BALCONY BELGIAN WITBIER w oysters and orange peel
Many of us here in Byron Bay are no stranger to fresh seafood. And so, when we had the opportunity to team up with internationally recognised Australian chef Sean Connolly – the creative director of six restaurants across Australia, New Zealand and the UAE – it simply made sense to combine fresh seafood and fresh beer.
To help celebrate the launch of Oyster Month at The Balcony, one of our beloved local venues (and an establishment where Sean curated the menu), Sammy and Sean helped our Pilot Batch team brew a Belgian witbier with oysters and citrus peel.
The six kilograms of freshly shucked oysters, added during the boil, lends a subtle salty balance with the generous additions of Citra hops and orange and grapefruit peel. Pouring hazy and light golden, this Pilot Batch makes a great accompaniment to a dozen oysters, a slice of lemon and a sunny afternoon.
Taste our oyster witbier while it’s on tap for the month of August at The Balcony for Oyster Month, or at our Tasting Room until it runs out.
A big thanks to Sean for dropping into our brewery for the brew!