Local beermakers brew up big wins

TWO of Ballarat’s brewers have received gongs in this year’s Australian International Beer Awards.

Dollar Bill Brewing reigned with three accolades including Champion Australian Beer while Aunty Jacks staff won the Best European Style Lager award for their Mair St Märzen.

Dollar Bill Brewing netted the top honour as well as the Best Fruit Beer award for their Candy Paint 2023 Barrel Aged Sour Ale with the business also receiving the Australian Gypsy Brewer award.

Ed Nolle co-founded Dollar Bill with his wife Fiona in 2017, and said their limited production has allowed the business to maintain its quality.

“We’re restrained in that we don’t produce a lot and we really concentrate on the quality of what we do produce,” he said.

“We average about 20,000 litres a year compared to the majority of micro or medium-sized breweries that will make 40,000 in a week.”

The Nolles are no stranger to the Champion Australian Beer award, having previously won the accolade in 2021.

Their awards, received last week at the Melbourne Showgrounds, add to an already-busy period for Dollar Bill following the launch of their Ballarat Steam Ale in collaboration with Federation University.

Ms Nolle said the Australian International Beer Awards highlighted Ballarat’s prestige in the brewing industry.

“They used to run the package tastings here, so there’s a lot about it that links back to here,” she said.

“To have it come back here between us and Aunty Jacks, we just thought Ballarat is killing it so we’re really proud for the town as well.”

Aunty Jacks brewer and brewing educator Peter Aldred introduced his award-winning beer about two years ago, and has been with the business since it started in 2020.

He said the brewery’s award-winning draught is a spin a German tradition.

“The Märzen style is an old-fashioned German style that they’d often serve at beer festivals,” he said. “They’re traditionally brewed in March for October. We brewed them in October for March.

“They’re slightly higher in alcohol and more malty than standard lagers of the time. For us it was about the selection of malts that would give it that sweet, biscuity flavour.

“It’s very gratifying to produce a beer your peers think is of great quality.”