Continuing on from my original post here.
The event was Battle of the Brewers (BotB) Portland vs. Wellington. The event is described as:
Portland comes out punching with Pelican Brewing Company, Barley Brown’s Brew Pub and Breakside Brewery. Wellington fights back with Garage Project, North End Brewing and Kereru Brewing Company. Four courses supremely prepared by Shaun Clouston, a beer match each from Portland and Wellington.
Only one city can reign supreme. You decide who did it best.
The brewers from the Wellington and Portland breweries will be at this event to talk through their beers, and fight their corner. This is a fantastic opportunity to get up-close and personal with some of the US’ best exports and Wellington’s brewing elite.
With a five course meal prepared by Logan Brown’s chef Shaun Clouston and beers to match from Portland and Wellington, it’s safe to say that those attending were all winners.
The second course was:
Beechwood Honey Roasted Duck, Pheasant Sausage, Turnip & Nashi
Can I just mention how amazing the meal was? The different textures with savoury and sweet flavours was delicious.
The second course meal was served with the beers North End Brewing Amber Ale & Pelican Brewing Kiwanda Cream Ale. Both beers were amazing, however I now have a new favourite beer. The Kiwanda is amazing and I’m now trying to hunt some down in New Zealand to stock in my fridge at home.
A run down of the brews is below for those that have not had a chance to taste them before. The Amber Ale is described as:
Aromas of marmalade and grapefruit combine with caramel and a hint of chocolate, in the mouth the beer is rounded with a firm biscuit malt character with hints of toffee, caramel and chocolate balanced by a lightly resinous citrus hop character leading to a rounded dry finish.
- Style: New World Session Ale
- Alcohol: 4.4%
- Brewed with: NZ Mild Ale Malt, Special W, Crystal Malt, Hops: Pacifica , NZ Cascade, NZ Styrians – and London ESB Yeast
The Kiwanda is described as:
Inspired by one of America’s traditional 19th century beer styles, Kiwanda Cream Ale is pale gold with a fruity, floral hop aroma. A sweet malty flavor and a smooth snappy finish round out this tasty, refreshing brew!
- Style: Cream Ale
- Alcohol: 5.4%
- Brewed with: Two-Row malt, Flaked barley, Mt. Hood hops, CaraPils malt, pure ale yeast
As I mentioned – I thought both beers were amazing. Matched with food the Kiwanda just did it for me and a new favourite.
The room mostly agreed with me with Pelican Brewery taking the win for this course. It was close, but they scraped in.
The third course of the lunch was:
Grilled Octopus, Crisp Pork, Kim Chi, Black Garlic & Daikon
Again, an amazing meal by Logan Brown (do they ever make a bad meal?). I love Kim Chi especially so thoroughly enjoyed this dish.
The third course was served with Keruru Resonator IPA & Barley Browns Pallet Jack IPA. The brewer of Keruru mentioned that Resonator is their hoppiest beer as they don’t usually have massively hoppy beers.
A run down of the brews is below for those that have not had a chance to taste them before. The Resonator IPA is described as:
Resonator IPA is a pale golden India Pale Ale that showcases Nelson Sauvin and Motueka hops, with notes of aromatic resin & passion fruit.
This special edition beer was made for the 2015 West Coast IPA Challenge.
- Style: IPA
- Alcohol: 6.5%
The Pallet Jack IPA is described as (from Untappd):
2013 GABF GOLD Medal, 2013 Brewing News National IPA Champion! 2012 GABF Silver Medal winner.
The awesome blend of Columbus, Citra, Amarillo, and Simcoe Hops bombard this IPA with flavors of citrus, tropical fruit, and a little bit of pine. The light malt flavor comes from 2-row barley and a touch of crystal malt.
- Style: India Pale Ale (IPA)
- Alcohol: 7.2%
Well this was a super close match. Both beers were solid but very similar tasting, with slight differences. I think Resonator just scrapped through with the food matching.
The voting on this was very, very close. Our MC Delaney Mes had a hard time working out who did won, but Keruru scraped through.
Phew, this blog post is taking longer than I thought. Will pop fourth and fifth course on another post in the near future.