Sydney on Tap had once again found themselves in a scenario which begged certain questions to be raised. Some of today’s questions were “You mean we just ask for any beer and they bring it to us?”, “How much meat can one person possibly eat?”, “Is that a whole pig over there?” and of course “Today’s the 21st of October 2015 - where’s my hoverboard?!”
Rock’s Brewing Co in Alexandria played host to a veritable meat and beer explosion - a three course meal with beers galore and an unfathomable amount of meats. Whilst there are hundreds of events on at Craft Beer Week that are inclusive and welcoming as all hell, vegetarians were strictly advised away from this one - and for good reason.
Sydney on Tap showed up and after a few sneaky beers in the airy, inviting bar/brewery hybrid they had going on at Rocks Brewing, we were ushered in through a door to an open feast set in the bowels of their brewing operation. We noticed the elegant display of candles and full jugs of various craft beers on offer - but what really caught our eye was the full pig roasting on a spit just outside. We chatted with Mark, the owner of Rocks Brewing Co who ensured us all the meats - the pork, beef, lamb and chicken - were soaked and cooked in as much beer as humanly possible. After a brief introduction to the group assembled, ready to gorge themselves, we were underway and treated to a started of cold cuts and assorted salads. Staff were always ready to fetch more jugs upon request. Our choice of the night was the Hangman’s IPA, which paired nicely with everything we were eating.
Loading up plates and taking photos galore, before we knew it course one was over and in came the literal pig from the spit. We from Sydney on Tap had a nice moment when we realised we were going to be carving off cuts from the pig ourselves. We’re all from the Inner West - we’re used to our meats coming in cubes or slices - to us suburban Coles shoppers, going straight from the animal seemed almost medieval - but that was the theme for the night and the crowd embraced it like nothing else. Some dudes went straight for the face (everyone knows the snout is the best bit!). Alongside the pork however were dishes such as lamb shoulder and four drunken chickens, swimming in a sauce of probably like 30 beers. All the food was amazing. I think I had like one lettuce leaf mixed in with so many different meats there were points where I forgot which animal I was eating.
At this point, among chatter with other attendees and another refill of the jugs, everyone was bursting at the seams - but that didn’t stop the third course from coming out - a sticky fig pudding with porter ice cream. An amazing dish and the first time I personally had tried a beer infused ice-cream, a very peculiar sweet with a real stab of bitterness towards the end 10/10 would have again. (On the DL though - Sydney on Tap has covered some beer ice-creams in the past so be sure to check that out…you know you want to).
The lights were dimmed at this point, reflecting nicely off the wooden barrels creating a warm atmosphere (that could have been the meat sweats actually) wherein the beer was still flowing freely but it was time for Sydney on Tap to take their leave so we could sleep for 18 straight hours.
A huge thank you to Rocks Brewing Co for the invitation, Sydney on Tap had an awesome time and took a thousand photos. A great addition to Craft Beer Week, we were informed that this year’s event at Rocks Brewing had attracted more numbers than ever before. We look forward to next year!
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thoughts & feelings - extended edition
This is where we at Sydney On Tap post all the things that couldn't fit into the paragraphs on each bar page, or the comments under each beer.