Dishing Up a New Brew

A Lakeman Brewing Co and That Green Olive Collaboration

With a solid base under our belts it was time to get creative and spice things up with this year’s stout release. Lucky for us Taupo is full of talent and local recipe creator and incredible food photographer That Green Olive was keen to jump on board to help the team spice things up, literally with Cardamom it turns out.

Olivia experimented with a range of different flavor combinations that worked with our bourbon aged stout base, with some toing and froing with the team, the floavour coming out as the winner was an interesting cardamom and orange combination, inspired by Olivia’s favourite middle eastern dishes.

These flavour combinations have created a decadent stout with a beautiful spice and zesty finish that works in with the dark chocolate notes and oaky dry finish of our bourbon aged stout base.

Take a deeper dive into this collab with That Green Olive as Olivia has shares her experience in creating a decadent stout, the process that goes into a brew from testing flavour combinations, the science, trial and error behind creating the perfect brew, the manual labour of ‘mashing’ and how it can take 5 months from fruition to finally cracking that can! Check out her blog (an incredible images) here!

From Can to Plate...

As a tasty addition to the stout flavour combinations Olivia took brewing to another level for Lakeman and brewed up a hearty braised beef recipe hero-ing the new Drought Breaker Stout.

Think one for you, one for the pan kind of cooking!

Who doesn’t love a hearty winter braised beef and if you want to mix things up some more you can smash it in some burgers or load it on a pizza, it’ll be a crowd pleaser anyway you go. James even suggested it on toast! Now that’s a kiwi classic bloke (stick to brewing James) but another bloody good addition if there are left overs!

So it’s time to grab the ‘pinny’, a pint and let that culinary master chef shine though.

Slow-Cooked Beef Rump with Stout and Orange
Serves 6

1kg beef rump steak, excess fat trimmed
1 onion, thinly sliced
4 large cloves garlic, thinly sliced
100g mushrooms, sliced
1 orange, zest sliced off in wide strips
5 cardamom pods, bruised
2 tbsp cornflour
1 can Lakeman Drought Breaker stout
3 tbsp worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 tsp salt
25g butter

Heat a drizzle of oil in a skillet over high heat. Season steak on both sides, and add to the pan. Cook for 2 minutes each side, until deeply browned and caramelised.
Place the onion, garlic, mushroom, orange zest and cardamom pods into the base of a 3.5L capacity slow cooker. Nestle in the meat and lay the butter on top.
In a large jug, dissolve the cornflour in 1 tbsp water. While whisking, add the stout, worcestershire sauce, balsamic vinegar, brown sugar, salt and ½ cup water. Pour into the slow cooker.
Put the lid on the slow cooker and cook on low for 10-12 hours, until very tender. Shred the meat and serve with sides of your choice.

Of course this pairs perfectly with a Drought Break Stout or will sit nicely with any of our seasonal stout releases or the classic Stout that’s available all year round.

No one likes food fomo but we want to see your culinary talents and epic feat so share away!
Tag @lakemanbrewing and #lakemanfeast