Just in time for the unveiling of the new Black Rabbit ale in late February, Brewerkz’s flagship brewery at Riverside Point hosted the I-S team for a tour followed by a tasting of their in-house brews and the debut of their pared-down menu.
The snappy tour, which showcased their brewing process from milling to conditioning, is a glimpse into the inner workings of Singapore’s very first microbrewery, which has been around for 17 (almost as old as I-S!) years. Brewerkz aims to showcase locally made beer with flavor profiles inspired by the brew team’s worldwide tastes and travels. (Fun fact: Using local water to brew beer gives it a “Singaporean” taste.)
Black Rabbit is a hoppier, full-bodied, and darker ale with roasted hints of cloves and bananas that is inspired by the German dunkelweizen style of beer. This will join 16 other creations that is always available, some on rotation, at the establishment. Previously, they’ve served seasonal experimental beers like Root of All Evil, an aromatic ginger beer enhanced by lime and honey.
Beer aside, the menu has also been stripped down and reinvented. Although classics, such as pizza, burgers, and finger foods, are still available, it presents a sleeker and more thought-out approach to bar food. New additions include duck quesadillas and a succulent oatmeal stout-braised pork knuckle.
