Working with James Whetlor in conjunction with Goatober, chef Matt Williamson curated a goat-inspired menu each incorporating and paired with our beers.
Our beautiful barrel library provided the perfect backdrop for an exclusive and intimate supper.
To begin, the canapes were served to the diners inside our brewery. The goat bao was served with a Tepache vindaloo and sesame crumb, the Sleeping Limes Prawn Ceviche with Aji Amarillo and trini Goat Doubles with Fried Bread and Tamarind with a Pogo Pepper Sauce. These were enjoyed with their respective pairings and our brand new Something New session IPA on draft.
The party then moved into the moody candle-lit barrel cellar to enjoy their next three courses.
On entry, the guests were met by a warm glow and shown to their seats. On draft we were pouring Murmur, our wine yeast fermented beer with vinous hops which is a great accompaniment for any meal.
With an introduction about Goatober from James Whetlor and and a welcome from Andrew Cooper, Wild Beer Co. co-founder, the first beer was served.
Rosa Rouge, a Side Project collaboration sour with pomegranate was served with Goat Kibbeh Naye on Crispbread & Cabbage.
Between the starter and main we opened 6 bottles of the, at the time, unreleased Beyond Modus VI which features barrel aged barley wine and our first attempt at made-wine making.
We then served Currant Affair which was paired with Persian Aromatic Rice Stuffed Goat Shoulder. Currant Affair is one of our latest fruit beers using blackcurrants from Bradfield’s Farm near Taunton.
Once the main course was finished, we bought out Jambo and James Whetlor discussed the history of goat meat and its popularity in the west. We then moved onto a dessert of Sleeping Lemons, Amaretto, Poppy Seed and Westcombe Ricotta Budino which was served with an incredible Sleeping Lemons syrup.
Our next event at the brewery is in December when we will be hosting our first open day!