In Australia, American style barbecue is taking off around the country. Part of its popularity is down to the length of the slow cook time tenderising the meat. The other is the smoke imbibing the flavour of the meat. This can be from charcoal or specialty wood like maple, hickory or cherry. The pink smoky ring around the Brisket, Pork or Chicken and the smoked taste is one of foods great pleasures. Check out competition teams like Badass Barbecue for more tips and tricks with the tongs.
However, it is not just barbecue lovers who are using smoke to add flavour. At the Australian Brewery, we have used smoked malt to compliment the hop profile and ABV of a west coast style IPA. Fire and Brimstone Smoked IPA has a 55% blend of beechwood and manuka smoked malt from Germany and New Zealand. This beer has a smoky bacon flavour balanced with the crisp bitterness from American hops like Chinook and Simcoe.
With a compelling illustration by Blair Sayer the interplay of angels and demons fighting in the smoke lend themselves to the malt and hops flavour combo. The beer proved so popular the kegs were sold out in the first week. However, with cans still available in Sydney and Melbourne you still have a chance to get your hands on this brew.
The beer has such a rich flavour and aroma it is perfect to pair with food. Matched with a reverse seared rib eye this is a great Spring beer. The beer will be available in limited quantities at Australia’s most prestigious barbecue event the Australian Brewery Kingsford Invitational on the 25th and 26th of November with 35 of the best teams from around the world competing against each for 40k in cash and prizes.
Until then you can purchase the beer at the Brewery or independent craft beer specialist venues in Sydney and Melbourne.