Nothing’s an accident with Victoria Bitter, including the bottle.
The stubby was chosen because it sits nicely in the hand for easy drinking. It’s a practical shape with no frills, just like its drinkers. It’s a good shape for the beer too. According to our brewers “A short neck means that there’s less air space in the top of the bottle, which keeps the beer fresher for longer”.
Even the brown glass has a purpose – beer has a tendency to develop a ‘lightstruck’ flavour (think onion-y and stale) if it’s exposed to the sunshine, something that can happen most often when the beer is in a clear glass bottle. The dark brown glass was developed to keep the light away from the beer and keep it tasting fresh and at its best.
There’s just one more secret to Victoria Bitter – the best tasting Vic Bitter is undoubtedly the one you’ve earned most. That’s why a hard earned thirst needs a big cold beer. And the best cold beer is Victoria Bitter.
Just like in Thomas Aitken’s day, Victoria Bitter contains:
- The choicest Australian pale malt to create that refreshing, thirst quenching taste. The brewery’s own special yeast, a very robust lager yeast that ensures the brew moves along at a rattling pace.
- Iconic ‘Pride of Ringwood’ hops, grown in Victoria and Tasmania. First developed in the 1950s and have been used in Victoria Bitter ever since.
What it doesn’t contain is any preservatives, ensuring that your VB is just as the brewers intended.
Victoria Bitter is fermented between 18-18.5°C, which is very warm for lager. Put simply, the higher the temperature, the quicker the fermentation as the yeast multiply and devour the sugars, turning them into alcohol. Why do this? A warm, fast ferment results in a beer with more flavour. If you want bland, flavourless beer, you better look elsewhere.
You’ll find Victoria Bitter lives up to its name too. All of our hops are bittering hops, not flavour or aroma hops so when we say the big cold beer, we mean BIG.