Victoria Bitter is fermented between 18-18.5°C, which is very warm for lager. Put simply, the higher the temperature, the quicker the fermentation as the yeast multiply and devour the sugars, turning them into alcohol. Why do this? A warm, fast ferment results in a beer with more flavour. If you want bland, flavourless beer, you better look elsewhere.
You’ll find Victoria Bitter lives up to its name too. All of our hops are bittering hops, not flavour or aroma hops so when we say the big cold beer, we mean BIG.