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Beer menu

Contents

Introduction to Beer 2 .....................................................................................

On tap – PRICKLY MOSES 3 ................................................................................

GUEST tapS 7 ...............................................................................................

Lagers & Pilsners 8 .........................................................................................

Golden Ales, Blonde & Kolsch 10 ........................................................................

Wheat Beers, Dunkels & Hefeweizen 11 ...............................................................

Pale Ales 12 .................................................................................................

India Pale Ales & India Black Ales 13 ....................................................................

Reds, Ambers & Browns 15 ...............................................................................

ESB’s & Steam ales 17 .....................................................................................

Stouts & Porters 18 ........................................................................................

Belgian, Trappist & Tripel ales 20 ........................................................................

Saison, Farmhouse & BiÈre de garde 22 ...............................................................

Lambic, Fruit & Sour 24 ...................................................................................

Ciders, Ginger Beer & misc 25 ...........................................................................

Mid, Light & Gluten Free beer 26 ........................................................................

Glossary 27..................................................................................................

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Introduction to Beer

Put simply, there are only two types of beer in the world – Ales and Lagers. Ales

have a long history dating back thousands of years, whereas Lagers have only come on the scene in the last few hundred years. The main difference between Ales and Lagers is the yeast used during the brewing process and the temperature at which fermentation is carried out.

Ales are warm-fermented and are made using yeast that rises to the top of the

brew during the fermentation process. Due to a relatively fast and warm fermentation, ales are generally stronger in flavour and alcohol content than lagers which are cold-fermented using yeast that sinks to the bottom during the fermentation process. It is not uncommon for ales to be served at their cellaring temperature, around 10 degrees Celsius.

Lager comes from a German word meaning ‘to store’, and unlike ales which can be

brewed in seven days, lagers have a much longer fermentation cycle of around four weeks or sometimes even longer. The lagering process generally creates beers which are cleaner, smoother and more mellow in taste than ales, which tend to have a fruitier flavour.

The amount of lager consumed worldwide far outweighs that of ales. However, the

sheer explosion of craft breweries both in Australia and around the world is providing consumers with more choice than ever before. Our ethos here at the Brewhouse is to celebrate the art of beer making, and we aim to do this by showcasing craft beer from around Australia and beyond, with a particular focus on beer produced in our local region. Our tasting room allows people to sample local beers and talk to our knowledgeable staff about all things beer related. Or if you’d prefer, simply peruse the beer menu and choose something that takes your fancy. We hope you enjoy your Brewhouse experience!

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On tap – PRICKLY MOSES

QUEENSCLIFF Draught, Prickly Moses. Otways (Barongarook) VIC This locally made beer is a classic, Australian style draught bitter. 4.6% ABV

Summer Ale, Prickly Moses. Otways (Barongarook) VIC A refreshing, clean, crisp, golden ale. Hints of tropical pineapple, passionfruit and citrus flavours and the dry finish, makes this the perfect summer ale. 4.5% ABV

Spotted Ale, Prickly Moses. Otways (Barongarook) VIC This refreshing golden ale with hints of tropical fruit, honey and citrus is made specially to support research and conservation of the endangered Tiger Quoll. 4.5% ABV

ChainSAW, Prickly Moses. Otways (Barongarook) VIC This beer is designed to be the perfect cleansing ale. Golden straw in colour, the use of malted wheat imparts a dry finish matched with a clean and distinct hop aroma imparted from the Ella hop variety. 4.8% ABV

ORGANIC PILSNER, Prickly Moses. Otways (Barongarook) VIC This lager style beer is brewed with the finest organic Pilsner Hops from NZ, and one of the worlds original yeast strains. Pale amber in colour with a clean bitterness. 4.8% ABV. AVAILABLE IN TASTING ROOM ONLY

Otway Pale Ale, Prickly Moses. Otways (Barongarook) VIC A medium bodied ale which is light amber in colour, derived from the use of caramel malts. A refreshing but appetizing beer with toffee and caramel flavours balanced nicely with a blend of traditional English hops for bittering and American hops for aroma. 4.9% ABV

Red Ale, Prickly Moses. Otways (Barongarook) VIC A medium to full bodied Irish style ale with a light reddish hue. A malt accented beer which starts with initial malt sweetness and finishes with dryness from the addition of small quantities of roasted barley. 5.0% ABV

Otway Stout, Prickly Moses. Otways (Barongarook) VIC A dark, full bodied, dry stout. Rich, roasted flavours with toffee and caramel make it the perfect choice during the cooler months. (5.0%) Bronze Medal. 2015 AIBA.

Seasonal releases

Blueberry Hefeweizen, Prickly Moses. Otways (Barongarook) VIC This beer has all the attributes of a typical German Hefeweizen with clove and fruit characteristics evident. The addition of blueberries gives this beer a fresh blueberry flavour and aroma with a dry and slightly tart finish. 4.6% ABV

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Harvest Ale, Prickly Moses. Otways (Barongarook) VIC Brewed with fresh Ella hops picked from the Rostrevor hops fields in the Victorian Alpine region. This beer displays fresh green hop characteristics, with fruity notes in particular pineapple flavours and aromas which are balanced nicely with a subtle malty backbone. 5.8% ABV

Barking owl, Prickly Moses. Otways (Barongarook) VIC Inspired by an endangered species of native owl, the beer is brewed in the style of a traditional German dark wheat beer. It displays typical flavours and aromas, with hints of caramelized banana, cloves and rich malts. 5.4% ABV

Farmhouse Ale, Prickly Moses. Otways (Barongarook) VIC This golden ale is an unfiltered, rich, complex, malty ale with an outstanding bouquet. Smooth and silky in character, it has a distinctive yeasty note with a slightly spicy aroma and a warming, mildly alcoholic finish. A unique ale inspired by the French and Belgian farmhouse styled beers. 6.3% ABV

Black knight, Prickly Moses. Otways (Barongarook) VIC This beer is bold and jet black in colour. It has a viscous, rich palate, with hints of caramel, mocha and chocolate, and a roasted backbone. 7.8% ABV

Raconteur IPA, Prickly Moses. Otways (Barongarook) VIC The Raconteur IPA tells the classic story of American India Pale Ale with hops as the protagonist. The classic “Three C’s” is a combination of Centennia, Chinook and Cascade hops balance the caramelised malt profile in a way sure to give you a story with a happy ending. 6.4% ABV

chardonnay ipa, prickly moses Otways (Barongarook) VIC An American style India Pale Ale blended with a Chardonnay chosen by winemaker Scott McWilliam for its tropical fruit characteristics, which blends perfectly with the chosen hops and lengthens the palate. ABV. 6.0%

commander ipa, prickly moses Otways (Barongarook) VIC This beer uses all Australian ingredients. A new barley variety known as Commander was used for the first time in the brew as the base malt. A unique blend of new hop varieties from the Victorian and Tasmanian hop fields, gives this new world India Pale Ale its distinctive flavours and aromas. ABV. 6.0%

Saboteur double ipa, prickly moses Otways (Barongarook) VIC This double IPA is packed full of hops. A medium bodied malt backbone with warmth on the palate from the high alcohol content. American hop flavours are prominent in this beer that is not for the faint hearted. 10.4% ABV

Extra special bitter, prickly moses Otways (Barongarook) VIC This Extra Special Bitter showcases all the classic attributes of an English style bitter. Presenting a rich, malty backbone that is balanced with earthy, spicy and fruity flavours and aromas from the English Hops used. 5.2% ABV

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Tailpipe brown ale, prickly moses Otways (Barongarook) VIC This big ass brown ale, like a classic 1950’s American automobile is bold, brash and great to look at yet totally inappropriate for modern times. This beer is fully loaded with German Pilsner Malt and a selection of roasted malts. Aggressively hopped, this beer is not your daily drive – it’s a beer to take out for a spin when you want to show off to your mates. 7.1% ABV.

WHITE BEER, prickly moses Otways (Barongarook) VIC A refreshing, deep golden in colour, Belgian style wheat beer. The use of malted wheat and late kettle additions of coriander and citrus fruit peel enhances its satisfying and thirst quenching nature. 4.3% ABV.

24/7 MID STRENGTH prickly moses Otways (Barongarook) VIC The perfect beer for any occasion. Brewed to be enjoyed 24/7. 3.4% ABV.

saison prickly moses Otways (Barongarook) VIC A Belgian styled Saison, the use of a specific Saison yeast imparts typical tartness as well as underlying wine notes, with one of the yeast strains in the mix having red wine origins. Golden in colour with an astringent dryness, making this a refreshing Belgian ale.  7.2% ABV.

Reserve de otway prickly moses Otways (Barongarook) VIC A French style Biere De Garde with spice and toasted malt flavour and aromas.  Amber in colour with hints of liquorice and chocolate compliment this balanced beer which finishes dry with a slight alcoholic warming on the palate. 6.8% ABV.

Cider & ginger beer

Otway Ginger Beer, Prickly Moses. Otways (BARONGAROOK) VIC

Packed full of ginger, this is the perfect summer drink. With residual sugar on the finish to cut through the spicy bite. Best served on its own or over ice. 4.6% ABV

Forbidden Fruit Original Cider, Otways (Barongarook) VIC

This light, bright, refreshing semi-sweet apple cider is easy drinking with a drier finish on the palate. Floral characteristics result from the use of wine yeast in the fermentation, with the ferment process being cut off early to retain residual sugars. 4.6% ABV

Forbidden Fruit Apple Mango Cider, Otways (Barongarook) VIC

Our refreshing semi-sweet apple based mango cider is easy drinking, with a fresh, ripe mango aroma and a well-balanced finish. 4.6% ABV

Forbidden Fruit Apple berry, Otways (Barongarook) VIC

Our refreshing semi-sweet apple based berry cider is easy drinking with a sweet berry nose and tart finish, due to the addition of blueberries, making it the drink of choice this season. Brewed with pure Otway rainwater. 4.6% ABV

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GUEST tapS

New tricks esb, OLD WIVES ALES New Tricks ESB is a malt driven, easy drinker. Melding new world Australian hops with an old world English ale, it proves that you can teach an old dog new tricks.

Earthy and biscuity with aromas of citrus and stone fruits, New Tricks is the perfect companion any time of the year. ABV 5.0%

BALTER IPA, balter brewing Drinking this IPA is like frolicking naked through a spring forest, then dive bombing off a mandarin-scented waterfall. We’re not even kidding. Its clean hoppy base offers a relentless, yet refined bitterness complemented by pine and citrus aromatics. Here’s cheers to a big refresher after a hard-won day. ABV 6.8%

silvertop, forrest brewing company This classic malt driven ale plays a fairly straight bat stylistically. Deep amber and displaying plenty of classic English crystal malt, noble hop and fruity yeast characters. The addition of a healthy dose of rye malt complements these characters and adds an earthy spiciness and slick mouthfeel. Best enjoyed not too cold. ABV 5.2%. AVAILABLE IN TASTING ROOM ONLY

pilsner, crowes nest brewery

Sweet and Spicy, somewhat malty with a pleasant lingering bitterness. 4.5% ABV. AVAILABLE IN TASTING ROOM ONLY

Rye esb, southern bay brewing This classic malt driven ale plays a fairly straight bat stylistically. Deep amber and displaying plenty of classic English crystal malt, noble hop and fruity yeast characters. The addition of a healthy dose of rye malt complements these characters and adds an earthy spiciness and slick mouthfeel. Best enjoyed not too cold. ABV 5.2%. AVAILABLE IN TASTING ROOM ONLY

Carlton Draught Carlton Draught is a traditional, full-strength lager that is crisp on the mid-palate with a good malt character and smooth full-bodied flavour. Clean hop bitterness gives the brew a slightly dry finish. 4.6% ABV

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Lagers & Pilsners

Lager is a type of beer that is conditioned at low temperatures, normally at the brewery. It

may be pale, golden, amber, or dark. Although the defining feature of lager is its maturation in cold storage, it is also distinguished by the use of specific yeast.

Pilsners are very light straw to golden in color. The head should be dense and rich. They

are also well-hopped, brewed using Noble hops such has Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit a spicy herbal or floral aroma and flavour, oftentimes a bit coarse on the palate, and distribute a flash of citrus-like-zest. Hop bitterness can be high.

Prickly Moses Otway Pale Ale

(4.9%) 330ml, Otways (Barongarook) VIC

8 Fury and Son Pilsner

(4.8%) 330ml, Keilor Park VIC9

Prickly Moses Organic Pilsner (4.8%) 330ml, Otways (Barongarook) VIC

9 Rogue Wave Salt (4.5%) 330ml, Aireys Inlet VIC

8.5

2 Brothers Kung Foo Rice Lager (4.5%) 330ml, Moorabbin VIC

10 Southern Bay Requiem Pilsner (4.6%) 330ml, Moolap VIC

8.5

Blackmans Juicy Banger IPL (5.8%) 330ml, Torquay VIC

11

Bellarine Brewing Lonsdale Lager (4.9%) 330ml, South Geelong VIC

10

Red Hill Pilsner (5.2%) 330ml, Mornington VIC

11

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Golden Ales, Blonde & Kolsch

Golden ales have an appearance and profile similar to that of a pale lager. Malt character is

subdued and the hop profile ranges from spicy to citrusy; common hops include Styrian Golding and Cascade. Alcohol is generally in the 4% to 5% ABV range.

Blonde is the common term used for pale beers in Europe and South America - particularly

in France, Belgium, the UK, and Brazil - though the beers may not have much in common, other than colour. Blondes tend to be clear, crisp, and dry, with low-to-medium bitterness and aroma from hops, and some sweetness from malt.

Prickly Moses Summer Ale

(4.5%) 330ml, Otways (Barongarook) VIC

6.5 Day of the Dead Blonde Ale (5.6%) 330ml,Mexico

9.5

Prickly Moses Spotted Ale (4.5%) 330ml, Otways (Barongarook) VIC

7.5 Stone & Wood Pacific Ale (4.4%) 330ml, Byron Bay NSW

9

4 Pines Kolsch (4.6%) 330ml, Brookvale NSW

9

Bells Beach Brewing Bomboras Blonde (4.0%) 330ml, Torquay VIC

10

Cockies surf coast Blonde (4.4%) 330ml, South Geelong VIC

9.5

Valhalla El Dorado (4.6%) 330ml, Torquay VIC

10

Colonial Draught – Kolsch Ale (4.5%) 330ml, Margaret River WA

8.5

Forrest Brewing Silvertop (4.1%) 500ml, Forrest VIC

15

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Wheat Beers, Dunkels & Hefeweizen

Wheat Beer, depending on the style can range from a pale and light body to dark brown with a full body. Wheat beer is characterized by its cloudy appearance and its banana and sometimes vanilla aftertaste.

Dunkels are Copper to dark brown in colour and medium bodied. Nutty, toasted, chocolate-

like malty sweetness in aroma and flavor and medium bitterness. Low "noble-type" hop flavour and aroma with no fruitiness or esters.

Hefeweizen is made with a yeast that produces unique phenolic flavours of banana and

cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance. 

Prickly Moses ChainSAW

(4.8%) 330ml, Otways (Barongarook) VIC

8.5 Boatrocker Miss Pinky

(3.4%) 330ml, Braeside VIC10

Bellarine Brewing Queenscliff Ale

4.5%) 330ml, South Geelong VIC10 Burleigh Hefeweizen

(5.0%) 330ml, Queensland10

Erdinger Kristall

(5.3%) 500ml, Germany15 Cavalier Weizen

(5.0%) 330ml, Derrimut VIC11

Bad Shepherd Raspberry Wheat

(4.6%) 330ml, Cheltenham VIC12 Franziskaner Dunkel

(5.0%) 500ml, Germany15

Bridge Rd. Hefeweizen

(5.0%) 330ml, Beechworth VIC10 Schofferhofer Hefe

(5.0%) 500ml, Germany14

Blackman’s Bob Wit

(4.3%) 330ml, Torquay VIC10

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Pale Ales

Pale Ale is a beer made by warm fermentation using predominantly pale malt. The higher

proportion of  pale malts results in a lighter colour. The term "pale ale" first appeared around 1703 for beers made from malts dried with coke, which resulted in a lighter colour than other beers popular at that time.

American Pale Ale is an interpretation of a classic English style. Characterised by floral, fruity,

citrus-like, piney resinous, or sulfur-like American-variety hop character. Producing medium to high hop bitterness, flavour and aroma. American style pale ales have medium body, and low to medium maltiness that may include a low caramel malt character.

Prickly Moses Otway Pale ale

(4.9%) 330ml, Otways (Barongarook) VIC

8 Moon dog old mate

(5.0%) 330ml, Abbotsford VIC9.5

Forrest Brewing pale ale (4.8%) 500ml, Forrest VIC

15 Pirate life pale (can) (5.4%) 355ml, Hindmarsh SA

10

Rogue Wave Moby (5.1%) 330ml, Aireys Inlet VIC

9 Moo Brew pale (4.9%) 330ml, Bridgewater TAS

13.5

Bells Beach Point Danger (4.8%) 330ml, Surf Coast VIC

10 Wolf of the willows xpa extra pale ale (4.7%) 330ml, Cheltenham VIC

11

West City Footscray ale (4.3%) 330ml, West Footscray VIC

10 4 Pines pale ale (5.1%) 330ml, Brookvale NSW

9

Mornington peninsula pale ale (can) (4.7%) 330ml, Mornington VIC

9.5 Panhead supercharger apa (5.7%) 330ml, New Zealand

10

Quiet deeds pale ale (4.6%) 330ml, Port Melbourne, VIC

9.5 Southern Bay Brewing Ocean Pale Ale (5.0%) 330ml, Moolap Victoria

8.5

3 Ravens 55 American Pale Ale (5.0%) 330ml, Thornbury VIC

9 Black Dog Howling Ale (5.0%) 330ml, Taminick VIC

11

Blackman MerVyn Pale Ale (4.6%) 330ml, Torquay Victoria

10 Burleigh Brewing 28 Pale Ale (4.8%) 330ml, Queensland

10

Cavalier Brewing Peach Xpa (5.5%) 330ml, Derrimut VIC

11 Cockies Pale (4.7%) 330ml, South Geelong VIC

8.5

Feral Hop Hog IPA (5.8%) 330ml, Baskerville WA

11 Fury and Son Grapefruit session ale (4.0%) 330ml, Keilor Park VIC

9.5

Old Wives Ales Hair of the Dog XPA (5.8%) 330ml, Thornbury VIC

9.5

Temple Brewing Bicycle Beer (4.2%) 330ml, Brunswick VIC

9.5

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India Pale Ales & India Black Ales

India Pale Ale (IPA) is a hoppy beer style within the broader category of pale ale. The first

known use of the term "India pale ale" was an advertisement in the Sydney Gazette and New South Wales Advertiser in 1829. It was also referred to as pale ale as prepared for India, India ale, pale India ale, or pale export India ale, the high hop content helped preserve the beer for the long journey from England to India in the late 18th century.

India Black Ale An emerging beer style roughly defined as a beer with IPA-level hopping

relatively high alcohol and a distinct toasty dark malt character. Typically lacks the roastiness and body of a strong stout and is hoppier than a strong porter. Expressive dry-hopping is common. Also called India Dark Ale, India Black Ale, Cascadian Dark Ale, Dark IPA and sometimes India Brown Ale.

Prickly Moses The Raconteur

(6.4%) 330ml, Otways (Barongarook) VIC

11 Montheiths Red IPA

(5.3%) 330ml, Greymouth, NZ)9.5

Prickly Moses Chardonnay IPA (6.0%) 330ml, Otways (Barongarook) VIC

10 Fox Hat Metric IPA (7.0%) 375ml, McLaren Vale SA

13

Prickly Moses Black Panther IBA (6.2%) 330ml, Otways (Barongarook) VIC

12 Old Wives Ales Blood Moon Red IPA (7%) 330ml, Thornbury VIC

11

Valhalla Aragon (6.3%) 500ml, Torquay VIC

18 Old Wives Ales Full Moon BLACK RYE IPA (6.5%) 330ml, Thornbury VIC

11

Black Dog Junkyard Dog DIPA (9.0%) 330ml, Taminick VIC

16 Kooinda Black IPA (7.0%) 330ml, Heidelberg West VIC

10

Blackman’s Reginald IPA (6.2%) 330ml, Torquay VIC

11 Pirate Life IIPA (8.8%) 500ml, Hindmarsh SA

18

Mornington Peninsula IPA (6.2%) 330ml, Mornington VIC

10 Red Duck Hop Shark (5.4%) 330ml, Ballarat VIC

10

Brewcult Hop Zone (5.0%) 330ml, Dandenong VIC

10 Rogue Wave Cranky Mrs. (8.2%) 330ml, Aireys Inlet VIC

10

Cockies IPA (5.9%) 330ml, South Geelong VIC

10 Hop Shark Hammerhead (6.8%) 500ml, Ballarat VIC

18

Fixation IPA (6.4%) 330ml, Byron Bay NSW

11 Southern Bay Brewing Co Hop Bazooka (5.6%) 330ml, Moolap VIC

11

Feral Karma Citra IBA (5.8%) 330ml, Perth WA

11 Temple Brewing Rye Hard IPA (6.3%) 330ml, Brunswick VIC

9.5

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Bellarine Brewing Two Wives RYE IPA (6.5%) 330ml, Bellarine Vic

10 Valhalla Obsidian Black Ale (6.8%) 500ml,Torquay VIC

18

Brooklyn East IPA (6.9%) 355ml, Brooklyn USA

11

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Reds, Ambers & Browns

Amber & Red Ales primarily a catch all for any beer less than a Dark Ale in color, ranging from

amber to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. 

Brown Ales range from deep amber to brown in colour. Caramel and chocolate flavours are

evident. Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with a slight citrus accent and an aroma, bitterness, and medium body due to American hop varieties. When chilled to cold temperatures, some haziness may be noticed.

Prickly Moses Red Ale

(5.0%) 330ml, Otways ( Barongarook) VIC

8 Brewcult Get Down (5.8%), 500ml, Dandenong VIC

17

3 Ravens Dark Smoke (5.0%) 330ml, Thornbury VIC

9 Bridge Road Celtic red Ale (5.3%) 330ml, Beechworth VIC

11

Bad Shepherd Hazelnut Brown Ale (5.9%) 330ml, Cheltenham VIC

13 Brooklyn Brown Ale (5.6%) 355ml, Brooklyn USA

11

Boatrocker Big Love (4.5%) 330ml, Braeside VIC

10 Stone & Wood Jasper Ale (4.7%) 330ml, Byron Bay NSW

9

Forrest Brewery Irish Red Ale (3.6%), 500ml, Forrest VIC

15 Southern Bay Brewing G-town Brown (5.8%) 500ml, Moolap VIC

15

Quiet deeds lamington ale (5.5%) 330ml, Port Melbourne VIC

10 Hawthorn Amber (4.7%) 330ml, Hawthorn VIC

10

Mornington Brown Ale (5.0%) 330ml, Mornington VIC

9.5 Monteiths Doppelbock (6.0%) 330ml,

11

Mountain Goat Fancy Pants (5.2%) 375ml, Richmond VIC

9.5 Moo Brew Dark Ale (5.0%) 330ml, Hobart, TAS

12

Red Duck City of Umber (4.8%) 500ml, Ballarat VIC

18 Moon Dog Mack Daddy (5.0%) 330ml, Greymouth NZ

9.5

Two Birds Sunset Ale (4.6%) 330ml, Spotswood VIC

10

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ESB’s & Steam ales

Extra Special Bitters (ESB) are essentially more aggressive and more balanced Bitters, both in

alcohol and hop character, but nothing overpowering. Color range will be similar, though leaning towards the darker end of the scale; dark gold to copper with low carbonation. Malts tend to be more pronounced, often toasty and fruity, occasionally with some diacetyl notes. And despite "bitter" being in its name, ESBs are not really all that bitter. They key to an ESB is balance.

Steam Ale, The California Common, or Steam Beer, is a unique 100% American style lager. It's

usually brewed with a special strain of lager yeast that works better at warmer temperatures. This method dates back to the late 1800's in California when refrigeration was a great luxury. The brewers back then had to improvise to cool the beer down, so shallow fermenters were used. So in a way the lager yeast was trained to ferment quicker at warmer temperatures. Today's examples are light amber to tawny in colour, medium bodied with a malty character. Mildly fruity with an assertive hop bitterness.

Hargreaves Hill ESB

(5.2%) 330ml, Yarra Glen VIC

12 Coopers Vintage Ale

(7.5%) 355ml, South Australia11

Holgate ESB (5.0%) 330ml, Woodend VIC

10 Old Wives Ales New Tricks Esb (5.0%) 330ml, Thornbury VIC

9.5

Barrow Boys Good Times (3.8%) 330ml, North Melbourne VIC

9 Southern Bay Brewing Co Rye ESB(5.2%) 500ml, Moolap VIC

15

Anchor Steam Beer (4.9%) 355ml, San Francisco USA

11

Colonial Small Ale (can) (3.5%) 330ml, Margaret River WA

8.5

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Stouts & Porters

Classic Dry Stouts Are black opaque, medium bodied with medium to high hop bitterness.

Stouts get their flavour from unroasted barley, as opposed to the roasted barley used in porters. What makes a stout a dry stout is the heavy hopping. The stout king, Guinness, has had a heavy influence on this style.

Imperial stouts are usually extremely dark brown to black in color. It has an extreme malty,

roasted flavor and the bitterness is medium. Imperial stouts have alcohol levels that typically exceed 8%.

Porters Black or chocolate malt gives the porter its dark brown colour. Porters are well

hopped and heavily malted. This is a medium-bodied beer. Porters can be sweet and hoppiness can range from bitter to mild. Porters are often confused with stouts.

Prickly Moses Otway Stout

(5.0%) 330ml, Otways (Barongarook) VIC

8 Black Dog Dead Dog Stout (5.6%) 330ml (can), Taminick VIC

11

West City Oaty Session Stout (5.0%) 330ml, West Footscray VIC

11 Blackman’s Arthur Porter (6.0%) 330ml (can), Torquay VIC

11

Temple New World Order (6.5%) 330ml, Brunswick East VIC

11 Funk Estate Super Afro-disiac Stout (8.0%) 330ml, Auckland NZ

15

Kooinda Milk Porter (4.7%) 330ml, Heidelberg West VIC

9.5 Forrest Brewery Stout (4.5%) 500ml, Forrest VIC

15

Wolf of the Willows Johnny smoke porter (5.2%) 500ml, Cheltenham VIC

11 Brewcult Gingerbread Maniac Imp Stout (8.0%) 330ml, Dandenong VIC

15

Fox Hat Phat Mongrel (6.5%) 330ml, McLaren Vale SA

12 Holgate Temptress (6.0%) 330ml, Woodend VIC

11

Hargreaves Hill Stout (6.2%) 330ml, Yarra Glen VIC

12

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Scotch Ales, Barley Wine & gruit

Scotch Ales are strong ales, also known as "Wee Heavy." Traditionally processed through a

long boil in the kettle for a caramelisation of the wort. This produces a deep copper to brown in coloured brew. Compared to Scottish Ales, they'll be sweeter and fuller-bodied, and of course higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. A low tea-like bitterness can be found in many examples.

Barley Wine (despite its name) is very much a beer, albeit a very strong and often intense

beer! In fact, it's one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic.

Gruit Though hardly ever made nowadays, Guitbier was in its time, some 500 to 1000 years

ago. Clearly the most common beer style in the world. Gruit is old German for herbs. It was brewed both on the continent and on the british Isles. Gruit is what most medieval brewers used to flavor their beers with before hops became a universal beer lavouring agent starting around the 15th century. Gruit was used either as a single type of herb or as a mix. The medieval pre-hops brewers used just about any herb to flavour their brews. Perhaps the most common of these were yarrow, bog myrtle (also known as sweet gale), juniper, rosemary, mugwort and woodruff. Because most of these herbal hop-substitutes add a slight bitter-sweetness to the ale. The taste of Gruitbier can probably best be described as faintly resembling Vermouth.

Red Hill Scotch Ale

(5.8%) 330ml, Mornington VIC

11

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Belgian, Trappist & Tripel ales

Trappist beers are brewed in monasteries by Trappist-Cistercian monks, are all  top-fermented, and are mainly  bottle conditioned. Trappist breweries use various naming

systems for the different beers produced which relate to their relative strength. The best

known is the system where different beers are called  Enkel/Single,  Dubbel/

Double and Tripel/Triple. These terms roughly describe both the amount of malt and the

original gravity for a Dubbel and triple for a Tripel, marking the casks accordingly. Enkels are now no longer brewed as such.

Tripel actually stems from part of the brewing process, in which brewers use up to three

times the amount of malt than a standard Trappist "Simple." Traditionally, Tripels are

bright yellow to gold in color, which is a shade or two darker than the average pilsner.

Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both

the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light

body for its strength, but at times is barely perceived amongst the even balance of malts

and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose),

which not only lightens the body, but also adds complex alcoholic aromas and flavors.

Small amounts of spices are sometimes added as well.

Belgian blonde (sometimes spelled blond) beers are slightly less strong than either Belgian strong pale ales or tripels at around 6% to 8% ABV. Often sweeter

than Belgian strong pale ales, these tend to taste less bitter with more fruity flavors

derived from fermentation.

Leffe Blonde

(6.6%) 330ml, Belgium

11 Red Duck Bikki Bikki

(5.3%) 500ml, Ballarat VIC18

Chimay Brown (red) (7.0%) 330ml, Belgium

17 Southern Bay Brewing Co Lucifers Golden ale(8.1%) 500ml, Moolap VIC

15

Chimay Tripel (white) (8.0%) 330ml, Belgium

17 Wolf of The Willows ISA (5.2%) 500ml, Cheltenham VIC

15

Chimay Grand reserve (blue) (9.0%) 330ml, Belgium

17

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Saison, Farmhouse & BiÈre de garde

Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be

consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there's been a massive revival; especially in the US. This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness.

Bière de Garde "beer for keeping" is a strong pale ale or keeping beer traditionally brewed in

the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses during the winter and spring, to avoid unpredictable problems with the yeast during the summertime.

Bells Beach Southside Saison

(5.2%) 330ml, Surf Coast VIC

10

Boatrocker Saison du Bateau

(6.4%) 330ml, Braeside VIC10

Bridge Rd Chevalier Saison

(6%) 330ml, Beechworth VIC12.5

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Lambic, Fruit & Sour

Lambics are one of the most complex styles in the world. Unblended lambics are an ancient beer style utilising wild yeasts and other micro-organisms. Intensely sour and acetic. The beer is still aged in wooden barrels. Chemical reactions in the barrels can last up to 3 years. This style is highly aromatic with a fruity smell.

Fruit beers are form of flavored beer, some breweries actually use real fruit or veggies,

though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable. Usually ales, but with not much ale character to them and commonly unbalanced. Malt flavor is typically hidden with a low hop bitterness to allow the fruit or vegetable to dominate.

Sour beer  is  beer  which has an intentionally  acidic,  tart  or  sour  taste. Unlike

modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast,  sour beers are made by intentionally allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels or during the cooling of the wort  in a coolship open to the outside air.  The most common agents used to intentionally sour beer are Lactobacillus, Brettanomyces, and Pediococcus. Another method for achieving a tart flavor is adding fruit during the aging process to spur a secondary fermentation  or contribute microbes present on the fruit's skin. Because of the uncertainty involved in using wild yeast, the sour beer brewing process is extremely unpredictable. The beer takes months to ferment and can take years to mature.

Matsos Chilli beer

(4.2%) 330ml, Broome WA

9

Matsos Lychee Beer (4.5%) 330ml, Broome WA

9

Two Birds Taco (5.2%) 330ml, Spotswood VIC

10

Matso’s mango beer (4.5%) 330ml, Broome WA

9.5

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Ciders, Ginger Beer & misc

Ciders are produced by the fermentation of apple juices and optional ingredients such as

fruits and spices. Wine, Champagne, ale, lager or wild yeasts may be used.

Ginger beer is a cloudy effervescent drink made from a mixture of root or ground ginger

and syrup.

Forbidden fruit original cider

(4.6%) 330ml, Otways (Barongarook) VIC

7.5 Matso’s Angry Ranga ginger beer

(3.8%) 330ml, Broome WA9

Forbidden fruit apple berry cider (4.6%) 330ml, Otways (Barongarook) VIC

7.5 Two Wives GinJa (4.7%) 330ml, Bellarine VIC

9.5

Forbidden fruit organic cider (6.9%) 330ml, Otways (Barongarook) VIC

7.5 Top end apple mango (4.6%) 330ml, Top End, NT

7

Flying brick original cider (4.4%) 330ml, Curlewis VIC

9.5

Flying brick pear cider (4.9%) 330ml, Curlewis VIC

9.5

Flying brick draught cider (5.8%) 330ml, Curlewis VIC

9.5

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Mid, Light & Gluten Free beer

Mid strength is a beer with an alcohol content that is between light and heavy beers.

Generally around 3.5% ABV.

Light is a low alcohol content beer. Generally 2.5%-3.0% ABV.

Gluten free beer is  beer made from ingredients that do not contain  gluten. People who

have gluten intolerance have a reaction to certain proteins in the grains commonly used to make beer, barley and wheat.

Prickly Moses Otway light

(2.9%) 330ml, Otways (Barongarook) VIC

5

Prickly Moses 24/7 (3.5%) 330ml, Otways (Barongarook) VIC

6

Wilde gluten free pale ale (4.5%) 330ml, Newcastle NSW

9

Wilde gluten free raspberry pale ale

(3.0%) 330ml, Newcastle NSW9

Matso’s Angry Ranga ginger beer (3.8%) 330ml, Broome WA

9

Cascade premium light (2.4%) 330ml, Hobart, TAS

5

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Glossary

AleAles are beers fermented with top fermenting yeast. Ales typically are fermented at warmer temperatures than lagers, and are often served warmer. The term ale is sometimes incorrectly associated with alcoholic strength.

CarbonationThe process of introducing carbon dioxide into a liquid (such as beer).

Aromatic hops Refers to hop additions that take place later in the boiling process.

Closed FermentationFermentation under closed, anaerobic conditions to minimize risk of contamination and oxidation

Astringency A characteristic of beer taste mostly caused by tannins, oxidized (phenols), and various aldehydes (in stale beer).

Conditioning A step in the brewing process in which beer is matured or aged after initial fermentation to prevent the formation of unwanted flavours and compounds.

BarleyA cereal grain derived from the annual grass Hordeum vulgare. Barley is used as a base malt in the production of beer and certain distilled spirits, as well as a food supply for humans and animals.

DiacetylA volatile compound produced by some yeasts which imparts a caramel, nutty or butterscotch flavour to beer.

Bitterness In beer, the bitterness is caused by the tannins and iso-humulones of hops.

Draught Beer Beer drawn from kegs, casks or serving tanks rather than from cans, bottles or other packages.

Bittering Hops Refers to hop additions that take place early in the boiling stage of the brewing process.

Dry HoppingThe addition of hops late in the brewing process to increase the hop aroma of a finished beer without significantly affecting its bitterness.

BodyThe consistency, thickness and mouth-filling property of a beer.

Dual Purpose Hops Hops that are added to provide both bittering and aromatic properties.

Bottle Conditioning A process by which beer is naturally carbonated in the bottle as a result of fermentation of additional wort or sugar intentionally added during packaging.

Esters Volatile flavour compounds that form through the interaction of organic acids with alcohols during fermentation and contribute to the fruity aroma and flavour of beer

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Bottom FermentationOne of the two basic fermentation methods characterized by the tendency of yeast cells to sink to the bottom of the fermentation vessel.

EthanolEthyl alcohol, the colorless primary alcohol constituent of beer.

Fermentable Sugars Sugars that can be consumed by yeast cells which in turn will produce ethanol alcohol and c02.

HopsFlowers from the Hop vine added to the boiling wortor fermenting beer to preserve the brew and impart aroma and bitterness.

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FermentationThe chemical conversion of fermentable sugars into approximately equal parts of ethyl alcohol and carbon dioxide gas, through the action of yeast.

FiltrationThe passage of a liquid through a permeable or porous substance to remove solid matter in suspension, often yeast.

Final Gravity The specific gravity of a beer as measured when fermentation is complete (when all desired fermentable sugars have been converted to alcohol and carbon dioxide gas). FlocculationThe behavior of suspended particles in wort or beer that tend to clump together in large masses and settle out.

Fresh Hopping The addition of freshly harvested hops that have not yet been dried to different stages of the brewing process.

Grist Ground malt and grains ready for mashing.

Growler A jug- or pail-like container once used to carry draught beer bought by the measure at the local tavern.

GruitAn old-fashioned herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit.

Hand PumpA device for dispensing cask conditioned draught beer using a pump operated by hand.

Head RetentionThe foam stability of a beer as measured, in seconds, by time required for a 1-inch foam collar to collapse.

Heat ExchangersUsed to cool hot wort before fermentation.

Infusion MashA method of mashing which achieves target mashing temperatures by the addition of heated water at specific temperatures.

Inoculate The introduction of a microbe such as yeast or microorganisms such as lactobacillus into surroundings capable of supporting its growth.

International Bitterness Units (IBU)The measure of the bittering substances in beer. KegA cylindrical container, usually constructed of steel or sometimes aluminum, commonly used to store, transport and serve beer under pressure.

Kettle One of the vessels used in the brewing process in which the wort (unfermented beer) is boiled.

KilningThe process of heat-drying malted barley in a kiln to stop germination and to produce a dry, easily milled malt from which the brittle rootlets are easily removed.

Lactobacillus A microorganism/ bacteria. Lactobacillus is most often considered to be a beer spoiler, in that it can convert unfermented sugars found in beer into lactic acid.

Lager Lagers are any beer that is fermented with bottom-fermenting yeast at colder temperatures.

Lager YeastSaccharomyces pastorianus is a bottom fermenting yeast that ferments in cooler

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temperatures (45-55 F) and often lends sulfuric compounds.

Lagering Storing bottom-fermented beer in cold cellars at near-freezing temperatures for periods of time ranging from a few weeks to years, during which time the yeast cells and proteins settle out and the beer improves in taste.

Lauteringa process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain.

Liquor The name given, in the brewing industry, to water used for mashing and brewing, especially natural or treated water containing high amounts of calcium and magnesium salts.

MaltProcessed barley that has been steeped in water, germinated on malting floors or in germination boxes or drums, and later dried in kilns for the purpose of stopping the germination and converting the insoluble starch in barley to the soluble substances and sugars in malt.

Malt ExtractA thick syrup or dry powder prepared from malt and sometimes used in brewing.

Maltose The most abundant fermentable sugar in beer.

MashA mixture of ground malt (and possibly other grains or adjuncts) and hot water that forms the sweet wort after straining.

Mash TunThe vessel in which grist is soaked in water and heated in order to convert the starch to sugar and to extract the sugars, colors, flavours and other solubles from the grist.

MashingThe process of mixing crushed malt (and possibly other grains or adjuncts) with hot water to convert grain starches to fermentable sugars and non-fermentable carbohydrates that will add body, head retention and other characteristics to the beer.

Mashing OutThe process of raising the mash temperature to 170F. The goal being to halt any enzymatic activity and prevent further conversion of starches to sugars.

Milling The grinding of malt into grist (or meal) to facilitate the extraction of sugars and other soluble substances during the mash process.

MouthfeelThe textures one perceives in a beer. Includes carbonation, fullness and aftertaste.

Musty Moldy, mildewy character that can be the result of cork or bacterial infection in a beer. It can be perceived in both taste and aroma.

Natural CarbonationSugar is added to beer in its container and then sealed. Fermentation kicks off again as the yeast eats the new sugar addition.

Noble HopsTraditional European hop varieties prized for their characteristic flavour and aroma. Traditionally these are grown only in four small areas in Europe:

Bavaria, Germany and Czech Republic.

OxidationA chemical reaction in which one of the reactants (beer, food) undergoes the addition of or reaction with oxygen or an oxidizing agent.

OxidizedStale, winy flavour or aroma of wet cardboard,

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paper, rotten pineapple sherry and many other variations.

Palate The top part of the inside of your mouth and is generally associated with how humans taste.

Phenols A class of chemical compounds perceptible in both aroma and taste.

PitchingThe addition of yeast to the wort once it has cooled down to desirable temperatures.Primary FermentationThe first stage of fermentation carried out in open or closed containers

PrimingThe addition of small amounts of fermentable sugars to fermented beer before racking or bottling to induce a renewed fermentation in the bottle or keg and thus carbonate the beer.

Racking The process of transferring beer from one vessel to another, especially into the final package or keg.

Real AleA style of beer found primarily in England. Generally defined as beers that have undergone a secondary fermentation in the container from which they are served and that are served without the application of carbon dioxide.

Residual Sugar Any leftover sugar that the yeast did not consume during fermentation.

SaccharificationThe conversion of malt starch into fermentable sugars, primarily maltose.

SaccharomycesThe genus of single-celled yeasts that ferment sugar and are used in the making of alcoholic beverages and bread.

Secondary FermentationThe second, slower stage of fermentation for top fermenting beers, and lasting from a few weeks to many months, depending on the type of beer.

SedimentThe refuse of solid matter that settles and accumulates at the bottom of fermenters, conditioning vessels and bottles of bottle-conditioned beer.

Session Beer A beer of lighter body and alcohol of which one might expect to drink more than one serving in a sitting.Sour A taste perceived to be acidic and tart. Sometimes the result of a bacterial influence intended by the brewer, from either wild or inoculated bacteria such as lactobacillus and pediococcus.

SteepingThe soaking in liquid of a solid so as to extract flavours.

Step Infusion A mashing method wherein the temperature of the mash is raised by adding very hot water, and then stirring and stabilizing the mash at the target step temperature.

TanninsA group of organic compounds contained in certain cereal grains and other plants. Tannins are present in the hop cone. Also called “hop tannin” to distinguish it from tannins originating from malted barley. Top FermentationOne of the two basic fermentation methods characterized by the tendency of yeast cells to rise to the surface of the fermentation vessel.

Wet HoppingThe addition of freshly harvested hops that have not yet been dried to different stages of the brewing process.

WortThe bittersweet sugar solution obtained by mashing the malt and boiling in the hops.

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YeastDuring the fermentation process, yeast converts the natural malt sugars into alcohol and carbon dioxide gas.

Yeast Cake Living yeast cells compressed with starch into a cake, for use in brewing.

Yeast PitchingThe point in the brewing process in which yeast is added to cool wort prior to fermentation.

Zymurgy The branch of chemistry that deals with fermentation processes, as in brewing.

Source: www.CraftBeer.com

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