Sip & Savour: “Craft beer is a conversation”

Sip & Savour: “Craft beer is a conversation”

Something special is brewing in Sydney. Dozens of boutique brewers from all around Australia are heading to Carriageworks to serve up more than 250 mouth-watering craft beers and ciders at Sip & Savour, the closing event for Sydney Craft Beer Week.

More than 6,000 foodies and ‘hopsters’ are expected to pass through Carriageworks over the two days, sampling some of the best brews and ciders from far and wide, including beverages from Sydney Brewery, Batch Brewing, Young Henrys and Sixpoint Brewery.

Co-organiser Michael Ward says, “We are bringing together over 40 brewers, including brewers from every state in Australia and a sprinkling of international brewers.”

In recent years, the craft beer movement has made an indelible impression on the palates of Sydney beer enthusiasts. Some of the city’s coolest bars offer extensive menus of local micro-brews, and artisanal IPAs have replaced the traditional Tooheys six-pack in many home refrigerators.

Ward says, “In Australia, we follow American trends and we are about 10 years behind when it comes to craft beer. We have about 180 craft brewers in Australia. There are more than 2,500 brewers in America – they are very entrepreneurial.”

Local newcomer Batch Brewing is run by two American expats, Andrew Fineran and Chris Sidwa. Their Summer Farmhouse Ale, an easy-drinking Belgian-style ale with fruity characters and a touch of pepper, and their West Coast IPA, made with American West Coast hops, will both be available at Sip & Savour.

After seeing the craft beer revolution sweep across the States, Fineran decided to start a microbrewery in Marrickville. He says, “It’s a global trend and it’s taking off in Sydney for a few reasons. People are drinking less, so when they do drink, it’s about quality over quantity.

“The trend has been happening for a while now in America – and there is a lot of great beer out there these days. Once Australians discover good craft beer abroad, via the internet or travel, naturally they want to be able to drink it at home.”

Ward claims that Sydney has been something of a latecomer to the craft beer party. He says, “Victoria and Western Australia were the first states to really get into craft beer – Sydney was a bit behind the other states, but it is playing catch-up now. We are seeing more and more local bars and restaurants stocking craft beer.”

He adds, “People love craft beer because it’s hand-crafted and artisan-based – so it’s made with fresh ingredients, in small quantities, and packaged with more personality. It’s not the bland, blokey drink that we are used to.”

Fineran says, “People’s palates are changing. With shows like Masterchef and local food and wine trends people are experimenting with more flavours and, when it comes to beer, people are appreciating interesting new styles.”

He continues, “There’s also a shift back to people wanting to be more connected to their local community. People don’t want everything they consume to be churned out by big business. People don’t want to just drink beer – they want to know the face that makes the beer, and where the beer came from.”

Dedicated to preserving the craft of brewing, Fineran says, “At Batch, we have an old-school approach to brewing. Each batch is brewed for around two weeks, to give the beer a chance to develop character. Our beers are not filtered or pasteurised so it’s important to drink it fresh, either at the brewery or nearby, to enjoy it at peak freshness.”

As he wins over local beer enthusiasts, one batch at a time, Fineran says, “There is demand for our beers outside of the area, but for now we are happy to be a local brewer. We are focused on working with our community, we want to look after our own backyard.”

Local pioneer Richard Feyn from Sydney Brewery has been making Sydney Cider since 1989. Two years ago he joined forces with Dr Jerry Schwartz, from Schwartz Brewery in the Macquarie Hotel, to form Sydney Brewery.

Feyn believes that the newfound popularity of craft beer will be lasting. He says, “Once you’ve had a beer with real flavour, there’s no turning back. And the craft beer movement is very experimental, so when you offer people lots of tasty new options, they are not going to stick to the same old mainstream brands.”

Sydney Brewery will offer four signature brews on tap at Sip & Savour: the Glamarama Summer Ale; the trophy-winning Lovedale Lager; the Piermont Rye IPA; and the Sydney Cider, a quaffing classic made in their cider room under World Square in the city. Paddo Pale and Darlo Dark will be available in bottles.

Ward claims that Sip & Savour will be a learning experience. He says, “Wine is a lecture; but craft beer is a conversation. Sip & Savour is all about tasting and appreciation. This is no Octoberfest. It’s a chance to really learn about beer – about craft beer that is, not the mass-produced drain water that goes by the same name.”

Feyn says, “As a collective, the craft beer industry has really grown in the last few years. Festivals like this bring people together, the brewers and the beer lovers.” (CC)

Oct 25-26, Carriageworks, 245 Wilson St, Eveleigh, $18.50-$73.50, sipsavour.com.au

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