Ipswich’s famed craft beer bar, Tap’d at the PA Hotel, is hoping to raise the bar when it hosts a ‘lager than life’ world record attempt on Saturday, 8 September.
The bar, renowned for having one of the biggest craft beer and cider offerings in the southern hemisphere at 72, will host the world’s biggest tap takeover.
Tap takeovers happen when a guest brewer presents their own range of beers at a single venue.
Victoria’s Dainton Brewing has been chosen for the record attempt, with the team stashing away kegs of wild flavoured brews in anticipation. They will be transported in a refrigerated container for the big event.
To secure a new Guiness World Record more than 130 brews will need to be flowing on the day.
That is a lot but Dainton has quite the reputation when it comes to out there brews – from a ‘Cherry Gripe’ choc cherry coconut stout and a Passionfruit Belgian Pale Ale to an ‘Aeroplane Jelly’ potter and ‘Skittle-brau’ New England IPA – and yes, real Skittles went into it.
The World’s Biggest Ever Tap Takeover will run from 11am to 5pm. Tickets are $10 with $2 from each ticket sold going to Soldier On. This is an $18+ event. Book tickets here. The PA Hotel, at 170 Brisbane Road, Booval,
Cherry Wood Smoked Rye Baltic Porter: A smooth, dark and smoky number.
Oatmeal Stout: It’s said to be a classic with silkiness from the addition of oats to the mash.
Saffron in my Rye: Saffron gives this beer a bright yellow hue and coriander seeds give a kick to the spicy Belgian yeast strain and citrusy Waimea, Summit and Azzaca hops.
Choc Orange Porter: A beer that delivers your Terry’s Choc-Orange dreams in a glass.’
Tropicana Session Saison: Made with real pineapple in the mix.
Fruit Punch IPA: Pineapple and passionfruit is the mash-up that give this one its name.
Skittlebrau: Yes, they really did put Skittles into this brew.
Grapefruit Sour New England IPA: For classic citrus flavours in your ale.
Blood Orange Berlinner Weisse: A sour wheat beer with blood orange juice added into the fermenter.
Moccha Chocca: A New England Black Rye with quite the hat trick going on – coffee, chocolate and hops.
Meet the team set to takeover the taps
Dan likes kayaking, IPA in cans and Thursdays. He is also a brewer. He started his brewing career at the James Squire Brewhouse at the Portland Hotel in 2011. There he crafted beer and his skills annoying Chuck Hahn with his Black Rye IPA recipes and over the top IPA’s. The punters loved it, Chuck, not so much. After a short stint up in the mountains, Dan convinced his old man, Kev, to start on a brewing adventure with him.
Cam “Hooch” Turner- Fermentational Whisperer and Janatorial Wizard