With winter being the perfect time of the year to enjoy comfort food paired with decadent beers, the brewers at Felons Brewing Co. are holding an intimate Winter Feast at their riverside brewery on Tuesday 23 July at 7pm. The Winter Feast, of which tickets are $80 each, includes a welcome snack and three courses matched with four of Felons Brewing Co’s limited release beers.
The Winter Feast will be a shared food experience, with Felons Brewing Co’s Head Brewer, Tom Champion, and Howard Smith Wharves Executive Chef, Patrick Friesen, guiding guests through the beers served and explaining the place of beer on the dining table and the seasonal differences in the types of beer being served. Mimicking the extended nights of the season, winter beers tend to be darker and richer than their warmer season counterparts.
“We’re looking forward to showcasing the beers that are perfect for these cooler months. We brew a diverse range of beers here at Felons Brewing Co., so there’s something perfect for each season, as well as year-round options,” said Champion.
One of the four limited release beers being served at the Winter Feast, the Double Dry Hopped Pale Ale, has been created in collaboration with the one of the best hop producers in the United States, Yakima Chief, and contains the most hops Felons Brewing Co. have ever included in one of their beers.
“Our Double Dry Hopped Pale Ale contains Cryo hops from Yakima Chief, which are twice as potent as regular hops. With two separate additions of hops added during its fermentation, Double Dry Hopped Pale Ale is perfect for having with food, as hops stimulate appetite,” said Champion.
“With its world class ingredients and delicious citrus and mango flavour, it’s also the perfect beer for a Queensland winter,” he continued.
At the Winter Feast, guests will enjoy Jerusalem artichokes with parmesan and chives before an entrée of chicken liver parfait and country terrine with spent grain bread and pickles, followed by a main of smoked black angus with jus served with a range of sides including black winter truffle mashed potato and grilled local mushrooms with garlic confit and thyme.
“We’ll be pairing the first three dishes with our Dark Ale, Double Dry Hopped Pale Ale and our latest release, Imperial Stout. The flavours in beer are quite complex which means when served with the right dish, it can cut through, enhance or contrast the flavour of the food. In matching our beers with the different dishes, we will show guests that beer really does belong on the dining table,” Champion explained.
The final course of the Winter Feast is dessert, and while beer with dessert might be unusual, Felons Brewing Co’s Raspberry Sour is the perfect accompaniment for the Winter Feast’s Smores, which will be cooked over charcoal at the table.
Howard Smith Wharves Executive Chef, Patrick Friesen, who created the menu for the Winter Feast, said, “I’ve always wanted to smoke a few beautiful prime ribs, and this is the perfect opportunity. The dishes at the Winter Feast have each been created to complement the different Felons Brewing Co. beers and we’re excited to share this unforgettable evening.”
Tickets for Felons Brewing Co’s Winter Feast are available through their website.