Hump day of Sydney Craft beer week I attended a BeerGustation (wordplay on degustation) with some friends from work. We went to Harts Pub, home of Rocks Brewing where they teamed up with craft brewer Thirsty Crow from Wagga Wagga. Got to talk to owner Craig Wealands about his brewery and beers. Great guy, and I will somehow convince Mote's to make the 4 hr drive from Sydney to visit his brewery.
The 8 course, 8 beer menu was pretty ridiculous and had some great pairings like the Thirsty Crow Vanilla Milk Stout w/ Tumut Smoked Trout Salad with Lemon Aioli, the Thirsty Crow Raven's Thong with Quail cured in Batlow Pink Lady Cider and hung, house-made Chicken Liver Pate, Beer Braised Pork Belly, Fresh Bread, Chutney, and Wollundry Olives:
My favorite pairing beer was the Thirsty Crow Road 2 Ruin Imperial Long Black (Imperial Coffee Stout) which was paired with Chocolate Chili Mousse w/ Growley's "Flamin Bacon" Sauce, Vanilla Fairy Floss (Cotton Candy) and Pistachio Praline:
After a quick stop for some beers and Pacman on Atari at a nearby bar, I came home to Hundreds and Thousands, another cookie (biscuit) my aunt recommended:
So I had a couple of beers and didn't feel like rotating the picture:
Starting to get used to some of the food differences, but some things just continue to confound me, like:
Really? Why couldn't they just use Krispies?
Official Days until Motes gets here Countdown: 11 days!
Sounds like an epic beer dinner. How did the imp coffee stout compare to the homebrew?
ReplyDeleteThey used espresso instead of coffee and didnt have a lot of chocolate notes. Very good tho and more body than our homebrew. Reminded me of a Speedway Stout. Need to take a day off from beer
DeletePlease add under Official Days until Motes gets here Countdown:
ReplyDeletePounds Gained:
...you mean Kilograms Gained:
ReplyDeleteCorrect. Duly noted.
ReplyDelete