Christmas Bonanza!!

OK, it’s that time of year again, where love it or hate it, things start to go a little bit silly. On top of rushing to get three months worth of work done in three weeks, getting the house in order before all the relos rock up, buying gifts for said relations and all the while doing it with a smile and ending every social interaction, no matter how brief, with a plastered on smile and a forced “Merry Christmas.” We thought that the least we could do is put together a few Chrissy packs to try and take a bit of the stress out of this time of year..

If a case of Crown Lager isn’t gonna cut it with impressing your guests this year, it might be time to knock it up a bit, so we’ve put together a few cases to help get you started…..(Plus, we have Crown Lager to blow your Uncle Barry’s socks off)

SUMMER SUN:

2 x Stone & Wood Pacific Ale six packs

2 x Two Birds Golden Ale six packs

TRAILBLAZERS:

2 x Coopers Pale Ale six packs

2 x Little Creatures Bright Ale six packs

HEAVY HITTERS:

1 x Boneyard Golden Ale four pack

1 x Mountain Goat IPA four pack

1 x Feral Hop Hog IPA four pack

If it’s wine you need to survive this holiday we have put together three different cases that can heap you (and your accountant) happy..

JOYEUX NOEL:

4 x Madame Coco Sparkling

2 x Le Chat Noir Shiraz

2 x Le Chat Noir Sauvignon Blanc

2 x Le Chat Noir Pinot Noir

2 x Le Chat Noir Chardonnay

REDBANK:

4 x Redbank Emily Sparkling

2 x Redbank Sauvignon Blanc

2 x Redbank Shiraz

2 x Redbank Merlot

2 x Redbank Pinot Gris

NAKED (SMITH STREET CELLARS CLEANSKINS):

3 x Barossa Sparkling

3 x Yarra Valley Sauvignon Blanc

2 x Yarra Valley Pinot Noir

2 x Yarra Valley Shiraz

2 x Yarra Valley Rose

Plus we have some mixed beer six packs and mixed cider packs, plus a bunch of small gifts at the $10 mark to keep you in the good books at the work chrissy party..

If you’ve popped into the shop in the last couple of days you might have seen the picture of the HUGE hamper we have up for grabs…And believe us, it is massive! Our generous suppliers have all kicked in some of their wonderful wares with the dollar value of the entire prize at around $3300!! and it’s all going to one (very) lucky winner. All you have to do is spend over $100 before midday on Saturday the 22nd of December you’re in the draw! That’s it!

BEER 1 x Boatrocker Alpha Queen Carton 1 x 8 Wired ‘Haywired’ Carton 1 x Little Creatures Pale Ale Carton 1 x Moritz Lager Cans Carton 1 x Moon Dog Mixed Dozen Beers 1 x 2 Brothers Kung Foo 4pk 1 x Blanche De Namur 750ml 1 x Boneyard Brewing Golden Ale 6pk 1 x La Sirene Saison Noel 750ml 1 x Quilmes Lager 6pk 4 x Stone & Wood 500ml Pints 1 x Bridgeport Mixed 6pk 1 x Two Birds Golden Ale 6pk 3 X Holgate Empress 500ml 1 x Brooklyn Black Ops 570ml CIDER 1 x Obstgarten Cider Carton 6 x Rekorderlig Orange & Ginger 500ml 2 x Henneys Dry Cider 500ml 3 x Magners 500ml Pints SPIRITS 1 x Tromba Blanco 700ml 1 x Vodka O 1L 1 x Havana Club 3 Anos 700ml CHAMPAGNE & PROSECCO 2 x Laurent Perrier Champagne 700ml 6 x Jed Blanc de Blanc Sparkling 700ml 1 x Ruggeri ‘Quartese’ Prosecco SAKE 1 x Robot Ninja Sake 700ml

WINE 1 x Mojo Hamper valued at $120 & 6 x Mojo Wines 1 x Stonier Pinot Magnum 6 x Rymill Magnums 6 x BK Wines Mixed 700ml 1 x Jamsheed ‘Garden Gully’ Syrah 1 x Ladies Who Shoot Their Lunch 2010 Shiraz 2 x Marquis de Tezona Macabeo 750ml 2 x Marquis de Tezona Tempranillo 750ml 2 x Elefante Castilla Blanco 750ml 2 x Vela Albarino 750ml 2 x Calo Rioja 750ml 2 x Calo 750ml 1 x Montevecchio Moscato 1 x Highfield Sauvignon Blanc 1 x Mitolo ‘Jester’ Cabernet Sauvignon VOUCHERS & ENTERTAINMENT 2 tix for So Frenchy So Chic in the Park 2013 2 x 2 Brothers $50 Brewery Vouchers 1 x Tromba Tequila Tasting Class valued at $79 1 x Mountain Goat $50 Brewery Voucher OTHER 2 x Sierra Nevada Beer Glasses 1 x Rekorderlig Cider Bar Mat 2 x Remy Martin Cognac Tumblers 1 x Two Birds Cap & Tee & 1 x Mortiz Cap 1 x Magners Ice Bucket & Bar Mat 2 x Magners Tees 2 x Trumer Pils Tees Vodka O – 2 x Caps, 1 x Cocktail Shaker & 2 x shot glasses Assorted Bridgeport & Trumer Pils Accessories 1 x Andrew’s Choice Ham on the Bone (featured in Epicure) 1 x PUD Christmas Pudding 1 x Riedel ‘Ouveture’ 12 piece wine glass set

THE RUM DIARIES

Slowly but surely in bars around Melbourne (and beyond) Rum is growing into one of the most popular spirits around. Gone are the day of nothing but a Bundy ‘n’ Coke (or a Bacardi ‘n’ Coke for the missus) on offer, now there is a huge range of rums on offer. Here is a look at a few of our new (and old) favourites…

Sailor Jerry

Norman Collins, better known as Sailor Jerry is as an iconic figure as they come in the world of tattooing. People all over the world have a tattoo that is either directly influenced by this man, or at least by a tattooist who was directly influenced by him. Known for his nautical themed tattoos that were originally almost exclusively applied to members of the US Navy, it’s fitting that the Sailor Jerry tradition was revived by his proteges Ed Hardy (Yes, that Ed Hardy) and Mike Malone, along with preserving the tattoo tradition of Sailor Jerry the two men also went about creating The Original Sailor Jerry Spiced Rum. And thank God they did!

The Kraken

Kraken Rum isn’t just a spiced rum, it’s an experience. From their website to the bottle to the mingling flavors of the rum itself, it’s truly an adventure. It’s surely a fantastic mixer that will put most others to shame, but it can also be enjoyed on its own!

Captain Morgan

 

Just like how Coca Cola managed to re-invent Santa Claus and turn him into one of their iconic advertising weapons. Canadian booze slinger, Samuel Bronfman, discovered a concoction of rum being made at a distillery in Jamaica. With his legendary powers of negotiation Ol’ Sammy boy bought the place; Lock, stock & (rum) barrel. When it came to the use of the iconic Captain Morgan, Bronfman didn’t have to go too far back in history to pick up the very much real life, Captain Henry Morgan. A one-time loyal soldier, Morgan spent the rest of his days being a ratbag pirate and terrorizing the bejeesus out of the Spanish. He also gave all the material Johnny Depp would ever need for his turn as Jack Sparrow. The rum the company went onto produce has become a by-word for traditional style rum, with their spiced and black rum pretty much able to satisfy anybody..

Bacardi

 

Considering Bacardi has been around for 150 years and  STILL family owned, they must be doing something right. Admittedly, they have made some wrong moves over the years…Bacardi Breezers anyone?? But, the founder of the company was the first man to recognize the latent qualities of rum, and take it from the almost undrinkable and unthinkable mess that it was, and through Mr Facundo Bacardi’s invention of charcoal filtering his rum, and ageing it in white oak barrels, he managed to produce a white rum with a whole new range of subtlety. For many of us, Bacardi has become a bit of a bad reminder of younger drinking escapades (18+ of course..) But if it’s been awhile since you’ve tried one, maybe it’s time to give it another shot and see why this drink has been around for a pretty remarkable 150 years..

 

 

OBAMA-QUE!

Well, Obama is President again for another four years, and the Melbourne Cup is over for another year, but for a lot of people, that most sacred of public holidays has heralded the beginning of something possibly even more important to the cultural identity of Australia. That’s right, it’s time for barbeque.

With the current Melbourne food scene revolving around good ol’ American style cookin’ (Diner, Huxtaburger, Rockwell & Sons et al..) We thought it would be a good chance to show you the best way to make the Holy Grail of American barbecuing, Brisket.

Whilst brisket isn’t a hugely popular cut of meat here in Australia, in America it’s relative cheapness by the pound lends itself well to feeding a whole bunch of people for relative cheap. AND when done right, it can bring tears to a grown mans eyes..

In celebrating the re-election of Obama and in support of his (undocumented) love of BBQ we thought we would give you a head start in making the perfect US of A style BBQ.

So, here are the basics..

Prep time: 30 minutes

Cook time: 10 hours

Serves: Eight to Ten

WHAT YOU NEED:

4kg untrimmed Brisket (Yeah, it’s alot, but once your friends find out your making it, your gonna need it)

4 medium lemons

1/2 cup of Texas style brisket rub*

Hickory woodchips for smoking

Webber style bbq (ie non-gas, with lid)

*Here’s how to make your brisket rub

• 5 tablespoons paprika
• 3 tablespoons salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 1 tablespoon dried parsley
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon hot chili powder

OK, first things first. Crack a beer. Considering you’ve got a long road ahead, I’d keep it nice and simple and have a Two Birds Golden Ale. While your drinking that you can get your rub ready. Once that’s done, feel free to crack another beer, and rub the spices onto your brisket, getting a nice even cover. It’s best to let it rest in the fridge over night, but a few hours will do the trick.

Now it’s time to fire up the barbie, while doing this I would recommend a Bridge Road Robust Porter, it will certainly help. Once the flames have settled down and you’ve got some nice hickory coals going, cover your brisket in the juice of a whole lemon and stick it in and close the lid…

Now you’ve got 10 hours ahead of you. So if you were smart, you were doing all this at around 10am in the morning.. Don’t feel bad about the morning beers, it’s a Saturday (hell, even a Wednesday) and I aint gonna judge ya. Every couple of hours, squeeze half a lemon onto the brisket, and if your heats running low, scatter in a few more hickory chips. But remember. You don’t want things too hot in there, so just go easy on it.

After about eight hours. It’s time for two things. First, open a Sierra Nevada pale ale, it’s been a big day. Second, carefully take the brisket out, and place it in some tin foil and place it back in the barbie. This way for it’s final run you’ll keep plenty of the juices, and you wont over smoke the meat, which can leave your brisket with a bitter taste.

Once you’ve let the meat rest, it’s time to serve. While it might be tempting to cover your brisket in all kinds of different hot sauces, if you’ve done your brisket right, there should be no need for anything else, except for maybe a side of coleslaw and potato salad.

When it comes to beer selection for consuming this mountain of meat, you have to remember that real estate in your gut is at a premium, so try and keep it light and crisp. Think Stone & Wood or perhaps even a Moritz lager in a can. Trust me your hands are gonna be greasy, and a can is much easier to wrestle..

 

Bon Scot Apetit!

VIVA OBAMA

I went to America…And all I got was this hangover

I’m pretty sure it was someone from Monty Python’s who said about American beer: “It’s like making love in a canoe…. It’s f*%king close to water” And I’m sure for many a years this was probably true. But, after recently returning from drinking my way from New York to Boston to Texas and then to LA, I strictly reserved those kind of beers for before midday. (When a 16 oz can of Lone Star is cheaper than a Gatorade, it’s kind of rude not to)

But, with over 2100 registered breweries in the US, I felt kind of bad about drinking enough Bud, Pabst and Lone Star to kill a small elephant…So here’s a bit of a rundown of a few brews that I tried…repeatedly…and hopefully if I put the pressure on Troy we can get some of the standouts in…Oh, and Lone Star, that beer really hits the spot..Ok, here we go:

Magic Hat #9

This brewery from Vermont has only been going for a little over 10 years, but their #9 was one of the best beers I tried over there.. Billed as a “Not quite Pale Ale” this weird little number had so many bizarre flavours going on that it just worked. When I asked the guy “Why is there only a #9?” he told me that 1-8 sucked big time, and that they are just straight up too lazy to try and make a better one. Point.

Pearl Beer

Now I know it aint ‘cool’ to be drinking lagers these days, but you know what? I bloody love ’em! This one from San Antonio TX was exactly what a lager should be, a refreshing style of beer! If some of the Australian big brewers would work this out Fosters wouldn’t be as irrelevant as it’s already become.. This beer should be mandatory in all houses over summer.

BJ’s Brewhouse – Jeremiah’s Red Ale

I tried out this whole deal because of two reasons. 1: The name BJ’s is just hilarious. 2: The beer was called ‘Jeremiah’s’ and that was damn well close enough to Jeremy for me to try it. This beer and it’s whole chain brewery style restaurant sucked. Big Time. Hopefully it’s a concept that never takes off here.

Grand Teton Brewing – Bitch Creek Brown Ale

By this stage of my trip I was starting to fall into the trap of buying things based on stupid names. But, you know what? Bitch Creek was worth a punt. This was a big ol’ malty brown ale that was almost over the top, but it worked.

McMenamins – Ruby Ale

For the life of me I could never pronounce the name of this brewery properly and my ‘tasting notes’ that I wrote on the back of a tattoo shop business card read simply: “Mc Blah-blah’s Ruby Ale. Shit Hot” I know that’s a little bit of a skew on the Halliday points system, but from what I can gather from my own (unreliable) memory, it was pretty darn good!

Real Ale – Sisyphus Barleywine Ale

The hill country breeds some pretty crazy things down in Texas. But amongst all the incest and road-kill eating comes this cracker of a little brewery with the dead simple name – Real Ale. I’m generally not one to go bananas for a barleywine ale, but I tell you what, after four of these I was starting to see the light..then again it did have a 10% abv and I was drinking out of a glass about the size of the bucket needed three hours later, but that’s beside the point… Their rye ale was also a bit of an eye opener too..

All in all, it was a pretty damn good trip, I got to drink a HUGE selection of great beers without even scratching the surface, plus without the EXTREME taxation we have here it was all pretty cheap…Now if only I can get Troy to bring in Lone Star, I could really go one right now..

 

J

 

 

 

10 Questions With… Gerard Anderson @Urban Importers

Gerard Anderson of Urban Importers is a man of many hats. On top of being involved with some landmark Melbourne venues he imports some seriously cool products and has thrown his hat in the ring for the upcoming City of Melbourne elections. We currently stock his Gallia Pils from Paris and hope to see more of his products on our shelves as we head towards Christmas..The impossibly busy Gerard answers our 10 Questions With….

What was the first beer/wine/spirit you bought that made you  like the industry?
The first winery I ever visited on my own accord was Mt Langhi – I bought a bottle of the Ghiran Shiraz and loved it.

What do you think is the most beautiful beer/wine/spirit ever made?
A perfect Manhattan! I think the classic cocktails are a great example of getting the perfect blend of spirits and flavours correct.
Packaging wise – I love the ‘na Biretta bottle – when I was holidaying in Rome and I saw it I thought that stands out and it lead me to importing the beer.

What’s the best thing about your industry?
I see numerous sides to hospitality as a venue operator, importer and wholesaler and I still enjoy working in the venues – I think the social aspect and community is great.

Is there anything about your industry you don’t like?
For me it is the lack of professionalism or perceived professionalism in the industry from both some employees / employers & customers

Where is your favourite place to enjoy a drink after a long hard day?
In the warmer months and now that I am older definitely my courtyard at home! During the cooler months I am a big fan of Local Pubs. Living in Fitzroy I love the Labour in Vain & The Commercial. Otherwise I enjoy sitting at my own venues in the City square and watch the world go by.

What is your idea of perfect happiness?
My beautiful wife found this little bit of beach in Mornington Peninsula (I won’t say exactly where!) it is a little cove that is  always empty – the beach is not fantastic but on the weekend  it’s a great spot to go and take our Boxer dog, we pack a picnic and some wine and just let the day pass.

Who are your real-life industry heroes?
I admire people that have been able to stay in the industry for prolonged periods of time and keep going by either adapting to the changing landscape or staying true to their original concept.

Are you optimistic about the future of brewing?
It is exciting that customers are now more willing to try local craft beers or fully imported craft beers, small distillery spirits and small wineries and a push towards organic made products, I think it is making the bigger companies reassess their products and philosophies – however the industry (hospitality) faces many challenges – mainly taxes, cost of goods, finding and retaining quality staff

If you weren’t a Venue owner / importer what would you be doing?
Tough question – I started the importing business (urban Importers) as a side project for my venues (Three Below, Caboose Canteen & La Vita Buona) and I am really enjoying the challenge. But I think I would look for a profession that either provided travel or allowed me to work outdoors (for 6 months of the year)

What’s in store for the rest of the year?
Keep developing the brands I import (‘na Biretta, Gallia Pils, Sacred Spirits, Pimento & Border Line) ideally develop a stronger retail presence for these products and continue developing the venues I own, one will be 8 at the end of the year (three below) – enjoy the festive period and relax.

Now that is one motivated guy, in fact after all that, we think we need a drink…(Cheers Gerard)

We will always fight for victory….even on our birthday

Love it or hate it..It’s that time of year again. Your beer tastes a little better…the blossoms are in bloom enough to pretend you are a Japanese samurai walking through Kyoto..and there is just enough warmth in the air to leave the jacket behind and don a t-shirt at a barbeque and be left freezing your derrière as the sun goes down. Yes, it’s September and its Grand Final Week.

Many a customer of ours fly the flag for the mighty black and white of the Magpie army (or sometimes mighty annoying depending on your vantage point). With its origins just across the road from Smith Street Cellars at the Grace Darling Hotel the Collingwood Football Club is a powerhouse of the AFL. It’s supporters are emotional, loyal and barrack with a fervour that is unsurpassed. Even the two brothers who run my local butcher told me they shed a tear when the pies lost to Sydney last Friday night. My response that I shed tears of joy was not met with laughter from the  brothers nor the two-row deep crowd at the counter who all coincidentally happened to support Collingwood!

On the other side of Smith Street to the Grace..being the better of the two sides..it is often forgotten that the postcode is 3065 Fitzroy and not that of Collingwood. In Melbourne’s oldest suburb there is a football supporter with a passion forged on rare triumphs and wounds from battles of last century and beyond. Often on a Sunday afternoon I meet these supporters in store as they pick up a traveller on their way home from Etihad Stadium.  They now follow the Brisbane Lions and the topic of conversation usually starts with how much they love Vossy the footballer but aren’t sure if they have the same feelings for Vossy the coach. They revelled in Brisbane’s three premierships from 2001 to 2003 but their true passion lies with the Fitzroy Football Club, founded on this day, 26th September, 1883.

This Grand Final week we thought we would provide our customers and perhaps those new to the suburb (including the hipsters and kiwis) a brief look at the history of the football club that was so important to the identity of the suburb Smith Street Cellars calls home. A football club whose name has born a couple of the colours from the spectrum, the strongest of creatures from the jungle and whose existence whilst threatened has once again risen with recent success on a suburban football oval in Sandringham.

The 26th September 1883 saw businessman George Toms and then Fitzroy Mayor John MacMahon meet at the   Brunswick Hotel to form the club which would be admitted into the Victorian Football Association (VFA) the following year. In 1895 then going by the name The Maroons Fitzroy won its first VFA flag (premiership). Two years later in 1897 Fitzroy joined seven other clubs including its closest neighbour Collingwood to form the breakaway Victorian Football League (VFL). The VFL is now the Australian Football League (AFL).

Fitzroy won its second VFL premiership against my beloved Bombers, then known as the Same Olds, and during the first ten years of the competition was the most successful team in the competition taking home four flags. 1911 saw a uniform change and 1913 a premiership. The breakout of the First World War meant five teams went into recess and the University Students ceased to exist. In 1916 with just four teams competing Fitzroy became the first and only team in VFL/AFL history to finish last in the home and away (regular) season and win the flag. 1922 saw their next premiership against the team from the other side of Smith Street but Fitzroy bearing the name ‘The Maroons’ would never play finals footy again. This period however saw an era of individual brilliance with Haydn Bunton winning three Brownlow medals, Dinny Ryan winning the Brownlow in 1936 and a man who I believes name pips Steels Sidebottoms’ for the best ever in VFL/AFL history; Wilfred ‘Chicken’ Smallhorn taking home Chas in 1933.

 

With a lack of team success and a desire to be more intimidating to its opponents 1939 saw a name change to the beefy jungle beasts The Gorillas. The World was at War once again and Fitzroy’s next premiership would come on the 30th September 1944. With the tramways on strike, the Melbourne Cricket Ground (MCG) full of septics and off-limits and 30 degree heat some of the 43,000 strong crowd were taken away by ambulance before the first ball was bounced at the jam-packed Junction Oval. Bert Clay standing at 6’4″ and almost 15 stone was outstanding in the Ruck, Bruce Calverley dominated the midfield, Ken Sier and Keith Stackpole (Senior) were lively up forward and Captain-Coach Fred Hughson at Full Back held ‘Captain Blood’ Jack Dyer of the Yellow and Black to just one goal. Kicking with the wind in the last quarter Fitzroy held onto an 11 point three-quarter time lead to run out fifteen point victors over Richmond. Perhaps the Gorillas were ‘Christy’ men and the Richmond boys went in blindfolded without the support of Denyers! (see image below).

 

Perhaps one of its greatest days in history tuned out to be its last senior premiership and shows how success should be savoured as it can be fleeting. 1950 saw a Brownlow win to Allan ‘Baron’ Ruthven and 1956 saw the club’s best and fairest award go to an 18-year-old whose name would become synonymous in VFL/AFL history and still very relevent to this day.

 

The powers at be were fifty years ahead of their time and realised that hairy backs were just not in. 1957 saw a name change from the Gorillas to the more noble Lions with the Lions first taste of premiership success coming in the night competition of 1959 against this weeks Grand Finalists Hawthorn. 1960 was a succesful year with the Lions making the preliminary final. The earlier second-semi final saw the first and only time brothers coached against each other in a final with Melbourne’s Norm Smith triumphant over his brother Len from Fitzroy.

1963, 1964 & 1966 saw Fitzroy take home the wooden spoon and at the end of 1966 saw the club move to Princes Park after not being able to secure a ‘satisfactory’ lease from the Fitzroy Council for the use of the Brunswick St Oval (big shout out to the City of Yarra..hopefully you will determine a ‘satisfactory’ outcome to my signage planning permit I will be submitting shortly!). Two years on saw another move to the Junction Oval however the change was not as good as a holiday with Fitzroy not playing finals between 1960 and 1978. There were highlights in this period though with Kevin ‘Bulldog’ Murray; the young man who took out the best and fairest as a Gorilla in 1956 winning the Brownlow in 1969 at the age of 31. 1970 saw Fitzroy play a match before Queen Elizabeth II and also the first match at Waverley (VFL) Park.

1979 saw big name recruits Robert Walls and Bernie Quinlan arrive at the club and a sustained period of success ensued. Quinlan took out the Brownlow in 1981 and Fitzroy obtained the record of the highest winning margin in a game which still stands at 190 points. 1983 however is seen as the one that got away. Quinlan had kicked 100 goals for the season and all three teams (seniors, reserves and thirds) had made the finals. The senior team however had a heartbreaking loss to eventual premiers Hawthorn in the Qualifying final. 1984 saw a move to Victoria Park with the next taste of finals success coming in the 1986 Elimination final against Essendon. Mick Conlan kicked a goal in the dying minutes for Fitzroy to win by one point and ruin the day of this then nine-year old at VFL Park.

1987 saw the club in major financial difficulty with the majority of players and the board voting to relocate to Brisbane as the Brisbane Lions. Then President Leon Wiegard was instrumental in keeping the club in Melbourne. 1989 saw the approval of the merger with the Footscray Bulldogs to become the Fitzroy Bulldogs however this was voted down by the members of the sons of the scray. Winning only one game in 1995 & 1996 and with an estimated $2 million debt the board in early 1996 sought a merger with North Melbourne to become the North-Fitzroy Kangaroos. An agreement was struck however the then main creditor of Fitzroy, the Nauru Insurance Company, appointed an administrator to recover the debt and subsequently removed control from the board. The administrator, Michael Brennan, recommended a merger with the Brisbane Bears. Fitzroy played its last match on 1st September 1996 and the following year the Brisbane Lions were born. 

The original Fitzroy Football Club came out of administration in 1998 and the shareholders voted to continue the club developing a partnership with Coburg in the VFL and became known as the Coburg-Fitzroy Lions. This relationship with Coburg only lasted a year. After this the club began a sponsorship agreement with the Fitzroy Reds (formerly University Reds) and the Fitzroy Junior Football Club who both bear the jumpers of the old Fitzroy. In 2008 the Reds agreed to be incorporated into the Fitzroy Football Club and the club was entered into the Victorian Amateur Football Association (VAFA) D1 section. Last weekend all three Fitzroy teams played in their respective VAFA Grand Finals. The Seconds & Thirds both won and the Seniors went down to Parkdale. 

Hopefully this has given those Fitzrovians who didn’t know the history of their football club a brief insight. I couldn’t possibly do the history of the club and many of its champion players justice in this blog. If you are looking for more information head to the home page of the Fitzroy Football Club which was the source of a large portion of my information. Hopefully you can support them as they forge a new history in the for the club in the VAFA. www.fitzroyfc.com.au Enjoy Grand Final week. Hopefully we can sort you out with any beverages you require and may the best team win!

10 Questions With… Gary Mills @ Jamsheed Wines

If you’ve tried any of the fantastic Jamsheed Wines, you would know by now that they are a pretty special thing indeed. And if you’ve ever had the pleasure of meeting Jamsheed Winemaker, Gary Mills, you would know that like making anything in this world; music, art, food etc that it’s the special people that make something special.

What was the first beer/wine/spirit you bought that made you want to make your own?

Some crazy-assed 1976 Lindemans Hunter Red Burgundy (Shiraz) from a family cellar blew my tiny little mind in the early 90’s.

 

What do you think is the most beautiful beer/wine/spirit ever made?

Salon 1996 or most if not all Clape Syrahs.

 

What’s the best thing about your industry?

The free wine and travel.

 

Is there anything about your industry you don’t like?

Having to pay for wine – and paperwork.

 

Where is your favourite place to enjoy a drink after a long hard day?

Geralds Bar North Carlton.

 

What is your idea of perfect happiness?

A great meal with friends and great booze.

 

Who are your real-life industry heroes?

Growers who battle through hard times to provide me with excellent fruit, my winemaker mates who have forged a path of excellent boutique wine. Overseas – Clape, Chave, Thierry Allemand, Herve Souhart, Yves Cuilleron and locally Paul Draper from Ridge Vineyards.

 

Are you optimistic about the future of winemaking in Australia?

Of course, there are very exciting times ahead.

 

If you weren’t a winemaker what would you be doing?

Professional baseball player – although I’ve never been good enough.

 

What’s in store for the rest of the year?

Bit of work related export travel to Japan and NZ, bottling, more paperwork and then gearing up for vintage.

 

Drinking With The Stars

Drinking With The Stars… Now there is a TV show that would be worth watching…In the world of celebrity a lot has changed over the years, with 24 hour a day gossip websites and social media ready to pounce on any morsel of info about celebrities no matter how trivial, that anything that might be considered at all controversial, like enjoying a wee drink, is now covered up by a battalion of PR agents trying to present their clients as pure as the driven snow…But not so many a year ago, the lifestyles of the rich & famous were admired for the the things that they did that people could enjoy on a common level. Here is a list of some our most beloved characters from over the years and their favourite drinks.

Chin chin!

It probably makes sense to start with James Bond. His order of a Vodka Martini, ‘Shaken, not stirred’ has become one of the most memorable lines in modern culture. But it wasn’t just the Vodka Martini that James enjoyed, he has also knocked back his fair share of Bollinger Champagne and in the books he was also partial to a Bourbon on the rocks. In the latest incarnation of James Bond, Daniel Craig will be doing away with any type of pretension and be sipping from a Heineken. Progress?..

Former British Prime Minister and war-time leader, Winston Churchill was a man that lived a life that almost doesn’t seem real when compared with how we see our modern politicians. But in a time where the stakes were at their biggest it required an even bigger personality to wrangle them. Churchill’s love of entertaining was legendary and his love of all kinds of drinks just as so. He was fond of Pol Roger champagne and Johnnie Walker Scotch. But, it was the Churchill Martini that created a legacy.. Straight Gin, shaken with ice then poured in a chilled glass with an olive in top. To qualify as a Martini, you then only had to stare at a bottle of Vermouth as Churchill felt it was foolish to place something where more Gin would easily be accommodated!

While he was (rightfully) best remembered for his music. Frank Sinatra stood out as a prodigious drinker in a time where hard drinking was a way of life. Sinatra was open to all sorts of liquids, but his favourite tipple of choice? Jack Daniels..

 

Oscar Wilde, apart from being one of the most celebrated wits in history, was also a very devoted drinker. While he enjoyed various champagnes and spirits, it was Absinthe that was his delight/demon. As he put it; “Work is the curse of the drinking classes.” Cheers to that.

 

 

 

Bob Hawke. Love him or hate him. There are not many countries that can claim that while one of their leaders were in power, were they also the world record holder for drinking a yard of beer in 11 seconds flat. It’s fair to say that Bob’s weapon of choice was beer..

 

 

10 Questions With…Karl @ Moon Dog Brewing

The World is filled with many interesting characters. But the World of Brewing is filled with nothing but interesting characters. Yet, even in this beery World inhabited by its many weirdos, eccentrics, monkey/geniuses…The guys at Moon Dog Brewing stand out as real characters. Karl vab Buuren, one of the co-founders of Moon Dog Brewing was good enough to answer our 10 Questions…Enter, the rabbit-hole.

What was the first beer/wine/spirit you bought that made you want to make your own?

Was definitely drinking Little Creatures Bright Ale at the Great Britain quite a number of years ago now that made me realise there was better beer out there than Carlton Draught. That was the kicker that made me want to try other beers to see what other flavours. Which then pointed me towards the US market. Beers from breweries like Dogfish Head and Russian River made me want to make my own here in Australia.

What do you think is the most beautiful beer/wine/spirit ever made?

In terms of raw beauty, you could not go past Abbotsford Invalid Stout.

What’s the best thing about your industry?

The people for sure! You don’t go into this industry unless you love beer. And in my experience, those who love beer are very good lovers in other areas. Specifically sexual areas. Dirty sexual areas. Like 50 shades of grey, but more eloquently scribed. And with more bondage. I’m sorry, I’ve forgotten what the question was.

Is there anything about your industry you don’t like?

There is some negativity towards the big players in our industry. I understand the position of some micros emphasising their point of difference by casting the big breweries in a negative light, but I’m a firm believer of sharing the love. The achievements the big guys have made in areas such as engineering, logistics, and supply chain management is astounding. Every time I drive past the CUB Brewery in Abbotsford I’m in awe. I certainly don’t have the aspirations for Moon Dog to become anything like that, but those guys are definitely deserved of significant respect for what they do.

Where is your favourite place to enjoy a drink after a long hard day?

Nothing beats kicking back in the Moon Dog office with a glass of Henry Fords and talking shit about nothing. But if I had to leave the comfort of my, well, comfort zone, then I would enjoy the Duck & Pinot night at the Kingston Hotel in Richmond. Found the Kingston after the Terminus Hotel in Abbotsford closed, and haven’t looked back.

What is your idea of perfect happiness?

Floating naked in a slovakian alpine lake filled with warmed golden syrup surrounded by snow-capped mountains and having the syrup spooned over me by naked scandinavian choir singers while they softly chant folk music taught to them by their great grandparents. 

Who are your real-life industry heroes?

Neil Whittorn from Matilda Bay is my hero. Doing what he loves. Living the dream. If I’m half as awesome at his age as he his, I will know I have lived my life well.

Are you optimistic about the future of brewing?

Incredibly. What’s not to be optimistic about? People love beer. People are loving different beers more and more. As more variety is available, and punters get more and more information about beer and brewing, the industry can only go one way, and that’s towards guys like us who are doing something a bit different and special.

If you weren’t a brewer what would you be doing?

Please see the answer for the question about perfect happiness. At least that is what I’d be trying. Need a lot of golden syrup….

What’s in store for the rest of the year?

The end of the year has always been a busy time for us. Gearing up for a new whack at summer inspired beers. But also celebrating halloween with our Pumpkin Stout, and Christmas with our Gingerbread Brown. Both amazing beers that we love making and drinking. Fed Square Showcase in October will be fun. We’ll try and get even more drunk than what we were earlier this year. (If anyone from RSA is reading this, no we won’t). But just more brewing, more beers, and more love.

Thanks so much Karl, we wish you well in a future laden with Syrup, Scandinavian girls, Stouts and Sympathetic RSA inspectors.

It’s-a very nice-a wine!

With the terrible situation the much maligned Euro has found itself in. We have been doing our bit for the troubled european economy with the purchase of some more wonderful Italian wines! If you’ve been enjoying some of our cheap (but not nasty) Spanish Tempranillo’s lately, it might be time to step it up a notch and try some of the big, bold flavours that Italian grapes can produce, here is a bit of a rundown on a few of our recent pick-ups..

 

Argiolas Iselis Monica

This velvety little number is made up predominately of the grape variety, Monica. A Sardinian grape that is usually picked quite young and made to be enjoyed right away. A moderately sweet wine, without being overpowering or too ‘sugary’. Its smoothness combined with a robust flavour make it perfect with grilled meats off the BBQ.

Angelo Negro Nebbiolo

A varietal well noted for its balance of tannins and acidity, the Angelo Negro is a superb example of this Italian stalwart. With this one being a lighter style it can be enjoyed now, but will also develop well with 1-3 years of cellaring. Enjoy it with some soft cheeses with sharp flavours for some nice contrast.

Angelo Negro Barbera d’Alba

The Barbera is one of the most widespread grape varieties in all of Italy. And there’s very good reason for it. A soft, easy drinking number, that can surprise you with the amount of berry flavours that are bouncing around inside, a hint of roasted coffee rounds out the acidity very nicely. Enjoy this one with a woodfired pizza on a Friday night and you’ll think you’re in heaven!

Frescobaldi Nippozzano Chianti

After Dr Hannibal Lecter terrified a generation of potential Chianti drinkers with his food pairing suggestion of fava beans and another mans liver, it has taken Chianti a few years to gain a foothold in the Australian market. But with ones like this from Frescobaldi, we’re sure glad they did. Modern Chianti’s are a very subtle drop with a harmony of flavours working together to result in a complex, yet quaffable drink. Perfect for a Beef stew during the last cold gasp of winter.