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PLUS! 3 MEATY DISHES TO MAKE | CANTILLON BREWERY | HOMEBREW LEGEND RANDY MOSHER
ISSN 1834-5115
9 7 7 1 8 3 4 5 1 1 0 1 7
0 1
WWW.BEERANDBREWER.COM
INCLUDING
How to make them, where to buy them
Wonderful wheats
THE BIG FOUR… HOPS, MALT, YEAST & WATER
- What you need to know
BEERS & CIDERS
TASTED
ISSUE 36 AUTUMN 2016PRICE $9.95 (NZ $11.95)
HOW TO TASTE BEER LIKE A PRO
PART 2 OF OUR 101 BEERS TO TRY BEFORE YOU DIE see page 40
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Melbourne: 20-22 May, 2016 Sydney: 27-28 May, 2016 Auckland: 18 June, 2016
The GABS 2016 Beer Cider Food Fest is heading to New Zealand for the first time, with the organisers hoping to get 30,000 attendees across Melbourne, Sydney and Auckland.
GABS will be held in Melbourne 20-22 May, Sydney will have an extra day with the harbour city hosting the festival 27-28 May and the inaugural Auckland event taking place on 18 June at the ASB Showgrounds.
“The reason we used ‘Australasian’ in our name in the first place is because we always wanted to have a strong Kiwi contingent at the festival,” said GABS co-founder Guy Greenstone. “And after many trips to Beervana and NZ brewers also making their way over to GABS we’ve developed some great relationships and it just feels like the right next step.”
GABS will feature hundreds of beers including 120 exclusive ‘Festival Beers’ brewed specifically for the event, brewery stands, food vendors, beer and food experiences, educational seminars, fun activities and entertainment.
“As always there’ll be some new surprise elements,” Greenstone said of what to expect from GABS this year. “There’ll be more delicious food, over 120 Festival Beers across the three cities (including a whole bunch that will only be in NZ) plus dozens of brewery and industry stands where people get to meet the real people behind their great beers and ciders. More and new amazing entertainment which we’re ramping up a little plus cooking demonstrations, educational ‘Q&Ales’ panel discussions and just a whole heap of fun.”
GABS Melbourne will again be held at the Royal Exhibition Building and GABS Sydney at the Australian Technology Park.
For more information or to buy tickets, go to Gabsfestival.com.
(2) HIGH COUNTRY HOPS FESTIVALVictoria: 19 March, 2016
(4) THE GREAT KIWI BEER FESTIVALChristchurch: 2 April, 2016
The Great Kiwi Beer Festival
returns to Hagley Park in
Christchurch on 2 April for
its fifth year, with about 30
craft breweries and cider
producers taking part in the
day-long celebrations. The
festival will feature more
than 300 local, national
and international brews,
live performances, cooking
demonstrations, seminars,
brand experience areas, beer and
food matching and much more.
For more information, go to
Greatkiwibeerfestival.co.nz.
(5) 2016 AUSTRALIAN INTERNATIONAL BEER AWARDS (AIBA)Melbourne: Judging – 12-14 May
Presentation Dinner – 19 May
Exhibitor Tasting - 20 May
The AIBA is conducted by The
Royal Agricultural Society
of Victoria and is the largest
annual beer competition in the
world assessing both packaged
and draught beer across 18
categories. This year the awards
will also feature a New World
Pale Ale Trophy, recognising
brews distinguished by the
prominent use of New World
hops predominantly from
New Zealand and Australia, in
response to increased entries of
the style over the last few years.
The winners will be announced
at the presentation dinner on 19
May, followed by the Exhibitor
Tasting on 20 May. Rasv.com.au
(6) GOOD BEER WEEKVictoria: 13-22 May, 2016
Good Beer Week returns to
Melbourne for the sixth year for
a celebration of the local and
international craft beer scene.
The launch of the 2016 Official
Good Beer Week Program will
be held 18-19 March at a Gala
Showcase at Fitzroy Town Hall,
Fitzroy. For more information, go
to Goodbeerweek.com.au.
GABS 2016 is expected todraw more than 30,000people across three cities
8 www.beerandbrewer.com
Check out page 82 for our full interview with
Cicerone founder Ray Daniels
EDUCATION
NEW BEER EDUCATION INITIATIVE LAUNCHES
Australian craft beer industry heavyweights have joined forces to launch the Institute of Beer
(IOB), a new initiative that will focus on formal and informal beer education and consultancy.
The team behind IOB includes; managing director Peter Fullbrook who has a background
in business education; Neal Cameron who is master brewer at the Australian Brewery and
judges at major beer and cider shows; Dave Phillips who runs Dave’s Brewery Tours and has
excellent knowledge of the brewing industry and Ian Kingham who was previously in charge
of beer and spirits strategy at Woolworths and is also a prominent beer judge.
“So what that brings together is a range of expertise,” Fullbrook said.
“The way we’ve positioned the Institute of Beer is that we have three business streams,
the first one is education and there are two parts to education.
“One part is customised education so very specifically for the beer market here in
Australia. So for instance say a brewery comes to us and says their reps need to be trained
to be more effective in the market, they need to know their beers and their competitor
beers, we would customise an education program to suit. Cicerone will form part of that.
So we have customised education and we also have certification and exams and classic
education through Cicerone.
“So that’s the first stream of education, the second stream is education through
consultancy. Anything from deciding you’re going to make beer and set-up a brewery right
through to the sellers and marketers of a brewery. So in other words, anything from I want
to make beer, through to I’m now making money selling beer, is the consultancy offering.
“The third area is learning about beer through less formal education, which would be
things like beer events and beer evenings.
“So those are the three streams of Institute of Beer; formal education, consultancy and
less formal education through events.”
For part of the formal education, IOB has formed an agreement with Cicerone, the most
highly-recognised beer training programme in the world, certifying and educating beer
professionals in order to elevate the beer experience for consumers.
Based in the US, Cicerone founder Ray Daniels was in Australia last month finalising the
agreement with the IOB team and holding the first Certified Cicerone exams in Melbourne
and Sydney.
“These guys were sort of the first to call us and say, ‘Hey we would like to do this’. So
initially I came down last September to explore that, get to know them and I found a group
that I really liked. I think they have the right attitude and approach, good background and
experience, and they like what we do and want to work with our programme,” Daniels said.
The training programmes will be adapted slightly to suit the Australian beer landscape
so that things like beer style examples will be Australian not American. The IOB training
programmes have been divided into three distinct areas from beginner through to expert
level. For more information on IOB, call 02 8987 1908 or email [email protected].
(l-r) Institute of Beer (IOB) managingdirector Peter Fullbrook, Cicerone founder
Ray Daniels, Australian Brewery’s NealCameron and Dave Phillips from Dave’s
Brewery Tours at IOB headquarters
NEWS
CANNED BEER
MODUS OPERANDI’S CAN-DO ATTITUDEAustralian craft beer wonderkids, Modus Operandi from Sydney’s
Northern Beaches, are set to roll out new 500ml cans in late April,
courtesy of the team’s shiny new canning line. Famous for their
946ml CANimals, the team at Modus always planned on installing a
canning line but wanted to take their time and ensure beer quality
and consistency.
“For us the CANimals were never a mass distribution option, so
a canning line has always been on the cards but we resisted the
contract or ‘beer buyer’ route as we wanted to make sure that our
beer was solid, consistent and the way we wanted it and we could
make it in our own brewery to ensure consistency and quality,”
said co-founder Jaz Wearin. “And to be honest we were initially
very happy with the brewpub holy grail: kegs only. However, we had
always planned on distributing in cans due to their much kinder
touch on beer, the environment and distribution and we wanted to
do it our way: brewing and canning ourselves on the best canning
equipment we could afford and using our own in-house expertise.”
Keeping with the big can theme, the retail cans are 500ml and
adorned with the new MO logo.
“Four x 500ml cans gives you the full 2L per four-pack, old-school
style and doesn’t short change the savvy consumer in terms of
quantity to fit in with the ‘price point’ argument,” explained Wearin.
“I guess we said if we want to be crafty let’s not only play with the
design of the can but also release a sized can that we want to drink
from. Big cans baby…!”
Adding to its swag of awards, Modus Operandi was recently named
Australia’s Top New Brewer for 2015 by popular beer review website,
RateBeer, which tallied nearly one million reviews from 2015 to form
its RateBeer Best Awards.
It should not need repeating that Australia’s craft brewers operate within a heavily-regulated environment. Taxation, liquor licensing and local government regulations are as much a part of a brewer’s week as hops, water, malt and yeast.
A focus of the advocacy work carried out by the Craft Beer Industry Association (CBIA) on behalf of the industry has been around best practice liquor licensing for craft brewers. It should be of no surprise that in a country where we can’t even agree on the name of beer glasses from state-to-state there is little consistency in the style of licence available to craft brewers.
While no system is perfect, Victoria’s wine and beer producer’s licence is widely-regarded as Australia’s best. The licence allows for wholesale sales, off-premise sales from a cellar door, on-premise sales of both the producer’s products and those of other alcohol producers and, via a promotional event authorisation, the ability to sell beer at events such as farmers markets and festivals.
The CBIA believes strongly that these conditions should be a part of similar licences across Australia and has been advocating for them. We were successful in New South Wales in 2014 when the Baird Government amended the producer/wholesaler licence to allow for a ‘drink on-premise’ authorisation and sales at markets. These changes brought New South Wales’ licence in-line with Victoria’s.
In recent weeks you may have read of the legislation passed in Queensland, which will allow craft brewers to attend and sell beer at events such as farmers markets. The CBIA advocated for and welcomes these changes but recognises that more can be done to improve the Queensland licence conditions. For example, Queensland brewers are not allowed to sell a glass of beer for consumption on-premise to visitors at their cellar door unless they are having a meal.
There is work to be done in all states to improve the position of craft brewers. Tasmania does not have a dedicated licence type for producers and instead has a special licence that has different conditions placed on it for each applicant. In South Australia producers’ event endorsements are required for each and every event attended and Western Australia also has restrictions on what events a brewer can attend. The CBIA will be working with brewers in these states to lobby for change.
As an industry we accept that regulation will always be a part of doing business in an advanced economy but that regulation must balance the needs of society with those of small businesses looking to grow, employ more people and positively develop Australia’s drinking culture.
Turn to page 73 for our tasting note of Modus
Operandi Former Tenant Red IPA
The new-look 500ml cans from Modus Operandi
LIQUORLICENSING
CRAFT BEER INDUSTRY ASSOCIATION (CBIA) EXECUTIVE OFFICER CHRIS MCNAMARA DISCUSSES LIQUOR LICENSING FOR CRAFT BREWERS
10 www.beerandbrewer.com
WINNER: BRONZE 2015
WINNER: TROPHY & GOLD 2015
F I N D Y O U R N E A R E S T S T O C K I S T O F O U R A W A R D - W I N N I N G B E E R S
A T T E M P L E B R EW I NG . C OM . AU
Brewery Insurance SpecialistsWe have developed an insurance program
that is tailored specifically for breweries. It can also be extended to cover food and drink service, brewery tours and other additional
activities if required.
Please contact us for a free review of your brewery insurance and an alternative quote.
AWARD-WINNING BREWERS COMBINE TALENTS FOR AIBA BEER
The Australian International Beer Awards
(AIBA) collaborative beer for 2016 is underway,
with brewers from 4 Pines Brewing Company,
Thunder Road Brewing Company and Boatrocker
Brewing Company beginning the process earlier
this month at Boatrocker’s Braeside brewery.
The collaboration, in its fifth year, sees
brewers from 2015’s Champion Large, Medium
and Small Australian Breweries combine their
knowledge, skills and experience to create a
limited-edition beer, to be unveiled at the AIBA
Presentation Dinner in Melbourne on 19 May.
Speaking at the brew day, Matt Houghton,
head brewer and founder at Boatrocker said
about 1,600 litres of the yet-to-be-named amber
saison-style beer will be made available.
“The 2016 collaboration brew will use both French and
Belgian-style yeasts, malt from Cryermalt and HPA hops,” said
Houghton, last year’s recipient of the Champion Small Australian
Brewery Trophy.
Chris Willcock, chief brewer at 4 Pines, which
won Champion Large Australian Brewery in
2015, added the brew would have a nice and
balanced flavour to it, with the use of tangerine
peel and herbs bringing sweetness and texture
to the palate.
“With the attributes of sweeter layering,
spiciness and unique fruit tones with the use of
tangerine, the brew will be a dessert beer,” he said.
Marcus Cox, who is part of the collaborative
brew team for the second year running, after
Thunder Road’s successive wins of Champion
Medium Australian Brewery in 2014 and 2015,
said the brew did however alter slightly from
the original style.
“The collaborative brew is darker than a normal variety saison,
which is traditionally a pale ale,” said Cox at the mash-in.
The beer will be bottled in three weeks allowing for bottle
fermentation, with the naming of the ale and packaging design also
still to come.
Caption: (l-r) Thunder Road’s Marcus Cox, 4 Pines’ Chris Willcock and Boatrocker’s Matt Houghton at Boatrocker Brewery
Autumn 2016 11
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1. FRIDAY BEERS NEVER LOOKED BETTER
Friday Beers delivers a different six-pack of craft beer and cider to your desk every Friday. There are no lock-in contracts or hidden fees, you can start and stop whenever you want. Each week the team at Friday Beers will pick a range of craft beers to try, delivered free with tasting notes for the Beer of the Week. Currently serving Brisbane, Friday Beers is set to open in Sydney 1 April and Melbourne soon after that.
PLUS! TASMANIA BREWERY TOUR | 14 HOMEBREW RECIPES TO TRY | 10 BREWERIES TO WATCH
INCLUDING
THE DNA OF IPAHow to make them, where to buy them
Top 50BEER VENUES IN
AUSTRALIA REVEALED!
SUMMER BEERrecipes with a twist
ISSUE 34 SPRING 2015PRICE $9.95 (NZ $11.95)
PART 3 OF OUR LAUNCH A MICROBREWERY FEATURE see page 40
BEERS & CIDERS
TASTED
B&B_SPRING_2015_1-25.indd 1 10/09/2015 9:52 am
TO A READERSHIP OF OVER 40,000
PASSIONATE BEER DRINKERS?
Lot 31 Wharf C, Honeysuckle DriveNewcastle, NSW, 2300
www.honeysucklehotel.com.au
The Honeysuckle Hotel has a unique combination of heritage features and the latest in modern and stylish trends bringing together two beautiful styles into one spectacular venue with impressive harbour views and
waterfront dining. Our Bistro offers high quality, locally sourced food with professional and friendly service. With our excellent team of experienced and
passionate chefs we offer everything from weekly specials to our famous crispy skin barramundi.
Sunday Spit Roasts in the Beer GardenOur own custom made “Beer of Fortune” Beer Wheel
Now 14 beers on tapLive music 5 nights a weekCool, cosy, fun, functions
Gorgeous new heated and sprinklered Beer GardenExtreme love of craft beer (especially the local kind)
Royal Oak Hotel123 O’Connell St
North Adelaide, SA, 5006Tel: (08) 8267 2488
www.royaloakhotel.com.au
FREE EVENT SO BRING YOUR MATES AND JOIN US AT YOUR LOCAL FOR A FEW BREWS
PLUS! 3 MEATY DISHES TO MAKE | CANTILLON BREWERY | HOMEBREW LEGEND RANDY MOSHER
ISSN 1834-5115
9 7 7 1 8 3 4 5 1 1 0 1 7
0 1
WWW.BEERANDBREWER.COM
INCLUDING
How to make them, where to buy them
Wonderful wheats
THE BIG FOUR… HOPS, MALT, YEAST & WATER
- What you need to know
BEERS & CIDERS
TASTED
ISSUE 36 AUTUMN 2016PRICE $9.95 (NZ $11.95)
HOW TO TASTE BEER LIKE A PRO
PART 2 OF OUR 101 BEERS TO TRY BEFORE YOU DIE see page 40
TO A READERSHIP OF OVER 40,000
PASSIONATE BEER DRINKERS?
XXXXXXX
NEW BREWERY FOR WOLLONGONGFive Barrel Brewing officially opened in
Wollongong, NSW last month, with owner
and brewer Phillip O’Shea taking his love of
homebrewing to the next level.
“I’ve been homebrewing for a few years, and
treated it like a job,” O’Shea told Beer & Brewer.
“I brewed batches weekly and refined a
few recipes and experimented a lot with
different techniques. I love all sorts of beer,
from clean ales to stouts and sours, and
that’s what I love brewing.”
After six months searching for the right
location and about nine months tackling
the paperwork, regulations and fit-out, Five
Barrel Brewing is now open for business.
“I started thinking about a brewery a few
years ago after travelling around Europe
and seeing just how awesome the beer
culture was. I wanted to bring that back to
Wollongong and share an experience that is
still developing here,” O’Shea explained.
The core range covers a good spectrum of
styles with a Golden Ale, Pale Ale, ESB (Extra
Special Bitter) and a Hoppy Amber.
“I’ll aim to keep these on year-round and
have a few single keg batches that will only
be available in our taproom at the brewery,”
O’Shea said.
“My favourite session beer is the ESB, but
if I’m having one or two, it’ll be the Hoppy
Amber.
“The Golden and the Hoppy Amber are
definitely the most popular of the core range.
I’ve done a small batch of IPA and Oyster Stout,
which have proved to be really popular as well.”
O’Shea plans to keep pushing his
knowledge and experience with different
styles and ingredients, with the Oyster Stout
a good example of a fun and unique style that
he’ll tackle.
“I’ve acquired my first 2x 500L barrels (ex-
shiraz from the Hunter) and I’m sure I’ll add
to the collection over time,” he said.
“The first is for an Imperial Stout and the
second is for a Flemish Red, both of which I
hope to extract a bit of that rich fruit flavour
from the barrel.”
The brewery is restricted from preparing food
onsite but they have plenty of snacks like jerky
to help soak up the brews and for special events
they will get food trucks in to feed the masses.
Growler fills are welcomed in the taproom.
NEW VENUE
Five Barrel Brewing318 Keira Street, Wollongong NSW 2500Open: Mon-Fri 12-6pm and Sat-Sun 12-4pm
Inside the brewery at Five Barrel
Brewing
Five Barrel Brewing owner and brewer Phillip O’Shea
C
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14 www.beerandbrewer.com
Wheat, wit, weisse or weizen?NO MATTER WHICH NAME THEY GO BY, THESE ARE SOME OF THE MOST CHARACTERFUL AND REFRESHING BEERS IN THE WORLD. JEREMY SAMBROOKS DELVES INTO THE TURBULENT HISTORY OF WHEAT BEER
16 www.beerandbrewer.com
WHEAT
The year is 2010 and I’m sitting in the
beer garden of the oldest brewery
in the world, Weihenstephan. The
autumn sun is shining, there’s a
cool breeze and in my hand is a tall,
curvy glass of the brewery’s most
popular product – a wheat beer called Weihenstephaner
Hefeweissbier – which while a pain to spell or
pronounce is an absolute joy to drink. Hazy, yellow
and topped with a mountain of soft-serve-like foam,
this unfiltered Bavarian-style wheat beer tastes of
soft, bready malt and cloves, with subtle notes of
sweet banana, vanilla and mixed spice. No fruit or
spices are added to the beer – its complexity comes
from the esters and phenols produced by the classic
Weihenstephan yeast strain.
Although beer can be brewed from almost any malted
grain, only barley has a structure that is ideal for
malting, mashing and brewing. Unlike barley, wheat
does not have a husk to provide a natural filter bed
for lautering and running off the sweet wort. For this
reason, most commercial wheat beers contain about
30 to 50 per cent malted barley. Wheat is also higher in
protein than barley, which contributes to foam stability
and increases a beer’s perceived body and mouthfeel.
The higher protein content of malted wheat also results
in haziness, which while unwanted in most beers, is
actually a desirable attribute in wheat beers.
Before we go any further, a line needs to be drawn to
determine when a beer is a wheat beer and when it is
just a beer that contains wheat. Many commercial beers
of various styles contain small amounts (often less
than five per cent) of wheat malt for head retention
rather than any flavour contribution. For the purpose of
this article, we will only consider beers typically made
with at least 30 per cent wheat and fermented using
cultured wheat yeast strains to be true wheat beers.
This eliminates a few ‘wheatish’ beer styles, including
Berliner weisse, Gose and Belgian lambic beers.
With this distinction made, there are 14 wheat beer
styles recognised by the Brewers Association (BA)
guidelines. Discussing all of these styles would be a
repetitive affair, as many are simply stronger, lighter,
darker or filtered versions of the same thing. After
trimming the fluff, we are left with six distinct wheat
beer styles; two from Germany, two from USA and one
each from Belgium and Poland.
WEISSE OR WEIZEN?German-style wheat beers are generally referred to as
either weissbier or weizenbier. Weissbier (pronounced
vice-beer) means ‘white beer’ in German and the name
derives from the whitish tinge imparted by pale malted
wheat and suspended yeast particles in the beer.
Weizenbier (pronounced veye-tssen-beer) is German for
wheat beer, although English-speaking countries often
“I USED TO THINK LAGER WAS THE HARDEST BEER TO MAKEBECAUSE LAGERS ARE COMPLETELY NAKED AND THERE ISNOWHERE TO HIDE. NOW I’VE CHANGED MY MIND; WHEATBEERS ARE THE HARDEST TO BREW AS YOU REALLY HAVE TOCOAX OUT THE FLAVOURS YOU WANT” – BRENNAN FIELDING,BURLEIGH BREWING CO.
IF YOU LIKE WHEAT BEERS
You might also like these beers:
Belgian blond ale: A slightly sweet, relatively strong golden ale with a subtle ester profile.
Belgian dubbel: A deep reddish, moderately strong, complex and malty Belgian ale.
Blonde ale: A fairly clean, easy-drinking and slightly malty beer, sometimes called golden ale.
Saison: A medium to strong ale with a spicy, yeast-derived flavour and a very dry finish.
Brennan Fielding from Burleigh Brewing Co. believes wheat beers
are the most difficult to brew
Autumn 2016 17
use the name hefeweizen (literally yeast wheat) due to
the beer’s cloudy, unfiltered appearance. Clear, filtered
examples of the beer use the name kristallweizen.
According to German law, all beer labelled weissbier
or weizenbier must be made with at least 50 per cent
malted wheat, although most Bavarian weizens contain
60 to 70 per cent, the rest being malted barley.
Burleigh HEF is a great Australian interpretation of
the hefeweizen style. Brennan Fielding, brewmaster
at Burleigh Brewing Co., shared, “I used to think
lager was the hardest beer to make because lagers are
completely naked and there is nowhere to hide. Now
I’ve changed my mind; wheat beers are the hardest to
brew as you really have to coax out the flavours you
want. It’s a far more complex process than simply
balancing esters and phenols, there are many factors –
such as oxygen, yeast cell count, temperature and time
– that can influence the flavours you are left with.”
Wearing a distinctive moustache on its bottle,
Burleigh HEF boasts a fine balance of the classic
hefeweizen flavours of banana and clove and has a
smooth, creamy mouthfeel.
Dunkelweizen is a dark version of the regular golden
yellow weissbier. It combines the banana, clove, vanilla
and spice notes of a pale hefeweizen, with greater malt
complexity, coming from the use of caramelised and
dark malts. Weizenbock is the name given to wheat
beers of bock strength – generally in excess of seven
per cent. These beers are most often brewed as a
stronger dunkelweizen, although paler examples exist.
The higher alcohol content of weizenbock typically
results in increased body, sweetness and a gentle
warming character.
Mash Brewing in Western Australia’s Swan Valley
brews a weizenbock, which goes by the name Invisible.
“We decided on the name because I left the wheat
malt out of it when I designed the beer,” says Charlie
Hodgson, head brewer at Mash. “I got so caught up in
layering malts for complexity and plain and simple
forgot to throw some in! Thankfully we made two tanks
of the beer and used wheat in the second.”
Hodgson put his signature on the Invisible
Weizenbock with a couple of very non-traditional
touches, the beer contains a small percentage of peat
smoked malt and is aged on oak chips.
FROM THE BRINK OF EXTINCTIONGrodziskie is a rare and unique pale wheat beer style
hailing from Poland and is brewed from 100 per cent
oak smoked malt. Until recently, Grodziskie was an
extinct beer style after the last brewery producing the
beer was shut down in 1993. In recent times, a number
of craft breweries have begun producing a Grodziskie,
including Cheeky Monkey in Margaret River, which put
one on as a seasonal release in 2015.
Witbier (white beer in Flemish) is yet another wheat
“WE SHIP ALL OF OUR DRAFT KEGS UPSIDE DOWN SO WHENTHEY GET TO THE RETAILER, THEY WILL STAND THE KEGUPRIGHT, ALLOWING THE YEAST TO EVENLY DISPERSE” – BEN DOBLER, WIDMER BROTHERS
FIVE WICKED WEIZENBIER FACTS1. Weizenbier was created by Bavarian brewmasters, who first made the beer in the
early 16th century in the Bavarian Forest, next to what is now the Czech Republic.
2. According to the Reinheitsgebot – commonly known as the German Beer Purity Law of 1516 – the only ingredients that could be used in the making of beer were water, barley and hops. While yeast had yet to be discovered, wheat was deliberately omitted to prevent competition with bakers, ensuring the affordability of bread.
3. From 1520-1872, weizenbier could only legally be brewed at breweries owned by the Bavarian royal family. In 1872, King Ludwig II discontinued brewing wheat beer and sold the exclusive right to brew weissbier to Georg Schneider, whose descendants today run the highly-successful Schneider Weisse brewery.
4. Most commercial German weizenbiers are bottle conditioned, although in keeping with the Reinheitsgebot, brewers don’t add sugar. Instead, actively fermenting wheat beer wort is added to the beer to provide the sugars required for secondary fermentation in a process called krausening.
5. The popularity of pale lager beers such as Pilsner and Munich helles resulted in a steep decline in demand for weissbier. Fortunately, consumer tastes shifted and by 1994, weizenbier overtook helles as the most popular beer style in Bavaria, a position it has held ever since.
POUR IT OUTA pint glass, or a tall half-litre mug will do in a pinch, but nothing beats a wheat beer served in an authentic weizen glass, like Spiegelau’s. These tall, thin-walled glasses showcase the beer’s colour, while the curvy shape balloons at the top provide enough room for the voluminous, fluffy head produced by most wheat beers. Whether or not to add a slice of lemon to a weizenbier (or orange to a witbier) is a personal choice, but purists should go without – these beers are tasty enough on their own and the addition of citrus has a negative effect on head retention.
Widmer Bros head brewer Ben Dobler
WHEAT
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Autumn 2016 19
beer style that has made a comeback from the
brink of extinction. After enjoying popularity in
its home country of Belgium up until the 18th
century, the last witbier brewery in Hoegaarden
stopped brewing the beer in 1960. The fact that
witbier is quite popular today is largely thanks
to the efforts of a Belgian milkman-turned-
brewer by the name of Pierre Celis. Lamenting
the loss of his cherished witbier, Celis decided
to make his own, opening a brewery in 1966. The
popularity of Celis’ witbier sparked a revival of
the style in Belgium, which subsequently spread
throughout the beer drinking world. Unlike
German-style wheat beers, witbiers are spiced,
usually with coriander seed and orange peel.
Grand Ridge is one of Australia’s longest-
running craft breweries and its beer Natural
Blonde is an Australian-take on the Belgian
witbier style. Grand Ridge’s managing director,
Eric Walters, was happy to talk about the beer.
“We made this Belgian wheat very
specifically for the Australian palate,” says
Walters. “By backing off the spice a little it
becomes much more thirst-quenching and yet
still has tonnes of flavour to please the most
avid wheat beer enthusiast – perfect as the
first beer on a hot day. When we first started
creating a recipe for the Blonde in the 90s it was
a very unusual style in Australia. None of the
commercial witbiers you see today existed in
the Australian market. It’s great to see the style
3. Burleigh HEF A traditionally-brewed hefeweizen that sports a moustache on its bottle
4. Moo Brew Hefeweizen A cloudy hefeweizen with the classic banana/clove yeast character
5. Feral White A true Belgian-style witbier, spiced with coriander seed and orange peel
6. Grand Ridge Natural Blonde This lightly spiced witbier is a great thirst quencher
7. White Rabbit White Ale A spicy witbier with added juniper berries for extra complexity
8. Mash Invisible A big, sweet weizenbock with notes of banana and soft, chocolaty malt
SUGGESTED FOOD PAIRINGSWith their low bitterness, malty sweetness, fruity esters and spicy phenols, it seems as though wheat beers were made to be paired with food. While they cover a wide spectrum of colours and flavours, one thing nearly all wheat beers have in common is lively carbonation, which makes them wonderful palate cleansers.
The lightest of the wheat beer styles, American wheat beers go well with fresh summer salads as they won’t overpower the delicate flavours of leafy greens and sprouts, yet can stand up to sharp vinaigrettes and creamy dressings.
For a Belgian witbier, the classic pairing is a dish of moules frites – mussels and fries. Take things up a notch by cooking the mussels in the beer, along with leeks, shallots, parsley and butter and serving with fresh lemon.
German-style wheat beers tend to be more robustly flavoured, enabling them to be served with heartier fare. It is a Bavarian specialty to serve hefeweizen with weisswurst (a white, finely textured veal and pork sausage) but they work just as well with shellfish due to their low bitterness and soft malt flavour. Darker, richer and sweeter, dunkelweizen and weizenbock can be matched with veal schnitzel, smoked gouda or for the daring, with sweet pancakes for breakfast!
WHEAT
20 www.beerandbrewer.com
Following in the footsteps of their hugely successful IPA glass collaboration, Spiegelau partnered with two of the leading Stout brewers in the United States, Left Hand Brewing Company from Colorado and Rogue Ales from Oregon, to create the ultimate glass for enjoying Stout.
This is our STOUT glass.After months of design and tasting workshops, during which hundreds of glass shapes were considered, the brewers ultimately and unanimously chose this glass as their favourite for the variety.
Expertly crafted, tested, and approved, the Spiegelau Stout glass accentuates the roasted malt, rich coffee and chocolate notes that define the Stout beer style, whilst maintaining the functional design characteristics for which Spiegelau beer glassware has become known.
The Beer Classics are available at David Jones, Myer and selected homewares stores or online at www.spiegelau.com.au
1. König Ludwig Weissbier
A traditional German wheat beer
brewed in Bavaria in accordance
with the purity law of 1516, König
Ludwig Weissbier depicts the
style well. The customary clove
and banana aroma is evident
although somewhat restrained
with some nice bready notes
also present. The palate is rich
and full, with good malt layering
and some banana and tropical
fruit character. Rich on the finish,
with good residual maltiness and
less dry than other conventional
styles of hefeweizen.
FOOD MATCH Beetroot and goats cheese salad
ABV: 5.5%
RRP: $5 per bottle (330ml)
Bidbeer.com
3. Erdinger Hefeweizen
Erdinger is the world’s most
popular wheat beer and
one of the few wheat beer
breweries that continue to use
the ‘Champagne method’ of
secondary fermentation in the
bottle/keg ensuring perfect
carbonation and an exceptionally
well-balanced beer. With a
distinctive bright golden colour
the flavour is mildly sweet
up front, with a good deal of
sensation from the carbonation.
The middle of the palate offers
spiced citrus notes and the finish
brings out a swirl of elegant hop
flavour.
FOOD MATCHDelicious with chicken or
veal schnitzel
ABV: 5.3%
RRP: $6.29 per bottle
(500ml)
Baw.com.au
2. Blue Moon Belgian White
A Belgian-style ale, Blue Moon
Belgian White is brewed with
white wheat and oats for a crisp,
wheat finish that’s perfectly
complemented by a combination
of orange peel and coriander. It’s
best served in a weiss glass with
an orange slice garnish to bring
out the subtle citrus aroma
and finish.
FOOD MATCH The beer’s light, spicy, citrus
flavours pair well with seafood
such as grilled prawns and Asian
dishes like pad Thai
ABV: 5.4%
Facebook.com/bluemoonaus
4. Burleigh Brewing HEF
Burleigh Brewing HEF boasts
the classic German wheat beer
characteristics of banana and
clove, rich flavours, a bright
white head and a smooth,
creamy texture. It is an unfiltered,
refreshing, flavour-filled beer
without being overpowering.
FOOD MATCHCheese, seafood or fruit chutney
ABV: 5%
RRP: $21-$22 per six-pack
(330ml)
Burleighbrewing.com.au
Wheat WITH THEIR LOW BITTERNESS, MALTY SWEETNESS,FRUITY ESTERS, SPICY PHENOLS AND LIVELYCARBONATION, WHEAT BEERS WERE SEEMINGLY MADETO BE PAIRED WITH FOOD. HERE ARE EIGHT TO TRYTHIS SEASON
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WHEAT PROMOTION
5. Grand Ridge Natural Blonde
Natural Blonde is a classic
Belgian-style wheat beer. This
beer is naturally cloudy using
Australia’s premium wheat,
malt and coriander. A touch
of orange peel lets luscious
hints of citrus seep through the
head. A real chef’s beer, Grand
Ridge uses Natural Blonde at its
restaurant for incredibly light
and flavoursome batters and also
recommends using it to steam
mussels. This beer makes any
seafood work to perfection.
FOOD MATCHFresh, wild barramundi fillets
ABV: 4.5%
RRP: $18-20 per six-pack
(330ml)
Grand-ridge.com.au
7. Schöfferhofer Hefeweizen
Wheat beer usually prevails from
Bavaria however the Binding
Brewery in Frankfurt has its own
take on what a wheat beer should
taste like and Schöfferhofer
is now the most successful
wheat beer brand brewed
outside of Bavaria. Brewed with
additional hops to bring extra
bitterness, Schöfferhofer has
an unmistakable bright amber
haze with tangy fruit and spice
flavours delivering ultimate
thirst-quenching refreshment and
seems to be perfectly designed
for the Australian palate.
FOOD MATCHSkewered shrimp with rosemary
ABV: 5%
RRP: $5.50 per bottle (500ml)
Baw.com.au
6. Goodieson Wheat Beer
This German-style wheat beer
has a beautiful balance of banana
and clove aromas and flavours.
Slightly hazy with a golden colour
and a very low bitterness this
beer will leave the true wheat
beer lovers craving for another
glass. Gently shake the bottle
before opening and pour with at
least two distinctive pours. Pour
approximately three quarters of
the bottle, than swirl the bottle to
ensure the entire contents of the
bottle are poured into the glass.
FOOD MATCHThai, Malaysian, seafood or
just use it to make a fantastic
beer batter
ABV: 5.2%
RRP: $23 per six-pack
(330ml)
Goodiesonbrewery.com.au
8. Blue Moon Summer Honey Wheat
Blue Moon Summer Honey Wheat
is crafted with orange blossom
honey for a hint of sweetness and
a touch of orange peel for subtle
citrus notes. It’s a refreshing,
balanced taste that’s landed just
in time for the longer, warmer
days of the season.
FOOD MATCHGrilled summer barbeque meats
such as marinated chicken with
honey mustard sauce
ABV: 5.2%
Facebook.com/bluemoonaus
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Autumn 2016 23
BREWING INGREDIENTS
It’s amazing what you can make with four ingredients. Apart
from obvious exceptions such as Belgian witbier or kriek
Lambic, nearly every style of beer out there consists of just
four things: water, hops, malt and yeast (and/or yeast-like
microbes).
And yet, after so many centuries of brewing, we’re still
finding ways to innovate. Hop farmers breed new varieties. Maltsters
refine their roasting techniques. Novel yeast strains are developed.
We caught up with a bunch of brewers and ingredient wholesalers to
see what’s next for drinkers.
HOPS“In many ways, the modern craft beer movement has been built
off the back of hops,” says Josh Uljans from Moon Dog Brewing in
Melbourne.
He’s right – the world-leading American craft beer scene is almost
synonymous with India pale ale (IPA), a beer style that emphasises
hops more than any other.
Hops add two things to a beer: bitterness and aroma. Often you’ll
hear brewers talk of ‘bittering’ hops, or those which are added into
the boil very early, to impart bitterness. Aroma hops are added
nearer the end, to give beer that fruity, tropical or pine nose so many
newcomers associate with craft beer. Dual purpose hops can be used
for both.
Over the past decade, we’ve seen brewers get more and more
heavy-handed with aroma hops, both to distinguish themselves
from other craft brewers and traditional mega-breweries. While that
practice won’t change any time soon, the product itself will.
Across the UK, France, Germany, Australia and New Zealand, well-
developed breeding programs have begun replicating the big, fruity
profiles pioneered in the States.
“We’re informed by what we think brewers want,” says Owen
Johnston of Hop Products Australia (HPA).
The company developed the proprietary Galaxy hop years back,
before following up with Ella, Summer, Topaz, Vic Secret and Enigma
– varieties which mostly mimic those big American flavours. 2016
was shaping up to be the year these locals really made a splash.
That is, until a huge storm ravaged HPA’s Victorian farm just before
Christmas, destroying an estimated 40 per cent of the crop at the site.
“We don’t have firm numbers yet,” Johnston says. “When it’s in,
The Big FourIT TAKES FOUR INGREDIENTS TO MAKE A BEER. BUT WITHIN THOSE BOUNDARIES, NEW THINGS ARE ALWAYS HAPPENING. NICK CONNELLAN PEERS PAST THE HORIZON TO SEE WHAT’S NEXT FOR EACH INGREDIENT AND WHAT YOU’LL TASTE IN 2016 AND BEYOND
24 www.beerandbrewer.com
BREWING INGREDIENTS
and been dried and pressed into bales, then we’ll know
what we’ve got.”
Those figures won’t arrive until late March or early
April. The company has other farms in Tasmania and
New South Wales, but Vic Secret and Topaz are grown
exclusively in Victoria. Though HPA is doing its best to
fulfil contracts, it’s a real blow for the local industry.
Brewers can’t get enough of these varieties, especially
with their American counterparts becoming harder to
get. Sydney’s 4 Pines Brewing Company recently raised
the price of its Pale Ale kegs by $10, citing the cost of
American Citra hops.
“One of the things I’m excited about is seeing so many
great locally-produced varieties starting to become
prominent,” 4 Pines’ Chris Willcock says. “We’re
hopefully going to be using a lot more of these hops as
they establish themselves and become available.”
Similar things are happening in New Zealand.
Varieties such as Motueka and the intensely tropical
Nelson Sauvin are familiar to a lot of drinkers, but new
varieties such as Kohatu, Wai-iti and Rakau will start
to make an impact as well, says Sandy Ross of Hopco, a
major player in New Zealand hops. He has the highest
hopes for a new dual-purpose hop, Brooklyn.
“From the profile alone, I can safely say that it’s going
to be popular,” he says, referring to the specification
sheet, which lists qualities such as aroma (passionfruit,
grapefruit), acid content and oil content. After the March
harvest, there should be enough Brooklyn available to
make about one million stubbies of beer.
In the UK, the grapefruit-like Jester is doing well,
while the Germans have just released Huell Melon
(strawberries) and Mandarina Bavaria (spicy citrus),
two varieties bred to compete with the fruitier
American hops.
“They’re definitely more subtle than the US versions,
though,” says Phil Meddings, from major ingredient
supplier Bintani. “Over time I think people will start to
look for more delicate flavours in their beers.”
MALTWhen it comes to craft beer, most of us think about
the work brewers do. Less often, we think about the
supply chain strung out behind them. A brewer can
have high standards, but without the right suppliers,
the end product will suffer. As much as there’s been
a revolution in brewing, there’s also been a supplier
revolution, albeit one lagging slightly behind.
“Malt is a really traditional part of brewing, and
it’s been refined over many, many years,” Willcock
says. “There’s not really many ways barley can
be processed that haven’t been done already and
perfected by somebody.”
Most people agree with this stance and instead
talk about the increased emphasis on quality and
consistency. The malt market is less about new barley
“ONE OF THE THINGS I’M EXCITED ABOUT IS SEEING SO MANY GREAT LOCALLY-PRODUCED VARIETIES STARTING TO BECOME PROMINENT” – CHRIS WILLCOCK, 4 PINES
The global hop shortage is a major concern for the industry
Chris Willcock, 4 Pines
Autumn 2016 25
varieties and more about refining existing
techniques with the help of technology.
To make malt, farmers harvest barley and store
it in a silo. Maltsters then inspect the crop for
quality and insects before buying up an entire
year’s worth of grain and transferring it to their
own silo. When they’re ready to begin processing
a batch, they start by steeping it in water and
keeping a careful watch.
A 43 per cent moisture concentration is enough
to trick the barley into germinating, as if it had
been continually rained on. At that point, the
plant’s starches begin converting to simple sugars,
which yeast will eventually feed on to create
alcohol. Once the sugar concentration is right, the
maltster puts the barley in a kiln to remove the
moisture content and halt germination. Then it’s
ready for the brewer to use.
“The key thing is to make sure this giant batch,
which could be anywhere from 30 tonnes to 120
tonnes or even larger, is homogenous,” says
David Cryer, who has been selling malt since the
early ‘90s, through his company Cryermalt.
It’s this word – homogenous – that separates
a good maltster from an exceptional one.
Germinating barley was once rotated by rake, on a
floor. These days it’s stored in cavernous pits and
turned by huge mechanical blades to ensure every
grain in the batch develops at the same rate.
But even with this help, it’s an art to produce
consistent batches when you’re up against
seasonal variations.
“It’s about ensuring that the malt is within the
specification, despite the natural variables in the
raw materials,” Meddings says.
That means meeting numbers related to
moisture content, protein content, friability
(crumbliness), colour and more. Luckily, small-
scale craft maltings are on the way back, bringing
these exacting measures to the fore.
Kiwi outfit Gladfield Malt is one such maltster.
“We try and do malts that have never been done
before, to keep the edge for brewers,” says the
company’s Gabi Michael.
Gladfield makes Manuka Smoke, a wood-fired
malt used to produce local interpretations of the
smoky German rauchbier, and Shepherds Delight, a
malt developed with Mountain Goat that gives the
finished product a delightful red hue.
“The trend that we’re seeing in Australia is
lighter and lighter beers,” Michael says.
Like hops, malt has two gears. The sugary base
malt is like a cake – it provides a majority of the
body and alcohol in a beer. Specialty malts such as
Shepherds Delight are like the icing – they’re used
in low concentrations to add flavours such as coffee,
toffee, caramel and chocolate, and colours ranging
from pale gold to black. Specialty malts are most
keenly felt in malt-driven styles such as stout and
red ale. These are the exceptions, though.
“I always refer to malt as the canvas the brewer
can paint their beer upon using yeast and hops,”
Cryer says.
A talented brewer strikes the balance between
the two, playing the bready, biscuity, nutty
sweetness of malt against the bitterness of hops
BREWING INGREDIENTS
Harvesting underway at Gladfield Malt in New Zealand
“I ALWAYS REFER TO MALT AS THE CANVAS THE BREWERCAN PAINT THEIR BEER UPON USING YEAST AND HOPS” – DAVID CRYER, CRYERMALT
26 www.beerandbrewer.com
and embellishing with yeast. Despite popular perception,
you can’t judge a beer by its International Bittering Unit
(IBU) rating. A very high IBU can be offset by a sweeter
malt, making the beer seem far less bitter than it really is.
Despite the focus on refinement over trends,
Cryer reckons heritage malt varieties such as Golden
Promise, Barke, Hana and the revered Maris Otter
are on the way back. He compares them to heirloom
tomatoes, as opposed to the everyday tomatoes you
find at the supermarket.
“When I started selling malt back in ‘94, Maris Otter
was a very popular variety,” he says. “It’s coming back
again, because people can use these varieties to craft a
great marketing story.”
YEAST AND OTHER MICROBESThe importance of yeast is often overlooked by
non-brewers. As a yeast converts barley sugars to
alcohol, it also produces esters and phenols – aromatic
compounds with their own distinctive flavour profiles.
“I reckon yeast is probably the most exciting thing
in brewing, in terms of the flavours you can get out of
it,” Moon Dog’s Uljans says. “Not just that, but also
the texture of the beer. A lot of very well-known beer
styles are basically driven by a specific type of yeast.”
German hefeweizen is the most common example.
Its aromas of banana, bubblegum and cloves come from
a specific yeast, rather than malt or hops. Many of the
traditional Belgian styles owe their deep, stewed fruit
character to esters and phenols.
Historically, prized yeast strains have been
maintained by keeping a living sample and
continually feeding it. These days, things are far more
scientific, with new yeasts engineered in laboratories,
propagated, then cryo-packed or freeze-dried. Late last
year, US researchers invented a new method for cross-
breeding disparate species, which could open the door
for entirely new flavour profiles in beer.
That’s still a pipe-dream, though. For now, everyone
is talking about a strain of yeast called brettanomyces
(or just ‘brett’), and a bacteria named lactobacillus. The
former gives beer an incredibly distinctive taste –
tart, funky, barnyard and old blanket are all common
descriptors – which people either seem to love or hate.
The latter is the same bacteria that gives fermented
sourdough and yoghurt their tang. Together, these two
microbes produce sour beers styles such as lambic,
Gose and Berliner weisse. They’re what takes hold
when a brewing vessel is left open to the air, rather
than sterilised and sealed. Thus brettanomyces is
often referred to as ‘wild’ yeast, even though it
can be grown like
“I RECKON YEASTIS PROBABLY
THE MOSTEXCITING THINGIN BREWING, INTERMS OF THEFLAVOURS YOUCAN GET OUTOF IT” – JOSHULJANS, MOONDOG BREWING
BREWING INGREDIENTS
The harvest at HPA Image by Alastair Bett
28 www.beerandbrewer.com
BREWING INGREDIENTS
WHAT’S NEXT?NO ONE CAN REALLY SAY FOR SURE WHAT THE NEXT BIG THING IN BEER IS – BUT THERE ARE SOME STRONG INDICATIONS WHERE WE’RE HEADED
STYLEClean, low-hop lagers and Pilsners are on the way back. In part, this is being driven by intense competition in the hop market, but also by brewers’ desire to make something new (or classic, depending on your perspective). Already we’ve seen
this with Holgate’s Norton Lager, Moon Dog’s Love Tap Double Lager and Hawkers’ Pilsner. Expect to see a lot more of these easy-drinking styles in 2016.
The second one is sour beers – those produced with particular yeasts and bacteria to give a ripe, sourdough or yoghurt-like taste and aroma. For a while now they’ve been tipped as the next big thing, but not everyone is convinced.
“I think the sour thing is an emerging trend, but it’s still very niche,” says Bintani’s Meddings. He’s a stronger believer in the universal appeal of lagers and pilsners.
HOPSFor years, big, fruity American hops such as Simcoe, Amarillo and Citra have dominated. Recently they’ve become a victim of their own success.
“It’s a really competitive market for hops at the moment,” says 4 Pines’ Willcock. “It’s not easy to get your hands on some of these varieties, especially in large quantities.”
Sandy Ross from Hopco says that American growers are often reluctant to export when they know there’s a shortage at home.
This has seen some people return to older American varieties such as Cascade, Columbus and Centennial. In Australia and New Zealand, most brewers are turning to local interpretations of American hops. Galaxy was the earliest example of this, but it’s been joined by Topaz, Vic Secret, Ella and Enigma. You’ll taste more of these over the coming years, though there will be a shortage in 2016 due storm damage in Victoria.
“People really love those fruity beers, especially on a hot day,” says Michael Leslie of homebrew shop Grain & Grape. “It’s suited to our climate.”
Although fruit-driven hop, Summer, will be phased out in 2017.
In New Zealand, Nelson Sauvin and Motueka will continue to be a force, plus newer varieties like Kohatu, Wai-iti and Rakau. Ross is excited about a new variety called Brooklyn, with aromas of passionfruit and grapefruit. Abroad, the UK’s Jester and Germany’s Huell Melon and Mandarina Bavaria are three new varieties aiming to emulate American hops.
But even with all this new, targeted competition, the Americans will continue their own breeding programs and stay on top.
“I think the new one that’s going to be a mainstay and be quite prominent in the next few years is Mosaic,” Willcock says.
It’s featured in James Squire’s Hop Thief, among other local beers.
MALT“I think malt is the next big frontier,” says Mazen Hajjar of Melbourne’s Hawkers. A few people agree with this position, albeit more conservatively.
“Brewers are getting fussier and maltsters are getting better at producing high-quality, consistent malt,” Meddings says.
Products such as Gladfield’s Shepherds Delight and Best Malz’s Red X are examples of this.
David Cryer of Cryermalt thinks heritage varieties such as Golden Promise, Barke, Hana and Maris Otter are on the way back, mainly because they can be used to craft a compelling marketing campaign. Very important in today’s crowded market.
Autumn 2016 29
saccharomyces, the non-funky yeast most
brewers work with. Already, breweries such
as Tasmania’s Two Metre Tall and Victoria’s
Boatrocker have made a name with their
sour beers, but 2016 will see more and more
breweries enter this space.
WATERLike yeast, water is another ingredient that
deserves more attention. Historically, many
breweries and styles became famous purely
because of the unique make-up of their local
water. The obscure styles Gose (German) and
Grodziskie (Polish) were both invented with
the help of mildly salty water, for example.
However the English town of Burton-on-
Trent (modern day population 65,000) is the
best example of famous water. When a canal
was completed at the end of the 18th century,
it linked the town with the rest of the country.
The Brits promptly went mad for the local beer.
Why? The ancient deposits around Burton-
on-Trent have filtered through beds of gravel
and sand for aeons, picking up minerals along
the way. The water is endowed with massive
concentrations of calcium, magnesium and
sulphate, but low levels of salt and bicarbonate.
Its faint sulphurous odour is known as the
‘Burton Snatch’ and it is renowned for its
ability to make hops taste more vibrant.
A century ago, this water meant the tiny
Burton-on-Trent was home to 30 breweries.
That changed when ‘Burtonisation’, the
process of adding sulphate to water, was
invented in the late 1800s. This was just
the first step in wresting control of water
from nature. These days, most commercial
breweries purify their local supply using a
carbon filter and then adjust the mineral
content to suit their exact needs.
Of the four key minerals brewers manage,
calcium is the most desirable, as it affects all
beer styles. It controls acidity, encourages
yeast growth and generally improves the
clarity and quality of the finished beer.
Bicarbonate is the opposite. When
bicarbonate-rich water is used to brew
hoppy beers, the result is often harsh and
unpleasant. Unless they’re brewing dark
beers or stouts, most brewers remove excess
bicarbonate in their water supply.
Sulphate and chloride have less dramatic
effects, but generally work to emphasise the
bitterness and hoppiness of beers. They’re
prized for pale ales and avoided when
making dark beers.
BREWING INGREDIENTS
“I THINK MALT IS THE
NEXT BIG FRONTIER”
– MAZEN HAJJAR,
HAWKERS
Many breweries and styles have become
famous purely because of the unique make up
of the water used
30 www.beerandbrewer.com
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Autumn 2016 31
HOW TO TASTE BEER
To be a beer judge is easy, to be a good beer judge
requires many attributes, and to be a great one,
well that requires the judgement of others. While
most beer judges come from commercial brewing
backgrounds, it is not always the case, often
experiences in media, hospitality, commercial beer
operating or judging in other categories can be the path to becoming a
beer judge.
For good judging it is advantageous to possess a good palate,
an articulate vocabulary, a knowledge of brewing and process, a
sense of and respect for beer styles, a knowledge of ingredients,
an appreciation of broad culinary flavours, a calm temperament, a
respect for others and confidence in your own ability.
If you want to be a beer judge and this sounds like you then all
you need now is opportunity. The best opportunity comes through
understanding the calendar of judging events, preparation through
levels of accreditation or certification, finding a sponsor and being
prepared to learn as you go.
While being an accredited beer judge may sound great, it is more
a vocation of passion, with an upside in comradery, connection and
candour, and little if anything in monetary compensation. Pitfalls
are few, although a beer judge is susceptible to the embarrassing
position of spontaneously being made the centre of conversation
for instant experts, and a beer judge needs to manage warily the
beleaguering or belligerent interviewer, whom seem ever present at
any informal BBQ event.
While attention for those who like it is flattering, often
conversations which lean towards “How drunk do you get?”, “All
beer’s the same isn’t it?” and “How hard can it be?” seem to
dominate some people’s curiosity more than questions pertaining to
the nuances of skill, knowledge and passion, which truly inspires beer
judging as opposed to beer drinking.
HOW TO JUDGE YOUR OWN BEERAccredited judging may not be everyone’s brew but knowing some
simple pointers can help consumers with even the most basic level of
knowledge, learn to really appreciate their beers.
Three key criteria for being a beer judge (commercially or at home)
include; 1) The judging environment, 2) The art of appraisal and 3) The
knowledge of the judge.
1) THE JUDGING ENVIRONMENT
The more serious the judging, the more conservative the environment.
It can be said that ‘judging begins when beer’s best complements are
gone’. At some shows this means judging in solitude, with a white lab
coat and no beer conferencing during the delivery of beer (flights).
At home this can involve removing clutter, turning off any music
or distractions, choosing an area which is calm and removed from the
action of the house.
Beer should be served at its recommended temperature. Note
that an ice-cold beer creates an ice-cold palate. This is great for
refreshment but adds little to flavour tasting.
Taste Beer Like a ProINTERNATIONAL BEER JUDGE, IAN KINGHAM, TELLS US WHAT IT’S LIKE TO BE A JUDGE AND EXPLAINS HOW TO PROPERLY TASTE BEER
Image courtesy of Sydney Royal Beer & Cider Show
32 www.beerandbrewer.com
HOW TO TASTE BEER
While discussion over beers is a wonderful social
pursuit, the greater the level of silence in judging the
greater the reduction in bias. If you are serious about
beers discuss them after all your notes have been
written. Body language plays a part in expression, so
keep your calm consistency if you want to get the most
out of sharing opinions.
Food has an effect on tastebuds and as such changes
the palate with beer. This can be advantageous for many
beers if enjoying with a meal but is not conducive to
judging a beer on its own merits. Socialise with food,
judge without.
Beers have varying alcohol levels and as such the
more tasted the greater the chance of alcohol influence
on the judging. Sharing sample sizes or sacrilegiously
dumping samples is one way of managing alcohol. Water
and dry biscuits between serves is helpful in pacing
consumption and choosing a moderate number to
compare has its merit.
Brand influence on consumers is one of the largest
investment streams in modern brewing. To judge a
beer accurately it is best not to know its packaging
and appraise the beer on its stylistic merit. Blocking
perceptions and pre-conceived ideas allows for free
flowing expression. An assistant pourer or the use of
brown paper bags as a shield is suggestible.
Natural light allows a beer to be seen in its best light,
although it is important not to stand a beer for too long
in direct sunlight as it can taint the flavour.
Sample management is of great importance, not
just in judging but in getting the most out of your beer
drinking experiences. Beer which is fresh, stored away
from heat and light, and drunk from a ‘beer clean’
glass has its best chance of being enjoyed the way the
brewer intended.
Record keeping is not the most sociable of pursuits but
if you wish to be serious in your approach record keeping,
reviews and comparisons are very helpful in corroborating
and collaborating your notes with that of others and
ensuring improved consistency in your judging.
(2) THE ART OF APPRAISAL
A common term used in hospitality is ‘people drink
with their eyes’, meaning the better the appearance
and presentation of a drink the greater the customer
experience. Beer is no exception, and as such beer is
judged on appearance.
To best appreciate beer, pour it into a glass and
begin your review. The pour should provide a good
head on the beer and should leave enough room in the
glass to successfully place and remove a nose without
getting it wet.
The appearance of a beer is broken into three
components: colour, carbonation and clarity. Each
distinctly covers indirect processes of brewing such as
quality of filtration, as well as providing a consumer
“WHEN IT COMES TO BEER YOU CAN BE FORGIVEN FORTHINKING THAT EVERYONE IS AN EXPERT. IT ISIMPORTANT TO NOTE THAT JUST BECAUSE YOU’VE DRIVENA LOT OF CARS, TRAVELLED MANY MILES OR SHARED ANENORMOUS AMOUNT OF DRIVING EXPERIENCES DOESN’TMAKE YOU A BETTER MECHANIC” – IAN KINGHAM
When appraising a beer the appearance is broken into three components: colour,
carbonation and clarity
Autumn 2016 33
lens on the beer. Give the beer a strong swirl to release aromas by
creating a rich head.
Next begins the true joy of beer, tasting, which first emanates from
aroma. A multitude of nut, herb and fruit aroma vary in intensity
across styles, complemented by differing degrees of caramelised malt
sugars, yeast characteristics and alcohol. As you experience the first
impressions of flavour be on the lookout for faults, these are critical in
establishing the true merits of beer.
Aroma consists of attributes assigned to core ingredients of beer.
Malt character, yeast character, hop aroma and finally fermentation
characteristics. The balance, intensity, pleasantry and subtlety of
each reveal ingredients in the beer, skills of the brewer and, most
importantly, a first introduction to the beer’s character. Again faults
in beer can be detected at this point of judging, these can include
sulphury, solvent, papery and plastic notes to mention a few.
The palate of a beer delivers the beer’s true value. A balance of
flavour is important and the common receptors in beer are sweet,
sour, bitter and salty. Heat (from alcohol), malt layering and
residual flavours may also be evident. As are descriptors such as
softness, acidity, oiliness, hardness and the compactness of the beer
flavours. The judging of the beer should include an evaluation of
the contribution made by malt, yeast, hops, water and importantly
fermentation and manufacturing characteristics. Note the balance of
each is critical for a good beer.
The final measure for beer is its aftertaste and this is the residual
finish of flavour after the beer has been swallowed. The aftertaste
allows for some impressionable input from a judge but also aids in
identifying faults or more positively, appreciating characteristics such
as maltiness or hoppiness.
Good questions to ask when appraising beer include “How would I
most enjoy this beer?”, “Would I have more than one?”, “Would I be
happy to share this beer with a friend?” and most importantly “Do I
personally like this beer?”
3) THE KNOWLEDGE OF THE JUDGE
When it comes to beer you can be forgiven for thinking that everyone
is an expert. It is important to note that just because you’ve driven
a lot of cars, travelled many miles or shared an enormous amount of
driving experiences doesn’t make you a better mechanic.
The best skill for being a great judge is from experience. The more
beers you try, the more books you read, the more brewers you speak
to and the more you can co-ordinate this information into some
resemblance of order, the better a judge you can become. Like singing
and music, the appreciation and feeling a judge gets from the palate
varies from individual to individual, some are in tune, some are not.
Before judging it is great to have some reference for classifying beer
and the best is a copy of beer guidelines such as the BJCP, which set
out criteria and classification of styles and include flavour profiles and
characteristics, which should or shouldn’t be present.
Reading brewer’s notes or descriptors on products can help with
identifying some flavour components in beer but be wary. Notes on
packaging are often more about marketing and what someone wants
to believe is in the beer, rather than the beer’s true taste.
By sharing judging experiences with others you can pick up some
different tips for what works for you. An example of a tip once shared
with me was “Make sure when you take the beer into your mouth that
you have a moment where you hold some of the liquid in your mouth and
breathe in”, this for me can help accentuate flavour in the beer, a tip I
continue to follow today.
A good way to find the best beers is to review medal-winning beers
by searching the respective websites of the major events. The more
frequently a beer wins medals and the more widely across different
events it wins medals then the more credible the beer.
Accreditation to support judging can be gained from studies in
beer judging, food pairing, fault training and more formally through
Cicerone programs such as ‘Beer Savvy’ and ‘Beer Cicerone’ (beer’s
answer to sommeliers of wine).
HOW TO TASTE BEER
It’s important to give the beer a strong swirl to release aromas when judging
Image courtesy of Sydney Royal Beer & Cider Show
34 www.beerandbrewer.com
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29 BEERS ON TAPHUGE CRAFT RANGE
SEASONAL & LIMITED RELEASESBEERS WITH HISTORYBEER DEGUSTATIONS
BEER FAULTSTHERE ARE A NUMBER OF BEER FAULTS TO BE AWARE OF WHEN JUDGING AND BREWING. BELOW IS A LIST OF BEER FAULT CHARACTERISTICS AND POSSIBLE SOLUTIONS FROM THE BJCP GUIDELINES 2015
AcetaldehydeCharacteristics: Fresh
cut green apples
Possible solutions:
Make sure fermentation
is vigorous using
healthy yeast. Allow
full attenuation. Leave
beer on yeast longer.
Oxygenate wort fully.
Try another yeast strain.
Make sure sufficient
yeast nutrients are
available. Let beer
age longer.
Light-struck Characteristics: Skunky,
catty
Possible solutions:
Don’t expose wort/beer
to sunlight after hops
have been added. Don’t
use clear or green glass
bottles. Avoid use of
cluster hops in late hop
additions.
Medicinal(chlorophenolic)
Characteristics:
Chloraseptic, medicine
cabinet
Possible solutions:
Avoid water with chlorine
or chloramines (use RO
water if necessary). Avoid
bleach sanitisers. Reduce
astringency/grain husk
sources. Avoid excessive
whole hop use. Check
for infection.
DMS (DimethylSulfide)
Characteristics:
Cooked corn
Possible solutions:
Use a long, rolling, open
boil. Reduce amount of
Pilsner malt. Cool quickly
before pitching yeast.
Check for infection. Make
sure you use a healthy,
vigorous yeast starter.
Metallic Characteristics: Iron,
copper, coins, blood
Possible solutions:
Check water for metallic
ions. Reduce water
salts. Check equipment
condition for rust. Make
sure stainless steel
equipment is properly
passivated. Fully rinse
sanitiser. Try using RO
water and add salts
as needed.
Solvent/Fusel Characteristics: Hot
burning on palate
Possible solutions:
Lower fermentation
temperature. Pitch a
sufficient quantity of
healthy, active yeast.
Check for infection. Try a
different yeast strain.
Sour/Acidic Characteristics: Lactic
acid, citric acid, sharp,
clean sourness
Possible solutions:
Check for infection.
Check yeast strain. Don’t
mash for long periods of
time at low temperatures.
Smoky(Phenolic)
Characteristics: Smoke-
like, charcoal, burnt
Possible solutions:
Check for scorched mash
or boil. Check excessive
use of dark malts. Check
for infection.
Sulfury Characteristics: Rotten
eggs, burning matches
Possible solutions:
Check for infection.
Check water for
excessive sulfates. Check
yeast health. Check for
yeast autolysis (beer
left on yeast too long at
warm temperatures). Try
another yeast strain.
Vinegary Characteristics:
Acetic acid, vinegar-like
sourness
Possible solutions:
Check for infection.
Check yeast strain. Check
for oxidation sources
(acetobacter is aerobic).
HOW TO TASTE BEER
36 www.beerandbrewer.com
HOW TO TASTE BEER
EsteryCharacteristics: Fruity
Possible solutions:
Lower fermentation
temperature. Try a
cleaner yeast strain.
Oxygenate wort
sufficiently. Reduce
original gravity. Check
hop variety for fruity
characteristics. Avoid
carrying over excessive
break into fermenter.
Pitch a sufficient quantity
of yeast. Bottle condition
and age beer longer at
cellar temperatures to
reduce esters.
Astringent Characteristics: Mouth-
puckering, lingering
harshness
Possible solutions:
Don’t oversparge. Don’t
overcrush grain. Don’t
boil grain. Don’t sparge
with water above 77°C.
Don’t sparge with water
with a high pH (over 6).
Use water with lower
sulfate content. Use less
dark grains. Use less
whole hops (especially
high-alpha hops or simply
large quantities of hops).
Avoid use of raw spices,
fruit pith and fruit skins.
Alcoholic/HotCharacteristics: Spicy,
vinous, warming from
ethanol and higher
alcohols
Possible solutions:
Lower fermentation
temperature. Use a less
attenuative yeast strain.
Check yeast health. Use
less fermentables. Use
less sugary adjuncts.
Check for possible
infection. Raise mash
temperature. Let beer
age longer before
consuming.
Grassy Characteristics: Fresh-
cut grass, green leaves
Possible solutions:
Lower fermentation
temperature. Try a
cleaner yeast strain.
Oxygenate wort
sufficiently. Reduce
original gravity. Check
hop variety for fruity
characteristics. Avoid
carrying over excessive
break into fermenter.
Pitch a sufficient quantity
of yeast). Bottle condition
and age beer longer at
cellar tempeatures.
DiacetylCharacteristics: Buttery,
butterscotch, popcorn
Possible solutions: Try
another yeast strain.
Oxygenate wort before
fermentation. Reduce
primary fermentation
temperature. Use a
warmer/longer secondary
fermentation. Use
healthy yeast in sufficient
quantity. Make sure
sufficient yeast nutrients
are available. Check for
infection. Allow beer to
rest on yeast until fully
attenuated. Don’t rack,
filter or fine too early.
Musty Characteristics: Stale,
mouldy, cellar-like
Possible solutions:
Avoid oxidation (see
oxidised). Check
sanitation. Avoid peat-
smoked malt. Check
water for freshness
and taste. Use fresh
ingredients (especially
malt and hops).
Oxidised Characteristics: Stale,
papery, cardboard
Possible solutions:
Check for oxygen being
introduced into beer
post-fermentation. Don’t
splash when racking/
bottling. Check caps and/
or keg seals for good fit.
Purge bottles/kegs with
CO2 prior to filling. Store
beer cool. Drink beer
when fresh.
Spicy (Phenolic) Characteristics: Clove,
pepper, vanilla, etc.
Possible solutions:
Use a different yeast
strain and/or hop variety.
Adjust fermentation
temperature (sometimes
higher, sometimes lower,
depending on yeast
strain and beer style).
Vegetal Characteristics:
Cooked, canned or rotten
vegetables (cabbage,
celery, onion, asparagus,
parsnip)
Possible solutions:
Encourage a fast,
vigorous fermentation
(use a healthy, active
starter to reduce lag
time; this is often due to
bacterial contamination
of wort before yeast
becomes established).
Check sanitation. Check
for aged, stale, or old
ingredients (especially
old liquid malt extract).
Yeasty Characteristics: Bready,
sulfury, yeast-like
Possible solutions:
Use a more flocculent
yeast strain. Allow
yeast sufficient time to
flocculate. Filter beer or
use clarifying agents.
Avoid carrying over as
much yeast. Age the
beer longer. Try another
yeast strain.
Autumn 2016 37
2015 Trophy Winning Australian BeersA GOOD WAY TO FIND THE BEST EXAMPLES OF DIFFERENT BEER STYLES IS TO
REVIEW MEDAL-WINNING BEERS FROM MAJOR BEER EVENTS. BELOW IS A LIST OF SOME 2015 TROPHY WINNING AUSTRALIAN BEERS TO TRY
Beer Brewery Show AwardSimmy Minion Modus Operandi Brewing Co. CBIA Craft Beer Awards Champion Pale Ale
Napoleone Brewers American Pale Ale
Napoleone Brewers Sydney Royal Beer & Cider Show Champion Pale/Golden Ale (Pack)
Murray’s Moon Boy Murray’s Craft Brewing Co. Sydney Royal Beer & Cider Show Champion Pale/Golden Ale (Draught)
Eagle Bay Pale Ale Eagle Bay Brewing Co. Perth Royal Beer Show Champion American Style Pale Ale (Pack)
12 Paws Smiling Samoyed Brewery Royal Adelaide Beer Show Champion Australian Style Pale Ale
James Squire One Fifty Lashes Malt Shovel Brewery Perth Royal Beer Show Champion Australian Style Pale Ale (Pack)
Pirate Life Pale Ale Pirate Life Brewing Perth Royal Beer Show Champion American Style Pale Ale (Draught)
Hawthorn Pale Ale Hawthorn Brewing Company Royal Adelaide Beer Show Champion American Style Pale Ale
Little Creatures Pilsner Little Creatures Brewing CBIA Craft Beer Awards Champion Light Lager
Lovedale Lager Sydney Brewery Sydney Royal Beer & Cider Show Champion Beer and Champion Lager – Pilsner Style (Draught)
Emu Export Lager Lion Nathan Perth Royal Beer Show Champion Australian Style Lager (Pack)
Mumme Returns Indian Ocean Brewing Co. Perth Royal Beer Show Champion Lager Draught – Other
West End Draught Lion Nathan Royal Adelaide Beer Show Champion Australian Style Lager
Vale Dark Vale Brewing Royal Adelaide Beer Show Champion Amber/Dark Lager
Duckstein Hefeweizen Duckstein Brewery Perth Royal Beer Show
Champion Wheat (Draught)
Matilda Bay Redback Original
Matilda Bay Sydney Royal Beer & Cider Show
Champion Bottled Beer and Champion Wheat (Pack)
Billabong Wheat Billabong Brewing Perth Royal Beer Show
Champion Wheat (Pack)
3 Quarter Time Newstead Brewing Co. CBIA Craft Beer Awards
Champion Specialty Beer
Zoo Feeder IPA Modus Operandi Brewing Co.
CBIA Craft Beer Awards
Champion IPA
Windsor IPA Beeblebrox Beverages Sydney Royal Beer & Cider Show
Champion Pale/Golden Ale (Draught)
Pirate Life IIPA Pirate Life Brewing Perth Royal Beer Show
Champion IPA (Pack)
Copy Cat Mash Brewing Perth Royal Beer Show
Champion IPA (Draught)
Prancing Pony India Red Ale
Prancing Pony Brewery
Royal Adelaide Beer Show
Champion IPA
Former Tenant Red IPA
Modus Operandi Brewing Co.
Sydney Royal Beer & Cider Show
Champion Strong Beer (Draught)
Redoak Bitter Redoak Brewery Sydney Royal Beer & Cider Show
Champion Reduced Alcohol Beer (Draught)
Gage Roads Pils 3.5 Gage Roads Brewing Co.
Perth Royal Beer Show
Champion Reduced Alcohol (Draught)
Yenda Red Australian Beer Company
Royal Adelaide Beer Show
Champion Reduced Alcohol
Purple Stain Mash Brewing Perth Royal Beer Show
Champion reduced Alcohol (Pack)
3 Ravens Dark 3 Ravens Brewery Perth Royal Beer Show
Champion Ale (Draught)
Seeing Double Brewboys Royal Adelaide Beer Show
Champion Ale - Other
“LIKE SINGING AND MUSIC, THE APPRECIATION AND FEELINGA JUDGE GETS FROM THE PALATE VARIES FROM INDIVIDUAL TOINDIVIDUAL, SOME ARE IN TUNE, SOME ARE NOT” – IAN KINGHAM
101 BEERS
THE FINAL INSTALMENT TO BEER�&�BREWER’S ULTIMATE BEER BUCKET LIST WITH THE LAST 51 OF OUR 101�BEERS�TO�TRY�BEFORE�YOU�DIE
101 Beers To Try Before You Die - Part 2
We hope you’ve been making your way
through the first half of our list of 101 Beers
To Try Before You Die from our Summer
Issue. With the selection of Australian and
international craft never looking healthier,
we wanted to put together a list of the
best beers you can drink. These ales and lagers range from those that
colour outside the lines to well-loved classics. We have tried to get a
good cross-section of styles and have also taken into account recent
award wins.
With so many incredible beers to choose from it was tough to whittle
Check out page 58 for the full article on our collaboration brew with Choice Bros and more!
46 Welcome 47 Letters48 Q&A 50 Recipes for the season54 Homebrewer profile56 Randy Mosher58 Collaboration brew60 Beer education62 Homebrew club
“WITH ANY BEERS THAT ARE LOOSELY BASED ON A FOOD, MY FIRST RESEARCH POINT IS A COOKBOOK,” – KERRY GRAY, CHOICE BROS
Editor’s letterHOM
EBREWER
46 Home Brewer
DEAR BEER & BREWER,Your last few magazines have come at a
great time for me as I’ve been transitioning
from extract brewing to all grain brew in a
bag (BIAB). From your Autumn Issue (and
with the help of a mate) I’ve constructed a
counter-flow wort chiller (great time saver),
Winter Issue gave good information on the
all grain process and the Spring Issue has
encouraged me to do my first yeast starter in
a pale ale I brewed over the weekend.
As I was extract brewing previously,
my gear is very basic, consisting of a
modified 30L pot (I’ve added a ball valve for
recirculation purposes), which I use for both
mashing and boiling, the bag, a second 20L
pot where I carry out a rudimentary ‘dunk’
sparge and a gas burner.
I have some questions in relation to
brewhouse efficiency. With some help from
my local home brew guy and some trial and
error, I know that due to the basic nature of
my gear and the limitations that places on my
method, I can reasonably expect to achieve
around 65 per cent efficiency, albeit at the
sacrifice of a few litres on occasion (my last
brew hit the desired OG of 1.048 in a 25 litre
brew with my final volume at 21 litres).
Whilst I plan to eventually upgrade my
gear, it’s just not in the budget in the short
term. Without dropping big dollars on better
gear, are there any tricks/techniques that I
could try to improve my efficiency? Secondly,
I love looking through your recipes however
most don’t appear to give an efficiency
rating. Are they assumed to be at 100 per cent
(is that even achievable?) and by using some
brewing software can I adjust accordingly?
Cheers,
Scott Fraser
Hey Scott,
Glad to hear the articles are useful and you are
making the most of the mag!
Most recipes will have an assumed approximate
brewhouse efficiency of around 75 per cent
unless otherwise stated. Brewhouse efficiency is
the percentage or amount of extract that can be
expected from a given malt from your brewery
equipment and process. And no, 100 per cent is
not possible as there will always be some residual
sugars in the spent grain. An efficiency which is
too high will also mean higher levels of unwanted
astringency and tannins from the grain husk.
Whilst it is an important piece of information to
know when formulating and brewing recipes,
don’t get too hung up on this figure. A good way
to increase efficiency is to look at the size of grain
particle you are getting from the mill – and a
smaller particle will produce a better yield or
efficiency. Also look at the water to grain ratio
and aim for about 2.5 to 3 parts water to 1 part
grain. 65 per cent isn’t too bad for brew in a bag.
Look at your grain crush and amount of brewing
liquor. You can also give the bag a gentle squeeze
to get more wort but do not wring it dry! Software
programs are not expensive and will help you with
all these areas too. Get onto Brewsmith2 or similar.
Jake Brandish
Homebrewer technical editor
LettersWRITE IN FOR YOUR CHANCE TO WIN! TELL US WHAT’S ON YOUR MIND BY EMAILING [email protected] OR THROUGH OUR SOCIAL CHANNELS FACEBOOK.COM/BEERANDBREWER OR WWW.TWITTER.COM/BEERANDBREWER
EDITOR’S CHOICE LETTERDear Beer�&�Brewer,
I would like to ask if you have
considered doing an article on the
different equipment used by the
hobby brewer for all grain brews?
I attended Beervana about
three years ago and attended Stu
McKinlay’s (Yeastie Boys) class. He
had a simple 3-tier system of chilly
bins and a boiling pot.
Having brewed average to slightly
above average extract brews for 30
years, I took the plunge. I bought a
tea urn (lauter tun), chilly bin (brew
pot) and a large pot (boiling kettle).
The results have been stunning and
my man cave is now visited by a
couple of neighbours regularly for
their favourite brew. I even won a first
in class at the national competition
last month.
My next question is where to from
here? I just love the Farra system, but
with the advent of the Grainmaster
and other single pot systems, should I
go there? Then of course we have the
master of them all – Blichmann.
I look forward to your reply,
hopefully in your magazine (yes I
have every issue).
Thank you,
Nigel
Thanks�for�your�query�Nigel�–�I�handed�
your�query�to�John�Palmer�who�has�
addressed�it�in�his�Q&A�on�page�48.�
Check�it�out.�And�enjoy�your�prize!
Both letters have won a copy of the Beer Buyer’s Guide Australia & New Zealand, valued
at $24.99.
The Editor’s Choice Letter has won an Ss Brewing
Technologies 26.3 litre stainless fermenter. What sets the
Brew Bucket apart are features such as stacking during
ferment, the rotatable racking arm and ball valve spigot
assembly. The Brew Bucket’s conical bottom allows trub to
settle out nicely in a
more concentrated
space and has the
effect of minimising
the surface area of
your beer that is in
contact with the trub
during ferment, which
then minimises off
flavours in your beer!
RRP $269
Autumn 2016 47
Q&A
Q: DEAR BEER & BREWER,I would like to ask if you have considered doing an article on the different
equipment used by the hobby brewer for all grain brews?
I attended Beervana about three years ago and attended Stu McKinlay’s (Yeastie
Boys) class. He had a simple 3-tier system of chilly bins and a boiling pot.
Having brewed average to slightly above average extract brews for 30 years, I
took the plunge. I bought a tea urn (lauter tun), chilly bin (brew pot) and a large
pot (boiling kettle). The results have been stunning and my man cave is now
visited by a couple of neighbours regularly for their favourite brew. I even won a
first in class at the national competition last month.
My next question is where to from here? I just love the Farra system, but with the
advent of the Grainmaster and other single pot systems, should I go there? Then of
course we have the master of them all – Blichmann.
I look forward to your reply, hopefully in your magazine (yes I have every issue).
Thank you,
Nigel
A: This is a question that many brewers ask themselves after several years
in the hobby, “How can I take this obsession to the next level?” For many
in the States, myself included, it is to be able to push a button and have the
mash be at our target temperature. The secret to unlimited brewing power is
control and for this we need to look into RIMS and HERMS set ups.
RIMS stands for Recirculating Infusion Mashing System and HERMS
stands for Heat Exchanger Recirculating Mash System. Notice that
recirculation is a key part of both of them. These methods both use a
wort pump to take the wort from the bottom of the mash through a heat
source and return it to the top of the mash. The pumped wort is heated
and gradually brings the entire mash to the set temperature as the wort
continually circulates.
A RIMS heater is typically a direct heat source, either an electric water
heater element, or a gas-fired burner. A HERMS uses a heat exchanger,
which is typically a copper coil that is placed in the hot water tank and the
wort is pumped through that. Both are very nifty systems, especially if you
buy fancy digital controllers that allow you to set a specific temperature,
which gives you documented evidence to show your mates that you planned
the whole thing.
Googling these acronyms will show you many sources for building or
buying RIMS and HERMS equipment. A word of warning, it can cost just
as much to build your own as it does to buy one, due to mistakes and time
spent; just saying.
As I mentioned earlier, there are three essential elements to one of these
systems: a pump, the heat source and the controller. The electric RIMS was
the original and it pumped the wort through a separate chamber containing
the 220V, high density water heater element. Later versions used water heater
gas valve assemblies to control gas flow to a burner under the mash tun. Both
RIMS, HERMS & Wheat
JOHN PALMER LOOKS AT HOW TO TAKE HOBBY BREWING TO THE NEXT LEVEL
HERMS coil in place in HLT
HERMS HLT set to 70°C
The HERMS set up
48 Home Brewer
types required a controller to monitor the temperature of the wort exiting
the heat chamber and to control the electricity or gas flow accordingly. Gas
systems use electric igniters or pilot lights to ignite the burner.
HERMS systems are a little different in that the hot water tank
is heated/controlled to the mash temperature, such that the wort
running through the coil and back to the mash tun is raised to the set
temperature in a non-scorchable way (which can happen in poorly
designed RIMS). The drawback to HERMS is that there can be a bit of
overshoot because of the thermal mass of the water in the hot liquor
tun (HLT). But, there are many ways to design these systems that can
alleviate that problem.
The most important consideration is: measure the wort temperature and
control the heating of the system at the point where the wort exits the heat
source. The reason is that you do not want the heated wort to rise above the
set temperature and denature the enzymes you intend to use! For example,
if you were controlling the heat supplied to the wort by sticking the
temperature probe in the middle of the mash, or worse yet in front of the
heat source, the controller can heat the wort well above the set temperature
as it attempts to bring the mash/cold wort to the set temperature.
Controlling the heat source by the wort exit temperature assures that the
wort is heated to the set temperature only and the constant recirculation
does the job of taking the grainbed to that temperature.
With a bit of internet research, time, and money (proportions may vary)
you can build a temperature control system for your mash that will result
in more consistent brewing of your favourite beers. Have fun!
Wheaties® Brown AleWheaties® is a popular breakfast cereal in the States, reputedly eaten by many star athletes. I’ve always enjoyed its hearty crisp flavour. I really like using a significant portion of wheat in pale ales, lagers and IPAs. Wheat doesn’t have as much residual sweetness as barley, so it makes the beer a bit drier and more refreshing while maintaining body and foam, which brewing with adjuncts like rice and corn can impact. The wheat and biscuit malt in this American brown ale recipe create a rich dry malt character without the burnt toast astringency that can plague some brown ales due to too much roast malt.
MethodMashing Schedule: We are using a step mash with this recipe, so get your RIMS or HERMS system ready. Increase in steps should be carried out over no more than 5 minutes per step. Don’t rush the steps, but conversely don’t take too long as you may produce the wrong type of wort. The benefit of step mashing is that the different temperature rests favour different enzymes, which will produce a particular type of enzyme activity and therefore sugar in the wort, rather than a single temperature infusion mash where a single temperature mash attempts to keep all the enzymes happy.
1. Water to grist ratio of 4 liters per kg (26 litres for this recipe)
2. Strike temperature of 54°C
3. First temperature rest at 50°C for 15 minutes (protein rest)
4. Raise temperature over 5 minutes to reach 65°C and do second temperature rest for 15 minutes (starch conversion)
5. Raise temperature over 5 minutes to reach 70°C and do third temperature rest for 15 minutes (mash out)
6. Sparge until SG is 1.056 and 26.5L
7. Add Vic Secret hops at beginning of boil
8. Add Willamette and Cascade at flame out and allow 10 minutes for whirlpool or rest to let hot break drop out
IngredientsMangrove Jack’s Traditional Series Blonde Lager Pouch
1.5kg Briess CBW Bavarian Wheat
Safale US-05
45g Azacca Hops
45g Cascade Hops
Method1. Steep 20g Azacca hops
and 20g Cascade hops in 500ml of boiling water, cover and stand for 10 minutes
2. Add to the fermenter, along with the malt extract from the kit and the extract. Add 5L of cold water and stir well. Keep adding cold tap water and stir well up to 23L
3. Pitch the yeast and ferment at 18-20°C
4. On day seven, add a further 25g Azacca and 25g Casacde into the fermenter and allow to sit at 18°C for a further four-five days
5. Chill the beer for two-three days, then transfer to your bottles or keg as usual
4 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the cracked grain and 2 litres of cold water. Fit the lid and sit in the fridge for 24 hours
2. The following day, remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot
3. Place the strained liquid onto the stovetop and bring to the boil. Add 25g of Spalt hop pellets and allow to boil for 10 minutes
4. Remove from the heat and cool the liquid by placing the pot in a bath of cold water for about 15 minutes
5. Strain the liquid into your fermenter and add the brew can as well as the can of extract, then stir to dissolve
6. Top up with cold tap water to the 20 litre mark and stir thoroughly
7. Check the temperature and top up to the 23 litre mark with warm or cool water (refrigerated if necessary) to start the brew at 16-18°C
8. Sprinkle the dry yeast (including yeast from the brew can), fit the lid and aim to ferment at 16°C
9. At around day six of fermentation, add the remaining 25g of Spalt hop pellets in a hop bag
10. This brew may take longer to reach final gravity than a typical ale due to the lower fermentation temperature, but fermentation is finished once the specific gravity is stable over two days. It should finish around the 1.006-1.010 mark
11. Bottle the brew as normal and enjoy! It will benefit from two-three months in the bottle
RECIPES
Dass AltoIT’S NOT JUST THE LEAVES THAT CHANGE COLOUR IN AUTUMN – IT’S ALSO A TIME WHEN OUR BEERS CAN GO FROM GOLDEN TO DARK. THIS SIPPER FOR THE COOLER MONTHS IS ACCESSIBLE, BUT CHALLENGES A LITTLE MORE THAN YOUR AVERAGE SUMMER QUAFFER
Dass Alto is a refreshing quasi dark lager, displaying a rocky off white head. It
presents like a cleaner version of an amber ale due to the low temperature
fermentation, but with noble hop character. It is at the dark end of the
northern German altbier-style (category 7.A. of the BJCP guidelines). Expect
biscuit and caramel aromas with subtle flowery, fruity and spicy hop notes. In
the glass it will have a medium bitterness, with smooth, sweet malt notes and
a clean hop finish.
Autumn 2016 51
RECIPES
In Ya Face Double IPA Clone ANDREW CHILDS OF BEHEMOTH BREWING COMPANY TALKS ABOUT THE BREWING ACCIDENT THAT LEFT HIM WITH BURNS TO 40 PER CENT OF HIS BODY AND HOW HE’S DETERMINED TO KEEPING BREWING THE BIG BEERS HE LOVES
Ingredients5.5kg of Pale Malt Extract of your choice (use one that is light and very fermentable)
400g Dextrose Sugar
50g Pacific Jade Hops
100g Columbus Hops
100g Simcoe Hops
100g Citra Hops
100g Amarillo Hops
100g Mosaic Hops
0.3g Copperfloc
4 Packets of Mangrove Jack’s M44 West Coast Ale Yeast
Method1. Boil 8-10 litres of water in a large pot
2. Add all malt extracts and dextrose and stir
3. Boil for 90 minutes – add NZ Pacific Jade at the beginning of the boil
4. Add 50g of Columbus with 20 minutes left in the boil
5. Add 50g of Columbus and 0.3g of Copperfloc with 10 minutes to go
6. Add 50g of each Citra, Mosaic, Amarillo and Simcoe at flameout and whirlpool for 15 minutes
7. Strain wort into the fermenter and top up to 23 litres with very chilled sterile water to bring the temperature down to 20°C, than pitch four packets of Mangrove Jack’s Yeast
8. Ferment at 19°C
9. Do a diacetyl rest at 22°C towards end of the fermentation
10. Dry hop for five days at 20°C with 50g each of Citra, Mosaic, Amarillo and Simcoe
11. Bottle or keg as usual than enjoy with mates…and for Christ’s sake don’t burn yourself it really sucks!
Andrew Childs recovering in hospital
52 Home Brewer
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HOMEBREWER PROFILE
800 brews is a lot in anyone’s language. Think about it
for a moment. That’s one brew every week for more
than 15 years. It’s a phenomenal achievement for any
hobbyist brewer. In fact, most professional brewers
take several years to hit the milestone.
Greg Ward, from Portland in south-west Victoria,
has spent most weekends throughout the past 22 years brewing his
way towards 800. Over the journey, he’s progressed from basic cans of
concentrate, to extract and now brew in a bag (BIAB). In the early days
Ward was prolific with the cans.
“I started out with kits at the insistence of my father after returning
broke from my honeymoon in the ‘90s,” explains Ward.
“I was up in the Mallee then and it was expensive to buy beer. The
heat meant that you could do two brews in a week.
“Storage and fermenting were always problem areas as up there you
could be in the mid-40s in summer and as low as minus seven in the
morning during winter. I used to just put the fermenter in a tin shed.
Now I know about temperature control, I can see why some of my
beers weren’t so great!”
His set up was uncomplicated then and it still is largely. Aside from
the Grainfather and urn, there’s no unnecessary bling in the shed.
There’s the basic homebrewing necessities, a couple of fridges (one
for fermenting and one for keeping the beers and hops cool), several
shelves for storing the many longnecks, a hand grain mill, an old mutt
and an overenthusiastic puppy. Understandably, Ward has ‘slowed’
his brewing since going BIAB.
“At present, I aim at one every week in winter but slow down over
summer as I only have one temp controlled area. Winter is a very
comfortable brewing time in my shed as the thick concrete slab
keeps the temp remarkably consistent and the coastal temp hardly
varies from min to max. Most of the time it sits at a perfect 18-
20°C!” he explains.
But how does one work out what to brew week-in, week-out, when
you’ve already made hundreds of different beers? Ward has a few go-
to recipes, including English ales (Old Speckled Hen, Fuller’s ESB) and
American pale ales and IPAs, but he also loves experimenting.
“I have a couple of base recipes, Australian Bitter and Californian
Common, which I use to brew back-to-back with different hops and
800 BrewsHOMEBREWER EDITOR CHRIS THOMAS CAUGHT UP WITH AVID HOME BREWER GREG WARD TO HELP HIM
CELEBRATE HIS IMPRESSIVE 800TH BREW MILESTONE
Greg Ward
54 Home Brewer
temperatures to see what the effects are,”
Ward says.
“Basically, I build up a ‘library’ of known
easy-drinking beers and a varied selection
of experimental ‘tasters’ – some of which
are more memorable than others!”
When needing some influence, Ward
seeks his recipes from a variety of sources.
“Your mag has been a great inspiration
as I moved from the basic kit & kilo, into
steeping grains in mini mashes, then
went into all-grain mode,” says Ward.
“Otherwise, Zymurgy website has been
an excellent site for clone recipes of well-
known US beers.”
This has led him to make a number
of ambitious brews, using cranberry,
pomegranate, coffee and fig, as well as tea.
“The Jasmine Dragon Saison (Issue 23)
from your mag would have to rate up there
with the most experimental – otherwise,
trying an 11kg Russian imperial stout on
the Grainfather system in a re-iterated
mash was a big challenge,” he adds.
This leaves us with perhaps the biggest
question of all – what does he do with all
of that booze?!
“I drink my share of it, but I also have
some mates who I share it with. This is a
never-ending circle as they also brew and
share theirs back!” he explained.
And I can attest to his generosity,
leaving our brewing session with several
longnecks from the shelves to sample.
The 800th BrewFor Greg Ward’s 800th brew we discussed the style and flavours he was interested in and then sourced this recipe for the occasion. The Manuka Smoked Malt makes up a fair piece of the malt bill and ensures a seriously smoky and delightful red ale
3. Boil for 60 minutes, adding 18g of Pacific Gem hops at the beginning of the boil
4. With 10 minutes remaining in the boil add the remaining 18g of Pacific Gem hops
5. Whirlpool for 15 minutes
6. Cool and pitch yeast, then ferment at 18°C
7. Bottle or keg once FG is about 1.012 and consistent for consecutive days
Recipe courtesy of Gladfield
Malts
Greg Ward’s Top Four1. Pliny The Elder clone from Vinnie Cilurzo’s recipe – AG hop monster
2. Fuller’s ESB – AG (very drinkable!)
3. Mick Morrow’s Doppelbock (extract/grain) – a wonderful beer!
4. Chilli beer – some loved it/many hated it! No head, highly carbonated, 40 chillies in the fermenter and a chilli in each bottle. Tabasco with bubbles – used the last bottle to share with my son on his 21st.
“I BUILD UP A ‘LIBRARY’ OFKNOWN EASY-DRINKING BEERSAND A VARIED SELECTION OFEXPERIMENTAL ‘TASTERS’ – SOMEOF WHICH ARE MORE MEMORABLE THAN OTHERS!” – GREG WARD
Ward’s home brewing system
Ward brewing his 800th beer
Autumn 2016 55
RADICAL BEERS
Randy Mosher BREWERS ARE GETTING MORE AND MORE ADVENTUROUS THESE DAYS. SOME START THEIR FIRST BREWS WITH A TOASTED PEACH, BARREL-AGED SAISON FOR SACCHAROMYCES SAKE! WHEN THINKING ABOUT THESE ‘RADICAL’ BEERS, ONE NAME SPRINGS TO MIND – RANDY MOSHER. JAKE BRANDISH CATCHES UP WITH THE GREAT MAN FOR THE FIRST OF THIS TWO-PART PIECE
If you haven’t heard of Mosher, do yourself a favour and
head to your favourite source of reading material and invest
in his work. Most serious beer geeks with a few books in
their brewing library will more than likely have one of
his publications as he has written such classics as Radical
Brewing, The Brewer’s Companion and an absolute must for
any serious home brewer, Tasting Beer.
Recently, I had the honour of chatting with Mosher. I wanted to talk
to him regarding the current wave of radical brewers like Moon Dog
and Garage Project and get his take on where he sees brewing headed.
We also discussed the US craft beer scene and where he draws his
inspiration for certain brewing adjuncts.
Q WHAT HAVE YOU BEEN UP TO SINCE ANHC IN 2010?An awful lot. Since then, I’ve written two more books, Mastering
Homebrew and Beer For All Seasons, both of which came out early last
year. I did include a lot of international ideas and recipes based on my
travels, including that visit to Australia.
The other major change for me has been my involvement as a
partner in two brewing ventures in Chicago. One is called 5 Rabbit
Cerveceria, and is Latin in its thinking and presentation. The idea
for the project started when my partner had a revelation about how
vibrant and full of life everything else in Latin culture is, and how dull
and lifeless the commercial beers are.
The other brewery is called Forbidden Root. We call ourselves
‘botanic brewers’ and we try to incorporate lots of non-standard
ingredients. The project started as a mission to formulate a beer with
root beer flavour characteristics, and that led to a ginger beer and a
discussion of what the bigger idea was, and that ended up being the
botanic thing. We really focus on the ideas and flavours and then try
to build the rest of the beer around those rather than starting with a
style and warping it – although we do that sometimes as well.
Q YOU’RE MOST FAMOUS FOR YOUR BOOK RADICAL BREWING, WHAT IS YOUR DEFINITION OF ‘RADICAL BREWING’?You could just as easily call it ‘creative brewing’. The idea is not to
be radical for the shock value or just to push limits, but to make a
deeply creative and meaningful artistic product that in some way
tells a story. It also means brewing with an eye to tradition without
being limited by it.
Q WHERE DO YOU GET INSPIRATION TO TRY SOMETHING IN A BEER?Everywhere. Sometimes it’s just discovering a particular ingredient,
sometimes it’s from old brewing books or from formularies for
things like bitters and liqueurs. Sometimes it’s from cuisine or a
particular dish. I like to go to ethnic markets and just grab anything
that looks unfamiliar.
Q WHAT ADVICE WOULD YOU GIVE A BREWER WHO WANTS TO TRY A FLAVOURING OR ADJUNCT AND DOESN’T KNOW WHERE TO START?Start with a big idea: a food, a culture, a historical era. If you’re
starting with an ingredient, think about how it is used outside of the
world of beer. Are there roasty or toasty elements common with it,
Wattleseed comes from various species of the acacia tree. When roasted, it develops an intense, nutty aroma a little like dark-roasted peanut butter. The base beer is a creamy brown ale that shows off the wattleseed nicely and enhances its nutty character. For a variation, add 500gm of macadamia honey to the fermenter once the primary is winding down. The Fuller’s (London 1968) yeast accentuates the malt.
2. Bring to boil and add 12g Galaxy hops for the 60 minute boil
3. Add 8g Galaxy with 30 minutes left in the boil
4. Add 14g roasted wattleseed (in a hop sock) with 2 minutes left in the boil
5. Whirlpool then chill to 18°C before transferring to the fermenter
6. Ferment at 18-20°C until the gravity reading is stable at 1.013 or thereabouts for consecutive days
7. Bottle or keg as normal, then enjoy the roasted wattleseed character of this brown ale!
spice or sweetness? Beer is easy to base on
food recipes because there are so many food
flavours in beer. Once you have an idea, stick
to it and make all your decisions based on how
well it serves the concept.
If you’re really focused on an ingredient,
but have no idea what goes well with it, just
make up a tincture – I usually do either 1:5 or
1:10 by weight of ingredient to vodka. Let it
sit for a day or two and strain through a coffee
filter. Carry a little squeeze bottle around with
you and add it to every beer and see where the
magic happens. You’ll make all your friends
crazy, but what the hell.
Q HAVE YOU BREWED WITH ANY AUSSIE INGREDIENTS LIKE WATTLE SEED, LEMON MYRTLE OR RIVER MINT?I’ve done some homebrews with wattle seed
and really love its peanut buttery flavour
in a brown beer, but we’ve not yet used it
commercially. I’ve used pepperberries, but
we also use lemon myrtle for our ginger beer,
where it adds a super-clean lemon drop
top-note that supports the key lime that is
the secondary flavour in the beer after the
ginger. Just a side note: some of these exotic
ingredients are crazy expensive. Haven’t heard
of river mint. Tell me more.
Q WHAT IS YOUR TAKE ON THE AUSSIE BREWING SCENE?It’s been a few years since I’ve been to Australia,
and I know the scene is evolving rapidly, as it
is everywhere. Of course, we only see mass-
produced beers like Foster’s over here, so I’m
not really in a position to comment.
We will continue our chat with Mosher in the
next issue.
Randy Mosher picking bog
myrtle
Mosher likes to experiement with a
range of adjuncts
Mosher believes in making a deeply creative product
Autumn 2016 57
COLLAB BREW
With a core range that includes a peanut
butter and raspberry English pale ale and an
imperial stout with spiced rum and cacao,
Choice Bros is one of New Zealand’s more
ambitious new breweries. Teaming up with
them to design an Easter-themed beer
meant we had to get creative. The Choice Bros boys were keen to do
pretty much anything, aside from sticking the Easter Bunny himself
in the brew! After a few emails back and forth we decided on a Hop X
Bun Amber Ale.
With the other collaborative brews we’ve done, we’ve been
physically involved in the brew day, however given Choice Bros are in
New Zealand we had to settle for a collaboratively developed recipe,
which was brewed by Choice Bros head bro and brewer, Kerry Gray.
ABOUT CHOICE BROSLike more and more breweries hitting the scene, Choice Bros gypsy
brew at a number of different venues.
“Choice Bros focuses on brewing interesting and balanced beers
that are usually a bit different than your standard offering,” says Gray.
While Gray is a self-confessed lover of hops, he likes the focus to be
on the other basic and more experimental ingredients such as yeast,
bacteria, malt, fruit and wood. This is one of the key factors that attracted
Homebrewer to seek out Choice Bros in the first place. A desire to
experiment and push the envelope. And the enthusiasm from Gray was
infectious. He’s a fun bloke to work with who is open to unique ideas.
“I was keen as!” says Gray. “Spices are very difficult to use in a beer
while maintaining balance and drinkability. It sounded like a
fun challenge!”
IT’S BEEN A WHILE SINCE HOMEBREWER HAS MADE A COLLABORATIVE BREW, SO WE THOUGHT IN THE LEAD UP TO EASTER IT WAS TIME TO GET BACK INTO IT. CHOCOLATE STOUTS AND PORTERS ARE AWESOME, BUT GIVEN WE ARE TEAMING UP WITH CHOICE BROS FROM NEW ZEALAND, THEY ARE PROBABLY A LITTLE MAINSTREAM, WRITES CHRIS THOMAS
Hop X Bun Amber Ale
Pushing the Boundaries“Possibly the craziest beer we made was for a Halloween homebrew competition,” Gray explained.
“Mike Pullin (head Bro and sales) suggested we use the Hannibal Lector quote ‘I ate his liver with some fava beans and a nice Chianti’ as the idea for the beer.
“We brewed a rich porter and added a reduction of liver, blood sausage, fava beans, Chianti and spices. It smelt amazing – rich, meaty with red wine notes and spice.
“Trick or treat? Most definitely treat, but it still managed to scare the shit out of a few people.”
Brewing underway for Hop X Bun Amber Ale
Choice Bros head bro and brewer,
Kerry Gray
58 www.beerandbrewer.com
COLLAB BREW
Hop X Bun Amber Ale All GrainExpected Brew FiguresOG: 1.057 FG: 1.012 ABV: 5.8% IBU: 46 Volume: 19 litres
Ingredients 3.6kg American Ale Malt
500g Vienna Malt
250g Gladfield Aurora
250g Gladfield Redback
250g Gladfield Rye
170g Gladfield Shepherds Delight
20g Pacific Gem Hops
30g Centennial Hops
40g Simcoe Hops
40g Citra Hops
1/4 tsp Nutmeg
1/4 tsp Allspice
1 tsp Cinnamon
2 Cloves
25g of Sultanas or Raisins
1-2 Packets of US-05 Dry Yeast
*These are suggested amounts to start with;
spices are potent and can easily be overused
Method1. Mash at 67°C for 60 minutes
2. Sparge and bring to a boil
3. Boil for 60 minutes, adding 20g Pacific Gem hops at the beginning of the boil
4. With 20 minutes remaining in the boil add 30g Centennial hops as well as the fruit and spices (in a hop bag for ease of use)
5. With 10 minutes left in the boil add 40g Simcoe hops
6. If possible bring wort temperature below 70°C during whirlpool, before adding 40g Citra for 15 minutes; if not possible add the 40g Citra at flameout (preferably when temperature is less than 90°C)*
7. Cool and pitch yeast, then ferment at 18°C for approximately seven days
8. Bottle or keg once FG is about 1.012 and consistent for consecutive days
* Aroma oils in hops are volatile above
about 68°C; adding hops below 90°C reduces
additional bitterness
Hop X Bun Amber AleExtract with Specialty GrainsExpected Brew FiguresOG: 1.057 FG: 1.012 ABV: 5.8% IBU: 46 Volume: 19 litres
Ingredients1.7kg Light Liquid Extract
1.7kg Light Amber Extract
250g Gladfield Aurora
250g Gladfield Redback
250g Gladfield Rye
170g Gladfield Shepherds Delight
20g Pacific Gem Hops
30g Centennial Hops
40g Simcoe Hops
40g Citra Hops
1/4 tsp Nutmeg
1/4 tsp Allspice
1 tsp Cinnamon
2 Cloves
25g of Sultanas or Raisins
1-2 Packets of US-05 Dry Yeast
*These are suggested amounts to start with;
spices are potent and can easily be overused
Method1. Steep grains for at least 20 minutes in
about 6 litres of water at 67°C
2. Add to pot and stir in both liquid extracts, then bring to the boil
3. Boil for 60 minutes, adding 20g Pacific Gem hops at the beginning of the boil
4. With 20 minutes remaining in the boil add 30g Centennial hops as well as the fruit and spices (in a hop bag for ease of use)
5. With 10 minutes left in the boil at 40g Simcoe hops
6. Add 40g Citra hops at flameout and let rest for 10-15 minutes
7. Transfer to fermenter and top up to 19 litres using chilled sterilised water to bring down the temperature, aiming for 18-20°C
8. Pitch yeast, than ferment at 18°C for approximately seven days
9. Bottle or keg once FG is about 1.012 and consistent for consecutive days
COLLABORATING ON THE RECIPE“With any beers that are loosely based on a
food, my first research point is a cookbook,”
says Gray of the process.
After looking at the ingredients used
in various hot cross bun recipes we had to
consider which of these ingredients would
work effectively in the beer. Spices are a
great ingredient to use in specialty beers
but they need to be used sparingly – once
they’re in, they’re in. The flavours won’t
mellow or dissipate over time.
We focused on a number of specialty
malts which have fruit and berry
characteristics, similar to fruit contained in
the buns. The hops selected add more fruit
character, while the yeast also complements
this. We did initially consider going with a
Belgian yeast but this might have added too
much complexity.
While it’s still in the fermenter at time of
publishing, hopes are high for something
pretty special.
“Judging by the bag of fruit and spices
and the aroma coming off the wort, I believe
it will have a lovely spicy, fruity medley of
flavours in a solid amber ale,” predicts Gray.
While this beer will only be available in
New Zealand (aside from a few which I hope
make their way to my doorstep!), the recipe
is here for all of us to brew.
The beer is already displaying lots of fruit and spice aromas
Some of the hops, fruits and spices in
Hop X Bun Amber Ale
Autumn 2016 59
EDUCATION
Let’s face it…as a home brewer at some point most of
us have asked, ‘should I actually study my hobby on a
professional level?’ But first you should ask yourself
one very serious question, ‘Why?’
Why do you want to study brewing for two or four
years? Do you want to improve your home brewing to
uber geek levels or get into professional brewing? Do you want to start
your own brewing business?
When I first looked at getting formal brewing qualifications, there
were quite a few options and my choice was heavily dependent on
my time availability and the method of delivering the information to
me. I reduced my working hours so I could concentrate on my studies
with University of Ballarat (now Federation University) and have just
completed the four-year Postgraduate Diploma of Brewing.
Here is what I found the most appealing of the brew courses, but look
at ALL of them to decide which one best suits your needs. Don’t be afraid
to ask for help from local brewers or other victims…I mean people who
have studied brewing. Decide what your motivation is and what you are
willing to take on as once you have started you have to finish it!
BREW COURSESFederation University (VIC) offer a two-year Postgraduate Certificate
of Brewing and once completed a further two-year Postgraduate
Diploma of Brewing. The course is primarily online with a few
workshops, lab sessions and exams on campus at Ballarat, along with
quite a bit of ‘critical analysis’, at The Mallow Hotel. Under the very
knowledgeable and respected wing of associate professor Peter Aldred,
you will be taken through all areas of brewing from raw materials to
physics and engineering. Federation University also run week-long
short courses. The short course is basically a condensed version of
the four-year Diploma, so a lot of information in a short time and
obviously nowhere near as much detail.
TAFE SA (SA) offer four-week short courses (with a two-week
break in between). This course will give you a Certificate III in Food
Processing. TAFE SA also offer a preparation short course for the IBD
GCB (see below) so rather than being left to your own devices and
study at your own pace this two-week course will prepare you to sit
your IBD exams. Courses are on campus in Adelaide.
Institute of Brewing and Distilling (IBD) based in London, offer
a General Certificate in Brewing (GCB) and a General Certificate in
Packaging (GCP). The IBD offer advanced courses depending on your
level of experience or how far you want to take your studies, right up
to Brewmaster level. These courses leave you to study at your own
pace and then apply to sit the exam when you are ready.
Edith Cowan University (ECU) in Perth has archived all Post
Graduate courses for the time being. ECU has a fully-functioning
Getting a BeerducationHOMEBREWER TECHNICAL EDITOR JAKE BRANDISH, WHO RECENTLY COMPLETED HIS POSTGRADUATE DIPLOMA OF BREWING, REFLECTS ON HIS TIME STUDYING BEER
Fluid dynamics in the physics laboratory
60 Home Brewer
600L DME gas-fired brewery, which is now primarily being used for
research and test batches by local breweries. We will keep you posted
with any change to its program.
Siebel Institute based in Chicago Illinois, USA, offer online brewing
courses ranging from Advanced Homebrewing courses to the full
Master Brewer program. The Siebel Institute also provide analytical
services to the brewing industry.
UC Davis also offer online courses from short courses through
to the Professional Brewers Certificate Program. If you are lucky
enough to be accepted into UC Davis, you may even rub shoulders
with legendary professors Charlie Bamforth and Michael Lewis, both
of whom are industry legends and published authors on brewing
whose texts are used worldwide in beer courses. Charlie Bamforth’s
knowledge in the bio-chemistry of brewing and beer is unsurpassed,
leading to his nickname as The Pope of Foam.
Having just completed the four-year Post Graduate Diploma of
Brewing through the University of Ballarat (Federation Uni), I have
obviously gone through a brewing transformation from an average
home brewer to a commercial brewer. I thoroughly recommend
furthering your knowledge by doing one of these courses. Inside every
home brewer there is a massive beer nerd waiting to come out, so why
not introduce yourselves today! Good luck and happy studying!
CLUB PROFILE
CQ Homebrewers was started in April 2015 after inquiries at the local
homebrew shop and online forums revealed no local club and there
seemed to be very few all grain brewers in the region. After testing
the waters to see if anyone was interested through forum posts, the
club was launched as a Facebook group. We have slowly grown and
so far we have 34 members in the group. Our members hail from all
over Central Queensland including Rockhampton, Yeppoon, Moura and Gladstone.
As our club covers such a wide area the Facebook group page is where a lot of the
discussion happens, but we also aim to have monthly club brew days. We rotate
brewing duties between our members so we get to witness brewing on a different
system with its different processes; so far we have had extract, one vessel (1V), two
vessel (2V), brew in a bag (BIAB) and Grainfather brew days. Everyone who comes
along is encouraged to bring samples of their own homebrews for tasting and a great
day is the end result. Amazingly, before joining the club some of our members had
never had any other homebrewed beers except their own!
In October just gone, we held our first Oktoberfest. The majority of active club
members brewed German beers for the event and we drank a decocted dunkel, which
we brewed on our first club brew day. Even the non-home brewers who attended
left impressed with the selection and quality. Proving that brewing isn’t our only
speciality, we enjoyed smoked bratwurst, sauerkraut and fresh pretzels to round out
the German theme.
We have developed close relationships with other brew clubs in the wider Central
Queensland region such as Mackay and Districts (MAD) Homebrewers, the Emerald
Home Brewers and Fraser Coast Bayside Brewers. A club road trip to attend a
meeting in Emerald was one of the highlights this year and there are plans in place
to continue to attend other clubs’ events. Part of this alliance has been starting a
club war competition, with the first competition being an ‘All Aussie Ale (or Lager)’
where 100 per cent of the ingredients had to be Australian-grown/made. Judging has
yet to take place, but after the success of Emerald and Fraser Coast at the QHBC club
wars, we’re up against some strong competition! That’s one of the most enjoyable
aspects of being in a club though.
CQ HomebrewersHAILING FROM TOWNS AROUND THE CENTRAL QUEENSLAND COAST, THE CQ HOMEBREWERS ARE A NEW AND ENGAGING HOMEBREW CLUB. LINKING IN WITH NEIGHBOURING CLUBS AND RUNNING THEIR OWN EVENTS, THE CQ HOMEBREWERS HAVE AN EXCITING FUTURE, WRITES DAMIAN RIGBY
Getting the brew underway
CQ Homebrewers Josh and Gary on the first brew day
62 Home Brewer
STARTING BREWING DURING UNI DAYS FOR FINANCIAL REASONS IS A WELL-TRODDEN PATH, BUT INHERITING YOUR GRANDMOTHER’S HOMEBREW KIT IS SOMETHING ELSE! NICK KELLY SHARES HIS BREWING JOURNEY AND A FAVOURITE RECIPE WITH HOMEBREWER
You could say home brewing is in my genes. I inherited my grandmother’s homebrew kit and started making kit and kilo in first year Uni back in ‘95. Back then, it was all about bang for your buck, with the cheapest supermarket tin and 2kg of sugar my preferred recipe. Once I had a steady job, Coopers kits became my go-to and then I began experimenting with hop additions.
In 2011 I had a 6-month deployment with the Army and with my spare time I began researching how to brew all grain. On return, I was lucky enough to find both my local home brew shop and club (Righteous Brewers of Townsville) were there to answer my every question. I was always a fan of easy-drinking beer, but the club members opened my eyes to all sorts of styles that I now brew.
After changing jobs, I moved to Yeppoon and continued to brew, but really missed being in a club. I was contacted by Damian when he was starting CQ Homebrewers and jumped at the chance to join. We had the first club brew day at my place where we decocted a dunkel that we enjoyed at our inaugural Oktoberfest. The recipes I write are loosely based on style guidelines, but I mainly brew to my own taste.
Nick Kelly
Nick Kelly
QLD LagerThis is a simple, easy drinking summer beer that tastes great on a hot afternoon. Even though I love drinking many different styles of beer, I usually come back to this one every three or four brews. It’s also good to give to mates who don’t drink ‘homebrew’!
3. Bring wort to a boil for 60 minutes. Stir in the sugar, and then add 25g Cluster hops
4. With 10 minutes remaining, add Whirlfloc and remaining 15g Cluster hops
5. Chill wort to 12°C and pitch decanted yeast starter
6. When beer has dropped to around 1.020, raise the temperature of the fermenter to 18°C and hold until fermentation is complete to remove any diacetyl
7. Chill beer to as close to 1-2°C as possible and hold for at least one week (the beer will improve the longer you leave it). Add fining with gelatine when it reaches its coldest temperature
8. Bottle or keg and enjoy!
Autumn 2016 63
TRAVEL – BELGIUM
Inside Cantillon TIM CHARODY, AKA THE�BEER�PILGRIM, TAKES US INTO THE WORLD OF BRUSSELS’ FAMOUS CANTILLON
BREWERY, THE BELGIAN MASTERS OF LAMBIC BEER
A wall of Cantillon Kreik at the brewery64 www.beerandbrewer.com
“It can only be made ‘ere. Simple as that! I tell you
why…look at this glass of lambic ‘ere. Inside are over
one hundred and twenty different strains of bacteria
and yeast, most only to be found ‘ere in the precious
air of le Senne Valley. You cannot make true lambic
anywhere else on earth!”
I was being schooled on the ancient style of Belgian
lambic deep in the cobweb-strewn belly of the Cantillon
Brewery in Brussels, and I have to say I was impressed.
As soon as I walked into this magnificent brewery
my brain started tingling with excitement…this is what
I have been searching for, this is what my pilgrimage
is all about! Most of the equipment around me was
more than one century old and is still used today
to brew the same style of beer as it did in 1900. The
brewery smelt musky and sour, undoubtedly from
the billions of microscopic residents clinging to every
object and riding on every waft of air, decades upon
decades of wild bacteria and yeast that would make
any conventional modern day brewer run and jump in
a pool of disinfectant. Here, however, it is an aroma
savoured with pride in an ancient style that has taken
the beer world by storm in recent years.
Just the name ‘Cantillon’ holds an almost god-like
air of respect amongst circles of beer-lovers around
the world. Top notch craft beer bars will boast bottles
of Cantillon on their top shelves and any true beer
lover worth his weight in malt will have at least one
empty bottle of Cantillon sitting proudly somewhere
prominent in their beer den (I even met one hard-core
Italian beer geek who had the logo tattooed on his
arm!). But why? Why all this international commotion
and obsession over one very small, musky old brewery
tucked away in a strange little backstreet of Brussels? I
was here to find out...
A STEP BACK IN TIMEAnd it didn’t take me long at all…I feel like I
understood as soon as I walked through the brewery
door. Very little, if anything, has changed in this
brewery for more than one century. It is brimming with
living, breathing, moving history that is compounded
in the delicious beers that emerge on the other side.
There are no modern shortcuts, each brew is aged
between one and three years and bottled by hand then
cellared for even longer. The hops are aged for three
years, the wooden barrels are still cleaned using an
old chain being tumbled around inside and like the
brewery, the final product really hasn’t changed at all
for more than one hundred years.
My awe-struck, jaw-dragging walk through Cantillon
started in the brewhouse where I was met by an almost
Leonardo da Vinci-esque room of wheels, cogs and
leather strapping linking up a web of mechanisms that
meandered above some old copper brewing kettles.
It is here where the wort (unfermented beer mixture)
“FROM START TO END, A BOTTLE OF CANTILLON
GUEUZE WILL TAKE MORE THAN FOUR YEARS TO
PRODUCE!” – TIM CHARODY, AKA THE BEER PILGRIM
The wort is spread out on a large shallow copper tub surrounded with open windows to achieve spontaneous fermentation
Little has changed in the cobweb-strewn brewery for more than a century
Autumn 2016 65
is brewed using a mixture of water, organically grown
wheat and barley malts. An addition of three-year-
aged hop flowers to the boil provides the natural
preservative quality of the hops without imparting
bitterness or hop flavour to the beer.
FERMENTATIONThe next step in the journey was the fermentation
room where the wort is spread out on a large shallow
copper tub surrounded with open windows. This is
the key to achieving spontaneous fermentation; by
allowing as much air to flow over the wort as possible,
the brewers are allowing the wort to be infected by a
huge variety of naturally occurring yeasts and bacteria
that live in the air of the Senne Valley. This is when the
magic occurs, the spontaneous, wild fermentation that
gives lambic beer its signature sour, funky flavour.
AGEINGAfter the beer has undergone a successful
fermentation, it is then barrelled for up to three years
in old oak or chestnut wood barrels that are themselves
sometimes more than one century old. Cantillon has
barrels crammed into literally every spare corner of the
brewery, some looking brand new while some look like
they have (and probably did) go through the wars!
THE BEERSBetween one and three years later, the beer is
transferred from the barrels into bottles. Straight
from the barrel we have beers such as the Grand Cru
Bruocsella, an unblended lambic beer aged for three
years in oak wood barrels, which has a dry, slightly
“VERY LITTLE, IF ANYTHING, HAS CHANGED IN THISBREWERY FOR MORE THAN ONE CENTURY. IT IS BRIMMINGWITH LIVING, BREATHING, MOVING HISTORY THAT ISCOMPOUNDED IN THE DELICIOUS BEERS THAT EMERGE ONTHE OTHER SIDE” – TIM CHARODY, AKA THE BEER PILGRIM
TRAVEL – BELGIUM
The front of Cantillon Brewery
One Italian beer geek likes Cantillon beers so much he got the logo tattooed onto his arm
66 www.beerandbrewer.com
GETTING THERESWISS International Airlines fly return from Sydney-Brussels from $1,790
www.swiss.com
GETTING AROUNDMy Tip: Get a Eurail Pass – it will give you complete freedom to jump on and off trains at your own leisure so you can let the good times roll!
www.raileurope.com.au
acidic flavour and an aroma of apple, roast bread
and honey.
The crown jewel of Cantillon however is its Gueuze,
which is essentially a blend of old (two-three years)
and young (one year) lambic beers. Once blended
by a team of master blenders, the Gueuze is bottled
and then cellared for another year while a secondary
fermentation takes place in the bottle. From start to
end, a bottle of Cantillon Gueuze will take more than
four years to produce!
At the end of my tour, I got to sample this
magnificent brew and it really did blow me away! The
Cantillon Gueuze is an incredibly multifaceted brew
that lends a medley of sour, zesty and floral notes
overlaying an amazing earthy funk. It is extremely
refreshing with an almost ‘squeaky’ tartness and
complexity that is hard to put your finger on. A
true masterpiece!
Aside from the Gueuze and Grand Cru lambics,
Cantillon also prides itself on producing seasonal
fruit beers such as Kriek (cherry lambic), Framboise
I walked out of Cantillon having felt as though I had
truly experienced and savoured something special,
a place that has completely avoided the temptations
of modernisation and the short-cuts that come with
it. Instead of holding profit and efficiency as its most
important objective, for the family-run Cantillon
Brewery, it is still all about culture, dedication, art and
quality.
Photography by Tim Charody
TRAVEL – BELGIUM
Barrels being cleaned by the old chain-tumbling technique
An old beer filter from 1900 still in use at Cantillon
Autumn 2016 67
ENTERTAINING – FOOD
Ben’s Meat BibleWE HAVE THREE MEATY DISHES FROM CHEF, AUTHOR AND TELEVISION PRESENTER, BEN O’DONOGHUE’S LATEST BOOK BEN’S�MEAT�BIBLE�SURE TO PLEASE THE CARNIVORE IN EACH OF US
Taking his inspiration from around the
world, O’Donoghue brings together 130
recipes to appeal to meat lovers who
want unfussy, easy food that’s fresh,
seasonal and tastes great. Barbecue
enthusiasts are spoilt for choice,
but there are also lots of recipes for people who like to
experiment with other cooking methods.
With everything from comfort food greats like pulled
beef burgers and Southern fried chicken, to international
favourites like tonkotsu miso ramen and beef rendang,
Ben’s Meat Bible takes you way beyond the boring old ‘meat
and three veg’.
This is an edited extract from Ben’s�Meat�Bible by Ben O’Donoghue published by Hardie Grant Books RRP $39.95 and is available in stores nationally.
68 www.beerandbrewer.com
JAPANESE BRAISED WAGYU SHORT RIBSServes 4
Ingredients4 x 300g (10½ oz) wagyu beef short ribs
100ml (3½ fl oz) light soy sauce
3 spring onions (scallions), white parts only, chopped
3 dried shiitake mushrooms
3 garlic cloves
500ml (17 fl oz/2 cups) veal or beef stock
100g (3½ oz) unsalted butter, cubed
Ají Panca Sauce½ tsp dried oregano
1 tbsp fermented Korean chilli paste (available from Asian supermarkets)
60ml (2 fl oz/¼ cup) rice vinegar
1 tsp sea salt flakes
1 tsp finely cracked black pepper
1 tbsp finely grated garlic
1 tsp ground cumin
2 tbsp sake
2 tbsp sunflower oil
To ServeCooked short-grain rice
Togarashi salt (see recipe below)
Shiso cress or watercress
Method1. Place the beef and soy
sauce in a large zip-lock bag. Transfer to the refrigerator to marinate for at least three hours or, ideally, overnight.
2. Preheat the oven to 110°C (225°F). Remove the ribs from the marinade and place them in a flameproof casserole dish with the spring onion whites, mushrooms, garlic and stock. Cover with a sheet of baking paper, then with aluminium foil and finally seal with the lid. Place in the oven and allow to cook for four-five hours, or until the beef is very tender.
3. Meanwhile, make the ají panca sauce. Blend the
sauce ingredients together in a food processor and set aside.
4. Carefully remove the beef to a plate. Strain the cooking liquid into a small saucepan and skim as much fat as possible from the surface. Place the pan with the cooking liquid over a medium heat and simmer, uncovered, to reduce the liquid by about half. Transfer the beef back into the casserole dish, along with the reduced liquor, and heat to a simmer on the stove top. Add the butter and use a spoon to baste the sauce continuously over the beef. The sauce should be thick and evenly glaze the ribs. Stir in the ají panca sauce and check the seasoning. Continue to simmer for a further 10 minutes, basting with the glaze frequently.
5. Serve with steamed rice sprinkled with togarashi salt and shiso cress or watercress.
TOGARASHI SALT
Makes about 200g (7oz)
Ingredients130g (4½ oz/1 cup) sea salt flakes
1 tbsp white sesame seeds
1 tbsp Sichuan peppercorns
1 sheet nori seaweed, toasted
1 large piece of dried tangerine peel (see note below)
1 tbsp chilli powder
1 tsp black sesame seeds
1 tsp ground ginger
MethodCombine all of the ingredients in a food processor and blend well, then transfer to a refillable salt grinder, where it will keep for up to one month.
This method of cooking is a little different and is more Asian in concept, as the pork is poached before it is roasted. Once roasted, the pork can be accompanied by a variety of flavours. For a traditional meal, roast your choice of veg in the same tray as the pork and serve with a great apple sauce, or jazz it up with Asian accompaniments or Mexican sides.
Ingredients1 x 2.5kg (5½ lb) pork belly
2 tbsp sea salt or flavoured salt (see recipe above)
Method1. Preheat the oven to 180°C (350°F).
2. Use a sharp knife to score the surface of the pork skin in a cross-
hatch pattern. Rub 1 tablespoon of the salt all over the pork, especially the skin and scoring. Place in a roasting tin and pour over enough water to submerge the pork fully. Cover with a snug-fitting piece of baking paper and a large piece of aluminium foil.
3. Bake in the oven for 1½ hours, until tender and soft. Carefully drain the water from the tin and set the pork aside to dry out and cool. Once cooled, generously season the skin with the remaining salt, rubbing it into the scoring well. Crank the oven up to 240°C (480°F), as you need to blast the pork with heat to start off the crackling.
4. Roast in the oven for 30 minutes, until the skin starts to bubble, then reduce the heat to 180°C (350°F) and continue to roast for a further 30 minutes, or until the skin turns golden brown and crispy. Remove from the oven and allow to rest for 10 minutes before serving.
MEAT SALTMakes about 200g (7oz)
Ingredients130g (4½ oz/1 cup) sea salt flakes
1 tbsp celery salt
1 tsp freshly ground black pepper
1 tsp finely chopped rosemary
1 tsp finely chopped thyme
1 tsp finely chopped sage
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
½ tsp ground cumin
Method1. Preheat the oven to 60°C
(140°F).
2. Combine the salts, pepper and herbs in a mortar and pestle and grind until you have a fine powder. Add the onion and garlic powders, paprika and cumin, and grind some more until completely combined.
3. Tip the mixture out onto a baking tray lined with baking paper and dry out in the oven for about six hours, or until the salt is completely dry. Remove from the oven and allow to cool on the tray. Transfer to an airtight container where it will keep for up to a month, or store in a refillable salt grinder.
AN EASY MATCH
Match with a cider like Thatchers Gold English Cider
(pg74)
70 www.beerandbrewer.com
JAMAICAN BARBECUED GOAT LEG
Serves 6-8
Ingredients2 tbsp allspice berries
2 tbsp black peppercorns
1 tsp ground cinnamon
1 tsp ground nutmeg
4 garlic cloves, crushed
8cm (3¼ in) piece ginger, peeled and chopped
2 tbsp chopped thyme leaves
90g (3¼ oz/¾ cup) finely chopped spring onions (scallions)
60ml (2 fl oz/¼ cup) honey
2 tsp salt
Drizzle of olive oil
Zest of 1 lime
1 x 2kg (4 lb 6 oz) boneless young goat leg
Method1. Blitz all the ingredients except the
goat in a food processor to make the marinade.
2. Place the goat leg into a large bowl, pour over the marinade and toss to coat completely.
3. Cover the bowl with plastic wrap and refrigerate for two hours or preferably overnight.
4. Remove from the refrigerator one hour before cooking.
5. Crank up the barbecue (or heat a chargrill pan). Remove the goat from the bowl, reserving the marinade, and cook for about 15 minutes over medium-high heat, until nicely browned. Move the goat onto the resting rack of the barbecue, close the lid and cook for 35-40 minutes, basting occasionally with the reserved marinade. This will give you medium-rare meat – ideal for goat. Alternatively, if using a chargrill pan, transfer the browned goat to an oven preheated to 180°C (350°F) and bake for 30-40 minutes, or until cooked to your liking.
6. Transfer the goat to a platter and rest, covered with foil, for 10 minutes before serving.
ENTERTAINING – FOOD
Autumn 2016 71
AN EASY MATCHMatch with Two Birds
Sunset Ale (pg73)
Stef CollinsStefanie is the previous editor of Beer�&�Brewer and has gone on to work with a variety of Australian craft breweries and organise a beer festival. When she isn’t working with beer, she is writing about it, drinking it, or hoarding it in her three dedicated beer fridges.
Tina PanoutsosTina started working for CUB in 1989 as a Quality Assurance Chemist. She currently holds the position of CUB’s sensory manager. Her focus is to improve all aspects of beer and cider education as well as support CUB brewing sites through improved sensory data.
Bill TaylorHead brewer for Lion Nathan, Bill Taylor has more than 30 years’ experience in brewing and the beer industry. An international beer judge, Bill is a past president of the Institute of Brewing and Distilling and a founding member of the NSW Brewers Guild.
Neal CameronComing from starting William Bull Brewery for De Bortoli Wines, Neal Cameron is currently head brewer at The Australian Brewery. He is a beer and cider judge, a committee member for NSW Brewers Guild and a regular contributor to Beer�&�Brewer.
Brian WatsonBrian is currently brewmaster at the Island Brewing Co. (Fiji Islands), working with DME Brewing Services in the Asia Pacific, and is founder and director at Good George Brewing, in Hamilton (NZ). Past chief judge at the NZ Beer Awards, current judge at the World Beer Cup (USA) and AIBA.
Graham WrightGraham has had a full and varied life that has generally revolved around alcohol. With a background in retailing, he’s currently an auctioneer at Oddbins Wine Auctions and is a director of The Odd Whisky Coy, Australia’s only specialist importer of fine, rare and hard-to-find whiskies.
Ian KinghamIan has judged at the Australian Craft Beer Awards, Royal Perth Beer Show and Sydney Royal Beer Competition. He has also completed courses in beer and food pairing and studied food science at UWS (with a major focus on brewing).
the panelTASTINGTHIS EDITION OUR TASTING PANEL FOCUSED ON
AMBER AND RED ALES, AS WELL AS THE LATEST
RELEASES. HERE ARE THE RESULTS
72 www.beerandbrewer.com
Two Birds Sunset Ale 4.6% ABV, 330ml
We have to accept that liking a
beer is easily influenced by the
brand and the story as well as
the actual beer itself so with Two
Birds we’re kind of happy before
the beer is even poured. A delight
therefore that they’re producing
some absolute cracking beers. The
Sunset Ale is a celebration of malt
with a rich melanoidin hit in aroma
and palate, balanced, smooth and
moreish with a complex reddish
hue worthy of an Olsen painting. If
the object of beer is to make you
happy, this one’s a little pink pill
for sure.
Style: Red ale
Glass: Schooner
Food Match: Something meaty
and seared
Twobirdsbrewing.com.au
Endeavour Reserve Amber Ale4.5% ABV, 330ml
The deep amber colour of the
beer is accentuated by the rich
creamy foam. Aromas of milk and
dark chocolate, almost malted
caramel milk notes provide a good
backdrop for the subtle spicy hop
notes. The palate realigns to an
initial hoppy character supported
by the toasted malt sweetness
providing a rich balance and finish.
Style: Amber ale
Glass: Large tulip
Food Match: Grilled chicken
burgers with melted Gruyère
Endeavourbeer.com
Grand Ridge Mirboo Madness 6% ABV, 330ml
Great presentation and colour,
this is immediately appealing.
It is assertively hoppy, where
the complexity continues on
the palate, balanced by the
rich toasted malt notes. The
firm bitterness and dry hop
characteristics linger and build
with each mouthful but is well-
harmonised by the toffee like malt
sweetness.
Style: American red ale
Glass: Large tulip
Food Match: Juicy, sticky, fall-off-
the-bone barbecue ribs
Grand-ridge.com.au
Harrington’s Breweries The Classy Red Session Red IPA4.8% ABV, 330ml
More copper than red, this session
IPA is a good example of the
style. Toasted, caramelised toffee
notes rise above the new world
hops to provide a balanced aroma
and similar transition of flavours
into the palate. The bitterness
is assertive and lingering with
each mouthful, accentuated by a
slightly thin palate overall.
Style: Session red IPA
Glass: Spiegelau IPA
Food Match: Warmed pita bread
with Middle Eastern dips
Harringtons.nz
Clare Valley Monkey’s Uncle 4.5% ABV, 330ml
Well, I’ll be…this was quite
pleasant. A good balance
of toasted malt and subtle
hop notes to provide enough
definition without being
overpowering. The nutty notes
are reminiscent of walnut shells
and the bitterness is moderate
(lower than expected) and
rounded. A clean beer, which
overall is a good example of
the style.
Style: American amber/ red ale
Glass: Large tulip
Food Match: Honey soy chicken
on a bed of red rice
Clarevalleybrewing.com.au
Hawthorn Amber Ale4.7% ABV, 330ml
A deep amber colour provides a
hint of the flavours to come. The
aroma is a blend of chocolaty
caramel and toasted malt notes.
The earthiness of the hops blend
well with the malt flavours on
the palate and complement the
burnt caramel-like bitterness
in the finish. Dry hop character
is evident but not dominant
allowing the malt
to shine.
Style: English amber ale
Glass: Large tulip
Food Match: Warmed figs
with creamy goats cheese and
prosciutto
Hawthornbrewing.com.au
Bootleg One Offs The Oaked Amber One4.5% ABV, 330ml
One to try while you can. An
outstanding balance of flavours,
texture, mouthfeel and finish. It
pours well, and the aroma entices
quickly with its subtle charred
oaky notes and hint of resinous
hop. A few seconds in and the
vanilla aroma surfaces and is
complemented by toasted malts.
Following through to the palate,
moderate bitterness to provide
balance. The finish is rounded and
smooth, making this a surprisingly
moreish beer.
Style: Amber ale
Glass: Large tulip
Food Match: Quicke’s Clothbound
Cheddar with oatmeal crackers
Bootlegbrewery.com.au
Modus Operandi Former Tenant Red IPA 7.8% ABV, 946ml can
Imported head brewer DJ
McReady came from being the
development brewer for Oskar
Blues and importing this kind of
skill has ensured a rapid rise to
stardom for this still relatively
young brewery. DJ is not
scared of adding hops as this
intimidatingly-hopped IPA will
attest – his real skill however is
in making the rest of the beer a
happy place such that the hops
are brilliantly showcased and
are allowed to exude their spicy
and aromatic charm.
Style: American IPA
Glass: Half-pint
Food Match: Texas ribs and
buttered corn
Mobrewing.com.au
Autumn 2016 73
TASTING
Thomas Cooper’s Selection Celebration Ale 5.2% ABV, 355ml
A rich copper red colour and
beautifully thick beige foam
provide an enticing beer to
explore. The aroma was a complex
blend of tropical and stone fruit
hop notes, a citrus, grapefruit
note and subtle resinous hop
character. The fruit-driven hop
hit is balanced by a rich, nutty
malt character that complements
rather than stands out. The palate
is biscuity and rich, rounding out
the firm bitterness that although
lingers it is well-rounded and
harmonious.
Style: Hoppy ale
Glass: Large tulip
Food Match: Slow-cooked lamb
roast with twice-cooked potatoes
Coopers.com.au
Wilde Gluten Free Pale Ale 4.5% ABV, 330ml
Gluten free beers are not made of
barley so one should never expect
them to taste the same. Once
that hurdle has been jumped this
beer can be properly appreciated.
Wilde is super pale with a distinct
sweet malt extract nose and a
delicate and spicy hop aroma.
You may need a little genetic
encouragement to pick up this
beer but it comes in neck and
neck with many other day-to-day
quaffers.
Style: Gluten free pale ale
Glass: Schooner
Food Match: Chicken laksa
Wildebeer.com.au
Blue Moon Summer Honey Wheat 5.2% ABV, 330ml
Good beer is made by happy
yeast. Unfortunately the natural
antiseptic properties of honey
have a tendency to put said yeast
in a bad mood. The more you add,
the more likely you are to bring
out some weirdness. Happily in
this instance a fair balance has
been struck, the thick sweet
honey character rests well with a
light summery ale and only a bare
hint of some sulphury stress notes
that blows off quickly.
Style: Honey wheat beer
Glass: Wheat beer
Food Match: Honey-drizzled
waffles
Facebook.com/bluemoonaus
Little Creatures Original Pilsner 4.6% ABV, 330ml
If ever there was a beer
overshadowed by its massively
popular big brother, this is it. The
Little Creatures brewers clearly
know their job and whilst it will
never hit the popularity of the
Pale Ale, the Pilsner is arguably
nowadays the better beer. Delicate
fruity/spicy hop aroma as befits
a Pilsner and a wonderfully dry
palate that gives a gloriously high
drinkability. Rumour has it there’s
been some genuine German
influence at play lately in the LC
camp and it’s very easy to believe.
Style: German Pilsner
Glass: Pilsner flute
Food Match: Tempura prawns and
hand-cut chips
Littlecreatures.com.au
Moa Cherry Sour 2013 Vintage 5.9% ABV, 375ml
The souring process in beer is
often a highly complex one and
to do it well takes great skill and
experience – many current sours
show this to be true. But then
there’s Moa. A beguiling simplicity
in what they do; good beer + fruit
+ time and let nature take its
course. In the 2013 the fruit has
diminished but a lightening, clean
acidity and a structurally perfect
beer make for an experience that
puts many others to shame.
Style: Kriek
Glass: Tulip
Food Match: Welsh rarebit made
with Brie
Moabeer.com
Wilde Gluten Free Raspberry Pale Ale 3% ABV, 330ml
Whilst it’s a little hard to imagine
many occasions when a gluten
free raspberry flavoured pale
ale is going to be the exact thing
that really hits the spot, this is
a surprisingly well-constructed
beer. Fresh raspberry aroma, clean
slightly bitter palate and heaps
of delicate acidity to balance the
malt sweetness instead of relying
on just the hops. A niche beer for
sure, but bravo for executing it
so well.
Style: Gluten free fruit beer
Glass: Wine glass
Food Match: Smashed avocado
on sourdough toast
Wildebeer.com.au
Thatchers Gold English Cider 4.8% ABV, 330ml
There’s been a big play in recent
times on producing extremely
pale, almost white ciders;
considered an indication of
purity and delicacy. Delicacy,
schmellacacy we say. Great ciders
around the world have a golden
hue as micro-oxidation helps to
break down tannins and acidity
in the apples to give flavour and
complexity. So there’s a clue in the
name of this cider and a delicate
oxidative colour is present with a
corresponding rich, cidery, warm
apple note.
Style: English cider
Glass: Half-pint
Food Match: Pork schnitzel with
apple coleslaw
Thatcherscider.co.uk
Riders Brewing Easy Rider Golden Ale 4.6% ABV, 330ml
A curious style the golden ale,
it’s not really defined anywhere
and so is entirely open to
interpretation. The Easy Rider
version is firmly leaning towards
a maltier summer ale. Whilst
there are US and Australian hops
listed, it’s the latter hop that
comes across straight away with
melon and pear very notable.
A dry, slightly coarse palate is
certainly refreshing but there’s a
bit of structure missing that might
elevate the whole thing.
Style: Golden ale
Glass: Schooner
Food Match: Honey-seared
salmon
Ridersbrewing.com.au
74 www.beerandbrewer.com
4 Pines Indian Summer Pale Ale 4.2% ABV, 375ml
4 Pines is second only to Coopers
now in volume produced for
the Australian market, hard to
believe for a company that has
only been around eight years and
started from a little brewery in
Manly. But it’s got there by doing
things in a quietly competent
manner. No surprises therefore
that this canned summer ale
does exactly what it says on the
label. A delicate pale ale, a good
hit of fruity hops and a very
pretty can that will be distributed
everywhere.
Style: Australian pale ale
Glass: Straight-sided half pint
Food Match: Chicken burger with
herb mayonnaise
4pinesbeer.com.au
Lord Nelson Seasonal Ale Double Nelson IPA5.4% ABV, 500ml
Deep amber colour, with a lightly
beige foam and fairly good
cling, this is a boldly hoppy beer.
Evident resinous hop notes of
pine and sandalwood pipe up
early followed by burnt caramel
in the background. The palate
is assertive on both bitterness
and bitter caramel/toffee
characteristics but well-balanced
for the intensity. It’s rounded and
quite moreish. A good beer to kick
back with.
Style: American pale ale
Glass: Spiegelau IPA
Food Match: Succulent pork
Lordnelsonbrewery.com
Endeavour Growers Pale Ale4.5% ABV, 330ml
A definite nod to the growers they
pay tribute to. A fine example of
the style, with evident tropical
fruit and sweet stone fruit notes
on the aroma that transition to
the palate. Supported by the
slight toffee notes on the palate, it
finishes with an assertive, mildly
lingering bitterness. A clean beer
that drinks well.
Style: Pale ale
Glass: Stemmed tulip
Food Match: Wood-fired pizza
topped with prosciutto, buffalo
mozzarella and baby basil leaves
Endeavourbeer.com
Two Metre Tall Derwent Aromatic Spelt Ale 5.9% ABV, 500ml
Bridge Road Chevalier Bier de Garde7.5% ABV, 750mL
The biggest in the Chevalier range,
the Biere De Garde is loosely-
based on traditional Belgian and
French farmhouse ales. Rich
caramel in colour with a creamy
off-white head, the beer has
aromas of star anise, clove, dried
fruits and yeast-driven esters.
The palate has a full spectrum of
malty flavours with some residual
sweetness.
Style: Bière de Garde
Glass: Tulip
Food Match: Roast quail with
potato gratin
Bridgeroadbrewers.com.au
76 www.beerandbrewer.com
TASTING
Big Job7.2% ABV, 500ml
Hailing from St Austell Brewery,
this double IPA is chock full of
hops. Golden in appearance with
a light lacy head. Spicy, herbal
aroma with great sensory layering
on the nose unveils a beer with
some surprise. The alcohol is
exceptionally well-concealed
and the excessive hopping adds
flavour without astringency. The
malt carry is good and the finish is
impressively light.
Style: Cornish double IPA
Glass: Tulip
Food Match: Cornish pasty
Staustellbrewery.co.uk
Mountain Goat In-Breed The Naz6.5% ABV, 640ml
Mountain Goat has a solid
reputation in brewing seasonal
styles and experimental beers as
well as a good stable of regular
brews. The dark red-brown
appearance suggests rich malt
beneath a fawn head. An aroma of
stewed fruit complemented with
nut and biscuit malt. For style,
‘The Naz’ is more of an entry level
scotch ale, with the characteristics
of the style, light and sessionable,
without the deep richness akin to
many other scotch ales. Good malt
layering is evident and the alcohol
is well-held. A malty finish with
good nuttiness.
Style: Scotch ale
Glass: Tulip
Food Match: Beef wellington
Goatbeer.com.au
The Fox Hop & Rye Lager4.8% ABV, 500ml
Rabbit & Spaghetti is the wine
brand of Adam Barton and now
an intriguing beer, a lager with a
real difference. The appearance
is deep gold with a firm white
head. Grassy aroma combining
bready rye and malt notes with
hop floral and spice additions.
Distinctly fresh, the beer is clean
and offers a well-made lager base
blended with a layering of nettle,
spicy hops and biscuit malt. The
finish is full and well-balanced with
lingering malt. A technically well-
made, excellent beer.
Style: Lager
Glass: Tulip
Food Match: Spare ribs
Rabbitandspghettibrewing.com
La Goudale7.2% ABV, 500ml
La Goudale heralds from Les
Brasseurs de Gayant in France, a
significant commercial brewing
operation with broad global
distribution. The appearance is
a soft, golden honey, with light
lacy foam. On aroma there is a
pleasant yeasty note synonymous
with the style, coupled with some
grainy malt and light peppery
hop notes. The palate hides the
alcohol well and offers a blend of
herbaceous hops, honey-like malt
and soft stone fruit peachiness.
The finish is dry and has lingering
fruity tones.
Style: Bière de Garde
Glass: Tulip
Food Match: Gorgonzola
Lagoudale.com
Hoegaarden Wit Blanche4.9% ABV, 330ml
A global beer, which strongly
optimises the style of a Belgian
wit. A cloudy lemon appearance
topped by a thick white head. The
citrusy lemon and orange aroma,
with coriander and a hint of white
pepper gives way to a refreshing
easy-drinking palate. Soft wheat
malt infused with citrus blends
well. The finish is clean and dry
with a light residual tartness.
Style: Wheat beer
Glass: Tulip
Food Match: Barramundi
Hoegaarden.com
Two to the Valley IPA5.9% ABV, 330ml
Newstead Brewing Co. is a recent
revelation in Brisbane, with a short
history but a big reputation. Two
to the Valley IPA appears copper
in colour adorned with a creamy
tan head. The aroma has some
resinous pine notes and citrus
underpinned by biscuit maltiness.
The palate reflects the aroma,
with good hops leading from
a well-rounded malt base. It is
evident that balance, flavour and
style have had more consideration
than gratuitous hop bombing,
which gives excellent appeal and
drinkability. The moderate hop
finish rounds the beer nicely.
Style: IPA
Glass: Tulip
Food Match: Duck pancakes
Newsteadbrewing.com.au
4 Pines Keller Door West Coast Red Rye IPA7.3% ABV, 500ml
4 Pines Brewing Co. has been
operating since 2008 and its
seasonal and experimental beers
are released under its Keller Door
brand. This brew was released in
September 2015. As expected,
it pours a deep red and has a
medium foam. Aromatically, it
offers some rich malt and caramel
integrated with bready character
and high hop notes. The palate
offers good malt layering and
grapefruit, gooseberry flavour is
evident. Well-balanced, the beer
finishes full and gruff, with some
nice alcohol warmth.
Style: IPA
Glass: Tulip
Food Match: Braised lamb shanks
4pinesbeer.com.au
Proper Job5.5% ABV, 500ml
St Austell Brewery is based in
Cornwall, England and remains
an independent family business,
which dates back to 1851. Proper
Job unashamedly calls out
‘powerfully hopped’ on the label
and for an English-style beer
it is. Pouring bright gold in the
glass with low foam, the aroma
is peppery and herbal, with
clean malt character and a hint
of lychee. The taste of nettle
and hops is well-cushioned by
layered malt leaving a clean, soft
bitter finish.
Style: IPA
Glass: Tulip
Food Match: Roast lamb
Staustellbrewery.co.uk
Distributor: World Brands
BEER�&�BREWER�CONSULTING EDITOR IAN KINGHAM SHARES HIS NOTES ON EIGHT BEERS HE’S TASTED LATELY
Autumn 2016 77
AUSTRALIA & NZ DIRECTORY
Breweries
ACT
BENTSPOKE BREWING CO.38 Mort Street, Braddon ACT 2612 (02) 6257 5220 www.bentspokebrewing.com.au Open 11am to midnight every day
NSW
AUSTRALIAN BEER COMPANY1 Wakley Road, Yenda NSW 2681 1800 112 337 (8am-7pm EST, Mon-Fri) Follow us to find out more and share our passion for beer Facebook, Instagram: australianbeerco, Twitter: ausbeerco
AUSTRALIAN BREWERY350 Annangrove Road, Rouse Hill NSW 2155 (02) 9679 4555 [email protected] www.australianbrewery.com.au Cellar door open 10am-10pm daily
REDOAK BOUTIQUE BEER CAFÉ201 Clarence Street, Sydney NSW 2000 (02) 9262 3303 [email protected] www.redoak.com.au Open: Mon-Sat 11am until late (lunch & dinner)
ST PETERS BREWERY15 May Street, St Peters NSW 2044 (02) 9519 0191 [email protected] www.stpetersbrewerysydney.com.au Beer: Green Star Lager, Killagh Stout, Cinnamon Girl & Ugly American Pale Ale
QLD
ARCHIVE BEER BOUTIQUEBISTRO100 Boundary Street, West End Brisbane QLD 4101 07 3844 3419 [email protected] www.archivebeerboutique.com.au Open Monday to Sunday 11am till late
BURLEIGH BREWING COMPANY2 Ern Harley Drive, Burleigh Heads QLD 4220 www.burleighbrewing.com.au Opening hours at Burleigh Brewing Brewery and Tap House are Wed and Thurs 3-6pm, Fri 3-8.30pm, Sun 2-6pm. Join the crew for tastings and takeaways, tours, live music, special events and other opportunities for spending time with the Burleigh Brewing crew – and their beer – in their new brewery. More information including events and tours, available on the website.
VIC
HOLGATE BREWHOUSE79 High Street, Woodend VIC 3442 (03) 5427 2510 www.holgatebrewhouse.com Open 7 Days from 12noon to late
NAPOLEONE BREWERY &CIDERHOUSE12 St Huberts Road, Coldstream VIC 3770 (03) 9739 0666 [email protected] www.napoleone.com.au Open 7 days from 10am
SOUTHERN BAY BREWING CO.80 Point Henry Road, Moolap VIC 3224 (03) 5248 5710 [email protected] www.SouthernBay.com.au
TWO BIRDS BREWING –BREWERY AND TASTING ROOM136 Hall Street, Spotswood VIC 3015 For current food and drink menu, opening hours and to book a brewery tour www.twobirdsbrewing.com.au
Australia & NZ Directory
Restaurant and MicrobreweryBreakfast, Lunch, Dinner and Craft Beer.
COOPERS461 South Road, Regency Park SA 5010 (08) 8440 1800 www.coopers.com.au Tours available 1pm Tuesday to Friday
WA
COWARAMUP BREWING CO.North Treeton Road, Cowaramup WA 6284 (08) 9755 5822 www.cowaramupbrewing.com.au Tours available by appointment Open 7 days a week 11am – 6pm
THE MONK BREWERY & KITCHEN33 South Terrace, Fremantle WA 6160 (08) 9336 7666 [email protected] Open every day 11:30am until late
NZ
MOA BREWING COMPANYJacksons Road, RD3 Blenheim Marlborough Tel: +64 3 572 5146 www.moabeer.com Visitors welcome Open 11am – 5pm or late, 7 days
Cider
AUSTRALIAN BREWERY350 Annangrove Road, Rouse Hill NSW 2155 (02) 9679 4555 [email protected] www.australianbrewery.com.au Cellar door open 10am-10pm daily
NORTHDOWN+61 432 829 921 [email protected] www.northdown.com.au Amager, Baird, Beer Here, Bone Yard, Croucher, Dainton, Dugges, Edge, Evil Twin, Golden Axe Cider, Kaiju!, Mikkeller, Moylans, Omnipollo, Red Duck, Stillwater Artisanal
THE BEVERAGE FOOD GROUP24-26 National Boulevard, Campbellfield VIC 3061 (03) 9924 4000 [email protected] www.thebeveragefoodgroup.com Importer and distributor for all food and beverage making equipment and supplies, including nano/home/pilot brewing products
Education
COSTANZO BREWINGCONSULTANTSMobile +61 (0)408 104 176 [email protected] www.costanzobrewing.com www.precisionbrewingsystems.com Brewing School & Craft Brewery Services Proven how to brew consistent beer courses in Melbourne, Sydney, Perth, Brisbane, Wellington and Singapore Start your microbrewery with a Masterbrewer We help you with accurate knowledge, getting started, design, procure, install & commission bespoke breweries, & provide lab, QC training
FB*PROPAK24-26 National Boulevard, Campbellfield VIC 3061 (03) 9924 4050 [email protected] www.fbpropak.com Twitter: @FB_PROPAK Specialised team has more than 40 years of experience in providing various brewing equipment solutions, including turnkey breweries, bottling/canning lines, filtration, tanks, labellers, pilot/custom breweries, refrigeration and much more
BINTANI AUSTRALIA+61 3 9580 3566 [email protected] www.bintani.com.au Malt: Simpsons, Joe White, Global Malt, Best Malz, Briess Yeast: Fermentis Hops: Hop Products Australia, Charles Faram European Hops, Hop Union US Hops Enzymes and brewing aids
CRYER MALTAus: 1800-119-622 [email protected] www.cryermalt.co.nz Malt: Weyermann, Barrett Burston, Bairds, Thomas Fawcett, and Dingemans. Belgian Dark Candi Syrup Also suppliers of kegs, cleaners, sanitisers and brewing enzymes
HOPCO PTY LTD+61 03 62435960 [email protected] www.hopco.com.au Supply of hops and hop products Agents for Handtmann filtration and beer stabilisation equipment
QLDBAYSIDE BREWING & HOMEGOURMET SUPPLIES8 Fifth Avenue, Sandgate Qld 07 3269 6797 www.baysidebrewing.com.au For all your DIY food and drink supplies and equipment
VIC
HOME MAKE IT 4/158 Wellington Road, Clayton VIC 3168 265 Spring Street, Reservoir VIC 3073 (03) 9924-4030 [email protected] www.homemakeit.com.au Twitter: @HomeMakeIt Specialists in home brew, beverage and food making equipment and supplies. Shop in-store or online
SA
COUNTRY BREWERClovelly Park 8/1240 –1242 South Road, Clovelly Park SA 5042 ph: 08 8177 1110
Wheat WITH THEIR LOW BITTERNESS, MALTY SWEETNESS,FRUITY ESTERS, SPICY PHENOLS AND LIVELYCARBONATION, WHEAT BEERS WERE SEEMINGLY MADETO BE PAIRED WITH FOOD. HERE ARE EIGHT TO TRYTHIS SEASON
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A PINT WITH…
Q WHY DID YOU CHOOSE TO TEAM UP WITH THE INSTITUTE OF BEER TO BRING CICERONE TO AUSTRALIA?We have been promoting the program and
running exams in Canada for about three or
four years now and the UK for three years.
Canada obviously is very easy for us to travel
to, the UK is not too bad but coming down
here is obviously a much bigger commitment.
So from the beginning, I thought it would be
best to have a partner to work with down here.
These guys were sort of the first to call us and
say, ‘hey we would like to do this’. So initially I
came down last September to explore that, get
to know them and I found a group that I really
liked. I think they have the right attitude and
approach, good background and experience,
and they like what we do and want to work
with our program.
Q WHAT IS THE AIM OF THE CICERONE PROGRAM?Certainly the goal of the program is not to
make beer snobby. Cicerone should be guides
not gods. That’s what the word means; the
word means ‘guides’. So you’re not there to
impress people with your knowledge, you’re
not there to develop a fan club, you’re there
to help people understand and appreciate
beer, and understand and appreciate the beer
that they like to drink. So if you’re going to
introduce them to something new and they
enjoy it that’s great, but if you’re forcing new
things on them that they don’t care for then
that’s not acceptable.
Q TELL US ABOUT THE DIFFERENT LEVELS OF CICERONE IN AUSTRALIA The first level of Certified Beer Server is
done online. We will get it adapted for the
Australian market both the exam and the
training materials. That will be available
soon, within the next few months.
The next level is Certified Cicerone [the
exams were held for the first time in Australia
in February] and we had five and five in both
Melbourne and Sydney sitting the exam.
That’s a very small exam for us these days
but that’s how we started out in the States
as well.
Q IS IT MOSTLY PEOPLE FROM BREWERIES AND CRAFT BEER BARS SITTING THE EXAMS? In the States we find people from all sectors
of the industry; breweries; wholesalers; sales
organisations; and retailers, both bars and
restaurants and off-premise as well.
Q IF YOU’RE A CONSUMER CAN YOU DO THE PROGRAM?Sure, we don’t discourage consumers from
doing it. We make clear to them that it’s a
professional credential so we’re going to
test on things that are not necessarily super
interesting. Unless you’re really a beer geek and
want to understand how draught systems work
and how beer can be ruined and all that stuff.
I think the Institute of Beer guys are going to
do some more consumer-orientated training
as well. Not so much as part of the Cicerone
curriculum but part of their overall offerings of
services and education around beer.
Q WHAT SORT OF TRENDS ARE YOU SEEING IN THE US AND HAVE YOU HAD TO ADAPT THE PROGRAM TO SUIT THESE? We haven’t reached the point yet where the
beer world has changed enough that we feel
the need to modify the program, but I expect
we probably will at some point. I may feel a
little sad when that happens mostly because
I think the program is fairly broad right
now and what I fear in the States is a sort of
narrowing of our interests in beer.
For me, as someone who got into beer
as a brewer and was all about discovering a
full range of different styles and tasting all
these different kinds of beers and flavours,
to see a beer culture that’s tending towards
a less adventurous, less broad expression of
flavour that’s a discouraging thing.
We haven’t gone all the way down that
road yet, but there is this sense, I mean
there are a lot of brewers in the States that
will tell you, ‘I have to make an IPA because
if I walk into a bar the first thing they say
is we’ll put your IPA on and if people like
it then maybe we’ll look at your other
beers’. So everyone has to make an IPA and
sometimes you walk into a bar, there are 12
taps and eight of them will be IPAs. So that’s
a bit depressing but hopefully we’ll shake
that off at some point.
Sours are emerging as a separate interest
and separate evolution. Part of sours is
barrel-aged beers in general. Actually lagers
are starting to emerge a bit as well, even
some of the big hop-driven powerhouse
breweries are making lagers, sometimes
hoppy lagers like Pilsners, but in other cases
nice malty middle-of-the-road lagers.
So there is that chink in the armour, that
move towards more drinkable beers and
I think a lot of the more senior members
of the craft beer industry in the States are
starting to feel like, ‘I can only drink so
many IPAs and can we get back to something
that’s a little more drinkable’.
Ray Daniels BEER�&�BREWER CAUGHT UP WITH CICERONE FOUNDER RAY DANIELS WHEN HE WAS IN THE COUNTRY FOR THE LAUNCH OF NEW AUSTRALIAN BEER EDUCATION INITIATIVE THE INSTITUTE OF BEER
82 www.beerandbrewer.com
W dmebrewing.com E [email protected] P 902.628.6900 facebook.com/DMEBrewingSolutions
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