Weekend Reading #27

This week features articles on the that word again – “CRAFT” – and branding and what happens when a big guy buys a little guy …

I love lounging in bed on weekends and catching up on all my favourite beery reading. From blogs to articles from the American craft beer scene and the best local beer news, there’s excellent reading material out there so every Friday I’m posting a list of the articles and blogs that have excited me.

All About Beer | A Single Word: The Case for Beer

I don’t know if I am surprised or not by the continued spotlight on the word “craft” and what it means to the industry and/or what it represents about the industry to the outside world aka the consumer. This is a nice piece from John Hall, the editor of All About Beer Magazine, explaining why they have made a conscious effort to minimise their use of the word “craft” in the magazine. I like this piece, it feels like they are keeping it simple and inclusive rather than categorising and excluding.

“One word shouldn’t be a dividing point,”

John Hall, editor All About Beer Magazine

Stone & Wood Brewery | Being Good … Not Crafty!

More on the word “craft” but this time from a local Australian brewery perspective – namely Jamie, Brad and Ross who are the founders and owners of Stone & Wood Brewery. I think their words resonated with my own feelings on the topic the most; we can debate the parameters of “craft” all we like but in the end it’s about being genuine and honest. Tell us what you believe in, how you want to do business, what sort of beers you want to put out there and then go ahead and do it. Most importantly, do it well.

“At the end of the day though, it’s a description that needs to be earned, it can’t be self proclaimed”

All About Beer | Why Brands Matter

Thanks Steve Finny, Feral Brewing, for bringing this article to my attention via the wonderful world of Facebook. I have always liked reading about branding, I find it really fascinating and probably why I ended up doing an advertising degree. My greater love of booze is probably why I now have a degree in advertising that I don’t use.

“We have strangely complex relationships with brewery. The mention of a name produces a tangle of impressions, memories, prejudices and emotions.”

Branding is a funny one because when it’s so good you really believe, or at least you really want to believe, but there is a cynical part that resists buying into it.

When I think about branding and beer I think about Little Creatures and the reaction to Lion Nathan buying them. Some seemed to respond like an admittance of defeat, as though a friend of theirs had been inevitably captured by the enemy. Others seemed to feel like they had been betrayed, like their friend had been captured and tortured behind enemy lines. The reaction was far more interesting than the situation itself.

Draft | AB buys Elysian: A View from Seattle from the Rhine

On the subject of brands, feelings and breweries buying breweries, here is an article on the recent acquisition in the US. The end of the article sums things up nicely,

“Like any other business it depends on consumer choice”

How important is ownership? How significant is its impact on the final result?


girl + mismatch

There’s something special about the first beer you have from a brewery. It’s the first impression that brewery gets to make on you like a hand shake or smile but in the form of a glass of beer. Maybe that first beer makes you a little crazy for that brewery and you’re inspired to seek out the rest of their beers with stalker-like obsession or maybe it just leaves you with a smile on your face and you look forward to crossing paths with that brewery again soon.

Read: ‘Beer Story: Boatrocker Ramjet’

I remember the first Boatrocker Brewery beer I had was their 2013 Ramjet, a whisky barrel aged imperial stout, that I loved immediately and still completely adore. Since then the sight of any beer from them excites me. Same thing happened with my first Nail Brewing beer, once I had that Australian Pale Ale it has been impossible to walk past any of their subsequent beers.

Nail Clout Stout

Nail Clout Stout – one of my all time favourite beers

Last week I had my first beer from Mismatch Brewing from South Australia and it has left me wanting more.

I was given a squealer of Archie’s Red Ale by a friend who is now representing the brewery here in WA. The beer is the first released by Mismatch and is named after a friend of the brewery.

Mismatch Brewing Co. are currently using Big Shed Brewing to brew their beers with their eyes to one day opening their own brewery. It’s a path that a few have already travelled, such as Two Birds Brewing who opened their brewery last year in Spotswood, Victoria.

Read: ‘The Brewing Nomads’ – The Adelaide Review

I really liked Archie’s Red Ale with its rich and deep caramel malts enlivened by citrusy hops. There’s a little spice and tropical fruit in there too and it’s easy to see yourself drinking two or three pints.

Read: ‘Top Hops: Cascade Ranks #1 Among Craft Brewers’ Favourite Varieties’ – craftbeer.com

The beer is made with Cascade and Centennial hops, varieties that you’ll be familiar with if you’ve enjoyed a big juicy American-style IPA or two, think Little Creatures Pale Ale and Sierra Nevada Pale Ale.

Sierra Nevada Pale Ale

In amongst the malts there is some midnight wheat, Caraaroma (a very dark crystal malt), rye and torrified wheat which, though it sounds like it’s wheat that has been scared to death, is wheat malt that has been heat treated and results in improved head retention for the beer.

My partner and I had the Archie’s Red Ale with a dinner of spicy BBQ chicken wings. The marinade almost caramelised and sweetened whilst on the BBQ which made for a delicious pairing to the beers own caramel flavours whilst the hops added a boost to the wings spicy flavours.

Mismatch Archie's Red Ale with chicken wings

Chicken Wings from Willowbank Butchers in Midland

As far as first impressions go this one made a pretty good one.

Thank you Peter Lech, representing Mismatch in WA, for giving me a sample of Archie’s Red Ale.

Mismatch currently pouring



Weekend Reading #26

I love lounging in bed on weekends and catching up on all my favourite beery reading. From blogs to articles from the American craft beer scene and the best local beer news, there’s excellent reading material out there so every Friday I’m posting a list of the articles and blogs that have excited me.

Goodtimes Craft Beverages | Homestead Brewery: Ron Feruglio Interview

A great local Perth blog by Guy Southern who I frequently run into at beer events either just as I’m leaving or as he is leaving, we sadly appear destined not to share a beer together ever! That aside, I really enjoyed this interview Guy did with Homestead brewer Ron Feruglio. Homestead, if you haven’t been out there, is the newest brewery in the Swan Valley and Ron brings a heck of a lot of knowledge and experience with him to this new venture. The result, I think, is an excellent core range of beers that aren’t afraid to be a bit challenging and a genuinely exciting limited release range that I think will bring lots of beer geeks to their knees frequently as they are released throughout 2015. If that all sounds like your cup of tea, and I’m assuming since you’re reading then the odds are fairly good, I’d be reading this interview. Probably with a beer too.

Homestead grand opening

L: Homestead Brauhaus Munich Lager | R: Homestead Curvee Belgian Ale

All About Beer | Sweden Rising: Beer Culture Booms in Scandinavian Country

I really enjoy reading about how craft beer culture is developing in countries other than Australia and America as most of my reading tends to centre around these two countries. To glimpse into the craft beer world of Mexico or Sweden, as this article links to, is a nice reminder of how far reaching the love for craft beer is.

Broadsheet | What Exactly is Sour Beer?

A nice and relatively brief article introducing sour beer – what it is, what you can expect and a handful of recommendations. Sour beer has been growing in popularity here and whilst it can be a very abrasive experience for some, it can also be a game changer. I recently heard some great advice on how to try sour beers, it came from a new beer podcast I have been listening to – The Sour Hour by The Brewing Network – and they talked about a ‘three sip rule’. Why three? Because the first sip is a shock, you’ve just slapped your palate! The second sip gets you into it, you start to taste more flavours and then the third sip, you’re in, you’re getting it.

Beer Story: Boatrocker Ramjet 2013

A closer look into beers that I love, the story behind their making, interviews with the brewer/s and whatever else I can find!

There are a lot of great beers out there and some beers are so memorable that the mention of that beer fills you with happy feelings from memories of drinking it. Maybe you remember where you were when you had it, the way it tasted and the way it looked or maybe you just remember thinking “damn, this is really special”. You might be thinking I sound like a love sick fool and you’d be right, some beers just do that to me and, like anything you fall in love with, you want to learn more about it, you want to get to know it better and so here’s the first in what I hope will be a semi-regular series – ‘Beer Story’, a look into beers I love, the stories behind their making and interviews with the brewer/s. The first Beer Story comes from Boatrocker Brewery in Braeside, Victoria and it’s one of their limited editions – Boatrocker Ramjet Boatrocker Ramjet 2013

10.2% ABV | Barrel Aged Imperial Stout | Limited Release

Boatrocker Brewery

Entrance to Boatrocker Brewery – May 2014

A bit about Boatrocker Brewery – owned and operated by Matt and Andrea Houghton. Matt, like many brewers, started out home brewing, did some traveling and returned home inspired to go from home brewing to commercial. Matt and Andrea’s dream to own their own brewery was realised in 2012 after initially contract brewing. You can read more about Matt and Andrea and their brewery here at their website or here at The Crafty Pint.

Matt Houghton, co-owner and brewer, pouring beers at the brewery during their Palate Cleanser event at Good Beer Week 2014

Ramjet 2013 is an imperial stout that spent three months in ex-whisky barrels from Victoria’s New World Distillery. “Called Ramjet after the engines that used an extra fuel source to go further,” The Crafty Pint – Boatrocker Ramjet. The first time I had Ramjet was during a beer event – East versus West: Round 2 which was held as part of 2013 WA Beer Week. It was Josie Bones (VIC) going head to head with Five Bar (WA) in a three course battle for glory and gloating. Round 1 had been held a few months earlier in Melbourne for Good Beer Week which you can read about here. That first taste of Ramjet 2013 made a big impression on me,

” … Boatrocker’s beer had that “oh my god” factor, with every sip you were impressed and craved more of those toffee and crème brulee flavours …”

Whiskey Baba with Malted Chocolate Cream, Blood Orange Curd and Liquorice with your choice from three whiskey sauces

East versus West Round 2 (November 2013) – Whiskey Baba with Malted Chocolate Cream, Blood Orange Curd and Liquorice with your choice from three whiskey sauces by Julia from Josie Bones

Read: GBW 2014 Review: Boatrocker Palate Cleanser and The Beer Boat that Rocked, my blog post on the 2013 Palate Cleanser

Since then I have been lucky enough to drink Ramjet at the brewery a couple of times during Boatrocker’s Palate Cleanser events during 2013 and 2014 Good Beer Week. I also grabbed a couple of bottles to stash away before they all disappeared. [Yep, sorry, if you had been reading this and put Ramjet 2013 on your beer shopping list then I’m afraid I have some bad news, as far as I know it’s all gone. On the bright side, there will be a 2014 release]  The last time I had a Ramjet 2013 was on New Years Eve when I opened my second last bottle; the beer was still sensational but in a whole new way. Those toffee and crème brulee flavours I had originally tasted in November 2013 had settled into an amazing balance of rich and varied flavours. Boatrocker Ramjet 2013 - my tasting notes.jpg Here is an interview I did with Matt recently about Ramjet, how the original brew came to be and where we can expect 2014 to take us …

Interview: Matt Houghton, Boatrocker co-owner and head brewer

How do you approach creating a new beer recipe?

We firstly think about what beer we’d like to brew, and when we think we’d like to drink it. We then start discussing what aspects of the style we like, whether full bodied or lighter, bitterness levels, etc. Matt & I [yup, both brewers are Matt!] then discuss our options with raw ingredients, and what yeast profile we’d like, and then start building a recipe around that. We then do a pilot brew of around 60L, just to see if we’re in the ball park. Once we’ve tasted the pilot, we discuss what changes we’d make, if any, and then scale it up to full batch size. At the end of the day, it’s all about what we’d like to drink.

When did you brew Ramjet 2013?

We brewed Ramjet 2013 towards the end of May. We had been discussing an Imperial Stout for some time, and we had some tank space coming up, and thought, why not?

Why did you want to brew an imperial stout?

The style is, quite simply, fantastic. There are so many options available to the brewer in terms of roastiness, bitterness, sweetness, abv, wood aged etc. And rather selfishly, we wanted a dark beer for us to drink in the winter months!

Was Ramjet always planned to be barrel aged? What do you most enjoy about the process of barrel-ageing?

When Matt and I were discussing the imperial stout, a wood character was one of the first things discussed, although we originally mooted the idea of bourbon barrels. Personally, the depth of character that barrel ageing can bring to a beer is truly astounding. Not only does the previous occupant impart its character to the finished beer, so too does the type of wood and size of barrel. Barrel ageing really can take the beer to another level. It’s quite fascinating tasting a beer that has been ‘wood-aged’ with oak chips, to the same beer that has been barrel aged. There is actually no comparison.

What made you choose the whisky barrels from New World Distillery?

Before Matt came to us, he was working at the New World Distillery. When it comes to sourcing locally made Whisky, there are not that many options, and with Matt’s contacts, it was a natural choice. The guys at the distillery are great. There is a lot of mutual appreciation for each others products and what we are both trying to achieve. Their whisky is just fantastic and complements beer so well. We’ve found that with not only Ramjet but a number of other beer styles (upcoming releases in 2015), the whisky and barrels from New World Distillery are second to none.

How did you come to decide on 3 months of barrel ageing?

With barrel ageing, there is no set time limit. The beer is ready when the beer is ready. We tested the beer at regular intervals, and when the flavours were just right, we removed it from the barrels. Ramjet 2014 for example, spent about 6 months in barrels. There are a number of factors, so the best bet is to let your tastebuds decide.

Where there any surprises during the brew for Ramjet 2013?

The biggest surprise was how much we could push the brewhouse. The amount of malt that goes into a 10% abv + beer is a lot. We really had to work our system hard. Aside from that, there were not really any other surprises.

It feels like there is a lot of love for Ramjet, many people speak very highly of it and it came in at #37 in the 2013 The Critics’ Choice Australia’s Best Beers. When you first released Ramjet, what were your expectations on how it would be received?

We had no idea that people would like the beer so much. When we brew beer, we don’t do it for recognition or to try and win awards. We brew what we want to drink. Thankfully people want to drink what we want to drink. When we first released Ramjet, it was a little young, and needed more time in the wings, and in hindsight that is what we should have done.

What is one of the most interesting or fun events you’ve had Ramjet be a part of?

That’s a tough one… There have been a few. The East v West dinner with Beersine comes to mind but unfortunately I wasn’t there so from personal experience the dinner at Merricote where we had a 6 course meal matched to 6 of our beers was incredible. The Ramjet was matched with a cacao cigar, with tobacco infused chocolate and an ‘ash’ from cabbage and hay!

If anyone has any Ramjet 2013 bottles, when do you recommend they open them?

If they haven’t already done so, I believe you can expect to get a little more time out of Ramjet 2013 if stored well. There has been a definite ageing, but all in the right direction, as the oxidised notes are working very well with the barrel character of the beer. I’d say at least another year or two.

What food would you match to a Ramjet 2013 now?

I’m very much a fan of savoury foods with Ramjet 2013, and as a way to finish a meal, some excellent blue cheese with water crackers and I’m a happy man. I’d err on the sweeter blues rather than the sharper more mature ones.

Did you make any changes to Ramjet for 2014?

The Ramjet 2014 has had only minor tweaks to the malt bill. The beer itself is higher in abv (10.6% compared to 10.2%), and we believe has greater ageing potential than the previous vintage. The biggest change that will be apparent is the barrel character. This is something that will be different for nearly every Ramjet. Ramjet 2013 had barrels that previously held red wine (before the whisky), and that note definitely comes through. This year there was a mix of ex-red wine & pedro ximinez barrels, so there will be a natural change in character, but delicious nonetheless. The other change to Ramjet 2014 that will be noticeable, is that we are ageing the beer after packaging longer. This comes at considerable expense in terms of space at the brewery and from a cash-flow point of view, but it also means that the beer won’t be released before it should. You really can’t rush these things. Barrels at Boatrocker Brewery

Pedro Ximinez barrels at Boatrocker Brewery – May 2014

I would like to thank Matt very much for his time in answering my questions. If you are in Melbourne for Good Beer Week this May and Boatrocker holds their Palate Cleanser event again I would strongly urge you to get tickets and get them quickly. The beers are fantastic, the food is great and Matt and Andrea are wonderful hosts. If you would like more on Ramjet and Boatrocker –

Beer Review: YouTube

Beer Year, Day No. 127 – Boatrocker Ramjet Beer Review by ‘Legless Goanna’

Brewer Interview: Podcast

Ale of a Time – Podcast ‘sode 25: Matt from Boatrocker

Read: Blog Post

From Beer to Eternity: Boatrocker Brewery Show

Read: Blog Post

64 Bottles of Beer on the Wall: Boatrocker Brewery – Ramjet

Read: Article

The Crafty Pint: Starting a Brewery – The Boatrocker Story

girl + The Standard

I knew that The Standard was on Roe Street, Northbridge but that didn’t stop me from driving past it and not realising it was there. The white facing is quite understated, from the street you may not realise there is a lovely bar ready to serve you some tasty drinks and great outdoor area perfect for summer afternoons.

The Standard – 28 Roe Street, Northbridge

After hearing several glowing reviews of the food at The Standard I was delighted to be able to finally try it for myself earlier this month.

As someone who prefers beer over any other alcoholic drink 98% of the time, there tends to be a little pause for concern when visiting a bar or restaurant for the first time. Questions race through my head like a bad Rocky montage – Will they have any local beers? Will they be reasonably priced? Will they have the ‘usual suspects’ of international imports – I’m looking at you Heineken, Stella, Corona, Peroni, Asahi and will they even have their beers listed on the menu?

On my visit to The Standard the answers to the above questions were yes, yes, no and yes.

Local breweries are represented by Eagle Bay Brewing with their English style Mild Ale and Feral Brewing with their flagship Hop Hog. Well known east coast brewers 4 Pines, Stone & Wood and Mountain Goat also make appearances. Representing international, in lieu of your bulk standard Heineken clones, are great beers like Camden Hells Lager (UK) and Anchor Steam Ale (US). The vast majority of beers are not priced more than $10 which is nice to see too.

The Standard - Beer Menu - Jan 2015

I had to chose carefully since I was driving so I opted for a Camden Gentlemen’s Wit (UK) to have with lunch. In the words of Indiana Jones and the Last Crusade, I chose wisely. We had a selection of dishes from the menu including chicken parfait, pork croquettes, lamb belly and 36 hour pork. The Gentlemen’s Wit was a great all-rounder sort of beer in this scenario, cutting through the croquettes and the lamb belly and complementing the pork. The lamb belly came with a sweet and sour eggplant, grapefruit and coriander salad that was a great mate to the wit beer, the beer cooling the chilli in the salad and making the coriander more pronounced.

The Standard - Camden Gentlemen's Wit

Then it came time for desserts and I couldn’t resist getting the Vanilla panna cotta with strawberries, dehydrated raspberries and house made lemonade. I had seen the dish on the wonderful food blog Perth Munchkin and there was no way I was leaving without trying it!

 Vanilla panna cotta at The StandardThe Chef at The Standard serves this dessert at your table with house made lemonade. Left is the horseradish crumble – not hugely spicy – and on the right is strawberry liqueur

There’s a lot happening in this with dominant sweetness from the fresh strawberries and dehydrated raspberries then a little lemon tartness from the house made lemonade – think real lemons not Sprite – and creamy but light panna cotta, a side of horseradish crumb and a strawberry liqueur. My gut reaction was to have a porter to play the chocolate and dark malts against the overall sweetness of the dessert however with no dark beers on the menu I went with a Stone & Wood Pacific Ale. I was hoping to throw the beers passionfruit and tropical fruit into the mix, maybe act as a little palate cleanser by cutting through the panna cotta which it kinda did but I think overall was a little beaten by the desserts big sweet flavours.

For those who enjoy a beer as much as I do the beer list at The Standard may not blow your mind but it will give you a handful of great Australian beers to choose from alongside a couple of recognisable internationals. It’s a beer list that shows someone actually gave a damn when they put it together. Combined with a fantastic food menu, nice fit out and excellent service, I’ll be back here soon to re-order the lamb belly and sip on a few local beers.

The Standard



Weekend Reading #25

This week it’s unplanned but all American articles covering 2015 predictions for trends and breweries and a look into the link between big beer decline and craft beer growth …

I love lounging in bed on weekends and catching up on all my favourite beery reading. From blogs to articles from the American craft beer scene and the best local beer news, there’s excellent reading material out there so every Friday I’m posting a list of the articles and blogs that have excited me.

Good Beer Hunting | The GBH 2015 New Year’s Resolutions for Craft Beer 

The end of the year does tend to bring around a lot of reflection-style pieces, heck I did one myself, and some predictions for the new year to come. This fits under the latter and does it very, very well. Because it is so often said that Australia’s craft beer scene is following the path of the United States I often wonder whether we are the lucky ones in that we can look into the “future”, being America, and learn from both their errors and their success. A lot of the points made I felt really resonated with us and it genuinely got me thinking.

“Many brewers think attracting mainstream audiences somehow means having to lower their standards. Bullshit. If you want to attract bigger audiences, you’ll have to look past the applause of your closest and most loyal fans, and actually work for it.”

The Beeroness | Sriracha Bloody Beer with Chili Sugar Bacon + New Years Resolutions for Beer People

I really like a Bloody Mary from time to time so when I saw this recipe I instantly wanted to try it. Sadly having no tomato juice severely hindered that particular plan so this drink reminds on my ‘to do list’.

The resolutions are pretty good ones, nothing complicated, and it does make me wonder whether I am getting closer to home brewing. Slippery slope …

Brewbound | Flying Dog plans to Launch Experimental “Farmworks” Brewery in Virginia

I know we are not in the US and I have just realised I do seem to have a rather United States focused list so far but stay with me. I liked this article not so much because of any emotional attachment I have to Flying Dog, in fact I haven’t had many of their beers, but more because it is interesting to see breweries expand, how they go about it and where they are putting their bets on for the future of craft beer.

“Farmworks will include a 15-barrel brewhouse, cellar, coolship, tasting room, as well as an extensive sour and barrel-aging facility.”

Forbes | Budweiser and the Craft Beer Fallacy – How Myths Hide Trends

This was really very interesting. It basically looks at the two things that the craft beer world has known for a while – a) that big brewers are in decline and b) craft beer is growing – but it says the two are not necessarily linked.

The comments around the big brewers decline being due to their audience being much older or deceased reminded me of VB, a brand that for a long time experienced huge decline – due to a number of factors including a change in alcohol by volume – and I think even tried to release a new VB beer into the market that was aimed at a far younger audience.


The Submariner Pop Up Craft Beer Bar

When I saw the words “submariner pop up craft beer bar” my brain immediately conjured up wonderful images of an old submarine emerging from the ocean and bursting with IPAs, stouts, pilsners, sours and all other magical beery wonders. After speaking to co-founder Jackson Gwynne it turns out that my imagination isn’t too far from the truth …

When I first saw the words “submariner pop up craft beer bar” my brain immediately conjured up wonderful images of an old submarine emerging from the ocean and bursting with IPAs, stouts, pilsners, sours and all other magical beery wonders. After speaking to co-founder Jackson Gwynne it turns out that my imagination isn’t too far from the truth, minus the endless ocean and uniformed men.

You may already know Jackson, he’s one of the knowledgeable and passionate guys behind the counter at Mane Liquor and now he will be applying his keen beer skills to Perth’s newest pop up bar.

On January 17th “The Submariner” will make her maiden voyage at Bossman Coffee in Mt Lawley and there are plans for monthly appearances at a variety of venues around Perth and Fremantle, showing craft beer love to both sides of the Swan. She will be serving craft beers from all over the globe including the United States, Italy, Denmark and the UK.

I got to chat with Jackson about “The Submariner”, his love for craft beer and get a few hints at what to expect from their launch night.

[Jackson pictured RIGHT with Submariner co-founder Daniel Mano, photo courtesy of The Submariner]

What is it about craft beer that you love?

Ah, where do I start? The travel, the diversity and culture each country represents. It’s always so unique and every brewery/bar/city has a different atmosphere to offer. The people I’ve met, both local and abroad, have always been so hospitable and generous. And of course the long warm nights on the beach, nursing a briefcase of All Day IPA (business time), alongside poorly cooked pork sausages and great company. I love what craft beer encompasses and the people it attracts; it’s a cool hobby.

Why a pop up bar?

A pop up bar alleviates some of the heavier responsibilities of running a permanent venue, but still allows us to provide great beer without the scary prices. We really wanted to bring some serious craft beer into a social dimension for Perth, rather than people topping up at the bottle shop and sitting quietly in the living room Lone Ranger mode (we’ve all been there). There’s definitely nothing wrong a quiet beer at home, but we want to provide a medium for anyone who wants to socially enjoy craft with fellow craft heads or just mates looking to get into beer. It also generates a bit more of a spontaneous vibe and allows us to track down some hard to find stuff just for one evening at a time, which will hopefully make each night feel unique.

What is the story behind the name “the submariner”?

We kicked around a few ideas for a while, but I admittedly was always a bit biased towards something maritime-esque. There were plenty of average names before we got close. We’d been bickering for a good week before we could settle on anything, then ‘The Submariner’ was suggested. There was something relevant about Perth as a coastal city, submarines/periscopes and being short term or pop-up. Not to mention that sort of romantic, Cold War, espionage kind of feel. I think the ocean will always offer a cool opportunity, especially for creativity and atmosphere too. We didn’t want to do anything overly cliché but in the end we were both digging the ‘Submariner’ idea so we stuck with it.

The logo is fantastic, how did it come about? What was the inspiration?

Thanks. Haha, with lots of help from a good friend of Dan’s. Neither of us are remotely good drawers (understatement of 2015, calling it), so we submitted a bunch of ideas to a friend Dan lived with in Copenhagen. After a bit of email ping pong, a few different graphics came up, but then the current logo came up and we were both stoked. Captain Hops-For-Eyes! (Thanks Anna!)

How do you see “The Submariner” fitting into the existing bar scene?

Hopefully seamlessly. We’re trying not to step on anyone’s toes; I mean we’re pouring some pretty serious international craft beers that we haven’t seen around. We also respect other groups like Bar Pop, a good bunch of guys and we think they’re great for the local craft scene. I suppose we’re trying to be the bridge between a good beer store and a bar.

What sort of beers will you be serving? Tap or packaged?

We will pouring about 6-7 different bottled beers, and running a tap. We will also rotate something else local for the non-beer drinkers!

How did you come to team up with Bossman Coffee?

A lot of groggy mornings that led to really great friendships with the crew behind the bar. Tom, the owner, has been extremely generous. If you want to see the most well utilised small space in Perth alongside some great coffee, check out Bossman in Mt Lawley. I can’t say enough good things about that place and the people involved.

“If one person rocks up and has a beer, that’d be great”


Any sneak peeks into what beers will be at the launch?

Without giving away too much, expect to see some beers from England, an IPA from sunny South California, Copenhagen, New Zealand, the ultimate summer sharing beer from Italy and good ol’ Western Australia! And lastly a special beer from two particular breweries in Vermont and Anchorage.

What are your favourite bars to have a beer at?

I just got back from a couple at the Norfolk, would definitely have to recommend there and The Oddfellow downstairs. 399 Bar in Northbridge always has a good bottle list and conversation, try and leave there with a straight face. Mention to Varnish, Five Bar and Old Faithful for running great bars too. There’s so many good ones in Perth now.

Photo Courtesy of Old Faithful
Photo Courtesy of Old Faithful

In a matter of days The Submariner Facebook page has already gathered over 360 likes and Jackson has received dozens of message of support which he says has been humbling and encouraging in the lead up to the launch event. Plans are well under way for the next appearances by “The Submariner” and there is also talk of teaming up with some Perth locals to offer food. Jackson would like the focus to be local produce and local operators.

“It’s about getting craft beer to the people,” he says simply. Amen to that.

Thank you to Jackson for giving me his time for this interview which he finishes with some “thank you’s” of his own … I would just like to say a big thanks to Tom and the crew at Bossman, Mane Liquor, Old Bridge Cellars, all the local breweries and bottleshops that have helped the Perth craft beer scene, Jimmy and the crew at Whipper Snapper and everyone who have supported us along the way. Thank you! And see you on the 17th!

a little beery reflection

A couple of years ago I was predominately seeking out strange or extreme beers. I was enticed by beers with weird ingredients, even better if I didn’t know what said ingredient was or even how to pronounce it. These days it’s a little different …

I have noticed some changes in my palate recently.

A couple of years ago I was predominately seeking out strange or extreme beers. I was enticed by beers with weird ingredients, even better if I didn’t know what said ingredient was or even how to pronounce it. If it was hops I was after, I was looking for the biggest, bad-ass mother-hopping beer I could find. At a guess my beer purchasing would be 70/30 split between international and local.

These days I am more interested in the local beers, ones that are equally interesting and drinkable that I’d drink time and time again, beers that I would recommend to friends whether they were beer geeks, wine nerds or neither.

Don’t get me wrong, I still love to geek out with something a little weird, beers like BrewCult’s Pepper Steak Porter, a beer you can probably guess is inspired by a damn good steak, and Rogue Beard Beer, a beer made with the brewers beard yeast. Then there are times when a beer is so irresistible that you physically cannot leave the shop without it, examples are below –

Mikkeller and To Ol

Two of my most recent international beer gee purchases – LEFT Mikkeller George vs Brian, an imperial stout aged in tequila barrels RIGHT To Ol Sur Maelk, a sour imperial milk stout. Incidentally both were freaking sensational.

As a general observation my beer buying habits are now more around beers like Eagle Bay Pale Ale, Colonial Kolsch, Bootleg Speakeasy or Nail Red Ale. These are beers that are available all year around, beers that are balanced, drinkable and well crafted and brewed in a brewhouse that I can drive to in less than 3 hours. These are the beers that will bring more people into the craft beer world, these are the beers that entice someone down the rabbit hole of the hoppy, the imperial, the barrel aged, the wild fermented, the sour and the insane. Extreme beers are passionate flirtations, everlasting love affairs are made with fresh, local, balanced beers.

Colonial Cans