The perfect companion on a winter’s night
Latest release limited to 9,000 cartons

Tuesday, 11th May 2010 – James Squire, the pioneer of craft beer in Australia, has unveiled its latest brew: James Squire Malt Runner. The limited edition beer is the most recent seasonal brew created by the team at Malt Shovel Brewery and will be available nationally from June 2010.
Tony Jones, James Squire Chief Brewer, said, “Malt Runner lives up to its name – the beer is a complex blend of malt flavours that has a full body without being too bitter. This was a challenge because we wanted to balance the malt with something other than the usual big hop character. The addition of cherry juice, which added a subtle acidity to the brew, proved to be the solution.
“The resulting beer has rich, chocolate-like qualities with a hint of cherry, and a smooth, caramelmalt finish; perfect for savouring on a cold winter’s night.”
Malt Runner is the fifth such limited release, following other seasonal brews including James Squire Hop Thief, James Squire Pepperberry Winter Ale and James Squire Rum Rebellion Porter. The 2008 Summer limited edition, James Squire Sundown Lager, was so popular with consumers that it is now part of the permanent range. Chuck Hahn, James Squire Master Brewer, says the new brew took some time to develop. “Malt Runner is the result of months of tinkering and fine tuning by the brewers at Malt Shovel Brewery,” explains Hahn. “Our brewers love experimenting to find interesting and innovative interpretations
of classic beers. Malt Runner is similar in style to a German Bock1 but, at a more modest 5.2 per cent ABV, is technically more a dark lager.”
Malt Runner is limited to just 9,000 cartons and will be available on-tap at James Squire brew houses nationally.
A six-pack of James Squire Malt Runner will have a RRP of $18.99, while a carton will be available at
$59.99 RRP ($19.99 and $60.99 in South Australia).

For those with no patience, the Tinchilla can chill a can of cola or beer 240 times faster than the average fridge, or in 60 seconds. It works with the help of a little thermal conduction. The Tinchilla will suspend the can around ice and cold water and begin spinning the can. The ice and water inside will constantly be in contact with the can during spinning. After the process is complete crack the can open (it won’t spray because of the spinning, supposedly) and enjoy. $10.

A new boutique beer website, Beer Cartel, is bringing Australian and International beers online to the Australian public. The website was officially launched earlier this year. It was founded by owners Geoff Huens and Richard Kelsey with the aim of opening consumers’ eyes to the world of boutique beer. Director Geoff Huens said “We knew there was much more to beer than the mainstream brews found in most pubs and liquor stores but found them hard to come by. As a result we decided to create an online shopfront which provides access to a wide range of amazing craft beer from Australia and overseas”.

Beer Cartel’s website offers a range of boutique beer products including:

Beer Club: Each month members receive a selection of boutique beers from Australia and abroad, containing 3 or 4 different beers depending on the membership chosen (half dozen or dozen).

Gifts: A great range of beer gifts to spoil yourself or someone else. Everything from books to glasses and beer hampers.

Experiences: From brewery tours to beer tasting events and accommodation packages, Beer Cartel has a range of experiences to choose from.

Beers: The ability to buy beers in greater quantities including special beer packs and beers normally only available through cellar door sales.

Not surprisingly the most popular products are the mixed boutique beer packs and the monthly beer club. Through the beer club members are able to try a wide range of beers that most would struggle to find in a typical bottle shop. The beer club is also designed to educate with tasting notes accompanying each monthly pack allowing customers to learn about the beers as they enjoy them.
To check out the range of products available through Beer Cartel why not visit the Beer Cartel website http://www.beercartel.com.au.

Click here to view the embedded video.

We found this video on a Sony EX3 that we rented last week. Some sought of viral advertising? Bodysuit Man spends a day out at the Mall, the cinema and the local pub.

Australian craft beer specialist, James Squire, is challenging the convention of food and wine matching with a series of delicious and simple beer matched recipes. James Squire has teamed up with celebrity chef Matt Kemp, Head Chef and owner of renowned Sydney eatery Restaurant Balzac, to develop the recipes, which are specifically matched to the flavour profile of each James Squire beer.

“Matt is one of the most exciting chefs in Australia and we are thrilled to be working with him,” said Tony Jones, Chief Brewer, James Squire. “For many years we have been showcasing our beers as a perfect complement to great food. Matt shares our passion for craft beer and has developed a series of delicious, easy-to-prepare recipes that everyone can try.”
Matt honed his culinary skills working at some of London’s finest restaurants including the Michelin two-starred restaurant, The Square, in Mayfair. Since moving to Australia, Matt has worked in some of Sydney’s best restaurants, including Banc, before opening Restaurant Balzac in Randwick, Sydney.
“I love my craft beers, so when the guys at James Squire approached me, I jumped at the chance to work with the best in the business,” said Matt Kemp. “We have kept these recipes simple and easy
to follow and matched to the beer that best enhances the flavour of each dish. The dishes are designed to encourage a real social eating experience, so would be perfect the next time you have
friends and family over for lunch or dinner.”
The following recipes are available:
•
James Squire Golden Ale matched with Six-Hour Shoulder of Organic Pork with Caramelised Root Vegetables.

James Squire Sundown Lager matched with Crispy Whitebait and Paprika.

James Squire Pilsener matched with Salad of Spiced Tiger Prawns, Chilli, Peanuts and Lime.

James Squire Amber Ale matched with Seville Orange Marmalade Bread and Butter Pudding.

James Squire Malt Runner matched with Bitter Chocolate and Roasted Macadamia Brownie.
Further beer and food matching recipes will be available in June.

To download a copy of the recipes
visit www.james-squire.com.au

Cooking food increases levels of cancer-causing compounds called heterocyclic amines (HAs). Fried and grilled meat are particularly high in these compounds, because fiery temperatures convert the sugars and amino acids in muscle tissue into HAs. Various substances can reduce HA content: an olive oil, lemon juice and garlic marinade cut HAs in grilled chicken by 90 per cent, while red wine reduced HAs in fried chicken.

Now Isabel Ferreira and colleagues at the University of Porto in Portugal have looked at the effects of beer and red wine marinades on fried steak. Six hours of marinating in beer or red wine slashed levels of two types of HA by up to 90 per cent compared with unmarinated steak.

For a third type of HA, beer was more efficient at reducing its content than wine, cutting levels significantly in 4 hours, while wine took 6. Beer contains more water-retaining sugars than wine and Ferreira says that may hinder the transport of water-soluble molecules to the steak’s surface, where high heat converts them into HAs. Tasters also preferred the smell, taste and appearance of beer-marinated steak.

It was recently announced that Australia’s highest selling beer, Victoria Bitter, will cut its alcohol content by 0.2% to 4.6% next month.
This action was taken in order to curb an increase in retail price, as ingredients (such as barley) have risen 20% due to the drought. This is in addition to the 0.1% decrease that occurred in 2005.
The Herald Sun interviewed a number of people and there was a general assumption that drinkers wouldn’t be able to tell the difference in the taste.
But the question must be asked – is it better to accept a price increase or buy what really is a different product for the same price?
If you don’t mind the decrease think of this. Over the past 3 years VB has lost 0.3%, so using that math, VB will turn into a light beer by 2020, and a non-alcohol beverage by 2055.

Seriously.