Category: Member Stuff

By Patrick Baggoley

Debacle Debacle in Braddon is keen to become known as a high-quality beer destination and at the forefront of this noble aim are its beer degustation nights.

The Czech Beer Degustation on March 4 was Debacle’s third in what hopefully becomes a long tradition. While I didn’t attend the first, a German night, I was lucky enough to attend the Belgian night and based on that alone I’ll be doing whatever I can to make it to more.

The Czech night cost $85 per person which included five courses and five matching beers. And we’re talking decent serves of both.

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By Stephen Norrie

Thirsty_crowOn ANZAC day weekend this year, my wife and I were in the Hunter region for a wedding. We decided to stop in at the Potters Brewery in Nulkaba, for the Sunday night, for a spot of two-up and a look around the brewery.

Craig Wealands, one of the brewers at Potters, showed me around and also kindly shared some samples of Potters beers, including their Kolsch, Pale Ale and their excellent Porter.

It turns out that Craig is soon moving back to his home town of Wagga Wagga, to open the towns first craft brewery, The Thirsty Crow, at 31 Kincaid St. The Brewery has just received its 500 litre brewery and the development application has been approved, with the doors to open around July this year.

The Thirsty Crow’s line up will include a Red Light Ale, Kolsch, American Pale Ale, an ESB, Robust Porter, Batlow Apple Cider, a Hefeweizen (which I was lucky enough to sample) and some seasonals. You can follow the progress of the Thirsty Crow on Facebook.

By Stuart Whytcross

Thumbnail Scotland has a rich beer history with evidence of brewing dating back to 3000 years ago. The Celtic tradition of using bittering herbs remained in Scotland longer than the rest of Europe, and although they soon followed the rest of the brewing world, a recent revival of bittering with herbs is re-emerging amongst many brewers in Scotland.

Traditionally in Scotland, brewing was done by the “broustaris”, or alewives, and monasteries. Records show that in 1509 Aberdeen had over 150 brewers – all women!

By the mid 19th century Edinburgh had forty breweries and was “acknowledged as one of the foremost brewing centres in the world“, the success of Scotland’s brewing industry was partly due to the fact that Tax on beer was held at a lower amount than the rest of the United Kingdom, there was no tax on malt in Scotland…and I’m guessing their beers must have tasted alright as well!

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By Patrick Baggoley

Sprucemoose Having not brewed for about five years, when I finally got the last couple of pieces of gear together to try my first all grain batch in January 2009, I decided to get back into it with a vengeance. 

As most do, I spent my few couple of batches propping up various vessels on milk crates, benches and saw horses, and each time I’d end up trying a different configuration. I’d trip over things, misplace mash paddles and thermometers and generally get very confused. This meant it was hard to get parts of the process such as mash-in, recirculating and sparging properly co-ordinated and consistent.

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