PRIMARY FLAVOURS

• Passionfruit
• Mango
• Nutty
• Light

Story

There are easier places to make beer than the second biggest sand island in the world. But that didn't stop the owners of Straddie Brewing, Kylie Taylor and Troy Beaven, from setting up on the shores of North Stradbroke Island, off the coast of Brisbane.

Here, on what is a still relatively untouched and stunning part of the world, the Straddie Brewing brewpub feels like a beacon of craft beer in what is otherwise a surfing and hiking paradise. You simply step off the ferry from Brisbane and straight into a lineup of great brews, with an emphasis on QLD-style sessionability all through the range - which is perfect if you get the chance to drink on the sun-drenched deck above the brewery.

What's even better is that there is a flavour of the island itself in every Straddie Brewing product, with sand-filtered water from an ancient island aquifer as the backbone of the brews. It's famous water too, with North Stradbroke boasting a freshwater lake system that has been listed as one of the world's most ecologically important wetlands.

Meanwhile, you'll see names from different parts of the island popping up in the range, from the Myora Springs sour to the Jumpinpin IPA; there's a real identity behind every one of these tasty beers.

This Pacific Ale is a relatively recent addition to the Straddie Brewing main lineup, and it's very much modelled on the fresh, slightly hazy, slightly hoppy Pacific Ale trend that was first launched by brewers like Stone and Wood many moons ago.

Brewed with a classic combination of Mosaic and Galaxy, known for their passionfruit punch, this beer includes some Australian flaked wheat to add a little haze and body, yet still produces a beer that leans more towards freshness and summery light than anything else.

Specs

PAIRING GUIDE

Aussie malt, tropical hops and plenty of Queensland craft brewing passion has gone into this stunning Pacific Ale from Straddie Brewing, and we just can’t get enough of it. This beer is going to work well with a massive array of dishes and ingredients, but we especially enjoyed it with exotic flavour combos like white fish with mango, chicken with yuzu or pork with chilli and pineapple, or with milder, fruity Indian curries like a classic korma or pasanda. Satay dishes will work especially well here, and it’s also excellent with Chinese takeaway mainstays like sweet and sour pork, salt and chilli tofu or ginger chicken. Nice!

RECIPE MATCHES

• Cannellini Bean Satay
• Nachos Done Right