james squire chancer
James Squire Chancer


Peter George



Started with nothing finished with nothing, just ho-hum.


James Squire Chancer

Peter’s Review

It has a distinct golden colour highlighted by an excellent fresh and tropical aroma.

Quite a different beer was hard to describe it had some flavour which was fresh and enjoyable I found this the easier to drink out the James Squire stable. It was lighter in bubbles and drier which lent itself to bang it down, more of a larger style

In short, this is another beer that sits well on a Sunday afternoon having a few with mates or enjoyed Sebago Potato and Pecorino Gnocchi (see The Great Match for the recipe).

Could become a staple in the bar fridge. Recommend.

From James Squire


Noted for its distinctive golden colour, The Chancer is brewed using toasted grains of wheat and barley with Amarillo hops for a tropical fruit aroma. Restrained bitterness with mild carbonation and a dry finish make it the ideal thirst-slaking beer.


Never one to let a ball and chain hold him back, ex-convict James Squire seized every opportunity his emancipation offered. His unique blend of charm, skill and luck ultimately rewarded him with an enviable fortune as Australia’s first brewer.

James Squire Chancer

Technical Stuff

VarietyEnglish Golden AleSize345ml
Standard Drinks1.2Alcohol Volume4.5%
CountryAustraliaStateNew South Wales
Brand NameJames SquireClosureCrown Seal
HopsAmarilloMaltPale, Munich, Crystal, Wheat

The Great Match

James Squire Chancer



  • 1.5kg dirty Sebago potatoes skin on, washed
  • 2 cups plain flour
  • 100g pecorino, grated fine
  • 2 eggs, beaten
  • Sat/pepper


  • 200ml extra virgin olive oil
  • ½ cup sage leaves
  • 100g pancetta, diced
  • 1 clove of garlic, finely sliced
  • 2 large ripe tomatoes
  • 2 cups sprouting broccoli tips
  • ½ cup picked parsley leaves
  • 100g pecorino, finely shaved
  • Extra virgin olive oil to finish


  1. Boil whole potatoes until they are tender (about 35 minutes). While still warm peel and pass through a potato ricer onto a clean board. Set 6L of water, salted, to boil in a large pot.
  2. Make a well in the centre of the potato and sprinkle with 2/3’s of the flour.  Place egg and salt in centre of the well and using a fork, stir in. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently for another 4 minutes until ball is dry to touch, adding more flour as needed.
  3. Cut dough into four pieces and, one at a time, roll into a long snake-like shape, with a diameter of a 10c piece. Cut the elongated dough at 2cm intervals and reserve on a well-floured tray.
  4. Gather all the ingredients and place next to the stovetop. In a separate shallow pan, add 100mls of the olive oil and heat. Add sage leaves and allow to crisp, remove and set aside on kitchen paper. Reduce to medium heat.
  5. Add pancetta and garlic and sauté for 2mins, then add sprouting broccoli and tomatoes that you have crushed with your hands. Sauté over med heat.
  6. Add gnocchi to rapidly boiling water and gently stir. The gnocchi is cooked when it starts to float.
  7. Just before removing the gnocchi, add 200mls of the gnocchi cooking water to the sauce base and increase the heat.
  8. Remove gnocchi using a slotted spoon and place with the sauce.
  9. Moving the pan in a swirling motion add butter and the rest of the olive oil. Swirl pan to allow the oils and starchy water to emulsify and form the gnocchi and sauce to amalgamate.
  10. One the sauce has thickened and coated the pillows of gnocchi add a few twists of black pepper and then serve on a large flat plate.
  11. Scatter with shave pecorino, crispy sage leaves and a lug of fresh olive oil.

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