NEVER afraid to experiment, Wagga’s microbrewery has tapped into fresh Riverina produce to come up with its latest craft beer.
Thirsty Crow Brewing Company has created a beer using zest from 30 kilograms of Griffith-grown oranges and coffee espresso sourced from Wagga’s Blessed Bean cafe.
The concoction called oak aged American stout will be entered in the Great Australasian Beer SpecTAPular to be held in Melbourne later this month.
Thirsty Crow owner Craig Wealands described the stout as a bit like beer biscotti or even a Jaffa.
He said the experimental beer would be on tap at its Kincaid Street brewery once the festival, to be held from May 24 to 26, was finished.
It will also be bottled soon after.
“It’s a collaborative effort between Thirsty Crow and William Bull (a Griffith-based DeBortoli subsidiary) breweries,” Mr Wealands said.
Early tasting of the stout has been successful and Mr Wealands expects to brew the beer seasonally.
Although unsure how the stout will fare at the festival, Mr Wealands is already looking towards his next beer.
He is partnering with another Riverina business, Crowley’s Hot Sauce, to develop a smoked chilli porter.
After a long wait, and many delays, Thirsty Crow also expects to start selling its variety of beers in bottles in the next month.