Bl­iz­zard Brew­ing Com­pany DIN­NER PLAIN

North East Living Magazine - - News -

WHY cans? It's a ques­tion Bl­iz­zard Brew­ing Com­pany founder Mark Hub­bard hears all the time. "Peo­ple au­to­mat­i­cally think that pre­mium craft beer is meant to come in a bot­tle, not a can," Hub­bard says. "But we want you to en­joy our beer as fresh as it can pos­si­bly be away from the brew­ery and the best way to do that is to have it from a can." Hub­bard says the right pack­ag­ing is es­pe­cially im­por­tant for craft beer like Bl­iz­zard that is made from all-nat­u­ral in­gre­di­ents with­out pas­teuri­sa­tion and with­out added chem­i­cals and preser­va­tives. It is Aus­tralia’s high­est brew­ery – at an al­ti­tude of 1550 me­tres in Din­ner Plain in the Vic­to­rian Alps. Hub­bard hails from the Rocky Moun­tains of Colorado where there is a strong craft beer tra­di­tion and a long his­tory of brew­eries work­ing at el­e­va­tion in snow-ski re­sorts. As a pas­sion­ate skier, hiker and cy­clist, Hub­bard was drawn to Vic­to­ria's High Coun­try where he thought the only other thing needed to com­plete the Alpine ex­pe­ri­ence was a brew­ery above the snow­line. But there's also another rea­son for cre­at­ing a craft brew­ery in Vic­to­ria's High Coun­try: the wa­ter. "At Bl­iz­zard, to­day's pow­der is to­mor­row's beer,” he says. “Ba­si­cally we brew with snow-melt – fresh, pure Vic­to­rian Alps’ spring wa­ter, sourced from the high-al­ti­tude aquifers of Din­ner Plain. "Wa­ter is the main in­gre­di­ent in beer and ours is the purest avail­able." With a core range that fea­tures an am­ber ale, pale ale, kolsch, clas­sic and laven­der-style lager, IPA and stout, we're sure you'll agree that wher­ever the wa­ter comes from Bl­iz­zard's do­ing things right.

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