00:00Hello and welcome to Manchester World and first things first we have an apology to make to you
00:04because last Friday was National Beer Day and we did nothing at all to celebrate.
00:09Now you may have seen our video a couple of days ago on sort of a roundup of some of Manchester's
00:14best sort of craft beer options, some of the local independent breweries that we've got here
00:17and today we're going to go to another one. Now while Bundabust may have been initially set up
00:22in Leeds it is definitely part of the furniture in Manchester now. They have two storefronts,
00:27one in Piccadilly Gardens and the one we're going to today which is a bit further away but it's a
00:32brewery so it's well worth the walk. We're going to talk to the staff there about what makes Bundabust
00:36special and why Manchester is perfect for it. Hi my name is Dan Hocking. I'm the head brewer at
00:42Bundabust Brewery in Manchester. With Bundabust specifically it's kind of built into the DNA of
00:49the whole restaurant that it's kind of Gujarati Indian street food combined with like a really
00:56well curated beer menu. So 2015 up until we opened the brewery here it would have been about going
01:04around and selecting the beers that we thought went best with the menu. So the next logical progression
01:09would be to make your own. Case in point we've got a rose and vanilla milkshake pale ale on at the
01:17moment which is not something I ever thought I'd be brewing out of choice but then if you look at the
01:22way it kind of interacts and plays with the menu that's that's kind of the whole approach behind
01:27everything we do at Bundabust. So when we first started kind of marrying up the the food and our
01:32own beer kind of ideas it was a lot of tasting the food kind of putting the same kind of analytical
01:39mind as you would like taste the beer. Doing it for food kind of identifying what makes this food
01:45taste the way it does. We were mostly putting them together through lockdown so it wasn't
01:48restaurantty first. We did the brewery for a year or so. So running the the brewery for a year or so
01:55gave us this luxury of of time to do a bit of recipe development. A lot of breweries will have to start
02:01hitting the ground running. We had this uh this little bit of time in the middle where we could kind of
02:06be a little bit more thoughtful about it. I put together radar charts for every dish on the Bundabust menu
02:12uh based on how they all taste and then you look at them and you think like right okay
02:17if I was going to have a beer with something that tasted salty and sweet and fatty then you'd be like
02:24right I'd want these aspects from the beer so then for instance the pilo. I specifically put that recipe
02:29together with one dish in mind um which was the Bundabust menu. The Bundabust menu is a bit of everything
02:35it kind of checks every box and then it's got this little bit of coriander on top and I thought in my head
02:40it's like that is the most subtle part so the hops we chose for that kind of have it like a distinctly
02:44kind of green herbal type thing so then when you try it together it kind of grabs onto this little
02:49subtle part of the chart and kind of pulls it to the front and again that's kind of built into
02:54the the DNA of the Bundabust.
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