Wednesday, September 19, 2012

Tasting: Bacon Maple Ale

Rogue Maple Bacon Ale

VooDoo donut collaboration

$12.00 1 Pint/750 ml
30 IBU
76 AA
30 Lovibond
14 Plato


A: Bright and rosy tan with thick white head.

S: Smoked bacon,  roasting sugar maple and little hints of yeasty bread. Smells like heaven!

T: "I feel like I got comp fire up my nose" -Aunt. Smoked malt, not bacon, very smoked.

M: Ash, dry and medium body

O: Oh no. That did not go over well. No sweetness or maple but as it dries out it turns to a smoldering camp fire. Not balanced. Great bottle though.


Tasting: Rogue's Bacon Maple Ale

ROGUE- Bacon Maple Ale


VooDoo Donut Collaboration!

Growing up with Portland on the head, little Nitch and co had many a run with with ol' late night fried sugar ball palace! VooDoo Donuts, with it's bacon maple bars, miami vice's and cock shaped goodies is a staple of Portlandian existence. I picked up this beautiful bottle while at a tasting with my little bro. Figured the fam-fam might dig something in the interesting world of beer and gave my mom, steppy dad and auntie tasters.


$12.00

750 ml

30 IBU

76 AA

30 Lovibond

14 Plato


A: Bright and rosy tan with thick white head.

S: Smoked bacon,  roasting maple sugar and little hints of yeasty bread. Smells like heaven!

T: "I feel like I got camp fire up my nose" -Aunt. Smoked malt, not bacon, but very smoked. No maple or bread in the taste.

M: Ashy, very dry with lingering.. ash.

O: Oh no. That did not go over well. No sweetness or maple but as it dries out it turns to a smoldering camp fire. Not balanced. Great bottle though.

My mom gave her glass sample to the dogs. They seemed to have enjoyed it.

I'm going back for another- just to make sure it's as bad as the first.

XOXO

Monday, September 17, 2012

Tasting: Abbaye Mont St.Jean



Abbaye Mon St.Jean 4€20 six pack 25cl 6.2%



A: Honey colored with a soft amber glow, thick white head that piddles out very quickly

S: Belg yeast smothered in sweet malt

T: Chemical taste, like off oranges possibly the type of hop used but is confusing

M: Light body, light carbonation and a rounded slick feel on the palate

O: She isn’t pretty, she isn’t strong, she isn’t unique or traditional but for the price and effort, she is better then the blondes available in town.  

Follow me down a road of deception for a moment. Beeradvocate.com, which is my go to for ratings, had none of this beer locatable on its site while Ratebeer.com had a link directing to a cover brew that apparently is this same beer with anther label. Forgive me if I choke on confusion, but what the froth does that mean?! Beer can just slap on different labels and be something else and yet totally the same. Today kids, we learned that you shouldn't read a beer by it's cover because on the inside, he is JUST like all the other brown, nutty numbers out there. Saying he comes from a monastery when really he's been mishandled and exposed to too much sunlight. We meet at a grocery isle and I completely fall for your, "look at me, I have a lovably simple label and a pocket friendly price," as if being ascetically pleasing and middle class makes you worthy of my lips. I don't know you Abbaye Mont St. Jean, or should I say Abbaye de Theleme, who ever you pretend to be and when, our time together is OVER. Take this last picture of our night of passion and my simple, breezing review, but tempt me no more with your lies. The Nitch refuses to be fooled- Bah!

Tasting: Abbaye Mont St.Jean



Abbaye Mon St.Jean 4€20 six pack 25cl 6.2%



A: Honey colored with a soft amber glow, thick white head that piddles out very quickly

S: Belg yeast smothered in sweet malt


T: Chemical taste, like off oranges possibly the type of hop used but is confusing


M: Light body, light carbonation and a rounded slick feel on the palate


O: She isn’t pretty, she isn’t strong, she isn’t unique or traditional but for the price and effort, she is better then the blondes available in town.  



Follow me down a road of deception for a moment. Beeradvocate.com, which is my go to for ratings, had none of this beer locatable on its site while Ratebeer.com had a link directing to a cover brew that apparently is this same beer with anther label. Forgive me if I choke on confusion, but what the froth does that mean?! Beer can just slap on different labels and be something else and yet totally the same. Today kids, we learned that you shouldn't read a beer by it's cover because on the inside, he is JUST like all the other brown, nutty numbers out there. Saying he comes from a monastery when really he's been mishandled and exposed to too much sunlight. We meet at a grocery isle and I completely fall for your, "look at me, I have a lovably simple label and a pocket friendly price," as if being ascetically pleasing and middle class makes you worthy of my lips. I don't know you Abbaye Mont St. Jean, or should I say Abbaye de Theleme, who ever you pretend to be and when, our time together is OVER. Take this last picture of our night of passion and my simple, breezing review, but tempt me no more with your lies. The Nitch refuses to be fooled- Bah!

Anybody wana peanut?


André the Giant

"The Greatest Drunk on Earth"



Born AndrĂ© RenĂ© Roussimoff aka AndrĂ© the Giant, best known as the lovable giant Fezzik in the 1987 movie movie Princess Bride, is not only staple of Nitch upbringing but a classic hero to many. Come to find out that Mr.Giant not only holds my heart strings but also large amounts of beer:

Roussimoff has been unofficially crowned "The Greatest Drunk on Earth" for once consuming 119 12-US-fluid-ounce (350 ml) beers (over 41 litres) in 6 hours. On an episode of WWE's Legends of WrestlingMike Graham said AndrĂ© once drank 156 16-US-fluid-ounce (470 ml) beers in one sitting, which was confirmed by Dusty Rhodes. Such feats can be attributed to his large size, which meant it took higher amounts of alcohol to inebriate him. In her autobiography, The Fabulous Moolah Lillian Ellison writes that AndrĂ© drank 127 beers in a Reading, Pennsylvania hotel bar and later passed out in the lobby. The staff could not move him and had to leave him there until he awakened.

Thank you Fezzik for being everything I imagined you to be. Love you always!

André the Giant- The Greatest Drunk on Earth

 

"Anybody want a peanut?"




[caption id="attachment_1668" align="alignleft" width="336"]Andre the giant, most comfortable seating on the beach Andre the giant, most comfortable seating on the beach[/caption]




AndrĂ© the Giant, best known as the lovable giant Fezzik in the 1987 movie movie Princess Bride, is not only staple of Nitch upbringing but an all time real life hero.




[caption id="attachment_1666" align="alignright" width="350"]andre-the-giant-25 André the Giant, best form of transportation[/caption]

 

 

 

 

Born AndrĂ© RenĂ© Roussimoff (May 19, 1946 – January 27, 1993) Mr.Giant has been unofficially crowned "The Greatest Drunk on Earth" for once consuming 119 12-US-fluid-ounce (350 ml) beers (over 41 litres) in 6 hours. On an episode of WWE's Legends of Wrestling, Mike Graham said AndrĂ© once drank 156 16-US-fluid-ounce (470 ml) beers in one sitting, which was confirmed by Dusty Rhodes. Such feats can be attributed to his large size, which meant it took higher amounts of alcohol to inebriate him. In her autobiography, The Fabulous Moolah Lillian Ellison writes that:

 AndrĂ© drank 127 beers in a Reading, Pennsylvania hotel bar and later passed out in the lobby. The staff could not move him and had to leave him there until he awakened.


Thank you AndrĂ© the Giant, my sweet Fezzik for being everything I imagined you to be. Love you always!


XOXO




[caption id="attachment_1664" align="alignnone" width="625"]3oezoe André the Giant as Fezzik[/caption]

Thursday, September 13, 2012

13th Century Brewing


Sunday was another fresh heated day in France, inspiring The French man and I to do some touristing. About two hours north of where we live is an amazing development in historial building, befitting to give any Renaissance Faire nerd a massive boner while exciting the fancy of classical construction buffs.

13th Century Castles



It is impossible to visit castles and cathedrals of the Middle Ages without wondering how these building were constructed, where the materials came from, how they were transported, which tools were used, how such heavy loads were hoisted and what kind of beer they were drinking. 




At GuĂ©delon many, although not all, of the above questions are being answered!

Michel Guyot first had the idea of building a castle using medieval building techniques, following an archaeological study at Saint Fargeau castle. This study revealed that a medieval caste was hidden beneath the 15th century red brick exterior. With questions bubbling in his mind, Michel set out on a project that would span over 30 years and involving thousands of people.



The site chosen was an overgrown, abandoned quarry, seeminly untouched for a thousand years. The castle would take its name from the forest in which it would stand: GuĂ©delon

Guédelon sheds light on the secrets
of the medievals stonemasons
To gather information, and to avoid mixing different building styles and historical working practices, a precise methodolgy has been put in place using references from examinations of early 13th century castles, studies of medieval manuscripts and stained-glass and research into contemporary historical building accounts. 

In order to maintain a credicle historical context the following scenario has been created: the castle is being built in early 13th century, the start date is taken as being the year 1229 and the castle's ficitional owner is imagined to be a junior member of the Courtenay family. 


The 35-strong team of builders is supported by member of the public (trainees, studens and enthusiats) who join the professionals, for short periods, throughout the building season. 
The teams work with the hand tools of the 13th century: however 21st century health and safety standards apply: hard hats, steal toe-boots, safey glasses, secure scaffolds. 

Since it's inception, GuĂ©delon has inspired classical building around the world, including a traditional fortress in the heart of Arkansas.


13th Century Beer


Beer was one of the most common drinks during the middle ages, being consumed daily by all social classes in the northern and eastern parts of Europe where grape cultivation was difficult or impossible. Even in the grape dominate regions, beer was widely consumed by the less financially inclined and even a few well offs who had a taste for the barbaric. 

Almost entirely created by woman, the sale and production of beer was regulated by the seasons and remained as varied as the ingredients. Most commonly beer production was done on a small household scale by "ale-wives", as brewing beer was time consuming and unreliable venture. The word "brewster" seems to have originated during the 12th century and it is generally assumed that, outside of the monasteries, woman did most of the brewing and continued to do so for the next few centuries until commercial, literally meaning common, breweries were established. 


Our castle in 1229 would have housed a kitchen of brewing malts as well as a kiln for cooking malts that were all grown locally. A head brewster would have presided over the production with several assistants learning and attending to the cleaning, observing and material transportation. From ledgers of one Elizabeth de Burgh, who was Lady of Clare, in Suffolk we are told that, on average the household brewed about eight quarters of barley every week, each quater yielding around 60 gallons of ale. Brewing, though, remained highly seasonal December 3,500 gallons of ale were brewed, while in the following February only 810 gallons were produced. 

Several factors seemed to have played a role in beer's dominance in Middle Ages. First, people preferred beer over water, as the water in the Middle Ages was often polluted. Second, apart from nutritional reasons, beer was often used in monasteries for spiritual and medicinal purposes. Third, an average meal in early Middle Ages was rather frugal, and beer provided a welcome nutritious addition for the castle village go-ers and serfs. Fourth, although beer contained alcohol, it was seen as a liquid like water, and was, as such, not forbidden during fasting period. Beer was "ubiquitous social lubricant" and this not only because it was an essential part of, often unvarying, medieval diet, but also because during the Middle Ages every occasion that was even remotely "social" called for a drink.


Guédelon Beer Options

Unfortunately the castle does NOT brew their own beer. On pression (tap) they had Stella Artois, hypocras was made in house and a selection on bottled beers from Bourgagne. Nitch selected the darkest of the bunch:

Picture credited Unabirralgiorno

Brune de Bourgogne 
Nitch rated 3.05
6.8% 33cl poured into a paper cup
exp 05/15 L25

A: At the location there was no way to get a proper pouring glass but from the pictures its beautiful. 4.0

S: Yeasts and soft bread smells with a backing of red berries and sour grain. 3.0

T: A malted sweetness with floral hints. 3.0

M: Light body, medium carbonation with a yeasty stick 3.0

O: Wholly an average beer that would have done with a little warming up as the ice cold bottle I was served seemed to dull the aroma and flavor a great deal. The malts and honey sweetness were lovely but the doughed yeast and high carbonation were a throw off. This beer would have been hard to produce in the 13th century, not only because it uses a light hand of hops (which were scare and uncommon at the time) but the clarity from the pictures I've seen is spectacular. For an unfiltered beer, it photographs like a gem! 3.0

If anyone knows a castle looking for a Brewster, I'm willing to travel, have the necessary skills and can wear a linen dress like it was a silk robe. Email for full resume. 

I would also love extra information on the fortress in Arkansas if anyone has been there. I already sent them over a message letting them know that any self respecting 13th century castle should have a brewing department, but have yet to receive a response. 









13th Century Brewing


Sunday was another fresh heated day in France, inspiring The French man and I to do some touristing. About two hours north of where we live is an amazing development in historial building, befitting to give any Renaissance Faire nerd a massive boner while exciting the fancy of classical construction buffs.

13th Century Castles



It is impossible to visit castles and cathedrals of the Middle Ages without wondering how these building were constructed, where the materials came from, how they were transported, which tools were used, how such heavy loads were hoisted and what kind of beer they were drinking. 




At GuĂ©delon many, although not all, of the above questions are being answered!

Michel Guyot first had the idea of building a castle using medieval building techniques, following an archaeological study at Saint Fargeau castle. This study revealed that a medieval caste was hidden beneath the 15th century red brick exterior. With questions bubbling in his mind, Michel set out on a project that would span over 30 years and involving thousands of people.



The site chosen was an overgrown, abandoned quarry, seeminly untouched for a thousand years. The castle would take its name from the forest in which it would stand: GuĂ©delon

Guédelon sheds light on the secrets
of the medievals stonemasons
To gather information, and to avoid mixing different building styles and historical working practices, a precise methodolgy has been put in place using references from examinations of early 13th century castles, studies of medieval manuscripts and stained-glass and research into contemporary historical building accounts. 

In order to maintain a credicle historical context the following scenario has been created: the castle is being built in early 13th century, the start date is taken as being the year 1229 and the castle's ficitional owner is imagined to be a junior member of the Courtenay family. 


The 35-strong team of builders is supported by member of the public (trainees, studens and enthusiats) who join the professionals, for short periods, throughout the building season. 
The teams work with the hand tools of the 13th century: however 21st century health and safety standards apply: hard hats, steal toe-boots, safey glasses, secure scaffolds. 

Since it's inception, GuĂ©delon has inspired classical building around the world, including a traditional fortress in the heart of Arkansas.


13th Century Beer


Beer was one of the most common drinks during the middle ages, being consumed daily by all social classes in the northern and eastern parts of Europe where grape cultivation was difficult or impossible. Even in the grape dominate regions, beer was widely consumed by the less financially inclined and even a few well offs who had a taste for the barbaric. 

Almost entirely created by woman, the sale and production of beer was regulated by the seasons and remained as varied as the ingredients. Most commonly beer production was done on a small household scale by "ale-wives", as brewing beer was time consuming and unreliable venture. The word "brewster" seems to have originated during the 12th century and it is generally assumed that, outside of the monasteries, woman did most of the brewing and continued to do so for the next few centuries until commercial, literally meaning common, breweries were established. 


Our castle in 1229 would have housed a kitchen of brewing malts as well as a kiln for cooking malts that were all grown locally. A head brewster would have presided over the production with several assistants learning and attending to the cleaning, observing and material transportation. From ledgers of one Elizabeth de Burgh, who was Lady of Clare, in Suffolk we are told that, on average the household brewed about eight quarters of barley every week, each quater yielding around 60 gallons of ale. Brewing, though, remained highly seasonal December 3,500 gallons of ale were brewed, while in the following February only 810 gallons were produced. 

Several factors seemed to have played a role in beer's dominance in Middle Ages. First, people preferred beer over water, as the water in the Middle Ages was often polluted. Second, apart from nutritional reasons, beer was often used in monasteries for spiritual and medicinal purposes. Third, an average meal in early Middle Ages was rather frugal, and beer provided a welcome nutritious addition for the castle village go-ers and serfs. Fourth, although beer contained alcohol, it was seen as a liquid like water, and was, as such, not forbidden during fasting period. Beer was "ubiquitous social lubricant" and this not only because it was an essential part of, often unvarying, medieval diet, but also because during the Middle Ages every occasion that was even remotely "social" called for a drink.


Guédelon Beer Options

Unfortunately the castle does NOT brew their own beer. On pression (tap) they had Stella Artois, hypocras was made in house and a selection on bottled beers from Bourgagne. Nitch selected the darkest of the bunch:

Picture credited Unabirralgiorno

Brune de Bourgogne 
Nitch rated 3.05
6.8% 33cl poured into a paper cup
exp 05/15 L25

A: At the location there was no way to get a proper pouring glass but from the pictures its beautiful. 4.0

S: Yeasts and soft bread smells with a backing of red berries and sour grain. 3.0

T: A malted sweetness with floral hints. 3.0

M: Light body, medium carbonation with a yeasty stick 3.0

O: Wholly an average beer that would have done with a little warming up as the ice cold bottle I was served seemed to dull the aroma and flavor a great deal. The malts and honey sweetness were lovely but the doughed yeast and high carbonation were a throw off. This beer would have been hard to produce in the 13th century, not only because it uses a light hand of hops (which were scare and uncommon at the time) but the clarity from the pictures I've seen is spectacular. For an unfiltered beer, it photographs like a gem! 3.0

If anyone knows a castle looking for a Brewster, I'm willing to travel, have the necessary skills and can wear a linen dress like it was a silk robe. Email for full resume. 

I would also love extra information on the fortress in Arkansas if anyone has been there. I already sent them over a message letting them know that any self respecting 13th century castle should have a brewing department, but have yet to receive a response. 









Wednesday, September 12, 2012

50 Ways To Open A Beer?

Bottle Cap Blues from chris sumers on Vimeo.

Hats off to the men envisioning and producing this delightful layout. Wondering what things can efficiently open beer bottles will be a thing of the past, construction sites are now a playground of bottle cap prying and although not shown, opening beers with your teeth is suddenly slightly more socially acceptable.

Outcries are being heard as thousands of people leap to their feet and proclaim, "hey! what about opening a beer with..." a horseshoe says the cowboy, carabiner says the rock climber, tits says the lesbian and so forth around the globe. 

Rise up your cameras beer bottle consumers and show us your jimmy riggin', back woods, "I got nothin' else but skills to open a bottle" swagger. 

Just know people that the money monsters are watching us like animals in an exhibit, studying our ways to better suck our hard earned cash, we are the polar bears and the red plastic barrels are our beer. 


Try not to be distracted by what you are playing with, it is whats inside that counts. 


50 Ways To Open A Beer?

Bottle Cap Blues from chris sumers on Vimeo.

Hats off to the men envisioning and producing this delightful layout. Wondering what things can efficiently open beer bottles will be a thing of the past, construction sites are now a playground of bottle cap prying and although not shown, opening beers with your teeth is suddenly slightly more socially acceptable.

Outcries are being heard as thousands of people leap to their feet and proclaim, "hey! what about opening a beer with..." a horseshoe says the cowboy, carabiner says the rock climber, tits says the lesbian and so forth around the globe. 

Rise up your cameras beer bottle consumers and show us your jimmy riggin', back woods, "I got nothin' else but skills to open a bottle" swagger. 

Just know people that the money monsters are watching us like animals in an exhibit, studying our ways to better suck our hard earned cash, we are the polar bears and the red plastic barrels are our beer. 


Try not to be distracted by what you are playing with, it is whats inside that counts. 


Thursday, September 6, 2012

Sydney Craft Beer Week 2012





Sydneysiders are running around collecting tents and plastic cups, handing out flyers and polishing kegs for their craft beer festival season and what a beaut it looks to be!


1. High Tea at Harts Pub 
Sat Oct 20

Royal Dalton and protruding pinkies have no place at this high tea. Join Jayne and Danielle from 2 Birds Brewing and Jess from Hunter Brewing Co for a beer appreciation brunch that is exclusively for the ladiesHarts Pub, 176 Cumberland St, The Rocks 2000. 02 9250 6022. 1-4pm. $52. 



2. Turning Japanese-o Beer Tasting
Sun Oct 21


The boutique beer aficionados at Beer Cartel are hosting a two-hour sampling of five Japanese craft beers from Coedo (misspelled on the Sydeny website as Cuedo), Hitachino Nest (with possibly the cutest brewery website I've ever seen) and Baird Beer breweries, with some Japanese snacks on hand to quell the beer munchies. Beer Cartel, Unit 9, 87 Reserve Rd, Artarmon 2064. 1300 808 254. 1-3pm. $42.

3. Stone & Wood & Vinyl
Tue Oct 23
Byron brewers Stone and Wood are hosting a vinyl and beer appreciation evening at Mojo Record Bar for lovers of analogue music and handcrafted beer (ie Nitch, being that Stone & Wood's Pacific Ale is in her Top Five Favorite Beers of the Year). Mojo Record Bar, 73 York St, Sydney 2000. 02 9262 4999. 6-11pm. Free.

photo Dr Hahn courtesy of TheShout.com

4. Malt Shovel Brewery Tour
Oct 23 & 25
It’s not normally open to the public so here is your chance to get inside the James Squire brewery, meet the inimitable Dr Chuck Hahn and sample some hand-pumped and barrel-aged beersMalt Shovel Brewery, 99-101 Pyrmont Bridge Rd, Camperdown 2050. 5.30-7.30pm. $47.

5. Three Blue Ducks and Bridge Road Brewers dinner
Wed Oct 24
Treat yourself to a five-course dinner at Three Blue Ducks, accompanied by the best barrels from Bridge Road Brewers. Be quick about it as there are only thirty tickets going around. Three Blue Ducks, 143 Macpherson St, Bronte 2024. 02 9389 0010. 7-11pm. $150.
 funny gifs

6. The Great Beer vs Wine Showdown
Wed Oct 24
 VS  

Join ‘That Beer Bloke’, Ian Kingham, as he takes on sommelier Stuart Knox at a delicious battle royale for the top alcoholic drop for the dinner table. Fix St James, 111 Elizabeth St, Sydney 2000. 02 9232 2767. 7-11pm. $87.

7. The Grifter Launch
Wed Oct 24
The Grifter is one of the newest additions to the Sydney scene and they will be joining forces with Little Guy, to tackle hump-day with craft beers, popcorn and live music from the Scrapes and the Little Guy’s Funk Band. The Little Guy, 87 Glebe Point Rd, Glebe 2037. thelittleguy.com.au. 7-10pm. Free

8. Young Henrys House Party
Thu Oct 25
Young Henrys Brewing is feeling pretty pleased with themselves about their Sydney rock'n'roll collaboration brews, Fresh Six and Black En More. To celebrate they are taking over the taps at the Union while the collaborators in question, Front End Loader and Peter Fenton from Crow, perform acoustic sets. The Union Hotel, 576 King St, Newtown 2042. 02 9557 2989. 7.30-midnight. Free.

9. Odd bits and beers
Thu Oct 25
Indulge in some carnivorous curiosity and enjoy an offal evening, where each unusual titbit is matched with an equally unconventional brew. MuMu Grill, 70 Alexander St, Crows Nest 2065. 02 9460 6877. 7-10pm. $72.


10. Ultimate Beer Experience at 4 Pines
Sat Oct 27
4 Pines are putting on what they call the ‘Ultimate Beer Experience’ where you can meet the brewers, get an intro to the brewing process, taste the 4 Pines’ stable, try your hand at the mega burger challenge and take home a T-shirt and six-pack. 4 Pines Brewing Company, 29/43-45 East Esplanade, Manly 2095. 02 9976 2300. Noon-2pm. $87.
"Adriano Zumbo, Three Blue Ducks, Rob De Paulo (4 Pines Head Chef) and Myffy Rigby (Chief Food & Drink Editor - Timeout) will be individually pairing with our brewing team to create their own unique beer that literally mimics food. It could taste like Blue Cheese Dumplings, Lemon & Berry Brulee, Burger Rings or knowing Myffy something very very interesting..... whatever it is, we wanted to showcase how diverse and interesting the ingredients of beer and the final product of beer can be all the way to the point that it can quite literally mimic food."
www.sydneycraftbeerweek.com 

Listing courtesy of TimeOut Sydney

And as a warm up to the October week of beering
Willoughby Craft Beer Fair
Sun 9th Sept 2012



12pm – 5pm

As part of Willoughby Council’s Spring Festival, The Willoughby Hotel presents the inaugural Willoughby Craft Beer Fair, which will see McMahon St come alive with over 20 of Australia’s best brewers showcasing their best craft beers to the public. The event will also see ciders and wines also available for tasting and gourmet food options provided by local restaurateurs.
PARTICIPATING BREWERIES AND WINERIES:
  • 4 Pines
  • Balmain Brewing Company
  • Blue Sky
  • Casello Wines
  • Coopers
  • Endeavour Beverages
  • Little Creatures
  • Longboard
  • Malt Shovel Brewery
  • Matua Wines
  • Matilda Bay
  • McLaren Vale
  • Moo Brew
  • Riverside Brewing
  • Stone & Wood
  • The Australian Brewery
  • The Hills Cider Company
  • Two Birds Brewing
  • Wynns
  • Wolf Blass

Craft beer and wine tasting, delicious food, live music, kids’ activities and so much more!

The food and beverage stalls will be accompanied by a range of entertainment, including a live band, wine and beer food matching seminars hosted by Australia’s leading brewers and wine makers, in addition a range of kids activities.


Can't wait to see how all these events play out! Jealous as Nitch is, there will come a day or week, possibly a month where she too will spend loads of cash on intriguing mouthwatering and ear blasting, socially exhausting beer worshiping events. Someday. Someday SOON. In the meantime, feel free to email me photos and testimonials of your Sydney Beer Week adventures. XOXO

TastingNitch@hotmail.com