Let's face it: when someone asks you if you'd like beer or wine, you may as well answer "both" – at least when they're blended with intent by clever people who know what they're doing.
This week Bitter Phew is hosting a celebration of just that when they showcase hybrid beers brewed with the addition of grapes, skins, juice, pomace and whatever else adds a sense of terroir to these things.
The results are always interesting and very often brilliant, so make plans to be at Oxford Street's top boozer on Wednesday as they tap the following:
- Hop Nation '2019 Riesling Golden Sour' – Sour Blonde on Riesling grapes from Jamsheed Wines in Yarra Valley, Victoria
- Hop Nation '2019 Gewurzt Golden Sour' – Sour Blonde on Gewürztraminer grapes from Hanging Rock Winery in Macedon Ranges, Victoria
- Wildflower 'Distinctly Perceived' Australian Wild Ale - Blend of two gold ferments aged on Canobolas-Smith Chardonnay pomace & Ravensworth Viognier pomace
- Wildflower 'Zibeerbo' Australian Wild Ale – Barrel-matured and aged on Brash Higgins Wine Co. Zibibbo Skins after six months in terracotta amphora
- Mikkeller 'Nelson Sauvin Brut Mango Passion' – Belgian wild ale brewed with mango & passionfruit, aged in Chardonnay barrels
- Jester King 'Spon: Cab Franc & Zinfandel' – American Wild Ale blend of two & three year old spontaneously fermented ales, refermented with Texas-grown Cabernet Franc & Zinfandel Grapes
The nature of these beers is such that each is only made in limited quantities, so there'll not be much to go around, which in turn means you ought to plan to be there promptly if there's something you'd especially like to try.