Drinks Trade magazine’s tasting panel is featuring Pale Ale for the Spring edition – and you are invited to submit samples.
The panel is hosted by That Beer Bloke Ian Kingham and Master Brewer Neal Cameron, and includes trade buyers and journalists. Beers are tasted blind, with the top rated Pale Ales featuring in the magazine.
Drinks Trade is the Australian drinks industry’s highest circulating trade publication, reaching 18,000 retailers (on and off-premise).
If you would like to be involved send a minimum of a six-pack to:
Drinks Trade Tasting Panel
C/O Ash Pini
31 Wallalong Cres
West Pymble, NSW 2073
And details via email to Ashley@hipmedia.com.au.
- 6-pack RRP
- Case RRP
- High resolution product image (as a single SKU)
- Formats available
Deadline for submissions is July 10.
Pale ale predictions in Drinks Trade Winter Edition
Kingham (below) has given his verdict on the future of pale ale in the Winter Edition of Drinks Trade.
He predicts these four trends will lead the category:
1. Summer Ales / Kolsch will increase
“This is a style of pale ale, which is ultimately dumbed down to provide more refreshment and less flavour, simply put, a pale ale trying to be a lager. An excellent beer for those venturing out and not wanting to get too far from lager, and as the season warms a refreshing alternative for ale drinkers.”
2) Pacific Ales will continue to grow
“First developed in Australia by Stone and Wood, Pacific ales are made with higher levels of aromatic hops and less bittering hops, making a fruity/herbally easy drinking style. The strength of brands such as Balter, and Wild Yak are also testament to this growth.
“These are hopped lagers and offer variety, flavour and refreshment. This clean drinking style was a must to avoid for craft brewers, but as their skill and desire to supply easy drinking beers grows, the emergence of more pilsener varieties is evident. There is also a much greater variety in hops from Australia, England, New Zealand and the US that allows brewers to create their own interpretations and variations.”
4) Fruit beers
“These are already emerging, as lager varieties, sours (lactic fermented), and blends (Hazy’s/NEIPA’s). Regardless, the addition of fruit to beer is a way of increasing interest, and many fruits, such as citrus varieties, help to enhance refreshment without detracting from flavour.