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Category Archive Beerformation

South Coast Ale Trail

The South Coast Ale Trail is not a destination, it’s a journey !

The craft beer trail which launched recently connects 8 Breweries along the South Coast of NSW.  Stretching from Wollongong to Pambula near the Victorian border, the Ale Trail delivers a diverse range of breweries as it winds its way along some of the country’s most beautiful Coast line.

Starting at Wollongong with Resin Brewing which sits inside the newly renovated Bulli Railway Guest House. Once derelict, this historic building on the train line dates back to 1887.  Resin Brewing bought the Railway Guest House site in 2017 and they spent two long years transforming the crumbling building into the microbrewery and brewpub that exists now. The gastro-brewpub offers hand crafted local beers and a food menu to match.

Just a short trip down the road and you will arrive at Reub Goldberg Brewing where it’s not just the name that sets it apart. Reub’s ethos is that “A beer should be drunk in the shadow of the brewery in which it was made”. Their goal is to provide quality, fresh beer in the most sustainable way possible. It’s a small brewery with a hyperlocal focus – providing just enough great beer to service the thirst of the local area and of course a few visitors to the region as well. They don’t currently package their beers but offer a fresh growler takeaway service.

Head down the freeway and in the shadow of the iconic Buddhist Nan Tien Temple, you will find Grassy Knoll Brewing and Bulli Brewing sharing a space in a quiet industrial area. These 2 breweries compliment each other with Bulli brewing big West Coast IPA’s, Belgian Beers, Red and Black IPA’s, whilst Jeffrey Argent from Grassy Knoll tends to brew more East Coast and Hazy styles of beer.  

Moving on you will discover South Yeast Brewing in an industrial estate just North of Nowra. Run by local brothers Joey and Simon Panucci who are both accomplished musicians and now brewers, they can often been found jamming with other musos in the venue for a lazy Sunday Session.

The popular seaside town of Huskisson is the next stop where you will find Jervis Bay Brewing who have been around since 2019. The relaxed vibe of the venue reflects the laid back lifestyle of Husky, but they do take their beers seriously winning 2 Gold, 3 Silver and 2 Bronze medals at the 2021 Australian International Beer Awards.

A bit further South and you will come across Camelrock Brewery which is actually located in Wallaga Lake Holiday Park just North of Bermagui. Camel Rock Bar & Grill was the first Brewery on the Sapphire Coast and they claim to be the first Micro-Brewery built in a Holiday Park anywhere in the world.  The grill features American influenced burgers, ribs to complement their beers.

The last stop is Longstocking, in Pambula, just a few minutes south of Merimbula.  The brewery is part the Oaklands complex which includes a nursery, café, art gallery, petting zoo and event centre so there is something for everyone. From the green space inside, to the deck or in the beer garden, you can enjoy fresh local oysters, woodfired pizzas and Live music. Long Stocking brew classic styles like Pilsners, Irish Stout and Red Ales.

The Trail covers 370kms, 8 breweries and over 70 beers and with more breweries opening along the South Coast soon, this trail is sure you be one for Craft Beer lovers to travel. Remember the South Coast Ale Trail is not a destination, it’s a journey !

Little Creatures

Meet the Brewer – Little Creatures Brewing

Welcome to the first of our blogs where we Meet a Brewer and talk to them about their craft.

In this blog, we are talking with Russ Gosling, the Head Brewer at Little Creatures in Fremantle. Before we talk about beer, we wanted to find out a bit more about Russ.

Russ has been with LC since 2005 and is originally from the UK. His friends in marketing often describe him as a traditional Craft Brewer – this is a gibe with regard to his predisposition for established beer styles. In his opinion it’s not possible to go past a great Pilsner  and we would have to agree with him on that one.

Russ went to Brewing School at Heriot Watt University in Edinburgh. He’s a fiery redhead who loathes modern technology but loves drinking beer, reading books and watching his beloved Leicester City play.

OK, enough about Russ, let’s talk about beer.  We asked our WLCB members to provide us with some questions to ask him

Kurt Pinckham asked

How did you get into brewing?
Before I moved to Australia I went to Brewing School (how goods that!) at Heriot Watt University in Edinburgh. I then joined the Little Creatures business in 2005. My partner and I arrived in Perth with a backpack each and a laptop – we had no work and knew nobody! It was an adventure. It was nice to leave the UK behind, having been marred by a landscape of rationalisation and resulting redundancies – being made redundant three times before the age of 30 will make you pack your bags and pick up sticks.

How much freedom do you have while brewing to experiment?
All the freedom in the World considering cost and plant restrictions – we experiment with a view to ensure it’s scalable.

Who is your favourite brewer?
That would be Miles Jenner – the last gentleman of British Brewing – who was my first mentor when I commenced my Brewing career at Harvey & Son’s in Lewes in 1997. He is one of our industries greatest ambassadors and a most distinguished fellow indeed.

Who would you like to do a collaboration with?
Well I’d really like to visit the Rothaus Brewery in the German Black Forest: perhaps they’d appreciate an Aussie take on the Zapfle?


Phil Jefferson questions were.

Besides your brewery which is your favourite?
My favourite Brewery is the Forst Brewery in Merano – stunning architecture, excellent beer, wonderful hospitality; coupled with the beautiful South Tyrol.

What are the best and worst things about brewing?
The best is the sociability that brewing provides: it brings People together. The worst is infected beer: the Dark Arts are a constant frustration!

What is the most exotic additive to one of your beers?
For us its Malt, Hops, Water and Yeast – we don’t deviate too much from tradition. We do add Orange and Lemon peel to Elsie though.

Do you drink commercial beers?
Yes I have been to Bali. I drink all beer – there is a beer for every occasion.

How important is marketing to a beer that you have created? This includes bottle/can size, shape, art design, advertising, etc.’
Extremely important – but we can’t tell the marketers!

How important are water profiles?
Extremely important – you knew that right?

Which hop is your favourite?
Anything Hallertauer.

If you were to brew a Smash what would it be?
A Pilsner with Magnum.

Is Australian brewing up there with the best?
Yes but we still need to continue to improve – let’s not believe our own bullshit and maintain progress.

Binalong Brewer asked

Do you love brewing today as much as you did when you first entered the industry?
Even more I think as it still employs me!

David Micthell just has 1 question too

What is Little Creatures doing to encourage brewer experimentation and being creative? Kind of like how 4 Pines releases every now and again a Keller door beer.
We regularly produce Seasonal Limited Release beers, such as the recently introduced Extra Pale Ale. Our seasonal release beers started out as a fun way for the Little Creatures brewers to experiment and evolve through experimenting with different ingredients, styles and flavours based on seasons and trends and give our customers something a little different.

Last year and just in time for WA Beer Week 2017, the femanle brewers at Creatures created Anna Pavlovah Golden Ale – fruity elements of this beer are derived from the hops used at 4 different stages of the process – Liberty (floral) for bittering in the Kettle, Riwaka (Tropical/Passionfruit) in the Whirlpool for aroma, Nelson Sauvin (Lycee/Mango) as whole cones in the Hopback, for further aroma, and Galaxy used for Dry Hopping post-fermentation for an added punch of passionfruit.

On the palate, the addition of Cara malt has given the beer its golden colour, Belgian Candi Sugar, Oats and vanilla further add to the illusion of creamy sweetness.

We Love Craft Beer would like to thank Russ from Little Creatures for his time and also Baden Parker-Brown from Res Publica for helping us put this together.

We hope to bring you more Meet the Brewer blogs to you soon.

Ryefeild Hops

Ryefield Hops

It’s pretty exciting when you hear that there is a new Hops farm in operation just up the road from you. That’s how I felt last year when I heard about Ryefield Hops starting production in Bemboka which is in the Bega Valley, on the lower side of Brown Mountain, Cooma and the Snowy Mountains.

When I tried to get in contact with them last year, all I had was a surname and the town, which is pretty much all you need in the county. I looked up the surname in the White Pages (online) and found a few people with the same surname in Bemboka, so I just rang one of them. Turns out it was one of the owners cousins, small town!

It was Spring time so Karen told me the bines were only small, but to touch base again in the New Year which I did. As I was heading from my home town of Merimbula up to Jindabyne for the Kosciuszko Craft Beer Festival, I had to drive through Bemboka anyway, so I arranged a visit.

The instructions were pretty simple which involved a cattle grid and dirt road. The only problem was that my Limited Edition Craig Lowndes Commodore with low profile tyres and even lower clearance didn’t like the cattle grid or the dirt road, but I managed to get my ride there in one piece.

Straight away the hop bines are obvious, growing up the metal trellises and swinging in the breeze. Karen’s husband, Morgan, was there to meet me and show me around. Dressed in khaki and with an Akubra hat on, Morgan was the quintessential farmer, although he wasn’t breeding cattle, he was growing hops. The farm is a family farm and it has been in the family for generations and previously used for dairy, but these days things are changing.

Morgan, Karen and her sister, Jade went into Hops farming in 2016. Jade has a background in Environmental Management and permaculture and has been brewing for the past couple of years, whilst Morgan is a boilermaker by trade so created the hops trellis himself. They planted a small crop of Chinook, Cascade, Fuggle and Hallertau hops in 2016 and Morgan says they learnt a lot in that year. In 2017 they increased the size of their crop 6 fold and added 10 additional rows as well as growing an additional variety, Saaz.

When I visited in February Morgan was getting everything prepared to start harvest the following day. The bines were all full of flowers and they were expecting to harvest a couple of hundred kilos of hops over the next week. Amazingly majority of the crop had already been presold which makes for a very promising future, especially when there is a worldwide shortage of hops and brewers are looking to secure themselves shipments. In fact talking to some brewers at the Kosciuszko Festival I heard that they had to place orders 2-3 years in advance, which makes planning quite tricky to say the least.

The other thing that brewers are searching for is to be able to get their ingredients hyper local, which builds on that “localvore” idea. Whatever the case I think there will be plenty more demand for Ryefield Hops in the future and it will be great to see how they “grow” and manage demand for their products.

Thanks to Morgan and Karen for hosting me. For more information, visit their website. www.ryefieldhops.com


Hops Farm

Hops Harvest

Hops Farming

Canberra Beer Festival

Canberra Craft Beer & Cider Festival

We Love Craft Beer will be attending the Canberra Craft Beer & Cider Festival on Saturday 24 March. The Festival will be staged in the gardens of the heritage Mercure Canberra in Braddon and will feature breweries from across Australia along with live bands, food, entertainment and a wide range of kids’ activities.

We Love Craft Beer will have a stand at the Festival too, so you will be able to come and meet us, get some merchandise, play in our live Trivia contest and go in the draw to win some beer from the Beer Crate.

Over 200 beers and ciders will be available for tasting and visitors will be able to take part in beer/cider food matching sessions, hear guest speakers, and meet the brewers.

Canberra’s rapidly emerging brewing scene is reflected in the presence of Bent Spoke Brewing Co, Captial Brewing Co, Jono’s Jerky and others, while interstate exhibitors include many of Australia’s most renowned breweries such as Sydney Brewery, Endeavour Beer, Pirate Life, Stone Dog Meadery, Akasha Brewing, Young Henrys, HopDog Beer Works, Mountain Goat Beer, Goose Island Brewery and James Squire. Specialist cideries such as Nightingale Bros Alpine Cider and Willie Smith’s Cider will exhibit their range of ciders.

For more info, visit the website. http://www.canberrabeerfest.com.au/

Tickets are now available for $15 pre-purchase (via Moshtix) or $22 at the door (a booking fee applies).

What‘s going to be Hot and What’s Not in 2017.

With the voting well underway to determine the Hottest 100 Australian Craft beers for 2016, it is a good time to reflect on some of the trends of the past year.

The 2015 list  contained a large percentage of Pale Ales and IPA’s including 9 out of the top 10, the other one being a Kolsch. Of the 9, only 2 of those were darker, 1 being Modus Operandi’s Former Red Tennant IPA, and the other being Feral’s Karma Citra Black IPA.

With the exception of a couple of Stouts, the top 40 beers of 2015 were nearly all Pales or IPA’s and you had to get down to position 42 to find something a bit different with a Sirène Brewing – Praline Belgian Specialty Ale.

So what is going to change with the top 100 for 2016? Well probably not a lot actually. We will no doubt see more of the same with some of the popular IPA’s from Pirate Life and Feral continuing to take out top spots, followed by a barrage of contenders from brewers like  PACT, Green Beacon, Bentspoke, Balter, Black Dog, Newstead, Akasha and Modus Operandi.

So that is what HAS been hot in 2016, but what about 2017? Well this is what I am hoping for.

Hopefully we have seen the peak of IPA’s in Australia and we will start to see some more variety from brewers in 2017. Why I hear you ask? Well basically because I am over them. I think we have all had a love affair with a good IPA over the past few years, but every time we found ourselves enjoying one, there was another one on the shelf, waiting to be drunk. After a while, the singles weren’t enough so we started moving to the Double IPA’s and that is where the real fun began. BIG citrusy flavours, smoky texture and hops coming out of our ears. You started with 40 IBU’s, and quickly skipped to 60 or 70, and before you know it, you are looking for 100+ which is basically like sucking on a bud of resin from the hop plant. But once you get to that level, what now? You can’t go back, because the nice sweet IPA with 40 IBU’s just don’t cut it any more. That’s because with these beers, bigger and bolder is the way to go and because HOPS is the only flavour in the beer. They don’t have any other layers, it’s just HOP THE HELL out of it and see how far you can take it.

So what would I like to see on the Hot List for 2017? Well that’s easy. Let’s start with the styles.  Red Ales, Brown Ales, Pilsners, Lagers, Saisons, Sours and Speciality Beers. Why these styles? Well with most of them (except lagers) they have a number of layers going on. They are complex, with multiple flavours attacking your senses. They are often more malt driven, than hop driven and each flavour has something to offer, rather than one BIG hop bill, taking centre stage. Here are just a few beers that fit this bill and I would like to see more of in 2017.

5 Barrels Imperial Stout – Aged in Shiraz Barrels for 4 months, this Stout takes on the flavour of the Shiraz so much, you sometimes forget you are drinking beer and the after taste has you believing you just finished of a glass of red. It’s simply amazing.

Dainton Red Eye Rye – Like a sweet temptress this red head seduces you with her velvet tongue. As she passes your lips she slips down your throat and warms your heart, leaving you entwined in her love, wanting more. Much more.

Hop Dog Beer Works –  A feast of Stevens White Stout. Well it’s not really white, it’s Amber, but it certainly is a feast. A feast on the senses with your mouth and nose convinced your drinking a stout and your eyes telling you that you’re drinking an Amber. It’s not just a novelty beer though, it’s a damn tasty one,

Mornington Brown – This English style Brown Ale has more layers than an eighties punk rock hair do. It’s got toffee, raisins, chocolate and nuts and they all seem to unfold one at a time. The mouthfeel is sublime and you feel like you are eating your way through a meal, rather than drinking it.

Lobethal Crème Brulee – This relatively unknown brewer, punches out some great beers, but this one takes the cake, or the dessert (beer) to be more precise. If you have ever had a Crème Brulee you will remember how you can savour the Vanilla bean flavours for ages after you have finished your sweet, and this beer leaves you feeling the same way. Dessert beers have their place, so they are not a lawnmower beer, but after a nice dinner, they go down a treat.

Tumut River Brewing Co –  Blowering Blonde.  Normally I wouldn’t give much attention to a Blonde (beer that is) but this one is special. It’s an absolutely smashable beer, but one that’s full of flavour and so refreshing, it would be hard to stop at 1 or 7. This Blonde certainly has more fun !

Bacchus Brewing – Anyone that knows Bacchus knows that it would be impossible to single out just one of Ross’s beers, so I won’t even try. All I can say is that we just want to see more of his incredulous creations, pushing the boundaries in every direction. More Bacchus in 2017 !

Two Birds – Taco and Sunset Ale – Both these beers are unique and needed to be included in the same way that Jane and Danielle need to be included. Not because they are women, but because they brew great beer. The Taco delivers exactly on it’s promise and has to be one of the best wheat beers ever produced in this country and the Sunset Ale is another multi layered malt beer, that goes down like a sunset, anytime.

Shenangians Malt Assault – As the description says, Sick of being blown away by hop bombs? Fight back with a Malt Assault.” This is the malt equivalent of a Double IPA and is like dunking Malt biscuits on your beer.

Other brewers to watch out for in 2017,

Cupitt’s in Ulladulla on the NSW South Coast. Known mainly for their wines, Cupitt’s have started brewing some beers and they are surprisingly good. Their Pale Ale (yes I know another Pale) is very tasty and the Belgian is very worthy of it’s heritage.

Bentspoke are expanding their operations and have opened a cannery to support their brewpub in Canberra. Richard has been pushing the boundaries in a number of areas including the Cluster 18 IPA with 18% ABV. Talk about chewing on resin.

PACT – Another Canberra brewer making a name for himself is Kevin Hingston. Now I know I have talked down the IPA’s and Pale Ales but if you are going to make a Pale Ale, make it like the Mount Tennant Pale Ale, one of the most refreshing Pales you could ever set your hands on. His Brown is pretty damn good too.

To be honest, I am only scratching the surface here because there are so many good breweries opening up. I just hope that 2017 brings some more variety and we start to see some of these other styles get the same sort of recognition, that the Pales and IPA’s do. There will always be a place for them, but there should also be some room for the malt driven beers, because they add so much

Introducing The Alechemist

bill swancottWe Love Craft Beer are pleased to welcome a new member to our team.  Bill “Swannie” Swancott, aka The Alechemist. I guess the first question most people would be thinking, is WTF is an Alechemist? Well it is a bit of a play on words really with the obvious being an Ale-Chemist and the less obvious being a reference to the term Alchemy. One definition of Alchemy is “any magical power or process of transmuting a common substance, usually of little value, into a substance of great value.”

Well if you have tried any of Swannie’s award wining beers, you will soon realise that he does have the power (not sure if it is magical or not) to transmute (change in form, or nature) the common substances of hops, malt, yeast and water into a substance of great value.

Anyway, that is enough of an English lesson for now, let’s get on with introducing him.

According to Swannie he started his beer journey  back in 2010 when he tried his first American style pale ale and was instantly hooked, He says “I found myself reading everything and anything beer related”. Frustrated with the lake of lagers in his local beer scene, he decided to try his hand at brewing his own beer in the styles that he wanted to experience. In a short period of time, he progressed from kit brewing, to extract brewing and then in to all grain brewing.

After mowing to Canberra in 2014 he began working for Zierholz Brewery and joined the Canberra Home Brewing Club. That same year he was also involved in the  Australian National Homebrewing Conference 4 and watched good friend and fellow Canberra brewer Kevin Hingston take out the Australian Championship. Kevin went on to set up PACT Brewing and has become an inspiration to many home brewers and had a strong influence on Swannie’s brewing over the last few years.

Swannie, is no slouch himself when it comes to brewing and has won awards for his beers, with medals for his Russian Imperial Stout,  Brown Porter, Southern English Brown, Australian Premium Lager, American Pale Ale, American IPA, American Barley Wine, American Brown Ale, Fruit Lambic, Schwarzbeir, Kölsch and many specialty and wood aged beer’s. To his credit he has won a medal for EVERY beer he has entered into a  competition which gives him a 100% medal rate, something which he is very proud of and other brewers aspire too.

Recently he has moved away from competition brewing “because of the constraints it places on your creativity” he says.  ” I love experimental brewing and have a passion for Sour beer and wild yeasts and anything out of style’. It is in this area that he hopes to start his own commercial enterprise, first as a yeast wrangler and farm then on to creating a 100% Funky/Sour outside the box brewery.

Reflecting on his beer journey to this point is one thing, but Swannie says his journey has evolved again, with the next stage of it being all about education. He now wants to help educate people in the science of beer and brewing, and that is why we are very pleased to have him part of the We Love Craft Beer team. We are also very keen to help educate people about beer, and help them move along their beer journey, no matter what part they are on, from newbies, to nerds and everywhere in between.

So with that in mind, we welcome The Alechemist, presenting serious beer science, in a lighthearted easily understood way. Stay tuned for his regular posts called the Sunday Session where he will review one beer, as well as his blogs on a range of other beer related topics.

We hope you enjoy hearing from Swannie and encourage you to ask questions and make comments on any of the posts.

What happens when a small brewery sells out to a multi-national

There has been a lot of talk recently in the beer industry about when a small brewery sells out to a multi-national company. Just recently Lion has bought out Byron Bay Brewing, last year Asahi bought out Mountain Goat and American favourite Ballast Point was bought out by Constellation Brands for $1 Billion.

Unless you are a shareholder or an economist, you probably don’t care what happens to these businesses too much, BUT if you love craft beer like us, you do will definitely care what happens to the BEER ! So what does happen? Well before we answer that questions, let’s clarify something, this article is an an OPINION, it is not based on any hard core statistical analysis, so just keep that in mind.

Well the first thing that generally happens is that the decision sparks some sort of outrage (or at least fervent discussion) about what this will mean to the beer. The hard core craft enthusiasts will say that that is the end, it’s all down hill from here and may even refuse to buy the once loved beer on principle alone. Whilst we don’t really subscribe to that theory, it does carry some weight because one of the things people love about a craft brewer is that is basically a hand full of local people, working really hard and by supporting this beer, they are supporting that local business and community. Of course when the take over comes in, the money is now going back into a big commercial enterprise which may run their operations off shore, so local money ends up going overseas.

That leads to the next logical argument which is that it becomes all about profit. Many small business owners around the world work countless hours in their business sometimes with no wages for years and when they finally start making a profit, they pour all of that money back into the business. This is common in most small businesses and is in most cases how they can afford to grow. When a big company steps in they are looking for commercial opportunity to expand their range, their brand, their appeal, but most of all to expand their profit making capabilities. One of the main motivations is to impress their shareholders so they can continue to grow. So how does this effect the operation of the business and the beer? Well it could impact on the brewery in a number of ways. Firstly, lets look at the positives. The small brewery now has some serious financial backing which would allow it to invest in to new equipment, increase production, employee more staff and even move into new premises. The down side could be that with a focus on profit, the new owner looks at ways to cut costs, with the real fear being this could be in the ingredients or brewing process which would effect the precious output which is of course the beer we (used) to love. To date, in the takeovers that we have seen there is little evidence to support this although there are plenty of conspiracy theories out there that say the beer has changed since the take over.

So what else can happen? In our opinion, the real change and danger of a takeover occurs when the new owners want to change the direction of the business they by out. Whilst most brewers looking to sell out, would probably try to be true to the brand they worked hard to develop, even after the sell out the fact is that sometime down the track, this can happen. Probably the best example of this is the Western Australian brewer Gage Roads.When this beer lover visited their brewery in Freemantle more than 10 years ago, they were at the epicenter of Craft Brewing in Australia. They were all about the beer with their direct-to-the-drinker brewery, where you could tap one of the freshest beers in the country and although by today’s standard the range was quiet limited, at the time they were well ahead of the game.

So what happened to Gage Roads? Well around 2010 they sold a 23% share of their business to Woolworths, and whilst this does not constitute a total buy out, for the sake of the argument, the case still stands. Woolworths saw the buy-in as an opportunity to buy up a supply line and ensure good access to the brand, as craft beer sales grew. With power to wield over the brewer, it soon become apparent that Gage Roads would become the equivalent of a exclusive brand beer for Woolies and distribution was limited to Woolworths owned stores including Woolworths Liqour, (now defunct), BWS and Dan Murphy’s. For the next few years, things seemed to remain unchanged and in this article written in 2012 things sounded good (at least for investors) with increases in sales for Gage Roads although in the warning to investors about risks, it says “The down side is that Woolworths holds the upper hand in the relationship and can force Gage Roads to sell its products cheaply thereby reducing Gage Roads margins and profits”

At this point of time, we would have probably argued that the BEER was still the same and although the company structure might have changed, the new owners hadn’t had any major impact on the actually beer. But then something DID change, with the continued growth and demand for craft beer, came more competitors, but even that growth shouldn’t have changed Gage Roads direction. What did appear to happen though is with all these new brands fighting for space on a Woolworths shelf, Gage Roads brand positioning seemed to move. They were no longer a unique product and with Woolworths facing competition against their old friends at Coles, they could use the exclusive brand as promotional tool and started to discount the brand. Of course this increased pressure on pricing now starts to impact on the brewing process and inevitably corners get cut and the quality of the BEER gets compromised.

In our opinion the final change  came with the official re-branding of the beers, which came with not just a new look label, but a whole new range designed specifically to fit into this market. At was at this point when the BEER finally became the victim in all of this and the once quality craft beer, became a common mega-swill beer just like the multi-national beers.  If you have tried any of these beers, you will almost certainly agree, that they are no longer “craft beers”.

This article written just this week, looks like it signifys the final nail in the coffin for the brand with a further 16% decline in sales in the past 9 months and negative cash flows. Unfortunately whilst  “The company partly blamed a market-wide decline on mainstream, commercial-style beers for the drop in contract sales” we think the truth is much different. It is clear to us, that the part ownership of Woolworths had a significant effect on the BRAND, and the DIRECTION of the company and this ultimately lead to the BEER not being what it once was.

So whilst there will no doubt be lots of discussion and varying views on these sort of takeovers, we think one thing is pretty clear. At the end of the day, it is the BEER that matters and if the BEER continues to be of a high standard, most drinkers will continue to support the brewer. When that changes, well it’s game over.

Update 10 September 2016.

The Gage Roads story continues with them looking to by back shares from Woolworths. It just goes to show, you should never sell your soul. Read the story here.

Another update 8 February 2017 – Return to Craft.  Maybe you should never have left?

Another update 11 March 2019 – Export Market Grows


Why one beer is never enough


You can always pick a craft beer enthusiast by the haul of beer they are carrying. There are 16 different bottles in one box, because they only ever buy 1 of each beer to ensure they can stretch their dollar and their palettes as far as possible. Let’s face it, we are all guilty of it and there is nothing wrong with trying LOTS of different beers, but is one beer really enough to get a good handle on how good a beer is?

Well if you are like me, you often keep an eye out for what all the “cool kids” are drinking on the web and reading all the reviews. You hone in on a Funky Little Saison and make a few mental notes and next time you hit the bottle shop you trawl through all the shelves of IPA’s, Stouts and find the elusive bottle. You pop that in your box and continue hand selecting the best beers on offer and make your way home. Proud of your haul, you snap a picture of them all spread out over the table and post it to Instagram or your favourite Facebook Group. Your craft beer friends make comments like “great haul” and “where did you pick those up” and you feel very chuffed with yourself.

Some time shortly after, you crack the lid on this Farmhouse Ale and pour it into your craftd glass ready for a tasting and snap a quick pic so you are ready to post your beer review. The first taste, well it doesn’t impress you, in fact it doesn’t taste anything like what you expected. You quickly scroll through your phone and find the review that your mate did last week where he talked about Grapefruits and wonder what happened to the mouth puckering tartness that was promised on the label. WTF is going on? I didn’t pay $15 for a 500ml bottle of Solo. You take a few more mouth fulls just to be sure and now that you are, you are wondering what the hell is going on. You look for the Best By Date which can never be read, and wonder if it is off. The bottlo is you local and you know he moves stock quickly though, so it should be fine. Why can’t I taste what every one else can then? Did the Pilsner I had before it effect my taste buds, or is my palette just so used to tartness that I can’t taste it anymore?

Damn it, I was really looking forward to that. I wonder if I just had one more bottle and I could have tried it with a Stir Fry instead of before dinner, would it have tasted any different?

Well if we assume it wasn’t off, or past it’s used by date, I think the answer could be YES, it could taste quiet different on another day. You see I think our taste buds change, and I am not talking over years, I am talking from day to day and week to week. I reckon you can have the same beer on 3 different occasions and it tastes different each time you try it.

Recently I have tested this theory by going back and buying beers that I had some time ago, and trying them again. I have even looked up my past reviews and read them and compared them to what I am tasting now and whilst the guts of it doesn’t change, certainly some aspects of it do. One flavour might be more or less pronounced, or you might pick up something different on the nose.

I challenge you to take this test and revisit a beer you haven’t had for a while and compare it to your past review and see if it differs. You might be surprised what you find.

Of course one way to avoid this happening is to buy at least 2 of each beer that you try and have one now and one later. That has to be a good thing anyway, doesn’t it?


Gettin’ Crafty With It !

Whether you a Virgin Crafty, a Closet Crafty beer lover, or a genuine Craft Beer Snob you are now amongst friends. Hop on board with us, strap yourself in and get ready for the beerducation of your life.


What is beerformation?

Not fermentation, it is ‘formation, or information about beer to be precise. It may be useful beerformation but it is more likely useless beerformation but it can be handy for impressing your mates at a barbie. One thing it is not, is beerducation because beerducation is generally useful and more often than not factual and beerducation makes you smarter when it comes to beer.

Check out our beerformation section  for heaps of interesting and boring information about beer.

Institute of Beer

It’s not a joke, there really is one ! The newly formed Institute of Beer (IOB) is  a new initiative that will focus on formal and informal beer education and consultancy.  Australian craft beer industry heavyweights have joined forces to launch the IOB, including managing director Peter Fullbrook who has a background in business education; Neal Cameron who is a master brewer at the Australian Brewery and judges at major beer and cider shows; Dave Phillips who runs Dave’s Brewery Tours and has excellent knowledge of the brewing industry and Ian Kingham who was previously in charge of beer and spirits strategy at Woolworths and is also a prominent beer judge.

The IOB will focus on three main streams which are:

  1. Formal and Informal education
    This will include some basic education for craft beer enthusiasts wanting to learn about beer, to Certified Beer Servers and Certification of knowledge and tasting skills for professionals dedicated to beer through the world recognised Cicerone program
  2. Consultancy
    IOB will offer consultancy on anything from setting up a brewery right through to the sellers and marketers of a brewery.
  3. Events
    The third area is learning about beer through less formal education, which would be things like beer events and beer evenings.

For part of the formal education, IOB has formed an agreement with Cicerone, the most highly-recognised beer training programme in the world, certifying and educating beer professionals in order to elevate the beer experience for consumers.

The training programmes will be adapted slightly to suit the Australian beer landscape so that things like beer style examples will be Australian not American.

For more information on IOB or to inquire about education or consultancy opportunities, call 02 8987 1908 or email info@theinstituteofbeer.com.

Craft Beer… or is it?

With the dust settling on the 2015 round of Local Taphouse’s Hot 100 Beers listings (#H100Beers), we are once again faced with cries of outrage from Craft beer fans across Australia. They are bemoaning the success of Stone & Wood’s Pacific Ale, Feral’s HopHog and several high ranking “Crafty” (a derogative label for the craft ranges produced by the larger supermarkets and mainstream breweries) beers.

Even before it begins, it is a forgone conclusion of this style of competition that those beer lines with national distribution, mass appeal and accessibility would naturally feature highly in what is ultimately a popularity contest. Just as you would expect the most popular girl in a 90s teen angst movie to take out prom queen, so should you expect the same of the H100Beers.

The question put forward by these outraged Craft beer fans is thus: “Why is that <insert macro-brewed beer> included in the competition?” inevitably followed and without pause “It’s not Craft!”. Of course, we are to believe they know exactly what Craft means and its just not that. Frankly, if they stopped for a second to receive an answer, then the answer is that there is no definition of what Craft beer is. So there is no reason as to why the macro breweries wouldn’t be eligible to put forward their Craft offerings for voting on.

In fact, I’m going to take it one step further. With no definition of what Craft is, there really is no such thing as Craft beer, so it follows absolutely that there really is no such thing as a Craft brewer. Ultimately, “Craft” is a simple marketing term that makes people feel that it is something tangible–but it’s not tangible at all.

When the argument arises and I ask people to define the difference between a Craft brewery or a non-Craft brewery. I am usually presented with 4 unique differentiating areas of interest: the taste, the philosophy of the brewery, the inputs to the process, and the output levels (size of the brewery).

The Taste

This is based purely in the eyes (or the mouth) of the beholder.  But everyone is different. How is it possible to quantify taste. Taste is subjective and quite simply put, you can’t classify things based on subjective data. For example, my personal dislike of smoked porters roughly equates their appeal to me as the appeal of a can of Fosters Lager on Australia Day to that afore-mentioned beer geek.

One beer geek’s IPA at the former warehouse refitted out as a brewpub with 16 different varieties of hardwood provides the same or similar level of enjoyment as the XXXX Gold means to Joe down the street kicking back on his porch after a hard afternoon mowing the lawn in 40C temps.

Taste that appeals to a multitude drives popularity and is at the essence of what starts these arguments. Taste is the worst possible measure to use if you want to define Craft.

The Philosophy of the Brewery

You’ve likely heard this one before. “X brewery bases their decisions on the quality of the beer and Y brewery is only concerned with the bottom line”. Somehow, Craft beer is beer that is made solely for the love of it, with no respect for the money.

Sorry to burst this fantasy guys. While most brewers are in it for the love of brewing, any brewery that doesn’t concern themselves with the bottom line would not be around for long. All commercial breweries are businesses and all businesses base all decisions around the bottom line, and some more than others. If you don’t think there’s not even the most rudimentary number crunching going into every batch of beer from your local brewery then you really are deluding yourself.

Suppose that a brewery decides on a philosophy to pick only the highest quality products, that sounds fair right? Well they must still concern themselves with being able to sell that beer at a profitable price. The sales must always exceed the cost of production and distribution, plus cover the lease/mortgage, and pay the staff. But if the price to the customer becomes so high as to dissuade them from purchasing then you’ve failed and you have beer sitting around long enough to go off, and no customers.

If you don’t take care of the money, its not a business, its a hobby that you are doing at home supplemented by your income from your day job, or it will be again soon enough. Breweries are businesses and the number one philosophy is to make money so that they can continue being in business and producing their product. The only breweries that will take a cut on profits for a brew will do it on small batch brews. The reason they do this is because putting out an experimental brew or limited release is a way of marketing their brewing abilities which also allows them to nudge you into trying the rest of their range of profitable mainstream brews.

Philosophy isn’t Craft, it’s either marketing or idiocy.

Inputs to the Process

This one I love more than any other. “Mainstream Lagers use cheap adjuncts like sugar”.

Sure, mainstream lagers use sugar, but it’s also the reason we call them adjunct lagers. I would point out though that they also use Malt, Hops, Yeast and Water and last time I checked that’s the basis of any beer, mainstream or otherwise. Been that way for quite some time, much longer than you or I, and that is not going to change.

Adjuncts have long been used in brewing. In fact, if they weren’t then there would have been no need for the Reinheitsgebot (Bavarian Purity Law of 1516) which dictated only the use of 3 ingredients up until the discovery of yeast in 1857 (but that’s another story). Any brewery outside of the region covered by the Reinheitsgebot has always used adjuncts in their beer.

Examples of this include: Monks in Belgium use Candy sugar in their Belgian Strong ales; a popular Sydney brewery, Willie the Boatman, recently used corn in their “Albo” ale (named after Anthony Albanese, member for Grayndler); even Vinnie Cillurzo (of Russian River, Pliny the Elder fame) has gone on record recommending the addition of sugar to assist in drying out IPAs. This list really could be endless.

Fact is, that there really isn’t a brewery of any size that doesn’t use adjuncts, which includes every beer that has ever been considered a Craft beer.

The Size

The overall output of a brewery.

This one is laughable. We already have descriptors to categorise a brewery based on size and we don’t need another. Referring to a brewery as a macro or micro brewery is based solely on total annual production of beer, that is, the size of the brewery.

In the United States, a brewery becomes a macro brewery when production exceeds 6 million barrels (just over 700 million litres) per annum of beer. Ultimately this is a line set to determine tax treatment–there are benefits if you produce less than 2 million barrels (234 million litres), and better benefits if you produce less than 60 thousand barrels (or 7 million litres).

The largest Australian owned brewery, Coopers, sold a massive 78.8 million litres of beer last year. Sounds impressive hey? Some hard core beer geeks would probably be piping up right about now saying Coopers isn’t a craft brewery. However, this equates to a production output of only 670 thousand barrels. On the other side of the world is Lagunitas, who no one seems to have any problem with being called Craft even though they produce 640 thousand barrels. In fact, Lagunitas were about to build their 3rd brewery, to be in full production in 2017, bringing their business to a potential capacity of 1.9 million barrels (3 times Coopers production), before the recent Heineken buy in.

Bear in mind that of those 78.8 million litres of sales by Coopers–a good chunk of that is actually beer brewed under licence and not Coopers product anyway.

So truly size doesn’t matter to Craft and there is nothing like a bit of context to invalidate that argument.

So what is Craft Beer?

Well the simple answer is what make a Craft beer has always been a grey area and it will probably always be a grey area. It’s up to you what you call it and you can call it what you wish. Just don’t attempt to dictate your “Craft” definition to everyone else because if you think there is a definition of Craft beer, you really just bought the marketing.

What to do? Well drop the capital “C” because the truth is that beer making is a craft and all beers are crafted, and deal with it. Just call it what it is – Beer! And enjoy the simplicity of that.

Post by Dave “Crofty” Croft.
Follow him on Crofty’s Beer Blog

Phobias and Philes

What sort of a beer freak are you?

  1. Do you suffer from Cenosillicaphobia?
    Cenosillicaphobia is the fear of an empty glass, which is a common phobia in pubs, especially when it is not your shout
  2. Don’t be concerned if someone calls you a Cerevisaphile
    We know what it sounds like, but if you are a beer lover or enthusiast, you are by definition a Cerevisaphile. Well, that is most of us then I guess
  3.  Have you got a few bottles in your cellar or did you build a wall of beer?
    If you collect beer bottles you are a Labeorphilist. Why do all these names sound dirty?

Controversy over the Hottest 100 Beers

On reflection of the controversy around today’s “Hottest 100 Beers” here a few things to consider.

    1. The word “craft” still has no clearly defined meaning so in this case it obviously applies to “all brewers” so despite there being a number of beers from big brewers, it is good to see that it was not dominated by them and the little guys were represented well.
    2. Regarding Dan Murphys involvement, it is not clear what their “sponsorship” involves, but it appears it is linked to the promotion of the event and given that they are probably the largest retailer of “craft” beer nationally, you would expect the brands that they sell to be well represented.
  1. This leads to the topic of distribution. Obviously not all brewers get the same level of distribution, so it going to be hard for some of them to get noticed, BUT if you have a look at Pirate Life’s results, it does show that they can still rate well, even with a limited distribution.
  2. Regarding the voting. Those of you that voted will know that you basically just vote for your top 5 beers and it is basically a popularity vote. What I mean is that there is no rating system for each beer, or voting for best beer in a style, or anything complicated like that. It is just like asking someone “what is your favourite beer?”
  3. Considering all of the above, it is no surprise that beers like S&W Pacific Ale, Feral Hop Hog and Little Creatures Pale Ale all rate well. They are readily available and appeal to a wide range of palettes and rate well on the “happiness factor”.
  4. This of course leads to the most controversial issue of comparing gateway beers like Fifty Lashes to “true craft” beers like Brew Cult’s Milk and 2 Sugars. If we are honest, we would all say, that MA2S is not a gateway beer and none of us would have switched to that straight from the Commercial Beers we drank on tap when we started. We have all traveled a journey from Crap to Craft and along the way have all had our fair share of Fifty Lashes or whatever the equivalent gateway beer was for you. I think what this list shows is the diversity of the great beers that we have now in Australia, when you get the likes of Little Creatures, James Squires and Pirate Life, all ranking in the top 10. Which leads me to my final point.
  5. If there were any thoughts of this being rigged or controlled by the “big guys” consider Pirate Life’s amazing performance. For a small independent brewery, with limited distribution, to get 3 of their beers in the top 15 in their first full year of brewing is an amazing result and one that should prove the doubters wrong. No doubt I have overlooked some aspects, but I think considering everything, it was a pretty good result. Over to you !

Hottest 100 Craft Beers for 2015

The Top 3 in the Hottest 100 Craft Beers for 2015

The winners are in for the Hottest 100 Craft Beers for 2015. Love them or hate them, these are the results. Read about the controversy here.

1. Stone and Wood Brewing Co – Pacific Ale Pale Ale (Australian-style)

2. Feral Brewing Company – Hop Hog IPA (American-style)

3. Pirate Life Brewing – IIPA Double IPA (American-style) – NEW

4. Pirate Life Brewing – Pale Ale Pale Ale (American-style) – NEW

5. Little Creatures – Pale Ale Pale Ale (American-style)

6. James Squire – 150 Lashes Pale Ale (Australian-style)

7. 4 Pines Brewing Company – Pale Ale Pale Ale (American-style)

8. 4 Pines Brewing Company – Kolsch Kölsch

9. Modus Operandi Brewing Co – Former Tenant IPA (American-style)

10. Feral Brewing Company – Karma Citra Black IPA

11. Pirate Life Brewing – Throwback IPA IPA (Specialty) – NEW

12. James Squire – Hop Thief 7 Pale Ale (American-style)

13. Two Birds Brewing – Taco Beer Specialty Beer

14. BrewCult – Milk and Two Sugars Sweet Stout – NEW

15. Bridge Road Brewers – Beechworth Pale Ale Pale Ale (American-style)

16. Big Shed Brewing – Golden Stout Time Sweet Stout – NEW

17. Feral Brewing Company – War Hog IPA (American-style)

18. Coopers – Pale Ale Pale Ale (Australian-style)

19. Mountain Goat Brewery – Summer Ale Pale Ale (Australian-style)

20. Mountain Goat Brewery – Steam Ale Pale Ale (Australian-style)

21. White Rabbit Brewery – Dark Ale Dark Mild

22. Boatrocker Brewing Co – Ramjet 2014/15 (Whisky Aged) Russian Imperial Stout – NEW

23. Lord Nelson Brewery Hotel – Three Sheets Pale Ale (Australian-style)

24. Nail Brewing – Red Amber Ale (American-style)

25. Prancing Pony Brewery – India Red Ale IPA (American-style)

26. Riverside Brewing Company – 777 Double IPA (American-style)

27. Fortitude Brewing Company – Noisy Minor Admiral Ackbar Amber Ale (American-style)

28. James Squire – The Chancer Blonde/Golden Ale

29. Stone and Wood Brewing Co – Cloud Catcher Pale Ale (Australian-style)

30. Young Henrys Brewing Company – Newtowner Pale Ale (Australian-style)

31. Fortitude Brewing Company – Noisy Minor ANZUS IPA (American-style)

32. Matilda Bay Brewing Company – Fat Yak Pale Ale (American-style)

33. Little Creatures – Bright Ale Blonde/Golden Ale

34. Colonial Brewing Company – Small Ale IPA (Specialty)

35. 4 Pines Brewing Company – Indian Summer Pale Ale Pale Ale (Australian-style) – NEW

36. Rocks Brewing Co – Hangman Pale Ale Pale Ale (American-style)

37. Mash Brewing – Copy Cat IPA (American-style)

38. Wolf of the Willows – XPA – Extra Pale Ale Pale Ale (American-style)

39. Vale Brewing – Vale Ale Pale Ale (Australian-style)

40. Little Creatures – Dog Days American Wheat – NEW

41. 4 Pines Brewing Company – Imperial West Coast Red Rye IPA IPA (Specialty) – NEW

42. La Sirène Brewing – Praline Belgian Specialty Ale

43. Little Creatures – Return of the Dread Foreign Extra Stout – NEW

44. Boatrocker Brewing Co – Roger Ramjet 2015 (Bourbon Aged) Russian Imperial Stout – NEW

45. Hawkers Beer – Hawkers IPA IPA (American-style) – NEW

46. Feral Brewing Company – Tusk IPA (American-style)

47. Little Creatures – IPA IPA (American-style)

48. 4 Pines Brewing Company – Australian Pale Ale – The Bastard Children of the British Empire Pale Ale (Australian-style) – NEW

49. Murray’s Craft Brewing Co – Fred IPA (American-style)

50. 2 Brothers Brewery – Growler Brown Ale (American-style)

51. Mountain Goat Brewery – Fancy Pants Amber Ale (American-style)

52. Green Beacon Brewing Co – Windjammer IPA (American-style)

53. Hawkers Beer – Hawkers Pale Ale Pale Ale (American-style) – NEW

54. Feral Brewing Company – Watermelon Warhead Berliner Weisse

55. Big Shed Brewing – Californicator IPA (American-style) – NEW

56. Kosciuszko Brewing Company – Pale Ale Pale Ale (Australian-style)

57. 4 Pines Brewing Company – Citrus IPA IPA (Specialty) – NEW

58. Two Birds Brewing – Golden Ale Blonde/Golden Ale

59. Holgate Brewhouse – Temptress Porter

60. Hawthorn Brewing – Pale Ale Pale Ale (American-style)

61. Odyssey Tavern &amp; Brewery – Calypso Pale Ale (American-style)

62. Newstead Brewing Co – Two to The Valley IPA (American-style) – NEW

63. Big Shed Brewing – F-Yeah Pale Ale (American-style)

64. 2 Brothers Brewery – Kung Foo Pale Lager

65. Stone and Wood Brewing Co – Garden Ale Pale Ale (Australian-style)

66. White Rabbit Brewery – Pale Ale Pale Ale (Belgian)

67. Two Birds Brewing – Sunset Ale Amber Ale (American-style)

68. Six String Brewing Company – Dark Red IPA IPA (Specialty)

69. Gage Roads Brewing Co – Atomic Pale Ale Pale Ale (American-style)

70. Murray’s Craft Brewing Co – Angry Man Pale Ale Pale Ale (American-style)

71. Shenanigans Brewing – Winston Pale Ale (American-style)

72. Akasha Brewing Company – Hopsmith IPA (American-style) – NEW

73. Nail Brewing – Clout Stout 2015 Russian Imperial Stout

74. 2 Brothers Brewery – Grizz Amber Ale (American-style)

75. Exit Brewing – #010 West Coast IPA IPA (American-style) – NEW

76. Colonial Brewing Company – Draught Kölsch

77. Mornington Peninsula Brewery – IPA IPA (American-style)

78. 4 Pines Brewing Company – Extra Special Bitter ESB (Extra Special Bitter)

79. Australian Beer Co – Yenda Pale Ale Pale Ale (Australian-style)

80. Little Creatures – Rogers Amber Ale (American-style)

81. Moon Dog Craft Brewery – Splice of Heaven IPA (Specialty) – NEW

82. Batch Brewing Co – West Coast IPA IPA (American-style)

83. Thirsty Crow – Vanilla Milk Stout Sweet Stout

84. Mountain Goat Brewery – Barrel Breed Barley Wine Barleywine (UK-style) – NEW

85. Bridge Road Brewers – Bling IPA (American-style)

86. Rabbit &amp; Spaghetti Brewing Co. – The Fox Vienna-style Lager – NEW

87. Mismatch Brewing Company – Session Ale Pale Ale (Australian-style)

88. Bentspoke Brewery – Crankshaft IPA (American-style)

89. Mornington Peninsula Brewery – Pale Ale Pale Ale (American-style)

90. Burleigh Brewing Company – 28 Pale Ale Pale Ale (American-style)

91. Newstead Brewing Co – 3 Quarter Time Pale Ale (Australian-style) – NEW

92. White Rabbit Brewery – White Ale Witbier

93. Feral Brewing Company – Sly Fox Pale Ale (American-style)

94. Hargreaves Hill Brewing Company – ESB ESB (Extra Special Bitter)

95. 3 Ravens – 55 Pale Ale (American-style)

96. KAIJU! Beer – Metamorphosis IPA (American-style)

97. Coopers – Coopers Sparkling Ale Pale Ale (Australian-style)

98. Modus Operandi Brewing Co – Zoo Feeder IPA (American-style)

99. KAIJU! Beer – Hopped Out Red Amber Ale (American-style)

100. Bad Shepherd – Hazelnut Brown Brown Ale (UK-style) – NEW

Get it right, or don’t brew it !

Beer Style NaziWhy the right beer style is important

I’m a Style Nazi and beer styles are important. I read the Beer Association or  BJCP  guidelines and if a brewer doesn’t brew a beer to  fit in the style guidelines, I’m grumpy as all hell. Why ?  I’ll tell you why.

I have worked in retail and marketing most of my life and both of these industries go under the microscope when it comes to delivering on your promise. For example, if you advertise or sell a watch and you say it is “water resistant” it must be able to be immersed in water without water entering the watch.

The sale of any product or service in Australia is regulated under Australian Consumer Law which protects the consumer and outlines the requirements of the manufacturer or supplier.  It covers a whole range of areas but in summary it says that goods must be:

  1. Of acceptable quality
  2. Fit for any specified purpose (like the watch)
  3. Match the description – It specifically says “Suppliers and manufacturers guarantee that their description of goods is accurate.

Whilst you could argue that some beers are not “of acceptable quality” (although unless it was off, it would be subjective), I believe you could argue that if a manufacturer called a beer a “Pilsner” and it didn’t match the official style guidelines, then their description of goods  is NOT accurate.

Now I am not going to suggest that if a beer which is called a Pilsner doesn’t match the style guidelines that you set about taking legal action against the brewer. After all this is Australia, not America. What I am saying though is that this is deceiving because the consumer is buying the beer based on the description that is given to it, and if the description is not correct then you have a right to be disappointed.

NOW, BEFORE YOU ALL GO OFF YOUR BRAINS ……… and say “If every brewer brewed to the guidelines we would get the same beer all the time” just take a chill pill and finish reading the post.

Two things. Firstly, there is plenty of scope within the style guidelines to brew different types of beer    AND MORE IMPORTANTLY .. I want brewers to push the boundaries with beer !

Yes that is right, go ahead and brew anything you want, use goat cheese or goat urine, whatever you want, just don’t call it something it is not.

Wine manufacturers do this all the time, they mix varieties and styles. If you want to brew a beer that sits somewhere between a Pale Ale and a Pilsner, call it a Pilsner Pale Ale, or a PPA, or just call it Nancy, I don’t care. Just don’t call it a Pilsner if it isn’t one !

End of Rant, but watch out for more rants from the Style Nazi