This tasty b’day pilsner was brewed on our District kit using 100% Australian ingredients. Unlike classic German & Czech examples we’ve thrown a good whack of wheat at the equation, resulting in a full bodied, yet legitimately crispy beer.  

On a hop front, Aussie varieties CRYO Galaxy, Eclipse, and Victoria Secret combine for a fragrant kick – largely due to the post ferment additions - while a clean fermenting Pilsen yeast from Bluestone pulls it all together.  

Expect a golden yellow pour and thick head of foam. Aromas of grassy hops and citrus delight, with lifted bready notes. On palate, it’s brisk and hoppy, with gentle malt characters, and a crisp, dry finish.  

As the label suggests, this specialty IPA (developed by PL Brewers, Aitor Nieto Cortes and Jake Haysman) is like settling down into a bed of fluffy clouds. Did we say clouds? We meant hops… 

It’s got a monster grain bill (including Vienna Malt, Chit Malt, wheat and oats) and a good whack of new season Mosaic, Simcoe and Citra. There’s even a few drops of vanilla for a delectably fragrant boost.  

It pours sunny hay with a persistent haze. Expect big aromas of papaya, mango and lychee, with notes of milk bottle lollies. The palate is full and sweet, showing more tropical fruits, vanilla, and a long, juicy finish. 

Cryo hops are produced via a cryogenic processing technology that separates concentrated lupulin (the good stuff) from the leafage. Cryo Pop Original Blend takes this method a step further, using lab analysis to find formerly undetectable aromas, then pinpointing them for the final beer.  

While the strains themselves remain a mystery, we can confirm the blend is throwing off huge tropical vibes – something enhanced by the addition of US variety, Ekuanot.  

Jakey’s grain bill does some heavy lifting, too, offsetting the hoppy barrage with cuts of honeyed sponge. Kudos goes to the biscuit malt in this case.   

It pours golden yellow with a light head of foam. Expect aromas of ripe peach, lychee, and feijoa. To sip, it’s broad and sweet, with more tropical fruit, mellow bitterness, and a pillowy mouthfeel.  

Nope, it’s not a recipe for mushroom risotto, it’s another specialty brew from Jakey Haysman - one half of a dynamic duo heading up production on our District kit.  

Brewed with a blend of pale and specialty malts, this limited-edition brown ale calls on three European hop strains for a distinctive savoury hit.    

Though if we’re being honest, it’s the toasted wild brown rice, thyme, sage, and porcini infused wort that sends it deep into enchanting terrain.  

It pours tawny brown with an ivory crema. Expect an array of foraged fragrances, from green pepper to garden spice. There’s scorched muscovado there, too.  

To sip, it’s deliciously malty, with an earthiness that both perplexes and delights. Field mushrooms go long on the finish, which sounds a little nutty, and ya know what? It is… 

Traditionally brewed with salt and coriander seed, Goses are a crowd favourite here at PL. For this collaborative interpretation, we subbed in olives for a unique and herbaceous twist…

Their meat was gently smashed then added to the whirlpool with a good lick of brine. Shortly after the leaves (courtesy of SA’s Diana Olive Oil) were introduced – turns out they’re quite the bittering agent.

In tank, we relied on Philly Yeast to get the job done. It’s dual purpose, meaning we get lactic acid (tartness) and ethanol from a single source. Pretty nifty stuff.

The beer pours sunny yellow thanks to a blend of pale malt and wheat. Expect delicate savoury aromas and a spritz that tickles your nose. To drink, it’s tangy and bright, with a distinctive olive quality and refreshing salty zap.

Our friend Joe makes quince paste the right way: with local quinces, sugar and H2O. And while a typical pair would be Stilton cheese, PL Brewer Jakey Haysman figured a small-batch ale would do just fine.

The going malt blend at the District is Pale, Wheat and Chit. It’s this mix that allows specialty ingredients (e.g. 5kg of aged quince paste) to shine through.

Fragrant New Zealand hops and our go-to Verdant yeast gift delicate pops of fruit, accentuating Joe’s expertly preserved contribution to a T.

The beer is peach in colour and boasts a fine, pectin derived haze. Expect aromas of picked quince, Turkish delight and cold-stored pears. On the palate, find more quince, gooseberry jam, hints of vanilla, and a sturdy mid-palate bitterness.

Jakey, Jo, cheers.

Not many people can say they have an oyster guy. But we can. In fact, ‘Reggie’ has been hand-delivering us moreish molluscs for over seven years – fresh and fat from his home town of Cowell on SA’s Eyre Peninsula.

He’s retired, has more stories than Shanghai Tower, and happily takes payment in beer - something he and MC agreed to at the Gilbert Street Hotel back in 2015. It’s clear both parties are getting their respective fix, ours just happens to increase fertility. Or so they say.   

The oysters always arrive the same way: Out of Reg and Carm’s camper, unshucked, in a foam tub full of ice. For this project, led by PL brewer, Jakey Haysman, we scored ten doz (four for the brew and six for the crew) and not one iota went to waste…

The flesh and sea brine were added late in the boil and give the beer a delicate saltiness, while crushed shells (rich in calcium carbonate, zinc, and magnesium) help promote a silky mouthfeel and healthy ferment, too.

We’re pretty proud of the final product, not just cause it’s tasty AF but cause we did it with our mate Reggie – a true character, genuine bloke, and (as fate would have it) our very own oyster guy.

This delectable Blackberry Trois (pronounced ‘twuh’) was crafted on our five-hundred litre District kit using freshly foraged Adelaide Hills blackberries and a unique Belgian yeast.

It has a light, clean malt profile, which lets the fruit (and soft pink hue) take centre stage. All up, we chucked in a bucket’s worth of picked berries and 40kg of puree to drive the point home.

The yeast, Saccharomyces Bruxellensis Trois, was once thought to be a Brettanomyces strain (due to its wild behaviour) but DNA sequencing revealed otherwise. It gifts bags of fruit in any case.

Expect an alluring bouquet of blackberry taffy, nectarine, and cherry cola. To drink, it’s light and jammy, with more summer berries, a refreshing mouthfeel, and delicate farmhouse quality late.

This New England IPA is smooth, juicy and full of hoppy goodness!

It was brewed at the District by Jake Haysman and Aitor Nieto-Cortes with a blend of pale malted barley, wheat and oats. Mandarina Bavaria hops in the boil lend a lick of bitterness, with Mosaic, Citra CRYO and Azacca CRYO delivering a delectably fruity punch.

It pours a pale orange and hazy. Expect tropical fruit and citrus aromas, with lifted notes of hoppy resin. On the palate, it’s silky and soft, with succulent fruits, mellow carbonation, and a finish of mango and pine.

For over 300 hundred years, people have been enjoying porter beers - and for good reason. They’re roasty, toasty and go great with shepherd’s pie.

We brewed this one on our 500 litre District kit using seven characterful malt variants. They give the beer its dark brown, almost black appearance and substantial mouthfeel, too.

Mandarina Bavaria hops in the boil lend moderate bitterness, while US strains, Simcoe and Idaho-7 gift floral and resinous aromas.

On the palate, expect a full flavoured, mildly roasty beer, with hints of choccy and dried fruit. All up, a tasty American style porter, and just in time for GABS. We’ll drink to that…

It’s not very often we get our hands on wet hops down here at PL, but this IPA (brewed on our five hundred litre District kit) is chock full of ‘em…

All up, it boasts ten kilos of whole cone flowers courtesy of our good mates at HPA (Hop Products Australia). We went with Aussie strains Galaxy and Eclipse, cause when it comes to wet hops, home grown is best.

It pours a mellow gold, thanks to a blend of Pale and Vienna Malt. Expect aromas of ripe peach and citrus, with lifted floral notes. To drink, it’s delightfully mild (as far as IPAs go!) with low bitterness and a gentle fruity finish.

Our five hundred litre District brewkit gives us the freedom to experiment with unique and exciting recipes, like this Lichtenhainer – a smoked sour ale which is about as quirky as it sounds…

It’s a traditional German style from Thuringia and as is brewed with equal parts smoked malt, pale malt and wheat. The Philly Sour Yeast used is dual purpose, meaning we get lactic acid and ethanol from a single source.

Pretty nifty stuff.

Expect a straw-like hue, a fine, persistent haze, and a finger of rocky white foam. Aromas of fried pineapple ring and smoked whisky perplex the schnozz. On the palate, it’s refreshing and light, with alluring savoury notes, delicate acidity, and a hint of smoked malt late.

After a bold and substantial lager? This limited-release imperial is bound to please…

Brewed by Jake Haysman and Aitor Nieto Cortes on our five-hundred litre District kit, it settles in at 8%, which is well in spec for this style of beer.

A grain bill of Pale, Munich, Caramunich, and Acidulated Malt supplies a sturdy chassis and a striking, dark ruby hue, while Mandarina Bavaria, Loral & Simcoe hops gift notes of fruit and spice.

Expect aromas of toffee malt, sultanas and dried fig. On the palate, it’s rich and flavoursome, with more malty goodness, fine bitterness, and a long, toasty finish.

After generations bubbling away in Norwegian farmhouses, Kveik (pronounced ‘kuh-vike’) yeasts are now freely available to brewers world-wide.

They’re lauded for their versatility and brisk ferments (under unusually warm conditions) and offer an array of unique flavours and aromas.

The strain used here comes courtesy of Terje Raftevold, a brewer from Hornindal, Norway, and was put to work at our SkyCity brewery in Adelaide’s CBD.

Fermentation took place at 40°C (well in spec for this type of yeast) over two days, during which time copious amounts of Sabro, Mosaic and Ekuanot hops were thrown in too.

The beer pours golden yellow, with an alluring opacity. Expect aromas of fresh pineapple and coconut, with lifted minty notes. To drink, it’s plush and fruity (think mango and nectarine), with well-integrated bitterness and a hint of pine needle late.

Better be Kveik.

“Everywhere we go, the people want to know, who we are, where we come from! Shall we tell them who we are, where we come from? We are the England, the Mighty Mighty England. We are the Army, the Barmy Barmy Army!”

We hear you, loud and clear, and to celebrate your arrival this Ashes series, we’ve made something just for you. Something to keep you refreshed between sessions, something to cheers when the score sits favourably, and something to sip when the Aussies reign supreme.

This beer was hand-crafted in Port Adelaide by people as passionate as you. It’s crisp, refreshing and slung ice-cold – a proper lager, indeed. So, to the Barmy Army, our boisterously brazen foes, our mates from across the way, ‘Cheers,’ we’ll catch you on the hill.

Mango Super Sour exists in a world of its own. Somewhere north of the beer sphere and south of RTD…

It starts off innocently enough, with milled grain and water on our SkyCity kit. Post brew, the liquid hits a fermenter, and that’s where things take a turn for the wort.

All up, we hit it with sixty litres of lemon juice and two hundred kilos of mango puree. For context, that’s 35% more than the total amount of grain used. Uh huh, this bevvy’s packing fruit.

It pours a wild orange, with a sherbety head. Find plump aromas of mango and fresh citrus, too. On the palate, it’s bright and full, with pleasant acidity and a truck load of tropical feels.

Our second Saison enlists the stylings of PL brewer, Jake Haysman. His interpretation of the classic Belgian (hmm, kinda French) style is elegant, fresh and bursting with complexity.

To begin, he knocked-up a wort using malted barley, wheat and oats, and after a light hopping with Mandarina Bavaria, sent it to tank.

Here the hybrid non-diastaticus yeast made short work of the sugars, fermenting at a lofty 28°C, and with the aid of Deltazyme AMG (which enhances attenuation) a bone-dry finish was achieved.

It pours a striking lemon yellow. Aromas of citrus and thistle dance from the head, which settles cloudy and white. To drink, it’s clean and sharp, showing tangerine, lemongrass and mellow phenols.

‘Tis the Saison.

Brewed by Aitor Nieto Cortes on our SkyCity kit, this Imperial IPA settles in at 10.1% ABV. He’s thrown a fair bit of malt at the equation too - all pale, all premium, alright.

Mandarina Bavaria hops brings bitterness to the boil, with whirlpool and post ferment additions of Mosaic, Strata and Cryo Azacca gifting a plethora of dank & fruity notes.

It pours golden and deep, like nectar in the glass. Expect punchy aromas of tinned peach and resinous pine. To drink, it’s robust and full, with big malt, well-integrated bitterness and slew of tropical fruit flavours.

What do our New World Kolsch, Lime Gose, and Oat Cream IPA have in common? Hot tip: They were all created by PL brewer Aitor Nieto Cortes, and if history is anything to go by, this one should be pretty tasty too…

Brewed on our five-hundred litre SkyCity kit with a blend of pale malts, this beer serves as a refreshing take on a classic German style.

It was fermented under pressure at 15°C to minimise ester production and calls on Cascade & Amarillo for an intriguing hoppy hit.

Pouring pale hay with a fluffy head of foam, one can expect bready aromas, with pings of zested lime. On the palate, it’s clean and fresh, with notes of lemon biscuit, and a hint of honey late.

Developed by PL crew member Alex Mattingly, this NEIPA is fruit-forward, coral pink, and serves as a reminder that homebrewers are capable of mouth-watering things. Like we were ever in doubt!

It was crafted with a blend of oats, wheat, and malted barley at the District - our home away from home in Adelaide’s CBD.

US hop varieties Centennial and Mosaic present well, though it’s the dragon fruit and raspberry additions that truly bolster the offering.

The beer’s transfixing hue is accompanied by a gentle haze. Expect aromas of raspberry lollies and tropical fruit. On the palate, notes of stewed dragon fruit complement a bright and refreshing mouthfeel.

Balanced bitterness, clean finish, cheers Mattingly.

Brewed with a blend of pale, biscuit and roasted malts, this imperial brown ale features over seventy freshly baked pretzels, courtesy of our mates at Lobethal Bakery.

Fuggles hops lend bitterness and earthy notes, while Dark Candi Sugar and sea salt combine to create a rich caramel-like quality.

It pours dark brown, with a maple head of foam. Expect aromas of coffee drops and molasses. On the palate, salted caramel complements notes of sticky date pudding and spice.

For lovers of brown ales, baked pastries, or anyone who’s uttered the words, “These pretzels are making me thirsty!”