As seems to be our running theme outside of loving beer, this episode is way overdue but perhaps since we are talking about Boatrocker, we can call it a carefully aged episode!

We recorded this at Nowhereman Brewing, where Pia works, and there were a couple of unexpected deliveries so apologies in advance for the occasional sound of trolleys we were not clever enough to edit out. There’s also a low hum for the first little bit of the episode and again we just have apologies until our editing skills sharpen up or we find a quieter space to record!

Ben Lancaster, self-titled “sales guy” for Boatrocker Brewing and Hippocampus Distillery was in Perth back in September and we caught him for a chat.

Last year, Perth’s Hippocampus Distillery moved to Melbourne to join forces with Boatrocker. The new relationship has presented new and fun opportunities for the brewers and distillers. Ben remembers a batch of coffee Ramjet that was showing some green capsicum character Matt Houghton, Boatrocker co-owner and brewer, wasn’t happy with. Instead of throwing out more than a pallet of beer, they distilled it and put it into ex-Ramjet barrels. The result? Well, it’s still in progress, that’s the beauty of barrels!

The raspberry Berliner Weisse, Miss Pinky, is one of Ben’s favourite Boatrocker beers and says Melbourne restaurants are also fond of the tart and refreshing brew. Some weeks, Miss Pink outsells the Pale Ale. If you want to know Ben’s pro tip, it’s a cheeky shot of gin, Hippocampus, of course, in with your Miss Pinky, inspired by the classic gin cocktail, a Clover Club. He calls is a Turbo Pinky. Add it to your list of go-to drinks this summer!

As a Melbourne brewery, we chat about what it’s like for Boatrocker to come to Perth.

“The Nullabor is a scary place for beer,” Ben says and this is why Boatrocker insist on refrigerated transport.

We are lucky in WA in that we get to have our own Ramjet Day and our own Palate Cleanser, Ben puts this down to the “fervent following of Boatrocker in WA.”

The future of Boatocker has more barrels, Ben says a lot of their money goes towards buying barrels. That’s one reason you don’t see them having stalls at beer festivals.  

Unsurprisingly Ben speaks highly of his boss, “Matt has one of the best palates and barrel minds in Australia. His brain works in a totally different way than any of us could ever understand. Everything comes from pulling flat beer out of barrels and seeing how it will develop.”

Big thanks to Ben for taking time in his busy trip to chat with us and apologies for the significant delay in getting this episode out!