2016: Single Batch Releases
Epochal Alluvion
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After 6 months in oak, this brew has developed a whole new level of sophistication. Originally created at the height of the 2016 Launceston Floods, this porter is awash with port wine and oak.
(Read entry for "The Wall" released June 2016 - this is the barrel-aged version!) HOPS: Ella MALT: Chocolate Malt, Dark crystal, Munich, Caramalt and Roast Barley - along with a Traditional Ale Malt base. ADJUNCTS: French Oak (ex-Port Wine) |
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Brett's Stompbox
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Created from a blend of red ale and Stompbox IPA with multiple strains of Brettanomyces. It was left in a dark corner and forgotten for nearly 2 years...
Brett is a strange beast and has brought some dried fruit, sour cherry and enough funk to make Curtis Mayfield blush. Such a complex and delicious drop and a super limited release. HOPS: Ella, Citra, Amarillo MALT: This and that (too many to list and I'm feeling tired) |
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Spinal Tap
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So you've got access to some truly-unique floor-malted barley? Let's see what this tastes like when you turn it up to 11 (percent, that is)... ...and age it in the finest French Oak... ...and add an insane number of dried figs... *mind blown*
HOPS: Ella... MALT: 100% Tasmanian Not for Horses XPA malt ADJUNCTS: Foraged locally-grown figs, dried. French Oak barrel (ex-Port Wine) |
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Smashitup XPA
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The simplest brew ever: one malt, one hop. But when you grab 2 of Tassie's finest brewing ingredients and shine a spotlight on them, expect them to shine.
HOPS: Galaxy (whirlpool only) MALT: Not for Horses XPA |
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The Wall
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A tribute to the wall that held back the 2016 Launceston flood waters and saved our brewery along with so many houses and businesses in Invermay - AND this very brew! Brewed the day before the height of the flood, the brewery was evacuated on brew day: the chocolate porter sat in the kettle until we could return to finish it over 30 hrs later!
HOPS: It's about the malt! (only a smidgeon of darling Ella: 20 IBU) MALT: Chocolate Malt, Dark crystal, Munich, Caramalt and Roast Barley - along with a Traditional Ale Malt base. |
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Pitched Amber
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An easy-drinking ale with fresh hop qualities beautifully-balanced against a rich malt bill.
HOPS: Fresh from the bine! Kick Snare sweetheart, Ella, along with Hop Products Australia trial variety HPA-035. The trial hop contributed some lovely mandarin citrus flavour to this brew. MALT: Dark crystal, Munich, Amber, Caramalt and Wheat each contribute to a lovely, rich maltbase. |
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Jam Session:
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Rye Malt, Tassie Malted Barley, Hops and Raspberries
The tasty amalgamation of three brews! Having saved a portion of the unfermented wort from I Predict a RYET, we pitched a portion of raw malt into the to kick off a wild Lactobaccilus ferment for 5 days. On completion, this soured rye ale was racked onto the raspberry/yeast bed from the Raspberry Sour. A week later, fresh wort from the Valvestate Red was added. The result was a crisp sour ale with lower pH and a greater degree of complexity than previous sour releases. |
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Jam Session:
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100% Tassie Malt, Hops and Karaka Blackberries / Kentish Cherries.
The base used for the Raspberry Sour was split and three additional 60L brews created - including these two. The third brew (Chester Blackberry Sour) required additional aging. The contrast in qualities that the fruits bring to this beer is striking. The kentish cherries were powerful in the aroma and yet resulted in a less-intense drop than the karaka blackberries delivered. |
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Jam Session:
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100% Tassie Malt, Hops and Raspberries.
Utilising a kettle sour process, pure lactobaccilus culture was set to work over 3 days to drop pH to achieve a balanced sourness to compliment the fresh raspberry flavour. Lacto was pasteurised out and fermentation finished with Saccharomyces. Following fermentation, we dosed approx. 10 Raspberries per schooner (!) of the plumpest, freshest locally-grown raspberries and extracted ALL the colour, flavour and aroma. |
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I Predict A RYET
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HOPS:
Ella added early and again late along with Helga. A mild amount of Helga applied as a dry hop following ferment. MALT: Crystal and Munich with some Amber and Dark Crystal. Around 10% Rye. Loads of mouth-feel with an extra-dry finish and plenty of rye on the mid-palate and in the after-taste. |
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Valvestate
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HOPS:
Ella added early and again late along with Helga. A mild amount of Helga applied as a dry hop following ferment. MALT: A simple malt bill with Amber and Dark crystal representing little more than 5%: the remainder of the malt is 100% Tas-origin. Excellent body and mouthfeel with loads of malt flavour and character: especially considering the mid-strength ABV. |
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