Malting Lagoon Brewing
It started out with a kit, how did it end up like this?
With no cellar door…yet… you’ll find us on tap in Coles Bay Tasmania
Still not really sure how all this came about.
Mark’s out of control home brewing, akin to many craft brewery origin stories, morphed to small scale craft beer brewing. He’s living the dream, drinking his own beer, at his local, in his own piece of paradise!
Our brewing inspirations arise from Old World beer styles, with an occasional modern brew.
Our clean and clear East Coast Tasmanian rain water starts the process. Copious swearing then seems necessary. High grade stainless steel, barley, hops, and some secret additions gives Coles Bay its only locally brewed craft beers.
You won’t find us on shelves at bottles shops and venues. We don’t package our beers. Part of our sustainable ethos is waste reduction, and in that limiting the waste involved in sharing our beers with others. So come to Coles Bay if you want to partake.
With no cellar door yet, you’ll find us at select venues in Coles Bay and Launceston.
We also attend Festivals and Events on the East Coast of Tasmania.
Malting Lagoon Craft Beers
Creamy Irish Ale 5.0%
You’ll mostly find this on tap in the cooler months. Our Irish Ale is creamy with the hops providing just enough bitterness to cut through the malted caramel that stays with you on the length, with a texture from the nitrogen that coats your mouth with beery goodness.
We pour it with with a Nitrogen and CO2 gas mix, giving a creaminess to the beer and a thick frothy head, like all good Irish beers should.
Our most popular and what most would consider our flagship beer.
Steep Descent DIPA
8.5% to 9%
This COVID creation will only raise its head when time allows. It comes with a warning for a reason.
We take our IPA grain profile, double it, then we spend days dry hopping to bring the hops up to balance the malt and the alcohol. Then, it sits in the naughty corner in the cool room for a while until it decides to behave itself and settles down.
It will always have age on it when you find it on tap. Half generally ends up in our “in house quality assurance program”.
We’ll post on social media when and where it’s at venues. This is definitely one for IPA and DIPA connoisseurs to look out for.
Belgian Golden Ale 4.6%
Golden to amber in colour with a funky length from the Belgian yeast we use to brew this beer, however controlled for a more local take on a Belgian beer.
European hops like Saaz and Mittelfruh for a more tradtional European style. Look for it in Coles Bay and Bicheno over summer.
We find it goes well with seafood and lighter style dishes. We’ve been known to smash a few with fish and chips after a hike in Freycinet National Park.
California Steam Beer 5.0%
What happens when your wife stuffs up your hop and yeast order and you still need to brew? That’s the back story to our take on a Calfornia Steam Beer.
This amber lager has far more history to it, dating back to California Gold Rush times. A style from European immigrants trying to brew like they did in Northern Europe, with California weather.
A well balanced amber lager, brewed with the modern strain of the old lager yeast that evolved in California, with American hops as true to style.
Hazy Bayz 5.2%
An American style hazy pale ale with predominantly Mosaic hops for a modern twist to our usual old world line up. The haziness comes from selecting a yeast that tends to stay in solution, rather than dropping out, and also not fining and filtering the beer as we would for say a lager.
We’re pretty pleased with this, however it will mostly be a warmer weather beer. Feel free to check with us if it’s on tap anywhere.
Smoked Wheat Beer
She’s a temperamental lady to brew, and only pops her head up when there is time to take care of her. The witbier yeast we use or this beer is extremely sensitive and takes nurturing. We add smoked wheat to the malt mix, for a touch of smokiness to this blonde European style beer.
Inspired by Eastern European and Bavarian smoked wheat beers, the magic part of ours is how it matches with our local oysters. They’re at their prime in the cooler half of the year, fattened up by the colder waters.