About the beers

At Casey’s I brew three core beers: Lounge, Night and Titfer. They cover the broad basics of the beer spectrum in terms of colour and hopping. I think of them as premium everyday, or bread-and-butter beers. The point being that you can enjoy high quality everyday things, you don’t need to keep the good stuff just for the special occasions. You can approach these beers as session beers, they’re great drinking straight from the bottle. Or, you can give them a glass and take a bit more time with them. Either way I am sure you and your friends will enjoy them.

Lounge is a pilsener inspired pale golden ale at 4.8% alcohol by volume. It is brewed using a base of pilsener malt, along with Vienna malt, and a dash of CaraHell – a very pale caramel malt. It is mashed at a medium-warm temperature and fermented with a dry finishing American yeast. The bittering hops are Australian grown Ella. Czech Saaz and German Tettnang are used late in the kettle, and again as a dry hop. Lounge has a light biscuity malt character with a delicate touch of caramel flavour. The bitterness is about 30 IBU, with a nice hop flavour and aroma from the Saaz and Tettnang.

Night is a medium bodied black ale in the style of Toohey’s Old, though firmer and slightly dry in comparison. The malts used are ale, Munich, medium crystal, an extra dark crystal, chocolate and roast. The malt bill makes Night a malty black ale with with chewy toffee, raisin and chocolate flavours. It is mashed at a medium temperature, and fermented with a dry finishing English yeast. The bittering hop is Australian Super Pride, the flavour hops are English Goldings and Fuggles. Bitterness is about 25 IBU, and alcohol is 4.8% by volume.

I call Titfer a 3C Amber ale for the hops in it: Centennial, Chinook and Cascade. At around 37 IBU it is the most bitter of the three beers, and it has lots of hop flavour and aroma from very 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, a fair whack of pale crystal malt, and a touch of amber malt. 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%.

The three core beers will be joined by seasonal and special beers. The first will be a smokey red ale at about 5.5% alcohol, scheduled for release in early November.