Lazy Brewer Lunch Sessions @ Carwyn Cellars (Tue 17 May 2016) feat. Hawkers Brewing (GBW16)

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.

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.  

Says Mazen: "The first beer I brewed, a batch of imperial, was as green and smelled of dogshit but I drank it anyway!"

After much trial, mostly error, Hawkers found its feet.  Its facility is now among the most advanced in the Southern Hemisphere.  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.  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.

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.

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.

"It's all about consistency at Hawkers - drinkers should know what they're getting every time."

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?

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 

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.

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.

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.

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.

"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.

On the subject of "session IPAs:" "Midstremgth beers are like porn actors who won't fuck."

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.

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.

"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."

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.

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. 

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:

https://goodbeerweek.com.au/events/view/334/Lazy-Brewer-Lunch-Sessionsk

Lazy Brewer Lunch Sessions @ Carwyn Cellars (Mon 16 May 2016) feat. Birra del Borgo and Nomad Brewing Co (GBW16)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

Tickets:  https://goodbeerweek.com.au/events/view/334/Lazy-Brewer-Lunch-Sessions

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.

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.

Pictures to follow!

Good 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 - BrewDog and Forester's Beer & Music Hall.  The two came together for what would turn out to be one of the highlight events of Melbourne, Victoria's Good Beer Week 2015 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 Pleb, Pagan and Coffin Wolf 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.

The riches from BrewDog shipped in for the night included a significant number of rarities - many of which being beyond my wildest imaginings.  IPA is Dead: Simcoe, Restorative Beverage for Invalids and Convalescents: Imperial IPA, Abstrakt - AB:18 American Strong Ale, Alt Amber, Lumberjack Breakfast Stout and Shipwrecker Circus (a collaborative brew involving Colorado's Oskar Blues being among the highlights on offer for the occasion.  A BrewDog lineup is not complete without the brewery's iconic flagship ales: Punk IPA, Dead Pony Session IPA and 5AM Red Ale - all of which being responsible for converting many drinkers from the bland side into the enlightened realm that is craft beer since 2007.

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 Michael Jackson, brewers James Watt and Martin Dickie 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 Equity for Punks scheme, however a critical shortage of hops nearly saw the operation grind to a sudden halt in 2009.  Fortunately for the craft beer world Ken Grossman of Sierra Nevada Brewing Co. 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 Esquire Network later; BrewDog has cemented its place among craft beer's biggest and brightest.

Beers really do not come much bigger than BrewDog's Lumberjack Breakfast Stout - 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.

With three punk bands performing in the Woody's Fine Liquor 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 GABS: The Great Australian Beer SpecTAPular.  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.

In fact, the beer was flowing so freely that many of BrewDog's kegs ran out very early in the piece.  IPA is Dead: Simcoe, 5AM Red Ale, Alt Amber and Dead Pony 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 Simcoe - I had my focus firmly set on the seriously limited release stuff.  Immediately following the Lumberjack I got myself stuck into Restorative Beverage for Invalids and Convelescents - 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 Shipwrecker Circus 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.

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.

Good Beer Week 2015: A Brief Guide for the Uninitiated

The epicentre of the beer world will shift to Melbourne between Saturday May 16 to Sunday May 24 as Good Beer Week 2015 takes place.  An astronomical number of venues across the city and regional Victoria are staging a swathe of events ranging from dark beer and even darker metal to the infamous Pint of Origin; The Great Australian Beer SpecTAPular three-day festival; food and beer matching is taken to the next level; brewers are flying in from every corner of the globe and it is all in the name of showcasing the delights of the world's most diverse and popular alcoholic beverage.  Suffice it to say that the week-long mega-festival has got the local brewing and hospitality scene excited as locals and visitors from all over get set to descend upon the city.

For the uninitiated visitor or even the well-seasoned Melburne local, a quick flick through the Good Beer Week programme might appear highly intensive at best and excruciatingly befuddling at worst.  How does one make sense of so much awesomeness packed into the one short week?  When time and possibly money are limited there is the very real risk of FOMO ("Fear Of Missing Out" - as the tabloids have dubbed the phenomenon) setting in.  And what of the very real risk of hangovers?  Fear not, beer geeks and beer geeks in the making!  Help is at hand.

Planning Ahead
First off, put that iPad down and take a few four-by-four-by-four breaths.  Yes, the Good Beer Week programme is so loaded it is undeniably overwhelming - even with events being divided into "streams" - but the solution is simple: your portable media device has come with an inbuilt notepad and calendar with good reason.  If using the notepad, jot down each day of the week; before returning to the programme to log the time, date and location of events that catch your eye.  Repeat as necessary.  Like any festival, clashes may be inevitable - however we are dealing with events that go on for several hours (rather than 90 minute sets) here and sometimes events run all day until late.  Major clashes are likely to pose a problem only if you are attending a major degustation or meet the brewer event.  Relax, time is more plentiful than you might think.

To maximise time even more, familiarise yourself with both Melbourne's public transport network and how it will get you to the venues you have shortlisted.  Most venues can be reached easily from the city centre via tram (particularly those along Smith Street which divides the beery neighbourhoods of Fitzroy and Collingwood) while a few are located a little further afield.  Perhaps the first thing you need to know is that the city's tram, train and bus networks are painfully slow.  Moreover, things get tricky after midnight - the city offers a Nightrider bus service however it is sketchy at best and highly unsafe as well.  Check the links below for websites and apps that will help you navigate the city and surrounds:

Public Transport Victoria Journey Planner
Network Maps 
tramTRACKER (iPhone / Android real-time tram tracking application)
Uber Taxis Melbourne

It is worth noting that if you really want to maximise time and money, catch a Uber taxi.  Melbourne Uber fares have recently been reduced by 15% and for short trips (from Federation Square to Forester's Beer and Music Hall for example) it beats the hell out of standing on a crammed tram for 20 minutes!  And let it be known that catching cabs best be the only time spent in a car if you have even a trace amount of alcohol in your system.

Doing It On The Cheap
Beer is so expensive in this country that it is practically a currency unto itself (as it once was).  Furthermore, degustations and other dinners range in the $70-200 price bracket which may appear disheartening to those on a shoestring budget.  In saying that, the best means by which to avoid overspending - as well as missing out - is to buy event tickets in advance.

It is also best to purchase myki (Melbourne's answer to London's Oyster) cards for multiple days.  7-day passes represent the best value.

The Great Australian Beer SpecTAPular is doubtless the very best way to optimise budget and even time (say if you are in Melbourne for only a few days as opposed to the full week).  With an incredible 300 beers being showcased - 120 of which have been brewed especially for the festival - and heaps of great local food (from Mr Claws lobster rolls to American-style barbequed meats courtesy of Meatmother) GABS provides a fantastic means by which to soak in a concentrated version of Good Beer Week.

The best value tickets include $20 worth of beer and food tokens, which can be had at $54.00 pre-sale or $63 on the door for single-ticket purchases.  Discounts are available through the awesome Beer Buddy Group buy.  Click here for tickets.

Entry to a large host of events is absolutely free and tasting paddles are of course a brilliant way to sample a wide variety of beer.  Your wallet and body will thank you.

Hangovers...

The vast majority of bars and pubs across Melbourne provide free, readily available water at the bar.  For goodness sakes, it is not there for decoration.  Aside from taking it easy and not imbibing too much, drinking water throughout the night - not just a pint before crashing - is a far better hangover remedy than something so greasy it would make the Gulf oil spill resemble a sparkling picture of health.  Moreover, suffering through a hangover might mean missing out on a major event, hence one more very good reason to stave off alcohol's dehydrating diuretic effects.

But in all honesty at least one hangover is inevitable and equally as inevitable is the craving for something to take the edge off.  Check out the following places for what might cure what ails you:

Hair of the Dog Breakfast @ Beer DeLuxe
Fri 22 May - 9:30am-12noon
Cost:  $80
The Hair of the Dog Breakfast is essentially the afterparty following on from the AIBAs (Australian International Beer Awards).  As well as soothing one's head or making that dog even hairier still, there is the chance to meet and greet craft beer brewers at less than half the cost of admission to the AIBA event.
Tickets are still available.

Shop Ramen
329 Smith St  Fitzroy
Pho is well regarded for its legendary hangover curing properties and the legends are indeed true, however a certain degree of gumption is needed to get through all that meat and bone broth.  Enter Shop Ramen who kindly provide a much more easily chewed and therefore digestive alternative.  They even do smoothies - loaded with life-giving coconut milk.

Lentil As Anything - Breakfast @ The Abbotsford Convent
1 St. Heliers St  Abbotsford
Breakfast served between 9am-11:30am

Who doesn't love pancakes?  Or just-right poached free-range eggs sitting atop a bed of potato rosti and baby spinach?  As Lentils is meat-free you might be asking "where's the bacon?" but in all honesty your stomach will thank you later for going meat-free.  The coffee here is top notch and will have you feeling semi-human again in no time.  Lentil As Anything is a not-for-profit "pay what you feel" vegetarian restaurant but please give generously - these guys do some amazingly good things for the city's most disadvantaged people.

Cookie
Curtin House 1st Floor
252 Swanston St  Melbourne City
Most may find that after a big night breakfast essentially means brunch.  And who says pork belly is not a breakfast item?  Come to Cookie for the amazing, hangover-curing mod-Thai and stay for even more craft beer action.  Cookie is a proud Good Beer Week venue and you might even meet Jeppe Jarnit Bjergsø while sampling Evil Twin beers.  Eight of Cookie's taps will be dedicated to pouring the mad Danish-born gypsy brewer's fine wares throughout the week.

All these tap takeovers and meet the brewer events may take their toll, even after weeks and months of built up excitement.  Remember to take it easy throughout the event - Good Beer Week is, after all, a marathon rather than a sprint.  With forward planning, a little bit of common sense, proper nourishment and plenty of water, there is no doubt that even the most budget conscious and time starved folks will take home a stack of memories that will be talked about for years to come.

BrewDog: Jackhammer (IPA)

BrewDog: Jackhammer was one of the most talked about IPAs of 2014 and really it is nt hard to see why.  Put bluntly, this is an IPA by which all others may be judged.  Such is the incredibly well balanced but not at all delicate nature of Jackhammer, all room for rhetoric is completely constricted.  This is one beer that does just fine speaking for itself, thank you very much.

Jackhammer pours a delightful apricot-ochre with a slightly turbid appearance.  A pleasant, snowy white head forms, soon giving way to firm lacing.  Immediately the nose is hit aggressively with a burst of beautiful grapefruit-driven hop aroma that unfolds into a veritable fruit salad.  White peach, mandarine, mango and lemon peel aromatics all suggest a generous dry hopping.  Five hops went into the making of this IPA: Centennial, Columbus, Citra, Simcoe and Amarillo (with the latter three used in the dry-hopping phase) hence this beer truly deserves the title of "hop bomb."  It is worth noting that Jackhammer's aroma is not at all acute - instead it presents as being gentle but persuasive.  I could smell the beer from across the bar as it was poured for me.  Furthermore, Jackhammer's aroma has a certain underlying bready quality about it, thus suggesting a very well weighted malt bill.

Jackhammer's slightly caramel sweet malt backbone and refreshingly carbonated, medium bodied mouthfeel do well in leveraging the torrent of hop driven fruit flavours that wash over the palate like one's first ever dip into the Indian Ocean.  Fans of hop forward and fruity beers will feel right at home here.  Jackhammer's tropical fruit aromatics transcend directly to the palate in the form of dense peach and mango.  Upon licking my lips I could also taste lemon peel and pineapple that somehow sat comfortably between the sweet and the tart.  A hint of toffee shines through before the utterly divine hit of highly resinous pine strikes the back palate.

It is worth noting that for all these flavours the intensity is well weighted and balance remains throughout.  The hit of resinous pine does not linger to the point that it leaves one feeling as though the palate will ulcerate at any given moment - instead it makes its presence known and then retreats - like a summer storm over the foothills.  This is all quite remarkable considering that Jackhammer boasts an IBU of 100!  Moreover, there is very little suggestion of alcoholic heat, thus Jackhammer belies its relatively high ABV of 7.8%.  Indeed, this is a fairly polite brew considering its ramped up hoppiness - it does not scream and shout like a three-minute long punk-inspired thrash piece - instead it takes the more progressive route (think Metallica-era ...And Justice for All rather than Paul Baloff-era Exodus and you get the picture).

BrewDog really are the masters of ramped up IPAs.  Nuff said.

Evil Twin: Ashtray Heart (Smoked Porter)

There is beer and then there is beer concocted by genius mad scientists who proudly boast having no fixed address (insofar as to the lab / brewing facility in which their creations are brought into being goes).  The genius mad scientist in question here is Evil Twin brewer Jeppe Jarnit-Bjergsø - twin brother to Mikkel Borg Bjergsø of Mikkeller - who has come up trumps once more with a phenomenally good smoked porter, lovingly dubbed Ashtray Heart.  Given that Mr. Bjergsø will be in town for Melbourne's Good Beer Week festival in May 2015 I thought it highly appropriate that I should reacquaint myself with the results of his brewing experimentations.

White I am certain that Jeppe Jarnit-Bjergsø himself is no creature of pure malevolence, Ashtray Heart is one almighty beast of a smoked beer.  The end result of a laboratory experiment gone horribly right, Ashtray Heart pours a very dark brown - bordering on black - with a thin tan head that slowly dissipates to almost nothing.  Some smoked porters leave me wanting in the carbonation department - not so with this specimen.  Ashtray Heart's carbonation is low to medium but enough to ensure that the brew is refreshingly drinkable.

As the name strongly suggests, peaty smoke dominates the aroma, however there is an underlying waft of toffee and Bourbon booziness as well.  Giving the glass a gentle swirl and allowing the beer to warm slightly are recommended for full effect.  What follows through onto the palate delivers on the promises made - and then some!

Further to Ashtray Heart's immensely smoky flavour there are notes and nuances that range from an initial bitter entry (most noticeable when the beer is at its coldest temperature); slightly sweet toffee, caramel; coffee, cacao, mocha; charred woods and hints of Bourbon.  The Bourbon character is especially pronounced given the beer's booziness - Ashtray Heart quite deliberately does little to hide its relatively high ABV of 8.9%.  All considered, the boozy quality is superbly well weighted so as to compliment rather than dominate the experience.

Yes indeed, this is one masterfully created marvel of brewing science that delivered on everything its name promised.  One cannot help but ponder Ashtray Heart's malt bill and the methods used to create its immense smokiness.  I imagine that the ingredients and techniques employed herein shall forever remain the sort of closely guarded scientific secret that commands an exorbitant amount of hush money - such as what is really governing climate change (a small hint may or may not lay in the photo above).

An Evening With... Yeastie Boys' Sam Possenniskie @ Bob's Bar (Perth) - 9 Jan 2015

Let me say right up front that Bob's Bar is an asset to the city of Perth.  Few pubs and bars across the city and its surrounds, including Fremantle, rival the dedication to craft beer of this awesome place.  Aptly named after Australia's famous beer guzzling Prime Minister Bob Hawke and sat atop Print Hall, Bob's Bar provides the perfect haven away from the "Carlton" and "Tooheys" pubs that in no way accommodate the city's growing number of craft beer drinkers.  Occasionally esteemed brewing guests and their wares make an appearance and on the evening of Friday 9 January 2015 Yeastie Boys' Sam Posseniskie popped in for a fly-in meet and greet.

Bob's Bar - The Venue

The setting could not be more perfect for enjoying a casual brew.  Bob's Bar is one of only a handful of rooftop bars in the Perth city centre and, frankly, is the only one that bears mentioning (the others being the epicentre of the Douchebag Apocalypse).  The West Australian newspaper logo can be seen flanking the left-hand side of the venue as one walks from the entrance to the wooden bar and to the right there is ample, well shaded seating for all.  The atmosphere is infinitely more casual than the venues situated downstairs.  Refreshingly, Bob's Bar has a Tshirt-and-jeans-friendly dress code.  Hence I could think of few better places at which to unwind with a Dogfish Head 90 Minute IPA.

 Did I mention the craft beer selection here is among the strongest in the city?  Bob's Bar's tap and bottled beer list is among Perth's most noteworthy.  You can expect to choose from a mostly local selection of tap beers (think breweries such as Colonial, Cheeky Monkey and Last Drop) with guests sometimes coming in from New Zealand breweries including Epic, Renaissance and Yeastie Boys.  American craft brews also make a welcome appearance.  The cocktail list is equally as strong with many ladies among the crowd opting for mixed drinks over craft beers.  Clearly this is not a wine lover's place as few appeared to be requesting it.  The accompanying snack menu leaned towards the American Mexican front where once upon a time Bob's Bar had gone in for more Asian inspired treats.  The nachos topped with a copious layering of guacamole are thoroughly recommended - a great match with your equally copiously hopped New Zealand IPA.

Naturally, as this night was all about Yeastie Boys and Sam Possenniskie, several of this fantastic New Zealand "gypsy brewery's" beers were tapped.  As the glorious Perth evening drew in I found myself sampling the absolutely gorgeous Gunnamatta IPA (infused with Earl Grey Blue Leaf English tea), Pot Kettle Black ale, Digital IPA; His and Her Majesty Belgian style ales.

Yeastie Boys - The Beers

Pot Kettle Black ale

Is it a black IPA or a porter?  Never before has a beer been more indecisive and yet so happy to be so!  As the name suggests, you may call it what you will.  Pot Kettle Black sits alongside BrewDog Libertine black ale as being a hoppy take on dark beers while conversely straddling into black IPA territory.  Pot Kettle Black's hop character is a little too restrained to be considered a black IPA however this is not to say its hoppiness is understated.  But I digress, Yeastie Boys have created a fantastic brew whose aroma and taste centres around dark, roasty malts, chocolate spice, subtle sweetness and even a touch of lactic sweetness; all rounded off with a contrasting tropical fruit finish.

Writers note:  Yeastie Boys has recently updated the livery of its labels - Pot Kettle Black is now known as a "Pacific Porter."

Gunnamatta IPA

For me, Gunnamatta is surely the most impressive brew currently on offer from the Yeastie Boys stable.  Believe the hype, tea-infused IPAs are made of awesome.  Gunnamatta can proudly boast being the People's Choice winner at the 2012 Great Australasian Beer SpecTAPular (GABS).  Frankly it is not hard to see why as this forward-thinking, Earl Grey tea-laden beer bounds forth with herbaceous, yeasty, citrus and tea aromas; a thoroughly engaging and lusciously smooth mouthfeel; flavours of citrus, bready malt; and of course tea on the finish.  Needless to say I went back for seconds and even thirds on this one whilst awaiting the arrival of Gunnamatta's creator.

"Sipping da def ale" with Sam Possenniskie (Yeastie Boys)

 Even with my eyesight it is possible to spot Sam Possenniskie a mile away.  Donning a pastel pale blue/turquoise T-shirt and apricot orange shorts, Yeastie Boys co-founder arrived on the scene at 7pm.

During the time spent chatting with the loquacious and amiable Possenniskie I learned a great deal about Yeastie Boys' recent activities and ambitions for the future.  Among the most exciting developments was a deal struck with the UK's Adnam's Brewery and the Wetherspoons pub chain for the supply of 50,000L of the once home brewed Gunnamatta IPA.  Possenneskie also made mention of Yeastie Boys' PledgeMe crowd-funding campaign that will see the brewery make its mark on the northern hemisphere beer scene through improved supply channels.  Further, I learned of the Yeastie Boys ethos as well as the trials and tribulations of "gypsy brewing" throughout the conversation.  Suffice to say it is a labour of love, but a fun and highly rewarding pursuit as well.

Conversation flowed as freely as the beer and it soon shifted to Digital IPA.  All you homebrewers out there will be keen to know that the recipe for Digital is completely open-source - the best bit is you can remix and tweak it to your heart's content, as though you were brewing's answer to A-Trak.

Alas, time went by as quickly as that between tunes in an A-Trak set - Possenniskie and his travelling posse could not stay long.  After all, this was a fly-in visit from South Africa to New Zealand via Perth.  As they were staying in Fremantle, the question was raised as to the best place to eat: the inevitable and obvious answer being Run Amuk Hotdogs Unleashed!

A special thanks must go out to Bob's Bar, Yeastie Boys, Sam Possenniskie and everyone involved in staging what was a fun and engaging meet and greet.  Yeastie Boys is without a doubt one of New Zealand and the world's most passionate, innovative, creative and colourful (not least because of the brewers' dress sense) breweries.  Take it from me, Gunnamatta IPA is among the best IPAs doing the rounds at the moment - you would be criminally remiss to overlook it while it is available.  Moreover, if you live in Perth and have never been to Bob's Bar in the past, get your clogs on and get on down!

Bob's Bar
Brookfield Place (Rooftop of Print Hall)
125 St. Georges Tce
Perth  WA  6000
Ph:  +61 8 6282 0077
Email:  info@bobsbar.com.au
Web:  www.bobsbar.com.au
Facebook
Twitter:  @Bobs_Bar

Opening Hours
Mon-Sat:  12noon-12midnight
Sun:  12noon-10pm
Public Holidays:  Closed
Please note:  Closing times are subject to patronage.

Directions
As Brookfield Place is located on the St. Georges Terrace, it is relatively easy to find.  The easiest way to get here is via William Street.  Head South to the corner of William Street, cross to the Southern side of the Terrace and turn right.  Brookfield Place is located just after the set of pedestrian traffic lights (which may also be used).  If you walk by the Bank of China you have gone too far.

The entrance to Brookfield Place is marked by a board providing directions.  Ignore it.  Instead, continue South for a few paces until you see a lengthy walkway heading to the left.  Turn left here and keep going.  By this point you might be feeling a tad confused but keep going until you see what looks like a fancy bar.  You have found Print Hall.  From here, walk past the outside tables where people can be found drinking until you find a stairwell.  Bob's Bar is located up these stairs.  Alternatively there is a lift inside Print Hall (for those who are disabled or have the equally legitimate excuse of having recently climbed Jacob's Ladder).