TimT
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- Joined
- 26/9/13
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Kind of depends where the brewery is.
One path you could take is brew with heaps of local ingredients (this actually makes a lot of sense for craft breweries generally anyway, as they *have* to be locally-focused, given the difficulties and expenses in moving beer around the country, and the difficulty in achieving economies of scale.) A lot of customers would love it - local food is a big trend at the moment.
So do a Hot-Season Saison with orange peel from Mildura or somewhere like that.
An end-of-summer amber, with plenty of fresh local hops.
A barrel-aged RIS for mid-autumn or winter - you could start brewing it one autumn and then open it up next year. Get the punters back!
A spring IPA - more local hops.
(Sounds a bit like Bright Brewery's line up, funny that.)
And one more - a high alcohol barrel-aged mead. Shouldn't be too hard to find a local honey producer and sort out a deal, and aside from the original expense on the honey, making it would be simplicity itself. Because there are almost no good commercially-available meads out there, the taste of a decent aged mead is sublime, and anyone who works out how to sell this drink again could make loads.
One path you could take is brew with heaps of local ingredients (this actually makes a lot of sense for craft breweries generally anyway, as they *have* to be locally-focused, given the difficulties and expenses in moving beer around the country, and the difficulty in achieving economies of scale.) A lot of customers would love it - local food is a big trend at the moment.
So do a Hot-Season Saison with orange peel from Mildura or somewhere like that.
An end-of-summer amber, with plenty of fresh local hops.
A barrel-aged RIS for mid-autumn or winter - you could start brewing it one autumn and then open it up next year. Get the punters back!
A spring IPA - more local hops.
(Sounds a bit like Bright Brewery's line up, funny that.)
And one more - a high alcohol barrel-aged mead. Shouldn't be too hard to find a local honey producer and sort out a deal, and aside from the original expense on the honey, making it would be simplicity itself. Because there are almost no good commercially-available meads out there, the taste of a decent aged mead is sublime, and anyone who works out how to sell this drink again could make loads.
