Search

The article offers information on the magazine's tasting panel which include Stef Collins, Tina Panoutsos, and Bill Taylor.

The article explores the fundamentals of beer and food matching. It highlights the concept of the three Cs in food and beer pairing which are compare, contrast and cleanse. Bill Taylor, chief brewer at Lion and author on the topic of beer and food, highlights the importance of considering what food is being served and whether the people want to compare, contrast or cleanse with the beer choice.

The article offers information related to beer industry in Australia and New Zealand. It says that the bi-annual International Brewers and Distillers (IBD) Asia Pacific Section Convention has been held in Melbourne, Victoria on March 25-30, 2012. It mentions that the Twisted Hop has opened its Brewery Shop in Christchurch, New Zealand.

The article explores the benefits of home kegging by homebrewers in Australia. According to Craig Deacon of Keg Systems, the benefits are its labour-saving and that homebrewers only have to clean one vessel instead of large number of bottles. It claims that draught beer is much nicer beer than a canned or bottled product. Details regarding the reasons to do kegging are discussed.

The article describes the importance of water treatment for brewing. It cites several functions of water treatment including changing the brewing process' chemistry, modifying the beer's taste and preventing unpleasant outcomes. It also reminds brewers that the water should not contain chlorine, bacteria and taint.

The article offers information on several beer festivals in 2010. The Oktoberfest in Munich, Germany may really be named Septemberfest because the party starts on September 17 or 18 which leads up to German Unity Day on October 3. The Great British Beer Festival (GBBF) was held in different locations around England from 1975 to 1991 until it settled in London. The Great American Beer Festival (GABF) in Denver, Colorado features different beers from various breweries.

A personal narrative is presented which explores the author's experience of being a brewer.

The article investigates the origins and history of Saison, also known as Farmhouse Beer. It states that Saison came from the complex divided culture and history of Belgium. Traditionally, it indicates that brewers produced Saison beer in the winter months and stored it for drinking in the summer. Moreover, it notes that beer is now brewed all year round using traditional methods.

Statistics are presented on the beer value by segment for 2009-2014 in Australia, the percentage of cider brand share by volume in 2009 in Australia and the beer volume by segment for 2009-2014 in New Zealand.

The article explores the history of some pioneer brewers in Australia in 2010. Coopers Brewery Ltd., founded by Thomas Cooper who started brewing as the only trader and just bottled his beers, is a sixth generation brewery. Hahn Brewing Co., founded by Charles Hahn, lends itself to the biggest selling light beer in Australia, with Hahn Super Dry and Hahn Premium Light as the fastest growing low carbohydrate in Australia.

The article offers information on the Perth Home Brew Share (PHBS), an online communiwty with more than 400 homebrewing members. An overview on how the PHBS has started as a Facebook group in 2013 by James Webster is provided. Also offered are details on how the online platform operates and how members can participate.

The article looks into the story of homebrewer Michael Fairbrother as professional mead maker. An overview on how Fairbrother was introduced to mead is provided. How his career has grown after meeting Omar Ansari from Surly Brewing Co. is discussed. Also offered is the advice of Fairbrother when making mead.

Information about the fourth Australian National Homebrew Conference (ANHCP) held at Australian National University (ANU) is presented. The event was participated by pro brewers from the U.S., Great Britain and several states of Australia. The speakers in the event include Steven Henderson, Peter Symons, and Vinnie Cilurzo.

The article offers information on South Australian Brew Club (SABC). Topics discussed include the history of the club, number of active members, SABC's goal of promoting the quality of craft beer through public awareness education and research, topics covered in annual general meeting, and presentation of the Brewer of the Year Award. Also featured is a recipe for oatmeal stout.

The article offers information on brewing fresh wort kits. Topics discussed include the importance of sanitizing the fermenter, different styles of brewing covered by the kits, and benefits of using the kits to brewers. Also cited are examples of fresh wort kits including the Saison, Norwest Pale Ale, and Celtic Red.

A personal narrative is presented which explores the author's experience of being a brewer.

An interview with Andrew Gow, head brewer at Mornington Peninsula Brewery in Australia, is presented. He relates how his love for beer and brewing started. Gow discusses the best thing and the most challenging thing about being a craft brewer. He also shares the recipe for his Russian Imperial Stout.

An interview with brewer Chris Herring of the brewing company Beard & Brau Farmhouse Brewery is presented. Topics discussed include the equipment they are using in their brewery which as an infusion mash system developed by Brew Pub Co., the best seller beer of the brewery which is the Red Tail or Amber Ale, the and the reaction they get in customers about their limited product releases.

Several letters to the editor and replies are presented including one which expresses gratitude for the magazine "Beer & Brewer," one concerning craft beer, and one on how to be a brewer.

The article presents an interview with brewer Michael Brooks of the Bootleg Brewery in Margaret River, Washington, discussing how he got into the brewing industry with brewer Ryan Nilsson-Linne, craft beers and cider produced by the brewery, and the equipment he uses.

The article offers information on the System Wars 2013, a competition of brewers to replicate Yeastie Boys' Pot Kettle Black American Porter in Australia. It indicates that the competition is based on a similar concept from the U.S. National Homebrewers Conference that has been adopted by Grain & Grape. It notes that System Wars was designed to choose the best beer brewed by four different brewers using different methods.

Several letters to the editor are presented in response to articles in previous issues including the interviews with the brewers in Australia, the Southern Bays Hop Bazooka beer, and the white paper released by the Australian Real Craft Beer Association about importance of excise relief.

The article discusses the interest of homebrewers to create their own food and produce it at home in partner with specific type of beer. According to marketing manager Saskia Thornton at imake, there has been a disconnection between food and people since the industrial revolution due to supermarkets and food producers. It mentions the impact of craft beer revolution on the food and beer made at home. It adds cheese as the popular option as the food mostly made at home.

The article offers information on Michael Wallace, the Australian Amateur Brewing Champion for 2012, and his brewing inspiration. It mentions that the beer inspired trip of Wallace in Belgium in late 2010 had turned his hobby of making beer into a genuine passion. Moreover, Wallace suggests to pitch an appropriate amount of yeast, oxygenate the wort well before pitching, and utilize EZ Water calculator to have a successful brew.

The article offers information on the 40th anniversary of the Victorian Beer Label Collectors' Society (VBLCS) in 2012. It states that the VBLCS has partnered with the craft and brewers at Mountain Goat as part of their 40th anniversary celebration. Rob Greenaway, president of VBLCS, mentions the significance of the 40th anniversary of the society to any club.

An interview with Mary Goodieson and Jeff Goodieson of Goodieson Brewery of South Australia is presented. When asked about winning the Best Australian Small Brewery Trophy, they reply that they were happy to win the trophy during the Royal Adelaide Beer Awards in 2012. They remarks that their story started in 1992 when they met as backpackers in Salzburg, Austria. Moreover, they mentions that in January 2010, they launched their first beers, Bohemian Pilsner and Pale Ale.

An interview with Murray's Craft Brewing Co. brewer Shawn Sherlock is presented. When asked on how he first get into brewing, he refers to his obsession on homebrewing. He suggests homebrewers to use oak chips to tackle oak ageing at home. Sherlock explains pushes boundaries with their brews, citing the elements that he like as his inspiration.

The article looks into the beer's most significant ingredient which is the yeast, a leavening agent used in alcoholic fermentation and in making alcoholic liquors. It offers insights on how to explore and go about the microbiological nature of yeast to the benefit of brewers to give flavours and harnessing a good effect. It also stresses on the real critical piece of the puzzle which is to use every yeast strains available to homebrewers and be never be afraid to experiment.

The article focuses on what brewers and retailers consider in deciding on the different pack types in the packaging industry in Australia. It notes on one person at the vanguard of change in the industry Andrew Larsen of Breowan Systems Ltd. who has built 50 breweries. It also mentions the modern packaging decision of Coopers Brewery SA launched in 2011 with its Coopers Clear in an aluminum bottle. Mark Waghorne, manager of Mountain Goat chose to package Rare Breed with practicality.

An interview with Chris Willcock, technical brewer from Bluetongue Brewery Pty. Ltd., is presented. Willcock shares the path he took to become a brewer at Bluetongue Brewery. He describes his role as a brewer in the brewing company and how it changed as the brewery evolves. Moreover, he also offers a piece of advice for homebrewers.

The article describes the clarification of beer which is said to be a crucial brewing process. It indicates that during the process of clarification of beer, complex-forming proteins or tannins are removed in an effort to prevent the colloidal haze formation. It also discusses the process of sedimentation in which molecule-covered-clarification-agents are settled out.

The article provides tips on homebrewing. It asserts that steeping specialty malts is one crucial process of mashing. It advises brewers to crush the malt in an effort to expose starches to the water. It also indicates that water should be heated when it comes to sparging and describes the difference between doing partial mashing and all-grain brew-in-a-bag.

The article discusses the emergence of so-called Free Houses or untied pubs in New Zealand in 2011. It describes the drastic penetration of craft brewers in the country's mainstream market. It also mentions several Kiwi Free Houses including Hashigo Zake, Pomeroys and The Old Bank Cafe and Bar and pubs and bars including The Moutere Inn, The Ruakura Campus Club and The Free House.

The article presents update on the breweries in Australia and New Zealand in 2010. The Australian Hotel & Brewery caters casual visitors and home brewers in a family friendly atmosphere. It announces the appointment of Neal Cameron as the head brewer at Beer & Brewer. It reports on the strong performance of Brewers' Guild in the New Zealand beer market.

Several interviews of brewers including Adam Thomas, Keith Grice and Anthony Young are presented. When asked about the factors that influence their decision to expand from wine to beer range, Thomas cites his desire for new products and his support for the local beer industry. Grice notes that the Hunter Kolsch is their biggest seller. Young emphasizes that they regularly provide premium and international beer Expos to customers.

The article discusses the issue of excise tax relief among small brewers in Australia. It notes small businesses' payment of about 25% of all their sales income on top of their regular expenses on alcohol level and packaging above 30,000 litres. It points out that brewers are penalized for marketing beer in small kegs and bottles. This suggests that the existing excise tax system is not applicable for small brewers.

The article discusses the excise system in Great Britain. It points out that Excise Duty in the country is traditionally levied on beer based on its strength. It notes the introduction of the end product system of duty based on the original gravity (OG) of the worth in 1993. The system of progressive beer duty (PBD) was introduced to brewers in 2002. Meanwhile, the European Commission undertakes a review as to the levy of excise duty by the member states.

The article reports on the selection of Invercargill Brewery Ltd. by Mussel Inn owner Andrew Dixon to have the Captain Cooker beer contract to ease pressure in New Zealand in 2010. Dixon let the Manuka leaves dry and directs them to brewer Steve Nally for the Invercargill batches. According to Dixon, Mussel Inn is not attempting to imitate what they do at the Mussel, but let other breweries understand the beer as they see it.

Interviews with several brewers including Jeremy Good, Collin Marshall, and Mark Mead are presented. Good shares that their signature beers are their English style beers and the Special Pale Ale which uses Marris Otter. Marshall mentions that the cheapness of homebrewing has enticed people to engage in it, which results to the making of better beer. Mead adds that their decision to open a bottleshop that offers a wide range of beer was suggested by a staff member.

An interview with home brewer and cook Paul Mercurio is presented. When asked to tell about his venue Merc's Bier Cafe in Mornington Peninsula, Victoria, Mercurio refers to new and small but starting to learn from the business. He shares his decision to open a bier cafe. He also shares his perspective whether it is important to focus on beer and food matcing.

The article profiles Behemoth Brewing's Andrew Childs with details on his decision to change career and become a professional brewer. The former career of Childs before entering the brewing industry is tackled. The factors that made him decide to shift career are discussed. Also offered is a recipe of Savusin Slayer.

The article profiles Coopers Brewery's Tim Cooper with details on his decision to change career and become a professional brewer. The former career of Cooper before entering the brewing industry is tackled. The factors that made him decide to shift career are discussed. Also offered is a recipe of Sunkissed Weiss.

The article profiles Hargreaves Hill Brewing Co.'s Simon Walkenhorst with details on his decision to change career and become a professional brewer. The former career of Walkenshorst before entering the brewing industry is tackled. The factors that made him decide to shift career are discussed. Also offered is a recipe of Paradise Pale and Hargreaves Hill Pale Ale.

The article profiles Seven Sheds' Willie Simpson with details on his decision to change career and become a professional brewer.

The article offers an introduction to a series of articles about the four individuals who decided to become a professional brewer.

The article offers information on the magazine's top five clicked online beer and brewer stories.

An introduction is presented in which the editor discusses various reports on topics including the tips on food and beer matches, the recipes for the Christmas season from Belgian wit, and the story of a successful brewer.

The article profiles Russell Carpenter, president of the homebrew club Righteous Brewers of Townsville Club in Queensland, with information on his passion in brewing and the use of scientific background to brew beer.

The article focuses on the homebrew club the Righteous Brewers of Townsville Club in Queensland.

The article profiles Brisbane Amateur Beer Brewers (BABBs) club member David Clarke. Topics discussed include Clarke's function in the amateur brewing industry in Queensland, his gained achievements from creating the Toybox Brewery beer recipe, and his Peppered Ham Pale Ale which has been showcased during the inaugural Craft Beer Rising day held in Australia in 2014.