Well, it is with some sadness that I reveal the list of beers will be trying this Wednesday night at Hump Day, and announce it will be the last Hump Day in the present format.
Hump Day grew out of the Back Alley Beer Tastings that I was running at Grand Central Hotel and they started at a time when there was next-to-no other craft beer bars in Brisbane or beer tasting events.
Since then, Brisbane's beer scene has exploded and is now awash with craft beer events. I have been looking at how I can keep the tastings at the forefront of the beer scene, and am working on some ideas for a new format. Unfortunately these ideas probably won't be able to implemented at the current venue, Kerbside.
Kerbside has been a great venue for Hump Day and Ian, Lexie and the team have been enthusiastic supporters of Hump Day and it will be sad to leave, but time and beer roll on.
So, after nearly three years we will be having our last Hump Day tasting at Kerbside. I have chosen what (I think) is an amazing selection of classic Belgian beers to celebrate the last event. I hope you'll join me to toast a great venue and celebrate the last of the Humps.
We'll be enjoying five beers, plus the usual nibbles.
Details:
When: Wednesday, 12 March 2014 from 6:00 PM to 7:30 PM
Where: Kerbside
Price: $30
Bookings
Beers:
Bockor Omer Traditional Blond
A top fermented beer with a secondary fermentation in the bottle, brewed according to an original recipe. It contains carefully selected ingredients, such as high-quality malted barley from the Loire region (France) and three varieties of aromatic hops. It is a full flavoured beer with a fruity aroma and a subtle bitterness.
Bockor Kriek Max
Kriek Max, a cherry infused beer, is made from a mixture of bottom-fermented and spontaneously fermented beer (also called foeder beer). The perfect combination of cherries, natural juices and aromas on the one hand and the basic beer on the other hand lends this kriek not only its excellent flavour, but also its pleasant smell.
Bockor VanderGhinste Oud Bruin
Originally called "Ouden Tripel", this ancient West Flanders Brown beer has found a new élan as a regional specialty under its current name: "VanderGhinste Oud Bruin". The main ingredients of our Vanderghinste Oud Bruin are malted barley, wheat, hops, water, and caramelized malts. These are used to brew a top-fermented beer. Blending this beer with lambic beer aged in oak for 18 months results in this specific West Flanders Brown beer. Its typical flavour is characterized by a well-balanced, hardly noticeable sourness. This first flavour impression is soon followed by a second pleasant discovery: a slight bitterness followed by a hint of sweetness.
Corsendonk Pater Dubbel
Brewed with Caramel, Pilsen and Munich barley malts, and Saaz, Kent and Hallertau hops. Beer authority Michael Jackson describes Corsendonk Abbey Brown Ale as "A strong, Burgundy-coloured ale in the style of the classic Trappist brews of Belgium. Has a very distinctive bouquet: yeasty, fruity and slightly smoky. In palate, it has notes of port, raisins and black chocolate. Matures greatly with age, becoming softer, smoother and deeper in palate. Ideally, should be stored for at least a year, and could mature for at least five."
Gouden Carolus Hopsinjoor
Gouden Carolus Hopsinjoor completes the taste pallet of our Carolus beers. “Hopsinjoor” derived from “Opsinjoor”, the typical character of Mechelen and also because of the use of 5 different kinds of hops. These hops are fractioned at a different time during the cooking process in order to conserve a maximum of aroma. Concerning the taste, the Ale has a gentle taste with a slightly bitter after taste. Gouden Carolus Hopsinjoor was launched in 2008 on the Zythos Beer Festival and hit the mark: the visitors elected it as best beer, bringing Het Anker “The Consumer’s trophy Zythos Beer Festival 2008”.