The Northern Beaches brewers have made an ‘anticraft’ beer that is clear as a mountain stream. It’s triple filtered and flavoured with tetrahop, PGA, isinglass finings, hop oil and distilled roast essence for a perfectly clear beer that remains hoppy and tastes like a stout.
They started with a base of American ale and wheat malts, added the intense tropical fruit aromas from a heavy hops bill and then supercharged their beer with Queensland grown Carolina Reaper and Ghost Chilies so that one sip makes your mouth a furnace.
Porous green coffee beans were aged in a Starward whisky barrel and then roasted around the corner from the brewery. The coffee was blended into the beer to make an Irish red ale that is a Venn diagram of whisky, beer and coffee.
New Zealand’s renegade brewers have taken inspiration from the Holi beverage Bhang Thandi and have brewed a spiced, strong milk stout made with almonds, fennel, Magaz Tari seeds, rose petals, pepper, cardamom, saffron, lactose and organic hemp oil.
To brew the wild flavours of the New Zealand coastline into their beer, they’ve added New Zealand sea urchin to their stout to create that classic, silky salty balance – we’re thinking oysters and Guinness would be a close comparison, but we’ll have to try it and see.