It’d Be Rude Not To, Stone & Wood
Stone & Wood is releasing the latest in its Counter Culture range – It’d Be Rude Not To, a French toast stout.
The 7.4% abv stout was brewed with a tonne of lactose, a tonne of maple syrup, 10 kilograms of vanilla beans and five kilograms of cinnamon.
Stone & Wood says the imperial milk stout has a toasty malt backbone balanced with Galaxy hops.
Like all the limited-release beers in the Counter Culture range, It’d Be Rude Not To will be sold in packs of two 500ml cans online, as well in bottle shops and on tap at our brewery in Byron Bay – but in limited volumes.
The stock listing will go live on 29th July for eight weeks, before making way for another Counter Culture beer.
Sleep When You’re Dead Nordic IPA, Ballistic Beer Co
Ballistic Beer Co is launching an eight-week limited release of its Nordic IPA Sleep When You’re Dead.
The latest release blends Norwegian Kveik with a West Coast IPA style in a 7.4% abv beer, and is available from eight weeks from the packaging date – until 19th September.
It’s made using Calypso, El Dorado, Cascade and Amarillo hops.
The Sleep When You’re Dead Nordic IPA is available in kegs and cans and will be shipped to craft beer bars and bottle-shops as soon as it’s packaged.
It will also be available at Ballistic Beer Co Salisbury, Ballistic Westend and selected venues and bottleshops from July 25th.
Lupulin Fog NEIIPA, Akasha Brewing Company
Lupulin Fog is an 8.5% abv Double New England IPA which Akasha Brewing first brewed in 2017 at the start of Australia’s ‘haze craze’.
It was Akasha’s 2017 GABS entry that year and was a runaway success being awarded runner up Peoples Choice.
Lupulin Fog was fermented with Conan yeast from the US, and an “insane “ amount of Mosaic, Simcoe and Amarillo hops. It’s brewed on a light malt base, with wheat and oats for a super hazy appearance.
It’s the 3rd time Akasha have brewed it, but the first time in cans on a limited run. Find stockists now.
Hazy Bling IPA, Bridge Road Brewers
Hazy Bling is a New England IPA with “malty red base” according to the brewers at Bridge Road.
It’s on Bridge Road’s core red hued Bling IPA, which it says is Australia’s oldest continually produced IPA.
Bridge Road has changed the grist, the yeast and upped the hops, with a combination of oats and a NEIPA yeast strain.
The 6.5% abv beer is said to have juicy tropical hop flavours to complement its signature malt profile.
Nitro Stout, 4 Pines Brewing Company
According to 4 Pines, this is Australia’s first Nitro Stout in a bottle – no widget.
It’s a 5.1% abv Irish stout made with Target and Fuggles Hops. It’s currently being tested to become the world’s first certified ‘space beer’.
4 Pines’ Nitro Stout is available in a 330ml bottle, in the keg on nitro taps (and in outerspace…soon).
Ollie’s Gluten Free Brown Ale, Two Bays Brewing Co
Two Bays Brewing Co has released its first seasonal beer – a hoppy gluten free brown ale named Ollie’s – after head brewer Andrew Gow’s dog.
The Brown Ale, brewed with millet, buckwheat and rice, is hopped with Mosaic and Amarillo.
Two Bays released the limited-edition Brown Ale exclusively, and after overwhelming support with cartons delivered to every state and territory, the team decided to launch it in selected bottle shops and venues across Victoria, New South Wales, Queensland, South Australia and Western Australia (and Tasmania soon!).
The beer is also on tap at Two Bays’ taproom on Victoria’s Mornington Peninsula, which is currently pouring a range of gluten free beers that includes Porter, an XPA, a Pilsner and a mid-strength.
Pangea IPA, Modus Operandi
Modus Operandi have launched their latest national limited release beer, the Pangea IPA.
Pangea is an unfiltered international IPA and Modus says it was brewed to celebrate “cult hero” the India Pale Ale.
It gets its hop inspiration from around the world, using European hops with Styrian and Magnum, US hops with Cashmere and Centennial, Kiwi Hops with Kohatu and Aussie hops with Galaxy.
Available in 500ml cans, the beers will be shipped out before Modus’s 5th birthday so they’re available nationwide from 1st August
Modus is planning parties across Australia to celebrate its birthday from 27th July – watch this space for more info.
Garden Ale, Stone & Wood
Byron Bay’s Stone & Wood has given its sessional Garden Ale a new look.
The 3.5% abv beer is now available in cans. It’s both kettle and dry hopped with Ella, with toasted malt from a blend of pale and crystal malts.
Chocolate Porter, Hawthorn Brewing
This 6.0% abv Chocolate Porter has been brewed by Hawthorn Brewing with a blend of seven different grains along with the addition of powdered cacao nibs.
It was created for the Federation Square Winter Village, and the limited release beer is now available to order.
Belgian Style Red and Belgian Style Brown, Green Beacon Brewing
Green Beacon Brewing Co has announced the second release of its Fathom – Barrel Aged Beers ageing program.
First up is its Belgian Style Red 7.0% abv brew which has been aged for 24 months in French oak, ex-chardonnay barrels and inoculated with Lactobacillus, Pediococcus, Brettanomyces, and sherry flor before blending with young sour red ale for balance.
Second on the list is Belgian Style Brown with Sour Cherry at 8.0% abv. It’s been aged for 20 months in American oak barrels, and the sour ale is inoculated with lactobacillus and pediococcus with the addition of sour cherry for a tart fruit complexity.
The beers are available at beer retailers nationwide.
Lark Barrel Aged Imperial Johnny Smoke Porter, Wolf of the Willows
Wolf of the Willows, together with Lark Distillery, are re-releasing the 2019 version of their Lark Barrel Aged Imperial Johnny Smoke Porter.
Part of Mark II of the Barrel Exchange Project with Tasmania’s Lark Distillery, the Imperial Smoke Porter was aged in 100-litre Lark barrels for an average of 9 months and comes in at a hefty 13.9% abv.
It’s getting a can release, and Wolf of the Willows said that it has flavours of vanilla, mocha, peat, dark chocolate, molasses, truffles and espresso.
Wolf of the Willows and Lark Distillery will host a number of events to celebrate the launch of the ‘2019 Lark Barrel Aged Imperial JSP’ and ‘The Wolf Release 2.0’ single malt whisky.
In Melbourne, they are teaming up with Fancy Hanks to bring you Feast of the Barrel II.
In Sydney, fans can head to Burrow Bar for their Barley, Barrels and Boilermakers event on Thursday 24th of July.
On the Friday 26th Wolf of the Willows will be featured at Naughtons Hotel in Parkville, Melbourne from 6pm for a Wolf Showcase of all their favourite brews, as well as Sydney’s The Duke of Enmore from 6pm. Both venues with plenty of Wolf beers on tap and a chance to meet the crew behind the beers.
Available in all good bottle shops and venues from Wednesday 26th of July, stockist updates to come on the Wolf of the Willows website. Available in 3-litre kegs and 16 x 440ml tinnies.
Hoptopia and Mechopolis, Newstead Brewing
In celebration of the ‘King of Beers’ and IPA Day (annually on the first Thursday in August) Newstead Brewing Co is launching two beers to “showcase the modern development of hop technology.”
Hoptopia is made with whole hop cones (no pellets) from New Zealand: Nelson Sauvin, Motueka and Taiheke. Newstead’s brewers used these cones in the boil, in the hop back and also in dry-hopping.
Mechopolis looks to 100% hop derived products to deliver that hoppy goodness; CO2-extracts, oil extracts and chemically modified hop components.
Newstead said it didn’t use a single hop pellet or hop cone, and that the beer showcases just how far technology into hops has come.
Young Henrys and Brix Distillers, Rumming with the Devil
Young Henrys Brewery has teamed up with Sydney rum bar and distillery Brix Distillers to create a rum and raisin brown ale, dubbed ‘Rumming with the Devil’.
The limited edition brew is the work of brewer Harrison Chant, and is part of Young Henrys Brewers B-Sides, where its brewers experiment with new or bizarre flavours.
Rumming with the Devil is available for a very limited time on tap at Brix Distillers Surry Hills, Young Henrys Newtown, and selected bars and pubs across the country from Thursday 11 July.
Blizzard Brewing, Alpenglow NEIPA
Victoria’s Blizzard Brewing is launching a double dry hopped 5% abv beer, Alpenglow NEIPA.
The New England IPA, made using US05 yeast, has been twice dry hopped with Calypso, Citra, Centennial and Falconers Flight.
Its name was inspired by alpenglow, a phenomenon where the setting sun creates a luminescent red light on the horizon of the mountain peaks.
Adding to the alpine link, it uses spring water fed by snowmelt and accumulating in High Country aquifers underneath its mountaintop brewery.
Currently in tanks, Alpenglow will be available next week in kegs and cans.
Three Sheets, Lord Nelson Brewery Hotel
Not actually a new brew, but some new packaging for an old favourite at The Lord Nelson Brewery Hotel, Sydney’s oldest hotel.
Reworking a classic, The Lord Nelson is getting its first ale, Three Sheets Australian Pale Ale, in cans. It was first brewed almost 35 years ago, and the beer is finally getting its own tin.
The 4.9% abv beer is called a ‘House Favourite’ and according to the brewpub, has citrus notes and a malty dry finish.
Ballistic Beer Co, Mandarin IPA
Brisbane’s Ballistic Beer Co has launched its latest India Pale Ale today, the Mandarin IPA in collaboration with Ontario’s Collective Arts Brewing.
The brewers at Ballistic used more than 200kg of mandarin puree for this Canadian collaboration beer. It’s being launched at the SA Beer Festival this weekend, and is available at Ballistic’s brewpubs.
Felons Brewing Co, Double Dry Hopped Pale
Felons has launched their Double Dry Hopped Pale this week, using hops from Yakima Chief.
This American-style Pale Ale is made in collaboration with Cryer Malt, Yakima Chief & White Labs yeast and comes in at 6% abv.
The Felons limited edition beer uses ‘Cryo’ hops, where hops cones are frozen with liquid nitrogen an the lupulin glands separated from the debittered leaf. Two separate additions of hops make it a ‘double dry hopped’ pale ale.
Mosaic, Idaho 7, Ekuanot, Amarillo, loral were all used in the making of the DDHP as well as Border Malt, Carapils, Carared & Vienna Malt.
Newstead Brewing Co, Wintergarden
Newstead Brewing Co’s Wintergarden is a milky stout without the milk.
Using custom-made roasted and malted oats from Voyager Craft Malt in NSW, Wintergarden is a beer made completely from oats with no milk products added.
The beer, Newstead’s third and final dark beer for the winter season, comes in at 4.6% abv.
It is set to be released in mid July, and will be available at selected beer retailers and both of Newstead’s brewpubs in cans and on tap.
Bright Brewery, Stubborn Russian Imperial Stout, Black Diamond India Black Ale and Affogato Stout
Victoria’s Bright Brewery has brewed three beers, including a brand new stout.
The trio includes a 12% abv Stubborn Russian Imperial Stout to counteract the cold weather of its high country home.
It’s brewed once a year by head brewer Reid Stratton, along with assistant brewer David Stokie, blending dark roasted malts, hints of chocolate, vanilla, and espresso. It is steeped in oak after fermentation.
Stubborn Russian 2019 was exclusively released at Bright Brewery’s DARKER DAYS midwinter festival last Saturday (29th June).
Also joining the lineup is Bright Brewery’s returning Black Diamond India Black Ale and its brand new Affogato Stout.
Brewed with locally-roasted beans from Sixpence Coffee Bright and coming in at 5.3% ABV, the small-batch Affogato Stout is a hearty and full-bodied stout, said Bright.
The 6% abv beer is a winter-only release, named for the most challenging ski runs.
All Bright Brewery beers are available from the brewery, online, and from more than 100 selected retailers around Australia.
Holgate Brewhouse, Barrel Aged Double Stout
Victoria’s Holgate Brewhouse has launched an 8% abv stout as part of its ‘double decade’ birthday celebrations.
Using Centennial, Chinook and Columbus hops and an array of malts, the stout was matured in French oak red wine barrels to lend a vanillin character.
Paul Holgate, who co-founded the brewery with wife Tash in 1999, said they wanted to recreate and revisit some old favourites.
“Stout was one of the first beers we brewed in 1999, so the idea was to create a double version of our original line up to celebrate our double decade,” he said.
BentSpoke Brewing, Big Nut
BentSpoke has added to its lineup of seasonal beers with dark beer Big Nut as part of its Drifter range.
Big Nut is a black IPA, and one of BentSpoke’s most popular winter beers at their own Braddon brewpub.
Fans have been asking for years to get the beer in a can according to founders Richard Watkins and Tracy Margrain.
Big Nut, named for unique tap handles made by craftsman Peter Rogers which are used at the brewpub, will begin rolling out to customers from Thursday, July 4.
Wayward Brewing Co, Wayward Son Lupulin IPA
Wayward Brewing Co’s Wayward Son Lupulin IPA was first brewed two years ago to celebrate the birth of head brewer’s son Austin.
Since then it’s become a seasonal favourite, according to Wayward.
The brewery says it is a fruit-forward IPA with notes of apricot, pine, passion fruit and mango, and gets its hop flavour from Citra LupuLN2 hops.
Two Birds Brewing , India Pale Ale and Apple Cider
Two Birds brewing has launched a raft of new releases after discontinuing its flagship Golden Ale last month.
Its 5.8% abv India Pale Ale uses Australian and US hops with notes of mango puree and passionfruit.
Another new edition is its Two Birds’ 5% abv Apple Cider, marking its first foray into the world of cider.
It’s brewed in-house with a blend of locally sourced apples.
Limited releases include the tropical hazy IPA Jungle Bird which was brewed in collaboration with Thirst Mag, Imperial Black Rhino, which was brewed following a recipe swap with Brazilian brewers Sunset Brew, and Purple Reign Imperial Gose, a kettle sour with blackcurrants at 8% abv.
