What do goths and the
coming together of water and grains have in common? Quite a lot, as it happens, if you’re thinking Thornbury’s 3
Ravens and West Australia’s Mash Brewing.
Both breweries have carved out a strong reputation in their respective
states and with their powers combined they plotting to take over the world.
3 Ravens’ head brewer Brendan
Sullivan and compadré Murray Robertson (both also representing WA-based
stablemates Mash Brewing) were on hand to host Forester’s Tuesday Tastings on
16 August 2016. On the strength of
the three beers presented to an eager crowd, the future is certainly looking
very bright for both parties.
3
Ravens: Little Ravens – Dark Lager
Anyone who has been
following 3 Ravens for any length of time surely knows of the brewery’s series
one-offs: Little Ravens. Joining
2015’s incredible oak aged imperial stout, Turkish Delight, the stunning Double
IPA (released in early 2016) and the Australian Double IPA is a dunkel-style (dark),
lager.
Any thoughts of Little
Ravens – Dark Lager being a pedestrian affair should be banished from your head
now like an Olympic drug cheat from the Games (all of them – not just the
Russians!) This is a fantastic
lager worthy of your attention – no matter how jaded you are with the
bottom-fermented stuff.
Indeed, the secret’s
in the yeast here. 3 Ravens opted
to go for a full-fledged Bavarian yeast strain instead of the more ubiquitous,
neutral US-borne options. Those
glorious little microbes were thrown into a concoction of Munich and crystal
malts; hop varieties ranging from Saaz right through to the experimental, as
yet unnamed, 035 hop.
The end result is a
sterling New World take on the most traditional of German styles. Pouring a dense nutty brown with an
off-white head, Dark Lager certainly wouldn’t look out of place alongside
dunkels from Weltenburger and Weihenstephaner. Biscuity malt character wafts towards the nose, transposing
immediately to the palate.
Although malt driven, Dark Lager’s flavour is complimented by subtle
green grape and dark fruit characters.
It’s a real shame Dark
Lager won’t be a year-round release.
Mash
Brewing: Dry-Hopped Wizz Fizz
What originally began
as a clever bit of banter in response to Feral’s Watermelon Warhead, Wizz Fizz
has grown to become a firm fan favourite among West Australian and Melburnian
drinkers alike. What’s more, the
precariously named, kettle soured Berliner-weisse is growing up. Dry-hopping Wizz Fizz is only the
beginning of what will be a long line of variations. Expect citrus infused, bottle conditioned (with
Brettanomyces) and barrel-aged reincarnations in the not too distant future.
The dry-hopped version
is a step up from the original in that its overall presentation is a little
more balanced. Kettle hopped with
Simcoe and dry-hopped with a range of tropical flavour-imbued varieties, the
end result is a contrast between tart acidity and fruity nuance.
Wizz Fizz pours a
yellow-hued golden colour with a firm white head, eventually dissipating to thin
lacing. The aroma almost
overwhelms with its intensity but eventually settles to a delight of bright
citrus and tropical fruit – only a little tartness comes through on the
nose. Acidity threatens to dominate
the palate, but order is once again restored by way of hop driven tropical
fruit character.
Not only do Mash and 3
Ravens wish to take Wizz Fizz into wilder territory, they also wish to explore
wild ales at large. Mash head
brewer Charlie Hodgson began collaborating with 3 Ravens to expand the
brewery’s horizons, while 3 Ravens has always held a keen interest with
barrel-ageing (not least in the realm of sour beers). Indeed, the latter will be producing a Flanders red while
also rolling out its Wild Ravens series.
3
Ravens: The Druid (2016 vintage release)
The Druid has proven
so popular among avid beer fans 3 Ravens made the decision to release it as an
annual vintage, with the first ever batch being brewed by former head brewer
Adrian McNulty (now the head honcho at Moon Dog).
This Belgian quad
(quadrupel) style ale is made all the more beastly by taking its beauty rest in
Pedro Ximenez (PX) and pinot noir barrels. So rich, decadent and sweet is The Druid it could be paired with
any number of wintry desserts, or indeed as dessert itself. Pouring an alluring dark brown with a
quickly dissipating lightly tanned head, this is one beer whose looks are sure
to enchant. On the nose a medley
of date, plum, raisin, molasses and booze tantalises, before the decadence of boozy
dark fruit casts spells upon the palate.
Vinous notes shine through too, but in this year’s incarnation the
experience isn’t quite as overpowering.
A big thankyou and
cheers must go out to 3 Ravens’ Brendan Sullivan, Murray Robertson (the latter
of whom is a regular host of Tuesday Tastings) and the lovely team at
Forester’s Music and Beer Hall for staging this most tasteful of evenings.
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