Stone & Wood’s Pacific Ale was originally conceived as a refreshing accompaniment to a hot day at the beach. Scorching sand and cool salt water followed by a crisp beer – a tantalising and enduring vision perfectly encapsulated in a beer. If you haven’t had the pleasure of taking an ice-cold sip of a Pacific Ale, you’re missing out on flavour profile imbued with all Australian ingredients. The beverage’s composition is inspired by Stone & Wood’s home near the Pacific Ocean, and the combination of barley, wheat and Galaxy hops has created a cloudy golden beer with tropical fruity tones of citrus and passionfruit.

When it comes to culinary pairings, Pacific Ale’s aroma and flavour is perfectly suited to pair with a swag of dishes, from quintessential Australian eats to more worldly fare. Fish and chips is a no-brainer option (home cooks can even use Pacific Ale for beer batter), but locally caught seafood as a whole – we’re talking prawns, shellfish or salmon – is a brilliant choice for a boozy pairing. Lighter fare such as grilled chicken and zesty salads match well with the crisp nature of the beer, as well as mild cheeses such as Lancashire or Leicester. If you’d rather sip with a sweet in hand, lemon custard tarts or bread pudding would be our choice for dessert.

Stone & Wood’s Pacific Ale cans hit the market this week. Check out the Stone & Wood website to find your nearest stockist, then consider browsing our list of Brisbane’s best fish and chips spots for some snacks to accompany.

This post has been created in conjunction with our friends at Stone & Wood.