Fair Maidens, Oak Aged Pale Ale and Yeastman Chris White culture The Wheaty!
Legendary Yeastman Chris White is in town and were lucky enough to have him pay us a visit. Come help Chris flocculate the Front Bar (and attenuate the taps) from 6-8pm Wednesday 3rd November.
White Labs President Chris White started the lab in 1995 after researching and developing a library of brewers yeast strains from around the world. White Labs Inc has a long history of helping brewers make better tasting beer. Over the years White Labs has expanded to providing pure yeast cultures to winemakers and distillers and now offers a wide range of fermentation products, such as enzymes and nutrients, as well as a plethora of testing options. All yeast nerds welcome!
www.whitelabs.com
The Wheatys Drink a Local has gone Double Barrelled; launching two Local Micro taps on the same night and encouraging a spot of friendly rivalry. Next up is Steam Exchange v Brewboys on Wed 3rd November (6-8pm) followed by Lobethal Bierhaus v Barossa Brewing Co on Wed 1st December (6-8pm).
Well, hold down your petticoats, the Brewboys have made a special springtime release of the Maiden Ale by special request of the Wheatsheaf Hotel. This is a once in a lifetime experience to taste the Maiden Ale as youve never tasted her before enter Fair Maiden (4.9% ABV). This version is paler in colour, in order to reduce some malt sweetness, and slightly higher in bitterness. The malt recipe is the same as regular Maiden, sparing the cara-red and crystal a little. The main difference though, is in the hop aroma and flavour profile. The same New Zealand hop flowers were used in the brewhouse, Pacific Gem for bittering (around 29 IBUs) and Motueka for flavour and in the hop back for aroma. Later we dry hopped the ferment using a petticoat-full of Pacific Gem hops, which should spice up the aroma a long way. Brewboys Simon & Stephen
www.brewboys.com.au
Steam Exchanges Oak-Aged Pale Ale (5.8%ABV) is created using a blend of Maris, Traditional and crystal malts (from Australia and England) and a touch of puffed wheat. Hops for bitterness are of noble origin from Germany, whilst flavour and aroma hops are East Kent and Czech Styrian Goldings. It is this unique blend that gives our Pale Ale its malt powered backbone and soft but strong bitterness in order for it to withstand the French oak onslaught. The ale is brewed as per our normal Pale Ale (Fullers London yeast) then conditioned on French oak for approximately 8 to 10 weeks, before being transferred to kegs. It's actually unfiltered, but the extended time on oak allows it to 'drop bright' naturally. It comes in at 38 IBU's, but you'd hardly notice it given the malt/oak profile. Our Pale won a Bronze in the wood-aged beer category at the 2010 AIBA... Gareth Andrews, Brewmaster
www.steamexchange.com.au
Drink Fair Maiden & Oak Aged IPA and Meet the Local Brewers from 6-8pm
The Wheatsheaf Hotel Wednesday 3rd November
Next Wednesday looks like a good night to head down to the Wheaty.
Hope to see a few guys down there for this one.
Cheers
Nige
After last night I'm never drinking again. At least until I get home from work tomorrow anyway.
I just got an email from Mrs Hatchy. They have steam exchange oak aged pale ale on tap. We're in. I hate being under the thumb sometimes.
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