Weekend Reading #63

For those lazy weekend mornings when you just want to stay in bed and catch up on a little reading – Weekend Reading is a weekly (ahem, usually) post with the articles I’ve enjoyed in the past seven days.

For those lazy weekend mornings when you just want to stay in bed and catch up on a little reading – Weekend Reading is a weekly (ahem, usually) post with the articles I’ve enjoyed in the past seven days.


Fortune | How an Obscure 500-Year-Old Law Still Controls the Global Beer Industry

It’s kinda interesting to think about what impact the Reinheitsgebot – the German beer purity law of 1516 – has had on the evolution of beer.

“It neutered and diminished creativity”

Sam Calagione, Dogfish Head Brewery

Draft Magazine | Pairing beer with Thai food

I recently read a local “article” that had the click bait title of ‘Perth Night Noodle Markets: Ultimate Guide to Beer and Spice Pairings’. Now given it was focused on the Perth Night Noodle Markets I should have known there was a beer sponsor involved and therefore this article would feature them but that’s not even the bit that bothered me about the piece. It was so very lazy, that’s what bothered me.

Anyway, not long after I saw this article from Draft Magazine, a much improved read and some great pairings I’m keen to try myself!

Draft Magazine | Lithuania and its peculiar, little known farmhouse ales

Staying with Draft Magazine, I have said it once and I’ll say it again, I’m always fascinated by the beer culture outside Australia, the US and the UK. This was an intriguing history of beer in Lithuania and insight into old beers I’ve never heard of.

Sydney Morning Herald | Headaches as Victoria Bitter, Carlton Draught droop after $12b Buy

Mainstream beer is in decline and has been for a while so this isn’t a surprise but it’s always interesting to get the snippets and a little insight into where the ‘big boys’ are investing and placing their beer bets – Lion Nathan with their ‘Beer: The Beautiful Truth Campaign’ and CUB with Great Northern and Fat Yak. The article talks about Great Northern tapping into its Queensland origins and so I can’t help but think, yet again, that it’s such a shame that the Matilda Bay brand has been seemingly left to die given it is soaked in authenticity, history and significance in the world of Australian craft beer.

Related Reading: Ale of a Time | Matilda Bay – a branding mess

All About Beer | Anheuser-Busch to Acquire Italy’s Birra del Borgo

A press release on the sale of Birra del Borgo to AB InBev as another craft brewery sells to the brewing giant.

The Beer Boat that Rocked

Our last Good Beer Week event was the Boatrocker Palate Cleanser. Over the previous nine days my palate had been worked over and over again, it seemed to me that the title of the event was more challenge than promise.

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This was the only Good Beer Week event my partner and I attended without having “warmed up” with a beer or two beforehand. Probably something to do with the fact it had an 11 am start time, after all I’m a writer and not an alcoholic (a phrase that’s perhaps closer to a mantra).

We had reached the final day of Good Beer Week and survived. Not only had we survived but we had done it without a single Berocca and barely touched our packet of Asprin. Win!

Our last Good Beer Week event was the Boatrocker Palate Cleanser. Over the previous nine days my palate had been worked over and over again, it seemed to me that the title of the event was more challenge than promise.

We caught the train and were kindly picked up by taxis that Boatrocker had prearranged, a thoughtful touch for a brewery that was a little way out of the city.

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Our host for the day was Matt Houghton, co-owner of Boatrocker Brewery, together with the help of his wife Andrea, assistant brewer Matt and friend of the brewery, Sian. Together they made everyone feel welcome, served up some tasty food and presented us with down right amazing sours. From the delicate to the “deep funk” the journey was like Alice in Sourland through no less than a dozen beers.

Brewers Boatrocker

“Why sour beers?”, you might ask. Why didn’t Boatrocker host an event that featured their beers? Well, the answer is very simple – Matt wanted to do a sour beer tasting.

Matt’s aim for Boatrocker is to produce sour beers, he wants to play with oak aging and whiskey barrels. “Sour beers can be the next prosecco”, he said to us and he hopes restaurants will get on board the sour beer train.

Just ignore the beer nerd in the corner ...
Just ignore the beer nerd in the corner …

Matt fell in love with sours whilst backpacking in Belgium with Michael Jackson’s book ‘The Beer Hunter’ firmly in his grip. His first sour was served to him at Cantillon Brewery in Belgium, one of the best sour producers in the world. Matt recalls this strange cloudy beer being put in front of him and it completely opened his mind.

Matt showed us through the new Boatrocker brewery in which they had only been licensed to brew for a couple of weeks. Boatrocker had previously been contract brewed since 2009 at Southern Bay Brewing.

Boatrocker Brewery inside

We also got a look into the Boatrocker barrel room, currently home to 60 wine barrels.

The barrels are all cold stored within a massive coolroom that’s been divided into two parts – one half for kegs and the other a dedicated barrel room. The barrels are French oak from Yearling Station, a Yarra Valley winery and will impart delicate flavours compared to if they had American oak barrels.

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At the time of the event the barrel room was holding a Berliner Weiss and had another couple of months to go.

Barrels Boatrocker

With all this talk of sours it was time to sit down for the journey Matt had prepared.

New Belgium (USA) – Lips of Faith 2013 Sour Brown Ale

Lips of Faith goes through primary fermentation in stainless steel and secondary fermentation in wood barrels. The primary ferment in stainless would give brewers greater control over everything and perhaps allow less woody characteristics through.

It had a delicate sour black cherry taste and light caramel malts. Right there and then I think sour brown ales became my next big beer crush.

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The Bruery (USA) – Sour in the Rye American Wild Rye Ale

As the name and descriptor suggests this beer is made with lots of rye malt; it’s then aged in oak barrels to finish.

The rye gives soft spices like clove and nutmeg. There’s a tangy and warming spice finish, like a nice warm cuddle … but in your mouth, you know? You know.

Derek reading the back of the beer. Derek is a home brewer who got to brew a GABS beer with Red Duck - check out his story at http://www.hophead.com.au/centennial-men/
Derek Hales reading the back of the beer.
Derek is a home brewer who got to brew a GABS beer with Red Duck this year – check out his story at his website www.hophead.com.au

Liefman’s (BEL) – Goudenband Sour Red Ale

Fresh red berries and something sweety, like toffee, put it on your sour beer shopping list.

Liefmans

Birra del Borgo (ITA) – Prunus Kriek

Brewed using spelt this Kriek had that lovely rosey colour and tasted of bright red cherries with soft tartness.

Birra del Borgo (ITA) - Prunus

Rodenbach (BEL) – Grand Cru Flanders Red Ale

They use big wooden vats for this brew and it is a blend of 33% young red ale with older beer, at least two years old.

“A classic, you can’t go wrong”, Matt said as he poured and he wasn’t wrong. Definitely one of my favourites for the day. It was spicy sweet with a Christmas cake fruitiness and spices – think cinnamon, think raisins, think a little boozy.

Rodenbach (BEL) - Grand Cru

Rodenbach (BEL) – Vintage 2009 Red Ale

“It smells like a drunken sultana”, I said at the time. The vintage is selected from a single outstanding vat/cask.

It had a drying mouth feel, warming sourness and red fruits and maybe even prunes or perhaps something fruiter and sweeter. I struggled to put an exact name to the sweetness outside of “damn that’s nice”.

Vintage 2009 Rodenbach

3 Fonteinen (BEL) – Oude Geuze Geuze

“We are starting to enter the world of deep funk”, Matt said as he introduced this one.

It’s a collaboration brew between Armand Debelder of 3 Fonteinen and Tomme Arthur of Pizza Port/Lost Abbey. It’s made with four year old Boon Lambic and Armand’s 2008 lambic.

The smell was not unlike a stinky blue cheese. It was very tart green apple, dried apple and sour lollies with aggressive back palate sourness on the back. Oh and incase it wasn’t clear I really did enjoy that beer! (a beer that smells like my favourite cheese – not surprising I’d like it!)

3 Fonteinen (BEL) - Oude Geuze

Cantillon (BEL) – Bruscella Three year old Lambic

I wrote four points for this beer and they are as follows:

“Sour” (how is my excellent note taking?), “green apricot”, “flat” and “full on”.

I forgot to write down “yum”.

\Cantillon (BEL) - Bruscella

New Holland (USA) – Envious Vintage 2012

It smelt like cooked brown sugar with a hint of raspberries. A nice beer but not a stand out among a fairly outstanding line up.

New Holland (USA) - Envious Beer Vintage

Jolly Pumpkin Artisan Ales (USA) – Maracaibo Especial Special Brown Ale

Inspired by the brews of Belgian monks, it uses cacao, cinnamon and orange peel – gotta love those monks.

You could certainly taste the spices and it had a nice dry finish with a musty funkiness.

Jolly Pumpkin Artisan Ales (USA) - Maracaibo Especial

Jolly Pumpkin Artisan Ales (USA) – La Parcela Spiced Pumpkin Ale

It reminded me of a mulled wine with those same spices and it had a distinctive savoury flavour.

Jolly Pumpkin Artisan Ales (USA) - La Parcela

What an incredible line up of beers, it was so good to delve into sours – a beer style I really enjoy but until this event had only touched the surface of what’s out there.

Thank you Matt & Andrea for putting on a great event and for inviting us into the brewery as though it was your home. The gift pack to take home was both delicious (beers and lollies!) and extremely considerate (for including a bottle of water) – it was a pleasure to meet such genuine and passionate people.

Thank you to Sian for dropping us to St Kilda after the event.

Thank you to James Smith and Tiffany Waldron at Good Beer Week and Matt and Andrea at Boatrocker for allowing myself and my partner to go along to this event.

The Cheesy Italian Job

“We are so lucky to be able to create something new in collaboration, wineries can’t” – Leonardo di Vincenzo, Head Brewer at Birra del Borgo

My partner and I had reached Friday of Good Beer Week – day seven of an epic nine days of beer amazingness.

We started our day at The Gertrude for the Tasmanian Pint of Origin, then lunch at Brother Burger and the Marvelous Brew where they were hosting a tap takeover of Kiwi beers and finished the afternoon at The Tramway for the SA Pint of Origin. Our palates were well and truly warmed up and ready for the event for the evening – Birra del Borgo Collaboration Celebration at Slowbeer in Richmond.

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The event promised to be full of great beer, cheese and meat. That is exactly what we got and it was fantastic!

But of course it wasn’t that simple.

The beers were from Italian brewery Birra Del Borgo and all were collaboration brews. The cheese was also all Italian and the meats, well they were just yum.

We were lucky enough to have the head brewer of Birra del Borgo himself, Leonardo di Vincenzo to guide us through his beers and the stories behind their creation.

“We are so lucky to be able to create something new in collaboration, wineries can’t”

Leonardo di Vincenzo

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Beer #1 My Antonia – in collaboration with Dogfish Head (USA)

I’ve heard lots of good things about Dogfish Head but sadly have only tried one of their beers, their 90 Minute IPA, which was pretty damn tasty.

Leo recounted meeting Sam Calagione, head brewer for Dogfish Head, at a beer festival in Montreal, and have now collaborated on two separate beers. The other being Etrusca which makes an appearance later in the evening.

Leo described My Antonia as a traditional European style beer with some “special characters”. It’s an imperial pilsner that is continuously hopped, dry hopped and bottle fermented. It uses saaz hops, true to a European pilsner, in additional to two American hops – Simcoe and Warrior.

My Antonia is brewed by both Birra Del Borgo and Dogfish Head separately. Whilst the recipe is the same Leo says there’s definitely a difference between the two.

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The My Antonia we tasted was brewed by Birra del Borgo. It was a lovely hazy straw colour with a thick mouth feel and big tropical fruits.

It was served with Gorgonzola, an Italian cows milk blue cheese, and cured pork loin that was sweet and peppery.

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Beer #2 Agua Calienta – in collaboration with Opperbacco, Brewfist and Toccalmatto (all ITA)

This is what happens when you get four Italian breweries together – Agua CalientaLeo calls this a “crazy beer”.

The beer is their interpretation of a traditional British India Pale Ale. They used French oak fermenters, normally used for wine production, to increase oxidisation in the beer. It’s their way of representing to the long journey that IPAs of old would have made from Britain to India. They used four types of malt and popular English hop East Kent Goldings with New Zealand Pacific Jade hops.

The result is an earthy, spicy and biscuity beer with hints of raisins and I even got a little caramel.

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Agua Calienta was served with black truffle salami and taleggio cheese. We almost asked if the cheese was cave ripened since we had just been educated about taleggio at the event at The Local Taphouse but you don’t want to be those people. Plus it’s not like we are experts, just shameless cheese eating machines.

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Beer #3 ReAle in Kilt – in collaboration with Brewdog (SCT)

ReAle in Kilt is a reimagining of Birra del Borgo’s flagship ReAle, an American style pale ale, made with Scottish brewery Brewdog.

They started this project with Brewdog last year and says they are pretty good friends, “when we drink beer, we drink strong beer”. This made the 8.4% abv of ReAle in Kilt pretty unsurprising.

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ReAle in Kilt uses wood fermentation and all German hops, showing a definite break from the original ReAle.

It’s an intriguing and rather moreish beer. I got flavours like bacon, smoke, biscuit and toffee. It was a great match to Wagu bresaola, oak smoked cheddar and rocket sliders.

Wagu Sliders

Beer #4 Etrusca – in collaboration with Dogfish Head (USA) and Baladin Brewery (ITA)

Etrusca goes exploring through the ancient Italian Etruscan civilisation, roughly around where we call Tuscany. Leonardo, Sam (Dogfish Head) and Teo Musso (Baladin) traveled to Rome with an archaeologist to examine drinking vessels from 2,800-year-old Etruscan tombs and from there they created Etrusca.

The beer aims to be as authentic as possible and as such incorporates some different fermentation vessels and ingredients to create an ancient ale.

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Ingredients include gentian root, hazelnut, pomegranate and grapes as well as an ancient yeast strain. For variety each brewery used a different fermentation vessel – Dogfish Head using brass, Baladin using wood and Birra del Borgo using terracotta.

Etrusca was served with an Italian cows milk cheese wrapped in walnut leafs and olives.

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Leonardo was asked about his thoughts on beer trends and consumers expectations. It was certainly a relevant question considering the range of beers we tasted throughout the evening were arguably not appealing to the mass beer market. So how does a brewer balance their brewing creativity and curiosity with beers that, without being crass, make money? I strongly suspect this question is not that simple but Leonardo’s response was interesting.

“I don’t care about the expectation of the customer”, he said without a tone of intolerance but more in the sense that it’s not what drives him to create new beers. He doesn’t get into trends either, “if craft brewers think about the trends of the market they lose their soul”. Ultimately Leonardo is looking for something different, something that tastes special. I think Birra del Borgo have certainly achieved that.

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On a side note it seems to me a striking testament to Good Beer Week as a whole that Leonardo flew all the way to Melbourne to speak to us crazy Australian beer fans!

Also, I have heard an unconfirmed report that Birra del Borgo’s Duchessic – a blend of their Saison with Cantillon Lambic – is currently available at The International Beer Shop. If this is true, be still my beating heart …

Girl + GABS

This year saw 90 unique beers hit the taps! Combined with lots of old favourites from dozens upon dozens of brewers, it was enough to blow my Untappd count into the next century (if I could be bothered updating it frequently of course!)

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The Great Australasian Beer SpecTAPular, aka GABS, was held at the Melbourne Royal Exhibition Hall on Friday 24th – Sunday 26th May. It coincided with the last three days of Good Beer Week so I deliberately didn’t booked any GBW events for my partner and I on Saturday so it could be our “GABS day”.

GABS is the brain child of Steve and Guy, the guys behind The Local Taphouse venues in Darlinghurst and St Kilda. I had the pleasure of meeting Steve and Guy when I visited GABS. They are obviously passionate about craft beer and about providing the right platform for consumers to enjoy, discover and share.

Thursday GABS

So, what is GABS? I’m glad you asked – it’s a beer festival that celebrates brewing creativity. At the heart of the festival are the GABS beers – those which are brewed specially for the festival. This year saw 90 unique beers hit the taps! Combined with lots of old favourites from dozens upon dozens of brewers, it was enough to blow my Untappd count into the next century (if I could be bothered updating it frequently of course!). And it wasn’t just Australian brewers showing off, breweries from the United States, the UK, Italy and Aussie neighbours New Zealand also showed off their brewing flair.

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The folk at GABS were kind enough to provide me with a media pass for the event and our friends at Eagle Bay Brewing provided my partner with a ticket. I’ve said it once and I’ll say it again, I love the beer community, their generosity knows no bounds. Thank you Steve and Guy, thank you Margi and Adrian.

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Best Beer of GABS

The “best of” categories fell into two categories – People’s Choice and Brewer’s Choice.

My vote for the People’s Choice Best Beer of GABS went to the collaboration brew from Moon Dog / Nøgne Ø – Selvmordstokt, a cherry wheat porter. Gorgeous black cherry, coconut and chocolate, a little funky and a whole lot yummy.

The winner was Bacchus Brewing White Chocolate Raspberry Pilsner and sadly one I didn’t have! I did try their White Chocolate Pilsner at Dejavu as part of Pint of Origin and very much enjoyed it. I even thought it had a touch of raspberry to it, perhaps it was my palate trying to tell me something about the future. Congratulations to Bacchus, hopefully we see this make it into their regular line up for more folks to enjoy.

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The winner of the Brewer’s Choice went to a brewery who must have a hell of a trophy cabinet these days – Feral Brewing for their Barrique O Karma. Being one of my favourite brewers and from my home state, I made sure I didn’t miss out on this one. It had a soft and sweet maltiness and the nose on it was great. Being that it’s based on their Karma Citra, a black IPA, that I have enjoyed many times it’s unsurprising I really liked this one.

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More Beery Highlights

Staying with Feral, their collaboration with Richard from The Wig & Pen (ACT) was appropriately called ‘Pig Pen’ tipping its hat to both breweries (not that pigs wear hats of course … actually maybe some do) it was called a ‘free range ale’. What does this mean? I’m not sure, perhaps it comes from the ingredients reading like a global shopping list or perhaps simply because they didn’t brew it to a specific style. Regardless of the reason it is a very good drop. Slightly tart, refreshing and with great drinkability. It was the first beer I wrote “yum” beside.

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Two Birds Brewing (VIC) Taco, “a hoppy wheat beer with inspiration” or as I wrote it “wheat beer with omf”. Twitter and crackbook had provided a few insights into this beer so I knew to expect lime and coriander and that’s exactly what I got. It was inspired after eating fish tacos in San Diego and so I’m not sure whether I read this and expected to taste corn chips or whether I really could taste corn chips. Either way, damn good beer!

Birra Del Borgo (ITA) won me over with their fabulous name – Myrtle’s Bunga Bunga Party. A spiced ale that was just lovely with honey and almost nectar sweetness. Also oddly moreish.

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Speaking of fun names, Cacao Cabana from Eagle Bay (WA) and The Monk (WA) had a smushed banana flavour going on with soft chocolate notes buried inside. It was like peeling back the layers on a dessert!

Gary the White from Colonial Brewing (WA) was a white stout, dry and rich, the flavours were all strangely familiar packaged in the unexpected. Fab!

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The GABS beer from Steve ‘Hendo’ Henderson’s Brewcult had been a bit of a talking point in the lead up to the event. A collaboration brew with Steve’s brother, a craft vinegar maker, it was described as porter infused with barrel aged balsamic vinegar. The aptly named “Acid Freaks” had the beer geeks intrigued. I had met Hendo by chance a few days earlier and asked how Acid Freaks had turned out. He simply replied that he didn’t want to say too much and inadvertently influence peoples opinions but he would say he was happy with it. My notes read: “soft tang, weirdly stunning”. The all important balance of sweet and bitter was spot on. God I hope he sends some to WA.

Taking me back to my childhood, the Duckstein (WA) Porter tasted like lamingtons. I love beers that evoke my memories and this beer did exactly that.

So many beers …. god that was amazing! Thank you GABS, loved every minute!

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Why My Wife’s Bitter … and other Brewers & Chewers stories

A beer event that combines elements of a meet the brewer session with musical chairs and speed dating is destined to be sensational.

Brewers and Chewers Collage

A beer event that combines elements of a meet the brewer session with musical chairs and speed dating is destined to be sensational.

That’s exactly how the Brewers and Chewers event was described in the Good Beer Week programme and that’s exactly what we got – minus the potential awkwardness of speed dating and lack of seats at musical chairs of course.

Brewers and Chewers found a handful of Australian and International brewers and tempted them to The Local Taphouse in St Kilda for a dinner party with the twist.

Here’s how it worked – Eight brewers, eight tables and about twenty minutes on each table before the bell would sound and it was time for the brewer to move on.

The food was plentiful and delicious. The main of roast pork featured some heart stopping good cracking and social etiquette was the only thing stopping me from licking the plate clean from the beet cured ocean trout.

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The beers, as you’d expect, were all stunning. Each brewer had one of their beers represented and the taps flowed freely. Picking a favourite would be like choosing your favourite child … but since I don’t have any I guess it should be easier. I’m going to go with Bright Brewery’s Fainters Dubbel – it still stands out in my mind and after nine days of Good Beer Week, that means I really, really liked it.

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It was a fantastic event with great food, tasty beers and magnificent company. What made the evening a complete stand out was all this combined with excellent service from the staff at the Local Taphouse and having Pete Mitcham aka Professor Pilsner to host proceedings.

“In no particular order but starting with number one …”, Pete Mitcham

On stage Pete got the event started by introducing each brewer with a few words and a round of applause before they were sacrificed/seated at their first table.

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The story of the beer from Camden that almost didn’t make it

Jasper Cuppaidge – Camden Town Brewing (UK)

“We love lager!”, Jasper told our table so it’s not surprising he chose his Camden Town USA Hells Lager to bring along to Brewers and Chewers. The USA Hells Lager had lovely citrus, cereal and apricot notes and light stone fruit flavours and is an American hopped version of their regular Hells Lager.

But the beer nearly didn’t make the journey from UK to Melbourne and at the last minute Jasper was left with little option but to put the beer on a plane. Jasper joked, “it cost more to get the beers here than it did me!”.

Jasper also chatted about what’s coming up soon for Camden Town including plans to go to cans and a twice yearly keg swap with Stone & Wood (Byron Bay, Australia). Exciting!

The story of how Eric was destined to become a brewer          

Eric Ottaway – Brooklyn Brewery (USA)

Eric said that for him it’s all about good beer and friends, he was clearly in good company at Brewers and Chewers.

I asked Eric how he got into brewing, “do you believe in fate?” he asked in reply. Eric was in health care before he began as a brewer and has since discovered that his great, great, great, great, great uncle had links to a hop farm in Brooklyn. It seems Eric may have been destined to brew great beer for us!

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The story of why My Wife’s Bitter

Brennan Fielding – Burleigh Brewing (QLD)

Burleigh Brewing make a beer called ‘My Wife’s Bitter’. It begs the question, why? It’s an obvious question and one that Brennan seems to be asked frequently. I asked him at our table and then later the host, Pete Mitcham, asked him to tell the story for the crowd.

“How many nights did you sleep on the couch?”, Pete asked Brennan.

“You guys have it all wrong”. Here’s the story.

It was actually Peta’s, Brennan’s wife, idea to name the beer. Whilst in Hawaii Brennan made beer and named one after their daughter and another after their son. “Why don’t I have a beer named after me?” Peta asked Brennan. There was no reason, the right beer just hadn’t come up yet. Then one day, whilst hanging out the washing, Peta had a lightbulb moment. “My beer’s name is My Wife’s Bitter”, she exclaimed, as in a bitter beer for her not a statement about her. However Brennan didn’t feel the meaning would translate in Hawaii where there’s no English heritage for the traditional English style. “Hold on to that name”, he told her.

At Burleigh Brewing the beer started life as a special release beer and now is part of their regular line up, so Brennan made an English Bitter as a gift for his wife.

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The story of many, many new beers        

Jos Ruffel – Garage Project (NZ)

I had to ask about the Garage Project their 24/24 concept – 24 new beers in 24 weeks – I had to ask “why?”

“The more you brew the better you get” Jos remarked and after brewing 40 new beers in their first year of operation he would know what he’s talking about. Initially gaining brewing inspiration from chefs and restaurants in what ingredients they use and how they use it, they now have their own library of ingredients. The brewery itself has transformed into it’s own source inspiration. With this in mind, check out their GABS beer – Death from Above.

The story of beer battles in Italy        

Leo DiVincenzo – Birra Del Borgo (Italy)

I only know two things about beers in Italy,

1. Moretti

2. Birra Del Borgo’s Duchessic is one of the best beers I’ve ever had.

The Italian craft beer scene is clearly very healthy; Leo estimates there are more than 500 craft brewers – “we are all fighting against Peroni, Moretti and Heineken”.

With so many craft brewers in a country known for it’s wine I couldn’t help but find some similarities between Italy and Margaret River. Given a recent article that threw up the idea that breweries in the south west were harming the reputation of the Margaret River wine region, I asked if there was any competition between craft brewers and wineries.  The answer was simply no. A sentiment that I am confident is shared by the vast majority of the south west but I was interested to ask.

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The story of Scott’s first ever barley wine

Scott Brandon – Bright Brewery (VIC)

We talked about the Great Australiasian Beer SpecTAPular and his entry into the festival – the Supermucilaginisticepialidocious. Not only is it a mouth full but it’s a barley wine. They went for this style because he had never brewed one before which begged the question, “how is it?”, we asked.

“It’s awesome”, he replied.

I had the Bright Fainters Dubbel with dessert and it was an amazing match. The dessert of honeycomb ice cream, chocolate stout brownie and butterscotch sauce was chewy and decedant, nutty and sweet. The dubbel’s richness, raisins and spice was a perfect compliment.

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All brewers were fantastic company, each time the bell rang it was much too soon. Other brewers who I haven’t mentioned yet are Tim Thomas from Hop Dog (NSW) and Ashur Hall from Illawarra Brewing Company (NSW) who were also excellent company but sadly my note taking wasn’t perfect.

Thanks to Steve, Guy, Ashley, Head Chef Paul and all the staff at The Local Taphouse for going to great lengths to ensure we all had a lovely night, never wanting for anything.

Thanks to Pete Mitcham for being the host with the most, it was great to meet you and I hope to cross paths again with you soon, preferably where there’s beer of course.

And of course thank you to the Tim, Scott, Ashur, Jasper, Leo, Jos, Brennan and Eric, it was a genuine pleasure to meet all of you. So long and thank you for all the beer.

If found please return to … aka: Where I’ll be during Good Beer Week

Holy hop flowers Batman, I am SO excited. It’s just days until Melbourne’s Good Beer Week!

good beer week logo

Holy hop flowers Batman, I am SO excited. It’s just a couple of days until Melbourne’s Good Beer Week!

For those who aren’t aware Good Beer Week, as the name suggests, is a week long celebration of all things beer. There are events across Melbourne to suit everyone whether your’re a beer-nerd or just a little beer-curious.

Meet brewers, drink beer, have fun and survive – that’s my agenda for Good Beer Week but to be more specific, here is what I’m going to during Good Beer Week. Thank heavens for Google calendar …

Saturday 18th May

The Apple & The Goat – a lunch degustation with the guys from Melbourne’s Mountain Goat Brewery and New York’s Brooklyn Brewery

The Gathering – a Stone & Wood event showcasing their 2013 edition of Stone Beer is something I don’t want to miss and with these words included in the blurb it was hard to resist “Entry is free… and so are hugs from the brewer Brad Rogers”

Sunday 19th May

East versus West – Beer and Food Title Fight – Josie Bones in one corner representing Melbourne with Five Bar in the opposite corner punching for Perth. Who will win? Naturally I will be cheering on Five Bar with chef Mitch Mitchell, aka Beersine since he’s not only a great chef but all round good guy and once upon a time I was assistant manager at Five. Come on West!

Photo Courtesy of Jessica Shaver Photography
Photo Courtesy of Jessica Shaver Photography

Monday 20th May

Prickly Moses Rare and Wild – four words, “rare aged reserve beers”. Sold.

Tuesday 21st May

Cavalier Creation Degustation – small batch experimental beers matched with amazing food, this will be a cracker! Plus I get to write about it for Crafty Pint and look extra super nerdy with my Google tablet for note taking. God I’m a dork.

Wednesday 22nd May

Brewers and Chewers – it’s three events in one – meet the brewer, musical chairs and speed dating; I’m in.

Thursday 23rd May

Beer and Cheese Experience – I’ve never been to The Local Taphouse so I figured what better way to introduce myself to the venue than to combine it with two of my favourite things – beer and cheese.

Friday 24th May

Birra del Borgo Collaboration Celebration – for me the Birra del Borgo Duchessic was one of those beers that comes along, totally blows you away and stays with you for ages. That’s why I want to go to this event – to meet the brewer and shake his hand and say thank you.

Duchessic (frame)

Saturday 25th

GABS baby! Oh year – the Great Australasian Beer SpecTAPular – jam packed with beers brewed especially for the festival aka “festival beers” all in the name of brewing creativity. I’m so very there!

Eagle Bay and Monk Collage
Brew Day – Eagle Bay and The Monk collaborating for the Cacao Cabana, one of the many many festival beers being debuted at GABS

Sunday 26th May

Boatrocker Palate Cleanser – finishing the week off on a sour note.

Oh and somewhere in those days I would like to fit in Pint of Origin too …

I’ve already packed a 30 pack of Berocca and extra strength Asprin, I think I’m going to need it!