DOCSLIB.ORG

Dessert Menu After Dinner Drinks

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dessert Menu After Dinner Drinks Dessert Menu After Dinner Drinks Shochu Choice of Dessert Sweet Potato 芋焼酎 Japanese Roasted Tea Pudding Kuromaru 黒丸 10 Kuromame Beans, Buckwheat Kernels Tomino Hozan 富乃宝山 14 ほうじ茶プリン 黒豆 蕎麦の実 Sato 佐藤 16 綾紫 Soy-milk Panna Cotta Aya Murasaki 20 Grenache Coulis Tenshino Yuwaku 天使の誘惑 25 豆乳パンナコッタ 赤ワインソース Barley 麦焼酎 Mirin Ice Cream and Soy Sauce Ice Cream Yamanomori 山乃守 14 Dried Cranberries, Pistachio Nuts 三年熟成みりんアイスクリーム 醤油アイスクリーム Rice 米焼酎 ドライクランベリー ピスタチオ Hakutake Shiro 白岳 しろ 12 Seasonal Fruit and Sake Kanten Toyonagagura 豊永蔵 16 季節のフルーツ寄せ、酒寒天 Torikai 鳥飼 18 Lychee Sorbet Affogado Served with Roasted Persimmon Sauce ライチソルベ 柿のアフォガド After Dinner Drinks After Dinner Drinks Dessert Wine Whisky Montlouis “Les Lys” - Loire France 2009 28 François Chidaine Japan Yamazaki 12 Years 17 Fortified Wine Yamazaki 18 Years 38 Scotland Sweet Speyside Marsala Superiore “Oro” - Sicily Italy N.V. 20 Macallan 12 Years 16 Marco de Bartoli Glenfiddich 12 Years 16 Macvin du Jura - Jura France N.V. 22 Glenfiddich 18 Years 32 Domain Macle Glenmorangie “The Nectar D’Or” 12 Years 20 Moscatel – Jerez Spain N.V. 11 Glenlivet, Samaroli 1977 100 Cesar Florido Highland Highland Park 12 Years 22 Oban 14 Years 20 Skye Talisker “Distiller Edition” 1999 25 Talisker 10 Years 16 Islay Lagavulin 16 Years 22 United States Old Pogue Bourbon 14 Rittenhouse 100 Rye 13 High West Rye 16 After Dinner Drinks After Dinner Drinks After Dinner Sake Brandy Nanbubijin All Koji 2011 20 Didier Meuzard Fine de Bourgogne 24 Entirely Koji Rice Fermented Aged Sake, Iwate 2005 33 南部美人 全麹仕込み 2004 33 Cognac Flight of All-Koji 27 Chateau Montifaud VSOP 18 Paul Giraud XO 25 Years 20 Sweet Jean-Luc Pasquet Noble de Grande Champagne 32 Ichinokura Himezen 14 Grosperrin Grande Champagne 1980 40 Low Alcohol Semi Sweet Sake, Miyagi 一の蔵 ひめぜん 低アルコール甘口酒 Armagnac Nanbubijin All Koji Umeshu 18 Plum Infused All Koji Sake, Iwate Castarède Réserve 20 Years 25 南部美人 全麹仕込み梅酒 Calvados Daishichi Kimoto Umeshu 22 Plum Infused Junmai Kimoto Sake, Fukushima Camut 6 Years 20 大七 生酛 純米梅酒 Artisanal Spirits Gin Coasair Artisan – Nashville, USA 13 Greenhook Ginsmiths– Brooklyn, USA 16 Vodka Ransom (Grain) – Sheridan, Oregon 13 Boyd & Blair (Potato) – Glenshaw, Pennsylvania 14 Kissui (Rice) – Japan 13 Rum Rhum J.M. White – Martinique 10 Rhum J.M. V.S.O.P - Martinique 23 Tequila Excellia Reposado - Mexico 24 Excellia Anejo - Mexico 28 Tea Ocha (Tea) Yame Sencha 八女煎茶 6 fine sencha green tea light, refreshing Kagoshima Sencha 鹿児島煎茶 6 deep steamed sencha green tea rich, flavorful 玉露茶 （星野村産） Gyokuro 11 fine shade-grown green tea smooth, elegant, deep, long flavor Matcha 抹茶 12 fine shade-grown powdered green tea rich, elegant served whisked in a traditional cha-wan bowl Genmai-cha 玄米茶 5 fine gyokuro green tea mixed with toasted brown rice round, sweet ほうじ茶 Hojicha 5 roasted green tea smoky, toasted flavor, low in caffiene .
Load more

Recommended publications
  • Production and Analysis of Volatile Flavor Compounds in Sweet Fermented Rice (Khao Mak)
    MATEC Web of Conferences 192, 03044 (2018) https://doi.org/10.1051/matecconf/201819203044 ICEAST 2018 Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) Jittimon Wongsa1,*, Vilai Rungsardthong2, and Tamaki Yasutomo3 1Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok Prachinburi Campus, Prachinburi, Thailand 2Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand 3Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72qBrix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity.
    [Show full text]
  • Clear Skies Make for an Enjoyable Festival!
    www.huoa.org September/October 2015 Issue #158 Circulation 9,820 Clear Skies Make for an Enjoyable Festival! By Tom Yamamoto, Chair 33rd Okinawan Festival other Nature revealed her “Uchinanchu Spirit of Aloha” by holding back the hustling back and forth to retrieve and deliver items. The busy yet cohesive atmo- M heavy rains that persisted up until the day before this year’s Okinawan sphere of multi-generations working together celebrating the spirit of their culture Festival and replacing them with gleaming rays of sunshine. Blessed with clear skies would make for an ideal episode on Anthony Bourdain’s “No Reservations.” and rejuvenated spirits, festival goers and volunteers alike eagerly participated in the With that, on behalf of the HUOA, I want to offer my sincere gratitude to all the 33rd Okinawan Festival at Kapiolani Park on September 5 and 6. volunteers who put forth so much time and energy into making this festival a huge success! It is amazing that year after year we are able to accomplish this monumental feat! From the preplanning stages in May, many of you have been taking on these roles for years, and you never seem to skip a beat; you return straight back to the task at hand. Setting the foundation at the park a week prior to the festival is very labor inten- sive, and we deeply appreciate all the unloading of containers, digging trenches, lay- ing pipes, running electrical and gas lines, building booths and backdrops, setting up tents and equipment, and prepping the food on Friday. A special thanks to Governor and Mrs.
    [Show full text]
  • Complete Genome Sequence and Analysis of the Industrial
    DNA Research, 2018, 25(3), 297–306 doi: 10.1093/dnares/dsy002 Advance Access Publication Date: 5 February 2018 Full Paper Full Paper Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production Weiping Zhang1,†, Yudong Li1,2,†, Yiwang Chen2, Sha Xu1, Guocheng Du1, Huidong Shi3, Jingwen Zhou1,*, and Jian Chen1,* 1School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214443, China, 2Department of Bioengineering, School of Food Sciences and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China, and 3Georgia Cancer Center, Augusta University, Augusta, GA 30912, USA *To whom correspondence should be addressed. Tel. þ86 510 85918312. Fax. þ86 510 85918309. Email: [email protected] (J.W.Z.); Tel. þ86 510 85913660. Fax. þ86 510 85918309. [email protected] (J.C.) †These authors contributed equally to this work. Edited by Dr Katsumi Isono Received 24 May 2017; Editorial decision 5 January 2018; Accepted 10 January 2018 Abstract Chinese rice wine is a popular traditional alcoholic beverage in China, while its brewing pro- cesses have rarely been explored. We herein report the first gapless, near-finished genome se- quence of the yeast strain Saccharomyces cerevisiae N85 for Chinese rice wine production. Several assembly methods were used to integrate Pacific Bioscience (PacBio) and Illumina se- quencing data to achieve high-quality genome sequencing of the strain. The genome encodes more than 6,000 predicted proteins, and 238 long non-coding RNAs, which are validated by RNA-sequencing data. Moreover, our annotation predicts 171 novel genes that are not present in the reference S288c genome.
    [Show full text]
  • The Case of Glutinous Rice and Waxy Cereals in the Food Cultures of Eastern Asia
    Title: Diversification and cultural construction of a crop: the case of glutinous rice and waxy cereals in the food cultures of eastern Asia. Author’s names: Dorian Q. Fuller and Cristina Castillo Institute of Archaeology, University College London, 31-34 Gordon Square, London WC1H 0PY Number of text pages: 6 single spaced plus Bibliography: +5 Figures: 2 Tables: 2 Abbreviated title: glutinous rice and waxy cereals Key words: Oryza, ritual, alcohol, archaeobotany, ethnobotany Proofs to be sent to: Dorian Q Fuller Institute of Archaeology 31-34 Gordon Square London WC1H 0PY Email: [email protected] Diversification and cultural construction of a crop: the case of glutinous rice and waxy cereals in the food cultures of eastern Asia. By Dorian Q Fuller and Cristina Castillo Institute of Archaeology, University College London Abstract While rice is one of the world’s most important and productive staple foods, it is highly diversified in uses and varieties, including East and Southeast Asian sticky (or glutinous) forms. While stickiness to some degree can be achieved by cooking methods, true sticky (or waxy) rice is the result of a genetic mutation that causes a loss of amylose starch in favour of high amylopectin content. These mutations are unknown in wild populations but have become important only amongst cultivars in East and Southeast Asia, but not in other rice growing regions, such as South Asia or West Africa. In addition, other cereals (mainly millets, but also maize, barley and in recent times wheat) have evolved parallel mutations that confer stickiness when cooked and high amylopectin content within the same region of East Asia.
    [Show full text]
  • The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks
    J Korean Soc Food Sci Nutr 한국식품영양과학회지 41(12), 1785～1791(2012) http://dx.doi.org/10.3746/jkfn.2012.41.12.1785 쌀의 품종, 쌀의 도정도, 누룩에 따른 막걸리의 품질 특성 이윤지1․이해창1․황금택1†․김동호2․김현정2․정창민3․최윤호3 1서울대학교 식품영양학과․생활과학연구소 2국립농산물품질관리원 시험연구소 3배상면주가 The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks Yoonji Lee1, Haechang Yi1, Keum Taek Hwang1†, Dong-Ho Kim2, Hyun Jung Kim2, Chang Min Jung3, and Yoon-Ho Choi3 1Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Korea 2National Agricultural P roducts Quality Management Service, Seoul 150-804, Korea 3Baesangmyun Brewery Institute Co., Ltd., Gyeonggi 487-840, Korea Abstract This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41～84.53 mg/mL).
    [Show full text]
  • The Archaeobotany of Khao Sam Kaeo and Phu Khao Thong: the Agriculture of Late Prehistoric Southern Thailand (Volume 1)
    The Archaeobotany of Khao Sam Kaeo and Phu Khao Thong: The Agriculture of Late Prehistoric Southern Thailand (Volume 1) Cristina Castillo Institute of Archaeology University College London Thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy of University College London 2013 Declaration I hereby declare that this dissertation consists of original work undertaken by the undersigned. Where other sources of information have been used, they have been acknowledged. Cristina Castillo October 2013 Institute of Archaeology, UCL 2 Abstract The Thai-Malay Peninsula lies at the heart of Southeast Asia. Geographically, the narrowest point is forty kilometres and forms a barrier against straightforward navigation from the Indian Ocean to the South China Sea and vice versa. This would have either led vessels to cabotage the southernmost part of the peninsula or portage across the peninsula to avoid circumnavigating. The peninsula made easy crossing points strategic locations commercially and politically. Early movements of people along exchange routes would have required areas for rest, ports, repair of boats and replenishment of goods. These feeder stations may have grown to become entrepôts and urban centres. This study investigates the archaeobotany of two sites in the Thai-Malay Peninsula, Khao Sam Kaeo and Phu Khao Thong. Khao Sam Kaeo is located on the east whereas Phu Khao Thong lies on the west of the peninsula and both date to the Late Prehistoric period (ca. 400-100 BC). Khao Sam Kaeo has been identified as the earliest urban site from the Late Prehistoric period in Southeast Asia engaged in trans-Asiatic exchange networks.
    [Show full text]
  • Komatsu-Ramen-Drink-List.Pdf
    チ シ ュ CHUHAI 8 ュ KOMATSU SHOTS 6 ー ー ハ タ イ CHU-HAI ー FERRARI Sochu, sparkling Fernet & campari OOLONG-HAI 5 ALIVE Sochu, sparkling, oolong tea Citron, clementine, grapefruit jalapeño, mango PINAPPURU-HAI pineapple, peach Sochu, sparkling, pineapple juice PEARL DIVER Sochu, lemon lime soda, chia seeds ソ NIHON-SHU BAKUDAN Beer & shot of sake ー SOFT DRINKS 2 ダ 住 PEPSI ま HOUSE COCKTAILS 9 DIET PEPSI い MOUNTAIN DEW DR. PEPPER JAPANESE COCKTAIL Cognac, orgeat syrup, house bitters, rocks, twist LEMONADE SIERRA MIST MR. KOMATSU Rum, jagermeister, rhum clement coco, pineapple juice, ango mist お TEA TOKYO 茶 Vodka, rose vermouth, giard pamplemousse, lime, cherry ITOEN GREEN TEA 2.5 WHITE LADY ITOEN OOLONG TEA 2.5 Gin, cointreau, lemon, shaken, lemon twist SOUTHERN SWEET TEA 2 MILKY WAY UNSWEETENED TEA 2 Whiskey, calpico concentrate, lemon, simple, PEACH TEA 2 blue curaçao air SAILOR MOON ラ Gin, antica, big O ginger, lime, orange peel ム JAPANESE SODA 3 ネ BURADDI MARI Sochu, bloody mary mix, togarashi rimmed RAMUNE GRAPE RAMUNE MELON 発 RAMUNE ORANGE 泡 BEER RAMUNE STRAWBERRY 性 RAMUNE ORIGINAL ASAHI DRY 5 ANGRY ORCHARD 5 白 BLVD RADLER 4 ワ WHITE WINES GLASS BOTTLE BLVD PALE ALE 4 イ BLVD PILSNER 4 ン BLVD TANK 7 6 Cava Brut Casteller Penedes, 8.5 | 32 BLVD WHEAT 5 Spain NV BUD LIGHT 3 Moscato d’Asti Vajra, Italy ‘14 11 | 42 COORS 4 KIRIN ICHIBAN 7 Moscato d’Asti Saracco, Italy ‘15 12 | 46 KIRIN LT 8 Riesling Kungfu Girl Columbia 8 | 30 HITACHINO NEST - Ask your server 10 Valley ‘14 MILLER LITE 3 Melon de Bourgogne 9 | 34 OLD MILWAUKEE 2 Claude Branger,
    [Show full text]
  • Food and Drink Training Manual
    Food and Drink Training Manual The recipient receives this document on the condition that he/she will keep the document confidential and will not use its contents in any form or by any means, except Drunken Fish internal purpose. Moreover, nobody is authorized to place this document at the disposal of any third party without the prior written permission of Drunken Fish. _________________________________________________ ISSUED TO _________________________________________________ ISSUED BY _____________________________ DATE TABLE OF CONTENTS Introduction .......................................................................................................................... 1 Training Outline .............................................................................................................................1 Drunken Fish Mission Statement ....................................................................................................3 Sequence of Service Protocol ..........................................................................................................4 Star Chart Criteria ..........................................................................................................................8 Food Menu .......................................................................................................................... 10 Sushi ............................................................................................................................................ 10 Types of Nigiri .............................................................................................................................
    [Show full text]
  • Rice Fermentation Starters in Cambodia: Cultural Importance and Traditional Methods of Production
    Southeast Asian Studies, Vol. 49, No. 2, September 2011 Rice Fermentation Starters in Cambodia: Cultural Importance and Traditional Methods of Production YAMAMOTO Sota* and MATSUMOTO Tetsuo** Abstract This paper focuses on the processes of producing fermentation starters in Cambodia, in order to explore the dispersal routes of starters in Southeast Asia. Spices, herbs, and a sweet ingredient are widely used to make starters in Cambodia, and many people put new starters on rice husks or straw. These widely distributed techniques may have originated in one place and later dispersed throughout Southeast Asia. Two different production processes are used in Cambodia: one based on a “rice wine culture”—character- ized by not using rice liquor, not using old starters, using leaves and branches to cover the starters, and not drying the starters; and the other based on a “rice liquor culture”—characterized by the use of rice liquor (blown over the starters), old starters (scattered over new starters and/or mixed with rice powder), and the addition of sugar without using plant materials. “Rice wine culture” seems to be the older type of process in Cambodia, and new techniques related to the “rice liquor culture” probably infiltrated the region later. The use of plants and the rituals related to starter production are very important in understanding the dispersal routes of starters in Southeast Asia. Keywords: amylolytic starter, capsicum (chili peppers), charcoal, dispersal routes, ethnobotany, rice liquor, rice wine, spices I Introduction Malted rice, or koji-cake—a fermentation starter in the form of a hard ball made from rice or other cereals—is thought to have originated in China, probably in the Yellow River basin [Hanai 1992: 62], 3,000–4,000 years ago [Ueda 1999: 89–90].
    [Show full text]
  • India Nepal Soft Appunti Di Viaggio
    India Nepal Soft 1 - 7 Marco Vasta India Nepal Soft Appunti di viaggio India Nepal Soft 2 - 7 Marco Vasta In Xanadu did Kubla Khan A stately pleasure-dome decree : Where Alph, the sacred river, ran Through caverns measureless to man Down to a sunless sea. Samuel Taylor Coleridge: Kubla Khan, or, A Vision in i Dream. Pagina precedente: Manjushri della saggezza e della conoscenza Ultima di copertina: Ultimo salvataggio: 23/07/2017 19.39.00 Stampato in proprio: 23/07/2017 20.05.00 Autore: Marco Maria Luciano Vasta File: C:\CONDIVISA\Marco\Viaggi\2017\India Nepal Soft\Qdvindianepalsoftbase.Doc Revisione n° 43 Le strade avanzano, le montagne si muovono. Curatore, autore ed editore non si assumono alcuna responsabilità per le informazioni presentate a solo scopo di crescita culturale. Le informazioni sono fornite “così come sono” ed in nessun caso autore ed editore saranno responsabili per qualsiasi tipo di danno da frustrazione, incluso, senza limitazioni, danni risultanti dalla perdita di beni, profitti e redditi, valore biologico, dal costo di ripristino, di sostituzione, od altri costi similari o qualsiasi speciale, incidentale o consequenziale danno anche solo ipoteticamente collegabile all'uso delle presenti informazioni. Le presenti informazioni sono state redatte con la massima perizia possibile in ragione dello stato dell'arte delle conoscenze e delle tecnologie; la loro accuratezza e la loro affidabilità non è comunque garantita in alcun modo e forma da parte del curatore, né di alcuno. India Nepal Soft 3 - 7 Marco Vasta Sommario Sommario
    [Show full text]
  • Minireview Popular Fermented Foods and Beverages in Southeast Asia
    International Food Research Journal 18: 475-484 (2011) MiniReview Popular fermented foods and beverages in Southeast Asia 1Law, S. V., 2*Abu Bakar, F., 1Mat Hashim, D. and 2Abdul Hamid, A. 1Halal Products Research Institute, University Putra Malaysia, 43400 Serdang, Malaysia 2Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Malaysia Abstract: Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia. The review concerning the indigenous carbohydrate-based fermented foods the region, including rice wine, fermented palm sap and tapai. The paper focuses on the popular indigenous fermented foods and beverages produced in the region including the consumption and processing methods. Microbiological and chemical properties of these indigenous fermented foods were also discussed. Another issue is in the alcohol-related health risk due to the consumption of the foods and beverages with high alcohol content. Hence, ethanol and other alcohol-related compounds present in the selected alcoholic fermented foods will be highlight. Keywords: Traditional fermented food, tapai/tape, toddy, rice wine, Southeast Asia Introduction conversion of the raw materials to different form of fermented food products in order to increase the Foods are the basic survival needs for human food varieties as well as to maintain food security. being. Since ancient time, various methods have been Techniques and practices of preserving plants such used to process and to preserve foods. Fermentation as rice and seafood products are well-developed in is one of the oldest and widely used food preservation Southeast Asia region as to balance the fluctuation methods in households, small-scale food industries as in food availability in the area during the stage of well as in large enterprise.
    [Show full text]
  • Drinks & Wine List
    DRINKS & WINE LIST threeblueducks threeblueducks COCKTAILS Lavender & Berry $18 Mt Tamborine lavender liqueur, Belvedere vodka, mixed berries, watermelon, lime Ducks Rosé Spritz $16 Konpira Maru rosé, Aperol, Bubbles & Co sparkling wine, lemon, soda Blood Orange Tea $20 Blood orange infused vodka, Lillet rosé vermouth, cold pressed blood orange juice, Bubbles & Co sparkling wine Green Fuel $21 Mt Uncle Distillery Botanic Australis gin, cold pressed apple juice, ginger, spinach & cucumber juice, jalapēno, horseradish, smoked rosemary Amaretto Encounter $19 White Possum Naked Amaretto, Bacardi Ocho rum, condensed milk, almond milk, orange zest Berry Blossom $20 FAIR pomegranate liqueur, berry infused Husk Distillers Pure Cane rum, egg white, lemon, cherry bitters Cinnamon & Maple Old Fashioned $20 Woodford Reserve bourbon, cinnamon maple syrup, chocolate bitters Mocha Martini $19 Hartshorn Distillery Sheep Whey vodka, coffee bean infused Antica Formula vermouth, Chocolate Mozart Please note all payments made via credit card will incur a 1.5% surcharge. Please note there is a 15% surcharge on all public holidays. TAP BEER & CIDER 400ml 570ml Young Henrys Natural Lager 4.2% Newtown NSW 9 12 Balter Captain Sensible 3.5% Currumbin QLD 8.5 11.5 Stone & Wood Pacific Ale 4.4% Byron Bay NSW 9 12 Stomping Ground ‘Gipps St.’ Pale Ale 5.2% Collingwood VIC 9 12 Fortitude Brewing Co. ‘Roots & Leaves’ Mt Tamborine QLD 9.5 12.5 Ginger Beer 3.5% Brouhaha IPA 6.2% Maleny QLD 10.5 13.5 Willie Smiths Organic Apple Cider 5.4% Huon Valley TAS 10 13 BOTTLED
    [Show full text]