Food and Drink
Posted by Dan Kuseta
10. May, 2012
Over the past few years craft beer has risen from the realm brewers and beer geeks to a fully-fledged phenomenon, a fact reinforced by the upcoming Good Beer Week in a few days time. And if Ben Day has his way, cider will be the next boozy beverage to capture our attention and palettes.
The Brunswick Street Cider House opened two weeks back, and scrubs up pretty nice. Oak barrels ring the bar, a dozen steel taps offer sweet promise and communal tables suggest drinking with friends is the way it’s done.
Ben is the man behind the rooftop cider bar at Young & Jackson’s and helped launch QV bar Three Degrees. Now he’s got his own place, along with co-owners and fellow cider nuts Tahlya and Karissa Searle and Tim Finochairo,
Brunswick Street Cider House has eight ciders on tap – from Old Mout boysenberry to Kelly Brothers’ pear and Weston’s blackberry from the UK. But most popular is the farm house cider from Wonga Park – made with jazz apples, mixed on site and naturally fermented in French oak barrels. Light yellow in colour, this cider is gently carbonated with a smooth, earthy brew. Goes down easy.
In a nod to the cool temperatures there’s also hot mulled cider, mixed with brown sugar, cinnamon quills and star anise. Served in a brandy glass and topped with a baked apple wedge laced in sugar, this hot cider smells just like apple pie, and tastes sort of similar, but boozy.
Besides cider there’s also a good selection of local wines and craft beers. On the plate there’s drinking-friendly food like hand cut duck fat roasted chips, burgers and toasted sandwiches, plus some decent vegan and gluten free options. For dessert there is – drum roll – apple cider pie.
Ben plans to hold a bunch of events year round at Brunswick Street Cider House in his quest to educate and introduce people to another side o’ cider. Upcoming events include a make-your-own-cider class and a German cider and meat pairing.
We like them apples, and pears, and berries…
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