Beer News - News Catch-up
These articles have a bit of age on them but I still thought worth posting.........
Wattle it be, Willie Simpson, 21 November 2006, The Sydney Morning Herald
"There's no shortage of aspiring beer barons around the country - but only one group has come up with a label as blatant as Sydney's Barons Brewing Company.
Good mates Richard Adamson and Scott Garnett decided to start their own craft beer brand several years ago, but coming up with an original name proved a sticking point. One evening Garnett blurted out to Adamson: "We'd love to be beer barons." The pregnant pause that followed convinced them they had found their name at last. "It's a bit cheeky," Garnett says, "and [a baron] is the lowest form of nobility."
They have embraced the baronial theme with a Red Baron silhouette trademark, a "hall of barons" salute to the likes of Alan Bond and Paul Hogan and an online Baron Squadron comprising more than 250 fans of beers such as the company's wattle seed ale, Black Wattle Superior.
"I really wanted to do something with Aussie ingredients," Adamson says. Twenty-kilo batches of roasted wattle seed come to them via a commercial coffee roaster but only a fraction is used in a single brew. Adamson is fairly secretive about the recipe but says the beer "tastes a bit like mud" if too much is used.
"When I was looking at using wattle seed, it sat really well with big, malty flavours," he says. "I used a Scotch ale home-brew recipe." The extra alcohol (5.8 per cent) and darker malts help balance the wattle flavours and the unusual ingredient is relatively subtle overall. It made an impression on the judges at this year's Australian International Beer Awards, where it was named best herb and spice beer at its first attempt.
Adamson, a former rock musician, "dabbled" in IT before undertaking a two-year diploma course in brewing at Ballarat University. Before going commercial, he fine-tuned the brewery's recipes at home, knocking out 23-litre pilot batches and conducting blind-tasting sessions. "The Black Wattle went through six different versions before it was released," Garnett says.
Adamson says the stablemate Extra Special Bitter uses "four different hop varieties and four separate additions". It was inspired by British classics such as Old Hookey, Fuller's and Old Speckled Hen.
Adamson and Garnett have their beers produced under contract at Australian Independent Brewers in western Sydney. Since launching in 2005, the beers are now available in about 500 outlets nationally. Black Wattle Superior is on tap at the Paddington Arms, Rose Hotel (Chippendale) and East Village (Darlinghurst). Barons ESB is on tap at the Four in Hand (Paddington), Welcome Hotel (Balmain) and the World Bar in Kings Cross. See
http://www.baronsbrewing.com for stockists. "
Wattle it be, Willie Simpson, 21 November 2006, The Sydney Morning Herald
"There's no shortage of aspiring beer barons around the country - but only one group has come up with a label as blatant as Sydney's Barons Brewing Company.
Good mates Richard Adamson and Scott Garnett decided to start their own craft beer brand several years ago, but coming up with an original name proved a sticking point. One evening Garnett blurted out to Adamson: "We'd love to be beer barons." The pregnant pause that followed convinced them they had found their name at last. "It's a bit cheeky," Garnett says, "and [a baron] is the lowest form of nobility."
They have embraced the baronial theme with a Red Baron silhouette trademark, a "hall of barons" salute to the likes of Alan Bond and Paul Hogan and an online Baron Squadron comprising more than 250 fans of beers such as the company's wattle seed ale, Black Wattle Superior.
"I really wanted to do something with Aussie ingredients," Adamson says. Twenty-kilo batches of roasted wattle seed come to them via a commercial coffee roaster but only a fraction is used in a single brew. Adamson is fairly secretive about the recipe but says the beer "tastes a bit like mud" if too much is used.
"When I was looking at using wattle seed, it sat really well with big, malty flavours," he says. "I used a Scotch ale home-brew recipe." The extra alcohol (5.8 per cent) and darker malts help balance the wattle flavours and the unusual ingredient is relatively subtle overall. It made an impression on the judges at this year's Australian International Beer Awards, where it was named best herb and spice beer at its first attempt.
Adamson, a former rock musician, "dabbled" in IT before undertaking a two-year diploma course in brewing at Ballarat University. Before going commercial, he fine-tuned the brewery's recipes at home, knocking out 23-litre pilot batches and conducting blind-tasting sessions. "The Black Wattle went through six different versions before it was released," Garnett says.
Adamson says the stablemate Extra Special Bitter uses "four different hop varieties and four separate additions". It was inspired by British classics such as Old Hookey, Fuller's and Old Speckled Hen.
Adamson and Garnett have their beers produced under contract at Australian Independent Brewers in western Sydney. Since launching in 2005, the beers are now available in about 500 outlets nationally. Black Wattle Superior is on tap at the Paddington Arms, Rose Hotel (Chippendale) and East Village (Darlinghurst). Barons ESB is on tap at the Four in Hand (Paddington), Welcome Hotel (Balmain) and the World Bar in Kings Cross. See
http://www.baronsbrewing.com for stockists. "
Labels: Beer News
posted by Stewart Went at
9:38 pm
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