Thorny Devil is Australia’s best beer, the best Australian craft beer; found in the best Melbourne bars, Sydney hotels, Brisbane pubs, Peth restaurants and Adelaide:
Thorny Devil Craft Beer is available online, or you can purchase our Pale Ale or Blonde Ale at your local bottle shop and in your local craft beer bar, your pub, hotel, club or any fine dining restaurant: if not, ask us = firstname.lastname@example.org and we will organise all: 1800 995 007.
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Thorny Devil’s craft beer is in a steady condition of pushing ahead yet recollecting its foundations, endeavoring to join discerning lager consumers with high quality blends in overpowering flavors that convey a smidgen of Mandurah in each taste. Brew is about testing, having a ton of fun, and investigating, which splendidly typify the account of Thorny Devil. The best quality of an art distillery is its procedure; all things considered, this is the thing that separates home-developed blends from each other regular lager sneaking on the racks out there. Our special fermentation process consolidates water alongside time-respected German strategies using custom home-made gear, and each little,
You could just as easily call it ‘creative brewing’. The idea is not to be radical for the shock value or just to push limits, but to make a deeply creative and meaningful artistic product that in some way tells a story. It also means brewing with an eye to tradition without being limited by it.
Everywhere. Sometimes it’s just discovering a particular ingredient, sometimes it’s from old brewing books or from formularies for things like bitters and liqueurs. Sometimes it’s from cuisine or a particular dish. I like to go to ethnic markets and just grab anything that looks unfamiliar.
Craft Beer recipe for you
Start with a big idea: a food, a culture, a historical era. If you’re starting with an ingredient, think about how it is used outside of the world of beer. Are there roasty or toasty elements common with it, spice or sweetness? Beer is easy to base on food recipes because there are so many food flavours in beer. Once you have an idea, stick to it and make all your decisions based on how well it serves the concept.
If you’re really focused on an ingredient, but have no idea what goes well with it, just make up a tincture – I usually do either 1:5 or 1:10 by weight of ingredient to vodka. Let it sit for a day or two, and strain through a coffee filter. Carry a little squeeze bottle around with you and add it to every beer and see where the magic happens. You’ll make all your friends crazy, but what the hell.
I’ve done some homebrews with wattle seed and really love its peanut buttery flavour in a brown beer, but we’ve not yet used it commercially. I’ve used pepperberries, but we also use lemon myrtle for our ginger beer, where it adds a super-clean lemon drop top-note that supports the key lime that is the secondary flavour in the beer after the ginger. Just a side note: some of these exotic ingredients are crazy expensive. Haven’t heard of river mint. Tell me more.
It’s been a few years since I’ve been to Australia, and I know the scene is evolving rapidly, as it is everywhere. Of course, we only see mass-produced beers like Foster’s over here, so I’m not really in a position to comment.
Wattle Itbee? Roasted Wattleseed Brown Ale
Wattleseed comes from various species of the acacia tree. When roasted, it develops an intense, nutty aroma a little like dark-roasted peanut butter. The base beer is a creamy brown ale that shows off the wattleseed nicely and enhances its nutty character. For a variation, add 500gm of macadamia honey to the fermenter once the primary is winding down. The Fullers (London 1968) yeast accentuates the malt.
Expected Brew Figures
3.9kg Vienna Malt
910g Amber/Biscuit Malt
340g Caramel Malt (80L)
150g Black Malt
20g Galaxy Hops
14g Roasted Wattleseed
Wyeast 1968 London ESB Ale or Safale 04 Yeast
Complete infusion mash for 60 minutes at 68°C then mash out
Bring to boil and add 12g Galaxy hops for the 60 minute boil
Add 8g Galaxy with 30 minutes left in the boil
Add 14g roasted wattleseed (in a hop sock) with 2 minutes left in the boil
Whirlpool then chill to 18°C before transferring to the fermenter
Ferment at 18-20°C until the gravity reading is stable at 1.013 or thereabouts for consecutive days
Bottle or keg as normal, then enjoy the roasted wattleseed character of this brown ale!
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