On Saturday 19th May I attended one of my Good Beer Week highlights held at historic Taminick Cellars, also home to Black Dog Brewery.
On the night over 100 guests were treated to 5 delicious courses prepared expertly by respected chef Adam Pizzini of Rinaldo's Casa Cucina which is situated in nearby Wangaratta.

Each course was matched to a beer and a wine hand crafted by 4th generation winemaker/1st generation brewer James Booth, a classic contest of Hop V Grape at the end of the night the guests would vote as to whether the beer or the wine matched the accompanying menu best.

Upon arrival, guests were treated to 3 starters being handed around by the waitstaff of Rinaldo's, they were matched to the Lazy Dog Ale and the 2011 Taminick Cellars 1919 series Trebbiano.
The starters consisted of Saffron and pecorino arancini with aioli, a bream/prawn coriander filled dumpling, and my favorite the pan seared scallop with fried chorizo on cauliflower puree.
My wife chose the wine, I naturally grabbed a beer at the bar, we mingled and chatted for a short time, before all guests were asked to find their seats to get the more formal part of the evening underway. Vote Lazy Dog Ale, didn't try the wine.

The Menu.

Pan seared scallop.

Once seated, bottles of the 2011 Taminick Cellars Chardonnay were bought to the tables as the Howling Pale Ale was being dispensed by James behind the bar, the entree's were arriving, a terrine of smoked trout and salmon with fennel watercress and a hazelnut salad, this course matched perfectly with the Chardonnay, did I just say that?.. but it also worked beautifully with the hoppiness and bitterness of the Pale Ale, my wife even enjoyed this beer, but my vote for this course went to the Chardonnay a perfect match.

Entree.

James behind the bar.

Tables of guests.

Next up was the main course, a confit of duck twice cooked, potato fritters porcini puree, with fennel and orange jus. This was matched to the recently released 2010 Durif and the Dead Dog Stout.
Stout you say with main course, yes you heard correct stout.
But there was something different with the stout tonight, it wasn't too cold and it didn't have it's usual thick creamy head, but a fluffier lighter version.
Upon further investigation I found out it was poured through James' newest toy an English Handpump, and did it make a difference to the beer, this course had the WOW factor.
The duck was pure magic on a plate, absolutely delicious with the flavours lingering on the palate, some guests on our table couldn't believe they were eating duck, it was the perfect meat for the Durif, and the handpumped Dead Dog stout, with the soft tannins and spiciness of the Durif, and the chocolate/coffee roasty bitterness of the stout complimenting each other as well as the main course.
In a word magnificent. Vote to Dead Dog Stout, but very very close.

The 3 D's Duck, Durif and Dead Dog Stout.

James' new toy.

Next up dessert, an apple and cinnamon pudding with caramel sauce and walnut ice cream, matched with Taminick Cellars Gold and also from the handpump making it's debut on the night the Black Dog Barrel Aged Bonecrusher Barleywine. Served in a wineglass this beer really popped. Weighing in at 11.8 % it was a brilliant copper colour with an excellent balance of malt and hops that lingered at the finish, this ale warmed all the way down strangely exactly the same way the Taminick Gold did, they were again both excellently matched to the sweetness of the pudding, ice cream and caramel. Sublime was how I described this course, and I am not a sweet tooth by any means.
Vote to the Barleywine. How could you not vote for it, pure bliss.

Dessert.

Barrel Aged Bonecrusher Barley Wine

James busy on the handpump.

         
Before we knew it the night had passed quickly with delicious food paired to magnificent wine and beer all made at Taminick Cellars/Black Dog Brewery.
To a rousing round of applause Chef Adam Pizzini was introduced to the guests and told us about the dishes served on the night, why they were chosen and how they were prepared.

Chef Adam Pizzini

As the Petite Four came out, some guests were being treated to the 2009 Vintage Fortified and having coffee or tea.
I on the other hand (being the beer nerd I am) headed straight to the bar hoping to get a wee bit more Barleywine.
Sadly there was no more Barleywine to be had, BUT in it's place also making it's debut AND from the handpump barked The Junkyard Dog Double IPA.
James was kept very busy supplying the masses as the word got out about this beer, I was more than a little pleased to get a generous sample of this delicious robust 9% DIPA, it reminded me of the Mornington Peninsula IIPA regarded as one of Australia's best IIPA's.
This DIPA was BIG malty and hoppy to the max, on the nose it reminded me of Epic Beer's Hop Zombie, it was beautifully balanced and a great end to a magnificent evening.
Vote to Junkyard Dog didn't try the Vintage Fortified.

Candle lit ambience.

Petit Four

All night we were entertained by a local solo artist and by nights end there were quite a few people dancing to the great music.
Everyone in attendance will agree this event was a great part of Good Beer Week and North East Victoria High Country Harvest  hopefully returning for both events in 2013.

Big thanks must go to Adam and his team for the awesome food and all their hard work on the night,  a special mention must also go to the Booth family for their hospitality and tireless work all day and night setting up and finally cleaning up after the contented guests had all gone home.

It goes with out saying James did a great job serving all the beers up for each course and he must have got a touch of RSI from the handpump as it got a bit of a workout on the night.

Oh the result........................

Hop V Grape, no points for guessing I voted Hop as did many in the room.

On the night Grape was adjudged the victor, either way a win for James, but hopefully next year a rematch will reverse this result now the craftbeer movement is moving on in leaps and bounds.

I recommend this event to all beer and wine lovers, you don't even have to drive out to Taminick Cellars as shuttle buses were available to ferry the crowd in and out from neighbouring Glenrowan and Wangaratta, a great initiative.

Bar decoration.

Barrels by candlelight

You can find Black Dog Brewery on Face Book here
or Taminick Cellars on Face Book here
If you tweet follow James here @thehowlinghound or here @taminickcellars or on the WWW here

Thanks for reading.
Cheers.
I also must thank my son James who gave up his Saturday night to drive his parents out to Taminick Cellars and bring us home after a memorable evening of fine food, wine and beer.

The Launch of Black Dog Brewery (A Howling Success).

Now in what seems an eternity ago I was privileged to be invited, and lucky enough to attend the launch of a brand new brewery in Victoria's picturesque Nth East.
Black Dog Brewery is situated in the Glenrowan wine region at Taminick Cellars and is the new venture of 4th generation winemaker and now head brewer James Booth.

Cellar Door entrance.

Overlooking the vines.

On a sultry day back in November we ventured out to this very beautiful part of the countryside for the official launch of the Black Dog beers brewed by James at his family winery at Taminick.

Front Bar at Taminick Cellars.

On debut this day were Lazy Dog Ale, Howling Pale Ale, Leader of the Pack IPA and Dead Dog Stout. Four beers I had previously tried as cleanskin bottles generously given to me by James, from memory all the recipes had been tweaked since I tried my samples, so I was eager to evaluate the latest offerings and enjoy them on tap, draught beer fresh from the source.

The Beers.

Also as well as the Brewery launch and debut of said beers guests at the launch were treated to delicious home/farm grown spit lamb and salad, Taminick wines of course and an afternoon of South American music played passionately by next door neighbour Freddie and his family band.

Macca guarding our lunch.

Ned guarding the band's instuments.

Freddie and the band played all afternoon.

Lunch with a 2007 Durif and a couple of IPA's.

Dead Dog Stout.

As we ate and drank James and his family worked tirelessly to meet the large crowds needs, we all enjoyed the hospitality, the food, the music, the wine but we were all here for the beer, sadly James worked so hard he didn't get much respite from the bar, so I didn't get a chance for a chat or to have a celebratory ale with him, but if you saw my untappd and twitter feed you will know I enjoyed myself immensely. 

Looking towards the bar.

The crowd enjoying the day.

Now to the beer as already mentioned there were four delectable ales on debut.
Lazy Dog Ale a Golden Ale, has a great malt/hop balance, it was possibly the crowd favourite on the day, it is a very crisp sessionable ale, and a perfect summer beer.
The Howling Pale Ale was completely different to the cleanskin version I tried, it was hoppier and more aromatic without being too bitter, a great Aussie Pale Ale that will find favour with a lot of Pale drinkers it would be a great ale to drink whilst fishing, a great adjustment to the recipe James.
Our tables pick and my personal favourite was the Leader Of The Pack IPA, this is one big deep copper ale with an inviting hop presence and delicious big bitter finish, full bodied and a great interpretation of the style, I love hoppy beers and this one hits the spot perfectly.
Dead Dog Stout was our dessert, like a fine fortified wine this ale is to be savioured, a rich dark thick creamy stout with roasty flavours lots of chocolate and coffee notes, it is very well rounded and smooth to drink, did we stop at one of course not.....we had 3 or was it 4 ?

Hmmm by this time of the day we had lost count (thank you twitter and untappd for a timeline).

James minus his head pouring a Howling Pale Ale. I really only wanted to show you the Tap Fonts.

Of course the day had to end and to our dismay it came far too quickly, we purchased some wine, some T-shirts and of course some beer, James generously gave us some more beer and I got a glass, we headed home content knowing the beautiful Nth East of Victoria not only has great scenery, it also is home to some of Australia's best wineries and breweries too.
Will we be back, silly question I already have, it's far too close to home.
Apologies for not posting this sooner but honestly I have been busy. 

Head Brewer and winemaker James Booth, hard at it. P.S. that's my empty glass on the bar.

Macca AKA The Howling Hound.

So do yourself a favour next time you are up near Glenrowan, Wangaratta or Benalla or even on your way to the Snowfields, yes I know its summer but it will soon be winter again, or is it already???
Pop into the brewery/cellar door Black Dog Brewery at Taminick Cellars, say gidday to James who knows what he might have brewing.
Now that reminds me where did I put that other cleanskin James gave me ???

T-Shirts.

Welcome.

My goodies.

You can purchase Black Dog beers at the Cellar door at Booth's Taminick Cellars 335 Booth Rd Taminick just follow the signs you wont get lost, or drop James an e-mail and I'm sure he'll arrange for some to be sent to you.
You can also follow James on twitter @thehowlinghound and @TaminickCellars or find Black Dog Brewery on Facebook, go on now you know you want to.
Cheers for now.
Mmmmm must be beeroclock.

Stone the Crows: Wagga Wagga....... Part Two.

AIBA award sits proudly on display.

.................................. And so the story continues: After a very pleasant evening at The Thirsty Crow we decided an early night would be a good idea as I was due back at the Brewery at midday for "The Brewery Tour" ($13 including tasting paddle), I was told it would last approximately 30 minutes.
We arrived back at Romano's Hotel to find the place packed and pumping, there was live music on when we arrived, we decided we may just stay up a little while longer, it was going to be too loud to sleep anyway, and really the night WAS still young.
We partied the night away with the band, then the DJ rocked "the joint", eventually we retired about 3:00 am (Whoops).

The next morning after a hearty breakfast, we went for a little tour of the city centre of Wagga Wagga, a spot of shopping, then back to The Thirsty Crow.

Blackboard.

Arriving just before midday, Craig was already working hard, there were people inside drinking and eating, the local coffee roaster/barista was prying his wares to about 8 interested coffee persons of unknown origin. I eagerly purchased a bag of beans, (I did mention how good this coffee was didn't I). I then took the opportunity to take some photo's minus last nights crowds whilst I waited for Craig to finish up, and the tour to begin.

The Thirsty Crow.

Entering the Brewery.

Lounge Area/artwork.

Local Artwork.

Craig eventually finished his duties, he then poured some tasting glasses arranged them on the paddles and motioned me over to a table to sit, I realised little old me was the only punter here for the tour so I got a one on one session with the brewer (Win Win). 
We tasted and talked, and I tasted some more, we talked some more, the beers on the paddle today were Kolsch, Hefe, Red Light Ale, Robust Porter, and Jiminy Cricket Vanilla Milk Stout.
Craig spoke of his time at Potters Brewery, and now back in his home town of Wagga Wagga,  the early "fun" getting the Brewery off the ground, we talked all things beer and chatted about the ongoing visions and plans for the Thirsty Crow.
We discussed the beers on tap, and plans for future brews, I got to sample the Pale Ale that was brewing but not on tap whilst we were there, it is a tasty APA style with citrus hop aroma's and a balanced bitterness. There is also an ESB out there too, and I believe all 8 beers are currently pouring at the Thirsty Crow as I write.  (2 seasonals at once is awesome).

Craig spoke of future plans, including the addition of a hundpump (or two), bottling/minikegs, new brews, guest beers, merchandise, local tourism awards, local/national media coverage, the AIBA (and award) and further expansion. The menu has just been updated since our visit.
It was a fantastic afternoon talking all things beer and beyond, after an hour and a half of yakking we were still going, it WAS time to let Craig get back to work and for us head off home.

Craig had been more than generous with his time for me, and I thank him from the bottom of my heart. The Brewery was now filling up with hungry/thirsty people, he offered me a parting drink, I eagerly chose Liquid Bacon as I wanted to enjoy this rauchbier just one more time before leaving. It is really really good !!
I had an awesome time with Craig and at The Thirsty Crow.
This is a great venue that has given Wagga Wagga and surrounds a fantastic new destination. It has also given beerlovers, much better beer choices, with great food to enjoy in a relaxed family friendly brewery.

Could get messy.

For the "KIDS"

So "do yourself a favour", and get yourself to Wagga Wagga for a fantastic time and some award winning beers at The Thirsty Crow, who knows you might also be the only one on the tour and get to spend some one on one time with brewer Craig.
Hmmm speaking of brewery tour that never did happen !!! 
Oh well I'll just have to go back soon and do the "tour" again, maybe in Spring when the next seasonal is on tap.

Jiminy Cricket, Robust Porter, Red Light Ale, Hefe, Kolsch. L-R.

Brewery reflection.

You can find The Thirsty Crow at 31 Kincaid Street Wagga Wagga (02) 69217470 and on Facebook .
Well done Craig and all the team at The Thirsty Crow. We will be back soon. Cheers.

Stone the Crows: Thirsty Wagga Wagga ? Have you got a great new Brewery Part 1.

Just under two weeks ago, on a whim it was decided a visit to country NSW was required to check out the recent AIBA trophy winner for Champion Hybrid Beer and newly opened Thirsty Crow Brewery in Wagga Wagga.
It is now approximately six months since this brewery first opened its doors and according to brewer Craig Wealands it has been busy busy busy.
We arrived in Wagga Wagga at approximately 6.30pm in darkness, we were staying at a pub called Romano's in Fitzmaurice St luckily not too far from the Thirsty Crow in nearby Kincaid St, the Brewery conveniently was on the way to our digs so we were able to drive past to get our bearings, we easily found the Brewery, it was already buzzing.
I was now very keen to get there, but first things first, get to our accomodation and get ready to "hit the town".

Romano's Hotel.

Snacking at Romano's

After checking in at Romano's Hotel, we got spruced up then headed downstairs for a quick drink, this pub is apparently one of Wagga Wagga's more popular nightime destinations, with live music and DJ's, they have the usual macro tap range, some craftbeers by the bottle,  there are many many large screen TV's adorning the bars and outside, Romano's is also the home of rugby in Wagga Wagga.
A glass of white wine and a LC Bright Ale ordered we went outside to sit and plan the evening. It was decided we should have a snack prior to going to the Brewery, so we ordered a mixed dip plate, some deep fried sushi and some arancini balls, these arrived quickly, were very tasty and hit the spot, another round of drinks were consumed then it was time to head off around the corner to The Thirsty Crow the whole purpose of the night.

Looking into the Brewery from the front window.

Nearly there.

It was a "long" walk of nearly 5 minutes, past 3 more pubs (one of which was closed ??) and we were there. We were eagerly greeted at the door by the security guard and wandered in. The brewery was full, big groups, small groups, couples, families, all seated around a spacious area with an assortment of tables/chairs/stools, packing crates/barrels and couches, there was a gas fire pumping out the heat and a foosball table for the kids, some of the tables had cutouts in them and were full of different malts for your sensory pleasure. The walls were adorned with local art and the bar and kitchen area were a hive of activity.  
We quickly found a table and I was even quicker to order a tasting paddle of 5 of the 6 Thirsty Crow brews on tap that night. There were 8 taps pouring, with two reserved this night for guest beers/ciders they were White Rabbit Dark Ale and Pipsqueak Cider.
In the brewery it was all happening, with Craig working away busily whilst we all drank his wares.

Tasting paddle. R-L minus the White Rabbit, Jiminy Cricket & cider.

Tap Fonts.

Tap Fonts.

Tap Fonts.

My paddle consisted of the Kolsch, Hefeweizen, Red Light Ale, Liquid Bacon (a seasonal) and the Robust Porter. I chose not to try Jiminy Cricket at this point, (this is the AIBA award winning Vanilla Milk Stout), I planned to enjoy this one by the pint later in the evening.
My wife chose the local CSU bubbles to enjoy whilst I got stuck into the paddle.

Robust Porter, Liquid Bacon, Red Light Ale, Hefe, Kolsch L-R.

The Kolsh was true to style and very sessionable, a tasty lager, the Hefe too was true to style and easy drinking, next up on the paddle was the Red Light Ale, now here is a light beer with some body, color and flavour.
At 2.9% it is hopped with Galaxy hops so it has a big vibrant nose and the tasty citrus hop bitterness to finish, a superb lower alcohol beer.  
Number four was the first seasonal beer Liquid Bacon. WOW oh WOW!! What a beer, a rauchbier that had smoke, bacon/ham hocks on the nose, it was even the colour of raw bacon so smooth and balanced the only thing missing were the eggs. This is a must try beer if you love all things smoky like me, it would make an awesome breakfast beer, something often discussed in the craftbeer world of late.
Last up was the Robust Porter, a rich chocolatey mouthful very smooth and satisfying, a great way to finish the paddle and my first beer ordered post paddle.

Paddle nearly completed. Menu at hand.

The food was coming out around us at a fast rate, cheese platters, antipasto and "craft pizza's" all these aroma's were now making us a bit peckish again. It was time to order a pizza and another round of drinks, I would enjoy a schooner of Robust Porter and again bubbles for my wife. I was too absorbed in the beer by now to take a photo of our pizza, but it was very tasty and we would gladly order anything on the menu, as it was all beautifully presented.
We devoured our pizza, my wife was now thinking it was time for red wine and I was ready for Jiminy Cricket, the AIBA award winning Vanilla Milk Stout, duly ordered and savioured, this is one smooth drop, rich, creamy head dark roasty malt, subtle vanilla, silky smooth and nicely balanced, a worthy trophy winner and co-incidently Craig's first brewing attempt at stout, this was my choice for dessert.

Jiminy Cricket Vanilla Milk Stout. 

Jiminy and the AIBA Award.

After another pint of Jiminy (and a red for my wife) it was coffee time, this was also delicious, locally roasted coffee made with love and a perfect end to the evening at the Thirsty Crow.
It was now about 11:00 pm, the crowd inside had thinned out a little, but Craig the brewer was still hard at work, preparing for tomorrow's brewing schedule.
We had enjoyed a lovely evening so far in Wagga Wagga, but it was time to push on for tomorrow at midday I would be back at The Thirsty Crow for a Brewery tour and another taste, so it was time to retire..... or so I thought.


To be continued..............................................................................................

Craig hard at work late into the evening.

Coffee time locally roasted in Wagga Wagga.

Menu

The weekly schedule.