Australian craft beer, craft beer hotels, craft beer bars, Melbourne, Sydney, Perth, Brisbane, Adelaide

Australian craft beer, craft beer hotels, craft beer bars, Melbourne, Sydney, Perth, Brisbane, Adelaide

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Imagine a salt beef bagel; one made with beef that has been marinating for 12 hours in pale ale, chilli and malt. Sounds good, doesn’t it? Now imagine bacon, but not just any bacon; this one is made from pork belly soaked in salt, sugar and beer then smoked over spent grain. Mouth watering yet?



If so, these are just two of the reasons you should find out about Gerrard ‘Mitch’ Mitchell, chef at Perth’s Five Bar and the man behind Beersine.


Mitch defines Beersine as “a style or method of cooking, especially as a characteristic of a particular grain, hop, or yeast”. Through this philosophy he has created a range of products using both beer and brewing ingredients such as pale ale cheese, hop olive oil, beef jerky and hop honey.


Beersine allows Mitch to indulge in his passion for craft beer, good food and sharing it with others. From Australian hops to spent grain and malt, all can be found as key ingredients in Mitch’s foods.


As he says: “Everything that’s in a brewery goes into my food…except the brewer.“ It’s about taking people’s ideas of beer and food and turning them on their head, he adds. “I want to make people think about what they are putting in their mouth.”


Beersine began in the kitchen at The Monk in Fremantle where Mitch began working after eight years in London perfecting his trade as a chef. Already a craft beer convert, walking past the brewery every day Mitch couldn’t help but be lured in by the aromas of the brewhouse. Often he would try to guess which beer was being brewed from what he could smell; more often than not he was correct.


As brewing caught more of his attention he started to see brewing ingredients differently; the sight of spent grain triggered his brain to think: “What can I do with that?”


“Wine based cooking was what everyone did,” Mitch says of his time in London. But he saw a lot more potential in beer. “With beer you get to play more, it’s not so structured.”




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