A Quiet Deed but a lot of beer. One to sit and sip. It is enjoyable, full, bitter, and distinctly mouth-filling with its creamy texture. A Quiet Deed tastes of Apricot, sweet florals, orange, vanilla bean. There is a lot to take in flavour-wise, and A Quiet Deed evolves in the glass wonderfully.
TIPA is Triple India Pale Ale. Triple being a Belgium term for basically tripling the amount of fermentable sugars to make a much stronger beer.
Oat Cream refers to the use of Oat Malt and Lactose to help with the hazy and creamy mouthfeel.
A Quiet Deed Brewers Notes
“Eight years. It’s been eight years since the name Quiet Deeds hit the shelves of your local bottle shop. Let’s just say that alot happened in that time and there have been many changes, but one thing that hasn’t changed is that from day one we wanted to make beer that we liked to drink and we wanted to do so humbly, quietly. So in honour of our 8th Birthday, we decided to brew a beer highlighting everything we learned over the last year. A kind of culmination of our annual evolution. So here it is, a big, bold beautiful hazy TIPA with 8 of our favourite hops. One for every year we’ve been on the shelves. Best paired with our Pavlova Birthday Beer! Cheers!”
Style: Oat Cream TIPA
Hops: Galaxy, Vic Secret, Motueka, Citra Cryo, Strata, Idaho 7, Mosaic, Simcoe
Malt: Pale, Wheat Malt, Oat Malt, Flaked Wheat, Dextrose
Deeds is a passionate team of beer lovers making beers they want to drink. A lot of beers! 2 – 4 new limited edition beers each month. Deeds offer you quality beers, innovated styles, made by award-winning brewers.
While they’re known for their endless list of Limited releases, the funny thing about that is that their core range is quite strong. Adding to this, they have a season range too. They are busy in this brewery, and the flavours they’ve crammed into a 440ml can are legendary. Legendary Deeds (TM The Wine Depository 2020)
Deeds Brewing started life as ‘Quiet Deeds’ in 2012. But as they moved into their own brewery in 2015 and took total control, they became Deeds Brewing.
The history of beer is long and complicated. It is a story worth hearing too. At its core, beer is the fermented product of grains, most of which is malted (toasted/cooked). The malting and extraction of the sugars are where most of the magic happens. But the use of hops and the choice of yeast can drastically change the aromas, flavour and palate of the beer. Add to this the unlimited ‘adjuncts’ AKA anything, not water, yeast, hops, or grains means that beer can be anything. Oh yeah, did I mention that altering the chemistry of the water can change the flavour and palate of the beer too?
The most important thing to remember is that there is a beer for everyone who enjoys imbibing alcohol. In Australia and around the world, there is a large amount of mediocre, bland, beers that are notionally easy to drink in large quantities. Most of these are Lagers or Pale Ales, but the variations of beer are endless, and when you start down the rabbit hole, you’ll never want to go back.
New England India Pale Ale or Hazy India Pale Ale. NEIPA is an aggressively hopped, unfiltered IPA. And they have taken over the world. Ultimately the brewer is making you a beer that is hazy, juicy, fruity and floral. Malt flavours and bitterness are not the goals here. The haze which can be slight or almost like greeny/orange mud comes with many techniques: Dry-hopping, high-protein grains (flours, flaked oats, wheat), yeast strains, water chemistry, CO2 levels.
India Pale Ale or IPA started in England. They were essentially a Pale Ale with more. More hops, more bitterness, more malt and more alcohol. Like the English style Pale Ale, they were dry, malty, and cleansing. Now, IPA is a launching pad into pandora’s box wrapped in an enigma and somethings also wrapped in pancetta. American style IPA often focus on hops flavours and sometimes alcohol. But really, the only limit to IPA is the brewer’s imagination.
Belgium brewers had this great idea that instead of just making a standard table beer that could add more fermentable sugar to the beer without increasing the volume. This adds flavour intensity, alcohol, and mouthfeel. The standard terms are Double (Dubbel), Triple (Tripel), Quadruple (Quadrupel). These terms used to be a doubling etc. of the sugars. Now it is more of a guide to the alcoholic strength of the beer.