If you’ve been following this blog for a while, you’ll have noticed that I occasionally post from far-flung and exotic places that I’m sent to for work – places like Oamaru, Kapiti Island and Waitomo.
Today, and for the next three days, I’m in Grampians National Park in Victoria. As I write this there are kangaroos bounding around the field outside my room, cockatoos screeching, and a brilliant orange sun sinking beneath the mountains. If there were a tanned beach babe carrying a surfboard in sight, I’d think I was in an Australia Tourism commercial. (Also I’d think she was insane because it’s actually bloody cold.)
I’m here for a wine and food festival this weekend, and back in Melbourne next weekend for GABS, so there should be loads of Australian beers coming up on the blog in the next two weeks.
But not yet because I’m too behind on posting! So let me tell you about a beer I drank a week ago instead.
If you have any clue what you’re doing, and Dave certainly does, then it would be hard to go too wrong with this Yeastie Boys Digital IPA recipe. I’ve raved about the original before but just to refresh you: it’s punchy and fruity, has a lovely malt profile, and is more balanced than most IPA’s I’ve tried. In short – it’s my cup of ale.
Dave’s version, while noticeably different from the Boys’, was pretty delicious too. It had an awesome bright nose of passionfruit and guava, a solid malt backing, an oily smooth mouthfeel and a crisp bitter kick at the finish. I think the water Dave uses has a distinct flavour that I’ve talked about before – minerally, a little plasticky perhaps – so this is where it departed from the original and was more noticeably a home brew. Still a fair dinkum beer nonetheless!
(Sorry, but people do actually say that here and I tell you, its quite infectious.)