Kveik might be hogging the headlines for many but one Brisbane brewing team has taken inspiration from another Northern European beer style – one that involves baking the mash first: Lithuanian keptinis.
Many brewers love them, their characteristics are ideal for Australia's climate, they offer diversity and are wonderful with food. So why are saisons proving a harder sell than most in today's beer world?
Australia's beer judges seem to love them, they're great with an array of cuisines and they have a fascinating history. Yet traditional European wheat beer styles remain unloved. Will Ziebell speaks to brewers, retailers and consumers to find out why.
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.
It's been three years since Wolf of the Willows launched its XPA and the number of beers bearing that name is growing fast. But does anyone agree on what an XPA should be? We ask some XPA brewers about the X factor.
Love lager or keen to know a little more about the world's most popular style? Before we publish the results of our pale lager blind tasting, here's Resident Beer Scholar Chris Brady with another colourful journey into beer's multifarious past.
Approximately every couple of months, we host a blind tasting of beers – usually matching the season or a current hot topic. Here's how we carry out the judging and the thinking behind our methods.
Want to know a little more about the beers you love? Then read on, as Crafty’s resident “beer dork” Chris Brady (his words, not ours) kicks off what will be regular features looking at the beers of the world. Kicking it off is a look at saisons.