East versus West

When an event starts with Eye of the Tiger blaring from a stereo you know that you’re in for a treat.


When an event starts with Eye of the Tiger blaring from a stereo you know that you’re in for a treat.

It was East versus West: Beer and Food Title Fight. The prize was the unofficial naming of who was the beer capital of Australia. Some may say it was a fight long in the making.

In one corner we had Josie Bones representing Victoria, in the other we had Five Bar putting on gloves for Western Australia.


Josie Bones had the home ground advantage and the WA team had travelled a long way, would they have what it takes to go toe to toe with Josie Bones?

The format was simple. Three rounds, each round featuring two beers (one from each state but of course you didn’t know where the beers were from until the end) and food matchings. Patrons were asked to judge each match on a scale of 1-5 and then pick their favourite beer and favourite dish.

The bell was rung, literally, and round one got underway.


Round One – yeast driven beers

Hefeweizen + Pressed Lamb Terrine and Cured Lamb Loin
Saison de Miel + Pheasant Ballantine with Spiced Chutney

The pressed lamb terrine had lovely spices against the rich lamb loin and the hint of mint on top was refreshing.

The hefeweizen served as a great palate cleanser, cutting through the richness in the meat and complimenting the spices with its own Belgian yeast coriander flavours.


The texture of the pheasant was just divine, almost luxurious and presented beautifully.

The rich Saison with sweet-ish fruitiness contrasted nicely with the spicy chutney. It also has to be said that the lacing on the saison was down right sexy. You’ll have to take my word for it cause I neglected to take a photo.


I scored these matches evenly very good, call me a fence sitter but it was a tough round to tell the two apart! My favourite beer was the Saison de Miel and favourite dish was the pressed lamb, to me they were the most interesting of the round.

Round Two – hop driven beers

Imperial Pilsener + Confit Pork Belly with Yabby
Barrel Fermented American IPA + Spiced Brisket

Pork belly is one of those dishes that seems to make people lose their minds, particularly when it is done well. So when it’s presented to you beautifully, melts in your mouth and makes you savour every bite – yep, mind lost. The ‘surf n turf’ style dish with pork from Western Plains in Mt Mercer and yabby from Mildura, set the bar even higher than round one. It had a soft smoky component whilst being sweet and rich yet not overpowering.

The wet hopped imperial pilsner was divine, the aromas wetter of sweet wort, cerealy and a wee bit boozy. It was big on flavour too, I got cooked citrus and tropical fruits.

As a match though I found the beer and food fighting each other, the bubbly tropical fruit in the pilsner against such a creamy, rich and smokey dish.


Confit pork belly was going to be hard to top but then the spiced brisket swaggered into the room. I say swaggered because it was gorgeous to look at with the rich brisket sitting on a creamy celeriac pillow and topped with a dotting of pomegranate. For me, the pomegranate made the dish, they’d pop in your mouth and release a soft sweetness and fruit into the brisket.

The barrel fermented American IPA (which you may or may not have guessed what it is) tasted amazingly fresh. Big big tropical hops backed up by vanilla oak reminded me why this is one of my favourite beers.

As a match this was my favourite, it was a beautiful and interesting marriage of flavours between the pomegranate and tropical hops, the vanilla oak and rich brisket, the spices and the carbonation and citrus in the beer.


I scored the brisket and IPA as my preferred match, the IPA also got my score for the preferred beer then I agonised over which dish I preferred the most. I went for the brisket in the end because I found it a really interesting dish, one that made me really think about what I was eating and I like that in a dish.

Round Three – malt driven beers

Imperial Stout + Smoked Waygu Brisket with Carrot and Licorice
Scotch Ale + Off the Wagon Wheel

The imperial stout was outstanding, truly one of the best beers in an event full of beautiful beers. Coffee beans and pure dark chocolate encased in a delicately creamy body … Oh my … And it was a great match with smokey waygu brisket. The dusty chocolate flavours in the beer complimented the charcoal and licorice flavours in the brisket. The sweetness from the carrots, which initially I didn’t expect much from, were needed for the sweetness in the stout.


The final serve was an Off The Wagon Wheel with a scotch ale. The texture contrasts in the wagon wheel were fun and interesting, crumbly oat biscuit on the outside and soft marshmallow on the inside. Drizzled in elegant chocolate, it was a great dish to end on.


The scotch ale was perfect for sipping on, contemplating the amazing dishes and beers we had been lucky enough to have. The nose was soft and reminded me of raisins and the taste was full flavoured without the really chewy mouthfeel that can sometimes accompany it.

My vote for the matching favoured the brisket over the wagon wheel, but only just. The imperial stout got my beer vote and the wagon wheel got my food vote.

With the votes all in it was time to count and to keep us entertained we were served Beersine Pale Ale cheese, hop honey and fresh bread. I tried not to drool when the cheese came out but it was tough.

Now … For the reveal … Here’s the full menu, complete with which beers were which and which state served what:

(Again, sorry for the poorly lit photo)


The winners were declared and WEST was declare the winner! Congratulations Five Bar and chef Mitch aka Beersine.

Huge thanks to all involved in this sensational event, I couldn’t stop smiling throughout the afternoon!

Here’s how it broke down:

Round One – Yeast was won by Victoria with their Pobblebonk Saison de Miel paired with Pheasant ballantine with spiced chutney
Round Two – Hops was won by Western Australia with Feral Barrel Fermented Hog paired with Spiced brisket from Boyup Brook
Round Three – Malt was won by Western Australia with The Monk Scotch Ale paired with the Off The Wagon Wheel
Favourite beer overall went to Feral Barrel Fermented Hog (WA)
Favourite dish overall went to the Spiced Brisket (Beersine / Five Bar of WA)
Favourite beer and food pairing overall went to Feral Barrel Fermented Hog and the Spiced Brisket (WA)

Business Time + Brewery

Let me set the scene …

It’s a Saturday afternoon and inside Eagle Bay Brewing there is what appears to be a monk dressed in a brown robe, held together with just visible safety pins, staring into a mash tun.

If you had looked inside Eagle Bay Brewing on Saturday you may have seen what appeared to be a monk dressed in a brown robe, that was held together with safety pins, and peering into a mash tun.

Now you might be asking the all important question, “why?” Because Eagle Bay Brewing have teamed up with The Monk to brew a collaboration beer for GABS. Paul, the head brewer for The Monk, has a monk robe that he wears from time to time and thankfully this was one of those times. The beer is call the Cacao Cabana and you can read here to discover more about the beer.

The birth of Cacao Cabana was serenaded by Flight of the Conchord’s “Business Time” played during mash in. There was no good reason for this other than because someone had mentioned the song earlier and we all had a giggle. Paul’s monk robes were a hit but since they were held together with only a handful of safety pins we were all glad he’d chosen to keep his clothes on underneath. You had to admire his dedication to character as he remained in his robes from milling to mash.

Watching the brewers work together, finding out differences in approaches or minor cases of equipment envy (“man, I wish we had one of those at my brewery!”) was also interesting.

And at the end of the day we sat down with pints of Eagle Bay Single Batch Summer Ale (just 15 litres to go). Great day for what I’m sure will be a great beer!

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Two Monks and an Eagle walk into a Brewery …

Two monks and an eagle walk into a brewhouse …

The guys at Eagle Bay Brewing and The Monk Brewery & Kitchen were kind enough to invite myself and my partner to join them on Saturday at Eagle Bay Brewing. We were invited for a special occasion (not merely for our witty banter and captivating conversational skills of course) of the first brew day for their collaboration brew for the Great Australasian Beer SpecTAPular festival.

The guys at Eagle Bay Brewing and The Monk Brewery & Kitchen were kind enough to invite myself and my partner to join them on Saturday at Eagle Bay Brewing. We were invited for a special occasion (not merely for our witty banter and captivating conversational skills of course), the first brew day for their collaboration brew for the Great Australasian Beer SpecTAPular festival.

Eagle Bay and Monk Collage

The Great Australasian Beer SpecTAPular, or simply GABS for short, is a three day beer festival in Melbourne that brings together brewers from Australia, New Zealand and beyond. It’s a great opportunity to taste craft beer and meet the brewers; there is also live entertainment, educational seminars and gourmet food stalls. It’s no wonder the event attracts so much attention … and it only started last year. The 2013 edition of GABS is happening on Friday 24th – Sunday 25th May, coinciding with the final days of the annual Good Beer Week.

The highlight of GABS are the festival beers, beers brewed especially for the festival showcasing brewing creativity and experimentation. Previous GABS beers that have won the hearts of beer fans include Feral Watermelon Warhead and Yeastie Boys Gunnamatta IPA which have gone on to be regular brews for Feral and Yeastie Boys alike.


The South West’s own Eagle Bay Brewing have teamed up with Fremantle’s The Monk to create a beer for GABS – the Cacao Cabana.

If by this point you don’t have Barry Manilow singing Copacabana in your head then you’re a stronger person than me.

Spending the day with brewers is always both educational and very funny but I’ll save the details of brew day antics for another post, for now here are some beery details to get your palate excited …

Eagle Bay and The Monk Grid

What’s Happening …

Eagle Bay Brewing | Head Brewer – Nick d’Espeissis

The Monk Brewery & Kitchen | Head Brewer – Paul Wyman, Assistant Brewer – Jack

Cacao Cabana | Choc Brown Hefeweizen

Cacao Cabana in Fermentation Tank

The Inspiration …

Paul wanted to make a beer reminiscent of choc/banana lollipops and was also keen to play with a hefeweizen yeast. He threw the idea at Nick and he jumped on board, bringing with him the know-how in using cacao husks in beer (having brewed with them for their winter single batch Cacao Stout), the idea for an English brown ale base and an invitation to come hang out down south.

Brazilian Cacao Husks

The Beer …

The Cacao Cabana uses a hefeweizen yeast with cacao husks from Bahen & Co Chocolate, Margaret River, and an English Brown Ale base.

Hops – English varieties East Kent Goldings and Target. The beer will be yeast driven, Paul and Nick are looking for big fat banana characteristics from the hefeweizen yeast so they don’t want too much hop aroma interfering.

Malts – a pale malt base with the likes of carafa (German roasted malt), caramunich and a touch of wheat thrown in.

Cacao Husks – from Margaret River company Bahen & Co who make stone ground chocolate from bean to bar. During the chocolate making process the cacao beans are broken, separating the nibs from the husks and these husks are a by-product. Thankfully they had somewhere to go – into this beer! Paul and Nick are using husks from Brazilian and Madagascan cacao beans, about even amounts of both, thrown into the mash. There is a chance they will also be used for dry hopping too.

All GABS festival beers are released first at the festival so if you’re heading along to Melbourne be sure to give it a go, I know I’ll be there!

Paul, Nick and Jack

Big thanks to Eagle Bay’s Margi, Nick and Adrian, and also Paul and Jack from The Monk, for inviting us to Eagle Bay Brewing for the day. It’s always an education to hang out with brewers and learn about brewing plus there’s always a laugh and a beer too. Thanks also to the chefs at Eagle Bay Brewing for feeding us during a busy lunch service and spoilt us with amazing pizzas, pate, cheese, bread and fries. 

27 April 2013 | Update

I dropped into Eagle Bay Brewing on Friday, taking advantage of their special $15 growler refills, and Nick kindly have me a sample of the Cacao Cabana. Only just post ferment, the beer has a lovely banana characteristic, real fresh banana. The chocolate is there but very subtle, Nick tells me there might be a case to throw in more cacao husks, “dry husking” you might even call it! Oh how intriguing! I can’t wait for GABS!