Old-world brewing meets modern craft
Brewers have always been a bit mad-scientist — and thank froth for that. Right now, we’re living through a golden age where old-world brewing tricks are being mashed up with modern hops and flavours. The result? Beers that feel familiar, but hit your taste buds in brand-new ways.
Old tricks, new spins
Some of the coolest craft beers in Australia (and beyond) are being made with centuries-old methods:
Barrel-ageing – beer takes a nap in wooden barrels, soaking up flavours from the oak (and whatever lived in there before). Think whisky, wine, even rum. It’s like a flavour time machine.
Souring – brewers add friendly bacteria like lactobacillus to create tart, tangy brews that are way more interesting than your average lager.
Wild fermentation – instead of neat little packets of commercial yeast, brewers let wild yeast and bacteria from the air do their thing. The result? Funky, rustic flavours with loads of personality.
Hops with personality
On top of that, modern brewers are throwing in bold new hops to dial up flavour. Citra hops bring zesty citrus vibes, Mosaic adds tropical fruit notes, and together with traditional methods, they’re making some seriously unique beer styles.
A global craft beer renaissance
This isn’t just a European thing anymore. Brewers in the US, Canada, New Zealand and right here in Australia are taking old-world brewing methods and giving them a modern twist. It’s a proper global froth-fest — and we’re not mad about it.
The takeaway: The current era of brewing is all about creativity, tradition and innovation colliding in the best possible way. Pop into your local brewery for a taste, or let us do the legwork — you’ll find plenty of barrel-aged beauties, sour stunners and wild-fermented wonders in our craft beer boxes.
