When you visit the HopDog taproom and cellar door, be ready for a sensory assaulting experience. We brew just about every day, so chances are you’ll catching us mashing or boiling or cleaning kegs or bottling.
Beer – real beer
– is made from just 4 simple ingredients: Water, malt, hops and yeast, but at HopDog we try not to limit our pallet to the primary colours. Our malts are a mix of Australian, New Zealand, German and English varieties, whilst our hops come from Australia, New Zealand and America. Oak barrels, gingerbreads, coffee, pumpkins and seasonal fruits all have a place in the HopDog larder too.
We have further expanded our brewing to include wild fermented ales; spontaneously fermented and aged in Barrels inoculated with Brettanomyces and Lactobacillus bacteria.
HopDog ales are slow beers
, meaning that it can take as long as 4 weeks to get from grain to glass in most cases, with beers like our anniversary barleywine or wild ales taking even longer. With the hectic and fast paced world we live in whizzing by at a rate of knots, at HopDog, we like to take things a bit cruisier, step back and allow our beers to take their time to mature. But, as we all know – fresh is best. Unless its recommended, don’t age HopDog ales! Hops are delicate, and their aromas and flavours can erode very quickly. Drink within five months of packaging to experience our beers at the best they can be.
To learn more about us and the craft brewing experience in general, why not book in to one of our Hopsology beer education afternoons? Contact us via email firstname.lastname@example.org
for more information – bookings are essential! Follow us on Facebook
We don’t brew lager. We’re ale supremacists, and happily travel the land speaking it’s greatness and wonderment.