drinking in style
Shut Up And Drink Your Dessert: Pastry Beers Part 2
Pastry beers are everywhere now, like it or not. In part two of our deep dive, we explore their appeal: who's drinking them, the brewers' intentions and why they're still "real beer" – as well as the cost to your wallet and waistline.
Shut Up And Drink Your Dessert: Pastry Beers Part 1
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.
Australia's Generation XPA
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 Lager Renaissance
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?
Getting Blind With Crafty: How We Judge – 2021 Update
We've been conducting blind tastings at The Crafty Pint since late 2012, both in-house and as pubic events across the country. As we get underway in 2021, we've tweaked the way we source and judge the beers.
A Hazy Shade Of Pale
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?
Ten Years Of Crafty: Changing Tastes
Styles have come and gone, limited releases are a growing focus, and there's never been more choice for drinkers. Here, we look at just how far and fast tastes have changed since we launched The Crafty Pint.
Hard Seltzer: The Alcopopalypse Cometh?
Hard seltzer has taken the US by storm in the past few years and early examples are starting to appear here. But what is it, why has it exploded Stateside, and will it have the same impact with Aussie drinkers?
Kveik – Something Borrowed, Something True Blue
In part one of this mini-series, Mick Wust took a journey into the history of Norwegian "super-yeast" kveik. Here, he speaks to some of the early adopters in Australia to find out more about its unique appeal.
Kveik – Something Old, Something New
There's a new yeast in town. Actually, it's not new at all, but it is extraordinary. Here, Mick Wust delves into the romantic history of Norwegian kveik before speaking to Australian brewers and bar owners who've fallen for its charms.
Featured Events
GABS International Brewers Collective 2023
Fresh from the completion of the Melbourne leg of their 2023 season, the team at GABS has annou…
