QHA Review August 2017

Matt Kirkegaard
CRAFT BEER SHOWCASE
Top right: The busy trade floor at the Craft
Brewers Conference Trade Show
Below right:The active trade floor included
bars showcasing independent breweries,
and even working canning lines.
“WE’VE GOT MALT, HOPS, YEAST AND WATER, JUST
FOR STARTERS. WE CAN CELEBRATE THESE THINGS,
AND SO WE SHOULD CELEBRATE THESE THINGS.”
with the fast coming and fast disappearing fads in craft
beer. She also highlighted the problems caused by
the Australian tax regime which penalises the higher
alcohol beers, which many craft styles are
geared towards.
“You would have to charge $15 for a beer,” she said.
“How many Australians will pay that for a beer?
“At the end of the day it is beer we are talking about.”
Her comments contrasted with the keynote presented
by Professor Charlie Bamforth. Sometimes known as
the Pope of Foam, Bamforth is Professor of Malting
and Brewing Sciences at UC Davis in the
United States.
He said that while brewers may choose to differentiate
themselves on independence they should be learning
from their larger counterparts, rather than decrying
them for brewing “yellow fizzy liquid”.
“There are millions of people who like to drink yellow
fizzy liquid and it does not make them bad people,”
he said.
“It may not suit you and it may not suit me… but to
actually criticise or to sell yourself on the basis of
rubbishing other people, to me is not a smart way
to go.
“These larger brewing companies have established
a quality proposition in that they produce a quality
product over and over and over again,” the
Professor said.
He also looked at ways that beer can learn from wine,
saying brewers should learn from the way the wine
industry champions its raw materials.
“They’ve only got one raw material and my god
can they BS about that raw material,” he said in his
opening keynote.
“We’ve got malt, hops, yeast and water, just for
starters. We can celebrate these things, and so we
should celebrate these things.”
He said brewers can also rightfully celebrate the
healthfulness of the product they make, when
consumed in moderation.
“We have confirmed that beer is the richest source
of silica in the diet, and this cuts down the risk of
osteoporosis,” he said.
“The next best source is muesli/granola – you choose
how you want to get your silica!”
Bamforth said beer also contains other minerals, as
well as antioxidants, B vitamins (especially folic acid)
and prebiotics.
“It is a healthful food but still people perceive wine as
being healthier,” he said.
The three-day conference also included a trade show
which highlighted the growth in the small brewing
industry, and the diversity of the businesses that
support it.
The Independent Brewers Association recently
released a report on the independent brewing
industry’s impact on the Australian economy prepared
by Essential Economics.
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