Buckle up for wine deep dives this 🍺 Thirsty Thursday 🍺. Discussing Amber Wine and it's rich, delicious history.
WE HAVE A THIRST FOR GOOD BEER & KNOWLEDGE
Peaches come from a can. They were put there by a person. In a brewery down town.
Regardless if you’re a 1990s Presidents fan, a lover of hyper-colour sweat patches or just crave sour lollies; sour beers are 100% a vibe you need to get your mouthhole around.
Sour beers aren’t a new creation. Modern day craft breweries have 100% played around with them, creating all kinds of incredible gems and abominations (cough, cough), but the art of sour beers has been in existence since beer was a thing. Think Flanders, Wild Ales, Berliner Weisse, and Lambics.
We’ve highlighted mixed culture beers before and pontificated on techniques used to give depth and dimension to beers using the right bacteria (normally lactobacillus) and in all kinds of vessels (mainly barrels), but this week it’s kettle sours.
Peaches is such a gem.
Souring in the kettle is essentially souring a beer quickly in the very vessel you create the wort in - the kettle. By adding the lactobacillus directly to the cooled wort we let it do its thing for a couple of days and when we are ready to kick off fermentation, we add the fruit.
In the case of Peaches, we add a literal tonne of peaches. Nothing synthetic around here baby. It’s legit peaches. In a big can. A big fermenting can. Then a small can. For your hand 🍑.
The Brisbane craft beer scene has been celebrating Sour Beers for 10 years. We have festivals to showcase them (weekend of tartness The Scratch Bar anyone?). If you haven’t experienced a sour beer before, head in to The Brewhouse to give your facehole a great spark of joy. Marie Kondo your beer life!
Peaches is core at Newstead and isn’t going anywhere, but every so often, we bring out a special banger just to keep you guessing. Get excited! Grab a sour and sing presidents like you’re back in high school 🍺🍑.
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