitting talks to the 56 Introduction to Homebrewing
brewers who took the craft beer Have you been looking to get
torch from the early pioneers and into homebrewing? Check out
paved the way for our incredible Chris Thomas’ essential tips for
modern scene homebrew beginners
38 Sustainable Brewing 60 Level Up

We take a look at some of the How do you choose the best yeast
groundbreaking sustainability for the job?
projects in Australia’s craft
brewing industry
62 Media and Brand

Identity is important for craft
brewers. What does it take to
create, maintain and promote a
genuine brand?
16
4 www.beerandbrewer.com
REGULARS
30 6 The Brew
8
All the upcoming events you
can’t miss
News
The biggest stories from the
brewing world
10 World News
12 Bits and Bobs
14 New Venues
66 Entertaining Food
70 Tasting Notes
It’s autumn so it’s harvest time.
What better time, then, for the
panel to focus on ciders and
perries, along with the usual array
of fantastic beers from Australia
and New Zealand.
80 Directory
82 A Pint With
BrewFest’s headline act
Art & Science
“At the time, we

really had to explain
to the consumer
what craft beer is.”
– Aaron Heary
38 70
Autumn 2020 5
THE BREW
WHAT’S ON
Things to Do This Season

HIGH COUNTRY HOPS
HARVEST BEER FESTIVAL
Beechworth, 28-29 March 2020
The sixth incarnation of High Country Hops
returns to beautiful Beechworth as the
breweries in the area celebrate 2020’s hop
harvest with some of the freshest beers you
could ask for. The eight brewers of the High
Country Brewery Trail – as well as some extra
special guests from further afield – will be
pouring their beers. The highlight of the festival
will be those beers made with freshly harvested
hops from Australia’s largest hop farm, the
nearby Rostrevor hop gardens. As well as beers,
there will be fantastic wines and spirits from
north east Victoria’s finest producers, alongside
a carefully curated food offer. You should also
get stuck into the musical soundtrack for the
grown-ups and free activities for the kids. Entry
to the festival grounds is free – A $20 tasting
pass gives you five tasting tokens and your very
own High Country Hops festival glass.
Bridgeroadbrewers.com.au
GOOD BEER WEEK
GABS
Melbourne, 15-24 May 2020
Good Beer Week will see more than 300 beer-
themed events taking place across Melbourne
and Victoria. Guests from around the world will be
Brisbane, 9 May 2020 hosting masterclasses, live music, degustations
Melbourne, 22-24 May 2020 and much more. The curated program allows the
Sydney, 30 May 2020 best of the beer industry to shine through, with
Auckland, 4 July 2020 the standard of events improving year on year
GABS is back for its 10th instalment, and it’s bigger than ever. Spread across the four cities of through the creativity and ingenuity of brewers
Melbourne, Sydney, Auckland and Brisbane, the Great Australian Beer SpecTAPular expects to and venues alike. Good Beer Week also plays
welcome over 52,000 visitors to its four festivals. Tickets for the Australian festivals went on host to the Australian International Beer Awards
sale on 11 March, while those wanting to GABS it up in Auckland had to wait until 13 March. (AIBA) and finishes with GABS Festival at the Royal
Exhibition Building.
This year, GABS is putting the spotlight on its famous Festival Beers and Ciders, past and
present. Every year, craft brewers and cider makers from Australia, New Zealand and around Goodbeerweek.com.au
the world have come together to release a new beer or cider especially for GABS Craft Beer
& Cider Festival. In total, there are have been more than 1,000 ‘Festival Beers and Ciders’, with
some of proving so popular that they’ve joined the core portfolios of their parent breweries. To CANBERRA CRAFT BEER
celebrate this, GABS is turning its focus onto those magnificent concoctions! & CIDER FESTIVAL
Based on feedback from both attendees and participating breweries, they will be bringing the Canberra, 21 March 2020
focus back onto the best of these unique and creative brews. This means that there will be A beer festival in Australia’s capital city, this
fewer taps on offer – 120 down from 180 last year – which has been decided upon to allow for delightful event will be staged on Batman Street,
greater beer list curation and to encourage only the best beers to be put forward. Gooreen Street and in the car park of Mercure
Canberra. Featuring 250 beers from breweries
The Australian winner of the People’s Choice Awards will be announced on-site at GABS
from across Australia, the festival will also have
Sydney, while the New Zealand winner will be announced at GABS Auckland. Expect a big ol’
plenty of cider and non-alcoholic drinks to choose
spectacle to accompany those announcements!
from. In addition, it will offer live music from bands
The kegs proffered by the participating breweries will be smaller – 30L rather than 50L – in a and DJs alike, great food, exciting entertainment
nod to the recent changes to the Australian excise arrangements. For you punters, this means and a wide range of kids’ activities. Interactive
that the beer you’re drinking will be even fresher! beer and food sessions will be held in the hotel
conference room. A $25 ticket will include entry, a
So get ready for the brewing equivalent of Christmas!
tasting cup and five tasting tickets.
Gabsfestival.com
Canberrabeerfest.com.au
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NEWS
CUB buys Balter Brewing Co.

Another independent Australian craft brewery “For us, it’s about relationships and “As they have made the decision to sell
has been acquired by an international brewer feeling comfortable with people,” Balter the business to a large brewer, they made
as Balter Brewing Co was bought by Carlton CEO and co-founder Ant Macdonald told Beer that decision in full knowledge that they
United Breweries (CUB). & Brewer. “We felt really comfortable with are no longer eligible to be a member of the
Balter joins 4 Pines and Pirate Life at CUB, how that relationship fitted and also the IBA,” the IBA said in a statement. “It’s not
which itself is undergoing acquisition by Asahi. opportunity to really our take our beer and the IBA’s place to comment around each
There were rumours almost from day one message a lot further than we ever dreamed.” situation and instance, and what drove each
about Balter being bought out by someone, Balter’s co-founders are all staying sale from the seller’s perspective. However,
but the first approaches weren’t made until with the business, as are the entire senior we can say that the continued growth and
mid 2019. CUB cites the team and culture at management and the rest of the team, as excitement the independent brewers are
Balter as reasons for wanting to get involved. they aim to reach a wider audience and experiencing is driving the large brewers to
“You could really see that they weren’t just achieve sustainability goals. be far more acquisitive.”
the small business with no governance or “We refused to compromise on our In June 2018, independent beer represented
process,” Peter Filipovic, CEO of CUB, told Beer culture or our beer as part of this deal,” adds 6% of total beer volume and had grown
& Brewer. “I don’t think it was as a result of Macdonald. “It’s a testament to CUB that by 25% compared to the previous year,
luck at all that they’ve got to where they’ve they didn’t want us to. They have an amazing showcasing the growth of the category.
got to over the last three and a half years.” track record of allowing craft brands to When asked about Balter leaving that
The acquisition has been approved by the thrive while keeping their identity and we’re independent community, Macdonald told Beer
regulatory authorities, including the ACCC, as thrilled to join the CUB stable.” & Brewer that he hoped they could prove to
well as Asahi and CUB. There have been numerous acquisitions their fans that “nothing has changed”.
Balter was founded in 2016 by a group of independent craft breweries over the “People hold independence extremely
childhood friends including professional years, prompting the Independent Brewers strongly and we respect that. Hopefully we can
surfers Mick Fanning and Joel Parkinson. Association (IBA) to highlight independence as win them back, but at the same time, we respect
Since then, the business has experienced one of their core tenets. The IBA has stated that their decisions. Hopefully one day though,
strong growth and won major awards. Balter is no longer eligible to be a member. they’ll understand that nothing’s changed.”
STONE & WOOD TOPS GABS HOTTEST 100
Stone & Wood Pacific Ale has reclaimed top In claiming the title Pacific Ale nudged BentSpoke Brewing Co’s Crankshaft IPA
spot in the GABS Hottest 100 Aussie Craft Balter XPA, which had sat at #1 for the retained its third place finish once again and
Beers of 2019 after recording wins in 2011, previous two years, into #2. Balter had eight secured six places in the overall list.
2015 and 2016 beers recorded on the list, the most of any “2019 has been BentSpoke’s biggest ever
“To come in number one once again feels brewery in the past 10 years, with two of growth year, and to start 2019 with six of
like a huge achievement after the Original those in the Top 10. Its Hazy IPA was also the our beers placing in the Hottest 100, is not
Pacific Ale’s journey and we’re thrilled highest ranking newcomer. something we would’ve dreamt of five years
that beer lovers are still discovering and “These poll results meant a lot to us and ago,” says Tracy Margrain, BentSpoke’s
enjoying it now as much as ever,” Nick we’re stoked on what was our strongest ever co-owner.
Boots, managing director of Stone & Woods showing in the Hottest 100,” Stirling Howland, A record 177,000 votes were cast by
Brewing Co, told Beer & Brewer. co-founder of Balter, told Beer & Brewer. 35,500 beer lovers across Australia.
BREWING INDUSTRY REACTS TO BUSHFIRE

Australia’s breweries and cideries
responded to the country’s devastating
fires by setting up fundraising efforts to
support communities. Many breweries and
cideries were affected, but yet more are
seeking ways to help.
Following Australia’s hottest and driest
year on record, bushfires destroyed more
than 5 million hectares across the country.
Fundraising initiatives, events, Karma
Kegs and GoFundMe pages were all started
by breweries, cideries and venues across
the country, while global brewing project
Resilience Beer saw over 200 breweries crisis happened at a time of year when so too breweries and other local businesses
around the world brew a pale ale to raise many breweries and venues would have might survive the blaze but suffer economic
money for relief efforts. expected to be having their biggest sales damage from a lack of visitors. By buying
For those looking to help businesses and welcoming lots of tourists. Just as their beer and making the trips out there to
affected by the fires, it is important to animals might escape the fires only to have see them you can make a huge difference to
buy their products and visit them. The their food source completely burnt away, their bottom line.
Autumn 2020 9
WORLD NEWS
World News WHAT’S MAKING HEADLINES

IN THE WORLD OF BEER?
USA Mexico Denmark Japan
CAN OF BEER REUNITES DRUG LORD’S RESEARCH PROVES FIRST ROBOT

WOMAN WITH HER DOG DAUGHTER UNVEILS THAT TAPPING THE BARTENDER STARTS
An American who had lost her dog EL CHAPO LAGER CAN HAS NO EFFECT POURING BEERS
in May 2017 found her again when The daughter of infamous Mexican A study from a Danish university Japan’s first robot bartender
she recognised the dog’s face drug lord El Chapo has unveiled has tested the theory that tapping started serving drinks in a Tokyo
on a can of beer. Monica Mathis’ a range of beers named after a shaken-up beer can will stop it pub as part of a test that could
dog Hazel went missing from him. Alejandrina Guzmán Salazar from fizzing over when opened. see automation become more
her Minnesota home and was has created El Chapo Mexican Results of the paper stated: common in restaurants and shops.
picked up 1,000 miles (1,600km) Lager, which is produced by La “For shaken cans, there was no The repurposed industrial robot
away by Motorworks Brewery in Chingonería, a brewery company statistically significant difference was made by QBIT Robotics and
Florida. The brewery regularly based in Mexico City. It has a 4% in the mass of beer lost when can pour a beer in 40 seconds.
puts adoptable dogs on its cans ABV and is brewed with malt, rice tapping compared to not tapping.” It uses four cameras to analyse
to help a local shelter and when and honey. Salazar has also driven The study has said the only way to customers’ expressions. The
Mathis spotted her golden terrier her father’s legacy with a fashion avoid losing liquid is to wait for the technology is set to be showcased
cross on a segment on the Ellen and lifestyle brand. carbon dioxide bubbles to settle at this year’s Olympic Games.
DeGeneres Show, the reunion was before opening the can.
set in motion.
Northern Ireland Brazil India Canada
CRAFT BREWERS SEEK THIRD DEATH FROM BEER POURS FROM CANADIAN BEER
TO CHANGE THE LAW SUSPECTED POISONED HOUSEHOLD TAPS CONSUMPTION
A campaign group has been set CRAFT BEER IN DRY STATE FALLS BY 4%
up by 11 craft brewers in Northern Three people have died of Residents of an apartment block Despite having more than 1,000
Ireland, calling for a change in suspected poisoning after drinking in Kerala found beer coming out breweries, Canada has seen a
the law. Currently, unlike in the a batch of contaminated craft of their taps after alcohol seeped 4% drop in beer consumption,
rest of the UK, Northern Irish beer. The police said that the into a well and mixed with the the largest reduction since
brewers can’t open taprooms or third death had been caused water supply for the surrounding Prohibition. 15 years ago, beer
brewery shops easily. Tom Ray, by suspected poisoning from area. A trench had been dug to accounted for 50% of all sales
head brewer at Mourne Mountain diethylene glycol. Traces of the dispose of 6,000 litres of expired of alcohol, but that percentage
Brewery, said: “The current solvent, which is a toxic chemical liquor. When it seeped into a is now under 38% according to
licensing laws do not make any used in antifreeze and other nearby well, it resulted in brown AC Nielson. Cannabis and RTDs
provision to allow small producers products, were found in the water ‘water’, made up a beer, brandy are thought to be behind this
to sell their products directly.” tank of a prize-winning brewery, and rum coming out of the taps. worrying apathy.
The brewers are being backed by as well as in eight different beers Kerala has been a dry state since
Society of Independent Brewers sold by the brewery. The brewery 2014, although restrictions were
(SIBA) and the Campaign for Real has been shut and its products relaxed in 2017.
Ale (CAMRA). have been recalled.
Autumn 2020 11
1
BITS & BOBS
1. HOW NOT TO START A F@CK!ING BREWERY

For those readers thinking about starting their own brewery – and by the looks of things, there are probably
plenty of you – this book (available on Kindle) is here to teach you all about the potential pitfalls inherent in this
industry. Written by Kelly Meyer, who founded the New Braunfels Brewing Company in 2012, the book reveals all the
mistakes he has made along the way in a funny, furious and thoroughly educational rollercoaster of a ride. Starting
a brewery requires enormous preparation and planning and by reading this unedited version of Kelly’s experiences,
readers will no doubt find themselves better equipped to handle any adversity in pursuing their dream.
RRP: $9.84
Amazon.com
BITS
BOBS 2
2. ENGRAVED DRINKING HORN

5. BACKPACK BEER HUGGER Looking to quaff your beer like a Norse god? Well, yeah of course
you are! Who isn’t? Well, this American company has got you covered
This little bag for beer will not only keep your beer nice and cool, but it also
because not only do they handmake these awesome drinking horns,
gives it somewhere snug to rest while you’re out and about and on the go.
they deliver to Australia as well. Made from actual ox horn – so don’t
The bag has a carabiner that allows you to attach it to your backpack or
go putting these in the dishwasher, guys! – each of these horns is
your belt loop. It’s also got a notice that works as a bottle opener as well,
unique. They range in size, from 38 to 48cm long, and are engraved
which is handy. It’s made of soft nylon on the outside, while the inside is
in-house with a design of your choosing. For a little bit more, you can
lined with a reflective metalized poly film interior lining that will keep your
get engravings on both sides, while the company also makes Natural
brew cold! Perfect for hike or a camping trip. It’s 25cm tall and has a 6cm
Horn Cups for $46.
diameter.
RRP: $92
RRP: $30
Etsy.com
Uncommongoods.com
5
3. HOME BREW JOURNAL
For any home brewing operation worth its wort, the devil is in the
details. This homebrewing journal is the perfect way to keep track
of all your recipes and results. Bound in warm vegan ‘leather’, the
journal is packed with useful bits and pieces, including infographics,
handy tables, and systematically structured log pages to guide your
zymurgical pursuits. It’s a detailed, indispensible resource that’s
adaptable for a range of brewing expertise. So now you can keep
track of every amazing (and not so amazing!) beer than
you’ve created and have the recipes and memory-joggers
to make sure you can make those great beers again.
RRP: $41
Uncommongoods.com
4. AUSSIE RULES BOTTLE OPENER

The AFL season is starting soon and what better
way to crack open a cool one while watching the
Pies or the Swans than with this talking bottle
top! It is designed to both look and feel like an
actual AFL ball and features up to 25 entertaining
AFL sounds that play randomly per use. It’s also
available in the colours of every team in the AFL,
4
each with personalised sounds.
RRP: $20
Bottlepops.com.au
NEW
XXXXXXX
New Matilda Bay pub 4 PINES

VENUES
ARRIVES IN
opens in Yarra Valley MELBOURNE
4 Pines has opened a new beer
The Matilda Bay pub officially opened its doors on Boxing Day 2019. garden, brewery and food
The venue, which is located in the old Giants Steps wine cellar in precinct in the Melbourne suburb
Victoria’s Yarra Valley, opened after a complete internal renovation. of Brunswick.
The venue has 12 taps, while the food offer has been created by 4 Pines Welcome to Brunswick
head chef Ben Ledingham, showcasing local Yarra Valley produce, represents 4 Pines’ first step into
including cheese, meats, olives, bread, trout and vegetables, plus a the city. The brewery itself will
range of wines, ciders and beers. More than 30 jobs have been created be brewing the core range, as
at the new pub, with 10 more expected once it is fully operational. well as Keller Door beers as soon
Phil Sexton, a co-founder of Matilda Bay, announced in October as it becomes operational.
2019 that he was returning to the label that he founded 35 years The entire 4 Pines core range
ago, partnering with Carlton & United Breweries to reinvigorate Matilda Bay will be on tap, as well as some of
the craft beer brand. 336 Maroondah Hwy, the brewery’s revolving Keller
“I have been looking forward to revisiting my craft brewing Healesville VIC 3777 Door beers.
Matildabay.com
roots through tackling unfinished business with Matilda Bay,” It has the capacity for 450
says Sexton. “It’s particularly poignant, having my son Harry people and was designed by
Sexton join the brewing team, along with Drew Parker (his second stint with Matilda Bay), Will Goodyear Breathe Architects.
(family ties all the way back to Youngs Brewery London, first imported to Australia by Matilda Bay) and 4 Pines Welcome to Brunswick
David Himmelfarb bringing his pub and hospitality experience to our in-house pub.” features recycled and reclaimed
materials in its furniture
and fit-out. Wooden seating
and scaffolding can be found
STOMPING GROUND throughout the venue, while the
walls feature artworks created by
OPENS AUSTRALIA’S local artists.
FIRST AIRPORT BREWERY Live painting sessions will be

taking place in the venue.
Stomping Ground has opened its new permanent Brewery and The venue currently hosts
Beer Hall inside Terminal 3 of Melbourne Airport. up to four food vendors, which
After operating a pop-up beer garden at Melbourne will rotate daily, with vegan,
Airport for the past two summers, the brewery took the vegetarian and gluten-free
next step to open the country’s first working brewery options always available. Dogs
inside an airport. will always be welcome.
The venue has 30 taps that will be pouring a wide range of
beer styles. While most of the beers will continue to be brewed
at the main brewery in Collingwood, as many as 30 different
beers will be brewed on-site at the airport each year.
“We’re incredibly excited to be representing Melbourne’s
thriving independent brewing scene and joining some of
the city’s best food and drink operators at our own airport,”
comments Justin Joiner, co-founder of Stomping Ground.
“The enjoyment of tasting different styles of beer is behind
the explosion of interest in local breweries. We’ll be tapping
new beers most weeks so there could well be a new beer added
between when you depart and arrive home.”
Studio Y, the designers behind Stomping Ground’s original
Collingwood brewpub, once again collaborated here. The
venue features large mural from local artist Justine McAllister. Stomping Ground 4 Pines
It will be open from 5am to 9:30pm every day with a full Virgin Australia Terminal 3, Pier E, 1 Frith Street,
Melbourne Airport VIC 3045 Brunswick Victoria 3056
restaurant and bar menu. Takeaway beer will also be available
Stompingground.beer Welcometobrunswick.com.au
to take home or onto your flight.
TWO CRAFT BREWPUBS OPENING IN JERVIS BAY
Craft brewing has landed in the tourism the bushfires, what it meant was we relied on
hotspot of Jervis Bay, with Jervis Bay the locals to come out and support us which
Brewing Co opening in December 2019 and they’ve done in droves and kept coming back
Flamin Galah Brewing Co hoping to have with their friends.”
opened its doors in March. In March, Jervis Bay Brewing should be
Jervis Bay Brewing Co was founded by four joined by Flamin Galah Brewing Co., which
friends from the area who came up with the was founded by husband and wife team Sam
idea while drinking beers at a barbecue. and Claire Houston.
“We were all looking for something Sam is a builder by trade who had been
different to get out of the grind of the 9-5. A homebrewing for years before the couple
brewery seemed a nice way to do that,” co- decided, on holiday in Bali, to open a brewery.
founder Christian Wood tells Beer & Brewer. “It’s a small team. We’ve been doing it
The brewpub currently has five beers ourselves,” Sam tells Beer & Brewer. “We’re
on tap – a raspberry wheat beer named about to take it to the next stage and chase
Loveboat after the HMAS Jervis Bay, which down some investors and open up the
was the first ship in the Australian navy brewpub, that’s the plan. We’ve just got to
where men and women served together, a get the factory over the line.”
pilsner, a pale ale, a lager and a black lager. The brewery has already got four core beers
Jervis Bay is a popular tourist spot a few at the moment, for which they have developed
hours south of Sydney, but the bushfires had cans and labels. They are Cosmos IPA, The Jervis Bay Brewing Co. 3
a considerable impact. Pilot NEIPA, an XPA and an Iwatake IPA. Duranbah Dr, Huskisson, NSW 2540
“The response from the community was “Our plan is to start in March, do the cans Flamin Galah Brewing Co.
great,” says Wood. “We worked hard to get and wholesale for a bit while we sort out the Unit 3, 6 Scallop Street, Huskisson,
it open to try to get some people in. But with fine details of the brewpub,” adds Houston. NSW 2540
WILLIE THE BOATMAN

OPENS BEACHFRONT BAR
Willie the Boatman has joined forces with Novotel Sydney
Brighton Beach to open Willie’s Boatshed.
The bar is located in the Novotel on Sydney’s Brighton’s
beachfront and will be serving Willie the Boatman beers,
including Crazy Ivan, West Coat IPA, Tempe Tim session,
Nectore of the Hops NEIPA.
“Novotel Sydney Brighton Beach sees real value in
partnering with smaller local producers, so when they called
Willie the Boatman, we were thrilled to work with them,”
says Pat McInerney, co-owner of Willie the Boatman. “Plus,
we’re on Level 3 in the outdoor pavilion right next to the
pool, so… Cannonball!”
Novotel executive chef Matt Duggan has designed a new
menu to be paired with Willie the Boatman’s beers.
The venue is open from Monday to Saturday from 4pm,
with Sunday sessions on the way as well. Low & Slow Cooked
BBQ Feasts will be held on Tuesday and Wednesday night from
6-8pm, featuring $5 Willie’s on Tap.
Willie’s Boatshed,
Novotel Sydney, Brighton Beach, The Grand Parade,
Brighton-Le-Sands, NSW 2216
novotelbrightonbeach.com.au
Autumn 2020 15
PALE ALES
PALE ALES
Beyond
the pale
AS BEER STYLES STRAY FURTHER FROM THE PALE, THE PALE ALE STILL HAS
A LOT OF LIFE IN IT IN AUSTRALIA, AS LUKE ROBERTSON DISCOVERS.
W
hile pale ale unfiltered batch and I’m really looking
has its roots forward to seeing how that goes.”
in English Blasta Brewing in Perth takes a similar
brewing, approach to its US-style pale called
as malting Grimster Rocks. Like the Uraidla version,
techniques it uses Azacca, alongside another US
evolved to allow grain kilning at lower hop – Mosaic – and the Australian hop
temperatures for lighter coloured malts
in the 1700s, modern pale ales owe a
Galaxy. It was the first beer that founder
Steven Russel made in the brewery,
Food Pairing
lot to California, Ken Grossman and but early signs weren’t great. During While a strawberry,
vanilla lactose beer
his Sierra Nevada Pale Ale. He took fermentation he was unhappy with
might sound perfect
inspiration from English tradition, it, leading to some sleepless nights.
for dessert, Blasta has
combining bitterness with malt flavour However, once it was conditioned “it had success pairing
and encouraging aroma by dry hopping, tasted amazing”, he says. It was so good, The Cats Whiskers
a technique used in cask ales since he named it after his brother, whose with Cambodian-style
the 1800s. Sierra Nevada evolved and nickname was Grimmy or Grimster, who
curries to give a fruity
counterbalance to
reinvigorated the style in the most passed away in 2010.
the spice.
American of ways: lots of strong, “When I was tasting it, I thought it
At Brouhaha, the New
high-alpha hops, in the form of was really good, and it would be a fitting
Zealand Pale Ale finds
Cascade, a US-bred hop released in tribute because I knew people would like a great match with
1971. Nine years later came Sierra it,” Russell says. the peppery spice of
Nevada Pale Ale, showcasing its spicy The first batch went on to win Best wagyu pastrami, which
pine and citrus flavours. Pale Ale at the Perth Royal Beer Awards is a go-to pairing for
them at festivals.
Its influence is still found around the in 2018 and picked up gold the following
world. Oscar Matthews, head brewer year at the same event and at the At Uraidla, they take a
more classic approach
at Uraidla Brewery outside of Adelaide, Australian International Beer Awards.
when matching the
describes his Third Eye Pale Ale as
US Pale. “It’s good
having roots in ‘Californian pale ales’. COUNTRY OF ORIGIN with any pub food,”
“I started off using some old school - KIND OF Matthews tells us.
American hops and newer German If Sierra Nevada is the forefather of For its Gluten-Free
varieties, but it’s since morphed into just American pales, the same could be Pale Ale, Wild Polly
a straight American pale, with classic said of Stone & Wood’s Pacific Ale for recommends anything
varieties like Cascade and Chinook, plus Australia. Known as Draught when it was spicy, but it’s just as
good with a packet of
newer stuff like Equanot and Azacca,” first released in 2009, its approach to a
peanuts and a sunset,
Matthews says. “We’re just about to put slightly hazy, tropical fruit-forward sub- they say.
out a new batch and this will be the first 5% pale ale has inspired a number of
Autumn 2020 17
PALE ALES
Pacific
Ales?
In March 2018
Stone & Wood
lost an appeal
“WHEN I WAS TASTING IT, I THOUGHT IT
regarding Thunder
Road Brewery’s WAS REALLY GOOD, AND IT WOULD BE A
usage of the term
Pacific Ale. By FITTING TRIBUTE.” – STEVEN RUSSELL
April 2018, 4 Pines
released its own
beers in Australia. At Uraidla Brewery, Matthews makes Jancauskas describes the resulting mouthfeel as
version of a Pacific
Ale, and in August a ‘session pale ale’ called Half Moon. “silky” but still dry and not cloying. In this case, it
of that year Stone “I always loved Stone & Wood and thought that beer doesn’t use hops from Australia, or even those from
& Wood decided looked great in the glass, so I wanted something that New Zealand, but rather El Dorado hops from the USA.
to not pursue the sort of followed the same sort of style,” Matthews says. It’s not the only pale ale in the lineup that crosses
issue further, and
His version has more bitterness, and less alcohol continents. His other pale is called New Zealand Pale
the decision was
made to rebrand than Stone & Wood’s, coming in at 4.2%. Instead of Ale and, with a little crystal malt, is more in line with
its version to The Australian hops, he uses New Zealand hops. the Sierra Nevada model. While it sells well in the bar,
Original Pacific Ale. “I find the New Zealand hops are more noble in their it doesn’t move as fast as he’d like on shelves.
Whether or not characteristics, pretty delicate, [they’ve] got a lot of “We’re sort of playing around with that at the
it’s a style unto good flavour and a lot of unique flavours as well. That moment, whether we just change it to being a ‘pale ale’
itself or just represents the theme we’re going for throughout all or whether we change the description,” Jancauskas says.
Australia’s own
our beers,” he says. “As ridiculous as it sounds, some people buy it because
version of a pale
ale might be up At Brouhaha Brewery, on Queensland’s Sunshine they’re Kiwis, and they have that allegiance to it, and
to semantics. Coast, they brew a 3.5% mid-strength beer called other people don’t buy it because it’s from New Zealand.”
In the 2015 Middle of the Road. It’s described as an oatmeal
BJCP judging pale ale. A LITTLE GIVE, A LITTLE TAKE
guidelines, Pacific
“It looks like Stone & Wood Pacific Ale, and fits Blasta Brewing makes another version of its Grimster
was included
as a “tag” on that kind of style too,” says founder and brewer Matt Rocks APA called The Cats Whiskers (Strawberry and
the Australian Jancauskas. Jancauskas is thinking about reworking it Cream American Pale Ale). It shares a similar base and an
Sparkling Ale to be above 4%, or even lowering it to below 3%, such is almost identical hop regime (just dialled back a bit), but
style, itself the versatility of the base malts. it’s the additions that set it apart. It uses strawberries,
a subset of
“Middle of the Road is something I’d always wanted to added during fermentation, alongside vanilla bean and
the Pale
do.” he says. “I’d put oats into IPAs to give them body, lactose. And it sells a lot in the UK. Russell, who hails
Commonwealth
Beers. but I’d never used them in a mid-strength for the same from Scotland, says it was brewed initially for a Craft Beer
thing. From that it’s morphed into the beer that it is.” Rising event, but its popularity took him by surprise. Now
PALE ALES
Popularity contest
In the annual GABS Hottest 100 poll, pale ales have
taken the #1 spot every year since the first poll in
2008. In the most recent poll, six of the top 10 were
pales ales. However if we look at sales for all beer
across Australia (per data from IRI Market Edge),
lager accounts for 13 of the top 15 brands. The two
ale outliers are Coopers Pale Ale, and Furphy, which
is a Kölsch-inspired pale from Lion Co.
it’s brewed at Fierce Beer in Aberdeen and has a handful

of permanent taps in the UK.
“The plan was to send the beer directly from Australia,
and because of the time frame of sending it directly and
the demand for it, I reached out to a few breweries to see
if I could contract brew it,” he says. “There’s even one Wild Polly Pale Ale
is gluten-free
lady that went and got a Cat’s Whisker’s tattoo.”
However while brewers experiment by adding
ingredients, like lactose, that could trigger dietary
intolerances, there are breweries like TWØBAYS
Brewing, O’Brien Brewing (both in Victoria), and
Also try:
Hoppy Belgian styles: Like most Belgian things, this isn’t a singular style, but
Canberra’s Wild Polly Brewing Co, making pales
brewers often combine pale ale hopping with Belgian yeast. De Ranke XX Bitter is
(and more) without the gluten which is typically
one locally available example.
found in beer malts. Wild Polly’s founder Tim Sides
West Coast IPAs: While their popularity has waned with the rise of the hazy New
is the process of building a taproom outside the city
England styles, classic West Coast IPAs still have their place. Big hops, a dry finish,
in Gundaroo, and right now is brewing at Zierholz thirst quenching and bitter.
Premium Brewery in town.
Kölsch: A German style that uses top fermenting yeast, but is lagered in the
“The perception with gluten-free, whether it’s food, or German style. It’s a perfect, crisp style ideal for the Australian summer. In Europe,
whether it’s beer, is that it’s not as good,” he says. “But only those that are made in Cologne can carry the name Kölsch.
we know, having coeliac kids and gluten-free diets, that it
can be if people don’t do it properly. But it’s very easy to
Filling cans
make it as tasty and delicious as anything else.” at Wild Polly
Making gluten-free beer does present some
challenges. The grain is milled off-site, on its own
equipment, and the brewery is well-cleaned before. It’s
packaged by East Coast Canning, who do a thorough
caustic clean of its mobile canning system before
packaging. The grains used are sorghum, millet and
buckwheat, which are all sourced from local farmers.
“The biggest challenge is trying to get that malted
grain because it’s not something you can find readily
available in Australia,” Sides adds. “Coming from a
farming background, I buy the grain direct from farmers
and get it over to Voyager – they were really interested
because they hadn’t malted anything other than grain.”
Back at Uraidla, Mathews says he’s always
experimenting with the style, changing hop combos
and alcohol content. It’s his blank canvas.
“There’s this sense that it’s all a booze game,
people are in search of that, but I’m trying to go away
from that. I like sessionability,” he says. “I prefer to
brew pale ales over IPAs, I know a lot of people love
these hoppy hazy juicy IPAs but I find pale ale to be a
bit more versatile.”
EVERYTHING YOU NEED
AR
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BREWPUBS
Top 50 Brewpubs
When Beer & Brewer rejigged our Top 50
Brewpubs last year, we did so for a variety
of reasons. But chief among these was
our desire to illustrate to our readers the
varied roles that brewpubs can and do
play, and the many different things that
breweries do to make their brewpubs
inviting places to visit.
Community: The local community is as
much a part of a brewery’s identity as its
logo and its signature pale ale. A brewery
should endeavour to embed itself into and
to support its local community – after all,
they’ll have supported you as you were
starting out. Sponsoring local teams and
hosting local societies and events are just
some of the ways you can get involved.
Food: The pairing of food and beer is a
phenomenon that continues to grow and
is a great starting reason for brewpubs
to bring a food offer into the mix. But
this is also an opportunity to encourage
Pouring a beer customers to stay for longer at your venue,
at BentSpoke to support other local businesses and
make the place a friendlier place to a wider
variety of people.
The Art of Beer: This seems like rather an obvious

one, but brewing good beer isn’t the same
as keeping good beer, and customers will
be coming to your brewpub to taste the
‘freshest beer direct from the source’.
the Brewpub
Running a cellar means understanding
temperatures, throughput and stock
rotation. How are you going to maintain
the quality of your beer? Are you going
to just offer your own beers or are there
other breweries (local or exotic) that you’d
BREWING GREAT BEER IS NO LONGER THE SOLE HALLMARK OF A GREAT like to support?
CRAFT BREWERY. PROVIDING A GREAT HOSPITALITY EXPERIENCE ON Staff: An absolutely critical part of any
TOP OF THAT HAS BECOME AN INCREASINGLY ESSENTIAL TASK FOR A brewpub. People are the face of your
brand, creating as powerful an impact
CRAFT BREWERY TO PERFECT. on beer drinkers as your branding and
advertising. A friendly welcome and
impeccable service can leave positive and
M
ost people start a It remains a critical part of establishing long-lasting memories of your brewery
brewery because yourself within people’s perceptions and and its beers.
they enjoy brewing, directing what kind of company you want to Outdoor area: Australians are an outdoor
whether it’s be. But in the last five to 10 years, something people and there are few better experiences
perfecting a recipe that had previously been a bit of an add-on than enjoying a cold one out in the sunshine.
If you can incorporate an outdoor space,
or experimenting has become an essential part of a brewery’s
it adds another dimension to your brewpub,
and pushing yourself beyond existing offer. Indeed, it has become a considerable allowing for different eating and drinking
limits. But in the modern world, a brewery opportunity for growth and profit. experiences and attracting different
is not just a brewer’s playground. With so kinds of customers – like those with kids,
much competition for space – both in the WE’LL KEEP A WELCOME for example.
literal sense but also in people’s minds and As well as visiting every pub, bar and Décor: The space in which people drink
memories – breweries need to do more to bottleshop within a 100km radius and trying your beers is an opportunity like no other
keep up and maintain profitability. to get their beers put on the lists, breweries to imprint your brand’s personality onto
their consciousness. Want to highlight your
Creating a brand that is true to your have also created a space for themselves and
rural vibes? Maybe opt for more wood and
brewery and that resonates with your target invited people to visit them instead. The leather rather than marble and steel… Want
drinkers is something that breweries were brewpub model has become so ubiquitous to think outside the box? Try checking out
mastering 20 years and more ago (page 62). in Australia and around the world that junk stores as well as Ikea.
BREWPUBS
many pubs and bars have begun to bemoan their

infringement onto their hospitality turf.
Selling your beer a few yards from where it’s been
brewed cuts out lots of expensive added costs such as
transportation, refrigeration and sales forces, which
can make a huge difference in a business of fine
margins like brewing. It also represents the shortest
link between beer maker and beer drinker and is
therefore the surest way to connect with potential fans,
tell a coherent story and garner feedback.
“The brewshed communicates our values, sets the
scene for what we are about and, with a continuous
stream of new beers, superfresh from the brewery,
it gives punters the best experience of our beers,”
says Corinna Steeb, CEO of Prancing Pony Brewery in
Adelaide Hills. “We can chat about the beer creation,
foods that we may match with a beer and, in our case,
punters can directly interact with the brewers.”
Last year, Ballistic Beer Co. opened a brewpub in
Springfield to take its tally to three in total, and co-
founder David Kitchen was clear that more openings are
planned as part of the brewery’s strategy for growth.
After all, it guarantees sales, boosts margins, introduces
the beer to new people and, most importantly, provides
an experience that can work as a marketing tool. “THE BREWSHED COMMUNICATES OUR VALUES,
Margaret River Brewhouse recently underwent a SETS THE SCENE FOR WHAT WE ARE ABOUT AND
major refurbishment of its brewpub with exactly this
principle in mind.
WITH A CONTINUOUS STREAM OF NEW BEERS,
“Experience - full stop - is the reason that people SUPERFRESH FROM THE BREWERY, IT GIVES
go to brewpubs,” says Margaret River Brewhouse co-
PUNTERS THE BEST EXPERIENCE OF OUR BEERS.”
founder Iliya Hastings. “Making them feel welcome,
giving them a nice natural setting, respecting everyone - CORINNA STEEB, CEO OF PRANCING PONY
that walks in your door. If you have those key factors BREWERY, ADELAIDE HILLS
in place, a good beer becomes a great beer, a great beer
blows their head off.”
BUILDING A BREWPUB
In previous issues, we have detailed the steps involved
in building your own brewery and when it comes to the
hospitality side of things, there are certainly similar
lessons to be learned. Ease of access is critical, whether
that’s for customers getting to the bar and their tables or
staff members moving through the venue. But one also
needs to consider other parts of the customer experience
that make things more pleasant for everyone.
“Acoustics. How hard is it to have a relaxing evening
in most venues given the painful noise level and echo
noise surfaces?” says Julian Sanders, director of Spark
Breweries and Distilleries. “Don’t tell me that at 42,
this issue is actually about my age. It is about sound
deadening - under tables, on wall hangings, acoustic
ceiling tiles.”
Beyond this, thought needs to be given to furniture
and furnishing. Like its branding, its website and
its social media presence, the décor of a brewpub
reflects (or should reflect) the values of that brewery,
Autumn 2020 23
BREWPUBS
“CELLAR
MANAGEMENT IS
THE LINK BETWEEN
THE BREWERY AND
THE GLASS. YOU
NEED CONSTANT
MONITORING OF
leaving a clear and memorable impression on visitors. First impressions are often
YOUR SYSTEM”
lasting ones and that initial glimpse that people get of your brewpub is significant.
A large number of breweries are housed inside industrial warehouses and this
– ILIYA HASTINGS,
location, combined with the industrial steel of actual brewing equipment, has led to
a ubiquitous brewpub aesthetic. Exposed walls and ceilings, a rough and ready feel
CO-FOUNDER,
to things, and, of course, the working brewery on full display. So widespread is this MARGARET RIVER
theme that might it not have become somewhat obvious and uninspiring? Is there
scope for change and innovation? BREWHOUSE.
“If everyone’s doing it that way that says that the brands are the same and they’re
not,” says Paul Kelly, company director of Paul Kelly Architects. “Surely not all beer
brands are about the concrete floors, industrial looks and raw timber? I don’t know
when the mould’s going to be broken and when things are going to move on from
that style. A place that’s really done it to a level is Felons. They’ve actually really
tried to get the essence of the brand in an external landscape space.”
Of course, what makes a brewpub different to a pub or a bar is the brewery itself.
The sight of the tuns and fermenters bubbling away, the smell of hops and wort,
the sound of the bottling lines – all of these contribute to a more interesting and
memorable experience. Very few breweries choose to hide their brewing equipment
away from customers, instead proudly showcasing what’s happening behind the
scenes and offering tours to educate and inspire.
The presence of brewing equipment tells customers that they are getting the
freshest beer, but this actually relies on the fundamentals of cellar management being
understood and correctly instigated right the way through the team. We all know how
we want beer to be treated once it’s left the brewery and while brewers are well versed
in the procedures of filling and cleaning kegs, there are further disciplines to master in
the hospitality sector.
“Cellar management is the link between the brewery and the glass,” says
Hastings. “[You need] constant monitoring of your system, from bright tanks which
connect direct to the bar, to cold chain of the beer from start to finish, to weekly
cleaning of lines, taps and fittings. Carbonation levels are critical too depending on
the length of your lines, the source of your beer (kegs or brights) and the volume
levels you are pouring for a particular beer. It’s all important. Probably key to that
is making sure there is a clear standard for beer condition and that all the different
areas of beer control (brewers, bar, front-of-house) communicate well.”
BREWPUBS
Stock rotation, refrigeration, line cleaning, gas supplies and

workplace safety are all aspects of hospitality in which pub
operators will be well versed, and brewpub operators should be no
different. Hire people who know what they’re doing, learn how to
do it yourself or train your staff members to put these principles
into practice. And, above all, check with your suppliers to ensure
that everything is installed correctly and working in the most
harmonious way possible.
“From a gases perspective, it is important to make sure you
involve your gas supplier from the very start to ensure that you
can achieve a gas supply system that is not only on spec, safe
and sufficient for your current needs, but that can accommodate
future requirements as your business grows,” says Stacey Gadd,
marketing manager for BOC.
THE BREWPUB EXPERIENCE

While it’s important to create a physical space where people
want to spend their time, the atmosphere and ambience are
also critical, and this stems from the staff. As we see in A Day
in the Life (page 28), the skillsets required in hospitality vary
considerably from those in brewing. Brewers either need to
learn new skills or employ people who already have them and
pay them accordingly. Just as a publican wouldn’t try their hand
at making beer in their pub without training, so too a brewer
shouldn’t just leap into hospitality without understanding what
is required of them.
BentSpoke brewpub
“I think it is natural that people will judge a brewery’s beers steak and beer
by the brewpub experience they get,” says Richard Watkins,
co-founder of BentSpoke Brewing. “The customer experience
BentSpoke brewpub
in a brewpub is more than the beer, it’s the staff’s knowledge food and drink
and service, the food offering and stories behind the beers.
Importantly this needs to be consistent all year round. We believe
if a customer has a great experience at Braddon, they are more
likely to buy a Crankshaft at a pub or a bottleshop at home.”
Having a home where people can visit has also allowed breweries
to better immerse themselves into their local community.
Interacting with customers and fans makes the entire experience
of trying certain beers that much more personal. Similarly,
getting involved in projects, supporting teams and societies, and
kickstarting local initiatives goes a long way to making a brewery as
much as part of the community fabric as the post office or the town
hall. It also gives brewers something invaluable – a chance to talk
directly to the people who drink their beers.
“One thing about moving out of a production-oriented brewery
is that it’s all about the customer,” says Shawn Sherlock, chief
brewing officer of Foghorn Brewhouse in Newcastle. “Maybe in the
past we were a little guilty of talking to ourselves more than talking
to the drinkers and the community, and that’s certainly something
that’s changed in my approach in the five years I’ve been running
the brewpub.”
The aims of a brewpub are simple – to reduce the steps between
brewery and customer – and for a while, the brewpub itself has
been a simple affair. But as the brewpub becomes as much a
hallmark of a brewery as its beers, expect to see not just marked
improvements in an already impressive sector, but greater
diversity and personality.
BREWERY INSURANCE
SPECIALISTS
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brewery industry.
Some of the program’s benefits are:
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• stock cover automatically includes alcohol (most
insurers charge a premium)
• clearer basis of settlement for beer stock losses
• cover for excise duty where it cannot be
recovered from the tax office after loss
• discounts off standard premium rates
If required, the policy can also be extended to

cover other activities, such as bar service, food
service, tastings and brewery tours.
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A DAY IN THE LIFE
A Day in the Life

of… Venue Manager
HOSPITALITY IS A CORE ARM OF A BREWERY BUSINESS, SO WHAT DOES IT TAKE TO RUN A BREWERY BAR?
T
he rise of the people, and you’ve got to be ready to
brewpub is the latest take people through it. There’s lots of
trend in Australia’s little differences to other hospitality
craft beer story, as branches, but there is a genuine need
brewers look to bring to really get to know your tap system!”
people to them as
much as they seek to spread their beers THE ON-PREMISE
across the country. As we consider ENVIRONMENT
the modern brewpub (page 22) and The brewing world is awash with
look ahead to the Spring issue’s Top different trends and new innovations,
50 Brewpubs, Beer & Brewer examines and hospitality is no different. As new
what it takes to work in the hospitality venues open and new operators enter
side of a brewing business. the industry, they bring different
Like the sales reps we spoke to in offers and approaches which can
our Summer Issue, bartenders and influence the way that others operate.
venue managers don’t necessarily have The brewery bar is a relative newcomer
to know how to brew themselves, but to the on-premise scene, and it has
they do need to like and understand already evolved from simple cellar Kaine Milkins
craft beer and they need to like and doors to community spaces offering of Hop Nation
understand people. While the brewers food, entertainment and more. Staying
can be as antisocial as they like, bar on top of this while staying true to a
staff are the face of the brewery and
thus must put forth a welcoming
brewery’s ethos is another aspect of its
hospitality arm.
Multi-tasking
persona. People who visit brewpubs “One of the greatest challenges for Cameron James, co-founder of
are often beer enthusiasts or looking to any venue I think, is staying relevant Southern Highland Brewing
get into craft beer. Offering top notch and clued in,” says Bob See, venue Taphouse on juggling priorities
advice that satisfies the experts and manager at Newstead Brewing’s Milton - Our bar staff take orders for the kitchen, they take
orders for the bar, they take orders from dining
doesn’t scare off the newbies is a core facility. “Trends in dining and drinks
rooms, look after the door, make sure people get
skill in brewpub hospitality. are constantly changing and if you don’t
seated when they have reservations.
It’s not just about looking after the find time to talk to other hospitality
- We’re trying to get staff members educated on which
customers though; keeping the beer in insiders, as well as going to experience
food and beers go hand in hand and why you would
the best possible shape is also essential. other venues, then I think your scope of
suggest them.
Visitors to a brewpub expect to get what capabilities your venue has quickly
- All our bar staff can change kegs. We run on gas,
beer fresh from the brewery – if you starts to get smaller.”
we don’t have pumps, so there’s gas management
are pouring beer with too much head It’s not just evolutions in style that as well.
or through dirty lines, you’re doing on-premise operators need to be across.
- Keeping up with policy and regulation on liquor laws
potentially irreparable damage to the There are legislative and technological – that’s almost a job in itself.
brewery and its reputation. changes that need to be addressed,
- When the POS goes down and we’re trying to fix it,
“A strong work ethic, a genuine some in the lulls between service,
that never happens when we’re quiet.
passion for the craft, a quick smile others when the bar is at its busiest.
- You need many people who are adaptable. They’ve
and patience,” says Kaine Milkins, bar Whether it’s understanding how to fix a
got to be able to make changes on the fly when
manager at Hop Nation. “Craft beer malfunctioning tap, keeping purchasing things go wrong.
is still a really new thing for some smooth despite EPTOS going down
A DAY IN THE LIFE
Hospitality operations manager

Sam O’Leary takes us through an
average day at Mismatch’s Lot 100
- First things first, fire up the engines with the first coffee
of the day, double shot with milk and some sugar. Then
on to the emails, there’s always a good 30-50 there,
some more amusing than others.
- Onto the set, check the bookings vs. the floor plan,
search for curveballs and plan the day. All important
is the bar. Fortunately we use many native garnishes
which require less prep time. We do, however, dehydrate
our fruit to intensify the flavour and give longevity,
which can be time-consuming.
- Bam! Like that, it’s 11am and the doors are open. We will
often see large busloads of unbooked people which we
deal with early and quickly. We love to talk booze, so
this can be the most enjoyable part of the day as the
majority will order from our flight menu.
- Then come the 250+ people on the Pizza and Antipasto
menu outside in the sunshine; they come, they hug,
they laugh, and they consume lots of pizza. At the
Bob See of same time, we are immersing our restaurant guests in
Newstead Brewing a dining experience merging native Australian product
with a rustic Italian twist. This is always fun when trying
or ensuring that your venue is upholding current liquor laws, there are always to match with beers and cider. I have to juggle my time
between the two!
things to be thinking about in the long, short and immediate term.
“Most difficult was possibly during summer of last year in Feb 2019,” recalls - After the food bedlam quietens down, we move onto
tuning in the live music outside and restocking the bar
Milkins. “The cool room had broken down in a heat wave, and we were doing
ready for the second wave of drinkers enjoying the
our best to cover all the kegs in bags of ice while we waited for a techie. On top
combination of live music and dancing in a paddock.
of that we had several functions and a beer release. Lots going wrong, but we
- At this time, we start the massive clearing and cleaning
managed to get it all together.”
process from feeding 500+ people. Tray after tray of
The stresses of the job, whether it’s overcoming a series of problems on pizza and antipasto plates are taken to the kitchen. I
the fly during a busy period or dealing with difficult or unpleasant customers, would rack up 16-20kms in a 10hr period on a busy day
should not be understated either. The industry is suited to personable and from the back and forth.
outgoing people, but the hours are not your standard 9 to 5. Self-care and care - Next up is the glassware which is building up in
for your co-workers is especially important in hospitality. all forms. We’ve got an amazing team and two
“Make sure you’re in the habit of taking care of yourself and others,” says glasswashers, but even that doesn’t keep up sometimes.
See. “It can be a rough gig sometimes (mentally and physically) when you work - Finally comes closing time, trying to ensure rugs and
inconsistent hours and miss out on a lot of time that could have been spent with glassware don’t go walkabout. We’ve got a great,
friendly security team who assist in many of the
friends or family. I try to get myself in the habit of calling family and messaging
mentioned tasks throughout the day.
friends and setting aside time for myself each week to switch off and relax.”
That being said, the opportunities for multiple and meaningful interactions - Finally, we close the umbrellas and I like to have a beer
with the staff to download from the day.
is highlighted as one of the major perks of the job. All the venue managers we
spoke to waxed lyrical about the amazing people they get to meet in their job Sam O’Leary
at Lot 100
and the joy that stems from having very real and immediate impacts on other
people’s lives. And while it helps to have an outgoing personality to start with
if you’re going to work behind a bar, the welcoming world of craft beer can help
to develop one in any case!
“Getting to come to work every day and work alongside people that I love
and think are amazing human beings is a huge plus,” says See. “I also have
a great time meeting new people every day and starting a conservation over
what beers they’ve tried before and suggesting what they might like, to talking
about random parts of our lives. I was on the shy side before I started work in
hospitality, but now talking to people is a huge part of who I am.”
Working in a brewpub is different to working in a normal pub and definitely
very different to working anywhere else within a brewery. It requires positivity,
multi-tasking, friendliness and knowledge, but the rewards are multitudinous.
Why not get involved?
Autumn 2020 29
CRAFT BEER’S SECOND
GENERATION
Stone & Wood’s Ben Summons from

Byron Bay brewery Stone & Wood
Carrying
the torch
CHARLIE WHITTING TALKS TO THE BREWERS WHO TOOK THE
Stone & Wood’s
brewery bar
FLAME FOSTERED BY THE FOUNDERS OF AUSTRALIAN CRAFT

BEER AND RAN WITH IT, LAYING THE GROUNDWORK FOR THE
EXPLOSIVE GROWTH THAT FOLLOWED.
I
n the Winter issue of 2017, Beer & Brewer looked back at those pioneering
souls considered to be the founders of the craft beer movement in
Australia. From Chuck Hahn and Blair Nelson in Sydney, Cam Hines and
David Bonighton in Victoria, Willie Simpson in Tasmania and Phil Sexton in
Western Australia, it seems that each state had at least one plucky brewer
trying to do something different to the brewing behemoths that dominated
Australian drinking culture.
So how did we get from a handful of craft brewers scattered across the country
in the 80s and 90s to the cornucopia of breweries that Australia now enjoys, to the
point where it competes with New Zealand and the USA to have the most breweries
per capita in the world? We are calling that link between those early pioneers and the
subsequent explosion in breweries Craft Beer’s Second Generation, those who took
the brewing baton and took it forward once more.
WHAT WAS IT LIKE?

For our younger readers, it might be hard to imagine a world before craft beer, when
the offer available wasn’t even a quarter as varied as today. For aspiring craft brewers
in the late 90s and early 00s, accessibility to these exciting new beers, not to mention
the people who made them, was a considerable challenge. The internet was in its
CRAFT BEER’S SECOND GENERATION
infancy. It was hard to find out about the craft brewing

scene, hard to find places that were selling craft beers
and harder still to find brewing equipment to set up
one’s own brewery. However, what they did have,
thanks to those handful of pioneers that had come
before them, were a few craft breweries (and, of course,
the big boys at CUB and Lion) where they could learn
the art of brewing from genuine masters. Ash Hazell,
head brewer at 16-year-old Colonial Brewing Co, was
one of the many second generation brewers to learn his
trade at Little Creatures.
“Looking around the industry now, a lot of the
people in roles like mine have come from that first
wave,” he says. “There’s a lot of brewers who have
gone on from Mountain Goat to found other businesses.
Stone & Wood have created a lot of great brewers
and facilitated the growth of a lot of breweries. Little Ashley Hazell from Colonial Brewing Co
Creatures and Gage Roads – I swear, they must have
trained half the industry’s current head brewers!”
While online access might have been limited,
global travel was booming and the world’s beers Inspirations
provided enormous inspiration for many of the second The people and beers who taught and inspired the Second Generation
generation. The founders of Holgate, Good Drinks Boatrocker: “The famous beer writer, Michael Jackson, was a huge inspiration.
and Bridge Road Brewers were inspired by their Matilda Bay, Little Creatures and Mountain Goat were also huge inspirations for me.
travels overseas. Visiting America and Europe opened Sierra Nevada were and are legendary.”
completely new worlds of beer to would-be brewers, Gage Roads: “Janice McDonald at Matilda Bay. Roger Bussell was another brewer
worlds that they wanted to bring home and emulate, who took me under his wing.”
all the while bringing their own Australian spin into Bridge Road: “Mountain Goat was leading the way in Melbourne, Holgate and
play. Brewing their versions of existing styles – or even Grand Ridge too.”
specific beers – was the starting point for many of the Moo Brew: “Phil Sexton and Brad Rogers out of Matilda Bay, along with Dave
second wave. Bonighton from Mountain Goat.”
“We have always tried to brew our own version of Nail Brewing: “Jan Brukner from Last Drop and Chuck Hahn from Malt Shovel and
classic styles,” says Dave Macgill, head brewer at Moo are legendary pioneers I highly respect.”
Brew. “Sometimes that means taking the piss by using
Colonial: “Brendan Varis from Feral, Jan Brukner from Lask Drop, John Stallwood
non-traditional hop varieties to mimic a classic style. from Nail, Russell Gosling from Little Creatures.”
Other times that’s not messing with tradition at all and
Bright: “The guys at Mountain Goat and Little Creatures. We popped over to WA to
trying to recreate the ultimate stylistic beer.” visit and Howard Cearns gave us a few tips on getting things moving.”
Setting up a brewery was an expensive business back
then – the equipment was expensive and hard to find,
and the influx of American hops was in its infancy. With
no guarantee that there would even be a market for their
beers once they’d brewed them, the second generation
brewers constantly battled to stay open. They worked
extraordinary hours with limited teams, calling in
favours from friends and family, as they bid to support
themselves through the business of brewing.
“When the three of us founded Stone & Wood, we
really just wanted to ensure we could put food on the
table for our families, who believed in what we we’re
embarking on,” says Brad Rogers, co-founder of Stone
& Wood. “It really was that simple. We wanted to
ensure we had fun along the way, but we also needed a
size to feed the three families. We started with Draught
Ale, which quickly became Pacific Ale.”
The need to stay afloat meant that while the early
brewers were keen and excited to innovate and Bridge Road Brewers’ brewery
Autumn 2020 31
CRAFT BEER’S SECOND
GENERATION
Ben Kraus, co-founder of Dave McGill, head

Bridge Road Brewers brewer at Moo Brew
brew crazy and ground-breaking beers, in

reality they had to take baby steps. Brewing
outlandishly hopped beers was all very well,
but it was hardly going to bring the majority
of the Australian public on board. The
changing of perceptions was a slow and, at
times, painful experience for these brewers.
CHANGING PERCEPTIONS
While the founders of craft beer are credited
with inspiring subsequent generations of craft
brewers, it is perhaps the second wave that
really gave the industry the push it needed to
start converting more traditional beer drinkers
to the craft cause. Most of the brewers we
talked to spoke of the considerable challenge
of changing drinkers’ minds, of getting them
to even try one of their beers. Most had to
develop thick skins when trying to sell their
The guys at
product and to stay positive. Gage Roads
“Back then the problem was educating
consumers and publicans about craft beer,” Brewhouse in 1999, is still grateful to the packaging and selling a small range of
recalls John Stallwood, founder of Nail Brewing. venues that have supported the brewery quality beers that were new but not wholly
“Everyone drank lagers and weren’t used to from the beginning by stocking their beers. unfamiliar to the average Aussie punter.
beer with flavour. I can remember some heart- The brewery went down the hospitality “We did our research, focusing on the
breaking comments back then: ‘You never route early on to increase revenue and better United States, and settled on a traditional
make money from selling this’; ‘This doesn’t educate their customers. production model,” says Aaron Heary, chief
taste like beer’. It has been very hard. But one “In 2002, we took over a gorgeous historic operating officer at Gage Roads. “We started
of my mottos is ‘Never give up’.” hotel in Woodend, moved our brewery there with three beers, Pure Malt Lager, Pils 3.5
Many brewers opened venues alongside and offered visitors a complete experience : and Sleeping Giant IPA. It was really exciting
their breweries to keep afloat, while others sample & learn about the beer, enjoy a bite to at that time to be launching beer styles that
tried to survive and grow through wholesale. eat from our popular restaurant and stay the people had never seen before in Australia. It
In addition, they were supported and, in night too in our B&B upstairs.” felt like we were riding the tip of a wave that
turn, helped to support a new wave of on- Gage Roads, in contrast, had more national was about to come. At the time, we really had
and off-premise operators that were also ambitions. Eschewing the brewpub model, to explain to the consumer what craft beer is
keen to get on the craft beer bandwagon. the founders there took inspiration from and try to convince them to drink craft beer
Natasha Holgate, who co-founded Holgate their American peers and focused on brewing, instead of mainstream lager beer.”
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Autumn 2020 33
THE LEGACY OF THE Without them, it would have been very hard
What does the future hold SECOND GENERATION

It is hard to define legacies within craft beer,
to get things off the ground. But I think the
second generation has largely been helping to
for the next generations? as everyone has such different journeys within
it. But this second wave of breweries did an
drive that conversion.”
That work that the second wave did to change
Bright: “I think third generation was incredible amount to bring us to where we are customer perceptions about craft beer, whether
probably the specialty brewers, the now in our craft beer story. When one thinks it was simply bringing something new to the
guys doing wild ferment or just IPAs. of the crazy ingredients that appear in craft table, expanding people’s palates beyond what
The fourth generation, I think, is going
beers these days, it is hard to imagine what an had previously been available or simply working
to be returning to the brewpub model
– just a small brewery making beer incredibly bold step it was simply to launch a to improve the consistency of their products to a
for its own venue and making it more hopped pale ale 20 years ago or to introduce more professional standard, had two significant
about the venue and the experience.” a wheat beer into a brewery’s portfolio. The effects on Australian beer and brewing.
early pioneers brought forward the incredible First, it created a thirst for craft beer, for
Bridge Road: “I think the next
effects that hops could have on a beer. The something that was different and challenging
generation will bring us back to lagers.
I hope the brewers do them justice, but second generation took things to the next and new, as the Australian public became more
I feel with the motivations for many level, both making those early innovations aware of the wide spectrum of choice that was
new entrants being all about volume more popular, while also introducing entirely actually available in beer. In the words of Matt
and fast growth, I worry they will not. new styles to the Australian beer scene. The Houghton, co-founder of Boatrocker Brewers,
Lagers need time. Time costs money.”
variety that we now enjoy, and the continuing they “enlightened local beer drinkers with
Colonial: “It can’t just keep getting innovation at the sharp end owes much to the products that are great to drink and provide
more and more eccentric. At some efforts of those earlier brewers and the fact excitement”. This growing thirst was the
point, people are going to come back that they survived and thrived. springboard for the next generation of budding
to the fact that craft beer is nothing
“When we started, 95% of the people who brewers. While the pioneers taught brewers
new. We’re going to go back to what
made craft beer a great product in walked through our front door had no idea what a craft beer was, the second generation
the first place – real ingredients and what craft beer was,” says Reid Stratton, head propelled it into the mainstream and showed
real flavour. I wonder if the industry is brewer at Bright Brewery. “Now 95% of our that craft beer was worth talking about and
going to go back to just making good customers know what’s going on in craft beer. worth getting into. And they then set about
drinking beer. Not mass-produced,
today. Most of them know what an IPA is. That educating the next generation and pushing
boring swill but not chicken soup
was unheard of 15 years ago. I think the second their limits still further.
with lactose.”
generation is pretty much really been mostly “I think we gave the industry a tonne of
Moo Brew: “I think the next responsible for getting that traction. The first confidence, we proved you could make a living
generation of brewers will continue generation has had a big part to play as well. out of making beer,” says Ben Kraus, co-founder
to push boundaries with ingredients
and techniques. I also hope that they
draw from the experience and lessons
learnt from more mature markets
and really focus on quality across all
aspects of brewing.”
Stone & Wood: “I can see a rise in

awareness and relevance of what
an independent brewer is to the
Australian drinker.”
Gage Roads: “I think the rise of social

media is allowing brewers to engage
with their customers in a way that’s
never been possible before. They can
have a two-way conversation with their
customers instantly over social media.
That helps them promote their beer
and brand, but it further enables them
to educate drinkers about different
beer styles and the process.”
Boatrocker: “I think we’ll start to

see more lines blurred between
different craft producers, for example
natural wine and sour beers, or more
collaborations with different industries.” Bright Brewery’s Reid Stratton and
David Stokie with some beers
Holgate’s new brewery Boatrocker’s brewery
of Bridge Road Brewers. “Consumers way in growth and exposure within

were ready to think about beer like they that marketplace,” says Macgill.
thought about wine, coffee and food, and “Quality is a big concern. With so
we were able to give them something to many breweries, brewers with lots of
enjoy in a new way.” experience are scarce. With so many
“We survived and encouraged more different one-off beers being produced
breweries to start,” adds Stallwood. “We we are seeing recipes that have had
also set the foundations for the industry very little development or trials hitting
– WABA, Perth Royal Beer Show, etc. the market.”
Educating beer drinkers was key and Specialty beers are the hallmark of the
still is.” most recent generation, with a genuine
desire to push the boat out even further
THE NEXT GENERATIONS and experiment with ingredients and
We are arguably now into the fourth or techniques in ways perhaps never before
even fifth generation of craft breweries, considered – the GABS Festival beers Matt Houghton, co-founder
so what has changed from those days are the best example of this. However, of Boatrocker Brewers
at the start of the millennium to this latest generation is also increasingly

nowadays? Well, things are certainly turning inwards, looking to their Paul Holgate,
co-founder
busier, with Australia approaching 700 brewpubs and local communities rather of Holgate
breweries and more opening every week. than wholesale, highlighting their Brewhouse
The popularity and understanding of independence and traditions as a virtue,

craft beer continue to grow and evolve. and focusing on producing the best beer
Craft brewing has matured and is a ‘real’ (while still having some fun with
industry now. But as the marketplace new creations!).
gets more crowded, there are fears about “Craft beer is more than just gimmicks,
prices and standards dropping. Some of it’s about an ethos for the greater good of
the second generation fear that focus on beer,” says Houghton. “To hold it in high
consistency and quality is giving way to regard, respect it, but not be held back
focus on providing choice. by tradition. There have been so many
“The one thing that has remained brewers who have been before us, I think
constant is that breweries with well- it would benefit all current brewers to
educated brewers, who are focused on understand that we are standing on the
consistency and quality still lead the shoulders of giants.”
Autumn 2020 35
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Autumn 2020 37
SUSTAINABLE BREWING
Brewing for
the future
BREWING BEER USES LOTS OF ENERGY AND RAW INGREDIENTS,
BUT THERE ARE WAYS TO OFFSET THIS AND BREW MORE
SUSTAINABLY, AS CHARLIE WHITTING DISCOVERS
38 www.beerandbrewer.com Urban Alley Brewery

S
ustainable has become equipment that would retain that heat to
one of the great global give him access to hot water on demand.
buzzwords. In almost “With the system we put on our
every industry, we roof, we were getting about 50% more
have seen initiatives energy per panel than people were two
to reduce usage years ago,” explains Shomer. “In the
and wastage, with companies keen summertime, I get water to boiling just
to highlight what they are doing and using the sun. We don’t have to come in
often keen to be doing even more. Craft at 6am to heat up the hot liquor tank. On
beer is no exception. Technological days when we were not brewing, I’m able
developments and changes in attitude to cycle water through a very efficient
and approach are gaining momentum hot water heater. I’m able to keep about
and having a considerable impact. There 4,000 litres of water ready in the hot
are a host of reasons for brewers to try to liquor tank at any time. And it’s required
run their businesses more sustainably: no power. That alone saves me about
the effects of climate change highlighted 40% of the energy on brew day. Nothing
so painfully in the summer’s bushfires; that I’ve done is rocket science. It’s just
the depletion of finite resources; the that I’ve looked at every element.”
financial benefits of buying, using and In New Zealand, they don’t get as
wasting less; even the impact on one’s much sun, but Sawmill Brewery has
brand in the eyes of consumers, the list still been using solar energy since
goes on. For breweries big and small, 2006. In February 2019, they installed
new and old, the time to start improving 54 panels at their Matakana brewery,
sustainable practices is now. generating up to 97% of the power
“Sustainable behaviour is absolutely needed in summer and around 78% in
required to preserve and maintain winter. Kirsty McKay, co-founder of Helios equipment
our quality and diversity of life and Sawmill, has called on breweries to look
the Earth’s ecosystems on which it everywhere for renewable options and to
depends,” PakTech president Jim Borg
says. “By incorporating maximum
ask for assistance and information.
“There are some interesting things Helios Brewing
sustainability into our work culture, happening in New Zealand – much of “The best thing that anybody can do is an energy
business practices and products, our power here is renewable (hydro- audit,” says co-founder Scott Shomer. “Go around
we strive to fulfill our collective generated) but its still relatively high and go, ‘that compressor works 12 hours a day. Do
we really need it working 12 hours a day?’ Once you
responsibility in protecting our impact. There are people using geo-
identify it, people will find stuff themselves.
environment and enhancing social and thermal power. I hope we see more
“Our security lights were 500 watt halogens. We had
economic aspects of society.” breweries look into alternative energy as
three of them using 1,500 watts every minute, every
they see others doing it successfully. It’s a
night. I replaced those three with a grand total of 120
SOURCING ENERGY huge expense for any brewery so its worth watts of LEDs.
Reliance on fossil fuels should not be the time to look into.”
“The compressor that keeps all the beers cold runs
seen as fundamental, given the range of at night, but we’re not producing solar power at
other available energy sources that are REDUCING WASTE night. So we did a trial and turned it off overnight.
more renewable and less harmful to the Solar panels are expensive (but It only shifted about a degree. So, with a $20 Timer
environment. In a country like Australia, electricity bills from the council can from Bunnings, the cold compressor shuts off at
9pm and it comes on at 7am when the sun is shining.
blessed with so much sunshine, it is no be too!), so breweries should also be
surprise that many brewers are turning to searching for ways to make their energy “There’s a company that wants the yeast from
the bottom of the fermenters and stuff from the
solar energy in a bid to get themselves off work even harder for them. Energy itself
whirlpool. They take that slurry and turn it into
the grid and starting generating their own can easily be wasted. Having gone to biodiesel. We separate off a liquid from it once a
energy…. for free. the effort of heating water for the wort, month and they collect. They charge me $8 to come
Take Helios Brewing in Queensland, a there must be ways to put all the energy and suck that out. It’s $8, it’s not breaking the bank
brewery named after the Greek god of the that’s in that hot water to good use and certainly the right thing to do.
sun. Founded by environmental engineers rather than just losing it all when you “I’ve got a small consulting company. I field a good
Scott Shomer and Tony and Jane Rutter, cool things down again for fermentation. number of phone calls and they can go away and
the brewery installed 56 photovolataic At Helios, Shomer has done just that. implement these things themselves. I don’t make any
money on this, but I offer to help people. The sorts
solar panels right from the get-go. Shomer “Everything in the brewery is about
of energy savings that are readily available are to
used solar panels designed for climates heating up and cooling down,” says the tune of 30 or 40%.”
with little sunlight and then designed new Shomer. “I drew two boxes: what gets
Autumn 2020 39
SUSTAINABLE BREWING
heated up what gets cooled down. If you control the

flow of energy in between those two boxes, that’s
where most of the efficiencies are.
“Say you need to crash cool [your wort]. The
normal mode of operation is tap water through a heat
exchanger, right? When we run our beer through the
heat exchanger, we capture the waste heat from that
and send that to the hot liquor tank. Then when I need
really hot water on demand, I’ve already got 60°C water.
In the summertime, it takes a little over two minutes to
heat up.”
“The other thing is cooling stuff down. In our hot
liquor tank, we are storing excess heat and excess
solar power as hot water. And it is for all intents and
purposes a giant battery, storing energy in the way of
heat. So if we’re producing more energy, how about if
we turn on the cold liquor tank? We use excess solar
power to chill down 4,000 litres of water to 2-3°C. So
we now have a hot battery and a cold battery.”
At Urban Alley, the brewers are hoping to use a
neighbouring distillery to achieve something similar.
“We are looking to share hot and cold water with a Brewing Medusa Black
IPA at Helios Brewing
neighbouring distillery when they open later this year,”
explains Shaya Rubinstein, head brewer at Urban Alley. Sustainable
“Their still needs cold water and it comes out hot;
this can be sent back to us for use in the brewing. The
distillery then does not need to cool that water down
packaging
There is much debate
again. We can send them cold water, get it back hot, about the sustainability
just as a byproduct of their processing. credentials of different
“Anywhere water is used for cleaning, or heat is kinds of packaging. The
needed, should be looked at for ways to reduce the reusability of steel kegs
and glass bottles stands
energy/electricity/gas needed. All of the water used
in their favour, but only
to cool our wort after boiling goes directly to our hot if they are re-used. And
water tank for the next brew.” they are made from
Helios’ systems are open sourced, as Shomer natural materials. Their
wants to help all breweries become more sustainable, added weight, however,
can contribute to higher
but even if all that technical stuff seems a bit too
CO2 emissions when it
complicated or those solar panels look a little bit too comes to transportation.
expensive, there are still ways that you can reduce your
Cans are recyclable and
energy usage, cutting your bills and emissions. It’s lightweight, although
simply a matter of analysing where and when you’re there are questions about
using energy and searching for inefficiencies that you how recyclable they really
can cut down or out. are and what materials
they are made from.
“Implement heat recovery, install LED lighting,”
advises Julian Sanders, director of Spark Breweries and Plastic kegs have been
Distilleries. “10% savings in carbon emissions would be
one of the industry’s
most disruptive
possible in many operation by a quick energy audit and
innovations, citing a
implementation of some operation and system design “circular economy”
updates. Cost the carbon emission improvements and as their sustainable
do what you can when you can.” contribution, but at
a time when plastic
is under increasing
WATER
scrutiny, is more research
It’s not just energy usage that can be reduced. Take necessary? Each option
water, for example. Most estimates state that brewing has its own advantages
one litre of beer requires between four and 10 litres of Helios co-founder and drawbacks.
water. In 2011, British consultancy Water Strategies Scott Shomer
More reasons
for consumers to
reach for glass
Our amber beer bottles
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SUSTAINABLE BREWING
Solar panels at Sawmill Brewery
estimated that it can actually take 300 shine light on temperatures of cleaning a lot of little things that brewers can change
litres of water to make a litre of beer when solutions,” says Rubinstein. “If it doesn’t day to day that would have a big impact.”
one takes the entire process into account, need to be as hot as you think, use a lower
from cultivating barley and hops, through temperature. Some vessels can also be rinsed OTHER AVENUES
to the serving of the finished product. New with less water in between cleaning and All of the above innovations are
techniques and technologies are being sanitising cycles.” admirable and effective at creating a more
introduced to cut down water usage and Brewers can also turn to the elements and environmentally sustainable brewery, but
wastage, but what can smaller craft breweries the local community to bolster their water many breweries would point out, fairly, that
be doing? supply or reduce the amount that just goes they are too expensive an investment. But
“We have installed an accumulative flow down the drain. Sawmill, which became there are savings to be made by reducing
(“mag-flow”) meter at our discharge point the first brewery in New Zealand with a your energy and water usage, as well. Sure, it
downstream of our trade waste treatment B-Corp certification, captures all the water will cost you a fair chunk more to fit out your
plant,” says Rubinstein. “This allows us to it needs from its roof – “nearly a million brewery with solar panels rather than to just
accurately monitor how much has gone down litres annually” – and all the wastewater install some plug sockets, but it won’t take
the drains and we compare that with total is used to irrigate the surrounding land. long for that investment to pay for itself and
beer produced.” The brewery composts on-site, recycles its then some. The old adage of ‘buy once, cry
Cleaning is an essential part of the cleaning chemicals and diverts 147,000 kgs once’ rings true here.
brewing experience, but it can use industrial of solid waste (grain) to farms each year. One “When we upgraded our refrigeration
amounts of water. In some instances, a brewer’s waste could be a farmer’s lifeblood. system we paid more for a more efficient
simple attitudinal change will see staff being “Think about how you might tap into your system. It cost more up-front but means
more aware of how much they are spraying surrounding community,” recommends we’re saving much more electricity in the
and subsequently cutting back, but it is also James Perrin, sustainability manager at Stone long run,” says Perrin. “We’ve also been able
worth talking to cleaning suppliers to see if & Wood. “Are there farmers or composting to tap into government grants from time
there are any products or routines that might facilities that could use some of your waste to time, for instance we were funded about
reduce overall water usage. products? Can you capture rinse water and use $20k to upgrade our boilers to more energy
“Contacting chemical suppliers for it to clean your next tank? Can you capture efficient ones.”
information about cleaning chemicals might bottle or can rinse water for re-use? There are State governments are lending their
What breweries are doing
Young Henrys: Young Henrys has installed bioreactors into its
brewery which turn waste CO2 into oxygen. “We’re producing
more oxygen than if the entire brewery site was a forest,” adds
co-founder Richard Adamson. “Which is kind of cool, but it’s then
about multiplying it and then having an application for the algae.”
BrewDog: BrewDog has unveiled a six-point plan to reduce its
environmental impact, including using used beer cans wherever
they find them, making vodka out of waste beer and investing in
sustainable initiatives.
Heineken: The filling lines at Heineken’s new 5 million hL
brewery in Meoqui, Mexico, use new vacuum pump cooling
systems designed by KHS, which consume less water and save
“300,000 Euros per line and year”.
Stomping Ground: “Stomping Ground has established a
Sustainability Committee that will work to implement more of
the ideas that are discussed in the IBA Sustainability Group
as well as other initiatives that we feel are important and will
make a difference,” says co-founder Steve Jeffares. “We had
a (partially government-funded) Energy Audit conducted by
Danielle King from Green Moves to help us identify the key areas
to focus on.”
Urban Alley: “We were the first brewery in Australia to employ
the use of biodegradable six-pack holders in our small pack
beer and helped to spark interest in the craft brewing industry
which has seen a spike in the number of breweries now using
them. There is now even a manufacturer making them locally.”
Sawmill: “Initiatives to reduce the water use include not
pasteurising the beer and installing a heat recovery system in the
brewery which saves 1.5 million litres of water and nearly 6 tonnes
of LPG every year. Most of the initiatives are driven by our team.
It’s not always doing big things but a number of small things.”
Autumn 2020 43
SUSTAINABLE BREWING
Urban Alley hopes to The brewery would send through cold And the distillery would get the
collaborate with a distiller water to be heated for brewing cold water needed for distilling
Helios’ solar panels also provide

support to businesses hoping to introduce power to the local neighbourhood
sustainability programs, so it’s worth doing
some research to find out where you can apply
for assistance. People are also putting additional
pressure on local, state and federal governments
to do more to support and initiate sustainable
practices, so it’s worth lending your voice to those
calling for more to be done. Similarly, working
collaboratively to pool resources can allow
breweries to fund initially expensive but ultimately
cost-saving measure.
“We’re seeing a lot of brewers embrace their
community into their activities,” says Perrin.
“Instead of just paying for a more efficient piece of
kit, brewers might crowdfund a solar project at their
brewery where the community can be involved. This
benefits both the brewer and the punters because
the smaller guys don’t have the cash to invest in
some of these initiatives, and the community can be A sunny day in Brisbane
active in supporting a good local business.” powers Helios’ brewery
Brewing sustainably isn’t just about buying in
the right equipment or changing the processes by
which one brews, packages and delivers beer. As
with so many aspects of life, it is about incremental
changes that are consistently upheld and improved
upon. Sustainability is about attitude as much as
anything else, changing the way one approaches a
situation so that no stones are left unturned and no
responsibility is shirked.
“Sustainability is an all day, every day
commitment,” says Dale White, director of Public
Brewery. “Fixing running taps, good recycling
habits, minimising general wastage, using the
best practice all the time. And instilling in your
staff and culture that it is important to them
and the business. These are often “unrewarded”
investments. You have to have a vision and desire to make
positive change and make decisions based on the commitment.”
So while there are major investments that breweries can make
to make themselves more sustainable, there are also cheaper
options that can also have an effect. At this stage, anything that
has a positive effect, no matter how small, is important. Instilling
sustainability as a principal guiding principle at your brewery
means educating and engaging with members of staff at every
level. A great deal of good can be done simply by making small,
incremental changes to everyday practices.
Open things up to your teams and peers as well. Breweries are
full of good people with great energy and great ideas – they’re
bound to identify energy problems and come up with solutions
that you might not have even considered! Talk to and cooperate
with other breweries, pool knowledge and resources – all of these
can have a major impact. In an earlier issue, Beer & Brewer spoke
about how some breweries were saving costs on transporting
their beers by hiring pallets together. That same principle would
also reduce each beer’s carbon footprint – a double win, if you
will. If everyone is doing something, then the overall impact and
potential for further achievement is all the greater.
“Keep asking questions.says McKay. “The reality is we are so
small some suppliers don’t even bother replying when you ask
questions, but they will when we ALL ask. Keep the conversation
up. Share what you know and think creatively. And become
B-Corp certified! The thing about B Corp is that it sets a really
good framework for measuring what you do and aiming to do
even better. It really pushes you to go back to your suppliers and
customers and work with people who also want to do better.”
Sawmill’s brewpub
in New Zealand
Autumn 2020 45
46 Ed’s Letter
47 Letters to Ed
48 Q&A
50 Jake’s Brew Log
HOMEBREWER
52 Get your GABS on

55 Andrew Childs
56 Introduction to
Homebrewing
60 Level Up
“THE CHALLENGE ISN’T JUST

TO MAKE BEER, BUT TO MAKE
BEER THAT YOU CAN ENJOY.”
Chris Thomas chats with

Blackman’s Brewery about their
GABS Festival Beer on page 52
Editor’s letter
If you got a homebrew kit for yeast choices, including the shares the recipe of one of his
Christmas or if you’re just increasingly popular Kviek yeast. recent collaborations, which also
getting into your brewing then With the help of Renn happens to be one of the biggest
read on because we have some Blackman we preview GABS beers we’ve ever featured in
simple tips to get you brewing 2020 and feature a recipe these pages – aptly named Too
better beer. for the Blackman’s Brewery Big To Fail Triple IPA.
For those who have been SpecTAPular entry for this year, So read on, enjoy your brewing
brewing for a while, John Palmer Robert Brownie Jr Mudcake and cheers!
Chris Thomas looks at simple brews to better Pastry Stout.
Homebrewer Editor analyse hop character and Jake Last but definitely not least, Chris
chris@beerandbrewer.com Brandish considers different pro-brewer Andrew Childs chris@beerandbrewer.com
Letters
WRITE IN FOR YOUR CHANCE TO WIN! TELL US WHAT’S ON YOUR MIND BY EMAILING
CHRIS@BEERANDBREWER.COM OR THROUGH OUR SOCIAL CHANNELS FACEBOOK.COM/
BEERANDBREWER OR WWW.TWITTER.COM/BEERANDBREWER
G’DAY CHRIS,
As I expand my set-up from partial extract to all-grain brewing
with a Brewzilla, I am wondering whether or not to start by
brewing some single hop beers to understand and appreciate
the unique characteristics of each hop variety? I particularly
enjoy drinking a ‘humble’ lager and think that this style may
benefit from the addition of a single hop while I learn the
art of recipe design. I have kept an archive of my magazine
subscription and entered a few of the recipes into Beersmith
ready for my foray into all grain brewing.
As a side note, I thought it was quite an interesting question
from Amy and response by John Palmer about the necessity of
sparging with a Brewzilla/Grainfather system.
Thanks
Josh
This is a great question Josh and we thought who better to

address it than the great John Palmer – flick to Q&A for a
detailed response.
HI CHRIS,
Sometimes it can feel a bit overwhelming trying to choose a beer to
brew. There are so many styles with plenty being added regularly. It’s
also easy to get swept up in the latest trends and the newest beer
styles. What beers do you think are generally under appreciated by
home brewers and should be given more attention?
Regards,
Tim
There are new styles coming all of the time, often variations of IPA
using new world hops, lactose or different yeasts. I think some of The first letter printed has won a Brew Demon Conical
the styles that can be under appreciated are more traditional beers Fermenter Kit The Editor’s Choice Letter has won an Ss Brewing
like Scotch ale or English bitter. Similarly, brown ales have become Technologies/ New Era Brewing 26.3 litre stainless fermenter. What
pretty un-sexy over recent years, a bit like a corduroy jacket. Finally, sets the Brew Demon apart are features such as stacking during
pilsener gets looked down upon by many craft beer lovers but it is ferment, the rotatable racking arm and ball valve spigot assembly.
still a delicious drop over summer. I hope this helps your exploration The BrewBucket’s conical bottom allows trub to settle nicely in a more
of underappreciated styles and I’d be happy to hear thoughts from concentrated space and has the effect of minimising the surface area
other readers. of your beer that is in contact with the trub during ferment, which then
minimises off flavours in your beer! RRP $269
Autumn 2020 47
Brewzilla 35
litre brewery
Q&A
Q&A:
For the
Love of Beer
HOMEBREWING LEGEND, JOHN PALMER, CONSIDERS THE
BENEFITS AND LIMITATIONS OF SINGLE HOPS BREWS.
Q: As I expand my set-up from partial extract proportions can be summarised as 70-90%

to all-grain brewing with a Brewzilla, I am by weight base malt, 5-10% by weight of a
wondering whether or not to start by brewing signature specialty malt for the style, and such as European, English, American, and
some single hop beers to understand and 2-5% by weight of other specialty malts Pacific; European varieties being broadly
appreciate the unique characteristics of each hop for accent flavours. Most commercial beer floral and spicy, English being resinous and
variety? I particularly enjoy drinking a ‘humble’ recipes utilize three malt ingredients; that’s fruity, American being citrus and resinous,
lager and think that this style may benefit from it. Less is more, as the saying goes. Dark beer and Pacific being tropical fruit and citrus.
the addition of a single hop while I learn the art styles typically have up to five malts. Although that has changed in recent years
of recipe design. I have kept an archive of my as every hop-producing country has tried
magazine subscription and entered a few of the For example, look at these simple malt to develop stronger and fruitier varieties to
recipes into Beersmith ready for my foray into all recipes for common beer styles: cash in on the IPA craze that has swept the
grain brewing. Pilsner = Pilsner base malt world. There are European varieties such
A: The transition from beer kits and Blonde ale = Pale ale base malt as Mandarina Bavaria and Huell Melon that
extract brewing to all-grain and designing Pale ale = Blonde ale + 5% caramel malt don’t fit the old school characterisations,
your own recipe may seem daunting at first, Amber ale = Pale ale + 5% dark caramel malt so it may be time to drop those origin
but like everything in life, a little experience Brown ale = Pale ale + 5% amber (Biscuit) malt characterisations altogether.
goes a long way to making it easier. Smash Porter = Amber ale + 5% chocolate malt Some of the new hop varieties have very
brewing (Single Malt And Single Hop) is a Stout = Porter + 5% roast barley colourful descriptions, and include terms
good strategy for learning what particular you may not have heard before, or are not
hops and malts taste like, but it doesn’t Obviously, these are crude recipes, slightly sure how to interpret. The Barth-Haas Group
make very exciting beer. I have dumped at odds with the previous proportion has published the Hop Aroma Compendium
the remains of several five-gallon Smash recommendations, but the point is for you (in three volumes), and it standardises the
batches because they just took up space in to see how the addition of different specialty descriptors: menthol, tea, green fruits,
my kegerator. A good alternative to Smash malts significantly changes the character of citrus, green, vegetal, cream caramel, woody
is using simple recipes, or as my friend Drew the beer. But of course, you were asking about aromatic, spicy/herbal, red berries, sweet
likes to say, “brewing on the ones.” The hops instead of malts. fruits, and floral.
idea here is to use a simple recipe consisting When it comes to hops, we are quite The descriptors that are new to me are the
of one base malt, one specialty malt, and literally spoiled for choice. There are cream caramel and tea. Bravo and Amarillo
one hop. As you can see, it is a small step so many varieties that have similar yet are said to have a strong tea character when
for man, but a big leap in beer flavour. As different characters that it is nearly dry-hopped. Bravo and Cascade are said to
you learn those flavours, you can expand impossible to choose one over another have the cream caramel character as well. Let
the recipe and add another specialty malt from their descriptions; but choose you me organise these into a table to make it a bit
or another hop, and see how that changes must. Common aroma descriptions include more visual. As you can see in Table 1 (right
the beer. floral, fruity, citrus, vegetal, herbal, hand page), there is some overlap, which is
Proportions and restraint are very resinous, and spicy. Most hop varieties only natural as people often perceive and
important when designing recipes. Recipe can be broadly characterised by origin, label things differently.
48 Home Brewer
TABLE 1 – COMMON HOP AROMA DESCRIPTORS
Floral Floral Jasmine, rose, geranium, carnation The Recipe

Strawberries, blueberries, raspberries, Pale Blonde Ale –
Red berries
blackberries All Grain (BIAB)
Banana, watermelon, peach, passionfruit, Expected Brew
Fruity
Sweet fruits Figures
lychee, pineapple, plum, kiwi fruit OG: 1.045
Green fruits Pear, apple, grape FG: 1.008
ABV: 4.9%
Grapefruit, orange, lime, lemon, IBU: 30-35
Citrus Citrus
bergamot Volume: 23L
Celery, leek, onion, artichoke, green Ingredients

Vegetal Vegetal
pepper, parsley, grass 3.8kg Pilsner malt
Herbs, grass, tomato leaves, green 225g CaraMunich III

Herbal Green malt (60L)
peppers, parsley, dill
20g Bravo hops
Juniper, rosemary, aniseed, fennel, black
Spicy/herbal 20g German Hallertau hops
Spicy pepper, marjoram, tarragon, thyme
Mangrove Jack’s M44 West
Menthol Mint, metallic, camphor, pine
Coast Ale yeast
Woody aromatic Tobacco, leather woodruff, hay, myrrh,
Method
pine resin 1. Heat 29 litres of water
Resinous Tea Green tea, black tea to 68°C and immerse
the grains inside
Cream caramel Butter, cream, yogurt, caramel, the grain bag (nylon
chocolate, coffee mesh bag or similar).
Mash for 60 minutes,
stirring occasionally
So, getting back to your question, how
2. After the hour, lift the
to understand a new hop — I agree
bag out of the mash
that brewing a SMASH or simple and allow to drain. You
beer is the best approach. I would should be left with
recommend brewing a small batch, about 27 litres of wort
five litres for example, of a blonde at 1.038 gravity
ale and using that as your basis of 3. With 30 minutes
comparison. Actually, it would be remaining in the boil,
add the Bravo hops
more of a pale ale because we will
want to bump the hop character 4. At the end of the 60
minute boil, turn off
up by 10 IBU to the 25-35 range to
the heat and add the
experience them better. In fact, I am
German Hallertau
going to recommend using the Fair hops for 15 minutes
Drop – Australian sparkling ale recipe
5. Chill your wort to
from the 2017 edition of How to Brew. pitching temperature
It uses 5% of Caravienna malt at 20 (18°C) and transfer to
Lovibond to provide a light malty your fermenter, where
sweetness of light toffee and warm you should have 23
All in one litres of 1.045 wort
toast to the beer. For this recipe I brewing system
have used Bravo, but obviously the 6. Pitch your yeast
and allow at least
hops are your choice. I recommend
a week to ferment
utilizing a 30 minute boil addition to
and another week
get the most of the IBUs and a sense to clear. You can dry
of how clean the bitter character hop during or after
of the hop is, then you should do a fermentation as well if
you wish
hot steep addition (aka., whirlpool
addition) and probably a dry hop 7. Bottle or keg as
addition as well. I recommend about normal then enjoy!
30 IBUs for this evaluation. Have fun!
Autumn 2020 49
JAKE’S BREW LOG
And now for

something
completely
different!
HOMEBREWER TECHNICAL EDITOR
JAKE BRANDISH LOOKS AT PALE ALES.
PALE ALES take out the gold medal! They both have your boat. Water, grain and hop bill, yeast
Pale ales go right back in brewing history, the words ‘pale ale’ littered all over the strain, etc. Water, and the area in which
and most likely were brewed before the place which tells you it is a fantastic style the pale ale was brewed, were the primary
term ‘Pale Ale’ was coined. In the UK in to play with. There is plenty of reading up features of early pales, with the Burton-on-
the 1800s, most ales were darker with to do on pale ales, so head to your favourite Trent areas making them famous, as the
a degree and variety of specialty malts book depository to find some reading water was rich in Calcium Sulfate due to the
and ingredients used which were readily material. A good place to start is ‘Pale Ale’ water being drawn up from underground
available. At around the time porters by Terry Foster. This is one of the ‘Classic aquifers. These underground pockets in
and the like were popular, a lighter beer style series’ published by ‘Brewers the mineral rich ground, contained water
coloured beer was being brewed due to the Publications’ (www.brewerspublications. which had collected there , and therefore
availability and cost of ingredients, and the com), and you should have a few of these in emparting the mineral salts of the stone
term ‘Pale Ale’ was used to differentiate your library already! Another good book is into the water giving it its mineral rich
them from their dark half cousins in-law! the ‘IPA’ book by Mitch Steele. This takes properties. Get some brown malt in there
Over the years, there have been many you through the origins of pale ales and the and you have an amber or brown ale, or hop
variations of the pale ale, actually the most metamorphosis of IPA. it up to Americanise it.
variations of any style. IPAs, red pales, Most of you would know by now I am a
black IPAs, Belgian IPAs, session pales, AND NOW FOR SOMETHING traditionalist, and love the original styles.
etc. you get the picture. Jump on www. COMPLETELY DIFFERENT Far too many times I have been within
bjco.org to check out the style guidelines A pale ale is a pretty good platform to earshot of some young dudes in a bar,
according to our US cousins, or even better experiment with all aspects of brewing. criticising the pale ale they are so very
still go to www.aabc.org.au to check out the The simple grain, hop bill and yeast profile professionally assessing, saying it is not
Australian Amateur Brewing Championship, make it a great place to start when looking at a true pale ale as it is not hoppy forward
as that is what you will probably be entering changing things up, and experimenting with enough. I refrain (mostly) from letting
your award winning ale under when you different ingredients if that is what floats them know where pale ales came from, and
50 Home Brewer
Bottler Ozzy Pale Bottler Ozzy Pale
(Australian Pale Ale) (Australian Pale Ale)
Expected brew Expected brew
figures (all grain) figures (extract with
specialty grains)
OG: 1.044
FG: 1.010 OG: 1.044
ABV: 4.4% FG: 1.010
IBU: 40 ABV: 4.4%
Volume: 23 litres IBU: 40
Volume: 23 litres
Ingredients
3.75kg Pale malt Ingredients
500g Flaked wheat 3kg Pale liquid extract
200g Crystal (med) malt 500g Flaked wheat
35g Pride of Ringwood (POR) 200g Crystal (med) malt

hop pellets 35g Pride of Ringwood (POR)
10g Victoria Secret hop pellets hop pellets
30g Extra Victoria Secret hop 10g Victoria Secret hop pellets
pellets BLUE PILL ONLY 30g Extra Victoria Secret hop pellets
40g Galaxy hop pellets BLUE BLUE PILL ONLY
PILL ONLY 40g Galaxy hop pellets BLUE PILL ONLY
Whitelabs WLP009 – Australian Whitelabs WLP009 – Australian Ale
Ale Yeast or similar. Yeast or similar.
Method Method
1. Steep cracked grains in 2 litres
1. Mash all grains at
of 67°C water for 60 mins, then
66°C for 60 minutes
drain
2. Sparge and transfer to
kettle and bring to boil. 2. Slowly dissolve the extract in 8
Adjust sparge liquor to pH litres of water along with the 2
what exact type of pale ale they are referring to. Respect litres of wort from mini mash
5.4 if possible
must be given to the original. Having said that, there (step 1) and bring to the boil
3. Once boiling add all the
are far too many awesome pale ales to list here that are 3. Once boiling add all the POR
POR hops for a 60 minute
variations of the original. After all, that is what home boil hops for a 60 minute boil
brewing is all about, making the beer YOU want to brew 4. With 10 minutes left on 4. With 10 minutes left on the boil,
and drink. the boil, add 10g Vic add 10g Vic Secret hops
Secret hops 5. BLUE PILL ONLY add 40g
BLUE PILL OR RED PILL 5. BLUE PILL ONLY add 40g Galaxy hops and whirlpool for 10
Galaxy hops and whirlpool mins at flameout
Today you can either brew a bog standard Aussie pale
ale (red pill), or crank up the hops to US this mofo. If so,
for 10 mins at flameout 6. Transfer to the fermenter and
6. Transfer to the fermenter top up with fresh cold water to
follow the steps for blue pill. This is a good solid beer, that
and cool to 18°C, then 23 litres
if brewed and conditioned well should be one of your house
pitch yeast 7. When wort is stable at 18°C,
beers. The beauty of this style is that you can use it as a pitch yeast
7. Maintain ferment temp at
base and build on it as we have done here with the hoppier
18 to 20°C 8. Maintain ferment temp at 18 to
version. Play with the recipe and let us know how you 20°C
8. BLUE PILL ONLY
went. I have brewed many variations of this, and one of Once initial phase of 9. BLUE PILL ONLY Once initial
my favourites was an Aussie dark ale called Dark & Stormy fermentation slows down, phase of fermentation slows
which I brewed for my cousin who was visiting from UK – add 30g Victoria Secret down, add 30g Victoria Secret
Hi Stefi!! (I’ll save that for another article!). hops to fermenter hops to fermenter
If you want to ‘Burtonise’ your brewing liquor go ahead. 9. Once FG stabilises, keg or 10. Once FG stabilises keg or
It will give you a lovely crisp beer. If not, crack on any way. bottle conditioning for 4 bottle, conditioning for 4 weeks
weeks minimum minimum
This beer will be ready to drink relatively quickly but save
Cheers! Cheers!
some as it will only get better.
Will you take the blue pill or the red pill?
Autumn 2020 51
FEATURE
Get Your
GABS On!
THE GREAT AUSTRALIAN BEER SPECTAPULAR, OR GABS AS IT HAS LOVINGLY COME TO BE KNOWN, IS A
TRAVELLING BEER FEST ROADSHOW. IT HITS THREE CITIES ON THE EAST COAST OF AUSTRALIA BEFORE
SKIPPING THE DITCH TO NEW ZEALAND. CHRIS THOMAS CATCHES UP WITH RENN BLACKMAN FROM
BLACKMAN’S BREWERY TO SEE WHAT HE’S GOT PLANNED FOR GABS 2020.
52 Home Brewer
ABS is the heart of Good Beer
G
Week in Melbourne where
it battens down the hatches
for three days. Prior to that
though, it debuts in Brisbane
and following Melbourne, both
Sydney and Auckland get the royal treatment.
While many breweries deck out a pop-up bar for
the event, most of the punters are there to sample
the one-off beers which are designed and brewed
specifically for the event.
Hailing from the coastal town of Torquay (Vic),
Blackman’s were big winners at the most recent
Australian International Beer Awards (AIBA) where
they took out Champion Small Australian Brewery.
We caught up with head brewer Renn Blackman
to get his take on GABS and also to get a sneak peak
of his recipe for this year’s GABS festival.
WHAT DOES GABS MEAN TO YOU?

Renn Blackman (RB): GABS is awesome! Such
a good time, and a fun thing to be involved in!
Brewers get to make something that they would
have never thought they could make, GABS
provides the platform to do so.
WHERE DO YOU GET YOUR

INSPIRATION EACH YEAR?
RB: In the brewery we are always talking beer ideas, Blackman’s barrel farm
generally over the year we throw around many
ideas. Some of our beers have just come from a
good yarn over a beer or a funny pun.
GABS 2020 Dates
OUT OF ALL OF THE GABS BEERS Brisbane Melbourne Friday- Sydney Auckland
Saturday May 9 Sunday May 22-24 Saturday May 30 Saturday July 4
YOU’VE MADE, WHICH HAS BEEN
YOUR FAVOURITE AND WHY?
RB: My favourite GABS beer that we have made Blackman’s
is Espresso Martini Kolsch. This was a blend of Brewery
two of our favourite drinks! Kolsch is such an

awesome beer style, and it meant we could layer
the espresso flavours over a good clean base beer!
HOW LONG TO DO YOU SPEND

DESIGNING YOUR BEER?
RB: Generally we design the beer over a few weeks,
after many discussions amongst the brewers and
other members of the team. We don’t usually do a
trial batch. We tend to go full scale straight up, with
balance and restraint in mind to make sure the beer
doesn’t turn into a train wreck!
DO YOU PUT ANY CRITERIA OR

GUIDELINES ON THE BEER YOU MAKE?
RB: We generally want something you could drink
at least four pints of! There’s no point having a beer
that you would drink 30ml of and never have again.
Autumn 2020 53
FEATURE
DO YOU HAVE YOUR GABS BEER AVAILABLE IN

YOUR BREWERY BAR OR ANYWHERE ELSE? Recipe 1 Recipe 2
RB: Yep we will be pouring at our three venues, Torquay, Ocean
Robert Brownie Jr: Blackman’s Vs Camden
Grove and Geelong from after GABS. We also sell wholesale to a Mudcake Pastry Imperial Aussie
bunch of other customers around Vic. Stout (2020 GABS) Pilsner (2015 GABS)
WHICH OTHER BEER OR BREWERIES All Grain Recipe All Grain Recipe
HAVE INSPIRED YOU TO KEEP PUSHING Expected Brew Figures Expected Brew Figures
THE BOUNDARIES EACH YEAR? OG: 1.074 OG: 1.074
RB: The Hubba Bubba by Currumbin Valley Brewing beer last year FG: 1.021 FG: 1.016
ABV: 7% ABV: 7.8%
was awesome! It actually tasted like grape Hubba Bubba!
IBU: 30 IBU: 55
Volume: 23 litres Volume: 23 litres
WHAT HAS BEEN THE MOST INTERESTING OR
UNIQUE BEER YOU’VE MADE FOR GABS? Ingredients Ingredients
2.4kg Marris Otter 7.4kg Australian Pilsner malt
RB: Escargose! It was a herbed gose made with eating snails.
3.2kg Australian Pale malt 38g Cascade hops
Renn Blackman 480g German Cara-Munich 65g Ella hops

at his barrel farm 475g Australian Caramalt 85g Summer hops
400g Munich malt 85g Enigma hops
400g Carafa T1 2 x sachets Saflager 34-70
yeast
80g Carafa T3
410g Lactose Method
1. Mash in at 64°C for 90
1 Vanilla pod minutes to hit the required
1 Mudcake (family size) gravity
18g Ella hops25g 2. Sparge and bring to
the boil, adding 20g of
18g Ella hops
Cascade for the 60 minute
25g Cascade hops boil
2 x sachets Safale US-05 yeast 3. Add 10g of Ella with 30
minutes remaining in the
Method boil
1. Mash grains and the
mudcake at 67°C for 60 4. Add 30g of Summer and
minutes 30g of Enigma hops with
10 minutes remaining
2. Sparge and bring to
the boil for 60 minutes, 5. Add 18g of each Summer,
Welcome to adding the Ella hops at the Ella, Enigma and Cascade
Blackman’s beginning of the boil for the whirlpool
3. With 10 minutes remaining 6. Chill and ferment at

in the boil add the lactose, 12°C and dry hop post
vanilla pod and Cascade fermentation with 37g of
hops each Summer, Ella and
Enigma hops
4. Whirlpool then chill to
20°C, before transferring 7. Do diacetyl rest before
to your fermenter bottling/kegging and
allowing to mature at
5. Pitch yeast at 18°C a cool temperature for
6. Allow the yeast to slowly several weeks, or months
rise to 22°C until the final if you can wait.
gravity (FG) is at or near
1.021
7. Bottle or keg as preferred.
If bottling, allow to
condition for 6 weeks at
least before enjoying this
delicious pastry stout!
54 Home Brewer
RECIPE
Too Big to Fail

– TRIPLE IPA All Grain Extract with specialty grains
(Collab with Gigantic Expected Brew Figures Expected Brew Figures
OG: 1.091 OG: 1.091
Brewing – Portland, OR) FG: 1.013 FG: 1.013
ABV: 10.6% ABV: 10.6%
BEHEMOTH (NZ) AND CHUR (AUS) IBU: 130 IBU: 130
Volume: 23 litres Volume: 23 litres
HEAD BREWER, ANDREW CHILDS,
PROVIDES US WITH AN ENORMOUS Ingredients Ingredients
RECIPE FOR HIS RECENT 3.5kg Pale Ale Malt 5.8KG Liquid Pale Malt Extract
COLLABORATION WITH GIGANTIC 3.5kg Pislner Malt 800g Weyermann Munich 2 malt
BREWING (PORTLAND, OREGON). 800g Weyermann Munich 2 500g Dextrose
500g Dextrose 150g Bairds Caramalt
150g Bairds Caramalt 25g Columbus hops
25g Columbus hops 200g Citra hops
B
ehemoth and Gigantic. Of 200g Citra hops 200g Simcoe hops
course we were going to brew 200g Simcoe hops 100g Centennial hops
something big. At the time 100g Centennial hops 100g Nelson Sauvin hops
100g Nelson Sauvin hops 120g Mosaic hops
this was our biggest beer we
120g Mosaic hops 0.3g Copperfloc
had made. It is a classic dry 0.3g Copperfloc 4 Packets of Fermentis Safale US-05
west coast IPA but on the 4 Packets of Fermentis Safale
roids! Stupidly easy to drink for its ABV and US-05 yeast
a blast to make. I recommend taking it easy Method
1. In a large pot bring 8-10 litres of water to the
drinking this one. It’s quite something! Method boil
1. Mash all malts at 65°C for
2. Add all malt extracts and stir well to dissolve
60 minutes
2. Sparge and bring to a boil 3. In a separate saucepan, add all cracked grain
to a muslin sack in 70°C water for 30 minutes,
3. Boil for 60 minutes, adding
then remove grain sack and add liquid (wort)
25g of Columbus hops at the
to the larger pot and return it to the boil
start of the boil
4. With 20mins to go in the boil 4. Boil for 60 minutes, adding 25g of Columbus
add 100g of Centennial hops hops at the beginning of the boil
and dextrose 5. With 20mins to go in the boil add 100g of
5. Add 0.3g of Copperfloc with Centennial hops dextrose at 20min left in the boil
10 minutes to go. 6. Add 0.3g of Copperfloc with 10 minutes
6. At the end of the boil start remaining in the boil
a whirlpool then add 100g 7. At the end of the boil start a whirlpool then
of Citra hops, 100g Simcoe add 100g of Citra hops, 100g Simcoe hops and
hops and 100g Nelson 100g Nelson Sauvin hops
Sauvin hops
8. Cool as much as possible and transfer to your
7. Cool to 20°C and pitch all 4
fermenter. Top up to 23 litres using very cold
packets of yeast
water.
8. Ferment at 18°C
9. When the temperature is down to 20°C, pitch all
9. Do a diacetyl rest at
4 packets yeast and stir well to aerate
22°C towards the end of
fermentation 10. Ferment at 18°C
10. 5 days into fermenation add 11. Do a diacetyl rest at 22°C towards the end of
120g Mosaic hops, 100g Citra fermentation
hops and 100g Simcoe. Dry 12. 5 days into fermenation add 120g Mosaic hops,
hop these for 5 days, then 100g Citra hops and 100g Simcoe. Dry hop
crash cool for a week. these for 5 days, then crash cool for a week.
11. Bottle or keg as usual then 13. Bottle or keg as usual then enjoy with mates
enjoy with mates
Autumn 2020 55
FEATURE
An Introduction to
Homebrewing
THERE WILL BE PLENTY
OF PEOPLE WHO RECEIVED
HOMEBREW KITS FOR
CHRISTMAS. IF YOU’RE
WONDERING WHAT TO DO
WITH IT OR HOW TO MAKE
BETTER BEER THEN READ ON
AS CHRIS THOMAS GIVES AN
INTRODUCTION TO MAKING
QUALITY BEER.
Mangove Jack’s
Complete Microbrewery
56 Home Brewer
f you’ve been gifted a homebrew
I
kit for Christmas, chances are the
giver doesn’t really appreciate
that he or she might have just
opened your Pandora’s box because
homebrewing is an exciting, unique,
challenging and (at times) obsessive pursuit.
The challenge isn’t just to make beer,
but to make beer that you can enjoy. There
are endless styles and variations that you
can easily brew by changing the can of
concentrate or even just the yeast sachet.
But let’s first break down what’s in your kit.
WHAT’S IN MY HOMEBREW KIT?

All kits come with everything you need to get
brewing. There are minor variations between
Coopers Brew Kit & Contents
brands, but your basic kit will include:
• 30 litre plastic or stainless steel fermenter:
for brewing your precious beer
• Hydrometer and test-tube: measures sugar
level at the start (OG) and at the end of your
brew (FG). The difference between these
calculates your alcohol percentage
• Spoon: used to mix all ingredients
thoroughly in your fermenter
• Bottling valve and tap: for dispensing beer
into your hydrometer and into bottles at the
end of your brew
• Airlock and grommet (not required for
Coopers fermenters): this allows the
release of carbon dioxide (CO2) from your
fermenter, while protecting your wort from
unwanted bacteria
• Stick-on thermometer: to monitor the
temperature of your brew
• PET bottles: these are the safest, yet least
sexy way to present your beer
• No rinse sanitiser: this does not come with
all kits but is essential and is available from
your homebrew shop. Clean your fermenter
and all other parts before brewing and
straight after bottling (or the next day if
you’ve suitably celebrated your first bottling
day!) to keep it clean and free from unwanted
bacteria that might spoil your brew.
• 1.7kg can of concentrate and 1kg dextrose/
brew enhancer: to make your beer of course!
Your brew kit will have come with written
or online instructions. If your instruction
booklet was recycled with your Christmas
wrapping, then hit up YouTube or your local
homebrew shop owner. Both will provide
ample knowledge for your first brews.
Autumn 2020 57
FEATURE
WHAT’S NEXT? like cider, refer to suggestions ii and iii.
Recipe 1 Chances are you have already made your first

beer and some of you will be pleased with the
ii Simple fermentable sugars like
white table sugar or corn sugar can
results, while others will be disappointed. contribute to this. Replace these
Mangrove Jack’s German
Altbier – concentrate If you are in the latter group, don’t retire sugars with light dry malt extract
with specialty grains your kit yet! There are some easy solutions (LDME) or brewer enhancer. My
Expected Brew Figures – read on! preferred option is LDME as it will add
OG: 1.044 Most homebrew kits come with a more to the body of your beer.
FG: 1.011 lager can of concentrate. This has always iii Yeast may have been fermented
ABV: 4.3%
perplexed me as making a great lager is a at higher than the recommended
IBU: 18-24
Volume: 23 litres challenge for homebrewers of all levels. temperature. Control your fermenting
For starters, a mainstream lager is a clean, temperature: 12-15°C for lagers and 15-
Ingredients crisp and refreshing beer with minimal hop 22°C for ales
Mangrove Jack’s Golden Lager Pouch with
aroma or bitterness. Brewing faults cannot My beer smells like arse. Your beer has been
dry hops
be hidden like they can in hoppy beers like contaminated either by unwanted yeast or
1.2kg Light Liquid Malt Extract (LME)
pale ales and IPAs, or darker beers like bacteria in the fermentation process. If it
450g Aromatic malt porters and stouts. smells bad straight out of the fermenter
230g CaraMunich malt Secondly, lager uses a different yeast that then your problem is there, if it smells bad
85g Carafa Special II malt should be fermented between 12-15°C. Most out of the bottle then your problem might
brewers starting out won’t have the ability be there.
50g Liberty hops
to control and maintain the temperature in i You need to carefully clean and
M54 California Lager Yeast
this region. sanitise your fermenter and all the
Method bits with it (tap, lid, air lock) each
1. If your grains are not already cracked COMMON FAULTS AND SOLUTIONS time you brew. Use a new Chux cloth
(milled), you can do this by putting My beer tastes a bit like cider. There are as well as the recommended mix of
them in a zip lock back (or between two
three main reasons which can cause this your sanitiser.
sheets of aluminium foil) and rolling
them with a rolling pin. Roll to crack undesirable cider character in beer: ii Each bottle needs to be cleaned and
open the grain, not to make flour! i The simplest problem might be that you sanitised before bottling. After you
2. In a large pot (5-6 litres), add the have got a little over-excited and that finish a bottle of beer that you plan to
milled grains to a grain bag and you’re drinking your beer too young. reuse for homebrewing, give it a solid
submerge in 3 litres of 76°C water and Hold your horses and wait until your beer rinse so that come bottling day you will
allow to rest for 15 minutes is 6-8 weeks old. Then if it still tastes just need to sanitise each bottle.
3. After 15 minutes, remove the grain
bag and allow liquid to drip into pot.
Inside a base
Discard the grain (keep the bag for starter kit
next time) and bring the liquid to a
boil. Allow liquid to boil for 10 minutes
4. Add 2 litres of cold water and the 3 litres
of boiled liquid to the fermenter, then
add the contents of both the Golden
Lager Pouch and the Light LME Pouch
5. Top up to 23 litres with cold water
6. Check the liquid temperature is below
20°C, pitch the yeast and ferment for
7 days at 18 - 20°C
7. After 7 days, increase the temperature
to 22°C, dry hop with the Liberty hops
and ferment for 3 further days
8. If possible, transfer your brew
to a keg for cold conditioning at
4°C for 14 days. If you do not keg,
you can either transfer into a clean
and sanitised fermenter or you
can keep in the existing fermenter,
but rack off the yeast, hops and
sediment and cold condition for 14
days at 4°C prior to bottling
58 Home Brewer
LITTLE BY LITTLE Fermentable sugars: For all beers except Belgian
There are lots of little things that you can do to
improve the quality and flavour of your beer.
ales, replace dextrose or white sugar with light
dried malt extract. It will improve the overall Recipe 2
Experiment with these and see what works best for quality of your beer, as well as the body and head.
Morgan’s Summers
the beer you like to drink. Additional hops and specialty grains: You’ll End Amber Ale –
Yeast: The yeast you receive with your can of find a variety of hops and grains at your local concentrate recipe
concentrate is an ok yeast that will ferment your homebrew shop. Brewing with extra hops will add
beer. Buying a different yeast like a Mangrove flavour, complexity and aroma to your beer. New Expected Brew Figures
OG: 1.043
Jack’s, Safbrew or Lallemand will add just over $5 World hops like Galaxy, Mosaic and Nelson Sauvin
FG: 1.011
to your brew but will be worth it. An American Ale can dramatically change your beer for the better.
ABV: 4.8% (bottled)
yeast is a good place to start, but other styles like Specialty grains impact on the flavour and colour IBU: 25
saison and Belgian will rock your world! of your beer. Volume: 23 litres
Temperature Control: For the novice Bottles: If you’re content with the PET bottles
homebrewer, fermentation temperature is difficult provided with your kit then stick with them. If Ingredients
1.7kg Morgan’s Royal Oak
to control. Buying a temperature control unit you’d rather brew in glass then invest in a lever
Amber Ale
that plugs into your spare fridge can monitor and arm bottle capper (~$50). A bottle rinser (~$30)
control the temperature within a degree or two. It will make sanitising your bottles easier too.
1.5kg Morgan’s Pale Master
Malt (liquid)
is an easy solution and you should be able to pick These are both one-off purchases that should last
one of these up for $50-70. several years. 12g Morgan’s Norther Brewer
finishing hops
12g Morgan’s Citra finishing
hops
Morgan’s Premium Ale yeast
(or Safale S-04)
Morgan’s
Starter Kit
Method
1. Boil the kettle and, in a
cleaned and sanitised
cup, steep the Norther
Brewer hop bag for
10 minutes
2. Add 2 litres of boiled

water (that has been
allowed to rest for about
10 minutes) to your
fermenter
3. Add both cans of liquid

malt, as well as the hop
liquid from your cup to
the fermenter and stir
thoroughly to mix
4. Top up to 23 litres with

cold water, aiming for a
temperature of 18-22°C
5. Pitch yeast and stir

to aerate
6. On day 4, add the Citra

hop bag
7. Check gravity on day

7 and again on day
Fermenter, bottle 8. Fermentation is
brush and spoon complete when gravity
is at or near 1.011
and is consistent for
The biggest difference between kits is the Coopers fermenter which differs from more traditional fermenters
consecutive days
with the screw top lid and air lock. Instead the Coopers fermenting vessel uses a krausen collar which rises
as CO2 levels increase, whereas with traditional fermenters, CO2 is released through the airlock in the screw 8. Bottle or keg, then
top lid. Both are great. enjoy!
Autumn 2020 59
EDUCATION – LEVEL UP TECHNICAL SECTION
Yeast HOMEBREWER
TECHNICAL EDITOR
JAKE BRANDISH DELVES
INTO YEAST SELECTION
Selection
AND THE RAMIFICATIONS
INVOLVED FOR THE
LITTLE BEASTIES
YOU SELECT.
H
oppy Brew Beer to you all! From all of us here at TO YEAST OR NOT TO YEAST
Beer and Brewer we would like to wish you all the Yeast and fermentation are undoubtedly the most important factors
best for 2020, and especially welcome to all those when it comes to your brew. And by now you are probably aware that
new brewers who got home brew kits for Chrimbo!! there are many different yeast strains available to you, both dry and
You may have even gone one better and got a liquid. These primarily fall into two categories - ale and lager yeasts -
subscription to this awesome mag! and both will produce very different beers. Even within the particular
Getting a home brew kit will change your life, opening your mind ale and lager category there are wide variations. But which one should
up to the possibilities of your own delicious creations. By now you I use? Let’s look at the differences and why you would choose them.
would have smashed out a few brews already, and you should be
looking at your yeast and its selection and health. That said, there are PIKACHU (OR US05) I CHOOSE YOU
some basics that need to be covered when starting out. Most of these Apologies for the Pokemon reference, school holidays were in full
areas will be covered in the Introduction to Homebrewing article, but I swing! So, you have opened your first home brew kit and discovered a
wanted to focus on yeast selection in this article. packet of (dry) yeast in the lid. You may have also noticed that most
60 Home Brewer
were made to be enjoyed in the warmer summer months, and that
is where we get ‘farmhouse ales’ from. There was no temperature
control, only the ambient summer temperature which lets the ester
production run wild – literally! Using a Saison yeast in any beer will
give it a wonderful twist, with somewhat pre-determined results.
Kviek is a Nordic yeast strain that has gained popularity recently
due to not only its unique flavour but its versatility and throughput
time in the brewery. It tends to ferment out in a rather quick 3 or
4 days, which would have obvious advantages in that you can get
another brew on sooner! It is also very tolerant to high fermentation
temperatures up to 40°C! Kviek has a fantastic story attached to it,
and dates back hundreds of years in the farming regions of Norway.
Once again it is a farmhouse ale yeast, but the difference is that the
yeast was actually handled and added to the beer rather than relying
on being airborne. It was thought to be a village’s ‘house’ yeast and
re-used from brew to brew. As it did its work in the beer, and with the
handling and treatment, it was an ever evolving yeast strain picking
up (and dropping) flavour compounds, meaning it would have varied
from season to season, town to town, and region to region.
If you want to do some more reading on Kviek yeast, look up a dude
called ‘Lars Marius Garshol’. He is a beer blogger who has become
obsessed with this yeast and has done extensive research into it.
starter kits come with a can of lager concentrate - one of the hardest Standard ale and lager strains are very popular and very easy to
beers to brew! To brew a good lager you need a certain water profile, access and use. Make sure you do some research into what the yeast
excellent yeast health, fermentation profile, temperature control, will produce and check the temperature tolerance and effective
etc. But, I digress….. back to yeast. range. As said before if you cannot control the ferment temperature,
Yeast strain, health and vitality will determine the quality of your look at another yeast, as these standard yeast strains require a set
hard work, so you want to make sure you give the beer every chance fermentation profile to give you the best results.
to be perfect. This means looking at the yeast. The main difference Oxygen is vital to fermentation, and is the only stage where you
between ale and lager yeast are the esters that the yeast produce need to add oxygen to the brew. Please, please, please get into the
as a by-product of fermentation. A lager will produce relatively habit of giving your yeasties oxygen to get them under way for the
low esters and be quite clean and crisp, whereas ales produce high initial (exponential) phase of fermentation. This is so important and
levels and tend to be more fruity and spicy. An ester is an aroma and will take your brew to the next level for sure!
flavour compound that is produced as a reaction of an acid and an Cheers and happy brewing!
alcohol molecule, and the level that is produced is a direct result of
fermentation. Think of the last wheat beer you had, and the banana
and peppery/clove taste and aroma it had vs. a nice clean lager – a
good example of ester production and yeast differences.
A good place to start when choosing yeast is whether you have
temperature control or not. If you cannot keep the fermenting beer
at a constant and controlled level, you may be better to select a yeast
that is suited to this type of fermentation rather than use a standard
ale or lager yeast and let the temperature get too high, resulting
in some nasty flavours that the yeast should not be producing, in
particular with lager yeast.
A good place to start may be a Saison or Kviek yeast. Both strains
are suited to higher fermentation temperatures, so if you don’t have
control over temp then these could be the ones for you. Let’s look at
the difference between them.
Saison yeast originates from the Belgian/French region in
Europe. Up until it was determined what it scientifically was, it was
a wild yeast that used to blow over the fields and farms inoculating
anything it came in contact with, which just happened to be
unfermented beer. Due to the wonderful spicy and peppery, bubble
gum type esters, it became a regular flavour compound in the ales
produced. The word Saison translates to ‘season’, so these beers
Autumn 2020 61
MEDIA AND BRAND
Design Energy’s work with

wine applies to beers too
Setting your stall

IN A MARKETPLACE WITH SO MANY VOICES TELLING THEIR STORIES AND SELLING THEIR BEERS, THE
MANAGEMENT OF A BREWERY’S BRAND CAN MAKE ALL THE DIFFERENCE.
I
t might not always feel like it, However, the branding behind the beer values of the people who drank it. Those stories
but beer is about more than the also has an impact. We talk these days about are still important, perhaps even more so, in
finished product. For all the tasting the intrinsic importance of a beer – that it’s the craft beer world, as breweries seek to stand
notes that appear at the back of what’s on the inside that counts – as opposed out from the crowd and fashion appealing and
this fine magazine, there are other to more extrinsic properties – the old beer memorable identities.
factors that participate in any advertisements that amused generations,
drinking experience. The obvious ones are captured imaginations and were perhaps more BUILDING THE BRAND
the company and the location – a beer with talked about than the taste profiles of the As we’ve seen in the Art of the Brewpub
mates on a sunny day will taste different and actual beers. But those old beer advertisements feature (page 22), many breweries showcase
elicit a different response and memory to one told people an important story. They explained their identity in the form of hospitality,
sipped after a meal while it’s howling a gale a what that beer said and thought about itself creating experiences that people will
outside the window. and, by extension, they implied the shared remember fondly as they stand in front of a
MEDIA AND
BRAND
fridge full of beers weeks later. But a brewpub is just

one example of the ways that people will interact with
a brewery and its beers. And every time they do so, that
brewery is making an impression, good or bad.
“Every time someone in the market encounters Breweries
your business is an opportunity for their opinion of it
to increase, decrease or remain the same, which totals doing a
up to their opinion of your business,” says Callum
Reeves, co-founder of Kaiju. “How the business acts to good job
maximise these interactions is the brand and results
in brand equity. If you distill it down, it’s depressingly Consistency
“I have talked a lot
mathematical really! Given my all-encapsulating view it’s
about consistency,
about the most important thing you have as a brewery.”
point of difference
This means that, while it is important to identify and and brand personality.
create your own brand, maintaining it in a consistent If I were to pick a
and considerate way is arguably more important. few that do this well
– Two Birds, Deeds
Coming up with what your brewery is about – what its
Brewing, Stone &
values are, what its personality is like, how it brews
Wood, Bentspoke and
and how it does other things – should be an enjoyable North Brewing Co
brainstorm over a couple of beers where the founders (UK). They are all very
come together to discover and express shared ideals. clear in who they are
The next step, though, is to infuse all of that into as
and how they want to
be seen.”
many aspects of the business as possible, never letting
standards slip.
Premium
“Everything you do around your brand should be
“I’m a fan of
consistent and authentic, that way the consumer gets Stomping Ground’s
to know your brand personality and you build trust,” ‘Into the Woods’
advises Trish Dunstone, owner of Design Energy. range. It has taken
“Creating your own point of difference from your cues from old style
labelling, but with a
competitors is a great start, but the growth doesn’t
new modern premium
happen overnight. You can’t expect to engage millions
look, and dare I say
of consumers with one press ad, one post, one promo, reminiscent of a
one editorial, one retailer. It’s an ongoing job. Establish premium wine brand,
a community that consumers want to be part of. which is clearly the
Think about how you position your brand ethically
sophisticated market
they are going for.”
and environmentally. Inconsistency or confused
personality can confuse your audience.”
Shelf impact
“Balter Brewers is
GETTING OUT THERE a great example of
Interest in craft products, local businesses and shelf impact. With its
community enterprises is as high in Australia as overall white look and
anywhere in the rest of the world. It is, therefore, very minimalist design
it’s unexpected and
not surprising that so many breweries have sought to
stands out amongst
highlight their craft credentials, their independence its competition. I think
and their regional connections, or to just get their beers some producers fall
out there for local people to try and taste. Breweries into the trap of wanting
named for the town or suburb where they were founded to look like a reputable
brand and think this
can forge strong local links.
means looking like
In recent years, we have also seen many breweries
everyone else. What’s
get more and more involved in initiatives in their area the point?”
– Beer & Brewer’s Regional Breweries Series in 2019
highlighted the tireless work that regional breweries (Provided by
do in their areas. By sponsoring and supporting local Design Energy)
teams, charities, societies and tourism projects, a craft
brewery’s brand can become indelibly associated with
positive stories and with local people.
Wayward underwent a
brand refresh last year Autumn 2020 63
MEDIA AND BRAND
Nat and Callum in the brewery. Willie the Boatman’s

Photo Credit: Amy Whitfield. new label design
However, that enterprising work will count founders of Willie the Boatman. “A side joke REBRANDING
for less if your brewery is not shouting about on a forum can turn a lot of people against a In the rapidly evolving world of craft beer,
it. Beer & Brewer’s readers want to find out brand in minutes – an ill thought-out product it is easy to worry about falling behind
about what breweries are doing. So do local name can turn your brand into national and or looking dated. A rebrand can be a
and regional newspapers. Doing something international news within hours. Of course, reinvigorating breath of fresh air. However,
interesting is good in and of itself, but it’s with good strategies in place most brands it should be approached carefully. Bringing
also a talking point that can get your brewery will make a full recovery – unless they keep something new and eye-catching is all well
talked about. So get the word out there! making the same mistake.” and good, but if you lose something inherent
“Branding, media and marketing in the beer It can be easy to think that, given the to your brand in the process, you risk
industry is getting more and more exciting to casual environment that brewing seeks to alienating existing fans.
work in,” says Faye White, creative director foster, that casualness can be applied to the “Shelf impact is great, but make sure
at Wayward. “Brands are working harder, conversations you have with fans and the you’re confident this brand will still be
becoming more innovative and putting as wider public. But brewing, while a fun activity, relevant in a couple of years and not just an
much thought into their marketing as the beer is actually governed by strict professionalism. ‘on trend’ fad,” advises Leigh. “If you have
itself. Small businesses are always looking for The same professionalism should apply to a strong customer base, but feel it’s time
high impact marketing for smaller budgets, brand management, in terms of what you say for a refresh then we would recommend
so guerilla and activation style marketing are and how you react to criticism. Ugly spats on changes that wouldn’t alienate your current
becoming more common.” Twitter or TripAdvisor rarely cover anyone customers. However, if you have a loyal
in glory, and brands can suffer long-term customer base they will still buy your
CORRECTING MISTAKES damage for ill-considered comments. product, but this is an opportunity to grab a
The management of a brand involves constant “Mistakes can come in many forms from share of the market with new customers, who
interaction. Every new beer that you launch bad tasting product to poor communications,” haven’t noticed your product previously.”
or announcement you make can be seen says Reeves. “Misogyny has come up a few Wayward Brewing and Willie the Boatman
by historically unprecedented numbers of times in recent years. The response is probably both recently rebranded, with Wayward’s
people. Social media gives every person with a more important than the situation that new design seeing them claim top spot for
smartphone the ability to make their feelings brought it about. A response could range from Best Packaging in the Beer & Brewer Awards
heard. This means that every comment can a genuinely contrite apology and commitment People’s Choice. Both thought hard about
have consequences: a beer name that made to do better in the future to something along what they wanted the rebrand to say about
you and your mates laugh about on the the lines of ‘What’s the big problem? We think themselves to new and existing fans.
brewery floor may not resonate in remotely it’s funny. People just need to take a chill pill’. The creation of a brand is only the first
the same way outside in the real world. Where the response sits in that range will tell step. After that, it’s plenty more steps where
“It’s really easy to mess up any brand – you a lot about the true values of the business you live up to the standards set by that brand
especially with such easy access to the world and customer buying habits will align with and keep looking for new and better ways to
via the internet,” warns Pat McInerney, co- how well they agree with the response.” communicate that brand.
Brand creation and
packaging design for
the drinks industry.
Rear 52 Glasshouse Road

Collingwood VIC 3066
Tel: 03 9495 6300
trish@designenergy.com.au
www.designenergy.com.au
Want a fresh look?

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Scan me
ENTERTAINING – FOOD
The
Barbecue
Guide
SUMMER MIGHT BE COMING TO AN END, BUT
THAT’S NO REASON TO PACK AWAY THE BARBIE,
NOT WHEN THERE ARE SO MANY RECIPES
TO GET YOUR TEETH INTO HERE.
T
he barbecue is perhaps one of Australia’s
most beloved cooking utensil. But it is
not just Aussies who love a good ‘barbie’,
cooking with fire in the great outdoors is
a global phenomenon that has imparted
a host of amazing recipes to try out on a
sunny afternoon.
The Barbecue Guide is a celebration of the humble
barbecue, taking readers through a host of different barbecue
options. There are sections dedicated to all the great
barbecue meats – beef, lamb, chicken, pork and seafood –
not to mention amazing vegetable and salad options, and
those all-important marinades and sauces.
The Barbecue Guide is not just a collection of tempting
barbecue meals for you to make and share with your
friends and family. It’s also chock full of information
about the equipment itself, taking readers through all the
tools of the barbecuing trade to ensure that your cooking
is flawless every time.
So what are you waiting for? The weather’s still good.
Get out there and get cooking!
This is an edited extract from The Barbecue

Guide, published by New Holland Publishers.
It is available from all good book retailers or
online (RRP $24.99).
www.beerandbrewer.com
Sticky Beer Can Chicken

Serves 6 3. Open the beer can and pour
Ingredients out 1⁄2 of the liquid. Place the
can on a cutting board and
1 large whole chicken
lower the chicken on to the can
1 teaspoon vegetable oil so it looks like it is sitting on it.
1⁄4 teaspoon pepper 4. Position the legs like a tripod so
1⁄2 teaspoon sea salt the chicken sits upright.
1⁄2 teaspoon chicken spice rub 5. Prepare the barbecue for
1 can of beer (or soda can indirect cooking. Place the
may also be used) chicken in the middle of the
45 ml (1 1/2 oz) barbecue sauce barbecue and close lid. Cook
the chicken for about a 1 hour
or until golden brown.
Recipe
6. The chicken is done when the
1. Pat down the chicken with
juices run clear when skewer is
a paper towel to absorb any
pushed into thickest part of the
moisture.
thigh. Brush the chicken with
2. Rub the chicken inside and out barbecue sauce and cook for
with vegetable oil. Season with a further 10 minutes until dark
salt, pepper and spice rub. and sticky.
Autumn 2020 67
Lamb Ribs
Serves 2 2. Prepare your barbecue, light the
Ingredients coals and get the heat to 110°C
45 ml (1 1/2 oz) olive oil (230°F). Place a water-fed drip
tray next to the coals and place
4 cloves of garlic, minced
the cooking rack on top. Place
2 sprigs fresh rosemary, finely the lamb ribs on the cooking rack
chopped away from the direct heat of
2 teaspoons salt the coals.
2 teaspoons freshly cracked 3. Drop a handful of woodchips over

black pepper the coals and place the lid on.
Cook the ribs for 4 hours, making
1 kg (approx. 2 lb) lamb ribs, cut into sure the temperature stays
4 rib segments
constant. Remove lid and add a
Woodchips, soaked in water (apple handful of woodchips to the hot
wood is best for smoking lamb, or coals every hour or so, replacing
cherry wood if you can get it) lid after each addition.
Recipe 4. After 4 hours, move each rack of

1. Combine the oil, garlic, rosemary, ribs over the coals and cook for
salt and pepper in a bowl. Spread 2 minutes a side, uncovered. This
mixture evenly over lamb ribs so will burn most of the fat from the
that the whole surface is coated. ribs. Remove the ribs and wrap
Wrap lamb in cling film and let sit in foil, allow to sit for 15 minutes
for an hour in the fridge. before serving.
Pulled Pork
Sandwich
Serves 8
Ingredients
2 onions, sliced
3 bay leaves
4 teaspoons mustard powder
4 teaspoons smoked paprika
1 1/2 – 2 kg pork shoulder, boned with
rind attached and tied (ask your
butcher to do this)
150 g (5 fl oz)tomato ketchup
90 ml (3 oz) red wine vinegar
20 ml (2/3 fl oz) Worcestershire
sauce
12 teaspoons soft dark brown sugar
2 French sticks, sliced into rolls, and
coleslaw to serve
Recipe
1. Heat oven to 160°C (320°F).
Add onions and bay leaves to a
large roasting tin. Mix mustard
powder, paprika and 1 teaspoon
of ground black pepper with a
good pinch of salt. Thoroughly
rub this all over the pork. Place
the pork, rind side up, on top
of onions. Pour 210 ml (7 oz)
water in to the bottom of the tin,
wrap well with foil and bake for
4 hours.
2. Light the barbecue. Mix ketchup,
vinegar, Worcestershire sauce
and brown sugar. Remove pork
from tin and pat dry. Place the
roasting tin on the hob, add
ketchup mixture and bubble for
10-15 minutes until thick and
glossy. Remove bay leaves and
pour into a food processor; blitz
until smooth. Smear half the
sauce mixture onto the meat.
3. Once the barbecue flames have
died down, cook the pork, skin
side down, for 15 minutes until
nicely charred, then flip and
cook for another 10 minutes.
The meat will be very tender,
so be careful not to lose any
between the bars.
4. Lift the pork onto a large plate
or tray. Remove string and skin.
Using 2 forks, shred the meat into
chunky pieces. Add 60-90 ml (2-3
oz) of barbecue sauce and toss
everything well to coat. Pile into
rolls and serve with extra sauce
and a little coleslaw.
Autumn 2020 69
The Brew Review WITH AUTUMN IN FULL SWING, OUR TASTING PANEL
SAT DOWN TO TRY SOME AMAZING BEERS AND CIDERS
The Panel
Josh Quantrill, Tom Davies, Mitch Wirth,
NSW Sales Head Brewer, Brewer, Sauce
Manager, Capital Yulli’s Brews Brewing
Brewing Co.
Rosemary Liam Pereira, Andrew Meli,

Lilburne-Fini, Venue and Events Head Brewer,
Manager, Batch Batch Brewing
Craft Beer & Brewing
Cider Specialist,
Camperdown Cellars
Craig Andrew
Hawtin Butcher, Robson,
Marketing Manager, Head Brewer, Lord O
Intermedia Nelson Brewing AS N
A
SE
Jamie Matt Shiner,

Manager, Red FO
CUS
Webb-Smith,
Bottle Alexandria
Brewer,
Yulli’s Brews
What’s our
Jill Kneipp, Gus Mills, Seasonal Focus?

Beverage Operations Account Manager, As it’s autumn and the
Manager, The Oxford Willie the Boatman harvest’s in, we’re focusing
Tavern, Petersham on ciders and perries
TASTING
Panel’s Top Picks
Felons Dark Side Balter and Garage Dollar Bill Learning BeerFarm Royal Haze
Bourbon Barrel Stout Project Dry Haze to Breathe ABV: 5.8%
ABV: 13.5% ABV: 6% ABV: 7% Style: Hazy IPA
Style: Barrel-aged stout Style: Hazy IPA Style: Barrel-aged golden sour If you’re looking for a hazy IPA,
Big, barrel-aged stouts are When two breweries of the This is a great beer from this is a great go-to option. The
usually pretty popular with our renown of Australia’s Balter and Dollar Bill. There is acidity, aromas are pretty restrained, but
panel, so it should come as no New Zealand’s Garage Project wood character and a finishing it is actually all the better for it.
surprise that their favourite beer get together, one should expect bitterness, and all of these play There’s a cleanness to the hop
this issue has spent plenty of something excellent to come well together within this expertly profile that is very pleasing and
time in the oak. Described by one out, and this hazy IPA certainly balanced sour. The beer itself brings a great deal of freshness
panelist a ‘true showstopper’, delivered on that. Something has a medium haze and a deep to both the nose and palate.
this is a sexy little beer. Thickly that was frequently highlighted golden colour that looks like The balance between hops
dark in appearance, it brings here was the balance of the honey. A complex and intriguing and malt for this lightly hazed
a nose of dark chocolate, rich beer. It’s big and hoppy with nose offers barrel character and and almost translucent beer is
biscuit, as well as oak and vanilla. plenty of tropical fruit, but that acid, funk and mustiness, oak and fantastic, making for a zippy
The texture is silky with not as all-important balance keeps you citrus, while the mouthfeel offers and fresh palate. It’s not overly
much body as one might expect coming back for more. Super hazy fine beads of carbonation. The boozy either, which makes for an
from a 13.5% beer. The tastes in appearance, as you’d expect, palate is bright and well balanced. eminently drinkable hazy IPA.
to look out for include cacao, this beer brings mango, coconut There are citrus traces, as well as Beerfarm.com.au
roasted malt and dark chocolate, (pina colada anyone?), pineapple, some oily herbal characteristics
but keep your senses alert for lime and a hint of grass to the – thyme in particular – and these
some mandarin and almond nose before launching big hop are balanced excellently with very
notes in there as well. This is a character onto the palate. With a pleasant wood character and a
great stout with a booming barrel thick body, good carbonation, a side helping of funk. The panel
character and a fantastic finish. dollop of booziness and a little zip, loved this beer and thought that it
Felonsbrewingco.com.au this was a well loved beer. would age very well too.
Balter.com.au Dollarbill.com.au
Autumn 2020 71
TASTING
Panel’s Top Picks
O O
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Small Acres Willie Smith’s Kingston Yulli’s Mum’s Carlsberg Pilsner

Sparkling Cider Black 2019 Mango Pale Ale ABV: 4.8%
ABV: 8.5% ABV: 7.2% ABV: 5.3% Style: Pilsner
Style: Cider Style: Cider Style: Pale ale Here at Beer & Brewer, we will
For this particular variant, Small The annual vintage of Kingston The stand-out pale ale from this not shy away from the big,
Acres has adopted the Methode Black from Willie Smith’s went issue’s collection of beers, this mainstream brands if they’re
Champenoise – the winemaking down a treat with the panel. mango-infused brew from Yulli’s making a good beer. And in this
method used to make champagne Golden and bright in appearance, is a delicious mango bomb. The blind tasting, it became clear
– in its production. And it shows this year’s cider has a big apple considerable amount of haze on that, when it comes to clean and
in this well balanced and complex nose with some lovely caramel the beer looks great, while the simple pilsners, the panel very
drink, which has plenty going coming through as well, which hoppy nose is also dominated much enjoyed the work of Danish
on throughout the drinking is then followed by a grippy by mango aromas, which bodes big brewer Carlsberg. A definitive
experience. Pale straw in colour sour body before being rounded well for the palate. This too, ‘beery’ beer, this pilsner is one
with only a light haze, the cider off with a nice tart finish. is an explosion of hops and that does exactly what you want
brings the expected appley notes Despite enjoying some beautiful mango. There is a nice amount and expect from this style. It’s a
to the nose, accompanied by big complexity, this cider is also very of bitterness, some crisp acidity nice crisp drop that comes with
oak character and even a slight easy drinking. There’s plenty and a hint of sweetness to round a bitter and dry finish. There are
smokiness. A light and spritzy of dryness in the body and the things off. This is a well balanced grassy and citrus notes on the
mouthfeel conceals the ABV in palate as well, along with some beer that is very easy-going. nose, as well as a hint of a fruity
what is a balanced and bone dry big wine notes that add a little Yullisbrews.com.au esther. In appearance, this is
cider. There’s good acidity and extra. In addition, there’s also clear and bright. An absolutely
excellent balance here, with oak, just a slight hint of strawberry perfect way to end a day.
vanilla and coconut all playing coming through as well. Premiumbeverages.com.au
their part in a delightfully complex Williesmiths.com.au
cider.
Smallacrescyder.com.au
TASTING
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Ballistic Nelson Charles Oates Pommeau Fox Hat Red Pelt BeerFarm
Sauvin IPA ABV: 18.2% ABV: 7.8% Western Cider
ABV: 6.3% Style: Apple liqueur Style: Red IPA ABV: 4.8%
Style: IPA A bit of a curveball coming in With a deep, dark copper colour, Style: Cider
This is a great example of an here, as Willie Smith’s let rip with this red IPA brings plenty of the They can clearly make cider out
IPA. A good white head is well an apple liqueur! This is ‘candy toasted and caramel flavours to west as well! The final selection
retained atop a golden body apple in a glass’, according to the table that we’d expect from in the Panel’s Picks was a popular
that offer good clarity. The nose one panelist. There’s toffee-sweet the style. Aromas of toasted one that brought some banging
offers all the classic punchy hop richness on the nose and on the malt, caramel and chocolate and balanced mouthfeel to match
hits you could ask for – there’s palate. Other aromas include greet the senses early on and a fantastic palate. The palate
citrus and there’s grapefruit; stewed apples and a considerable this continues throughout the here is classic – textured and
there’s dankness and stonefruit. warmth coming from the alcohol. drinking experience. There is softly herbal, with good acidity,
The hoppy flavours continue The palate is sticky and viscous good malt character on the carbonation and sweetness, all
to come to the fore on the – almost like a port – and brings palate, with some chocolatey offset nicely with a dry finish.
palate – it’s hop-forward with alcohol heat, toffee sweetness, characters and a little caramel. One the nose, there are strong
plenty of citrus and a good hit a hint of spiciness and finally The bitterness is pronounced aromas of crunchy apple coming
of bitterness. A healthy dose of the tastes of dried fruits to and provides a perfect balance to through with just a hint of funk.
malt combines well with those the palate. Throughout all this, the beer, but the panel felt that a It’s hazy in appearance and so
hop attack to provide excellent however, the sweetness is never little more bitterness would have pale that it almost resembles a
support in a beer that offers cloying, making this liqueur improved this excellent beer still lemon juice rather than a cider.
a medium body and medium a hearty, warming, spicy and further. Additionally, there’s good This is an A+ cider and our
carbonation. If you were to complex little number. carbonation and a full body that panelists were more happy to
define a good, classic West Coast Williesmiths.com.au also suits the style well. Yummy! drink a bit more of it afterwards.
IPA, you couldn’t go wrong by Foxhatbrewing.com.au Beerfarm.com.au
describing this beer.
Ballisticbeer.com
Autumn 2020 73
TASTING
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Red Hill Small Acres Dollar Bill Nomad Budgy Fixation Obsession
Christmas Ale Sparkling Perry Vintage 2020 Smuggler Session IPA
ABV: 8.3% ABV: 7.5% ABV: 8% ABV: 5% ABV: 4.6%
Style: Belgian abbey ale Style: Perry Style: Cider Style: Pale ale Style: Session IPA
A fantastic example of an The second offering This is not your standard A classic pale ale that Even at a manageable
abbey ale. There’s lovely on this list from Small cider, there’s all sorts definitely encourages 4.6%, this session
alcohol warmth and Acres, this perry is also going on here. The the opening of a second IPA does not lack for
splendid spice profiles made using the Méthode appearance is cloudy and can. Its bright and golden flavour. There is good
here. The colour is right Champenoise, and its the nose is very complex, colour is enhanced by a bitterness and strong
on – beautiful, light toffee appearance is certainly with salty aromas very slight haze. Light citrus and grassy notes
with a clean, white head. champagne-esque. The mingling with funky brett dank hop notes start on the nose and palate,
There are nice spicy alcohol is well-hidden and lactose notes. A on the nose with some as well as a chunk of
aromas on the nose, in this light, delightfully medium-bodied cider, this spice before opening grapefruit too. This has
accompanied by subtle effervescent perry, which vintage brings nice sour up to reveal gooseberry good, hefty carbonation
yeast flavours. That spice features lots of tart cherry notes, along with aromas. A light, chalky and is a beer that enjoys
continues through into flavours and boisterous, apple and barnyard funk malt backbone lifts and is full flavour, great hop
the mouth, with cloves long-lingering pear. to the palate. With hints of well balanced by a good character, great balance
to the fore. The palate There is a considerable chardonnay there as well, hop presence. This has and great drinkability,
is textured, with a lovely sweetness to this perry this is a very interesting all the hallmarks of an all without the hefty
alcohol warmth and a that starts on the and enjoyable take on the approachable pale ale, but alcohol toll. It’s very clear
balance of malt and perfumed nose and natural cider style. a few complex additions in appearance as well, a
smooth bitterness. continues throughout. Dollarbill.com.au lifted it still further in our great representation of
Redhillbrewery.com.au Look out for berry notes panel’s eyes. the style.
on the nose well. Nomadbrewingco.com.au Fixationbrewing.com.au
Smallacrescyder.com.au
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Exit Saison Hope Brewery Pikes Limited Quiet Deeds Fiscal Nomad Supersonic
ABV: 6.2% FKA Festival Release IPA Damage Yuzu
Style: Saison Passionfruit Cider ABV: 6.5% ABV: 9.5% ABV: 7.8%
This is a good, traditional ABV: 5% Style: IPA Style: Hazy IPA Style: Double IPAA
and well-made example Style: Cider One of the latest limited A big, super hazy IPA Yummy! This is a big old
of the saison style. Paler An effervescent cider releases from Pikes’ in almost every sense. beer. Dark copper colours
than expected with a with a faint yellow colour, home in Clare Valley, this Straw in colour with a with a slight haze brings
very slight haze, it brings this cider brings great ticks plenty of IPA boxes. lot of haze, the beer has forth a big citrus nose –
a nice ester profile to vitality on the nose, A beer with colours of all sorts of fruity notes almost eucalyptus-like
the nose, accompanied with bold passionfruit gold and bright amber, on the nose. There’s – along with pineapple
by orange, clove and notes and sweetshop this IPA has a sweet nose melon and grapefruit, skins, passionfruit and
ripe banana – all boxes brightness leaping from that brings big citrus along with some sweet lemon sherbet. The palate
ticked here. The palate the glass. The flavours and grassy aromas, pineapple. Those juicy is likewise big and bold,
is delicate and very on the tongue are with pine notes coming notes are present on the almost overwhelmingly
traditional. There is great also bringing plenty of through as well. The palate in a big way, with so, but through some
yeast profile, a touch sweetness to the table, palate also features big pineapple and apricots herbal notes and sweet
of sweetness mid-body with just the slightest hop character, citrus to the fore. It’s well malt it finds the ultimate
and a nice finishing hint of wildness coming and pine, a rich full balanced, if hop-forward, balance to just keep what
bitterness. There isn’t too into the mix and a body, and a light malt with a solid mouthfeel, is a tropical fruit bomb
much carbonation, but pleasant crisp zip in backbone. The mouthfeel but there is perhaps in check. There’s good
this is nevertheless a fine there as well. The body is is delightful, featuring more bitterness and carbonation here balancing
and bright beer. simple, bright and zippy, some welcome dryness. alcohol heat than might a nice syrupy mouthfeel.
Exitbrewing.com while the finish is nice Pikesbeercompany. be expected. A humdinger, but perhaps
and lingering. com.au Deedsbrewing.com.au beware a second!
Hopetaphouse.com.au Nomadbrewingco.com.au
Frenchies Tropical Moo Brew NEIPA Red Hill A Crazy Urban Dark Hope Brewery
Brut IPA ABV: 6.2% American Lost ABV: 5.4% Imperial Mango
ABV: 6.5% Style: NEIPA in Belgium Style: English brown ale Sour
Style: Brut IPA While this beer doesn’t ABV: 7.5% This is a light brown ale ABV: 7%
This is a super example have quite the thick Style: Belgian strong ale with a tan head. The Style: Sour
of the style – big hops haziness that we have As you might expect nose is nutty and sweet, This is a very interesting
and a crisp, dry finish. come to expect from from the name, this beer with toffee and caramel sour. The ABV is unusually
A very clear and bright NEIPAs, the rest of it is combines the hoppiness coming forward nicely. high, which gives the beer
beer with a slight copper classic New England. of an American beer with Taking a sip brings some serious weight and
tinge, this beer brings The nose is thoroughly some fun yeasty Belgian more of the same, with warmth. It also has a lower
great, vibrant hop tropical, with coconut elements as well. A slight the malty flavours of carbonation. Nevertheless,
aromas to bear – mango notes backed up haze filters through this hazelnut, toffee, caramel for such a high ABV, this
and lemon. The big hop with light citrus. The straw-coloured beer, while and bread all perfectly is a balanced beer, with
character continues mouthfeel is great, with the delightful nose brings balanced on the palate. big fruity notes punching
through onto the palate, some bitterness in the the yeasty, wild brightness There is good depth and through on the nose –
with subtle passionfruit body and big flavours in of a saison, accompanied mouthfeel to the beer, lemon and lime, pineapple
and peach balanced by the palate. Well balanced by cloves and bananas. which ends on a lovely and passionfruit more
a medium malt body. It’s hops mingle with more On the palate, citrus light finish. A great prevalent than the mango.
crisp and complex, and tropical and coconut notes balance with example of the style from The palate delivers
the lengthy, bitter, dry hops to make this a well candy sweetness, while Urban Alley. the same fruit salad
finish is simply perfect rounded NEIPA. booziness and bananas Urbanalley.com.au of flavours, with some
for a brut IPA. Moobrew.com.au combine to make a well alcohol warmth and plenty
Frenchiesbistroand balanced triumph that has of tartness at the back.
brewery.com.au a dry but full mouthfeel. Hopetaphouse.com.au
Redhillbrewery.com.au
Nomad Freshie Urban Alley Blush Aether Brewing Slab Brewing Wayward
Fruitbowl Gose ABV: 5.3% Chaotic Good Fool’s Gold Passionfruit and
ABV: 4.5% Style: Raspberry ABV: 3.3% ABV: 5% Yuzu Berliner
Style: Gose wheat ale Style: Pilsner Style: Vienna lager Weisse
Passonfruit is the A simply beautiful colour This is a really pleasant These Kiwi brewers don’t ABV: 3.8%
principal fruit in this greets you from this and well balanced beer. deal in your standad Style: Berliner weisse
fruitbowl gose. The big slightly hazy beer. The Golden in colour and 375ml cans. Everything Pale straw in colour with
passionfruit aromas on raspberry dominates with good retention of comes in a massive 440ml a slight haze, this beer is
the nose are really nice the nose, but remains its head, this low ABV ‘canimal’. This lager pours not just a really enjoyable
and really stand out in mild rather than pilsner brings plenty of a light amber colour with and crushable beer – it
this slighty hazy offering overpowering. Similarly, punchy hops to the nose, plenty of bubbles. There’s could work fantastically as
from Nomad. Taking a sip on the palate things are along with some elements an earthiness on the nose, a mixer for gin too! Bright
brings an acidity that’s soft and well balanced. of white wine and some along with some spicy fruit aromas of lemon
not too high and a full, There’s a nice tartness light malt touches. It’s got hints as well. The spiciness drops, orange blossom
decent body, making this from the raspberries great carbonation and continues through onto come through on the nose
a real all-rounder of a along with some light a lovely light mouthfeel, the palate where it is with a little light acidity and
beer. A cracking drop. jammy fruit notes too. while the palate enjoys accompanied by some some grassiness to boot.
Nomadbrewingco.com.au The soft mouthfeel has a lovely clean hop well balanced sweetness. The palate is delicious and
good balance too, making character, backed up The beer is full-bodied yet deliciously complex. There’s
for a solid, wheat ale that by some light malt. The sessionable and is very good, bright carbonation
is very enjoyable without finish is classic pilsner. enjoyable. It’s almost like here, with herbal notes
being too filling. Aetherbrewing.com.au an ale recipe was brewed complementing lemon
Urbanalley.com.au using lager yeast. sorbet and a fruity apricot
Slabbrewing.co.nz character.
Wayward.com.au
Autumn 2020 75
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Hope Brewery Daylesford Wild Nomad Jet Lag Frenchies Modus Operandi
Imperial Ferment IPA DDHIIPA Sonic Prayer DIPA
Raspberry Sour ABV: 6.1% ABV: 6% ABV: 8.2% ABV: 8%
ABV: 7% Style: Cider Style: IPA Style: Double IPA Style: Double IPA
Style: Sour As the name would Looking for a brilliant This is a double dry- A fantastic deep amber
Right off the bat, this beer suggest, this is a cider showcase of an original hopped double IPA, so in colour, this beer
has colour and clarity. that has been opened style IPA? Then look no there’s plenty going on brings deep aromas and
Sweet notes of apple and up to wild yeasts as part further than this fresh, here just in the name! You flavours to the table as
cherry, raspberry and of the fermentation fruity and well rounded get a good hoppy hit on well. The nose offers hop
blackcurrant are delivered process. As a result, offering from Nomad. the nose, with citrus and aromas and pungent
straight to the nose. there is some funk on the It pours a deep straw resin, and some light malt booze, but the smell
Those notes continue into nose, along with some with a good, white head, sweetness. In the mouth, that’s strongest and
the palate where they light apple, in this slightly offering fruity and grassy there is medium weight deepest is marmalade.
are brilliantly backed up hazy cider. Smooth and aromas on the nose. and good carbonation. The There’s a richness to the
by a light acidity and a medium bodied, it brings You get a good mouth alcohol is well masked by well balanced palate,
dry backbone. While the great juicy apple flavour coating with every sip a balance of malt of hops – with layers revealing
carbonation is slightly to the palate along with of this high quality, citrus and grapefruit notes themselves throughout
lower than normal, some oaky chardonnay balanced beer. There’s come through alongside the tasting experience.
every part of this beer notes. There’s light good sweetness here, lemon rind and stonefruits Despite the boozy smells,
combines to make for a acidity there, with a nice handsomely backed as well. A firm bitterness this doesn’t drink like it’s
light, highly refreshing funky tang to round up by a nice, lingering also runs through this an 8% beer. A cracking
and quintessential fruit things off. A light and bitterness. Bravo! golden coloured beer offer from Modus.
sour. easy cider to enjoy. Nomadbrewingco.com. that’s really pleasing. Mobrewing.com.au
Hopetaphouse.com.au Daylesfordcider.com.au au Frenchiesbistroand
brewery.com.au
Hemingway’s Frenchies Festbier Urban Alley Burleigh All Ways Southern Bay XPA
Mr Wong ABV: 5.6% Urban Lager Hopped ABV: 5.3%
ABV: 5% Style: Lager ABV: 4.7% ABV: 6.7% Style: XPA
Style: Hefeweizen A nice, clean lager that Style: Lager Style: Hazy IPA Take a look at this beer
There’s a good haze brings nice lager yeast A Munich helles, this This full-bodied beer and bask in its tangerine
and a decent head on flavours to the palate straw-coloured beer has brings rich and earthy orange glow. Thjere’s an
this light gold beer followed by a clean an ever-so-slight haze. hop flavours to the almost Belgian aspect to
from north Queensland. malt finish. The length The nose is clean, fresh palate, along with some the aroma on this beer
Banana, bubblegum is a little longer than and lager-like, which is fine citrus notes and – cloves, coriander and
and cloves accompany is typical in a lager. It’s very welcoming. Take great hop character, all orange alongside some
the classic expected a pretty looking beer, a swig and you’ll see expertly balance with a caramel sweetness and
esters on the nose, while with light golden and that there’s good malt healthy dollop of malty hop bitterness. On what is
the palate is chock full amber colours to the sweetness on the palate, sweetness. Everything is quite a dry palate, there’s
of good, yeast-driven fore. This beer, which accompanied by crisp, then rounded off nicely lip-smacking bitterness,
flavours, with the banana was made specifically zippy and refreshing with a sugary finish. a chalky backbone and
and cloves continuing for the bistro and notes for balance – spot There are plenty of hop some sweet malt notes.
throughout. There are brewery’s Oktoberfest on. A textbook lager in aromas coming through This is a pleasantly
malty notes and medium celebrations last year, every sense that goes to the nose from an IPA complex little number,
carbonation here too. has got a fair dosage of above and beyond. that is somewhat darker featuring a nice duel
There’s also slightly more malt flavours in there. It’s tight, crisp and and less hazy than one between green leaf hops,
heft in this hef than you This approachable and refreshing, and enjoys might expect. A really some spicy elements and
might expect. A great enjoyable lager definitely great balance and a nice enjoyable beer from fantastic malt structure.
local example of an tastes good. structure. Burleigh once again. Nice work.
international style. Frenchiesbistroand Urbanalley.com.au Burleighbrewing.com.au Southernbay.com.au
Hemingwaysbrewery.com brewery.com.au
Aether Twisted Prancing Pony Exit and Slow Fixation IPA Wayward
Vine India Red Ale Beer Nieuw Zuur ABV: 6.4% Appalachian Mist
ABV: 8.5% ABV: 7.9% Apricot Sour Style: IPA ABV: 6%
Style: NEIPA Style: Red double IPA ABV: 4.1% A beer with great hop Style: Hazy IPA
This is a beer that’s big Despite its power-packed Style: Sour character and lingering This hazy IPA from
on aromas and fruity flavour, this red double This beer is the answer to bitterness. There are Wayward offers almost
flavours but low on IPA has more of a dark a hot Aussie afternoon. grassy notes on the nose everything you could
bitterness. With a deep gold or a light red colour Super easy-drinking along with a fair chunk ask for from the
golden colour, it starts to it. There’s plenty of and thoroughly thirsty- of malt as well. On the style. The nose is rich
off by bringing big hits of Caramel and Munich quenching, this clean-cut palate, there is a solid with spice and citrus,
fruit - mango, pineapple malt on the nose and this beer will go down a treat. whack of bitterness that backed up with notes of
and passionfruit - into continues to the palate. Bright yellow in colour lasts and lasts, backed up passionfruit. The palate
the nose. These fruits This beer has a great, with a slight haze, it brings with some well balanced offers good coating,
continue to dominate the full body that is backed light citrus and spice notes malt sweetness. The beer with flavours of candied
palate, coming through up with a fruit and some along with grassy zest to has a medium golden fruits to the fore. It’s
and pairing really well malty sweetness. A the nose. There’s a mild colour that’s enticing a good, hazy yellow
together in an almost smooth mouthfeel and a acidity on the palate, with as well. colour with a soft white
pureed effect. They are nice alcohol flavour also some light flavours of Fixationbrewing.com.au head. The panel felt that
then ably supported by contribute to this well lemon and peach coming it was a bit too light-
hint of tartness. There’s fermented masterpiece. through. The finish is bodied, but overall this
little carbonation, making Prancingponybrewery. clean and soft, with a hint is a thoroughly juicy and
for a silky body and com.au of sweetness. Chuck it in a enjoyable beer.
mouthfeel, and the alcohol ice bucket and head to the Wayward.com.au
is hidden expertly. beach!
Aetherbrewing.com.au Exitbrewing.com
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Prancing Pony Felons Dark Side Granite Belt Quiet Deeds Modus Operandi
Zeppelin Rum Barrel Stout Treehouse Cider Double Time Sonic Prayer
ABV: 6.6% ABV: 12/8% ABV: 4.8% ABV: 4.6% Hazy IPA
Style: NEIPA Style: Barrel-aged stout Style: Cider Style: Pale ale ABV: 6%
This beer looks fantastic, This is a beautiful-looking There’s a brilliant balance The best of this beer Style: Hazy IPA
there’s a pleasing amount beer – deep black beneath to this tasty, very lightly comes in through the There’s great hop
of haziness beneath a head with a heavy, tan head. The carbonated cider that nose. A first sniff reveals character throughout this
that holds well throughout. nose is rich and full. There has a minimal haze big hop character, with dark golden beer that has
The nose isn’t huge, but are the standards scents of and good clarity. Nice citrus notes giving ways strong West Coast IPA
features some nice hop the barrel – oak and vanilla apple-y fruitiness on the to grassier tones, all notes. The nose is punchy.
notes and an underlying sweetness along with some nose is balanced with underlaid with tropical Tropical hops lead the way,
sweetness. A sip reveals marshmallow elements some dryness and that aromas. There’s even but there’s lots of pine
this to be a great example as well. The palate brings continues through for an element of tartness and herbs in there too,
of a NEIPA. It enjoys a great smoke profile and every sip taken of this there. The palate is also as well as a few darker
a smooth and silky dark and roasted notes. lightly carbonated drink. hop-heavy, but with a stonefruit characteristics.
mouthfeel – maybe a hint There is bitterness and There is lightness and lighter body than might The stonefruit is more
of lactose? – and the hops syrupy sweetness that balance on the palate, be expected from such dominant on a hop-
exhibit sweet fruit flavours balance from the start with it never tasting an aromatic beer. There’s forward palate, with some
like mango to a pleasantly and linger pleasantly overly sweet or dry. a pleasing simplicity to slight mango notes and
larger degree than the afterwards. Perhaps some There’s also a slight the beer that keeps one minimal bitterness. The low
balancing bitterness. A more decadent sweetness earthiness to the profile, coming back for more. carbonation and medium
slightly bigger nose would at the end would have which adds something to Deedsbrewing.com.au weight gives this beer a
make this a perfect NEIPA. pushed this beer further proceedings as well. soft, pillowy mouthfeel.
Prancingponybrewery. up the list. Granitebeltciderco.com. Mobrewing.com.au
com.au Felonsbrewingco.com.au au
Autumn 2020 77
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Land and Sea Dollar Bill Parlay Felons Sonny Wayward Funky Frenchies Lola
Juicebox IPA ABV: 7.4% Apple Cider Pineapple Hand ABV: 3.5%
ABV: 6.5% Style: Wild ale ABV: 4.6% Grenade Style: Saison
Style: IPA There’s a warm golden Style: Cider ABV: 6.5% Bright yellow gold in
As the name would imply, quality to this slightly The bubbles in this Style: Brett IPA colour, with a slight green
this is an IPA with a cloudy beer. The nose is faint yellow cider are The beer pours with a tinge and a very slight
heavy focus on tropical laden with oak aromas, very compact, while the nice haze, a deep straw haze. A herbal, wild nose
fruit flavours. The nose while there’s a butter-like nose is very dry and colour and a thick, clean with a zingy spiciness
has citrus and lemon quality that gives it a welcoming. A touch of white head. The aromas and pepper is just the
rind aromas, but you’re lovely, inviting warmth. honeysuckle hints at the are restrained – there’s start. The palate brings
more likely to pick up the Some wild zip, zest and sweetness that is coming good stonefruit in there citrus notes alongside
pineapple and melon. The funk comes through as to balance that dryness and some good brett that typical saison yeast
palate is hop-forward, well. The acidity and on the palate. There is elements, but it’s not profile. The mouthfeel is
with a focus on fruit – oaky butter combine well a backbone of acidity overpowering in the least. light, staying at the tip
pineapple, lime, green on the palate, bringing that sits alongside a The palate is not as dry as of your tongue, while the
melon – over a bitterness a fine wildness to this great balance between might be anticipated, but finish is invigoratingly
that comes through successful farmhouse ale semi-sweetness and a there is excellent balance dry. A great summer
at the back. It’s a juicy that ends with a sweet refreshing dryness that and a nice sweetness smasher and at 3.5%,
example of the style that and funky finish. Two of lingers into the finish. present as well. A fulfilling it’s a perfect all-day beer
brings a lighter weight these would be ideal. It’s a straight-forward profile finishes with a as well.
and lower carbonation to Dollarbill.com.au cider, but there’s nothing lingering bitterness. Frenchiesbistroand
the equation. wrong with that, and this A well-balanced and brewery.com.au
Landandseabrewery.com is very good. approachable example of
Felonsbrewingco.com.au the style.
Wayward.com.au
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Daylesford Three Oaks Sea Legs Pale Ale Red Hill Colonial Bertie
Brut Cider Crushed ABV: 5.6% Temptation ABV: 4.6%
ABV: 5.7% Apple Cider Style: Pale ale ABV: 8.5 Style: Cider
Style: Cider ABV: 8% A fantastic resinous Style: Belgian strong A very approachable
Very bright, very clear Style: Cider hop aroma comes off golden ale cider that is incredibly
and with brilliant colour, There is great fresh apple this deep golden beer A beautiful looking beer clear in colour. The nose
this cider treads the line aroma to this yellowish with a slight haze. – pale yellow with the is clean and sweet, with
perfectly of bringing cider, accompanied by There are also notes of hint of haze – this brings candied apples and
good sweetness to the a slightly herbaceous honey, grapefruit and a clear Belgian nose light melon aromas.
nose and palate without element o the nose. The crystal malt on the nose. to proceedings. There The palate is clean as
it ever overstepping palate is quite dry, with a There’s not as much are apple notes coming well, with lots of apple
into sickliness, all of bit of booze to the front carbonation as one might forward on the nose and flavours coming through
which makes it a very and some sweetness expect in the mouth, through the palate as along with a healthy
accessible drink. There’s at the finish. It has but the hop flavours are well, along with citrus, helping of sweetness.
a slight funk and some good carbonation and unmistakably West Coast zest and banana. The This is balanced by a
fruitiness on the nose mouthfeel. Overall, this is and delightful for it. Pine body is light, making for a pleasant dry finish and
as well. The palate is a well-balanced and tasty and citrus are backed remarkably easy-drinking excellent carbonation.
excellent and the finish cider, with a pleasing up with considerable, beer considering its ABV. The mouthfeel is light
demands a second sip. sweetness. The apple pithy bitterness and well The finish is strong and and bright, making for
Daylesfordcider.com.au flavours could perhaps balanced by caramel and dry, leaving you wanting an eminently crushable
be heavier though. crystal malt character. a more. A limited release cider.
Threeoakscider.com Sealegsbrewing.com.au but one that will surely Colonialbrewingco.com.
make a comeback. au
Redhillbrewery.com.au
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Two Birds Sea Legs Mountain Goat Land and Sea BeerFarm Asam
Apple Cider Tropical Lager Swamp Thang Sunshine Beach Boi Gose
ABV: 5% ABV: 4.3% ABV: 8.7% Mango Sour ABV: 4.5%
Style: Cider Style: Lager Style: Double IPA ABV: 3% Style: Gose
There’s excellent clarity The lager is back in This is a big beer, as Style: Mango sour This clear beer enjoys
to this pale straw- vogue these days, and you’d expect. The palate Pouring a vibrant yellow, an enticing deep yellow
coloured cider. The nose with this example from is smooth and brings a this beer has fantastic and orange hue. The
is light and brims with Sea Legs it’s easy to see good alcohol warmth colour and high hazing. nose is gentle, with
green apple notes. A first why. Straw-coloured with forward. There’s big The nose is awash with some grassy notes
sip reveals a refreshing a soft haze, it brings light toffee malt and strong fresh, sweet mango, with nestled amid a general
light body and medium citrus notes to the nose bitterness present within a slight funk behind that saltiness. The palate is
to high carbonation. along with a flowery a well carbonated beer in support. The flavours very salty, intensely so,
Sweetness washes bouquet. The palate is with a good body. It has a continue through to the but this is backed up
through the mid palate, hop-forward, with malty deep hop nose and good palate in a restrained and well balanced by
with some acidity coming sweetness providing sweetness there, with a manner. The finish passionfruit notes, sweet
through to balance it perfect balance and slight hint of cinnamon is good and biscuity, malt and mild acidity. It
nicely. This is a relatively a soft finish bringing as well. It looks good but there is a lack of enjoys a pleasant fruit
simple cider that sticks this light, dry lager to a too – great clarity, a nice sharpness on the palate character and a nice
to the style and would be delightful conclusion. white head, a good toffee that could perfect this rounded mouthfeel. The
a perfect addition to a Sealegsbrewing.com.au colour and a nice balance refreshing and eminently carbonation is restrained.
hot day. Enjoy. between brightness and sessionable beer. Beerfarm.com.au
Twobirdsbrewing.com.au haze. Landandseabrewing.com
Goatbeer.com.au
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Napoleone Sobah Lemon Red Hill Slipstream BentSpoke How’s

Apple Cider Aspen Pilsner Christmas Haze Scooter American It Gosen?
ABV: 4.7% ABV: 0.5% ABV: 6.5% Red Ale ABV: 4%
Style: Cider Style: Pilsner Style: White IPA ABV: 4.5% Style: Tropical gose
There’s a great deal of This is a really pleasant There are rich Belgian Style: Red ale A light golden beer with a
fruit and perfumes to beer that brings big, hops to enjoy that bring This is great. A solid, slight haze, this beer has
this cider which is the lovely lemon rind, zest a nice farmhouse style to sessionable red ale that’s a lovely balance between
colour of pale straw. and pepper aromas to a beer that combines the really enjoyable for saltiness and sweetness
There’s an almost wine- the nose. The body is drinkability of a pale with warm or cooler months. on the nose and palate.
like quality to the nose light, as is the palate, to the spiciness of a witbier. It boasts a deep, full red The tropical notes come
and palate, with hints be expected for a beer The hops lend a spritzy hue and an aroma that through strongest on
of sauvignon blanc – with such a low ABV, but character to a beer that features light caramel, the nose, with pineapple
perhaps a cider for wine those lemony flavours also has huge wine notes some faint smokiness most noticeable. There’s
drinkers? Aromas include are there, ably backed coming through both and hints of grass. The prickly carbonation and
the expected apples, up and balanced by a on the nose and on the palate is very grassy with a nice light body here,
alongside passionfruit light malt sweetness and palate, accompanied by a little bit of pine on the as well as a perfect level
and booziness. The a hint of spice. With its fruitiness, orange peel side, all backed up by a of acidity. A lightly tart,
palate is bright and very high carbonation, this is and cloves. It pours a strong malt presence. easy-drinking delight that
sweet, with stonefruits a cracking example in a pale gold colour with a It’s clean cut, with brings about a moderate
to the fore and subtle low-alcohol category that fine haze to it as well. medium carbonation and puckering and finishes
passionfruit in the is rapidly gathering pace. Redhillbrewery.com.au the finish is lovely and light and dry.
background. It enjoys a Sobah.com.au smooth. Bentspokebrewing.com.
light mouthfeel and high Slipstreambrweing.com. au
carbonation. au
Napoleone.com.au
Autumn 2020 79
AUSTRALIA & NZ DIRECTORY
Australia & NZ Directory

Breweries VIC
NSW THE MONK BREWERY

& KITCHEN
33 South Terrace,
PRANCING PONY Fremantle WA 6160
The Pony is an Experience.
(08) 9336 7666
THE CRAFT & CO Based in the Adelaide Hills,
beer@themonk.com.au
Brewery. Distillery. Eatery. watch the brewers at work as the
Open every day 11:30am until late
AUSTRALIAN BREWERY brewhouse is in the middle of the
Micro Dairy.
350 Annangrove Road, brewery restaurant.
Incorporating a craft brewery,
Rouse Hill NSW 2155 We offer food matched or cooked
distillery, eatery & micro-dairy
(02) 9679 4555
onsite, there’s always things to with beers and with 16 beers on tap NZ
brewer@australianbrewery.com.au there is something for everybody.
drink, eat or shop for at
www.australianbrewery.com.au Join us for a brewery tour and
The Craft & Co!
Cellar door open 10am-10pm daily check out our live entertainment.
390 Smith St Collingwood
(03) 9417-4755 Come as you are, the brewery is
info@thecraftandco.com.au family and dog friendly.
www.thecraftandco.com.au Open 6 days a week (closed MOA BREWING COMPANY
Tuesdays), call to book your table Jacksons Road, RD3 Blenheim
or brewery tour now. Marlborough
08-8398 3881 or Tel: +64 3 572 5146
HAIRYMAN BREWERY SA info@prancingponybrewery.com.au www.moabeer.com
Contract/Gypsy Services
prancingponybrewery.com.au Visitors welcome
Unit 10, 12-14
www.facebook.com/PrancingPonyBrewery Open 11am – 5pm or late, 7 days
Northumberland Road,
twitter.com/prancingponysa
Caringbah NSW 2229
www.instagram.com/prancingponybrewery
(02) 9525 4050
info@hairyman.com.au Contract Brewing
www.hairyman.com.au COOPERS
461 South Road,
Regency Park SA 5010
WA
(08) 8440 1800
www.coopers.com.au
Tours available 1pm
Tuesday to Friday
GYPSY HUB
COWARAMUP BREWING CO. Gypsy Hub a brand incubator
North Treeton Road, working with brewers & distillers
Cowaramup WA 6284 to bring their recipes to life on a
(08) 9755 5822 commercial scale:
www.cowaramupbrewing.com.au -Planning & Logistics
Tours available by appointment -Recipe Development
CRAFTY CONTRACTORS Open 7 days a week 11am – 6pm
Tanunda SA, 5352 -R&D
08 8563 0696 (option 2) -Onsite Packaging
Email: office@bvbeer.com.au -Full Contract Brewing or Distilling
www.facebook.com/ -Gypsy Brewing or Distilling
craftycontractors/ (03) 9924-4070
You bring passion. We provide info@gypsyhub.com.au
expertise. The perfect partner
to make your beer dreams a
reality. Specialising in small
batch craft brewing.
SOUTHERN BAY
CANNING NOW AVAILABLE
We Contract Brew, Can, Bottle or Keg
ALL Beverage Types
www.SouthernBay.com.au
Michael@SouthernBay.com.au
Ph: 03 5248 5710
Distributors
NZ HOPS
FB*PROPAK +64 3 544 8989
BEER IMPORTERS & 96 Chifley Drive, Preston.
nzhops@nzhops.co.nz
DISTRIBUTORS VIC 3072
www.nzhops.co.n
Unit 5/20-28 Ricketty Street, (03) 9487 1150
Mascot NSW 2020 info@fbpropak.com
(02) 9667 3755 www.fbpropak.com
info@bidbeer.com Specialised team has more than Insurance
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Autumn 2020 81
A PINT WITH…
Art vs Daniel McNamee & Daniel Williams
Science Q: WHAT DID YOU THINK

OF THE BEER?
I thought it was great. Floral enough, but not
too floral. I could easily drink three or four
WE CHATTED WITH DAN MACNAMEE OF ART VS SCIENCE ABOUT without thinking. It’s a very quenching beer.
PERFORMING AT BEERFEST AND BREWING THEIR OWN BEER It’s got more character than some of the tamer
ales, but it’s not like an IPA which will tear
your head off when you have a sip. It has a nice
Q: YOU’VE BEEN PERFORMING brewing of it is all a bit hazy! The irony was they balance. Highly recommended!
ACROSS AUSTRALIA AT EVERY said, ‘we thought you guys have had a hazy It’s been available at all the festivals and
BEERFEST. HOW HAS IT BEEN? few years, so we thought we’d brew something it’s the one they made free for all the bands,
It’s been wonderful, a real treat. It’s been hazy!’ We put together a list of things we like so everyone was drinking it! We love the beer
great to get back out on the road and to in beer. And the brewer came up with a bunch very much and we love BeerFest as well.
play in front of large audiences and drink a of ideas as well that related to the music. The
whole lot of really nice beer. What’s not to result was a reasonably floral session ale. WHAT KIND OF BEER
like! Launceston (on New Year’s Eve) was DO YOU LIKE?
wild. They know how to turn up the heat. It Q: WHAT WAS IT LIKE I really like German beer and German wheat
definitely had us on our toes. I had to bring the BREWING THE BEER? beers in particular. I think the Germans do
guitar solo down a bit just to chill the crowd That was my first experience brewing beer. beer quite well!
out a little because they getting a bit rowdy! I’m certainly a beer drinker and a long The guys down at Burnley who brewed the
time beer enthusiast, but I don’t have any beer for us, they brew a Vienna lager, which
Q: HOW DID YOU COME TO experience of brewing apart from tasting is very nice. It’s a lager with just a little bit
HEADLINE THE FESTIVALS? a few of my friend’s homebrews – really more, and I think that’s one of their best.
The boys just reached out to us. They got in cloudy, strange concoctions!
touch and asked if we’d be interested. And We poured in some hops really. We had Q: WHAT ARE YOUR
we were like ‘hell yeah!’ I’d actually been more of a ‘managerial’ role in the process! PLANS FOR 2020?
meaning to ask them what they were thinking. We went down on Monday and made sure This run of Beerfest shows has really put a lot
that everyone was doing their job. And they of wind into our sails and we’re in the middle
Q: YOU BREWED A BEER were doing great work. We think we did a of writing songs. We want to put out an album
FOR THE FESTIVAL WITH good job overseeing things… haha. We also some time this year. I made a new year’s
BURNLEY BREWING. WHAT tested all the other beers to make sure there resolution to write four albums so if I can get
WAS THE BEER LIKE? was nothing wrong with them. It was pretty one or two I’ll be very happy. And a tour as well,
It was a hazy beer which is good, because the hard work, but that’s life! I think. We’re just going to crack on, I think.
MEDIA AND BRAND MEDIA AND
BRAND
Design Energy’s work with
wine applies to beers too
fridge full of beers weeks later. But a brewpub is just
one example of the ways that people will interact with
a brewery and its beers. And every time they do so, that
brewery is making an impression, good or bad.
“Every time someone in the market encounters Breweries
your business is an opportunity for their opinion of it
to increase, decrease or remain the same, which totals doing a
up to their opinion of your business,” says Callum
Reeves, co-founder of Kaiju. “How the business acts to good job
maximise these interactions is the brand and results
in brand equity. If you distill it down, it’s depressingly Consistency
“I have talked a lot
mathematical really! Given my all-encapsulating view it’s
about consistency,
about the most important thing you have as a brewery.”
point of difference
This means that, while it is important to identify and and brand personality.
create your own brand, maintaining it in a consistent If I were to pick a
and considerate way is arguably more important. few that do this well
– Two Birds, Deeds
Coming up with what your brewery is about – what its
Brewing, Stone &
values are, what its personality is like, how it brews
Wood, Bentspoke and
and how it does other things – should be an enjoyable North Brewing Co
brainstorm over a couple of beers where the founders (UK). They are all very
come together to discover and express shared ideals. clear in who they are
The next step, though, is to infuse all of that into as
and how they want to
be seen.”
many aspects of the business as possible, never letting
standards slip.
Premium
“Everything you do around your brand should be
“I’m a fan of
consistent and authentic, that way the consumer gets Stomping Ground’s
to know your brand personality and you build trust,” ‘Into the Woods’
advises Trish Dunstone, owner of Design Energy. range. It has taken
“Creating your own point of difference from your cues from old style
labelling, but with a
competitors is a great start, but the growth doesn’t
new modern premium
happen overnight. You can’t expect to engage millions
look, and dare I say
of consumers with one press ad, one post, one promo,
one editorial, one retailer. It’s an ongoing job. Establish
LOOKING TO GET INTO HOMEBREWING? FOR OUR EXPERT INTRODUCTION see page 56
reminiscent of a
premium wine brand,
a community that consumers want to be part of. which is clearly the
Setting your stall

Think about how you position your brand ethically INCLUDING
sophisticated market
they are going for.”
and environmentally. Inconsistency or confused
personality can confuse your audience.”
Shelf impact
“Balter Brewers is
GETTING OUT THERE a great example of
Interest in craft products, local businesses and shelf impact. With its
IN A MARKETPLACE WITH SO MANY VOICES TELLING THEIR STORIES AND SELLING THEIR BEERS, THE community enterprises is as high in Australia as overall white look and
anywhere in the rest of the world. It is, therefore, very minimalist design
MANAGEMENT OF A BREWERY’S BRAND CAN MAKE ALL THE DIFFERENCE.
it’s unexpected and
not surprising that so many breweries have sought to
stands out amongst
highlight their craft credentials, their independence its competition. I think
I
t might not always feel like it, However, the branding behind the beer values of the people who drank it. Those stories and their regional connections, or to just get their beers some producers fall
but beer is about more than the also has an impact. We talk these days about are still important, perhaps even more so, in out there for local people to try and taste. Breweries into the trap of wanting
finished product. For all the tasting the intrinsic importance of a beer – that it’s the craft beer world, as breweries seek to stand named for the town or suburb where they were founded to look like a reputable
52 AUTUMN
ISSUEbrand 2020 this
and think
notes that appear at the back of what’s on the inside that counts – as opposed out from the crowd and fashion appealing and can forge strong local links.
PRICEmeans (NZ $11.95)like
$9.95looking
this fine magazine, there are other to more extrinsic properties – the old beer memorable identities. In recent years, we have also seen many breweries
everyone else. What’s
LOOKING TO GET INTO HOMEBREWING? FOR OUR EXPERTfactors that participate
INTRODUCTION see page 56 in any advertisements that amused generations, get more and more involved in initiatives in their area the point?”
INCLUDING
drinking experience. The obvious ones are captured imaginations and were perhaps more BUILDING THE BRAND – Beer & Brewer’s Regional Breweries Series in 2019
the company and the location – a beer with talked about than the taste profiles of the As we’ve seen in the Art of the Brewpub highlighted the tireless work that regional breweries (Provided by
mates on a sunny day will taste different and actual beers. But those old beer advertisements feature (page 22), many breweries showcase do in their areas. By sponsoring and supporting local
Strawberries,
Design Energy)
elicit a different response and memory to one told people an important story. They explained their identity in the form of hospitality, teams, charities, societies and tourism projects, a craft
sipped after a meal while it’s howling a gale a what that beer said and thought about itself creating experiences that people will brewery’s brand can become indelibly associated with
Oatmeal,
outside the window. and, by extension, they implied the shared remember fondly as they stand in front of a positive stories and with local people.
Wayward underwent a
brand refresh last year Autumn 2020 63 THE ECO
Gluten-Free
ISSUE 52 AUTUMN 2020
PRICE $9.95 (NZ $11.95)
REVOLUTION
CAN BREWERIES
Strawberries, THE REINVENTION REALLY BE
SUSTAINABLE?
Oatmeal, THE ECO OF PALE ALE
Gluten-Free REVOLUTION
CAN BREWERIES BUILD YOUR
THE REINVENTION REALLY BE
OF PALE ALE
SUSTAINABLE?
OWN BREWPUB!
BUILD YOUR IT’S THE FUTURE
OWN BREWPUB! OF CRAFT
IT’S THE FUTURE
OF CRAFT
ISSN 1834-5115
0 1
BEERS & CIDERS

REVIEWED ISSN 1834-5115
9 771834 511017
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BEERS & CIDERS

REVIEWED
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LOOKING TO GET INTO HOMEBREWING?

FOR OUR EXPERT INTRODUCTION see page 56

ISSUE 52 AUTUMN 2020

BEERS & CIDERS

PLUS! CRAFT BEER’S SECOND GENERATION | BUILDING A BRAND | ART VS SCIENCE

5 State-of-the-Art malting plants

1 massive network of growers

Committed to delivering the best

Copyright © 2020 - Food and Beverage Media

38 Sustainable Brewing 60 Level Up

62 Media and Brand

“At the time, we

Things to Do This Season

GOOD BEER WEEK

More options with

For more information please contact damien.silk@gea.com

CUB buys Balter Brewing Co.

BREWING INDUSTRY REACTS TO BUSHFIRE

World News WHAT’S MAKING HEADLINES

CAN OF BEER REUNITES DRUG LORD’S RESEARCH PROVES FIRST ROBOT

Northern Ireland Brazil India Canada

1. HOW NOT TO START A F@CK!ING BREWERY

2. ENGRAVED DRINKING HORN

4. AUSSIE RULES BOTTLE OPENER

New Matilda Bay pub 4 PINES

FIRST AIRPORT BREWERY Live painting sessions will be

WILLIE THE BOATMAN

it’s brewed at Fierce Beer in Aberdeen and has a handful

UNDER ONE ROOF

The Art of Beer: This seems like rather an obvious

many pubs and bars have begun to bemoan their

Stock rotation, refrigeration, line cleaning, gas supplies and

THE BREWPUB EXPERIENCE

Midland Insurance has developed a unique

Some of the program’s benefits are:

• cover for stock losses resulting from spoilage,

If required, the policy can also be extended to

A Day in the Life

Hospitality operations manager

Stone & Wood’s Ben Summons from

FLAME FOSTERED BY THE FOUNDERS OF AUSTRALIAN CRAFT

WHAT WAS IT LIKE?

infancy. It was hard to find out about the craft brewing

Ben Kraus, co-founder of Dave McGill, head

brew crazy and ground-breaking beers, in

What does the future hold SECOND GENERATION

Stone & Wood: “I can see a rise in

Gage Roads: “I think the rise of social

Boatrocker: “I think we’ll start to

Holgate’s new brewery Boatrocker’s brewery

of Bridge Road Brewers. “Consumers way in growth and exposure within

at the start of the millennium to this latest generation is also increasingly

The popularity and understanding of independence and traditions as a virtue,

6. Pressman’s 7. Flying Brick 8. Magners 9. Flying Brick 10. Sydney

38 www.beerandbrewer.com Urban Alley Brewery

heated up what gets cooled down. If you control the

TANK TO TAP COMPACT BREWERIES

Solar panels at Sawmill Brewery

Helios’ solar panels also provide

52 Get your GABS on