The proposed Sale and Supply of Alcohol (Cellar Door Tasting) Amendment Bill aims to ease licensing for small wineries, spearheaded by National MP Stuart Smith. However, the absence of provisions for breweries and distilleries raises concerns about fairness and parity within the alcohol industry, necessitating a more inclusive approach to regulatory reform.
Torulaspora delbrueckii yeast, recently explored by researchers at Spain’s Universitat Rovira i Virgili, is revolutionizing winemaking and brewing. With its ability to expedite fermentation, enhance color, and impart unique flavors, this unconventional yeast strain is unlocking new dimensions of innovation in the dynamic realms of oenology and brewing.
Discover the artistry of blending in winemaking, brewing, and whisky production—a craft that harmoniously combines different elements to create exceptional flavors. From Bordeaux blends to barrel-aged beers and single malt whiskies, explore the intricate techniques that transform raw ingredients into unique, well-balanced masterpieces.
Biodynamic viticulture, characterized by a holistic approach to grape cultivation, emphasizes principles such as fostering biodiversity, holistic farming, aligning with astrological influences, using natural preparations, and practicing minimal intervention. Beyond tangible aspects, some practitioners incorporate spiritual elements, fostering a harmonious relationship between the land, plants, and people.
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As the Southern Hemisphere’s grape season approaches, vineyards from Australia to Argentina are gearing up for the vibrant burst of colors and flavors that define the harvest season. From the crisp notes of early-season Riesling to the rich, ripe profiles of later-season Chardonnay and Shiraz, it’s a celebration of diversity in every sip.
Experience the pure essence of wine with the growing trend in natural wines, where minimal intervention, native yeast, and reduced sulfites bring forth authenticity and sustainability.
South Australia’s successful Container Deposit Scheme, based on the ‘polluter pays’ principle, is set to be implemented in Queensland starting November 1, 2023.
Craft breweries must strike the perfect balance between variety and simplicity in their product offerings, taking into account customer preferences, inventory management, production costs, and branding. It’s a delicate dance to ensure both quality and variety.
Australia battles rising excise taxes and inflation while adapting to changing consumer tastes, with the Brewers Association advocating for lower taxes to preserve its brewing heritage.