Eagle Bay have launched Hoops, a years-in-the-making series celebrating wild ferments, barrel-ageing and patience. We chatted to brewer Keegan Steinbacher about the passion project launched with a little help from 3 Ravens.
Sweet, thick beers that taste like dessert used to be few and far between, but now it feels like they're everywhere. In the first of this two-part deep dive, we look at what pastry beers are, where they came from, and how they're made.
There's a multitude of reasons why people seek out alcohol-free beers and the good news is that the choice has never been broader. Ahead of Dry July, we caught up with some of the people behind the more interesting non-alc beers.
The hop harvest is underway in Australia, which means fresh hop beers are on their way. One brewery has been brewing them longer than most: Bridge Road Brewers, so we chatted to co-owner Ben Kraus about 14 years of harvest ales.
From humble beginnings – and no little confusion as to what they actually are – XPAs have made a pitch to be regarded as the modern Australian pale. We examine their rise from obscurity to uniquity.
The Wild Ones is a series showcasing Australian brewers creating spontaneously fermented ales. Following our launch piece last week, here we head to a farm in Tasmania to catch up with Van Dieman founder Will Tatchell.
A spontaneously fermented beer won Champion Australian Beer at this year's AIBAs, and a number of Australian brewers are creating beers inspired by the lambics of Belgium. In The Wild Ones, we join them down the rabbit hole.
With his latest collaboration with a local brewer hitting shelves – a braggot brewed with Seasonal Brewing Co – we caught up with the passionate homebrewer turned meadmaker Sean Johnson, of WA-based Erosion Meadery.
Once shunned by many in the craft beer world, lagers are enjoying something of a quiet renaissance. Graham Frizzell takes a look at why, and asks what makes a great lager for the discerning contemporary drinker?
Hazy pale ales look set to be one of the styles of 2021 as more and more breweries add them to their core offerings and drinkers embrace their juicy, fluffy, fruity sessionability. But just what are they?