We here at Boneyard Brewing like nothing more than to get stuck in to anything good beer-related so thankfully Good Beer Week, Australia’s premier celebration of all things deliciously beery, is finally here!
Here’s where we’ll be throughout the week:
Grain & Grape System Wars “Iron Brewer”
Saturday 17th May, 9am – 1pm
Brendan (and Chris, as “flavour consultant”) will challenge six other professional brewers on amateur systems, with a surprise mystery ingredient to be unveiled on the day, all for the title “Iron Man of the Brewing”.
Cavalier Brewery Open Day
Saturday 17th May, 1pm – 5pm
12 breweries, 28 beers, one hell of a party! All the Cavalier stable mates will gather for trivia, BBQ, music, art and damn good times. We’ll be pouring our Golden and Red Ales and will have some brand new merch available for purchase.
“Taste Beer and Buds” at Junction Newport
Sunday 18th May 1pm – 4pm
A sensory journey through the five components of taste – salty, sweet, hot, sour and umami. Featured will be our Golden Ale, as well as an exclusive one off salty spiced sour beer “I Ain’t Afraid of No Gose”.
“Sourfest” at Penny Blue
Wednesday 21st May, 5pm – 7pm
Featuring seven beers from four breweries, all exclusive to this event, ranging from educational “pseudo sours” through to full-blown barrel-aged filth (and we mean that in a good way). We’re pouring an extremely limited brew dubbed “Princess Peach and the Pellicle”.
“Meat n Greet the Brewer” at The Beaufort
Thursday 22nd May, 5pm – late
Meet the crew behind four of Melbourne’s burgeoning brewing companies at our new favourite dive bar. You can sample their wares and enjoy matched meats (and vegan options, if you’re that way inclined) from the brand new Ike’s Rack Shack out back!
2014 Australian International Beer Awards Presentation Dinner
Thursday 22nd May, 7pm – late
Who will win a coveted brewery trophy or best beer of 2014? The who’s who of beer and brewing gather to celebrate the best in the biz at the AIBA Presentation Dinner, and our very own Chris Badenoch is again in charge of the beer and food matching, as well as creating the main course. He is joined this year by Scott Pickett of Saint Crispin for entrée and Darren Purchese of Burch & Purchese for dessert.