BEERS (mmm beer!)

We have up to 6 beers on tap including:

• Biggles - English bitter [TASTING NOTES]
• Buzz Beer - a honey wheat beer [TASTING NOTES]
• Tomcat - a pilsner [TASTING NOTES]
• Dad's IPA - Indian pale ale
• GOD - Grumpy's original draft [TASTING NOTES]
• Heysen Stout [TASTING NOTES]
• Black Betty - porter [TASTING NOTES]
• Old Boy Bitter - a pommie bitter
• Bugga Me Bitter - another pommie bitter
• Old Speckled Chook - strong English Ale
• Our Genuine Pale Ale [TASTING NOTES]
• Auld Fokker German Altbier [TASTING NOTES]
• Red Baron Scottish [TASTING NOTES]
• Scottish 80 Shilling Dark Ale - a Scottish malty ale [TASTING NOTES]
• Left Dover Stout - a "thrown together" brew that is magnificent
  
  Fresh brewing ingredients (malt, hops, yeast and Adelaide Hills spring water) are a priority and no short cuts are used at any stage of the process with batches averaging ~1200 litres.
  
  We also serve apple cider and 3 wines that are made for us under contract.
  
  Grumpy’s beers are made using the finest imported malts and hops. We use only spring water from Mount Lofty In the Adelaide Hills and all beers are made by hand in 1200 litre batches.
  
  Each batch uses about 250 kilos of malted barley and specialty grains.

Malted barley is cracked open in a grain mill, then mixed with hot water to create a porridge-like mix which converts the starch within the grains into malt via enzymes contained within the grain.

The resultant malt liquid is then boiled with the addition of hops for bittering, aroma and flavour.

Depending on the style of beer we may use honey or sugar in small quantities (usually around 9% honey or up to 6% sugar ) to produce a particular flavour or dryness in the beer, however unlike the big commercial brewers who brew in 150,000 litre batches we don’t use 40% plus sugar!

The boiled wort (pronounced wert) is then cooled and transferred into a fermenter, yeast added and then left alone for the yeast to convert the malt sugars into alcohol.
This may take up to 2 weeks.

The finished beer is now transferred into conditioning tanks in our coolroom and left to mature for some weeks even months in the case of lagers before being kegged and tapped.