New honeycomb miso stout highlights Launceston gastronomy scene

Two foodie powerhouses have teamed up to create a unique stout based on a signature Launceston dessert, and some might consider it a little unorthodox. Here’s where you can try the unique brew.

Timbre Kitchen chef and owner Matt Adams and Du Cane Brewing head brewer Will Horan joined forces to create a honeycomb miso stout based on the restaurant's signature dessert. Picture: Stephanie Dalton

When two foodie powerhouses team up, all sorts of “delicious” ideas can sprout.

In Launceston, a new partnership between Du Cane Brewing and Timbre Kitchen has resulted in a unique flavour of beer that encapsulates and celebrates the vibrant foodie community of the region.

The beer launched on Friday to commemorate the 25th Symposium of Australian Gastronomy, which will be held in Launceston for the first time this weekend.

Timbre Kitchen chef and owner Matt Adams said the beer is a honeycomb miso stout based on his signature dessert – a miso semifreddo topped with house-made honeycomb and a brown butter crumb.

“We’ve had the dessert on the menu for around eight years now – we’re not allowed to take it off – people just won’t let us,” Mr Adams said.

“I never thought it would stick around this long, but it’s become a little iconic for us. It’s nice to have a signature dish.

“Then the guys here had the idea to collaborate and turn it into a beer.”

Du Cane Brewing and Timbre Kitchen's new stout is based on the restaurant's signature dessert - a miso semifreddo topped with house-made honeycomb and a brown butter crumb. Picture: Stephanie Dalton

Du Cane Brewing head brewer Will Horan said he was inspired to create a stout from the dessert, which is a firm favourite among Timbre Kitchen regulars and a constant on the menu, because it is “just so ridiculously good”.

“We’ve wanted to do a collaboration with Adams since we first opened and thought that his dessert would be a good place to start,” he said.

“Adams’ dessert is such a complex and mind-bending dessert we needed something that could play to both the sweet and savoury characteristics of the dish, and stouts do that quite well. They can be easier to work than other types of beer.

“So far, the response to the stout has been great – there’s a lot of empty glasses, which is always a good sign.”

Du Cane Brewing head brewer Will Horan pours a glass of the new Du Cane Brewing and Timbre Kitchen stout. Picture: Stephanie Dalton

Mr Adams, who recently represented Launceston at the International Cities of Gastronomy Festival in Macao, said the beer demonstrated the city’s unique and collaborative food culture.

“Everyone in the area that’s involved with food, whether that’s growing or cooking it, work together. It’s not a competitive place like a capital city can be,” he said.

“So I think it’s fantastic that Launceston can host something like this symposium.

“It’s great for the area and will hopefully help get more people down here and get us on the map.”

The honeycomb miso stout is a limited release and will be available at Du Cane Brewing on Elizabeth Street, Launceston until sold out.