Bad Shepherd Brewing Co launches an all Victorian pale ale
A Bayside brewing company has created a new frothy using 100-year-old ingredients sourced only from Victoria. Here’s what’s included in the new brew.
South East
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Brewed from 100-year-old ingredients this is a frothy with a past.
Bad Shepherd Brewing Co created their latest release using only Victorian ingredients including malt from Geelong, hops from Rostrevor Farm, Myrtleford and Melbourne water.
The hardest ingredient to come by was the Melbourne No 1 yeast, which had to be sourced from a lab in San Diego, California.
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Head brewer and Bad Shepherd co-founder Dereck Hales said the Cheltenham microbrewery wanted to create a truly local beer.
“Most Australian beers use American and European yeast,” Mr Hales said.
“We set ourselves a tough challenge to create the first completely Victorian
produced beer.”
Together with wife and Bad Shepherd co-founder Diti Hales he discovered that a yeast strain had been made in Melbourne in 1889 by brewer and industrial chemist Auguste de Bavay.
The yeast had been out of use since 1936 and preserved at White Labs in California.
Mr Hales met the owner of White Labs during the 2018 Craft Brewers Conference in Nashville, Tennessee in May and discussed using the yeast in an Aussie beer.
Since then the Hales have exclusively propagated Melbourne No 1 for their Victoria Pale Ale.
“This beer tells a story,” Mr Hales said.
“It’s grown here and made here. We are a family owned, independent business and tread our own path.
“Local is very important to us.”
The Bad Shepherd Pale Ale is described as “a crisp, easy drinking session pale with a tropical aroma”.
You can find it good pubs and bottle shops across Melbourne.
Visit badshepherd.com.au for stockists.