Beer lovers and hot sauce aficionados – this one is for you. Brisbane Brewing Co. and The Village Pickle have created a barrel aged hot sauce, aged in the oak barrels of Brisbane Brewing Co.’s triple gold medal award-winning Ex Inferis Flanders Red Ale. More than 10 months of barrel ageing has given this spicy and rich sauce a subtle hint of oak and a complex acidity. This is truly a luxurious best.
With habanero, dried chili, apple cider vinegar, garlic and shallots this naturally lacto-fermented sauce is full of good bacteria, gluten free and vegan.
About the beer
Ex Inferis Flanders Red Ale is a triple gold medal award winning barrel-aged mixed ferment, made with culture from the Ferment Horizon, aged in oak to create a nuanced tart and fruity Flanders that’s a little bit funky and incredibly refreshing.
The Process
We teamed up with Brendan Chan from The Village Pickle who, having previously been the head brewer at Brisbane Brewing Co., proposed a unique barrel aged hot sauce that would be perfect for beer lovers. After decanting the most recent barrel of Ex Inferis Flanders Red, Brendan and Brisbane Brewing Co. head brewer Ross Begbie filled the beer conditioned oak with mix of habanero, chilli, garlic and shallots. Good things take time – after a waiting period of over 10 months, the sauce had aged and fermented with the rich character of the oak and is now ready for purchase.
How to get it
Ex Inferis Barrel Aged Chili Sauce will be available to buy from Brisbane Brewing Co. West End, Woolloongabba, The Village Pickle Website and selected bottle shops in Brisbane.
To go alongside the release of this hot sauce, Ex Inferis Flanders red will be back on tap at Brisbane Brewing Co. West End on Wednesday February 1st.
