PRIMARY FLAVOURS

• Tropical Fruit
• Smooth
• Tart
• Crisp

Story

Like so many successful new brewing operations, when you dig below the surface, you find people who've already been there and done that.

For Precinct Brewing, the success in just five years of operation comes from the work of Scott Imlach and business partner Simone Tunbridge, who are behind a suite of Gold Coast's best restaurants and beer-focused bars, plus friend and former Stone & Wood brewer Jeremy James. Stir in the talents of builder and commercial fitout guy Michael Craighead alongside local accountant Tom Welch, and you've got quite a crew.

Indeed, it took much longer than expected for the fivesome to turn what was an old panelbeaters shop a stone's throw from the beach in Miami, into what is now a hotspot for Gold Coast beer lovers.

A big part of the recipe is also working out what people really want. As Jeremy explains, 'not everyone that walks into a brewpub these days is a beer nerd, so we really like having a welcoming beer'. That vibe has fuelled a range that proudly dips into more 'session-strength' beers that he makes for sitting around listening to music and enjoying the vibes.

To demonstrate just how clever this QLD brewery can be, we bring to you one of their more innovative brews, Experiment #42 (or Exp#42). Made using a raft of cutting-edge beer products, including ultra-modern CRYO concentrated hops plus hop oils, this brew is full of interesting contrasts - it's juicy, tangy, creamy, tart and bitter all at once.

Described by the crew as 'the future of flavour', this Hazy IPA is such a ride - a beer that you want to pour into a big glass and contemplate how it can be mouthfilling and generous while also being refreshing and tangy.

Specs

PAIRING GUIDE

The team at Precinct Brewing is flying the flag for the ever-expanding Queensland craft beer scene, and we’re more than a little enamoured by this crisp, hoppy and utterly irresistible hazy IPA release. All that brightness and citrussy character calls for naughty-but-nice deep fried dishes that don’t shy from a bit of spice – we’re talking Korean-style fried chicken, prawn and mango pakoras, squid with crispy chilli dressing or a heaving plate of fish and chips with a punchy mayo. It’s also excellent with roast white meats, Indian curries like butter chicken or paneer, cheese and bacon combos or grilled prawns with a strong aioli.

RECIPE MATCHES

• [Prawn, Pesto and Penne Salad (https://blog.goodpairdays.com/prawn-pesto-and-penne-salad/)
• Mango and Prawn Pakoras