Adelaide University researcher Dr Jason Eglinton announced recently the development of a new type of barley capable of keeping beer fresher for longer.
Eglinton attributes the barley's unique qualities to a defective enzyme. He says in normal barleys the enzyme triggers reactions that, over time, produce stale, cardboard-like tastes.
In the new barley, the reactions don't happen - meaning beer keeps its fresh flavour longer.
Eglinton says the research team developed the barley in conjunction with a Japanese brewer and commercial production is to begin in South Australia this year.
In 2007, Japanese brewer Sapporo developed a comparable barley, being produced in Canada. Sapporo applied for patents in about 30 countries - indicating the commercial value of such a breakthrough.
Happy Place Brewing Kooinda Milk Porter 330ml $4.50
The colour is very dark, almost black - and this, with the dense head, suggests a weighty ale. Instead, the palate is medium-bodied and brisk, and the flavours behind the dark colour come through as chocolate and coffee-like, freshly roasted. A moderate bitterness, contributed by British Northern Brewer hops, adds to the refreshment.
Moon Dog Wet Nurse Tonic Milk Stout 330ml $7.50
Moon Dog's voluptuous milk stout trowels strong chocolate and roasted coffee bean flavours on to the palate. The slippery, creamy, fluffy texture adds to the overall opulence of a sweet but also bitter and seductive brew - a rich and warming beer to serve not too cold this winter.
Chris Shanahan