Not keen on beer? If it’s been a while since you last gave it a try, you might want to grab a glass.
Australia is at the forefront of a thriving global craft-brewing scene. That’s good news for both beer lovers and the not-so-keen, because right now brewers are embracing the full spectrum of what beer can be. And one of the outcomes is rather unexpected ingredients - and thus, flavours - that food-lovers may find surprisingly enticing. Think a beer with burn, inspired by a chilli-loving brewer's travels in South America, or brews that channel the spirit of curry with notes of lime and coriander.
The easiest way to dive headlong into the startling range of beers on offer out there now is by attending the (GABS) in Melbourne, Sydney or across the pond in Auckland.
The brainchild of gurus Steve Jeffares and Guy Greenstone, GABS festival showcases 180 beers (and ciders) specifically brewed for the event. Some of those offerings will blow both your mind and your palate, and quite possibly changing what you think about how beer tastes.
“Food has always provided rich creative territory for GABS Festival Beer brewers,” Jeffares tells SBS. “It really shows just how diverse a medium beer is to translate and explore different tastes.”
The festival showcases a huge range of beers brewed especially for the event, which will kick off in Melbourne on May 19-21, then travel to Sydney and Auckland. Source: GABS
That includes plenty for those who love a sugar rush, Jeffares adds. “We've got one made with Butterbing cookies and another with hundreds of bags of fairy floss. Peppermint candy, chocolate and coffee round out some of the sweeter entries, but we're also seeing bone marrow and what seems like an entire grocery aisle of fruit.”
Here’s our pick of ten boundary-pushing brews that will be on show at GABS:
Quetzalacatenango
Located in Melbourne’s inner-city suburb Richmond, the gang has long been up for a creative beer challenge and this year is no different. Brewer Kenny Doyle has channeled his travels in Central America for the GABS star Quetzalacatenango. A wheaty malt base American ale has been turbo-charged Guatemalan-style with a fiery dose of too-hot-to-handle spice using California Reaper and Ghost Chilies in the brewing process. Good job it’s served chilled to take the edge off the beer burn.
Also try: the M.A.D Stout from , in Orange, NSW, uses Vanuatuan cacao nibs, finger limes from Queensland and local chilies for a tropical stout with fire in its belly.
Green Curry & Rice Saison
While many folks love to pair a tasty Thai curry with a cool, crisp lager, Tassie outfit , based in Launceston, have cut out the middleman with their Green Curry & Rice Saison. Following on from last year’s Hot and Sour, Vietnamese-inspired brew, this latest offering has a sweet coconut base shot through with a makrut lime, galangal and lemongrass tang. Coriander and chilli gives it some kick plus there’s actual rice in the mix for starchy, carby goodness.
Also try: Adelaide mob ’s #63 Thai Green Curry pale ale with notes of basil, cumin and garlic along with the coriander and lime.
These Pretzels Are Making Me Thirsty
Conjuring images of Berlin streets wracked with a bitter cold wind and the sanctuary of a toasty pretzel stand doling out salty goodness, Beechworth’s have come up with a cracker in These Pretzels Are Making Me Thirsty. The German-style top-fermented sour Gose beer has literally had a month’s worth of their house-made pretzels upended into the beer vats, again cutting out the need to combine a food source with its commonly associated beer accompaniment.
Also try: WA’s imported Margaret River seawater for their brilliantly named Rye 'N Gose Sling, combining rye malt with a soured Gose and a dash of The West Winds Gin too.
Chocolate Fish Milk Stout
If the very mention of chocolate and fish in the same sentence has you retching, you obviously didn’t grow up in New Zealand. For our neighbours across the pond, a Chocolate Fish is a chocolate-coated pink marshmallow treat in the shape of a fish, with no actual fishiness included. Auckland’s and recent Australian expansion have used this childhood treat as the inspiration behind this sweet-toothed beer, a milk stout using unfermented lactose, raspberries and lots of choc.
Also try: fellow New Zealander ’s Peanut Butter Jelly Time throws peanut oil, berries and flavoured jelly in the mix.
The Nuts
The Hong Kong Brewers Guild sees four groups of brewers based in the bustling metropolis team up with a whole heap of beer passion shared between them. The Nuts’ sweet malty caramel goodness is tempered by the tingly touch of Sichuan Pepper, which in Chinese medicinal tradition is believed to help the blood flow. Dried dates are added into the brewing mix too, another time-honoured tonic, so you can drink yourself better with this one.
Also try: Bathurst’s have mixed up Semillon grapes with ale and sparkling wine yeast to create Cult Of Dionysus, with its peppery mouth feel, caramelised malt body and a mildly bitter, citric finish.
is at Melbourne’s Royal Exhibition Building May 19-21, The Dome at Sydney Showground May 27 and Auckland’s ASB Showgrounds June 16-17.
Love the story? Follow the author here:@SARussellwords With over a decade in Melbourne under his belt, this adventurous imported Scotsman has never met a dish he hasn’t been prepared to tackle.
