The white ale.
The white ale.

Dark, pale or white, brewer gets it right

HUGH the neighbour received a communication from our local the other day with an offer he couldn't refuse, wherein he could purchase a variety of White Rabbit six-packs and take different ones for the carton price.

The upshot was that last Sunday we sat down to undertake what the wine folk call a horizontal tasting. It is true that in my youth I had several tastings where I ended up horizontal but this one was different to that.

You see, this tasting was trying three different beers from the one brewer to get a feeling across a range of beers - in this case the dark ale, pale ale and white ale. You don't have to have a Masters degree in Beerology from Oxford University to realise that these are different styles.

What does come through, though, is the consistent quality of the White Rabbit range. I really don't think this mob make a bad beer. We started on the white ale - for no other reason than it was at the front of the fridge. It is a Belgian-style wheat beer that delivers a sharp but fruity taste. There is a sweetness about it that goes well with the spiciness of the fruit - it would go well with Asian food.

 

The dark ale.
The dark ale.

Next up was the pale ale. Again, a beer that delivers some sweetness on the palate along with a nice balance of hops and malt.

This is not like an American-style pale ale that makes you pucker from the sheer dominance of hops, but rather a tasty introduction to the complexities of pale ales.

The dark ale rounded out our session with the Rabbits. This is a beer I have written about before - rich, tasty and complex. This is a beer I always have in the fridge.

 

The pale ale.
The pale ale.

It is a beautiful balanced porter without the bitterness of some stouts. I think the lingering caramel taste makes this the perfect beer for a relaxing drink at the end of the day. I can imagine the brewers at this Victorian brewery having a great time making complex beers - with interesting ingredients and using the traditional open top fermentation - that demand attention. All in all, it doesn't matter which one you try - they are all worth the price.



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