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Mr Wilson-Browne explains Red Duck is a small brewery, making beer which is traditional and all natural.<\/p>\n
\u201cWhen people visit us, we can explain the process, show the equipment and then put up a paddle for tasting,\u201d he said.<\/p>\n
Terroir, mostly used when talking about wine, describes how a particular region\u2019s climate, soils and terrain affect the taste.<\/p>\n
It could also apply to the production of other beverages.<\/p>\n
\u201cThe most important ingredients in beer is water and barley,\u201d Mr Wilson-Browne said. \u201cBallarat water is perfect for brewing and we get 90 per cent of our barley from a small maltster here in the city.\u201d<\/p>\n
One of the reasons Red Duck was set up was the Wilson-Brownes considered there was very little choice for beer drinkers.<\/p>\n
The big brand beer producers were buying up the smaller brewers and then homogenising the product to make sales, marketing and production easier.<\/p>\n
\u201cA lot of creativity and uniqueness was lost, I used to go to the pub and think I don\u2019t want to drink that beer I don\u2019t like it,\u201d Mr Wilson-Browne said. \u201cSo, I thought let\u2019s be part of helping change the landscape, let\u2019s be drivers and get into it.<\/p>\n
\u201cI wanted to see choices and flavour and characteristics come back.\u201d<\/p>\n
Winemaker Owen Latta\u2019s minimal intervention wine is a true reflection of terroir, the character of the region, the climate and the vine at his Coghills Creek winery.<\/p>\n
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