Food and Drink
Posted by Dan Kuseta
04. Aug, 2014
Over the past few years I’ve been very happy to see craft brewing in Australia elevate from having a Crownie on special occasions to the awesome gang of micro-breweries that are popping up all over the city. Now it seems the same thing is happening to cider.
Custard is good. Cider is good. The two mixed together doesn’t immediately roll off the tongue like ‘peaches and cream’, but a new brew from out west is trying to change that.
Custard and Co is a cider from Donnybrook in WA that’s making a name for itself here in the east for its range of brews made using traditional techniques. That means using whole local fruits and wild yeast that’s been cultivated in-house by owner and chief cider maker, ex-pat Brit Ian Rayner.
The result is a cloudy, clean tasting cider – it actually reminded me of the stuff I’ve had in the UK, and about as far away from a Strongbow Dry as a pot of VB is to a Sierra Nevada. In short, the range, which includes mango and ginger variations, tastes bloody good.
I’m not the only one who thinks so, with Custard and Co now available at places like Movida Acqui, Momokuku, Cumulus Inc. and Eau de Vie among others. Plus it’s also served in flagons.
To find out more visit custardco.com.au.
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