Orange wine

Orange, or amber, wines represent the resurgence of ancient winemaking techniques and lost skills that
have been rediscovered by today’s winemakers. With its pastel shade, you could be forgiven for
mistaking it for a rose. It couldn’t be more different. In simple terms, they are white wines that have been
made using the same processes as reds - with extended skin contact. This results in a full-body, intense
flavour that more closely resembles a red wine than a white. This makes them ideal for food pairings, and
the novelty is taking the wine-drinking world by storm.

They’re generally made on a small scale, so head to

and seek out small cellar doors to taste some of these unique drops or quietly pass an afternoon in one of
the hip city wine bars specialising in boutique wines.

If you’re in

, book in for a degustation dinner at

where you can match their fantastic menu to one of up to 15 orange wines featured on their rotating list.

, in Melbourne’s Fitzroy, offers an extensive wine list, including some exciting

Australian amber wines that pair up nicely with the venue’s ever-changing menu,
while

in Collingwood will require a sense of adventure, but the wine list and bar snacks promise to please.

In

, head to Leigh Street’s

. With an exterior somewhat reminiscent of a Swedish sauna, the interior is just 3.6 metres (just under 12
feet) wide and divided into three spaces. Settle in at the front bar to experience what’s on offer from
Australia’s winemakers, including a great selection of orange and amber wines.

The newest range of craft beers

The craft beer scene in Australia has been growing steadily for a few years now and as breweries perfect
their craft it’s no wonder we’re seeing a rise in unique offerings. From sour and nitro beers to vegan
breweries, these trends are quickly becoming a ‘hop topic’ in Australia.

in Sydney has had its 'Sourpuss' Raspberry Berliner Weisse on the menu for a
while now and you won’t struggle to find a seasonal sour or menu staple on the list
at most local breweries. However, one of the biggest game-changers in sour beer
has got to be

in Marrickville. The beers are barrel aged with wild yeast, giving them their tartness.

Local brewers are also experimenting with nitro beer, which involves carbonating the beer with a 70/30
mix of Nitro/CO2 before it gets poured from the draught through a nitro line and special tip on the tap
that slows down the pour and aerates the beer. It’s still in its infancy but you can find breweries like

in Manly and
in Byron Bay experimenting with it.

Beer enthusiasts know there are four key ingredients that go into making beer - malt, hops, water and
yeast. As none of these ingredients are animal-derived, it may not be clear why vegan beer is suddenly a
thing. The trend is growing in response to some producers using certain additives for clarity and texture
(such as fish-derived products and lactose). In Sydney, head to

for vegan beer paired with a vegetarian menu. Melbourne’s

has a mostly-vegan range of craft beers best tasted from the comfort of their soft couches.