This 🍺 Thirsty Thursday 🍺 we're talking Tannin, a bitter and astringent group of compounds that are the reason red wine has that mouth coating...
WE HAVE A THIRST FOR GOOD BEER & KNOWLEDGE
It might seem to some like a horse beaten to death, but brewpubs serving smoked meat (not horse) is popular for a reason. A very tasty reason.
The Maillard reaction! If you follow 🍺 Thirsty Thursday 🍺 you may remember us discussing this reaction in Danny’s favourite thing Thursday: Malts! - and learning that it's the caramelisation that occurs when the amino acids break down during roasting. Just like anything low and slow. And it’s perfect with beer because …..?
Complimentary phenols. We could say something as wanky as a sommelier at Brisbane's fanciest restaurant, like - “the integration of the acid and oak with the malolactic fermentation really brings out the butteriness of this well balanced Chardonnay.”
Instead we say; it’s the perfect balance of the phenols from the wood or charcoal smoke, along with the caramelisation of the proteins in the meat that pair beautifully with a hop forward IPA, as it compliments the IPA's phenols or a crisp lager, that 100% cuts through the butteriness of the low and low protein.
Even though we nearly lost her in the floods, our little gem of a smoker is still pumping out the beer paired deliciousness every day!
We aren’t afraid of smoke (just water 😬). We aren’t afraid of flavour and with a new menu to drool over, we aren’t afraid of change (just chef 😉).
In celebration of this weekend's Brisbane Gabs Fest, we're highlighting our Gabs beer, Two Thumbs, in this weeks 🍺 Thirsty Thursday 🍺.
This 🍺 Thirsty Thursday 🍺 we're exploring one of our head brewer, Danny's, favourite ingredients: Crystal Malt. Get into the nitty gritty with us and try...
"It's Just Two To The Valley, Sir." This Thirsty Thursday we're diving into some local Brissie history and the story behind one of our core range favourites, TTTV WC...