By Vanessa Cavasinni, editor Australian Hotelier
While dark beers can be drunk any time of year, there’s no doubt that May to August is prime time for dark beer drinking.
“There is something primal in beer drinkers as the weather changes that creates a craving for the dark elixir,” opines Jesse McDermott of The Woodlands Hotel in Coburg, Melbourne.
Australian Hotelier asked some dark beer aficionados – McDermott, Kyo Tando (Quarrymans Hotel), Alex Summers (The Alehouse Project), and Guy Greenstone (The Local Taphouse) – for their take on what will be some of the best dark beers to serve at your venue this winter.
4 Pines Brewing Company ESB (5.4% ABV) – A robust, full flavoured English ale displaying deep coppery amber hues. Fresh herbal hop aromas prelude a rich and complex body of toffee and raisin malt sweetness, balanced with a firm bitterness.
Batch Brewing Co Elsie The Milk Stout (4.3% ABV) – A beer that's sweet, smooth, dark and roasty, with gentle touches of chocolate, coffee and cream. Served on nitrogen at the bar for an incredibly thick and smooth texture.
Big Shed Brewing Golden Stout Time (5.4% ABV) – A tribute to the classic Golden Gaytime ice cream. It is brewed with cacao nuts, rice and specialty grain for that honey aroma, then lactose for sweetness.
Guinness Draught (4.2% ABV) – Rich and creamy, with a distinctive, ruby red colour and velvety finish. Drinkers around the world are drawn to its complexity and bold combination of flavours. A classic.
Riders Brew Co Loose Trucks Porter (5.4% ABV) – Loose Trucks is a Robust Porter made from a backbone of the finest English, German and Australian malts. Flavours of chocolate, roast and dark fruit marry with classic English and American hops, balancing bitterness with refined aromatics.
Stomping Ground Brewing Co Upside Down Brown Ale (5.2% ABV) – Refreshing yet flavourful, this English-style ale has a moreish caramel, nut and chocolate malt character. It’s named after the Yarra River, but tastes decidedly better!
For more information on dark beer, check out the feature in the latest issue of Australian Hotelier, here.