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.