We're well and truly in the depths of winter now, so we've loaded this box with decadent stouts and big barelywines to keep you warm and toasty! And, as always, expect some fresh IPA releases so things don't get tooooo heavy.
Mortalis are back with another unicorn, this time alongside fellow New York pastry giants, Evil Twin! Only 48 bottles of this Imperial Pastry Stout treat made it to our shores, and now it's in your hot little hands. Enjoy!
What's in the box:
Bottle Logic • Continuous Ignition
Bourbon Barrel-Aged Coffee Caramel Rye Imperial Stout | 12.0% | Anaheim, CA America
We’re hot off a collaboration with the Californian Kings of the pastry stout and the Katoomba legends at Mountain Culture – having sold out in just hours! This boozy brew perfectly reflects our Melbournian morning ritual of absorbing as much sweet, sweet coffee into our bloodstreams as humanly possible – give or take the bourbon. Coffee up!
Cloudwater • Something Only You Can Be
Chuckleberry & Coffee Barrel-Aged Spontaneous Sour Ale | 6.4% | Manchester, England
While you may normally think of coffee being used as an adjunct in darker concoctions, this barrel-aged chuckleberry spontaneous wild ale is the perfect base to build from. Combining the acidity of a sour ale, and the smooth, fruitiness of the coffee beans beautifully.
P.s. Wondering what a ‘chuckleberry’ is? It’s a hybrid between a redcurrant, gooseberry and jostaberry (which is a hybrid of a gooseberry and a blackcurrant)!
Uraidla • Artic
Single Hop Triple Dry Hopped Hazy IPA | 7.8% | Uraidla, SA Australia
Who doesn’t love a citrus packed IPA? The team at Uraidla have packed in Citra hops on Citra hops to produce this beast of a hazy. We’re talking Citra at the boil, Citra at the whirlpool, Citra at the first dry hop, Citra at the second dry hop, Citra at the THIRD dry hop. Funnily enough, you can expect huge notes of tangerine and orange, with some guava and tropical flavours to back it up.
Mason Aleworks x Beer Zombies x Horus • Baller Baracus
Mead Barrel-Aged Barleywine | 16.0% | San Diego, CA x Oceanside, CA x Las Vegas, NV America
Created by some of the Ballers of the American craft scene, this HUGE barleywine has been aged in Mead barrels for more than 12 months – giving it subtle notes of berries and vanilla. With a focus on producing a beer that is completely without adjuncts, the collaboration between these three breweries has yielded a real testament to how choice of barrel can effect the flavour of a beer.
Fox Friday • The Plot Thickens
Imperial Milk Stout | 8.0% | Moonah, TAS Australia
The perfect winter warmer! This big milk stout has gone the route of a Mexican hot chocolate with additions of lactose, vanilla, cacao and habaneros. The high ABV with the addition of oats builds a firm, creamy body for the adjuncts to play on. A lot of sweetness provided by the lactose and vanilla, with a delicious chocolate backbone. It finishes with a mild heat provided by the habaneros.
Fox Friday • Crossing The Rubicon
West Coast IPA | 7.4% | Moonah, TAS Australia
‘Crossing the Rubicon’ is an apt description for where Fox Friday are currently sitting. Their Richmond (Victoria) brewery is set to start operation later this year as the Tasmanian business bravely crosses the Rubicon – I mean Bass Strait – and forges further into the mainland market. This one takes them back to their lupulin-laced roots and goes heavy on the hops, giving that classic resinous West Coast flavour we all know and love.
White Bay • Pork Chop Express
Hazy Double IPA | 8.0% | Balmain, NSW Australia
All aboard the hazy train! Brewed for White Bay’s third birthday, ‘Pork Chop Express’ is packed to the brim with Amarillo, Galaxy, Wai-iti, Cashmere, and Citra. If you close your eyes, you can practically feel the sun on your face and the sound of waves in the distance. So sit down, drink what you’re given, and stop carrying on like a pork chop.
Dainton • Barleywine
Apple Brandy Barrel-Aged Barleywine | 14.1% | Carrum Downs, VIC Australia
In a rare break from Dainton tradition, they have produced a traditional style of beer. Aged for 6 months in apple brandy and whiskey barrels, this barleywine brings you back to your favourite childhood fairground, the smell of fresh toffee apples in the air. The palate is similar with treacle and overripe stone fruit lingering on the tongue. Oh, to be young!
Madocke • Quadrupel
Belgian Quadrupel | 9.5% | Ashmore, QLD Australia
Dreamed up by two Belgian ex-pats, Madocke Brewery is one of the latest additions to the brewing scene on the Gold Coast. Having both trained in traditional Belgian methods in their home country, Annelies and Jimmy are very much focussed on reproducing what they know and love on the opposite side of the globe. This Quad is no different, with a beautiful dark hue and a well-balanced sweet burnt toffee/overripe banana flavour against a bitter dark chocolate backdrop.
Wildflower • St Abigail 2020
Australian Wild Ale with White Peach | 5.9% | Marrickville, NSW Australia
Named for the daughter of brewer Chris and his wife Emily, St Abigail is a golden mixed ferment wild ale that was barrel aged and refermented for four months on 1100kg of Australian white peaches. Peach dominates the nose and palate, with plenty of vanilla-based sweetness to carry it further. Brilliantly balanced by the acidity of the wild ale base, there is a delicious peach funk that lingers on the palate.
Humble Sea • Helles
Munich Helles | 4.9% | Santa Cruz, CA, America
Hot off claiming silver at the 2022 World Beer Cup and Best in Show at the 2021 Californian Craft Brewers Cup, this Helles lager has made its way across the (Humble) sea to our shores – sea what I did there? I apologise, I should stay humble… sorry. Beautifully bready with some citrus and spice to balance the palate, you can see why everyone is raving about it!
Mortalis x Evil Twin • Twice Baked Break
Imperial Pastry Stout | 10.0% | Avon x Ridgewood, NY America
With an Untappd rating of 4.39, it’s clear this is banging brew. So banging in fact, that we managed to get our hands on the only 48 bottles in the country! Two US heavyweights worked together to stick over 100lbs (about 45kg for us Aussies) of chocolate almond biscotti, some Dominican cacao nibs, and a bunch of Madagascan vanilla into a thick, boozy glass of liquid dessert.