Thanks to our new Raspberry and Lemon brewed beverage, the pathway to summer refreshment has never been brighter…

Brewed with purified water and pale grains, this easy drinker is full of fruity flavours. You can thank natural raspberry puree for that, and a splash of lemon juice as well.

In the spirit of ‘crushability’, we’ve dialled back the bitterness and kept the body light - the resulting liquid is alluring to say the least.
It pours fiery pink, with a fluffy head of foam. Expect aromas of raspberry coulis and lemon lime. To drink, it’s vibrant and flavoursome with a crisp, fruity finish.

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!”