Mash Beer Dinner - Friday 26th June

If the excitement of WA Beer week left you yearning for more, then a few tickets still remain for the annual Mash beer dinner this Friday night - latest news and details from the Swan Valley brewer:

"Mash Eisbock and Mash Baltic Porter, two new beers that are now on tap at our Swan Valley venue and will be on tap in Bunbury in the next weeks, ended up winning their categories : Eisbock won one of only 7 Gold medals as well as winning the trophy for Best Lager Draught, whilst Baltic Porter was chosen as the Best Stout Draught as well as winning one of the 14 Silver medals.

Two other beers also won medals, Mash Chocolate Beer also winning a Silver medal and Mash Black winning yet another award, this time a Bronze medal. This medal means Black has won medals twice in both the Australian International Beer Awards (Silver in 2007, Gold in 2008 and Best Lager Draught 2008) and the Perth Royal Show Beer Awards (Silver in 2008 and Bronze in 2009)!

If you don’t know about it yet, the best chance this year to enjoy Mash’s handcrafted award-winning naturally brewed beers paired with some fabulous cooking is on Friday the 26th of June, when we’ll be hosting our 2nd annual Beer Dinner. Head Brewer Dan and Executive Head Chef Melissa have matched 5 courses of fabulous modern Australian cooking with 6 superb ales and lagers, with a Gin Gin fillet mignon paired with Mash Eisbock as the pièce de résistance.

The meal will feature talks by Dan and Melissa about their experience in preparing the Beer Dinner as well as their work at Mash. Also during the evening, diners will be invited to take part in a beer quiz and taste the full range of Mash Beers: Pale, Honey Pils, Haze, Mex, Summer Lager, Black, Eisbock, Baltic Porter, Chocolate Beer and Celebration Ale, plus Mash’s own Crush cider. It’ll be a fun and entertaining evening, great for beer lovers and food lovers as well as those who don’t know they’re beer and food fans yet!"

For the full menu click here.

2009 Cryer Malt Perth Royal Beer Show Results

Coinciding with WA Beer Week, results from the Cryer Malt Perth Royal Beer Show for amateur and commercial brewers are in, and congratulations are due to Mal Secourable at Colonial Brewing who have taken out the award for best commercial beer and best West Australian beer at the show, with their always excellent Kolsch. Full results are:

TROPHY RESULTS

TROPHIES - COMMERCIAL SECTION
THE EDITH COWAN UNIVERSITY TROPHY
Best Lager Packaged. Won By: Redoak Rauch
THE WWW.MICROBREWING.COM.AU TROPHY
Best Lager Draught. Won By: Mash Eisbock
THE BAIRDS MALT TROPHY
Best Ale Packaged. Won By: Holgate Brewhouse E.S.B
THE BARRETT BURSTON TROPHY
Best Ale Draught. Won By: Colonial Brewing Kolsch
THE EDITH COWAN UNIVERSITY TROPHY
Best Stout Packaged. Won By: Billabong Porter
THE HOPCO TROPHY
Best Stout Draught. Won By: Mash Baltic Porter
THE WEYERMANN TROPHY
Best Wheat Beer Packaged. Won By: Redoak Framboise Froment
THE BEER AND BREWER MAGAZINE TROPHY
Best Wheat Beer Draught. Won By: Matilda Bay Redback Original

Trophies were not awarded in the reduced alcohol or gluten free sections.

TROPHIES - AMATEUR SECTION
THE T.W.O.C. TROPHY FOR BEST LAGER
Won By: Asher Mitchell, German Pilsner
THE BREWMART TROPHY FOR BEST ALE
Won By: Gryphon Brewing Services, English Best Bitter
THE WYEAST TROPHY FOR BEST STOUT
Won By: Paul Marcos, Robust Porter
THE BETTER BOTTLE TROPHY FOR BEST REDUCED ALCOHOL BEER
Won By: Paul Hyatt, English Mild
THE DELIVERANCE TROPHY FOR BEST WHEAT BEER
Won By: Amphion Brewing, Berliner Weisse

SPECIAL TROPHIES: COMMERCIAL AND AMATEUR SECTIONS
The Beer and Brewer Magazine Trophy for Best Amateur Brewer
Won By: Gryphon Brewing Services
The Morish Nuts Trophy for Best Amateur Beer of the Show
Won By: Gryphon Brewing Services, English Best Bitter
The Adelphi Steak House & Bar – Parmelia Hilton Trophy for Champion
Commercial Brewery
Won By: Matilda Bay Brewing Company
The Cryer Malt Trophy for Best Commercial Beer of the Show
Won By: Colonial Brewing Company, Colonial Kolsch
Premiers Trophy (on behalf of the Government of Western Australia) for the
Best Western Australia Beer of the Show
Won By: Colonial Brewing Company, Colonial Kolsch

Congratulations to all the winners, especially pleasing to see Mash from the Swan Valley amongst the gongs as they are one of the excellent venues that we visit on our brewery tours!

Beery Apple Fritters: Celebrating WA Beer Week

Our 7th and final entry in our ‘cooking with beer’ series celebrating WA beer week, features an easy yet delicious dessert. Our beery apple fritters are best served alongside your favourite vanilla ice cream. Matso’s Ginger Beer was used, however, it also works fantastically for coeliacs using Gluten Free flours and Billabong Ginger Beer.

Beery Apple Fritters
Ingredients:
- 4 Granny smith apples
- 1 ¼ cups Ginger beer (Matso’s/Billabong) – Use cold
- 1 ½ cups Corn flour (sifted)
- 1 cup Plain flour (sifted)
- 2 tbsp Icing sugar
- 1 tsp All spice
- Canola oil for deep frying
- Extra icing/castor sugar for dusting (optional)

1. Pre-heat oil to 180°C.
2. Core and peel apples, then cut into 8’s. Toss with half cup of corn flour and stand for 1 minute.
3. To make batter, alternate remaining sifted flours with ginger beer, whisking well between each addition. Make sure it is lump free, add sugar and spice.
4. Dip the apple pieces into the thick batter then transfer to the hot oil and fry in batches until they become golden in colour and begin to float.
5. Remove from oil, drain on absorbent paper, and if required, dust with extra sugar whilst still hot. Serve with ice cream.

Keep an eye on the blog later in the day for results from the 2009 Cryer Malt Perth Royal Beer Show plus some updates on beery dinners in the Perth region. The closing event for WA beer week happens this Saturday night (6.30pm) at Mad Monk in Fremantle, where the 'Grand Beer Dinner' will be held. You might be lucky enough to score one of the last few spots by contacting jenna@madmonk.com.au, tickets are $75 for the 10 beer, five course extravaganza.

Beery Mashed Potato: Celebrating WA Beer Week

Day 6 in our 'cooking with beer' series is all about comfort on a cold wet day (perfect for Perth today!), our beery mashed potato recipe aptly features Swan Valley brewer Mash, and their pale ale. A perfect accompaniment for a few snags and gravy or a juicy rare steak. Tonight is the Cryer Malt Perth Royal Beer Show Awards Dinner, where the gongs will be handed out to the brightest and best amongst 17 different categories. Best of luck to all West Aussie brewers!!

Beery Mashed Potato (Serves 4)
Ingredients:
- 600g new potatoes (washed and cut into small pieces, peeling optional)
- 1 med red onion (finely chopped)
- 50g black olives (drained & finely chopped)
- 2 tbsp extra virgin olive oil
- 375ml Mash Pale Ale or Billabong A.P.A (for GF option)
- 1 med red capsicum (finely chopped – if you choose to omit, then replace with sweet substitute, ie a little sugar or sun dried tomato)
- 2 cloves garlic (finely chopped)
- 1 tbsp basil (finely chopped)
- 1 tbsp parmesan (grated)
- 4 spring onions (finely chopped)
- ¼ tsp salt & cracked pepper
- 1 tbsp melted butter or e.v.o.o (optional)

1. Boil potatoes in the beer in a small saucepan – add a little water to cover if required. Cook with lid on, on a low heat until tender.
2. While potatoes are cooking sauté onions and basil with e.v.o.o over a low heat until translucent.
3. Add garlic and capsicum and continue to cook until aromatic. Add olives and spring onions and continue cooking for another minute.
4. Drain (there may not be much liquid left) and mash potatoes with a tablespoon of butter/e.v.o.o and parmesan. Add remaining ingredients.
5. The recipe is quite volumous, so you have the option to finish the mash to your taste – warmed milk or for a fluffier texture, cream, both work.

Corned Beef in Beer: Celebrating WA Beer Week

Welcome to day 5 of WA beer week, not only is it the final day of judging for the 2009 Perth Royal Beer Show, but also recipe #5 in our week long 'cooking with beer' series. Today we have an interesting twist on an Aussie classic, corned beef (or silverside). Any beer can be used depending on your preference. We chose a stout, which gives a rich, sweet finish that balances with the salty beef perfectly.

Corned Beef (serves 4-6)
Ingredients:
- 2 kg corned silverside (fat removed)
- 375 ml stout (@ room temp)
- 500g onions (chopped small)
- 500g carrots (chopped small)
- 2 bay leaves
- ¼ cup of spiced malt vinegar
- 2 star anise
- 1 tbsp mustard seeds (yellow)
- 1 tbsp coriander seeds
- ½ tbsp peppercorns

1. Place corned beef in a heavy based large saucepan, then add remaining ingredients.
2. If the beer does not cover the beef, then add water to ensure it is fully submerged.
3. Bring gently to the boil, then cover and simmer on a low heat for approx 2½-3 hours. You may need to add more water during cooking. (Check tenderness with a carving fork).
4. Remove the beef from the stock and strain liquid. This stock can be used to cook your veg in (for a totally beery dinner!).
5. Slice beef and serve with a mustard & cheese white sauce.

Throughout the week long celebration of Western Australian brewing we will post the daily events, results and a 'cooking with beer' recipe for your delictation. So please pop back daily to see whats happening and try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a
WHOPPING 20% DISCOUNT !
(terms & conditions apply-contact us for details)

WA Beer Week Events: Wednesday 10th June

The third and final FREE consumer event for WA Beer Week is being held later today in Perth at the Parmelia Hilton hotel. The Adelphi Steakhouse plays host to the Western Australian Brewers Association who have organised a series of beer and food matching events showcasing some of the sensational beers from WA craft brewers. Today's event runs from 5.30pm-7pm and is especially for the ladies, being hosted by Sail & Anchor head brewer, Fiona Geraty - who will tell her story about beer and brewing. So if your'e working in Perth today, hang around in town a bit later and head on down to Mill St (just off St Georges Terrace) and help celebrate all that is great and good about beer in the west.

Keep an eye on the blog later in the day where we continue our celebration of Western Australian brewing when we will post day 5 of our 'cooking with beer' series. So please pop back to see whats happening and if you can, try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a WHOPPING 20% DISCOUNT ! (terms & conditions apply-contact us for details)

Polenta Crusted Stuffed Olives: Celebrating WA beer week

Day four in our week long series of 'cooking with beer' recipes in celebration of beer week here in WA. This one is a sensational tasty snack that is at its best when enjoyed with a sessionable beer. Although we made it with Feral Belgian White, Billabong A.P.A can be substituted for coeliacs. And if you’re not a fan of smoked cheese, then any semi-hard cheese will suffice.

Polenta Crusted Stuffed Olives
Ingredients:
- 12 mammoth green olives (pitted)
- 100g smoked cheese (small pieces)
- 1 cup beer Feral White (or Billabong A.P.A for GF)
- ½ cup plain flour or GF plain flour (sifted)
- 1 cup cornflour (sifted)
- ½ tsp cracked black pepper
- 1 cup fine polenta meal
- 500ml olive oil or grapeseed oil (for frying)
- Pinch salt

1. Pre-heat oven to 160°C.
2. In a large bowl make a batter with beer, pepper, plain flour and half of the corn flour. Alternating & whisking well between each addition. Allow to rest. This is a very thick batter that creates a great crust on the olive.
3. Insert cheese pieces into cavity of olive. You will need to get your fingers dirty for this one and make sure that the cheese is well stuffed inside the olive.
4. Toss olives in remaining corn flour, ensuring they are thoroughly coated.
5. Roll olives in thick batter, then roll in the polenta meal. Gently roll each olive between your palms to firmly attach the crust.
6. Gently place the prepared olives in hot oil and fry until golden (should be a about 4 mins).
7. Remove from oil, drain on a paper towel and sprinkle with a little salt whilst hot.

Throughout the week long celebration of Western Australian brewing we will post the daily events, results and a 'cooking with beer' recipe for your delictation. So please pop back daily to see whats happening and try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a

WHOPPING 20% DISCOUNT !

(terms & conditions apply-contact us for details)

WA Beer Week Events: Tuesday 9th June

WA beer week's second FREE consumer event is being held today in Perth at the Parmelia Hilton hotel. The Adelphi Steakhouse plays host to the Western Australian Brewers Association who have organised a series of beer and food matching events showcasing some of the sensational beers from WA craft brewers. Today's event runs from 5.30pm-7pm and highlights the synergy of beer and chocolate. So if your'e working in Perth today, hang around in town a bit later and head on down to Mill St (just off St Georges Terrace) and help celebrate all that is great and good about beer in the west.

Keep an eye on the blog later in the day where we continue our celebration of Western Australian brewing when we will post day 4 of our 'cooking with beer' series. So please pop back to see whats happening and if you can, try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a WHOPPING 20% DISCOUNT ! (terms & conditions apply-contact us for details)

Cherry and Peanut Cookies: Celebrating WA beer week

Day 3 of WA beer week and it's time for the third of our cooking with beer features in homage to the WA craft brewing scene. Todays offering is another yummy simple little recipe, and if you really want to impress the guests, you can half dip them in melted white chocolate and let them set. Devine!
Cherry & Peanut Cookies (Serves 30)
Ingredients:
- 125g unsalted butter (cubed and @ room temp) - 4 ½ tbsp castor sugar
- 1 lg egg
- 2 cups plain flour (sifted) or gluten free plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 1/3 cup beer (Beez Neez or Billabong Blonde work well) @ room temp.
- ¾ cup glace cherries (chopped)
- 1/3 cup unsalted peanuts (chopped)
- ½ tsp nutmeg
- ½ tsp cinnamon

1. Pre-heat oven to 180°C
2. Cream butter and sugar together in a large mixing bowl until light, pale and fluffy.
3. Add eggs, beat well.
4. Mix sifted ingredients , spices and nuts together in a separate bowl.
5. Alternate adding beer, cherries & sifted ingredients to butter mixture. Mix well after each addition to ensure there are no lumps.
6. Cover and refrigerate for 30 mins.
7. Shape into small balls and arrange on a greased baking tray, flatten lightly with a fork.
8. Bake in a moderate oven for 15 mins or until golden.

Throughout the week long celebration of Western Australian brewing we will post the daily events, results and a 'cooking with beer' recipe for your delictation. So please pop back daily to see whats happening and try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a
WHOPPING 20% DISCOUNT !
(terms & conditions apply-contact us for details)

WA Beer Week Event: Monday 8th June

WA beer week kicks off in earnest today, with the first of three FREE consumer events to be held in Perth at the Parmelia Hilton hotel. The Adelphi Steakhouse plays host to the Western Australian Brewers Association who have organised a series of beer and food matching events showcasing some of the sensational beers from WA craft brewers.
Todays event runs from 5.30pm-7pm and highlights the synergy of beer and cheese.
So if your'e working in Perth today, hang around in town a bit later and head on down to Mill St (just off St Georges Terrace) and help celebrate all that is great and good about beer in the west.

Keep an eye on the blog later in the day where we continue our celebration of Western Australian brewing when we will post day 3 of our 'cooking with beer' series. So please pop back to see whats happening and if you can, try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a WHOPPING 20% DISCOUNT ! (terms & conditions apply-contact us for details)

The Great Beery Breakfast Recipe: Celebrating WA beer week

Day two of WA beer week, the head is a little sore and although it's past midday it's time for a lazy sunday morning breakfast. If you want to be hardcore and pair it up with a breakfast beer, then I think there is nothing better than a crisp and zingy pilsner, Bootleg Brewery's Wils Pils should do nicely. For a start you can use the beer bread from yesterday's recipe. Chunky pieces of toast and of course some nice crispy bacon would be great to team up with todays two beery recipes. Firstly there's the Beer Poached Eggs, about as easy as it gets when cooking with beer! You can get as extreme as you like with your flavours. We erred on the side of caution and went with a lighter style of beer, using Matso’s Monsoonal Blonde (we also used Billabong’s Blonde as a Gluten Free option). There is no need to add any vinegar to the poaching liquor – as the beer holds the egg together nicely.

Ingredients:
- 375 ml Blonde beer
- 8 eggs
- Pinch of salt

1. Heat beer and salt to a simmer in a small pan.
2. Crack egg into bowl and check freshness.
3. Slide eggs gently into simmering beer – 2 at a time. Gently spoon the beer over the top of the egg to assist in cooking the yolk.
4. Remove from pan, drain excess liquid and serve.
Dynamite Beer Beans
The second component is great as a pasta sauce or to make your own homemade baked beans with a twist. Simply add 2 x 400g tins of cooked cannelini beans (or soak some of the bagged variety overnight and cook until tender).
Ingredients:
- 500g ripe tomatoes (washed & cut in ½)
- 1 med red onion (finely chopped)
- 1 cup Little Creatures Pale Ale (or Billabong A.P.A for GF option) @ room temp.
- ½ cup malt vinegar
- ½ cup freshly squeezed orange juice
- ¼ cup extra virgin olive oil
- 4 lg garlic cloves (finely chopped)
- 2 tbsp brown sugar
- 1 tbsp yellow mustard seeds
- 1 tbsp honey
- 1 tbsp hot english mustard
- 1 tsp cayenne powder or paprika (if preferred milder)
- ¼ tsp salt & cracked black pepper

1. Pre-heat grill to 220°C. Place tomatoes on a baking tray, cut side up and roast under grill until caramelized (not burnt).
2. On a medium heat, sweat off the onions in a heavy based pan until translucent. Add mustard seeds and garlic – cook on a low heat until seeds start to pop.
3. Add the remaining ingredients and cook for 15 minutes on a low heat.
4. Blend with a stick blender until desired consistency is achieved. The sauce can be left chunky or blended smooth with the addition of a little hot water.

Throughout the week long celebration of Western Australian brewing we will post the daily events, results and a 'cooking with beer' recipe for your delictation. So please pop back daily to see whats happening and try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a

WHOPPING 20% DISCOUNT !

(terms & conditions apply-contact us for details)

Cheese & Onion Beer Bread Recipe : Celebrating WA Beer Week

Tonight is the launch of Western Australian Beer Week, and to do our bit in celebrating all that is good and great about WA brewing we are publishing a new recipe each day, featuring a WA beer in the mix. Day one is a cheese & onion beer bread recipe, that, like all our recipes this week also has a gluten free alternative for Coeliacs out there, the chef insists on it!
Recipe of the Day
Cheese & Onion Beer Bread (Serves 4)
Remarkably easy to knock together and incredibly satisfying to tuck into. The final product is a hearty and wholesome, delicious beer bread, quite dense with a crunchy, crispy crust. The recipe is very versatile too and open to experimentation – just remember not to add too much moisture. It will work equally well as a desert bread using ginger beer, ramp up the spice content and add some dried fruit. Check out the bottom of the recipe for the Gluten Free alternative(see pic), this version was quite a healthy option and made to exactly the same principles as the main recipe.

Ingredients:
- 3 cups strong plain flour
- 2½ tsp baking powder (sifted)
- ½ tsp salt & cracked pepper
- ½ cup crispy fried onions (crushed)
- 1 tsp garlic powder
- 2 tbsp parmesan cheese (grated)
- 355ml Feral Hop Hog (@ room temp)

NB. You can use your beer of choice (check out the difference in using a wheat beer and a stout); Fried onions are available from all Asian supermarkets).

1. Pre-heat oven to 220°C. Grease a 9 x 5 inch loaf tin.
2. In a large mixing bowl combine all the dry ingredients together with the parmesan.
3. Make a well in the centre of the mix then add the beer in stages, working the mixture with a butter knife between each addition (Do not use flat beer as the carbonation is a key element).
4. Towards the end the dough may need a little assistance coming together with your hands, but do not overwork it.
5. Spoon the mix into the loaf tin and bake for 50-60 minutes on a tray in the middle of the oven.
6. Remove from the oven when browned on top, then insert a skewer into the centre to assess if dough in middle is fully cooked (it may need a few more minutes). Allow to cool on a wire rack.

Gluten Free Beer Bread
Most gluten free breads out there are really crumbly and break apart, whilst this bread holds together well and can be sliced thinly and frozen.
Ingredients:
- 2 cups gluten free plain flour (sifted)
- 1 cup soy flour (sifted)
- ½ tsp salt
- 1 ½ tsp cracked black pepper
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1 tbsp linseed meal
- 2 tbsp sesame seeds
- 355ml Billabong Australias Pale Ale (@ room temp)

Throughout the week long celebration of Western Australian brewing we will post the daily events, results and a 'cooking with beer' recipe for your delictation. So please pop back daily to see whats happening and try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a
WHOPPING 20% DISCOUNT !
(terms & conditions apply-contact us for details)