Billson’s has released its first batch of Australian Ale and Matured Stout in over 100 years.
Head Brewer & Distiller Tony Paull has faithfully recreated original hand-written recipes dating back to 1888.
“It’s a special feeling being able to revive such an important part of Australia’s beer history,” he said.
The recipes come from the Beechworth Brewery, which was historically renowned for their “pure malt” Australian Ale. According to a local newspaper article from the time, the expression “I’ll take a glass of Billson’s” could be heard in every bar from the Murray to the Goulburn River.
Traditionally only bottled in winter, Billson’s Australian Ale is made from alpine spring water amd 100% Australian hops and grain. The taste profile is that of a light English ale.
The water profile of Billson’s spring-fed well is said to favour malt-driven beers, evidenced by the stout’s multitude of historic awards.
Billson’s Matured Stout resembles a traditional Dublin Stout, comprising a subtle hop taste and dark-roasted undertones of chocolate and coffee.
Both can designs were heavily inspired by the original labels found on-site.
“Australia is home to some of the worlds best craft brewers,” said owner Nathan Cowan. “While most focus on pushing boundaries, we believe many great recipes remain hidden in history. We are beyond excited to share these with our local beer lovers.”
A brewery reborn
