Posted by & filed under Bar, Bar Food, Booze, Eat & Drink, Foodie Diary.

Ushering in Sydney’s growing obsession with craft beers, Sydney’s annual Craft Beer Week, hosted by Joel Connolly, could as easily be named ‘Craft Beard Week’, if not for the all-too-obvious statement it would appear to make. Ekim, Batch, Modus Operandi, and the obligatory Young Henrys brands joined forces to showcase some of Sydney’s best craft beer brewers, and generally get a little bit pissed with those whom appreciate their wares.

Have you ever tried a Nitro-Lacto IPA?” I was asked, while being handed what looked to be just a beer (it was). “No”, I replied. “Not once. Ever.” Turns out this ‘mouthful of a mouthful’ was a collaborative product between Modus Operandi and Batch. It was fantastic, but I still don’t know what it is. Among the sea of ‘approachable IPAs’ and ‘Hoppy Pale Ales with tropical notes’, my eyes were drawn to the Modus Operandi ‘Canimal’. A one litre can of beer. Yes, one litre.

When quizzed about whether owning a beard is necessary to sell beer, Andrew Fineran from Batch responded fittingly; “Beards do give you cred. but it shouldn’t be about that. I would like to live in a world where I can sell beer without a beard.” So would we Andrew, so would we.

Sydney Craft Beer Week puts on 130 events in the 9 days between 17 and 25 October. Beards are unlimited.
www.sydneycraftbeerweek.com