SPOILS HIT THE SAUCE
WHEN Tim Cooper, managing director of Coopers Brewery, and Anthony Paech, head of the Beerenberg jam and sauce producer, got together at a barbecue, it’s no surprise they ended up talking shop. After a few beers, the conversation naturally turned to what makes a good barbecue sauce and, hey presto, an idea was born.
The result is Beerenberg Coopers Ale Barbeque Sauce ($4.50). Like the beer, it’s hardly run-of-the-mill. For a start, it may contain up to 0.5 per cent alcohol (getting drunk on a barbecue sauce could be a first; it also gives a new meaning to ‘‘ hitting the sauce’’).
The product is 40 per cent ale, though most of the alcohol is lost during cooking; it has a distinct smoky flavour, along with a bit of a kick. ‘‘ Beer and barbecues are such a perfect match, it seemed natural to team them together in a true-blue Aussie sauce,’’ says Paech, whose family has been working on the 100ha farm at Hahndorf, 25km from Adelaide, since migrating from Germany in 1838. Nowadays it produces a range of jams, marmalades, condiments and marinades.
The latest creation, in the Beerenberg (and Coopers) tradition, is free of artificial colours, preservatives and flavours. For the coolest accessory, get hold of a Coopers zip-up stubby holder that neatly holds the bottle. With the company’s logo on the front, it could be easily mistaken for a beer. Take a good swig and I doubt it’s a mistake you’d make twice. Barry Oliver www.beerenberg.com.au www.coopers.com.au