long neck brewery - beer bible

LONG NECK BREWERY

BEER BIBLE

WHAT IS CRAFT BEER?

SOME HISTORY ABOUT LONG NECK BREWERY

Good craft beer is founded on malt, hops,

yeast and water and each have their own

distinctive impact on the flavour of the beer.

Malt is the base of beer and its flavour comes

from the type of cereal, where it is grown as

well as how much it is roasted or kilned, just

like coffee. Light roasts yield malty sweet

flavour and aroma while more roasting leads

to coffee, chocolate and caramel flavours to

name a few.

Hops are grown all over the world and there

are hundreds of varieties which have their own

unique flavour depending in the region of the

world in which it is grown.

Water is fundamental to the flavour of beer

and the key reason why certain regions of the

world are renowned for certain beer styles.

Each one of our beers has water blended to

be as close as possible to the water from the

regions where the beer style originate.

Yeast is what finally converts the malty,

hoppy liquid into beer and the strain of yeast

determines the flavour. Different yeasts consume

malts differently to produce fruity aromas

and provide the mouth feel. We use a range

of different yeasts for different beers thereby

providing the variety of flavours.

At Long Neck Brewery we hand craft beer

using only the very best malts, hops, yeast

and water that is blended to be authentic

to the region from which the beer style is

made. Our beer is crafted using traditional

techniques without chemicals or additives

and is fermented on site to produce the most

authentic taste that is normally only available

within a brewery.

Perched over the majestic Swan River, Long

Neck Brewery brings the best craft beers,

ciders and Seltzers to the table in Perth’s most

desirable location. Named after the beautiful

long necks of the iconic black swans that

regularly glide past the brewery, Long Neck

pays tribute to both Perth and Australian icons

with beers, ciders and Seltzers named after the

local wildlife, Australian characters, or places

that all Perth people should be familiar.

Long Neck Brewing is celebration of all of

that is good in Perth. Great food, awesome

beers, ciders and seltzers and spending time

with friends and family. With both a natures

playground outside and a safe playzone inside,

Long Neck Brewery caters for kids of all age

groups so that the adults can sit back and

relax, enjoy the view and make the most of the

amazing WA lifestyle, all on the Swan River.

Long Neck Brewery has direct boating access

for both small and large boats on the Swan

River. Sporting weekends are also well catered

for with direct ferry access to Optus Stadium to

watch the AFL, Rugby, Cricket or many other

events that are hosted at Perth’s premiere

stadium. Whether you arrive, by bus, car, uber

or boat, walk or ride your bike, Long Neck

Brewery is the perfect place to relax and enjoy

time with friends or family.

PAIRING BASED ON STYLE

PAIR WITH

The different types of beer vary greatly in their

colour, alcohol content, taste, and mouth feel

so if you want to make a good pairing,

you must first understand the different styles

of beer. Below is a quick reference guide.

Pale Lager: Highly carbonated, with mild

flavour and a crisp finish.

Blonde Ale: Mild malt flavour with low to

medium hop bitterness.

Wheat beer: A cloudy appearance and a

prominent yeast flavour.

Pale Ale: Robust hop aroma and medium

bitterness.

IPA: A pronounced hop bitterness profile from

start to finish.

Amber Ale: Malty with balanced hop bitterness.

Irish Red Ale: Malt accented with caramel hints.

Brown Ale: A dark malt with flavours of

caramel and toffee.

Porter: Notes of chocolate with mild roast in

the finish.

Stout: Heavenly roasted flavour, hints of coffee.

Please see our tasting notes to help you

choose your next beer to match your food and

compare the ingredients to understand the

craft behind the beer.

Chicken, seafood, cheeses and lemon flavor.

Sweet, hot and spicy foods.

Acidic and spicy flavors like mustard, pickles and horseradish.

Spicy, heat-charred, smokey or aromatic flavors.

Salty, spicy and fried foods, burgers.

Burgers, buffalo wings, spicy food, fried food, pizza, steaks.

Rich, spicy and smoked foods, BBQ ribs, grilled chicken and beef.

Cheese, meats, fall vegetables, burgers, seafood and pork.

Pork and salmon, barbequed foods, sausage, red meat, bacon,

blackened fish.

Roasted and smoked foods, barbequed/ grilled foods, salty foods,

rich and braised dishes, chocolate.

PALE LAGER

BLONDE ALE

HEFEWEIZEN

PALE ALE

IPA

AMBER ALE

IRISH RED ALE

BROWN ALE

PORTER

STOUT

TASTES IN BEER?

FOOD + BEER PAIRING

When describing beer, the following general definitions will help you understand how the flavour

in beer are typically described:

Hops: “Hoppiness” comes from the essential oils in hops that provide versatile flavour

and aromas such as fruity, flowery, earthy characters. The amount of character depends on

the type of hop and when they are added in the brewing process.

Bitter: Bitterness is a distinct flavour found in beer that is attributed to the hop resins

extracted from the hops. The amount of bitterness varies between the styles of beer and

is measured in IBUs which stands for International Bitterness Units, the higher the IBU, the

stronger the bitterness.

Malt: Malt comes from the malted grain, and it is usually roasted to provide flavours and

aromas resembling, caramel, sweet, nutty, toasty, biscuit, chocolate, roast to name a few.

Dark: Darker beers are made with malt grain that is roasted longer to provide a richer

and heavier taste. The malt’s nutty, caramel flavour turns to darker notes of chocolate and

coffee with a longer roast time.

Light: Lighter beer is usually known for having a cleaner and crisper taste that is more

refreshing however current craft beer trends have lighter beers that can be high in lighter

malt content and high in hop flavour and aroma.

There aren’t many hard rules when it comes to

beer and food pairings as there aren’t many

flavours that clash with beer. However, to

enhance the experience you may wish to try the

following:

Contrast: Try to contrast the beer to a dish

where nether the beer or dish overpowers the

other. An example of a good contrast is oysters

and stout. Oysters have a strong, briny flavour

that can stand up to the rich texture and

chocolate notes of the stout.

Complement: Complementing flavours is one

of the simplest ways to make a delicious food

and beer pairing. Match rich foods with beers

that have a heavy and rich flavour, like stouts or

IPAs. Pair light-tasting salads and fish with light

beers or wheat beers with sweeter food.

Cleanse: You can also use your beer as a

palate cleanser. This is ideal for dishes that

have strong or overpowering flavours, like

spicy food or fatty fried food. For example,

refreshing flavour of a lighter beer to wash

down a spicy pizza or you can use fatty foods,

such as french fries or nuts, to cut through the

bitterness of an IPA.

Avoid Overpowering Flavours: Keep in mind

the levels of flavour in your food and beer.

Many medium and dark beers have a rich and

powerful flavour that can overpower certain

types of food. For example, you wouldn’t want

to pair seafood with an IPA because the flavour

of the beer may overpower the taste of the

fish.

BARLEY AND OTHER GRAINS Malted cereals (mostly barley) and hops are the raw materials used. Different beers have different grains in the mix.

MALTThe base grain is malted here in Perth. Malting produces hundreds of specialty malts such as caramel, chocolate and smoked malts.

FERMENTATION PROCESSWe deliver the wort (the German word for unfermented beer) and add yeast and hops. The Conical Tank ferments and matures the beer on site. The yeast provides its own unique flavour and aroma depending on the strain used.

YEAST

BRITE BEERTANK

FERMENTER

HOPS

FILTRATIONThe beer is filtered into the Brite Beer Tanks to ensure the freshest, best tasting beer. Our process is so well developed that no other chemicals are added.

THE GRIST MILLMalt is gently crushed in the grist mill.

WATERThe best beer requires the right water. At this stage water specific to the beer style is added. Regions around the world are famous for certain beer styles, dictated largely by the water available in the region. We start with perfectly pure water and build from there.

THE MASH TUNCrushed malt and water is added together in the mash tun to activate enzymes that liquify the malt into a solution. The temperature of the mash influences the flavour and mouth feel. The grain bill is often comprised of up to 10 different types of malt and grains. This is where the magic begins.

THE KETTLEThe malt solution is boiled with various hops to bring out hop BITTERNESS, FLAVOUR and AROMA. Temperature control is critical. We also recycle our steam to produce hot water saving green house emmissions.

REMOTE MONITORINGCarried out by the brewers to exact specifications 24/7.

BRITE BEER TANKSThe beer in the Brite Beer Tank is as fresh as possible and is served directly from the tank to your glass. By not putting the beer into kegs or cans, the beer is tap room perfect, without deterioration and does not require preservatives or stabalising chemicals.

This innovative process has been developed by Limestone Coast Brewing to make the perfect beer and is patent pending in 47 different countries.

FRESHEST BEER YOU CAN GET... ENJOY!

HOW OUR BEER IS MADE

LIMESTONE COAST BREWING

Limestone Coast Brewing is the company behind the cool craft brewing technology in this venue.

The inventors behind this concept are absolutely passionate about beer and realised that having

a traditional craft brewpub venue requires a lot of space for plant and equipment, raw materials,

and stock for packaging. This makes it very difficult to have a true craft brewery experience in most

locations other than large rural or industrial settings.

The inventors realised that the freshest beer comes from the Brite Beer tanks (yes that’s correct –

Brite not Bright) rather than from kegs or bottles. Brite Beer tanks are the vessels where the finished

beer is stored after fermentation is complete. Every time the beer is handled from the Brite Beer

tanks for packaging into kegs, bottles, or cans there is a risk of oxidation and contamination. Have

you ever wondered why large scale breweries add chemicals and preservatives or why craft beer is

kept in refrigerated stores? It all comes down to preserving the original taste of the product as long

as possible after it leaves a Brite Beer tank. What this means is that having beer poured directly

from a Brite Beer tank provides the freshest drinking experience possible.

Limestone Coast have developed a complete on-site fermentation, conditioning and serving

technology that allows the traditional craft brewery to be separated into two parts and the

equipment you are sitting amongst to be managed and operated remotely. This technology is 100%

Western Australian owned and developed with patents pending in 47 countries.

The central facility is an eye opener for anyone interested in craft beer. Not only does the company

utilise a high level of automation to manage quality control, but it also recycles waste heat,

wastewater and is based on an electric platform to enable future transition to a fossil fuel free

facility. Future projects include additional recycling initiatives such as making products from the

wastegrain and carbon dioxide to name a few.

Laboratory level cleanliness is the start of being able to repeatedly make high quality beer. Our

computer controlled equipment ensures a pristine environment for the beers you are drinking.

Most of the time this cleaning process happens while everyone is home tucked up in bed - that’s

the beauty of automation. However, if you happen to hear water rushing around the pipes, pumps

or valves operating, don’t panic it just means the plant happens to be doing its thing while you are

there. You are in a working brewery after all!

This precision allows our brewers to make small batch hand crafted beers and concentrate on the

big picture of flavour, colour, aroma, and mouthfeel, continuously searching for beer perfection,

leaving the automation to handle sanitation, conditioning and dispensing.

BEER STYLES IN A LITTLE MORE DETAILBeer styles have evolved around the regions of the world as a result of the water available in that

region, it’s no mistake that the best Pilsners originate from the town of Pilzen in the Czech Republic,

the best Stouts come from Ireland and the UK and lagers from Germany. These beer styles have

also evolved to match the sweet taste of malt with the bitter taste of hops and as such there are a

number of beer styles available from light bodied through to stronger heavier bodied beers. Todays

craft brewers have the technology to make up the mineral profile that matches the beer style. Below

is a summary of some of the more commonly consumed beer styles of interest.

PALE ALEOne of the more common and more robust styles of beer you will see in craft breweries, and for

good reason. This beer is usually what you’ll reach for if you want a beer that is light, sinkable, and

refreshing. Although it boasts a wide range of flavours and aromas the Pale Ale typically is lighter in

colour, exhibits aromas of it’s hops, and has a slightly fruity flavour with medium body.

Malt:

IBU Range: 30 - 50

Colour: Mostly light yellow, heading towards amber.

ABV: 4.0 – 5.5%

IPAMost beer drinkers will eventually get used to the lighter beers and will begin starting to look for a

stronger flavour. Enter the IPA. An IPA stands for India Pale Ale and is called that because the beers

that England used to ship over to India in the 1700’s couldn’t make the journey and would arrive

spoilt, or stale. Brewers added in hops to the casks so that the beer would have more resistance

to bacteria and arrive nice and fresh. IPAs are typically full bodied, very bitter, and usually tastes

anywhere between fruity and dank.

Malt:

IBU Range: 40 – 100

Colour: Slightly more amber than a pale ale

ABV: 5.0 – 7.0%

DARK ALEThe darkness comes from the use of roasted grains, which give the beer a nice smooth, full flavour.

This style will boast notes of chocolate, caramel, coffee, and toast. Typically you would want this

beer to be low in bitterness to accentuate the malts although craft being craft, you will get fully

hopped dark beers from time to time.

Malt:


Colour: Dark, anywhere from dark copper to black.

ABV: 4.0 – 6.0%

BEER STYLES IN A LITTLE MORE DETAIL

NEIPAA relatively new style in the beer game and stands for New England India Pale Ale. Since this beer

is new compared to other styles, there are a lot of experimental versions out there but typically

these are very hoppy in flavour and aroma but not always bitter. The hops can vary giving a wide

range of sensations from sweet juicy fruits to dank or grassy.

What about the haze? Not that it is necessary but rather the combination of leftover proteins in the

beer, the strain of yeast, and the oils from a nice dollop of hops.

Malt:


Colour: Straw yellow to deep amber. Usually hazy but not always.

ABV: 5.0 – 6.5%

RED ALEThere are two main types of Red Ale; an Irish Red and an American Red. Both obtain their red

tinge from the use of roasted specialty grains. The flavour for an Irish Red Ale is typically driven

by a candy-like caramel malt sweetness mixed with a toasted bread character. They typically avoid

any bitterness or hop aroma to allow for the body of the beer to be prevalent. The American Red

ale has taken the modern approach of adding in hops to create a similar beer but with added

hop aroma and bitterness. The beer should be an eclectic mix of sweet toffee and caramel with a

balanced bitter aftertaste and a pleasant floral aroma.

Malt:


Colour: Somewhere between a copper tinge and a deep ruby.

ABV: 4.0 – 6.0%

BLONDE ALEA smooth subtle fruit flavour balanced with a light sweetness from the grains. A blonde ale is

dry with a low bitterness, naturally refreshing on a hot day. There shouldn’t be any overpowering

flavours however they may be a slight aroma of fruits, citrus zest, and possibly some pepper or

clove. This beer is very sessionable and whilst some afficionados may see it as a lack of flavour, the

difficulty of this crisp beer is how to balance those subtle flavours.

Malt:

IBU Range: 10 - 25

Colour: Very light yellow to straw coloured.

ABV: 3.5 – 5.0%


LAGERLagers are one of the most common beers drunk in the world. It usually is light and crisp with a

subtle malt sweetness. A distinction this beer has is the slight sulphur aroma which enhances the

overall taste. Lagers usually don’t have any challenging tastes and the bitterness should be low to

very low.

Malt:

IBU Range: 10 - 30

Colour: Bold yellow

ABV: 3.5 – 4.2%

PILSNEROne of the oldest types of beer, which began in a town called Pilsen in the Czech Republic in

1295. It wasn’t until the 19th century that the Pilsner beer became a recognised style with its own

characteristics. The combination of using incredibly clean water with the local Saaz hops produced

a distinct sweet flavour and beautiful floral aromas. Although the bitterness is high according to the

IBUs, it is nicely balanced by the dry and crisp body.

Malt:

IBU Range: 25 - 45

Colour: Light yellow to straw

ABV: 3.5 – 4.5%

XPAThe debate is still out what exactly makes the ‘extra’ part of this Extra Pale Ale. Is it extra in terms of

more bitterness, or less colour? For this reason, you will see many varieties of XPAs but they will all

have some things in common. The flavours typically come from the hops used rather than the malt,

such as stone fruits, melons, citrus or sweet nectar. These beers are very aromatic and should match

or compliment the body nicely.

Malt:

IBU Range: 30 - 50

Colour: Varies from a pale peach to mango coloured.

ABV: 4.0 – 6.5%

Stout / PorterA classic style you have undoubtably tried at least once in your life. Stouts and Porters are dark

beers, coming from the use of roasted grains including chocolate malt, black malt, and roasted

barley. There are hallmark flavours of coffee, biscuit, chocolate, caramel, and toast. Typically, they

aren’t hoppy and any bitterness will be offset by the sweetness of the malt. ‘Stout’ was an old word

that came to mean ‘strong’ and was originally used to describe beers high in ABV. Back in those

days you could order a Stout Pale Ale. Though eventually the term was only associated to Porters

that came out of the UK and over time broke off as it’s own style. Other versions include Milk

Stout, which is made with lactose to make it creamier, Oatmeal Stout, which is made with a large

proportion of oats, Oyster Stout, which includes oysters in the beer, and an Imperial Stout, which is

typically very alcoholic and with more bitterness.

Malt:


Colour: Dark brown to black.

ABV: 4.0 – 5.5%

Wheat Beer (Hefeweizen)Relying on malted wheat as the main component, wheat beers have a different flavour that is rich,

creamy, and has a sweetness like honey. A full-bodied beer with low bitterness. Wheat Beers are

usually not filtered so will be naturally hazy and have a yeasty flavour and fuller mouthfeel. A Kristal

Weizen or clear Wheat Beer is the same beer but filtered.

Wheat Beers can have aromas of vanilla, clove, nutmeg, or even banana. The flavours can vary

depending on the other malts used alongside the 30% - 70% malted wheat.

Malt:


Colour: Straw to amber

ABV: 4.5 – 5.6%

KoelschThis beer is very similar to a lager but fermented with an ale yeast at colder temperatures. This

style of beer is typically quite dry and subtle reminiscent flavours of green apple or clove. Similarly

to lagers and pilsners, the difficulty in this beer is to balance those subtle notes without having too

much flavour. Most of the aromas will come from the strain of yeast used and therefore selecting the

right type is critical for this beer.

Malt:


Colour: Pale yellow

ABV: 4.5 – 5.3%

HOP VARIETIES IN A LITTLE MORE DETAIL

Hops contribute mainly to the bitterness flavour and aroma of the beer. In addition, brewers noticed

that hops positively affected the shelf life of their beers, most likely due to the fact hops have anti-

bacterial properties. The more time this little green flower has in contact with the beer during the

boil the more bitterness that will be displayed in the beer, which is given the term International

Bitterness Units, or IBUs. For example, a very light beer such as a Blonde, Pilsner, or Lager will

have up to 30 IBUs and a Pale Ale is slightly higher anywhere between 20-40, while your IPAs will

have anything past 50 IBUs. These numbers are only the style guidelines; there is plenty of room to

experiment!

If you want more aroma or flavour to shine through, there is the option to add more hops towards

the end of the boil, or you could “dry-hop” into the fermenter, which keeps the delicious flavourful

essential oils intact. You will see this in our NEIPA where our brewers momentarily turn into mad-

scientists by dropping in an obscene level of hops in search of a perfect fruit-wheel explosion. The

diagram shows how hops can deliver bitterness, flavour and aroma depending on when they are

added to the kettle boil.

The flavours and aromas you can get from hops is surprising, given it is only one species of plant.

Try it out with the cold one you’re drinking right now. Can you smell any passionfruit? Or mango

perhaps? Anything floral, grassy, or how about a hint of citrus or spice? It may seem like we’re

stretching the nostrils here but the people who make this liquid gold will try their best to identify all

these nuances so that we can make the best beer for you to drink.

Here is a summary of some of the more commonly used hops in our beers, you may be able to

relate the taste and aroma in the beer to the general descriptions below, courtesy of “The Hop List”

by Julian Healey.


%

TIME

8 minutes 20 minutes 50 minutes

Aroma

Flavour

Bitterness


AMARILLOAmarillo hops are used in beers where its ultra-high myrcene content creates a delicious orange

citrus flavour along with some papaya and melon depending on when the hops are harvested from

the vine. It is also highly acidic, making it perfect for ESB’s and Pale Ales. While the hops can be

used for bittering they are regarded more for their flavour and aroma contribution.

CASCADE (US)Cascade has since become one of the most popular American hops of all time and represents

around 10% of all hops grown in the US. It features a distinct spicy citrus aroma, pine tree with hints

of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American

Pale. Cascade was originally developed through open pollination of English variety Fuggle and

the Russian variety Serebrianka and is named after the Cascade Range, mountains that run from

northern California all the way north to British Columbia, Canada.

CASCADE (AUSTRALIA) Differing from other Cascades in its oil balance, Australian Cascade is predominantly produced in

Tasmania. Descended from Fuggle, Serebrianka and wild Native American hops, when grown in

Australia, it features all the characteristic citrusy, spicy, floral notes of American Cascade but with an

additional delicate essence of grapefruit.

CASCADE (NEW ZEALAND) New Zealand Cascade features largely the same pleasant and distinctive ‘Cascade’ characteristics

enjoyed by its US twin but are higher in alpha acids. Some dispute this comparison however, noting

that while its characteristics are similar, New Zealand grown Cascade is more subdued in both flavor

and aroma. Original Cascade was developed from English variety Fuggle and the Russian variety,

Serebrianz.

CASHMERECashmere is the result of a marriage of Cascade and Northern Brewer. A good dual-purpose hop,

Cashmere showcases flavours of lemon, lime and melon, exhibits a smooth bitterness and is mildly

aromatic with a subtle herbal bouquet.

CENTENNIALCentennial is a cross breed of Brewer’s Gold, Fuggle, East Kent Golding and Bavarian hops.

Centennial is at times referred to as Super Cascade because of its similar citric characteristic.

Centennial is a much-celebrated hop in its versatility with its depth of bitterness and forward aroma

– two characteristics that balance each other beautifully. It is well suited to Pale Ales and IPAs with

its high alpha content and is floral in both flavour and aroma.


CHINOOKChinook hops are suitable for any stage of the boil. They’re not only a natural for American-style

Pale Ales and IPAs, but they also find their way into seasonal ales, barley wine and some porters

and stouts. The variety is a cross between Petham Golding and a USDA male and features a piney,

spicy bouquet with robust flavors of grapefruit.

CITRA®

American aroma hop Citra® was released to the brewing world in 2008. Now one of the most

coveted high-impact aroma hops, it boasts a complex lineage that includes the likes of Hallertau

Mittelfruh (father), US Tettnang, Brewer’s Gold and East Kent Golding. Citra®, as the name implies,

has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an

extraordinary flavour profile of grapefruit, tangerine, lime and tropical fruits.

DR RUDIOriginally known as Super Alpha was bred from New Zealand Smooth Cone and is largely grown

in New Zealand. It was originally released in 1976. Originally considered a bittering hop, Dr Rudi is

now widely regarded as dual-use and features a grassy, piney, citrus character. It is also well known

for its clean and crisp bittering despite its high cohumulone content.

EAST KENT GOLDINGEast Kent Golding is often thought of as the ultimate English hop. Grown exclusively in Kent,

England and descended from Canterbury Whitebine, it is a centuries old variety. It has an amazing

aroma profile with lavender, spice, honey and notes of thyme. Flavor-wise it is earthy and mildly

bittering with a sweet, silky, honey-like character. East Kent Golding is considered to be the

quintessential English hop, long held as one of the island’s favourites for ales and pale ales.

EI DORANDO®

A product of the Yakima Valley’s cooler climate, it features a uniquely fruity flavor profile in addition

to desirable bittering and aromatic properties. It exhibits bold tropical fruit flavors, said to be

reminiscent of pineapple and mango, in addition to a resinous back note. On the nose, it imbues

aromas of pear, watermelon, stone fruits and even candy.

ELLAElla™ hops, formally known as Stella, is an Australian aroma variety. It is half-sister to Galaxy® and

the progeny of Spalt and a tetraploid female and was developed in the state of Victoria in the early

2000’s. Due to its high level of oils, Ella™ can significantly change character depending on how it is

utilized. When used in low quantities, it displays a spicy, floral character like star anise. When used

in greater quantities or in dry hopping, it holds its own with any robust malt and conveys a decided

tropical and grapefruit flavor.


EQUINOXEquinox is a distinctive aroma hop. Planted originally in Toppenish, Washington its use is said to

bring with it notes of lemon and lime citrus, fruits like papaya and apple as well as green peppers

and herbs.

EUREKAWith similarities to Simcoe® and Summit™ hops, Eureka has very strong bittering qualities and a

complex and robust flavor and aroma profile. It is said to impart flavors of citrus, resin, tropical and

dark fruit along with aromas of grapefruit rind, citrus and tangerine. It is the progeny of varietals

Apollo and Merkur.

FALCONER’S FLIGHT®Falconer’s Flight® is a proprietary blend of Pacific Northwest hops along with the 7 “C” hops,

Cascade, Centennial, Chinook, Citra®, Cluster, Columbus and Crystal. Falconer’s Flight® is listed has

having distinct tropical, floral, lemon and grapefruit attributes.

FUGGLEThe Fuggle hop originates in England and was first discovered in 1861 in a hop yard owned by

George Stace in Kent. Some 14 years later it was officially named and introduced by Richard Fuggle

of Benchley in 1875. Similar to a Styrian Golding, is noted for its distinct European aroma and has

enjoyed a long, versatile run and is more prominently used for its aroma.

GALAXY®Descended from German variety Perle, Galaxy® is a unique Australian breed of hops that has the

distinction of sporting the highest percentage of essential oils in the industry. It has an amazing

tropical fruit, pineapple, citrus, peach and passionfruit aroma, especially when used as a late

addition. The flavour is often quite intense upon production but mellows as it matures.

GALENASuper alpha Galena is the most widely used bittering hop variety in the US and is also an excellent

dual-use hop. Galena’s flavor profile really kicks with clean and very agreeable notes of citrus. Some

brewers have noted its better when boiled in smaller quantities and that later additions bring forth

stronger aromas of blackcurrant.

GOLDINGS (NZ)New Zealand Goldings are said to have a subtle flavour and an enjoyable perfume with a nicely

rounded bittering. It differs from the English Kent Goldings in its delicate touch. In fresh beers, its

flavour will only hold for about a month. Good traditional aroma hop used late in the boil or for dry

hopping.


GREEN BULLETGreen Bullet is a New Zealand hops variety, one of the first generation of new crosses attempted

when Black Root Rot descended on New Zealand hops in 1949. Bred from Fuggle and an

unspecified native parent, it has a special zing that has become New Zealand’s stock-in-trade.

It’s a dual-use hop with high alpha acids, yet it has a smooth taste and aroma of raisins and fruits,

possibly due to its high myrcene content.

AHALLERTAU (HALLERTAUER MITTELFRUH)Hallertau, Hallertauer and Hallertauer Mittelfruher are all names for the original German Hallertau

variety. Dating back more than 100 years, it stems from an old German landrace and is one of the

original four “noble” hops. It features a lightly flowery and spicy aroma.

HALLERTAU BLANCHallertau Blanc, daughter of Cascade, was released to the world in 2012. Established on the Hull

farm in the German Hallertau region, its Blanc’s flavour profile is said to be fruity, with wine-like

qualities of gooseberry and grass, similar to that of Sauvignon Blanc. It also features a complex

aroma profile with notes of cassis and elderflower in addition to grapes, grapefruit and lemongrass.

Other notes detected in trials have been passionfruit, pineapple and gooseberry.

HALLERTAUER (NZ)Hallertau (New Zealand) is purported to impart a distinct lime ‘zing’ beneath a delicately floral top.

Despite being bred from Hallertau Mittelfruher, its New Zealand parent has modified the aroma and

flavor profile enough that it isn’t considered a “true” Hallertau. It is characterized as clean tasting

with staying power.

HELGAHelga is an Australian cultivar, formerly known as Southern Hallertau. Helga was bred by Hop

Products Australia from Hallertau Mittelfruher in an effort to dissect and retain its Hallertau’s

characteristic noble aroma. It is mildly floral and spicy.

HERSBRUCKERWith low alpha acids and low cohumulone, it exhibits a pleasant aroma with a balanced, fruity,

spicy and floral character. It has commonly been used in German lagers, however this variety is now

making its way into some fine English cask ales.


HORIZONHorizon is a versatile hop with some star qualities. Created in Oregon in 1970, Horizon is a

diploid hop and half-sister to Nugget. Considered dual-use it has high alpha acids, but also low

cohumulone – a trait considered highly favourable when bittering. Its high myrcene and high

farnesene content give it some great aroma and flavour notes, both floral and citrusy.

KOHATUKohatu, meaning stone or rock in Maori, was released alongside Wai-iti in 2011. It was named after

Kohatu, a small town nestled by the Motueka River, south west of Nelson, New Zealand. Kohatu is

not as fruity as Wai-iti, but with its intense aroma of tropical fruit and freshly crushed pine needles, it

adds a wonderfully fresh character to beer. Even with a low alpha, when used as an early addition it

features a pleasant, rounded bitterness.

MANDARINA BAVARIADaughter of Cascade, Hallertau Blanc and Hull Melon, Mandarina Bavaria originated in Hull,

Germany and was released to the brewing masses in 2012. It is useful for both flavour and aroma

and imparts slightly sweet notes of tangerine and citrus, especially when used for dry hopping.

MELBABred by Ellerslie Hop Australia, Melba or “The Dame of Hops” as it is affectionately known, is a

dual use variety with high oil content and similarities to Galaxy. When used as an early addition, it

is said to impart a clean and somewhat spicy bitterness. When used as an flavour or aroma addition

though, properties of passionfruit, grapefruit and citrus come to the fore.

MOSAICReleased in 2012 Mosaic features complex but clean flavour characteristics and is known for

its triple-use profile encompassing bittering, flavour and aroma. It has high alpha acids but low

cohumulone which makes it pleasantly hoppy, carrying flavours of mango, pine, citrus and herbs

and aromas of tropical and stone fruit. Mosaic is the first daughter of Simcoe and Nugget as has

been humorously referred to by some as “Citra on steroids”.

MOTUEKAFormerly known as Belgian Saaz or B Saaz, Motueka is a premier New Zealand hop. Developed by

HortResearch, this triploid was bred from Saaz and an unnamed New Zealand breeding strain and

lends itself well to Lagers, Pilsners and Belgian Ales. It makes an excellent dual-use hop, carrying

an exciting fruit aroma with refreshing notes of tropical fruit and citrus. It can be used at any point

during the brewing process and works well in sweet, malty and fruity beers.


NELSON SAUVINNelson Sauvin’s name is derived from the Sauvignon Blanc wine grape to which many agree has

similar flavour and aroma characteristics. Developed in New Zealand and released in 2000, it is

considered too wild for many major brewers. Despite this, Nelson Sauvin has found significant

use among craft breweries and home brewers for its eccentric characteristics. Nelson Sauvin’s oil

profile is complex and fortunately works well as an aroma hop, flavor hop and also for bittering. Low

cohumulone is responsible for its smooth bittering qualities.

PACIFIC GEMPacific Gem is a New Zealand hops variety of interesting character. Bred at the New Zealand

Horticultural Research Centre as a triploid cross between Smooth Cone, California Late Cluster

and Fuggle, it is used around the world in various styles but most notably in European lagers. It

was released in 1987. Despite its high alpha acids its high cohumulone content makes its use as a

bittering hop problematic. It can, and is, used as an early addition but is more well known for its

aroma and flavor. When utilized as a late addition it can bring a delicate aroma character to the

resulting beer that is smooth and oaklike with notes of blackberry.

PACIFIC JADEReleased from HortResearch’s New Zealand Hop Research Program in 2004, Pacific Jade started its

commercial existence predominately limited to the New Zealand domestic market. Now however, it

is finding its way into inventories worldwide. It exhibits an interesting flavour profile of lemon citrus

and cracked pepper. As an early addition it imparts a soft, rounded bitterness. Ancestrally, Pacific

Jade owes its existence to Saaz and fellow New Zealand-born variety, First Choice.

PACIFICABred in New Zealand, triploid aroma hop Pacifica, or Pacific Hallertau as it is sometimes known, is

the result of open pollination breeding of German hop Hallertauer Mittelfruher. Pacifica is mostly

known for its aromatic properties. It features moderately low cohumulone and higher carophyllene,

which gives it a spicy and decidedly floral aroma. Citrus notes are also evident and it is said to

impart aromas of orange when used as a late in the boil.

PERLEThe original Perle was created in Germany sometime during the 1960’s or early-mid 1970’s from

Northern Brewer and a German male. Perle is said to have a pleasant aroma, elements of mint and

pine with a hint of spice.


PRIDE OF RINGWOODWhen Australian hop Pride of Ringwood was released in 1958 it had the distinction of being the hop

with the highest alpha acid content in the world. Though that title has been long surpassed it is still

an incredibly popular bittering hop. Best utilized fresh, Pride of Ringwood is primarily a bittering hop

but also exhibits spicy, fruity aromas when used as a late addition. It was bred from English variety

Pride of Kent through open pollination. Rakau Rakau, or AlphaAroma as it was previously known,

was developed in New Zealand. Languishing in its disease free habitat, Rakau features a high

concentration of myrcene is said to pair it beautifully to dry hopped American Pale Ales.

RED EARTHRed Earth hops bring with them an altogether “Australian” depth of character. They’re a new

Australian breed which carry a decidedly spicy, woody aroma and flavour with a citrusy under note.

The name stems from the reddish hue cones exhibit as they emerge from the early, burr stage of

development. Developed by Rupert Ward in Western Australia, Red Earth is the culmination of a

cross between Columbus and a Goldings-derived male variety.

RIWAKAConsidered to be one of the darling hops of the New Zealand craft beer scene, Riwaka’s abundant

oil content is nearly twice that of its parent variety Saaz. This unique oil balance alongside a near 1:1

ratio of alpha to beta acids gives it a strong sweet citrus note that, according to one brewer, makes

it the “ultimate” for hoppy beers.

SAAZSaaz, or Czech Saaz as it is sometimes known, has established itself as a staple variety for brewers

and dates back more than 700 years. Originating in Zatec, Bohemia (now part of the Czech

Republic) it is an esteemed red-bine variety that is now grown around the world. New Zealand in

particular has embraced Saaz, breeding several descendants including the popular Motueka and

Riwaka varieties. Saaz is one of the four original Noble hops and has a distinctive and classic aroma.

Known for its prominent use in Stella Artois and countless Bohemian Lagers and Pilsners. Its warm,

herbal character stems from a high level of farnesene while its other oils are in fair balance. With

such a low alpha acid percentage, Saaz is inarguably an aroma hop, however, when used as an early

addition it is thought to add a delicate bitterness. Additionally, its elevated content of polyphenols

aids in abating oxidation, giving beer brewed with Saaz a notably longer shelf life.

SIMCOESimcoe has become wildly popular with craft brewers, with a high alpha percentage and low

cohumulone, it makes a very nice foundational bittering hop. It is also noted though for its

favourable aroma qualities. It has a pleasantly fruity, yet earthy herbal and piney aroma. It has been

referred to as “Cascade on steroids”.


SORACHI ACEIf you’ve ever enjoyed Sapporo, then you know what Sorachi Ace can do. Originally produced by

the Sapporo Brewery in Hokkaido, Japan in the mid-1980s, it is a cross between Saaz, Brewer’s

Gold and BeiKei No. 2. Sorachi Ace is considered excellent in several beer styles, particularly those

desiring a distinct lemon citrus flavor. Some brewers have even reported flavours of orange, cilantro,

dill and oak.

SOUTHERN CROSSSouthern Cross was created by New Zealand’s HortResearch breeding program as a cross between

Smooth Cone and the result of a Californian and English Fuggle. It was released in 1994. In

brewing, citrus and Spice and everything nice is how one might describe New Zealand’s Southern

Cross variety. A soft bitterness makes it a good early addition to the boil. As a later addition, it

features a heady lemon zest and pine needle essence, which makes it a star among its kind.

STYRIAN GOLDINGStyrian Golding or Savinjski Golding as it is commonly known, goes by a multitude of sometimes

confusing aliases. It is the result of the clonal selection of Fuggle and as such exhibits many Fuggle-

like characteristics. It was a major crop in the 1930’s in both Styria, a state in Austria and across the

Savinja river in Slovenia (former Yugoslavia). It is now world-renowned hop and in high demand.

Styrian Golding is a lovely aroma hop and exhibits resinous, earthy flavours that are perhaps

considered slightly more refined than Fuggle. It has also been described as imparting subtle aromas

of white pepper to a brew.

SUMMERIt’s not difficult to see how the Australian hops variety, Summer, got its name after experiencing its

sublime and delicate notes of apricot and melon. Others have even noted elements of grass, peach,

passionfruit and citrus. A descendant of Saaz, Summer was created by Hop Products Australia

in 1997 and is a low alpha aroma hop that can be well-utilized late in the boil. It is however even

better suited to dry hopping and it is in this capacity that its apricot and melon bouquet really

shines. In any capacity, it is not as spicy as its Czech parent.

SUMMITSummit has the distinction of being the first semi-dwarf variety hops to be bred in the US and the

first dwarf grown in Washington’s Yakima Valley. It has a complex pedigree, hailing from various

combinations and pollinations of Nugget, Zeus and Lexus. It is currently the only low trellis variety

in the Yakima Valley and is picked by hand. Summit™ boasts citric aromas of tangerine, grapefruit

and orange along with an impressive alpha content giving it a wide spectrum of potential use.


SUPER PRIDESuper Pride is the offspring of Pride of Ringwood and a descendant of Yeoman. First bred at the

Rostrevor Breeding Garden in Victoria in 1987 by Hop Products Australia, it was released in 1995

and since 2002 has become a mainstay bittering variety used in commercial beer production in

Australia. Though primarily used as a bittering hop, Super Pride does feature an understated

bouquet with elements of resin, spice and citrus.

SYLVABred by Hop Products Australia in Tasmania in 1997, Sylva is an Australian aroma hop with a

subtle and complex tasting profile. Progeny of Saaz, it is these roots that suit it well to light lagers

and pilsners, imparting a bohemian-style hoppiness reminiscent of its Czech parent. Some have

described Sylva as decidedly earthen, with flavours akin to fresh-cut timber and the forest. It is

perhaps apt then that its name be defined in English as “a descriptive flora of forest trees”.

TAHOMAReleased in 2013 by the USDA and Washington State University, Tahoma is the daughter of Glacier.

With alpha content higher than its parent, Tahoma features very low cohumulone giving it a subtle,

yet lovely lemon citrus aroma and flavor with undertones of orange, woodiness

and spice.

TARGETEnglish dual-use variety Target was released in 1992 and features a lineage including Northern

Brewer and Eastwell Golding. Though being somewhat closely related, Target’s cousin, Challenger

is considerably different. Target’s popularity has gone up and down over the years but it now seems

to be popular with craft brewers as it displays what is referred to as a pleasant but intense English

hop aroma.

TETTNANGERSelected from an old German land race, Tettnanger is grown the world over. Swiss, US and

Australian varieties can be found on the market today. Tettnanger is grown around its native

village of Tettnang in southwest Germany and in small quantities near lake Konstanz in Switzerland.

Though characteristically similar to Hallertau and genetically similar to Saaz, Tettnanger has notably

more farnesene content giving it a soft spiciness and a subtle, balanced, floral and herbal aroma.

It is also great as a dual-use hop, and considered by many as being particularly well suited to

European lagers and pilsners.


TOPAZAustralian-born multi-purpose variety Topaz features elements of clove-like spice and a light,

lycheeesque fruitiness. When used alongside a citrus-heavy hop such as used Galaxy, it gives a

surprising depth of flavour. Created in 1985 by Hop Products Australia in the Rostrevor Breeding

Garden in Victoria, Topaz was always intended to be a high-alpha hop. The result of a mix between

an Australian high-alpha variety and a UK male sourced from Wye College in England, Topaz is a

unique blend of Australian and European flavors and aromas. It features resinous and grassy notes

when dry hopped and its fruity profile really shines when utilized in higher gravity recipes.

WAI-ITIA truly modern triploid hop, Wai-iti brings forth a fresh splash of lime and stone fruit. It was released

to brewers in 2011 alongside Kohatu by New Zealand Plant & Food Research and features higher

beta acids than alpha acids, low cohumulone and robust oil content. Its heritage consists of notable

varieties Hallertauer Mittelfruh as a 1/3 parent and Liberty as its grandparent. Despite its low

alpha content, low cohumulone and high farnesene would suggest a soft bitterness and potential

suitability for single-hopped beers. When brewed as a mid-late addition, Wai-iti’s citrus aromas

are said to take a back seat and make way for more of a stone-fruit presence. Wai-iti has been

suggested by some as being similar to Riwaka yet more smooth and rounded.

WAIMEAWaimea is a new New Zealand dual-use variety originally bred for high alpha and bittering qualities.

Released in 2012, it’s heritage stems from Californian Late Cluster, Fuggle and Saaz. Despite its

incredibly high alphas, brewing characteristics of Waimea include some decidedly favourable

flavour and aromas of fresh-crushed citrus and pine.

WAKATUWakatu, is a New Zealand triploid hop with a lot going for it. 2/3 Hallertauer Mittelfruher and 1/3

New Zealand male, it was released in 1988 from the Institute for Plant and Food Research’s hop

breeding program. Its nicely balanced oil profile gives it an understated floral aroma atop pungent

fresh lime. Considered largely dual-use, it can be added at any stage of the boil right and dry

hopped with success. It has also been noted for its impressive flavour stability.

WILLAMETTEWillamette is one of the most prolifically grown varieties in the US. Willamette is a triploid aroma

hop with its heritage being primarily derived from English variety Fuggle and Fuggle Tetraploid.

It shares this same pedigree with its sister selection, Columbia. When brewed, Willamette features

complex spiciness characterized by both herbal, floral and fruity notes.


ZEUSAptly named after the god of lightning and thunder, proprietary American hybrid variety Zeus is

a high yielding hop with a pleasant aroma noted for its pungent hoppy “kick” and spicy, herbal

flavour and aroma. Though it is sometimes considered identical to Columbus and Tomahawk®, or

CTZ as they are sometimes sold, it has been identified as being genetically distinct from these

two varieties.

MALT IN A LITTLE MORE DETAILPerhaps the most important part of a beer is the malt. The barley malt that brewers use gives

flavour, aroma, and colour to the beer, and it’s the reason the product is alcoholic! Australia is very

lucky as we have vast prosperous landscapes to grow our barley. In fact, all the beer you will drink

here is made from Australian base grain, only specialty grains not made in Australia are used.

After the farmers have done all their hard work, the grain is delivered to a malting facility. The grain

is steeped so it starts to germinate – basically the grain getting ready to grow a new plant – and

from there the plant creates all necessary enzymes we need to brew with. The grain is then dried

and kilned to halt the growth at the time where we can get the best brewing results.

The amount the maltster heats the grain determines the different colours and flavours of the grain.

A longer kilning or roasting time will create darker grains. For example, a dark beer uses a little

more dark grains resulting in flavours of caramel, coffee, or burnt toffee. The pilsner or blonde beers

on tap use almost exclusively lightly kilned grains that will taste slightly sweet, but rounded and

balanced. An IPA or red ale have kilned or roasted grains that are somewhere in between, and have

forward notes of biscuit, bread, or toast.

A lot of beers will have adjuncts added to give more head retention which is fancy brewer talk to

mean better foam. If you add in some oats, or wheat, or even corn, you can give the beer a much

fuller body and some creaminess. You can see this in a wheat beer, where the rich full body is

accentuated by the high content of wheat. Finally the colour that the grain imparts in the beer is a

function of the amount of kilning or roasting of the grains and it is measured in scales such as ERM,

SRM or Lovibond (see below as denoted by the “L”).

Here is a summary of some of the more commonly used malt and grains in our beers, you may be

able to relate the taste and aroma in the beer as well as the colour as impacted by the amount of

darker grains to the general descriptions below, courtesy of “All about Grains 101” by Pat Babcock.

MALT IN A LITTLE MORE DETAIL

PILSNER, PALE OR ALE MALT 1.2-2.5 LThe basic malt for brewing all beers is either Pilsner, Pale or Ale malts, they are lightly kilned low

in colour (lowest is Pils, followed by Pale then Ale) and adds most of the fermentable malt in beer.

It is an excellent base malt and is often used as the major component (usually 70-100%) in all beer styles.

WHEAT MALT (MALTED WHEAT). 2.5-5 LUsed to make wheat beers or character to other beers. Used in small amounts to aid in head

retention to any beer without altering final flavour. Use 5 to 70 % in the mash, 40 to 70 % being the

norm for wheat beers.

VIENNA MALT (LIGHTLY KILNED) 4 LVienna malt is kiln dried at a higher temperature than pale malt and is a rich, aromatic malt that will

lend a deep colour and full flavour to the beers.

MUNICH MALT (DOMESTIC) 10 LA little darker thanVienna malt, it is used to add a deeper colour and fuller malt profile. An excellent

choice for Dark and amber lagers, Darker grades of Munich are available.

CARAPILS (DEXTRIN MALT) 1.5 LDextrins lend body, mouthfeel and palate fullness to beers, as well as foam stability, small amounts

are added in many beers to provide balance and head retention.

LIGHT CRYSTAL (CARAMEL MALT) 10 LCrystal malt adds body and mouthfeel with the addition of a little colour and a light crystal

sweetness that comes from unfermentable crystallized sugars produced by a special process Called

“stewing”. This is characterised in all crystal malts.

PALE CRYSTAL (CARAMEL MALT) 40 LPale Crystal will add a balance of light caramel colour, flavour, and body to Ales and Lagers.

Caramel 40 is a mainstay malt in brewing of all types of ales.

MEDIUM CRYSTAL (CARAMEL MALT) 60 LThis Crystal malt is well suited to all beer recipes calling for crystal malt and will lend a well rounded

caramel flavour, color and sweetness to your finest Ales.

MALT IN A LITTLE MORE DETAIL

DARK CRYSTAL (CARAMEL MALT) 120 LDark crystal will add a complex bitter/sweet caramel flavour and aroma to beers. Used in smaller

quantities this malt will add colour and slight sweetness to beers, while heavier concentrations are

well suited to strong beers such as barley wines and old ales.

CHOCOLATE MALT (ROASTED, BLACK MALT) 325-375 LBeing the least roasted of the black malts, Chocolate malt will add a dark colour and a pleasant

roast flavour. Small quantities lend a nutty flavour and deep, ruby red colour while higher amounts

lend a black colour and smooth, roasted flavour.

ROAST BARLEY (BLACK, UNMALTED BARLEY) 350-550 LImparts a distinct, roasted flavour to Stouts. Other dark beers also benefit from smaller quantities.

Small amounts are OK in dark beers, provided they don’t overpower the chocolate/caramel notes

from other dark grains.

BLACK PATENT (HIGHLY ROASTED BLACK MALT) 370 LThe darkest of all malts, used sparingly to add deep colour and roast-charcoal flavour.

AROMATIC MALT (MILDLY KILNED) 26 LAromatic malt will lend a distinct, almost exaggerated malt aroma and flavour as well as a rich

colour.

BISCUIT MALT - (PALE ROAST) 23 LBiscuit malt is a unique malt that is lightly roasted, lending the subtle properties of black and

chocolate malts and it is designed to improve the bread, biscuits, or toasted flavour and aroma

characteristics to beers.

CARAMUNICH - (MED. CARAMEL) 72 LCaraMunich provodes a deeper colour in Ales and Lagers, and in small amounts in Lagers will

also lend a fuller flavour, contribute to foam stability, add unfermentable, caramelized sugars and

contribute a rich malt aroma.

SMOKED (RAUCHBIER) MALT 7 LSmoked malt is “kilned”/dried over a beechwood fire and depending on the amount of smoking,

the malt can be used in 100% of the mash, as some German brewers do, or used as a flavouring

malt. It imparts a distinct smoked character to the beer.

YEAST IN A LITTLE MORE DETAIL

It is very common for brewers to say they don’t make the beer, yeast does. It is the real heavy lifter

and ultimately makes the product alcoholic - thanks, yeast! Most of the beer in the world uses only

two types of yeast; Cerevisiae for ales, and Pastorianus for lagers. But the different strains of each

type give the various characters we know and love. For example, a strain called Abbey Ale will give

a sweet banana character to the beer while a Bohemian Lager will give a slight sulphurous smell,

characteristic of most traditional lagers. Some yeasts produce a lot of fruity smells and some yeast

are quite neutral and allow for the malt and hops to be dominant.

The yeast organism chomps on all the available sugar in our unfermented beer and turns it into

a bunch of chemicals responsible for taste, and smell. We control the amount of sugar which will

produce the certain alcohol percentage we want. We also control the temperature at which the

yeast ferments which will change the aromatics of each beer.

Many brewers use one yeast strain for all their beer styles, in our brewery we use different yeast

strains for different beer styles in keeping with the style or in the interest of providing maximum

variety of flavour for the consumer.

The following are examples of the yeast strains used in the beers at our venue.

LAGER YEAST

MUNICH CLASS WHEAT

BEER YEAST

BELLE SAISON BELGIAN

SAISON-STYLE

ABBAYE BELGIAN ALE

VOSS KVEIK ALE YEAST

VERDANT IPA ALE YEAST

MUNICH STYLE ALE YEAST

KOLN KOLSCH STYLE ALE

YEAST

NEW ENGLAND AMERICAN

EAST COAST ALE YEAST

WINDSOR BRITISH-STYLE

BEER YEAST

WILDBREWSOUR PITCH YEAST

BRY-97 AMERICAN WEST COAST ALE YEAST

LONDON ENGLISH-STYLE YEAST

BEE

R B

IBLE

#3

long neck brewery - beer bible

Documents