tag:blogger.com,1999:blog-51319000796698028782024-03-18T21:02:11.669-07:00Blind Taste Test: with Graham FrizzellAn informative blog about all things craft beer written by legally blind craft beer expert Graham Frizzell.Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-5131900079669802878.post-75199945022599167772019-04-19T18:44:00.001-07:002019-04-22T18:36:11.925-07:00Mixed Sixer: Beers That Don’t Taste Like Beer<div class="p1" style="font-family: SFNSText, "Helvetica Neue", Helvetica, sans-serif; font-size: 15px;">
<span style="background-color: rgba(255, 255, 255, 0);">A lot of noise has been made latelyl about the kaleidoscopic world of beers brewed with everything from gun powder to ghost chillies and everything else in between. This brave new world of “novelty beers” has seen a number of observers scratching their heads, myself included, asking “where have all the ‘beers that taste like beer’ gone?”</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">To that end I put six of the best examples of beers straight out of leftfield to the test. Turns out, there is no reason why these weird and wonderful concoctions cannot or should not co-exist with the saisons and pale ales of this world.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">When you embrace and release your inner child you’ll find, as I have, beer to be exciting again in the way it once was in the first place.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">So won’t you join me as we go diving most deeply into full throttled sensory overload. You’ll find it’s an exciting world full of concave and convex mirrors, upside down cakes and alien landscapes...</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);"><b>1. Boatrocker Brewers & Distillers: Braeside Crown Cola (Bourbon barrel-aged scotch ale).</b></span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">Boatrocker, based out of south-east Melbourne, is known for carefully crafted barrel-aged stouts, wild ales and saisons. The beers present such they immediately command respect, that they are to be taken somewhat seriously, like a perfectly proportioned Saint Bernard on the stack or a fine chef’s knife. You wouldn’t expect them to have a sense of fun, but they do. And they have gone and created a beer that mirrors what for some marked the beginning of a distinguished drinking career: the premix Bourbon & cola.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">Royal Crown (RC) Bourbon & cola, to be exact. Rather a lot like Real McCoy and Old Crow, these premixes were downed en masse by pub folk, backyard barbecuers and partygoers across the land. Today, Woodstock is the premix of choice, but for those of us who have grown up a little can deviate away from beer that tastes like beer for a while. Braeside Crown Cola tastes, rather surprisingly, of premixed whiskey and Coke with a chewy scotch ale base.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);"><i>Boatrocker has recently relainched Braeside Crown Cola, but it’s selling fast!</i></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaP3k0Gxoz0APE8pyKbceNbQ1YafJB3V4Oi2gyMlaIhqDdhwziBnpVVpuIeB4QsOJVQb4WW6aupAvKLGP4VkNl0PO-aIqDmy5fJ2ChGwlVYlP4ypQyMSBtyp-uYHNCUNt1bTvQxa-bREtB/s1600/IMG_0776.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1119" data-original-width="1125" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaP3k0Gxoz0APE8pyKbceNbQ1YafJB3V4Oi2gyMlaIhqDdhwziBnpVVpuIeB4QsOJVQb4WW6aupAvKLGP4VkNl0PO-aIqDmy5fJ2ChGwlVYlP4ypQyMSBtyp-uYHNCUNt1bTvQxa-bREtB/s400/IMG_0776.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;"><i>Boatrocker's Braeside Crown Cola is a nifty take on the scotch ale style. Image - supplied.<br />Image shows a glass of dark beer with two matching cans to its right with an artistic background.</i></td></tr>
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<b style="background-color: rgba(255, 255, 255, 0);">2. Epic (NZ): Thirteen (Quadruple brut IPA)</b></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">Some things are awesome, but just shouldn’t be. Black Sabbath’s 13 - how is that band still going?! Friday the 13th. Oceans Thirteen for crying out loud! And so it is we arrive at Epic’s 13th Birthday celebration ale, a massive 15% brut IPA that is so wrong, but oh so right.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">Sure it might be the beeriest beer on this list, a relatively normal triple IPA with the only distinction being it was brewed with highly efficient Champagne yeast. However this is where normality reaches the end of the road. On the nose, Thirteen strikes as ominously as the number itself with warm, boozy apple brandy that transposes straight to the palate. Is it beer or is it a thing all its own? The specs speak of the former, the impression suggests otherwise.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);"><i>Though somewhat aged now, you might be able to find Epic Thirteen floating around Australia and New Zealand at the time of writing.</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfLVbtdaVwUqEfPaZpPy4vX-nD51CILCFP8a7sz9SZm94WJLadSQ1AVx9jlVC5u1O3sDwrjawblxbGGjcJzuqoI_1Gz90vubWi71CUQMu-T8C1Tv-id6wP-EeIRDmyZ0xh1BDSNz7LD4k/s1600/IMG_0765.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1314" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfLVbtdaVwUqEfPaZpPy4vX-nD51CILCFP8a7sz9SZm94WJLadSQ1AVx9jlVC5u1O3sDwrjawblxbGGjcJzuqoI_1Gz90vubWi71CUQMu-T8C1Tv-id6wP-EeIRDmyZ0xh1BDSNz7LD4k/s400/IMG_0765.jpg" width="341" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Epic is regarded as one of New Zealand's finest purveyors of hop forward IPAs. Their daring take on the triple IPA using Champagne yeast was a triumph in pushing the envelope to the extreme. Image shows two IPA glasses half-full with beer and the matching bottle and bottle cap in the middle.</i></td></tr>
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<b style="background-color: rgba(255, 255, 255, 0);">3. Omnipollo: Anagram (Blueberry Cheesecake Stout)</b></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">Pastry stouts are a dime a dozen these days. It takes a particularly special one to capture the imagination, and the only thing that captures my imagination more than anagrams is blueberry cheesecake. A stout brewed with the intention of emulating one of my favourite desserts and named after one of my favourite things... There’s a word for that: Overdrive! (An anagram of which is drive over...)</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">What is even more peculiar i the lingering aftertaste from this Swedish enigma of a beer resembles my own mum’s homemade blueberry cheesecake, replete with scorched Digestive biscuit base. Yes some imagination is needed to make the connection, but as the flavour induced endorphin rush comes barreling in, it shouldn’t be too hard.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);"><i>Omnipollo has recently released another batch of Anagram. Watch out!</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWEjqX-o0j5D6BfKvO06nTB0Y6YM5agaxVUZHlX0WxbXvs6GrMGEAjcYUTAIzBFYrtKEvrRFqR-J1hGlpNnf36tRxoj-gV9j6hk_UKrIX0hqCBFkx8xilo90QlE5Ubr6whn8e5DxIuZ1o/s1600/IMG_0770.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1324" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWEjqX-o0j5D6BfKvO06nTB0Y6YM5agaxVUZHlX0WxbXvs6GrMGEAjcYUTAIzBFYrtKEvrRFqR-J1hGlpNnf36tRxoj-gV9j6hk_UKrIX0hqCBFkx8xilo90QlE5Ubr6whn8e5DxIuZ1o/s400/IMG_0770.jpg" width="338" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Omnipollo are the ultimate collaborators and gypsy brewers hence the name. Their Anagram blueberry cheesecake stout is was among my favourite beers from 2017. It is exciting to see it re-released. Image shows a glass of very dark beer with its matching bottle to the right and the colourful mural of Carywn Cellars.</i></td></tr>
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<b style="background-color: rgba(255, 255, 255, 0);">4. Against the Grain Brewing: Maple Bockin’ Pastries (Bourbon BA doppelbock)</b></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">Doppelbocks are about as beery as it gets. A beer’s beer. Malt forward, astutely Bavarian and the sort of beer that when gazed upon through the glass immediately reminds you that the history of beer is as rich as that of mankind itself. The two go hand in hand.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">Enter Louisville, Kentucky’s Against the Grain. These US craft beer stalwarts took this most historic of German beer styles and gave it an all-American twist. We’re talking 200 pounds of maple syrup and ageing in Bourbon barrels here. It’s like a maple twist dressed in drindl, singing Appalachian folk songs, while smoking a tobacco pipe in your mouth, and everyone’s ignited.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);"><i>Maple Bockin’ Pastries was a one-off batch release brewed by Against the Grain as part of its Stave It For Later barrel-aged series. We can only hope we may see it brewed once more.</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJUaOsciaQ082YmRKV0vs57QFWmZ4VnDtfDw2jO4SEJ2ALo97m7isEpH93OU3BAM9UOSlVa1qkExYJhSaxfyty8V4I7IbEEzK-GNoRKukyVeo1ucJZA72QxOXZ-0K7KDqG0DH8A59OD2g/s1600/IMG_0808.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJUaOsciaQ082YmRKV0vs57QFWmZ4VnDtfDw2jO4SEJ2ALo97m7isEpH93OU3BAM9UOSlVa1qkExYJhSaxfyty8V4I7IbEEzK-GNoRKukyVeo1ucJZA72QxOXZ-0K7KDqG0DH8A59OD2g/s320/IMG_0808.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Against the Grain is famous for its barrel program. The Stave It For Later was a celebration of fine barrel-aged beers. If you are lucky enough to have one of these in the cellar, why not crack it tonight? Image: supplied. Image shows individual bottles of Against the Grain's Stave It For Later series.</i></td></tr>
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<b style="background-color: rgba(255, 255, 255, 0);">5. Two Roads X Evil Twin: Two Evil Geyser Gose</b></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">The land that only lifted its ban on beer merely 30 years ago has since risen to become a brewing powerhouse thanks to Two Roads. When Jeppe Bjergso of Evil Twin fame joined in and picked up a mash paddle, the end result was always going to be otherworldly.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">The two brewers set about brewing up a beer loaded with native Icelandic ingredients including kelp, skyr, herbs, Icelandic, rye and moss. The experience is akin to dipping into Iceland’s Myvatn Nature Baths, alien, but entirely comforting. Better yet, it affords you, the drinker, a scenic tour of Iceland’s native flavours without having to leave your armchair.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);"><i>Cans of Geyser are still floating around Australian bottleshops. Knowing Evil Twin and Two Roads you can be assured something bizarre is in the works!</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Z2_HD9BtFsjG8slH_mFkycIr1d0h-aAekRar-eUDJQcniZS7T5ahqs_AGE01_KnX9gMP62KN6EjYMSfZuIE88-JPbfFnXFxzYkbB1eu-YwfJcRtnegKi4ZON8-SYWV-N1CAeEp5H4qC/s1600/IMG_0778.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1234" data-original-width="1097" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Z2_HD9BtFsjG8slH_mFkycIr1d0h-aAekRar-eUDJQcniZS7T5ahqs_AGE01_KnX9gMP62KN6EjYMSfZuIE88-JPbfFnXFxzYkbB1eu-YwfJcRtnegKi4ZON8-SYWV-N1CAeEp5H4qC/s400/IMG_0778.jpg" width="355" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Two Roads and Evil Twin collaborated to create something incredibly unique. Image shows a low-light photo of a glass of pale coloured beer with its matching can to the right.</i></td></tr>
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<b style="background-color: rgba(255, 255, 255, 0);">6. Dainton Beer: Caramel Creme White Chocolate NEIPA</b></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">In terms of “novelty beers” this milkshake IPA <strike>(with apparently no lactose)</strike> [Edit: Dainton Beer has confirmed that Caramel Creme does in fact contain lactose] is the creme de la creme. Upon tasting it, the only slightest hint that this is a beer arrives at the front of the palate with a touch of bitterness, before the middle of a Cadbury Creme Egg bursts into the room like the NYPD performing a drug bust.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);">But before you go thinking the team at Dainton, one of Melbourne’s newer players, was high while concocting this intriguing beverage, consider how amazing this beer is with a Creme Egg. Or any chocolate dessert for that matter. This is a culinary beer that comes into its own when doubled down with similarly extreme culinary creations.</span></div>
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<span class="s1" style="background-color: rgba(255, 255, 255, 0);"><i>Cans and kegs are currently in circulation across Australia. Dainton Beer has seriously upped the ante with its experimental brews. Keep your eye on their socials for upcoming releases.</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Dainton Beer has made a name for itself creating out of this world conceptual beers. Oh, and this can was not consumed on the bus! Image shows a can of unopened beer held in one hand.</i></td></tr>
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<b style="background-color: rgba(255, 255, 255, 0);">Want more beers that taste like the white knight is talking backwards? Get yourself to GABS Brisbane, Sydney, Melbourne or Auckland, where you will find all manner off one-off beers just like these.</b></div>
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Tickets to each city and session can be found <a href="https://www.gabsfestival.com/brisbane-buy-tickets">here</a>.</div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-10484103869505847012019-04-18T04:33:00.000-07:002019-04-18T04:45:21.476-07:00#whatbeerwednesdays: Episode 5<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-stretch: normal; line-height: normal;">
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Welcome back to the blog for another enthralling episode of #whatbeerwednesdays - and yes I am acutely aware it is Thursday in much of the world. The series dedicated to the forgotten beer styles BTT recommends you enjoy every Wednesday in lieu of what might get you the most likes on social media.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This week, we cast the net over the American iPA.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The haze craze took over the beer world like a military coup no one had quite expected. As Garrett Oliver, head brewer at Brookyn Brewery and author of The Brewmaster’s Table and primary contributor to The Oxford Companion to Beer quite rightly noted: “The #hazyIPA is the world’s first #instabeer.”</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Personally I see nothing wrong with this in and of itself. However, search Instagram hashtags for “IPA” and observe the top ranking posts. Notice a trend in the appearance of each beer?</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Moreover, the fun of Instagramming and Untappd checking-in beers does take away from the fun of physical socialising, and the end result is many classic styles and brands have all of a sudden found themselves struggling to remain relevant. As you know, this is more or less the premise to this blog series and other campaigns like #flagshipfebruary.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">It must be remembered we wouldn’t be here in the first place were it not for this loud and proud beer style.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">From here on in it’s (almost) all filter and #nofilter as we delve most deeply into the classic American IPA style.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Mr. Banks Brewing, based in Melbourne's south, is among the country's fines, particularly where hop-forward beers are concerned. Their West Coast IPA is a great example of the style. Image shows a glass of beer placed on a wooden table with a Chesterfield couch in the background</i></td></tr>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Origin:</b> The modern IPA has its background in the English IPA and American pale ale styles.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Etymology:</b> Here’s where things get complicated. For further reading, I have provided a link to the origins and myths surrounding the English forerunner of the modern IPA style. For now, IPA in the true modern sense is used to denote a hoppy pale ale. Many IPAs are not exactly pale and they certainly don’t have any connection to India.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Availability:</b> All over. IPA is among the most widely produced craft beer styles. Even your local supermarket or chain bottleshop/ liquor store/ off-licence should have at the very least a couple to choose from.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ABV:</b> 5.5-7.5%.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Approachability:</b> Variable. If you are new to craft beer you might find hop forward beers to be something of a challenge as your palate, not naturally tuned to taste something so bitter, gradually adapts. Otherwise IPAs can range from balanced and approachable through to the more extreme end of the scale.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Glassware:</b> The Spiegelau (in conjunction with Sierra Nevada and Dogfish Head)) IPA glass (pictured) was designed with the IPA in mind. Its tapered-in head concentrates aroma while the ribbed bottom reinvigorates carbonation. Otherwise a stemmed tulip glass with a tapered top will do.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>A (not so) brief history of the American IPA</b></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remember in the last episode we busted open the romantic, even bucolic but ultimately inaccurate history of the saison style? The origin of the IPA tops the lot in terms of historic inaccuracies and myths perceived as facts. But as stated above, you can learn that side of IPA’s history in depth over at Martyn Cornell’s Zythophile blog (link provided below). His excellent piece that puts pay to the belief George Hodgson invented the IPA and that early IPAs were sent to India for slaking the thirsts of soldiers on the Colonial frontline. You might be shocked but not surprised to learn that, as in the homeland, pale beers were the preserve of the elite while the troops preferred porter.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fast forward to the advent of the American craft beer movement and IPAs henceforth became a very different thing. There are two precursors to the style: Anchor Brewing’s all-Cascade hop Liberty Ale and Ballantyne’s IPA, oak-aged and brewed to a traditional English recipe.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">As the American pale ale style emerged brewers and drinkers suddenly yearned for more hops. With pale ale at its base and the notable clean fermentation profile, American IPAs soon became a showcase for the country’s ever-expanding array of citrusy, tropical, piny, bitter and resinous hops. </span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">An IBUs arms race soon followed as brewers battled it out to see who could brew the most extreme IPA, along with double IPAs, black IPAs, red IPAs and other variations on the theme.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Philter Brewing's IPA is clean, refreshing, punchy with citrus . Unfussy, one can easily enjoy three or four of these in a sitting and not be fatigued or overwhelmed. Image shows a stemmed tulip glass of beer to the left and its matching can on the right.</i></td></tr>
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<b style="-webkit-text-stroke-width: initial; font-family: Arial, Helvetica, sans-serif;">Why are IPAs so awesome?</b></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">That’s like asking why burgers are so awesome? Or why Porsches are so awesome? Or rock concerts? American IPAs are a concentrated explosion of citrus, tropical fruit and resinous flavour while keeping the experience relatively simple.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The good ones, though full in flavour, are also super refreshing.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Hazy IPAs have all the fruit juice you want, but too many and suddenly 6PM feels like 6AM and it’s breakfast all over again. Unless we’re talking unfiltered IPAs which are a totally different animal. Unfiltered IPAs are absolutely chockers with bitterness.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">And I’m sure the more seasoned IPA drinkers among you will agree there is nothing more awesome than an IPA with just the right amount of resinousness!</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Golden Road's Heal the Bay IPA, brewed in Los Angeles, Calif is a classic example of the style brimming with massive tropical fruit flavours. Image shows a glass of beer to the left and its matching can to the right.</i></td></tr>
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<span style="font-kerning: none;"><b style="font-family: Arial, Helvetica, sans-serif;">American IPAs are better than wine with…</b></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Spicy food.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Or so the myth goes. The question is, do you want something to quell the heat, or enhance it?</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">If you are looking to quell the heat, look elsewhere (hummus is great for taming the fire of chilli). Beer’s carbonic bite (the sensation of vigorous carbonation hitting the tongue) and alcohol will elevate the heat derived from chilli’s capsaicin. Moreover, chilli is hydrophobic, which is to say it is repelled by a mass of water, hence beer will make chilli even angrier (beer being ~92% water).</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To that end, resist the urge to go balls-out hot with your chosen rub, sauce or marinade if you intend to enjoy a few IPAs with dinner. Go instead for something milder, with lots of bright citrus flavours that’ll play off IPAs’ own citrus, tropical and stone fruit characters. You’ll find the heat of the chilli elevated to a satisfying level.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This match works particularly well when your chosen IPA is at the lower end of the bitterness scale.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Further reading</b></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://zythophile.co.uk/2011/08/04/four-ipa-myths-that-need-to-be-stamped-out-for-ipaday/">Four IPA Myths Busted, by Martyn Cornell</a>.</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">Look out for a post taking a look at beer's </i><span style="-webkit-text-stroke-color: rgb(0, 0, 0);"><i>kaleidoscopic weird and wonderful side in the coming days. Caramel Creme White Chocolate NEIPA that tastes like the middle of a creme egg, anyone?</i></span></span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-color: rgb(0, 0, 0);"><i><br /></i></span></span></span></div>
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Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-60707629425621941802019-03-26T21:21:00.001-07:002019-04-18T04:35:48.533-07:00#whatbeerwednesdays: Episode 4<!--[if gte mso 9]><xml>
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<![endif]--><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span><span lang="FR" style="color: #454545; font-size: 12pt;">Saison</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></b>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">After a week’s waylay it’s
straight back into our wonderful Wednesday wanders through the walk-in wardrobe
of beer styles.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">So far we have covered
the classic German hefe-weissbier, Belgian kriek lambic ale and the bold but
beautiful American amber ale. This week it’s back to Belgium to explore a beer
style whose real history totally belies the fashionable on as well as the
understated finery of the style. We’re talking about saison.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="FR" style="color: #454545; font-size: 12pt;">Saison</span><span lang="EN-US" style="color: #454545; font-size: 12pt;">’s history isn’t the
only beguiling aspect of the style. Those who are anything but new to beer
exploration have watched saisons go in and out of fashion like literary fiction
and thigh-high stilettos. We’re here to quite literally reverse the trends,
which is to say remove trend-driven<span style="mso-spacerun: yes;">
</span>decision-making while perusing the shelves at the liquor store, so that
way saisons may find their way into your glass once again.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">My own fridge feels
particularly empty when there is no saison to be found, for it is a beer style
that wears many hats, not just the hat of the storytelling grifter. </span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">And we all know hats
never go out of style!</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2DfyjuUhTlX_t1lfn_S1FbtWJMyTAc23U96Q8QCQTiDA3nPkktFygNAlRq1lMWo_ggQZHOCHlvugOHpa5y59_iFVo4VrQD_Phnrd33HB3EyhE8kAfmCUK2Zhc6VLWZyFs6T4L_hStJXh/s1600/la+sirene.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1485" data-original-width="985" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2DfyjuUhTlX_t1lfn_S1FbtWJMyTAc23U96Q8QCQTiDA3nPkktFygNAlRq1lMWo_ggQZHOCHlvugOHpa5y59_iFVo4VrQD_Phnrd33HB3EyhE8kAfmCUK2Zhc6VLWZyFs6T4L_hStJXh/s400/la+sirene.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>La Sirene Saison, brewed in Melbourne, Australia is a fine modern example of the saison style. Image shows a tulip glass of saison with its head almost erupting over the rim, and to its right-hand side is its now empty bottle. In the background table decorations.</i></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">Saison: What You Need To
Know</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"><b>Origin</b>: Liege, Belgium.
Not Wallonia! See below. Now brewed all over the world.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"><b>Etymology:</b> Saison
translates to “season.” It denoted either a specific style or, when used as a
suffix, any beer brewed in winter for keeping in readiness for summer.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"><b>Where to find them:</b>
Independent bottleshops, specialty bars and brewpubs.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"><b>ABV:</b> 3.5-5% (table),
5-7% (standard), 7-9.5% (super).</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"><b>Approachability:</b> Very
approachable. Complexities are nuanced and bitterness is restrained.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"><b>Glassware:</b> Belgian
tulip.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"><b>Seasonality:</b> Any time of year.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">A (not so brief) history
of saison</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">First and foremost, I
implore you to abandon the hopelessly romantic notion that saison originated in
farmhouses in the idyllic Wallonian countryside. And I ask you, dear reader
looking to reconnect with the modern saison style, please do not shoot the
messenger. </span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Findings by the likes of
beer historians Roel Mulder and Yvan de Baets over at Lostbeer.com paint a much grittier picture.</span> You can read more in the links below.<span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Much like parts of
Britain and cities along Germany’s Rhine river, the Belgian city of Liege is at
the country’s industrial and mining heart. It is here the very first historical
mentioning of saison Mulder could find, dating back to 1823. Indeed the first
mentioning of saison within the Hainaut province dates back to 1858 and from
the city of Charleroi. Much like Liege, Charleroi is an industrial town, thus
putting the myth to bed that saison was brewed in winter when life on the farm
slowed down before being stored in readiness for summer refreshment.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Ultimately what this
suggests is that early saison, a pale, clear beer often brewed in Liege with
malted spelt and unmalted wheat, was brewed to slake the thirsts of industrial,
not rural, labourers. Meanwhile across the remainder of Belgium the suffix “</span><span lang="FR" style="color: #454545; font-size: 12pt;">de
saison</span><span lang="EN-US" style="color: #454545; font-size: 12pt;">” did in fact denote a
beer meant for storage, however this did not in any way announce a specific
beer style.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">I’m sad to say these
home truths about saison will doubtless get in the way of its fashionably
fantastical story. Moreover it can’t be understated these stories helped see in
saison’s recent commercial renaissance. Above all else the real truth of the
matter is saison emerged from humble beginnings to become one of the beer world’s
all-round classiest acts.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">Saison: A beer for all
seasons</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Modern technologies,
namely refrigeration, mean that any beer style can be brewed and enjoyed all
year round, which means that the traditionally interpreted meaning of saison is essentially now redundant. This is especially true when one considers saison,can be brewed in
hot weather (up to 28</span><span lang="IT" style="color: #454545; font-size: 12pt;">°</span><span lang="EN-US" style="color: #454545; font-size: 12pt;">C thanks to its resilient yeast strain). Above all, it also somehow
straddles the line between refreshing and warming, making t fit for any time of year. Think of your favourite item
of clothing that‘s equally as appropriate in January as it is June and you get
the idea.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Moreover, the style is
as broad as it is versatile. There are delicate table saisons, the middle of
the road "standard" saisons and the bigger super saisons are great for
celebrations. Reach for the latter when the season calls for festive Santa hats
(hey not all hats are fashionable per se). They are sometimes darker in colour,
much higher in ABV and full of nuanced spicy aromatics, warming alcohol and
complex malt character.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">What is truly remarkable
is how drinkable saisons are. Complex but stripped back, raw but refined, yet
always balanced. And with their golden hue, scintillating showiness and
luscious white head they look damn good while doing it too.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Saison Dupont, brewed in
Tourpes (almost incongruously in the Hainaut province, Wallonia) ticks every
box and then some. Bottles are corked and caged for added sex appeal, as if the beer itself didn't have enough of that already...</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">Bumper edition: Saison
is better than wine with...</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Almost anything you care
to mention. The style that wears many hats is also polite enough to take its
hat off at the dinner table. It’s here saison shines with elegance, grace and
aplomb.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">You could start the meal
by serving saison as an aparatiff. Carefully pour your favourite saison into
Champagne flutes and enjoy the reaction from your guests. The high carbonation
of the beer completes the experience while the grainy malt profile will inspire
hearty conversation over the merits of Belgium and France’</span><span lang="IT" style="color: #454545; font-size: 12pt;">s finest exports.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Champagne is said to be
versatile at the dinner table and its saison’s aforesaid grainy-bready
character that echoes Champagne’s agility (and catwalk good looks). Truth be
known, saison can do so much more, with or without consideration of the higher
and lower extremities of its ABV range.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Seafood entrees (salt
& pepper calamari in particular) and main courses (think seafood chowder)
latch on to saison’s peppery character and fruity esters while the beer’s
bready quality plays off the batter or bread, respectively. There’s enough
racey acidity to cut like a knife through the fat as well.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Saison Dupont is perhaps
the most sharply dressed and dynamic contender at the dinner table due to its
yeast strain being said to be a very close relative to red wine yeast. Indeed
for such a generally pale coloured beer saison will more than match the dark
flavours of steak, mushrooms or even a hearty roast lamb thanks to its peppery
phenols.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Saison Dupont in
particular takes a shining to the robust dish of<span style="mso-spacerun: yes;"> </span>toasted Turkish bread topped with hummus and
mushrooms cooked in ginger, garlic, spices and tamari kepap mania soy sauce.
This intriguing Middle Eastern meets Asian flavour explosion fits Saison Dupont
like a glove. (Are gloves still in fashion?)</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">The beer’s
bready-graininess adds depth to the Turkish bread and its subtle sweetness. The
hummus’s tang and bright citrus flavours meet saison’s orange-lemon citrus
esters. The peppery phenols - imparted by Saison Dupont’s peppery qualities
match the mushrooms’ earthy flavours and soy sauce’s umami. The whole
experience then becomes something so much more than the sum of its parts as the
spices and dynamic elements of the beer and meal reach their crescendo. All of
a sudden it’s time for another bite as the beer’s acidity, vigorous carbonation
and dry finish sweep the palate clean.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://lostbeers.com/what-was-a-19th-century-saison-really-like/">What Was a 19th CenturySaison Really Like? Written by Roel Mulder</a>.<span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://lostbeers.com/fact-check-yvan-de-baets-on-saison-and-the-results-may-shock-you/"><span lang="EN-US" style="color: #454545; font-size: 12pt;">And more on saison fromYvan de Baets.</span></a><span lang="EN-US"></span></span></div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-43316651873813809972019-03-24T14:48:00.001-07:002019-04-18T04:36:37.681-07:00The Daydreaming Blind Rebel<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">If you’ll indulge me, from time to time I will delve most deeply into my very personal connection with beer. Insodoing I hope to connect with you, the reader, while I share a little about yours truly. Ultimately as well as talking about all things beer I hope to increase awareness of blindness and vision impairment as well. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UAvxIG6JbpivW7de2ZML7Hqc_LXhiZqn0XCNIdEgn-tnzuKPpYwo98eIRrLmaUp8grP-2wmgBc7fG5ErrYYtB33cUYMLrZw-aMAAbXfQdpI5GbRYe7pqr_NmhhMC9IqYyfds7ce7hssI/s1600/me.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1253" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UAvxIG6JbpivW7de2ZML7Hqc_LXhiZqn0XCNIdEgn-tnzuKPpYwo98eIRrLmaUp8grP-2wmgBc7fG5ErrYYtB33cUYMLrZw-aMAAbXfQdpI5GbRYe7pqr_NmhhMC9IqYyfds7ce7hssI/s400/me.jpg" width="358" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">A blind rebel indeed, ho<span style="font-family: "arial" , "helvetica" , sans-serif;">lding a can of beer at <span style="font-family: "arial" , "helvetica" , sans-serif;">a tram stop in Melbourne. Image shows a vision impaired man <span style="font-family: "arial" , "helvetica" , sans-serif;">wearing sunglasses<span style="font-family: "arial" , "helvetica" , sans-serif;">, holding a can of open beer and holding a white cane<span style="font-family: "arial" , "helvetica" , sans-serif;"> beside a tram/bus interchange.</span></span></span></span></span></span></i></td></tr>
</tbody></table>
</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">When I’m not writing, I am a daydreamer. My imagination is so active it could easily be mixed with hot liquor (water) to make wort.</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Like so many of you out there I dream of owning and operating my own brewery. But the stark realities of not having a seven-figure bank balance or investors willing to back me with said sum comes crashing in like an unwanted Brettanomyces infection in the brew.</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Not to mention the reality that it’s not all glory and no mess.</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">But you can’t stop me from dreaming about owning, running and brewing at my own brewpub and packaged brewery operation. You can’t stop me imagining that it would be located in Melbourne’s north-east or perhaps even near the as yet to be opened Canning Vale metro station in Perth (close to family and where there is likely a huge gap in the market). And you certainly can’t stop me from dreaming about brewing hype-beast TDH IIPAs, eisbocks brewed with chilli and maple syrup or wheatwines aged in locally produced whiskey barrels.</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">It would be a middle finger to every perceived notion of what blind and vision impaired people can and cannot do as held by collective society. It would be called Blind Rebel Brewing CoOperative, its slogan: “Walking on the edge of convention”, its primary image stylised footsteps on the wrong side of the yellow line and tactile markings at a train station. </span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">All in the name of going some way to spreading awareness about blindness and low vision through beer. Because though I can’t change being legally blind and living life in a sighted world, I can change the attitudes of people, misconceptions and accessibility both in the real world and the virtual one.</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Alt Text altbier, Tenji Bock helles bock, Seeing Rye Dog red rye IPA, Wit Cane Belgian wheat, APS American peated stout, Beer My Eyes helles lager and of course Braille Ale British strong bitter cask ale would comprise the core range. Puns with a slice of awareness, what’s not to love?</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">By the way links have been provided at the bottom of this piece so you can learn more about alt text, Tenji blocks, Be My Eyes and the white cane.</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<br />
Beer is all about community, bringing people together, over history it has helped shape and even save the world. It certainly has the capacity to help blind people integrate with the world and people around them. Thanks to modern and adaptive technologies blind and vision impaired people have never had it easier (the iPhone has enriched my life beyond my wildest imaginings), however there is still a long way to go yet.</div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Blind Rebel Brewing may be a dream that will never become a reality, but the dream of a better world for the blind and vision impaired is materialising one Tenji block at a time. </span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #e4af0a; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://moz.com/learn/seo/alt-text">More <span style="font-family: "arial" , "helvetica" , sans-serif;">info about <span style="font-family: "arial" , "helvetica" , sans-serif;">alt </span></span>text: <span style="font-family: "arial" , "helvetica" , sans-serif;">I</span>f you are a website developer, please use it<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></a></span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #e4af0a; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.google.com.au/amp/s/www.theweek.co.uk/100250/google-doodle-what-are-tenji-blocks%3famp">Tenji Blocks Google Doodl<span style="font-family: "arial" , "helvetica" , sans-serif;">e.</span></a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span> </span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<a href="http://www.apsguide.org/">APS (Accessible pedestrian signals, which I often refer to as traffic light audible indicators). If you do not have these in your city, write your MP/Congressman/your local road authority!</a><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.bemyeyes.com/">Be My Eye<span style="font-family: "arial" , "helvetica" , sans-serif;">s.</span></a></span></div>
<div style="color: #e4af0a; font-stretch: normal; line-height: normal;">
</div>
<div style="color: #e4af0a; font-stretch: normal; line-height: normal;">
<a href="https://www.google.com.au/amp/s/amp.smh.com.au/opinion/the-white-cane-a-tool-and-a-talisman-for-vision-impaired-20151013-gk7lj3.html"><span style="font-family: "arial" , "helvetica" , sans-serif;">The white cane: A tool and a talisman for the vision impaired, by Ron McCallum</span></a></div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-38009777993870678172019-03-13T00:20:00.001-07:002019-04-18T04:38:12.791-07:00#whatbeerwednesdays: Episode 3<!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="font-size: 12pt;">American amber ale</span></b></span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US" style="font-size: 12pt;">Continuing BlindTasteTest’s series on
beer styles you may have forgotten, let’s take a look at the humble American
amber ale.</span></i></span></div>
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Autumn, Fall if you will, is
descending upon the Southern hemisphere. There are no complaints about the
milder temperatures and the sun rising at a civilised hour at this end, and
ultimately this is a beer blog - not a weather channel. Plus I’m aiming for an
overseas readership as much as a local one.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Anyway, the transitional seasons are
perfect times to explore versatile session beers, those beers perfectly suited
to 5</span><span lang="IT" style="font-size: 12pt;">°</span><span lang="EN-US" style="font-size: 12pt;">C either side of 19</span><span lang="IT" style="font-size: 12pt;">°</span><span lang="EN-US" style="font-size: 12pt;">C (or 41</span><span lang="IT" style="font-size: 12pt;">°</span><span lang="EN-US" style="font-size: 12pt;">F either side of 66</span><span lang="IT" style="font-size: 12pt;">°</span><span lang="EN-US" style="font-size: 12pt;">F).
Not hot enough anymore/ yet for sours? The wind chill factor is a ways off/ a
growingly distant memory and stouts, porters and strong ales are out of the
question?</span></span></div>
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</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">It is perhaps now the best time to
seek the comfort and refreshment of the middle of the road.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">But let’s say the good old fashioned
American pale ale or even session IPA isn’t doing it for you anymore. You want
malty body, you want soul, a bit of a dance of flavour, but still with a
certain pronounced citrus driven American/ New World hop character. It’s worth
noting the latter rules out many English bitters). </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">American amber ales might just be what
you’re looking for.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">They get even better when burgers are
thrust onto the stage.</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDL28nzivX1fob7TYCgd7ilZ1D6lLH8bh2av2E9wRalkgfxR1glBtZRyu3CVHHLba-7ffAvmBxYM-IL-cfK83A5_7Ko95nVP2hDstumHgZG0NRKy4pEl93okx29J_kq5aMZqT9EY1E9b1R/s1600/exit+amber.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1485" data-original-width="844" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDL28nzivX1fob7TYCgd7ilZ1D6lLH8bh2av2E9wRalkgfxR1glBtZRyu3CVHHLba-7ffAvmBxYM-IL-cfK83A5_7Ko95nVP2hDstumHgZG0NRKy4pEl93okx29J_kq5aMZqT9EY1E9b1R/s400/exit+amber.jpg" width="226" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A great Australian example of the amber ale style, a more hoppy one at that, is Exit's Amber ale. Image shows a glass of amber ale with a branded Exit Amber can to just out in front but off to the side a tad for dramatic effect.</i></td></tr>
</tbody></table>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="font-size: 12pt;">American amber ales: What you need to
know</span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;"><b>Origin:</b> A modern take on the American
pale ale which became popular among many US craft breweries.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;"><b>Etymology:</b> American ambers were for a
time also referred to as simply red ales in the Pacific NorthWest during the ‘80s
and ‘</span><span lang="PT" style="font-size: 12pt;">90s.</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
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</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;"><b>Where to find them:</b> Good mainstream
bottleshops/ supermarkets (depending on where you live) and independent
retailers. It is a fairly common, even mainstream style.</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">ABV: 4.5-6.2%</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Approachability: Very approachable.
Because of their even balance between hops and malt American ambers are often
seen as “gateway” </span><span lang="NL" style="font-size: 12pt;">beers.</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="DE" style="font-size: 12pt;"><b>Glassware:</b> </span><span lang="EN-US" style="font-size: 12pt;">“ </span><span lang="IT" style="font-size: 12pt;">Nonic</span><span lang="EN-US" style="font-size: 12pt;">”pint glass (the sort with the convex protrusion forming a
hoop about one-third down) if it’s not too warm. A dimpled mug is also a great
option.</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;"><b>Seasonality:</b> Year round, but amazing
in milder weather</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;"><b>Serving temperature:</b> 6-8</span><span lang="IT" style="font-size: 12pt;">°</span><span lang="EN-US" style="font-size: 12pt;">C (42-46</span><span lang="IT" style="font-size: 12pt;">°</span><span lang="EN-US" style="font-size: 12pt;">F). Serve colder if it is on the warmer side of 19</span><span lang="IT" style="font-size: 12pt;">°</span><span lang="EN-US" style="font-size: 12pt;">C / 66</span><span lang="IT" style="font-size: 12pt;">°</span><span lang="EN-US" style="font-size: 12pt;">F.</span><span lang="EN-US" style="font-size: 12pt;"></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="font-size: 12pt;">American amber ales: A (not so) brief history</span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Simply put, American amber ales
evolved out of American pale ales, themselves inspired by English bitters. (I
am a big fan of Sierra Nevada pale ale as it harks back to English strong
bitters but with a decidedly Californian sensibility).</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Many American beers during the 1970s
and ‘80s were born out of British brewing traditions due to the brewing
literature available at the time.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">American amber ales, or red ales,
morphed out of the pale ale style as brewers amped up the malt base with
crystal malts (these impart quite caramelly notes) and Continental specialty
grains (hearty Munich or Vienna malt) to add colour and depth of flavour.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">During the ‘80s many enterprising
American breweries slapped together apathetic examples of the emerging amber
ale style and gave them woodland critter names so as to cash in on the trend.
As ever the market decided and these critters soon retreated back into the
undergrowth from whence they came.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="FR" style="font-size: 12pt;"> The amber liquid</span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Sessionable and approachable they may
be, American amber ales can be a confusing bunch. The term is almost a
catch-all in that there is plenty of overlap. The darkest of pale ales impinge
on amber ale territory equalling the palest ambers, while the palest of amber
ales can be equal to the darkest of pale ales. </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">In terms of appearance, we’re talking
about a moderate amber to coppery brown hue with a relatively persistent
off-white head. Unless dry-hopped to the wazoo, amber ales should also boast an
attractive clarity - the sort I hope to leave you with after navigating the
murky waters of this intriguing modern style.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">As if the style’s colour wasn’t
confusing enough, since the ‘80s and ‘90s amber ales have morphed several times
over, the style ever evolving. Some examples are known to be as aggressively
hopped as American pale ales.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">On the other hand, some examples’ malt
character masks the hop character almost entirely.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">When choosing an amber ale always have
a read of the spiel and from there you can generally tell what the beer has in
store. Words like “citrus, New World hop character and even simply “hoppy amber”
will of course denote a beer whose balance is slightly to the bitter side. “Caramel,
toffee, richness, creamy head” suggest you’ll have an amber ale somewhat on the
maltier end. </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Either way the malt-hop balance sees
the pendulum swing not too far in either direction. Any emphatic hoppy zing
will have the measuredly caramelly malt to rein it in, while less hoppy
versions will most certainly have a characteristic New World hop aroma about
them (think citrus, a touch of pine, stone fruit and maybe even some berries).</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">What they both have in common is their
clean American yeast profile, meaning you won’t detect any red apple, pear or
other yeast serived aromas and flavours. It’s malt and hops, straight down the
line.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="font-size: 12pt;">Why are American amber ales so
awesome?</span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Few beers could be quite as
sessionable as the humble American amber, which is precisely what they are
intended to be.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Pale ales can sometimes err on the
lean side. Session IPAs, in most cases, are certainly too lean for certain
times of the year. American amber ales promise both flavour and refreshment,
deliver both, and add in a touch of proper fulfilment for good measure.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="font-size: 12pt;">American amber ales are better than
wine with...</span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">American ambers make for a fantastic
table, picnic or barbecue beer, adept at linking arms with all sorts of foods,
but where they shine is when they are enjoyed with a hearty cheeseburger or
mushroom burger.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Think a toasted bun, the start and the
end of any burger experience really. You <span style="font-family: "arial" , "helvetica" , sans-serif;">want something </span>that has enough of a
very slightly toasty, malty-rich character to meet it at the centre of the
dancefloor.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Then the tango commences. The meat (or
indeed mushroom) needs both enough malt for the lead and follow routine before
the beer’s hoppy character cuts through and sweeps the burger off its feet.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Caramelised onions heel-toe with the
beer’s own caramelly malt notes. We’re looking at a unanimous 10 out of 10
score from the judges here. If bacon is involved, any impression of sweetness
from the beer will contrast the saltiness of the meat while the hearty
maltiness plays off the fat.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="font-size: 12pt;">Got pickles? I should bloody well hope
so. Hoppier examples of American ambers will further enhance pickles’ cutting
and balancing power. Given the beer’s hoppiness and moderate to high
carbonation, there is enough there to cut through the beastly richness and
refresh the palate (even when salty chips are involved).</span></span></div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span lang="EN-US" style="font-size: 12pt;">And with that the dance on your palate
is over and everyone is applauding.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-5658123677682096802019-03-07T18:46:00.001-08:002019-04-18T04:40:11.684-07:00Six-Pack o’ Beer Facts: Episode 2<!--[if gte mso 9]><xml>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Happy Friday Blind
Tasters! Here we are again, let us delve into the world of beer facts, but not
so deeply you’re drowning in alpha acids and college degree level history.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">These are beer facts
compact enough to take home with you right now. And what better way to start
this fortnight’s episode with the six-pack itself?</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">1.The convenient
six-pack</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Before we look into the
origins of the six-pack we must first go back to 1935, when the (now defunct)
Kruger Brewing Company of New Jersey released the very first canned beer. The
packaging vessel of course has gone in and out of favour in the near century
since, but one thing that remains constant is the ubiquity of the six-pack, the
beer delivery system those first cans helped create.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">The greatest appeal of
the six-pack was, and it is said to be quite by design, was among American
housewives who found carrying and storing cans by the six easy and convenient.
The beer can itself also finding favour among GIs returning from service who
consumed beer from the can while on the frontlines during the Second World War.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">2.Russian Court order</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Think Trump’s current
trade war is baffling? Me too, I don’t understand the first thing about it. But
historically trade tariffs and embargoes have gone back centuries. On March 31
1822 Russia wholesale banned the importation of almost every British article,
from cheese to cutlery, and from ale to cotton, with one notable exemption:
Porter.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
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<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">That’s right, the
Russians made the strange distinction between ale and porter (porters right
down to their core are of course ales!) meaning the peoples could enjoy porter
but not their also much beloved Burton strong ale. All this was of course at
the behest of the Russian Empress Catherine the Great who was said to be highly
partial of the beer that came to be known as Russian Imperial Stout in the
early 20th century.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">You can learn more about
this storied beer style from a fascinating article for which I have provided a
link below.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="NL" style="color: #454545; font-size: 12pt;">3.Belgian
beer glasses</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Most of Australia’s
major cities have a Belgian Beer Café. Each has an admirably strong selection
of Belgian beers. Admirably these are dependable sources for the likes of
Westmalle, St. Bernardus, Liefmans and Petrus, among others. What is a very
neat touch is most of these beers come with matching glassware for that perfect
Instagram shot.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">But what might be a
feast for the eyes is more often than not seriously compromising the beer’s
complex aromatic presentation, the very thing for which Belgian beer is known
(Liefmans’ glassware being a notable exception - see images below). Most
branded Belgian beer glasses, even Orval’s!, are shaped like a chalice, with an
enormously exposed surface area that does nothing in giving your nose that
concentrated dose of concentrated aromatics. They are purely for marketing
purposes. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocdw3scsuD2pGAQgOw3SYKEwQGmSxELM7EB0xZ2BPnnlBzXqYXpSL-XwNtvhlJ0Q_WdrTRZjM0JQiW12MkFU9sCQCJ6u2gsLFz2kBOIAPS2f3WFi5n4CaJQljDjClOsEDHK6JreVF2e5r/s1600/liefmans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1082" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocdw3scsuD2pGAQgOw3SYKEwQGmSxELM7EB0xZ2BPnnlBzXqYXpSL-XwNtvhlJ0Q_WdrTRZjM0JQiW12MkFU9sCQCJ6u2gsLFz2kBOIAPS2f3WFi5n4CaJQljDjClOsEDHK6JreVF2e5r/s400/liefmans.jpg" width="270" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Liefmans' branded glassware is among the better examples doing the rounds. Image shows a glass of Liefmans' Goudenband oud bruin-style ale poured into its matching glass with the original bottle to its left</i></td></tr>
</tbody></table>
</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="IT" style="color: #454545; font-size: 12pt;">4.Millboro
Lite?</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Marketing and beer go
hand in hand, from the sales reps on the road to asinine Super Bowl
advertisements. The story of Miller Lite is particularly fascinating. The “Lite”
brand was originally owned by Gabblingers, and the name harks back to Marlboro
Lite cigarettes. Both were marketed heavily towards women, however Miller,
whose parent company was then Phillip-Morris (!), purchased the “Lite” brand in
1975.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Then, marketing swayed
heavily back towards the male populace (particularly sports fans) with the
tagline:”More flavour, less filling.” Miller Lite, an adjunct lager (which is
to say brewed with maize), was indeed made less filling by being filtered to an
inch of its life, with every last skerrick of fermentable sugar accounted for
by a fungal agent.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="PT" style="color: #454545; font-size: 12pt;">5.Umami</span><span lang="EN-US" style="color: #454545; font-size: 12pt;">’s first cousin: Kokumi</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">The five taste
sensations of salty, sour, bitter, sweet and umami (savoury) should be familiar
to everyone who appreciates food and beer, and almost certainly familiar to
everyone else. But did you know there are several more as yet less understood
detectable flavours science is still working to understand? One particularly
mysterious flavour element is known as Kokumi, and it is thought to be a hidden
flavour element within beer that is absent from wine and even sake.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Kokumi is noted to be
indicative of protein-rich material, and yes, beer is relatively rich in
protein. But rather than being its own flavour element, kokumi is also said to
enhance salty, sweet, sour, bitter and umami flavours, while also enriching
mouthfeel. It’s for this reason it is being widely studied as a food additive.
Moreover, its flavour enhancing properties are why beer should be considered
more as a partner for your next meal.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">6.Beer as an antibiotic?</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="NL" style="color: #454545; font-size: 12pt;">Beer</span><span lang="EN-US" style="color: #454545; font-size: 12pt;">’s nutritional value
goes far beyond kokumi-giving protein. After all, much like bread it has kept
millions of people nourished for centuries. It was once upon a time, Ancient
Egyptian times to be exact, even a source of antibiotics.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">To be exact, it
was the peoples of ancient Nubia whose bones were found to have traces of
tetracycline, which most likely came from beer (then a valuable dietary
staple). It is also worth noting that studies undertaken by bioarchaelogists
and medicinal chemists from Paratek Pharmaceuticals found that the ancient
Nubians were then producing antibiotics, over 2,000 years prior to the advent
of penicillin in 1928.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">More on the history of
Russian imperial stouts can be found <a href="http://zythophile.co.uk/2011/06/26/imperial-stout-russian-or-irish/">here</a></span></span></div>
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Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-12164495073510908032019-03-05T18:48:00.000-08:002019-04-18T04:41:33.306-07:00#whatbeerwednesdays: Episode 2<span style="font-family: "arial" , "helvetica" , sans-serif;">What You Should Be Drinking Wednesdays: Episode 2<br /><br /><b>Kriek (Belgian lambic ale brewed with cherries)</b><br /><br />Let us begin this episode by pondering why Belgian lambics, particularly fruited lambics, are solely the preserve of beer geeks. Even those within Belgium scarcely knew of their existence. It took beer writer Michael Jackson to introduce Belgian beer to Belgians, hence why he was the only non-brewer to be inducted into the Belgian Brewers Guild. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Today, every time I pick up a bottle of Boon Kriek or Oud Beersel Kriek I ponderously run two fingers around the Champagne-like bottle’s punt (the concave indent at the base) and wonder, in spite of Jackson’s best efforts, why this beer style is still so under appreciated.<br /><br />To put it bluntly, every wine cellar should have at least one bottle of kriek therein, especially as pet nats and natural wines take over the world. Every self respecting restaurant with a cutting edge wine program ought to have kriek on its menu. And every Homer Simpson beer guzzler who knows only beer to be akin to a singular cigarette brand he or she rigidly sticks to their whole life should at the very least sample a glass of kriek to witness what beer can be. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heck, it may even impress a love prospect.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Younger kriek is likely to have more fresh fruit character from cherries that have yet to be fully developed through the process of fermentation.</i><br />
<i>Image shows a pair of Boon Kriek bottles with bright red labels with corks still unopened. </i></td><td class="tr-caption" style="text-align: center;"><i><br /></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Kriek: What You Need to Know</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b><br /><b>Origin:</b> The village of Lambeek, located just outside of Brussels, Belgium.<br /><b>Etymology:</b> “Kriek” is the Flemish word for cherry.<br /><b>Where to find them:</b> Specialty bars and bottleshops.<br /><b>ABV:</b> 5.0-7.0%. Some modern interpretations may be higher.<br /><b>Approachability:</b> Unsweetened kriek may be quite bracing at first, like having red wine for the first time. Complexities and nuances become more apparent before too long.<br /><b>Glassware:</b> Stemmed goblet with inward taper. The Spiegelau Barrel-aged style glass is my go to for the job. Otherwise for a real touch of class and elegance, serve in a Champagne flute.<br /><b>Seasonality:</b> Year round.<br /><b>Serving temperature:</b> Around 7°C.<br /><br /><b>Kriek: A (not so) brief history</b><br /><br />One only has to look at the history and geography of Europe to deduce there is a “grape and grain” divide. On either side of the divide climate and other forces helped determine the suitability for production of grains for beer or grapes for wine.<br /><br />This dividing line cuts right through Belgium, which might not only explain why fruited beer has been made there for centuries, but also why the Belgians treat their beer like wine more than anywhere else on Earth. Perhaps most crucially, in the days before hops, beers were flavoured with gruits (a catch all term describing any combination of herbs, botanicals, spices and fruits), the Belgians added fruit to their beers almost exclusively. They have maintained this tradition more than anyone else over the ages.<br /> <br />Indeed the fruit used in Belgian beer was that which grew wild and was left over from each growing season. The resident yeast in the fruit (and it may surprise you to learn all brewer’s yeast originally derives from fruit) provided further fermentation as the fruit was added to barrels of beer. The resultant beverage transcends the worlds of wine and beer perhaps more than aficionados from either side would like to admit.<br /><br />It bears mentioning that krieks and other fruited lambics differ from gueuzes in that although both are a blend of older and newer beer, fermentation begins anew with the addition of fruit in krieks, while gueuze’s fermentation continues with the blending of one year old lambic that is itself still fermenting out.<br /><br />During the 1980s krieks and other spontaneously fermented lambic beers were often sweetened and fermented in stainless steel vats instead of wood to increase their appeal at a time when pale lagers dominated.<br /><br /><b>Kriek... What processed cherries should taste like</b><br /><br />It is no small wonder why lambic brewers have any scalp left on their head with the amount of noggin scratching they do. The decision over which beer is destined for the local cafes of Brussels as a single lambic, which will be blended with two- and three-year old lambic to make gueuze, or that which will have locally sourced dried, sour Schaarbeek cherries added is as complex as the resultant beers themselves.<br /><br />When a kriek is being produced, the cherries (which in the boldest form of krieks are added by the pound for every few litres of beer) ferment right down to the pits. That’s right, yeast is literally flesh eating, and the pits themselves add a touch of nuttiness and bitterness to the beer as well.<br /><br />In younger versions, there is more fresh fruit flavour as one can well imagine. Older versions, known as oud kriek, tend to be brighter (more acidic) and a touch more astringent as the fruit develops into more complex, intriguing characteristics. <br /><br />As krieks continue undergoing fermentation in the bottle, why not grab two of the same vintage? Drink one now. Take notes. Cellar the other for later. Compare.<br /><br /><b>Why kriek is so awesome</b><br /><br />The fermentation process itself is only the beginning of the endless fascination that kriek lambic beers offer. The fruit does its thing, the wood and its bugs impart their flavour and the brewer selects the blend. What we’re left with is a true object of desire, one that will surely delight and surprise with every sip.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPl044xV-JvVKgb1ZFbeB8rn379TEex-sTDbrukIq34c1kuH85c8gqgHKQfbSopXGVt6snQ00x0zuQ14hgEaThHLPS6gDE5KsZgEMwa7H18XDmXOHJD8wAJfs_lrvF19be4tnsgQBh7DNx/s1600/kriek+champers+glass.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1367" data-original-width="583" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPl044xV-JvVKgb1ZFbeB8rn379TEex-sTDbrukIq34c1kuH85c8gqgHKQfbSopXGVt6snQ00x0zuQ14hgEaThHLPS6gDE5KsZgEMwa7H18XDmXOHJD8wAJfs_lrvF19be4tnsgQBh7DNx/s400/kriek+champers+glass.jpg" width="170" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Forget Champagne, Kriek is sure to to win over your next date.</i></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Kriek is better than wine with... </b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />A date.<br /><br />No, really. I encourage you to have your partner over for dinner, and having purchased a couple of bottles of Kriek Mariage Parfait, pour it into a pair of Champagne flutes before or after dinner. The pop of the cork only helps to complete the picture. Then you may thank me later as you melt into each other’s eyes.<br /> <br />Kriek Mariage Parfait is a more delicate, nuanced and subtle example of the style. It is perfect for those not used to sour beer but with an already sophisticated palate. And would you look at its blushy claret colour against the candlelight...? It looks almost wine-like, yes?<br /><br />Probably because kriek is not that far removed from wine.<br /><br />Kriek is also great with chocolate, cheesecake and soft ripened cheeses. Also highly date appropriate!</span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-17431392304632727862019-02-26T19:52:00.001-08:002019-04-18T04:43:12.138-07:00#whatbeerwednesdays: Episode 1<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Hefe-weissbiers</b></i><br /><i><br />In a new weekly feature I’ll be taking you though the best beer styles, one by one, you should be drinking and why.<br /><br />Indeed the current #flagshipfebruary campaign incongruously enough helped inspire this idea. If you haven’t heard about this movement within the craft beer industry you might have been living under a rock, or somewhere outside the USA. Essentially #flagshipfebruary was an initiative started by fellow craft beer writer Steve Beaumont in response to craft beer geeks’ ongoing obsession with the shiny and the new. Classic beers that helped pave the way to where we are today are under an acute degree of pressure to the point they could even fade into obscurity.<br /><br />Herein lies a fundamental flaw within the #flagshipfebruary campaign: It is targeting craft beer’s already captive audience when brewers should be going after new markets. When one in two people worldwide are still drinking beers within the AB-InBev portfolio, one feels there is still a vastly untapped market out there.<br /><br />To that end, not only is this this series geared towards the craft beer drinker no longer interested in anything unless it has DDH or Milkshake in its name, I hope it to be appealing to drinkers new to styles beyond pale ales and lagers.<br /><br />Each introduction will feature a brief history of the style, its flavour profile, what to have with it for dinner, why it is generally awesome and a handful of examples of the style - or a full blown blind tasting to follow in coming weeks. So save some room in your fridge and clear your calendar for every Wednesday from now on.<br /><br />First up,… German Hefe weissbiers.</i><br /><br />Just imagine sitting on your balcony or back patio. It’s Friday, the heat of the day has gone over the top of the curve and it’s now just north of balmy. The trials and tribulations of the evening commuter crush remain fresh in the memory, but you suddenly have a one worded epiphany: Hefe-weissbier.<br /><br />As you meticulously pour your beverage into its appropriate vase-like wheat beer glass (see below for the pouring method) and the heady aromas of banana, clove and lemony citrus waft towards your nose, the grind of the working week fades away and suddenly you are transported to a luscious Bavarian biergarten. Maybe you’ve been there before, or maybe it’s the biergarten of the imagination.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>A freshly poured glass of Weihenstephaner's Hefe-weissbier. Photo supplied by Weihenstephan Australia<br />Image shows a glass of wheat beer with a lively head, with blurred beer taps in the background</i></td><td class="tr-caption" style="text-align: center;"><i><br /></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hefe-weissbier: What You Need To Know</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>Origin:</b> Munich, Germany.<br /><b>Etymology:</b> “Weissbier” (meaning “white beer”) generally refers to the family of German wheat beers. Hefe (yeast) weissbiers refer specifically to the most common wheat beer style being discussed today. They’re otherwise known as “hefeweizen” (literally yeast-wheat) outside Bavaria.<br /><b>Where to find them?:</b> Very easy to find at supermarket chain bottleshops and smaller retailers too. Some pubs and brewpubs even feature weissbier on tap.<br />Appearance: Pale straw to gold in colour, sometimes may appear to have an orangey hue. Huge, mousse or meringue-like snow white head. A visual delight when poured correctly.<br /><b>ABV:</b> Sessionable, between 4.9-5.8%.<br /><b>Approachability:</b> Highly approachable, though with complexities that may compound a few newbies at first.<br /><b>Glassware:</b> Vase-shaped wheat beer glass (see below picture).<br /><b>Seasonality:</b> All year round, but great in summertime.<br />Serving temperature: Cold, but not ice cold (7ºC is ideal).<br /><br /><b>Hefe-weissbiers… A (not quite so) brief history</b><br /><br />The idyllic and quiet setting of the Munich beer garden has seen many a wheat beer poured and consumed for centuries. The style formed a loophole within the Reinheitsgebot (German purity law) in that wheat could be used as an ingredient alongside malt, water, yeast and hops. <br /><br />So popular in fact were wheat beers in Bavaria after spilling over from the style’s ancestral home of Bohemia that the Degenberg family obtained the exclusive rights to brew them from the ruling Whittelshach dynasty. Though ordinarily such a move would have been originally thought to be inconsequential, the Bavarian dukes could only watch on in horror as the Dagenberg family raked in vastly greater profits than anticipated.<br /><br />Not only did the Dagenbergs wield an unfair balance of power and wealth, they also diverted wheat from food stocks to their brew kettles. In 1567, Duke Albrecht V declared (rather incorrectly) hefe-wiessbier to be: “A useless drink that neither nourishes nor gives strength, but only encourages drunkenness.” Wheat beer brewing was categorically outlawed within his entire realm, but of course it was nothing doing as feudal etiquette dictated that an exemption be granted to the Dagenberg dynasty. A lack of an heir soon put paid to all the shenanigans following the passing of Hans Sigmund of Dagenberg passing in 1602, and Whittelbach Duke Maximilian I happily assumed total control of wheat beer production.<br /><br />As with anything, change is a constant. The ruling faction within Bavaria relinquished its monopoly over the production of weissbier lasted for 200 years, after which time all could have at it. As pale lager began its ascent in central Europe from the mid-nineteenth century, weissbier’s popularity began waning to near the point of extinction.<br /><br />In 1872, the Bavarian Dukes sold the rights to brew wheat beer to one Georg Schneider, of Scheider Weisse Brewing. Amazingly, after the sheer popularity of wheat beer in Bavaria during those heady days of corruption and conjecture, its popularity sunk to just 5% of the market. It wasn’t until the 1960s the style began its steady revival. Today, the style enjoys 25% marketshare in Bavaria’s biergartens.<br /><br />Elsewhere, the hefe-weissbier style goes in and out of fashion like nobody’s business. And that’s why we’ve arrived here at this post. I’m hoping that this history lesson has made you thirsty for more, such that a bottle of hefe-weissbier is a constant in your fridge.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Though hefe-weissbiers are best enjoyed from the bottle rather than from the tap due to allowable carbonation levels, that doesn't take anything away from how good they are. Blasta Brewing in Perth brews a lovely example of the style available on draught.<br />Image shows a glass of wheat beer on a wooden outdoor table with a grey-coloured brick wall in the background.</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hefe-weissbiers… The taste of summer</b><br /><br />On a balmy late summer’s afternoon few beers could be so more-ish while being so packed with interesting flavours as hefe-weissbiers. No these are not hop bombs with stripped back malt profiles that might promise refreshment but are in fact unbalanced beyond belief. Nor does fruit need to be the star of the show like the latest raspberry gose.<br /><br />Speaking of fruit, I’m not going to enter the debate over whether or not you should garnish your hefe-weissbier with a slice of lemon. It looks nice and may have been historically added by old timers to compromise for the beer’s lowered acidity as it became less sour over time. That’s all I’m going to say on the matter.<br /><br />When the beer is poured properly into the glass, with or without garnish, nothing could be quite so alluring. Just look at that thing. If you’re not thirsty for one of these bad boys by now you might be one of those straight-edge types and you’ve landed on this page by some miraculously impossible accident.<br /><br />Your thirst will only build even more as you take in the aroma. Suddenly, your pupils dilate, your mouth uncontrollably salivates and you head into a trance-like state. Soft banana not unlike banana cake. Spicy hints of clove. A tinge of vanilla, and maybe bubblegum. It’s all there and it’s all too happy to take your hand to that Bavarian biergarten of your dreams.<br /><br />The flavour of the beer is not that far removed from its complex, malt and ester (yeast-derived) aroma. Malt sweetness at its base is balanced by more banana and clove-like character, offset by a touch of acidity, dry finish, low hop bitterness, creamy mouthfeel and very full carbonation.<br /><br />It is this elevated carbonation that suggests for the optimal hefe-weissbier experience, you’re best off enjoying this beer from the bottle rather than on draught. Most beer taps at your favourite bar are set to a carbonation level that is far below hefe-weissbier’s own naturally occurring carbonation. <br /><br /><b>Why hefe-weissbiers are so awesome</b><br /><br />I have mentioned the beer’s appearance and presentation multiple times, which are in themselves awesome. But this awesomeness cannot be achieved without the equally awe-inspiring pouring method this beer commands.<br /><br />Check out a full demonstration of the “inversion pour technique” by author Stefan Bolz here: https://www.youtube.com/watch?v=smlLwa4Mx8Y<br /><br />Notice all that yeast sediment that practically oozes out towards the end of Bolz’s pour? Turns out, contrary to a certain Bavarian ruler’s claims, that stuff is particularly good for you. If you cast your mind back to my previous post (the first edition of the Six Pack o’ Beer Facts series) you might remember I discussed the topic of hefeweizen yeast being particularly rich in B-complex vitamins. So, not only should you have German hefe-weissbier in your fridge regularly, perhaps you might want to think of it as being a dinner table staple.<br /><br /><b>Hefe-weissbier is better than wine with…</b><br /><br />If you’re going to look for serious food matchings with hefe-weissbier as well as it being a fantastic all round table beer, you have quite a few compelling options.<br /><br />Weisswurst and other German sausages are of course the traditional and cultural pairing. If you are lucky enough to have a local butcher or pub that offers up German meat in tube form, you can then really complete that transportive Bavarian biergarten experience. <br /><br />A less traditional though no less delicious match is Indian curries rich in tomatoey gravy. Think masala, korma or vindaloo. Hefe-weissbiers are higher in acidity than most beers hence they are enough to stand up to the tomato in the curry. High carbonation helps cut through the rich and sometimes creamy sauce, the malt sweetness matching the starch of rice, potato or naan bread. Banana, clove aromas then come in and rocket to the stratosphere with the spices by their side. If it’s a particularly hearty, spicy-hot vindaloo, the subtle sweetness may even help temper the heat for balance.<br /><br />Watch this space for a full Blind Taste Test of a selection of beers within this style in the coming weeks.</span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-14755603805598366372019-02-21T14:25:00.000-08:002019-04-18T04:44:56.790-07:00Six Pack o' Beer Facts: Episode 1<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><i>Quirky and cool things you might never have known about beer you can take home with you right now.</i><br /><br />Before we get stuck into today’s post, there’s going to be a few changes around here. Henceforth the Blind Taste Test blog will be more geared towards resources, facts and all things beer knowledge. For beer, event and other reviews, head on over to my Blind Taste Test: Beer Reviews page. For almost everything else, head to @blindtastetestgf on Instagram. I will be exploring other platforms in future to get more content out there.<br /><br />The Six Pack o’ Beer Facts will be a fortnightly series of, as the name suggests, easily digestible beer facts you can take anywhere.<br /> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">So, without further ado…<br /><br />Beer is an endlessly fascinating subject, but sometimes it can get a little boring when things get long winded. Just ask Conan O’Brien who interviewed Jim Koch of The Boston Brewing Co...<br /><br />But there is no reason why beer knowledge can’t be fun and engaging. To that end, here are six quick fire beer facts you can fit in your backpack or share with friends.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /><b>1. Enterobacter and lambic</b><br /><br />Lovers of sour might be intrigued - or put off - to know that enterobacter (think E. coli, think gut flora) is imperative in the very early stages of spontaneous fermentation.<br /><br />Enterobacter is quickly crowded out by Saccharomyces, Brett and other bugs, hence it is totally benign long before the final beer is done fermenting. However, many homebrewers fail in their attempts to brew the style because of enterobacter’s absence.<br /><br /><b>2. B-complex vitamins and hefe weissbier</b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br />E. coli is regarded as anything but healthy, but precisely the opposite is true of German hefe weissbier yeast. It is choc full of B-complex vitamins, including B12. It follows a Weihenstephaner Hefe Weissbier with dinner might turn out to be healthy after all.<br /><br />In fact vegans looking to bolster their B-vitamins may need look no further. It is a common misconception that B12 is present in animal flesh inherently. The truth of the matter is B12 is present in soil and dirt in which animals roll about and humans are no longer exposed to.<br /><br />But you needn’t think about that. Just think of the health benefits and how awesomely hefe weissbier pairs with things like dahl, masala and all manner of other foods thanks to its higher than average acidity.<br /><br /><b>3. Saison Dupont: The most underground brewery ever?</b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br />Saison is another great table beer, but we mighn’t have one of the stalwarts of the style without a bit of quick thinking and a metric shit tonne of hard work! Belgium’s Brasserie Dupont, makers of the classic Saison Dupont, was directly in the firing line of enemy NAZI air strikes during the Second World War. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br />In order to save the brewery, then on the cusp of celebrating 100 years in operation (albeit operating under different owners following Louis Dupont’s acquisition of the farmhouse brewery in 1920), the brewery’s tanks were buried deep underground.<br /><br />The war never quite ended for Brasserie Dupont and other brewers of fine Belgian ale. As Pilsners and pale ales grew in popularity in Belgium other beer styles struggled to remain relevant. Until writer Michael Jackson introduced the world (and indeed Belgians!) to Saison Dupont it only represented 2% of the brewery’s sales, and it was considered for discontinuation.<br /> <br /><b>4. Blue cheese and barleywine - and the aristocracy</b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br />The 1% of Britain during the 1800s sure had good taste! At a time when pesky wars with the French meant fine red wines from the continent were hard to come by, what were the aristocrats to do but enjoy barleywine instead. <br /><br />Indeed stronger beers such as barleywines and imperial stouts were the preserve of the wealthy elite (so too pale ales for a time) until the wars, taxation and cultural shifts saw darker beers fade into relative obscurity during the middle of the 20th Century. But before that time, the aristocrats found the now famous pairing of blue cheese and barleywine to be so damn good they kept it secret from the common folk.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /><b>5. Keep it in the fridge!</b><br /><br />Necessity is the mother of all invention. Just ask the military or those who worked with brewing during the 1700s and 1800s. The process of refrigeration, essentially moving a heat source from one point to another, was invented at the Spaten brewery of Bavaria by Carl von Linde in 1873.<br /><br />Prior to the advent of modern refrigeration brewing was at the mercy of the seasons. Refrigeration ushered in the modern era of brewing in which brewers could brew and lager beer all year round.<br /><br />What followed of course was the commoditisation and globalisation of beer, a highly perishable product, which could then be distributed over long distances by railcar. Anheuser-Busch established the St. Louis Refrigerator Car Company just five years following von Linde’s landmark invention. Small wonder the 39 breweries in Brooklyn servicing the local comunity all but disappeared while beer took marketshare from cheaper, then easier to produce spirits in the South.<br /><br /><b>6. The Be-Fuggled New World</b><br /><br />Once again necessity is the mother of all invention. Prior to the advent of Cascade hops, Cluster hops made up to 80% of Oregon’s hop production (as overseen by the US Department of Agriculture - USDA’s breeding program) before the onset of Downy mildew which blighted crops. The Cascade hop was developed by the USDA and Oregon State University not only for its aromatic properties but also its strong resistance to disease. <br /><br />The Cascade hop variety (first released in 1972) is a cross-pollenation between the English Fuggle variety, the little known Russian Serebrianker and an unknown native male hop with the allocated number USDA 56013. The Cascade hop, categorised as an aroma rather than a bittering variety, went on to redefine beer as we know it today with its citrus and piny aromatic profile.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Question of the day: What is it about beer you find most fascinating? Tell us in the comments below. Oh and if you like what you see here, don't forget to head over to my Facebook Beer Reviews page and give us a follow on Instagram. Links are to the right.<br /><br /> </span></span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-86866334010019939742018-07-11T20:47:00.003-07:002018-07-11T20:48:53.810-07:00#GBW18: Garage Project & Friends @ Carwyn Cellars (19 May 2018) - Reviewed <!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">The second Saturday of Melbourne’s Good Beer
Week 10-day festival is, without question, bigger than Superbowl Sunday, it
certainly has better beer than the AFL Grand Final and, unlike the FIFA World
Cup, New Zealand and the USA are guaranteed to make an appearance. Tis the day
Carwyn Cellars hosts its showpiece #GBW18 event.</span><span lang="EN-US" style="color: #454545;"></span></span></span>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">In previous years Boatrocker Brewers &
Distillers was the Force Majeure, the hosts with the most. The objective of
these showpiece events is to pit a selection of the host’s most captivating
beers against one more each from breweries of their choosing per round in an
intimate tasting. Whether it was the beers that helped inspire them; a
complementary, contrasting match-up; or a pairing with the aim of capturing a
brewing concept; the end result was always the same: A most wonderful
celebration of the world’s finest of beers.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">2018’s instalment saw New Zealand’s most
creative and experimental brewery: Garage Project, step up to the spot to
deliver another epic shoot-out, this time with a bonus round: 12 beers instead
of the usual 10. As ever the spoils would be shared among one and all.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Garage Project, based out of Wellington New
Zealand, has been brewing trophy winning ales, lagers and sour beers since
2011. Many of the outfit’s beers are of an experimental bent: think IPAs brewed
with gun powder; lager infused with habanero, rosewater and watermelon; and
sour ales brewed with raspberry, tomato and basil.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Co-founder Pete Gillespie cut his teeth at
Malt Shovel Brewing, which may or may not explain his fervour for experimental
brewing. His brother Ian and Jos Ruffell started Garage Project with a
collective love for eccentric beer. In 2012 the trio set about the daunting
task of brewing 24 beers in 24 weeks on a small pilot system. Because, as
Hemingway famously said: “Always do what you said you’d do drunk when you’re
sober, on the grounds it will teach you to keep your mouth shut.” Some of those
beers, including Day of the Dead (chilli and cocoa-infused dark lager) are
still produced to this day.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">To top it all off, Garage Project has been
quietly hard at work with its Wild Workshop. An assortment of barrels, five
massive foeders imported from Europe and even a koelschip for spontaneous
fermentation make up this theatre of the authentic sour brewing arts,
inconspicuously hidden in a nondescript part of suburban Wellington. Doubtless
this as yet young endeavour will bear some impressive fruit - and plenty of
fruit beer - in years to come.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Following his fruitful career with Boatrocker
Brewers & Distillers, brewery representative and all round great guy Adam
Holliday joined Garage Project in July 2017, hence he’s no stranger to the
co-hosting role. Joined by Jos Ruffell and Carwyn Cellars’ very own bon ve vant
Ben Duval on the mic, the stage was set for a World Cup scale showcase of rare
beers from Garage Project itself, matched to a selection of air-freighted,
never-tapped-in-Australia-before US craft beers.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Round One</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Garage Project: Fuzz Box.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">The first beer to take the spot could be
described as a real “Round the World” IPA in terms of its hop profile, boasting
Mosaic, Galaxy and Nelson Sauvin in its arsenal. It certainly proved the ideal
beer to ease guests into proceedings, as suffice it to say bigger IPAs were yet
to come.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Fuzz Box presented as hop forward, slightly
hazy, with plenty of complex honeydew melon and mandarin flavours shining
through. There was even a touch of pine resin, a not so extreme measure, so as
to not wreck the palate before things had begun. Fuzz Box is just one of many
examples of Garage Project’s top draw American-style IPAs.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Tired Hands: Hop Hands.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">You gotta love a brewery that describes its
operation as a “</span><span lang="IT" style="color: #454545;">fermentaria,</span><span lang="EN-US" style="color: #454545;">” and equally when they self-proclaim the
products thereof as “strange and beautiful.” Established in 2011 and inspired
in equal measure by America’s bold IPAs and Belgium’s complex, dry farmhouse
ales, this Pennsylvania-based brewery is lesser known in Australia but highly
revered by its followers. And small wonder given its Hop Hands IPA. </span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Brewed with Amarillo, Centennial and Colombus
hops, Hop Hands proved somewhat more assertively bitter than Fuzz Box, with big
pithy tangelo and unripe kiwi character coming through on the mid-palate. The
assertively bitter finish, mouthfeel and creaminess rounded out the experience beautifully.</span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1S3ktQSMagiXr6Uy6um76NAbOJo53o-NQ6QDY5vg54kLR72lpUlU1kklR8nvozj8Isw3RkZtNJxYMS5u9rvc7HGYMmzouaq1SaGYW4sg3ritUwwmhBVLl8jz14jgSA1Uw6Gv9_yUIz5a/s1600/Fuzz+Box+vs+Hop+Hands.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="916" data-original-width="1096" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1S3ktQSMagiXr6Uy6um76NAbOJo53o-NQ6QDY5vg54kLR72lpUlU1kklR8nvozj8Isw3RkZtNJxYMS5u9rvc7HGYMmzouaq1SaGYW4sg3ritUwwmhBVLl8jz14jgSA1Uw6Gv9_yUIz5a/s400/Fuzz+Box+vs+Hop+Hands.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Garage Project - Fuzz Box and Right: Tired Hands - Hop Hands</i></td><td class="tr-caption" style="text-align: center;"><i><br /></i></td></tr>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Round Two</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545;">Garage Project: Golden
Age.</span></b><b><span lang="DE" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">This barrel-aged golden sour beer, brewed
with golden kiwifruit, mango and passionfruit, was concocted to celebrate the
Wild Project’s next-door neighbours’ twenty seven names (fashion designers) and
their Autumn collection of the same name.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">A lusciously complex aroma gave way to
gorgeous kiwifruit flavours, which rolled beneath tart and dry Lambic-like character.
There was a sharpness to it too, as sharp perhaps as the shoulders of the
models showing off twenty seven names’ fashionable wares. And despite going
through as many oak barrels, oakiness was restrained, as is true to the blended
Lambic style.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="FR" style="color: #454545;">Side Project: Raspberry
Biere du Pays.</span></b><b><span lang="FR" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Side Project by name, side project by nature.
Few things excite more than the thought of a brewery whose entire operation is
exclusively a barrel program. The brewery was established by Cory King as a
side project of his involvement with St Louis, Missouri brewery Perennial Ales.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Raspberry Biere du Pays, a barrel-aged
raspberry saison, complemented while equally opposing Golden Age at the same
time; A wondrous pairing that embodied the very essence of this event and its
format. Light on the funk with subtle, gorgeously measured raspberry character;
followed by an incredibly delicate, rounded though somehow subtly dry finish.
Truly a beer greater than the sum of its parts.</span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY29xWEllWocfBqJVE7AnocM0p6MFcfqPeOCcyThBOX0O3wXR2gu0Y4gwXj9Q4g7ilaNIFnDEBXPVfCir8kinHE5mWzs9b7eC10oYowGWpkPZlYDROKl6EqMfpAYcMi5RD_GBPv_DtvAV/s1600/Golden+Age+vs+Du+Pays.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY29xWEllWocfBqJVE7AnocM0p6MFcfqPeOCcyThBOX0O3wXR2gu0Y4gwXj9Q4g7ilaNIFnDEBXPVfCir8kinHE5mWzs9b7eC10oYowGWpkPZlYDROKl6EqMfpAYcMi5RD_GBPv_DtvAV/s400/Golden+Age+vs+Du+Pays.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Garage Project - Golden Age and Right: Side Project: Raspberry Biere du Pays</i></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;"> </span></span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Round Three</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Garage Project: Petite Mort.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Fact: Saison fermented with Brettanomyces is
technically a wild ale, at least as far as BJCP guidelines are concerned. But
Garage Project never scored goals with beer geeks, instead they score goals </span><i><span lang="EN-US" style="color: #454545;">among</span></i><span lang="EN-US" style="color: #454545;"> them with treasures like this mixed
ferment-blonde ale. Call it what you will, Garage Project calls it “the little
death.”</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Do beers get any more sumptuous, delicate and
divine? The aromatic bouquet that wafted to the nose certainly staked a strong
case for the No campaign. A subtle but revealing interplay between honey and
lemon sherbet enveloped the palate thereafter. Brett funk rolled gently on the
finish for balance, a character that often overwhelms mixed ferment beers, but
not so here.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Hill Farmstead: Arthur.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Few breweries globally have amassed the sheer
volume of praise as Hill Farmstead. Shaun Hill’s Vermont-based brewing
operation, established in 2010, was named “Best Brewery in the World” by
Ratebeer users in all but one year from 2012-onwards. (That year was 2013 - in
which they came second). Not bad for a brewery whose setting is a remote
village some 70 miles from Burlington VT, but Hill’s pedigree speaks for
itself. After experimenting with brewing beer for a science fair project in
high school, he went on to start a homebrew club during his college years,
followed up by stints as a pro brewer at Danish breweries Fan</span><span lang="DA" style="color: #454545;">ø </span><span lang="EN-US" style="color: #454545;">and N</span><span lang="DA" style="color: #454545;">ø</span><span lang="IT" style="color: #454545;">rrebro.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Arthur, a saison brewed with Hill Farmstead’s
own well-drawn water and native yeast strain, is justifiably a sought after
gemstone among beer geeks. Its nose proved to be among the most complex and
nuanced I have ever encountered. Ripe
apricot? Melon? Passionfruit? Freshly cobbled shoes? There was much to savour
in its delicately nuanced beauty. On the palate Arthur presented slightly sour,
with measured funk, the beer’s flavour being equally nuanced. Passion fruit and
tropical fruit rode on further into the finish like a bike rider heading into
the Vermont sunset.</span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzV1GQQS2lyvjcuNeuzhmYTVnpLR-bWwY-_phyhexQ6oTTBgj5IVw4gJoc21LaSrjqWTaJcpkneJ3SCdtWSD579PjQRui4caQFwH1DBr6UpY7jrZLcfigyOxNia_MzWhno-LoRtPj14o_7/s1600/Petit+Mort+vs+Arthur.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1142" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzV1GQQS2lyvjcuNeuzhmYTVnpLR-bWwY-_phyhexQ6oTTBgj5IVw4gJoc21LaSrjqWTaJcpkneJ3SCdtWSD579PjQRui4caQFwH1DBr6UpY7jrZLcfigyOxNia_MzWhno-LoRtPj14o_7/s400/Petit+Mort+vs+Arthur.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Garage Project - Petite Mort and Right: Hill Farmstead - Arthur</i></td><td class="tr-caption" style="text-align: center;"><i><br /></i></td></tr>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Round Four</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Garage Project: Wolfman.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">There was an underlying sweetness on this NZ
IPA that I have been searching for in among the style for a while now, which
may prove even more difficult to find thanks to the recent advent of brut IPAs.
The nose was rich with dessert fruit salad: citrus, particularly orange, and
lashings of mango. This character transposed to the palate with a battering ram’s
worth of pine resin coming in upon the swallow. A big’un that somehow managed
to remain evenly balanced and measured throughout.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Not only was the audience provided with the
colourful back story of each beer, but Ruffell also regaled stories of the
trials and tribulations of his first visit Stateside. During this visit he
travelled from Vermont to Montreal, taking with him a severe bout of food
poisoning, which manifested itself upon arriving at Montreal’s infamous, larger
than life Joe Beef restaurant. The eatery, a favourite of David Chang and the
late, great Anthony Bourdain, is best known for holding diners hostage with its
epically portioned seafood and foie gras dishes, rather than its loos holding
international visitors to ransom. Though the tale had its humorous side, one
can only feel for Ruffell as he was then unable to enjoy what for many would be
a once in a lifetime experience.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Other Half: Double Mosaic Dream.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Other half is among New York City’s lesser
known breweries, however its Double Mosaic Dream New England IPA alone made at
least one instant fan among the guests in attendance on this day. Amazingly
this small, proudly independent, community-minded brewery has only been around
since 2014.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Double Mosaic Dream delighted as much on the
eyes as it did the mouth with its hazy appearance and luscious mouthfeel. On
the nose plentiful zesty Valencia orange, mango and pine rolled out the welcome
mat. A burst of mango, naval orange and bubblegum confirmed the mosaic hop
driven character on the palate, before a dollop of resin drove the experience
home. Mere words scarcely do justice to what is, to my mind, among the world’s
best NEIPAs.</span></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggbCFibM4fpb786USbE2ZpqqvRneFFxzR17tBUNlrHROOEEF6vKiqiSQcHeewS788zn1ukwolQjlEjDqahHDAtJIPW3HLlAfTHx_wHzLyCeo6GNlCfAxIkt_PvTVFjzZ5zsHX3hBPjpED/s1600/Wolfman+vs+DMD.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggbCFibM4fpb786USbE2ZpqqvRneFFxzR17tBUNlrHROOEEF6vKiqiSQcHeewS788zn1ukwolQjlEjDqahHDAtJIPW3HLlAfTHx_wHzLyCeo6GNlCfAxIkt_PvTVFjzZ5zsHX3hBPjpED/s400/Wolfman+vs+DMD.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Garage Project - Wolfman and Right: Other Half - Double Mosaic Dream</i></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Round Five</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Garage Project: Gyle 500.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">And then there were four... The remaining
beers turned things up to 11, or should that be 500? Garage Project’s Gyle 500
(“gyle” meaning “batch”) was brewed to celebrate the brewery’s 500th batch of
beer (with only three barrels’ worth produced). Such a monumental feat demanded
an equally monumental brew, and only a 14 per cent Bourbon barrel-aged strong
ale would do.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">A captivating aroma of leather gloves,
treacle, dusted-and-varnished-an-hour-ago mahogany-wood cabinet and bees’ honeycomb
wafted enticingly to the nose and beyond to the palate. Delicious butterscotch
(not the beer fault kind, though it may have been present in a complementary
capacity), caramel and chocolate delighted the palate thereafter. 500 was
indeed a beer of decadence rather than nuance, however this level of decadence
proved to be nothing short of extraordinary.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">The Lost Abbey: Cuvé</span></b><b><span lang="FR" style="color: #454545;">e de Tomme.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Sunny San Diego boasts no shortage of world
class breweries, hence when the likes of The Lost Abbey rises to legend status,
one must take heed. All manner of edgy barrel-aged stouts, barleywines,
Belgian-inspired wonders and more have emerged from an unassuming SoCal
business park since 2006; with a select few bottles and kegs somehow reaching
Australian shores.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Cuvée de Tomme, a Bourbon barrel-aged wild
cherry ale and named after head brewer Tomme Arthur, was for mine one of the
highlights on the day. The aroma was gently jam-like with a touch of molasses
making its presence known at first. As it warmed the cherries came in with gusto.
It proved to be a delicate though utterly beguiling aroma; with little
suggestion of Bourbon or Brettanomyces. This all changes on the palate.
Circumnavigating and orbiting a rotund black cherry base flavour were notes of
sour cherry; then molasses, treacle; Bourbon and oak. Hints of unsmoked cigar
tobacco, leather and even sour coke bottles shone through. The mouthfeel was
remarkably rotund as well. A tiny ball smaller than a marble oscillated over
the tongue at one point, a bigger sip saw the marble take on the size of a
medicine ball. Conversely, in no way was this beer heavy, in spite of its 11
per cent ABV.</span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWXI41xcPGgHQ1569_j2Ivds-7pmTXKmxQHyaU0lsBH6z2-2Oy1TRy5Cn7f1SxxUwC3jmWgfdo8_lUVVHQwW7uIiF8Z5YciXABWYsEMYj5QMmFgVDZss2k2eCJu_TssaXpypWfnQ6k9zx/s1600/500+vs+Tomme.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1079" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWXI41xcPGgHQ1569_j2Ivds-7pmTXKmxQHyaU0lsBH6z2-2Oy1TRy5Cn7f1SxxUwC3jmWgfdo8_lUVVHQwW7uIiF8Z5YciXABWYsEMYj5QMmFgVDZss2k2eCJu_TssaXpypWfnQ6k9zx/s400/500+vs+Tomme.jpg" width="268" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Garage Project - 500 and Right: The Lost Abbey - Cuvee de Tomme</i></td></tr>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Round Six</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">Garage Project: Rebel County.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">The final round saw something of a mismatch,
at least in terms of the styles on show, as a contrasting golden ale went head
to head with an American Strong Ale aged in freshly emptied brandy casks. The
contrasting, though somehow parallel element came in the barrels in which each
spent their beauty sleep.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Moreover, it’s not often an Irish whiskey
barrel-aged beer is spotted in the wild. Rebel County delighted with its
understated complexity, with Jameson’s signature oak character evident straight
up on the nose, along with a subtle floral bouquet. On the palate dried apricot
jostled for position with honey, while subtle macadamia nut and hazelnut shone
through. A touch of boozy warmth provided-ballast following the swallow.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545;">The Lost Abbey: The Angel’s Share.</span></b><b><span lang="EN-US" style="color: #454545;"></span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">It is common knowledge the Scots and those
from Kentucky regard evaporation from whiskey casks as “The Angel’s Share,” though
some may not know the annual figure of evaporation, which in Scotland alone is
thought to total 160 million bottles. Though I cannot speak for the figure of
bottles or barrels of brandy and Kentucky Bourbon lost to the atmosphere, The
Lost Abbey went and created a beer in honour of the cask’s silent exchanges
with the heavens above by way of this luscious brandy barrel-aged strong ale.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">The Angels’ Share’s aromatics presented
profound enough that the palate could pick them up. Intense fruit, apple,
blackcurrant wafted in at first; followed by wood, particularly French oak and
even freshly finished plasterboard (in a good way); all intertwined with soft
stewed prunes; and finally molasses and cocoa. Molasses and chewy toffee
started off on the palate. The flavour was as decadent as it was well rounded,
and equally as boozy. Fat qualities bounded about while a zing of brandy
character danced around on the circumference. The finish was pillowy, almost
down-like. Soft and sweet enough to sleep on.</span></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_jyD55TX-g3fC3FOXSZ466x9L0hVlAd9pA8dw-8dk3jslGtXnsBKpTMKusriRAJewv_BMlZ44RipT7coAIcISSIb_0dTfHtmCqN_9trCxdPD2WEvrn3EmoT6ZwUZ7t2cbtMA3lhe0uRF/s1600/Rebel+County+vs+Angels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1076" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_jyD55TX-g3fC3FOXSZ466x9L0hVlAd9pA8dw-8dk3jslGtXnsBKpTMKusriRAJewv_BMlZ44RipT7coAIcISSIb_0dTfHtmCqN_9trCxdPD2WEvrn3EmoT6ZwUZ7t2cbtMA3lhe0uRF/s400/Rebel+County+vs+Angels.jpg" width="268" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: Garage Project - Rebel County and Right: The Lost Abbey - The Angel's Share</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">Just like any good penalty shoot-out, the
experience was over almost as quickly as it began. The long-lasting memories
will be of a match-up in which the name of the game was contrast rather than
competition; comparison as opposed to conflict. Truly a flawless victory, made
all the sweeter thanks to the afterparty in which many more rarities from The
Lost Abbey, Other Half, Hill Farmstead and more were showcased.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">A special thanks must go out to Carwyn
Cellars, Garage Project, Jos Ruffell, Adam Holliday, Ben Duval and everyone
involved in staging this incredible event. This immeasurable gratitude must
also be extended to all those in the business of logistically bringing these
rarities to Australia. The delivery truck arrived with the precious cargo right
on the 11th hour - at 3:30PM the previous day - thus avoiding resorting to “Plan
B.” (Though I’m sure Plan B would have been fantastic too!) Suffice to say, the
sense of relief and adulation was palpably real amongst the Carwyn Cellars
staff at the time.</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;">And though Good Beer Week may be over for
another year, planning has already begun for next year’s event. How else could
they get better, year on year? To that end, if you have never experienced a
Good Beer Week festival or any one of its 250-300 events, on the strength of
showcases such as this one you should be planning for next year’s festivities
as well.</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSnkBKFwtbn2f_DomrBmcl7_3eqJGvFwtD5H6NlkB6BvE8wjfugChT_XsrT4V9KYkpJlXjz9GulgFxrkrvrDvam6ROnvzFAfyUh2vSusb-GwY_CyTg4Z0uy3ZNiZUIZNXH4uRkI_4xbTS/s1600/Carwyn+Cellars+legends.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSnkBKFwtbn2f_DomrBmcl7_3eqJGvFwtD5H6NlkB6BvE8wjfugChT_XsrT4V9KYkpJlXjz9GulgFxrkrvrDvam6ROnvzFAfyUh2vSusb-GwY_CyTg4Z0uy3ZNiZUIZNXH4uRkI_4xbTS/s400/Carwyn+Cellars+legends.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #454545;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">The legends at Carwyn Cellars</span></i></span></span><br />
<span style="color: #454545;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"> - from left to right: Steve (bar), James (retail manager), Rob (Carwyn Cellars regular<span style="font-family: "arial" , "helvetica" , sans-serif;">), <span style="font-family: "arial" , "helvetica" , sans-serif;">Ben Carwyn (Wolf of High <span style="font-family: "arial" , "helvetica" , sans-serif;">St)<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">and Ben D<span style="font-family: "arial" , "helvetica" , sans-serif;">uval. Cheers lads!</span></span></span></span></span></span></span></i></span></span></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
</span><span lang="EN-US" style="color: #454545;"></span></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US" style="color: #454545;">Graham Frizzell was a guest of Garage Project
& Friends at Carwyn Cellars.</span></i><span lang="EN-US"></span></span></span></div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-2648503302563029032018-07-03T21:44:00.002-07:002018-07-03T21:44:56.045-07:00#GBW18: Woods of the North @ 3 Ravens Brewery, Sun 13 May 2018<!--[if gte mso 9]><xml>
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<![endif]--><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">How much wood would six breweries, two cider
makers and six distilleries chuck at a Good Beer Week event if they could chuck
wood? Answer: Rather a lot, and in a northerly trajectory while they’re at it.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span>
<br />
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<br /></div>
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Woods of the North is Good Beer Week’s
showpiece event for all things barrel-aged, hosted by Thornbury’s 3 Ravens
Brewery.<span style="mso-spacerun: yes;"> </span>It is one among a handful of
events that showcase the top tier of Australia’s brewing (and burgeoning
distilling) industry without the pomp, ceremony and </span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
<div class="Default" style="tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 252.0pt 280.0pt 308.0pt 336.0pt 364.0pt 392.0pt 420.0pt 448.0pt 476.0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Campino / strawberry milkshake beers of the
big festivals.^</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mdUH9_C7Sx2nL-DWg9oegcn7grOe4_QyzvKF8nkmOanV_DCvbLOk-LKVjvfbKcYgKE4HAcOpo_rUwCuY03kYzveTVcwNcbH-Girh_2I4JdpFENAfGJxIMszDea8FJyMpk8k0rHIhekcO/s1600/WOTN+Queen+Annes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mdUH9_C7Sx2nL-DWg9oegcn7grOe4_QyzvKF8nkmOanV_DCvbLOk-LKVjvfbKcYgKE4HAcOpo_rUwCuY03kYzveTVcwNcbH-Girh_2I4JdpFENAfGJxIMszDea8FJyMpk8k0rHIhekcO/s400/WOTN+Queen+Annes.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sailors Grave's showcase beers, drawn from 50L casks.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">Down Under, looking up.</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="DE" style="color: #454545; font-size: 12pt;">In 2018 Australia</span><span lang="EN-US" style="color: #454545; font-size: 12pt;">’s brewing profile is looking hotter than
ever, along with the nation’s distilling game; with gin, whiskey and artisanal spirit
makers making their mark both home and abroad. Starward whiskey can now be
found as far away as the USA, while Australian names such as Adelaide Hills
Distillery and Manly Spirits Co joined Starward in picking up Gold medals at
the San Francisco World Spirits Competition in recent years. Clearly there is
plenty of proof in Australia’s boozy pudding.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Starward wasn’t the only distiller
represented on the day. Craig Westwood’s Cedar Fox gin, meanwhile, is as gritty
as it gets, especially his North Coburg distillery itself, which was entirely
built from scratch. One could be forgiven for thinking such an artisanal set-up
is indicative of limited pedigree, but in fact Westwood’s CV includes an
on-going brewing role with Melbourne’s Mountain Goat Brewery.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">The Appalachian Mountains of North America
might seem half a world away from South Melbourne, but the indigenous,
illegally distilled beverage of the home of morose folk music has made its way
down under thanks to Melbourne Moonshine. </span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">The cider and brandy folks from Willie Smith’s,
sister brandy distillery Charles Oates; and Co-op Pear Cider Brandy were on
hand to showcase the leading edge of Australia’s cider making prowess as well.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">On the beer front, Australian breweries and
drinkers have taken to sour beer in a big way. This can be attributed as much
to the country’s warm climate as its broadening collective palate.</span></span><br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimreqVRfEEA88VFwYoGSEnXTXS08k48zIcK14vALhdug5Rmw8Gt2d2auCh6qhpqTZclSLlN8A-cfp7xPxjZYCwxUSFVhb6FYek50Qg5J7GZCtF7EEmxyV4ML8AXDJM7uxt3G569hoUZea4/s1600/WOTN+Barrels.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimreqVRfEEA88VFwYoGSEnXTXS08k48zIcK14vALhdug5Rmw8Gt2d2auCh6qhpqTZclSLlN8A-cfp7xPxjZYCwxUSFVhb6FYek50Qg5J7GZCtF7EEmxyV4ML8AXDJM7uxt3G569hoUZea4/s400/WOTN+Barrels.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Five Cougars, Thanks!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Moreover, though many breweries are happy to,
quite rightly, avoid the very real risk of contaminating the brewhouse with
Brettanomyces by sticking to “kettle sour” brewing, a handful have opened or
are set to open the doors to their own fully-fledged barrel rooms (whether or
not spontaneous fermentation is performed). Boatrocker Brewers &
Distillers, La Sir</span><span lang="FR" style="color: #454545; font-size: 12pt;">è</span><span lang="EN-US" style="color: #454545; font-size: 12pt;">ne and Feral Brewing were indeed among the originals.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Sydney’s Wildflower Brewing & Blending
has gone one step beyond simply brewing and barrel-ageing sour beer by
harnessing native yeasts from rural New South Wales for the purposes of
fermenting its beers, though as owner/brewer Topher Boehm will tell you, beers
at the Marrickville barrel room are not spontaneously fermented due to the
facility’s location directly beneath a busy commercial flight path.
Nevertheless, Wildflower stood tall as a truly worthy inclusion among the Woods
of the North bill. Expect to see more from this innovative pioneer in years to
come.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">The Legacy.</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Every festival deserves an appearance by a
pioneer of legendary status. Glastonbury had Metallica and no Ibiza season
would be complete without Sven Vath doing his thing at Cocoon. So it was that
Goose Island headed up the monumental Woods of the North festival line-up.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Fact is, Woods of The North; along with the
complex, relatively new relationship between beer, wood and spirits as a we
know it; might not have come about were it not for the creation of Goose Island’s
Bourbon County Bourbon barrel-aged stout.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Prior to the first incarnation of “BCS” in
1995, few beers outside Flanders or the Lambeek regions of Belgium were aged in
wood. One must look back to the days before stainless steel to find wood used
as a storage vessel, and then the wood underwent rigorous treatment so as to
impart as little flavour as possible. Not to mention ridding it of bugs like
pediococcus (bacteria known to add to aforementioned sour beer’s tart
character). Indeed the advent of wood being used to impart flavour into beer is
as recent as the Britpop era, though it remains far more relevant today.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">3 Ravens, Boatrocker and Hop Nation are but
three Australian breweries who have built upon the Bourbon / whiskey
barrel-aged tradition as pioneered by Goose Island’s Bourbon County stout. Only
the Mona Centre could fit this many trail blazers under the one roof.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">A wonder through the woods.</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">A veritable mecca of barrels greeted guests
upon alighting the shuttle bus from Thornbury train station. They were not
there for show either, for each 50L cask contained an individual beer, ageing
and conditioning in what had previously provided Starward whiskey with its much
needed beauty sleep. Guests were provided with a helpful list of the beers on
show, which would later become especially useful when checking in as yet
unheard of beers into Untappd.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">It seemed fitting the beer that started it
all should be the first pour for yours truly, and so it was Bourbon County
Stout got the day underway. This legendary beer, known for its deep roast, dark
fruit and luscious, almost spirituous character first landed in Australia in
2017 - scarcely six months prior. Regardless of who owns who, a chance to
sample such a landmark beer should not be passed up, especially when no such
opportunity has ever arrived at Australia’</span><span lang="NL" style="color: #454545; font-size: 12pt;">s doorstep.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkaUnRwrc18yiO6XZpM0FmVHo2dXESjwIEEsjOFvwoAiNEgFB-p-gsNklcfqamqjGjyZuxf7i2Dse7PZMsS3fsQf-dspFu3sRhw_vaVbuozMkqBvX3o3tIurKHoRgWmpJvDOGfFIDZORW/s1600/WOTN+3+Ravens+Stout.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkaUnRwrc18yiO6XZpM0FmVHo2dXESjwIEEsjOFvwoAiNEgFB-p-gsNklcfqamqjGjyZuxf7i2Dse7PZMsS3fsQf-dspFu3sRhw_vaVbuozMkqBvX3o3tIurKHoRgWmpJvDOGfFIDZORW/s400/WOTN+3+Ravens+Stout.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 Ravens Whiskey Barrel-aged Imperial stout, building on the legacy of Bourbon County Stout.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Also not to be missed, even if it was a
revisitation, was Goose Island and Boatrocker’s October Beer collaboration, a
Bourbon barrel-aged modern take on a long forgotten historic beer style. With
its parallels to barleywine, October beer is so named for being brewed prior to
the onset of winter, a specialist brew of historic estates and much lauded for
its incredible depth of flavour. Needless to say Boatrocker X Goose Island’s
interpretation went down a treat.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Orbost-based sour beer specialists Sailors Grave
provided much needed refreshment with their carrot-infused Queen Anne’s Lace,
while much needed sustenance came by way of smoked barbecue meat rolls. The
collision of aromatics wafting around 3 Ravens’ shed-like abode was enough to
send many into a shuddering state of wanderlust.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">The wondrous walk through the woods whisked
me to Wildflower, whose Table beer I had never previously sampled. Was I being
seduced by the Wicked Witch of the West (Sydney suburb of Marrickville)? Best
sample an Amber blend, whose nuanced flavour screamed of sub tropical forest
terroir, just to be sure.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">3 Ravens’ own magical mystical potions were
not to be missed either. Australian readers may remember the “Five Cougars,
Thanks!” ad campaign (brilliant advertisement, unspeakably horrible drink). The
Bourbon and Cola RTD was resurrected, incongruously and deliciously, in beer
form as a sour cola ale. A sample of the host’s 12% whisky barrel-aged imperial
stout seemed like a good idea too, not least because its bold coffee and whiskey
flavours brought proceedings full circle prior to hitting up the distillers’ table.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Admittedly I do not like most wine or sherry
cask whiskies but I could not help but warm to Starward’s balanced offering.
Solera too was nuanced; the 10th Anniversary an amazing showpiece of just how
far Australian spirits have come in a relatively short period of time; and the
Old Fashioned bottled cocktail was, predictably, a thing of beauty.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Things get a touch blufry from here. I
remember sampling Cedar Fox’s flagship gin, its oaked and navy-strength
brethren; and I was assured later these would be mighty fine in a classic
G&T. Hippocampus’s The Spirit Soon to be Known as Rum very nearly saw my
ship and crew go down in a fiery blaze of glory, before Hop Nation’s superbly
well balanced oatmeal brown ale arrived once more to steady proceedings.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaPdwmC02XFSfdvnO-a8LgJZSErAlpyRryPItdDq_KL4pZyJiywxJAZu1Qne3r1zvo093gWv677gUaxD7Hx0BgmNCzqm5OcToFC_p4kZD2wWQbkVEcr48ZVxm7nTkSzdIK83xqKXmoK9L/s1600/WOTN+Starward.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaPdwmC02XFSfdvnO-a8LgJZSErAlpyRryPItdDq_KL4pZyJiywxJAZu1Qne3r1zvo093gWv677gUaxD7Hx0BgmNCzqm5OcToFC_p4kZD2wWQbkVEcr48ZVxm7nTkSzdIK83xqKXmoK9L/s400/WOTN+Starward.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boatrocker's amazing bottled Old Fashioned </td><td class="tr-caption" style="text-align: center;">cocktail</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">I must confess time did not permit me to
sample the wares of Melbourne Moonshine, Charles Oates, Co-Op Cider or Willie
Smith’s (the latter whose products for whom I have recently acquired a real
taste), but the five hours were well spent enjoying some of the best fermented
goodness this great country has to offer. Suffice it to say the company and
chatting to the makers was equally great.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">A massive thanks must go out to 3 Ravens
Brewery; the participating breweries, distilleries and cideries; and Good Beer
Week for staging such an epic showcase event. Blind Taste Test is counting down
the days until the next one.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">3 Ravens X Boatrocker X Hop Nation X
Wildflower X Sailors Grave: Woods of the North: The Collaboration Sour Ale.</span></b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Who would have thunk it? One of suburban<span style="mso-spacerun: yes;"> </span>Melbourne’s oldest craft breweries 3 Ravens
was once known for its solid range of European-inspired beers, including Dark
(raiuchbier-style lager), White (Belgian wit) and English (ESB) among others,
previously brewed solely for nearby pubs. But magic started happening when
Brendan O’Sullivan took over as head brewer and WA’s Mash Brewing joined forces
to brew its specialty beers for the Melbourne market. In so doing 3 Ravens was
saved from financial oblivion.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Though the Mash / 3 Ravens partnership is no
more, the pairing helped kick off Australia’s sour beer love affair with Wizz
Fizz Berliner-weisse. (Australian readers may already know the playful
reference to another lolly-themed sour beer in Feral’s Watermelon Warhead which
preceded it). There has been no looking back for O’Sullivan and the 3 Ravens
team. The brewery has since launched a well regarded Wild Ravens sour beer
series, including a take on the Flanders red style and an Industrial Farmhouse
Ale, to name but two.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">In the spirit of the occasion and the
collaborative creative engine that is beer brewing, attendees took home with
them a commemorative bottle of Woods of the North beer. All five Australian
brewers who made the Woods of the North event the wonderful event it was all
lent a hand in its creation, and my what an amazing concoction it was.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Pouring an attractive (more-so than the photo
I took - sorry!) pale orange-amber with an at first firm white head that left
behind fine lacing, Woods of the North could be mistaken for an unblended
lambic were not for its carbonation. (Certainly its head was too subtle to
resemble that of a blended gueuze).</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">On the nose, perfumed nuance, apricot and springtime
garden aromas leapt from the glass. The ensuing flavour one could imagine being
equally assertive, however it was anything but. Delicate, complex, floral,
beautiful - with more than a touch of apricot and tropical fruit flavours.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">One might be forgiven for thinking the yeast
used came by way of Wildflower, for there was more than a hint of the brewery’s
house character on display here. And although the beer was more than a sum of
its parts, each brewery’s own single creative influence within the blend was in
there somewhere.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Indeed blending is often an overlooked aspect
of brewing. It takes place not only in Belgium’s lambic brewhouses, but in many
major commercial breweries too. It is a practice that ensures beer tastes as
wonderful and consistent as can be: Edges are smoothed out, imperfections
masked and flavour harmonies created. The end result of this five-way
collaboration was in the end sensational to say the least.</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US" style="color: #454545; font-size: 12pt;">Watch this space for an updated tasting of
the same beer following one year’s worth of ageing</span></i><span lang="RU" style="color: #454545; font-size: 12pt;">!</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Woods of the North: The beer!<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">*Don’t get me wrong, I loe the pomp, ceremony
and especially Campino flavoured beers of the big festivals!</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12pt;">The full list of Woods of the North breweries,
cideries </span></b><b><span lang="DE" style="color: #454545; font-size: 12pt;">and
distilleries:</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">3 Ravens</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Boatrocker Brewers & Distillers</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Goose Island</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="FR" style="color: #454545; font-size: 12pt;">Hop Nation</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="FR" style="color: #454545; font-size: 12pt;">Sailors Grave</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Wildflower</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Willie Smith’s</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12pt;">Melbourne Moonshine</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="NL" style="color: #454545; font-size: 12pt;">Starward</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="FR" style="color: #454545; font-size: 12pt;">Charles Oates</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="DE" style="color: #454545; font-size: 12pt;">Cedar Fox</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="NL" style="color: #454545; font-size: 12pt;">Co-Op Pear Cider Brandy</span><span lang="EN-US" style="color: #454545; font-size: 12pt;"></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US" style="color: #454545; font-size: 12pt;">Graham Frizzell was a guest at Woods of the
North 2018.</span></i><span lang="EN-US"></span></span></div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-20231449432035087512018-04-27T23:02:00.002-07:002018-04-27T23:03:08.757-07:00The BTT's Ultimate Paddle of Good Beer Week Experiences: Round Two!<span style="font-family: "arial" , "helvetica" , sans-serif;">With so many events to choose from it simply wouldn't be right picking just five... To that end, let us go back to the main bar for a second round of five more! Naturally as the theme for <b>GBW18 </b>is <i>The Ultimate Mix, </i>an at times “tongue so firmly implanted in cheek I can taste my own capillaries” selection of songs has been chosen for each event.*<br /><br /><i>Disclaimer: Though this is the second round, none of these events are second rate when compared to the five as mentioned in the original Ultimate Paddle post!</i></span><br />
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<tr><td class="tr-caption" style="text-align: center;">That's a paddlin'!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>The Cicerone’s Table</b><br />Stomping Ground Brewery & Beer Hall<br />Weds 16 May 2018 (Several sessions).<br /><i>Transport: Collingwood station is 200m away.</i><br /><b>Anything you like, except Tim Hicks’ “Stompin’ Ground”!</b><br />Guy Greenstone and Steve Jeffares are two of the most seminal figures in Melbourne’s beer scene. The two are the guys behind one of the city’s finest craft beer bars: The Local Taphouse, and they even spearheaded The Great Australasian Beer SpecTAPular. You could be forgiven for thinking that these would be satisfactory accomplishments, but oh no. Certainly not when the world of beer is the ever evolving, ever exciting beast it is. For them, the next logical step was to start their own brewery.<br /><br />Moreover you don’t rise to the top of your game without the intent of staying there. In order to do that you must capture the now, the new, the cutting edge. To that end Greenstone and Jeffares have embraced the Cicerone Certification Program wholeheartedly.<br /><br />Stomping Ground Brewery & Beer Hall, located in the inner northern suburb of Collingwood whose boundary once habituated 40 breweries until 1900, is staffed by five Certified Cicerones alone. One Cicerone (who has yet to be announced) will take you on a guided tour of the brewing facility before a sit-down session featuring a selection of Stomping Ground beers. You will have the opportunity to explore beer ingredients (literally at your fingertips) while also learning what being a Certified Cicerone is all about. (Hint: They probably won’t disclose much about the exam I recently took!)<br /><br />There are several sessions to choose from that day, with each running for 45-50 minutes. When you’re all done why not stop in at the beer hall for a Gipps St pale ale or two? Stomping Ground is a destination in and of itself.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuIgRPVXBHMPM0G0e22c1uOJTaURBSASBb2gmpDLDPFzwSF3IUBHTpU8EKP-785zzvQKM57FA-_HDDE4ESzfCO6UGlLD88cMoX_hUPlWMcev9JA22B-gsYDrJMWHP670r_bKq0nbWPTzc/s1600/Malt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1124" data-original-width="938" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuIgRPVXBHMPM0G0e22c1uOJTaURBSASBb2gmpDLDPFzwSF3IUBHTpU8EKP-785zzvQKM57FA-_HDDE4ESzfCO6UGlLD88cMoX_hUPlWMcev9JA22B-gsYDrJMWHP670r_bKq0nbWPTzc/s400/Malt.jpg" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Certified Cicerone has a strong baseline knowledge of all things malt.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>Pint of Origin: USA @ Carwyn Cellars</b><br />Weeklong<br /><i>Transport: Tram route 86 (stop 41) or Thornbury station.</i><br /><b>Jakatta: “American Dream.”</b><br />In my previous Ultimate #GBW18 Paddle post I featured destination craft beer bar Carwyn Cellars’ Good Beer Week flagship Garage Project event. It could therefore be stated I am a little biased, but the heck with it! Any bias in this case is well deserved. The team at Carwyn Cellars has once again gone above and beyond in bringing the USA to those of us for whom a trip to the States is, for now in my case at least, merely a pipe dream.<br /><br />The full itinerary of events at Carwyn Cellars’ Good Beer Week Pint of Origin: USA was released on social media on Friday 27 April, and it reads like a who’s who, and refreshingly “who’s that?” of American craft beer royalty. Luminaries including Steve Wagner of Stone Brewing Co (Monday May 14), Weihenstephaner’s Marcus Englet (as part of the Sierra Nevada X Weihenstephaner collab launch - Sat 12 May) the crew from (estranged from Aussie shelves but recently returned again) Sixpoint (Weds 16 May) and Adrian Walker of Firestone Walker (Fri 18 May) head up the list of familiar breweries. Naturally they will be bringing with them a selection of beers you won’t want to miss, with exclusive, elusive beers from Stone’s Liberty Station being a notable highlight.<br /><br />Less familiar names on the bill include Abnormal Beer Co. (also from San Diego), Anchorage Brewing Co (Alaska), Three Wavers (LA), Against the Grain and Stillwater Artisanal.<br /><br />Abnormal Beer Co. is best known for its range of hazy IPAs produced at a brewhouse/winery/restaurant situated in an unassuming business park to the north of San Diego. Anchorage is a small operation based in the Alaskan town by the same name. Brewer Gabe Fletcher recently relocated Anchorage across town where his beer undergo oak fermentation. Los Angeles’ Three Weavers has bolstered the city’s young commercial craft beer scene with its range of hop-forward ales. If your curiosity is equal to your thirst you’d do well to visit Carwyn Cellars while these fine producers’ brews are flowing.<br /><br />Against the Grain by name and against the grain by nature: This Louisville brewery has been pushing brewing boundaries and displaying an unhealthy obsession with Rick Astley and big beer pisstaking (where its beer naming flair is concerned) since 2011. Meanwhile Stillwater Artisanal is a brewery familiar to the most geeky of beer geeks but may be relatively unknown to the casual observer. The Baltimore brewery established in 2010 and backed by founder Brian Strumke’s strong homebrewing background is well regarded for its unconventional, eccentric beers brewed with all manner of herbs, spices and more.<br /><br />Throughout the week it is likely a great deal of craft beer’s full stylistic spectrum will be covered. Beer writer Michael Jackson once said words to the effect that the range and depth of beer being produced in North America far outweighed his wildest imaginings - and that was quite a few years ago. Things only keep getting better, reaching fever dream proportions, and thanks to this year’s Pint of Origin and Carwyn Cellars, there is a real opportunity to sample a sizeable chunk of the USA’s hefty craft beer output.<br /><br />Oh, and mustn’t forget the American-style barbecue to help soak up all that beery goodness, courtesy of Bluebonnet BBQ. Franklin’s eat your heart out!<br /><br />I will be covering appearances by Steve Wagner, Three Weavers, Sixpoint and Adrian Walker as well as the Garage Project masterclass, in later posts.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Firestone Walker's Adrian Walker will be making an appearance at Carwyn Cellars on Friday 18 May.</td><td class="tr-caption" style="text-align: center;"><b><br /></b></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>Good Beer Mates</b><br />The Catfish<br />Weeklong<br /><i>Transport: Tram routes 86, 96 (stop 12: Melbourne museum).</i><br /><b>Lowkey & DJ B Roc: “London” (Key to the Game vol. 1).</b><br />It could be said Good Beer Week 2018 has a Trans-Atlantic thing going on. The Catfish is set to host some of the best brewers and names in craft beer from across the pond - London to be exact. The only thing growing faster than Melbourne’s population is London’s beer scene. It has exploded to life in recent years and some of the best brewers from The Capital are headed to Melbourne. And why not when English craft beer is not as omnipresent on Melbourne’s taps and shelves as that from the US, Scandinavia or New Zealand?<br /><br />On Saturday 12 May the brewers who made The Bermondsey Beer Mile famous will take over the Fish showcasing their wares. The Bermondsey Beer Mile is to London what the Route 86 Tram Crafty Crawl is to Melbourne, although instead of tram tracks there are historic rail arches. The string of brewpubs now spans more than its original mile too. Expect the likes of Wild Card Beer Co, Fourpure Brewing Co and more!<br /><br />The following Monday sees highly esteemed London beer writer Melissa Cole join Luke Robertson for a recorded episode of Ale of a Time. This one is not to be missed, for Cole has done it all within and beyond the world of beer writing. Her book Let Me Tell You About Beer is an engaging, informative, fun and easy to comprehend introduction to beer styles and food matching; and she has even had a hand in brew days at Fuller’s, Goose Island and Odell. A Certified Cicerone, Melissa Cole has even helped curate the beer list at Fergus Henderson’s St. John restaurant (one Anthony Bourdain’s sentimental favourite). This is an event not to be missed.<br /><br />Throw in chances to meet the brewers of Fourpure (Sun 13 May), Affinity Brew Co (Tue 15 May) and Wildcard Brewing Co (16 May) plus loads of London beers across The Catfish’s taps and you have yourself a loaded up Oyster Card’s worth of Cockney inflected Good Beer Week goodness. Innit blud...</span><br />
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<tr><td class="tr-caption" style="text-align: center;">For Good Beer Week The Catfish might as well temporarily call itself The Perch given the number of beers and breweries it will be showcasing from London.<b><br /></b></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>Mikkeller Pop Up Bar</b><br />Dr Morse<br />Thurs 17 May 2018 (12noon-11pm)<br /><i>Transport: Victoria Park station. South Morang / Hurstbridge line services will get you there.</i><br /><b>ABBA: “When I Kissed the Teacher.”</b><br />From London Good Beer Week heads across the North Sea to Denmark, via Abbotsford’s Dr. Morse Bar & Eatery. For one night only one of the global craft beer scene’s most creative and eccentric brewers comes to town: the one and only Mikkeller.*<br /><br />Seasoned beer geeks mahy already know Mikkel Borg Bjergsø was a high school maths and physics teacher. His already sound knowledge of all things Plato served him well as he rose from humble homebrewer in 2006 to the craft beer stalwart he is today. Mikkeller has also started brewing out of San Diego in recent years and Mikkeller bars can be found all over the world - even in Singapore.<br /><br />Dr. Morse is the perfect venue for such a brewer’s showcase, for much like Mikkeller it is eccentric (a café, bar, eatery and pumping night spot all rolled into one) and creative (the Asian-inflected food here is top notch). The program entry promises cult classics and a few limited releases on draught and from tinnies, so you might find any one of the beers in Mikkeller’s Spontan, Beer Geek or Berliner-weisse range. Hopefully I’ve not said too much!<br /><br />And don’t miss out on getting involved with the Can Art Auction while you’re there.<br /><br />*Well not quite the only Mikkeller... Mikkel Borg Bjergsø’s brother Jeppe Jarnit Bjergsø is the man behind Evil Twin Brewing. Fun fact: The two are indeed identical twins!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">A particular favourite Mikkeller beer of mine: Spontanraspberry.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>Bodriggy X The Old Bar Collaboration Release Party</b><br />The Old Bar<br />Fri 18 May 2018 (4pm-late).<br /><i>Transport: Tram route 11 (stop 16) or tram route 86 (stop 19).</i><br /><b>Mike Brady: “Up There, Cazaly.”</b><br />What do muddy football boots, unicorns and sticky carpets have in common? Well not a lot frankly, unless a pub famously devoted to original live music has a colourfully characterful footy team playing in a local pub league. When the good folks at The Old Bar aren’t doing what makes this place special, they’re up there like Cazaly on the footy field, playing against other pub squads based in and around inner-suburban Melbourne.<br /><br />Because the odds of a great grab being captured on video are Shane Buckley’s and none (not due to lack of talent, not even, but because sod’s law dictates the video recorder will die three femtoseconds prior to that Almost Football Legends-submission worthy screamer being taken...), Bodriggy Brewing Co and The Old Bar have teamed up to immortalise every Unicorns speccy ever. In beer form.<br /><br />Speccy Juice is set to be a tribute to the on-field heroics of the Unicorns, while also being the perfect post-match session refresher hoppy IPA. It’s rather sweet to see a Good Beer Week event co-hosted by a celebrated local iconic music venue and equally characterful local brewery, and in so doing really embracing the flavour and culture of the Fitzroy neighbourhood. Naturally the party will get going good and proper from 8pm when the bands hit The Old Bar’s hallowed stage.<br /><br />* I should have included a song by The Clash in there somewhere, not for cliché value but because, like any festival in the history of ever, there are clashes - and lots of them!</span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-89085862392811206332018-04-20T18:36:00.000-07:002018-04-20T18:38:36.963-07:00The Blind Taste Test’s Ultimate Paddle of Good Beer Week 2018 Experiences<span style="font-family: "arial" , "helvetica" , sans-serif;">First things first, yes things have been a little quiet around here lately. That’s because I had been studying for the Certified Cicerone exam which took place on April 10. I am now awaiting on the results. Wish me luck, although I am hopeful I did everything possible to remove that hopelessly unreliable element out of the equation...<br /><br />Anyhoo, someone has certainly cut the brake cords from 2018’s wheels because we now find ourselves at Melbourne Good Beer Week’s doorstep once more.<br /><br />Local readers: Doubtless you have already browsed through this year’s program (in paper, PDF or app form), circling with intent, fervour and excitement your preferred events. Many of you perhaps don’t need any further unsolicited advice from the likes of me. Nevertheless, I feel compelled to highlight five must-do <b>#GBW18</b> experiences - in case the red pen (real or imaginary) is hovering over the page with the sort of indecision one encounters when ordering at the bar when the choice is delightfully overwhelming. Said indecision can of course be resolved with… a paddle.<br /><br />International readers meanwhile may be curious as to what Good Beer Week has to offer. Let me tell you the organisers weren’t fibbing with their 2016 tagline: “Bigger than Xmas!”* With over 300 events and an anticipated 75,000 attendees Good Beer Week 2018 is set to be nothing short of a colossus. Indeed, there are many paddles one could sample during the course of the festival’s 10 day calendar.<br /><br />So without any further messing about, here is the Blind Taste Test’s Ultimate Paddle of Good Beer Week Experiences for 2018 - in chronological order.<br /><br />* Good Beer Week 2018’s theme is The Ultimate Mix. To that end I’ll even suggest some accompanying music to amp you up for the highlighted events.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>1. Pint of Origin</b><br />Weeklong<br />Various venues.<br /><b>Daft Punk: “One More Time.”</b><br />Pint of Origin… Now that’s definitely a paddlin’! Get yourself sorted with membership to The Crafty Cabal and have Untappd as well as Uber at the ready, because you’ll be needing all three to make the most of this weeklong showcase of Australian and international craft beer.<br /><br />As the name suggests, the breweries from one single region are set to descend upon the hallowed lines of one designated venue. Visitors to Melbourne would do well to head to The Terminus Hotel Fitzroy North for a chance to sample everything Melbourne metro’s breweries hve to offer. Meanwhile over at the Royston Hotel, Richmond, the pub that ignited Melbourne’s craft beer obsession hosts the state that is said to be the birthplace of Australian craft beer: Western Australia. Every state and some regions within Australia are represented across the city and beyond.<br /><br />International breweries also get a look in. At Melbourne’s late night Forester’s Pub & Dining (open until 4am Fridays and Saturdays) the taps will be dedicated to New Zealand’s finest ales. Just up the road (or a few tram stops) Beermash will be showcasing brews from Scandinavia (did someone say Omnipollo?) And quite a few more tram stops away is Carwyn Cellars, who for the second year running is hosting Pint of Origin USA.<br /><br />There will be ample chances to meet the faces behind the fermentation tanks at Crafty Pint brewers shouts throughout the week, as well as the opportunity to check out pubs you might not ordinarily visit week to week. In fact, this year event organisers have even made a point of highlighting venues south of the Yarra river. If you really want to sample BrewDog and other British rarities - and lord knows you do - you need no other excuse than to hop on the 96 tram and head for Freddie Wimpoles in St. Kilda.<br /><br />So gather up your friends, devise a game plan and get those beery Spotify playlists ready to sing along to while annoying your Uber driver. Insert joke about not being stuck up PoO creek without a paddle here...<br /><br /><a href="https://goodbeerweek.com.au/stream/pint-of-origin">More info here</a>.<br /><br /><a href="https://craftycabal.com/">Join the Crafty Cabal here</a> (psst! - it soon pays for itself!)<br /><br /><b>2. Woods of the North</b><br />3 Ravens Brewery<br />Sunday 13 May 2018<br />1 Theobold St, Thornbury<br /><i>Public transport: Train to Thornbury or route 86 tram to stop 40 and walk to station entrance </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>where there will be a shuttle service to the brewery.</i><br /><b>John Lee Hooker: “One Bourbon, One Scotch and One Beer.”</b><br />What happens when six of Australia’s most creative breweries go head to head with six Australian pioneering artisanal distilleries, with a cider producer or two thrown in for good measure? Woods of the North, that’s what happens.<br /><br />The lineup reads like a boutique metal or techno festival. 3 Ravens and Boatrocker have already garnered repute for their respective barrel-aged ales, while Sailors Grave and Hop Nation are up and coming new bloods in the field. Wildflower has meanwhile taken the scene by storm with its masterful creations using yeast sourced from NSW native plants. The list of breweries is headed up by the mighty Goose Island, the brewery that it could be said started it all (in modern craft beer aged on second-use wood terms) with its Bourbon County bourbon barrel-aged imperial stout. For those who missed the bottle release late in 2017 this may be incentive enough to buy tickets alone, but let it not be forgotten our local breweries have built upon this legacy in a very big way. In so doing they have created marvellous concoctions including The Druid (3 Ravens), Roger Ramjet (Boatrocker) and St. Florence (Wildflower) to name but a few.<br /><br />Each of these breweries will be pouring a beer each from their own cellar, and another fermented in, poured from an ex-Starward whiskey cask. And as if that’s not enough, Melbourne Moonshine, Starward, Hippocampus, Charles Oates, Cedar Fox and Co-op Pear Cider Brandy will also be in the house to showcase their wares for the perfect boilermaker.<br /><br />Boilermakers have in recent years taken off in a big way in Melbourne. When the right whiskey is paired with the right beer hidden elements within each are revealed or certain elements are harmonised. For example, a saison matched to a rye whiskey is a spice-on-spice delight, with rye’s natural spicy character playing off the peppery phenols of saison in blissful harmony. Indeed, dark beers and dark spirits aren’t the only partners one could explore. At Woods of the North you are likely to encounter sour beers featured in any number of equations.<br /><br />With a chance to meet and greet the craftsmen behind these wonderfully woody beverages, wood-fired barbecued delights and take home goodies, what more could you want?<br /><br /><a href="https://goodbeerweek.com.au/event/view/127-woods-of-the-north-2018">Tickets</a>.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Boatrocker's Ramjet Srarward BA imperial stout is perhaps Australia's most famous barrel-aged beer. Will it be among 3 Ravens' and Woods of the North's featured beers?</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>3. Garage Project & Friends Masterclass “Afterparty”<br />Carwyn Cellars</b><br />Saturday 19 May 2018<br />877 High St, Thornbury<br /><i>Public transport: Route 86 tram: Stop 41, or take the train to Thornbury station.</i><br /><b>Nina Simone: “Lilac Wine.”</b><br />Okay, the masterclass is sold out but the Carwyn Cellars’ Backroom Bar will reopen for 3:30pm for the remainder of the day.<br /><br />“Afterparty” is my word, not theirs. And you might have missed the opportunity to sample five Garage Project beers matched to five mystery beers from the USA (Carywn Cellars being the official USA Pint of Origin venue) with amazing cheese and charcuterie; plus the Garage Project brewers themselves taking you through the session… But the shenanigans that ensue following the masterclass are every bit as worthwhile as the event itself.<br /><br />The Backroom Bar’s 18 taps will of course be pouring some of the best beers to be had all week (which is saying something) and on no other day is the atmosphere more electric, both inside and out (which is also saying something). The welcoming atmosphere and super knowledgeable staff are as much reasons for loving this place as the beers on offer themselves.<br /><br />In the past Melbourne’s Boatrocker Brewers & Distillers has hosted similar events. This year Wellington NZ’s kings of all things experimental brewing Garage Project steps up to the crease to showcase five of its finest beers alongside five more inspirational beers from US brewers. I was fortunate enough to be a guest at both the <a href="http://blindtastetestgrahamfrizzell.blogspot.com.au/2016/05/">2016</a> and <a href="http://blindtastetestgrahamfrizzell.blogspot.com.au/2017/06/boatrockering-usa-carwyn-cellars-sat-20.html">2017</a> masterclasses (as linked). If you are lucky enough to have your ticket for this year’s, have a gander at my reviews to get a feel for what to expect. If you haven’t, read both and you will see why you need to get your ticket for next year’s!<br /><br />It is worth noting that throughout the year Carwyn Cellars hosts a number of intimate masterclasses, with opportunities to meet the brewer or esteemed representatives thereof; featuring rare, sometimes exclusive beers. Keep your eyes peeled to the Carwyn Cellars Facebook page for more info.<br /><br /><a href="https://goodbeerweek.com.au/event/pint-of-origin/7-pint-of-origin-usa">More info here</a>.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Boatrocker's Jabber jaw Double IPA alongside Russian River's Pliny the Elder. There probably won't be much of that hanging around the GP & Friends afterparty, but that's not to say there won't be other special beers on show throughout the afternoon!</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>4. Volunteering for The Great Australasian Beer SpecTAPular (GABS)</b><br />Various roles and shifts are available - click here to find out more.<br />Royal Exhibition Building<br />9 Nicholson St, Carlton<br /><i>Public transport: Tram routes 86, 96: Stop 12)</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Beatles: “With A Little Help From My Friends”</span> .</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">A Good Beer Week experience that<b> </b>doesn’t involve the drinking of beer? Whaaaaa…? </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In actual fact, that isn’t quite true. You get to drink beer that no one else (who isn’t volunteering) gets to drink. More on that later.<br /><br />I have volunteered for GABS twice now - in 2015 and 2017. It has to be said that even without the perks the experience is its own reward. In 2015 following what had been an epic Good Beer Week spent with friends visiting from Perth I volunteered to assist with the Sunday "Silly Hat" session. Pouring beer from growlers into small sample sized cups was the order of the first part of the day, while the second half I found myseelf on general duties - helping set up for a cooking with beer demonstration and a meet the brewer talk with Colonial in one of the exhibition rooms. The buzz around me was nothing short of electric and it felt great to be a moving part (so to speak) of an event that had risen to become a landmark occasion in Australian craft beer culture.<br /><br />Last year meanwhile I helped with venue set up, which involved unpacking and sorting a large number of paddles, followed by the setting up of tables throughout the venue. My vision impairment didn’t really prove much a factor while volunteering in 2015, however as tables needed to be configured properly in the open downstairs area, things were a little tricky. Thankfully help was at hand from team-mates. Admittedly I felt more comfortable lifting and shifting upstairs as the balcony provided a guide in terms of where tables were to be placed. Once again I felt a great sense of fulfilment upon being a part of something great - while also overcoming the sense of doubt (relative to vision impairment). I’ve said it before but I’ll say it again - I heartedly recommend volunteering for GABS to one and all.<br /><br />In no way is this thankless work. For taking time out from the Good Beer Week festivities you will receive two tickets to your preferred GABS session(s), a GABS glass and of course a GABS Crew T-shirt. But the best bit? The volunteer’s afterparty (their words, not mine), held at neighbouring The Catfish bar, following the traditional Sunday “Silly Hat” Session - the last GABS session for the year in Melbourne. Head upstairs and mingle with friends and fellow volunteers while enjoying complimentary beer. Don’t forget to keep your T-shirt on or pack it if you’re not volunteering on the Sunday!<br /><br /><a href="https://www.gabsfestival.com/volunteer/">Sign up to volunteer here</a>.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Setting up for GABS is its own reward!</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><b>5. The Great Australasian Beer SpecTAPular (GABS)</b><br />Five sessions: Friday 18-Sunday 20 May 2018<br />Royal Exhibition Building<br />9 Nicholson St, Carlton</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Public transport: Tram routes 86 and 96 (stop 12).</i><br /><b>Cream: “I Feel Free.”</b><br />A fair and a convention, a feast and a celebration; GABS Melbourne is perhaps the single greatest day of the year (or days - if you have multiple passes) for anyone who loves beer, cider and food.<br /><br />It is not too dissimilar to the Great American Beer Festival and it has its parallels in its format to the Great British Ale Festival. But instead of cask conditioned British ales, here you’ll find weird and wonderful beers, including a laksa beer from Brothers Brewing (NZ), a lager inspired by margaritas (hola Grand Ridge’s tequila, lime zest and citrus infused creation), a 4.2% ABV durian infused saison from</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Foreigner Brewing, </span>plus a heap of ramped up sweet stouts.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Indeed, darker beers appear to be somewhat thematic for GABS 2018. But there is no shortage of NEIPAs, funky sours and bourbon barrel-aged ales as well. Paddles and Untappd at the ready!<br /><br />When you’re done at the shipping containers, there is plenty more to explore, with festival breweries setting up their own stalls both upstairs and down. You could also check out the Brick Lane Co Craft Beer College or Little Creatures Live performance space. There are even games for kids and adults alike throughout the venue. And it has to be said the atmosphere at GABS is a spectacle in itself too!<br /><br />Pro tips: Don’t forget to load up on food! It helps, trust me. There are plenty of vendors slinging beer friendly nosh including fried chicken, American BBQ, pizza and more. Always take the time to chat to the brewers present on the day. The insight you get is awesome and it makes what they do totally worthwhile. And above all else don’t forget to drink plenty of water - your body will thank you the next day.<br /> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.gabsfestival.com/melbourne-buy-tickets">Tickets.</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.gabsfestival.com/melbourne-event-info/">Festival info</a>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The <a href="https://goodbeerweek.com.au/">Good Beer Week 2018</a> homepage.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">All the fun of the fair at GABS 2017</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-63653140448406617642017-12-03T17:35:00.002-08:002017-12-03T17:35:35.161-08:0010 things you wanted to know about hops, but were too busy drinking to ask<span style="font-family: Arial, Helvetica, sans-serif;">Because a little bit of knowledge can greatly increase your appreciation.<br /><br />For the second instalment of 10 Things, The Blind Taste Test thought it appropriate to delve most deeply into the beating heart of beer: Hops. A safe subject, perhaps, because everyone knows at least a little about our little luponic green friends. Nevertheless, some facts you may already know, others perhaps not.<br /><br />1. Hops grow on bines, not vines.<br /><br />2. Hops are capable of more than just flavouring. In Lambic beers, for instance, three times the number of hops are used - but not for flavouring. They help to preserve the beer. After all, Lambics spend one or sometimes more years fermenting and conditioning.<br /><br />3. Conversely, hops can also degrade in flavour over time. As such old hops are used for their preservative qualities. In the case of IPAs, noticeable changes in flavour can occur after just three weeks (never mind three months!).<br /><br />4. Alpha acids comprise the resin found within the core of the hop cone.<br /><br />5. The term “Noble hops” has no technical meaning - it’s merely used for marketing spin. The long and the short of it is Noble hops essentially describe varietals such as German Hallertauer and Czech Saaz most commonly found in mainland European lagers and Pilsners.<br /><br />6. Noble hops are characterised by low alpha acids (resinous bitterness) and more essential oils. Naturally they are found in most Continental Pilsners and lagers.<br /><br />7. Pride of Ringwood hops are named after Ringwood, an outer-Eastern suburb of Melbourne, Australia.<br /><br />8. Pride of Ringwood hops are a descendent of an English varietal known as Pride of Kent and an as yet unknown male parent. Their high alpa acid content makes them ideal as a bittering hop, although with a not too dissimilar profile to English hops one wonders why they are commonly found in Australian lagers.<br /><br />9. In Middle Ages Britain, the difference between “ale” and “beer” was very clear: Which one contained hops! Beer contained hops while ale contained no hops whatsoever.<br /><br />10. IBUs (international bittering units), much like the Scovilles scale, should only be used as a guide. Given up to 300 compounds within the hop flower (cone) contribute to a beer’s aroma and flavour it is near impossible to quantify just how bitter the finished product will be.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Pellet hops (left), whole cone hops (right).</i></td><td class="tr-caption" style="text-align: center;"><i> </i></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b>The Ultimate Hop Experience Sixpack</b><br /><br />Now you know a little more about beer’s most flavoursome ingredient, it’s time for a little applied learning. Below are six beers, each exemplifying their own unique hop character.<br /><br /><b>1. Green Beacon: 3 Bolt pale ale</b><br />Last confirmed sighting: Carwyn Cellars, Thornbury<br />The number one American pale ale according to a The Crafty Pint blind tasting, 3 Bolt provides an all-in-one study in Australian, UK and US hop varieties. None of these hop varieties are actually disclosed, however the end result is a veritable storm of passionfruit, mango and tropical flavours with an undertone of earthy spice.<br /><br /><b>2. Crown Lager</b><br />Last confirmed sighting: It’s ubiquitous.<br />Beneath a pleasant enough lager base beer is, incongruously enough, an abundance of Pride of Ringwood hop character. Somehow the backbone keeps in check Ringwood’s spicy, earthy edge. Crown Lager is as intriguing as it is oddly refreshing.<br /><br /><b>3. Wiehenstephaner: Pilsner</b><br />Last confirmed sighting: Most independent and chain bottleshops stock it, though it isn’t quite as ubiquitous as the company’s flagship Hefe.<br />That clean German Pilsner taste is made possible by not only water high in sulphates but also its noble (pardon the pun) Continental hop profile. Expect floral, grassy, perfumed and slightly spicy aromas and flavours beneath a beautifully poised Sao-biscuit malt backbone.<br /><br /><b>4. Epic: Hop Zombie</b><br />Last confirmed sighting: Slowbeer Fitzroy<br />Always be sure to check the bottling / best after date with these big IPAs. They lose their lustre quickly. Epic Hop Zombie has one of the biggest hop profiles of any brewery’s core range globally, and although it’s made not entirely locally in Australian terms, it’s local enough that drinkers can get a sense of its true character. Expect copious amounts of resin and tropical fruit character.<br /><br /><b>5. Fullers: IPA</b><br />Last confirmed sighting: The International Beer Shop, Leederville<br />From new world hop bombs to the old world splendour of an English IPA. Where US-inspired IPAs are all about whopping resin, citrus and tropical fruit characters, English IPAs are somewhat more restrained and earthy in character. Fullers’ India Pale Ale exemplifies this difference with subtle herbal, spicy and floral notes with a more bready backbone than one might encounter from a modern take on the style.<br /><br /><b>6. Cantillon: Cuvée St. Gilloise</b><br />Last confirmed sighting: The Freo Doctor Bottleshop, Fremantle (a new batch has since been shipped to Australia)<br />Most Lambics utilise hops purely for their preservative qualities. Cantillon, being the mad hatters they are, decided to dry hop an unblended Lambic (which is to say it is not a gueuze) which is uncommon within Lambic brewing tradiitions. Sitting atop a dense melange of oak and funk is a luscious floral and earthy hop character. A new era Lambic perfect for these strange modern times.</span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-20285716655134447112017-10-29T00:38:00.004-07:002017-10-29T00:38:56.661-07:0010 things you wanted to know about lager, but were too busy drinking to ask<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Because knowledge = appreciation</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaU10PZqFlyB_4nioQK_EvsgKcF6ZZaRUxr9lyUsdSeems0ZwG9Q1Lo_d28ET8TEPM-NZrGaVmhNLXeuDTOpAScv6INLtUR10F9ED04vZwu6CGw4_4qNjX5KH1QO4UuCxl-5oUkuCbkeM/s1600/Epic+loral.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="708" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaU10PZqFlyB_4nioQK_EvsgKcF6ZZaRUxr9lyUsdSeems0ZwG9Q1Lo_d28ET8TEPM-NZrGaVmhNLXeuDTOpAScv6INLtUR10F9ED04vZwu6CGw4_4qNjX5KH1QO4UuCxl-5oUkuCbkeM/s640/Epic+loral.jpg" width="281" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Epic Loral, a "New World" NZ lager using a single experimental ho</i></td><td class="tr-caption" style="text-align: center;"><i>p variety</i></td></tr>
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</i><br /><br />This fortnightly series endeavours to explore all things beer, with 10 short sharp facts you mightn’t already know. I figured it might be ideal to start off with the deceptively simple world of lagers and Pilsners.<br /><br />Lager is as ubiquitous as brand-name soft drinks, motor vehicles and smartphones. Nine in every 10 beers consumed worldwide are lagers. The style - even once well regarded German examples thereof - has since found itself relegated to the realm of those aforementioned modern conveniences thanks to sleek marketing and industrial-scale production.<br /><br />Over the past few years, smaller scale craft breweries have embraced the challenge of making lager something worth celebrating again. Indeed lagers are a challenging style to brew. Not only do smaller breweries not have the luxury of age-old hand-me-down experience, hyper-modern laboratories needed to maintain consistency, nor the storage space for “lagering,” the style is highly unforgiving in that any fault has little to hide behind.<br /><br />Craft brewed lagers and “New World” Pilsners (those utilising hops originating outside of Central Europe) are often hop-forward to the point of being criminally unbalanced. There are, however, plenty of lagers that hit the mark. A handful of brewers, such as Dainton Beer, have gone beyond the pale (helles) lager style by exploring dark malts and global hop varieties. In so doing they have reinvigorated the Schwarzbier lager style. Meanwhile New Zealand’s Garage Project has gone even further by experimenting with adjuncts and even Champagne yeast to full effect.<br /><br />With summer on the way, why not set aside some shelf space for a handful of lagers of Pilsners? As well as the 10 facts below, Blind Taste Test has also dutifully suggested the “Ultimate Lager & Pilsner Sixer” to get you started.<br /><br />Without any further ado, here’s the need to know stuff on all things lager and Pilsner.<br /><br /><b>1. </b>Not all lagers are Pilsners, but all Pilsners are lagers. This is to say Pilsner is a regional variety of lager (in the traditional Old World sense at least).<br /><br /><b>2. </b>A key difference between German and Czech Pilsners is the acceptability of diacetyl. Though not essential in Czech Pilsners, this perceived fault is acceptable when restrained. Otherwise the German Pilsner is, according to BJCP guidelines, a carbon-copy of the Bohemian Pilsner style adapted for German brewing conditions.<br /><br /><b>3. </b>Water minerality means everything to lagers. The water used to brew German Pils is higher in sulfate which lends itself to a slightly more aggressive fermentation, while the water found in Czech Pilsners is softer. Water higher in sulfate lends itself to a crisper, drier lager beer.<br /><br /><b>4. </b>German Pils are not to be confused with Helles lagers. Helles, meaning “pale,” lagers are more subtle in the hop character department. They are by nature malt driven.<br /><br /><b>5. </b>Old World lagers feature Noble hop varieties such as Saaz, Hellertauer, Spalt and Tettnang. These hops are known for imparting floral, grassy and slightly spicy characters. Commercially brewed Australian lagers tend to use Pride of Ringwood, American Pilsners favour cluster and/or modern Noble crosses, while New World examples may feature a combination of Noble hops and almost anything from across the spectrum.<br /><br /><b>6. </b>Germany is arguably the only country where spring seasonal beers are common. Sure, “Best beers for spring” lists are a dime a dozen - heck they might even include a German Schwarzbier (black lager). However, when talking seasonal beer it’s important to note the matching of beer to seasonal festivals, gatherings and centuries-old traditional customs (Lent, Oktoberfest, Maifest, etc.) As such, Maibocks are common during May in German (hence “Mai” bock, Maifest).<br /><br /><b>7. </b>Bock beers are a stronger version of lager. Malt driven, varying in colour from golden through to darker amber hues. Maibocks are at the lighter end of the spectrum; bocks hold things up in the middle; and doppelbocks and eisbocks head up the pointy end. Doppelbocks are incredibly malty with caramelised sugar notes dominating while Eisbocks (“ice” bocks) are even stronger still due to a portion of water being frozen during the brewing process. <br /><br /><b>8. </b>The word “lager” came from the German word “lagern” (which means “to store”).Whether or not lager beers are an overarching categorical style or different to ales once the yeast has fermented the otherwise agnostic wort is up for debate. However, the defining feature of lager beers is “bottom fermentation.” Moreover, maturation occurs at colder temperatures following fermentation with the yeast resorbing unwanted characters. Once filtered the result is a clean crisp appearance and complexion. <br /><br /><b>9. </b>Budweiser is as much a hotly contested trademark (fought by AB InBev and the brewers of Budvar) as it is a generic name for a regional beer style. Just as Pilsners originated in Plzen, beers originating from Budweis are known as Budweisers.<br /><br /><b>10. </b>Forget the shame of the football hooligan stereotype and the incessant and unfounded rhetoric that IPAs go great with spicy food. Modern curries, particularly spicy ones such as Rogan Josh, beef vindaloo and (albeit inauthentic) spicy rendang lend themselves well to enjoying with a lager because of cleansing and complimentary elements. A pale lager’s carbonation strips the tongue of the fat and spicy heat, while the floral spicy notes compliment those of the curry. Go for a Czech Pilsner if your curry is a creamy though no less spicy number as the slight sweetness will play off both elements nicely.<br /><br />Just remember that beer does not temper spicy food. Both alcohol and capsaicin are irritants and will conspire together on your tongue. Not even a 5 per cent lager will save you!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdymU-94VwkpaYk3bbvLD6IS1Q2R6LsPdKlvK5gCZ4-jUHsqK1SDgWdEy_dVaZ7FBdjTXjwzJQ331uIDT9aWAM60phKUPgrcT-mOi155Vg7krnbLH9sJVyGGlj7xcEaJ40NiLeQTA9IIi4/s1600/curry+and+lager.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdymU-94VwkpaYk3bbvLD6IS1Q2R6LsPdKlvK5gCZ4-jUHsqK1SDgWdEy_dVaZ7FBdjTXjwzJQ331uIDT9aWAM60phKUPgrcT-mOi155Vg7krnbLH9sJVyGGlj7xcEaJ40NiLeQTA9IIi4/s640/curry+and+lager.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Combination Singapore/Malay curry; replete with spicy lamb, hot rendang, pumpkin and more; appropriately paired with a draught-poured pint of Tiger Beer. Perfection!</i></td><td class="tr-caption" style="text-align: center;"><i> </i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><br /><b>The Ultimate Lager & Pilsner Sixer</b><br /><br />It is worth noting the following six beers are generally available at most independent retailers and Dan Murphy’s stores, with an emphasis on Australian and new Zealand offerings where freshness is a factor. A last confirmed sighting is also included in the description.<br /><br /><b>Budvar: Czech Lager</b><br />Last confirmed sighting: Readily available almost anywhere<br />While this blog endeavours to showcase as many fresh Australian beers as possible, it’s worth going back to school with a few Old World examples of any given style. Just be sure to investigate best after / bottling dates when looking at imported beers lest you end up buying a beer with all the hop character of Skippy the Kangaroo following a three-day bender. Budvar, when fresh, is the quintessential Czech Pilsner. Its distinct slightly sweet backbone is offset by fresh cut grass, floral and restrained bitter Saaz hop characters.<br /><br /><b>Weihenstephaner: Pils</b><br />Last confirmed sighting: Dan Murphy’s, Canning Vale<br />The oldest still-operating brewery in the world is for many a gateway into craft - or well crafted - beers, although most drinkers go down the Hefe-weissbier route. Ignore the Pils at your peril, however, for it is among the world’s most essential beers. With the higher water sulfate level as is common in Germany, the finish on Weihenstephaner’s Pils is drier, hoppier and more refreshing than that of Budvar.<br /><br /><b>Balter Brewing: Pilsner</b><br />Last confirmed sighting: Mane Liquor, Perth<br />Lovers of Old World lagers and Pilsners will find a lot to celebrate here. Queensland’s overnight success story Balter has created an Australian (in location only( take on a traditional Pilsner. Using all Noble hops and no fancy gimmickery, you won’t be able to stop at just one. Given its freshness and much shorter time spent travelling than any given imported lager, it’s easy to see it stocking fridges from Mandurah to Minnamurra and from Gympie to Glenorchy.<br /><br /><b>Garage Project: Hops en Pointe</b><br />Last confirmed sighting: Mane Liquor, Perth<br />Garage Project is back on Australian shelves following a short hiatus. Among the newly arrived offerings is the esoteric, boundary pushing Hops en Pointe, a Pilsner utilising Champagne yeast during fermentation. As fresh as the first sunny day after a week of rain in Champagne, Hops en Pointe is guaranteed to have you sliding over towards the 5 when checking it in on Untappd.<br /><br /><b>Garage Project: Day of the Dead</b><br />Last confirmed sighting: Mane Liquor, Perth<br />With every Ultimate Sixer the objective is to share the love among the brewers, but with Garage Project’s 2017 release of Day of the Dead and its hotter, spicier sister (pun very much not intended!) La Calavera Catrina incoming, resistance proved futile. Day of the Dead is a dark lager infused with blue agave, cocoa and a hint of chilli, inspired by the Aztec xocolati drink. The resulting beer is well rounded, nuanced and delicate with notes of sweet cocoa, smoke and vanilla. What’s not to love?<br /><br /><b>Dainton Beer: New World Dark Lager</b><br />Last confirmed sighting: Mane Liquor, Perth<br />Carrum Downs’ Dainton Beer (formerly Dainton Family Brewery) took inspiration from Franconian Schwarzbiers but went full throttle with its hop profile to create something refreshingly new. Hellertau Blanc hops form the base before the beer is vigorously dry-hopped with Ella, Motueka (formerly Brooklyn) and Mandarina Bavaria varietals. The resulting beer is a slightly smoky, chocolatey and bitter affair though balance is maintained throughout.</span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-37475154305610543602017-06-01T20:26:00.001-07:002017-06-15T23:03:17.990-07:00Boatrocking the USA @ Carwyn Cellars (Sat 20 May 2017)<!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "arial" , "helvetica" , sans-serif;">Words by Graham Frizzell</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Those who were lucky enough
to attend last year's Boatrocker Rarities event at Carwyn Cellars will attest
it was one of the highlight events of Good Beer Week 2016, if not the
year.<span style="mso-spacerun: yes;"> </span>Of course, The 64 Million Dollar
Question is: Could the combined forces top it this time around during Good Beer
Week 2017?</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Where last year's event took
in five beers from Boatrocker paired with five from around the world (with
Belgium being a key focus), Saturday 20 May would see five brews from
Boatrocker matched with five inspirational beers from the USA (in keeping with
the Pint of Origin: USA theme).<span style="mso-spacerun: yes;"> </span>With
Boatrocker owner and master brewer Matt Houghton at the helm, the stage was set
for a thoroughly engaging and tasteful excursion in to beer wonderland -
tenfold.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Setting up for proceedings</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DA" style="color: #454545; font-size: 12.0pt;">BOATROCKER:
BLANC DE BLANC</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;"></span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">This wet hopped (with Enigma
hops) Berliner-weisse beer takes its name from Enigma hops whose character
resembles sauvignon blanc, hence its quirky name.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">On the nose it's funk, oak,
sauvignon blanc and a touch of citrus tang.<span style="mso-spacerun: yes;">
</span>These notes transpose to the palate with a hint of honey - and honey dew
melon.<span style="mso-spacerun: yes;"> </span>There are subtle vinous
undertones too.<span style="mso-spacerun: yes;"> </span>Its mouthfeel is mellow,
vinous, almost silken with subtle carbonation riding on top.<span style="mso-spacerun: yes;"> </span>Here, Boatrocker has brewed a unique and
enjoyable take on the Berliner-weisse - which is no mean feat given many new
world examples don't quite end up being true to style.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545; font-size: 12.0pt;">ALMANAC: EL
DORADO</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;"></span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Almanac is of course among
the most recognisable exponents of sour beer in America, and since the
brewery's arrival into the Australian market, a cult following has grown.<span style="mso-spacerun: yes;"> </span>El Dorado is among many twists on Almanac's
Belgian blond ale (kettle soured, fermented with Brettanomyces and aged in
foeders), the twist here being El Dorado dry hopping.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Funk and citrus dominates the
nose here too, but the flavour is a much sharper affair.<span style="mso-spacerun: yes;"> </span>Finger lime is most apparent, while a touch
of oaky vinous tonality is also present.<span style="mso-spacerun: yes;">
</span>Carbonation is a little higher, hence this is a refreshing example of
the style.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">The overall effect of this
pairing is one of both contrast and compliment.<span style="mso-spacerun: yes;">
</span>Berliner-weissbiers and Belgian blond ales might contain the familiar
ingredient of wheat, but stylistically the two are worlds apart (acidity being
a noteworthy differential).<span style="mso-spacerun: yes;"> </span>But the two
are highly complimentary of another owing to vinous undertones and dominant
fruity esters.<span style="mso-spacerun: yes;"> </span>What a great match-up to
kick off proceedings!</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZS5zZ8l3tQdr3fSKFn6MD6jVE4E_8G8fo1IuOr_2XtKHkMdVBYq5WIRKkOKMLmK8U6IEe2H3QRcdpIyIByJnU044L9tOxeN0uZ0IRwI81WOfpxO-HTjG6yxHSfBaTefmuk7HPT9P-MGI/s1600/BLANC+DE+BLANCS+AND+EL+DORADO.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZS5zZ8l3tQdr3fSKFn6MD6jVE4E_8G8fo1IuOr_2XtKHkMdVBYq5WIRKkOKMLmK8U6IEe2H3QRcdpIyIByJnU044L9tOxeN0uZ0IRwI81WOfpxO-HTjG6yxHSfBaTefmuk7HPT9P-MGI/s640/BLANC+DE+BLANCS+AND+EL+DORADO.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Blanc de Blancs and Right: El Dorado</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545; font-size: 12.0pt;">BOATROCKER:
6 BRETTS</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;"></span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Aged in French oak barriques
(a small Burgundian barrel characterised by its relatively slim-lined shape and
capacity of 300 litres / 59 US gallons), Boatrocker's 6 Bretts was the first
among the day's surprise offerings.<span style="mso-spacerun: yes;"> </span>As
its name suggests, the Brettanomyces yeast strain and its wonderfully funky (in
more ways than one) effect is the focal point here.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Throughout this wonderful
experience - from sniff to swallow -<span style="mso-spacerun: yes;">
</span>there is plenty going on.<span style="mso-spacerun: yes;"> </span>Sharp,
but not overbearingly so, summer fruit leads the way before horseblanket funk
follows.<span style="mso-spacerun: yes;"> </span>Much like Almanac's offering, 6
Bretts is a fantastically refreshing beer.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545; font-size: 12.0pt;">BROOKLYN
BREWERY: WILD STREAK</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;"></span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Joe Soriero from Brooklyn
stepped up to introduce Wild Streak, which turned out to be one of the real
highlights among a stellar lineup.<span style="mso-spacerun: yes;"> </span>Wild
Streak is a Brooklyn Brewery "legacy beer" from its Brett and
barrel-ageing program.<span style="mso-spacerun: yes;"> </span>Originally a
Brooklyn Ghost Bottle, first bottled in 2014.<span style="mso-spacerun: yes;">
</span>A Belgian blonde ale, Brett fermented and aged in Bourbon
barrels...<span style="mso-spacerun: yes;"> </span>Just looking at the formula
would have anyone with even a passing interest in barrel-aged beers fall into a
state of shuddering blissfulness.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Put simply, this beer is
extraordinary, and a great counter-point to Boatrocker's 6 Bretts.<span style="mso-spacerun: yes;"> </span>Complex, rotund and profound; Wild Streak can
hold its neck up as being one of the most unique beers on the planet.<span style="mso-spacerun: yes;"> </span>Bourbon rolls upon the tongue like a grown up
child in the autumn leaves, while mellow malt and pungent esters complete this
Picasso-of-beers picture.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">As stated earlier, this
pairing was all about contrast.<span style="mso-spacerun: yes;"> </span>Both the
barrel and Brettanomyces impart various magical flavours to beer, and as
evidenced here, those characteristics are as varied as the day is long.<span style="mso-spacerun: yes;"> </span>Moreover, both 6 Bretts and Wild Streak marry
up remarkably well to good stinky cheeses both hard and soft.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6Lx_Gw-EFbQ1oCexNM0o8p-Om4DGtwJ-7SCfdCUKj0jYa7bQt6cr5EQX7IFRKE8CoQXTAZ6QP-4joyt8pEoW_DlwPCYrdlyovp_G0MEA6c0hBdhWQbfMShwLpaG9TTFiq69G2qL9qb7r/s1600/6+brets+and+wild+streak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6Lx_Gw-EFbQ1oCexNM0o8p-Om4DGtwJ-7SCfdCUKj0jYa7bQt6cr5EQX7IFRKE8CoQXTAZ6QP-4joyt8pEoW_DlwPCYrdlyovp_G0MEA6c0hBdhWQbfMShwLpaG9TTFiq69G2qL9qb7r/s640/6+brets+and+wild+streak.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Boatrocker 6 Bretts bottle sits between 6 Bretts (left) and Wild Streak (right)</i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545; font-size: 12.0pt;">BOATROCKER:
WILDE CHERRY ALE</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;"></span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Boatrocker just loves acetic
acid, in the right proportions of course. Made with 100kg of cherries, this
year de-stemmed...<span style="mso-spacerun: yes;"> </span>By the cherry
farmer's wife...<span style="mso-spacerun: yes;"> </span>(The previous year the
cherries arrived stem and all, so the brewers asked politely if they could be
removed).</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Currently Boatrocker has a
20L cask but the guys have dreams of one day having a foeder hall.<span style="mso-spacerun: yes;"> </span>As Adam Holliday said foeders are functioning
works of art.<span style="mso-spacerun: yes;"> </span>Suffice it to say Wilde
Cherry is very similar in style to Rodenbach's finest and other Flanders red
examples.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Cherry pits, sour cherry
flesh, measured acetic acidity funk and oak is the order of the day here.<span style="mso-spacerun: yes;"> </span>Much like Rodenbach, oakiness is indeed
plentiful.<span style="mso-spacerun: yes;"> </span>Were it not for cherries being
in short supply, the whole world should be drinking this blissful fruit beer.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545; font-size: 12.0pt;">NEW
BELGIUM: LA FOLIE</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;"></span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">20 years ago New Belgium had
Rodenbach come over and set up a foeder program, at a time when sour beers were
virtually unheard of.<span style="mso-spacerun: yes;"> </span>The rest, as they
say, is history.<span style="mso-spacerun: yes;"> </span>La Folie is a
Flanders-style brown ale, and above all is testament to the brewery's rich
brewing, barrel-ageing and sour blending tradition.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">On the nose, La Folie is a
thing of beauty.<span style="mso-spacerun: yes;"> </span>Oak, earth, berries and
cherries intermingle in perfect harmony.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Once again, the impression of
this pairing turned out to be<span style="mso-spacerun: yes;">
</span>contrasting and complimentary.<span style="mso-spacerun: yes;">
</span>La Folie's somewhat more rotund mouthfeel and earthier flavour
contrasted Wilde Cherry's effervescence and brighter flavour profile.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjsNR5aBD2pwqNz42OWIW7LQ19RDmKgYRjjmyupCPuS_OTK77GzlC0-t0FP_79be6QsdIYwhegrS_Fyy-TQqyLCSTjskDfzTiNpAEJWyeKsMxbGtvk0qjwu-UvKGkcZ4yxeYnf8HmpZ5t/s1600/wilde+cherry+and+la+folie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="947" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjsNR5aBD2pwqNz42OWIW7LQ19RDmKgYRjjmyupCPuS_OTK77GzlC0-t0FP_79be6QsdIYwhegrS_Fyy-TQqyLCSTjskDfzTiNpAEJWyeKsMxbGtvk0qjwu-UvKGkcZ4yxeYnf8HmpZ5t/s640/wilde+cherry+and+la+folie.jpg" width="378" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Wilde Cherry and Right: La Folie</i> </td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545; font-size: 12.0pt;">BOATROCKER:<span style="mso-spacerun: yes;"> </span>JABBER JAW IIPA (IMPERIAL IPA)</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;"></span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Boatrocker is of course all
about Belgian inspired ales, but why not add a double IPA to the rotation?<span style="mso-spacerun: yes;"> </span>Indeed, Jabber Jaw is its first to hit the
Braeside brewery's portfolio and it's sure to hold its head up high.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Though it was inspired by the
beer that follows (below), it could be said Jabber Jaw's closest compadre is
Sierra Nevada's Hoptimum (pre-2017 refresh).<span style="mso-spacerun: yes;">
</span>Melon and mango lead from the front followed by spicy, earthy and
resinous hops.<span style="mso-spacerun: yes;"> </span>This is another fine
Australian IIPA, one that will surely raise the profile of the country and it
is undeniable proof Boatrocker are masters at their craft.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545; font-size: 12.0pt;">RUSSIAN
RIVER: PLINY THE ELDER</span></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">With huge thanks to Carwyn
Cellars' Chris and <span style="font-family: "arial" , "helvetica" , sans-serif;">Juanita </span>for bringing back a case of this landmark beer from
the US!<span style="mso-spacerun: yes;"> </span>Pliny the Elder surely needs no
introduction, especially to the lupulin inclined.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Pine forest and earthy tones
dominate the nose.<span style="mso-spacerun: yes;"> </span>The palate is then
awash with honey, mango, stone fruit; then the hops come crashing in like a
Hawaiian king wave the likes of which only blind Brasilian surfers could
handle.<span style="mso-spacerun: yes;"> </span>Pine, resin and a long, almost
hairspray (in a good way) dryness round out the immense hop driven finish.</span></span></div>
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</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">A rare treat, particularly
for those who have yet to visit the US west coast.<span style="mso-spacerun: yes;"> </span>Suffice to say this match-up was deeply
complimentary - and deeply satisfying!</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGF9CYPSqaRS2JuRS6vNRGNlf0PPX0A9Hd1v9Rjet-LC-3uJoi5ibzovaYytuq48oUkx_hVUGgcureEKHmg0TKK_zLfikLm0t0AUtXsI20eFg9PAwnIZOdDsw-RTsTBSPAPnq274wvevJD/s1600/Jabber+jaw+and+pliny.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1140" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGF9CYPSqaRS2JuRS6vNRGNlf0PPX0A9Hd1v9Rjet-LC-3uJoi5ibzovaYytuq48oUkx_hVUGgcureEKHmg0TKK_zLfikLm0t0AUtXsI20eFg9PAwnIZOdDsw-RTsTBSPAPnq274wvevJD/s640/Jabber+jaw+and+pliny.jpg" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Jabber Jaw, Centre: Pliny the Elder and Right: The prized Pliny the Elder bottle</i></td></tr>
</tbody></table>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">BOATROCKER: RAMJET (2015</span></b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Boatrocker's Starward whiskey
barrel-aged stout is of course among another of Australia's finest.<span style="mso-spacerun: yes;"> </span>On this occasion, the crowd was treated to a
2015 vintage.</span></span></div>
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</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Indeed, Bourbon barrels are
hard to come by, even if they have become something of a commodity.<span style="mso-spacerun: yes;"> </span>Hence Boatrocker struck up what became a firm
and long-lasting relationship with Melbourne whiskey distillers New World Distillery
(the makers of Starward).<span style="mso-spacerun: yes;"> </span>Since its
first incarnation (2014), Ramjet has risen to the highest echelon of
Australia's finest beers, one that has surely elevated the country's beer and
brewing profile on the world stage.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">As one might expect, this
vintage has aged spectacularly well.<span style="mso-spacerun: yes;"> </span>On
the nose, whiskey and oaky character is bountiful, so too roasty malt.<span style="mso-spacerun: yes;"> </span>Raisin character, smooth cocoa and well
measured roasty notes dominate the mid-palate.<span style="mso-spacerun: yes;">
</span>Whiskey rides atop from the moment the beer touches the lips through to
the swallow, backed up by a somewhat rotund mouthfeel.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span lang="DE" style="color: #454545; font-size: 12.0pt;">FIRESTONE
WALKER: PARABOLA</span></b><b><span lang="EN-US" style="color: #454545; font-size: 12.0pt;"></span></b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">Firestone Walker's Parabola
is a beast of a beer - over 14% beastly!<span style="mso-spacerun: yes;">
</span>A top draw Bourbon barrel-aged imperial stout from a brewery whose
output (until now) has seldom been seen on Australian shelves.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">On the nose Parabola presenta
big, bold and brash Bourbon character.<span style="mso-spacerun: yes;">
</span>The same Bourbon influence rolls beneath a cascade of dark fruit,
berries, raisins, dates and ash over the palate.<span style="mso-spacerun: yes;"> </span>Amazingly the booze is concealed well, though
the heavy mouthfeel certainly does not.</span></span></div>
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</span><br />
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</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">This final pairing offered up
contrast by way of the different flavours imparted by whiskey and Bourbon
barrels, while the two complimented one other in terms of stout flavours and
characteristics as much as they contrasted.<span style="mso-spacerun: yes;">
</span>Ramjet is as smooth as silk in its flavour, whereas Parabola burst in
like a freight train with its robustness and dark fruit accented flavour.<span style="mso-spacerun: yes;"> </span>All in all the two were evenly matched in
every department except alcohol content.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhfAW4rfB_6Wdg9K4aY3kuWnyBzrfY8auC2pnXll08Q_4eZsdhkkRocee1eLmInMhxnAncmL-4xUtUST7On83yvFA66CLaUs2gRBaB2aUjgBHWR7I4QBWbPUKZMvQLJcXvIfNmnSoR28y/s1600/ramjet+and+parabola.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1047" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhfAW4rfB_6Wdg9K4aY3kuWnyBzrfY8auC2pnXll08Q_4eZsdhkkRocee1eLmInMhxnAncmL-4xUtUST7On83yvFA66CLaUs2gRBaB2aUjgBHWR7I4QBWbPUKZMvQLJcXvIfNmnSoR28y/s640/ramjet+and+parabola.jpg" width="418" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Left: Ramjet (2015) and Right: Parabola</i></td></tr>
</tbody></table>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">10 beers and two-and-a-half
hours later, it was all over.<span style="mso-spacerun: yes;"> </span>A massive
thanks must go to Boatrocker Brewing Co, Matt Houghton, Brooklyn Brewery's Joe
Soriero and the dedicated team at Carwyn Cellars for staging this amazing
event.<span style="mso-spacerun: yes;"> </span>An unfathomable amount of blood,
sweat, tears and hard graft went into procuring the rare beers showcased on the
day, and I feel tremendously privileged to have been among the lucky few who
attended.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: #454545; font-size: 12.0pt;">I sincerely hope there will
be a third instalment next year, and if so, I implore you to get onboard the
day tickets go on sale.<span style="mso-spacerun: yes;"> </span>Roll on Good
Beer Week 2018!</span><span lang="EN-US"></span></span></div>
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<![endif]-->Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-91050380433051436032016-10-18T05:11:00.001-07:002016-10-18T05:11:20.910-07:00The Heat is On: Chilli Beers
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<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;">Words by Graham
Frizzel</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;"> </span>
</span><br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;">From a brewer’s
perspective, few ingredients are trickier to work with than chilli.<span style="mso-spacerun: yes;"> </span>More often than not, test batches need
to be done in order to make sure the level of heat is just right, even when
milder chillies are used, and then there’s the small matter of how to treat the
chillies before adding them to the boil.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;">But when the balance
is just right, the end result is a thing of beauty.<span style="mso-spacerun: yes;"> </span>Chilli can either provide an upfront flavour with other
elements providing a counterpoint, or it can be used to great effect as a
flavour enhancer.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;">To that end, I
thoroughly recommend the following four top draw chilli beers, plus a fifth
that’s perhaps best avoided.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKzTWg9DeuEZyrM3A4zyYioU4xsJyQQAOWhiEbK8scZRXzMfNoe0y2a3KdPfJGQ5CEUameJJvOCiacJXJhZI9hTedWRTzcn8fNZfR4LRF43KKXJJOu9WBn50yBr-yOe3a4CgbxNI2aCXO/s1600/Dog+B.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKzTWg9DeuEZyrM3A4zyYioU4xsJyQQAOWhiEbK8scZRXzMfNoe0y2a3KdPfJGQ5CEUameJJvOCiacJXJhZI9hTedWRTzcn8fNZfR4LRF43KKXJJOu9WBn50yBr-yOe3a4CgbxNI2aCXO/s320/Dog+B.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BrewDog's Dog B: One of the finest chilli beers going</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">40 Ft. Brewing:<span style="mso-spacerun: yes;"> </span>Gran Humo Negro</span></b><span style="mso-ansi-language: EN-AU;">Level of heat:<span style="mso-spacerun: yes;"> </span>1.5/5<br />
Last confirmed sighting:<span style="mso-spacerun: yes;"> </span>On tap at
Carwyn Cellars<br />
This is the beer that went on to become a fabulous hot sauce.<span style="mso-spacerun: yes;"> </span>Gran Humo Negro is what all other
chilli beers aspire to be: Balanced, measured and contemplative.<span style="mso-spacerun: yes;"> </span>This chilli porter has a certain
comforting tropical warmth to it, with the subtle but present chilli holding
the luscious chocolate undertone together like the full moon holds the tide.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">BrewDog: Dog B, C, D and E</span></b><span style="mso-ansi-language: EN-AU;"><br />
Level of heat: 2.5/5<br />
Last confirmed sighting:<span style="mso-spacerun: yes;"> </span>Carwyn
Cellars and Grape & Grain<br />
What was once BrewDog’s Abstrakt AB:04 morphed to become the Scottish bad boys’
anniversary imperial stout.<span style="mso-spacerun: yes;"> </span>Older
versions of this insanely complex stout are still kicking about the place, with
the fresher Dog D and Dog E going even further into madness having been barrel-aged.<span style="mso-spacerun: yes;"> </span>The newer versions really do strike
while the iron is hot, as there’s not only a decent whop of chilli heat on the
back of the throat, there’s also a real alcohol burn too.<span style="mso-spacerun: yes;"> </span>It’s like emerging from a chocolate,
chilli, boozy volcano and you’ve lived to tell the tale. </span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">Garage Project: La Calavera Catrina</span></b><span style="mso-ansi-language: EN-AU;"><br />
Level of heat:<span style="mso-spacerun: yes;"> </span>4/5<br />
Last confirmed sighting: Grape & Grain, 500mL bottles <br />
Garage Project have nothing to declare but their genius, and it’s downright
impossible to resist this temptation.<span style="mso-spacerun: yes;">
</span>Nobody else could have concocted a brew consisting of habaneros,
watermelon and rosewater.<span style="mso-spacerun: yes;"> </span>The
chilli heat is a truly satisfactory burn, but for the uninitiated it might lead
to strange visualisations similar to those experienced by Oscar Wilde following
one too many absinthe benders.<span style="mso-spacerun: yes;">
</span>Consider this fair warning!</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-AU;">Not hot enough for ya?<span style="mso-spacerun: yes;"> </span>Check out Garage Project’s The Fabulous
Firebreather.<span style="mso-spacerun: yes;"> </span>If you’re lucky
enough to find it, you’ll be rewarded with one hell of a habanero-fuelled fire-storm
in a glass!</span></i></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">Ballast Point:<span style="mso-spacerun: yes;"> </span>Habanero Sculpin</span></b><span style="mso-ansi-language: EN-AU;"><br />
Level of heat:<span style="mso-spacerun: yes;"> </span>4/5<br />
Last confirmed sighting:<span style="mso-spacerun: yes;"> </span>Young
& Jackson during Good Beer Week<br />
Okay, this one’s a ring-in because it’s a been-and-gone annual visitor to
Melbourne, but it gets an honourable mention because it’s so damn good.<span style="mso-spacerun: yes;"> </span>It’s often said IPAs and spicy food go
together like Ebony and Ivory but, truth be known, the reality is more like
Simon and Garfunkel.<span style="mso-spacerun: yes;"> </span>Put chilli in
an IPA though and the results can be devastating.<span style="mso-spacerun: yes;"> </span>Habanero Sculpin puts the power of hops together with the
heat of habanero to create the perfect rock n’ roll double act.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">Matso’s:<span style="mso-spacerun: yes;"> </span>Chilli Beer</span></b></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;">Level of heat:<span style="mso-spacerun: yes;"> </span>3/5</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;">Last confirmed sighting:<span style="mso-spacerun: yes;"> </span>Dan Murphy’s</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;">The spiel says Matso’s
Chilli Beer is probably the hottest beer in the world. <span style="mso-spacerun: yes;"> </span>And yes, it does light up the tongue to a
near-challenging point.<span style="mso-spacerun: yes;"> </span>But the
reality is there are infinitely hotter beers out there.<span style="mso-spacerun: yes;"> </span>Garage Project alone brews two of them
(see above).</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="mso-ansi-language: EN-AU;">The trouble with Matso’s
Chilli Beer isn’t its heat.<span style="mso-spacerun: yes;"> </span>The
problem lies with its malt and hop characteristics, which take on an
unpleasantly bitter and astringent presentation. <span style="mso-spacerun: yes;"> </span>Save this one for a party trick or as a base for what could
be an awesome chilli batter.</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-50298540299767196842016-10-10T19:22:00.003-07:002016-10-10T19:22:37.552-07:00Getting Blind in the Backroom Podcast Episode 1: Interview with Matt Houghton of Boatrocker Brewing<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Recently I had the pleasure of interviewing Boatrocker Brewing's owner and head brewer ahead of a major masterclass tasting at Carwyn Cellars (one day before the most evil of flu bugs set in I might add). The full interview can be found <a href="https://soundcloud.com/user-212118912/episode-1-matt-houghton-of-boatrocker-brewery-22-sep-2016">here</a>.</span></span>Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-36239850500057281022016-08-25T18:35:00.000-07:002016-08-25T18:35:04.539-07:00Into the Barrels of Brooklyn Brewery Masterclass with Miro Bellini @ Carwyn Cellars (Sat 20 August 2016)
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<br />
<span style="mso-ansi-language: EN-AU;">Words by Graham
Frizzell</span><br />
<br />
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">When Carywn Cellars
announced its Into the Barrels Festival, excitement among beer fans went beyond
the capacity for rational thought.<span style="mso-spacerun: yes;">
</span>Loose Ghostbusters references aside, beer lovers collectively melted over
the announcement of an intimate Brooklyn Brewery tasting, co-hosted by Miro
Bellini and Ben Duval, featuring samples of the brewery’s fabled “Ghost
Bottles” collection.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">The stage was set for
an afternoon of drinking deeply of the barrel.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzkewFUDa3gdSyJUCopupvtGV4LXoI1Bq-EPgRqVyXm16xenY3wWSe1Y9piCFMFX2GjTh5m2atAebqo0umGpmhbTZ0AjhFL1BXPp803Sc4dWeGnGkc7dxPCtdtAOSA7CB1wr-RYyBIw0F/s1600/The+Stage+is+Set.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzkewFUDa3gdSyJUCopupvtGV4LXoI1Bq-EPgRqVyXm16xenY3wWSe1Y9piCFMFX2GjTh5m2atAebqo0umGpmhbTZ0AjhFL1BXPp803Sc4dWeGnGkc7dxPCtdtAOSA7CB1wr-RYyBIw0F/s320/The+Stage+is+Set.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stage is set</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">T<b style="mso-bidi-font-weight: normal;">he premise</b></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">New York, New York’s
Brooklyn Brewery is among the most recognisable brands in craft beer.<span style="mso-spacerun: yes;"> </span>Founded by Tom Potter and former
Associated Press Middle East Correspondent Steve Hindy in 1984, Brooklyn garnered
a firm reputation for its lager, brown ale, double chocolate stout and its
collection of eccentric one-offs, known as “Ghost Bottles.”</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Brooklyn Brewery’s current
head brewer Garrett Oliver started the “Ghost Bottles” program as a fun
experiment.<span style="mso-spacerun: yes;"> </span>30-50 bottles are
brewed a year and only a brewer or a brewery ambassador may open them.<span style="mso-spacerun: yes;"> </span>They’re built for special occasions
rather than typical supply chains.<span style="mso-spacerun: yes;">
</span>Surely intimate tastings don’t come more special than this.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Miro Bellini is among
one of the most recognisable faces among Melbourne’s craft beer circuit.<span style="mso-spacerun: yes;"> </span>He’s certainly also among the hardest
working.<span style="mso-spacerun: yes;"> </span>Co-founder of the
internationally recognised Good Beer Week, former brewery tour host at Mountain
Goat, Palais Imports stalwart, beer menu consultant and Brooklyn Brewery
Ambassador - there is little he hasn’t seen or done.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">As the host for the
occasion, Miro stated words to the effect: “It’s not just about rare and
special beers.<span style="mso-spacerun: yes;"> </span>If the term ‘Masterclass’
is to be used, there really ought to be something to learn.”<span style="mso-spacerun: yes;"> </span>To that end, the session was as much about
exploring the palate itself as it was enjoying the most rare and experimental Brooklyn
concoctions.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">It’s not often you’ll
find soda water going head to head with tonic water at a Masterclass, however
perhaps it should be a standard fixture at all intimate tastings.<span style="mso-spacerun: yes;"> </span>Miro Bellini had the 20-strong
attendance compare the two – not only to decipher the nuances of each, but also
to calibrate the palate.<span style="mso-spacerun: yes;"> </span>As it
turns out, the soda water came in handy for cleansing the palate following the
enjoyment of a particularly rich and bitey cheese.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Miro went on to say
beauty lies in delicate, softer flavours as much as it does in bigger and
bolder beverages: “Saying ‘I only like big [red wines] is a lot like saying I
need 10 ghost chillies for an ænema,” he quipped.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">As the Masterclass
would go on to prove, a saison can be – and often is – equal to (or greater
than) any barleywine, quad or imperial stout.<span style="mso-spacerun: yes;"> </span>Certainly barrel-ageing imparts an even greater degree of
complexity on whatever might happen to be taking its beauty rest within,
however the same could be said of naked “lighter beers” when pitted against
richer, darker counterparts.</span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">Sorachi Ace (2 year-old,) Orchard Pick and Smokin’
Ace</span></b></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">First beer off the
ranks was a well-aged (two years – at a constant temperature of 4ºC) bottle of Sorachi
Ace.<span style="mso-spacerun: yes;"> </span>The idea in presenting an
aged beer was so the base could be tasted “naked,” without the impact of
Sorachi hop character – perfect for identifying the nuances of the Ghost Bottle
versions to follow.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Indeed, the lengthy
ageing process had taken its toll on the hop character of the beer, however its
baseline flavours remained.<span style="mso-spacerun: yes;"> </span>Dry
and characterful, Sorachi Ace is among one of the best modern saisons going –
aged or otherwise.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLGQV2co8jDspIqWAGEkzA-7N7ynsRzjSRLVZfS3CruzGlJVB4K-A44UQH3k0_X7-y_eCnhwawJhFR17FZi1ofUVI1j5GOLdGz2LhPKF7rkxJ0P54tYIlsoarcbbpM2JJDka8VvxdaZBe/s1600/2+Sorachis.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLGQV2co8jDspIqWAGEkzA-7N7ynsRzjSRLVZfS3CruzGlJVB4K-A44UQH3k0_X7-y_eCnhwawJhFR17FZi1ofUVI1j5GOLdGz2LhPKF7rkxJ0P54tYIlsoarcbbpM2JJDka8VvxdaZBe/s320/2+Sorachis.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: 2-yo Sorachi Ace and Right: Sorachi Ace: Orchard Pick</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;"> </span><span style="mso-ansi-language: EN-AU;">Then, Miro and Carywn
Cellars’ resident co-host Ben Duval distributed the first of two beers to be
compared with the original Sorachi Ace: Orchard Pick, aged over peaches,
nectarines and in red wine barrels.<span style="mso-spacerun: yes;">
</span>Attendees were encouraged to discuss what they tasted with one another,
what nuances could be found and how the palate was excited.<span style="mso-spacerun: yes;"> </span>It was also pointed out many beer
judges use their forearm to reset their olfactories.<span style="mso-spacerun: yes;"> </span>After all, the scent most common to a person is one’s own.</span>
</div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">On the nose Orchard
Pick presented a beautifully delicate and floral bouquet – characters that
segued beautifully to the palate.<span style="mso-spacerun: yes;"> </span>Saisons
are of course wonderful for enjoying alongside food, with Orchard Pick’s
intricate flavours playing magnificently well off the Capocollo.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUT3xF-iN5zRqj6XkO2amqNwqHGmF21SV-kPfigWjuRu8OanowO9XAEYq39cKVKpGCvsg0XyCHoo3YUUdZsQilkQeltM_Pc3X9eHO8VaBv6zZyzD4_wJ8-nrjO1qOtN8d_GjyCZDR90cc/s1600/Smokin%2527+Ace.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUT3xF-iN5zRqj6XkO2amqNwqHGmF21SV-kPfigWjuRu8OanowO9XAEYq39cKVKpGCvsg0XyCHoo3YUUdZsQilkQeltM_Pc3X9eHO8VaBv6zZyzD4_wJ8-nrjO1qOtN8d_GjyCZDR90cc/s320/Smokin%2527+Ace.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smokin'!</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Smoky meats go
especially well with smoky beers, hence the next beer to be poured was a real treat:
Smokin’ Ace.<span style="mso-spacerun: yes;"> </span>As the name suggests,
this fantastic beer spent 40 winks inside mescal barrels.<span style="mso-spacerun: yes;"> </span>Intense but delicate throughout, the
nose is treated to a huge hit of smoke before more than a hint of warming
mescal rounds out the palate.<span style="mso-spacerun: yes;"> </span>The
experience was taken to a new flavour zone with the last of the sediment poured
into the glass.<span style="mso-spacerun: yes;"> </span>Prosciutto and
Capocollo both played exceedingly well off Smoking Ace’s gloriously smoky
character.</span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">K is for Kriek</span></b></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Kriek is far and away
one of the most beautiful beer styles, be it a classic Lambic version or a
well-executed New World interpretation.<span style="mso-spacerun: yes;">
</span>Miro and Ben set about pouring arguably the highlight Ghost Bottle of
the day.<span style="mso-spacerun: yes;"> </span>Brewed with orange peel,
honey, candi syrup; aged in Bourbon barrels on cherries; complex to the point
of being damn-near dense; K is for Kriek could be likened to eating gourmet
chocolate cherry alongside a dram of Bourbon. <span style="mso-spacerun: yes;"> </span>It could even liken a particularly boozy Christmas cake.<span style="mso-spacerun: yes;"> </span>Again it must be stressed this is a New
World interpretation, one that eschews the traditional Lambic funk for other
qualities, however this was nothing short of a rare treat.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">During the K is for Kriek
tasting, Miro raised an interesting point about styles and the origin of terms
like “quadrupel.”<span style="mso-spacerun: yes;"> </span>Indeed, the term
“quadrupel” (or “quad” for short) was coined by American brewers, rather than
the Belgians. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK14FhUMVvo-RO3CbUxRdm96i3PeelufxnTSRiPx9RcTPQyoESTHLHL5Lwu6qMmRJC6lRPwSHfYIvRAzicyKkd9KnK6fcIuP2ypTxAFyK0Iuz6BMkZS2hNbbonRK0SwCfcQ5ga7gb0wmdY/s1600/K+is+for+Kriek.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK14FhUMVvo-RO3CbUxRdm96i3PeelufxnTSRiPx9RcTPQyoESTHLHL5Lwu6qMmRJC6lRPwSHfYIvRAzicyKkd9KnK6fcIuP2ypTxAFyK0Iuz6BMkZS2hNbbonRK0SwCfcQ5ga7gb0wmdY/s320/K+is+for+Kriek.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ben Duval pouring the exceptionally good K is for Kriek</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;"> </span><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">Bel Air (aged on mango, in cognac barrels)</span></b>
</div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">So as not to overwhelm
the class’s collective palate (a whopping great “dessert” was to follow), Miro
and Ben poured something a little more restrained: a mango, cognac barrel-aged
version of Brooklyn’s Bel Air wild ale.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">This experimental,
kettle soured ale seemed to stump a large contingent of the attendees, for few
could detect its cognac notes.<span style="mso-spacerun: yes;">
</span>Others disagreed, saying that it made a subtle presence.<span style="mso-spacerun: yes;"> </span>Either way, this delicate, beautifully
poised and richly aromatic beer reached flavour symphony-like heights when
paired with a generous serving of d’Affinois cream cheese.<span style="mso-spacerun: yes;"> </span>Utter perfection!</span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">Black Ops</span></b></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Dessert was duly
served following what had been 20 minutes of lively (albeit hazily remembered)
conversation.<span style="mso-spacerun: yes;"> </span>Those treated to
“the beer that doesn’t exist” ought to count themselves lucky for being given
the opportunity to experience something as rare as a rainy day in Arizona.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Aged in Bourbon
barrels for four months, bottled without carbonation and then re-fermented with
Champagne yeast – it’s as magical and mystical as it sounds.<span style="mso-spacerun: yes;"> </span>Surprisingly, though, it wasn’t nearly
as heavy and dense as one might expect.<span style="mso-spacerun: yes;">
</span>In fact, Black Ops had a delicacy all its own.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">With that, one of the
most fulfilling intimate Masterclasses to have been hosted at Carwyn Cellars
concluded.<span style="mso-spacerun: yes;"> </span>A massive thanks must
go to Miro Bellini, Ben Duval, Brooklyn Brewery and everyone at Carwyn Cellars
for making this wonderful event possible.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3z1MhBxqOONtcE6lEt6CG6AOaIKYIXH3fbJUNk6MstGeq1srYCH0ZCBDyLoj2IKFpe63j70vwOI-GOTP6P3UZy6WlF5LjDKiLA97HLrPGbEXkmOo7nAceXyCXbRsUoG-fT3i5-oGjDUY/s1600/Black+ops.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3z1MhBxqOONtcE6lEt6CG6AOaIKYIXH3fbJUNk6MstGeq1srYCH0ZCBDyLoj2IKFpe63j70vwOI-GOTP6P3UZy6WlF5LjDKiLA97HLrPGbEXkmOo7nAceXyCXbRsUoG-fT3i5-oGjDUY/s320/Black+ops.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This ain't no game, this is Brooklyn's Black Ops</td></tr>
</tbody></table>
<span style="mso-ansi-language: EN-AU;"> </span><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">Interesting facts you may not know about beer,
courtesy of Miro Bellini</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;"> </span></b>
<br />
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"> </span>* The effect of storing beer in a room
as warm heated to a constant 30ºC for a period of one week becomes as aged as
beer that has spent three months in a room chilled to a constant 4ºC.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"> </span>* Sorachi Ace hops were initially
developed by Sapporo, but were ultimately considered unfavourable for the
Japanese palate, due to the hop’s dill and lemongrass-like flavours.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"> </span>* Brettanomyces goes to work a great
deal slower than most conventional strains of brewers yeast.</span></div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-39296958094744798822016-08-23T03:09:00.001-07:002016-08-23T03:09:07.963-07:00Tuesday Tastings @ Forester’s Hall feat. 3 Ravens Brewing / Mash Brewing (16 Aug 2016)
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<span style="mso-ansi-language: EN-AU;"></span>
<br />
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">What do goths and the
coming together of water and grains have in common?<span style="mso-spacerun: yes;"> </span>Quite a lot, as it happens, if you’re thinking Thornbury’s 3
Ravens and West Australia’s Mash Brewing.<span style="mso-spacerun: yes;">
</span>Both breweries have carved out a strong reputation in their respective
states and with their powers combined they plotting to take over the world.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">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.<span style="mso-spacerun: yes;"> </span>On the strength of
the three beers presented to an eager crowd, the future is certainly looking
very bright for both parties.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W05z_XuVuoNeZ9ehyphenhypheny5l0F46_58C2v5TfmzwbaDF8EFEBN42xtGfSca9sgih3YsHJ7qicOpjVD5WKoQyT1NeVogMMUNcekRUnekEh_4QySz5StLGhsrt-vZHIBtn2Qc6qWUzOS_Syhf4/s1600/3+Ravens.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W05z_XuVuoNeZ9ehyphenhypheny5l0F46_58C2v5TfmzwbaDF8EFEBN42xtGfSca9sgih3YsHJ7qicOpjVD5WKoQyT1NeVogMMUNcekRUnekEh_4QySz5StLGhsrt-vZHIBtn2Qc6qWUzOS_Syhf4/s320/3+Ravens.JPG" width="240" /></a></div>
<br /><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">3
Ravens: Little Ravens – Dark Lager</span></b></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Anyone who has been
following 3 Ravens for any length of time surely knows of the brewery’s series
one-offs: Little Ravens.<span style="mso-spacerun: yes;"> </span>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),
<span style="mso-spacerun: yes;"> </span>lager.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">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!)<span style="mso-spacerun: yes;"> </span>This is a fantastic
lager worthy of your attention – no matter how jaded you are with the
bottom-fermented stuff.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Indeed, the secret’s
in the yeast here.<span style="mso-spacerun: yes;"> </span>3 Ravens opted
to go for a full-fledged Bavarian yeast strain instead of the more ubiquitous,
neutral US-borne options.<span style="mso-spacerun: yes;"> </span>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.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">The end result is a
sterling New World take on the most traditional of German styles.<span style="mso-spacerun: yes;"> </span>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.<span style="mso-spacerun: yes;"> </span>Biscuity malt character wafts towards the nose, transposing
immediately to the palate.<span style="mso-spacerun: yes;">
</span>Although malt driven, Dark Lager’s flavour is complimented by subtle
green grape and dark fruit characters.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">It’s a real shame Dark
Lager won’t be a year-round release.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">Mash
Brewing: Dry-Hopped Wizz Fizz</span></b></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">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.<span style="mso-spacerun: yes;"> </span>What’s more, the
precariously named, kettle soured Berliner-weisse is growing up.<span style="mso-spacerun: yes;"> </span>Dry-hopping Wizz Fizz is only the
beginning of what will be a long line of variations.<span style="mso-spacerun: yes;"> </span>Expect citrus infused, bottle conditioned (with
Brettanomyces) and barrel-aged reincarnations in the not too distant future.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">The dry-hopped version
is a step up from the original in that its overall presentation is a little
more balanced.<span style="mso-spacerun: yes;"> </span>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.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Wizz Fizz pours a
yellow-hued golden colour with a firm white head, eventually dissipating to thin
lacing.<span style="mso-spacerun: yes;"> </span>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.<span style="mso-spacerun: yes;"> </span>Acidity threatens to dominate
the palate, but order is once again restored by way of hop driven tropical
fruit character.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">Not only do Mash and 3
Ravens wish to take Wizz Fizz into wilder territory, they also wish to explore
wild ales at large.<span style="mso-spacerun: yes;"> </span>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).<span style="mso-spacerun: yes;"> </span>Indeed, the latter will be producing a Flanders red while
also rolling out its Wild Ravens series.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;">3
Ravens: The Druid (2016 vintage release)</span></b></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">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).</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">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.<span style="mso-spacerun: yes;"> </span>So rich, decadent and sweet is The Druid it could be paired with
any number of wintry desserts, or indeed as dessert itself.<span style="mso-spacerun: yes;"> </span>Pouring an alluring dark brown with a
quickly dissipating lightly tanned head, this is one beer whose looks are sure
to enchant.<span style="mso-spacerun: yes;"> </span>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.<span style="mso-spacerun: yes;">
</span>Vinous notes shine through too, but in this year’s incarnation the
experience isn’t quite as overpowering.</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">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.</span></div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-76133808557049323992016-05-27T21:02:00.000-07:002016-05-27T22:41:36.589-07:00Boatrocker Rarities (and the Beers that Inspired Them) @ Carwyn Cellars (Sat 21 May 2016 - GBW)<style>
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<br />
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Boatrocker Rarities @
Carwyn Cellars (Sat 21 May 2016 – Good Beer Week)</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Does it get any better
than this? Surely it does not!</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">What has been described
as the best Good Beer Week ever saw the festival reach its sizzling climax with
Boatrocker taking over Carwyn Cellars on the afternoon of Saturday 21 May
2016.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Boatrocker Rarities and the Beers That Inspired Them: </b>Even reading
the name fills one with the sort of giddy excitement before setting foot into a
stadium for a headline performance by a favourite band.<span style="mso-spacerun: yes;"> </span>Only this is indulgence of taste rather
than sound.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Moreover, like several
live acts, some of the beers being showcased on this day have not been seen in
Australia in over four years – if at all.<span style="mso-spacerun: yes;">
</span>As the name suggested it wasn’t only Boatrocker’s own fantastic
creations on show – each would be paired alongside a similar creation that
helped inspire it.<span style="mso-spacerun: yes;"> </span>There was no
secret it would have been easier rescuing a traveller from Brasilian captors
than acquiring some of the kegs for this most special of events.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Joining Matt Houghton in
providing insight into each beer was Carwyn Cellars’ very own Ben Duval – whose
knowledge of beer is damn near unparalleled – and Phoenix Beers’ “Mr. Beer”
Geoff Hanson.<span style="mso-spacerun: yes;"> </span>To paraphrase Oz
Clarke: “A little bit of knowledge greatly increases the appreciation” – a
statement especially true of such rare and unsurpassed offerings.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">First up was the
match-up of Boatrocker's Brambic and Cantillon's unblended 2015 Lambic (one
year old I believe). Both sours are completely uncarbonated – a
characteristic that allows woody notes to come to the fore. <span style="mso-spacerun: yes;"> </span>One is a New World modern take on the
style (not spontaneously fermented), the other constituent part of a classic
gueuze. Suffice it to say both are more rare than violet diamonds - but
infinitely more satisfying. Matt Houghton went on to explain turbid
mashing, a staggered increases in temperature throughout the boil is utilised
in sour beer.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Equally as rare, Boatrocker's
Framboise was showcased next.<span style="mso-spacerun: yes;"> </span>An
amazing raspberry sour, Framboise was made from the Brambic base before being
aged in French vanilla oak barrels.<span style="mso-spacerun: yes;">
</span></span><span lang="EN-US" style="font-family: "times new roman"; font-size: 11.0pt;">Truly Boatrocker's interpretation of the style
is heaven in a glass. Balanced, measured and even a brew your "I
can't stand the smell of beer" mother would love. On the nose it's
gentle but somehow assertive with raspberry character dominating. The
same could be said of the palate, though there is an underlying layer of funk -
further accentuated by its lustrous mouthfeel. Moreover, Framboise is
great with cheese -especially the French comte (made with raw cow's milk) on offer.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "times new roman"; font-size: 11.0pt;">Cantillon’s Fou’ Foune took its place
alongside Boatrocker Framboise – a beer that has not graced our shores in over
four years.<span style="mso-spacerun: yes;"> </span>Promises made at boozy
long lunches are all too rarely followed through – not so here.<span style="mso-spacerun: yes;"> </span>As Geoff Hanson explained, Cantillon
were promised the best apricots in Belgium to make an apricot sour beer.<span style="mso-spacerun: yes;"> </span>Sure enough, 300kg arrived one fateful
morning at the brewery’s doorstep.<span style="mso-spacerun: yes;">
</span>The rest as they say is history – tasty, tasty history.<span style="mso-spacerun: yes;"> </span>Fou’ Foune opens with an apricot-cream
aroma with an underlying layer of funk, followed by luscious apricot-driven
tartness and just the right amount of woody tannin.<span style="mso-spacerun: yes;"> </span>It too helped Jarlsberg’s more delicate flavours to shine –
so too the charcuterie on offer at the table.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguljFFZElSNQSs3OkWausBYJVyi006b74hdiB4vgKAtUC6CQTX9Ubkff0OLoOkvjAHVOS03a5PHSUcZ0X4ZOJO3uI7jVK157Oszr2J70sBirJWy20FLhEoeHXAAUv2atEUv8tFYq7aJs0Y/s1600/Boatrocker+flanders+red.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguljFFZElSNQSs3OkWausBYJVyi006b74hdiB4vgKAtUC6CQTX9Ubkff0OLoOkvjAHVOS03a5PHSUcZ0X4ZOJO3uI7jVK157Oszr2J70sBirJWy20FLhEoeHXAAUv2atEUv8tFYq7aJs0Y/s320/Boatrocker+flanders+red.jpg" width="183" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boatrocker's phenomenal Flanders Red ale</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Admittedly, Flanders
Red is a style I'm not overly fond of. Or so I thought.
Boatrocker's interpretation of the famously red Flemish red ale blew me
and my mind eight ways from Sunday. Massive notes of cherry, raspberry,
dark fruit and a lot more besides took my breath away. For company, it
was matched up with Rodenbach Caractere Rouge, brewed with cherries,
raspberries and cranberries. It is worth noting it's best to let this one
sit over the palate for a brief moment to allow the nuances to shine through.
But I daresay I find the overall character of Rodenbach beers to be a
touch on the sweet side. Everyone's palate is different!</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT7Cqh02fpJFsXV3try7tTE7lRDuqm27Bfz5S7yx69RLTqMD-th2f_eBD-922cVqnSnObkhtdUP_mJvLuH2wjHkauLneeFkMV8STRr1afhcnjG3mv77p-HSsdncn5Sk4j_e5rSIVrAuDe/s1600/quads.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT7Cqh02fpJFsXV3try7tTE7lRDuqm27Bfz5S7yx69RLTqMD-th2f_eBD-922cVqnSnObkhtdUP_mJvLuH2wjHkauLneeFkMV8STRr1afhcnjG3mv77p-HSsdncn5Sk4j_e5rSIVrAuDe/s320/quads.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: Boatrocker's Sterk and Donker, Right: De Struise XXX Quad Reserva</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Then, the 60 or so
punters were given permission to go head first into the big stuff. Two
glorious qudrupel-stye ales: Boatrocker Sterk & Donker and De Struise XXX
rye Bourbon barrel-aged Quad Reserva. Both were as immense as they were
complex, with the former boasting huge notes of date and dark dried fruit; the
latter a sumptuous, layered and engaging experience with toffee, honey and Bourbon
notes singing in perfect harmony. I was thrilled to have sampled a Bourbon
barrel-aged quadrupel, having never thought such a thing might so much as exist. </span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Finally, coffee infused
Ramjet and Founders' KBS rounded out the show. Fresh coffee coursed
through Ramjet like a speedboat to heaven while KBS' famously rotund complexity
and intensity made it a hard choice between the two. <span style="mso-spacerun: yes;"> </span>Not that it was a competition. Indeed, Ramjet presented
a "streamlined" flavour experience - direct flavour impact! KBS,
meanwhile, is worthy of the hype.<span style="mso-spacerun: yes;">
</span>It’s not hard to see how it has helped inspire Matt Houghton and
Boatrocker to conjure up the Ramjet concept.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">A massive thanks must go
to the Carwyn Cellars crew, Matt Houghton and Phoenix Beers' Geoff Hanson for
staging this wonderful event. It's hard to comprehend just how difficult
it was acquiring the beers on show, and how much behind the scenes effort went
into it. But I'm sure the guys will know just how worthwhile it was.
This is what life is all about - pure sensory indulgence at its utmost.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Good Beer Week 2016 may be over, however every week is a good beer week at Carwyn Cellars! If you have never been, do yourself a favour and get on down for what must be the most consistently awesome tap list going. Not only that, Carwyn Cellars is as steadfast dedicated to other beverages too - be it fine wine, whisky or artisanal spirits. There is always something interesting going on and the best part is the folks on either side of the bar are among the most welcoming and friendly in town. No matter if you are new to craft beer or artisanal spirits or a seasoned expert, there is something here for everyone.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">Head on over to Carwyn's <a href="https://web.facebook.com/CarwynCellars/?fref=ts">Facebook page</a>, give them a like and stay in the loop for all things good beer and great times.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">More interesting facts</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">* Boatrocker’s Framboise
is made with Yarra Valley raspberries and fermentation is kick-started by the
addition of young Lambic (3-6 months old)</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">* The name Lambic comes
from the Lambeek region of Belgium.<span style="mso-spacerun: yes;">
</span>Much like Bourbon, Champagne or Pilsner, a Lambic must have come from
that very region.<span style="mso-spacerun: yes;"> </span>(To that end the
Lambic name – much like Bourbon – should be capitalised when referencing the
beverage – in my humble opinion!)</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">* In beer, the terms Old
and New World are open to interpretation, however strictly speaking the
definition of “New World” means a regional style being interpreted and made
elsewhere.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">* Rodenbach beers are
pasteurised.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">* De Struise is a modern
Belgian brewery based in what used to be a school.</span></div>
<div class="MsoNormal">
<span style="font-family: "times new roman"; font-size: 11.0pt;">* Founders’ KBS is based
on the original Breakfast Stout recipe with chocolate coated coffee beans added
to the brew.<span style="mso-spacerun: yes;"> </span>It is then aged in
barrels at a constant temperature of 4º thus ensuring the best possible
consistency.</span></div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-18480868049157126792016-05-19T01:19:00.000-07:002016-05-27T22:46:38.886-07:00Lazy Brewer Lunch Sessions @ Carwyn Cellars (Thu 19 May) feat. Kaiju & Exit (GBW16)<div>
<div style="color: rgb(69 , 69 , 69);">
As Good Beer Week keeps
rolling along like a strangely un-delayed 6:31am ex-Cranbourne service,
so too do the Lazy Brewer Lunch Sessions at Carwyn Cellars. Thursday's
instalment proved as engaging and flavourful as those it succeeded -
this time featuring Callum Reeves of Kaiju! Beer and Exit Brewing's Fraser Rettie and Grum Knight.</div>
<div style="color: rgb(69 , 69 , 69);">
<br /></div>
<span style="color: #444444;"><span style="color: rgb(69 , 69 , 69);">Kaiju!
Beer and Exit Brewing both embody everything that is great about the
Melbourne craft beer scene: Mateship, camaraderie, innovation and
expression. From their days contract brewing bold one-offs under the
Cavalier roof to today's core range focus brewed at a brand swankin' new
facility in South Dandenong, these guys have done it all. In just a
few short years Kaiju! Beer has helped introduce Australian drinkers to
insanely hoppy beers while Exit - who recently celebrated its 2nd
Birthday - have become a firm favourite thanks to its 12 single batch
releases.</span></span><br />
<div style="color: rgb(69 , 69 , 69);">
<div>
<br /></div>
<div>
Carwyn's
very own Ben Duval handed the 27 guests (a sell-out event) the first
beer: Exit's new core range Saison (so new in fact few others had
sampled it prior to this event). Exit brewers Frase and Grum Knight
thought they may not get the core range Milk</div>
<div>
stout out in time
for GBW, leave alone the saison. But the yeast strain on hand worked
so quickly on both brews the former is already in circulation while the
latter will be at a local crafty establishment quicker than you can say:
"566 - The Number of the Yeast."</div>
<div>
<br /></div>
<div>
Much like
#001 and #006 saisons, the core range version takes its cues from Saison
du Pont. With parts Pilsner, pale malt and new world hops like Sorachi
(early addition), Nelson (late addition). And speaking of the yeast,
White labs Belgian 2 yeast (#556) was used in fermentation. The end
result is a brew that dances with tradition while simultaneously
flouting it. Clove, pepper and citrus give way to a new world hop
presence that is impeccably well weighted. If this beer were imbalanced
in its hoppiness it would surely show.</div>
<div>
<br /></div>
<div>
Kaiju!
Beer, or Monster Mash as they were once known, were told they were mad
to go to market with a 9% hop bomb. Undeterred, Callum (Kaiju) took to
regional farmers markets <span style="background-color: rgba(255 , 255 , 255 , 0);">(thanks to possessing a vigneron's licence) </span> and
specialty bottleshops where it sold exceedingly well alongside Kaiju's
Golden Axe cider. So it was Aftermath Double IPA was distributed
among the audience.</div>
</div>
<div style="color: rgb(69 , 69 , 69);">
<br /></div>
<div style="color: rgb(69 , 69 , 69);">
Aftermath is indeed a hop bomb but like all Kaiju's beers it is clear as much
emphasis was placed on the malt bill as the hop addition. Callum went
on to explain Kaiju! Beer is particularly emphatic about crystal malt,
which can be found in each of its beers with the exception of Robohop
IPA. Aftermath, meanwhile, stands alone in its own way too. Where
its equally hoppy, top heavy ABV brothers Double IPA and Betelgeuse
showcase much rounder flavours, Aftermath has a certain tang to it.
I should have asked if it had been fermented with a Belgian yeast
strain, for it carried the characters it imparts - predominantly in
terms of mouthfeel.</div>
<div style="color: rgb(69 , 69 , 69);">
<br /></div>
<div style="color: rgb(69 , 69 , 69);">
From
spritzy to smoother than a crooner, up next came Kaiju's port
barrel-aged Chtulu on the Moon. This is truly a brew worth hunting down
while you still can - its flavour profile and particularly aroma are
noteworthy to say the very least. As the oak barrels were fresh, oak
and tannin qualities dominated, but not in such a way balance is
compromised. A touch of booze and vinous notes round out ina superb
finish.</div>
<div style="color: rgb(69 , 69 , 69);">
<br /></div>
<div style="color: rgb(69 , 69 , 69);">
The
fourth and final beer for the afternoon was a bit special. They are
all special, but this one was limited edition, in numbered bottles
(1-18) special. (This lucky tomcat was lucky enough to take an empty
one home for a friend's collection). Exit's "Russion" imperial stout.
One year old, a beer brewed for Good Beer Week 2015 and blacker than
the darkest recesses of Stanley Kubrick's mind, Russion imperial stout
proved as big as they come. Complex notes of roasted coffee, cacao
danced harmoniously, before finishing with notes of espresso and fine
tobacco.</div>
<div style="color: rgb(69 , 69 , 69);">
<span style="background-color: rgba(255 , 255 , 255 , 0);"><br /></span></div>
<div style="color: rgb(69 , 69 , 69);">
<span style="background-color: rgba(255 , 255 , 255 , 0);">What's
next for Exit themselves? Perhaps a fifth pale ale. The idea being
pale ales provide the perfect bridge for as yet unconverted typical
lager drinkers.</span></div>
<div style="color: rgb(69 , 69 , 69);">
<div>
<span style="background-color: rgba(255 , 255 , 255 , 0);"><br /></span></div>
<div>
<span style="background-color: rgba(255 , 255 , 255 , 0);">With
five tanks currently in place (25,000L), a few more on the way and a
little bit of contract brewing Kaiju and Exit are happy to continue
growing organically. There is room to expand at the brewhouse too. For
now though the focus is on brewing great beer, pure and simple.</span></div>
</div>
<div style="color: rgb(69 , 69 , 69);">
<span style="background-color: rgba(255 , 255 , 255 , 0);"><br /></span></div>
<div style="color: rgb(69 , 69 , 69);">
<span style="background-color: rgba(255 , 255 , 255 , 0);">Once
again Them Bones served up the perfect matching lunch - this time
crumbed sardine rolls with potato crisps and honey joy panacotta for
dessert. If this pop-up were a permanent fixture in the Thornbury area
I'd have little want for anything else when lunch-time cravings strike
with the sudden shock of a Metro trains delay. The sardine roll burst
with umami flavour and texture with the most minimalist addition of
pickles for perfect harmony. Kaiju's barrel-aged Chtulu went
surprisingly well with the pudding too, as it cut through the </span></div>
<div style="color: rgb(69 , 69 , 69);">
<span style="background-color: rgba(255 , 255 , 255 , 0);">dense creaminess while adding a delectable, subtle hint of dark berry.</span></div>
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Once
again a massive cheers and shout out must go to Exit, Kaiju, Them Bones
and hosts Carwyn Cellars. If you have tomorrow off (and why wouldn't
you for Good Beer Week?) you really must attend 3 Ravens' lunch session
tomorrow. What else can I say except these events are what Good Beer
Week is all about! Meet the brewer, pick their brains, enjoy the fruits
of their labour while they get to do something besides paperwork...
Tickets can be had by heading here:</div>
<div style="color: rgb(69 , 69 , 69);">
<span style="background-color: rgba(255 , 255 , 255 , 0);"><a href="https://goodbeerweek.com.au/events/view/334/Lazy-Brewer-Lunch-Sessionsk">https://goodbeerweek.com.au/events/view/334/Lazy-Brewer-Lunch-Sessionsk</a></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0);"><br /></span></div>
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Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-46104105628579397222016-05-16T23:46:00.000-07:002016-05-19T01:19:52.910-07:00Lazy Brewer Lunch Sessions @ Carwyn Cellars (Tue 17 May 2016) feat. Hawkers Brewing (GBW16)<div>
<div style="color: rgb(69 , 69 , 69);">
What do Lebanese street
peddlers and brewers have in common? Quite a lot apparently, as 20 or
so guests found out at the second of five Lazy Brewer Lunch Sessions at
Carwyn Cellars, as part of Good Beer Week 2016. This time, Hawkers
Brewing's Mazen Hajjar was the esteemed guest of honour.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
Truly
there are fewer more colourful characters among Melbourne's craft beer
circles. Inspired by alcohol's role (or not) in religion and a hatred
for Heineken, Mazen started 961 brewing in Lebanon with limited
knowledge before setting sail for Australia. </div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
Says Mazen: "The first beer I brewed, a batch of imperial, was as green and smelled of dogshit but I drank it anyway!"</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
After
much trial, mostly error, Hawkers found its feet. Its facility is now
among the most advanced in the Southern Hemisphere. <span style="background-color: rgba(255 , 255 , 255 , 0);">A
barrel-ageing program is in the works. Hawkers has ordered in 60
Bourbon barrels from the US. Acquavite - Scandinavian vodka-like
Schnapps - barrels are on order too. </span>Expamsion plans are afoot
too - Mazen fired off a slew off numbers in terms of capacity, but the
crux of the message being Hawkers is sold out to year's end. More
specialty beers are in the offing, and a single tap bar too once
licensed.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
For
the time being though Mazen and business partner Joseph Abhoud (of Rumi
fame) are concentrating on the brewery's pilsner, pale ale, saison and
IPA - the latter of three of which were presented as part of the day's
lunch.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
First
up, the saison. Hawkers sources its saison yeast from Wallonia, and it
is the most inconsistent in their range. Just how Marzen likes it,
though this is quite converse to Mazen's overall philosophy. "I don't
believe in crafted," he said. "Ideally I want hands away from my beer.</div>
<div style="color: rgb(69 , 69 , 69);">
<br /></div>
<div style="color: rgb(69 , 69 , 69);">
"It's all about consistency at Hawkers - drinkers should know what they're getting every time."</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
Even
the saison remains true to form to a degree, a form that is as close to
the saison style as possible. Mazen joked that saisons were a "bogan"
drink for farmhouse workers, but today because of the style's French
sounding name it has become a boutique style overloaded with excessive
herbs and spices. Sampling Hawkers interpretation, simplicity yet full
flavour went hand i hand. Peppery, clove spiciness and a citrus
undertone. Why would anyone want for more?</div>
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<br /></div>
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Next
up was Hawkers' pale ale. Amarillo, citra and centennial dry hopping
is the man event here, and is responsible this fantastic brew's balanced
bright </div>
<div style="color: rgb(69 , 69 , 69);">
and crisp character.
What may surprise some is Hawkers' pale weighs in at 50 IBU, however
because of the perfectly well weighted malt bill the overall effect is
not in the least bit offensive.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
Much
the same hop billing, though ramped up a notch, is thrown into Hawkers'
IPA. Equally well tuned, balanced; though with a touch more swagger
and bite, this is the sort of IPA that is as equally well suited to the
hop heads as the newbies.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
Finally,
a limited one-off keg release - brewed especially for Carwyn Cellars
and Good Beer Week by Hawkers and collaborators Wheaty Brewing Corps: a
Belgian-style tripel brewed with rosewater and chamomile. Such
ingredients can be quite temperamental, though with a little tweaking
Hawkers managed to pull it off. The end result: A lusciously delicate,
decadent and beguiling ale worthy of being called "fine." Small wonder
Mazen has a great deal of admiration for the folks at Wheaty.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
Throughout
the lunch, punters were treated to the following pearls of wisdom (and a
whole lot besides!) from the larger than life man at the Hawkers helm.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
"The
instrument used to measure dissolved oxygen in beer costs $30,000,"
said Mazen on the subject of viability. Indeed, breweries must be front
of house operations middle or capable of outputting 1,000 cases a month
due to the cost of excises, taxes and (most of all) packaging.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
On the subject of "session IPAs:" "Midstremgth beers are like porn actors who won't fuck."</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
As
for the inspiration for the Hawkers name, Mazen Hajjar explained that
the term "hawker" alludes to Lebanese street peddlers. Indeed, Hawkers
(in a virtual sense) sold its beers door to door, and the name somehow
reflects the brewery's philosophy.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
I
put the question to Mazen the nature of food pairing and whether it's
all codswobble (on behalf of a friend), to which he replied: "That's
codswobble! There are 30 more flavour descriptives on the beer flavour
wheel than wine. And not having great food to go with great beer is
like removing the string section from an orchestra.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
"What
wine pairs with Roquefort [blue cheese]? None. And if you're talking
restaurants, having Heineken is like putting McDonald's fries alongside a
well prepared meal."</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
There
would be no such Top of the Pops, car commercial, processed plasticine
plainness here - both on the beer and the food front. Once again Them
Bones delivered with a sumptuous lunch, comprising this time of a
lobster roll, crisps and a crème brûlée for dessert. The roll was
packed with excellent grade lobster - minimally seasoned as is
appropriate - and paired alongside Hawkers pale ale piquant notes were
brought to the fore with sweetness, saltiness accentuated. The perfect
compliment.</div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
Even
more complementary was the interplay between the crème brûlée and
Hawkers Tripel. The flavours of each segued into the one rolling
experience with neither overriding the other. The experience was akin
to rolling through a distant woodland paradise full of fragrance and
texture. </div>
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<br /></div>
<div style="color: rgb(69 , 69 , 69);">
A
huge shoutout and cheers must go to Hawkers' Mazen Hajjar, Carwyn
Cellars and Them Bones for staging what was a most thoroughly enjoyable
and engaging lunch session. Tomorrow it's all about New Zealand's
masters of brewing madness. Not to be missed if you are keen on seeing
how these guys go about brewing the sour stuff! Tickets can be had
right here: <br />
<div style="color: rgb(69 , 69 , 69);">
<span style="background-color: rgba(255 , 255 , 255 , 0);"><a href="https://goodbeerweek.com.au/events/view/334/Lazy-Brewer-Lunch-Sessionsk">https://goodbeerweek.com.au/events/view/334/Lazy-Brewer-Lunch-Sessionsk</a></span></div>
<div>
<span style="background-color: rgba(255 , 255 , 255 , 0);"><br /></span></div>
</div>
</div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-89141172730744770422016-05-15T23:48:00.000-07:002016-05-16T23:46:46.995-07:00Lazy Brewer Lunch Sessions @ Carwyn Cellars (Mon 16 May 2016) feat. Birra del Borgo and Nomad Brewing Co (GBW16)<div>
<div style="color: rgb(69 , 69 , 69);">
<div>
And we are off and
racing for the first of Carwyn Cellars' Lazy Brewer Lunch Sessions, a
casual but flavour packed way to take in the goodness that is Good Beer
Week.</div>
<div>
<br /></div>
<div>
Each session commences at 1300, but
there's no harm in arriving early for a chat with the ever affable
Carwyn barstaff. In fact it's almost mandatory, as there is every
chance to enjoy a pre-lunch gose or Lambic ale.</div>
<div>
<br /></div>
<div>
7
Cent's experimental Give 'Em The Clams black gose proved the perfect
aperitif prior to the commencement of the session. As the name suggests
this Leipziger gose saw clams added to the boill. The 7 Cent lads had
fun with this one, as the idea was the evolution of a wee bit of Hair of
the Dog Breakfast silliness during Good Beer Week 2013. This year's
incarnation came out on the sour, spritzy side - with just a low tide of
a salty undercurrent.</div>
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</div>
<div>
</div>
<div>
<br /></div>
<div>
The session got underway
at 1310, good for anyone arriving via Melbourne's notoriously
temperamental railway system - no need to rush. Carwyn bartender Ben
Duval and Birra del Borgo's Paolo Bertani were the MCs for the day.</div>
<div>
<br /></div>
<div>
Italian
brewers Birra del Borgo are world renowned for taking traditional beer
styles and tweaking them for the modern era. In recent times they have
taken a more experimental turn, with their most notable beers including
Rubaeus and My Antonia - the latter of which being a hoppy lager
collaborative project alongside Delaware's Dogfish Head. It is worth
noting Paolo Bertani and co. produce sone 10 beer varieties annually.</div>
<div>
<br /></div>
<div>
Nomad,
meanwhile, has its roots in importing wine into Australia via
ExperienceIt (who also import craft beers from the likes of Tuatara and
more). Fast forward a few years and Nomad was formed as a collective
initiative between Birra del Borgo and ExperienceIt. The rest as they
say is history.</div>
<div>
<br /></div>
<div>
Straight off the plane, Paolo
got straight to it. First up: Prunus, a sour cherry ale as delicate as
it is decadent. Also delicate is the art of picking the right time to
bottle and keg. According to Paolo, the aim is to ensure that there is
enough sour character in Prunus without it being too aggressive.</div>
<div>
<br /></div>
<div>
Indeed,
the third incarnation of Prunus is just that. Measured sourness and
tartness, with balance and freshness being particularly noticeable.
This is the sort of beer that demands its place at the table alongside
seasonal summer food. Slight acidity permeates throughout with a subtle
vinous, almost grappa-like finish.</div>
<div>
</div>
<div>
Nomad's
Wild Mongrel took centre stage for beer number two. First, grape must
was added to what was originally a pale ale base before wild yeast
strains were thrown in. Small wonder then Wild Mongrel is a complex
beast of a beer. Few beers are anything like it, for it straddles a
strange tightrope of flavour between pale ale and wine.</div>
<div>
<br /></div>
<div>
The
third beer to be handed to the 20 or so guests was Caos. This equally
but differently vinous beer is left in a state of beauty sleep for one
year for bottle-conditioning, where it is twisted daily like Champagne
bottles to bring forth the yeast to the top of the neck. The whole
process takes two whole years. Demand currently sits at 10,000 bottles
per year - with requests coming from as far afield as Japan. On the
whole it's a damn near unreachable degree of output.</div>
<div>
<br /></div>
<div>
This
version was a preview batch - brewed with Malvasia grapes. The end
result is a boundary pushing, bittersweet ale with a surprising
undercurrent of Moscato-like sweetness. Indeed this is another beer
equally well suited to summery imbibing as well as dinnertime food
matching.</div>
<div>
<br /></div>
<div>
Nomad's Cultural Exchange project,
made alongside Jester King, closed out proceedings nicely. Using Long
Trip Saison as its base, Cultural Exchange saw Tasmanian black pepper,
locally roasted coffee, Manuka smoke, wattleseed and Jester King's own
yeast strain thrown in. Barrel-aged for one year, the end result is to a
behemoth of a beer as complex as a legal report. Smoke dominates the
palate but the effect is offset by peppery and barnyard flavours. Some
drinkers may find this one challenging, but the reward is totally worth
the endeavour for those who love smoky beers.</div>
<div>
<br /></div>
<div>
Throughout
the week lunch is provided by neighbouring eatery Them Bones. On this
occasion the guys prepared Reuben sandwiches with potato crisps and
popcorn panacotta for dessert. Certainly not amuse bouche portions, the
toasted Rueben sandwich was a meaty delight worthy of the beers on
hand. A nice surprise was found in the Caos pairing neatly with the
panacotta - indeed a beer does not need to be sweeter than the pudding
as is the case in food and wine matching.</div>
<div>
<br /></div>
<div>
A
huge shout out and cheers must go to Birra del Borgo's Paolo Bertani and
Carwyn Cellars for hosting this fantastic lunchtime shindig. Paolo
provided insightful background to both brewers' beers and everyone was
made to feel more than welcome.</div>
<div>
<br /></div>
<div>
Tomorrow's Lazy
Brewer's Lunch features Mazen Hajjar from Hawker's beer. This is a
must for anyone wanting to meet and chat to one of the most influential,
personable and exuberant characters in Melbourne's brewing circles.
This will prove the perfect opportunity to sample Hawkers' collab with
Adelaide's Wheaty Brewing Corps: a Belgian Tripel infused with rosewater
and chamomile, and did I mention lobster rolls will be on the menu?
Don't miss this one!</div>
<div>
<br /></div>
<div>
Tickets: https://goodbeerweek.com.au/events/view/334/Lazy-Brewer-Lunch-Sessions</div>
<div>
<br /></div>
<div>
If
that unrelenting thing called work stands in between you and attending
any one of these fantastic beery lunches, pop in any time for a sour
beer during Good Beer Week. The Carwyn Cellars boys have lined up a
smashing array of beers besides those covered. Head on over to the
Facebook page to see a full list of beers limed up for your puckered-up
pleasure.</div>
<div>
<br /></div>
<div>
Finally, a special shout out must go
to an old friend of mine, Peter Simpson, for repairing the un-unified
code. Your services may be needed again good sir as content is being
copied and pasted from a variety of sources before publication.</div>
<div>
</div>
<div>
Pictures to follow!</div>
</div>
</div>
Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0tag:blogger.com,1999:blog-5131900079669802878.post-37445045143460310412015-05-22T19:03:00.002-07:002015-05-22T19:11:21.207-07:00Good Beer Week 2015: BrewDog Punk Party @ Forester's Hall (Fri 22 May)There are two entities that have helped shape the craft beer landscape within their global and local scenes - <b>BrewDog</b> and <b>Forester's Beer & Music Hall</b>. The two came together for what would turn out to be one of the highlight events of Melbourne, Victoria's <b>Good Beer Week 2015</b> on Friday 22 May. The titanic Scottish brewers sailed in, taking over 10 of the venue's taps. And since beer and music go together like pancakes and syrup the Forester's boys booked in local bands <b>Pleb</b>, <b>Pagan</b> and <b>Coffin Wolf</b> to provide a glorious punk soundtrack to the night. Suffice it to say that there was no way I was going to miss out on this embarrassment of riches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2JAN40yFAYiieAcsT9uRSG5FBkSjklVK-WT6-7ez5xbfbhjbf3CTVhjpjfObU1fzuCiAPGF5OiAGn0JJ5dgaC_4TVgmGrA_3dgSK7_hjEn76slAg5wrAa-QNf30AGIVaPgcJGh3kka3Y/s1600/IMG_3547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2JAN40yFAYiieAcsT9uRSG5FBkSjklVK-WT6-7ez5xbfbhjbf3CTVhjpjfObU1fzuCiAPGF5OiAGn0JJ5dgaC_4TVgmGrA_3dgSK7_hjEn76slAg5wrAa-QNf30AGIVaPgcJGh3kka3Y/s400/IMG_3547.JPG" width="300" /></a></div>
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<br />
The riches from BrewDog shipped in for the night included a significant number of rarities - many of which being beyond my wildest imaginings. <i>IPA is Dead: Simcoe, Restorative Beverage for Invalids and Convalescents: Imperial IPA, Abstrakt - AB:18 American Strong Ale, Alt Amber, Lumberjack Breakfast Stout </i>and <i>Shipwrecker Circus </i>(a collaborative brew involving Colorado's <a href="http://www.oskarblues.com/"><b>Oskar Blues</b></a> being among the highlights on offer for the occasion. A BrewDog lineup is not complete without the brewery's iconic flagship ales: <i>Punk IPA,</i> <i>Dead Pony Session IPA </i>and <i>5AM Red Ale </i>- all of which being responsible for converting many drinkers from the bland side into the enlightened realm that is craft beer since 2007.<br />
<br />
BrewDog's brewing history is indeed a colourful and intriguing one. Inspired by the new wave of American brewing and encouragement from legendary beer writer <a href="http://allaboutbeer.com/news/ten-columns-by-beer-writer-michael-jackson/"><b>Michael Jackson</b></a>, brewers <b>James Watt </b>and <b>Martin Dickie</b> set about brewing their beer on a pilot system for sale from the back of a van. BrewDog found exorbitant success and expansion through their ingenious <b><a href="https://www.brewdog.com/equityforpunks">Equity for Punks</a> </b>scheme, however a critical shortage of hops nearly saw the operation grind to a sudden halt in 2009. Fortunately for the craft beer world <b>Ken Grossman </b>of <b>Sierra Nevada Brewing Co. </b>struck a deal with BrewDog: in exchange for a sufficient amount of hops Sierra Nevada were sent a number of barrels from Scotland for its barrel-aging program. Six years and an entertaining, if slightly American-cheesy, television series for the <b>Esquire Network </b>later; BrewDog has cemented its place among craft beer's biggest and brightest.<br />
<br />
Beers really do not come much bigger than BrewDog's <i>Lumberjack Breakfast Stout - </i>the beer with which I started the night. Folks, this is a beer that will change your life if not the world - brewed with oats, smoked malt, blueberries, maple syrup, coffee and even bacon (is there anything bacon can't do?) - it is indeed a lumberjack's breakfast in a glass. As Forester's Hall began filling with eager BrewDog fans I settled in with my friends - some of whom had joined me from Perth for Good Beer Week.<br />
<br />
With three punk bands performing in the <b>Woody's Fine Liquor</b> space upstairs, a healthy mix of beer and music fans helped create a bouyant and fun party atmosphere. The vast majority of folks in, however, had arrived from <a href="http://www.gabsfestival.com.au/"><b>GABS: The Great Australian Beer SpecTAPular</b></a>.<b> </b>Without knowing the set times I can only assume that Pagan were on-stage at this point - I will be in contact with Forester's soon to confirm who played and at what time (post will be edited to reflect this) - nevertheless the guys on stage were ripping into some seriously dark and dirty hardcore punk. The beers and good vibes flowed as freely as unconstrained data waves.<br />
<br />
In fact, the beer was flowing so freely that many of BrewDog's kegs ran out very early in the piece. <i>IPA is Dead: Simcoe, 5AM Red Ale, Alt Amber </i>and <i>Dead Pony </i>ran dry quicker than you could say "punk's not dead!" Thankfully the vast majority of the beers that had run dry are generally readily available in bottles - and while I was dying to sample the <i>Simcoe </i>- I had my focus firmly set on the seriously limited release stuff. Immediately following the <i>Lumberjack </i>I got myself stuck into <i>Restorative Beverage for Invalids and Convelescents - </i>a hugely piny and spicy imperial IPA featuring a gloriously golden straw colour and dank aromatics. Thereafter I found myself sinking with the big and bold <i>Shipwrecker Circus </i>whose rum, sherry and berry characters imparted a sense that the circus animals survived but none of their human slave-masters. By midnight Pleb had hit the stage and in so doing turned up the BrewDog Punk Party up to 11 with a fun but in no way poppy punk sound.<br />
<br />
Punk music and punk beer is truly a winning combination. A massive thanks must go out to everyone involved in staging such a spectacular event. It is easy to take for granted the amount of logistics and other planning; execution of such events - the potential for something going wrong (particularly delayed keg shipments) being huge - all in the name of spreading the good word of craft beer. And with that, BrewDog and Forester's Beer & Music Hall are both well deserving of the utmost commendation.Graham Frizzellhttp://www.blogger.com/profile/17937133864851528637noreply@blogger.com0