Hobart brewery’s new menu is perfect pairing for their bevvies

Deep South Brewery Co became popular quickly with their beers and wood-fired pizzas — but their new and fancier menu has kicked things up a notch. MENU SNEAK PEEK >>

Tasmania is a state of storytellers.

No matter where you are, there’s always a tale to be told of obstacles or heroics, triumph or mystery. Perhaps it’s the long, dark winter that draws us together and loosens our tongues.

An evening spent at Deep South Brewing is no exception.

I pick up the menu to order a beer and before I know it I’m drawn into myths of tiny Tasmanian reefs and islets such as Pedra Branca (a rocky outcrop 35km due south of Recherche Bay), Sharksjaw (a reef off the South West) and Flat Witch (part of the Maatsuyker Islands).

“The only people who have found Flat Witch Island are people who weren’t looking for it and didn’t know it existed to begin with. The people who made it there, what did they see? They can never quite say.”

Which is really a most intriguing way of introducing a pale ale made of Tassie-grown hops that has a “well-rounded stone fruit and citrus palette”.

Deep South Brewing Co.’s Calabrese Pizza. Picture: Mireille Merlet

The Flat Witch XPA is one of four beers made by the team at Deep South and available on tap. And, while the craft beers might be the main event, the food alone makes a visit worthwhile.

The cavernous space houses both the brewery and the restaurant, with the dining area in a mezzanine overlooking six sparkling new vats and a dizzying array of pipes where the beer is brewed.

It’s table service and our friendly waiter takes our drinks order – there’s a solid Tasmanian wine list and selection of spirits as well as the beer – while we decide on food.

It was cold in Hobart the night we visited (there was snow in Mt Nelson) and the chilled out vibe of the place is matched by the internal temperature – we kept our coats on despite the overhead heater.

However, the food on offer kept discussions of the weather at bay and we settled on a selection of small plates and pizzas to share.

Deep South’s Burnt leek and cheddar croquettes, which have been described simply as chubby, golden fingers of deep-fried goodness. Picture: Mireille Merlet

Burnt leek and cheddar croquettes ($3 each) are chubby, golden fingers of deep-fried goodness filled with a cheesy corn custard that’s satisfyingly warm without fear of incurring a burn. Small pieces of cucumber pickle on top are a tangy counterpoint to the velvety centres.

Lamb meatballs ($14) are served atop a bed of carrot puree and are dense, meaty and met with approval.

I will order any menu item that includes brussels sprouts but this evening they’ve been swapped for cauli (my second must-order vegetable), that has been fried and topped with a crunchy pangrattato ($8). Brussels sprouts? Who needs them!

Deep South’s Funghi pizza, which features four kinds of mushrooms, including pickled enoki Picture: Mireille Merlet

Two more vegetable dishes – which we enjoy as entrees, include roasted baby carrots ($14) served with ajo blanco (a Spanish, almond-based sauce) and pickled jalapeños for just a hint of heat.

Roasted beetroot and turnips ($14) are another earthy treat and are accompanied by fried chickpeas. There are plenty of vegan and vegetarian options for those who are not meat eaters. Three pizzas between the four of us keeps everyone happy and the puffy, chewy crust and thin base garners rave reviews all round.

Deep South’s classic Margherita Pizza. Picture: Mireille Merlet

A classica Margherita ($18) delivers a rich tomato sauce and stretchy slices of mozzarella, while the Calabrese ($24) packs some heat with the addition of salami and nduja (a soft, spreadable, fermented salami that’s a Calabrian specialty).

The Funghi ($24) dazzles with four kinds of mushrooms, including pickled enoki with its delicate tendrils.

Deep South Brewing Co.’s Dave Macgill. Picture: MATHEW FARRELL

Deep South was opened by Dave Macgill, previously the head brewer of Moo Brew, and partners Warwick Deveson and Ben de Rue (who own the Tasmanian Inn), in May and for now they’re planning on being a local brew pub with local distribution. There are also other non-Deep South beers available.

Deep South’s more-ish mini cinnamon doughnuts. Picture: Mireille Merlet

We’ve left just enough room for dessert and skip the dessert pizza in favour of the mini cinnamon doughnuts ($14). Eight warm doughnut holes are the perfect amount for the four us and, dipped in the toffee apple puree served on the side, they’re a sweet finish to an evening that has us looking forward to our next visit.

DEEP SOUTH BREWING CO.

220 Argyle St, Hobart

ON THE MENU

Margherita pizza, $18; Calabrese pizza, $24; Funghi pizza, $24; lamb meatballs, $14; burnt leek and cheddar croquettes, $3 each; fried cauliflower with celeriac puree, $8; roasted carrots with ajo blanco, $14; baked baby beets and turnips with fried chickpeas, $14; mini cinnamon doughnuts, $14