James Boag has introduced James Boag Epicurean, a limited edition and Australian-first beer offering, crafted for premium dining.
The premium range features two varieties, James Boag Epicurean RED and James Boag Epicurean WHITE.
Inspired by Tasmania’s epicurean culture, the bespoke beer range is co-created by chef and owner of Aria Matt Moran, sommelier Matt Dunne and Boag’s head innovation brewer Simon Hanley.
Intended to accompany red meat dishes, such as wood oven roasted standing ribs or a shoulder of lamb with caramelised onion, Epicurean RED is full flavoured, and amber in colour. The specialty malts selected give a rounded, fuller mouth feel.
In contrast, the floral and fruity aroma and notes of the WHITE are intended for lighter dishes, evoking images of charcoal-barbecued fresh seafood such as Moreton Bay bug, lobster or Tasmanian trout.
“Working with experts in the Australian food sphere, such as Matt Moran and Matt Dunne, allowed us to bring the unique characteristics and finest quality Tasmanian ingredients together in a way that’s not been explored until now,” said Hanley.
“Wine has been lucky to be the natural drink of choice when it comes to fine dining. With the James Boag Epicurean range designed specifically to complement the fine dining experience we’re excited to now see how Epicurean evolves the gastronomical experience for the modern man.”
James Boag Epicurean is launching for a limited three-month availability in a selection of hatted restaurants across Sydney, Melbourne, Brisbane and Tasmania.