Australian Draught Pub Beer Jan 13, 2020 18:10:33 GMT 10, Post #63500
Post by eddthebrew on Jan 13, 2020 18:10:33 GMT 10
When I arrived in Australia in the mid 1970s and settled in Bundaberg draught beer was dead easy: the blue pubs (Carlton which had recently taken over Queensland Breweries "Bulimba" and continued their recipes, and the red Pubs (XXXX). My reading of Bronzed Brews was that they were both lager breweries and had been for most of the 20th Century. For the next ten years there were only two beers on tap, until Powers started up at Yatala, about the same time that a number of " lite" beers started appearing.
XXXX was a more flavourful lager than the modern version, brewed with Golden Cluster hop cones, and Carlton (Bulimba) was a very pale brew with a distinct hop bite - no doubt using isohop. For both historical versions I would use just plain base malt such as BB (which XXXX still uses) around 30% cane sugar and bitter to around 22 IBU. Suitable yeasts would be Wyeast Danish Lager or s-189 both pitched at 13 degrees then after a few days allow to rise to 19 degrees. Then lager for 10 days.
South of the Border was an eye opener. I didn't visit NSW until 1980 and did a loop down to Glen Innes, and back through Grafton and Yamba. Back in those days beers stopped at the State borders. I'm absolutely convinced that many of these new strange brews were still brewed as ales. Pubs did a range of Tooths, Tooheys and Reschs including Olds as well as their main draught offering. Tooheys Draught was probably an Ale as Tooheys New (ref: Bronzed brews) had always been a lager and bottled.
Compared to North of the border I found all these beers to be amber, very malty and quite distinct from one another.
Tooths / Reschs offers a clue - they were taken over by Fosters in 1983 and still brewed up until 2005 when they shut down and then demolished the Kent brewery at Broadway in Sydney and shifted all production to Yatala, Queensland and Victoria.
I have drunk the pre CUB Tooths draught pub brands on a few trips to NSW in the very early 80s including a magnificent Old that was more dark amber than the current Tooheys Old.
There was a TV series a few years ago about the history of Australian beer. I can't find it on YouTube anywhere, the series itself was a bit lightweight but they did interview one ex CUB guy who had been working at the time and he said something along the lines of " When the CUB head brewer arrived at Tooths to check out the new acquisition he couldn't believe the yeast they were using and demanded that they start using Fosters B strain and chuck the old stuff away" .
Bet you London to a Brick that they were using something like Melbourne No.1 in their draught brews. And Bronzed Brews does give a bit of a timeline as well, of the decline of the XXX style after the war and the switch to Lager brewing especially as they all moved into new modern facilities like Yatala or Lidcombe.
So in summary the ales were still going strong right up to the 1980s but later all went to lager (apart from Tooheys Old) and yes were probably still the old grain bills but change of yeast and brewed on lager plant with the 10 days lagering etc. So as others have posted yes: ales brewed with lager yeast.
So to pull it all together for Lighter coloured Qld (and Tasmanian) brews I'd go base malt, 30% by gravity white sugar and POR or Superpride to above 20 IBU. For NSW style brews I'd use a touch of Joe White roast barley for styles like Reschs Draught. I really have no idea about Victorian beers but I believe some of the CUB beers like VB have a touch of caramel added after fermenting.
But no crystals - although some Munich for historical styles as a lot of the beers in Bronzed Brews used " high dried" malt which I think was similar.
There was a story on another forum about ten years ago that one AHB member emailed Cascade about a recipe for Cascade Premium Lager (not the light). I actually drank a shitload of that at my Uni graduation day in 2003 and it struck me as a very passable euro lager.
Anyway the unfortunate lass from the PR department said something along the lines of: well as a home brewer you wouldn't have the ability to use the whole grains, hops etc that we use at the brewery but here's the basic recipe anyway.. but you would get great results using our new range of Cascade home brew kits.....
I did a version a few years ago and it came second in the Pale Lagers in the Nats:
Barrett Burston Pale
POR to about 20 IBU
Finished (in cube in my case) with Hersbrucker.
Fermented with the CUB 10 days 13 to 19 degrees using Wyeast Danish Lager, then10 days lagering
Hi Bribie ,
Hope you`re well mate , High Dried Malt is more closer a Brown Malt than a Munich tbh mate ,