Tony Jones

Chief Brewer - MSB

James Squire Brewhouse and Restaurant, King Street Wharf
Meal and Beer Match
Portrush Pork, pan-fried pork scallopine cooked in apple gravy
with a touch of cream sauce served with creamy Desiree mash and green beans matched with a James Squire Golden Ale
$29.50

Taste of Sydney, the foodie event of the summer is returning to Sydney this March 11-14 2010 even bigger and better than last year. You will be able to sample the entire James Squire range from our bar situated near the Opera Bar Band Stand and sample the offerings of Sydney’s top chefs while mingling in the beautiful surrounds of Centennial Parklands. Discover a dynamic programme of tastings, talks and demonstrations in the Taste feature areas against a backdrop of fabulous musical entertainment.
Ticket prices start from $27.50

QLD

QA HOTEL presents Tales & Ales with Chuck Hahn
QA Hotel, James St, Teneriffe
7pm Thursday, 25th March 2010
$55 per head

The QA Hotel is pleased to play host to Dr Chuck Hahn for an evening of Tales & Ales.
Having established a reputation for Wine Dinners the team at the QA has recently introduced a beer dinner each quarter.
This will be an evening of fun and education as we explore the James Squire offering in afour course event.
Featured beers will include Sundown Lager, Golden Ale, Amber Ale & Porter each matched to perfection to a dish chosen by the Chefs.
From delicate seafood to hearty beef cheeks and dessert to boot this will be an event not to be missed.
For bookings Ph: 07 3358 2799.

VIC

James Squire Brewhouse, Russell Street Melbourne
Beer Vs Wine
14th March, Lunch 12-4pm and Dinner 6pm-10pm sessions
$65 per person

As part of the Melbourne Food & Wine Festival, the Portland Hotel will be hosting “Beer vs Wine” food matching sessions. Craft Beer Specialist Roy Lever from Malt Shovel Brewery will be representing beer and Winemaker Ben Haines from Mitchelton Winery will represent wine.

Be treated to samples of the James Squire range and Mitchelton wines matched with five delicious courses during both the lunch and dinner sessions.
To book please phone 03 9810 0064 or via email theportlandhotel@odpc.com.au.

Free Brewery Tours
Every Saturday & Sunday 12pm, 2pm, 4pm
The Portland Hotel is the home of the original James Squire Brewhouse and has the only fully functioning microbrewery in the Melbourne CBD. Learn about the art of brewing beer by taking a brewery tour lead by one of the Portland Hotel’s expert staff. Spots are limited so make sure to book!
(03) 9810 0064 or theportlandhotel@odpc.com.au

James Squire Brewhouse and Restaurant Docklands
Team Trivia Night
Every Wednesday at 7:30pm accessorise
Free Entry

The Most Fun You Can Have Sitting Down! Great Fun & Prizes!
Hosted by our Professional Quizmaster
Regular Competition with Weekly, Seasonal & Grand Final Prizes. General Knowledge * Music * Games * Puzzles

For more information or to reserve your table call 96000 700 or email us on info_melb@jamessquirebrewhouse.net

WA

The Generous Squire, Perth

Come in during the West End Festival for the month of March and try the delicious festival meal specials matched with a range of James Squire beers.
To book please call 08 6311 7071 or email info@thegeneroussquire.com.au

For a limited time only $7 pints of James Squire IPA and $9.50 pints of Mad Brewers Orchard Ale

Want to deck out your home bar? Check out the Now Pouring signs that we have for sale on the Malt Shovel Market.

Hand-painted Now Pouring James Squire sign, antiqued with shellac and then screen-printed onto tin.

To buy any James Squire merchandise visit Malt Shovel Market!

The Nag’s Head has been a favourite amongst Sydneysiders since it was established in 1868. The cosy atmosphere, friendly staff and award winning food make it the perfect place for a quiet drink, lunch or dinner or your party or function.
Recently renovated it now boasts refurbished function rooms and outdoor areas that are suited to any occasion, ranging from cocktail parties, 21st birthdays and reunions, to name just a few.

The Nag’s Head accommodates the well-known and respected Stables Bistro. Our Head Chef, Sam Taheri and his team, are continuing in the tradition of exceptional food at The Nag’s Head.
With its friendly and relaxed atmosphere, The Nag’s Head is a great place to visit. The hotel has 12 beers on tap including James Squire Golden Ale, Amber Ale and Sundown Lager.

Serves 6
Ingredients
• 250g Tasmanian Heritage St Claire Swiss-style cheese
• ¼ cup James Squire Sundown Lager
• 1 teaspoon French mustard
• 6 chicken fillets, skinned
• 1 tablespoon olive oil
• freshly ground black pepper, to taste
• 6 thin slices gypsy ham or smoked ham
• fresh thyme sprigs, for garnish

Method
Finely slice or grate St Claire cheese. Mix Sundown Lager and mustard together, pour over chicken, season with pepper and marinate for 15-30 minutes. Heat oil in a frypan and quickly sear chicken fillets on both sides until just golden but not completely cooked. Wrap each chicken fillet in a slice of ham and place on a baking paper-lined oven tray.
Top with cheese and a few thyme sprigs and bake at 200°C for 15-20 minutes until chicken is cooked and cheese has melted. Serve with salad or vegetables.

Whether you are a cheese learner or dedicated cheese lover, you will find practical information and tips on cheese categories, inspiring ideas for serving cheese and mouth-watering recipes featuring some of Australia’s most-loved cheeses at www.cheesematters.com.au

Every month, Micro Beer Club showcase a different selection of great Australian brews from classic pale ales and traditional lagers, to gluten free beers and gutsy ales.

February’s Beer of the Month is our very own Mad Brewers Orchard Ale.

Order your Mad Brewers Orchard Ale from the Micro Beer Club: your passport to a whole new world of Australian boutique beers and cellar door specials.

To order your case of Orchard Ale please click here:

2.             Entry is open to residents of QLD who are 18 years and over and that are members of the James Squire Beer Club.  Employees and their immediate families of the Promoter, its agencies and venues/outlets associated with this competition are ineligible to enter.

3.             To enter tell us in 25 words or less what your ideal summertime evening is. Send entries to goodbrews@lion-nathan.com.au Entries must be received by the Promoter during the Entry Period.  Entries received after 23.59 EDT on Sunday 21 March 2010 will not be accepted.

4.             The competition commences at 00.01 EST on 12/03/2010 and closes at 23.59 EST on 21/03/2010 (“Entry Period”).

5.             This competition is a game of skill.  Chance plays no part in determining the winner(s).  All entries will be judged individually on their merits based on creativity and originality.  The best 3 entries, as determined by the judges, will each receive a prize.

6.             Judging will take place at 11.00 EST on 22/03/2010 at Malt Shovel Brewery, 99 Pyrmont Bridge Rd, Camperdown, 2050.  Entries will be judged by a panel of judges from Malt Shovel Brewery.

7.             Prize consists of a double pass to Southbank Openair Cinema RRP value of double pass prizes = $30.00  Total RRP value of all prizes = $90. All taxes (excluding GST) which may be payable as a consequence of receiving a prize are the sole responsibility of the winner. 

8.             Prizes are not transferable and are not redeemable for cash.  The judges’ decision is final and binding - no correspondence will be entered into.  The Promoter assumes no responsibility for any failure to receive an entry or for inaccurate information or for any loss, damage or injury as a result of technical or telecommunications problems, including security breaches.  If such problems arise, then the Promoter may (where necessary with the approval of the relevant lottery authority) modify, cancel, terminate or suspend the promotion. 

9.             If any prize becomes unavailable for reasons beyond the Promoter’s control, the Promoter may substitute a prize of equal or greater value.

10.           The winner(s) will be notified by email.

11.           The Promoter reserves the right to request verification of age, identity, residential address and any other information from entrants relevant to entry into or participation in this promotion.  Verification is at the discretion of the Promoter, whose decision is final.  The Promoter reserves the right to disqualify any individual who provides false information, fails to provide information, conspires with others to gain an unfair advantage or who is otherwise involved in any way in manipulating, interfering or tampering with this promotion.

12.          The prize is subject to the terms and conditions of the Southbank OpenAir Cinemas. The Promoter is not responsible or liable for any loss, damage or injury suffered by any winner as a result of the conduct of  Southbank OpenAir Cinemas or otherwise as a result of the winner and their guests accepting and/or using a prize (even if caused by negligence), except for any liability which cannot be excluded by law.

13.          Entrants confirm and promise that their entry is original and does not infringe the intellectual property rights of any third party. Further, entrants agree that ownership of any intellectual property rights in their entry is assigned to the Promoter without the payment of any further fee or compensation. The entrant agrees to sign any further documentation required by the Promoter to give effect to this arrangement as a precondition to being awarded their prize.  To the extent permitted by law, entrants unconditionally and irrevocably consent to any act or omission that would otherwise infringe any moral rights in their entry.

14.          Entrants will be refused service of alcohol or provision of an alcoholic beverage prize if it would breach any relevant laws, codes or policies including those of the relevant liquor licensee relating to responsible service of alcohol. The Promoter supports the responsible service of alcohol. 

15.          Entrants consent to the Promoter using their name, image and/or voice in the event that they are a winner in any media for an unlimited period of time without remuneration for the purpose of promoting this promotion (including any outcome) and/or promoting any products manufactured, distributed and/or supplied by the Promoter.

16.          Entries remain the property of the Promoter.  Details from entries will be collected and used for the purposes of conducting this promotion (which may include disclosure to third parties for the purpose of processing and conducting the promotion) and for promotional purposes surrounding this promotion.  By entering this promotion entrants consent to the use of their information as described and agree that the Promoter may use this information, or disclose it to other organisations that may use it, in any media for future promotional, marketing and publicity purposes without any further reference or payment to the entrant.  Entrants may access, change and/or update their personal information and obtain a copy of the Promoter’s privacy policy by contacting the Promoter on (02) 9320 2200 during office hours.

17.          The Promoter is Lion Nathan Australia Pty Ltd (ABN 13 008 596 370) Level 7, 68 York Street, Sydney NSW 2000.

BRISBANE OPENAIR Terms & Conditions

1) We reserve the right to refuse entry to the Brisbane Openair Cinema venue.

2) The Brisbane Openair Cinema is a fully licensed over 18 event. Under 18’s will only be permitted entry when accompanied by a supervising adult and subject to the film classification.

3) You may bring your own picnic, but there is strictly no BYO alcohol permitted on the grounds. 

4) Other than special group bookings seating is unreserved.

5) Brisbane Openair is an all-weather event and rain will not prevent screenings from taking place. Please bring a warm blanket and wet weather protection

6) The Brisbane Openair Cinema reserves the right to change advertised films and to cancel a screening at their discretion. In the event that a screening is cancelled, tickets will be exchangeable for any other night of the 2010 season.

7) No refunds will be provided on unused Brisbane Openair Cinema tickets.

8) By attending you are agreeing that your image, likeness or voice may be photographed/recorded with other audiovisual equipment for the purposes of publicity and promotion of the events. 

9) Sound recording devices and video/movie cameras are prohibited.

10) All patrons attending Brisbane Openair Cinema do so at their own risk.  To the maximum extent permitted by law, Brisbane Openair is not liable for any injury, loss or damage suffered by any person as a result of, or in connection with the festival.

James Squire Brewhouse and Restaurant, King Street Wharf
February Meal Match
Large grain fed rib on the bone served with baked vegetables and a middy of Amber Ale
$30.00

Watch the Super Bowl at the Brewhouse
Monday 8th February, 8am doors open, kick off 10am
$25.00 all you can eat breakfast buffet
Support your team and come and watch the XLIV Superbowl at the Brewhouse.
Broadcast on all our screens. Squire’s great atmosphere and a full buffet breakfast. Don’t miss it!
No bookings necessary just come on down

Tales and Ales
Royal Hotel Darlington , Darlington
7pm, Wednesday 24th February
$25 per per person
Be treated to samples of 5 of our great beers matched to dishes created by Chef, while Chuck talks you through the brewing process and shares tales from the brewing world.

For more information or to book please phone (02) 9698 8557

Ulmarra Chip In Cup Race Day, Grafton Racecourse
Blues, Brews & BBQs
Saturday 13th February
James Squire Tasting and Gourmet BBQ
Tickets on sale now.
For more information please go to www.crjc.com.au

SA

Craft Beer Specialist Michael Jackson will be holding James Squire tasting evenings at the below outlets. These evenings have been designed to introduce people to our great range.

Friday 5/2/10 Morphett Arms Hotel, Glengowrie - 5.00pm - 6.30pm
Friday 12/2/10 Strathmore Hotel, Adelaide - 5.00pm - 6.30pm
Thursday 18/2/10 Edinburgh Cellar’s, Mitcham - 6.00pm - 7.00pm

TAS

The Squire’s Bounty, Salamanca Square
Hello to all of our James Squires brothers and sisters from the newest members of the family all the way down here in Hobart. By the time you read this we would have been open for about two months and have been through all the things you would expect from a fledgling Ale House. We are however quite proud of ourselves after opening Hobart’s newest and best venue during peak season and not only surviving but thriving.
So if you are ever in our neck of the woods please pop in and see how The Squire’s Bounty is changing the beer culture of the deep south and keep your eyes peeled for me, a tall shaggy guy named Trevor. We would love to see you all at The Squire’s Bounty!

VIC

James Squire Brewhouse, Russell Street Melbourne
Free Brewery Tours
Every Saturday & Sunday 12pm, 2pm, 4pm
The Portland Hotel is the home of the original James Squire Brewhouse, and has the only fully functioning microbrewery in the Melbourne CBD. Learn about the art of brewing beer by taking a brewery tour lead by one of the Portland Hotel’s expert staff. Tours are run three times daily on Saturday & Sunday afternoons and are free to the general public. Spots are limited so make sure to book!
(03) 9810 0064 or theportlandhotel@odpc.com.au

James Squire Brewhouse and Restaurant Docklands
Live Music Every Weekend @ The Brewhouse
Rock out in the Lower Deck Bar with our covers band every Saturday night. 10pm - 1am. Playing all your favourites.

A very chilled Sunday Session every Sunday 1pm - 4pm. Enjoy the sunshine and the smooth sounds of our two piece Latin band ‘Ambiente’ while relaxing with a great meal and an ice cold pint of Squire’s. Great for an afternoon catch up with friends!

No cover charge, all welcome!

WA

The Generous Squire, Perth
Valentine’s Day 14th February
Valentine’s Day Specials
Salmon Nicoise, fresh salmon, baby potatoes, green beans, red onion, kalamata olives, capers & a boiled egg, served with a glass of Sundown lager or Angoves sparkling wine $30
or
Convict’s Tucker Bag - A 300g rump served with field mushrooms, fried onions, a fried egg, fries & choice of sauce, served with a glass of Amber Ale $28.Complimentary chocolate dipped strawberries and a long stemmed rose for your Valentine on arrival. Bookings essential.

To book please call 08 6311 7071 or email info@thegeneroussquire.com.au

Brewing Soon at The Generous Squire

Shafto’s Rewards Special Bitter: golden-copper, English bitter ale with spicy, pepper and grassy hop notes and moderate bitterness.

Wheatbelt White: ghostly pale and cloudy brew with abundant floral and citrus notes and a cleansing, slightly tart finish.

Join The Generous Squire beer club to find out more at
www.thegeneroussquire.com.au

The Mad Brewers at the Malt Shovel Brewery have come up with something totally out there for our summer release, which will have beer enthusiasts all over praying at the altar of all that is good and beery. To wit, we have made a Saison, but not just any old farmhouse-variety Saison, but one with a special addition to add to its mystery and complexity… so put on your beret and stripy shirt, and read on to find out more.

Firstly, what is a Saison anyway? Traditionally, this style of beer was brewed in the French-speaking region of Belgium - Wallonia - as a seasonal style of beer that would be brewed at the end of the cooler months. It was robust enough to last through the warmer months of the year, but not too strong, so it would give refreshment and be quenching during the height of summer.

The flavour characteristics of Saison are complex - there is a distinct tartness and acidity present, with earthy characteristics and citrus, spicy notes present from the hops. There is a firm bitterness, but not so much as to overpower the estery profile which the special yeast imparts. Slight phenolic characters can be found, along with peppery, clove-like flavours. In short, there’s a lot going on in your average Saison!

However, we couldn’t leave it at just that, oh no. What else is closely associated with the specific area of Belgium/France we are talking about? Farmhouse ciders, that’s what. So, in addition to this wonderfully complex beer we have, we added unfermented apple juice from a cidermaker in Orange (which begs the question - if we can get apple juice from Orange, why can’t we get orange juice from Apple?).

This juice was added along with wine yeast to the beer fermentation, and the final result is now out there for the tasting. The combination of the tartness of the cider apples with the spiciness of the Saison yeast makes for a very complex beer but one that is also refreshing and a great drink for summer.

When thinking about food and beer matches, the spicy, tart character of the Saison would be an excellent accompaniment to strong, rich flavours, such as those found in a sharp King Island blue cheese, or the richness of a liver pâté. If your tastes run to something more substantial, think pork chops with apple sauce, matched with Saison - and as they say, bon appétit!

Regan Pallandi graduated from UNSW with an Honours degree in physiology and pharmacology, and was this close to starting a career as a high school teacher when the opportunity to join Malt Shovel Brewery suddenly came up in 2000. Regan has now worked at Malt Shovel Brewery for almost ten years, and still going as strong as ever.

Following on from our excellent sales leading into Christmas we have found January to be quite busy as well, particularly making Golden Ale and Sundown Lager which have proven to be popular choices for summer. The popularity of Sundown Lager since it was re-launched in September as a permanent member of the Squires family has been exceptional. Sundown is doing particularly well on tap and has been a welcome addition to our portfolio of styles.

Cheers and keep drinking good beers,
Tony Jones
Chief Brewer - MSB

ACT

Edgars Inn, Canberra
All Bar Nun, Canberra

NSW

Marlborough Hotel, Newtown
Carrington Hotel, Katoomba
Northern Star, Newcastle

QLD

Glen Hotel, Eight Mile Plains,
Norman Hotel, Buranda,
Grand Central, Brisbane,
Full Moon Hotel, Shorncliffe,
Belvedere Hotel, Woody Point,

SA

Holdfast Hotel, Glenelg
The Elephant, Adelaide
The Wheatsheaf, Thebarton
Earl of Leicester, Parkside
The Ed, Mitcham

TAS

New Sydney Hotel, Hobart
Cock n Bull, Launceston

VIC

Mt View, Richmond
Rifle Brigade Hotel, Bendigo
The Local Taphouse
Steampacket, Williamstown
Cargo, Traralgon

WA

Norfolk Hotel, Fremantle
Grosvenor Hotel, Perth

Please see below for some of the great outlets stocking Mad Brewers Orchard Ale for you to take home.

ACT
Georges Liquor Stable, Phillip

NSW
Avoca Beach Cellars, Avoca
Dudley Hotel, Bathurst
Camperdown Cellars, Parramatta Rd, Camperdown
Camperdown Cellars, Kingston Rd, Camperdown
Glebe Liquor, Glebe
Tully Park Tavern, Goulburn
Mogo Village Cellars, Mogo
Surf Beach Cellars, Surf Beach

QLD
Vine Liquor Mart, Birkdale
Vine Liquor Mart, Cleveland
Paddington Cellars, Paddington
Full Moon at Shorncliff, Sandgate
Chalk and Cheese Bottleshop, West End

SA
Belair Fine Wines, Belair
Cellarbrations, Blackwood
Avoca Hotel, Clarence Gardens
Arkaba Hotel, Fullarton
Goodwood Cellars, Goodwood
Torrens Arms Hotel, Kingswood
Edinburgh Hotel, Mitcham
Marion Hotel, Mitchell Park
Wellington Hotel, North Adelaide
Parafield Airport Liquor, Parafield
Stirling Hotel, Stirling
Tea Tree Gully Hotel, Tea Tree
Wheatsheaf Hotel, Thebarton

VIC
Divino Cellars, Camberwell
Newport Cellars, Newport

WA
Freo Doctor Liquor Store, Fremantle
Liquor Barons, Northam

You can buy your Mad Brewers Orchard Ale online from Micro Beer Club or contact your local speciality bottle shop.

While on the subject of the Brewhouses, those of you who frequent our original venue at the Portland Hotel in Melbourne may be interested in joining up as a member. There are some great incentives on offer for members during 2010 and you can find out more by visiting www.portlandhotel.com.au

Tony Jones
Chief Brewer - MSB

On Tuesday the 15th of December beer lovers from all over Tasmania flocked to Salamanca Place to celebrate the official opening of The Squire’s Bounty.
The evening started with James Squire himself heralding all in attendance to gather inside the bright, natural light-filled venue to be welcomed by the proprietor, Paul Jubb. As Paul spoke, the team from The Squire’s Bounty, lead by Elissa Wright, excited the guests with samples from the delectable menu by Chef Sam Stirling, all matched perfectly to the full range of the James Squire beers from the tap.

The venue was officially opened by the Tasmanian State Premier, the Honourable David Bartlett, who reminded us all of the ties between James Squire the man and Tasmania through his preference for Tasmanian grown grains for brewing his ales back in the 19th century.

The Premier then handed proceedings to Dr Chuck Hahn who took us all on a journey of flavours as he explained the joys of beer and food matching.

A great night was had by all and we look forward to seeing you down at The Squire’s Bounty for a pint and a great meal soon!

To view Media Release click here.

If a light southerly is blowing I can tell if we’re brewing from my front door, 3kms from the Malt Shovel Brewery in inner Sydney. The sweet smell wafting from the kettle chimney drives the sparrows crazy and tells me there’s something cooking. The sensory experience of being in the Malt Shovel Brewery on a brew day is memorable and one which lured me back from a 7 year sojourn into the wine industry.

It is a long-held myth that breweries smell like beer-soaked carpets in a busy pub. On the contrary, aromas of sweet biscuits, flowers and tropical fruits are far more prevalent, especially when brewing aromatic beers in the James Squire range.

It all begins early in the morning when the brewer arrives and fires up the boiler. A moment to open the roller door reveals a pink sky and a busy petrol station next door, but the brewhouse beckons, home to the first stage of the brewing process. The sun sets tonight on another fermentation vessel which in two weeks time will become a batch of James Squire beer.

The mill starts and cracks the malted barley grains, which are then mixed with hot water and in no time the copper tun is filled with a hearty, hot mash. The delectable malty aroma that this mixture imparts makes the early morning start all worthwhile, an aroma which I missed incessantly when immersed in the grapes and wine of a winery vintage. During the next peaceful hour, the malt enzymes quietly extract the sugars which will fuel yeast growth during subsequent fermentation. The sweet liquid component of the mash (known as wort) is then separated from the solid spent grains through a strainer and the grains taken to a farm providing a nutritious cattle feed. A taste of the hot wort at this point acts as a substitute for a cup of tea, but also serves as a unique sensory experience. Although bland and one-dimensional, unhopped wort is a delicious, viscous, highly sweet, malty liquid.

The wort is collected in a copper kettle and boiled to sterilise it, and it is during this boiling process that the brewery truly reveals its sensory delights to its neighbours. A dash of hops contribute floral, fruity and spicy notes to the already powerful mix of sweet, biscuity aromas rising from the flue. The overall aroma resembles something between a coffee roaster and a biscuit factory, with an extra dimension. Anyone familiar with this delicious smell should know that it symbolises something special in the making, but the best is yet to come.

At the end of boiling, a healthy addition of hops to the wort releases overt fruity and floral aromas into the air which permeate every nook and cranny in the building. The essential oils in hop plants are highly volatile so when added to hot wort release a broad spectrum of superb aromas depending upon the hop varieties used. For example, I’ve noticed lately that the “Galaxy” hops variety, when added to our Sundown Lager wort, releases incredibly rich passionfruit and tropical fruit aromas into the brewery and with it yet another quintessential sensory experience.

From here the wort is cooled en route to a fermentation vessel where it undergoes a massive transformation over the next two weeks, changing it from an unbalanced, bittersweet, flabby mixture into the warming, refreshing, stimulating and flavoursome beverage we know and love, beer.

The secret ingredient in this makeover is yeast, a true wonder of the universe, a “fungi” selected perfectly by nature for the task. As luck would have it, yeast cells consume wort sugars and release (amongst numerous other flavour compounds) alcohol. The Malt Shovel Brewery uses pure yeast strains stored as agar slopes in liquid nitrogen, a sample of which is brought to life every few months when a new culture is grown up.

Once the brews are in the fermentation tank, the brewer cleans up, the boiler is shut down and final samples of wort are taken to ensure all is well, and if so, a visit to the cold room is irresistible. We’ve kept things highly “interactive” (i.e. labour intensive) for staff at the Malt Shovel Brewery, so it’s a fairly steamy and sweaty affair, especially in summer. Needless to say that the first sip of a cold, flavoursome, aromatic quenching beer is unbeatable. Every fruity flavour, every hop component, every bubble, fills the palate and stirs the senses. As the fermentation kicks off, the brewery doors are locked and the brewer heads home to rejuvenate.

After graduating from Sydney University in Chemical Engineering in 1992, Peter learnt brewing at the Hahn Brewery before following his winemaking passion for seven years in South Australia, Germany and Oregon. He returned to the Malt Shovel Brewery in 2006, was the brewer at the Knappstein Enterprise Brewery in Clare, SA and has come back home to the Malt Shovel once again with over 15 years experience in craft brewing and winemaking.

16 December 2009. The Squire’s Bounty, Tasmania’s first James Squire concept bar, officially opened its doors for the first time last night for a launch party hosted by James Squire Master Brewer, Chuck Hahn. Guests, including State Premier the Hon. David Bartlett, were treated to an array of dishes accompanied by matching beers from the James Squire range.The Squire’s Bounty, located in iconic Salamanca Square, will provide Tasmanians with one of Australia’s premium craft beer and food matching experiences in a lively, convivial atmosphere. The Squire’s Bounty carries the full range of James Squire craft beers on tap and serves a selection of dishes, prepared by head chef Sam Stirling and sourced predominantly from local Tasmanian produce, suited to the flavour profile of each beer. Menu options include:

• Locally sourced oysters served with grilled, garlic butter, parmesan and Tobasco matched with James Squire Pilsener
• Lamb rack served with lyonnaise potatoes, broccolini and port wine jus matched with James Squire’s Original Amber Ale
• Chocolate, James Squire Porter Mousse, biscotti and coulis dressed with summer fruits

“The Squire’s Bounty is the fifth James Squire concept bar to be opened in Australia,” said Chuck Hahn. “We look forward to welcoming Hobart locals to The Squire’s Bounty to experience food and beer matching at its best.”

The Squire’s Bounty will be operated by Paul Jubb, President of the Tasmanian Australian Hotels Association (AHA) and has been specifically designed to embrace the historical aspects of the building, allowing patrons to enjoy their beer and food matching experience in a friendly, vibrant atmosphere. The venue’s name was chosen to celebrate Hobart’s proud naval culture and to conjure up images of the bountiful beer and food on offer. It also tips its hat to the part Tasmania played in William Bligh’s infamous, mutinous voyage on board the HMS Bounty in 1788.

“It has been a pleasure working with the James Squire team,” said Paul Jubb. “The opening of The Squire’s Bounty is the culmination of a lot of hard work by everyone. The team and I are looking forward to establishing The Squire’s Bounty as one of Hobart’s favourite and most atmospheric venues.”

To contact The Squire’s Bounty please phone: 03 6224 3667

Baked Tomato and Bocconcini sandwich paired with James Squire Golden Ale.

I’m often accused of letting my tastebuds dictate out family holiday plans, but you can learn a lot by how other people approach their food. Many nationalities traditionally accompany their meals with different types of alcohol and sometimes the more unusual combination can work surprisingly well.

For example, I’m not a huge fan of heated rice, as I find it quite acidic, but it’s this astringent quality that makes it complementary to a lot of flavours in Chinese food. Similarly, it was only after an enormous meal in Italy once that I truly appreciated grappa, which the Italians drink to aid digestion. Watch out though, grappa is pretty fiery so my advice it to stick to one glass….

Trips to Italy have inspired quite a few recipes of mine, including my Baked Tomato and Bocconcini Sandwich with bagna cauda. It’s a really simple sharing dish with a twist - bagna cauda is a rich sauce traditionally served as a dipping sauce for raw vegetables, but here you serve it as a dip for the sandwich. It is a brilliant combination of textures and flavours - if you only try to cook one new recipe this year let this be it. Tip: if your tomatoes are not perfect, wait until they are.

The juicy yet sweetly nutty roasted flavours of this sandwich work fantastically with the stone fruit aromas and the restrained bitter finish of the James Squire Golden Ale.

Click here to check out this great recipe and more.

 These polos come in a range of sizes and are 100% heavy cotton with the James Squire logo embroidered on the left hand side.

These Polos are limited so be quick!

Over the coming months we will be adding new and exciting items to the Malt Shovel Market. We will keep you updated via the Beer Club.

The brewers have also been working to fine-tune our next limited release. In keeping with the harvest theme, our Mad Brewers have been carefully crafting a crisp and fruity delight which is based on a Belgian seasonal style but as usual with a slightly off beat twist. At this stage we still don’t know exactly how it will turn out, but that’s half the fun. You can expect to see this release in bottle shops around mid January in the usual 640mL Mad Brewers format and on tap at selected venues including the James Squire Brewhouses.

Following on from the successful opening of The Generous Squire venue in Perth, we are excited to announce that Hobart beer lovers will soon have there very own Squire venue opening in early December at Salamanca. The Squire’s Bounty will have the full range of James Squire beers available on tap plus a great range of food to delight your taste buds. Owned and operated by well known and highly respected Tasmanian publican Paul Jubb, this venue is a must to check out before Christmas. The Squire’s Bounty does not at this stage include a microbrewery but will feature all our core range on tap including India Pale Ale and Porter, plus the James Squire and Mad Brewers limited releases as they become available.
Here’s to a great summer,

Tony Jones
Chief Brewer

Plympton, SA 5038

Originally established in 1839 as The Halfway Hotel it became the Highway Inn in 1956 when it received its first major redevelopment. The Highway Inn in conjunction with South Australian Breweries was the first hotel to feature a drive-in retail liquor outlet in South Australia. Martin Palmer purchased the hotel in 2004 which lead to its most recent development completed in 2006, being crowned Australia’s Best Redeveloped Hotel by the AHA and now named The Highway.

A casual open floor plan allows for patrons to move about in a relaxed environment with plenty of seating available to accommodate the smallest to largest groups as needed. The Highway revises its range of beers regularly to ensure they maintain a wide variety of local, boutique and limited release beers and price them to allow everybody to enjoy the finer brews from around the world.

Their award winning culinary team lead by Head Chef Matt Fuller has developed a Spring / Summer menu to delight even the most discerning of diners. Sourcing produce from local suppliers each dish features only the freshest ingredients, which our chefs love to match with our beers to produce classics like our James Squire Golden Ale battered fish and chips. The HWY Bistro, Lounge and infamous Deck dining areas offer an extensive menu from midday until 10pm everyday.

Featured live entertainment includes some of Adelaide’s top DJs, acoustic performers and live bands as well as the occasional interstate performers that headline special events. With a forward thinking style they look to break the norm and buck the trends so their patrons truly enjoy their time spent at the HWY.

Hosting events are held Tuesday through to Sunday and include movie nights on the outdoor screen, live music, cocktail jugs and oyster specials - so guests can always find something to do at The Highway. And not to forget the functions team who can tailor an event package to suit your needs.

Featuring a 10′ x 7′ LED outdoor screen, sweeping sails to ensure everyone is shaded in summer and dry in winter, and an abundance of ceramic and gas heating, it’s no wonder the AHA voted The Highway’s outdoor area as the best in Australia!

Ideally located 6km from Adelaide’s CBD and 6km from Glenelg, The Highway is easily accessible by car, bus or tram with an abundance of parking.

About eight years ago, I had an amazing time travelling around Mexico. Central America has an incredibly rich palate, in both colour and taste. The markets are so intense there; walking past stalls packed with green avocados and limes, orange mangoes and bright red chillis was always a mouth-watering experience.

I did the trip on a shoestring and had so much fun staying in campsites, fishing in the ocean and bartering with stall holders for the best price on all my ingredients. I just couldn’t resist all those fresh limes in the markets so I often used their juice and zest in my cooking on that trip. Since then I’ve developed a recipe for BBQ marron with lime and thyme salt, lime mayonnaise and James Squire Golden Ale along the same lines.

This is a perfect ‘weekend BBQ with friends enjoying good company and good beer’ recipe. This recipe can also be adapted to yabbies, bugs and prawns. The only thing that you will need to alter is how much seafood to buy - if buying marron and yabbies make sure they are very fresh, alive and feisty for the best quality meat and flavour. When they hit a hot BBQ you will immediately be struck by a smoky, sweet aroma that will leave no doubt as to what to drink with it; a glass of James Squire Golden Ale. The salad and the mayonnaise will last for ages so use as much as you want and keep the rest for another day.

BBQ marron with lime and thyme salt and lime mayonnaise
Beer match: James Squire Golden Ale