Cascade Draught

Cascade Spicy Ghost Draught

Fermenting: 20/08/2006 Bottled: 18/01/2007

Priscilla smuggled this can of Cascade Spicy Ghost Draught back from Tasmania during her trip back home in March. I’ve made it up into a batch with some Ultrabrew (500g light malt extract, 250g maltodextrin, 250g dextrose) and added some Goldings hops. In a couple of days, after the vigourous initial fermentation, I will add some honey to the brew.

Cascade’s marketing doyens describe it like so:

A zesty wheat inspired draught with balanced hopping creates a refreshing spicy beer with a smooth yet slightly tart palate.

Which pretty much tells us nothing except it is really a wheat beer, despite being labelled as a ‘draught’. Goodness knows what they think draught is supposed to mean as a style of beer – it is a method of storing and pouring. I guess they are implying it is the same as the mass produced bland lagers you can get on tap in most places in Australia, whether they are branded bitter, lager, draught or even pale ale.

A popular feature of the last Cascade beer I made was the ripping yarn. Here is the one for the Spicy Ghost:

In the dead of night, it is believed a solitary, mischievous figure struts the granite halls of Tasmania’s Cascade Brewery, Australia’s oldest continually operating brewery.

According to legend, he lurks in dark corners, taking cover in the cool, cavernous cellars and materialising now and then. Here the ancient stone walls whisper of the past, of colonial times when life in Hobart Town was rough and ready.

This wheat-inspired draught brew is ghostly pale with a spicy edge that hints at a frisky character. The flavour is haunted by orange and coriander with quenching tart shadows and a mysterious underplay of rum.

An intriguing beverage… for true believers.

Update 04/09/2006: Added 800g of Blue Gum Honey on 27/08/2006. Still bubbling slowly 2 weeks after fermenting started.

Update 18/01/2007: Finally bottled this beer. Yay!

6 Replies to “Cascade Draught”

  1. I’m disturbed by the fact that your beer has a ‘frisky character’ in it. Isn’t that against child protection protocols?

  2. Out of interest, why did you decide to add some Goldings hops, particularly at the beginning of the brew?

  3. Basicly, I had some in the fridge.

    When you add malt extract instead of straight sugar like dextrose you are influencing the flavour – making it more malty.

    By adding extra hops, particularly in the boil as I did, it rebalances the flavour and increases the aroma of the final beer.

  4. Gee, that’s a lot of honey! Did you use pasteurised honey? I’ve heard that it can often be the cuase of infections if not treated properly

  5. I just used regular honey that you can buy from Aldi, but I did boil it first to thin it out so it would pour and mix easier. That should have killed off any nasties that might possibly have been in the honey.

    Also from Wikipedia: “Liquid honey does not spoil. Because of its high sugar concentration, it kills most bacteria by plasmolysis. Natural airborne yeasts cannot become active in it because the moisture content is too low.”

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