After pouring everyone elses' excellent beers over the last eleven years, we figured it was time to start brewing our own - time to install our own stainless and start walking the walk. So in early 2014 that's what we did; in the form of a Premier Stainless 600L Brewhouse with three single batch fermentors. Just the right size to play; enabling us to brew whatever, however and whenever we want. Light-footed, nimble brewing with the freedom of Contract and the stability of Stainless. From time to time we might even be lucky enough to collaborate with some of those excellent Brewers whose beers we've poured, and will continue to pour, over the years...
Style Berliner Weisse mit Apfel saft
In a nutshell Creamy, doughy, sharp and sour. Apfel.
A Lacto innoculated, kettle-soured, Pink Lady apple juice infused Berliner Weisse.
Our friends at Lobo Cider swung us some “free run Adelaide Hills Pink Lady apple juice, unfiltered, full flavoured with a good solid balance” that we added to Secondary...
Style Kettle Sour Fruit Saison
In a Nutshell Tangy, berry & smooth. The Hills.
The plan was to brew a fresh, delicate farmhouse ale with an old school malt bill — raw and flaked grains that ‘a farmer sweeping out their farm floor at the end of harvest’ might find — using a not-so-traditional kettle souring technique which we’d temper with the addition of whole local Blackberries...
STYLE: Hoppy Brown Ale
IN A NUTSHELL: Malty, fresh, zesty and pungent. Smashable.
Adelaide Roller Derby and the Wheaty go way back; we’ve proudly bankrolled the league since its inception, we host Raw Meat recruitment drives, Team Zebra debriefs, innumerable post-bout shenanigans and harbour a growing collection of Adelady ‘Skate of Origin’ silverware in the Front Bar. We fill our bout day Corporate Box to overflowing and admire Derby’s tight little puns from scaffold seats...The Wheaty loves ADRD.
And now we have the means to do what we’ve wanted to do for years: brew a beer in honour of this fearsome league...
In a Nutshell Juicy, smooth and searingly bitter. Brooklyn.
Once we’d locked-in a Good Beer Wheaty brew with Hop Meisters and first-time Collaborators Grant and Dennis (Modus Operandi) and Tom (Fixation) it was only ever going to be a question of what type of IPA we’d brew together.
Ignoring altogether the question of whether or not ‘East Coast IPA’ is in fact a style, we set-out to brew a chewy, juicy, hazy yet dangerously sessionable IPA - at 60 IBUs and a tick under 7% ABV...
Style: English Pale Ale
In a nutshell: Fresh, biscuity and snappy. Marmalade.
Hot on the heels of his legendary ‘Auld Bulgin’ Boysterous Bicep’ brew with Murray’s, what wacked-out style-bending logistical nightmare of a beer would James ‘Crafty Pint’ Smith challenge us to brew with him for the first official Cabale Collaboration?
Style Rosewater & Chamomile Tripel
In a Nutshell Spicy, aromatic, herbal and dry. Original Capital.
Hawker's Maz: Let's brew a Rosewater Tripel
Hawker's John: With chamomile.
Balance was the key here. We were gunning for a complex yet delicate Tripel; one that would bely its strength and avoid becoming a cloying, perfumy mess...
Style Breakfast Stout
In a Nutshell Roasty, oaty, smooth & nourishing. Vim & Vigour.
Our plan with Wheaty-Bix was to brew the Breakfast Stout equivalent of cold drip filtered coffee; clean, lean and delicate on the one hand with a clear intensity of coffee character on the other...