The Great Australian Beer SpecTAPular (GABS) kicks off today in Sydney, featuring more than 120 exclusive brews from breweries across the country. This festival offers a glimpse into the latest trends and flavors in the Australian beer scene.
GABS provides a platform for breweries to present their most unique creations to an audience of dedicated beer enthusiasts. Beer & Brewer spoke with several participating breweries about the innovative flavors they are bringing to the festival, ranging from strawberry lollipops to seaweed.
Embracing Australian Natives
Australian native ingredients have recently found their way into the beer industry, adding a local twist to traditional brews. John Thomson, a GABS beer expert, highlighted the allure of these native elements.
“Australian natives offer brewers the chance to innovate and create beers that are uniquely local, promoting environmentally sustainable practices. The distinctive flavors of our native flora, like wattleseed, lemon myrtle, or finger lime, are a significant draw,” Thomson explained.
Craft beer consumers often seek products that reflect their origins, and native ingredients effectively convey this connection. Clifton Hill Brewing’s Head Brewer, Jake Schroeder, discussed the appeal of their Honey Gum IPA.
“Using locally sourced ingredients from Victoria allows us to connect with local suppliers, tell a story, and give our beer a relatable background,” Schroeder said.
For Beau Curtis, Founder and Brewer at The Social Brewers, utilizing native ingredients like the Davidson plum in their Ooray for Gilbert requires a different approach.
“Many Indigenous flavors are subtle, and the craft beer culture has traditionally been about intense flavors. I’d like to see a shift towards appreciating the subtlety that these ingredients can bring,” Curtis noted.
While some distilleries report fatigue with native botanicals, this trend seems less likely to affect beer. Thomson believes that botanicals remain a novelty with vast potential for innovation.
Nostalgia in Beer
Nostalgia continues to be a prominent trend in the hospitality industry, reflected at GABS in beers like Working Title Brew Co’s Sucker Punch Strawberries & Cream Lollipop Sour and Ramblers Ale Works’ Honey Honey Joy Joy.
Thomson emphasized the emotional appeal of nostalgic flavors, which offer an escape from modern pressures.
“Nostalgic flavors provide a reassuring connection to simpler times, which can be particularly comforting during uncertain economic periods,” he said.
Dessert flavors, often intertwined with nostalgia, remain popular in the beer world. Brewmanity’s Claire Harwood sees these flavors as a way to surprise and engage consumers.
“GABS is a great opportunity to push boundaries with dessert beers, which can evoke nostalgia or explore unexpected flavor combinations,” Harwood explained.
Ben Cummins of Ramblers Ale Works added that nostalgic beers offer an engaging experience beyond taste, invoking memories and emotions.
Savory Innovations
Savory flavors are becoming increasingly popular in the beer industry. Thomson noted that traditional uses of salt in gose and smoke in rauchbier have evolved into more experimental brews.
“Modern craft beer innovation has led to diverse savory flavors, such as Smoked Macadamia Stout or Six String Brewing’s Spaghetti Saison,” Thomson said.
Savory beers also pair well with food, a growing interest among consumers. Two Bays Brewing’s Wakame Up Before You Gose, made with Wakame seaweed, exemplifies this trend. Marketing Manager Nathan Alfrey explained the choice of gose style.
“Gose beers pair well with various foods, offering a refreshing palate cleanse and enhancing flavors,” Alfrey said.
Spices and chili are also featured in several GABS beers. Molly Rose’s Pepper Pepper Pepper and Escape Brewing’s Escape the Heat demonstrate the careful balance needed to integrate these bold ingredients.
“Balancing flavors is key, especially in a Belgian beer where yeast predominates. The goal is to provide a warming sensation that builds as you drink,” said Russell Matthews of Escape Brewing.
Smoke is another savory element gaining popularity. Cavalier Brewing’s Smoke Rings kettle sour uses smoke to enhance fruit flavors, adding complexity to the tasting experience.
Future Trends
While the trends showcased at GABS may not overshadow the craze for hazy IPAs or the rise of craft lagers, they signal a continued evolution in the beer industry. These innovative flavors are likely to appear in limited releases and brewery exclusives, offering new ways to excite and engage consumers.
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