Pale or Pure - Either Way it's Cascade this Summer

Mmm... Pale Ale

I love beer. And it ain't no secret. Indeed half of you have probably caught me mid-flight in a beer rant on several occasions. Beer has popular appeal, it's ancient - likely the first alcoholic beverage enjoyed by Man with brewing perhaps even pre-dating the invention of baking. Wine is infantile in comparison. And spirits barely even a zygote in the grand scheme of things.

Beer has a wonderful variety not often enough enjoyed in the Australian market which is awash with insipid, flavourless lagers. It's not that there's anything wrong with the majority of these mainstream brews - they're just inoffensive - deliberately so. But they are oh-so-boring. Imagine a world where you could only order Marlborough Sauvignon Blanc and vodka - well the majority of Sydney's pubs & bars which offer only mainstream lagers are doing exactly that to beer drinkers.

Fortunately there is a way to combat this. Drink good beer - vote with your mouth. The beer revolution in Australia is already here - Fosters has given up any pretension of being Australian (a shame, but great for the shareholders I guess), mainstream labels are shedding market share and the choice of quality, flavour driven brews is almost as good as it was in Australia before Federation (no kidding).

This revolution isn't confined to small owned and operated 'micro breweries' - the big guys want a slice of the boutique brew pie too. And some,of Australia's oldest breweries like the independent Cooper's or Tasmania's Cascade (incidentally owned by Fosters) have always offered drinkers a flavoursome alternative.

Cascade's Pale Ale (pictured above) dates back to 1832. Indeed at this time it lager style brews were unheard of. It's one of the world's oldest continually brewed beer brands winning its first award back in the 1880s.

But what does it taste like? Well it has a light citrus and hay aroma, with a fruity mid-palate, light to medium malt weight and a cleansing bitterness. It's not revolutionary, but a great stepping stone for someone want to get a little more adventurous with their choice of brews. It's a what you'd call a great session brew - perfect for quenching your thirst around the barbecue this summer. It is, however, very lager like - I must question whether or not this is still a true top fermented ale.

Another release from Cascade for summer is the Cascade Pure. Unfortunately it's low carb, but fortunately its certified carbon neutral, but unfortunately it's low carb - I've said that twice haven't I? I really want to like this brew - but the lack of residual sugars means that there is no palate weight. No palate weight means that you you can't balance the beer with that really pleasing bitterness found in the Pale Ale. Look I think that commercially this will be a success. But this is a beer for your lady. 

Kudos Cascade for the environmental sensibility but can someone please invent extra-carb man beer? There's still men's men in Australia despite what the focus groups might tell you! 

Cheers for the beers Cascade. I look forward to future releases.

Woodford Reserve Rock Lily Private Selection

It wasn't so long ago that I was bragging to you about being involved in a rather unique tasting. And it's with great please that I'm able to share with you now the fruits of my labour - sitting in front of me is a one litre bottle of the Woodford Reserve Rock Lily Private Selection.

If you recall my previous post on this subject I was invited by the inimitable Dan Woolley to be part of a tasting panel to determine a private blend for for The Star's new(ish) Rock Lily bar and live music venue. Whilst Woolley has moved on to The Standard the Woodford Reserve Rock Lily Private Selection can still be found behind the bar. And boy howdy is it a doosey.

Here's what I reckon: The nose offers a decadent and heady aroma of cacao, drunken apricots, maple and marzipan with just a wee hint of oiled leather. Sweet breakfast cereal grains quickly give way to complex and chewy, bitter chocolate and almond flavours with the profile also featuring popcorn and beurre noisette. This palate staining drop finishes feisty and spirity - the lingering warmth providing evidence of this drop's 90.4° proof kick. Go buy yourself a dram at Rock Lily now. It's that good!

She's such a beauty that there wasn't simply no option except to make a Mint Julep post haste - especially considering the fact that I've been staring at the mint going crazy in my garden whilst I've been typing and tasting away. And yes it is before midday.

McGoram's Cordial Mint Julep

3 oz Woodford Reserve Rocklily Private Selection

(it's important that you use a bottle hand signed by Chris Morris the master distiller with 'Simon McGoram' engraved into it)

1 heaped teaspoon castor sugar

1/2 oz water

8 freshly plucked mint leaves (common mint not spearmint)

Crushed ice

1 or more large sprigs of mint

1 teaspoon of Inner Circle Green Dot or Holey Dollar Gold Coin 

For the preparation of McGoram's Cordial Mint Julep it is proper that a gentleman wield a rolling pin or wooden mallet to pound a canvas bag full of cracked ice with reckless abandon. Upon creating your crushed ice as fine as snow measure one teaspoon (rounded) of castor sugar into a pewter (or if you can afford the extravagance silver) tankard or julep cup. Add your freshly plucked mint leaves still glistening from the morning's dew and add to this one half ounce of pure water draw from an ancestral spring.  With skilful manipulation of a spoon dissolve the sugar whilst lightly pressing the mint to the sides of your chosen vessel. Add your private selection whiskey and fill two thirds full with crushed ice. Again employ the spoon to combine the ingredients. Cap with further crushed ice crown with a teaspoon of high ester rum and garnish extravagantly with a pristine mint sprig.   

BarShow Week that Was

Yep you haven't seen me post for while. The reason being - Sydney BarShow Week was epic. A epic week of networking events, parties, boozey catch-ups, bartending comps and oh yeah - a trade show.

'ere we all are: Ben Shipley, Tim Philips, Booze Braggart, Sven Almenning  and Matt Mason

Ironically I even hosted a smashing talk at the show on 'Bloggers, Bars and Brands'. My panel included Mr Ben Shipley from Everyday Drinking, Tim Philips from Drinktheshitoutofit, Sven Almenning from Eau De Vie and Matt Mason from Social Tap. It was one of those talks that despite itself and its rag-tag panel actually turned out a treat. It was informative and inspiring both. And with the stack of interesting booze I have building up expect to hear a little more from me over the coming weeks.

A couple of quick highlights from the week:


Well there was this guy:

David Wondrich - a gentleman and actually a scholar

 

 

And then there's this guy who just keeps coming back:

Philip Duff - photo courtesy of 1995

 And what about this guy:

Tim Philips - not just a little funny guy but a bartending genius

My liver is bouncing back in bounds so I'll see you on either side of the bar soon.