Moo Brew Stout Tasting

We had some friends over a few weeks ago to have a side by side tasting of the Moo Brew Oak Aged Imperial Stouts from 2007, 2008, 2009, and 2010.

Scotty is a brewer for Moo Brew and Kate is a chef; both love to eat and drink so we get along very well.

It was on the 4th of July so for Caroline and Scotty (also American) I made pulled pork, potato salad, and Bruny Island wallaby kranskys. Kate and Scotty brought over an awesome mexican street salad and some NorthCoast IPA from California.

I fell in love with pulled pork whilst visiting the U.S. American BBQ is awesome and is a classic beer food too. It tasted really good with NorthCoast Pale Ale, which is a malty English style Ale.

2007: This was still drinking really well. It had a rum and raisin character and a great subtle amount of vanilla and coconut from the oak.

2008: Unfortunately, this bottle was oxidized, so we had to tip it down the drain. (It had gone sour and lost all carbonation)

2009: This one was still tasting pretty good with a lot of the same characteristics as the 2007. Our bottle was over-carbonated, but this doesn’t necessarily mean others would be .

2010: This is going to be awesome in a year or two. It is really rich and has a massive amount of oak character. I can’t wait to try it when its been cellared a bit more; this beer will age really well. It has just been released, so if you can get your hands on some I recommend it.

My Pick? 2007. It really shows how well this beer can age. I wouldn’t age it much more then 3-4 years. Imperial Stouts, and all of these stouts, would go really well with a rich dessert, something chocolatey, sticky date pudding, or rum balls.

George's Pick

George’s Pick?

2007! We’ve trained him well.

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BBQ Ribs with American Amber Ale

Tonights dinner is American style ribs matched with Yeastie Boys Hud-a-wa Strong Amber Ale.  

Spicy Bourbon & Beer BBQ Sauce 

350g Passata (Tomato Sauce)

100ml Amber Ale

60ml Bourbon (I used my favourite Elijah Craig, but any bourbon will do)

150g brown sugar

1 diced red chilli (if you like it hot)

30ml malt vinegar 

2tbs Worcestershire sauce

salt and pepper

1 tsp smoked paprika

2 cloves of crushed garlic

Place all ingredients in a saucepan and simmer for 20 minutes until nice and thick. Use half of the mixture to coat 4-6 pork ribs and let them marinate for 2 hours (or more), saving the other half of the sauce to serve with the cooked ribs.

Preheat oven to 160C

Cook ribs for 1 1/2 hours basting with sauce about every half hour

Increase heat to 200C and cook for another 30 min

When finished allow to rest for 15 minutes and enjoy with potato salad and amber ale.

Yum…tender meat, crunchy-fatty bits, a bit sweet, salty, and spicy. delicious. melts in your mouth…okay now the beer…


Yeastie Boys Hud-a-wa is a great version of a strong American style Amber Ale.

It has a rich, malt character and a balanced hit of hops. I loved it. The sweet malt really matched the sweetness of the sauce on the ribs. To cut through the richness of the dish, you could also try matching it with a clean, crisp lager.

If you enjoy this beer, try Brew Dog 5am Saint (Scotland) or Bootleg Brewery Raging Bull (W.A., Australia)


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