The beer is placed inside a pocket of salty, pretzel-like dough and then dunked in oil at 375 degrees for about 20 seconds, a short enough time for the confection to remain alcoholic.

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Position Available: Brewer, Bridge Road Brewers, Beechworth.

If you’re a passionate brewer or even a wanna-be-brewer that could handle life in God’s country making some of Australia’s best and mos read more »
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On this week's episode of Beer Buzz Eli and Erik talk about Firestone Walker expanding across the nation, Buds epic slide, Avery canning program, social media and more... read more »
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This week Erik and Romey are joined by John Bryan, Export Director from Firestone Walker Brewing in Paso Robles, California. John brought along a few bottles of Anniversary 12 to share... read more »
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On this week’s episode of Beer Buzz Eli and Erik bash Philly for being stupid (again), drool over the list of rare beers to be served at the Rare Beer Event, delve into the Monastic beer movement in. read more »
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Thanks to the sponsorship of the Canadian Government, The Local Taphouse holds a Canadian SpecTAPular - their biggest one yet in St Kilda. read more »
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This week Erik and Romey slam dunk a delish Belgian White – Hey, don’t call us white! We’re just you’re average Joe Sixpacks! – from Black Fox Brewing in Colorado Springs. Mmmm… tasty! read more »
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A beer tasting at Slowbeer in Melbourne of the Mikkeller Beer Geek Brunch series. read more »
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THE world's No. 2 beer maker is reportedly considering spending up to $10.9 billion to acquire the beer operations of Foster's, Australia's largest brewer.

London-based SABMiller is working on read more »
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This week Erik and Romey grab some Eis to help “Snippy” (aka Brandon) take down the swelling. Along the way they discover this particular German Eisbock from Kulmbacher is one of the best on... read more »
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On this week’s episode of Beer Buzz Eli and Erik go camping! While fending off bears they help Julia get the mass media on board the beerwagon, talk about Oskar Blues’ big fermenters, have... read more »
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