4 Pines Birthday Pack 2018 (4x500ml)4 Pines Brewing Company
Pack consists of 4x Different Birthday Beers
El Dorado IPA
Tasting Notes: Celebrating 10 years of brewing history with the resurgence of the first ever Keller Door bottle release, El Dorado IPA; 100% El Dorado hops, showcasing tropical fruit, cotton candy, pear, cut-grass & watermelon.
6% ABV 55 IBU
“Originally, everyone was just excited about the name because it reminded us all of that 80’s retro cartoon,‘The Mysterious Cities of Gold’. Funnily enough, the pursuit to source this hop variety was much like finding the golden city itself,as Garrett(Black Ops Brewer) spent months scouring the earth in search of the golden hop. Sadly, a bunch of us missed out on brewing with it to create the first ever Keller Door release as we were at the beer awards. However, Benny (the first brewer of El Dorado IPA) was keen to rub it in and sent us a text saying ‘jealous?’ accompanied by some photos of him wearing a cowboy hat, holding a hose,steaming the place up. We still have those photos for anyone who doesn’t believe us. This time, we’ll still be staying true to the original recipe. However,we’ve decided to go harder on the dry hopping and we’ll only be using the single hop, El Dorado.”
Tasting Notes: After chewing your way through a fat malty body you’ll be smacked in the face by a dogged bitterness. Aggressive pineapple & tropical aromas ascending from new world hop varieties will see you pleading for a super hopped new world order.
9% ABV 84 IBU
This was the beer that topped our Baltic Porter. It was a big beer! It was our In Season IPA No.2 scaled up. They’re always a challenge those big beers
as high alcohol, is really stressful for the yeast. We threw every mash stand under the sun at it, just to try and dry out the ferment. It’s still up there with one of the biggest malt bills we’ve ever used. This beer is definitely exciting to make because we’re really testing the limits of our brewhouse. Essentially, we squeeze in as much grain as we can possibly can to the point where our mash tun is virtually overflowing. The last time we brewed this, the whole brewhouse was shaking as it stirred around. We all remember feeling pretty uneasy that day. We thought it was gonna rip apart!
West Coast Red Rye IPA
Tasting Notes: A cool Californian breeze straight off the North Pacific, this bold but adorable love of California Dreaming & Pet Sounds showcases a harmonious balance of grapefruit hop character, candy-like rye malt sweetness & high alcohol warmth.
7.3% ABV 65 IBU
“We’ve now brewed this style three times. The first brew was one of the longest run offs of all time! Nick
,had a 17-hour brew day, as the rye malt was just an absolute pain to lauter. It should usually run off at around 2000 litres an hour. However, the rye malt was so sticky it was coming through at a couple of litres a minute. We also accidently threw in 25kgs of roasted barley instead of 5kgs. It came out really dark, almost like a stout. There was nothing we could do, so we had to come up with a second batch to blend that with. Lindsay and Bones ,were head deep in spreadsheets, trying to calculate what needed to go into the second brew, just to bring the first back to spec. Magically, it turned out really well and tasted great! We’ve got it right this time and it’s a cracking beer. It’s gonna come through with spicy rye, big malty notes and fresh West Coast hop flavours.”
Oaked Baltic Porter
Tasting Notes: Smooth & warming with a rich, sweet body, infused with French oak and whiskey barrels to give it a unique complexity of light vanilla & earthy minerals.
7.5% ABV 37 IBU
“The largest beer we had ever brewed at that point in time. We brewed a big batch at Brookvale, which we jammed a whole bunch of oaked chips in and blended it with a small amount we had aged in a whiskey barrel. We dangled the bags off some marine-grade stainless chains into the fermenter and let them soak for a while, not knowing that these would soak up the beer and become super heavy. They were ginormous and so hard to get out of the fermenter. So, we ended up having to cut them and flush the fermenter out half a dozen times. But not before Tim Best and his massive forearms stood at the top of a ladder, sweating like crazy, trying to pull them out which was hilarious to watch. To his credit he got one. It’s safe to say we’ve learnt our lesson and this time we’ve done it differently. We’ve chopped up a few whisky barrels, taken the inside of the staves, thrown them in the Hopperator and done a long recirculation of beer so we don’t have to throw the oak in.“