Thorny Devil wants you to live and learn all about craft beer: so we give you all the craft beer news = globally; hope the following article helps you understand more about craft beer:
The greatest strength of a craft brewery is its process; after all, this is what differentiates home-grown brews from every other run-of-the-mill beer lurking on the shelves out there. Our unique brewing process incorporates rainwater along with time-honoured German techniques utilising custom home-made equipment, and every small, handcrafted batch blends the highest quality, freshest ingredients we source from around the globe.
Although we strive to bring the world a little closer together with our inclusion of quality global ingredients, we can’t tell a lie. Mandurah isn’t just where our brewery is; it’s where our hearts are, too. This is why we make the conscious choice to support our region through the use of locally-sourced ingredients. Our ambition for authenticity informs our mission to educate all the thirsty guys and gals around us about how flavoursome real beer can be through unique, quality experiences. Our vision and eventual goal is to become one of the most respected and preferred craft breweries in Australia.
A craft beer revolution?
Cast your mind back – for those who can – thirty years. Back before the advent of ‘fusion’ cuisine; back before the wine renaissance and before the word ‘barista’ became part of our everyday lexicon, let alone becoming a respectable occupation.
It was a time of meat and three veg. A time when a sophisticated evening’s dining began with a prawn cocktail comprising an open champagne glass stuffed with shredded iceberg lettuce and draped with peeled crustaceans. Entrée was likely followed by Steak Diane served with a carafe of red. These were the days when cheese was cheddar, coffee was instant and beer was lager, its brand determined by the in which you state you lived.
How the world has changed. Today we intelligently discuss the differences between the shiraz produced in South Australia and those from Victoria, the differences between robusta and Arabica coffee beans, and a boutique fromagerie (we even know what this word means these days) can survive selling nothing but an astounding array of cheese.
For all of these culinary advances, however, until recently beer hadn’t changed very much at all. Beer was still lager and lager was beer, a pale and fizzy liquid whose purpose was to act as a fluid backdrop to sport and barbeques. It was a summer sessional, perfect for knocking off after the lawn-mowing. For all the flavour-driven changes taking place elsewhere in the food and beverage world, the amber fluid was an uncomplicated beast, a drink for thoughtless consumption.
Change is coming though. After many years of being a prisoner to its most successful style, there is now a quiet change taking place in Australia, akin to the wine revolution of thirty years ago. Basic lagers, bland and unexciting, are giving way to such exotic styles as saison, hefeweizen and barley-wine created by artisans both here and overseas.
For more information on this craft beer article, or get other beer, bar, pub, bottle shop specials, or craft beer discounts go to: brewsnews.com.au
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