Westside Aleworks ‘Oatlaw’ Oatmeal Stout

Rating:

“Wanted for smoothness. Oatlaw is a dark, easy-drinking oatmeal stout with a soft body and a comforting finish.”

Glassware: Snifter.

Appearance: Black pour with near two fingers of tan head perched on top. Steady reduction and reasonable lace work on the glass.

Aroma: As we expected, it comes off a bit weak and insipid. Very basic stout qualities of coffee, licorice, chocolate, tobacco and mild smoke. We’re picking up delicate earthy and herbal hops…maybe a hint of spice from them as well. Not really offering much in the way of body (apparently this is brewed with oats), it just smells a bit watery, light and almost dark ale-esque.

Flavour: Unfortunately it inherits the same insipid and watered down characteristics we got on the nose. The one and only saving grace is that for a fleeting moment, the front palate shows a modest helping of chocolate, coffee and a hint of ash. Then after that we get a mild bitterness then a quick nose dive into nothing but a gentle roasted malt that continually fades into what is typically called a finish.

Mouthfeel: Watery, thin and slippery. Low-ish Co2 and medium body. Not even a measly 5.4% ABV can save that.

Overall: Thankfully this was given to us as a freebie by one of our most trusted bottlo’s. No wonder it was a freebie. Give this one a wide berth

Devilbend ‘Harvest Moon’ Black IPA

Rating:

“A bold Black IPA inspired by the harvest moon. Roasted malt character meets crisp lager smoothness and punchy hop flavour, finishing clean, refreshing and beautifully balanced.” 

Glassware: IPA.

Appearance: Cola-like pour with a big and fluffy three finger head. Excellent retention and oodles of lacing on the glass as it subsides.

Aroma: Super oily citrus and pine, resinous, herbal and a little floral. It’s invoking a cereal that was banned in our household as kids (that didn’t stop us from getting our hands on some though) and that was the sugar-laden froot loops. Namely the yellow lemon-flavoured one but also a hint of the green lime one too. Nice roasted malt foundation…giving off those light roast, coffee and chocolate notes. Decent.

Flavour: It’s all here. The fresh citrusy hops, the roasted malt base. You know there’s a but coming though. Buuut, it’s just all lacking in oomph. There’s no intensity behind it. The hops aren’t really punching through and the roasted malt profile is no where near deep enough for it all to finish on a strong enough note. Only a fleeting moment of bitterness then it all falls off a cliff.

Mouthfeel: Needless to say it’s a bit too thin and slippery for our liking. Mild-medium body. A well hidden 7% ABV though.

Overall: It just doesn’t cut the mustard when compared to some of the other black IPA’s we’ve reviewed recently. The one positive is that we’ve now reviewed 6 beers from these guys and this is the first disappointment. Not a bad ratio tbh.

The Lost Abbey ‘Carnevale’ Brett Saison

Rating:

“Brewed in celebration of Lent and Easter season, Carnevale is light bodied Saison, using Brettanomyces along with Amarillo and Simcoe hops to generate flavour and depth. Carnevale’s complexity grows with time. The citrus notes tend to wane and the wild yeast rears its wonderfully tasting head.”

Glassware: Tulip.

Appearance: Poured from a 750ml bottle so we’re pretty sure the clear honey-golden colour will change a bit once we get closer to the bottom. Gigantic four finger head which gradually reduced. Tonnes of lace deposits as it ebbs.

Aroma: Conventional and true saison characteristics…earthy, grainy, citrusy and funky. Evident yeast esters displaying orchard fruits, rosewater and subtle banana runts. Quite dry and grainy – wheat, hay/straw, dried corn, things of that nature. Subtle lemon/lime, Angostura bitters mixed in with a hint of ruby grapefruit and tangy orange. Light florals also getting a look in. There’s a lot to unpack here.

Flavour: Not getting much of the brettanomyces. It just tastes like a straight up traditional saison with its dry and grainy overtones, Belgian yeast esters i.e orchard fruits, spice and banana runts, candied lemon/lime and Angostura bitters. Herbs like lemongrass, bergamot, a flutter of earl grey tea. A somewhat herb-infused honey sweetness helping round out the dry, bready and spicy finish.

Mouthfeel: Mineraly, slightly gassy and dry. This is a 2020 vintage so the Co2 has surely mellowed a bit since bottling. Thankfully. Medium body and a well masked 7% ABV.

Overall: We’ve come to the end and we still getting very little brett aroma and flavour. As a conventional saison it’s magnificent. As a brett saison, not so much.

Modus ‘Endless Return’ American Stout

Rating:

“The seasons turn. You find your way back. Endless Return is built for that moment – when things slow down and you settle in. A blend of six malt layers, dark chocolate, espresso and roasted barley, balanced by a subtle caramel warmth and a smooth, dry finish. Rich, composed and made to be returned to. Again and again.”

Glassware: American pint.

Appearance: Almost completely black except for a flicker of light punching through at the base of the glass. A thumb of light brown head slowly recedes to a fine overlay. Nice webbed lacing in its wake.

Aroma: We love a good American stout. For us they sit on the slightly heavier end of a black IPA which suits us just fine! And this iteration is doing exactly that – displaying a lightly charred malt base of coffee, dark chocolate, marzipan and ash whilst the hops counter with their oily and resinous wafts of pine, citrus and herbs. As it settles the roasty stout qualities intensify too.

Flavour: Absolutely on point. If anything, it’s pushed harder to the stout side with a good dose of dark chocolate, lightly burnt wood and molasses. The hops still punch through hard with their oily, resinous and herbaceous citrus and pine…balancing it all out perfectly. Just a hint of bitterness from the hops, drying it all out before it rounds off on a roasty and earthy finish with subtle resin and herbal spice on the rear.

Mouthfeel: Well rounded, smooth and bulbous. Medium-full body. Low-ish Co2 and a well behaved 6.4% ABV.

Overall: Modus were off our radar for quite some time for reasons unclear. Even to us! Their American brown ale and now this have them firmly back on it. Solid American stout.

The Lost Abbey ‘Red Poppy’ BA Flemish Red

Rating:

“Perhaps no country embraces the use of fruit in beers more so than Belgium. Numerous traditional as well as regional specialty ales are infused with every sort of fruit imaginable. In this way, the flavor of the fruit becomes especially prominent. Red Poppy Ale is a veritable celebration of Sour Cherries in an explosion of aromas and tastes. Brewed from a brown ale base and aged in our oak barrels for over 12 months, this beer is not for the faint of heart.”

Glassware: Teku.

Appearance: Uncaged, uncorked and pouring a slightly muddy light brown to burgundy hue. It struggles to produce any head, rapidly forming a collar with next to no lace as it peels off.

Aroma: Oooft. Super complex and multi-layered. A vigorous swirl awakens the deep-seated malt sweetness but on surface level it’s more of the tart cherry, Ribena and almost pineapple juice-like fruits. The barrels offer a clean yet musty and toasty oak whilst further fruitiness comes in the form of flambeed orange, caramelised pear and grilled lemon. Just a tempered bretty funk with some horse blanket as well. Wow.

Flavour: Ok, the sourness was clearly saving itself for the flavour profile. It’s done a complete flip and now a sharp lacto sourness takes hold upfront whilst the malt sweetness and sugary fruits creep in as the sourness wanes. The barrels play a crucial role in tying it all together with its woody, musty and vanillin oak. Getting nutty accents developing late which set up the funky, woody and fruity finish that draws out for days on the back end.

Mouthfeel: Light on, kinda dry with good pucker. No bottling date on this one (can confirm it was aged) but the Co2 still has a bit of liveliness to it. Well buried 6.5% ABV.

Overall: It truly sucks that we don’t have such easy access to The Lost Abbey in Australia anymore. This is absolutely superb. Intricate, well layered and highly quaffable.

Garage Project X Cellarmaker ‘Interstellar Burst’ West Coast Cold IPA

Rating:

“San Francisco’s legends of lupulin, Cellarmaker, beam down to unleash an Interstellar Burst of hop forward flavour. Cold WCIPA, IPL, California Pils, call it what you like, cold fermentation and new Hāpi Research hop variety NZ05, Southern Cross, Peacharine and Mosaic, delivers massive luscious tropical fruit aromatics and crisp, clean, punchy bitterness.”

Glassware: IPA.

Appearance: Honey-golden pour with a mild hop haze. It forms two fingers of light and fluffy head which retains fairly well. Healthy lace work on the glass.

Aroma: Not your typical combination of NZ hops for this brew. It includes a new experimental hop called NZ05 along with Southern Cross and Peacharine. It also features Mosaic but that ain’t a Kiwi hop, not to mention that it needs no introduction. Nose is mostly fruit-driven i.e sweet and tropical overlaid with distinct zesty citrus and stone fruit, pine needle, a hint of resin, herbal spice and light florals.

Flavour: Again, fruit-driven but it’s more fruit salad vibes here. Like a mouthful of tropical pineapple, mango and stone fruit, mixed citrus and berries all in one. It’s nice but it does open itself up to being a little muddled. Not much of a malt profile to it. Crisp and clean, a flutter of honey sweetness. Delicate weed, pine and resin coming through late in the piece then finishing rather green and grassy.

Mouthfeel: Nice and tight, crisp, clean texture. Mild-medium body, light effervescent Co2. The 7% ABV is very well concealed.

Overall: Went down well on this unseasonably warm winters arvo. Kind of a one and done situation though as there’s really not enough to it for a return.

Squinters ‘Silly Tree Juice’ Maple & Choc Stout

Rating:

“Maple syrup and chocolate dessert stout, sweet, decadent but still very friendly.”

Glassware: Snifter.

Appearance: Black as midnight with a thumb of dark tan head resting atop. It holds its shape well and weaves a fine lace down the sides of the glass.

Aroma: Maple and chocolate goodness. We love it when a beer states what its adjuncts are then they display themselves front and centre. Beautiful 50/50 split between the maple and chocolate too…a little bit of sugary and caramelised maple sweetness blending with a little bittersweet and nutty chocolate. The base stout also provides a robust coffee note, roasted malt, vanilla and cocoa powder.

Flavour: Good depth and complexity. It’s not as black and white as the aroma where the maple and chocolate stood out against the base stout as a backdrop. It’s all a lot more integrated. The maple and chocolate might be the first to hit the taste buds but the base stout rallies around it with its hearty mix of coffee, cocoa powder, roasted nuts, vanilla and subtle molasses. Good length on it too.

Mouthfeel: Nice and dense, muscly, smooth AF. Medium-full body with fine carbonation. The 6.6% ABV was really well buried.

Overall: Look, it’s not going to blow anyone’s socks off but it’s a well structured pastry stout. The adjunct flavours are nicely poised and the base stout supports it all. Decent.

Port Brewing ‘Dont Drink Barleywine’ English Barleywine

Rating:

“Brewed in collaboration with Don’t Drink Beer, we give you Don’t Drink Barleywine, our latest English Barleywine from Port Brewing. Created for the most discerning of craft beer fans, DDBW, as we call it, is our latest take on an Barleywine with one added caveat, we put it in 19.2oz cans, because why not. We hope you enjoy this rich mahogany ale as much as we enjoyed making it.“

Glassware: English pint.

Appearance: Deep amber, almost copper pour with a dense two finger crown. Good head retention and healthy lacing on the glass.

Aroma: Not what we were expecting actually. It’s a whole lot fruitier and dare we say it…a little cloying. It’s initially heavy on the sweet red and dark fruits such as strawberry/raspberry, fig, raisin and dates. The massive malt bill is starting to open up as it settles (thank God)…rich toffee, caramel, brown sugar, molasses. Juuuust a hint of orange peel creeping in too. Loving that. Something kinda floral and resinous in there as well. The progression is insane.

Flavour: Well it’s safe to say the cloying vibe we got off the aroma is long gone. It’s just OG conventional barleywine upfront – lightly roasted malt, rich toffee and caramel, dark fruits i.e raisin, fig, dates and a slowly ascending booze burn and hop bitterness. It dries out even further with the soft arrival of acetic orange peel and resinous hops, then rolling into a bitter, dry and resinous finish.

Mouthfeel: Smooth initially then uber dry in the swallow. Medium body and Co2. The 10.5% ABV is well behaved for its size.

Overall: Interesting barleywine this one. It straddles this line between barleywine and imperial IPA. They call it an English barleywine but it’s much more American in our opinion. Solid offering though.

Beachwood X Sierra Nevada ‘Fortune Favours The Funk’ BA Lambic

Rating:

“The first of our Lambic-inspired ales and a collaboration with our good friends at Sierra Nevada. Fortune Favors The Funk is an Ale fermented and aged in oak barrels and dry hopped with ex-598 hops.” 

Glassware: Teku.

Appearance: Uncaged, uncorked and presenting a deep golden-yellow to bronze-ish colour. It manages a wispy overlay which quickly forms a collar. Laced well considering the lack of head/retention.

Aroma: Hitting those conventional Belgian lambic characteristics nicely. Sour apple, sour grapes, lime zest, kinda nutty/almond-esque, distinct yet mellow lacto sourness, sweaty funk, apple cider vinegar and freshly sliced pear. The oak barrels display a lovely toasted wood and subtle vanilla aspect. Hints at a bit of sauna room as well. It’s all coming together nicely.

Flavour: Quite dry and musty. The oak barrels clearly putting more of a stamp on the flavour profile. Acetic citrus fruits like yellow grapefruit, sour grapes and green apple. Apple cider vinegar, fresh herbs such as coriander and lemongrass. Warm baking spices, peppercorn etc tailing in late. We feel, although it’s good, it needs a bit of malt sweetness to balance out the dry, sharp and acidic flavours.

Mouthfeel: Dry, crisp, light on. It’s a 2019 vintage so the 7 years its had in the cellar has softened the Co2. Light-moderate body and an at times noticeable 6.4% ABV.

Overall: We’d like to know how much of a hand Sierra Nevada had in this beer as there’s little info on that. As a whole it was a decent lambic. No where near as streamlined as its Belgian counterparts but good enough to enjoy.

Garage Project ‘Black Denim’ Dessert Stout

Rating:

“It’s the perfect fit. Black Denim Imperial Stout, brewed with seven malts including oats, wheat, chocolate, crystal and a delicate touch of manuka smoke, infused with maple syrup and toasted pecans. Rich, dark and decadently delicious mix of caramel malt and maple sweetness, with delicate nut and balanced roast. Time to pop that top button.”

Glassware: Snifter.

Appearance: A tad lighter than we’d hoped – mostly black with some light punching through at the base of the glass. It forms a finger of dark tan head which gradually peels off. Laced well.

Aroma: We were bracing for a gorgeous hit of maple and pecan but instead we’re met with a wall of smoke. That certainly isn’t a bad thing! After a few more whiffs that heavenly maple sweetness starts to come through. Then the nutty and buttery pecans, caramalts, and soft oats. Infused through all of that is added notes of chocolate, burnt toast, charred wood and tobacco. Impressive considering the lighter colour.

Flavour: We can’t help but be reminded of one of GP’s best ever stouts here – Fix & Fogg’s Smoke & Fire. That was a habanero, peanut butter and manuka-smoked impy stout and this shows similar traits. The manuka smoke and the maple sweetness equals the peanut butter of Fix & Fogg. The only letdown is the comparison between the chilli and the toasted pecans. Wood smoke and gentle maple sweetness upfront. Almost undetectable pecans, dark chocolate, mild ash and oatmeal to finish.

Mouthfeel: Smooth, silky, a tad bulbous. Medium body and low-ish Co2. The 8% ABV is well buried.

Overall: Not quite on the level we’d hoped for and unfortunately, in the end, nowhere near on the level of Smoke & Fire. It’s decent but hardly memorable.

Allagash ‘Ganache’ Sour Dark Ale w Raspberries

Rating:

“The liquid equivalent of biting into a raspberry-filled dark chocolate cake. Aromas suggesting mixed berry and roasty cocoa meld with flavor notes of tart raspberry, cherry, and subtle coffee. Even without the addition of chocolate, Ganache gains its cocoa notes from a robust grain bill featuring Special B, caramel malt, raw wheat, oats, our 2-row base malt, Midnight wheat, and black malt. This dark burgundy-colored beer is fermented in stainless with both our house yeast and Brettanomyces claussenii before aging on fresh, local raspberries. No utensils necessary.”

Glassware: Teku.

Appearance: Darker pour than we’d expected actually…mostly black with a smidge of light cutting through at the base of the glass. Only a wispy overlay which quickly forms a thin ring. Hardly any lacing on the glass.

Aroma: One style we very rarely review are sour dark ales. Very few Aussie breweries try their hand at it which is a shame. Due to its technical nature no doubt. Anywho, it’s an alluring aroma. The use of brettanomyces is immediately apparent with its funked up brand of horse blanket, musty barnyard and red wine vinegar. Heady notes of jammy raspberry, plum and nectarine. Very delicate chocolate, toast and wood. Wow.

Flavour: Very complex. This bad boy was bottled in 2018 so the 8 years its had resting almost hasn’t had any effect on mellowing out the sharp sourness. Red wine vinegar, sour raspberries and cherry initiate. Then the delicate roasted malts, chocolate and burnt toast begin to open up. Quite funky, musty/barnyard through the mid leading to a mildly toasty, nutty and fruity finish.

Mouthfeel: The age of the beer has softened the Co2 but it’s still quite lively. Sharp-ish, light-medium body. Really well concealed 7.5% ABV.

Overall: Impressive drop. The fact it was 8 years cellared makes it even more appealing. Intricate and intriguing to say the least.

Leroy Breweries ‘Kapittel Watou’ Tripel

Rating:

“You can drink these artisan high-fermentation abbey beers, which mature during their secondary fermentation in the bottle, at any time of the year. Open a Kapittel Blond for a summer barbecue and enjoy a Kapittel Winter over a meat fondue.”

Glassware: Trappist goblet.

Appearance: Slightly hazy honey-golden complexion. Lots of active Co2 streaming up to support the fizzy two and a bit finger head. Good retention and an absolute mess of lacing on the glass.

Aroma: Gorgeous wafts of sweet candi sugars and ripe mandarin lifting off. Candied orchard fruits mixing with the estery apple/pear, subtle hints of fairy floss, pot pourri-like florals, angostura bitters, banana runts, coriander and clove. Rich and brawny malt profile filling it all out too – honey, bread/crusts, some hay and straw. Exceptional aroma. Purely conventional Belgian tripel.

Flavour: It comes on a little slow but once it does the malts envelop the palate with rich honey and mild caramel, bread crusts and hay. The herbaceous hops provide a hint of bitterness and the estery yeast provides its hallmark spice, orchard fruits and candied banana. We’re getting a flutter of lemon zest and mandarin through the mid then into a relatively dry, spicy and herbal finish.

Mouthfeel: Smooth AF. Kinda creamy with a slightly lifted Co2. Medium bodied. The 9% ABV was extremely well hidden.

Overall: We’ve been eyeing this brewery off for some time now. We were unsure whether it’s a collaboration of Belgian breweries or singular. Turns out it is a singular brewery and they’ve been in operation for over 400 years. Cheers to that and cheers to this high quality tripel!

Bridge Road ‘B2 Bomber – Mach 16’ Imperial Belgian Black IPA

Rating:

“Brewed annually since our 5th birthday, B2 Bomber Mach 16.0 celebrates 21 years of Bridge Road Brewers. This year’s iteration takes our legendary Belgian-inspired ale and pushes it into the stratosphere. Layers of rich, speciality malts, expressive yeasts and punchy hops, work in harmony to create a complex yet moreish Black Belgian Imperial IPA.”

Glassware: Tulip.

Appearance: Impenetrable black pour with a fizzy three finger head. It takes ions to reduce but as it does it leaves a smattering of lace on the glass.

Aroma: Pow! And this right here is why we’ve never missed a B2 bomber release since Mach 5. Even though it’s near $50 a bottle now. That outstanding balance between the dark roasty malts and fresh, green and piney hops sets the standard in Aus. Then laid over all of it is the subtle yet crucial Belgian yeast profile which provides a peppery/spicy, ester-driven fruitiness which completes the aroma.

Flavour: It’s only now that the 11.5% ABV comes into play. It’s so well integrated into the beer as a whole that it plays more of a support role if anything. The hops do most of the talking upfront but the dark, roasty malts immediately even the keel. It’s like a see-sawing motion from there…piney, citrusy and mixed fruits then roasted malt, dark chocolate and bittersweet espresso. Rinse, repeat until it eventually finishes with good length in the tail.

Mouthfeel: Kinda snappy and crisp but with good grip and weight still behind it. Lively Co2, medium-full body. The 11.5% ABV is really well concealed.

Overall: Slightly less Belgian and a lot more black IPA for this 2026 release. The crazy hop bill also boosts the IPA side of things further. Another impressive addition to this series.

Bacchus X Harvey’s ‘Lewes Castle’ Brown Ale

Rating:

“Brewed with the kind and generous assistance of Southern England’s most famous brewery “Harvey’s Brewery”. Brewed with roasted malt and dark sugars, it has a sweet, malty palate and a bittersweet finish derived from Fuggle and Progress aroma hops. There is a lush fullness, offset by a hint of burnt sugars. Awarded “World’s Best Brown Ale” & “World’s Best Dark Ale”.

Glassware: English pint.

Appearance: Dark brown pour with deep ruby red edges. It only manages a wispy overlay which quickly disappears. Zero head = zero lacing.

Aroma: Very obscure and withdrawn. It’s difficult to get anything substantial off it to be honest. We read in the brewers ramblings that it’s full of “roasted malt and dark sugars with fuggles and progress hops”. With that sentence alone we should be copping a nose-full of traditional English brown ale goodness but all we can pick up are notes of dark, nutty malt and something kinda woody.

Flavour: We’re not sure what’s happening here. If this is traditional brown ale then we need to erase over 15 years of what we thought brown ale was and start again. What we’re mostly getting is watered down roasted malts, earthy hops and bitterness. We’re having somewhat of a light bulb moment right now as we scroll through every brown ale review we’ve done since inception and noticed that we’ve scored all the trad English brown ales poorly 😳

Mouthfeel: Watery. Light-moderate body with flat-ish Co2. The 4.8% ABV is neither here nor there.

Overall: Well, we can now honestly say that we much prefer nu-skool brown ale. We’re sure there’s nothing wrong with this brew…we’ve only just realised now that trad English brown ales suck.

Weltenburger Kloster Maibock

Rating:

“Joie de vivre meets beer enjoyment and Bavarian tradition! The Pale Maibock: strong, malty with a unique hop character.”

Glassware: Stein.

Appearance: Honey-golden complexion with a dense thumb of head perched on top. Good retention and a healthy lace deposit on the glass.

Aroma: A bit sweeter than we’d anticipated. Pretty hefty notes of caramel, honey and brioche gets us underway. The spicy and grassy hops do a sterling job of levelling the malts out though. Starting to get more from the hops as it all settles…herbals, fruits like apple and pear, some earthiness. Light florals creeping in. Quite rich overall but it still displays the base lager notes nicely.

Flavour: Starts off exactly like the nose – very malty-sweet brioche and or Hawaiian rolls, caramel, subtle honey on the flank. The hops providing soft grassy and spicy accents, light herbs and earth. A prickly bitterness kicks in around the mid but it’s gradually snuffed out by the malt sweetness. Then it all punctuates on a fairly smooth, slightly dry and grassy finish.

Mouthfeel: Smooth and well-rounded. Mild-medium body. Light effervescence to the Co2 and the 6.5% ABV is well behaved.

Overall: It’s been about 4 years since we’ve got amongst anything from Weltenburger. Their Asam bock was absolutely superb but this iteration not so much. We found it a tad cloying and it was a bit too bitter for the style.

Bacchus X Harvey’s ‘Sussex Best’ Bitter

Rating:

“Brewed with the kind and generous assistance of Southern England’s most famous brewery “Harvey’s Brewery”. A superbly balanced bitter with prominent hop character. Using a blend of four local hops, water filtered through the Sussex Downs over 30 years and Harvey’s unique 60 year old yeast strain, Harvey’s Best Bitter is the embodiment of Sussex. Awarded GBBF Champion Best Bitter of Britain 2 years running.” 

Glassware: English pint.

Appearance: Bright amber with full transparency. You could literally read the newspaper through the beer. It builds a finger of off-white head which quickly forms a collar. A wet lace is dragged down the sides of the glass.

Aroma: We absolutely adore a good English bitter but sadly most Aussie breweries can’t grasp the concept. One of a small handful who does though, is our old mate Ross. His pommy roots are certainly advantageous but we won’t hold that against him! Smells on point. Well balanced. Nice and chewy malt bill… caramel, toast, nutty and buttery then the hops cut through with earthy, herbal, mildly citrusy and woody precision. Diggin’ it.

Flavour: Again, the balance holds the key here. It kicks off with chewy caramel and light toast before the earthy, woody and herbal hops pull the malts into line. That hallmark marmalade on toast quality comes through as a delicate bitterness creeps in late in the mid. It all rolls effortlessly into a smooth, slightly dry and herbal finish that lingers.

Mouthfeel: Super smooth and silky. Low-ish Co2 and it holds a good medium body for such a modest ABV (4%).

Overall: There’s a really cool concept behind this mini-series. Harvey’s Brewery (one of southern England’s most revered) send their ingredients over and allow Ross & crew to brew their own version of a select few of their beers. Which he does with finesse and excellence. Solid interpretation.

Allagash ‘Saison Gratis’ Saison

Rating:

“Saison Gratis roams our entire brewery on its way to bottles. After brewing, it heads to our coolship, a large rectangular pan, where hopping occurs while the wort cools. It then lingers with a saison yeast strain while open fermenting in one of our foudres. Finally, it settles down in bottles, where it is refermented with Brettanomyces. Fully rested and ready to drink, fruit notes of orange, pineapple, and clove complement the beer’s tartness and hops.”

Glassware: Teku.

Appearance: There’s always something distinguished about popping a cork on a beer bottle. You just know the contents are gonna be good. Hazy pastel golden-orange pour with a super fizzy head that rapidly disappears. Zero head = Zero lacing.

Aroma: Smells mighty funky for a saison. The brewers put the beer through their coolship followed by an open-fermentation on their house saison yeast strain. Then it’s refermented in bottle with brettanomyces (which is what gives this saison its funky and barnyard notes). Very pleasant fruit accents… pineapple, mango, tangy orange and apricot. The yeast strain offers clove, angostura bitters and a hint of band-aid.

Flavour: Out palates are pulling us in about 1000 different directions. We literally don’t know where to start! It’s quite a fruity number and we dig it coz it’s nicely integrated into the spicy and tangy yeast and then further accentuated by the tart sourness and barnyard funk. There’s no barrel contact here but we still get a flutter of wood as it finishes fruity, spicy, funky and tart. Wowzers.

Mouthfeel: The 6 years its had in the cellar has softened the Co2 a little but it still has a lively effervescence. Mild-medium body and a well buried 7.2% ABV.

Overall: Really complex and craft beer boss level saison. It’s amazing how intricate yet ridiculously drinkable it is though. Man, we wish we had another few of these in the cellar 😏

Common People ‘Moonless Midnight’ Stout

Rating:

“As dark as a Moonless Midnight. Back in the day on the new moon and before the lighthouse was constructed, sailors braved pitch black conditions rounding Cape Byron. For over 120 years now, the shining light has guided ships safely past the treacherous rocks of the Byron Bay coastline. Moonless Midnight is also the perfect way to describe the darkness of our Core Range stout. Exhibiting notes of coffee, cacao and a hint of tobacco, it leads to a full-bodied sweetness balanced with a roasted malt flavour, finishing with a smooth bitterness. It may take you back to the time when the cape was dark and dangerous, or it might just feel like a nice big hug in a can.”

Glassware: Snifter.

Appearance: Mostly impenetrable black pour with only a skerrick of light punching through at the base of the glass. It forms a thick two finger head which takes an age to reduce. Excellent lacing as it ebbs.

Aroma: It’s a little shy to begin with. We find this happens a lot with core range Aussie stouts (with the exception of a small few). Although it is starting to fill out as it warms. Lightly charred malt, mild smoky notes, coffee, tobacco, chocolate, earthy hops and a soft mettalic accent. Juuuust the slightest hint of vanilla and lactose creeping in. Nice set of aromas…we just wish they’d dial up the intensity.

Flavour: We’ll admit it, there’s a notable step up here. It’s in part flavour intensity but more the density of the beer as a whole. It’s really viscous and that allows the charred malt characters to flourish. The spiciness, the bittersweet coffee and chocolate, the earthy tobacco and hops…all of it is heightened due to this dense texture. Well drawn out finish of coffee, light smoke and burnt toast.

Mouthfeel: As we pointed out already, the texture is impressively dense and low in Co2. Full bodied and the 5.8% ABV punches well above its weight.

Overall: Our first crack at this northern NSW brewery. We were a tad apprehensive initially but it got better and better as we went on. Very decent core range stout.

Allagash ‘World On A String’ BA Amber Ale

Rating:

“The tip of the top, the cream of the crop, you’ve got World on a String. This beer was inspired by a classic cocktail: the Old Fashioned. We brew an amber ale with orange peel and age it in bourbon barrels. A hint of citrus, a whiff of bourbon, a touch of spice, and you’ve got memories that’ll last until the day after forever.”

Glassware: American pint.

Appearance: Somewhat rustic burnished orange to amber complexion. Watch your pour on this one as there’s a lot of sediment in the bottle. It manages a wispy overlay which peels back to a collar. Average lace work.

Aroma: We don’t even need to swirl the glass to get a nose-full of sweet caramelised malts, maple syrup, flambeed orange, orange rind, carrot cake, golden raisins and toffee apple. The bourbon oak plays a big role in rounding it all out too…mildly sweet and spicy, vanilla, sauna room and dark fruits. Literally an old fashioned but even better as it’s in the form of beer!

Flavour: Super rich and complex. Just as we’d anticipated. It certainly isn’t as sweet and fruity as the aroma. It’s taking on more of its cocktail nature with slightly warming booze, mildly acetic bitterness from the orange peel and a good hit of bourbon and oak. There is a caramel and toffee richness down deep and it adds more depth to the multilayered and complex finish.

Mouthfeel: Quite full, sticky, gelatinous. The Co2 is kept low-ish and the 9.5% ABV is well behaved for its size.

Overall: This was another one of the lucky picks we got from Carwyn’s recent deal with the US importer. It was bottled in 2020 so the 6 years aging has mellowed it a little but it’s kept all of its flavour and character. Very unique offering.

Devilbend X The Mill ‘120 Day’ Pilsner

Rating:

“Crisp, clean and beautifully refined. This traditional German Pilsner is the result of patience and precision. Lagered for 120 days and brewed in collaboration with The Mill Brewery.”

Glassware: Footed flute.

Appearance: Brilliantly clear straw-golden pour capped off by a finger of finely beaded white head. It slowly breaks apart and forms a halo. Scarce lacing as we go.

Aroma: Smells like a proper conventional pilsner. That’s what 120 days of lagering will do! Ultra clean, crisp and refreshing notes of grassy hops, hay, light florals, water crackers, subtle creamed corn and honey. A delicate spiciness developing as it comes up to room temperature. Not much else to say about it really. It’s just a simple yet superb pilsner aroma.

Flavour: As expected, the conventional approach transfers over to the palate. Exquisitely balanced between the grassy and slightly herbal spicy hops and the clean malt bill of rice/water crackers, grains, hay and a hint of mild honey sweetness. A delicate line of bitterness through it all as it finishes nice and neat with decent carry on the back end.

Mouthfeel: Crisp, clean AF. Light on. Mild-moderate body. There’s a lovely effervescence to the Co2 and the 5% ABV is spot on for the style.

Overall: We’ve now notched up 5 reviews for Devilbend. They’ve stacked up pretty darn quickly too! But this is actually our first crack at The Mill. Considering the finesse and quality of this pils we might have to give them a run. Impressive interpretation of this Euro classic.