Review: Brew Dog Manchester – New Menu

It’s no secret that I love Brew Dog. Good food, good beer – and the Beer School cannot be beaten.

So when I received a tweet suggesting I pop by after the 10km on Sunday to try their new menu, I was over the moon. What better way to celebrate finishing? (Other than a vanilla cupcake icecream from Penelope’s, of course).

The menu has undergone a massive transformation. Gone are the burgers and pizzas. Instead it’s barbecue and Southern style smokehouse and just to assure the vegetarians amongst us, we’re not talking all meaty protein.

 

 

In fact, let’s start with a vegetarian option, the mushroom and halloumi burger. Here I was a little worried as I’m not the biggest halloumi fan. I like the saltiness, but what I can’t bear is the squeakiness and if done in too much oil it just becomes downright unpleasant.

Thankfully, this isn’t just good, it’s great. It’s lovely charred, salty, cheese with thick forest mushrooms on a soft bun. You’re getting a real mouthful of flavour and texture. Served with a creamy sweet potato mash that is flavoured with cinnamon, it’s hearty, filling and not a mushroom stroganoff or vegetable lasagne in sight.

 

 

Now, let’s get onto the meat. We’ll head in with the ubiquitous pulled pork. Yes, everywhere does it now, but when it’s good, it’s a thing to be appreciated. This has spent up to 14 hours slowly smoking and so it’s soft, tender and with the sticky barbecue sauce and soft roll it’s a meaty carb loaded hit.

 

 

We had this served with one of the best mac ‘n’ cheeses I’ve had. Using a smoked cheddar, it’s fantastic. I’m a bit ashamed to say Mr GFB only had a forkful. The rest was all mine (cue evil laugh).

 

 

Onto the next meaty main and we were talking brisket. Once again slowly smoked, this baby was so tender you didn’t need a knife. In fact, you could have ignored the fork – a spoon would be much more appropriate! It’s soft meaty texture with the warm spicy coating made it absolute heaven. Served with a serious hunk of grained bread and beans. Oh those beans. They were spicy, they were soft, they had burnt ends in them. I’m currently trying to write this while fantasising about that little jar of beans. And it’s nowhere near lunchtime dammit.

 

 

So, to make myself even hungrier, we’ll move onto the pork ribs. These are ridiculously tender. I was reminded of an old Tom and Jerry cartoon, where Tom slides a whole fish into his mouth and only pulls out the bones. These are cooked in a dry rub, not drenched in a sticky sauce. They are cooked until the meat just wants to fall off the bones and into your mouth. And it is good.

 

 

Finally, we move onto the big beast. The beef rib. Oh wow. This is a huge beef rib, slowly smoked until the outside is crusty and chewy and the inside is juicy and tender. This is where I forget I’m a lady and pick up the bone and eat. It’s serious meat.

A side of corn on the cob, cooked in butter, rosemary and lime is the perfect match, but jeez. Just look at that meat….

 

 

With slaw on the side and crunchy dill pickles, this means the menu is going one step beyond it’s predecessor – all the rubs and sauces are their own, no bought in stuff. Throw in their ever changing beer menu – I’ve never managed to drink everything on it – not to mention staff who are knowledgeable and approachable and you’ve got somewhere you’ll find me again and again.