DAVID HOLLYOAK

BREWER OF THE MONTH – May 2007

Breweries worked at and now:

I have been home brewing for over 20 years experimenting and perfecting various beer styles. I moved from home brewing straight into Redoak where I am the Master Brewer of Redoak.

How you started brewing:

I began brewing ginger beer for my Dad when I was 14. As I got older it obviously developed an alcoholic content! In all, I have been home brewing for over 20 years and have always been passionate about beer. I travelled a lot overseas while I was studying at uni exploring different countries and different beers. But after many years of encouragement from my mates raving about my home brews, I decided to finally realise my life long ambition of setting up a brewery and getting serious about beer.

Favourite beer you’ve brewed:

Ah, there are so many! I enjoy a range of beer styles in many different situations but if I really had to choose one it would have to be the Redoak Special Reserve.

Excerpt about the beer:

The Redoak Special Reserve is a barley wine specialty beer. The term barley wine obviously meaning a dark English style ale which exhibits characteristics a lot like a fortified wine, but it is a beer because it is made from grains, not grapes.

What distinguishes Redoak’s Special Reserve is that I have taken it through three fermentations and matured it on various types of oak for several years which adds a unique dimension and complexity to the beer.

Being such a specialty beer, we serve it in it’s own goblet style glass in 50ml and is best appreciated as a digestive - enjoyed later – and savoured while it warms up to room temperature, while being treated like a top shelf cognac or port.

Master Brewer’s tasting notes - It has a lovely aroma of alcohol with hints of vanilla. There is a sweet light maltiness on the palate which dominates the palate initially then dissipates as the flavour of vanilla comes forth and then explodes leaving an ‘exotic liqueur-like’ finish. The beer is served in a custom-made crystal goblet to enhance the oak aromas, release the alcohol and develop the full flavours.

Favourite beer you haven’t brewed:

Well, at the time of being asked to do this interview many months ago my answer would have been the Holly Porter. I had given a lot of thought to this beer style and how I could improve on the style. However, in the meantime I put my thoughts into action and actually brewed it. It has now been enjoyed at many functions and went on tap at the café recently. Our customers have now nick named it the ‘HOLY WATER’.

Holly Porter - A strong bitter chocolate malt aroma eliminates from this beer with some subtle roasted complexities. A bitter chocolate characteristic is apparent and progresses into a mocha coffee explosion. The mouth feel is silky smooth and creamy finishing with a smooth roasted ness. 6.4%

Greatest beer achievement:

Wow I have got to say winning the AIBA’s 2006 Grand Champion Trophy. If you had asked me last year what would have been my ultimate achievement I would have said to win the Grand Champion Trophy. So believe me I have to pinch myself sometimes to realise I have actually won it.

It is sitting in pride of place in the front of our Café for all our customers to enjoy it too. I get a buzz seeing people standing at the cabinet admiring it while they sip away on their beer. Many of our customers have enjoyed having the trophy in Australia too.

Favourite brewing website: My internet surfing would look a bit like a spider web all over the place. If I’m not brewing then I love surfing the net. And if I didn’t own a brewery then my preference would be to be out on surfing the real thing – the ocean. Some of my favourite sites would be:

- probrewer

- beeradvocate

- rate beer

How you see Australian Microbrewing industry: I see it changing over time and with patience as people’s palates are changing. People generally travel a lot more these days and not just back to our ‘mother country’ but further afield so our horizons and tastes are always being broadened. Australian’s are getting a taste for real beer and quality beer and that is exciting.

Over the last few years travelling around Australia tasting micro brewed beers I have been continually impressed by the variety, flavour and the standard. This I believe is the most exciting part - for both the industry and the consumer.

However, the industry does need government support eg a beer equalisation tax similar to the wine equalisation tax to encourage growth and competition of the micro breweries. This would be great for the industry as a whole and would ensure both variety and high quality beers for consumers across Australia.

Brewer you most highly respect:

It would have to be Richard Emerson, Emerson Brewing Co, Dunedin NZ. I admire Richard’s passion for his product and profession. He strives for perfection with each of his beer styles and he truly loves what he does and it shows in his beer.

Hint to home brewers. Hygiene, hygiene, hygiene and practice, practice, practice.

Hint to microbrewers: Hygiene, patience and be ready for lots of hard work, long hours and the lack of time to drink and enjoy your beer. But the upside is that of course you do get to ‘taste’ beer at 6am now.