We surveyed a whole lot of the state’s foremost drinking experts and collated their thoughts on which beers we should be drinking as the days lengthen but the nights remain cool; here’s what they’re thinking you ought to be drinking.
Mountain Goat Aussie Wheat Beer
“It was the beer of choice when we were building Arnold’s. Super-refreshing with a little citrus but still a bit of body to it.”
Scott Eddington, Arnold’s
Sailors Grave Brewing Southern Red Ale
“Rich enough to warm you up, crisp enough to quench your thirst.”
Phil Bracey, Brico
Bad Shepherd Brewing Co Peanut Butter Porter
“A bit more hazelnut than peanut butter for mine, and a guilty pleasure when you just want one on a colder night. Not overtly sweet, but it’s there.”
Jeremy Shiell, Saeke Wines
Red Duck Super Normal Lager
“Easy smashable pre- and post service local beers.”
Derek Boath, Underbar
Sailors Grave Dark Emu Larger
“Made in collaboration with Bruce Pascoe’s Black Duck farm. Complex flavour for what’s traditionally such a clean, crisp beer.”
Zoe Birch, Greasy Zoes
Love Shack Brown Ale
“You can’t beat an English-inspired ale, and I recently enjoyed a cracking Love Shack Brown Ale from the hand pump at their headquarters in Castlemaine, a proudly independent Victorian brewer. We may not be used to them, but hand-pumped ales pour with no added gas or air, which makes for a smoother and creamier mouthfeel.”
Brownwyn Kabboord, Du Fermier
Hargreaves Hill Beatnik XPA
“Refreshingly bitter, embracingly hoppy.”
Nagesh Seethiah, Manzé
Molly Rose Brewing Co Kuro Japanese Dark Lager
“Our great mate Nic Sandery from Molly Rose Brewing has come up with a number of fantastic beer creations over the years. One of my all-time favourites is the Kuro Japanese Dark Lager. For me, it has the perfect balance of intrigue and drinkability, with its sweet smoke from cherrywood-smoked malts and umami from kombu. By itself it’s great, but with food it’s excellent!”
Jack Roebuck, Mr West
Hop Nation Rattenhund Pilsner
“Lately, I’ve gravitated back towards traditional beers, and if it’s not German, it’s Hop Nation’s Rattenhund Pilsner. It’s faithful to the style I love and stands up to the very best. But if I’m looking for something complex and gastronomic, it would be something from Costa Nikias and the crew at La Sirène Brewing. They’ve been doing a few collaborations with winemakers, utilising fruit or juice to ferment together with their beers. Always thoughtful flavour combinations and well executed.”
Mitch Sokolin, Eleven Sons Wines
Hargreaves Hill ESB
“A beer that’s all about balance. Combining the richer, satisfying, sweet malt notes of a classic ale with the perfect amount of hop bitterness. Find a pub with Hargreaves Hill ESB pouring on a hand-pumped tap and you’ll be set.”
Owen Probert, Vex Dining
Love Shack Dark Lager
“This has the refreshment factor and a very satisfying dark malt. It’s very well done. A++.”
Pat Underwood, Little Reddie Wines
CoConspirators Brewing Co The Don Barrel-Aged Imperial Stout
“This is a stout that isn’t to be taken lightly. Clocking in at 12 per cent, it will definitely warm you up on a cold evening. Aged in Starward whisky barrels and bursting with notes of coffee, molasses, Pedro Ximénez and dark chocolate.”
Hannah Green, Etta
Bridge Road Brewers Celtic Red Ale
“Malty, hoppy and toasty, this red ale is amazingly complex without making you feel like you’ve had a three-course meal, as some heavier stouts and porters do. It pairs really well with a spicy rye (like the Gospel) or brandy for the perfect warming boilermaker.”
Cara Devine, Behind the Bar
Blackman’s Brewery Arthur Smoked Porter
“This beer uses German malt but is made in Victoria. It’s somewhere between a chocolatey porter and a good old Guinness Extra Stout. Great with comfort food in front of the TV.”
Sean Lam, Atria, The Ritz-Carlton Melbourne
Molly Rose Brewing Co Skylight IPA
“I am partial to a Molly Rose Skylight IPA all year round. Locally made by really good people, it’s refreshing, dry and bitter all at the same time.”
Heidi Modra, Pinotta