This week in the Beerhall
Join us this week in the Beerhall. On the small stage:
Thursday July 27th – Peter Zoch 7:00 pm
Friday July 28th – Jame Forbes 7:30 pm
Saturday July 29th – Beerhall Open 12:00 pm – 5:00 pm
Brooke Taylor – This Friday 18th Aug
Boy are we dusty this morning but boy did we have a blast at last nights Australian International Beer Awards.
We were fortunate enough to pick up 3 golds and two trophies with Pay Day taking out best Australian Pale Ale and ‘Happiness’ our beer hall mid strength ale taking out best ‘Reduced Alcohol’ beer. & who could forgot old faithful Grizzly, picking up gold in its class of American Amber
Congratulations to everyone else who picked up awards! It’s humbling to be mentioned amongst so many great Australian breweries!
We recently decided to make a beer named ‘Velvet Stout’ in honor of our 1000th brew. Based around the smoothness of a balloon of cognac and a nice Cuban cigar or ‘stogie’ if you will, this beer was brewed out of the need for us brewers to have our own late night celebratory sipper.
We didn’t quite know what was to come of this beast, all we knew was that it had to be smooth, suitably warming for a winter session and approachable. We considered a raft of different beer styles, but settled on a smooth and dark sweet stout as our base.
As we set about making the beer we soon learned GABS was around the corner. Knowing GABS and knowing it’s our one chance in the year to really let the hair down, we thought why not jazz up our celebratory Velvet Stout and bring it’s true origins to life. Next thing you know Chris is handling fresh cut Cuban and Australian tobacco, Andrew’s sourcing French oak barrels and Ben’s blending tea leaves. We had made good on our original inspirations of Cigars and Cognac and before you knew it Velvet Stout had put on a few festive kilos, shed its old coat and grown into ‘The Smoking Jacket’.
In making the beer one of the less conventional elements to The Smoking Jacket was the use of Cuban and Australian tobacco. With this came the potential for nicotine in our beer. Although we anticipated the levels would be negligible, we wanted to err on the side of caution before we made it available to the public. As a result, we sent some samples away for testing. Unfortunately, these results were not received in time for the GABS deadline and we decided to showcase a ‘Censored’ tobacco-free version of The Smoking Jacket at the festival. This cognac infused oak aged beer tastes glorious, true to its original promise. So get down to the festival, put your feet up and enjoy.
And as for the Uncensored Smoking Jacket, we plan to share this dark mysterious beauty in the Beerhall soon.
When you look at this photo what words come to mind? ‘Poor timing’, ‘too excited’ and ‘overwhelmed perhaps?’
I think if you’ve suggested any of these you have hit the nail on the head. Unfortunately this is what happens when three giddy individuals are lucky enough go on their first tour of a hop farm, and what a tour it was.
With little in mind as to what to expect, it was incredible to see the scale of Hop Products Australia’s operation and how they’re dealing with the constant growth and demand for this ever evolving little flower. Lucky for us we were fortunate enough to visit the farm during harvest. This was realised when we were met by a shed in the middle of the country that smelt like tropical fruit and fresh lemon, not exactly what you expect when you walk into a shed in the middle of the high country, but boy did we not complain.
Walking around the farm, it was incredible to experience the aromas that burst out of this flower when it comes fresh of the plant. It’s something that none of us expected nor had ever smelt before. We all came away understanding why using the hop fresh off the plant, commonly known as ‘wet hopping’ could be so effective in brewing……future style perhaps?
Like many of us who share a common passion for good beer, there is often a shared appreciation for the all important hop. With the three of us having worked with our fair share over the years, it was truly a unique experience to see how this incredible smelling flower is transported from plant to pellet. It is something we all thoroughly enjoyed and something any hop head should get out and do!
Who doesn’t love a golden ticket? Well, in this case a golden coaster. Order a pint or a pot of our new Pay Day Pale Ale in any of the great venues below and you’re in the running to win anything from free beer to a free beer garden. So what exactly is the Pay Off?
1 in 10 to win another Pay Day
1 in 500 to win a case of Pay Day
1 in 10,000 to win your own beer garden – think keg, kegerator, umbrella, two deck chairs and naturally a little astro turf to really spruce things up. We’ll even come and install it.
Just check the bottom of the coaster served with your Pay Day to see if you’re a winner.
We’ve been counting down to Pay Day this week, searching the couch for spare coins, surviving off a diet of two minute noodles, and looking to sell a kidney if necessary to get us through the final days.
And finally… we’ve reached it! Today is the launch of our newest brew called, Pay Day Pale.
Why the name? Because what’s better than that feeling of freedom when the dollars hit your account?
Pay Day is that feeling of Saturday night, the freedom to go where ever you want and do whatever you want, with no regrets. The feeling of riding on the back of a motorbike, wind in your hair – not a damn worry in the world.
This sessionable pale ale, with its light citrus and stone fruit taste and pine aroma, will remind you of that same feeling. Now you can live like it’s Pay Day, every day.
Pay Day Pale is now on tap at our Beer Hall and across Melbourne.
Lazy by name, Easy by nature.
Lazy Boy was made to be easy. Showcasing the attributes of American IPAs, in a really sessionable format.
Easy to drink – but not so easy to make. Balance is what makes this beer so session -able, but from the brewing side this can be challenging. Independent flavour characteristics including: bitterness, body, alcohol strength, hop flavour and malt sweetness need to harmonised.
It’s taken us eight years to work up to making an IPA, and Lazy Boy is the first new permanent beer for us in four years. For now, it’s only available on draught at Melbourne’s most discerning watering holes! Hope you enjoy it as much as we do.
Kingston based 2 Brothers Brewery receives Top Honours at 2013 Australian International Beer Awards.
The awards night which was held last week is the international brewing community’s night of nights with over 700 national and international brewers in attendance. At the conclusion of an intensive week of judging, the panel awarded 2 Brothers Brewery with the coveted trophy for Champion Small Australian Brewery. The brewery also beat Weihnstephan Brewery, Germany (the world’s oldest brewery, operating since 1040AD) to win the trophy for Best European Style Lager for their lager beer called Taxi.
“This is the highest accolade achievable for breweries of our size and scale” said owner and brewer Andrew Ong. “When we started brewing in 2007, we never dreamt of receiving this level of recognition.”. Other trophy winners included Coopers Brewery (S.A) and Boston Beer Company (USA).
The competition is held annually and administered by the Royal Agricultural Society of Victoria. This year it attracted a record number of 1490 entries from 277 breweries and 35 countries. Beers were critiqued by judges from Australia, Norway, Belgium, United States, United Kingdom, Japan and NZ.
2 Brothers Brewery opened the doors to their Moorabbin based brewery in 2007. They also won trophies for Best Victorian Beer in 2009 and 2010. The brewery uses raw ingredients from Australia and around the world to hand craft a range of beer styles from light to dark. They produce roughly 2000 litres of beer each week which is sold on tap at independent Melbourne bars and pubs. The brothers’ first beer was “Taxi” which was initially designed as a stepping stone to satisfy locals who were used to drinking Fosters products. Taxi has found favour with many beer lovers and is the “house pour” at several venues around Melbourne.