Good Beer Week, Day 2: Tuesday 16 May
MILK THE COW
Licensed fromagerie. Two of the best words ever to be put together.
Day two of my Good Beer Week adventure in Melbourne was spent with two great friends, Dan and Vicky. We met many years ago over a love of beer but we also share a love of all things cheesey – including so-bad-they’re-good jokes – and so we decided to have lunch at Milk the Cow in Carlton.
There’s also paired cheese flights for wine, cognac/armagnac, sake, whiskym, dessert wine/fortified and cider available.
This flight was –
- Midnight Moon with Napoleon’s Pale Ale
- Reypenaer VSOP with Palm Amber Ale
- Meredith Farm Chevre with Bridgeport Hop Czah IPA
- La Tur with Codeo Shiro
Each pairing was lovely and well put together, the stand out for me being the Midnight Moon and Napoleon’s Pale Ale and the most interesting was the La Tur with Codeo Shiro.
The Cheesemonger’s Choice Cheeseboards change weekly depending on what’s fresh and new, we received (left to right)
- L’Artisan Mountain Man
- Mothais Sur Feuille
- Chimay a la biere
- Quickes Oak Smoked Cheddar
- Swiss Gruyere
KAIJU! BEER DEGUSTATION DELUXE
The evening ended with my friends Dan and Vicky and I laughing at a very bad but awesome joke Vicky told whilst we tucked into an amazing dessert that was dish number eight in what was an amazing evening of food and beer.
In summary, wow.
The event was held at Japanese restaurant Kumo Izakaya on Lygon Street in Brunswick East, owner Andre Bishop – and official Dassai Sake ambassador – welcomed the packed restaurant to the evening with a serve of Dassai 50 Junmai Daiginjo sake and lead a resounding group “cheers!”
Nat Reeves, one of the co-founding brothers behind Kaiju!, explained that in the case of Kaiju! Krush the name popped into his head and he knew he had to make a beer to match it. It had to be a tropical fruit bomb and it had to be immensely drinkable for the ‘Krush’ part. If you have had this beer then you know that they absolutely nailed the brief, it’s a stunning beer!
Paired with the swordfish ceviche it was a gorgeous match, the tropical fruits in the beer working in harmony with the citrus of the dish.
Massive passionfruit and guava notes in the Savage Wizard made it an absolute delight and it cut beautifully through the light tempura batter.
These were some seriously moreish snacks and the beer disappeared just as quickly! Metamorphosis is an Californian style IPA with a heavy use of crystal malt supporting Columbus and Cascade hops.
The Hopped Out Red Ale was the second beer Kaiju! ever made and another great match to the yakitori which, my friend Vicky said, might have been even better than any she’d had on her recent trip to Japan!
My first experience with eating eel was the stand out dish and pairing for the night! The light roasty character in the Black IPA paired perfectly with the eel and the hoppy notes complemented the slight sweetness in the dish.
Matt remarked that the beer came about after their designer came up with such an incredible label that they had to put a beer in it!
The steak was cooked to absolute perfection. The beer was the first Kaiju! beer ever made with Matt describing it as having “lots and lots of dank American hops.”
Because you can never have enough cheese in one day! More delicious cheese and more delicious beer, the Betelgeuse is basically twice as big at their Hopped Out Red making it twice the fun!
What way to close out a dinner – barrel aged beer and a kick ass dessert, a beautiful pairing. The beer was aged in Pedro Ximenez barrels and this was just one keg of the four they made.
Amazing night, congratulations to the whole team at Kumo and Kaiju! on an excellent evening!