Released October 2021

March to October - Marzen

Marzenbier or March beer is a medium bodied amber lager that is the traditional beer served at Oktoberfest. Why is a beer drunk in October named a March beer you ask? Originally it was brewed in March as a 16th century Bavarian rule prohibited brewing between April and September. This was due to the increased spoilage of beer by wild yeast and bacteria during these warmer months.

Released October 2021

Altogether - Altbier

Altbier is the traditional beer of the German city Dusseldorf. A copper coloured, smooth and well-balanced ale. It is fermented at cooler temperatures than typical ales to give it a cleaner finish. Altbier is rarely seen outside of Dusseldorf, yet inside many of the city’s pubs it is the only beer served.

Released October 2021

Stanger Danger - Kolsch Style Ale

Kolsch is a light, dry and hoppy ale originating from the German city of Cologne. A true Kolsch is required to be brewed according to rules within the Kolsch Konvention. These rules include that it’s brewed within 50km of Cologne, filtered and served in a 200mL cylindrical glass called a Stange. This is our version brewed 16,575km from Cologne, unfiltered and more than likely not served in a Stange.

Released Sep 2021

Classic Haze - Hefeweizen

Hefeweizens are a traditional German wheat ale with the name literally translating to “yeast wheat”. They are the original hazy beer, having a cloudy look due to the yeast strain used and the large amount of wheat. While popular in its motherland, hefeweizens remain an underrated style, especially in Australia. Classic Haze was brewed using old world methods. It was open fermented to help the yeast develop the desired complex flavours and can conditioned to achieve the required high carbonation levels. 

Previous releases
May 2021

Released Sep 2021

Classic Dark Haze - Dunkelweizen

Dunkelweizens are a traditional German dark wheat ale. Classic Dark Haze was made in the traditional manner, open fermented to give the characteristic banana and clove yeast flavours. It was can conditioned with high carbonation to achieve a creamy texture. German wheat beers are the original hazy beers having a cloudy appearance due to suspended yeast and wheat proteins.

Released Sep 2021

Liquid Bread - Doppelbock

Doppelbocks are a strong, rich and malty lager originally brewed by Bavarian monks in the 17th century. Designed to sustain the monks while they abstain from solid foods during the 40 day Lent period, doppelbocks earned the nickname ‘Liquid Bread’. Disclaimer: We do not condone 40 day beer-only diets.

Released Sep 2021

Return Walker - Session Hazy Pale Ale

Return Walker is a sessionable hazy pale ale showcasing single farm Riwaka hops, direct from Eggers Hop Farm in New Zealand. Grapefruit and passionfruit aromas with a full body and mouthfeel. Fermented with an expressive yeast strain contributing fruity esters to complement the hop derived fruity flavours.

Released August 2021

Entirety Bourbon Barrel Aged - Russian Imperial Stout

Russian Imperial Stouts are known to be the strongest of all stouts. Originally brewed in London in the late 18th century for export to Russia, they were a favourite of Catherine the Great, the Russian empress at the time. Entirety is big and intense, with rich roast and chocolate flavours. We used an extended seven hour boil to give it a very full bodied mouthfeel. It was then aged in bourbon barrels for eight months adding more bold flavours.

Released August 2021

Cellar Worthy Bourbon Barrel Aged - English Barleywine

Barleywines are so named as they are a showcase of intense malted barley flavour and have wine-like alcohol strength. With this Cellar Worthy release, we used an extended eight hour boil to create complex melanoidins that contribute toffee and caramel notes. It was then aged in bourbon barrels for eight months adding more bold flavours.
If cellared this beer should continue to develop positive characteristics for many years.

Released August 2021

Entirety - Russian Imperial Stout

Russian Imperial Stouts are known to be the strongest of all stouts. Originally brewed in London in the late 18th century for export to Russia, they were a favourite of Catherine the Great, the Russian empress at the time. Entirety is big, bold and intense, with rich roast and chocolate flavours. We used an extended five hour boil to give it a very full bodied mouthfeel.

Released August 2021

Cellar Worthy - English Barleywine

Barleywines are so named as they are a showcase of intense malted barley flavour and have wine-like alcohol strength. Cellar Worthy is made in the English style with traditional Maris Otter barley known for its rich malty flavour. We used an extended five hour boil to create complex melanoidins that contribute toffee and caramel notes. This is a perfect late night sipping beer. If cellared it should continue to develop positive characteristics for many years.

Previous releases:
September 2020

Released August 2021

Frozen Sea - Baltic Porter

Baltic Porter is a regional adaptation of English-style Porter by the countries around the Baltic Sea. Owing to the cold climate in the region, it is stronger than a typical Porter and is cold fermented with lager yeast rather than ale yeast. Frozen Sea is smooth and full bodied with a rich malty sweetness.

Released August 2021

Botany Weisse Pineapple - Mixed Fermentation Sour Ale

This beer started out as our traditional no-boil mixed fermentation Berliner Weisse style beer with live Lacto souring bacteria. It underwent a six month long secondary fermentation with Brett followed by a month aging with pineapple. We used a Brett strain that produces pineapple aromas to further accentuate the pineapple flavour.

Released August 2021

Simple Coercion - Hazy Pale Ale

Simple Coercion was brewed with high protein grains to give a full body without excessive sweetness. Simcoe hops are added throughout the brewing process contributing tropical fruit, citrus and woody aromas. It was also fermented with two expressive yeast strains that produce fruity esters and promote hop biotransformation.

Released July 2021

Refectory - Belgian Blonde Ale

This beer is inspired by the lower strength ‘single’ beers traditionally produced by Trappist breweries in Belgium. Trappist breweries are located within monasteries with resident monks overseeing the brewing.  Monks brewed these ‘single’ beers for their own consumption in the monastery refectory.  This is a refreshing ale with spicy and fruity yeast and hop driven flavours.

Previous releases
December 2020
May 2020

Released June 2021

Solitude - Belgian Dark Strong Ale

Solitude is a rich and malty ale with a dry finish. It showcases the complex dark fruit and spicy notes from the Belgian Abbey yeast. To achieve this complex yeast character, we took inspiration from the traditional methods employed by Belgium’s Trappist breweries and fermented the beer in open tanks, allowing the temperature to free rise during fermentation.

Released June 2021

Botany Weisse - Mixed Fermentation Sour Ale

This is our version of a Berliner Weisse, at one time the most popular alcoholic drink in Berlin. Staying true to traditional brewing methods, it is a mixed fermentation beer that contains live Lactobacillus souring bacteria and underwent a secondary fermentation with Brettanomyces for over three months. It was also not boiled during the brewing process to emphasise the raw, bready flavour of the German pilsner and wheat malts. It is very pale, refreshingly acidic, highly effervescent and has subtle Brett derived fruity esters.

Previous releases
December 2020
July 2020

Released June 2021

Before Dawn - Munich Dunkel

Munich Dunkels were the most common German beer until technological advances in the late 19th century made pale lagers easier to produce. Our lagers are inspired by the rustic Kellerbiers from the Franconian region of Germany. Open fermented then lagered for an extended period to clarify the beer without the use of filtration or fining agents. Before Dawn showcases the rich and complex flavour of the dark Munich malt.

Released June 2021

Quake - Hazy Pale Ale

Quake is our hazy pale ale that is open fermented with a strain of the centuries old Norwegian Kveik yeast (pronounced similarly to Quake). This beer features expressive yeast character, solid bitterness and a dry finish. This batch uses Nelson Sauvin hops from New Zealand. These hops are known for having a distinct and complex flavour profile with tropical fruit and black pepper notes. 

Previous releases
October 2020: Nelson Sauvin hops
May 2020: Loral hops

Released May 2021

Oaty - Oatmeal Stout

Once upon a time believed to have health benefits (and even prescribed by doctors), oatmeal stouts were extinct for a few decades and then brought back in the 1980s. Rich and hearty, with roast and chocolate flavours, this beer is a winter favourite. Oaty was made with a high proportion of oats to give it an extra smooth texture. 

Released May 2021

Hop Barn - Mixed Fermentation Farmhouse IPA

Hop Barn started out as a mixed fermentation farmhouse ale with a Brettanomyces yeast strain known for producing fruity flavours. Prior to packaging, we generously dry hopped it with Mosaic hops. Complex hop driven tropical fruit flavours and aromas combined with the fruity esters from the Brettanomyces yeast.

Released May 2021

Little One - Mixed Fermentation Table Beer

Table beers are light bodied, low alcohol beers that were popular in medieval Belgium and France. They were designed as a casual beer that could be enjoyed by the masses at mealtimes. Our version includes a large percentage of wheat and oats to provide additional body. It is fermented with a mixed culture of Saison yeast, Brettanomyces and Lactobacillus to provide complex yeast derived flavours.

Released May 2021

Outback Sky - Barrel Aged Red Sour

Flemish Red Ales are often referred to as the Burgundy of Belgium due to their deep reddish-brown hue and wine-like characteristics. Outback Sky is our interpretation of a Flemish Red Ale. Brewed with a blend of Belgian Abbey and Brettanomyces yeast together with Lactobacillus  and Pediococcus souring bacteria. Aged for 11 months in ex-wine barrels. Complex flavours of cherry and oak with balanced acidity.

Released May 2021

Monument - Barrel Aged Black Sour

Monument started out as dark farmhouse style beer with rye malt and flaked wheat. After a primary open fermentation with a Saison yeast strain, we put it into ex-wine barrels with Brettanomyces yeast and Pediococcus souring bacteria. It was aged for 9 months in the barrels followed by a further 6 weeks can conditioning. Complex flavours of chocolate, liquorice and dark fruit with pleasant acidity and a dry finish.

Released March 2021

Threefold - Belgian Tripel

Tripels are a strong pale beer that have been brewed in Belgium since the 1930’s. The name originates from when breweries marked their beers with X’s according to their strength.Those marked with three X’s being referred to as a Tripel. Threefold has complex yeast derived flavours from an initial open fermentation and a second fermentation in the can. This beer is highly carbonated just like the original Belgian Tripels.

Released March 2021

Weka Island - Pale Ale

Our take on a hazy pale ale with solid but well integrated bitterness and minimal sweetness. This beer was open fermented with an expressive yeast strain. We used the NZ hop Motueka which blends citrus and tropical aromas with some floral and spicy/herbal flavours from its noble hop heritage.

Released March 2021

Continuum - Barrel Aged Farmhouse Ale

Continuum is the follow up to the first beer we ever brewed, Foundation. A farmhouse ale open fermented with a Belgian Saison yeast strain, then aged in wine barrels with Lacto souring bacteria and Brett yeast for 10 months. Very dry, highly carbonated with pleasant acidity and fruity and spicy yeast esters.

Released March 2021

Botany Weisse Mango & Passionfruit

This beer starts out as our traditional no-boil mixed fermentation Berliner Weisse style beer with live Lacto souring bacteria and Brett yeast. We then ferment it on mango and passionfruit for a further three months. A super refreshing fruit filled experience with some funk from the Brett yeast.

Previous releases
August 2020

Released January 2021

Thirsty Miner - Grisette Pale Belgian Ale

Grisette is a historical style of beer from Belgium’s southern Hainaut province. It was originally brewed to quench the thirst of local miners. Like traditional recipes, it is low in alcohol and brewed with a large amount of wheat that gives it a light body and refreshing nature. The German and Czech hops contribute moderate bitterness with floral and spicy notes. Yeast driven fruity esters round out the flavour profile.

Previous releases
July 2020

Released December 2020

Resting Place - Hoppy Mixed Fermentation Sour Ale

Hoppy sour beers have traditionally been difficult to produce as the lactic acid bacteria that gives the beer its sourness is inhibited by hops. A unique brewing yeast strain (Lachancea) has been recently been discovered, on a tree in a Philadelphia graveyard of all places, that naturally produces lactic acid during fermentation. We made this beer with Lachancea yeast, followed by a secondary fermentation with a fruity Brettanomyces strain. Hopped with new world American hops during the boil and dry hopped prior to packaging.

Released September 2020

Old Russet - Barrel Aged Belgian Sour Brown Ale

Old Russet started out as a Belgian Dubbel style brown ale. The Special B malt and Dark Candi Syrup combined with the Belgian Abbey yeast contribute flavours of burnt sugar, caramel, raisins, figs and chocolate. Taking inspiration from Flemish Brown Ales, we then aged it in oak barrels for over six months with various Brett strains and Pedio souring bacteria. The final product has a complex dark fruit profile with pleasant sourness and a wine-like character.

Released September 2020

Botany Weisse Apricot

Botany Weisse is our version of a Berliner Weisse sour German wheat beer. Like traditional recipes, it undergoes a secondary Brett fermentation for added complexity. We aged this beer for six months including three months on apricot. It was also dry hopped with German Hallertau Blanc hops contributing additional fruity flavours.

Released May 2020

Foundation - Barrel Aged Farmhouse Ale

Farmhouse ales are an old European tradition. Farmers would brew beer from their own grains for consumption on the farm. They would often use non-barley grains such as wheat and oats. As these beers were fermented in wood vessels, they would be exposed to wild yeasts giving them a rustic character. This beer was open fermented then aged in red wine barrels.  Dry, well carbonated with fruity and spicy yeast driven flavours.

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