Author Archives: 2hopheads

Cypher ‘Ogre Bones’ Imperial Stout w Coconut

Rating:

“Imperial Stout – 2x mash, extended boil condition on toasted Sri Lankan Coconut.”

Glassware: Snifter.

Appearance: pitch black with a finger of dark brown head. It slowly peels off and forms a collar with scarce lacing on the glass.

Aroma: First thoughts are that it seems a little disjointed and messy. The 11% ABV is very direct and the coconut aspect is super oily. Once it settles it starts to come together a bit more. We still feel like the base Stout gets a little lost though… we’re only getting a pungent mix of alcohol and rich molasses. To make matters slightly worse we’re now detecting a hint of ethyl acetate (pear drops/apple). Sheesh.

Flavour: Surprisingly far better than the aroma. The coconut provides more of a toasty note and the base stout is less convoluted. The booze burn is still present but it’s better integrated as well. Our main issue still is that it’s simply too harsh, unbalanced and untidy. It’s a mess of flavours that have been let off the leash to do whatever they want.

Mouthfeel: Sharp, oily and astringent. It does coat the palate nicely though. Full bodied, low-ish Co2. As already mentioned the 11% ABV overplays its hand.

Overall: Our first crack at this Canberran brewery and it’s probably obvious to say we’re not impressed. We like the black can, we like the label but unfortunately the beer inside on this occasion fell well short of the mark.

Badger ‘Fursty Ferrer’ Amber Ale

Rating:

“Keep this beer close to hand. Our Fursty Ferret amber ale takes its name from a real ferret with a taste for full-bodied, biscuity beer and a mischievous reputation. ‘Little thief’ by (Latin) name and opportunistic by nature, his memory lives on in the Gribble Inn. And who can blame him? With lemony, floral aromas of Celia, Cascade and Centennial hops, and the moreish-ly malty backbone of Premium Ale malt.”

Glassware: English pint.

Appearance: We gaze over a gorgeous bold amber pour with full transparency. Two fingers of beige head on top with good retention and lacing as we go.

Aroma: We may have just entered amber ale heaven. The malt bill displays an amazing depth with brawny notes of maple syrup, toffee and caramelised sugars, bush honey, dark fruits such as golden raisin, dates and fig. We haven’t even touched on the hops yet…a superb balancing act of pine, blood orange, tangerine and orange blossom finishes off this magnificent aroma.

Flavour: Excellent progression, it just keeps intensifying as it rolls forward. Delicate malt sweetness and ripe orange citrus on entry. It’s not until the mid-palate that the malt flavours really take off. Caramelised sugars, toffee and honey integrate with the delicate pine and floral citrus. This delicious fusion leads into the semi-dry, rich and caramelised finish which draws out nicely on the back end.

Mouthfeel: Smooth, silky, gelatinous and chewy. Medium body with fine Co2. The 4.4% ABV goes hard for its size.

Overall: Without a doubt the best amber ale we’ve tried all year. Perfect time of the year to be drinking one too – a cool breeze but the Autumn sun is still shining bright. Top shelf stuff.

Chuck & Sons Original Pilsner

Rating:

“This classic German-style lager is brewed with traditional European hops, delivering a refreshing dryness, with a spicy herbaceous bitterness. Paired with a nasi goreng or green chili taco, you’ll be in palate cleansing heaven. But this brew can also be enjoyed by itself, savoured with the ideal balance of hop and malt.”

Glassware: Footed flute.

Appearance: Hazy golden-yellow body with a fluffy white head capping it off. The head retains well and weaves a healthy lace down the glass.

Aroma: We recently reviewed the American amber ale, only to find out it was eight months old, so we thought we’d check this can and whaddya know…canned on the same day (12/8/24). Eight months on a pilsner isn’t as bad as an American amber but it’s still enough to take some shine off it. We get a pleasant yet tired Noble hop profile of herbal spice and earth over a grainy, cracker malt base.

Flavour: We can tell it’s a damn good pilsner at its core but the age on it unfortunately gives it a flat and lifeless character. The remnants of Noble hop spice and herbals linger while the strong malt structure holds it together. Semi-sweet honey, grains and water crackers are underlined by a discernible bitterness that runs through to the dry and spicy finish.

Mouthfeel: Smooth, slightly dry and effortless in the swallow. Perfectly carbed, mild-medium body. The 5% ABV is right on the money.

Overall: As we eluded to earlier, the BBD on a pilsner isn’t as much of a net negative as an American amber so it was still an enjoyable drop. We’ll still most likely re-review a fresher can in the near future though.

Badger ‘Master Stoat’ Coffee Stout

Rating:

“A stickler for detail with a discerning palate, turns out the humble stoat isn’t so humble after all. Never happy to settle for second best, he prefers to brew his own thing. We have that in common.”

Glassware: Snifter.

Appearance: Light black with a finger of tan head resting atop. Excellent retention with healthy lacing.

Aroma: Wow, definitely not what we were expecting. It reminds us of Big Shed’s Golden Stout Time with its exceedingly moreish caramel and toffee fudge overtones, buttery biscuits and milk sugars. It also displays robust milk chocolate, coffee and burnt toast alongside more subtle hints of treacle, cookie dough and plum jam buried a little deeper. Very pleasantly surprised.

Flavour: Absolutely delicious. They’ve dialled a bit of the sweetness back but managed to keep the intensity of the caramel ice cream, toffee fudge, burnt toast and coffee. It offers a notable bitterness that carries the heady treacle, vanilla and bittersweet chocolate into the roasty, sweet, creamy, yet dry finish which lingers on the back end.

Mouthfeel: Smooth, silky texture with fine carbonation. Medium body and the 5% ABV punches well above its weight.

Overall: Well, that was awesomely unexpected. Considering not only Badger’s range but most English beers in general are typically conventional so to experience this pastry-style coffee stout was wild. We’ll have to go back for more of this.

Cornella Brewery ‘Rancho’ Cerveza

Rating:

“Savour the sun-soaked spirit of Mexico with Rancho Cerveza. A crisp and refreshing lager that transports you to the heart of the ranch. ¡Salud!”

Glassware: Tulip.

Appearance: Deep golden complexion with a finger of white head perched on top. It steadily reduced to a collar with minimal lace work on the glass.

Aroma: Pretty standard Mexi lager vibes from it. Uber light and refreshing with distinct notes of corn and maize, cereal grains, earthy hops, mildew/wet grass and water crackers. Just a hint of DMS and starchy vegetable accents coming through as it settles. Very basic aroma but it hits the nail on the head.

Flavour: It’s surprisingly full bodied for a mid-strength lager. Full flavoured too! Like the aroma, the kinda sweet and starchy corn and maize get us underway. A very gentle bitterness plus an earthy and slightly grassy hop profile adds the balance. The longer it sits on the palate the more biscuity it becomes…finishing with a touch of water crackers, unflavoured corn chips and oats.

Mouthfeel: Crisp and super clean but carrying a slightly bigger body than most other Mexi lagers we’ve tried previously. Co2 is perfect and the 3.5% ABV bats well above its average.

Overall: It’s a good interpretation of the style. The brewers have done a magnificent job packing the amount of depth and body it has while carrying such a low ABV. Another impressive offering by Cornella.

Jackie O’s ‘Elle’ BA Sour Saison

Rating:

“Jackie O’s sour program started in 2008 with 3 carboys, a few smack packs of culture, and a little luck. Over the years, it turned into a few dozen barrels in the brewpub basement, then a dedicated barrel warehouse with 400+ barrels, and now a thoughtfully designed room for mixed fermentation. The L shaped room encompasses primary mixed fermentation, secondary souring/aging, and packaging on a sour beer only bottling line. Stainless tanks and large oak foudres line the walls with countless passion projects.”

Glassware: Teku.

Appearance: Slightly hazy light golden pour with a short white head that gradually forms a collar. Reasonable lace work left on the glass as we imbibe.

Aroma: Super funky. Probably leaning more to the lambic side than saison. Sharp sour apple and white wine vinegar tickles the nostrils immediately. It has a bit of that sweaty and manky funk happening too. Horse blanket, lemon rind, black pepper, grain husk, angostura bitters and kaffir lime all in support. Can’t ignore the lovely mustiness of the oak as well. Brilliant aroma.

Flavour: The sour acidity hits hard upfront but it tapers off rather quickly, allowing the taste buds to revel in the tangy, sweet and tart flavours. It has definitely flipped here, it’s now more saison than lambic which is a very impressive trick by the brewers. Bright zesty citrus, cereal grains, orchard fruits, peppery spice and white wine roll effortlessly into the tart, fruity and slightly funky finish.

Mouthfeel: Crisp and mineraly with a notable acidity. Light-moderate body with a sparkling carbonation.

Overall: We dig it. Love the switch between aroma and flavour. It was complex and well structured yet remained crisp and approachable. Solid offering.

Left Hand Peanut Butter Milk Stout

Rating:

“Rhythm and Blues. Batman and Robin. Peanut Butter and Chocolate. These classic duos never go out of style. Enter Peanut Butter Milk Stout. We took the pure milk chocolate bliss of our classic Milk Stout and added peanut buttery goodness. It’s like an adult peanut butter cup you can drink. It’s rich and decadent on the palate and lusciously lingers into a nutty, dry finish. A perfect pair you’ll want to share.”

Glassware: Snifter.

Appearance: Impenetrable black with a finger of light brown head emerging on top. Decent retention and lace work clinging to the glass as it subsides.

Aroma: We can literally smell it as it sits idle on the table. Without even lifting it to our nostrils we get milk chocolate, cocoa, peanut butter and vanilla. Under the nostrils it’s amplified x100. The peanut butter also gives off hints of raw salted peanut and husk, bittersweet chocolate, lightly roasted malts, cookie dough and ice cream. Very moreish stuff.

Flavour: We get the sense that a foot has been taken off the accelerator here. It has all the same delicious flavours but it seems watered down. Peanut butter, milk chocolate, cocoa, vanilla, a hint of cookie dough….just at 75% which is a little disappointing to be honest as the aroma set it up to be an absolute corker. It all dies off into a fairly weak and insipid finish too.

Mouthfeel: Holds up ok. Slightly slippery texture, a bit oily. Medium body and Co2. The 6.2% ABV slots in nicely.

Overall: We reviewed the nitro version a month or so ago and honestly thought this Co2 version would be better. Not to be. It also doesn’t stack up against Belching Beavers expression either. Pretty average.

Chuck & Sons American Amber Ale

Rating:

“The appearance of this toffee-like brew invites a highly sessionable amber. With a medium malt body, kettle hopping with American hops provides both pleasant spiced and pine-filled flavours, while dry hopping creates slight citrus notes. Pair with a rich, fresh beef ragu and lifelong friends around the fire.”

Glassware: American pint.

Appearance: Pours a bold amber hue with a billowing four finger head. Seems far too fizzy for an amber ale. Excellent lace work on the glass though.

Aroma: Smells tired. A quick check of the BBD and yep, she’s a bit long in the tooth (brewed 12/8/24). For a traditional amber ale, 8 months wouldn’t change a whole lot but considering this is an American amber ale, it does. The hops have all but died off and we’re left with the malts only. Fortunately it’s still providing some toffee and caramel sweetness, honeysuckle, over-ripened mango, apricot and tangerine.

Flavour: This is where the age has really affected it. There’s a short surge of carbonation on entry which is followed by very tired notes of pine, citrus and tropical fruit. They’re lucky (in this case) as amber ales are still somewhat malty so the toffee, caramels, honeysuckle and delicate toasty notes are saving it from being a disaster.

Mouthfeel: Frothy and over carbonated. Obviously due to its age. Seems to be medium bodied with what would likely be a smooth and gelatinous texture.

Overall: The pitfalls of buying beer online we guess. This review is not a true reflection of the beer so we’ll more than likely re-review a fresh can sometime in the near future.

Badger ‘Tanglefoot’ Golden Ale

Rating:

“It was a tasting that started like any other. Yet the night that ensued became one for the history books. The beer we sipped was so golden and delicious that it had everyone and their dog celebrating into the wee hours of the morning. Such is the legend of our Tangle Foot.”

Glassware: English pint.

Appearance: Pours an attractive deep golden hue with 100% clarity. It forms a creamy two finger head which slowly peels off. Healthy lacing as it ebbs.

Aroma: Smells like pure British ale. For old world styles like this a hop combo of Challenger and Goldings is exactly what the doctor ordered. Just the right amount of florals and woody spice with a helping of earthy/grassy mildew and flinty minerals. Strong malt structure too – providing a good base of semi sweet honey, toast and bread crusts. Benchmark British ale aroma.

Flavour: Crisp and refreshing yet rather complex at the same time. Everything hits the palate at once…the floral, spicy and earthy hops, the semi sweet and toasty malts, a flutter of orchard fruits. A fairly subtle bitterness kicks up early in the mid. Kinda hints at citrus/rind as it punctuates on a clean, dry and mildly bitter finish.

Mouthfeel: Crisp and clean with good consistency. Mild-medium body, finely carbed. The 5% ABV is bang on for the style.

Overall: A perfect example of a golden ale. Aussie brewers don’t touch this style anymore which is a real shame. Jindabyne Brewing is the only one we can think of that has a high-quality golden ale in its range. Even if a few more brewers would do them half as good as either of them then we’d be all over it frequently.

Evil Twin ‘Dayshift’ Robust Porter

Rating:

“A bold, robust porter with a touch of sweetness. Drinks with a light-medium body & offers rich notes of big chocolate, caramel, toffee, with a bit of roasted malt.”

Glassware: English pint.

Appearance: Black with a very faint tint of muddy dark brown around the rim. Of course we can only see this because the head disappeared almost instantly. Not a skerrick of head retention which is unusual for a porter.

Aroma: Not really offering anything out of the ordinary. We get medium intensity dark malts, a metallic tartness, milk chocolate/cocoa, an earthy and grassy hop profile and a blueberry-like fruitiness. A delicate roasted note opens up once it settles but other than that it’s pretty much it. Rather uninspiring start to be honest.

Flavour: Follows on from the frustratingly pedestrian aroma. Basic four-to-the-floor characteristics of lightly roasted malts, earthy hops, sweetened milk chocolate and a metallic/blood-like note. Granted, some light coffee accents eventually develop late as it finishes with a dry roast and medium bitterness.

Mouthfeel: Thin and far too watery. The lack of Co2 doesn’t help either. Mild-medium body. Just no oomph to it. They actually did quite a good job hiding the 8% ABV though.

Overall: Our first (and most likely) last crack at the Australian arm of Evil Twin. Apparently, Nomad owns the contract to brew their beers here, which speaks volumes. It’s bizarre to me that Evil Twin – with all of its international esteem – would award the contract to them considering how many better contract brewing options there are in Australia. Very average stuff.

Brasserie Lefebvre ‘Floreffe’ Dubbel

Rating:

“Floreffe Dubbel is a brown abbey beer with a deep brown color and red shades, revealing aromas of coffee, chocolate and liquorice with a hint of anise and white fruit.”

Glassware: Trappist goblet.

Appearance: Mostly light brown/auburn with some deep ruby edges. It knocks up a thumb of beige head that holds its shape pretty well. Excellent lace work left in its wake.

Aroma: Man we love the complexity to this style. There’s just so much going on it takes ages to list it all. Massive malt profile which throws out a tonne of breads like pumpernickel, sourdough and rye. Rich notes of fruitcake, dates and even a flutter of molasses. A notable array of spices like clove, aniseed, star anise and nutmeg. Subtle cola, banana runts, toffee apple and candi sugar coming through too. Amazing.

Flavour: Exactly like the aroma with seemingly endless depth and flavour. Obviously the malt presence is centre stage but the fruits and spices also lead out as well. A soft dry bitterness lands early on in the mid , carrying the doughy breads through to the ultimately dry but spicy, fruity and yeasty finish. Really good length on show too.

Mouthfeel: Kinda lighter than expected but still soft and creamy. Nicely carbed and the 6.3% ABV slots in well.

Overall: It’s easily on the same level of quality as the Tripel. Just a high quality Belgian ale with a tonne of character.

Hargreaves Hill ‘Tepache’ Pineapple Sour

Rating:

“Our version of the refreshing Mexican fermented pineapple beverage. Tepache is conditioned on Pineapple flesh and Rind. Back blended with Pineapple purée, Habanero, Cinnamon, and Piloncillo (Cane Sugar). A kettle sour base that has the addition of Pineapple Terpenes for a citrusy tropical burst of flavour. This beer was made in collaboration with Bintani and was originally released in 2024 for Bendigo on the Hop.”

Glassware: Teku.

Appearance: Extremely light and pale golden-yellow pour which dons a fizzy two finger head. It gradually peels off but struggles to produce much lacing.

Aroma: We’d never heard of this “tepache” drink before this. Apparently it means “pineapple beer” in the native dialect. It’s typically brewed with pineapple (of course), habanero peppers, a range of spices including cinnamon, clove and piloncillo (a type of cane sugar) for sweetening. We can pretty much get all of the above. The habanero is the only shy one.

Flavour: Hot damn that’s tasty. Slightly drier than we’d anticipated but all aspects of the pineapple come through i.e rind, core and flesh. The cinnamon is subtle but that suits the beer. This flavour combo always reminds us of that grilled pineapple and cinnamon side dish one would find at a churrasco restaurant. Delish! Not much at all in the form of habanero which sucks. Nice and light, fruity finish which hangs on for a bit.

Mouthfeel: Very crisp, light on and crushable. Mild-moderate body, flat-ish Co2. The 5.5% ABV was well concealed.

Overall: This would be an absolute crusher on a hot day. It’s a shame the weather today is almost the polar opposite. Alas, it’s still a very tidy and enjoyable kettle sour.

Reckless Stout

Rating:

“Donning double dry-hopped Citra for a big citrussy hit with Cascade and Centennial hops balanced perfectly against a light, smooth, dark-as-night malt backbone, this special brew is very near and dear to us and engineered for absolute stouty pleasure. As a great man once said, “Holy mackerel! This hoppy stout is perfect for every occasion!”

Glassware: Snifter.

Appearance: Solid black with a dense two finger head. Excellent retention and a tonne of lace weaving its way down the glass.

Aroma: Getting heady black IPA vibes from it. *Can check* definitely says stout on it. Read the brewers ramblings and it states that it has a big double dry hop with Citra so that explains it! Smells damn fine too. The Citra really kicks off with its hallmark grapefruit, rind, pine/resins then the malt base provides generous helpings of coffee and roast. Brilliant.

Flavour: Man they’ve absolutely gone to town with the hops here. We love it. If we were blindfolded we’d dead set call this a black IPA. The ratio is literally 50/50. Punchy resins and pine, zesty grapefruit and oily rind rubs elbows with the robust toasty-ness, coffee and bittersweet chocolate. Culminating in a dry, resinous, roasty and bitter finish with good duration.

Mouthfeel: Viscous, chewy, yet smooth. Medium-full body, low-ish Co2 and a 5.8% ABV that punches above its weight.

Overall: Impressive stuff from Reckless. Stout? Black IPA? Call it what you will. Either way it’s an absolute pearler.

King River Roggenbock

Rating:

“A traditional Roggenbier is like a wheat beer, but using Rye instead of wheat. Spiced bread and clove with a wonderful silky mouthfeel. Bright copper in colour and rich in character, a beer full of flavour. Awarded a Gold Medal at the 2024 Australian International Beer Awards.”

Glassware: Half stein.

Appearance: Deep burnished orange with a light red centre. It only managed a finger of off-white head which quickly forms a collar. Average lacing as we go.

Aroma: KR pulling out all the rare and random styles lately. Loving it. The roggenbier is one we know little about but we’re keen to get into it. First thoughts are quite fruity, yeasty, bready, spicy. It hints at tangy orange citrus and marmalade on toast, subtle yeast esters i.e banana bread, bubblegum and clove. Rye bread, black pepper, red currants and carrot cake as well. Very complex.

Flavour: Interesting flavour fusion. Not sure if it’s for us to be honest. There is good cohesion between the flavours but it’s a tad cloying and grimacing. Somewhat dry, spicy and tangy upfront. Yeasty, bready and quite artificially sweet through the mid. It does dry out again as it finishes with a weird vegetal flavour that lingers.

Mouthfeel: Good consistency, bulbous and well rounded. Flat-ish Co2 and the 7.7% ABV is pretty well buried.

Overall: Not ripping the brewery coz we know KR brew some fantastic stuff but this just ain’t our thing. Not vibing with the flavour profile much at all. We live and learn!

Moo Brew New World Rice Lager

Rating:

“An experimental brew inspired by classic Japanese rice lagers (with a more modern hop-twist). Rice lagers are excellent for cleansing your palate between courses of a big delicious meal, but don’t take our word for it.”

Glassware: Shaker.

Appearance: Bright golden pour with a puffy two finger head resting atop. Gradual reduction, settling to a fine overlay which provides reasonable lace work on the glass.

Aroma: Smells incredible. Don’t know if it’s because we haven’t had a beer for a while or whether it’s just a cracking aroma. Probably a mix of both! The hop combo of Enigma, Topaz and Magnum is a masterstroke…Enigma, in our opinion, is Australia’s version of Nelson Sauvin, offering those delicate white wine/green grape and melon notes which works into the dry and grainy lager base magnificently.

Flavour: So supremely crushable. Again, the Enigma hops provide that white wine-like crispness with hints of grass, pine resin, citrus and unripened stone fruits in support. A gentle bitterness rolls over midway and leads into the clean, dry and slightly resinous finish which endures nicely on the back end.

Mouthfeel: Crisp, clean, light on. Mild-moderate body and carbonation. 4.2% ABV. Just straight up neck oil.

Overall: Highly enjoyable rice lager. The hop combo was a really good touch and the drink-ability was next level. We could so easily slam a 6 pack of these without even trying.

Moo Brew Stout

Rating:

“Colloquially known as the Velvet Sledgehammer, for reasons that become apparent when you take a sip. Huge, layered slabs of dark malt and hop-driven bitterness sit in perfect harmony, buoyed by a not-unhefty wallop of booze.”

Glassware: Snifter.

Appearance: Pitch black with a finely beaded two finger head perched on top. Excellent retention and lace work on the glass.

Aroma: Oof this thing is packing heat. As we’d bought this online we we didn’t actually notice the whopping 8% ABV. Very surprising considering not only the sharp price but the core range status of it. Maaaasive richness and big one-two’s from molasses, licorice, earthy coffee, ash and subtle alcohols. Quite an impressive start.

Flavour: Excellent follow through. It carries over the same aggression and grandiose abundance of rich roasted malt character – licorice, molasses, ash, espresso coffee and bitter dark chocolate. It really dries out midway, forcing the saliva glands to release a load of moisture in readiness for the big, dry, boozy and roasty finish that goes for days on the back end.

Mouthfeel: Dense and muscly. Finely carbed, full bodied and once again…a surprisingly well concealed 8% ABV.

Overall: It has been a long time between drinks for us and Moo Brew. For no reason really, as we hold this brewery in very high regard. We didn’t actually realise they had a stout in their range but we’re glad they added one. And we’re glad we got to review it. It’s a corker.

King River Biere De Garde

Rating:

“Inspired by French farmhouse ale traditions, the Biere De Garde gets its name from storing (Garde-ing) the beer. Our 2023 Vintage won a Gold Medal at the Australian International Beer Awards and in 2025 we were awarded Trophy for Best Artistic Beer Label at the Royal Queensland Beer Awards.”

Glassware: English pint.

Appearance: Burnished amber pour with an orange tint. It knocks up a two finger head which gradually deconstructs. Not a lot of lacing to speak of though.

Aroma: The old Biere De Garde is a very rare and underappreciated style in our opinion. Think amber ale intertwined with saison but boosted with a bigger ABV and voila…Biere De Garde mon cheri. The yeast profile leads out with a rather funky and musty tanginess coupled with zesty lime, dandelions, horse blanket, barnyard, cereal grains and green grapes. Sort of whacky but it all works.

Flavour: Super complex from start to finish. Upfront it’s like the palate gets hit with everything at once – tangy and zesty citrus, barnyard/funk, semi-sweet malts and earthy spice. A hint of dryness around the mid-palate emphasised by a gentle warmth from the booze ushers it all into a relatively dry, fruity, earthy and funky finish which draws out nicely.

Mouthfeel: Sticky and gelatinous which then dries out in the swallow. Medium body, sparkling Co2 and a well behaved 7.4% ABV.

Overall: This is our 4th review from KR and we really dig their focus on old world styles. They clearly excel in them and this BDG is another feather in their hat. Keep em coming!

Brasserie Lefebvre ‘Floreffe’ Tripel

Rating:

“Floreffe Triple has an amber-blonde color and a creamy head. Refermented in the bottle, it has a highly original scent, with woody and spicy notes mixed with fruity nuances.”

Glassware: Trappist chalice.

Appearance: Bold amber pour with a big and frothy three finger crown. It takes an age to recede and leaves an absolute mess on the glass as it ebbs.

Aroma: It has a very robust malt profile to it – mostly sweet and caramelised but also plenty of honey, toast and fresh white bread. Equal to the task are the hops which throw out Fuggles-like spice, florals and old herbs. Definitely some fruity notes too…more yeast-driven esters i.e banana, pear drop, marmalade etc. Brilliant aroma.

Flavour: Daammmnn the progression is next level. Kinda earthy, spicy and tangy on entry. The alcohols adding a bit of sweetness and warmth. Estery fruits like banana and pear then roll into caramelised malts while some light florals dance in the background. Dries out late in the piece and finishes with a mild hop bitterness, herbal spice and a flutter of orchard fruits on the back.

Mouthfeel: Slightly gassy yet chewy and bulbous. Medium body with a well contained 8% ABV.

Overall: We like to consider ourselves somewhat connoisseurs of the Belgian Abbey ales. We’ve been fans of them since our early days and we’ve literally tried over 100 of them. And this one, despite its obscurity in the market, sits pretty close to the top shelf stuff. Solid Tripel.

Sea Legs ‘Homestead Series’ Smoked Pineapple & Jalapeno Sour

Rating:

“Take a trip to the farm gate. From paddock to pint, the Homestead Series are small batch, fruit & veggie inspired beers brewed with produce from our own market pantry or local producers.

A mouthwatering sour beer brewed with home-smoked jalapeños, a touch of smoked malt, and fermented with local pineapple juice.“

Glassware: Teku.

Appearance: Interesting colour. It pours a hazy golden-yellow complexion with a very faint tinge of green. It forms a fizzy two finger head which almost immediately disappears.

Aroma: Picking up the sweet pineapple instantly. At first the smoked aspect was MIA but as it settles it does take on that grilled pineapple character. Much like the smoked pineapple the jalapeno was a bit shy, until we gave the glass a vigorous swirl, then the fleshy, peppery accents opened up. Very subtle hints of passionfruit, lemongrass and cigar box in support.

Flavour: There’s one aspect we’re really liking and that’s the heat from the jalapenos. A lot of breweries these days extract the heat out of their chilli’s and we’re sat there like why?! It’s one of the best parts! Anywho, the warmth and the earthy, peppery flavour of the jalapeno fuses with the sweetness and subtle smoke from the pineapple magnificently. Punctuated by a gentle acidity and a crisp, hot finish.

Mouthfeel: Clean and light on with a sparkling Co2. Mild-moderate body and the 4.4% ABV slots in neatly.

Overall: Our first venture into this Brisbanian (is that a word?) brewery. Very nice and tidy and it does all the things it says it’ll do. And more!

Deeds ‘Flight By Night’ BA Imperial Stout

Rating:

“Beneath the moon’s baleful glow, you sprint down empty streets, desperate for an escape. Predatory shapes dart behind you, pale faces leering from darkened doorways. Is that merely a shadow? Or something more sinister? Adrenaline pounding in your ears, you sense primal hunger surrounding you. The things that were once human seem to be herding you, savouring your dread as they close in.” 

Glassware: Snifter.

Appearance: Solid black with a billowing head which swells to about three fingers before gradually receding. Nice wavy lace clings to the glass as it ebbs.

Aroma: There was one component about this stout that had us a little hesitant and that’s the chai spices. We’ve been burnt in the past where brewers go ham on the spices and it totally ruins the beer. Thankfully Deeds have used them conservatively here which allows the bourbon/oak and the rich base stout to shine with the chai spices neatly tucked in behind.

Flavour: Delish. They’ve dialled the chai spices up a tad more here but they’re still very much integrated with the rest of the beer. We’re really liking the prominent bourbon oak and the way it works back into the rich coffee, molasses and dark chocolate. The chai is like a delicious dusting on a boozy and rich chocolate mud cake.

Mouthfeel: Slick and oily with a hint of warmth from the 12.4% ABV. Full body and low carbonation.

Overall: Deeds have been a bit up and down in recent times but this one is certainly one of their better BA imperial stouts.