Cheeseburger Gothic

The Old Pusher

Posted August 26, 2013 into Food & Drink by John Birmingham

Spent the weekend at Byron Bay for the brewing of The Old Pusher, the craft beer a couple of us designed for Stone and Wood brewery. I'll write more about it at Blunty tomorrow for my annual beer blog but thought I'd post a few photos here.

We started at 7am on a brisk but bright Saturday morning, gathering at the brewery which is located about two klicks outside town on the way back to the freeway.

Beards are an integral part of brew mastery.

I stopped in Byron to grab a muffin and coffe at Bayleaf but needn't have bothered since Heath, who was wrangling us through the day's adventure, turned out to be master of the ancient and noble art of bacon and egg rollery.

I may have eaten more than my fair share of these.

We worked off the extra calories hauling 25kg bags of grain around and hefting them into a cusher to be pulped down into a mash. There were five different types of grain, two of them were chosen to impart the deep red colur we were looking for.

These crunchy little bastards make susprisingly decent beer snacks in their raw form.

Morning tea was provided.

I think there was a bottle of water in there too.


The 'waste' product isn't wasted. After our mash was done with it was collected in these giant plastic bins for the dining pleasure of lucky cows.

There's a fair of fermented sugar left in the soggy mash. It's called cow cocaine.

The brewing went on most of the day and required frequent meetings to consult with Brad the Master of the Brew (left). He also cooked lunch, an awesome burger known locally as the Bradburger.

"I think we need more beer".

24 Responses to ‘The Old Pusher’

Dave W reckons...

Posted August 26, 2013

Sounds like you had an awful weekend and you'll have flashbacks whenever you catch the glint of light reflecting off a green glass bottle. In case it all gets too much for you, I'm happy to take 24 of those off your hands.

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Barnesm has opinions thus...

Posted August 26, 2013

Its just beer isn't it?

Barnesm asserts...

Posted August 26, 2013

I thought so, well some air as well I believe.

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Murphy reckons...

Posted August 26, 2013

Ah, the Hard Life of an Australian Celebrity.

How ever do you handle the strain of such obligations, John?

Should you crashland in KC we'll have to take in a tour of Boulevard Brewing Company.

Respects,

Murph

On the Outer Marches

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Bondiboy66 asserts...

Posted August 26, 2013

Now that is a decent Man way to spend a day, doing Man stuff that involves Beer, BBQ and testosterone.

Bondiboy66 approves of this thread.

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dewpoint asserts...

Posted August 26, 2013

I'm sure that egg an bacon rollery tasted as good as it looks, with its perfect ooze to yolk ratio

insomniac mutters...

Posted August 26, 2013

and by 'perfect ooze to yolk ratio' i'm sure you mean zero, because, you know, ewww otherwise

Barnesm mumbles...

Posted August 26, 2013

another ingredient would increase the enjoyment of the sandwich because SCIENCE

dewpoint is gonna tell you...

Posted August 26, 2013

Oh no @ insomniac oozy yolk is very yummy, if its too runny though it can cause a messy drip problem so the trick is to cook so it oozes in a thick unctuous (fancy pants food reviewer word there) manner, rather than squirting out, you know everywhere. It's true I believe that there is some sort of weird risk associated with rawness n egg n stuff, but I say live dangerously

FormerlyKnownAsSimon swirls their brandy and claims...

Posted August 27, 2013

Followed that credible science link. Obviously when the author mentioned the pasta confusion he has never had a spag leftover toasted sandwich with extra cheese. This creation makes winter carbtabulous.

I have a mate who says anything can go on a sandwich. Including a pie. . . . . . . :)

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Therbs puts forth...

Posted August 26, 2013

Fkn tops, ay.

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Abe Frellman mumbles...

Posted August 26, 2013

Still reckon I had the awesomer weekend. But I suppose I'll force myself to try your beer when it comes out,

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Flinthart mutters...

Posted August 26, 2013

What do I do to bring a carton or so of this epic adventure in fermentation down to Tasmania?

John Birmingham asserts...

Posted August 26, 2013

I shall make enquiries. A lot of it has been presold.

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Sekret Sekret puts forth...

Posted August 26, 2013

(Big apologies that this is off topic but I figure if I put it in brackets it's not really here...., JB, I nuked my FB account. Got sick of all the stupid memes and shit, you know)
As you were.

John Birmingham ducks in to say...

Posted August 26, 2013

Respect.

Abe Frellman mutters...

Posted August 26, 2013

Me too. And the twitters. Cold turkey.

JG would have you know...

Posted August 29, 2013

Same, SS, JB, Abe. Off FB, finally. Relieved. Feels good. Think I'll stay on Twitter though. May as well. It's not as invasive or demanding as Facebook. No pressure. Twitter seems fairly harmless because it's never hooked me in much. Twitter's nice and light: Facebook is in your face. Glad I've escaped its honey trap. Nine more days and my FB account will be deleted for good.

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sibeen would have you know...

Posted August 26, 2013

I am not fucking jealous!!

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FormerlyKnownAsSimon puts forth...

Posted August 27, 2013

This post has got me motivated. I have been watching my latest brew of kolsch get smaller and smaller. I have now reached the point of no return so that an enforced dry spell will be endured whilst i wait for the next one to condition. Now i just have to decide what to make this time.

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beeso puts forth...

Posted August 27, 2013

Man i wish i had a supply of that waste product. Make mighty fine milk.

John Birmingham asserts...

Posted August 27, 2013

Yes it would. the cows go nuts for it, I'm told. S&W are moving to a much bigger facility soon. Producing more cow cocaine in the process. Perhaps you should talk to them before they do that. For them, having someone come and take the stuff away is a cost saving.

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beeso asserts...

Posted August 27, 2013

Byron is probably a bit far for me, but i have rung Tambourine brewery immedietaly. My biggest cost is the feed they have while they get milked. After fencing anyway.

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