six b'day testimonials you simply cannot live without...
Our 6th Birthday Party is in full swing! And to help celebrate, we've put together a coupla videos that will: a) bring you up to speed on this year's specialty releases and b) have you rolling about the lino gasping for air.
Beer One: Lemon Meringue Nitro Sour
Featured Brewer: Tim Kenny
Concept: Matt Newman (National Sales Manager)
It might not be Nan’s, but it’s pretty bloody good…
Modelled on the quintessential ‘feel-good’ dessert, this nitro sour strikes the perfect balance between tart and sweet.
It’s brewed with malted barley, wheat and oats, and wields a lip puckering tang - thanks to both lactobacillus, and the zest and juice of some one thousand lemons. Give or take a coupla fruits.
Mosaic and Citra hops complement the beer’s unique citrus quality, while vanilla pods and lactose add depth and luxury too.
It pours smooth, with a dense and glossy head. Expect aromas of freshly squeezed lemon before relishing that ‘silky’ mouthfeel you’ve come to know and love.
We won’t dive too deep into the flavours on this one, you’ll just have to head down to the brewery and nab yourself a slice!
Base Malt: Munich Malt
Specialty Malt: Pale Malt, Wheat Malt, Carapils, Oats, Crystal Malt
Hops: Mosaic, Citra
Extras: Lemon Zest, Lemon Juice, Vanilla, Lactose
Beer Two: Slow Pour Pilsner
Featured Brewer: Marco Schuman
Concept: Lewis Maschmedt (Head Brewer)
This tantalising pilsner is a modern take on a timeless classic, and calls on a unique tap to secure the perfect pour.
In this case ‘perfect’ alludes to the beer’s monumental head, which is both excessive and somewhat of an oddity. But don’t be dismayed, it’s true to style, and comes courtesy of heightened carbonation and a nifty restrictor font.
Both Pilsner and Acidulated Malt supply a sturdy base (the later lowering the liquid’s PH and hence increasing the acidity of the beer), while Pacifica hops lend a telling grassy whip.
In the glass, aromas of white bread, mint and freshly cut grass pair with a range of distinctive esters. Its bright and cleansing to sip, with a refined bitterness and soft biscuity finish.
Slow Pour Pilsner. More head than you’re used to. Like, a lot more…
Base Malt: Pilsner Malt
Specialty Malt: Acidulated Malt
Beer Three: DDDH NEIPA #2
Featured Brewer: Aitor Nieto Cortes
Concept: As above
PL’s second triple-hopped New England IPA is unfiltered, unpasteurised and juicy AF!
Brewed with a blend of pale malts and oats, it calls on hop varieties Citra, Mosaic, Amarillo, and a comparatively new strain from the Yakima Valley, Bru-1.
With less hop additions on the hot side and more in the fermenter, we keep the bitterness down, while securing an intense tropical fruit bouquet. Oh, and bucket loads of flavour too.
It pours golden yellow with a persistent haze. Aromas of mandarin, guava and pineapple dart from the collar, which settles cloudy and white. On the palate, it’s all fruit, with a soft mouthfeel and pings of resinous pine.
Base Malt: Pale Malt
Specialty Malt: Wheat Malt, Malted Oats, Chit Malt
Hops: Bru-1, Citra, Mosaic, Amarillo
Beer Four: West Coast IIPA
Featured Brewer: Samuel Davoren
Concept: Jackson Purser (Head of Brewery Ops, Perth)
Back in 2015, Pirate Life beers were West Coast through and through. And while we have evolved, our roots are anchored deep. This recipe harks back to a founding affinity for dank and resinous brews, and just quietly, we’re amped with the results…
Like any decent DIPA, it’s been comprehensively hopped, and includes mash, kettle, whirlpool, and fermenter additions of the following US strains: Mosaic, Idaho-7, Strata and Columbus.
Not a bad line up, though personalities this large require offsetting; hence the malt bill, which is both robust and complementary.
It pours golden and clear, with a lively head of foam. Expect aromas of stone fruit, crushed pine and blackcurrant. The palate shows tropical fruits and herbal sage, with a fine residual sweetness and respectable 80 IBU.
Base Malt: Pale Malt
Specialty Malt: Golden Naked Oats, Carapils, Caramunich 2
Hops: Columbus, Strata, Idaho-7, Mosaic
Beer Five: Orange and Mango
Featured Brewer: Charléne du Toit
Concept: Katie Van de Merwe (Head of Hospitality)
History has produced some pretty iconic ‘duos’. Bonnie and Clyde. Ren and Stimpy. Cheese and Vegemite. And while PL respectfully acknowledge these well-known pairs, we reckon Orange and Mango’s got ‘em beat.
Brewed using pale malts and Enigma hops, this beer has been soured with lactobacillus. Late ferment additions of mango puree and OJ only amplify said pucker, which is good news for those who dig a bit of tingle.
It pours like bubbly juice, but let the record state that ‘this is not bubbly juice’ – it is beer. For grown-ups. A zesty fragrance greets the nose, but like most kettle sours, your tongue will take the lion’s share…
Picture piercing an orange’s skin with your teeth, then gorging on the pulp within. Got it? Good. Now you’re in the ball park. As your palate jolts to attention, a dollop of mango quells the acidity, leaving you with thoughts of apricot pie, and that mimosa you sipped on at brunch.
Take that Bonnie and Clyde.
Base Malt: Pale Malt, Wheat Malt
Specialty Malt: N/A
Extras: Mango Puree, Orange Juice
Beer Six: Jujube Cola Sour
Featured Brewer: Lewis Maschmedt
Concept: Brent Kemble-Beech
Our second collab beer with the legends at Jujubes SA is here. It’s all natural (as always) and gives a cheeky nod to a familiar favourite…
Brewed with premium malts and US + Aussie hops, it’s been gently soured with the good bacteria, Lactobacillus. Post ferment spice additions delight the senses, while seventy kilos of Jujube syrup adds complexity to every sip.
It pours copper, with a creamy head of foam. Expect aromas of nutmeg, vanilla, and bitter orange. The first gulp is instantly reminiscent of cola (there’s no denying it) but with a cleansing acidity that sweeps the palate clean.
Raisin toast lingers pleasantly on the tongue.
Base malt: Pale malt, Munich Malt
Specialty Malt: Crystal Malt, Carafa III
Hops: Enigma, Mosaic
Extras: Jujube Syrup, Bitter Orange Rind, Sweet Orange Rind, Cassia Powder, Nutmeg Powder, Coriander Powder, Vanilla Bean