Cherry-ripe pickled lamb – yummss!

A beer aged in oak for 18 months? Yes please!! My favourite ACT pub (actually, to be frightfully honest, it’s the only ACT pub I know of) the Wig & Pen was mentioned in Tuesday’s The Age Epicure section (article here). It was a write-up about the sole reason that I’d even consider going back to Canberra in the immediate future – sorry Renaissance masters..

Their Lambs Go Baa is a Belgian lambic (lamb-ic, geddit? haha! alright, bad joke) which required a mouth-watering, yet isulin-churning 330kg of cherry pulp. Sounds like cherry-ripe-lollys offered as an i.v. drip.

If you’re in the area, drop by for a swig and let me know how you go.

Risky sour (@ the Wig & Pen, ACT).

About simplepalatesseriously

I am a neuroscience researcher in Melbourne, Australia with a keen interest in wines of the world.
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