Well, back home in Sydney, not Blighty, but it’s always worth posting a picture of the 1970 England World Cup Squad playing “Touch The Truck“. Or touch the Ford Cortina in this case.
35. Coopers’ Extra Stout
An old favourite, thick, black, roasted barley taste. 5.8% so don’t drink too many in a row. I’m sure it used to be 6.2 or 6.3% when I first drank it back in 2006, but I may have imagined that. I think these bottles were drunk at home, based on the scanty evidence to hand. When Old is just too light, get yourself one of these. Never seen it on draught anywhere, although I’m hopeful I might do somewhere in Adelaide when I finally get to spend some time there.
36. Mildura Wee Heavy
I have no memory of this. I probably bought it at Dan Murphys’ on a whim. It appears this has now been rebadged as Mallee Bull. The brewery looks like an interesting place to visit, being as it’s in an old cinema, so if I’m in Mildura at some point (unlikely, I know) I will drop in and remedy my omission.
37. Redoak Oatmeal Stout
Ah, Redoak. A brewery that never misses an opportunity to say how many awards it’s won and yet still can’t actually get beer right. It has two main problems: 1) it tries to brew too many different styles, but masters none, and 2) it serves them all too bloody cold. Now, this isn’t an Englishman abroad’s usual lament about getting his bitter too cold – it’s a serious point. Serve your german lager styles cold, that’s fine, but ales and stouts need to be served at 10-12 degrees Celsius. Stout should not be served at 4 degrees as if you do that you can’t taste it, and all the roasty flavours you spend half a paragraph going on about in the tasting notes can’t be discerned. One of the blokes at the Brewery says that they serve them cold as that’s how Australians expect their beer and you can always let it warm in the glass if you prefer it that way. This is wrong on all counts. If an Australian is going to brave the copper shrine to beer and beer/food matching that is Redoak’s swanky bar/restaurant in the heart of Sydney, they’re likely to either be someone who knows about beer or someone who is open to being converted. And if they’ve been dragged in against their will there’s three or four cold lagers on tap to keep them happy. In 2011, in the middle of the most culturally savvy city in the country (ok Melbournites, we’ll fight later), don’t treat your customers like philistines. And, more importantly, if you let your Oatmeal Stout warm in the glass before drinking you notice that it’s rather thin and uninspiring. Give me Samuel Smith’s version any day, which you can buy in discerning bottlos (Jim’s Cellars in Crowie has it) in pint bottles for less than the cost of Redoak’s “award winning” brew.