Working Title Brew Co.

Working Title Brew Co. Craft microbrewery located in Newstead, Brisbane. No rhyme and no reason, just good beer.
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4 New Releases Dropping This Saturday, With Paired Paddles + Food Available For Only $35! ๐Ÿบ๐Ÿฝ๏ธ๐Ÿ’ฅRight-e-o, here-we-gooooo....
25/06/2024

4 New Releases Dropping This Saturday, With Paired Paddles + Food Available For Only $35! ๐Ÿบ๐Ÿฝ๏ธ๐Ÿ’ฅ

Right-e-o, here-we-gooooo. Beer dump incoming, and likely outgoing on Sunday. We're dropping 3 new beers and 1 monster mead this Saturday from midday, and we don't wanna brag but they're kinda s**t-hot. Sam is once again treating us to a paired canapรฉ paddle that'll knock your socks off. And no, he's not so lazy that he simply threw a chupa chup on a plate for Sucker Punch, even though I have about 500 here with tiny head dents that I don't know what to do with.

Here's what we're dishing up:

๐Ÿบ Hive 13.5% Shiraz Barrel Aged Sparkling Mead
๐Ÿด lavosh, spiced plum jam, grana padano
Local rooftop honey from Hoodlum was fermented fully dry, left on lees for one month and aged for six months in Sons of Eden Shiraz Barrels. A gorgeous pink blush begins the story of soft berries, gentle spices and a balancing oak structure.

๐Ÿบ Knock Knock 7.5% Red IPA
๐Ÿด coffee boar, chili & shoyu vinaigrette, crispy rice noodles
Whoโ€™s there; a bold, spicey, citrus and stone fruit laden malty red ipa. Oozing with biscuit, caramel and chocolate flavours, with a citrus and piney mid palate, itโ€™ll leave you wondering if you missed the punchline.

๐Ÿบ Raw Nerve 6.0% Raw NEIPA
๐Ÿด sansho chicken rice paper dumpling
Steeped in tradition, applied to modern beer, Raw Beer has arrived. Here, there is no boil, and therefore more protein and all that comes with it; body, flavour, texture and a glorious platform for new world hops. Made in partnership with local beer wizard Simeon Bonetti.

๐Ÿบ Sucker Punch 8.0% Strawberries & Cream Lollipop Sour
๐Ÿด macerated fruit tart, raspberry dust
Sucking a lollipop, while wearing your finest Cross Colours, listening to Weezer on discman and landing a kick flip on your new Zephyr. Is it 1997 or 2024? Strawberries and Cream, thatโ€™s it!

Paddle pairings are limited so get in quick on Saturday to snag yours.

Tins will also be available from the takeaway fridge, and from all good Brisbane beer slingers from late next week.

Except for Sucker Punch, which is ONLY available online or from the taproom.

Too many beers.

By L.

Mulled Mead, I like it sweet and warm! ๐Ÿฏ๐ŸŒจ๏ธ๐ŸWinter is here and, in typical Working Title fashion, we are a little bit beh...
21/06/2024

Mulled Mead, I like it sweet and warm! ๐Ÿฏ๐ŸŒจ๏ธ๐Ÿ

Winter is here and, in typical Working Title fashion, we are a little bit behind.

Mark has managed to sweet talk the bees and we were able to get more honey together for a smackin' 13.5% still mead. With the weather cooling down, it's time to start warming up our drinks. First up is a Spiced Mulled Mead.

It's no secret that the Romans loved their wine. Much like most of Brisbane though, they couldn't handle their winters. And once they started invading Scotland and Germany they started warming their drinks up. This caught on quite quickly and mulled mead started making an appearance among our friends up North.

We're no vikings so I wasn't able to heat this up in it's traditional fashion with an red hot iron, however, we made it work. I've pilfered through Sam's kitchen to get my hands on some cinnamon, cardamom, nutmeg, and cloves, chopped up a juicy orange, and steeped this for a couple hours. The result? Bloody tasty, warm, cozy mead.

Mark loves it. Sam loves it. Luke thinks it's too sweet. I've already had about three cups.

Get in and get your hands around a cup so that we're still in a state to serve you all of the good stuff.

By N

Join us for Schmancy, a 4 course dinner paired with rare cellared wine and cocktails! ๐ŸŽฉ๐Ÿธ๐Ÿท๐ŸดSchmancy - An informal & derog...
20/06/2024

Join us for Schmancy, a 4 course dinner paired with rare cellared wine and cocktails! ๐ŸŽฉ๐Ÿธ๐Ÿท๐Ÿด

Schmancy - An informal & derogatory way of saying 'fancy'. Sounds like Working Title. Mark's clearly given up on making enough beer for these dinners, and Luke's recently become very enamored with the phrase 'not my section', so here we are. A dinner cobbled together purely by Nicole & Sam. Or Sam & Nicole. Depends who you ask.

Four paired courses! More drinks! Wine, gin, whiskey! Crocodile, duck, rabbit! Milo!

We've raided the cellar for some exceptionally rare wine, we're infusing and clarifying what spirits we haven't already consumed writing this, we've made a menu based purely on things we want to eat, as is tradition.

๐Ÿน Aperitif
๐Ÿฅ‚ Prosecco - crocodile ceviche, macadamia & amarillo leche de tigre, lime, petals
๐Ÿธ Peppercorn Martini - rabbit terrine, lavosh, grana padano, pear
๐Ÿฅƒ Clove Old Fashioned - barley risotto, duck breast, oyster mushroom, goat curd
๐Ÿท Cabernet Merlot - chocolate tart, miso caramel, milo mousse
๐Ÿพ Muscat

With Mr and Mrs Working Title off the tools this time round, it's been a great opportunity to go absolutely wild with some things we're truly passionate about. Not as passionate as the beers, obviously. ๐Ÿ˜‰

Making a schmancy little dinner like this has been a great chance to work on these courses as really circular pairings, adapting and enhancing as we go, to deliver something where the food and drinks really lift each other up. Just like Working Title.

Tickets are $120 per person, with limited seating available. Hit the link in our bio or visit workingtitlebrew.co/schmancy to secure yours.

Beers schmeers.

By N & S

Itโ€™s Beer Geek Wednesday ๐Ÿ‡ฉ๐Ÿ‡ช ๐Ÿป Itโ€™s April 23rd 1553 and some geezer up the road, with a pointy hat, who fancies himself a...
19/06/2024

Itโ€™s Beer Geek Wednesday ๐Ÿ‡ฉ๐Ÿ‡ช ๐Ÿป

Itโ€™s April 23rd 1553 and some geezer up the road, with a pointy hat, who fancies himself as a Beer Baron, has just decreed that you canโ€™t brew from tomorrow until September 29th due to all the spoilage microorganisms in Summer. Like, what the actual s**t man, I run a clean brewery, f**k you. So you bust out that special stack of malt youโ€™ve been hoarding, up the alcohol content so you can blackout the pain away, add some extra hops so it lasts, set the Best Before to 18 months, knowing itโ€™s complete horse excrement, but the nationals will still take some, and settle in for that overnight brew. Bliss. And this was the birth of Mรคrzenbier, or March Beer. Brewed extra strong in March, quaffed extra hard in September.

Fast forward to 1810 and a different geezer, who fancies himself as a Party Starter, gets nuptualised and wants that special brew. You donโ€™t have one. So you clean skin some Mรคrzen gear, get Shieldโ€™s great great great grandfather to brand it good and boom, Oktoberfestbier. How does he do it? A totally different beer, just for Oktoberfest, which is in September.

Fast forward to 2024 and a third geezer, who fancies himself as a student of alternative histories makes a Mรคzenbier for Oktoberfest, even though he lives in the southern hemisphere, has no German heritage, has none of the right equipment, or ingredients and enjoys neither weddings nor bureaucratic decrees.

On April 23rd we slammed the lil Doggett St brewery with a double decoction mash. A decoction is a mash regime that involves taking about 1/3 of the mash into the kettle, boiling it, and returning it to the mash. This does a few things. Firstly, it accelerates the Maillard reaction, a process of caramel formation where proteins bind to carbohydrates in the presence of heat. Secondly, it allows a temperature stepped mash, thus you can have mash rests at 50oC, 63oC and 73oC. These different temperatures do different things to the proteins and sugars in the beer. Overall, it does a better job of creating a beautifully clear, super crisp and dry beer, than a single infusion mash that we are used to.

Originally, Mรคrzenbier, their Austrian cousin, the Vienna Lager, and their little sibling, the Oktoberfestbier, were all double decocted. Some believe it creates a unique flavour that cannot be replicated otherwise. And did we achieve it? Well, youโ€™ll have to wait until Oktoberfest, in September.

Prost,

By M!

๐Ÿ’ฅ EOFY Sale ๐Ÿ’ฅ Because It's Almost Stocktake Time And We're Very Lazy ๐Ÿค๐ŸบYep, it's that time of year folks; we've been tol...
18/06/2024

๐Ÿ’ฅ EOFY Sale ๐Ÿ’ฅ Because It's Almost Stocktake Time And We're Very Lazy ๐Ÿค๐Ÿบ

Yep, it's that time of year folks; we've been told we have to count things again and we really, really don't want to. So we're going to send them to you to count instead. And by count we mean devour.

We're taking 20% off a select range of beer until Friday the 28th June. Get in fast because some of the stock is VERY limited. It's also VERY tasty. So you should VERY order some, fast.

And don't forget we offer $5 flat rate shipping, plus FREE SHIPPING for orders over $200.

You're welcome.

By L.

Don't Quit Your Wine-ing, Join Us For The  This August! ๐ŸทThe streets and laneways of Newstead will come alive this Winte...
17/06/2024

Don't Quit Your Wine-ing, Join Us For The This August! ๐Ÿท

The streets and laneways of Newstead will come alive this Winter as a line-up of incredible venues transform themselves into an Urban Cellar Door and host a winemaker for you to visit on a self-guided wine trail!

How does it work you ask? Simply decide which venue you'd like to start from (ours, obviously) and you're off! Choose your own adventure as you and your friends move from venue to venue tasting delicious wines thanks to the incredible line-up of winemakers.

We're super stoked to be partnering with our mates from . Much like the Title, Konpira Maru started as an idea born from two mates having a beer at the pub. From small beginnings in 2014, they now make small batches of fun wine across Victoria and Queensland, with the help of their crew of amazing growers.

Guaranteed to sell out, the Urban Wine Walk promises a fun and unique self-guided wine tasting experience that you and your friends won't want to miss.

Grab your tickets now, and we'll see you in August!

Who let the Brown Snake out?Weโ€™ll be closed this arvo, as we reconsider our waterfront strategy. Location, location, loc...
16/06/2024

Who let the Brown Snake out?

Weโ€™ll be closed this arvo, as we reconsider our waterfront strategy. Location, location, location ๐Ÿ˜….

Like s*x in a canoe, our beer is awkward af. But at least itโ€™s not this close to water. Except it is.

By M!

NEW RELEASE - Sucker Punch 8.0% Strawberries & Cream Lollipop Sour ๐Ÿ“๐Ÿฆ๐Ÿญ๐ŸบAh, the 90s - a time when the internet made weird...
13/06/2024

NEW RELEASE - Sucker Punch 8.0% Strawberries & Cream Lollipop Sour ๐Ÿ“๐Ÿฆ๐Ÿญ๐Ÿบ

Ah, the 90s - a time when the internet made weird noises and the only way to settle a debate was with your trusty set of Encyclopedia Britannicas.

It's the weekend... you wake up, knock out an episode of Duck Tales on Saturday Morning Disney, then wash the family car to score yourself a couple bucks of pocket money. The goal? To mount your spokey dokeyed BMX steed and make the trek to the local corner store for some Tazos, a handful of 5c Heartbeat lollies, and the grand prize - a Chupa Chup. With your slap bracelet securely fastened and your Tamagotchi beep-beeping in the pocket of your Cross Colours, you unwrap that bad boy and take that first sweet, creamy lick; and it's like the 90s distilled into a single, perfect moment.

Obviously this extremely specific scenario only occurred if you're old as s**t, like us.

It's time Brisbane, and we're bringing the 90s nostalgia with our Strawberries & Cream Lollipop Sour! Loads of oats, wheat and lactose meld with gooey marshmallows and a heap of lollipops to get that real fake lollipop goodness. Then it was secondary fermented on a ludicrous amount of Strawberries for that pop of colour and flavour.

Strawberry candy hits you first up, with some creaminess that promises sweetness. The flavour is full and creamy with a strawberry twang and soft sour finish for balance. Itโ€™s lollipop in liquid form.

Available from the GABS Brisbane container bar THIS WEEKEND, then dropping in tins and on tap exclusively from us Friday the 28th June. Only 20 cases available gang, so you'll wanna get in quick!

Suckers.

By L.

Working Title Art Show Launch Featuring Aleisha Devenport This Thursday! ๐Ÿ–Œ๏ธ๐ŸŽจ๐ŸบWe've got an stunning new exhibtion hitting...
12/06/2024

Working Title Art Show Launch Featuring Aleisha Devenport This Thursday! ๐Ÿ–Œ๏ธ๐ŸŽจ๐Ÿบ

We've got an stunning new exhibtion hitting the taproom for the month of June! Introducing , an emerging interdisciplinary visual artist based in Meanjin (Brisbane), currently completing her Bachelor of Fine Arts (Visual Art) at QUT.

Devenportโ€™s conceptual practice investigates the physical and ephemeral state of the human body and mind. Through oil painting and photography, Devenport is interested in the bounds of the portrait, colour, and the gaze between audience and subject. She incorporates naturalistic elements derived from environmental influence, exploring identity in relation to memory and place.

The exhibition kicks off from 6pm this Thursday the 13th of June and is gracing our walls for the next 4 weeks.

We'll see you there!

By L.

NEW RELEASES - Gremlins 2 - 7.5% Barrel Fermented Wild Thiolised Hazy IPA + Wild One - 7.0% Wild Golden Sour ๐Ÿ‘น๐Ÿƒ๐ŸบDid you ...
07/06/2024

NEW RELEASES - Gremlins 2 - 7.5% Barrel Fermented Wild Thiolised Hazy IPA + Wild One - 7.0% Wild Golden Sour ๐Ÿ‘น๐Ÿƒ๐Ÿบ

Did you think we were done for the week? Incorrect. Two new beers have hit the taps, takeaway fridge, online store and soon, your facehole.

๐Ÿ‘น Gremlins 2 - One Drop Collaboration
It was never going to be a simple IPA when Nick from got involved. From a wild, Pichia yeast barrel ferment, to thiol-rich Savvy B Juice, tailored fruity yeast nutrient, Brettanomyces C. and wild Saccharomyces Trois. secondary ferments and some Passionfruit infused Motueka Hop Kief. Searching the non-canonical routes for that super juicy, active thiol result. What a ride.

Complex fruity flavours are everywhere. Super juicy with a wild fruity funk. Rich stone fruits, mango and banana on the nose with a dense, unctuous mouthfeel and soft, lush finish. Itโ€™s a thiolised Hazy but nothing like one youโ€™ve tried before. So many complicated flavours but surprisingly drinkable at the same time. Just donโ€™t eat it after midnight.

๐Ÿƒ Wild One
Our second mixed culture beer, this time barrel fermented without inoculation. Utilising the mature culture already in these barrels, which previously made our Flanders Red, we let the golden wort ferment have free rein. As the subtle oak character diminishes after each batch, we figured it was time for a more funky barrel ferment.

Soft brett funk and sacch esters on the nose, play nicely with the lemon acidity and chewy oak. Flavours of spices, pepper, farmhouse, tropical fruits and lemon tantalisingly dance along palate. The finish is tart with clean acid and a touch of vanilla. For a full barrel ferment itโ€™s incredibly balanced and delicate.

Catch 'em while you can.

By L.

The Kitchen's Closed From 4pm This Afternoon For Our Sold Out Spon Event! ๐Ÿ›‘๐Ÿด๐Ÿ˜”Sorry folks, we've gotta shut it down, beca...
06/06/2024

The Kitchen's Closed From 4pm This Afternoon For Our Sold Out Spon Event! ๐Ÿ›‘๐Ÿด๐Ÿ˜”

Sorry folks, we've gotta shut it down, because this evening we're slinging a ton of wild beer and even wilder food into Spon hungry folks' faceholes.

You're more than welcome to come in for a beer and take a seat downstairs (we'll have the barrel garden out), but the upstairs bar will be chocked full of hungry peeps with a penchant for the weird and wonderful.

We'll be back to our normal kitchen hours from Midday tomorrow, slinging good food to drink beer to; provided Sam actually shows up to work.

By L.

NEW RELEASES - Where The Wild Things Are 7.0% Spon Mixed Cultures From Maleny & Girraween ๐Ÿƒ๐Ÿ‚๐ŸบSpontaneously fermented bee...
05/06/2024

NEW RELEASES - Where The Wild Things Are 7.0% Spon Mixed Cultures From Maleny & Girraween ๐Ÿƒ๐Ÿ‚๐Ÿบ

Spontaneously fermented beer; science exploded by art and, absolutely, our favourite thing in beer. Although we have played around in this realm for a little while, weโ€™ve never delivered a couple beers this complete. Almost identical in base beer, could not be two more different beers in terms of flavour.

๐ŸƒGirraween:
When Dan Pedler got in touch, out of the blue, I was cautiously optimistic about his locally harvested Spon culture. Caution was thrown to the wind when he brought in some samples. It was obvious that he had captured something special. I was taken aback when all he wanted was to get this to the people, and allowed us to play a part in that. So here it is, captured one cold but faithful mid-winter trip, by Dan, to Girraween. A full batch, barrel fermented and allowed to develop for one year.

Soft and delicate, unlikely anything weโ€™ve tried before. Stone fruit, marmalade jam and petunias on the nose, with a full textured body that belies the low finishing gravity. A tart more than sour finish keeps it refreshing and moorish. Funky but flavoursome, the first commercially packaged wild beer from a Queensland source.

๐Ÿ‚Maleny:
Our first proper Spon beer. Hot wort made in Doggett St was raced up to the family farm and laid down in mini koelships in various different plots, directly exposed to the elements. Allowed to cool over night, samples were collected the next morning and fermented for a few weeks in demijohns. Selecting samples that saw a good fermentation profile and had attractive aromatic attributes, they were scaled up into carbouys. A further round of culling saw a final scale for the best sample up to neutral oak. A 12 month, slow ferment allowed the full expression of the mixed culture.

Subtle, bread-like, stone fruit and floral esters on the nose, provide a complex array of unique aromatics. Soft but enjoyable. Some Brett like and sour bacteria like character is also evident. A full gambit of wild flavours is apparent; from pepper, spices, tropical and farmhouse notes. A tart, zippy finish leaves the overall impression full but refreshing. Maleny never tasted so funky.

Available FIRST if you scored tickets to our SOLD OUT Spon event this Thursday, with Girraween up for grabs in tins from Friday midday. Maleny is on tap only, no tins - sorry folks.

It's totaly wild.

By M!

NEW RELEASE - Raw Deal 7.5% DDH Raw IPA - One Drop Collab โค๏ธ๐Ÿ’€๐ŸบRaw Deal is a post-modern DDH Raw Ale made with long time ...
03/06/2024

NEW RELEASE - Raw Deal 7.5% DDH Raw IPA - One Drop Collab โค๏ธ๐Ÿ’€๐Ÿบ

Raw Deal is a post-modern DDH Raw Ale made with long time pals . NZ malted barley, oats, and spelt make up a super lush base for a huge double dry hopping of Kohia Nelson Hop/Passionfruit Blend, Peacharine, Motueka and โ€˜23 Citra hops.

Considered a โ€œraw aleโ€™ due to a boiling time of zero, and never getting above the temperature of a hot bath, weโ€™ve taken this inspiration and put a modern IPA twist on this old classic.

Think lychee tin juice, hard passionfruit candy, white wine mojito vibes poured fresh from the tank. Unfortunately that's not possible, so this sud tube will have to do.

Available from this Friday from 12pm.

What a Raw Deal. Amiright?

All State Of Origin Games Screening In The Taproom! ๐Ÿ‰๐Ÿ“บ๐ŸปWe know you folks get pretty darned excited by this whole QLD/NSW...
31/05/2024

All State Of Origin Games Screening In The Taproom! ๐Ÿ‰๐Ÿ“บ๐Ÿป

We know you folks get pretty darned excited by this whole QLD/NSW rivalry thingy, so we've decided to make a few changes to our Trivia nights over the next few weeks. You guessed it, you'll now be able to cheer/scream/spray your mates with mouthfuls of the good stuff as you watch a heap of sweaty dudes built like brick s**t-houses run head first into each other for 80 minutes. You're welcome.

Our "Whammy Burger + Chips" will be making a VERY rare, after dark appearance, just for the games. Score a mouth-watering black angus cheeseburger, chips and your choice of a select small beer, sparkling mead or soft drink for only $25!

Here's the change up to Taproom Trivia over the next little while:

๐Ÿ‰ Wed June 5th - State Of Origin (No Trivia This Week Sorry)
๐Ÿ‰ Wed June 26th - State Of Origin
๐Ÿ“ Thu June 27th - Taproom Trivia
๐Ÿ‰ Wed July 17th - State Of Origin
๐Ÿ“ Thu July 18th - Taproom Trivia

We'll still have our regular "Social Hour" deals running from 4-6pm on State Of Origin days, so head in early and get your sensible, pre-game warm-up on.

Screen sport, get 'em onside.

By L.

Working Title gives you Milo, to go, and go, and go! ๐Ÿง‹๐Ÿธ๐ŸŒฟMint Chocolate, you either love it or hate it. I love it. Luke h...
29/05/2024

Working Title gives you Milo, to go, and go, and go! ๐Ÿง‹๐Ÿธ๐ŸŒฟ

Mint Chocolate, you either love it or hate it. I love it. Luke hates it. So, naturally, I put it as a cocktail special so I knew he wouldn't drink it all before you guys can.

Looking back into the 16th century, you can find mint being traditionally paired with Dark Chocolate. Dark chocolate would be particularly tasty with this drink, but there wasn't any in the venue. So I stole Mark's Milo. Everyone seems to have a favourite way of eating it and I'd argue that in a cocktail is pretty top tier.

The cocktail of choice? An espresso martini. We've got some cold brew that I managed to keep safely hidden from Sam, fresh mint, Milo, and good ol' vodka. What more could you want?

Available now until it isn't.

Taste the Difference.

By Nยฟ

Spontaneous Brewday Before Our Spon Dinner Next Thursday! ๐Ÿป ๐Ÿฆ  In true Spon fashion weโ€™ve decided to go an adhoc Brewday ...
28/05/2024

Spontaneous Brewday Before Our Spon Dinner Next Thursday! ๐Ÿป ๐Ÿฆ 

In true Spon fashion weโ€™ve decided to go an adhoc Brewday before next weekโ€™s Spon dinner. Surely, maybe the first Spon beer collected on Doggett St, weโ€™ll be wheeling out the old koelschip and leaving it exposed to the local microflora, overnight in the back of the Ute.

Everyone who has a ticket to the dinner, exploring some of Queenslands first ever Spon beers, is welcome to come to Brewday. From mash-in to knock-out, come anytime and have a chuckle before the festivities. Just do or donโ€™t stick your finger in it. We definitely wonโ€™t be preloading.

Tickets are $120 per person, and there's only 8 left.

Sam has developed an incredible menu for the night, pairing all 6 Spon beers on offer to 5 delicious courses:

๐Ÿž Miso damper w/ cultured butter
๐Ÿฆ Spiced quail, macerated nashi pear, shoyu plum syrup
๐Ÿ– Wild boar red curry, wild rice
๐Ÿฆ˜ Kangaroo loin, celeriac mash, greens, chocolate jus
๐Ÿฐ Pavlova, yuzu curd, passionfruit crumble

Hit the link in our bio or visit workingtitlebrew.co/spon to secure yours.

By M!

New Merch Alert! Hit The Taproom Or Online Store To Grab Some WT Swag! ๐Ÿ‘• ๐ŸบNew tees! Oktoberfest tankards from last year ...
23/05/2024

New Merch Alert! Hit The Taproom Or Online Store To Grab Some WT Swag! ๐Ÿ‘• ๐Ÿบ

New tees! Oktoberfest tankards from last year that we found in a dusty as s**t box! Bar runners to make you feel like you're drinking at the source! Very short calls to action! Heaps of explanation points!

Seriously though, how cool are the little 3D cutouts [ ] on the bar runners, big ups to the legends . Thank you for enabling our stupid ideas.

We have lots of things you probably don't want or need, but you should buy them anyway. Why? It'll make us both feel good. You, somewhat. Us, very.

Hit the webatroniconlinestore now.

By L.

Spon - A 5 Course Dinner Paired To 6 Spon Beers! ๐Ÿด๐Ÿ›ข๏ธ๐Ÿฆ ๐ŸบWorking Title invites you to an outrageously unique and intimate e...
21/05/2024

Spon - A 5 Course Dinner Paired To 6 Spon Beers! ๐Ÿด๐Ÿ›ข๏ธ๐Ÿฆ ๐Ÿบ

Working Title invites you to an outrageously unique and intimate experience that is the culmination of years of tinkering and experimentation. Launching four completely new Spon and Mixed Culture beers, carefully curated to avant-garde flavours from the kitchen, along with two of our most highly regarded mixed culture beers from the cellar. These are insane wild beers, highlighting flavour profiles never seen before.

Years ago, we started playing around with wild captured yeast and bacteria. Most were heinous sink-pours, but a couple made their way through the rigour. This experience includes the results of this patient trial by combat; a couple of QLDโ€™s first ever, natively fermented beers, along with our 2024 annual mixed culture release and something absolutely stupid we made with .

Sam has developed an incredible menu for the night, pairing all 6 beers to 5 delicious courses:

๐Ÿž Miso damper w/ cultured butter
๐Ÿฆ Spiced quail, macerated nashi pear, shoyu plum syrup
๐Ÿ– Wild boar red curry, wild rice
๐Ÿฆ˜ Kangaroo loin, celeriac mash, greens, chocolate jus
๐Ÿฐ Pavlova, yuzu curd, passionfruit crumble

If you had the pleasure of attending our Scrooged Christmas Lunch, you'll know that this menu is going to be s**t-hot.

Itโ€™s challenging to describe just how pumped we are about this confluence of years of work. Meticulous experiments battling against our โ€œseat of pants flyingโ€, patented technique. You donโ€™t have to be into any of this stuff to come and experience the dinner, but you will be by the time you're finished.

Tickets are $120 per person, with limited seating available. Hit the event link below or visit workingtitlebrew.co/spon to secure yours.

https://www.facebook.com/events/3722274851433378/

Itโ€™s gonna be totally wild.

By M!

Sลsฤ“ji-don, An Absolute Banger Of A Meal! ๐Ÿฆ†๐ŸŒญ๐ŸšDonburi, or as we like to call it 'a selection of yum things on rice', is a...
18/05/2024

Sลsฤ“ji-don, An Absolute Banger Of A Meal! ๐Ÿฆ†๐ŸŒญ๐Ÿš

Donburi, or as we like to call it 'a selection of yum things on rice', is a Japanese dish consisting of a selection of yum things on rice.

Our house duck & plum sausages are the star of the show, made to our recipe by our butcher and only available here! And in a meat tray every Sunday. Rich duck meat, plum sweetness, and just a touch of spice, these are pretty special. So it'd be nice if Luke and Mark stopped stealing them to have with tomato sauce and wonder white when I'm not looking.

Plenty of other toppings round this one out. Our house furikake, a rice seasoning made with nori, sesame, peppers, and our secret herbs and spices. Chuka wakame, or seasoned seaweed salad. Bonito flakes, which are technically katsuobushi flakes made from bonito, the species of fish. But we were running out of room. Dried chilli threads, tempura crumbs, edamame beans. Umeboshi pickled radishes: sweet, sour, salty, and bright pink.

And our very own ajitama, or ajitsuke tamago. Or seasoned eggs. These are a process, boiled eggs taken just past soft for a rich jammy yolk marinate for three days in soy, ginger, mirin, and some other bits and pieces. They're turned every day to ensure even pe*******on, and given a little kiss to let them know we love them. They're sweet, they're savoury, they're full of umami, they're definitely not safe around Luke. That man's ravening greed for marinated eggs is terrifying.

It's a dish full of rich, umami dense ingredients, with plenty of freshness to cut through. The perfect comfort food for these harsh Brisbane winters, and an amazing food to drink beer to. How you eat it is up to you, either perfectly balance each mouthful by carefully selecting your toppings, or do what Mark does and mix everything up while yelling random components. You don't even have to get them right if you're loud enough. Dungarees! Togadashi!

Donburi, be happy.

By S?

NEW RELEASES - Fracture 6.5% NZ Hazy IPA - 4 Beers With 4 Different Hop Kiefs From Freestyle Hops! ๐Ÿบ๐Ÿบ๐Ÿบ๐ŸบWe're super duper...
16/05/2024

NEW RELEASES - Fracture 6.5% NZ Hazy IPA - 4 Beers With 4 Different Hop Kiefs From Freestyle Hops! ๐Ÿบ๐Ÿบ๐Ÿบ๐Ÿบ

We're super duper bloody excited that next Friday the 24th of May we'll be tapping all 4 Fractures at 3 venues right here in Brisbane! Collectively gasp ye should, because these beers are f**king delicious and fresh as hell.

"So, I didn't listen properly to your s**tty, half arsed clip the other day as I was too distracted by Luke's jorts and the fact that Mark was nodding off whilst talking; what's all this then?"

Fracture is a series of experimental hop extracts by the boffins at in NZ. We took a Hazy NZ base, loaded with creamy Oats and soft Wheat Malt, hopped with Motueka, Rakau and Riwaka in a cold WP and DDH, then split it four ways and infused it with various Hop Kiefs. An experimentalist's experiment where everything is mostly the same, except the Hop Kief used. You figure it out.

๐Ÿบ Kohia Nelson is Nelson blended with dried passionfruit. Loaded with free thiols the intensity of passionfruit and tropical flavours is off the charts. Some low level banana and soft stone fruits like lychee play nicely in the background.

๐Ÿบ Maui Nelson is Nelson blended with dried Pineapple. Pineapple is soft and integrated nicely with the tropical fruits, lemon, lime and orange zest, gooseberry and stone fruit characters. The complexity as it warms is stunning.

๐Ÿบ Kohia Motueka is Motueka blended with dried Passionfruit. Lemon-lime citrus from the Motueka compliments some nice passionfruit and soft tropical fruit flavours. The Kohia has really bought out some interesting flavours from the Motueka.

๐Ÿบ Riwaka is a super intense, insanely unique NZ varietal. The Hop Kief just rams home that Riwaka intensity with classic citrus flavours, some nice orange sherbet and the classic NZ diesel dank speciality.

Make sure you hit The Scratch, Netherworld and of course our own taproom next Friday and catch 'em all!

Chur

By L.

Meet Nicole, Even Though Yeah You Probably Have Already ๐ŸŽ‰๐Ÿธ๐ŸบThis post is long overdue (only by about 3 friggin' months), ...
14/05/2024

Meet Nicole, Even Though Yeah You Probably Have Already ๐ŸŽ‰๐Ÿธ๐Ÿบ

This post is long overdue (only by about 3 friggin' months), but better late than never. Meet Nicole, our new(ish) Venue Manager, absolute bloody legend and an integral part of the WT team!

Whether she's shaking up a delicious cocktail, booking enough wine tastings on a Wednesday morning to completely incapacitate Mark, Sam and myself, or diving deep into some good ol' beer chat, Nicole's passion for all things booze and hospo is infectious. She's the ultimate drinking buddy, always ready to chat about the latest offerings and share her expertise. Just don't play her at pool, she's an absolute shark.

No newbie to the game, she's slung the good stuff at venues like Valley Hops and Yard Doggs, and brings a unique passion for all things drinky to the venue. We're bloody stoked to have her.

So make sure you throw her a half-sincere high five next time she's pouring you a beer; but don't maintain eye contact for too long.

Welcome, Nikkers.

By L.

NEW RELEASE - Lady Bird 4.5% Watermelon & Pomegranate Berliner Weisse ๐Ÿ‰ ๐Ÿฉท๐ŸบWe're dropping a new beer for this Sunday beca...
10/05/2024

NEW RELEASE - Lady Bird 4.5% Watermelon & Pomegranate Berliner Weisse ๐Ÿ‰ ๐Ÿฉท๐Ÿบ

We're dropping a new beer for this Sunday because your Mum loves it. Lady Bird is refreshingly light but vibrant Berliner Weisse packed with Watermelon and Pomegranate that's guaranteed to put a smile on Mum's dial.

Don't forget we'll also have our Mother's Day High Tea from midday where you can score a platter of petit fours PLUS a small sparkling mead, Prosecco or beer for only $55 per person.

Hit our website to book your spot, this beer is super limited and keg only so get it while you can can can, because there's no can.

Say hi to your Mum for us.

By L.

Itโ€™s Still Mead Geek Wednesday! ๐Ÿ๐ŸŠ๐Ÿ“Widely regarded as the worst vlog in Brisbane, we here at Beer Geek Wednesday enjoy a...
08/05/2024

Itโ€™s Still Mead Geek Wednesday! ๐Ÿ๐ŸŠ๐Ÿ“

Widely regarded as the worst vlog in Brisbane, we here at Beer Geek Wednesday enjoy a dalliance in superfluous material. From mistakenly posting on a Tuesday, to writing about wine, nailing the brief isnโ€™t always on the agenda. And although we have discoursed the antebeer, propagandist regime of mead, today weโ€™re back, to launch a very special episode of Blossum/Mead.

Clocking in at our highest abv product ever, with zero back-sweetening and a finishing gravity of 0.996SG, hailing from the roof, itโ€™s stillllllllllllllllll meeeeeeead. Not sticky, not sparkling, not traditional and definitely not modern, fermented with Chardonnay yeast and beautifully aged in a stainless steel keg for 4 months, itโ€™s our first foray into big kid mead.

In the past, we have used both English Saccharomyces yeast strains and the endogenous culture from the hive. However, the alcohol tolerance was always limiting. To get to that clean, dry finish but with higher alcohol levels we went with strain that is readily used in the whine (intended) industry, D47. The fermentation was controlled on the cooler side, to reduce ester production and completed in a couple weeks. The result is a clean, crisp experience with the alcohol providing structure and the perception of sweetness.

The majority of this batch made its way into some fresh fill Barossa Shiraz barrels, for another time. After the barrels were filled, we put aside the excess for a rainy day. Well, today itโ€™s pouring as we tap this Pink Grapefruit and Raspberry infused, single keg only, 13.5% still mead. The fruits balance nicely with the dry mead, with a zesty bitter finish balancing the alcohol sweetness. Luke gets more bearable with each glass.

Sam's allergic.

By M!

Address

85 Doggett Street
Brisbane, QLD
4006

Opening Hours

12pm - 11:45pm

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