SCBW Presents Beer Mimics Food 2.0
Alright the moment you’ve been waiting for. Below you will find a list of the very-far-out beers that have been dreamt up by our chefs and brewers for the second annual Beer Mimics Food.
But first, a recap for those not in the know: Australia’s most innovative beer event is going national – Sydney Craft Beer Week Presents Beer Mimics Food 2.0. This year the event includes brewers and foodies from NSW, QLD, VIC, SA and WA, but only one team can win.
The event takes place at The Welcome Hotel in Rozelle, this Sunday 20th of October from 3pm.
Beer has limitless flavour potential, just like food. To prove this, we challenged some of Australia’s best culinary minds, including Poh Ling Yeow (Poh’s Kitchen, Masterchef), Ben O’ Donoghue (River Café, Monte’s Club, Drive thru Australia), Michael Ryan (The Provenance), Hadleigh Troy (Restaurant Amusé) and more to team up with some of Australia’s best brewing talent.
We’re talking beer inspired by ingredients such as shitake mushrooms, sticky beef ribs, kim chi and desserts – though not all at once.
Baby Bender’s Sticky Rib Red Ale by Ross Kenrick from Bacchus Brewing and Ben O’ Donoghue (QLD)
Smoked, spiced, rum infused red ale. Cherrywood & Beechwood smoked malts, Pork ribs, spices, rum. The inspiration was Ben O’Donoghue’s (Baby Bender) signature pork rib dish. BBQ Sticky pork ribs with a spicy rum glaze. Ben came down to the brewery & cooked up his ribs to give our brewers the flavours & inspiration for this beer. We hope to emulate the flavours of this delicious dish, Rich flavoured, smoky sweet pork balanced with the right acidity & spiced rum character from the glaze.
A Rhubarb and Raspberry Crumble Ale by Jared Birbeck from Birbeck’s Brewing and Poh Ling Yeow (SA)
A rhubarb and raspberry crumble, the perfect balance of raspberry and rhubarb acidity with toasty biscuity crumble topping including a hint of spice rounding out with a creamy mouthfeel. Special ingredients; rhubarb, raspberry, toasted rolled oats, spices – cinnamon, clove, nutmeg and star anise.
Lets Get Ready To Crumble by Shawn Sherlock from Murrays Craft Brewing co. and Myffy Rigby from Timeout Magazine Australia (NSW)
The beer uses rolled oats and brown sugar, rich dark caramel malts and is fermented with a Belgian Ale yeast. It is spiced with toasted fennel seeds, toasted cinnamon sticks and toasted coriander seeds and nutmeg and packs a solid 7.5% ABV. It is rich and warming – comforting and moreish like a good crumble should be!
Wine Country Dessert Beer by Keith Grice from Hunter Beer Co. and Scott McWiliam of McWilliams Wines (NSW)
Beer for dessert? Shiraz for dessert? Classic dessert flavours combined to produce a beer that will go down as a classic.
Banana Bread and Espresso by Andrew Tweddell from 4 Pines Brewing and Single Origin Coffee Roasters (NSW)
The ultimate breakfast beer! A smooth, sweet and fruity brew with a distinct aroma and palate that captures the “menage-a-trois” of coffee, banana bread and beer. A 6.8% Dunkelhefeweizen to start the day with.
The Italian Job by Dennis Beer Co. and the team from The Welcome Hotel (NSW)
A broodingly dark, unfiltered Sardinian Strong Dark Ale with assertive hopping, 10 special malts and lashings of maple syrup, blood orange zest, bourbon oak, and the ancient Sardinian Mirto liqueur. 9%, 65 IBU.
A Lemon Meringue Pie Wheat beer by Justin Fox from Colonial Brewing and Mitch Mitchell from beersine.com (WA)
A 7% wheat beer with, lemongrass, lemon verbena and dry hopped w sorachi ace. Using lots of marris otter and biscuit malt for the base then lemony filling then through nitro for meringue!!
The Amuse-ing Monk KimChi Saison by Paul Wyman from The Monk Brewery and Hadleigh Troy from Restaurant Amuse (WA)
A crazy Saison brewed with Pilsner, Acidulated, Smoked, Crystal & Rye Malt and the addition of Sorachi Ace hops to mimic the colour and flavours of Kim Chi. With real fermented Kim Chi added as a dry hop adding cabbage, garlic & chilli aromas with a hint of spice on the finish to balance the sweetness of the Saison. Detailed description: This beer will be a serious hybrid ale using lots of speciality malts, hops and yeast to try and mimic the uniqueness of the ingredient we are using in the beer, KimChi. Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasoning, it is often described as “spicy” or “sour”. The idea to use such a crazy product came from Hadleigh the head chef at Restaurant Amuse, East Perth. He thought one fermented product going into another could be really exciting and cool! Hoping the end product will be an out their Red Saison to replicate the KimChi colour, with lots of interesting aromas and spiciness from the hops and yeast. Special ingredients used: Caramel, Smoked, Acidic and Rye Malts. Sorachi Ace Hops for an Asian flavour and feel. Belgian Saison yeast for the funk, dryness and spiciness. Possibly some KimChi as a dry hop post fermentation.