Our annual exploration of wild, mixed culture and spontaneous beer, intricately curated with food from Sam’s brain, returns for its inaugural reinstatement.
Against the odds, and the local Brisbane environs, the stupid stuff we did last year kinda, maybe, sort of worked. Fantastically outrageous, but here we are:
🌆 LAUNCH: Brisbane’s first ever spontaneously fermented beer.
🦠 LAUNCH: Stainless ferment native yeast wild ale.
🍑 LAUNCH: peach mixed culture wild ale.
🌱 LAUNCH: 2025 Maleny captured native mixed culture wild ale.
🐝 LAST KEG: Original Hive made with native mixed culture.
🇧🇪 2025 Apricot Flanders.
Last year we surprised the establishment with spontaneously fermented beer on Doggett Street. They said it shouldn’t be done, and they were probably right. So if your immunisations are up to date, have we got the experience for you. 6 courses of insane food, paired to 6 wild beers; it’s a lot of firsts, a lot of crazy flavours and a lot of calling in sick that Friday.
Sam has developed an incredible menu for the night:
🍞 Hot honey damper
🦑 Firefly squid sashimi
🐷 Pork dumplings
🫘 Choripan w/ mustard mayo, hop oil chimichurri, potatoes
🦪 Abalone salad on chicken skin
🥮 Macerated fruit tart
It’s challenging to describe just how pumped we are about this confluence of years of work. Meticulous experiments battling against our "seat of pants flying", patented technique. You don’t have to be into any of this stuff to come and experience the dinner, but you will be by the time you're finished.
Tickets are $150 per person, with limited seating available. Hit the link in our bio or visit www.workingtitlebrew.co/spon to secure yours.
Also check out other Workshops in Newstead.
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