Townshend ESB
I was given a cask of Townshend ESB for my 30th Birthday.
The bottled version is not quite as good as the cask conditioned version but it
still makes for a pretty tasty pint. We enjoyed it with a goat vindaloo, Shek
kebabs, palak paneer stuffed peppers and a nice spicy dhal. But it also makes a
great accompaniment to strong English style cheeses and pickled foods. November 2009
Hallertau Porter Noir
Porter Noir from the Hallertau Brewbar in Riverhead just out of
Auckland is the most exciting beer I have had this year! Porter Noir is
a roasty chocolaty porter that has been aged in used Pinot barrels. The
barrels contain the wild yeast Brettanomyces which imparts all sorts of
funky, tangy ‘Belgian’ flavours and aromas to the finished beer. Layers
of chocolate, cherries, lime, oak, vanilla, rich malt, musty cellar
character, dark dried fruit, and gaminess all integrate perfectly to
create a very unique and delicious beer. Sarah and I enjoyed a bottle
of Porter Noir recently with crusty bread and a big pot of mussels that
had been steamed in white wine and garlic, it was heaven. October 2009
Sierra Nevada Torpedo Extra
IPA
The Sierra Nevada beers that we have in fresh from America are
tasting fantastic. Torpedo Extra IPA is a new edition to the Sierra
Nevada portfolio and is tasting absolutely outstanding. With complex
aromas of citrus, black pepper and pine, and a robust resin laden palate it’s a
great match for spicy food. I enjoyed it with some spicy chili and Mexican red
rice. September 2009
Three Boys Oyster Stout
This years Three Boys Oyster Stout is in my opinion the best stout ever
commercially brewed in New Zealand. This year’s vintage is full of rich
roasty notes, dark fruit, a big full mouth feel and a dry slightly
briny finish. I had a pint or two with a beef bacon and ale stew and it
went a treat. August 2009