It’s almost that time of year again where every day feels like Christmas and the gift of beer is ever abundant. That’s right folks, batten down the hatches, lock up your daughters and get those pint glasses in hand for all that are ready, willing and able, Good Beer Week is nearly upon us! 

Firstly let’s get things up to speed since our last update.  We celebrated our first birthday at The Alehouse Project, a night that saw a keg of 700 IBU, 10.5% Triple IPA “7 century” disappear before 10pm.  Seriously, you guys have a drinking problem, an absolutely amazingly awesome drinking problem.  A big thanks to the Alehouse for hosting and a massive thanks to all who came to celebrate our birthday with us, you guys rock. 

A week after our birthday saw the first ever Craft Beer Rising, an amazing day to celebrate and support local craft beer which was created by the devilishly handsome (and increasingly hairy) James Smith from the Crafty Pint. We supported our friends at The Alehouse Project and the Terminus Hotel with 5 different beers, two of our regulars; B4 (Belgian Dark Strong Ale) and Hard Deck (American IPA) and 3 specialties. Mista Sparkle (Sake fermented ale with rice and jasmine green tea) returned with a vengeance and did not disappoint being the first keg to blow at the Alehouse, a repeat of its efforts at the Good Beer Week opening party last year. Angry Freeballing Frenchman (100% peat malt Saison) was resurrected in keg form and continued to elate, perplex and revolt punters the only way a 100% peat malt Saison can. The third specialty brew was a brand new one for us; a 100% Brettanomyces fermented IPA, THe RUSH.  We had great feedback about this beer and Good Beer Week will be your next chance to wrap your lips around some more.

So, that brings us nicely to back to our initial subject, Good Beer Week 2014! If you were in your second year of running a brewery, working full time and only brewing, cleaning, packaging, cleaning, delivering and cleaning on weekends what would be a sensible number of beers to have available for Good Beer Week? Three? Five? Six at a stretch? Well we don’t know sensible and do enjoy punishing ourselves, so we will have 10 different beers out in the wild at the same time! So…what beers and where can I get them I hear you ask? Well lucky we have made this amazeballs table for your perusal.

Beer

Event/Venue

Dates

Hard Deck – American IPA (6.5%)

Learning to Fly – The Woodlands Hotel

18/5/14 to 25/5/14

Pint of OriginVictoria–Great Britain

17/5/14 to 25/5/14

B4 – Dark Belgian Strong Ale (9.0%)

Learning to Fly – The Woodlands

18/5/14 to 25/5/14

Pint of OriginVictoria–Great Britain

17/5/14 to 25/5/14

Wet Willie – Wet Hop Harvest Ale (6.5%)

Festival Hub – The Terminus

16/5/14 to 25/5/14

Pint of OriginVictoria–Great Britain

17/5/14 to 25/5/14

THe RUSH – 100% Brett IPA (6.1%)

Festival Hub – The Terminus

16/5/14 to 25/5/14

Mista Sparkle – Sake Fermented and Jasmine Green Tea Ale (5.4%)

Festival Hub – The Terminus

16/5/14 to 25/5/14

Rums of Anarchy – RumRyeDouble Stout (6.8%)

Young Guns of Craft Beer Dinner – The Woodlands (sold out)

20/5/14

 

Fizzy Good, Make Feel Nice – Blackberry Lambic Stout (5.5%)

Sourfest II – Penny Blue (sold out)

21/5/14

Young Guns of Craft Beer Dinner – The Woodlands (sold out)

20/5/14

Give ‘em the Clams – Black Clam Gose (2.9%)

Hair of the Dog Breakfast – Beer Deluxe (sold out)

23/5/14

White Rocket in Flight, Afternoon Delight – Belgian Farmhouse Wit with Wild Rocket (5.2%)

GABS – Royal Exhibition BuildingsCarlton

23/5/14 to 25/5/14

Calder Collab, Black is the new White IPA– Black White IPA (5.9%)

Calder Collaboration Brew – Hotel Shamrock (Gold Dust Lounge)Bendigo

21/5/14

 

Bendigoto Boaties – The Boatbuilders Yard

22/5/14

 

So who wants to know more about some of these new beers?  Well too bad because we are going to tell you anyway!

‘Rums of Anarchy’ is a Rum Rye Double Stout brewed in July last year, aged on sailor jerry soaked oak chips then blended with oak soaked sailor jerry to get the rum kick just right.

‘Fizzy Good, Make Feel Nice’ is a Blackberry Lambic Stout which started life as the second runnings from a Russian Imperial Stout.  We added a lambic yeast/bacteria blend and let it ferment/mature for 6 months then aged it for a further 2 months on blackberries. If you like an intense sour then this is the beer for you.

‘Give ‘em the Clams’ is a Black Clam Gose. That is a Gose (old German style beer lightly soured with lactobacillus and brewed with quite heavily salted water, mmmm salty), Black from some de-husked roast malt and Clams from a can that were put there by a man, in a factory down town.  The Clams and the idea for this beer came from the Beermen TV Hair of the Dog Breakfast from last year’s Good Beer Week. Bousa was lucky enough to be selected to partake in making a tasty beverage out of some pretty average ingredients; chilli sauce, salt, soy sauce and canned clams to name a few. Bousa either won or lost (we can’t remember) and to the victor (or loser) goes the spoils, a can of baby clams. After a few breakfast beers the creative juices (not clam juices) were flowing which is where the concept of this beer came about.

‘White Rockets in Flight, Afternoon Delight’ is our GABS beer this year.  A Belgian farmhouse wit brewed with loads of home grown wild rocket.  The rocket is picked well beyond the point you’d consider using it in a salad, but at the perfect moment you would consider using it in a beer.  Well we would anyway!  

Finally, back when calls for Good Beer Week 2014 events were just starting the boys from Holgate Brewhouse sent out an email to the new kids on the block (us) and suggested that we get together and do a Calder tap take over somewhere. These emails quickly turned from a simple tap take over to the suggestion of a Collaboration brew. Ideas flew around and invites expanded to include others on the Calder, Brookes Beer in Bendigo and a new brewery (yet to open) called Bandicoot Brewery in Echuca. So we had the breweries now what were we going to brew? Many ideas were bouncing around the emails including some philosophical thoughts on the many hours we have all spent driving the Calder highway.  Somehow at the end with much input from all a Black White IPA was selected; Black and White like the asphalt and lines of the Calder Highway.  This beer has the malt base, yeast and spices of a Belgian Wit, plenty of Australian hops to form the IPA and a whole pile of midnight wheat to paint this beer black as the ace of spades. Who brews to style anyway, Black is the New White IPA!  We had a stack of fun brewing this collab, big thanks to Holgate for sparking the idea and to Brooks for hosting us.

Have an amazing Good Beer Week everyone.

Until next time,

the clammy gents from 7 cent.