BAD Co. – Tours and tastings

BAD Co. – Tours and tastings

It goes without saying that Beer & BBQ go extremely well together and Friday 23rd February saw BAD Co. (Brewing and Distillery Company) brewery team up with Andy Annat Crackerjack BBQ to host their first brewery tour with both beer and food tasting sessions.

Based at Dishforth Airfield in North Yorkshire, the Award Winning Brewery is now in its fourteenth year. Started in 2004 as a microbrewery in Knaresborough, owner and head brewer Paul Holden-Ridgeway perfected his knowledge on craft brew in the USA and in 2014 turned BAD Co. into a fully operational brewery securing headquarters on the present site in Dishforth. Various levels of expansion over the past three years has brought production capacity up to 40,000l and is on target to reach 64,000l in the very near future.

The tour ran from 7pm and commenced with a drink and a meet and greet with the brewery’s experienced brewers. The tour followed the brewing process from the Mash at the start to Keg, Bottle & Can at the end and takes about an hour, concluding in the house bar where beer and food sampling was served to 20 hungry people.

Crackerjack BBQ served seven courses of a taster menu, cooked on a Primo Oval JR 200 ceramic grill. Each course was paired with a beer chosen specifically to heighten the flavour of the food and enhance the notes of the beer.

The first course of Slow roasted pig belly, pickled pear, spring onion mash & Tennessee gravy was paired with Pale Aura, a dry hopped and fruity session ale at 3.8% ABV. The strong fruity and citrus flavours balanced with the pickled pear and depth of the roasted pig belly.

Second course saw Portobello mushroom, Cambazola cheese & thyme in mini brioche roll paired with Love Over Gold. At 4.1% ABV this fresh blonde ale was a delicate companion to the earthy flavours of the mushroom and thyme.

Wild Gravity was the third ale and this matched perfectly with Crispy mushroom risotto balls, pine nut and cherry tomato salsa. The rich and malty base flavour was lifted with the nutty flavours of the dish and the sweetness of the salsa, mellowing this 5.2% ABV ale.

Course four presented a local favourite, Yorkshire pudding, BBQ smoked pork rib eye, spiced apple relish and candied apple crisp. This was paired with Boston Tea Party, a hazy New England IPA at 5.8% ABV. The juicy mandarin Bavaria flavours balanced well with the smoky pork.

Fifth course was packed full of flavour; Thai spiced chicken skewers, Mango chutney & Thai crackers matched to Satisfaction. A strong malty brown ale at 6.7% ABV with caramel, raisin and biscuit flavours.

The penultimate course saw the first of the two dessert tastings. Lemon posset, raspberry puree, vanilla berries & almond shortcake joined with Das Model. This 4.8% ABV Bavarian Pilsner style lager carried notes of freshly cut grass and green fruits and together the flavours of spring exploded on the tongue.

The final course was pure indulgence. Plant pot chocolate mousse with edible chocolate soil. This luxurious creamy dessert was paired with seasonal ale Summer Breeze. A refreshing pale ale at 4.5% ABV infused with mint and lime. Perfect partners for a big finish.

The evening finished at 9.30pm and each visitor left with a full tummy and BAD Co. gift pack to take home with them.  Held bi-monthly, the next brewery and food tour is Friday 27th April.

 

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