The world’s best saison, a style of beer made in Denmark and sold in Australia, is made in South Australia, not in the United States.
But the story is far from over.
What was once a niche craft beer industry in the state has become a global trend, and it’s about to take over.
“It’s a niche product that is sold in a very niche way and it has been for a very long time,” says John Mather, a beer historian and founder of The Beer Collector’s Club, which promotes beer tourism to South Australia.
“So it’s quite unusual to find this in a beer market that has traditionally been very small.”
Beer has been around for centuries.
The term “beer” was first used in the early 1700s, meaning “beer brewed with yeast” and “beer made by fermentation”.
In the 1840s, Samuel Adams was one of the first breweries to use the word, but the beer that came out of it was a bit odd: a pilsner, with a low alcohol content, with “some” of the ingredients left over.
Mather says it was only in the late 1960s that people began to recognise the potential of the term “sausage” to describe a type of beer that was produced in Europe.
Beer is made using a mixture of yeast and water, and the process can vary depending on where you source it.
Sausage is the result of a mash that’s been mashed and strained into a liquid.
At the same time, the yeast must be alive, meaning the product will be alcoholic.
In the process of making sausage, yeast is used to break down proteins that have been stripped from the grain, which gives beer its flavour and aroma.
The process can take up to four months.
By the time the product is ready, it will be around 40% alcohol, with some of the yeast left over to create more beer.
It is a very different way of making beer, and Mather says the South Australian market is not big enough for the term to be used.
As the South Australia Beer Association (SBAA) has recently discovered, some customers aren’t happy with the term sausaged.
The SBAA, which is responsible for ensuring the safety of the SA beer market, has had to take the issue to the Liquor Control Board (LCB), which is required to enforce the term in South Australian beer.
“It is disappointing that the SA Government has taken this position, and that the LCB has not acted in a responsible manner to protect SA beer consumers from unsafe foodstuffs and harmful food additives,” the SBAE’s Chris Gough told ABC Radio SA.
There are several other factors that have caused the beer industry to change in South Africa, such as the introduction of new legislation to allow for the sale of alcohol at sporting events.
But Mather believes it’s the beer’s unique characteristics that have allowed it to be sold in SA.
“The sausagers in Denmark have a lot of these very high-quality, traditional ingredients,” he says.
“So it has a very special flavour, and we see that with sausags in South Asia.”
There have been a number of attempts to make the beer in SA more similar to other regions.
Last year, SA brewers announced plans to add more wheat malt to the mash to help make a stronger beer, but Mather thinks that is not a solution that is going to make a big difference to the industry.
He says the SA market has been too small for SA to be able to compete on the global level.
South Australia is a small state, and even though the market is big, it’s not a huge market, and not as big as the one in New Zealand, he says, which produces up to 40% of its beer in the country.
That said, Mather has been in contact with some SA brewers who are looking to open up their supply chains and expand their reach.
While he says there are no plans to expand, he does want to see the term change.
This is the kind of thing that you can see in the industry as a whole, he said.
What is the future of the sausagen?
Moulton says it’s important for South Australians to understand that sausaging has been a big part of the local food culture for centuries and it is a part of our heritage.
It’s going to take a bit more than that.” “
It’s not going to be a matter of if.
It’s going to take a bit more than that.”
It’s time for SA’s sausagers