excerpt - "Brewer Soren Eriksen describes Bumaye as the “baddest” beer he’s brewed. It’s a barrel-aged imperial stout that packs an Ali-esqe punch of 16 per cent ABV. But it also has Ali’s “float like butterfly” silkiness as it glides smoothly across your palate.
Bumaye is made to be shared, and not just because of its heavyweight alcohol level. The flavour is just intense and even a 330ml bottle could be too much of a sensory overload. Aged for three years in pinot noir barrels, Bumaye is built on layers complexity that feature chocolate, stewed fruits, a savoury note that resembles sweet soy sauce, some tannins, vanilla, and a concentrated spiciness with echoes of cinnamon or all spice.
All of which makes it an impossible beer to drink in a hurry."
Read the full post here - beernation.co.nz/baddest-beer.
Check out Buymaye here.
Building on the success of last years New Zealand tap showcase, @bitterphew have decided to up the ante and do it all again!
This year they've been fortunate to nab some exclusive kegs that you won't be able to find anywhere else in Australia. They've put together a list that really highlights the best coming out of this distinctive beer-loving region.
Featuring beers from @8wiredbrewing, @moderntimesbeer(Collab), @libertybrewing, @epicbeer & @hopfederation.
Get down to Bitter Phew located at 1/137 Oxford St in Darlinghurst on October 29th and get around some bloody great beers!
8 Wired Superconductor IIPA - 8.88%
8 Wired Superdank IPA - 6.20%
8 Wired 'RusselMania' West Coast IPA - 6.30%
8 Wired Hippy Berliner - 4.50%
8 Wired iStout - 10.00%
8 Wired/Modern Times 'Halfway to Whangeri' Grisette - 5.50%
EPIC Brewing Hop Zombie IIPA - 8.50%
EPIC Brewing Stone Hammer IPA - 7.0%
Liberty Brewing Halo Pilsner - 5.40%
Hop Federation Brewery Black IPA - 6.0%
The recipe is pretty much the same as the original beer but using natural, live cultures, we dropped the pH to a level similar to nice, tart orange juice. The result is quite spectacular and very refreshing and available from November 1st!
We've teamed up with Chef Andrew McGregor at Scratch Bakers HQ and let him loose with our Big Smoke #smokedporter, braising #brisket and #mushrooms into #mouthwatering, #pastry encased #deliciousness.
We take beer brewed and barrelled the previous year then add literally a tonne of fresh local feijoas. Manually cutting 1000kg of fruit is a great team building experience!
Depending on the ferment we leave it in the wine barrels for about a year then draw the fruit, blend the barrels and bottle it. The beer is unfiltered and bottle conditioned so some sediment will remain. The vintage date indicates the harvest of the fruit, rather than the brewing of the beer.
Being a “vintage” beer, each year will be a little different and we can't wait to see what this year has in store! We hope you enjoy it as much as we do!