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have you tried any of our beers ? Exit Brewing Before you say too many nice things I'm one of the owners / founders
I'll PM you my work address and you can send me some samples!have you tried any of our beers ? Exit Brewing Before you say too many nice things I'm one of the owners / founders
Are you at the Bridge Road Bar?have you tried any of our beers ? Exit Brewing Before you say too many nice things I'm one of the owners / founders
I work the bar pretty much every Wednesday & on Friday from 2-5. It's generally my pre game watering hole too which is handy
I'm sure we can arrange somethingI'll PM you my work address and you can send me some samples!
you can get takeaway cans from the brewery in Dandy South during the week. No taproom there though
Beer can be lots of things. Lagers, ales, stouts, etc aren't going away soon. Just more experimentation these days
A slab of the Smoked Stout, please!I'm sure we can arrange something
haha sadly no longer in production. Was a one off batch a few years ago. Was very popular too. i am however doing a free tasting tomorrow at the bar of our Scotch Ale though which has a little peated & smoked malt in it. Aged for 2 years and still tasting fantastic if i do say so myselfA slab of the Smoked Stout, please!
Long way to get there from Kingaroy , but will be down there during the yearhaha sadly no longer in production. Was a one off batch a few years ago. Was very popular too. i am however doing a free tasting tomorrow at the bar of our Scotch Ale though which has a little peated & smoked malt in it. Aged for 2 years and still tasting fantastic if i do say so myself
Sour beers are massively popular you're right and I must admit I love them. Not all of them, but a lot. The traditional method of brewing sour beers dates back hundreds of years where the beers are spontaneously fermented with the wild yeasts that are present in the areas in which they were brewed. These are very well known in Belgium, where a particular few areas in and around Brussels still use this method today. These beers typically take 2-3 years at least ageing in barrels and some have fruit added to the barrel to develop a tart acidity to the beer. The extra sugar in the fruit is fermented out so also boosts the alcohol content in these cases. More commonly, most Australian breweries (including ours) who brew sour beers use a method called kettle souring where the lacto bacteria is added to the liquid. Most of these then have fruit added (we brewed a Passionfruit Sour earlier this year). they are definitely an acquired taste but are a great thirst quencher once you get past the notion of actually drinking a beer which is sour. Think if it more like a vinegary wine and it's closer to the mark. Although they are highly popular amongst the beer nerd population, they are still a niche product. We have brewed around 60+ different beers commercially in the last 5 years and I think only 2 of them have been sours.
no probs. from a selling perspective, the sour beers very much appeal to the person who says that "they don't like beer". Generally I find these people and wine drinkers really enjoy a good sour beer now and again which helps to explain how they have exploded in popularity the past few years
A slab of the Smoked Stout, please!
Why isn't it covered by insurance though?
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