LATROBE- Anvers Chocolates;
ELIZABETH TOWN - Ashgrove Farm Cheese / Christmas Hills Raspberry Farm Café;
LOWER BARRINGTON - Barringwood Winery;
DEVONPORT - Mrs Jones (on tap), Laneway Deli, Drift, Saxons, Wagyu Pie Company
BURNIE - Club Hotel bottle shop
CRADLE MOUNTAIN - Discovery Holiday Parks (overnight guests only), Moina Tavern
STANLEY - Stanley Hotel (on tap), Old Cable Station Restaurant
CORINNA - Corinna Wilderness Village
LAUNCESTON / TAMAR VALLEY - St John’s Craft Beer Bar, Red Brick Ciderhouse, Balmoral on York, Stillwater Restaurant, Crown Cellars, Davies Grand Central, Moores Hill Winery, Quamby Estate
WELDBOROUGH - Weldborough Hotel (on tap)
HOBART - on tap at the New Sydney Hotel, Lark Distillery Café, The Winston and sometimes at Preachers, by the bottle at The Abbey, Alabama, Aproneers, Cool Wine, Dickens Ciderhouse, Elizabeth Street Food & Wine, Eumarrah, a common ground, Garagistes, Blue Eye, Destination Cellars
BRUNY ISLAND - Bruny Island Cheese Co, Get Shucked
CYGNET - Red Velvet Lounge
Seven Sheds cellar door in Railton is open from 11am to 5pm Wednesday to Sunday from September to May, closing 3pm during June and July closed completely for the whole of August.
Online purchases for delivery within Australia can be made via www.sevensheds.com and mail-orders can also be placed by phoning (03) 6496 1139.
A unique black beer was launched at Anvers chocolate factory in Latrobe on Black Friday by celebrity chef Ben Milbourne.
Black Inca is the latest release from Seven Sheds Brewery and is made with rare Fortunato # 4 cacao beans from Peru, as well as organic quinoa and oats from Kindred, Tasmania.
“These remarkable cacao beans are the real ‘hero’ in Black Inca,” says Seven Sheds owner/head brewer Willie Simpson. “We wanted to create a beer that was every bit as complex, delicate and mysterious as the cacao itself.
“Other breweries have made chocolate-infused beers but once I heard the fantastic story behind Fortunato # 4, I knew we had to give it a shot. Locally-grown quinoa adds a nutty character and, of course, also originates from Peru, while the organic oats provide a creamy texture which complements the distinctive cacao flavours.”
Anvers Confectionery is Australia’s sole importer of Fortunato # 4 chocolate which hails from a remote mountainous region of Peru. Earlier this year, Anvers’ founder/managing director Igor van Gerwen travelled to Peru for the annual harvest at the Fortunato cacao farm.
“In my 30 years of searching for different varieties of single-origin chocolate, I have never tasted a chocolate this intense,” says Mr van Gerwen. “The floral aromas and exotic fruit flavours make Fortunato # 4 a very complex, powerful chocolate which finishes with minimal bitterness.”
In fact, Fortunato # 4 cacao belongs to the “Original Cacao” strain, thought to have been wiped out by disease around 100 years ago. While Anvers imports the finished Fortunato # 4 chocolate product, they have also started bringing in a supply of cacao beans for Seven Sheds Black Inca.
Igor van Gerwen is returning to Lima, Peru for an international chocolate conference in July, this time accompanied by his 14-year-old daughter Kate van Gerwen.
A Belgian, a German, a Dutchman and a Kiwi walk into a bar and order a new Tasmanian beer they've all collaborated on.
Rather than the beginning of a joke, this is the story behind Platypus 200, the latest release from (New Zealand-born) Willie Simpson’s Seven Sheds brewery. To celebrate the Railton microbrewery’s 200th batch of ale, Willie called on fellow Cradle to Coast Tasting Trail producers to supply some exotic ingredients.
Like the egg-laying, duck-billed, beaver-tailed, otter-footed mammal, Platypus 200 is a quirky, one-off beast. This rich, dark brown ale has been infused with a trio of exotic ingredients sourced from the Cradle to Coast Tasting Trail – cocoa nibs supplied by Anvers Confectionery (founded by Belgium-born Igor van Gerwen), toasted quinoa grown by dutch couple Lauran and Henriette Damen of Kindred Organics and ginseng grown by German-born Ziggy Pyka from 41 Degrees South salmon & ginseng farm. Their subtle flavours were chosen to enhance this toasty ale style, while the ginseng – some say – can put a wiggle in your tail …
Platypus 200 represents the first major collaboration from the newly-formed Cradle to Coast Tasting Trail and is a great beer for sipping on slowly; or enjoying with dried muscatels and nuts, apple pie or strudel, hard cheese or dark chocolate, salmon or venison.
Just 500 bottles (750ml) of Platypus 200 have been produced, each individually-numbered and available exclusively from Seven Sheds’ cellar-door at 22 Crockers Street, Railton from January 22. Price: $18 per 750ml bottle.
Here's a list of festivals, events and markets we've confirmed over the next few months:
- First Saturday of the month August to December - Harvest Market Launceston
- 11 October 2014 - Bloomin' Tulips, Wynyard
- 20-24 October 2014 - Sydney Craft Beer Week - we'll have something dark on at the Lord Nelson brew-pub in the Rocks
- 25 October 2014 - Circular Head Garden Spectacular - Highfield, Stanley
- 26 October 2014 - Mt Gnomon Farm Open Day
- 31 October to 3 November - Tasmanian Craft Fair, Deloraine
- 28 December 2014 to 3 January 2015 - Taste of Tasmania, Hobart
- 13-15 February 2015 - Festivale, Launceston
Established by Willie Simpson and Catherine Stark in 2008, Seven Sheds has evolved from offering a single beer – Kentish Ale - to having five brews available all-year-round, plus regular seasonals and a range of single-batch “brewers reserve” beers that provide examples of diverse beer styles from around the world.
Seven Sheds beers are handcrafted in an alehouse designed around traditional brewing methods. Flagship Kentish Ale typifies the robust, flavoursome beers that form the backbone of the Seven Sheds range. A great match for bratwurst sausages or a rabbit pie, Kentish Ale is the most popular Seven Sheds brew and can be enjoyed at select tap locations including Cradle Mountain Hotel, Mole Creek Hotel (where it’s sold as Tassie Tiger Ale) and Stanely Hotel as well as Hobart’s Lark Distillery Cafe.
Other regular brews include Willie Warmer, a spiced dark ale; the Belgian-style Elephants Trunk which at 7% is one to enjoy while strapped to your favourite armchair; and the raspberry wheat beer Razzamatazz, which is a great thirst quencher on a hot day. Winter seasonal Stark Raven is a full-bodied oatmeal stout and Paradise Pale, now a part of the permanent lineup, is a refreshing brew designed to wash down seafood, salads and other summer fare. The Seven Sheds Brewers Reserve range includes brews such as Royal Willie (11.6%), St Ella IPA and Peru-inspired chocolate and quinoa Black Inca (6.8%) which are only available in 500ml bottles.
Seven Sheds beers are available by the glass at Tasmanian events throughout the year including Launceston’s Festivale, Devonport’s Taste the Harvest, Sheffield’s Taste of the North West, Wynyard’s Bloomin’ Tulips, Deloraine’s Tasmanian Craft Fair, and Hobart’s Taste of Tasmania Festival, plus the Seven Sheds Hop Harvest (March) and Oktoberfest on-site in Railton.
Railton is a great place to stop and stretch your legs with level, easy walking. Visitors can check out the cafes, gift shops and topiary, a stroll along the Tasmanian Trail to contemplate the edicts in Sykes Sanctuary reserve or take the kids up to Goliath Park to kick a footie or play on the swings. Grab a Cradle to Coast Tasting Trail map for other tasty treats ranging from chocolate to salmon and ginseng, raspberries, apples, honeys, cherries, cheese, fresh fruit and vegetables, pinot noir and cider, jams and relish. Check out http://www.cradletocoasttastingtrail.com.au for more information about food; and http://www.sheffieldcradleinfo.com.au for local visitor information and accommodation options.