Spotted Cow Blog

The Delta Riggs!!

Phil Coorey - Tuesday, May 24, 2011
They say there's no rest for the wicked and this couldn't be truer for iniquitous rock 'n' roll throwbacks The Delta Riggs. Days after winding up the Four to the Floor tour with fellow blues-rockers, Black Devil Yard Boss, The 'Riggs headed into Sydney's 301 studios to lay down their new EP, Talupo House Sessions Vol. 1, joined by US producer dp13.

Talupo House Sessions Vol. 1 is the first of two EP's to be released in 2011, taking both title and inspiration from the rural NSW farmhouse The Delta Riggs used as a writing haven in 2010. "Vol. 1" is a frantic, dark and immediate collection, that draws on the isolation felt by some members during this period, whilst celebrating vestiges of rock's whiskey-fuelled glory days.

As a band with a burgeoning live reputation, The Delta Riggs have captured their frenetic energy with the majority of the EP being recorded in a single "live" session. Opener 'Penny Drops', typifies the brash vigour that The Delta Riggs are becoming known for, with guitarist Aaron Jackson's howling riffage and references to the appeal of habitual abuse and a search for deeper fulfilment. On the foot stomping 'All The Little People', front man Elliott Hammond mixes fable with social commentary of small-town prejudice, with a harrowing tale of a mountain community terrorised by a blood-thirsty beast.

Elsewhere, quiet moment 'Don't Cry' explores their soulful penchant for southern gospel harmonies, whilst the psych-prog epic 'Heavy Water' promises to become a crowd favourite, with a massive half-time chorus drop and furious intro / outro jams. Talupo House Sessions Vol. 1… 6 blistering new tracks by The Delta Riggs. Get set to rock your cotton-pickin' socks off!

Come and check them out at the Cow this Friday Night!!! Free Gig

Move over Christian Bale - here is the real Dark Knight...

Phil Coorey - Wednesday, May 18, 2011
Murray's Dark Knight is made in the traditional Porter style from six specialty malts. It is full bodied, rich and complex. The beer is a deep ruby colour, with a creamy, off-white head. Murray's Dark Knight has an aroma of caramel and bittersweet chocolate and finishes with a balanced bitterness.

It's ideal with rich red meat casseroles, or for the more adventurous, try with Chocolate Mud Cake.

Dark Knight (4.5% abv)

We are so excited about this beer that we ordered extra - it's a real hit in the stubbies and will go off as a typical winter Porter come June. It has also been matched to the special food/beer menu for the weekend with the Braised Beef Cheek Pie with Beer Battered Fries.

Don't Miss out!!

The Critics Choice - Stone and Wood Pacific Ale

Phil Coorey - Saturday, May 14, 2011

You honestly thought we would have a craft beer and not invite the guys from Stone and Wood? What Am I? Stupid???

Inspired by our home on the edge of the Pacific Ocean and brewed using all Australian barley, wheat and Galaxy hops, Pacific Ale is cloudy and golden with a big fruity aroma and a refreshing finish.


After being dry hopped at the end of fermentation, our Pacific Ale is then drawn straight from the storage tank at the brewery into kegs and bottles.


Drawing it from the tank and straight into a keg or bottle without filtering or pastuerising it means that the beer can be enjoyed at the pub or at home in the same condition as it is when we try it from the tank at the brewery … simply fresh.



Why don’t we filter or pasteurise our Pacific Ale?


Filtering beer removes the remaining yeast which causes the beer to look cloudy; unfortunately a lot of the flavour is also removed by the filter.


Pasteurising beer usually involves a heating process which gives it some stability for shipping long distances or storing for a long time. Unfortunately this process can also knock some of the crisp freshness out of the beer.


What about the yeast in the bottom of the bottle?


We leave the yeast in Pacific Ale because we believe it adds something special to the flavour of the beer. The yeast drops to the bottom of the bottle over time so we recommend you give the bottle a gentle roll or tip it upside down before opening it to rouse the yeast and mix it up.

This wonderful beer will be on tap all three days as it has been specially matched to the beer festival weekend menu as well.

See you tomorrow for another tasting note and have a good Saturday!

Phil Coorey

Who is keen to taste to taste a winner in June?

Phil Coorey - Friday, May 13, 2011

McLaren Vale is home to an abundance of epicurean delights. It’s also home to one of Australia’s most remarkable new beers.
Vale Ale is a vivacious, fruity ale with a burnished gold aura and a fine haze. It opens with the glistening aroma of hops harmonised with a hint of passionfruit.These notes strike a chord with an air of nutty maltiness followed by a soft bitterness. Culminating in a surprising dry finish, Vale Ale is perfect for slaking a summer’s thirst.

Appearance: Cloudy from bottle conditioning with live yeast cells. Golden/copper colour.
Aroma: Boiled lollies.
Flavour: floral, fruity. Medium body and bitterness.


Pale - sweet malty flavour
Wheat - Mouth feel and ‘palate fullness’
Crystal - Caramalised flavour and imparts golden colour.


Super Alpha - soft bitterness
Amarillo - passionfruit grapefruit
Cascade - spicy, citrusy.

What can one say about this beer, that has not been said already. jeff Wright is meticulous in his preparation of this beer and it shows. Voted as the top drop in Australia by the drinkers at the mighty Local Taphouse establishments , it deserves every accolade it gets. We are excited to showcase this beer next month , but also we can't wait for you to meet the guys from MV Beer as well.

Next up - Stone and Wood Pacific Ale - the critics choice!!!

Take care,

Phil Coorey 

Hi, I'm your new craft beer for the festival...

Phil Coorey - Thursday, May 12, 2011

This is the first in a series of posts detailing some of the super rare and sought after beers we are showcasing at the festival

MONA Saison


Located on site at the Museum of Old and New Art…The Mona brewery is set to develop a range of entertaining and challenging beers.  Seasonals and limited production runs will characterize how we present, and if a beer is received well enough (or more importantly, we like it) we’ll do it again.  In keeping with making it hard to get, and making you pay more, the beers will only be available at Mona for the time being.


Historically, saison (French for season) was not a type or style of beer.   It was a family of special beers that were brewed throughout the Wallonia region of southern Belgium, with a concentration in the Hinaut province bordering France. It is not known when the first modern saison was brewed and thus, the origin of the style is tied to local agriculture than a headline event.  In the days before refrigeration, farmers around the region would gather at the village brewery or a communal brewery several times during the winter to brew saison in order to have a reserve for the following summer.  Fermenting during the colder winter months improved the beer’s chances of making it through spring without becoming infected.  During the summer harvest, farms hired casual labor known as “les saisonniers”, or seasonal workers.  These workers were served saison to quench their thirst.  Beer, because it was boiled during its production, was considered by some as possibly safer than the local water supply.  Saison was brewed with nourishing botanicals, spices and hops to rejuvenate workers during the long, hot days of summer.


Following WWI, casual farm labor was slowly being replaced by progressive mechanized technologies and the need for small farmhouse breweries began fading away.  Imported beer from England and Germany also began to influence the saison style.  Consumer’s craved a “softer” saison and hop bitterness replaced the sourness found in the original saisons.  The color went from the classic orange to amber and further onto the common pale colored beers of today.  Improvements in brewery equipment and production techniques helped to reduce the risk of infection, allowing production all year round.  The modern interpretation of the Saison beer style had emerged. 


Saison can be described as earthy, rustic, fruity as well as spicy.  These characteristics are generally driven by the yeast strain, but can also be accentuated by the addition of botanicals and spices.  Saison yeast strains do not develop the typical clove like characteristics that other Belgian yeast strains are capable of, but develop spicy, peppery phenolics.  Saisons are highly attenuated, providing a dry finish with little or no residual sweetness.  They tend to be more highly hopped than other Belgian styles with an emphasis on hop flavor and aroma.  The color tends to be pale (modern saison) or having an orange hue (classic saison). They are often said to have ‘vinous’ qualities as well, originating from the blending of yeast strains that was a common practice among the early farmhouse breweries (as well as the proximity to the wine country of northern France).


Brewed by the Moo Brew team in the Mona brewery, this Saison is a unique Tasmanian interpretation of the style.  The intention is not to imitate or indulge in iconoclasm, but to pay homage and interpret the style with inspiration.   Traditional floor malted Bohemian Pilsner malt from Germany, representing the oldest form of malted barley, provides the base malt of this beer.  The use of raw spelt seeks to follow the farmhouse tradition of including raw grains in the grist.  The origin of the yeast strain is reputed to be a small garage brewery in Blaugies, Belgium, focused on the revival of the saisons brewed previously in the region.  Bushy Park north of Hobart provides us with a tangible link to the local seasonal agricultural roots of the classic Saison. 


This 2011 interpretation of an iconic style is medium bodied and pale orange in appearance. With a complex flavor profile developed by the yeast creating esters balanced with spicy earthiness.  It finishes slightly tart with a peppery dryness.


 This is the only keg that has been sent to Queensland and the Spotted Cow are proud to have it - it will be showcased on Day 2 of the festival from midday.

Please email Phil at - if you require any more information






Best Bottleshop in QLD!

Phil Coorey - Friday, November 12, 2010

For the second time in three years the Spotted Cow bottle shop (on the corner of Bridge and Mary Sts) was announced as the best in Queensland by the QHA (Queensland Hotels Association)

The first time was very humbling - this is borderline insane now!

I'd like to take this moment to thank everyone who are great supporters of all things The Spotted Cow and would like to re-iterate that we would not win this award if it was not for our customers.

I can't just go and stock 400 beers and leave them sit on the shelf while I watch Red Sox games and episodes of Mad Men. I need people to buy them and support us to keep the place fresh and alive.

The support for the boutique wineries and spirit selection as well is the another key reason why we won this award.  

If you would have told me a week ago that we would this award and that Greg Inglis would be playing for Souths - I would have told you , that you were nuts!

Anyway - thanks once again for your support and watch this space for some huge specials soon - leading into Christmas.

Take care

Phil Coorey 

Christmas is Around the Corner

Phil Coorey - Saturday, November 06, 2010

Sorry that I have not updated in a while - I just could not be bothered.

Seriously, it has been crazy busy at the Cow and moving on through the next few months we are preparing for a few key events that might interest you...

  1. Darren Lehman and Damian Fleming Cricket Dinner

    Over the past 20 years, plenty of arguments have been had in plenty of pubs about Australia's cricketers.

    Best bowler: Warne or McGrath? Best batsmen: Waugh or Ponting? Best keeper: Healy or Gilchrist?

    Best bloke, funniest player, the one you'd most like to have a beer with: Darren Lehmann or Damien Fleming?

    And because we couldn't split them, we've decided to invite both of them -- and you -- to The Spotted Cow for an evening to remember.

    Not only are Lehmann and Fleming two of Australia's most respected players, they are insightful and expert commentators, and even more expert story-tellers.

    Kick off your Ashes summer here at the hotel on November 23,

    two days before the Gabba test, with Boof and Flem.

    Tickets are $125 each or $1200 for a table of ten and includes an

    all inclusive package of alcohol and enough food to keep you

    going for the night. 

    Proudly supported by Yalumba and Fosters - this promises not to

    be a night you can afford to miss.


Phil Coorey - Thursday, August 26, 2010

Thanks to Cellarbrations being a tad more aggressive in the fine wine market we can finally offer amazing deals on wines that makes Dan Murphy's and First Choice sit up and take notice.

Here is a list of some of the amazing deals we have right now :

  1. Evan's and Tate Margaret River Shiraz - Usually $22.99 now $13 per bottle (in a six pack buy!)

  2. Bollinger NV Cuvee Brut - Usually $120 per bottle now you can buy 2 for $140 (or $79.99 each)

  3. Cloudy Bay Sauvignon Blanc - Usually $40 per bottle now $50 for a 2 bottle buy (this is selling like hotcakes - most people are buying six bottles here minimum)

  4. Orlando St Hugo - Usually $50 per bottle - now $28 per bottle in a six bottle buy - I saw this on special today at Dan's for $29.90. This is the best value Cabernet in the country right now - seriously insane.

  5. Rounding out the top 5 is big Sammy Adams. The greatest beer from America's greatest city is usually over $100 per case but we have 14 cartons available at the amazing price of $60!! Why am I even doing this special? Boston are going to miss the playoffs anyway!!

Anyway - stay tuned for more great deals soon

Next will be the line up of amazing events coming up at the Cow. It's pretty impressive...


Phil Coorey - Wednesday, August 11, 2010

We all know now that Cape Mentelle has been one of the driving forces behind the continued success of Margaret River. They perfected the Semillon Sauvignon Blanc blend and have one of the best Cabernet's in Australia. Recently it has been the Shiraz that has continued to excel...

This reputation was enhanced recently when the 2007 vintage picked up a string of gold medals across the country and an amazing 5 trophies in the last twelve months.

This wine is usually $44 at the bottle shop and I saw it on special last month at Dan Murphy's for $31.50 (29.90 in a six pack buy)

Well to celebrate South Sydney's incredible comeback on Saturday night I am offering you this wine for $26.99 or ($25 per bottle in a six pack buy)


Get your orders in quick as this the best $25 wine on the market right now by a country mile.

This is the first great deal in our ten part series celebrating ten years of the Spotted Cow Cellars - there will be another great deal in a fortnight.

Feel free to pass this on to your friends and family as it is a truly remarkable price.

Call me 0409 349 889 or email at for orders

Phil Coorey

A Grandstand Finish to 2010

Phil Coorey - Tuesday, August 10, 2010

I've been working hard behind the scenes at the Cow and have some wonderful announcements to make with regards to future events here.

Weekend of September 17, 18 and 19 at the Ergon Energy Flower Food & Wine Festival

We will be hosting a Little Creatures area which will include all of their beers from Freemantle as well as the White Rabbit range from Victoria. What's better the brewery is sending up some of the brewers to take you through the beers. They are keen to have a beer on Friday night at the Cow otherwise you can catch up at the festival with them on Saturday and Sunday as they take any and all questions you might have on the beers - whats better - there will be free samples to help you make the right choice of beer on the day.

October 6 - Henschke Dinner at the Cow featuring the immortal Brett West

Do I really need to say much here?? It is one of the top 5 wineries in the country and they make the best single site Shiraz in Australia.

Interest in this event is at all time high and only 80 seats are available - please book early to avoid disappointment

November 23 - Damien Fleming and Darren Lehman at the Cow

The boys are coming up, two days before the first Ashes test in Brisbane to get everyone's juices flowing for what will be the most interesting summer of Cricket in Australia since the last Ashes...

Tickets will sell quickly to this so move fast as only 140 at the most will be available and interest is at a Viv like high.

Lots more news later this week - time for an RSS feed maybe? Or Twitter or more facebook

Just what the world needs - more Phil Coorey

Take Care