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 Dry Hopped Apricot Sour Saison
In a nutshell Spritzy, hoppy, fruity, tight. Stone sour.
For our latest collaboration with Beechworth peddler and long term ally Ben Kraus we showed uncharacteristic restraint, knocking out a Mixed Culture, dry hopped, apricot heavy sour Saison - stone fruity, bright, tangy and dry...
Style Black Pils
In a Nutshell Herbal, spicy and earthy with a hint of chocolate. Light Black.
Black: or thereabouts, with just a shaft of red when held up to the light.
Pils: most definitely. Lean, herbal, spicy and dry with that telltale strawlike malt character for which Pils is renowned.
Looks like a Stout, drinks like a Pils.
STYLE All-New Zealand Red IPA
IN A NUTSHELL Deep malt, toffee and tropical Hops. Well Red.
The plan for our latest collaboration with Gladfield Malt was to brew a big, smooth, malty and aromatic all-New Zealand Red IPA.
We got you...a well toffee, well tropical and well Red ENZeD.
It’s everything, that we imagined.
Style White Stout
In a Nutshell Sweet coffee, roast, vanilla & milk. Worth crying over.
In the same way that ‘White Chocolate’ isn’t Chocolate, ‘White Stout’ isn’t Stout – which made it the perfect beer to brew with Collaborators Scott & Jimmy (Hobart Brewing Co), Will (Van Dieman Brewing) and Rich (Black & Brew Coffee), inspired as it was by stories of tasting one beer while describing it as another...
Style Session India Saison
IN A NUTSHELL Pine, lime, spice. Aromatic and lean.
As a major sponsor of the Australian National Homebrewing Conference 2016 the Wheaty was charged with brewing the official ANHC 5 beer; it had to be (1) interesting yet quaffable (2) a style we hadn’t brewed before and (3) ideally something that tied-in with the themes of the Conference. Enter ‘Indy’ - combining the Malt profile and fermentation characters of a dry French Saison with the Hop charge of a New World (India)Pale...
Style Foreign Extra Stout
In a Nutshell Roasty, creamy and full. Rum, raisin and the lash.
The Community Cup, a much adored charity football match held annually in Melbourne and Sydney that pits Musicians against Media to raise money for Reclink*, is coming to Adelaide for the third year running. As inaugural sponsors of the Adelaide Anchors media team, we naturally sought to give our favourite Journos an unfair advantage over the Muso Rockatoos by brewing a beer in their honour: Ink Slinger Stout...
In a Nutshell 5031. Best End.
We figured it was time to celebrate our light industrial suburb with a not-so-industrial Bitter. A hoppy, malty, bitey, bitter ale weighing in at a modest 3.7% booze. A heritage listed style brewed in the shadow of Mt Thebarton, within earshot of Thebby Theatre and a mere stones throw from our self-titled Tram Stop...
Style Black IPA
In a Nutshell Pine needles, citrus, mellow roast. Misnomer.
Sharp, lean and clean, our first Black India Pale Ale adopts the ‘looks like a Dark Ale, smells and tastes like an IPA’ rather than the ‘chewy Black Ale hopped as if it was an IPA’ approach. In other words, both the Malt and the Hop character of the beer belie its appearance...
Style Belgian Wit + Lemon Myrtle
In a Nutshell Creamy, zesty, herbal. Lemon Myrtle
A trademark Wit was the go for our collaboration with legendary string quartet and long time Wheaty allies Zephyr Quartet to help celebrate their 20th Anniversary.
In addition to the (traditional) use of coriander seeds and fresh orange peel in Whirpool, we dry-leafed with Australian native ‘queen of the lemon herbs’ Lemon Myrtle - dosing the fermentor for an intensely fragrant lemon zing and just a hint of menthol...