In celebration of its seven-year anniversary, Frenchies Bistro & Brewery has released a Blonde Ale brew, the Devil, which was celebrated with a launch event last night.
Modeled after a Belgian Golden Ale, the Devil has an ABV of 8.5 per cent, and is brewed with Pilsner malts, Bohemian hops, and a rare yeast strain. Tasting notes described a lively aroma, a palate of fresh hops and subtle spices, and a rounded mouthfeel that transitions into a refreshing dry finish.
Brewery Director Vincent De Soyres said that the Devil represents Frenchies’ origins and key influences.
“We wanted to develop something that reflected our European roots, featured a combination of some of our favourite ingredients from the continent, and paid homage to a classic beer style that has influenced Frenchies’ growth and development over the years.
“In 2023 you may remember we opted for a DDH Tripel, coined Trippin Balls, which was inspired by the iconic Delirium Tremens. This year’s brew reflects our love of the Duvel, and achieves all three of the characteristics mentioned above,” he said.
To celebrate the milestone and the new release, Frenchies held a special edition of its regular Frenchies Family Tasting Nights last night, with guests invited to taste the Devil ale, alongside additional new releases.
The beers on show included tropical hazy, Cool Kids, Australian-style lager, Frenchies Dry, and 3.5 per cent ABV lager, Frenchies Mid. Cool Kids is a Troppo Hazy IPA and the latest instalment of Frenchies’ collaboration series with Hopsters Cooperative Brewery. Heroing the HBC 586 hop, the beer features pronounced tropical flavours, aromas of mango, lychee, guava and citrus, alongside subtle woody notes.
Amid current challenges facing the brewing industry, Frenchies has continued to see growth and success, particularly following the launch of its second site last year. All tanks across both sites are consistently brewing Frenchies own beers, as well as contract beverages spanning the beer, seltzer, RTD, and non-alcoholic categories.
De Soyres said that the skilfulness and adaptability of the Frenchies team has allowed the brewery to weather the storm.
“Demand for our products as well as services continues to be high, and this is a result of the flexible and agile operation we’ve solidified, ongoing commitment to quality, and talented production team,” he said.
“In exciting news, this has seen us grow our brew crew, with the recent addition of Liam Judd as Junior Brewer, who joins us from East Coast Canning, and as such, brings a wealth of industry knowledge to the role.”
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