Mandarin Gose | Burnley Brewing
Melbourne’s Burnley Brewing has launched a 4.2% abv Mandarin Gose.
The Gose was brewed using Amarillo and Mandarina Bavaria, a German hop known for the tangerine and citrus aromas it produces.
It also contains Pilsener and Wheat malts, along with lactobacillus and mandarin additions.
According to Burnley, it’s sour, fresh and tart with strong mandarin notes and a subtle salt finish, and is available in 335ml cans on site, and select Melbourne venues off tap.
Mango Mosaic Magic | Wayward Brewing Co
Wayward Brewing Co have brewed a limited release dry hopped mango sour – Mango Mosaic Magic.
Wayward’s brewers split the brew, with one half soured and a “truckload” of mango added, while the other was fermented clean with a Mosaic dry hop, before being blended together.
According to Untappd it comes in at 4% abv and is available now.
Lumberjack Canadian IPA | Wayward Brewing Co and Bad Shepherd Brewing Co
Wayward have also teamed up with Bad Shepherd to brew the Lumberjack IPA.
The brewers say it is a balance of Canadian Gambrinus malts, which they say produce bread and sweet flavours, paired with Lumberjack hops and Spruce tips, to add those pine notes.
Lumberjack is officially launching on 15th February at Noble Hops.
Fizz Wizard Sour IPA | Modus Operandi
The Fizz Wizard Sour IPA is Modus Operandi’s first national limited release of the year.
With a hop list including Cardinal, Styrian Wolf and Meridian, it’s dry hopped and comes in at 5.6% abv.
Modus is launching the beer today (Friday 6th February) with events at the Royal Albert Hotel in Sydney and Dr Moose Bar Melbourne, with events in Brisbane, Adelaide and Canberra to be confirmed.
2019 Vintage French Blend | Willie Smiths
Tasmanian cider producer Willie Smiths is launching its 2019 Vintage French Blend cider in small keg format.
Coming in at 6.3% abv, it’s made with a combination of 15 heritage French and British Cider apples including Cimetere Du Pays, Cremiere Frequin Rouge, Antionette, Michelin and Dabinett.
Only 50 kegs have been produced of the limited blend, as well as a limited number of 750ml bottles. It will be available in Tasmania and Victoria.
It’s the first time a producer has released 20L kegs full of 100 per cent Australian traditional cider apple to the market at scale, according to the business.
Willie Smith’s co-founder Sam Reid said that the industry was following that of the wine sector looking to small kegs.
“We feel that the time is right to put one of our premium flagship ciders into kegs – it’s a good fit for small batch, high quality booze,” he said.
Cider maker Thomas New said this year’s vintage exhibits a deep stone fruit aromatic that characterises Willie Smiths’ French-style blends.
“With the complexity of fruit character and crunchy tannin interplay, enhanced by co-fermentation of these fantastic old,” he said.
It’s launch will be marked at an event at Willie Smith’s Apple Shed on Friday the 7th of February, from 4pm-6pm.
Imperial Lemon Lime Sour | Hope Estate
Joining Hope Estate’s lineup of Imperial Sours is its latest Berliner Weisse, a combination of sour beer, lemon and lime.
Matt Hogan, head brewer said, “With more zing and booze, it’s an amped up version of our Lemon and Lime Sour. It fits well into the Imperial Sour family that we have created and offers a unique flavour experience!”
It’s available now from the Hope Estate Cellar door, at select stockists or online.
This beer and the full sours range will be available at the Hunter Valley Beer and BBQ Festival on the 8th and 9th of August 2020.
