The New Unique Australian Beer

[Scruffy]

Quick quiz:
England's Unique beer is:
Germany's Unique beer is:
Belgium's Unique beer is:

any number of facetious remarks like ...warm, hahaha...; ahem. Delivered by an efficient transport infrastructure. Enjoyed by all Belgians. Can't be brewed anywhere else (although in Europe they're introducing some daft laws that say Champagne can only be called Champagne if it comes from Champagne, I digress...)

Speaking as a crass and naive Pom, I think Australia is a very big country with lots of people stuck on different edges all brought up on cold fizzy 'beer'. Delve a little into the regional variation of each of the above countries (OK, you could fit Belgium on a postcard), and then apply the same science to a vast country still growing in it's cultural diversity, maybe ask the same question of Australia's Unique cuisine...
I don't believe for a minute Fosters and the others will continue as we know them over the next few years - Interesting times, Little creatures is now Lion Nathan and I believe Matilda Bay is Fosters (they must be doing something right), I think Blue Tongue is up and coming 'mainstream' (i might be wrong...)
The revolution has already started, and I think there's a pattern forming... Take the best Ideas from around the world, and make them better...

Beesting (Barossa Valley Brewing, SA)
Flavoursome bottle-fermented ale made with Riverland honey that neatly juggles yeasty notes with hints of orange-laced honey and a lively hop bitterness.

Blonde (St Peters Brewery, Sydney)
Easy-drinking, wheat-based ale that appeals to mainstream tastes; brewer Matt Donelan is clearly more interested in winning over punters than winning awards.

Bluetongue Pilsner (Bluetongue Brewery, Newcastle)
Citrus-tinged, aromatic hop notes set this apart from more European-influenced pilseners; forget the style guidelines and just enjoy this fine brew.

Bulldog Best Bitter (Wig & Pen Brewery/Tavern, Canberra)
Served on handpump at cellar temperature, this is as fine a session ale as you’ll find – layers of malt, a hint of caramel and a lip-smacking hop bitterness.

Burragorang Bock (Scharer’s Little Brewery, NSW)
Dark, strong and packed with sweet malty flavours (though slightly drier than it once used to be); always better enjoyed on tap.

Gage Roads Pure Malt Lager (Gage Roads Brewing Co, WA)
Full-bodied with bags of chewy malt balanced with a bold bitterness in the style of a northern German lager.

James Squire Porter (Malt Shovel Brewery, Sydney)
This dark brew has become more fruity and assertive of late, still based on a lovely mouthful of espresso, dark chocolate and Horlicks flavour notes.

Little Creatures Pale Ale (Little Creatures Brewing, WA)
Not for timid palates but hop-heads love the burst of distinctive grapefruit/citrus hop aromatics, rich flavour notes and generously bittered finish.

Matilda Bay Bohemian Pilsner (Matilda Bay Brewing, WA)
A classic Bohemian style pilsener with layers of luscious malt intertwined with a bristling bitter finish; manages to combine delicate complexity with solid sessionability.

Moo Brew Pale Ale (Moo Brew, Hobart)
A classy newcomer from Tasmania that nails the US-style pale ale style with upfront grapefruit aromatics and a mouthfilling balance of malt and hops in the palate.

Mountain Goat Hightail Ale (Mountain Goat Brewery, Melbourne)
With an elevated English hop character of late, this cloudy, amber ale is chock full with character, yet straightforward and true to style.

Paddy’s Amber Ale (Paddy’s Brewery, Sydney)
It’s a fair trek out to the Markets Hotel, Flemington but worth it to sample this house ale on tap; the upfront toffee notes are balanced with just enough bitterness.

Redoak Framboise Froment (Redoak Boutique Beer Caf, Sydney)
Pink beer may not be everyone’s cup of tea but this one’s made from real raspberries and offers a spectacularly fruity introduction to Redoak extensive range of house brews.

Schwartz Bier (Macquarie Hotel, Sydney)
German style black lager with chewy malt initially and pleasant roasty notes, followed by a clean, rounded finish.

Three Sheets (Lord Nelson Brewery Hotel, Sydney)
A fine session ale when it’s on song; hazy, amber-hued beer with solid malt and a well-hopped finish (due to be released in 330ml bottles from late September).

(List plagiarised from bits around the internet)

I'm guessing that rather than being known for a particular style, Australia will be known for brewing some of the best and diverse bevvies on the planet...

However one monster troll must be tossed off the bridge - From my research, a 50l keg costs about $160 - then the feds skim off about $50 in excise - could you guys run your business (like all of it, not just grains from Ross...) on that...

Carry on, I've had a few...

 

[warrenlw63]

I haven't read through this thoroughly but why don't you blokes come up with a basic set of parameters and make your own interpretations then organise a case-swap of sorts and mutually evaluate your efforts? I've partaken in similar projects with other brewers before and it always proves to be a valuable exercise.

To be honest if you just debate it and don't make and evaluate you're just the same as a bunch of blokes sitting around talking about what you'd do if you won the lottery. We've all had that conversation before.

If you already plan to do this I retract my idea.

Warren -

 

[KingPython]

Some ideas here are outrageous for the sake of being outrageous, I mean will it taste 'good'? Personally I think majority Pilsner, some wheat, some cane sugar syrup thing, coopers yeast fermented in the mid 20's and some supermarket\shopping centre-healthfood store available Australian spices would be the go. An Australian take on a farmhouse ale, which doesn't have the connotation of a saison as I said earlier.

 

[jonocarroll]

although in Europe they're introducing some daft laws that say Champagne can only be called Champagne if it comes from Champagne, I digress...

Sure, if by "introducing" you mean designating Appellation d'Origine Contrle in 1936, created and mandated by French laws in the 1950s, 1960s, and 1970s, though even before that, controlled by virtue of legal protection as part of the Treaty of Madrid (1891). Then, yeah, it's being "introduced". <_<

Interesting times, Little creatures is now Lion Nathan and I believe Matilda Bay is Fosters (they must be doing something right)

Interesting indeed: Little Creatures is owned by Little World Beverages, "a publicly listed company, just over 40% owned by the giant Japanese-controlled beverages company Lion Nathan." ... "The company was launched in November 2000 by several ex-staff and shareholders of the Maitilda Bay Brewing Company after that company was bought by Carlton & United Beverages (CUB)." "CUB is a wholly owned subsidiary of Foster's Group." Any micro making enough money will be gobbled up by the big two sooner or later.

All I see from this thread is recipes for making (albeit, unique) beer with funky local ingredients. I'm not against it, and I'd probably even participate in a local brewing/tasting of such, but that's pretty far removed from 'creating a style' - about as much as a coffee/promite beer is 'creating the style of breakfast beers'.

 

[Thirsty Boy]

yeah, you can't be just popping out new styles that easily - next thing you know people will start shoving any old beer into a barrel for a while and demand a new category for wood aged beer......

It doesn't seem that hard really - look in the specialty ales section of the BJCP guidelines and alongside Australian Sparkling Ale and Czech dark lager as proto styles that might get "promoted" to full style status is Stike Alt ... a beer that is brewed by precisely one brewery in the world, has only ever been brewed by that one brewery and they only brew it twice a year....

 

[Bizier]

wild lime

You can foot the bill for that one Pete.

I think lilly pilly wouldn't go too bad, as it is a refreshing flavour.

 

[chappo1970]

I haven't read through this thoroughly but why don't you blokes come up with a basic set of parameters and make your own interpretations then organise a case-swap of sorts and mutually evaluate your efforts? I've partaken in similar projects with other brewers before and it always proves to be a valuable exercise.

To be honest if you just debate it and don't make and evaluate you're just the same as a bunch of blokes sitting around talking about what you'd do if you won the lottery. We've all had that conversation before.

If you already plan to do this I retract my idea.

Warren -

Totally 100% agree with ya Warren. There has been good discussion/debate but no resolution as yet.

yeah, you can't be just popping out new styles that easily - next thing you know people will start shoving any old beer into a barrel for a while and demand a new category for wood aged beer......

It doesn't seem that hard really - look in the specialty ales section of the BJCP guidelines and alongside Australian Sparkling Ale and Czech dark lager as proto styles that might get "promoted" to full style status is Stike Alt ... a beer that is brewed by precisely one brewery in the world, has only ever been brewed by that one brewery and they only brew it twice a year....

TB funny you should mention this and beat me to the punch. I was reading the AABC style guidelines this morning on the way to work. Category 18 in particular 18.7 Other Speciality is definitely the place to start. It states:

"This category can also be used as an "incubator" for any minor world beer style (other than Belgiuns) for which there is currently no AABA category. If sufficient interest exists, some of the minor style might be promoted to full styles in the future."

So there's the answer guys to both problems, no? AABC is the deadline and the comp will be independantly Judged. I'm sure we could stuff the style guideline under the noses of the Judges for their input and interpretation.

Now all we need to do is agree on a style guideline use it to produce our interpretation (recipes) of that guideline, enter them into the comp and let the cards fall where they may. I plan to make it to this AABC so that could be the meeting point for a case swap and cross reference to refine the style even further.

2c FWIW?

CHappo

 

[Fourstar]

Good point there Chappo, even if there is not a commercial example that compares from what eventuates, im sure anything is possible.

American Brown ale made it without commercial help so why not a 'uniquely Aussie beer?!?!

 

[chappo1970]

Dead right 4star. American Brown was originated by American Homebrewers. Can't see why we can't have a crack at something simular?

 

[Millet Man]

Actually on that note, are there any unique Australian grains out there?

I bought some Alpine Rice a while ago, it is a native Australian seed that is similar to rice and gluten free, was going to make a native Australian gluten free beer but never got around to it...maybe it was the fact it cost close to $25 to get 1 kg delivered that put me off.

As others have mentioned, if you want to make a new style of beer that is not in the "guidelines" then do it and enter it as specialty/other and see how it goes - that's what the category is for. If it catches on and becomes popular then it's time to ask the question of it deserving it's own style category.

Cheers, Andrew.

 

[Mercs Own]

It is interesting to note that probably the foremost influential beer producer/brewer this country has ever had has just opened himself another brewery - White Rabbit, you would think that the beer coming out of there by a damn fine (and good looking brewer) would be working along the lines of being "uniquely Australian"

I havent tried the beer yet but those who have (whom I have spoken to) have expressed disappointment - saying the beer is damn fine but perhaps too close to Little Creatures/Sierra Nevada. So it is not different to what else is going on.

The way way they make/ferment it is certainly a departure to any other brewery operation in Aus.

I look forward to getting down there. Anyone had it?? Is it unique???

As for unique and cane sugar - what is so special about cane sugar????? Yes it is grown in Queensland and has always been used to fill out a beer so as to make a profit for the brewery - it has nothing to do with flavour etc Sausage rolls are unique to Australia - no other country has them, well not since I travelled.

This discussion could go around in circles for decades.....the proof will be in the taste.

 

[bum]

Sausage rolls are unique to Australia - no other country has them, well not since I travelled.

I guess you didn't go to Ireland or The Netherlands.

 

[chappo1970]

This discussion could go around in circles for decades.....the proof will be in the taste.

Ypur right it's time for action!

 

[Mercs Own]

I guess you didn't go to Ireland or The Netherlands.

Never been to Ireland but I did hang out in the Netherlands for a while in the 80's never saw a sausage roll but they had some lovely chocolates you got from those special smoking shops!

 

[Ross]

Ypur right it's time for action!

Chappo, your entry into the BABB's Aussie pale ale is due in at next months meeting - a perfect opportunity to put your twist on an aussie style - The whole basis of the comp is to brew the the most drinkable aussie style ale, with no restrictions on interpretation. With the winner seeing his beer on tap at the platform Bar, what more could you ask for :icon_cheers:

Cheers Ross

 

[chappo1970]

Chappo, your entry into the BABB's Aussie pale ale is due in at next months meeting - a perfect opportunity to put your twist on an aussie style - The whole basis of the comp is to brew the the most drinkable aussie style ale, with no restrictions on interpretation. With the winner seeing his beer on tap at the platform Bar, what more could you ask for :icon_cheers:

Cheers Ross

FFS I really need to read things better! I sincerely thought it was traditional pale ale?

Ok I have time and the grain why not?

Cheers Ross

Chappo

 

[Kai]

It is interesting to note that probably the foremost influential beer producer/brewer this country has ever had has just opened himself another brewery - White Rabbit, you would think that the beer coming out of there by a damn fine (and good looking brewer) would be working along the lines of being "uniquely Australian"

I havent tried the beer yet but those who have (whom I have spoken to) have expressed disappointment - saying the beer is damn fine but perhaps too close to Little Creatures/Sierra Nevada. So it is not different to what else is going on.

The way way they make/ferment it is certainly a departure to any other brewery operation in Aus.

I look forward to getting down there. Anyone had it?? Is it unique???

Sorry to take this slightly OT, but after the venue opened the direction of the beer changed. What you'll get off tap now is still hoppy but less bitter, much darker and packs a pretty complex specialty malt profile. Thanks for saying the brewers are good looking though

 

[Tony]

I recal from a few sydney case swaps ago........ i think it was Jon W... is that him? he made a B Sazz pale ale.

It fit the bill perfectly. It was around the 16 to 18 EBC mark, light on the malt but enough to ballance the hops.

Hops were bold but not APA bold. THey were spicy and prominent but ballanced.

Bitterness was firm and the beer finnished dry and refreshing.

I remember it well because it was an awsome beer and one i would consider as one of my "knock up beers" if i had of brewed it. One that wouldnt have lasted long in the keg.

Im going to have a go at making something in the Aussie Wheat vain this weekend. It will be an out there beer not fitting any style.

Im thinking 60% aussie wheat malt....... pilsner malt (i only have weyerman) some crystal for body and colour. POR to bitter and perhaps some Halertau aroma from NZ..... fresh whole hops in the finnish.

might mash cool and chuck it on some 1469 for some fun.

recipe to come.

cheers

 

[Tony]

Ok...... here is my Aussie Wheat ale. I have been planning something like this for a while now and this thread has inspired me.

I have decided to use US-05 for a nice dry finnish...... the crystal malts will add sweetness and body to ballance out the high attenuation.

using a similar hopping schedule to my LCBA mockup which always comes out great with whatever hops you use.

I wanted a kind of american wheat but less hops and less citrus and pine.

should come out malty but dry, hoppy with a spicy floral edge. A bit of malt sweetness to ballance the bitterness and dry malt pressence of all that wheat.

And i just love these NZ hops! So do the people who drink my beers.



Aussie Wheat Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 10.50
Anticipated OG: 1.050 Plato: 12.50
Anticipated EBC: 13.2
Anticipated IBU: 33.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
57.1 6.00 kg. JWM Wheat Malt Australia 1.038 4
36.2 3.80 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
3.8 0.40 kg. JWM Caramalt Australia 1.036 50
2.9 0.30 kg. TF Crystal UK 1.034 145

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. B-Saaz Whole 8.00 14.4 45 min.
40.00 g. Hallertau Aroma Whole 6.60 11.9 45 min.
20.00 g. B-Saaz Whole 8.00 3.9 15 min.
20.00 g. Hallertau Aroma Whole 6.60 3.2 15 min.
30.00 g. B-Saaz Whole 8.00 0.0 0 min.
30.00 g. Hallertau Aroma Whole 6.60 0.0 0 min.


Yeast
-----

US-05 @ 19 deg


Mash Schedule
-------------

Mash Name:

Total Grain kg: 10.50
Total Water Qts: 22.22 - Before Additional Infusions
Total Water L: 21.02 - Before Additional Infusions

Tun Thermal Mass: 0.08
Grain Temp: 18.28 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 15 52 51 Infuse 59 21.02 2.00
mash 5 60 65 65 Infuse 99 10.83 3.03


cheers

 

[Thirsty Boy]

It is interesting to note that probably the foremost influential beer producer/brewer this country has ever had has just opened himself another brewery - White Rabbit, you would think that the beer coming out of there by a damn fine (and good looking brewer) would be working along the lines of being "uniquely Australian"

I havent tried the beer yet but those who have (whom I have spoken to) have expressed disappointment - saying the beer is damn fine but perhaps too close to Little Creatures/Sierra Nevada. So it is not different to what else is going on.

The way way they make/ferment it is certainly a departure to any other brewery operation in Aus.

I look forward to getting down there. Anyone had it?? Is it unique???

As for unique and cane sugar - what is so special about cane sugar????? Yes it is grown in Queensland and has always been used to fill out a beer so as to make a profit for the brewery - it has nothing to do with flavour etc Sausage rolls are unique to Australia - no other country has them, well not since I travelled.

This discussion could go around in circles for decades.....the proof will be in the taste.

Sugar Cane might not be uniquely Australian, but if one of the things you are looking for is to make a beer that reflects local ingredients, culture and some influence on the Nations identity - then its a hard one to go past. Especially for the north eastern parts of the country. It has influenced the local ethnic make up, local business and life and even the balance of nature (cane toads) - somewhat significant I say.

And I need to disagree with the whole "always been used to fill out a beer so as to make a profit for the brewery" sentiment. Yes it has - but people seem to think that that's the only reason it is used - its not. It is deliberately used and this is the original reason it was included in Australian beers - for entirely flavour related reasons. The Australian palate wanted lighter and easier to drink beers, that were at their best cold and could be consumed reasonably quickly and in quantity, This isn't some marketing drive by the "big" brewers, not unless it was one that emerged even before the big brewers were big - it is an adaption of recipes to meet the expectations of the local market. Why is it that people think that brewers are somehow unique in their ability to force the public to buy a product that they really don't prefer??

Sugar in Australian beers is there for exactly the same reason it is in Belgian beers - to lighten the body, reduce the maltiness, increase the dryness and make the beer more drinkable. No one ******* and moans about sugar in Duvel - but do precisely the same thing in a beer that isn't as nice - and suddenly the sugar itself is somehow a bad thing.
Yeah - its got economic benefits for the breweries, and I'm guessing that there aren't exactly a bunch of mega brewers out there praying that the local tastes change away from adjunct lagers. But I just cant understand the antipathy that so many home brewers seem to have to the very idea of putting sugar into a beer ... well until they try and make a trippel anyway.

If sugar doesn't have a place in a beer designed to reflect local ingredients - then nothing does.

Mind you this is the other conversation - not the one about actually trying to get something included in the style guidelines.

 

[PostModern]

Sugar Cane might not be uniquely Australian, but if one of the things you are looking for is to make a beer that reflects local ingredients, culture and some influence on the Nations identity - then its a hard one to go past. Especially for the north eastern parts of the country. It has influenced the local ethnic make up, local business and life and even the balance of nature (cane toads) - somewhat significant I say.

And I need to disagree with the whole "always been used to fill out a beer so as to make a profit for the brewery" sentiment. Yes it has - but people seem to think that that's the only reason it is used - its not. It is deliberately used and this is the original reason it was included in Australian beers - for entirely flavour related reasons. The Australian palate wanted lighter and easier to drink beers, that were at their best cold and could be consumed reasonably quickly and in quantity, This isn't some marketing drive by the "big" brewers, not unless it was one that emerged even before the big brewers were big - it is an adaption of recipes to meet the expectations of the local market. Why is it that people think that brewers are somehow unique in their ability to force the public to buy a product that they really don't prefer??

Sugar in Australian beers is there for exactly the same reason it is in Belgian beers - to lighten the body, reduce the maltiness, increase the dryness and make the beer more drinkable. No one ******* and moans about sugar in Duvel - but do precisely the same thing in a beer that isn't as nice - and suddenly the sugar itself is somehow a bad thing.
Yeah - its got economic benefits for the breweries, and I'm guessing that there aren't exactly a bunch of mega brewers out there praying that the local tastes change away from adjunct lagers. But I just cant understand the antipathy that so many home brewers seem to have to the very idea of putting sugar into a beer ... well until they try and make a trippel anyway.

If sugar doesn't have a place in a beer designed to reflect local ingredients - then nothing does.

Mind you this is the other conversation - not the one about actually trying to get something included in the style guidelines.

I agree about the sugar. It's in many of my beers, English bitters, IPA's, Belgians, Australian/House Ale. Hell, I even used it once to correct a mashed-too-hot doppelbock. Nothing wrong with sugar in beer, when used well and thoughtfully. Wow, only two lines to say that

 

[jayse]

This thread is starting to look like a episode of lost, its all over the place and I have no idea whats going on.
I am just gunna brew a beer out of the arse of grandpas's gardening pants and dry hop it with lamingtons.

 

[Adamt]

Don't forget the hair from Skippy's chest.

 

[bum]

This thread is starting to look like a episode of lost, its all over the place and I have no idea whats going on.
I am just gunna brew a beer out of the arse of grandpas's gardening pants and dry hop it with lamingtons.

Ok. Now I'm confused.

I thought the only thing that was agreed upon was that this is a beast that can't be pinned down as being just one thing?

(And can you mash desiccated coconut?)

 

[chappo1970]

It can be many different things but if we don't have a style guideline to brew to.... we are well? Aimless? The point being made is without a defined quantifiable style we are just well... brewing aimlessly against what? Air.

Chappo :icon_cheers:

 

[bum]

Who are you making beer for?

Regardless, I'm not saying the exercise is futile. I'm just saying that it seems to me, as an observer, that the second like most people are on the same page that (****, how do I avoid a mixed metaphor?) we're at opposite ends of the library again.

(Apologies to fans of metaphor and simile alike)

 

[chappo1970]

Who are you making beer for?

Well for us? Aussie's?

I reckon Fosters. Tooheys Old and Coopers Pale Ale/Sparkling Ale aren't our measure? that's all.

Chap Chap

 

[Bribie G]

Chappo et al, on Sunday I'll bring along a couple of brews for tasties, one is my 'Kiwi Gold' that is an Aussie BB malt beer featuring NZ hops and maize, which we grow in abundance. Despite the name it could be within the guidelines as proposed in an earlier post. The other one is a SMASH Aussie Malt, Superpride, Sugaz and rice with a couple of different lager yeasts (2 brews same recipe) which I will present for a taste off of the 2 yeasts. Might give us some ideas.

 

[chappo1970]

Chappo et al, on Sunday I'll bring along a couple of brews for tasties, one is my 'Kiwi Gold' that is an Aussie BB malt beer featuring NZ hops and maize, which we grow in abundance. Despite the name it could be within the guidelines as proposed in an earlier post. The other one is a SMASH Aussie Malt, Superpride, Sugaz and rice with a couple of different lager yeasts (2 brews same recipe) which I will present for a taste off of the 2 yeasts. Might give us some ideas.

BribieG there is no one better to IMO cultivate my tastebuds... Bring it on!

 

[Bizier]

How can you go past sugar cane?
It was in the Barnsey 'Working Class Man' clip.