Last week Mt Lawley’s Five Bar played host to an Eagle Bay Brewing tap takeover. The beer line up included a mix of regulars and limited releases including the current brewer’s series Steam Ale and the previous release, the Cacao Stout
Last week Mt Lawley’s Five Bar played host to an Eagle Bay Brewing tap takeover.
The beer line up included a mix of regulars and limited releases including the current brewer’s series Steam Ale and the previous release, the Cacao Stout; a beer that we had all thought was done for the year. In a wonderful surprise Eagle Bay found the very last keg tucked away at the brewery. After careful deliberation between the crew it was decided to take it to Five Bar.
The Cacao Stout, now a couple of months on, was as silky smooth as ever and seemed like the red berry flavours were creeping out a little more compared to when it was first released in winter.
Bahen & Co are the bean-to-bar chocolate makers in Margaret River who collaborate with Nick for the annually released Cacao Stout
Eagle Bay’s beers were matched to a range of dishes including food by two beer loving chefs – Mitch aka Beersine with a Bahen & Co Cacao Stout Chocolate Chilli Tart and Wendy aka Me & Mabel with some Corn Tamale, the latter was paired with the Steam Ale and proved a beautiful match.
Margi, Eagle Bay’s retail and marketing manager, was able to reveal that plans are well under way to bottle their next core range beer! Drum roll please ……………
Yup, that’s right folks. A tasty, locally brewed, year round ESB will soon be at your finger tips.
[Crafty, I’m looking at you, I know you will be excited about this!]
The exact timing is uncertain but Margi says they are aiming for the end of January/beginning February. Stay tuned for more details!
PLUS Eagle Bay’s next brewers series beer is almost ready to launch, it’s a summer ale and I think will be best paired with white sand and clear blue ocean, BBQs and water balloon fights. The launch will be happening Friday 19th December at 4pm at Mane Liquor. In fine Eagle Bay launch tradition there will be food too – this time provided by Chicho Gelato. Find out more here.
It’s hard to just pick one, two or even three favourite winter beers so I am compelled to stretch this winter beers thing out longer by throwing out two more local beers that belong beside warm fires and good books …
Ah winter, the time of year when beer geek conversation turns from aggressively hopped American pales to dark malty beasts with punchy roast and chocolate flavours.
Last week I posted about two of my favourite winter beers which followed my radio appearance on Perth’s own RTRFM 92.1, I was kindly invited on a segment called ‘The Food Alternative’ and chatted with hosts Simon and Anth about winter beers.
If you’d like to hear me ramble on about winter beers you can check out the segment here
But me being me it’s hard to just pick one, two or even three favourites so I am compelled to stretch this winter beers thing out longer by throwing out two more local beers that belong beside warm fires and good books …
Bootleg Raging Bull
What a cheeky beast this one is! I remember chatting to brewer Michael Brookes (I’m such a name dropper!) a while ago and he was commenting on how Bootleg had been being for so long that now, since 1994, there are guys coming into their drinking years who remember their dads drinking Raging Bull at Bootleg. I reckon that’s brilliant!
Rich red fruits, chocolate, coffee, plums, spice and biscuits there is so much happening here it’s like a vibrant party but everyone dressed in black.
First brewed in 2012 this collaboration brew between Eagle Bay Brewing and local bean-to-bar chocolate maker Bahen & Co has quickly become a staple of my WA winter drinking.
Bahen & Co Chocolate Maker | Margaret River | website
Using the cacao nibs from the chocolate making process, a by-product that would normally go to waste, brewer Nick puts it to good use in this gorgeous stout. It was even used in 2013 for the Eagle Bay and The Monk Brewery collaboration for the GABS festival that year – a beer called Cacao Cabana, a choc brown hefeweizen. But I am getting side tracked …
The Eagle Bay Cacao Stout strikes a great balance of fruit, spice, fresh roasted coffee and, as one would expect, luscious chocolate.
Now before you throw your hands in the air in frustration because this beer normally doesn’t make it too far from it’s Eagle Bay home, I have good news for you. Such good news in fact I suggest your hands remain in the air and wave in excitement – this year, for the first time, Cacao Stout is making its way into BOTTLES! Keep your eyes peeled on the Eagle Bay eagle bay on Facebook and like, favourite and retweet Eagle Bay to your hearts content feed for more info in the coming weeks!
I am in danger of drooling over my phone every time Eagle Bay Brewing put up a photo on Facebook and Twitter about their monthly Friday Night Feast dinners. Running from May to October I booked in early for the October edition to ensure it wasn’t another 6 months before I got to go. It’s a pretty straight forward concept – fifty bucks gets you a three course meal, three choices for each. Simple. October was the final Friday Night Feast for 2012 and was themed as “Into the Wilderness” with game dishes created by Head Chef Rupert Brown.
I run the risk of drooling over my phone every time Eagle Bay Brewing put up a photo on Facebook and Twitter about their monthly Friday Night Feast dinners. Running from May to October I booked in early for the October edition to ensure it wasn’t another 6 months before I got to go.
It’s a pretty straight forward concept – fifty bucks gets you a three course meal, three choices for each. Simple. They also go to the trouble of setting the food to a theme. September was all Bollywood with three courses of Indian inspired delights and, for the final Friday Night Feast for 2012 October was themed as “Into the Wilderness” with game dishes created by Head Chef Rupert Brown.
My boyfriend and I arrived to be seated to a nice table for two near the fire and ordered beers – the ESB and the Vienna Lager.
The Eagle Bay Extra Special Bitter, or ESB, is a down right beautiful beer, nutty and biscuity with hints of caramel. ESB is predominantly an English style beer and if you are a fan of this you have to try the original – Fuller’s ESB. Brewed in West London and, from my understanding, the words “multi-award winning” are a bit of an understatement. It’s a great beer and I’ve not met anyone who hasn’t enjoyed it yet.
The Eagle Bay Vienna crisp, clean and a few shades darker than your average lager beer. I found hints of stone fruit, sweet biscuits with a good bitter finish. The Vienna Lager is an Austrian beer style with history dating back to the 1800s and is a close relative to the Marzen style. It’s always nice to see brewers reviving beer styles that have declined in popularity, not only is it good for the taste buds but I get to get my beer geek on with my Oxford Companion to Beer.
We selected our entrees, mains and desserts before settling in for a relaxing night.
The Eagle Bay Vienna was a brilliant match to both entrees …
Duck, Rabbit and Pork Terrine with Beetroot and Orange Pickle
The flavours in the terrine were subtle and well balanced and was a good match to the Vienna that has more flavour to it than your average lager but not so bold that it dominated.
Crocodile with Coconut and Lemongrass Broth, Enoki Mushrooms and Snow Peas
The subtle coconut sweetness in the crocodile dish was a nice match to the hints of stone fruit in the beer. The soft bitterness at the end of the Vienna was a great way to bring out the sharp lemongrass and fresh coriander.
Mains were equally delicious, the stand out however was the Kangaroo Tagine with Tabouleh. It was full of different spices and flavours that all married together nicely It went perfectly with the Extra Special Bitter, similarly built with layers of different flavours – nutty, spicy (not in the chilli sense), biscuity and a little bitter.
The Eagle Bay Single Batch Cacao Stout was an easy choice to have with desserts. With seriously rich dark chocolate, almost dusty like mouth feel, the Cacao Stout was a great match to the White Chocolate & Raspberry Meringue. It was a deliciously rich dessert, big raspberry bittersweetness and a chewy texture that reminded me of eating cookies when they are just a little uncooked. The rich raspberry against the rich chocolate was a hell of a way to finish off a meal and send us into full blown food comas.
On a late Wednesday afternoon my stomach was rumbling and I wanted a beer. I will be the first to admit that this is not a particularly unusual state for a day in my life. A quick look on Facebook reminded me that The Pourhouse does Curry+Beer for $20 every Wednesday. Since it was my night to cook dinner the offer was all the more enticing.
My boyfriend and I went straight after work and as it turns out we were not the only ones who decided that getting there early would be a good idea with pockets of the venue were already filling up. The temptation of The Pourhouse was doubled with the week long event – ‘Chocolate Stout Challenge’ – a friendly competition between South West breweries, Cheeky Monkey Brewery & Cidery and Eagle Bay Brewing Company who are each pouring their limited release chocolate stout.
We went directly to the bar, eager to participate in the friendly stout versus stout competition. Cheeky Monkey’s Chocolate Stout is brewed in cahoots with Gabriel Chocolate whilst Eagle Bay collaborated with Bahen & Co Chocolate Makers to brew a Cacao Stout. Whilst chocolate stout may not go with curry it was almost an alliterative match and that was good enough for us.
Our visits to The Pourhouse are frequently defined by boardgames and beer (hello again alliteration!). In the spirit of tradition we picked up a game of monopoly and settled in for a couple of hours. I have never really played Monopoly with any real sense of strategy which is perhaps why I was left broke on several occasions. Constantly paying super tax and ending up in prison a lot certainly didn’t help matters either. We played throughout dinner and enjoyed another couple of beers, this time a Moody Cow Porter and Colonial IPA.
The curries were tasty and naan bread is a must and at just $2 its hard to resist. The Pourhouse gives you the choice between three curries – lamb, chicken and eggplant. The promotional material suggests only James Squire beers are available with the curry but don’t fret – you’ll have a choice of whatever is on tap – happy days!
As the night went on we suddenly realised we were sitting in a venue that was now standing room only. Not too bad for a Wednesday night during winter in Dunsborough.
Between several games of Monopoly where I was forced to mortgage most of my properties, four beers and two delicious curries we ended up walking out the door very happy and completely forgetting to cast our votes in the Chocolate Stout Challenge. Never mind, another great night at The Pourhouse enjoying a variety of great local beers … no wonder we moved to the South West!