Fat Yak

Original Pale Ale

  • The story
    • Hops
    • Melon
    • Passionfruit

We wanted to create an easy drinking craft beer in the traditional North American pale ale style that has proved so popular with discerning beer drinkers — so we did, and then named it after a hairy Mongolian cow thing.

  • The style
    • Hops
    • Melon
    • Passionfruit

Fat Yak first impresses with its golden colour, distinctive, hop driven, fruity and herbaceous aromas, giving characteristic passionfruit and melon notes, followed by a hit of hop flavour at the finish. The taste is refreshingly clean on the palate.

  • The craft
    • Hops
    • Melon
    • Passionfruit

Fat Yak is created from natural ingredients, including premium malts, American Cascade hops and a hint of New Zealand Nelson Sauvin hops.

  • The match
    • Hops
    • Melon
    • Passionfruit

Fat Yak pairs well with almost any food, but we reckon you should try it with spicy wedges, chorizo and tomato pizza or an antipasto platter with friends. We do not recommend it with yak, as yak tastes terrible. Even marbled Kobi yak (not a real thing).

  • Vital stats
    • Hops
    • Melon
    • Passionfruit
  • BIRTHDATE 2008
  • ABV 4.7%
  • IBU 25
  • Hops Pride of Ringwood, Cascade, Nelson Sauvin
  • Malts Pale, Crystal

Recipe

Roast Suckling Pork Shoulder

Ingredients
  • 1 suckling pig shoulder
  • 50g butter
  • 1 clove garlic
  • 1/4 bunch sage
  • 1 star anise
  • Murray River pink salt
  • 1 cinnamon stick
  • 15ml olive oil
  • 20g fresh ginger
Method
  1. Using a mortar and pestle, grind the sage leaves (not the stalks, keep those for later) into a fine green salt. Add some more pink salt, and mix through.

  2. Dry roast the cinnamon and star anise to release the flavour. Place these on a double layer of foil, along with the ginger, crushed garlic, butter and sage stalks. Sit the pork shoulder on top and pull the edges of the foil up to protect the meat, leaving the skin exposed.

  3. Drizzle with oil and sprinkle with sage salt. Place shoulder on wire rack on a tray and cook in a hot oven for 30 minutes, or until the skin is golden and crispy. Reduce temperature to 130C and slow roast for about 3 hours. Allow to rest for about 30 minutes in foil before serving.

  4. Serve with apple sauce, your choice of vegetables and a bottle of Fat Yak.