My wife’s late Grandfather, Jack Collins was a cook during World War II based in the Pacific Islands. I was lucky enough to be shown his recipe book from his time in the service. It was a compilation of typed and handwritten pages bound together (mostly) by string. After Jack passed I was privileged to be given one recipe from within the pages of this book. Entitled “Homebrew for 50 men”, then footnoted with “Happy headaches!” Typed on a flimsy, now quite delicate sheet of paper, the recipe was still legible through the stains from years of use both in the jungle and at home.
I recall Jack telling me how he would make this potent brew, getting hold of what he could for ingredients then bottling it in old Coopers and Fosters Longneck bottles collected from the troop rations (“ two beers, per man, per day…….perhaps”). The instructions describe how to “teabag” hops (variety not specified) in a nylon stocking, as well as using an open fermenting process to give it the kick it needed!
Jack also told me how the Aussie troops would often trade his light coloured ale which he guessed was around 6-7%abv, with the American troops for cigarettes, Hershy chocolate bars, razorblades and other valuable commodities! Jack’s Digger Ale proved so popular with the Aussies and Yanks alike that he was brewing on a weekly basis just to keep up with demand!
During the war effort the Australian Government implemented a beer ration which restricted the amount of beer that a brewery could produce, which was in contrast to Britain where the Ministry of Labour decreed that “beer was officially recognised as important to the war effort and (its) production was to be maintained at the present level”. That was pretty rotten from the Australian Government I reckon, but this probably helped Jack’s jungle sideline as Chief Brewer!
After the war, Jack returned to his original profession as a Butcher in Melbourne’s western suburbs, but his brewing continued (in his shed) for many years after.
Here are a couple of beers Jack may not have been able to brew in the Jungles of PNG, but still have the “kick” he loved to stitch up his American friends with!
– Cheers Jack, happy headaches!
Coopers Brewery (Regency Park, South Australia)
Sparkling Ale
Pale Ale
5.8% abv
$6.99 per 750ml bottle.
Sparkling Ale was one of the beers, (along with Coopers Stout) that the brewery sent to the troops during the war efforts. It is the flagship of the Coopers Brewery being the first beer Thomas Cooper brewed back in 1862 and hasn’t really changed much since.
This beer pours a cloudy amber (roll the bottle before pouring)it has a white head and a good burst of carbonation. The aroma is that of banana and biscuits with a slight citrus note. It has a full mouthfeel which has a restrained bitterness that is balanced by the biscuity malt and yeasty ester characters. It finishes quite crisp due largely to the effervescence. This is a great beer for many occasions, especially when matching it to foods, as it loves spice as well as meaty dishes.
A good all rounder!
Food Match: Chilli Pulled Pork and fresh slaw burger
Feral Brewing (Baskerville, Western Australia)
Karma Citra
India Black Ale
5.8% abv
$21.99 per 4 x 330ml bottle.
This offering from Feral pours dark with a reddish hue, it tops with a brown head. The aroma is grapefruit entwined with sweet malts and a little espresso. This beer has a delicate mouthfeel with coffee, citrus and some tropical fruits emerging through the darkness of the roasted malts. The Karma Citra finishes with a definite lingering coffee flavour, but isn’t cloying due to the bitterness of the Citra hops, so it allows you to have another, and perhaps another. This is another great beer from this award winning brewery.
Food Match: BBQ pork ribs with Sriracha glaze.
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