WA Beer News #23

So many new beers and not one, not two but THREE new breweries!

There is a lot of stuff happening in WA’s craft beer scene that it’s genuinely hard to keep up with all the new beer releases and WA really is kicking ass when it comes to craft beer and so I thought I’d try and make a regular feature out of all the new beery goodness our state has to offer.

The girl+beer Facebook page has a list of upcoming beer events that you might find worth subscribing to!


Eagle Bay Brewing

Single Series: The Traveller

The local masters of collaborations, Eagle Bay Brewing teamed up with Dunsbourgh’s newest restaurant, Yarri Restaurant and Bar, to create a beer exclusively for them called “The Traveller”.  It is an American wheat ale brewed with all Australian wheat, barley and botanicals and American hops. Head brewer Nick d’Espeissis says it took a little trial and error to get the botanicals right, “the Geraldton Wax adds kind of a kaffir lime taste, while the indigenous saltbush makes the beer really moreish. You can’t stop at just one.”

“The botanicals used in the process are WA indigenous saltbush and Geraldton Wax – a native shrub with needle-like leaves rich in aromatic oils. Both foraged ingredients are used in Yarri’s cooking, adding a great complement between food and drink.”

Photo Credit: Eagle Bay Brewing

Single Series: Barrel-Aged ESB

Not content with just one special beer, Eagle Bay has also released a barrel-aged version of their ESB. Once a core range beer, meaning it was available all year round, their ESB was bumped off its full-time status last year. For those who shed a tear at its demise, perhaps this barrel-aged version will help with the pain. After using Whipper Snapper whiskey barrels to age their Black Vanilla last year, a mighty collaboration brew of a coconut and vanilla imperial stout, Eagle Bay didn’t just leave those barrels empty and so in went some ESB and three months later, we have this brew!

Coming Soon: Brewers Series Nut Brown Ale

From the looks of the Eagle Bay Brewing Instagram story, the EBBC brewers have been playing around in the brewhouse with some hazelnuts to make their next Brewers Series release.

Coming Soon: Original lazy Boy

If you’re heading to the South West Craft Beer Festival next Saturday you can look forward to a bunch of special beers including this one from Eagle Bay, the Original Lazy Boy, a 7.0 percent ABV American wheat.

Nowhereman Brewing*

Age of Aquarius Summer Ale

Another WThe West Leederville brewpub has released their new summer ale, called Age of Aquarius, it is 5.0 percent ABV.  Named after the star sign that the brew falls under, it’s an American wheat beer with well known Australian hop varieties, Astra and Galaxy.

*I will soon be working for this brewery

Rocky Ridge Brewing

Limited Release: Ace Pale Ale

Named after one of Hamish and Mel’s beautiful dogs, Ace, this pale ale uses wet hops – these are whole hop cones picked straight from the bine and, without delay, put into the brew. Because hops can only be harvested once a year in Australia, this beer is available in limited quantities. It’s an American style pale ale so brewers notes tell us to expect citrus, tropical fruit, pine and resin with a little caramel backbone to support lots and lots of hops.

June 2017 Mane Winter Beer Celebration

Limited Release (and coming soon): Inglorious Chutney

Rocky Ridge teamed up with Northbridge restaurant and super beer geeks, Baby Mammoth to create a chutney inspired beer called Inglorious Chutney. My first thoughts on this were hesitant, chutneys are massively spiced and thick and I was cautious of what this would mean when it comes to beer but these guys knocked it out the park.

It was served at last weeks collaboration dinner to celebrate the beer and it’s a surprisingly delicate beer. It drinks somewhere between a saison and a Belgian witbier. Ginger, turmeric and coriander all went into the mash to make this beer. On brew day, for inspiration, Baby Mammoth head chef and co-owner Ryan Lambson took some bobotie, a South African dish, along and Hamish joked, “I spent the whole day eating!”

Bobotie, banana leaf rice and sambal

In a pretty big tease, the beer served up was actually a sneak peek. The rest is currently ageing in barrels, four different ones to be exact – Shiraz, Pinot, Chardonnay and Sauvignon. They have also added apricots, nectarines, ginger and turmeric to the barrels where it will referment. The plan is to then present this beer in champagne bottles. Whether they bottle as individual barrels or blend them together, well Hamish says “that’s down to the barrel Gods at the moment.”

Coming Soon: Rock Juice V.2

This NEIPA collaboration with epic beer retailers, Cape Cellars and Cellarbrations Carlisle, was first brewed in last July but it’s coming back on Saturday 3 March. At 9.0 percent ABV, this beer is big, it’s juicy and it will only be around for a very short time. I’d bet you’ll see it at the South West Craft Beer Festival, if not, keep an eye out on the Rocky Ridge Brewing Facebook page for where you can find it.

Whitfords Brewing

Seasonal Brew: Juice Willis

Whitfords Brewing has jumped on the NEIPA train with Juice Willis*, bringing together two things I love – hops and Bruce Willis. It was brewed at Whitfords Brewing and will be served there and at sister brewery, Northbridge Brewing.

It’s low in bitterness, very easy drinking and the 5.8 percent ABV is hidden extremely well. Tropical and stone fruit juiciness from El Dorado, Citra and Galaxy hops and some flaked oats in the malt bill helps with a silky mouthfeel.

*I was invited to attend Northbridge Brewing Beer Club for the launch of this beer

Innate Brewers

Summer Seasonal: Pale As, Kiwi Pale Ale

A New Zealand pale ale released a couple of weeks ago, available on tap.

Coming Soon: A collab, Autumn Seasonal and Wet Hop ale

Yup, Innate Brewers have three beers all coming soon. Head brewer Joel Nash has been very, very busy! They’ve had the team from iconic Fremantle pub, The Sail & Anchor, in the brewery for a collaboration brew. They also got a delivery of fresh wet Nugget hops from local growers Preston Valley Hops. Their autumn seasonal is going to be a Red IPA called Renegade with 48 IBU using Simcoe and Amarillo hops, it will be launched at Caboose in Mt Lawley on 1 March.

Colonial Brewing

Seasonal Release: South West Sour*

Unless you’ve been detoxing off social media recently, you’ll know that Colonial Brewing has released their summer seasonal. They have opted to go with the simple “sour” label which is probably because it doesn’t completely fit into the Berliner Weisse or Gose category. To me, it drinks like a hybrid of the two. Approachable and well-balanced sourness, there’s some stone fruit – peach and nectarine – character and finishes with a rounded briny flavour.

*I was invited to the Perth launch of this beer, I was also given a 6 pack to sample, and have been invited to the upcoming launch at Colonial Brewing Margaret River

Stomping Ground Brewing

Tinnies hit Perth

After seeing the tinnies being released in their home state of Victoria, Melbourne’s Stomping Ground has now delivered cans of their Gipps St Pale Ale, PRIDElweiss and Watermelon Smash to Perth.

You may have tried the Gipps St Pale Ale a few months ago during Movember when it appeared on tap at venues around Perth to support the Movember Foundation.

Heroes and Villains Beer

A new brewery

Heroes and Villains launched their first beer at Dutch Trading Co a few days ago. Based at Oakover Grounds in the Swan Valley, the brewery tagline is ‘Beer of the New Age’ and so the first beer is appropriately called BOTNA. It’s brewed with Fortnight, the Bintani proprietary blend of five different hops.

Blasta Brewing

Opening March 1st

Blasta Brewing will be opening next week in Burswood after contract brewing for a while. The coffee shop part of the venue is already open so feel free to drop in for a caffeine hit and then from the 1st March, you’ll be able to enjoy a beer.

The brewery is founded by brewer Steve Russell, along with his wife Kate, and they released Blasta’s first commercial beer last May, their Myway Grapefruit IPA. 

The name Blasta comes from Scottish Gaelic and means “delicious” and Steve, who is originally from Scotland, says their guiding principle, therefore, will be to “only brew Blasta beers”. The logo is a geometric unicorn which also links to Steve’s Scottish heritage as the unicorn is Scotland’s national animal, true story, Google it!

The Camfield / Bevy Brewing

Another new brewery!

It won’t be a surprise to anyone to hear that The Camfield, the massive venue in Burswood near the new stadium, recently opened their doors just a few days ago. Not only does this beer have six bars and covers 8,000 square metres, it has its own microbrewery called Bevy. The head brewer is Andy Scade, ex-Little Creatures and all round nice guy.

5 minutes with Sam Fuss from Philter Brewing

Sam Füss is the head brewer at Philter Brewing (NSW) who released their first beer in March last year. Read on for more information on Philter and to spend 5 minutes with Sam …

If you Google “Philter” you’ll discover the Sydney brewery who opened last April. You’ll also find the definition of the word which is “a potion, charm, or drug supposed to cause the person taking it to fall in love, usually with some specific person.” You’ll also discover that Philter is the name of a 30-something Norwegian music artist who wears a big pink bunny head but I am getting sidetracked. With the tagline “Seductively Beer” I think it’s safe to assume the Sydney brewery is named after the love potion, not the pink bunny guy.

Philter Brewing is the result of three Sydney mates who wanted to “make a high-quality, easy-drinking beer with an attitude that was just as simple.”

In December, Philter released their third beer into the range, a lager, joining their XPA and Red, and the brewery got in touch to send me some samples. Big thanks to Melissa, Sam and the Philter Brewing crew for sending six cans all the way to WA!

The branding seems to be pretty divisive, more so than any other beer brand I can easily recall. Self-described as “1980’s Australia”, it reminds me of this ridiculous novelty hat my Dad had when I was a kid. It was in the shape of a top hat and was made from thick knitted wool and beer cans. When I posted photos of the beers, I got positive and less-than-positive responses which I’d imagine isn’t much of a surprise to the brewery. Admittedly, at first glance, I wasn’t a fan but the more I opened my fridge and saw these beers, the more I liked them.

Philter beers are not being stocked in WA just yet but you can get them sent to you through two online shops – The Booze Exchange and BoozeBud if you like great beer being delivered to your door!

Philter’s head brewer is Sam Fuss and her resume includes Matilda Bay*, Little Creatures and Young Henry’s, to name a few. Sam was also one of the founding members of Pink Boots Society Australia, part of a global organisation that supports and promotes women working the beer industry.

*I did attempt to link to the website but I got a security alert, just thought I’d mention in case it looked like I was deliberately leaving it out!

Sam is not only a great brewer with 16 years experience, she’s also just a great person in general and kindly agreed to this Q&A so read on for 5 minutes with Sam Fuss, head brewery of Philter Brewing …

Head Brewer Sam Fuss (right) and Co-Founder Mick Neil (left) at 2017 CBA Award Winners || Photo courtesy of Philter Brewing

Philter is still relatively new, less than 12 months old, what has been the biggest surprise so far?

It’s been a crackin’ year for us so far and taking out the Trophy for Best Pale ale at the CBIA awards was a huge surprise!! I thought they’d read out the wrong name, then I went a bit dumb! I was a little lost for words to be honest (which we all know is not like me at all!!). The other wonderfully surprising and humbling treat is how our beers have been received. We decided very early on that we’d have fun with our approach and why not, beer is fun! We’ve kept true to our word so far and we’re looking forward to upping the ante in 2018.
Loving this XPA, it’s full of passionfruit, grapefruit, toasty malts and a lightly grassy finish.

How long was the process to develop the XPA recipe and was an XPA always going to be the first beer for Philter?

In my head, I guess I’ve been working on a session ale recipe for about 5 years. I brewed a similar version under My “Old Salt” project banner, but have definitely refined it since. That comes from falling back in love with some old favourite hops like Simcoe and Galaxy and new ones such as Mosaic. Hop Flavour and aroma is a really big part of our beers along with keeping them sessionable. Our XPA is our flagship beer and is an awesome beer to brew!

Which beer style do you think is criminally underrated?

Not sure if I’m going to get booed on this one! But I reckon there is so much more to discover in lower to medium ABV style beers, Berliner Weiss, session ales the list Gose on (pun intended). These can be super complex beers and if you adding fruit, herbs or spices that adds even more complexity. A lot of it’s about balance and harmony between all of your ingredients if you achieve that you can make some wonderfully interesting and amazing beers, that aren’t necessarily about who can pee the highest up the wall with big boozy, high alpha, drink backwards, boob beard beers.

[girlplusbeer note: I believe Sam is referencing “gimmick” beers such as American brewery Rogue who made a beer with yeast harvested from one of their brewer’s beard.]

High on drinkability and punchy hop character, this beer is toasty and biscuity with a bright citrus finish.

You’ve done quite a few collabs in your previous brewing roles, who would you want to collab with at Philter?

I’ve had the opportunity to collab with some amazing people! Chef’s, Muso’s and some of the greatest artists of our time, spanning four centuries.

Watch: Inspired by ‘The Greats’ by Young Henry’s, a collaboration with the Art Gallery of NSW

Whilst it’s not on my radar at the moment, I’d like to continue stepping out of the norm boundaries and brew beers with likeminded artists from all over the spectrum. It’s amazing where you can draw inspiration from!

What do you think is the biggest obstacle for craft beer in Australia?

I hate to sound like a broken record, but as you hear from all parts of this brown land we love, it’s EXCISE!!! The Government needs to start to think about the little people, give small business a break, it’s well overdue!
Easily one of the best lagers I’ve had in a while. Delicate lime and grapefruit, bready and grassy with a rounded, dry, bitterness.

Big thanks to Melissa, marketing and branding for Philter, and of course Sam for your time, beers and awesomeness!

The “I’m not drinking” issue

If someone chooses not to drink, whether it’s that round, that night, that month or that lifetime, it shouldn’t be treated like a big deal.

I recently found myself reading about a non-alcoholic beer being launched in Australia. I was fascinated because it reportedly uses a yeast strain that does not produce alcohol during fermentation like “normal” yeast. The beer nerd in me was curious so I did what any curious person today does, I Googled it. After a few minutes, because that’s the attention span now, I couldn’t find a lot of information so I hit up social media and asked a group of fellow beer geeks if they knew about this yeast that made non-alcoholic beer.

Within my question, I inserted the following sentence:

“FYI, it’s really annoying when, as a woman, you refuse a drink and someone instantly thinks you’re pregnant.”

I did this as a preemptive strike because, as almost any woman would know, as soon as you say the words “non-alcoholic” or “I’m not drinking”, someone will ask* if you are pregnant.

* Yes, making a joke about it is also considered asking.

One of my fellow beer geeks understood instantly, saying that when he and his wife purchased non-alcoholic beer, they scratch off the part of the label where it says “non-alcoholic” just to avoid comments and questions.

Of course, it’s not the most offensive thing about being a woman, especially in a male-dominated industry, but it is kinda annoying.  When a woman says she’s not drinking and you reply with “oh, is someone knocked up?” or point at her stomach with a dumb smile on your face, she is probably rolling her eyes and she might even feel a bit uncomfortable.

Not every woman who says no to a drink is pregnant, it’s not a white smoke moment for the whole group and it’s certainly not a guessing game.

This brings me to another issue, a bigger one, that if someone chooses not to drink, whether it’s that round, that night, that month or that lifetime, it shouldn’t be treated like a big deal.

“Oh, come ooooonnnn …”

“What? Are you driving?”

“Laaaame”

I have certainly been guilty of this. In fact, not that long ago, I continuously and enthusiastically used the word “tequila” as a question (“tequila???!!!”) to encourage a friend to stay at the pub and drink. In the morning I felt like a total jerk.

I have also been on the receiving end of this behaviour too and, on rare occasions, I have dumped a drink when the other person has been so relentlessly persistent that it just seemed easier to pretend I had the drink. Maybe it’s a hospitality industry thing, maybe it’s just our current culture and attitude towards alcohol, I am not going to speculate on the reasons why.  What I am doing is just saying that it is something I have been thinking about on and off for a while and that I have been trying to be more conscious of, to respect anyone’s decision to pass on a drink. “No, thanks, I’m not drinking” shouldn’t be followed by someone asking why.

Wildflower + Cheese

Sydney’s Wildflower Brewing & Blending teamed up with Little Cheese Shop and Mane Liquor for a fantastic beer and cheese event …

The Wildflower bottles are striking because they look a little lost, beautifully lost.

Image from http://www.wildflowerbeer.com
Image from http://www.wildflowerbeer.com

The labels are beautifully elegant and nothing about them screams ‘beer’ yet their reserved appearance makes them a stand out on the shelf, which, in a market that gets more crowded by the day is pretty damn impressive.

Wildflower Brewing and Blending opened earlier this year and though the word “brewing” is right there on the label, it is actually the word “blending” that should get your attention.


Crafty Pint’s Nick Oscilowski wrote a fantastic article about Wildflower in the lead up to their opening. It’s a long story to tell including a little astrophysics, a European trip and, of course, lots of nerdy beer stuff so grab a coffee or beer, whatever is more time-of-the-day appropriate and settle in.


Wort is basically beer before it’s beer, the liquid before fermentation happens.

You’ll find Wildflower in Marrickville in Sydney’s inner west and they don’t actually brew, instead, they take wort brewed by another local brewery and then it goes through wild fermentation with their unique house yeast that founder Topher Boehm captured and cultivated from flora in the NSW region. Then it’s about barrel ageing and blending and the end results are what they’re calling Australian Wild Ales.

BJCP: Beer Judge Certification Program – training beer judges in 80 or so different styles

Despite how simple it sounds – step one: catch yeast, step two: ferment beer, step three: profit – it is far more complicated. You’ve got beers that are constantly evolving in different barrels, barrels that are imparting their own character, and blending them with other barrels in a way that results in a beer that is better than each individual beers on its own.

Wildflower made the list of Crafty Pint’s Best New NSW Beers for 2017, you can read the full list here.

I first spotted Wildflower on the shelf at Mane Liquor and, as you would have gathered from the opening, the bottles caught my attention so I grabbed one.

I attended Topher’s talk in July at the Australian Craft Brewers Conference in Adelaide where he spoke about mixed culture fermentation. I held on for some of what he talked about and was completely lost in other parts but I loved it.

Mane Liquor, 237 Great Eastern Hwy, Ascot

Little Cheese Shop, 89C Whatley Cres, Bayswater

Just before Christmas Mane Liquor hosted Wildflower along with Little Cheese Shop in an eight beer and four cheese tasting, an event that sold out in minutes of it being announced on the Mane Liquor Facebook page.

Luke, Wildflower’s barrel manager, guided guests through each beer with two beers paired to one cheese selected by Geoff from Bayswater’s Little Cheese Shop.

Elliot (Mane Liquor), Luke (Wildflower) and Geoff (Little Cheese Shop)
All of the cheese
Wildflower Gold Blend #1 and #3

Wildflower Gold Blend #1 is a blend of two barrels and, as the name suggests, was their first beer. Luke described it as being the most savoury of their beers to date.

Wildflower Gold Blend #3 is a blend of one of the original barrels together with a four-month-old barrel. I adored the nuanced fruit characters of nectarine, pear, lime pith and kiwi fruit balanced with a sourdough-like bread flavour.

If you’re interested in more Australian Wild Ales, check out Two Metre Tall (TAS) – here is a great interview with founder Ash Huntington on the Beer Sucks Podcast

These beers were paired with La Tur, a mixed milk cheese of goats, sheep and cows milk, that is bright and creamy with zesty citrus and made a great pairing to these two beers. These were my favourite pairings from the event. The underlying acidity of the cheese complemented the subtle tartness in the beers.

Wildflower Gold Blend #4 and #5
Elliot from Mane Liquor pouring out Wildflower beers

Wildflower Gold Blend #4 was funky and earthy with lime and grapefruit citrus notes.

Wildflower Gold Blend #5 had more acidity than the previous beers but it was well balanced with apple skin, white grapes, pear and vanilla characters.

Geoff paired these beers with Langres, a wash rind French cow’s milk cheese with a wrinkly orange rind. I’ll first say that it’s a really great cheese because my tasting notes may sound a little odd – tangy, tropical fruit and ham hock.

The fruit character in the beer and cheese seemed to cancel each other out so the acidity in Gold Blend #5 felt like it was being emphasised so I thought this cheese was better with #4.

Wildflower Gold Blend #6 and #7

Wildflower Gold Blend #6 is a blend of two barrels, one from February and another from March and had a slightly salty character. Throw in some subtle floral notes, fresh lime, apple and pear flavours and this was a super refreshing and fantastic beer.

Wildflower Gold Blend #7 is a blend of seven-month-old and five-month-old barrels and according to Luke is one of their most popular beers to date. Funky, earthy with sweaty socks, but in a totally good way, with a delicate citrus finish.

Paired with Section 28 Il Lupo, a cheese from the Adelaide Hills that is cave-aged for a minimum of 40 days, is fruity and a little chalky that was a nice pairing to both beers.

Wildflower Gold Blend #8 and #9
Wildflower Gold Blend #8 and #9

Wildflower Gold Blend #8 is the last of their two barrel blends and uses seven and five-month-old barrels. Big citrus pithy notes along with fresh lime and tropical fruit; pineapple, in particular, sprung to mind.

Wildflower Gold Blend #9 is a three barrel blend across four, five and six-month barrels where Luke said they had started to gain confidence in blending some of their younger barrels. Straw, mandarin, funky citrus, subtle briny character and sourdough.

Reypenaer VSOP, aged for 24 months, is one of my absolute favourite cheeses. The first thing you notice in this Dutch cheese is its striking orange colour and subtle white blotches, protein crystals that give it an interesting texture. It’s caramelly, buttery, nutty and has strong tropical and stone fruit notes. In this pairing, the cheese overwhelmed the beers but I was still very happy to see it on the board. Served with a red IPA or gutsy pale ale, I think this cheese absolutely shines.

Follow Wildflower on social media …

WA Beer News #22

This week features beers from Eagle Bay Brewing, Innate Brewers and Rocky Ridge Brewing …

There is a lot of stuff happening in WA’s craft beer scene that it’s genuinely hard to keep up with all the new beer releases and WA really is kicking ass when it comes to craft beer and so I thought I’d try and make a regular feature out of all the new beery goodness our state has to offer.

The girl+beer Facebook page has a list of upcoming beer events that you might find worth subscribing to!


Eagle Bay Brewing

Lager + Hoppy Blonde

Eagle Bay Brewing Co has two new beers available, the first is their Lager which joins the year-round brew schedule, and second, their Hoppy Blonde which is part of the Brewers Series of limited releases.

The Eagle Bay Brewing team hosted events across the south-west and Perth called ‘The Lager Saga’ which featured four different lagers, giving people the chance to vote on their favourite.

Lager number three, a new world style hopped lager, took the majority of the votes and, as they promised, Eagle Bay will be making this beer all year round!

Eagle Bay Lager is described as flavourful yet refreshing with hints of spice and citrus, finishing clean and crisp with easy drinkability. It uses Pale, Munich, Crystal, Carapils, Rye and Wheat malt and a combination of hops including Noble hops Tettnang and Saaz and New Zealand’s Southern Cross.

Eagle Bay Hoppy Blonde is fresh from the brewery about a week ago and is the summer release of Brewers Series. It is available on tap and in 330ml bottles, keep an eye on the Eagle Bay Facebook page and Instagram for where to find it.

Photo by Mane Liquor

Innate Brewers

The Juice + Baby Juice

The Juice is a 6.2 percent NEIPA available now on tap and they’ve used a yeast strain that is new to Australia called Lallemand New England. According to the website, the strain is described as having the “specific ability to allow hop flavours and aromas to remain prominent while also providing the fruity notes” making it perfectly suited to the NEIPA style. They’ve used Citra, Galaxy, Amarillo and Mosaic hops plus Citra lupulin powder.


What is Lupulin Powder?

“Concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavour and aroma, enabling brewers to dose large quantities of hops without introducing astringent flavours or vegetative cone material.”

 

hopculture.com


Baby Juice is the aptly named lower ABV interpretation of the NEIPA style, coming in at just 3.8 percent ABV. The hop profile is a little different to The Juice, this one using a trio of US hop varieties of Azacca, Simcoe and Citra.

 

Indian Ocean Brewing

Fruitulus Lupulus

Another NEIPA style beer, Fruitulus Lupulus is 5.9 percent ABV and hides it extremely well and I was lucky enough to be gifted a squealer of this beer by the team at Caboose in Mt Lawley.

There was almost zero bitterness underneath fresh mango, pineapple and mandarin flavours making this beer super easy drinking. Available on tap only, look for the cool Frosty Fruits cereal inspired tap decal.

Rocky Ridge Brewing

Fuck! It’s A Mid

I have to say, I really like this beer name and would like to think it’s exactly what the brewers want people to say when drinking this Mandarin Gose.

I love a good gose for its delicate acidity and touch of saltiness making it extremely refreshing so the term “summer bangers” seems appropriate. They’re also usually under 5 percent ABV so it means having a few doesn’t result in a big headache the next day.

This one is 3.7 percent ABV and will only be available on tap.

If you like the sound of this one, also be sure to try Anderson Valley Blood Orange Gose and Green Beacon 7 Bells Passionfruit Gose.

 

 

WA Beer News #21

Get comfy because there are a LOT of new beers in this post! There’s an IPA using an experimental hop variety, a berliner weisse, a saison, something barrel-aged and more …

There is a lot of stuff happening in WA’s craft beer scene that it’s genuinely hard to keep up with all the new beer releases and WA really is kicking ass when it comes to craft beer and so I thought I’d try and make a regular feature out of all the new beery goodness our state has to offer.

The girl+beer Facebook page has a list of upcoming beer events that you might find worth subscribing to!


new beers …

Mash Brewing Little NEIPA

  • 3.5 percent ABV
  • New England IPA

It’s always great to see another tasty craft brewed mid-strength because sometimes you have to be a responsible adult but you don’t want to drink a beer that could easily be a stand-in for soda water.

Colonial Small, Pirate Life Throwback IPA and Eagle Bay Mild have been the go-to mids for a while and will now be joined by Mash Brewing Little NEIPA with 375ml cans available all year round from today.

Super easy drinking, fresh and fruity hop character and low bitterness.

Big thanks to Scott and the Mash team who hosted a few bloggers and writers on Saturday to celebrate this beer hitting stores. 

Gage Roads Alby

  • Brewed with 100% WA barley

There are two versions of Gage Roads Alby, the Draught at 4.2 percent ABV and the Crisp Lager at 3.5 percent ABV. 330ml bottles are available in stores now and word is that these are two of the beers destined for the new Perth stadium.

Innate The Uprising

  • Limited release
  • Available on tap only
  • 7.0 percent ABV

Innate Brewers latest single batch brew is a Belgian IPA. You can find it on tap at Refuge Small Bar in Subiaco.

Colonial The Pioneer

  • Limited Release
  • 7.5 percent ABV
  • Single Hop IPA

Released yesterday in super limited quantities, The Pioneer is the latest in the Colonial Brewing Project Beer series following the super popular The Inquest.

The Pioneer uses a new hop variety from Hop Products Australia that is experimental so it doesn’t have a name yet, simply referred to as HPA-016. They used whole hop cones and a malt bill of pale, wheat, melanoiden and caramel rye with a clean American ale yeast.

List of stockists found here.

Thanks to Colonial Brewing Co and brand ambassador Margaret McCarron for providing me with free samples of The Pioneer.

Feral F-15

  • Limited Release
  • Bourbon barrel-aged brown ale
  • 9.0 percent ABV

First up I’ll say this beer is absurdly drinkable given its complexity and high alcohol content, either that or my palate has some pretty questionable taste buds.

The F-15 was brewed to celebrate 15 years of Feral Brewing and is also a salute to Will Irving, the man behind the brew kit. They made a brown ale and then filled Heaven Hill Distillery bourbon barrels and left the beer to age for six months.

The bourbon influence hits you right away but there’s a lot going on behind it with pear, light toast and nutty aromas. It all follows through on the palate alongside some caramel, subtle toast, vanilla and sweetish, well-rounded alcohol.

Nowhereman Festbier

  • 5.9 percent ABV
  • Limited Release
  • Available on tap only

Nowhereman Brewing got into the German spirit by brewing an Oktoberfest style beer. Festbier is a malt driven lager, a little grassy with just a hint of smoke for a twist on the classic style. Very approachable and full flavoured, you’ll find this beer at the brewery and also at Old Faithful and The Belgian Beer Cafe.

Eagle Bay Double IPA

  • 8.0 percent ABV
  • Available on tap only

This is the first double IPA from Eagle Bay Brewing and it’s super limited release with just 15 kegs available.

Mighty hop character coming from Simcoe, Columbus, Mosaic and Centennial hop varieties and is supported by pale, crystal, wheat and Munich malt.

Look out for this beer at The Norfolk in Fremantle, Five Bar in Mt Lawley and Bar Lafayette and Petition Beer Corner in the CBD.

coming soon …

Black Brewing Saison

  • 4.8 percent ABV
  • 330ml bottles

I had been hoping a local brewery would make a Saison available all year round so it was high fives all round when Nowhereman Brewing in Leederville made a saison, made it beautifully and made it part of their permanent line up.

Now Black Brewing are also coming to the Saison party!

Saison, meaning “season”, originates from Wallonia, Belgium and is a showcase for characterful fruity and spicy yeast flavours.

Black Brewing will release their Saison on Monday and even though it is officially their summer seasonal, national sales manager and all round good beer guy, Tim Hoskins, is hoping it makes a big impression and becomes part of the year-round lineup.

They’ve brewed this with a French yeast strain, a malt bill that includes wheat, corn and oats for added mouthfeel and some mandarin peel for a boost of citrus.

Cheeky Monkey x Mane Liquor x Chico Gelato Frosty Fruit Sour

  • Release Date: Friday 3 November
  • 4.4 percent ABV
  • Berliner Weisse

Two’s company but three is … going to be fantastic! Cheeky Monkey had the guys from Mane Liquor and Chicho Gelato over to brew a passionfruit, mandarin and lime sorbet Berliner Weisse and if you’re not drooling after reading that, I’m genuinely surprised.

This beer used 55kg of local juice and pulp and 10kg of Chicho Sorbet and they say the result is reminiscent of Frosty Fruits icy poles.

A sneak peek of this beer will be at Mane Liquor’s Carpark Party tomorrow.

The beer officially launches on Friday 3 November at The Bird.

news …

Scarborough Cellars get taps

Scarborough Cellars has joined the growing list of bottle shops installing taps so that we can take home more draught fresh beers. They also have a canning machine for 375ml cans to take home.

Rocky Ridge cans now available

Rocky Ridge Brewing from Busselton have recently started canning their beers. They have released their Pale Ale and IPA in 500ml cans plus their Citrus IPA in 375ml cans. 

WA Beer Week event calendar goes LIVE

WA Beer Week might still be a few weeks away – 17 – 26 November – but events are already starting to sell out so head over to check out what’s happening. There’s a 6km beer run, quiz nights, beer dinners, beer versus wine dinners, games and more!

WA Beer News #20

There is a lot of stuff happening in WA’s craft beer scene that it’s genuinely hard to keep up with all the new beer releases and WA really is kicking ass when it comes to craft beer and so I thought I’d try and make a regular feature out of all the new beery goodness our state has to offer.

The girl+beer Facebook page has a list of upcoming beer events that you might find worth subscribing to!

news …

Of course the big news, and I would be very surprised if you had not heard, is the 100% acquisition of Feral Brewing by Coca-Cola Amatil that was announced on Thursday. There are a number of great articles on this news so I won’t re-hash it in great detail here. Some drinkers are concerned about the quality of the beers but not me, I’m looking forward to seeing what new brews and innovations come out of Feral, just like they have been doing since 2002. I guess what I’m saying is that, let time determine this, not early assumptions.

Huge congratulations to Brendan and Gab Varis, founders of Feral Brewing, and the whole team – past and present – who’ve contributed game-changing beers and worked ridiculously hard over the last 15 years to be true leaders in the industry.

Read the full details at Crafty Pint, Australian Brews News, The West Australian, The Sip  and you can listen to an interview with Australian Brews News and Brendan Varis here.

new beers …

Eagle Bay Citrus IPA

  • 5.1 percent ABV
  • IPA
  • Limited Release
  • 330ml bottles and on tap

This beer is brewed with grapefruit, lemon and orange zest from fruit on their own farm. They’ve made this beer before but it’s been a while and it’s great to see it back! It’s exactly what you’d expect from something called “citrus IPA” with plenty of balanced citrus flavour, moderate bitterness and a dry lime-pith finish.

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Eagle Bay Brewing Heir of the Dog

  • 5.9 percent ABV
  • Collaboration brew with The Balmoral
  • Limited release
  • Available on tap only

The Balmoral crew went down south to hang out with Eagle Bay Brewing and made Heir of the Dog, a hoppy lager. Tasting notes describe tropical fruit character with a crisp and clean finish and caramel malts and moderate bitterness support. You can try it at The Balmoral’s launch event on Sunday where dogs are welcome with prizes for best dressed and you can also chat all things beer with Gerome and Nick from Eagle Bay Brewing whilst you’re there.

 

Bootleg Brewery The Cobbler

  • 4.2 percent ABV
  • American Brown Ale
  • Collaboration brew with award-winning home brewer Dave Baker

Bootleg Brewery hosted a home-brewing competition for the South-West Craft Beer Bogans and after tasting a “variety of high-quality beers” they found their winner in Dave Baker’s American Brown Ale.

Ryan Nilsson-Linne, Bootleg’s head brewer, describes the beer as “super balanced” and “with an earthy character blended with traditional Citra and Cascade hops for a spicy citrus mix.”

There’s a tasting with both Ryan and Dave on the lawn at Bootleg Brewery today from 12noon and on Thursday night it will be part of the Bootleg tap takeover at Busselton’s The Firestation where they will also have their new European style 5.0 percent lager pouring.

Black Brewing Kiwiake

  • 9.6 percent ABV
  • Kettle soured strong ale
  • Limited Release
  • Only 9 kegs available

Black Brewing brewed only nine kegs of this very special beer. Kiwiake is a kettle soured strong ale fermented with Sake yeast with secondary fermentation on 70kgs of kiwi fruit.

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Image from Black Brewing’s Facebook page

Cheeky Monkey Brewing Double IPA – Round Two

  • 8.2 percent ABV
  • 500ml cans and on tap
  • Limited release

This is an encore performance from Cheeky Monkey who first released this beer last month. They’ve made a couple of tweaks to the original recipe, still using Citra, Mandarina Bavaria and Lemon Drop hops but they’ve amped it up and used way more than last time. Expect orange, tangerine, mango and grapefruit character and, from a slight recipe tweak, a drier finish than the first batch offered.

Blasta Brewing Blastaweizen

  • 5.3 percent ABV
  • Weissbier aka German Hefeweizen
  • On tap only

Blasta Brewing, fresh off their planning approval to build their Burswood brewery, released their Blastaweizen yesterday. In the true tradition of the style, Steve Russell has used more than 50% wheat in this beer and describes the beer as having flavours of “banana, stone fruit, nutmeg and clove” along with a “refreshing carbonation and great mouthfeel”. Blastaweizen has been brewed with two yeast strains, from White Labs and German brewery Weihenstephan, for a more complex yeast character (think spices and fruits!) and sounds like an excellent tribute to the classic Munich style!

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