New Beers Wrap

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.

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