Bridge Road Brewers ‘Africola’ Chinotto Saison
Named after a South African restaurant in Adelaide, this Chinotto Saison from Bridge Road exhibits the classic texture and aroma of a Belgian Saison.
Africola is described by the brewery as vibrant, creative, raw and rich, and as something to complement not compete for the loudest voice at the dinner table.
“Nikki, wearer of most hats of the awesomeness that is Africola, was really keen to focus on the textural side of beer, rather than a big hop bomb that one might normally go with to compete with big flavoured food. We decided on making a Saison as it is a style that in our minds really holds its own when it comes to texture and layers of flavour.”
BentSpoke Brewing Co ‘Easy’ Cleansing Ale
BentSpoke’s new Easy Ale release is a “flavourful” offering to suit the growing demand for mid-strength beers.
“BentSpoke beers have the reputation of being big and bold, but we wanted to balance our range with something more sessionable. So we now we have Easy, maybe not so big, but just as bold.”
BentSpoke’s motivation is to keep drinkers hydrated but in “low gear” throughout the summer months. Dry hopped with Citra and Mosaic, Easy tastes and smells like a tropical fruit salad and comes in at 3.2% ABV at 22 IBU.Available from December 5.
Sauce Brewing Co ‘Dipapotamus’ West Coast IIPA
No less than six American hop varieties went into Sauce’ new-release Dipapotamus. Fruity on the nose with a firm but balanced bitterness, this brew is not for the “faint-hearted” at 8.2% ABV.
Dipapotamus launched yesterday at the brewery and is available in stores from today.
Moon Dog Craft Brewery ‘Son of a Plum’ sour ale
Returning for another summer, this peach and plum sour ale lends a balanced tarty fruitiness to the palate. At 4.5% ABV, this little number is now available, although not in Western Australia until December 7.
Moon Dog Craft Brewery ‘Two Wolf Moon’ Sloe Gin Fizz Cocktail Ale
This Cocktail Ale release is a Moon Dog collaboration with Patient Wolf distillery, whereby it has been brewed using sloe berries and lemon juice. At 8.5% ABV, this Cocktail Ale is described as “light, crisp, tart and refreshing”.
Two Wolf Moon is available nationally as of yesterday.
Bad Shepherd Brewing Co ‘Victoria Pale Ale’
Bad Shepherd’s latest Pale Ale release is made with 100 per cent, actually, Victorian ingredients.
Brewed with Victorian grown and Geelong kilned pale and wheat malt and High Country Vic Secret and Topaz hops, what makes this pale truly Victorian is its yeast. Bad Shepherd first learned of a Melbourne yeast strain made by bacteriologist Auguste de Bavay in 1889, through beer historian and author Peter Symons.
Rediscovered by Symons, Melbourne No.1 pure ale yeast has been credited by the author with lifting the quality of Victorian colonial beer to a world-class standard. Unused since 1936 and preserved at White Labs in San Diego, Bad Shepherd has exclusively propagated the Melbourne No.1 to create the Victoria Pale Ale.
CoConspirators & Froth Magazine ‘The Editor’
Mild mannered reporter by ‘Day’ and independent beer crusader by night, The Editor works hard to expose the truth. Using her words as her weapons, she cuts you on the editing room floor not on the street.
While the chaos around her does its best to sour her view, her passion for journalism marches on. The complex, juicy flavours of a story always come out in the end, just like in this delightfully tropical Froth.
Otherside Brewing Co ‘Red Creaming Sour’
Otherside Brewing Co has announced the release of its latest experimental series beer. Its first commercial sour release, the Red Creaming Sour is a nostalgic ode to the childhood soft drink, which for Otherside Brewer Rhys Lopez, was his favourite.
“I wanted to imitate it because it’s a quintessential Australian drink that brings back fond memories for many of us,” Rhys said.
The Red Creaming Sour is a 4.7% ABV 4 IBU beer with a flavour profile modelled on a blend of vanilla, raspberry and rosewater that has been layered over a kettle sour red ale base. The Red Creaming Sour is slightly dry hopped with Mosaic.
Wolf of the Willows ‘Pacific Sour’
Wolf of the Willows yesterday dropped its latest sour release. At 4.1% ABV, the Pacific Sour tastes of pineapple, passionfruit, mango and guava and finishes tangy.
The inclusion of ale, wheat and rolled oats creates a cloudy haze that has been kettle soured with lactobacillus and fermented with a Wolf of the Willows yeast strain.
Pacific Sour is now available in kegs and will be available in cans from November 28.
BentSpoke and Hopscotch ‘the Frenzy’ Yes!Fest beer
BentSpoke Brewing Co and Canberra’s Hopscotchvenue have partnered with Yes!Fest to create a ‘very Braddon’ brew to mark the one year anniversary of the vote for marriage equality.
BentSpoke co-owner and brewer Tracy Margrain said the specially brewed beer will be featured during the Lonsdale Street festivities in Canberra tomorrow.
Margrain described the raspberry wheat beer as refreshing and tart, with an extra fruity kick delivered by an infusion of strawberries, raspberries and blueberries in the Hopinator.
“We chose the Frenzy as the Yes!Fest beer because it challenges traditional definitions of beer and starts conversations. We thought this aligned really well with the heart of the Yes!Fest celebration,” Margrain said.
Hopscotch co-owner Nick Parkinson said she was proud that Hopscotch played such a central role in Canberra’s celebration of the yes vote in 2017.
Endeavour Brewing Co. ‘Citrus Pale Ale’
Endeavour Brewing Co. announced this week the release of a new “zesty” pale.
The Endeavour Citrus Pale Ale is a fusion of its signature pale ale, tangerine and blood orange.In keeping with its philosophy of “unearthing the best that Mother Nature has to offer”, Endeavour Brewing Co experimented with six different citrus; including lemon, lime and grapefruit, before settling on a combination of tangerine and blood orange.
Founder Ben Kooyman described the beer as “incredibly sessionable” with “a little blood orange sweetness that’s wonderfully balanced by the tangerine bitterness”.
Endeavour Citrus Pale is brewed with Galaxy and Ella hops and medium Crystal and Munich malts.
Modus Operandi ‘Tropic Haze’ unfiltered pale
Modus Operandihas released Tropic Haze, its final national limited release for 2018. An unfiltered pale ale at 5% ABV, MO Tropic Haze is dry hopped with Galaxy and Citra.
MO Tropic Haze will be available nationally on November 23 at venues including Bob’s Bar WA, The Rails Byron Bay, Grape & Grain VIC, Franklin Hotel, Scratch Brisbane and MO HQ in Mona Vale.
Moon Dog Craft Brewery ‘Cherry Pie À La Mode’ specialty release
Moon Dog‘s bourbon barrel-aged wild cherry red ale tastes like cherry pie, just with ice cream and bourbon on top. Released last week, this cherry red ale was originally brewed for GABS this year. Due to such a great reception, Moon Dog has brought it back.
Available in 650ml bottles in bars and bottle shops nationwide, this cherry pie comes with an ABV of 7 per cent.
Batlow Cider Co ‘Batlow Wile Apple Cider’ collaboration
Batlow Cider Co.andThe Taphouse Darlohave announced a new collaboration,Batlow Wild Apple Cider.
Rich Coombes of Batlow Cider said that the wild yeast fermentation gave some “nice acid structure” and “varied apple notes” compared to a regular ferment. The outcome is a sessionable cider with crisp acidity and rounded tannins. At 4.5 per cent ABV, it’s approachable with enough residual sugar to please traditional cider drinkers.
Batlow Wild Apple Cider is now pouring at The Taphouse Darlo and will soon be available at selected bars around Sydney, Newcastle and Canberra.
Black Brewing Co ‘Albino Pino’ IPA co-ferment release
Black Brewing Co’s Albino Pino IPA is the first in a series of beer and wine co-ferment releases.
At 7.4 per cent ABV, this co-ferment was brewed using El Dorado, Citra and Chinook hops, pale malt and a two-step infusion mash. The nose has farmhouse funk from brettanomyces inoculation and wild strawberry aromas. The palate is layered with vinous notes, candied pineapple and dried orchard fruits.
“We inoculated our southern Chardonnay barrels with cultured house yeast strains. Then we added cooled passionfruit IPA wort and fermenting Albino Pinot Rosé lees from local winemakers, L.A.S Vino. We like to think of this beer as the love child of a brewer and winemaker.”
Vintage 2018 Albino Pinot IPA was bottled by hand and is a 308-bottle release with only 20 cartons available wholesale, max one per customer, deliveries began October 29.
Black Brewing Co ‘Framboise’ co-ferment release
This is Black Brewing Co‘s second release in its beer and wine co-ferment series.
This farmhouse Framboise comes in at 6.2 per cent and is produced with raspberries from Torbay Farms near Albany, a combination of wheat and pale malt and a farmhouse yeast strain. Expect huge raspberry aromas, a soft round palate with a tart finish, peach pink hues and a tight white head.
Vintage 2018 Framboise was bottled by hand and is a 1,200-bottle release with only 100 cartons available wholesale, max two cartons per customer, deliveries began October 29.
Stone & Wood ‘Green Coast Lager’ rebrand release
Over the coming weeks you will notice that Stone & Wood has made some changes to the packaging of its Green Coast lager.
Sitting well amongst other international and domestic premium lagers, Stone & Wood has changed the packaging to clearly call out what it is – a clean, crisp lager.
The recipe hasn’t change but the packaging now clearly calls out – a clean, crisp lager that’s naturally refreshing.
Green Coast Lager is left unfiltered to create a beer that has a light golden colour with a natural yeast cloud. At 4.7 per cent ABV, it smells of of subtle spicy hops and tastes of soft malts to finish crisp.
Gage Roads ‘it doesn’t have a name yet’ ale
Gage Roads has brewed a new hopped-up ale for this weekend’s Fremantle BeerFest.
The beer hasn’t got a name yet but we can tell you that it has been double dry hopped with Galaxy, Mosaic and Azacca, has Coopers Schooner heritage varietal malt, aromas of tropical fruit and pineapple nectar and tastes of passionfruit and subtle spice with a broad brushstroke of bitterness.
This hopped-up ale will only be available at Fremantle BeerFest this weekend.
Stone & Wood ‘SWX’ Imperial Stout
Celebrating ‘10 Years of Beers’, Stone & Wood has brewed something special to mark the occasion.
SWX is a decadent 10 per cent imperial stout, which was aged for 10 months in fortified wine barrels. Hand packed in 750ml bottles, SWX pours jet black with a chocolate head and features incredible depth of malt flavours and aromas of espresso, cocoa and dark fruits.
The time in barrel has enhanced the smooth, rich flavours and oak aroma while providing hints of cherries and chocolate. This stout is assertive and refined with a warming palate that is full-bodied but balanced by a firm bitterness. A spectacularly big, complex and delightful brew that celebrates the Stone & Wood journey so far and the adventures to come.
Available in bottle shops and on tap from next week, there will also be 200 limited SWX packs available from the online store for $59.
Sauce Brewing Co ‘Pazy Hale’ Hazy Pale Ale
The haze craze has fully taken hold at Sauce, with our customers clambering for more, more, more!
Our latest special batch moves to the sensible side of the ABV scale – coming in at 5.8 per cent. Not quite a NEIPA but bigger than a pale ale – that said in the US of A, where we take many of our styling cues, 5.8 per cent is not unusual for a pale ale. El Dorado hops are the star in this one, delivering pineapple, mango, pear, watermelon and stone fruit.
Big, juicy and hazy, this not-quite-a-NEIPA is just as good but without the hangover, and well-suited to an afternoon in the Spring sun.
Launched on Thursday last week, Pazy Hale will be available in all the good places soon.
Two Birds Brewing ‘Tea Party’ English Summer Ale
Who doesn’t love an old fashioned tea party?
First brewed after a trip to England and brought back to enjoy in the warmer months, Two Birds English Summer Ale captures all the best parts of English hospitality in a glass. With toffee malt characters and delicate floral and citrus notes, this English inspired brew features enough Earl Grey tea, cucumber and lemon to have you lining up for croquet and planning a lawn party. This is a limited release and comes in at 5.2 per cent ABV.
So stick out your pinky and have a sip of summer!
Little Bang Brewing Co ‘Little Banger’ Super Session Ale
This Super Session Ale is a punch APAwith tons of hop aroma and a nice full-and-fluffy body, but lighter on the booze at 3 per cent, just in case you’d like to remain upright all sunny afternoon.
Mid-strength doesn’t need to be boring. Little Banger is a big flavour, big aroma American Pale that’s lighter on the booze so you can smash a million pints on a sunny afternoon (please drink a million pints responsibly).
Little Banger was canned on Monday last week and was released on Thursday last week.
Urban Alley Brewery Alley Series ‘Airborne’ NEDIPA
Melbourne’s Urban Alley Brewery has revealed its latest ‘Alley Series’ Brewers Release Airborne NEDIPA.
Airborne NEDIPA boasts a combination of pineapple, mango, citrus and apricot aromas, which come together to form a sweet maltiness with hints of pie crust, and an inviting alcohol warmth that doesn’t overpower. With all hops added post-boil, bitterness is soft and rounded.
Share this with a friend! Best enjoyed while seated.
Airborne NEDIPA is now available on premise at venues across Victoria on tap or in 375ml cans.
If you’d like to share your new and specialty-release beers with Australian Brews News, please email megan@brewsnews.com.au.
