Emerson's Red Rye (500ml Bottle)
In the spirit of friendly rivalry, Emerson's and Little Creatures agreed on a challenge a few months ago. Each brewery chose a beer for the other to brew; a style they hadn't brewed before, with some specific ingredients and no pilot brews allowed. It had to be a recipe designed on brew day. Additionally, it was agreed that two brewers from each team would visit the other ot keep the day honest, but above all, fun. Little Creatures challenged us to make an Australian Red IPA. We had to use Australian hops - Topaz and Ella - with emphasis on the Ella, which we haven't done in the past. A little twist of th eknife from them included the use of 'Naked Oats', these are hull less oats with a nigher nutrient and oil content. The Aussies really wanted to test us here! The hops duly arrived with Russ Gosling and Brett Shore and an entertaining brew day took place at the beginning of August. A couple of weeks later Richard Emerson and James Falconer travelled to Fremantle. Their baggage included the conpulsory ingredients for our challange - East Kent Goldings and Czech Saaz hops. Their task: to brew a true, traditional saison. Now the beers are available in limited amounts on both sideds of the Tasman. Whose brew do you favour? Red Rye from the "Flavour Fiends" at Emerson's or the Single Batch Saison from the "Hop Heads" at Little Creatures? Red Rye has a sweet malty, almost minty aroma with a rich, luscious, silky malt mouthfeel. Minty bitterness with a dry herbal and spicy finish. This is the ideal beer to cut through rich sticky beef rib dishes or spicy Thai food.
Beer made with a speciality grain, most typically rye, but also common are rice, sorghum, millet, corn, buckwheat, oats and spelt. As this is a catch-all category, alcohol levels, bitterness, and color vary.