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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, and 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.
Hop Nation’s Launch
The Australian beer world isn’t short of winemakers turned brewers. Some of the most successful contemporary craft brewers such as Brad Rogers (Stone & Wood), Ben Kraus (Bridge Road) and Jayne Lewis (Two Birds) had crossed over. There are plenty of wineries that have added beer to their roster too. Both in “slap a label on something and call it ours” and “invest in a brewery and learn how to make beer” form.
We’re not sure whether we’ve had a grape and grain crossover quite like that of Hop Nation, the latest brewing company to launch in Melbourne. It’s the lupulin lovechild of Kiwi mates Duncan Gibson and Sam Hambour. They are winemakers who met while making wine in Central Otago. Made wine all over the world and are still making wine full time now in Victoria. Yet, amid their wine travels and travails, they have found the time to start transitioning. Making time for some of their beloved home brew recipes into full scale commercial releases.
In Hops We Trust
The first three beers to be released, live up to their “In Hops We Trust” mantra. Making up a hop series of sorts. Not a single hop showcase as such, but three different hop forward beers that they believe showcase the best hoppy beers from around the world.
At the end of May, they released The Fiend. An Australian IPA based around Galaxy, with a touch of the underrated local hop Summer and some Topaz in there too. At just 5.4 percent ABV and 40 IBU, it’s fairly restrained. A very pale malt base allowing the fruity hops to lead the way. Next up will be the Rye PA, a US-inspired Rye IPA. Bigger in every respect before a Cascadian dark ale using Kiwi hops completes the trilogy.
Dubcan said that they’re both from winemaking backgrounds so, while they know terroir doesn’t really exist in beer they wanted to have it. They wanted this to be Australian; it’s a beer they started brewing a couple of years ago.
The name refers to the sort of fiends who crave something, in their case hops, and has lent itself to a pretty eye-catching label: a convict / hipster complete with hop and Southern Cross tattoos being led away in cuffs.
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