I Found the Brewer's Secret Stash (Red Hill Brewery)

Nestled neatly into a southern-central section of Victoria's Mornington Peninsula is David and Karen Golding's Red Hill Brewery, which has now been operating for six and change years. This weekend gone, they hosted a Brewer's Choice Weekend, where their three mainstays, the Golden Ale, Wheat Beer and Scotch Ale, were taken off the taps and replaced with the "brewer's stash," a selection of seasonal and single batches. And not only that, they saw fit to regale visitors with their brand-spanking India Black Ale and a selection of tasting plates for the occasion. As I had been one to remark on more than a few occasions that I had driven past the Red Hill exit on Mornington Peninsula Freeway, not taken said exit and then regretted the decision, what better opportunity?

Walking from the car and past the hop vines, I was struck by how much it felt like a winery more than other breweries I had visited. Nestled almost like a hideaway amidst trees spread just a little too thin to be forest is their charming, modern-rustic eatery and bar, with the brewery immediately adjacent. It's a lovely, calm place.

So, I hear you asking, how is this India Black Ale, and what's the difference between an IBA and a Black IPA? To the former, it's a great-tasting almost-Porter with a perfect – some might say subdued – roasted malt level, characteristic Red Hill softness without any loss of flavour, and a fantastic thick, creamy head. (The hand-pump was the perfect way to go.) Very drinkable. To the latter, I expect the choice to refer to it as an "India Black Ale" as opposed to a "Black India Pale Ale" was twofold. Firstly that it probably makes more sense considering you can't really have an ale that is both black and pale, and secondly to possibly differentiate it from the hoppier versions of the style, but I must stress I neglected to ask.

Other beers on offer were the Bohemian Pilsner, Belgian Blonde, Temptation Belgian Golden Ale, Weizenbock, Christmas Ale, Imperial Stout and barrel-aged versions of the Imperial Stout and Christmas Ale. For not a one do I have a bad word, but I will single out the Weizenbock with its fruity notes and the Imperial Stout as favourites. I only had the opportunity to have the Double Barrel Christmas Ale of the two barrel-aged offerings. To my tastebuds, I was getting sweeter characteristics of a white wine, but was then informed the barrels had housed Shiraz, so what do I know.

The food, while pricey for the amount of food, was fantastic. Lamb koftas and the Gruyere and Caraway croquettes were sampled, as were a vegetable crumble and the Welsh Rarebit, the latter of which I would consider an essential upon any visit. Can't speak to the food more than that except to say again, y'know, tasty.

A tour of the brewery was also offered and gladly accepted. Dave did a very easy-going tour of the brewery's process from mashing in to fermentation to bottling or kegging, passing around some grain and hops for us to smell, and was very open to answering questions. He explained Red Hill's use of 90% rainwater, sourced from both the brewery and other local business – and there is a shared quality to their beer that I can only attribute to their great soft water – and of course the cultivation of their own hops. He explained their philosophy preferencing English, German and Belgian styles, as opposed to the hoppier American influence, and shared the journey of their new IBA from brewers Tim and Simon's home-brew experiments to finished product.

Final compliments go to the waiting and bar staff, who were honestly friendlier and more attentive than I've encountered. A great day, a great place, and I will be back.