Thorny Devil is Australia’s most popular beer, our favourite Australian craft beer.
Thorny Devil Craft Beer is available online, or you can purchase our Pale Ale or Blonde Ale at your local bottle shop and in your local craft beer bar, your pub, hotel, club or any fine dining restaurant: if not, ask us = firstname.lastname@example.org and we will organise all: 1800 995 007.
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Thorny Devil wants you to live and learn all about beer, Australia’s best craft beer, the craft beer world: so we give you all the craft beer news = globally; hope the following article helps you understand more about beer and the world’s best craft beer (we also want to give you news about beer, craft beer, food and wine festivals and beer, craft beer awards…:-
Our values are pretty simple, which is just the way we like them. Good beer doesn’t overcomplicate things, and neither do we. Keeping things small allows us to ensure each batch is positively perfect. Do you want to chug some watery swill produced by some faceless grey suit who lets machines do all the work? Or would you rather be able to walk down the road? Check out what’s brewing, and get to know the people making your favourite drink? We know our answer to that. We know you’ll appreciate the care and dedication that go into every bottle we produce.
Thorny Devil is available in bars, restaurants, hotels, bottleshops and also on online.
Beer and Food pairing
Pairing beer with food – and cooking with beer – has moved well beyond pie in one hand, beer in the other. Across Australia, just as long held perceptions of beer as little more than a cheap means of getting sloshed are being shattered. So are notions that it is inferior to wine as a partner for good food.
One only has to look at the program for festivals such as Good Beer Week to understand how far beer and food has come. Vue de monde, Chin Chin, Estelle and Pope Joan are hosting events. The Mega Dega – pairing six top chefs with six leading brewers to create a pairing each – sells out six weeks early, you know the times they are a-changin’.
Across Australia, there is no one as firmly focused on the beer food message as Gerrard “Mitch” Mitchell of Beersine. The WA based chef cooks with beer, creates entire menus paired with beer. Creates dishes using beer’s base ingredients and advises chefs on cooking with or for beer. In other words, if you want to know anything about the pairing of beer and food, chances are he has the answer.
Things have come full circle. Mitch back as head chef at The Monk, albeit with a new team. Former Goat brewer Craig Eulenstein is in charge of the beers and recently collected a swag of major medals at the Australian International Beer Awards. Perth man-about-beer Matt Marinich heads up the venue. Outside The Monk, Beersine, consulting about beer and food. Beer events across the country fill the rest of his hours (you’ll find him invited to dinners at pretty much every Aussie beer week going, such as the rather intellectual one at Cammeray Craft).
Now, as well as the cheese, Beersine produces beer jerky, brettanomyces chilli sauce, hop honey, beer mustard and a range of other specialty dishes as an event allows, such as his “Off the Wagon Wheels” – a beerified take on the Wagon Wheel. Where possible, menus are created with local produce; all meat products used are organic, biodynamic, free range.
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