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Sunday
Dec222013

MURRAYS/TIMEOUT LET'S GET READY TO CRUMBLE 

Murrays / Timeout Magazine Let's Get Ready To Crumble. I saw ‘Cherry Crumble Beer’ on tap and had to try it. I’m partial to a crumble. Some biscuity malts and cinnamon could make a tasty dessert beer resembling a crumble.

This beer was brewed by Shawn Sherlock from Murrays Brewing in conjunction with Myffy Rigby from Timeout Magazine. It was entered into the Sydney Craft Beer Week 2013 ‘Beer Mimics Food’ challenge.

So how do you make a beer taste like a cherry crumble? Rolled oats, brown sugar and dark caramel malts. Ok sounds good so far. Then you throw in toasted cinnamon sticks, nutmeg, toasted fennel seeds and toasted coriander seeds. Whaaat?! Then you brew it with a Belgian Ale yeast to 7.5% ABV.

Amber colour with a fine head and grainy malt aroma. Sweet grainy malt taste followed by an even sweeter estery flavour which clashes with an aniseed flavour followed a sickly boozy aftertaste. I took a couple of sips but it didn’t get any better so I abandoned the schooner.

Interesting idea, poor result.

 

2/10

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