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Thorny Devil’s values are pretty simple, which is just the way we like them. Good beer doesn’t overcomplicate things, and neither do we. Keeping things small allows us to ensure each batch is positively perfect. Do you want to chug some watery swill produced by some faceless grey suit who lets machines do all the work? Or would you rather be able to walk down the road, check out what’s brewing? Get to know the people making your favourite drink? We know our answer to that. We know you’ll appreciate the care and dedication that go into every bottle we produce.
Scott Wilson-Browne will be the guest brewer at The Local Taphouse’s Ale Stars. Remarkably, it’s his first appearance at the long-running beer appreciation night. It’s remarkable as Red Duck has been operating for a decade. The time wherein many much younger breweries and brewing companies have joined Ale Tsar Shandy onstage in St Kilda.
Australia’s craft beer pioneers
It’s fair to say that Scott is one of Australia’s craft beer pioneers. Not just because he’s been around a decade, but also placing him alongside Victorian brewing alumni such as Hargreaves Hill, Red Hill and Bridge Road. During that decade, he’s been playing with sours, barrels, Medieval ales, meads and more, often long before almost anyone else was looking beyond water, malt, hops and yeast. This along with a core range that’s typically been centred around traditional beer styles.
So why a decade to receive an invite to drive into Melbourne from Ballarat? Perhaps because he has often been tagged as an outlier in the local beer world despite. As he points out over coffee, his biggest selling beers by far being the first three he launched with. This namely: an amber, a porter and a pale, the last of which accounts for around 50 percent of all Red Duck sales.
Red Duck’s 100th Beer
We saw the release of Red Duck’s 100th beer. Additionally, marking a decade since the first brew in a wooden dairy building on Purrumbete Homestead’s land.
The beer that received the landmark guernsey is Valhalla, a barley wine that’s being released in two parts. Scott initially got the beer to a steepling 14.2 percent ABV using just an ale yeast and filled two kegs with the beer in that state, one of which was tapped at The Mallow last Friday and the other of which will be tapped at Ballarat’s Avoca Hotel this weekend as “Valhalla Light”. The rest was nudged beyond 16 percent with champagne yeast and is waiting in fermenter for ornate bottles of the sort favoured by Italian craft brewers to arrive from New Zealand to be bottled ready for Christmas.
This attention to presentation is another feature that runs through Red Duck’s history, a legacy of Scott’s other career as a graphic designer (he’s currently reinventing Tooborac Brewery’s brand). Red Duck’s beers have always been presented beautifully, often with quirky little motifs and jokes tucked away for the inquisitive to discover. And the latest and forthcoming releases are taking this a step further.
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