My blogs are very few and far between these days. There are many reasons, but chief among them is my insatiable consumption of everything delicious, no holds barred. I have zero discipline, no self control. Essentially, I’m getting fat. I am a walking lava lamp so a little restraint has been needed.
Notwithstanding the above, I hopped along to Archive’s Grape vs Grain degustation dinner. I think there have been a few of beer and wine degustation dinners in Brisbane beer scene recently, and I’d never experienced one.
The room was packed; beer scene regulars, a few friends, and complete strangers. Matt Jancauskas, Head Brewer and co-founder at Brouhaha Brewing was there and graciously told an insightful, inspiring story of Brouhaha Brewing’s establishment. I love hearing stories of dreams fulfilled and his was excellent. Read Crafty Pint’s fab article about the brewery and Matt here.
So, the food and drink program:
- KING PRAWN SANGRITA SHOOTER served with JARRET SPARKLING 2016 ORANGE NSW / BROUHAHA DRY HOP SAISON.
- THAI RARE BEEF SALAD served with VINTELOPER RIESLING 2016 CLARE VALLEY SA / BROUHAHA IPA.
- WHITE BAIT FRITTER w LEMON GARLIC AIOLI served with TERTINI ROSE 2015 SOUTHERN HIGHLANDS NSW / BROUHAHA BLONDE.
- SMOKEY BBQ BEEF SHORT RIBS served with DOMAINE THOMSON PINOT NOIR 2015 CENTRAL OTAGO NZ / BROUHAHA IRISH RED
- SELECTION OF WITCHES CHASE CHEESE MT TAMBORINE QLD served with SWINGING BRIDGE MAW RESERVE CABERNET SAUVIGNON 2013 ORANGE NSW / BROUHAHA RASPBERRY SAISON
Looks good, huh? It was delicious!
Wine: Tertini Rose – This wine has a light ruby, medium bodied and nicely balanced. Not too sweet, not too dry. This was a perfect selection for the White Bait Fritters.
Beer: Raspberry Saison – Yes I know, I love a Saison. This one was just beautiful. Light pink, a little tarty and light bodied. I was guzzling this with the Witches Chase blue cheese.
Food: This was a hard pick, it was all delicious, but I have to say the smokey beef ribs were the standout. I love anything BBQ.
Unfortunately for me I ended up getting home at 4am… Needless to say I was a little tender that day. I blame the post dinner whiskies at Cobbler. They always tip me over the edge!