About the beers

These are the eight major beers currently available from Casey’s Brewery. Short run beers are also available at the brewery on tap and for growler and squealer fills.

B = bottles, G = growlers, KF = keg fills

Lounge 4.8% B G KF
A golden coloured pilsner inspired ale. Lounge features a soft biscuity malt character with a light touch of caramel. It is is brewed with a base of Pilsner malt, along with Vienna malt and a dash of pale caramel malt. It is mashed at a medium warm temperature and fermented with a dry finishing American style yeast. Lounge is bittered with New World hops and finished with generous amounts of Czech Saaz hops in the kettle, and in the tank. Bitterness is around 30 IBU.

Titfer 5% B G KF
An American style amber ale featuring plenty of Centennial, Chinook and Cascade hops. Bittered to around 37 IBU with lots of hop flavour and aroma from the generous use of hops late in the boil, and dry hopping in the tank. To carry both the bitterness and hop character, Titfer has a solid malt backbone. The malts used are ale, Munich, pale crystal malt, and amber. It is mashed at a lower temperature and fermented with a dry finishing American yeast. The result is a toffee sweetness set against a dry malty background with a nice hoppy aroma. Alcohol is 4.9%.

Night 5% G KF
A medium bodied black ale in the style of Toohey’s Old, though firmer, fuller and slightly drier in comparison. The malts used are ale, Munich, medium crystal, an extra dark crystal, chocolate and black. Night has a deep black colour with toffee, raisin and chocolate flavours. It is mashed at a medium temperature, and fermented with a dry finishing English yeast. The bittering hop is Magnum, the flavour hops are English Goldings and Fuggles. Bitterness is around 22 IBU, and alcohol is 5% by volume. Of the core beers, it is my sentimental favourite.

Jamison Lager 5.2% B G KF
A traditional German style pale lager at 5.2% alcohol, brewed with German malt, German hops and German yeast. Slightly sweet with a light biscuity maltiness, mild bitterness, and gentle aroma of Hallertau Mittelfruh hops. The beer was cold fermented at 10 degrees to near completion when the tank was closed down so that residual fermentation would carbonate the beer. Once carbonated, the beer was chilled to one degree and then transferred under counter-pressure to a conditioning tank in the cool room to lager for three months.

I went troppo in Hazo 4.9% B G KF
A slightly dry hazy tropical pale ale. Brewed with flaked oats and my favourite English yeast. The hops are Talus in the kettle, and Cashmere in the tank.

Festbier 5.7% G KF
A copper coloured German style lager at 5.7% alcohol brewed with equal proportions of Pilsner, Vienna and Munich malts. This beer has an intense malt character – to let the malt shine through don’t drink too cold, allow the glass to stand a few minutes before drinking. Medium-well bodied and slightly sweet. Balance is achieved with bittering of around 24 IBU from a combination of Magnum and Hallertau Mittelfruh hops, with extra Hallertau late in the boil for aroma.

Mexican Ale 5.1% B G KF
This is my take on the Mexican Cerveza style, ie Corona. It is light and easy drinking with a little bit of sweetness. It is moderately hopped. I’ve used a generous amount of rice, backed up with malted corn.

Kölsch 5.2% B G KF
Stylistically this beer is a Kölsch, but as it has not been brewed in Cologne I can’t really call it that. So that’s why the bottled beer is called “This isn’t a real Kölsch from Cologne, but it’s pretty good anyway.

I’ve brewed it with pale malts, German hops and a yeast sourced from a brew-pub in Cologne. After the main fermentation I transferred it to a conditioning tank in the coolroom and have been lagering it for nearly two months. During this time I have been serving it directly from the tank. It is now nice and clear. Anticipated bottling date is March 28, 2023. I will bottle about 60 cases and keg the rest.