James Boag release a limited edition “fine dining” beer to Australia’s top restaurants

For the next few months a selection of hatted restaurants across Sydney, Melbourne, Brisbane and Tasmania will be offering a very limited edition and Australian-first beer range from James Boag. Titled the “James Boag Epicurean”, the new premium range has been brewed especially for food pairings in fine dining restaurants, the result of extensive research in collaboration with renowned chef, Aria’s Matt Moran and awarded sommelier Matt Dunne.

Simon Hanley, head innovation brewer at James Boag, worked with both Moran and Dunne, aiming to flip the perceptions that beer can’t play in around on the higher end of the culinary scale in a similar fashion to wine. To do this they designed two completely unique beers to match the full characteristics and textures of various dishes ranging from red meat to light, crispy seafood.

“When it comes to find dining, beer has never traditionally been considered a drink of choice”, explained Moran. “This new addition the James Boag range provides restaurant guests an alternative to routine choices”.

Both beers in the limited edition range, James Boag Epicurean “RED” and James Boag Epicurean “WHITE”, are served in wine glasses to allow for the full range of their aromas and flavours to be expressed, promising to elevate the fine dining experience and present a new way of viewing high-end food.

“Working with experts in the Australian food sphere allowed us to bring the unique characteristics and finest Tasmanian ingredients together in a way that’s not been explored until now”, said Hanley when describing the creative process behind this range. “Wine has been lucky to be the natural drink of choice when it comes to fine dining…with the James Boag Epicurean range designed specifically to complement the fine dining experience we’re excited to now see how Epicurean evolves the gastronomical experience”.

Only a single batch of each variety has been brewed, each suited to different sets of flavours (red is obviously best with meat, and white with seafood). 100% Tasmanian Super Pride, Enigma and Helga Hops were used in the recipes, carefully measured with food pairing in mind. “Red” is said to be a full-flavoured beer with an amber glow, given a rounded, fuller mouth feel thanks to specialty malts. On the other hand, “White” is floral and fruity, said to be perfect for charcoal-barbecued seafood such as Moreton Bay bug, lobster and Tasmanian trout.

James Boag Epicurean is now being served in select restaurants. You can grab more information HERE.

Image supplied.


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Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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