Weekend Reading #58

For those lazy weekend mornings when you just want to stay in bed and catch up on a little reading – Weekend Reading is a weekly (ahem, usually) post with the articles I’ve enjoyed in the past seven days.

For those lazy weekend mornings when you just want to stay in bed and catch up on a little reading – Weekend Reading is a weekly (ahem, usually) post with the articles I’ve enjoyed in the past seven days.


Forbes | Eat Your Beer: Why A San Francisco Startup Is Making Granola Bars From Spent Brewing Grains

I am aware of lots of breweries who don’t let their spent grains to go waste and instead provide it for farmers to feed cattle. I love this article’s focus on the small company Regrained who are using spent grain from breweries to make granola bars.

We believe we should all be able to have our beer…and eat it too.

From the ReGrained website

If this kind of thing puts a big smile on your face, pop into Monk Craft Brewery Kitchen in Fremantle where head chef Mitch Mitchell is always putting their breweries spent grain to good use, most prominently in the form of his spent grain sourdough.

12045552_1012072992148019_4492144075903793053_o
Beer Bread  // Photo from Monk Craft Brewery Kitchen Facebook page

Draft Magazine | Renegade Brewing Co. owner Brian O’Connell talks beer festivals, drinking local and what it means to be a renegade

What I love about breweries and the stories behind why they opened is that I have never heard someone say, “I opened a brewery to make a pot of cash”. Brian’s story is just a fun, passion filled and wonderful as any other story I have heard. I particularly like the recollection of the day he realised he had to give it a shot.

I cancelled the meetings I was supposed to go to, rented a car and drove three hours out to the Delaware coast and spent the day at the Dogfish Head Brewery.

His approach to beer festivals is also of interest, not that we are reaching the same kind of numbers that the US are but being one brewery amongst a field of them begs the question as to how valuable they are for the breweries themselves, maybe is more than one way to get exposure?

Australian Brews News | Bridge Roads sets up authenticity campaign

A really interesting media release from Bridge Roads Brewers (VIC) to introduce new symbols to appear on their packaging and communications. There is this on-going debate as to whether the term “craft beer” is relevant, the can of worms really opens up when you start asking what the term means, how it should (if it should) be defined. This approach from Bridge Roads embraces the word “craft” and gives the drinker an idea of what it means. Maybe it even encourages questions from the drinker, like questions on owns others beers you like, do some breweries brew off site and, most importantly what does that mean?

Respecting-the-Carft-square-bw.jpg

The team at Bridge Road Brewers are proud of what they do and the beer they make. The symbols were developed by the team, asking themselves; what is it that makes us different? And what do I expect from the craft beer I drink?

Wall Street Journal | Line Them Up: ‘Crafty’ Expats Stir Up the Vietnamese Beer Scene

As always I really enjoy reading about the craft beer scene in other countries outside of Australia and the US, this article on Vietnam’s emerging craft beer scene, what is driving it and its growth potential is super interesting.

BrewDog | DIY Dog

This is pretty epic. Scottish craft brewery BrewDog, known for excellent beer, making a lot of noise and stuffing a beer bottle into a taxidermy squirrel, have just released their entire back catalogue of beer recipes and story along with a guide to home brewing. Like I said, epic. Even if you don’t home brew, this is a great document to download and get all beer geeky on.

Bridge Road B2 Bomber + Highland Park 12yo

Sunday cooking, opening a seriously good beer and trying to pair it with whiskey. Not a bad Sunday!

After baking some bread rolls and putting a leg of lamb into the slow cooker on Sunday it was hard to resist the call of the beer fridge. I suggested that my partner and I open a Bridge Road B2 Bomber Mach 4.0. The B2 Bomber is an annual release Belgian Black IPA first released in 2011, and each year there is a tweak to the recipe, Mach 4.0 marks it’s fourth year of production. Bridge Road B2 Bomber Mach 4.0 This years Bridge Road B2 Bomber is stunning, aromas of chocolate, red berries, some roast and faint tobacco. The flavour follows through with spice, earthiness and citrus, a little smoke and raisins. Not only does the Mach 4.0 smell and taste great, it looks amazing. I mean seriously, look at this colour! Bridge Road B2 Bomber Mach 4.0 The last time I had this beer was during an event I did with Beersine for WA Beer Week last year – Beer and Food Masterclass. As always Mitch’s food was beautiful and we paired this with a dessert of chocolate mousse topped with strawberries, rosemary and Laphroaig 10yo, a particularly smokey single malt scotch.  The result was divine. Dessert Inspired by this memory, my partner and I grabbed a few bottles from the shelf to see what would pair nicely. Under advisement from my partner, he is the whisky man, we selected Highland Park 18yo, Highland Park 12yo and Laphroaig 10yo.

Highland Park website

[In the interests of full disclosure I work for Coca-Cola Amatil and Highland Park and Laphroaig are both in the portfolio hence why these were close on hand however this was not work related.]

Both my partner and I agreed that The Highland Park 12yo was the best match, it was the Goose to the B2 Bomber’s Maverick. Highland Park 12yo is one of my favourite whiskies, the aromas of honey, cinnamon, pear and vanilla alongside a slightly smokey, apple and spice palate, it’s just bold enough for me without being too smokey. Together with the Mach 4.0 I found that it bought out the red berry fruit and smokiness of the beer without being too overbearing, which is what happened when paired with the 18yo. The Laphroaig 10yo carried too much smoke that without the sweetness and earthiness of the strawberries and rosemary from the dessert last time, was just too dominating. All in all not a bad Sunday if I don’t say so myself!              

Food + Beer

Love beer. Love cooking. Putting the two loves together is not only fun but it’s efficient! Here’s what I’ve been getting up to lately … some worked, some didn’t but hey, that’s all the fun …

Love beer. Love cooking. Putting the two loves together is not only fun but it’s efficient!

Here’s what I’ve been getting up to lately … some worked, some didn’t but hey, that’s all the fun …

2 Brothers Kung Foo Rice Lager
Victoria | Australia
4.7% abv | Rice Lager

The Food:

Spicy jalapanoes, beef mince and cheese – oh and don’t forget the sour cream, mushrooms and red capsicum, fresh lime and spring onions. Not exactly ingredients that you’d describe as light or delicate but definitely delicious.

The Beer:

The 2 Brothers Kung Foo Rice Lager is delicious – well balanced light flavours, a bit citrusy and hoppy and a bit of fun. After all, who could resist a beer with Bruce Lee on the label called Kung Foo?! It’s also nice to see a sessionable summer type beer from a relatively unfamiliar style. It reminds me of the Kolsch style; great beer styles that can be the door for many people to get discover a love of craft beer.

Food + Beer:

This is a match that didn’t quite work. Not knowing what to expect from a rice lager, which it turns out is a fairly delicate beer, the rice lager was trampled, stomped and run over by the food.

Uncommon Brewers Baltic Porter
California | North America
7.8% abv | Baltic Porter

The Food:

Whilst this wasn’t the most creative meal it’s hard to go past a great piece of steak and potatoes. I think I’d have any meal that had hash browns with it. The steaks were perfectly cooked to medium rare (thanks to the boyfriend) and the hash browns were golden and crisp.

The Beer:

My boyfriend and I had recently polished off a growler of Colonial’s limited edition Baltic Porter so we were keen to open the Uncommon Brewers Baltic Porter for comparison. The two Baltic Porters share a few similarities in their flavours with chocolate, dark fruits and black coffee plus both are nice and high in the boozey factor at 7.5% and 7.8% abv respectively. The Uncommon Brewers Baltic Porter had a sneaky smokey element too, a really interesting taste after you get a nose full of dark red fruits and black currant. In short, just delightful!

Food + Beer:

Though it wouldn’t be my first choice as a best match it was a surprisingly decent mate to the Uncommon Brewers Baltic Porter. The food was simple but full of flavour, smokiness from the beer was a nice addition to a medium rare steak,

Bridge Road’s The Harvest
Victoria | Australia
4.6% abv | Harvest Ale

The Food:

The teriyaki chicken burger was finger licking good. Sticky and savoury sweet and just the sort of meal you’re glad to be eating at home because it’s not elegant to eat but that doesn’t matter because it’s tasty as hell.

The Beer:

Bridge Road’s The Harvest 2011 ale is oh-so-deliciously amazing. Gorgeous tropical fruits, crisp citrus and plenty of hops – it all makes for one amazing beer.

Food + Beer:

Both the dish and the beer bring a certain element of sweetness in two very different ways and it turns out to be a nice little match. Instead of two sweet things coming together and making it like biting into a bag of sugar, the tropical sweetness in the beer is refreshing and cleansing and cuts through the thick sweetness of the burger.