Aussie Avo Ale collaboration

To celebrate these two Aussie icons, Australian Avocados has partnered with the craft beer company Grassy Knoll Brewing to create a limited batch of an Avocado Beer named; Aussie Avo Ale.
The Aussie Avo Ale is a full-bodied cream ale brewed with Australian Avocados. To
complement this, Grassy Knoll added  dry hopping for a tropical pillowy experience.

Off the Rails Ale from Latitude 26

The Mary Valley Rattler has partnered with Gympie’s Latitude 26 brewery to supply a specially-branded Off the Rails Ale and Cider for its Rusty Rails Café.
Latitude 26 brewery is located opposite the Gympie Station, from where the ‘Rattler’ departs for their tourism services through the picturesque Mary Valley.
Graham Kidd, owner of Latitude 26, said that Off the Rails Ale is an easy drinking American Pale Ale is a refreshing drink that was ideal for pairing with dishes from the Rattler’s café.
“The brew is made with Mosaic and SAAZ hops and has a complex but restrained malt profile achieved by using a combination of Pils and Pale Ale malts,” said Kidd.
“We then added a portion of wheat to give it a nice creamy texture and a great head, which is sometimes lacking in lighter beers. Finally we blended in a dollop of honey malt, which gives this beer its shimmery amber colour and inviting depth. We used a US-04 yeast to give a nice clean finish to the beer.”

Coopers releases 2017 Vintage Ale

A new combination and hops and enriched malt flavours are the key characteristics of 2017 Coopers Extra Strong Vintage Ale.

The release of Vintage Ale is an annual event in the liquor trade and wider beer industry and is being celebrated this year with special evening launches in Sydney, Melbourne and Adelaide.

While hops remain the cornerstone of the 2017 Coopers Vintage Ale, this year brewers have revised the grist recipe, the first change in a decade.

Coopers Managing Director and Chief Brewer, Dr Tim Cooper, said the new grist recipe included a special blend of caramalt to provide a distinctive crimson red colour and a full bodied taste rich in malty, honey and dry nutty characters.

“The caramalt contributes well to the balance of bold malt flavours and the softness of a fine and creamy head,” he said.

“Vintage Ale is known for its bold and robust selection of hops and this year we have chosen the new bittering and aromatic varieties Denali and Calypso, which deliver a delicate spectrum of fruity aromas, with pineapple and pear characteristics alongside pine and citrus notes.

“Last year’s Vintage used a combination of Astra, Melba, Northern Brewer, Styrian Goldings and Cascade.”

Dr Cooper said the 2017 Vintage had a bitterness of 50 IBU that was expected to carry well as the beer matures.

The beer retains an alcohol level of 7.5 per cent ABV, which will also help with the maturation process.

Coopers National Sales and Marketing Director, Mr Cam Pearce, said only a limited number of kegs and cartons would be made available and Vintage Ale lovers were encouraged to plan their purchases early.

“This is one of the few beers on the market that is designed to age and is unique in Australia,” he said.

The 2017 Extra Strong Vintage Ale is the 17th in the series that goes back to its launch in 1998. It will be available in key venues in August.

Backburner IPA from the Lord Nelson Brewery

The Lord Nelson Brewery has released Backburner IPA, an experimental seasonal ale as it celebrate its 30th year of brewing and the 175th birthday of the pub whose name it bears.

Whilst history and tradition are very important to the brewer, convention is rare. It is in this spirit that it has entered the arena of current trend with its first can release. Then to really cement this modernity, The Lord Nelson has filled it with Australia’s current favourite craft style – an IPA.

This ‘out there’ style innovates while sticking to the brewer’s principles of no added sugar or preservatives. Using bold malts and intense hop flavours, they have injected the IPA with some real spice, using Belgian Wit yeast to ensure its sessionability and coriander and curacao orange to add to its depth of flavour.

Copper in colour with subtle fruit hop aromatics, subtle phenolic wit yeast characters and bitterness, Backburner IPA has fresh curacao orange peel and coriander added at the final turn for depth, intensity and flavour.

 

Coopers gets all spicy

Coopers are spicing up there home cooking with a guide designed to help match its ales with certain spices in foods.

The guide is part of Coopers Ale ‘n Spice promotion, which is aimed primarily at the hotel and bar trade.

Coopers National Sales and Marketing Director, Mr Cam Pearce, said “the guide has relevance to home chefs and anyone who likes paring food with beer.”

He added “based on the experience of our expert brewers, there are a few strong connections which people can try”.

Mr Pearce said “there were no right or wrong answers when it came to matching food and beer, but the suggested links provided a base from which people could start.”