BUSH beer

You aren't the guy dancing around in a beer bottle suit on that page, are you? The guy in the bottle is my alter ego. I'm the fella on the right with my partners on the homepage. Want to borrow the costume? Greg

SMOKIN' CHILLI MULLUMBIMBY Serves 4 as Main Dish. This recipe comes from a great little company in Byron Bay Australia that makes some very tasty Chilli products. Mullumbimby is their nearest town. Hot and tropical like their Mango Chilli Sauce with Smoked Jalapenos (chipotles). 1kg lean pork or beef vegetable oil 1 chopped onion 1 teaspoon salt 1 clove garlic, crushed 1 250ml (1cup) bottle SMOKIN'MANGO CHILLI SAUCE Cut meat into medium bite-size cubes. Fry in hot oil until lightly browned. Add onion and cook an additional 2-3 minutes. Stir in remaining ingredients. Cover and simmer for 30-45 minutes. Check periodically. If sauce gets too thick, add water as needed; should be nice and saucy. Serve over cooked rice or use as a filling for warm tortillas. For more Byron Bay Chilli recipes visit http://www.byronbaychilli.com/ourrecipes.html Keywords: Lunch, Easy, Beef ( RG1044 )

SMOKIN' CHILLI MULLUMBIMBY Serves 4 as Main Dish. This recipe comes from a great little company in Byron Bay Australia that makes some very tasty Chilli products. Mullumbimby is their nearest town. Hot and tropical like their Mango Chilli Sauce with Smoked Jalapenos (chipotles). 1kg lean pork or beef vegetable oil 1 chopped onion 1 teaspoon salt 1 clove garlic, crushed 1 250ml (1cup) bottle SMOKIN'MANGO CHILLI SAUCE Cut meat into medium bite-size cubes. Fry in hot oil until lightly browned. Add onion and cook an additional 2-3 minutes. Stir in remaining ingredients. Cover and simmer for 30-45 minutes. Check periodically. If sauce gets too thick, add water as needed; should be nice and saucy. Serve over cooked rice or use as a filling for warm tortillas. For more Byron Bay Chilli recipes visit http://www.byronbaychilli.com/ourrecipes.html Keywords: Lunch, Easy, Beef ( RG1044 )

Firstly, congratulations to you gullet folk...best forum ever... Now to the topic at hand. Brewed under license. As a co-founder of Steam Whistle Canada I am exploring the options of building a brewery in Australia under the same name. As a veteran of the micro brewing industry my experience has been that at the core of the a craft brew is to localise. With this as background what would your opinions be on using local ingredients ie Austrlian malt instead of Canadian malt and modifying the branding to reflect the community that the brewery would serve? It is my experience that natural beer brewed in small batches would not be easily replicated from one brewery to another (even if they were across the street from each ohter). Act Globally. Drink Locally.