Let me first briefly introduce myself. I am German and currently live in Sydney. Living in NZ for a while I so missed my German breads that I started baking my own. First yeast, then about two years ago: sourdough.
Currently I am quite intrigued by the difference between the German techniques and eg. Dan's. I am also on a German forum and believe there are quite a few differences. I will share them with you as I experiment more and get more familiar with the techniques and what they do.
After starting to read here and (through your links) on Dan Lepard's site I got THL at Kinokinuya on George Street in Sydney a few days ago (the only copy on the shelf I am afraid to say). All excited about it now! The Olive Oil flatbread (Foccacia) already turned out great. Onto the Red Wine Loaf with figs and pine nuts tomorrow - yumm!
But back to my original question: Dom, I saw your pictures of your great Barm Bread on Dan's site. I was wondering, whether there is bottle conditioned Ale in Oz. Or did you get those good results with just any other Ale? I couldn't quite read the bottle that was in the picture.