My aim was simple. Drink every Australian microbrew in the allotted time.
Will I succeed? I still have nine days left in Oz, but as George Dubbayah would say, “History will be my judge.”
Ahem.
Highlights:
Moo-brew. The growth in the number and quality of Australian microbreweries has gathered a head of steam over the last five years mostly due to the success of True-blue Aussie wineries. This is particularly the case with South Australian-based Barossa Valley wineries like Pepperjack, but the Taswegians have also done us proud with Moorilla’s Moo Brew. I tried their pale ale, dark ale and imperial stout, and unsurprisingly in Oz’s coldest climate the dark beers are absolutely ripper (although, as you can see in the photo below, the dark ale is, well, not very dark):
Moutain Goat. This is the real deal. Despite their youth in beer years, these Melbourne-based guys brew like seasoned pros: the IPA had US-style kick but some serious flavor, the hightail was hoppy with some yummy fruity goodness, and the stout was coffee- and choco-licious. The Phot and the Mac, prepare yourself for a night on some very good piss at the Goat Bar in Melbourne!
That’s all for now, but I will leave you with an inspiring photo. Below, the son of some Aussie friends of mine being trained in a great Aussie pastime:
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