“the salinity from the salt is right there. But on top of that, you're getting... I mean, it's called a fruit salad sour, but at the same time, I'm getting more of the mango passion fruit, those really tropical flavours”
Join the team from TAMF and Ambush Brewing Canberra as they taste the hazy, low-carb pale ale collaboration brew at the bar!
"We will make it again. We can play around with the hops a little bit, maybe make it a little less astringent, and maybe a little bit more on those fruity hops. That's what I would do, but that's a subjective thing. That's just me talking about how I like beers."
"That lemon drop just gives that nice little bit of acidity. Not acidic as in like a bit or like an alpha acid. Just that little bit of perceived acidity that you're smelling fresh. Close your eyes and you're smelling a lemon drop."
"A very, very traditional style of Belgian beer from the Flanders region. That's at the top of Belgium, Northwest. Traditional beer in the sense that they've been making this beer over there for at least 200 years, at least."
"You get the astringency from the, I guess, from burning the skin of the marshmallow. I don't quite get as much of the punch of the burntness. It's more of a toastiness, isn't it?"
"I was going to say, if you've done a Russian Imperial in here, the barrel will retain some of the flavour of the Russian Imperial. How is that then repurposed It's not repurposed in any way without giving out the flavour of an RIS?"
"we can tell we are drinking an ale, not a lager. The hops come out really, really strong. Those dramatic hops"
"The stout came from one of those brown ales that was called a Porter because the porters in London, the dockers, the street runners, that was the beer that they all drank. It was in high demand."
"It's a lovely beer. I mean, twist my arm to drink a dry Irish start. What do we rate in this beer...
...Well done, King River Brewing from Victoria."
"This is a thiolized IPA, so they're using a thiolized yeast. What is a thiolized yeast, you might ask? Well, thiolized yeast is a genetically modified yeast that is putting out thiols in the beer."
"And what happened in those times is beer started to spoil. Not all the time, but it was a bit hit and miss. When you put a beer on a ship and it's shaking all around, it's a little bit different to being in a cellar, obviously."
"Good question. It can be. If it has barley in it. I tend to think that that terminology of using like barley, hops, yeast and water. Yes, you can. A lot of the British style, like like alcohol, dry ginger ales and ginger beers, which you'll find in the UK."
"I know that sounds weird, but if you've ever drawn with really good quality pencils, when you're sharpening them, they just have a smell. They have a smell about them, and it's a good smell."
"What makes it Scottish? Well, the Scottish strong ales tend to come from the malts that come from the UK and the malting processes that were used with whiskey quite a lot. They'd use different specialty malts in small amounts in whiskies"
"So, traditionally, you had a porter, and then you had a stout porter - a heavier option. Not so much the case these days. You get porters that can go anywhere up to 7, 8, 9%, barrel aged. Same with stouts, you can get them at 4%, you can get them up to 10, 11, 12% with Imperial Porters."
