Aroma: A mild, malt aroma, which may be supported by low to moderate, possibly noble, hop notes. Estery fruitiness, diacetyl, and phenolic or yeasty notes should be absent.

Appearance: Straw to pale gold. Bright, with a reasonable head. Darker than common Australian lagers, due to the use of less adjuncts.

Flavour: Low to moderate mild malt flavour may be supported by low to moderate hop flavours. Bitterness can range from low-medium (lagers) to high-medium (pilsners), resulting in a neutral to slightly bitter malt/bitterness balance. Medium to medium-high carbonation. Crisp and dry. Any fruity flavours, phenolics, yeasty flavours, diacetyl, astringency or harshness, should be penalized.

Mouthfeel: Light to light-medium.

Overall Impression: A clean, crisp lager, designed basically for quaffing, but containing more interest and more malt and hop character than the typical Australian session lagers.

Vital Statistics:

OG: 1.045 – 1.055

IBUs: 15 – 25

FG: 1.008 – 1.012

SRM: 10 – 16

ABV: 4.7 – 6%

Commercial Examples: Malt Shovel Pilsner, Boags Premium Lager.

Aroma: Mild malt aroma, with low to moderate fruitiness and toasty or light roasty notes. No to low hop aroma, caramel or diacetyl. Any yeasty notes or phenolics should be penalized, as should any excessive fruitiness or sweet caramel characters. Slight chocolate is acceptable. Clean aroma is essential.

Appearance: Mid-brown to dark brown, sometimes almost black and opaque. Low to medium carbonation. Excessive carbonation or flatness should be penalized.

Flavour: Mild maltiness with no hop flavour or diacety. Low to moderate fruitiness, light roastiness can be evident. Dry maltiness on the finish. Clean and quaffable. Low to medium carbonation. Any phenolics, diacetyl, yeasty flavours, astringency, harshness, or noticeable sweetness or alcohol, should be penalized.

Mouthfeel: Light to medium body. Low to medium carbonation.

Overall Impression: A dry, mildly flavoured session beer. Malt evident but evenly balanced by hop bitterness.

Ingredients: Pale and chocolate malt, clean bittering hop such as Pride of Ringwood.

Vital Statistics:

OG: 1040-1050

FG: 1010-1016

IBU: 15-25

SRM:  15-25

ABV: 4.5-5.3%

Commercial Examples: Toohey’s Old Ale

Aroma: Fruity yeast-derived aromas most prominent, with light, sweet pale malt underneath. Hop aroma low to none. No diacetyl.

Appearance: Best examples will display good clarity, gold to amber colour, with a persistent snow white head supported by brisk carbonation from bottle conditioning.

Flavour: Medium to high fruitiness, often pear-like. Supported by light, bready pale malt flavour. Caramel malt flavours out of style. Banana ester from high fermentation temperature may be noticed, but should not dominate. A mild but distinctive peppery, herbaceous flavour from Pride of Ringwood hops is desirable. Medium to high bitterness - may be higher in historical versions, but not crude or harsh. Long dry finish from extremely high attenuation, with a balanced fruity aftertaste.

Body & Mouthfeel: Light to medium-light body - any impression of palate fullness from residual dextrins should be penalized. Clean, crisp mouthfeel may be enhanced by spritzy carbonation.

Overall Impression: A lively, fruity Pale Ale with surprising lightness of body, solid bitterness, and a refreshing dry finish well suited to a hot climate. Can be thought of as a “light” Burton IPA without the dry-hopping. Relies on yeast character to compensate for diminished late hop expression - bland examples lacking fruitiness should be considered out of style.

Comments: Historical style defined by Coopers ales as the last surviving examples: “Coopers ales, all heavily sedimented and very fruity, are Australian classics” – Michael Jackson.

Note: Colonial brewers strived for pale beer clarity to match imports - entries will be poured quietly without rousing sediment.

History: Basic version of Burton pale ale produced throughout the early colonies, as British settlers established the first Australian breweries in the mid-19th century. Developed to compete with expensive Burton imports – Bass, Allsopp, Ind Coope IPA, using Burton yeast strains of the day, with domestic barley and hops and available native water. Inferior colonial malt often led to inclusion of sugar. Bottled for local sale, not dry-hopped and aged for export, Australian pale ales were prevalent by late century, with 350 breweries operating by 1890. Commonly relabeled Sparkling Ale (UK term coined for present-use domestic pale ale). Superceded by Bitter Ale after introduction of crystal malt during early 20th century. Ale brewing grew obsolete as industry consolidation spawned a lager-based duopoly - by 1985 only family owned Coopers brewery remained independent. Established 1862 in Adelaide SA, successive generations preserved Coopers flagship Sparkling Ale using traditional brewing methods, including open fermentation and maturation in oak casks. Removal to modern plant in 2001 improved clarity while maintaining original formulation: all-malt, Burton yeast, Australian hops, absent late hopping, bottle conditioning. First released on draught 1985, naturally conditioned in keg. A lighter version, brewed periodically since 1880’s, was re-launched in 1989. Also world’s largest homebrew supplier, Coopers pioneered kit-beer products soon after legalization in 1973.

Indgredients: Lightly kilned Australian 2-row pale malt, lager varieties typical. Judicious use of crystal malt for colour adjustment. Small proportion of wheat may assist head retention. No adjuncts, cane sugar for priming only. Australian hops, esp. Pride of Ringwood (absent late hopping). Highly attenuative Burton style yeast, eg. Coopers, Worthingtons. Multiple strains common historically (none available commercially, must be cultured from bottle sediment) Variable water profile - low carbonate, moderate sulphate preferred.

Vital Statistics:

OG: 1.035-1.050

FG: 1.004-1.006

IBU:  25-40

SRM: 4-7

ABV: 4.2–6%

Commercial Examples: Coopers Sparkling Ale (5.8% ABV), Coopers Original Pale Ale (4.5% ABV)

Contact Us

Monty Brewing Co. - Range View Hotel Opening Winter 2020
10481 New England Highway Highfields,Queensland 4352 Australia
 
montybrewingco.com.au