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Bruny Island Beer Co.
Session red ale - 2.8% a/v
Lighthouse Ale is named after the famous Cape Bruny Lighthouse, which has stood on the edge of the wild Southern Ocean since 1838. Chewy, biscuity malt flavours are balanced by firm bitterness, while late kettle additions of three Tasmanian aromatic hop varieties - Galaxy, Willamette and Cascade - deliver subtle fruity and floral notes. This is a beer lover's light beer, packed with flavour.
Tasmanian session ale - 4.5% a/v
Farm Ale is a unique beer made entirely with grain and hops from Tasmanian farms. Our flagship session ale is hazy golden, with a big hop presence balanced by earthy grain sweetness.
All the grain for Farm Ale ripens in the Tasmanian summer sun. We use sweet Westminster barley grown on farms in the midlands, silky oats from Kindred Organics in the coastal hills of the North-West and earthy, tart red wheat from fields overlooking the D'Entrecasteaux Channel just up the road from us on Bruny Island.
Generous amounts of Helga, Ella and Cascade hops grown in Tasmanian's Derwent valley contribute tropical fruit and citrus notes and a refreshing bitterness. Dry hopping (steeping hops in the beer post-fermentation) gives Farm Ale its characteristic freshness.
It scares me how much I like gin. With tonic is obligatory but when the gin is this good, I also like to sip it straight. Bill McHenry is typical of so many great producers in Tasmania in how he seamlessly metamorphosed from an executive into an artisan. His distillery, the southern most in Australia, is where he makes this gin as well as vodka and a pretty decent whiskey. But, for my money, the gin is his best. It’s not at all rough or spirit like the bad stuff, instead it is packed-full of flavour from all the botanicals he uses. Citrus peel is present and balanced with a small amount of star anise, coriander seeds, cardamon and orris root all beautifully balanced with the juniper. This is a lesson in how good gin can be.
McHenry & Sons continues to be one of our favourite Tasmanian distilleries. Specifically chosen for its clean, clear air, crystal pure spring water, and cool temperate climate, the location of the distillery at Port Arthur was no accident. This time, we've got Bill's recently awarded Navy Strength Gin, winning a Gold medal at the 2015 Australian Distilled Spirit Awards. This is both bold and botanical, and of course couldn't be called 'navy strength' if it wasn't the requisite 57% abv!
You might have seen us making sloe gin on the recent series of Gourmet Farmer. Sloes are an ancient variety of plum. They were planted by the early settlers as hedgerows around Evandale, near Launceston. The fruits are tiny, dark blue things that are mostly stone and a lesson in astringency. To make sloe gin, each sloe needs to be pricked a few times – painstaking work – and then allowed to steep in gin and sugar for up to a year before being racked. This version is made on the Tasman Peninsula by Bill McHenry, who also distils the gin from scratch.
A smooth and rounded brandy distilled from true English cider apple varieties, grown in Wilmot, Tasmania, by John and Ruth Cole. John and Ruth are the winemakers and distillers with a passion for making beautiful wines, vinegars, ciders and spirits. They own the land, grow the fruit, harvest the produce, make the wines and sell a unique product of which this brandy is their pride and joy. The delicate apple aromas and fruit flavours are enhanced by sensitive maturation in French oak. This is something to sip on as the days get shorter and you need a bit of fortification before you jump into a cold bed.
It is an offence to sell or supply alcohol to, or to obtain alcohol on behalf of, a person aged under 18 years.
We will not deliver to or leave any alcohol products unattended with a minor.
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