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Temple Brewing, Feral Brewing Co. and Red Duck Beer.

Review Time!
4 beers in a row, why not?
They’re all Australian craft beers today, some good, some amazing…


First up, two beers from Temple Brewing, this is a smallish craft Brewery / Brasserie out of Brunswick, East Victoria. I’ve never had any Temple beers before these so I’m excited to try them.

Temple Scarlet Sour
This is a Berliner Weisse made with Hibiscus flowers and Cranberries @ 4 % ABV
It pours a cloudy copper to pink with huge head that leaves a sticky lacing behind. It smells great, the hibiscus comes through heaps, with lots sour cranberries as well. Tastes good too, Ive had Hibiscus flavoured beers before and was not a fan but this works really well with the cranberry flavour and ofcourse the ‘lemony’ sourness. 70

Temple Saison
I love Saisons, a great funky, earthy style of belgian ale thats super refreshing no matter how strong. This beer is a classic saison, it doesnt necessarily stand out as one of my favourites but i can find nothing wrong with it. Pours a nice hazy gold with a huge head that stays around for some time, smells of fresh grain, earth, herbal hops and malty sweetness. This is a great introduction beer for someone thats never tried Saisons before, its very true to style. 72

I used to live in Perth, Western Australia, I even went to the Swan Valley heaps but for some strange reason I never made it to Feral Brewing Co. I’ve been to the Duckstein heaps, (in fact its a favourite of mine, they make great true to style German Ales and Lagers) I really wish I had skipped Duckstein a few times to check out Feral.
Feral Brewing Co. make a huge range of interesting beers, everything from an awesome session IPA to a Belgian Dubbel to a Watermelon flavoured Berliner Weisse (Which is incredible)

Feral Brewing Co. Smoked Porter
Opaque Black pour with a 1 finger mocha head, really nice lacing. The Aroma is really nice, sweet milk chocolate, smoke and roasty dark fruits. The flavour is much the same, silky smooth medium mouthfeel. lots of chocolate up front with a smooth smokey finish, really well balanced. 75

Next is a very interesting beer from a Brewery called Red Duck, located in Ballarat, Vic, Australia. I’ve never tried Red Ducks usual lineup (Pale ale, Amber etc.) but I’ve tried a few of their special beers and they’ve all been really good. This beer is known as a 15th century Dark Sour Ale – 6.8 %

This Review is going to get pretty passionate… You have been warned.

Red Duck Beers ‘Gruiter’
Pours cloudy black, no head, no carbonation (I dont know if this is intentionally ‘uncarbonated’ but I personally had zero) The aroma is incredible… Sour blackcurrants, prunes and a hint of milk chocolate. Taste…. Fuck me. Amazing! Tart stone fruits, berries and sultanas. SOOOOOO good! very light mouthfeel, the best description I can give is vinegary Ribena… (I know that sounds gross but trust me, its not) As it warms and your palette becomes familiar with the tartness, milk chocolate, vanilla and smokey coffee notes appear. 96

This beer was seriously great its probably in my Top Ten favourite beers.


Rye so Red? Hoppy Red Rye Ale

I love me some hops and I love me the colour crimson… why not make a Hoppy Red Rye Ale!!

I’ve been brewing All Grain for over a year now, so the other day I thought it’d be great to do a nice, easy, short brew day and go extract like old times…

The idea was to see how much I’d improved as a brewer and if the reason I’m making great beer these days is because I’m mashing grain or because of my new recipe formulation / fermentation knowledge. However, when I walked into the Home Brew Shop, there, staring me right in the face, was a 1kg bag of Rye. ‘Mmmmmm’ I thought, ‘it’s been some time since I’ve brewed with Rye’, in fact, almost a whole year since I brewed my ‘Rye so Brown IPA’. So curiosity took over and instead of my nice easy extract day I stood by my mash tun and brewed a Red Rye Ale.

I normally use a lot of different crystal malts for a red ale but I wanted this one to finish fairly dry so the hops could jump out at you. So for the colour, I used German Carafa Special Debittered II.

Like always, I kept my recipe fairly simple;

4kg Pale Malt (Aus)
1kg Rye Malt (Aus)
300g Crystal Malt (Aus)
150g Carafa Debittered II (Ger)
20g Galaxy Hops (Aus) 12% AA @ 60 min
20g Cascade Hops (US) 4.6% AA @ 10 min
20g Cascade Hops (US) 4.6% AA @ 5 min
20g Galaxy Hops (Aus) 12% AA @ 5 min
20g Cascade Hops – 7 day dry Hop
20g Galaxy Hops – 7 day dry Hop
SAFALE US-05 Dry Ale Yeast

MASH IN 65*C for 50 mins
MASH OUT 75*C for 10 mins (I don’t normally mashout but for fear of stuck sparge with the use of Rye, I thought it was a good idea)

Runoff ~ 23L – 60 min boil.
~ 44 IBU
~ 5% ABV
~ 15 SRM

Mmmmm Rye...

Mmmmm Rye…

Nice Crimson Red - Post Boil

Nice Crimson Red – Post Boil

Farmhouse Table Beer

Here we go, another brew day.
Thought I’d do something different today and decided on a ‘funky farmhouse lawn mower beer’ the recipe was simple as;

3kg pale malt
300g golden candi syrup (homemade)
10g galaxy hops (14%aa) First wort hop
12g crushed coriander seed @ 10 mins

And that’s it! 
The funk came from the process.

I mashed in at 64deg C with 11L of  hot liquor
Had a 10min rest and then pulled 1L of starchy ‘wort’ and boiled it for 10 mins
(this is so the bacteria has some unconverted starches to chew on)

After a 60 min mash I started a slow sparge and ran off about 18L including the 1L milky starchy wort (just a small brew today) 

First wort hopped with 10g of galaxy and did a 40min boil adding coriander and whirlfloc at 10 mins.

Chilled to 30 deg C
And pitched some wyeast 3726 farmhouse blend and also some home propagated yeast ( no idea what’s in this, however, it’s very sour and funky (fermentation smells like sour cider) so there’s hopefully some Brett, lacto and /or Pedio)

Original Gravity was 1.036 (slightly higher than I expected)

Excited to see how this one turns out, it’ll need some time for the bacteria to finish the beer out. I’ll post tasting notes when it’s ready to drink.

Tradition is important… But so is experimentation

Some of my favourite beers have been century old recipes doused in tradition and history. Some are extreme innovations and strange hybrids, Smoked farmhouse stouts to Sticke Altbiers, the most important thing is to be true to your taste buds.

Brewers have it easy these days, there’s not only thousands of years of history to look back on but science has progressed so much (even just in the last few decades) that we can calculate and formulate the exact beer we want to brew without needing any room for error. Large breweries can use this knowledge to create something unoffensive that will please the masses.

Some of us, however, are asking for more… 

This is exactly the reason why the ‘craft beer revolution’ exists, we want interesting beers, we want to taste something we’ve never experienced before and most importantly, we want others to realize why it’s so important.

Coming soon! 
Review of my latest brew;
‘Houblon Nocturnus’ (Black IPA with all Galaxy hops fermented with a Farmhouse yeast)

‘Good people dr…

‘Good people drink good beer. Just look around any public barroom and you will see: bad people drink bad beer. Think about it.’
Hunter S. Thompson.

Here it is, another blog about homebrewing and craft beer. I’ll try my best not to bore you.. I’ll be posting recipes and tasting notes of both my own ales and commercially available beers.