HipHop driven, take away American BBQ in the heart of Sydney. We serve the best American craft beers we can get our hands on.
Beer list:
Brooklyn East India Pale Ale (NY), originally a summer seasonal, has been getting raves since becoming a year round offering in 1996. Garrett Oliver, a student of English brewing and beer history, uses English malts and hops to brew his EIPA in the classic, heavily-hopped style of the 19th century beers created for British soldiers serving in India.
Hipster Ale (NY), Perhaps you heard of a worldwide beer-movement that tributes favorite hipster neighbourhoods across the globe. First came Istedgade, Copenhagen then Södermalm, Stockholm followed by Williamsburg, New York and Shoreditch, London accompanied by Trastevere, Rome & last El Raval, Barcelona. If you feel excluded because you’re hip but your city is not, this cutting-edge, ‘hip without borders’ pale ale is an homage to you – the global hipster. Cheers!
Brother Thelonious (CA) Belgian Style, Strong Dark. Pours a slightly murky honey brown with a foamy khaki head that settles to a film on top of the beer. Small dots of lace form around the glass on the drink down. Smell is of malt, grain, brown sugar, caramel, yeast, and spices. Taste is much the same with a mild spice bitterness on the palate with each sip. This beer has a good level of carbonation with a crisp mouthfeel. Overall, this is a good beer that is tasty and easy to drink.
Stillwater Classique (Maryland) Post-Prohibition Style (lager).. corn, rice, pilsner malt.. and lots of old-school American hops.. "your Grandfather’s new beer."
Budweiser ($5)
Cider:
Golden Axe (Melb) The Golden Axe team decided that only fresh apple juice and yeast were to be used - no concentrates or added sugar needed. Of course it also had to be vegan friendly in the best interests of our avian and sea faunal friends. Only the best tasting juice would suffice, and amazingly this juice was being made locally by a good friend. In fact the juice was so delicious it was decided that only the cleanest of fermentations (with as few yeast derived flavour and aroma by-products as possible) would be accepted and oxidation was to be steered well clear of. This regimen would help accentuate the original product, leaving a clear, refined, crisp tasting, and what we think you will describe as "appley" cider.
- Tags:
- Restaurant, Cafe, Food
- Category:
- Restaurant, Cafe