Eagle Bay Tap Takeover & New Stuff

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.

Eagle Bay Brewing

Eagle Bay Tap Takeover at Five
Smoked Pork Belly with Chorizo Foam
Eagle Bay Tap Takeover at Five Bar
Citrus and Vodka Cured Salmon

new stuff?!

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 ……………

Hello, ESB!

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.

Eagle Bay Cacao Stout 2014
Eagle Bay know how to throw a launch – this was the Cacao Stout launch with Me & Mabel back in August

 

 

Eagle Bay Cacao Stout + lots of chocolate

This years Eagle Bay Cacao Stout is the third annual release brewed using cacao husks from Margaret River’s Bahen & Co Chocolate. The launch was held at Mane Liquor with food by Me & Mabel …

I try not to have chocolate in the house which has nothing to do with anything other than my complete lack of self control. Anyone who saw me at the Eagle Bay Cacao Stout launch at Mane Liquor on Friday will be able to attest to this.

Black Forest Pots made with Bahen & Co Chocolate by Me & Mabel
Black Forest Pots made with Bahen & Co Chocolate by Me & Mabel

This years Eagle Bay Cacao Stout is the third annual release, each year offering a slight variant to the previous but always brewed using cacao husks from Margaret River’s Bahen & Co Chocolate. The bean to bar chocolate maker only uses traditional methods for making their chocolate and strive to deal 100% directly with farmers.

The last Eagle Bay Brewer’s Series was their Black IPA, also launched at Mane Liquor, you can read all about it here

When first brewed in 2012 Eagle Bay brewer Nick used 60% Brazilian cacao husks and 40% Madagascan cacao husks but this year some Papua New Guinea husks were added to the mix. When you smell these husks there is much more of a bright red berry aroma compared to the richness of the Brazilian and Madagascan, the result being that this years Cacao Stout is softer with gorgeous red fruit layered into its chocolate and roasty flavours.

Eagle Bay Cacao Stout launch

And what better food to go with this beautiful Cacao Stout than some gorgeous hand made chocolate desserts. Enter Me & Mabel …

Want to know more about Me & Mabel? Check out my short Q&A with Wendy here

No stranger to beer events and beer matching, Me & Mabel by Wendy Marinich provided delicious home made desserts that paired perfectly with Eagle Bay’s Cacao Stout. All desserts were made with Bahen & Co Chocolate.

Homemade Oreo Cookies by Me & Mabel
Homemade Oreo Cookies by Me & Mabel – Thin rich biscuits, stamped with EBBC (Eagle Bay Brewing Co) and homemade marshmallow shmushed in the middle, giving the beer a light base to showcase all its chocolate, roasty flavours
Me & Mabel brining back the best of the 70s with chocolate fondue with sticks of strawberry, banana and homemade marshmellow
Me & Mabel brining back the best of the 70s with chocolate fondue with sticks of strawberry, banana and homemade marshmallow. It was nice to kinda feel healthy on this one! The fruit playing nicely with the beers red berry flavours.
Black Forest Pots - if I had taken my handbag I would have stolen as many of these little bad boys as I could
Black Forest Pots – if I had taken my handbag I would have stolen as many of these little bad boys as I could. In the background – salted chocolate brownies, I had about three of these.
L-R: Josh (Mane Liquor), Margi (Eagle Bay) and Wendy (Me & Mabel)
L-R: Josh (Mane Liquor), Margi (Eagle Bay) and Wendy (Me & Mabel)

 

 

 

5 Minutes with Wendy from Me & Mabel

5 minutes with … a five minute/five question interview with great beer loving people

This edition of 5 minutes with features Wendy Marinich, founder of Me & Mabel

5 minutes with … a 5 minute/5 question interview with great beer loving people

This edition of 5 minutes with features Wendy Marinich, founder of Me & Mabel …

Me & Mabel, named after her daughter, is a picnic basket catering business with passion and food from scratch at its core. Wendy is a self confessed “obsessive foodie” who caters for corporate events, weddings and anything in between. Me & Mabel features regularly on the beer event calendar with past collaborators including Last Drop Brewing, Cellarbrations Carlisle/Grain Cru and Feral Brewing.

To meet Wendy is to meet someone with a huge amount of talent and passion with one of the most contagiously delightful smiles I’ve had the privilege to laugh with.

If you like beer and food, if you like events that are a little different and if you like supporting local business then be sure to follow Me & Mabel on Facebook and catch Wendy’s next event …

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What was your epiphany beer?

I’m going take this way back 13 years ago when I had my first Hoegaarden in the UK. This got me into Belgian beers and I haven’t looked back (though few Belgian’s get consumed now, they have been replaced by American and local craft beers).

How would you describe your relationship to beer?

It’s a love, I like to think mutual 😉 I am always amazed by beer and the flavour you can get from some relatively simple ingredients. It’s so great when your love can still surprise you.

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What has been the most memorable beer and food match you’ve served up and why did it stand out?

I’m torn on this one between a very well thought out match and a spur of the moment…

The first Beer & Baskets I hosted at Last Drop for 2013 WA Beer Week I match my plate of pork terrine, pork rillettes and orange fennel salad with Boneyard Grapefruit IPA. This match combined my favourite beer with my favourite small producers pork Spencer’s Brook Farm.

The other match is Yeastie Boys Gunnamatta Tea Leaf, this beer has a distinct earl grey flavour, and is another fave. I made my go to dish of ceviche, using the lime juice to extract flavour from loose leaf earl grey tea before curing the fish and adding some rockmelon along with the usual suspects for a little sweet surprise. I think I could eat/ drink this combo for ever.

What is coming up for me & mabel?

I’m in the process of leading Me & Mabel into a more beer focused direction. We will have some great little events and collabs in the near future. This years WA Beer Week shall be very fun!

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Finish the sentence: The WA beer scene needs more …

The WA beer scene needs more collaboration, commitment and can do. I’d love to see beer events expand on the clientèle and I think with these three things it will be definitely possible. We have such awesome industry talent in Perth, I can’t wait to watch the appreciation grow.

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All photos from Me & Mabel’s Beer & Baskets II event at Feral Brewing in February 2014

 

girl + baskets at Feral

I love a little alliteration and word play in beer events but most of all I just love creative and fun beer events – enter ‘Beer and Baskets’.

I love a little alliteration and word play in beer events but most of all I just love creative and fun beer events – enter ‘Beer and Baskets’.

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Presented by the wonderful Wendy Marinich of Me & Mabel food and held at Feral Brewing in the Swan Valley, it was an afternoon of sunshine, picnic baskets filled with lots of delicious food and plenty of Feral beer.

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I loved the attention to detail at Beer and Baskets, from the little native flower centrepieces to the Me & Mabel cushions and hand labeled jars each pieced added a little something to the event. But none of this meant that there big ticket items – the actual beer and food pairings – were overlooked. I couldn’t fault any of the pairings, each course was inventive, tasty and a little surprisingly. Brilliant!

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First up we had Feral Sly Fox matched with Bookara goat’s fetta, fennel jam and orange & fennel salad with crostini.

Feral Sly Fox was drinking very nicely and on a warm afternoon slipped down very nicely. Nectarine and tropical fruit aromas, lightly floral and very refreshing, it’s not hard to see why demand for this bad boy is growing.

As for the food I have to admit that I’m generally not a fennel fan, I’m usually anti-aniseed. However, I’ll try almost anything and this was a dish I sent back for seconds and perhaps even thirds. The fennel, despite listing twice in a fairly delicate dish was very subtle, it didn’t smack you in the face. The juicy fresh orange worked at bringing out citrusy flavours in the Sly Fox whilst the fennel bumped up it’s spices. Sly Fox effortlessly cut through the dreamy creaminess of the goats fetta and I was left pondering the social ramifications of licking the jar clean.

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Round two matched Feral White with beetroot cured salmon, zucchini and sweet corn loaf and beetroot relish.

At a table of self confessed hop heads it seemed Feral White was the least likely to be ordered from the Feral range. With the likes of Hop Hog, Fanta Pants, Karma Citra and Boris, all huge flavour bombs, White was the quiet spoken step child. But having it then only reinforced to me that this is a top drop. A solid Belgian white beer with those great orange peel and coriander additions that make the style so accessible and refreshing.

This match grabbed me, the pairing of sweet but earthy beetroot to the sweetness of the beer was spot on. The fresh salmon practically melted on your tongue and the beer continued on with those fresh and clean flavours.

The sweet corn and zucchini loaf was an unexpected treat. Feral’s head brewer Brendan Varis discussed this element of the pairing, highlighting the sulphur flavours of Belgian white beers, a flavour normally unwelcome in other styles, nicely complimentedcomplimented by the sweet corn.

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Round three matched Feral Hop Hog with chicken liver pate, Beersine Pale Ale Cheddar, Beersine palecetta, fig paste, fresh pear and Wild Bakery baguette

Everyone knows I’m a sucker for cheese and pate so this course had my name written all over it. Historically my two favourite places to get chicken liver pate have been The Brisbane and Must Wine Bar, both in Mt Lawley, that is until Sunday. Oh my, Me & Mabel’s chicken liver pate was sensational and had our table scrapping the jar. Uber creamy, full favoured and smooth, it was stunning.

The matches here were great – creamy pate with crisp Feral Hop Hog, rich pale ale cheddar against a big dose of hops in the Hog, rich slightly salty palecetta (aka pale washed pancetta) contrasting fresh, zingy and tropical fruits in the beer, it all made for a great grazing plate for the award guzzling Hop Hog.

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Round four matched Feral Fanta Pants with potted Blackwood Valley beef, Blackwood Valley smoked Bresi, fresh fig, Cambray Blue cheese and witlof salad with a balsamic and orange reduction.

The perfect matching of the Blackwood Valley smoked Bresi, wood smoked beef, with the Fanta Pants couldn’t have been more apparent unless it had grown limbs and slapped me in the face. In fact, I wish it had so I could shake its hands! It had been a while between Fanta Pants for me and this time around I got soft cured meat flavours, reminiscent of walking into The Re-Store, backed up with rich spices.

The fig went well with the dark fruitiness in the beer whilst the other more aggressive flavours like blue cheese and balsamic stood up to the bigger spice and bitterness that makes Fanta Pants so tasty.

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Round five was a Delish Ice Salted Malted Caramel Popsicle with Feral Barrique O’Karma

I first met Mr Barrique O’Karma at last years Great Australasian Beer SpecTAPular and once again found myself loving another Feral beer. It’s velvet smooth with big oaky vanilla flavours, thanks to some time in barrels, and hints of coffee, chocolate and citrus. It finds its other half in the Delish Ice pop, created by Delish founder Katie Earl. It was such a good match that I promised Mitch aka Beersine I would quote my initial reaction to this pairing – “holy f**kballs”, I think I said (sorry mum) and proceeded to not talk whilst I enjoyed sips of beer and bites of salted malted pop. Rather than one flavour from the beer matching to one flavour in the pop it was more a case of everything just mingled together on harmony, like they were designed to go together.

The photo below definitely doesn’t do Katie’s grand creation much justice but I was too enamoured by my first taste to take a pretty photo, hence a slightly eaten image follows here …
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Keep an eye out for the next Beer and Baskets event because it’s one of the best events I’ve been to in WA with well thought out pairings, attention to detail that adds so much character to the afternoon and, of course, held in conjunction with our states best brewers.

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