Recently, Brisbane’s Ballistic Beer Co upgraded to a new brewery with a whopping 10,000 litre per day capacity. As Ballistic’s brewer Evan Lloyd attests, the steady increase in demand since the brewery was built in 2016 – particularly for the Hawaiian Haze Pale Ale – could have something to do with the type of customer the label attracts.

“The kind of beers that we make are catered to the beer nerd,” says Lloyd. “[But] they’re also catered to the everyday [consumer].”

While they specialise in high-alcohol beers loaded with hops (some of which are sent out with a shelf life of just eight weeks to keep them seriously fresh), you’ll also find mid-strength ales. This means that, should you find yourself hosting a little shindig and acting as caterer and sommelier for the day, Ballistic’s beer range is broad enough to have you covered.

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With a focus on some of Lloyd’s favourite local Brisbane food producers, we’re taking a look at how to match your beer choices with a few different courses to impress your guests.

Snack: Bigwig Jerky

Back when he was Ballistic’s bar manager, Lloyd was looking for something both locally made and seriously tasty for drinkers to snack on. “We wanted to go with more independent styles [of snacks],” says Lloyd. “At one point we weren’t selling Coke or anything like that, we were really trying to support local businesses. And I started looking around for jerky, and Matt turned up one day with some samples and it was like, ‘You beauty’.”

Bigwig founder Matt Ascough is churning out plenty of flavours, such as smoky chorizo and teriyaki, but for Lloyd, the original is perfect. The simple, meaty flavours of soy sauce, brown sugar and vinegar pair off nicely with Ballistic’s Hawaiian Haze Pale Ale. It makes for an easy party-starter. “The Hawaiian Haze is a great beer to start anything off with because it’s not overly alcoholic, the ABV isn’t too high,” says Lloyd

Starter: Mixed kebab from Eat Fresh Salisbury

If the pale ale is the place to start, the bigger brother IPA must be next. For Lloyd, it makes a great step up when the meal gets a little heartier. And, for a starter, his choice of a mixed kebab from Eat Fresh in Salisbury is definitely hearty.

“It’s a big way to start,” says Lloyd. He and the brewery team make the trip at least once a week. “We have an unofficial ‘Ev Special’,” says Lloyd. “It’s mixed meat. We’ve got all the veggies, cheese, and olives put on it as well with some jalapenos, garlic sauce and chilli sauce. And the bread has to be lightly toasted.”

It also pairs well with the pale ale, if you prefer a lighter-tasting beer. “The palate on [the Hawaiian Haze] is nice and soft, so it goes well with the crispiness of the veggies – they’re always super, super fresh veggies – and the juiciness of the meat. The two just make your mouth water.”

Main: Porterhouse steak from Sherwood Rd Organic Meats

Wine gets the gong as the steak pairing of choice for most, but have you tried a porterhouse with an oaked XPA? “It is a really good one,” says Lloyd. “We infuse it with American oak chips. It just gives it that really lovely vanilla sort of flavour, and the oaky-ness comes out.”

Sherwood Rd Organic Meats is run by Amy Tiller while dad Adrian farms certified organic beef and lamb on the plains of western Queensland. They’ve struck a chord with Lloyd. “We’ve been a regular there buying their meats, and they’re just always so plump, juicy – there’s never that fake-looking red about it,” says Lloyd. “The flavours are topnotch; you get that little bit of extra flavour because they really source their meats well.”

Dessert: Peppermint choc-chip ice-cream from Lick

Just because it’s dessert doesn’t mean you need a dessert-style beer. For Lloyd, there’s a certain adventure in pairing a big, full-bodied Ballistic IPA with a scoop of peppermint choc-chip ice-cream from Lick Ice Cream in Graceville.

“It’s not your typical IPA, it’s quite malt-driven,” says Lloyd. “The hops really do shine through, and I think it would pair quite well with that – using the word loosely – ‘spiciness’ of the peppermint and that lovely choc chip.”

This article is produced by Broadsheet in partnership with First Choice
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