The beer that Paul Holgate created to mark the brewery's 10th anniversary is back to warm the cockles during the colder months once more. Notable in that, rather than concoct something wild and crazy to mark the occasion he chose a style he loved and wanted to see more of Down Under, it's a beer that features roasted macadamia nuts added to the boil. A blend of six malts mean there's plenty of rich, dark chocolate, toasty and nutty flavours to play with and, in this year's, a drier, less sweet, finish that suits the beer well. We put it up against a course at a beer vs wine dinner and it came up trumps, pairing nicely with a braised leg of guinea fowl pithivier. We had to look up what that was before the dinner too; pastry turret was our layman's version.