September 27, 2023 • 14 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode;
- PROST! It's Oktoberfest! So, Mick's got the list of the BEST German restaurants in the ACT.
- It's a Mick's Bucket List... BONANZA: Ramen O in Belconnen, Highball in Civic and The Kathmandu Mo:Mo House in Civic.
- September 28th is National Drink Beer Day (we believe). And to celebrate, there is a new brewery here in Canberra! Mick spoke to the co-owner of Cypher Brewing Co, Rachelle Loosen, back in April when it first opened.
Served! Instagram page: https://www.instagram.com/served__podcast/
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Laura, Oh my goodness, the food looks and smells amazing.
I have you hungry? This is this Savage podcast.
Speaker 2 (00:07):
Hello, and welcome back to Served, where we are serving
you up a ton of great foodie recommendations here in
the act. I am your host, Mick Carajuana, and get
rid of this intro and bring in the Ulpa music
because it's.
Speaker 1 (00:20):
Time to talk about Oktoberfest.
Speaker 2 (00:26):
And not only is it just Oktoberfest, but National Drink
Beer Day is just around the corner too, So this
episode is going to be filled to.
Speaker 1 (00:34):
The top with beer brost.
Speaker 2 (00:37):
And to celebrate while We're going to be talking about both,
including about a new brewery that opened up here in
Canberra a few months ago called Cipher Bruinco. It is
in Gungalan. I was lucky enough to speak with one
of the owners before it opened. It is fantastic.
Speaker 1 (00:51):
I've also got the best German places for you to
eat here in Canberra.
Speaker 2 (00:54):
Plus I have ticked off so many places on mixed Buckles,
so it's going to be a buggetless bonanza. All that
and more on today's episode of Served. Octoberfest is here
in all its glory. Well, okay, it actually has been
(01:15):
for a couple of weeks now, and I should have
known that if I had looked it up and not
just assumed that Oktoberfest started at the beginning of October
and not in the middle of September.
Speaker 1 (01:27):
But who guess, brouss.
Speaker 2 (01:29):
So if you want to celebrate the holiday before it
ends on the third of October, I have a list
of the best German clubs in Canberra.
Speaker 1 (01:37):
It's not a big list.
Speaker 2 (01:38):
In fact, there are only three places, and two of
them are the exact same, just in different locations. That
place in question, and the first one on the list
is the Bavarian, based in both Woden and Belconnen. The
Bavarian is doing an Oktoberfest special menu. They've got a
plowman's platter with ham, cheese, liverworst German mustard and a
whole lot of rye bread. They've also got a few
(02:00):
Bavarian specialties, like the Bavarian Schmankel. Bavarian Schmankel, I feel
like I'm going to batch one of these names, so
I apologize in advance. The Bavarian Schmankel, which is just
a whole lot of German meat at the end of
the day, They've also got a slow roasted pork shoulder caspetzel,
which is a German egg pasta, and of course heaps
and heaps of schnitzels. Bear it with any of their
(02:22):
German beers and you'll be basically living in Germany. No
need to pay for over two point five k for
a flight to Europe.
Speaker 1 (02:28):
It's right here.
Speaker 2 (02:32):
The only other place in the Act to get a
German feast is the Harmony German Club, and by god
it is fantastic. Knuckles Restaurant do some amazing food, including
an ultimate German experience that is supposed to be for
two to three people. If you can handle it yourself,
I would be impressed. It is a mountain of meat.
Once they bring it to you, you understand why it's
(02:54):
for a few people. It includes their famous pork Knuckles
surrounded by German worst sausages, ork lawin, pork, schnitzel, pork belly,
mashed potato, red cabbage, sauer kraut, fried onion, fried eggs,
gravy and mustard as well. It is a stunner and
if you ask me, it's the perfect meal to have
between you and your mates for Octoberfest. I actually have
(03:14):
a group chat called the German Boys, which is between myself,
my good friends Tim Tyler and Adam, and we wanted
to experience all the German clubs in Canberra and that's
how I found out that there was only three Harmony.
Speaker 1 (03:24):
You have also got some German rissoles, German meat.
Speaker 2 (03:27):
Loaf, beef a lard and just like the Bavarian loads
of schnitzels, but like so much more, including loaded.
Speaker 1 (03:34):
Schnitz like a Swiss mushroom one.
Speaker 2 (03:36):
Or you can get a King Neptune Schnitzel which is
just like garlic sauce and tiger prawns on top. Or
if you want like a breakfast snitty, you can get
an eggs benny one and eggs benny.
Speaker 1 (03:47):
On a schnit. Oh yes please any time of the day.
That is a big thumbs up from your old power Mick.
So while there aren't.
Speaker 2 (03:54):
Many locations, there are still so many options and choices
that you can make to experienced Octoberfest to the fullest.
In the act Frost, I've been taking things off Mixed
bucket list a lot lately, so much so I haven't
actually been able to keep up. So get ready for
(04:16):
a mixed bucket list Bonanza Where's the food Dust? Starting
the Bananza off is a ramen place hidden away in Belconnen.
It has also just opened up in Woden as well.
It is called Rameno and it is delicious. The menu
is not extensive. They've got three different types of ramen,
the spicy version, the Yuzu version, and the original version,
(04:38):
all containing Japanese chastu, pork and half an egg. Depending
on how deluxe you want to be, you can get
more pork and more egg and my suggestion is go bigger.
Speaker 1 (04:49):
The more pork and the more eggs the better.
Speaker 2 (04:52):
I think I only got three pieces of pork when
I could have gotten the one that had six pieces.
Speaker 1 (04:55):
And I still regret it. I should have done it.
Speaker 2 (04:57):
At least we also got some of their pork and
veged OSAs they were gorgeous as well. The second on
mixed bucket list is the new and improved high Ball,
which yes, I know did open a year ago, and
yes I have indeed been there multiple times for beverages
and cocktails. But I realized I hadn't tried the new menu,
so I did just that. I went with my lovely
(05:19):
girlfriend Amber and we got the oysters with a Moyo dressing,
the chipoli chicken nachos and assortment of their empanadas as well,
and some kingfish taquitos. By far, my favorite was the
ladder the taquitos. They were small, but boy did they
pack a punch fluff flavor. It's one of those dishes
that I just wish there was more on the plate
(05:39):
because it was just mouth watering, you know. The empanadas
were also quite lovely, especially the spinach and cheese. You
can never go wrong with a spinach and cheese and panada.
And the nachos were fantastic two if you're a vegetarian.
Speaker 1 (05:52):
They also do a mushroom nacho's as well.
Speaker 2 (05:55):
Last, but not least, I ticked off the Catman Do
Momo House in Civic. They have walked past this place
many a time, and full disclosure, I have never actually
considered walking in, but once I looked at the menu properly,
I was sat at the table with my knife and
four pointed up like I was a cartoon child. I
went with a good made of mind, Tyler Cherry, who
actually does a lot of the socials over at the
University of Canberra, so make sure you go and check
(06:17):
out their channels for some top tier unique content. If
you like me and you miss Uni quite a bit,
you can kind of experience it through that, but also
some quality memes coming out of that place. What we
got to share though at Katman Do Momo House was
the special Momo platter, a.
Speaker 1 (06:32):
Buttered chicken and a matar paneer and.
Speaker 2 (06:37):
Holy hell, the Momo platter came with like a variety
of steamed cathay, satigo and crumbed momos and they.
Speaker 1 (06:46):
Were all just delicious.
Speaker 2 (06:48):
Plus it came with three different dipping sauces varying in heat.
I need to go back just because I want to
try some of the other Momo dishes that they have
on the menu, including like the Chili Momo. They look delightful.
The curries were also incredible. I highly recommend you go
and try a matar paneer curry. You don't know what
panier is. It is a cheese kind of cut up
(07:10):
into little cubes like it was a tofu, but way
better than a tofu. And I mean, no one can
ever get a butter chicken wrong, but this might be
one of the best buttered chickens I have ever had.
In the city. Go and check them out. Actually, go
and check all of them out. Rameno, high Ball and
the Catman do.
Speaker 1 (07:25):
My mo House.
Speaker 2 (07:26):
They have all been ticked off my bucket list, and
they should definitely be ticked off yours. For as long
as can Berns can remember, there have only ever been
two major brewers. They have been spoke and they are capital.
Why does this start of the segment kind of sound
(07:46):
like something out of Avatar The Last Airbender.
Speaker 1 (07:49):
Wind Fire and Air.
Speaker 2 (07:52):
This is what it takes to make a delicious, refreshing beer. Ah,
but there is another brewer actually in town that wants
to make it a big three. It is called Cipher
Brewing COO. They're only five months old. They are based
in Gungalan, but they are doing some amazing things all ready.
And I was lucky enough to actually speak with one
of the co owners, Rachelle Lusen, back just before it
(08:15):
opened in April. So, Rochelle, thank you so much for
letting us come in before the opening. I think the
big question to start off with is how did Cipher Brewinco.
Come about? Ah?
Speaker 3 (08:24):
Yeah, so pretty much it started because there was some
brewery equipment that went for sale down the coast, probably
mid last year, i'd say, and Jeff, my partner, came
home and he was so excited. He was like, oh,
there's brewery equipment sow do you think maybe we should
do it? And I was like, no, I I have
a terrible idea. But he saw He told some of
(08:45):
his mates in Canberra and they actually thought it could
have legs, and so they convinced him to go for gold.
And here we are.
Speaker 2 (08:54):
Ready for the open day on this Saturday.
Speaker 1 (08:57):
Are you guys originally from Canberra as well?
Speaker 3 (09:00):
I'm not originally from Sydney, but Jeff's from Canberra. His
victories whole life.
Speaker 2 (09:04):
Was Garland the area you wanted to open up cypher
Brewing Coat?
Speaker 1 (09:08):
Ah?
Speaker 3 (09:08):
Yeah, we picked on Garland deliberately. I mean we actually
live in Tugeranong's so really we're not locals to Gungarland.
But we wanted to be on the light rail because
there's just so much opportunity for people to come in
from town or from Watson and obviously there's a huge
population in gun Garland and there's nothing really like this
(09:29):
out here. I guess we did talk to a lot
of people before deciding where we'd open and there seemed
to be a real, real desire from people in the
Gungland area to have more venues like this. So so yeah,
that's what brought us up this way.
Speaker 2 (09:44):
So you heard their cries and you've answered it.
Speaker 3 (09:46):
Oh yeah, that's us superheroes here of course.
Speaker 2 (09:50):
Speaking of what types of beer you already have.
Speaker 3 (09:52):
On tap, ah, Yeah, so some people may have already
tried our red Ipa and our XPA. One I'm particularly
excited about is our stout. We've also got a lager
that's going to be on tap. We had a lot
of people coming up to us at the Multicultural festival
asking what we had that was the closest to a lager,
so we thought, well, we'd better just brew a lager.
(10:13):
So yeah, hopefully that will that will be what people
want this weekend, and we'll have a hazy that'll be
ready to go on the weekend as well.
Speaker 2 (10:21):
With your beers, have you taken inspiration from either local
beers or national bees or is this like bee that's
no one and no one has ever tried before.
Speaker 3 (10:29):
Definitely, the first two that Jeff brewed, we contract brewed
those at Ben spoke their recipes that he came up
with in our shed, so I'm not allowed to park
my car inside because that's his brewing space. So I
would say that they're probably a bit different to what
people have tasted before. Our head brewer who's making our
(10:50):
subsequent bruises from Capital Brewings, so obviously he's going to
take some inspiration from his experience, but he really wants
to put a twist on it and try and do
something that people haven't tried before.
Speaker 2 (11:01):
Belond that sort of beer that people haven't tried before.
There's a lot of beer brewers out there doing crazy things,
like Ben Spoke did the pizza beer that they did
with Italian and Sons. And my question for you, Rochelle,
if Cipher was to do an experimental beer, what sort
of crazy flavor would you want to see?
Speaker 3 (11:17):
Ha ha ha ha Oh it's probably gross. The first
thing that comes to mind is mint, because my favorite
ice cream flavor is mint chok chip. I feel like
some sort of mint chok chip stout, but really probably bigger.
This is why I'm not the one making.
Speaker 1 (11:37):
Do you reckon a sow or beer?
Speaker 2 (11:38):
Could be on the cars?
Speaker 3 (11:39):
Ah yeah. Possibly We're a bit smaller than some of
the other brewers. In Canberra, which means we can be
a bit flexible with what we're brewing, and we really
want to try and cater to the Canberra community, so
what we brew will be what people ask for, essentially,
like the lager that we've brewed first, because that was
what people seem to be screaming for it. So yeah,
well you know, if they're people watching this, obviously, let
(12:02):
us know what it is that you want. If it's
a sour. We've had a lot of requests for gingerbeers
and that kind of thing, which are pretty popular, so yeah,
we're happy to just do what the people want.
Speaker 2 (12:12):
Last question, what do you hope to bring for the
beer community in Canberra and what do you want to
be a community in Canberra to see cipher as.
Speaker 3 (12:19):
Yeah, look, we we think the beer community in Canberra
is already a good community. We've had a lot of
support starting up obviously, as I said, we contract brewed
our first few beers at Ben Spoke and they've been
really great to us since we've opened. So I would like,
you know, in Sydney and Melbourne, you know you've got
(12:41):
a brewery on almost every corner and people can brewery hot.
People will go to those places to try different beers,
and I'd love that for Canberra as well, particularly on
the light rail line. You know, people can jump on
here and start here and go to ben Spoke and
I'd love it to bring people into Canberra as well. So,
you know, obviously we want a beer brew beer for locals,
(13:02):
but it would be great for people outside of Canberra
to be like, wow, this is actually a really cool
place to visit. Look at all of these these breweries
and venues and that kind of thing that we can
check out. So yeah, ideally would be we'd be playing
into that.
Speaker 2 (13:14):
I guess do you hope to move into because I'm
guessing just starting off, you're just going to focus on
the brewery itself. Would you want to move into cans
and bottles and everything like that.
Speaker 3 (13:24):
We're definitely looking to can but you know what we
do in the longer term, ideally, well, at least for
the first little while, we're just focusing on sales at
our home. I yess in Gung Island. We're not looking
to really push out into the market in the same
way some of the other breweries have. But you know,
(13:45):
obviously we just have to see how it goes and
if all goes really well, then yeah maybe we'll look
at chryinga wholesale. But just got to wait and see.
Speaker 2 (13:59):
And that's anothersod of served, done and dusted. I will
be back next week, so I will chat to you then.
Stay happy, stay healthy, and stay wonderful.
Speaker 1 (14:07):
See yup. Well that's it. You filled up on all
the food content.
Speaker 3 (14:11):
You could still a little package, check out other episodes,
or follow our Instagram page.
Speaker 1 (14:16):
Served Double Underscore Podcast
Laura, Oh my goodness, the food looks and smells amazing.
I have you hungry? This is this Savage podcast.
Speaker 2 (00:07):
Hello, and welcome back to Served, where we are serving
you up a ton of great foodie recommendations here in
the act. I am your host, Mick Carajuana, and get
rid of this intro and bring in the Ulpa music
because it's.
Speaker 1 (00:20):
Time to talk about Oktoberfest.
Speaker 2 (00:26):
And not only is it just Oktoberfest, but National Drink
Beer Day is just around the corner too, So this
episode is going to be filled to.
Speaker 1 (00:34):
The top with beer brost.
Speaker 2 (00:37):
And to celebrate while We're going to be talking about both,
including about a new brewery that opened up here in
Canberra a few months ago called Cipher Bruinco. It is
in Gungalan. I was lucky enough to speak with one
of the owners before it opened. It is fantastic.
Speaker 1 (00:51):
I've also got the best German places for you to
eat here in Canberra.
Speaker 2 (00:54):
Plus I have ticked off so many places on mixed Buckles,
so it's going to be a buggetless bonanza. All that
and more on today's episode of Served. Octoberfest is here
in all its glory. Well, okay, it actually has been
(01:15):
for a couple of weeks now, and I should have
known that if I had looked it up and not
just assumed that Oktoberfest started at the beginning of October
and not in the middle of September.
Speaker 1 (01:27):
But who guess, brouss.
Speaker 2 (01:29):
So if you want to celebrate the holiday before it
ends on the third of October, I have a list
of the best German clubs in Canberra.
Speaker 1 (01:37):
It's not a big list.
Speaker 2 (01:38):
In fact, there are only three places, and two of
them are the exact same, just in different locations. That
place in question, and the first one on the list
is the Bavarian, based in both Woden and Belconnen. The
Bavarian is doing an Oktoberfest special menu. They've got a
plowman's platter with ham, cheese, liverworst German mustard and a
whole lot of rye bread. They've also got a few
(02:00):
Bavarian specialties, like the Bavarian Schmankel. Bavarian Schmankel, I feel
like I'm going to batch one of these names, so
I apologize in advance. The Bavarian Schmankel, which is just
a whole lot of German meat at the end of
the day, They've also got a slow roasted pork shoulder caspetzel,
which is a German egg pasta, and of course heaps
and heaps of schnitzels. Bear it with any of their
(02:22):
German beers and you'll be basically living in Germany. No
need to pay for over two point five k for
a flight to Europe.
Speaker 1 (02:28):
It's right here.
Speaker 2 (02:32):
The only other place in the Act to get a
German feast is the Harmony German Club, and by god
it is fantastic. Knuckles Restaurant do some amazing food, including
an ultimate German experience that is supposed to be for
two to three people. If you can handle it yourself,
I would be impressed. It is a mountain of meat.
Once they bring it to you, you understand why it's
(02:54):
for a few people. It includes their famous pork Knuckles
surrounded by German worst sausages, ork lawin, pork, schnitzel, pork belly,
mashed potato, red cabbage, sauer kraut, fried onion, fried eggs,
gravy and mustard as well. It is a stunner and
if you ask me, it's the perfect meal to have
between you and your mates for Octoberfest. I actually have
(03:14):
a group chat called the German Boys, which is between myself,
my good friends Tim Tyler and Adam, and we wanted
to experience all the German clubs in Canberra and that's
how I found out that there was only three Harmony.
Speaker 1 (03:24):
You have also got some German rissoles, German meat.
Speaker 2 (03:27):
Loaf, beef a lard and just like the Bavarian loads
of schnitzels, but like so much more, including loaded.
Speaker 1 (03:34):
Schnitz like a Swiss mushroom one.
Speaker 2 (03:36):
Or you can get a King Neptune Schnitzel which is
just like garlic sauce and tiger prawns on top. Or
if you want like a breakfast snitty, you can get
an eggs benny one and eggs benny.
Speaker 1 (03:47):
On a schnit. Oh yes please any time of the day.
That is a big thumbs up from your old power Mick.
So while there aren't.
Speaker 2 (03:54):
Many locations, there are still so many options and choices
that you can make to experienced Octoberfest to the fullest.
In the act Frost, I've been taking things off Mixed
bucket list a lot lately, so much so I haven't
actually been able to keep up. So get ready for
(04:16):
a mixed bucket list Bonanza Where's the food Dust? Starting
the Bananza off is a ramen place hidden away in Belconnen.
It has also just opened up in Woden as well.
It is called Rameno and it is delicious. The menu
is not extensive. They've got three different types of ramen,
the spicy version, the Yuzu version, and the original version,
(04:38):
all containing Japanese chastu, pork and half an egg. Depending
on how deluxe you want to be, you can get
more pork and more egg and my suggestion is go bigger.
Speaker 1 (04:49):
The more pork and the more eggs the better.
Speaker 2 (04:52):
I think I only got three pieces of pork when
I could have gotten the one that had six pieces.
Speaker 1 (04:55):
And I still regret it. I should have done it.
Speaker 2 (04:57):
At least we also got some of their pork and
veged OSAs they were gorgeous as well. The second on
mixed bucket list is the new and improved high Ball,
which yes, I know did open a year ago, and
yes I have indeed been there multiple times for beverages
and cocktails. But I realized I hadn't tried the new menu,
so I did just that. I went with my lovely
(05:19):
girlfriend Amber and we got the oysters with a Moyo dressing,
the chipoli chicken nachos and assortment of their empanadas as well,
and some kingfish taquitos. By far, my favorite was the
ladder the taquitos. They were small, but boy did they
pack a punch fluff flavor. It's one of those dishes
that I just wish there was more on the plate
(05:39):
because it was just mouth watering, you know. The empanadas
were also quite lovely, especially the spinach and cheese. You
can never go wrong with a spinach and cheese and panada.
And the nachos were fantastic two if you're a vegetarian.
Speaker 1 (05:52):
They also do a mushroom nacho's as well.
Speaker 2 (05:55):
Last, but not least, I ticked off the Catman Do
Momo House in Civic. They have walked past this place
many a time, and full disclosure, I have never actually
considered walking in, but once I looked at the menu properly,
I was sat at the table with my knife and
four pointed up like I was a cartoon child. I
went with a good made of mind, Tyler Cherry, who
actually does a lot of the socials over at the
University of Canberra, so make sure you go and check
(06:17):
out their channels for some top tier unique content. If
you like me and you miss Uni quite a bit,
you can kind of experience it through that, but also
some quality memes coming out of that place. What we
got to share though at Katman Do Momo House was
the special Momo platter, a.
Speaker 1 (06:32):
Buttered chicken and a matar paneer and.
Speaker 2 (06:37):
Holy hell, the Momo platter came with like a variety
of steamed cathay, satigo and crumbed momos and they.
Speaker 1 (06:46):
Were all just delicious.
Speaker 2 (06:48):
Plus it came with three different dipping sauces varying in heat.
I need to go back just because I want to
try some of the other Momo dishes that they have
on the menu, including like the Chili Momo. They look delightful.
The curries were also incredible. I highly recommend you go
and try a matar paneer curry. You don't know what
panier is. It is a cheese kind of cut up
(07:10):
into little cubes like it was a tofu, but way
better than a tofu. And I mean, no one can
ever get a butter chicken wrong, but this might be
one of the best buttered chickens I have ever had.
In the city. Go and check them out. Actually, go
and check all of them out. Rameno, high Ball and
the Catman do.
Speaker 1 (07:25):
My mo House.
Speaker 2 (07:26):
They have all been ticked off my bucket list, and
they should definitely be ticked off yours. For as long
as can Berns can remember, there have only ever been
two major brewers. They have been spoke and they are capital.
Why does this start of the segment kind of sound
(07:46):
like something out of Avatar The Last Airbender.
Speaker 1 (07:49):
Wind Fire and Air.
Speaker 2 (07:52):
This is what it takes to make a delicious, refreshing beer. Ah,
but there is another brewer actually in town that wants
to make it a big three. It is called Cipher
Brewing COO. They're only five months old. They are based
in Gungalan, but they are doing some amazing things all ready.
And I was lucky enough to actually speak with one
of the co owners, Rachelle Lusen, back just before it
(08:15):
opened in April. So, Rochelle, thank you so much for
letting us come in before the opening. I think the
big question to start off with is how did Cipher Brewinco.
Come about? Ah?
Speaker 3 (08:24):
Yeah, so pretty much it started because there was some
brewery equipment that went for sale down the coast, probably
mid last year, i'd say, and Jeff, my partner, came
home and he was so excited. He was like, oh,
there's brewery equipment sow do you think maybe we should
do it? And I was like, no, I I have
a terrible idea. But he saw He told some of
(08:45):
his mates in Canberra and they actually thought it could
have legs, and so they convinced him to go for gold.
And here we are.
Speaker 2 (08:54):
Ready for the open day on this Saturday.
Speaker 1 (08:57):
Are you guys originally from Canberra as well?
Speaker 3 (09:00):
I'm not originally from Sydney, but Jeff's from Canberra. His
victories whole life.
Speaker 2 (09:04):
Was Garland the area you wanted to open up cypher
Brewing Coat?
Speaker 1 (09:08):
Ah?
Speaker 3 (09:08):
Yeah, we picked on Garland deliberately. I mean we actually
live in Tugeranong's so really we're not locals to Gungarland.
But we wanted to be on the light rail because
there's just so much opportunity for people to come in
from town or from Watson and obviously there's a huge
population in gun Garland and there's nothing really like this
(09:29):
out here. I guess we did talk to a lot
of people before deciding where we'd open and there seemed
to be a real, real desire from people in the
Gungland area to have more venues like this. So so yeah,
that's what brought us up this way.
Speaker 2 (09:44):
So you heard their cries and you've answered it.
Speaker 3 (09:46):
Oh yeah, that's us superheroes here of course.
Speaker 2 (09:50):
Speaking of what types of beer you already have.
Speaker 3 (09:52):
On tap, ah, Yeah, so some people may have already
tried our red Ipa and our XPA. One I'm particularly
excited about is our stout. We've also got a lager
that's going to be on tap. We had a lot
of people coming up to us at the Multicultural festival
asking what we had that was the closest to a lager,
so we thought, well, we'd better just brew a lager.
(10:13):
So yeah, hopefully that will that will be what people
want this weekend, and we'll have a hazy that'll be
ready to go on the weekend as well.
Speaker 2 (10:21):
With your beers, have you taken inspiration from either local
beers or national bees or is this like bee that's
no one and no one has ever tried before.
Speaker 3 (10:29):
Definitely, the first two that Jeff brewed, we contract brewed
those at Ben spoke their recipes that he came up
with in our shed, so I'm not allowed to park
my car inside because that's his brewing space. So I
would say that they're probably a bit different to what
people have tasted before. Our head brewer who's making our
(10:50):
subsequent bruises from Capital Brewings, so obviously he's going to
take some inspiration from his experience, but he really wants
to put a twist on it and try and do
something that people haven't tried before.
Speaker 2 (11:01):
Belond that sort of beer that people haven't tried before.
There's a lot of beer brewers out there doing crazy things,
like Ben Spoke did the pizza beer that they did
with Italian and Sons. And my question for you, Rochelle,
if Cipher was to do an experimental beer, what sort
of crazy flavor would you want to see?
Speaker 3 (11:17):
Ha ha ha ha Oh it's probably gross. The first
thing that comes to mind is mint, because my favorite
ice cream flavor is mint chok chip. I feel like
some sort of mint chok chip stout, but really probably bigger.
This is why I'm not the one making.
Speaker 1 (11:37):
Do you reckon a sow or beer?
Speaker 2 (11:38):
Could be on the cars?
Speaker 3 (11:39):
Ah yeah. Possibly We're a bit smaller than some of
the other brewers. In Canberra, which means we can be
a bit flexible with what we're brewing, and we really
want to try and cater to the Canberra community, so
what we brew will be what people ask for, essentially,
like the lager that we've brewed first, because that was
what people seem to be screaming for it. So yeah,
well you know, if they're people watching this, obviously, let
(12:02):
us know what it is that you want. If it's
a sour. We've had a lot of requests for gingerbeers
and that kind of thing, which are pretty popular, so yeah,
we're happy to just do what the people want.
Speaker 2 (12:12):
Last question, what do you hope to bring for the
beer community in Canberra and what do you want to
be a community in Canberra to see cipher as.
Speaker 3 (12:19):
Yeah, look, we we think the beer community in Canberra
is already a good community. We've had a lot of
support starting up obviously, as I said, we contract brewed
our first few beers at Ben Spoke and they've been
really great to us since we've opened. So I would like,
you know, in Sydney and Melbourne, you know you've got
(12:41):
a brewery on almost every corner and people can brewery hot.
People will go to those places to try different beers,
and I'd love that for Canberra as well, particularly on
the light rail line. You know, people can jump on
here and start here and go to ben Spoke and
I'd love it to bring people into Canberra as well. So,
you know, obviously we want a beer brew beer for locals,
(13:02):
but it would be great for people outside of Canberra
to be like, wow, this is actually a really cool
place to visit. Look at all of these these breweries
and venues and that kind of thing that we can
check out. So yeah, ideally would be we'd be playing
into that.
Speaker 2 (13:14):
I guess do you hope to move into because I'm
guessing just starting off, you're just going to focus on
the brewery itself. Would you want to move into cans
and bottles and everything like that.
Speaker 3 (13:24):
We're definitely looking to can but you know what we
do in the longer term, ideally, well, at least for
the first little while, we're just focusing on sales at
our home. I yess in Gung Island. We're not looking
to really push out into the market in the same
way some of the other breweries have. But you know,
(13:45):
obviously we just have to see how it goes and
if all goes really well, then yeah maybe we'll look
at chryinga wholesale. But just got to wait and see.
Speaker 2 (13:59):
And that's anothersod of served, done and dusted. I will
be back next week, so I will chat to you then.
Stay happy, stay healthy, and stay wonderful.
Speaker 1 (14:07):
See yup. Well that's it. You filled up on all
the food content.
Speaker 3 (14:11):
You could still a little package, check out other episodes,
or follow our Instagram page.
Speaker 1 (14:16):
Served Double Underscore Podcast
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