This week we catch up with Jeremy Halse, Head Brewer at Lion’s White Rabbit Brewery in Geelong.
We talk about Jeremy’s long history in brewing, the approach of White Rabbit Brewery and discuss the new Red Ale. We discuss whether there are some styles that just don’t fit with the idea of ‘entry level’ and whether you can make a Flanders Red Ale approachable.
You can read the media release about the White Rabbit Red Ale here.
In the pre-ramble, Pete and Matt discuss the World Beer Cup and just how US-centric it is, including discussing the percentages. You can click the image to download the full analysis of entries and results.
We also discussed the different style definitions for the Australian-style Pale Ale, given US brewers took out all three placings for the style.
Australian-style Pale Ale (Australian International Beer Awards)
A mild, pale, light-bodied ale which can vary in colour from light pale through to medium amber, perceivable fruity esters are a defining character of this beer style. Haze is acceptable in a bottle conditioned beer, chill and/or hop haze is acceptable at low levels but is not essential for the style. Malt sweetness and other malt character is low. Fruity esters should be present and can be balanced by low to medium hop aroma. Hop flavour should be present in low to medium intensity with the bitterness ranging from low to medium. Diacetyl should be very low if present. DMS aroma should not be present. Body is low to medium with a dry finish.
Original Gravity (°Plato) 1.040 – 1.052 (10.0°–12.5° Plato)
Apparent Extract/Final Gravity (“Plato) | 1,004 – 1.010 (1.0°–2.5° Plato)
Alcohol by Weight (ABV%) 3.5–4.7% (4.5–6.0%)
Bitterness (IBU): 15 – 40
Colour SRM (EBC): 3 – 13 (6.0 – 25.0 EBC)
Australian-style Pale Ale (US Brewers Association)
Australian-Style Pale Ales are light amber to light brown. Chill or hop haze may be evident. Hop aroma is often reminiscent of tropical fruit such as mango, passion fruit and other tropical fruit character. Intensity can be low to medium-high. Malt character has a perceived low to medium caramel-candy sweetness. Hop flavor is aligned with aroma; tropical fruit such as mango, passion fruit and other tropical fruit character. Intensity can be low to medium high. Hop bitterness is low to medium. Fruity-ester aroma should be perceived. Diacetyl should be very low if present. DMS aroma should not be present. Body is low to medium.
Original Gravity (ºPlato) 1.040 – 1.052 (10 – 12.5)
Apparent Extract/Final Gravity (ºPlato) 1.004 – 1.008 (1 – 2)
Alcohol by Weight (Volume) 3.50% – 5.20% (4.20% – 6.20%)
Bitterness (IBU) 20 – 45
Color SRM (EBC) 3 – 14 (6 – 28)
Don’t forget, if you are in Melbourne next week for Good Beer Week, you can join us as we record the next few episodes with a panel of experts, as well as get lunch and beers from Moon Dog, Pirate Life and Hawkers all for $22. We’d love to have a beer with you.
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