We'll be open Monday 25 January and Tuesday 26 January from 11am to 5pm during the Australia Day holiday extended long weekend for anyone needing extra beers for Tuesday's BBQs or an excuse for a change of scenery (bushfire smoke notwithstanding!). You can also reserve a table and BYO picnic lunch, enjoy a tasting or join our midday brewery tours on Sunday or Tuesday.
After a big run on our dark beers before Christmas and a flurry of Razzamatazz sales during the hot days over New Years some of our regular lines have been in short supply but we're now back to the full complement of regulars with Willie Warmer back at the cellar door and online shop from today. This also means our mixed carton and festival box are available again, see http://www.sevensheds.com/cellar-door for more information.
We're already down to eight cartons of our summer saison so be quick if you're keen to buy some of this refreshing gingery-lemongrass brew, perfect for hot sunny days. At 6.6% abv it packs a bit of a punch! We're retailing it at our cellar door for $11 per 750ml bottle, or you may still find one at Cool Wine in Hobart or Davies Grand Central in Launceston. Kegs have been delivered to the New Sydney Hotel in Hobart and St John Craft Beer Bar in Launceston. We'll also be pouring it at The Taste of Tasmania in Hobart from 28 December.
BoHo is this year's Pilsner brewed with Cradle Mountain water, delicate pale malts and motueka hops. A fine beer to match with fish, chicken and summery salads, BoHo is 5.2 abv and comes in 500ml bottles. It's available at our cellar door for $7.50 per bottle and we've delivered kegs to the New Sydney Hotel and St John Craft Beer Bar. We'll also have BoHo on tap at The Taste.
Our latest limited release brew, Sooty Porter, will be launched at the Westend Pumphouse in Hobart on Friday 25 September 2015 with a matched snack prepared by Pumphouse chef Tom.
Sooty Porter features pale malted barley smoked over shavings from port and bourbon barrels. The latter provide enticing smoke-laced notes with hints of vanilla, toasted marshmallow, maple syrup and, um ... soot.
The wood shavings were provided by Adam Bones, owner of the Tasmanian Cask Company, whose business re-models bourbon, port and muscat barrels, mainly for local whisky distillers. While cooper Adam manages to sell small quantities of the shavings - mainly to backyard food smokers - he has a veritable mountain of the stuff which was just crying out for a better use.
We developed the smoking process in-house earlier this year to produce our annual, mid-winter batch of Smokin’ Bagpipes. Previously, we would have to deliver the malt to our friends at Lark Distillery in Hobart where they would peat-smoke it for us on their purpose-built equipment. This year they happily provided a bucket of peat from their bog in the Tasmanian central highlands while we concocted a way to set it smouldering and blow the smoke up the rear-end of our mash tun, with the grain laid out on the screen floor.
Apart from the trial and error involved, our smoking technique is fairly time-consuming, with the grain having to be smoked in several batches, for up to 12 hours at a time. Still, we reckon the results were worth it, even if Willie ended up smelling like a kippered herring for days on end.
Sooty Porter was brewed with help from the Hobart gang from the New Sydney Hotel and associated venue West-end Pumphouse, two of our regular tap outlets in southern Tassie. This was the fourth such “buddy” brew we’ve done with them.
We were also assisted on the day by Sooty the brewery cat, who took great delight in repeatedly diving into the bag of wood shavings and, ultimately, lent her name to Seven Sheds latest creation.
Sooty Porter will be available on tap at the New Sydney Hotel and at the West-End Pumphouse from Friday 25 September and, in limited quantities, at the Tasmanian Microbrew Fest on Saturday 26 September; and in bottles through the Seven Sheds cellar door. Inquiries via http://www.sevensheds.com/contact-us.