Top Beers of 2012

Top 5

1.

God Save the Lager

Bridge Road Brewers (Beechworth, VIC)

Benchmarks are often set when someone comes along and does something extraordinary with an ordinary thing. This imperial pilsner is extraordinary and in my mind, better than my previous benchmark Rogue’s Morimoto Imperial Pilsner (brewed in conjunction with Iron Chef Masaharu Morimoto). The beer is a massive malt driven brew with a pleasant hop aroma / big bitterness. Perfectly dangerous at 7.5%. I chose this as number one because it’s probably my favourite malt profile in a beer. It’s like a super Brooklyn Lager (one of my favourite beers, alongside 2 Brothers Taxi).

2.

Hop Bach

Red Duck Brewery (Ballarat, VIC) & Kissmeyer Brewery (Denmark)

25 different hop varieties. Stupid amount, perfect result. I was expecting a pungent, super bitter, sucker punching Imperial IPA. The result was far from this – subtle, silky and smooth rolling hop characters gliding over the palate, with a medium bitterness at the end. A superb beer, so refined, delicate, elegant and graceful. Memorable despite it’s 9.8% ABV. Want more! Unfortunately only 650 bottles were made.

3.

Black Pepperberry IPA

Mountain Goat Brewery (Richmond, VIC)

More of a meal than a beer. Which makes it OK to have for breakfast. Big, raunchy IPA that has a massive peppery/hoppy amalgamation at the front of the palate, easy into a creamy mouthfeel and light to medium bitterness. Fresh, bitter, pungent, smooth. An amazing balance given what goes into this beer, the IPA specialists have clearly worked their magic on this one.

4.

Howling Pale Ale

Black Dog Brewery (Taminick, VIC)

So good. So. Damn. Good. A medium malt backbone with fresh, zippy hops and a fantastic hop aroma with a balancing bitterness. Only available in Bendigo at the Corner Store Café, it’s a fantastic beer when matched with the sourdough ham & cheese toastie. Amazing by itself, perfect as a session. The impending new brewhouse at Taminick Cellars will ensure that this top drop is available more widely (and deservedly so!)

5.

Brunswick Bitter

Thunder Road Brewery (Brunswick, VIC)

A hero beer. No complex, 72 year barrel aged, 437% IBU, black but not roasted, white but a stout, faux sour beer. It’s just a good, simple, clean drop with enough malt to drive some hops to the palate, and bitterness at the end to be refreshing. Crisp. (and lets be honest, rather sessionable). More and more this year I’ve come to the realisation that if I am to succeed as a successful brewer / pseudo business guy, I’ll need a beer to knock off with, a beer to drink on Australia day with Triple J’s Top 100, a beer to have with a parma at the pub (though, to me it’s more likely to be something a bit more gastronomically inclined). This beer is that beer. One of the most common positive reactions we’ve had at our Bendigo Beer events, is to the ones with Stone & Wood Pacific Ale, Two Birds Golden Ale, Holgate Mount Macedon Ale… Good clean beers, that don’t require palates that must handle OTT malt profiles or huge bitterness units. So, my new criteria going forward is a simple question: does it taste good? And the answer to this beer is YES.

 

The ones that didn’t make the cut…

 

Golden Ale

Boneyard Brewing (Collingwood, VIC)

One of the criteria’s of this beer was ‘does the beer taste good’? By gosh this one does. A hopped Golden Ale from the Josie Bones team of Chris Badenoch & brewer Brendan O’Sullivan, it’s an amazing fruity hop based, clean drinking, golden ale. So good I’ve attempted to brew one myself…

 

Chevalier Saison

Bridge Road Brewers (Beechworth, VIC)

Once again in the top beers list because it’s the best Saison in the world (apologies, Saison DuPont lovers). The funk on the palate, the crisp characters, and it’s ability to match with so many decent foods makes this a ‘go-to’ beer.

 

Beechworth Pale Ale

Bridge Road Brewers (Beechworth, VIC)

My Carlton Draught (note: not comparing this to CD, but the constantly reaching for one of these factor). Beautiful big hops, pleasant malt and medium bitterness. Yum.

 

Galaxy IPA

Bridge Road Brewers (Beechworth, VIC)

Such a good hop variety. On show in a big way here – so fresh, medium malt profile, highly drinkable!

 

ESB

Hargreaves Hill (Yarra Valley, VIC)

By far one of the best beers I’ve ever had on tap. It’s so good, that it was the only beer to get me ‘back into the game’ of drinking during Monday of Good Beer Week. Those that were also on the Pub Crawl Of Doom will know that it took a long time, a coffee and an OJ for me to even consider beer. (Hoptimum on tap at Beer Deluxe with Steve Grossman after a long day at GABS & The Great Northern was surely the culprit…)

 

Bruges Blonde Bombshell

Holgate Brewhouse (Woodend, VIC)

There was a shortage of Mount Macedon Ale at Goldmines earlier in the year, which led to the limited edition Bruges Blonde Bombshell being called up to replace the old favourite. Super creamy, super drinkable and very cost efficient due to it’s higher percentage of alcohol. Thanks to the Goldmines crew who put up with a few rowdy sessions!

 

MountMacedon Ale

Holgate Brewhouse (Woodend, VIC)

Such a great beer. Great malt backbone with bright hops at the end. On tap at Goldmines, so it’s probably the most frequently drank craft beer on tap in Bendigo. Perfect out of a jug between friends sitting in the best beer garden in the country, listening to live music (Sundays 3-6pm) and eating pizza.

 

UXB (Unexploded Bomb > double ESB)

Holgate Brewhouse (Woodend, VIC)

Holgate’s ESB is up there with my favourite Australian brews, so when the UXB was released I was hurtling down the Calder to get myself a sample at the Brewhouse. Needless to say I could only have one that day, but I managed to make it back there via the train to enjoy a few more. Such a beautifully well rounded beer, big malt, great hops, clean bitterness at the end. Excellence.

 

Saison

La Sirene (Melbourne, VIC)

Soft and delicate, suitable spice and funk, it’s balance in a Saison in a style that has never seen such restraint. Brewed by a bunch of guys who are passionate belgo-farmhouse makers, it’s perfect with sourdough from the Good Loaf.

 

The Quiet American

Little Creatures (Fremantle, WA)

The first of a few belgo-american ales being pushed out into the Australian market. This one is fantastic, beautiful Belgian yeasty esters carried through to a stark bitterness at the back by a sticky malt body. Another dangerous beer due to it’s 7.2% ABV.

 

Mad Brewers – Hoppy Hefe

Malt Shovel Brewery (NSW)

The exciting arm of James Squire produced an amazing hybrid with a hop based wheat beer. Delicious due to it’s big fruit aroma and bitterness, it’s made wheat beer relevant in today’s beer world dominated by hop based everything. Sensational, accessible, tasty.

 

IPA

McLaren Vale Brewing Company (McLaren Vale, SA)

Probably the best use of Galaxy hops I’ve tasted since BRB’s Galaxy IPA. Clean malt body, fresh hop aroma, and subtle bitterness. A fantastically sessionable IPA. Best part about this is it’s available nationally!

 

Belgo

Moo Brew (TAS)

One of the other belgo-american hybrids available – this one has those beautiful banana yeast esters with a creamier malt body and perfect bitterness. Bottle artwork is also amazing. And just thinking about it – in all the years I’ve been drinking Moo Brew, there hasn’t been a bad bottle. It’s a great effort to have a consistently awesome range of beers.

 

Perverse Sexual Amalgalm (Black Wild Ale)

Moon Dog Brewery (Abbotsford, VIC)

Ridiculous. I love it, only just missed out on being in the top 5. Super sour, tart and so refreshing! Remarkably sessionable given it’s ability to bring the sourness of all the worlds lemons into a single sip.

 

Peter Pipers Pickled Pepper Purple Peated Pale Ale

Moon Dog Brewery (Abbotsford, VIC)

Fucking crazy. Try it.

 

Imperial IPA

Mornington Peninsula Brewery (Mornington Peninsula, VIC)

Such a big hop aroma, really sweet sticky malt body and a clean, crisp bitterness. So big, so fresh, so good. The label is fantastic, if not just for making me think it’s out of a 1980’s spaceship adventure film (birght silver & blue). These guys know how to make a fantastic beer. Their Witbier is on tap at the Edgecombe, and will be my perfect summer sessionable.

 

Brown Ale

Mornington Peninsula Brewery (Mornington Peninsula, VIC)

We’ve used this beer at a few different Bendigo Beer events – mainly because of its far-too-easy-to-drink flavours of sweet malt and chocolate. Really, really, really good when paired with chocolate or steak or both. For a similar style, try the 2Brothers Growler, which has a slightly richer malt profile.

 

Coffee IPA

Mountain Goat Brewery (Richmond, VIC)

Not sure where they put the coffee, it certainly wasn’t in this beer. Probably for the best, as it turned out to be one of the best Goat IPA’s I’ve had, fresh galaxy hop aroma, sweet malt, crisp bitterness. Fantastic.

 

Double Hightail

Mountain Goat Brewery (Richmond, VIC)

Beautiful in its simplicity. Big caramel malts, smooth and a little bit of hop bitterness at the back.

 

Triple Hightail

Mountain Goat Brewery (Richmond, VIC)

Danger. Will. Robinson. At risk of turning your mouth into marshmallows. So rich, smooth, a subtle spicy hop aroma at the end. Break out a sour beer after this to help bring your palate back into equilibrium.

 

Hoppy Amber

Red Duck Brewery (Ballarat, VIC)

Australia’s version of the 5am Saint from Brewdog. Aggressive hop aroma and bitterness, with a brilliant malt body in the middle. Excellence.

 

Queen’s Diamond Jubilee British IPA

Red Hill Brewery (Mornington Peninsula, VIC)

How IPA’s used to be before an American hijack (not that I’m complaining). This one is all about balance. Fresh aromas of light hops, medium malt body, medium hop bitterness. Beautifully made. We can thank Dave & Karen for having a British holiday prior to making this – nothing like inspiration from the source. (assuming plenty of ‘research’ was completed on the ground too!)

 

Temptation Belgian Golden Ale (Gin soaked Oak barrel edition)

Red Hill Brewery (Mornington Peninsula, VIC)

The base beer is a cracker. When added to gin soaked oak, it shines. The aroma is fragrant, concise and intoxicating (though not as intoxicating as the actual liquid – 8%!).

Metal Head Robust Porter

Southern Bay Brewing Company (Geelong, VIC)

Probably the most biased review I’ll do – given my sister designed the label – but it’s still a fantastic beer. Not as Robust as the Robust Porter from Bridge Road, it’s actually quite smooth for a porter. Very tasty, great label and inspired choice of head brewer by the Geetroit based brewery.

 

Southern Ocean Ale

Southern Bay Brewing Company (Geelong, VIC)

A cracker of a beer. Hop aroma on this is fantastic, great balanced malt profile and just all round good drink. It’s recently stopped being bottled using pasteurisation with Hendo banking on the ingredients to speak for themselves and the hops to do their natural job. Inspired choice, fantastic beer.

 

Hop Bazooka

Southern Bay Brewing Company (Geelong, VIC)

On par with MV IPA for the best use of fresh hops in an IPA, the aroma is so FRESH! Beautiful label, inspired by a conversation between brewers (and lets be honest Hendo is a fan of conversation!), so glad it made it from abstract concept to absolute reality. Brilliant. (and also resonated well with the Bendigo crowd – a lot of people asking where they can get this beer)

 

Bicycle Beer

Temple Brewery (Brunswick, VIC)

TempleBrewery have recently opened, and have managed to build a meticulously clean, start of the art brewery with amazing food. The beers are all bang on for style, all balanced, clean, accessible. This beer personifies the brewery – using an array of different malts to get perfect light malt character, 7 different hops to achieve a balanced bitterness and even adding salt to add to the brew. The end result is citrus and stone fruits on the palate, and smiles on the faces of those drinking. (plug: now available at Masons of Bendigo!)

 

Midnight IPA

Temple Brewery (Brunswick, VIC)

Dark, sweet, green hop character, all in a balanced package. Love it. My previous benchmark for the Black IPA was B2 Bomber, followed by Kooinda Black IPA. This one blows them out of the water. So fresh, so tasty.

 

Saison de miele

Temple Brewery (Brunswick, VIC)

Interesting example of the style. Lots of hay, a creamy (for lack of a better word – luscious) head, and crisp on the palate, and earthy with typical ‘saison funk’. Stunning.

 

Smoked Weizen

Temple Brewery (Brunswick, VIC)

Another style hard to get right, some overuse smoke characters, a lot underuse, this one is just right – in that it doesn’t get in the way of the beer, but compliments it. A rich wheat malt and rich mouthfeel really brings the smoke into the palate without overpowering any of the malt characters. Smooth, roasty, smokey. Perfect with caramelised maple syrup bacon.

 

Unifikator

Temple Brewery (Brunswick, VIC)

It’s a shame the top 5 list couldn’t be extended to 10, this was one of the best wheat beers I’ve had. Hard to replicate a quality German wheat, so I’m assuming the fact that it was brewed in conjunction with the worlds oldest brewery Weihenstephan meant it had be of a certain standard (not that one would question Temple’s standard!). Big banana esters, rich fruits, light chocolate all blend together thanks to a 7% ABV.

 

Full Steam Pale

Thunder Road Brewery (Brunswick, VIC)

Mentioned above it’s sister beer the ESB, this is another sessionable beer with a quality malt palate, just a bit lighter than the ESB. Eminently sessionable, and becoming available all across Melbourne – expect to see ESB and FSP featuring soon around Bendigo.

 

Sunset Ale

Two Birds Brewery (Yarraville, VIC)

In a similar category to the Southern Bay SOA, but with a rich ruby red malt backbone. Floral hop aromas, and medium bitterness. A fantastic beer.

 

Golden Ale

Two Birds Brewery (Yarraville, VIC)

Embraced wholly by Bendigo. This is on par with Stone & Wood Pacific as being our go-to beer for converting people to craft. Honey sweetness abounds and one of the finest aromas on a beer I’ve experienced. It’s for this reason that I chose this beer to feature on our Blues Trams (not just because I wanted to drink it, but so I could share the love with a whole new crowd).

dejustation white spice chicken curry

dejustation white spice chicken curry

I’m working on a spice mix that suits perfectly when mixed with coconut cream, fresh chilli and bright ingredients like kaffir lime leaves, lemongrass and coriander. As such, the mix has a few heavier, abstract spices like Anise, Nutmeg & the Red Clover Flower. This is a great curry to throw into the slow cooker at the start of the day. Getting the flavours to flow together takes time (think of it like a soup), and when they’re together, you want to reduce them down to get the pungent flavour hit. Especially good the next day too!

Ingredients

dejustation white spice mix (anise, fenugreek, chilli, red clover flower, garlic, strawberry gum, nutmeg)

5 chicken thigh fillets

1 can coconut cream

1 apricot, sliced.

200g pineapple, diced.

1 red chilli

1 green chilli

Tsp Kaffir Lime Leaves, chopped.

Tsp minced coriander, or small bunch fresh coriander

Tsp lemongrass

3 tbsp palm sugar

1 tbsp raspberry vinegar

1 tbsp Mirin

1 bottle Hefeweizen (I used 4Pines Hefeweizen)

Glaze:

1 part mix of liquid from the slow cooker, 2 parts dark agave nectar, 1 part pomegranate molasses, 1 part olive oil. Mix then drizzle over chicken, add sea salt and place in the oven, removing a few times to add more glaze.

Method:

Add Chicken & other ingredients to the slow cooker. Cook for 5 hours on high. Remove chicken, coat with glaze and put in the oven.

Add leftover juices to the pan, reducing by half. Strain, then return to pan reducing by half again.

When the jus is super rich and fiery (add more chilli if necessary), remove from heat. Add jus to a bowl, placing chicken on top. Serve. Enjoy.

Sambal chicken with spicy broccoli paste.

Sambal chicken with spicy broccoli paste.

In my efforts to test out as many different spice mixes and combinations as possible, sambal crossed my path. I used a similar format to tandoori chicken, in that the spice mix is combined with greek yoghurt and the chicken thighs are marinated overnight.
The mash I’ve been thinking about for some time, and wanted to include as many green ingredients as possible. Plus, bulk broccoli is good right? This is simple, easy, and full of flavour. No excuse not to try it!

Ingredients

Chicken:
4 chicken thigh fillets (sliced in 2-3 pieces each – up to you how you want it)
50g sambal spice mix
1 small tub greek yoghurt

Mash:
2 x broccoli, florets only
1 x green capsicum, sliced into smaller pieces
3 x radish bulbs
3 large tablespoons full of jalapeno peppers
Small chunk of pineapple (just enough to add fresh acidity, not to overwhelm the other flavours)
1 tsp marjoram
1 tsp fenugreek
Juice of 1 lemon
Salt & Pepper, to taste
1 tbsp white wine vinegar

Method

Add chicken ingredients together the day before, allowing the flavours to marinate overnight.

Fry chicken in a pan with a few tbsp of olive oil. You want the chicken to be caramelised on the outside, soft on the inside.

Add broccoli, capsicum & radish bulbs to a pot of boiling water for 10-15 minutes or until soft enough to mash.

Add vegies & other ingredients to a blender, food processor or mix using a stick mixer.

Serve.

Let the jalapeno burn, the citrus counteract and the chicken be crispy.

Serve with flower to make it look purty (make sure said flowers won’t kill you if you eat them).

Roast Poussin

Dinner: Poussin marinated in Goddess of Hunting spice, duck fat chips and served with a sherry reduction (honey, sherry vinegar and Tonka bean).

 

Spatchcock, as it’s known in Australia, is beginning to make a reappearance at local supermarkets in Bendigo. It’s something I’ve never eaten, and hardly know about, so I decided to cook it. Having just made the trip to the amazing Gewurzhaus in Lygon Street, I had an abundance of spices and ideas in my head.  Also having read Peter Gilmore’s food pornography cookbook ‘Quay’, I wanted to try a sherry reduction.

So here’s why it works: Something dry, earthy and spicy with the Poussin, crunchy on the outside, soft and pliable meat on the inside. Duck fat chips provided the coating of oil on the tongue, which the acidic yet sweet sherry reduction managed to cut through. An India Pale Ale matching also performed this function.

What’s in it:

Poussin

1 Poussin, serves 2

Goddess Of Hunting Spice Mix (A decadent mix that has Juniper berry/onion/porcini/allspice/garlic/celery seed/cocoa/mustard seed/cassia/orange peel/thyme/chicory root/pepper/clove/ginger/chilli/sage/bay leaf/coriander)

Pomegranate Molasses

Dark Agave Syrup

Duck Fat Chips

Generous tablespoons Rendered duck fat

3 x Potatoes (Sebago are decent for this)

Sherry Reduction

1 cup Sherry Vinegar

400g Honey

Tonka bean (very small amounts – too much will kill you, seriously). Alternative to this, go the old favourite, black truffle.

–

How:

Make a paste of 2 tbps GoH Spice, tsp pomegranate molasses, tsp Dark Agave Syrup and Olive oil. Rub over the poussin, add to a baking tray and cook in the oven at 160 for 1hr.

Chips: cut potatoes into thick cut slices, coat in melted duck fat, add to oven, turning occasionally.

While the meat is roasting and the chips get delicious, bring the honey to a boil, add the sherry vinegar and tonka bean, reduce. Stirring continuously. Once reduced by half, transfer to glass jar (to be stored in fridge for next time, it’s a great mix to add to pork stuffing, stir fries, cakes etc).

When the Poussin & duck chips are ready, cut the meat away, ensure each plate gets some of the delicious crackly skin (aided by sugar in Pomme molasses & agave nectar caramelising, and the olive oil assisting slightly). Pour a small portion of the sherry reduction over the meat. It’s an intense flavour, so less is best.

Enjoy.

Temptress Chocolate Porter & Banana Cake with Cream Cheese Frosting

Temptress Chocolate Porter & Banana Cake with Cream Cheese Frosting

I modified the recipe off taste.com.au to include the chocolate porter and pomme molasses in the icing. Works a treat!

Ingredients:

125g butter, at room temperature

2 1/2 cups caster sugar

2 bananas

2 eggs

100ml buttermilk

3 1/2 cups self-raising flour

1/2 tsp bicarbonate of soda

200ml Holgate Brewhouse Temptress Chocolate Porter

Cream cheese frosting:

125g cream cheese, at room temperature

50g unsalted butter, at room temperature

230g (1 1/2 cups) icing sugar mixture

1 1/2 tsp buttermilk

1 tbsp pomegranate molasses

–

Add butter, sugar, banana, eggs and vanilla in the bowl of a food processor. Process for 2 minutes or until well combined.

Add the buttermilk & beer and process until combined.

Add flour and bicarbonate of soda. Process until just combined.

Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour @ 180 degrees or until a skewer inserted into the centre comes out clean.

Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.

Cream cheese frosting:

Use an electric beater to beat the cream cheese and butter in a bowl until well combined.

Add the icing sugar and beat until well combined.

Add the buttermilk & pomegranate molasses and beat until the mixture is pale and creamy.

Beer Pork Chilli

Beer Pork Chilli
Topped with natural yoghurt & crushed pistachios

500g Pork mince
1 leek (diced)
1 Carrot (diced)
1 mandarin, segmented
1 can kidney beans
1 can whole tomatoes (next time I will use fresh cherry tomatoes)
1 x bottle of Two Birds Brewing Sunset Ale
2 x Birds eye chilli
Spices (1 tsp each): sumac, garlic, coriander, cumin, dill, paprika.
1 x lime
Small handful pistachios.
Tbsp Natural Yoghurt, to serve.

Few things:

I used leek as I like the softer, less pungent smell that onions usually give off. And no crying! (save for emotional issues)

The Sunset Ale is a rich, malty red ale with pleasant hop aromatics. If you can’t source this, use Bridge Road Pale Ale, or similar style extra hopped malt bodied beer. Anything darker than a red ale will add too much flavour, and could stifle the other flavours in the dish.

Leftovers go fantastic on nachos, topped with an aged cheddar. I used Cracker Barrel 42 month aged cheddar. Delicious.

Method:

Add garlic, leek, mandarin and carrot to pan, cook until soft/aromatic.

Add pork mince. After one minute add tomatoes, beer, chilli and spices.

Stir mixture together, then add kidney beans.

Stir mixture occasionally, allow sauce to reduce.

When reduced enough (I like the mixture to be rich, not runny, not dry. Try to find the perfect medium), add the juice of 1 lime and stir.

Serve with yoghurt and crushed pistachios.

Candied Nut Mix

This dish is all about the spices and the versatility. Can be eaten on its own, crushed up and mixed with vanilla bean ice cream, and equally as suitable with chicken or fish dishes.

Ingredients:

250g mixed unsalted nuts (be sure to get a mix that includes pistachios!)
Juice of 1 x Orange, 1 x Lemon, 1 x Lime
Small tin coconut milk
1 tbsp of: sumac, turmeric, chilli powder, dill, sweet paprika, brown sugar.

Method:

Add dry ingredients (excl brown sugar) to pan and mix around until toasted & aromatic.
Add lemon juice and coconut milk, reduce by half over heat, add brown sugar until completely reduced and sugar turns mixture to caramel.

Turn out of pan and onto greaseproof paper and into fridge to cool.

Once cool, break up as desired and as mentioned above, eat on it’s own as a snack, crushed into ice cream or add chicken/vegies to pan when adding wet ingredients!

Eat, enjoy!