I grew up in the suburbs and it never really fit me. As soon as I could I fled to the beach and hid myself in Maroubra; at the time one of the grungier Sydney beach suburbs. As I got closer to my 30's I realised that my heart was in the inner west of Sydney and moved with my wife into the colourful urban village of Glebe where we have lived since. I swore I'd never go back over the bridge - back to the cursed north side with it's sprawling suburbia - a mono-cultural wasteland in my eyes. Well all things come to an end and age dulls passion.
As time has passed a child has arrived and years of living beyond our means have left us paying back for our past enjoyments. I've managed to land a decent 9-5 job on the hated north side. The pressure of traversing the harbour each day combined with the rising insanity of anything real-estate related in anywhere-fun-to-live in Sydney has led me to suck it up and head north to (hopefully) greener pastures.
Moving house is hardly a joyful experience, but to add a bit of a bonus to the venture I've started up a house-moving brew. It will be the last beer I brew in Glebe in the near future and it will be a gift for anyone who is inclined to help us out. Come over, help us pack and drink a keg of goodbye ale: that's the deal. Let's leave our quaint little terrace house in our rejuvinated inner city slum with a bubbly, burpy smile.
Being time poor in preparation for this special occasion I took advantage of the Coopers company's generous offer and bought a homebrew kit. I couldn't resist using up the last of my fuggles hops and adding it, post boil, to the fermenter. I also added a very bracing 2kg of dextrose to the 19 litre brew to ensure a powerfully alcoholic tonic will be served. I'm betting on a strong, spicy and pleasantly bitter end to a day of manual labour and cardboard grazings (you know the kind, when you rub your lilly-white, never-done-an-honest-days-work-soft skin against cardboard till it's raw).
I couldn't help drinking a little bit of the wort and savouring the ridiculous sweetness. I love to imagine all those little sugars being gobbled up by yeast and pooped out as alcohol. The yeast is truly a god among microbes.