Our Scottish Export 80 Shilling Ale is back on tap after an hiatus of 8 years – last brewed in May 2017.
With a big malt presence, subtle citrus and a creamy mouthfeel, all our long term patrons are very pleased to see it back.
I used the pilot system and the original mash tub to produce 2 kegs. One keg will be featured at The Obsidian Dark Beer Festival on Saturday 28 June.
The other is on tap now, only at Cubby Haus.
I’ve been wanting to replace the rather amateurish label of our South Pacific Ale for some time. A tropical bay scene with a sunset, perhaps. On this year’s Tathra trip, we spent a day at Bithry Inlet. The day was sunny and gorgeous and the inlet was as beautiful as always.
As with all the beaches in the district, they change every year. Looking at photos I took that day, one looked great for the new label. South coast NSW is actually in the South Pacific, so it all came together.
I went to our local pub, The Western Hotel in Sturt St, with some friends the other night. We ate very nice entrees with some delightful local wines.
Dan (the owner) came by to say hello and I mentioned he had empty space in the bar fridge. Straight away with a grin he ordered two cases of ESB. I dropped these in first thing the following day.
We’re back at the Western!
Head in for a great meal and an Extra Special Bitter. Be sure to say g’day to Dan.
Our Oatmeal Stout has been on tap at The Springs Hotel in Waubra for a few months now. It is so popular Craig has given us a second tap for our South Pacific Ale. Their fridge is also stocked with a great selection of Cubby Haus Beer.
Head in for a great meal accompanied by a Cubby Haus Beer or two.
We are delighted to now be stocked at Sip Champagne Bar in Sturt street. Pop in for a flight of sparkling or choose from their extensive wine list. Snack on some French inspired food and of course, grab a Cubby Haus beer.
Our Cherry Berliner Weisse has arrived in time for Oktoberfest. This German style wheat ale is fruity and pleasantly sour. Available in can and on tap only at the Cubby Haus Bar.
| The term 60 shilling came about as each barrel was charged excise based upon alcohol content. This style being a light beer was charged the least at 60/-. Scottish ales were traditionally made using “last seasons” English hops as they were cheaper. This lead to a malt forward style with caramel notes and never smokey. Before hops, local herbs such as heather, meadowsweeet and other wildflowers were used for flavouring. Our version also uses noble English hops with a late addition of local chinook for a touch of grapefruit and spice. Drop in and try our 3.0% light ale, a Bronze Medal winner at this year’s Indies. |
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