A collaboration between Murray's brewery and kitchen this one. It starts with head chef Adam Ritchie and his kitchen team peeling and dry roasting 60 kilograms of pumpkin before selecting the cinnamon, nutmeg and allspice that also goes into the beer. At that point brewers Shawn Sherlock and Ian Watson take over to create "pumpkin pie in a glass". This is the third year that Murray's has brewed its special spiced beer, which features British and German malts and cooked pumpkin in the mash. The latter, say Murray's, "adds a subtle sweetness and pumpkin aroma and flavour that is enhanced by the addition of the spices."
Published November 3, 20122012-11-03 00:00:00
Name
Murray's
Address
3443 Nelson Bay Rd
Bobs Farm
NSW 2316
Phone
(02) 4982 6411
Open Hours
Cellar door
Mon to Fri: 10am to 5.30pm
Weekends from 10am Restaurant
Lunch: Open 7 days
Dinner: Friday and Saturday nights in January (bookings essential)
Tours
Public tours daily at 2pm. $5 per person. Bookings recommended. Groups of 20 or more and private tours by appointment. Extreme Brewery Tours via helicopter. (Murray is not the pilot - but he'd love to be). By appointment.
