Brewery’s Year of Beer
TO SALUTE the best beers to come out of White Rabbit in 2017 and to herald the start of a new year, the brewery and barrel hall is holding a ‘Year of Beer’ Dinner Down the Rabbit Hole celebration.
Head brewer Jeremy Halse said the New Year’s Eve dinner would feature eight courses of canapés matched with speciality beers. “We can’t wait to showcase the best beers from the brewery in 2017,” Mr Halse said.
“We’ll be pouring the 2017 Australian International Beer Awards’ Champion Australian Beer and Best Wheat Beer, White Ale, our 2017 Great Australian Beer Spectapular quicksoured IPA entry Wolpertinger and apricot and raspberry sour lambic style.” Other beers to feature on the night include Fyans Street Lager, Saison Farmhouse Ale and the Tart Weisse Teddywidder.
The event is on December 31 from 6-9pm. 1 small onion, thinly sliced 500g (1lb 2 oz) zucchini (courgettes), cut into thin rounds 2 garlic cloves, crushed 3 tablespoons extra virgin olive oil 2 tinned San Marzano whole peeled tomatoes, chopped 2 tablespoons finely chopped fresh flat-leaf parsley Sea salt and freshly ground black pepper INGREDIENTS 1kg unbleached, stoneground whole-wheat flour or strong bread flour 3.5g dried (powdered) yeast or 125g Sourdough starter 650ml water at room temperature ½ teaspoon caster (superfine) sugar 25ml extra virgin olive oil 20g sea salt
METHOD 1. Place the flour in a mixer with a dough hook attachment. 2. Dissolve the yeast in 100ml of the water (or if using the sourdough starter, remove 50ml of water from the recipe and simply add the starter) and add to the flour along with 400ml of the remaining water and the caster sugar. 3. Turn on the mixer to its lowest setting and mix for about two minutes until the water is totally absorbed. Add the oil and salt and mix in. Double the speed of the mixer and slowly add the remaining water, a little at a time, only adding more when the previous amount has been absorbed. The mixture will look quite wet, but don’t worry, continue mixing for 8-10 minutes and you’ll see that gradually the dough will begin to stretch and form long gluten strands. 4. Rest the dough for 10 minutes in the mixer bowl, covered with plastic wrap, before folding, leaving to mature in the refrigerator and forming into three sheets (teglie) of Roman-style pizza dough. Makes 3 teglie (550g sheets)