With a mix of fresh malt to give the drink its dark colour, Two Heads Brewing has released its refined Miller’s Porter for purchase outside the brewery.
The porter, which was originally an old home brew recipe, has been refined with a strong mix of different malts, including chocolate, and ingredients that have been sourced locally.
Miller’s Porter joins its stablemates in cans – Piper XPA, India Papa Alpha IPA and Paleface Pale Ale.
The porter takes over three weeks to make, according to Two Heads Brewing co-owner Greg Hedley.
“It takes about a day to brew, but then takes another three weeks to ferment and condition, before it is put in cans and kegs,” he said.
“Most of the malt in the Miller’s Porter is sourced from NSW, such as Voyager Craft Malt in Griffith.
“With the new, fresh malt, the flavour is more prominent than before.”
Mr Hedley, who co-owns Two Heads with his brother Campbell, said there is also chocolate malt in the porter, which has been roasted like coffee beans.
Miller’s Porter takes its name from the brewery’s home – Crago Mill – which was built as a flour mill in 1906.
The mill was restored a number of years ago after it ceased operation in the 1950s.
The porter is made with a healthy addition of toasted malt, giving it its distinctive black colour.
The brewery’s four canned beers have all been well-received.
“These four beers comprise our core range, which is complemented by a number of seasonal brews and some keg-only beers,” Campbell Hedley said.
“The past 18 months have been spent refining the beers.
“Having the brewery with tastings and tours available has given us the perfect channel to get feedback directly from customers; it’s proved invaluable and given us the confidence to package the beers and push forward in this exciting and growing market of craft beer.”
Two Heads Brewing opened its doors in April, 2016, when the opportunity arose for the Hedley brothers to set up a brewery in the historic Crago Mill.
Two Heads will be at Brew and Bite on Saturday night.