Dark surprise emerges from vats

A GERMAN Oompah band and giant pretzels are set to accompany the launch of the latest single batch release from Little Creatures as brewers throw back to the big dark German numbers loved by millions across the globe.

Little Creatures brewer Russ Gosling (pictured) said brewing heritage had never been a linear path, but was instead a beautiful tapestry of styles and traditions that wove their way through every beer.

To celebrate this delicious history, Little Creatures has sought out an “old beer” for its third 2017 Single Batch Release, but one with a twist, he said.

“We developed the recipe for the Sticke Alt back in 2013 and it’s been on the back burner since then, waiting for the right time for a big dark German number; the time is now,” he said.

“Toffee and fudge dominate the aroma with some grassy hops notes peeking through.

“Initial assertive bitterness gives way to biscuit or cake-like malts with toffee and dried fruit characteristics, reminiscent of Oma’s dense fruit cake.

“Never brewed the same twice, while the recipe is a little bit secretive, the flavour is undeniable.“

Little Creatures’ Seasonal Release and Single Batch beers not only provide the brewers with a creative outlet, but they’re also keenly anticipated by their loyal league of flavour hounds, seeking out refreshing, deliciously balanced approaches to the vast variety of beer styles on offer, Mr Gosling said.

Beer fans with a penchant for lederhosen and a keenness on swaying along to the sounds of an Oompah band, with a Reinhold in one hand and a giant pretzel in the other, can come down to the Little Creatures Brewery in Geelong on Friday, October 20, from 3 to 9pm and get among the Oktoberfest vibes.

Prost! BACK in the day as apprentice chefs, we used to call this ‘shux pastry’ — we had to beat the eggs in by hand and it was really hard work, so we always said ‘Shucks!’ when we had to make the choux.

Here at Bourke St Bakery we’re beating the choux using an electric stand mixer, though you can do this by hand if you have lots of energy.

Empty choux shells can be stored in an airtight container in the freezer for up to a week; just bake them at 200°C for five minutes before using. However, once filled, choux should be consumed the same day. Makes 20 eclairs 250ml (1 cup) milk 75g unsalted butter 5g caster (superfine) sugar 5g (1 teaspoon) salt 125g baker’s flour, sifted 4 large eggs Put the milk, butter, sugar and salt in a medium-sized saucepan and bring to the boil. Remove from the heat, add the flour and mix thoroughly. Place the saucepan back over low heat. Cook, stirring, for 2-3 minutes, or until the mixture forms a smooth ball and comes away from the side of the pan. Transfer the mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on low speed for one minute. Add the eggs one at a time, making sure each one is well incorporated before adding the next. The mixture should be glossy. Your choux pastry is now ready to pipe into your desired shapes and bake into wonderful crisp shells, following the directions given in other recipes. Fill and decorate as desired, using your choice of fillings. The choux dough is best used straightaway.