The sale of Hobart brewery Fox Friday went under the radar for most, but the hazy IPAs the new owners are producing are starting to create a stir. Dorian Broomhall caught up with the American brewer keeping hopheads happy.
From pastry stouts to milkshake IPAs and fruity cream sours, there's an argument to be made for 2019 being the year of the dessert beer. Mitch Wilkins spoke to people brewing and serving them about their sugary appeal.
For the past century, you were only ever likely to find lactose – AKA milk sugar – in the occasional sweet stout. These days, it's cropping up everywhere. Brewer and beer scholar Chris Brady examines why.
For the first time in many years of running blind tastings, we've had a brewery go back to back in top spot. In our final panel tasting of 2018, we looked at NEIPAs from breweries across Australia and here's how they fared.
What's the best thing about December? No, not the impending summer holidays, the festive season or the music festivals. It's the torrent of Best Of lists. And we're getting in quick this year at The Crafty Pint.
There are plenty of far larger and higher profile beer competitions in New Zealand and Australia but, arguably, none as influential. Our Man In NZ travels back in time to trace the evolution of the annual West Coast IPA Challenge.
If you've not heard of Brut IPAs yet, you soon will. The style was only born in San Francisco late in 2017 but the first Australian versions are already out. So, will this replace NEIPAs as IPA's style du jour? We chat to some of the early adopters.
For years, the Australian industry has followed the lead of its American counterpart. So what can we learn from a beer culture that's far more ingrained than ours and has fought many of the battles facing local brewers and beer lovers today?
When they learned their Boozy Fruit beer had taken out the People's Choice at the 2018 GABS festival, there was the odd tear in the house at Big Shed. Matt King called in to their brewery home to share a glass with co-owner Craig Basford.
It's not be that long since Adam Lesk switched working for a builder for running one of the craftiest bottleshops in Australia, but he's wasted little time becoming a guru. Already a Certified Cicerone and hunter of the world's best beers, here he offers some insight as part of our Behind Bars series.