Aus­tralia’s high­est brew­ery opens in Din­ner Plain

North East Living Magazine - - Calendar -

MELT­ING snow and clear un­pol­luted skies make the wa­ters of the high Vic­to­rian Alps some of the purest in Aus­tralia.

Such an unadul­ter­ated in­gre­di­ent – snow melt – is what in­spired Bl­iz­zard Brew­ing Com­pany founder Mark Hub­bard (pic­tured) to pro­duce Aus­tralia’s new­est brews, care­fully crafted by an award-win­ning brewer.

“When you go to a vine­yard you can taste the in­flu­ences of the en­vi­ron­ment on the wine,” he said. “That’s what I’m mostly ex­cited about in our beer; we’re brew­ing with the fresh­est wa­ter avail­able to any brewer in Aus­tralia.”

Nes­tled among the snow gums at Din­ner Plain, 1550 me­tres above sea level, Bl­iz­zard Brew­ing Co. opened its doors at Easter, with its brews served at venues through­out Din­ner Plain, Hotham and Falls Creek.

But it’s at the brew­ery it­self that vis­i­tors get the ul­ti­mate beer ex­pe­ri­ence, with the op­por­tu­nity to taste the lo­cally sourced in­gre­di­ents sep­a­rately, in­clud­ing hops from Myrtle­ford and laven­der from Har­ri­etville.

Bring­ing it all to­gether is head brewer Alan Shep­pard, co­founder of Barcelona’s Edge Brew­ing, which was voted the top new brewer in the world by Rate Beer in 2014.

He has kicked off the menu with six unique takes on a pale ale, am­ber ale, lager, IPA and kolsch. There is even an aro­matic laven­der lager on tap, crafted for those who ap­pre­ci­ate del­i­cate notes.

“The Brandy Creek Kolsch will be very pop­u­lar af­ter a big day out on the slopes be­cause it’s very ap­proach­able and doesn’t have too much bit­ter­ness in it,” Mr Hub­bard says.

“But for those who do like a hoppy taste, the Pow­der Pale Ale will be some­thing they’ll go for.” As for his favourite, it’s the Avalanche Am­ber Ale. “It’s so smooth and de­li­cious,” he said, beer in hand.

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