National Beer Day: How Bundobust curated one of the best beer lists in the country

National World - LocalTV

We went down to Bundobust, to talk to their head brewer, Dan, about how they’d put together one of the most popular and successful beer menus in the country.

Transcript

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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