Beer Styles



A forever changing beer.

Originated in Britain, barrels loaded of beer with hops used as a preservative were loaded onto ships when heading to India. After such long durations of travel, upon opening, the beer left a rather bitter, flavourless taste.

However, throughout centuries of evolution, the India Pale Ale has evolved from its old routes into a multitude of tastes that cater for all beer drinkers. From an extremely fruit packed punching drink in a New English Style to a West Coast crisp yet still rather bitter drink, the India Pale Ale covers all characteristics an avid lover of fruity beer is searching for.

The surge after the fall.

After the takeover lager showcased and dominated earlier on in the century, in the 1980s American hops were discovered with stronger flavours and aromas and were starting to be exported over to Europe due to such high demand. UK brewers were unable to grow enough of their own locally and the IPA export beer it was formerly known as started to scatter all over the world with countries in Europe as well as Australia creating new beers with vast flavours inspired from the new American hops.

Hopping through flavours.

In today’s society, the demand for unique better tasting beers has never been higher. IPAs from all over the world taste different to one another and offer different levels of hops and characters in their flavour to satisfy different beer connoisseurs.

Whether you’re looking for a more traditional bitter English or West Coast style with bolder hops and flavours or East Coast and New England types with juicier and smooth characteristics, the India Pale Ale tends to have it all. More so today, the introduction and rise of milkshake and rye IPA’s are hitting the market hard.


Beer Styles



The original crisp sensation.

The experimentation of different brewing techniques with yeast in the 1800’s led to a variety of different tasting outcomes. Bottom fermenting the yeast and storing it for prolonged periods of time in colder regions resulted in a richer colour and cleaner, crisper taste in contrast to ales which are top fermented creating a paler colour and bitter taste.

With the global expansion of bottom fermenting the yeast, different types of lagers were becoming more prominent as different core ingredients were being trialled. This gradually led to a surge in the 19th century of lagers taking over the market with a more crisp, clean ingredient driven sensation.

Superior in today’s beer market.

In an ever changing society, consumer’s tastes and demands constantly change. Whether it’s locally or globally, beer companies have to ensure their product stands out.

The variety of different lagers available has allowed for dominance within the beer market with over 80% of breweries adopting lager styled beers. With more traditional malt forward styles dominating the global market, Plsners and Helles tend to stand strong within the Australian market.




The beautiful darkness.

Arriving in England in the 1700’s, an inexpensive dark brown malt was introduced full of complex and flavourful characteristics. Known as the first ready to drink beer, barrels of young, moderately strong in alcohol content beers were becoming ever more popular for hard working transport workers, hence the name Porter becoming the mainstage name.

At a time of changing technology and the introduction of steam power, the new dark malt beer was here to stay as scales of breweries in England grew substantially. With extreme popularity, different breweries experimented with different richness’s and characteristics, and with stronger pours being trialled, the name ‘Stout’ was founded.

Similar brews yet such different sensations.

With darker malts being used, both Porter and Stout’s colours are disguised very similarly and can be often hard to differentiate. However, in today’s market Porters are generally sweeter and lighter in colour with notes of chocolate or almost mocha like flavours whereas the malt used in stouts are roasted and release darker bitter characteristics like cream or coffee. Grain shortages during times of war led to less alcohol content in English Porters whilst other parts of the United Kingdom such as Ireland, were less affected and could continue to brew stronger stouts. This difference is still noticeable today where Irish Stouts like Guinness tend to thrive more in Europe more so than Porters.

Raised in Europe, stayed in Europe.

With stronger stouts tending to show prominence within the dark malt market, the variety and complex flavours available didn’t quite get kicking around the world. With very distinct looks and characteristics, the roasted warmth, coffee like sensation was great for cooler regions in Europe. However across the globe, in America and certainly here in Australia, the market is heavily after notes full of cool, fruitful aromas or crisper, clean characteristics to refresh one’s thirst.