Craft Brewpubs

BEER & CIDER CRAFT

Brewpubs

Brewing beer in Australia has been a part of the landscape since early settlement, when the governors of the time recognised the importance of a local brewing industry for, among other things, the lower alcohol content beer possessed; a welcomed difference to the more readily available rum and other spirits at the time. The early success of local brewing was ‘patchy’ at best but, nonetheless, by the late 19th century there were over 300 breweries scattered around the country. That number reduced to just 30 in the 1940s however, but again today there are over 140 craft breweries, and craft beers in particular are enjoying a renaissance in popularity. Putting the argument of ‘what defines craft beer’ to one side, drinks trade popped into a few breweries to check out their beers (of course) and see what they’re all doing differently this time round. Oh, and every brewery had to have a bar.

An early trailblazer for boutique beers (and brewpubs) was Philip Sexton, founder of Matilda Bay Brewing Company and the Sail and Anchor pub in Freemantle, in 1984. His efforts proved to be exceptionally popular and a public listing ensued, leading to a takeover by CUB and the eventual closing of the brewpub in 2010 (while no longer operational, you can still see parts of the brewery at the pub today). But what was clear from the success of brands such as America’s Cup Ale and Redback was the brewpub itself.

Western Australia has continuously proven to be a hotbed of craft brewing with highly successful (and awarded) outfit; Feral Brewing opened in 2002 and the iconic Little Creatures still hosts thirsty customers at its Freemantle brewery.

Having brought to life two of the best-known craft breweries in Australia, the rest of the country needed to get on board, and while there were some high quality offerings opening from the mid-eighties, it was the early 2000s that saw a sharp increase in craft breweries and brewpubs.

Above: Little Creatures Below: Sail and Anchor

Rocks Brewing Company

Brewed with conviction. A unique craft beer brand, developed from the creative mind of founder Mark Fethers and within Head Brewer Scotty Morgan’s garage.

But in 2008, the team moved into larger pastures with the opening of The Brewery and Brewery Bar, two essential elements to bringing the beer - just like the kind your “grandfather’s, grandfather drank” - to the community.

Located in Alexandria, New South Wales, Rocks Brewing Co. has created a special, comfortable home, open to all of the public to enjoy. Morgan says the long, wooden picnic style tables are the perfect setup for families and large groups of friends to get together and guzzle down some Hangman Pale Ales. Yet, the beer and the brewery would not be the same without the game-changing Brewery Bar.

The mix of Australian craft beer and the best of American-style cuisine is what seasoned foodies might call irresistible. The style of beer home-brewed just a few metres away pairs perfectly with the mouth-watering, smoked beef brisket and fall-off-thebone, Louisiana style hot wings.

Marketing and Sales Assistant Sally Turki says it’s all about that unique experience. “It’s all these different things, that people don’t think about,” Sally says.

160 Bourke Rd, (Driveway J) Alexandria, NSW 2016 02 9669 3600 Opening hours: Monday – Sunday 7.30am - late

Young Henrys

Named after co-owner and founder Oscar McMahon’s son, who is only one year older than the budding brewery itself, Young Henrys has not only entered the thrilling playing field of craft beer but has added a new twist, separating itself from all the others.

Based on the concept of blending the local community’s style with its distinctive artistic culture, taking a sip of a Young Henrys Newtowner or Natural Lager is equivalent to the feeling you get when sitting front row at your favourite local venue, listening to the latest and greatest musician strum away on his guitar. At least, that was what the founders hoped their audience would feel.

In order to create this ultimate experience, the owners put their heads together and decided that there was no better way to get the people through their door than to offer their beers directly on site at the brewery. Thus was born the ‘tasting bar’.

Marketing Director Andy Miller says the tasting bar was the key ingredient needed to get the people on their side. “It was an opportunity to involve, especially the local community, in the goingons of the brewery and, on top of that, to have a space where we can bring people together around a lot of the collaborations that we do,” said Miller. The results of the tasting bar proved that people wanted music, art and culture to be at the heart of the beer and, at Young Henrys the people get what the people want.

76 Wilford Street, Newtown, NSW 2042 02 9519 0048 Opening hours: Monday - Saturday 10am - 7pm Sunday 12pm - 7pm

Two Birds Brewing

Inspired by the volume of craft beer and amount of breweries present in the United States, Jayne Lewis and Danielle Allen trekked forth relentlessly to open Australia’s first female-owned brewing company, Two Birds Brewing.

The venue resides in a historical canning facility, maintaining an industrial atmosphere, and is the only craft brewery in Melbourne’s western suburbs. The two ‘birds’ and long-lasting friends came together in pursuit of incorporating the different flavours and food they eat along their travels, paired with approachability. Although their fresh brews are distributed across Australia, such favourites as the Golden Ale and Taco Beer are renowned locally as well.

Murals in Two Birds Brewing identify key points in Two Birds’ journey, such as the Melbourne City Skyline, the West Gate Bridge, which connects Melbourne’s CBD to the western suburbs, and a sign pointing to Perth where Jayne and Danielle originally met and grew up.

Two Birds Brewing Tasting Room nests in the front of the brewery and is open Friday through to Sunday, when you can stop in for “good food to have with good beer” by London’s own chef Matt Beard.

136 Hall Street, Spotswood, VIC 3015 03 9762 0000 Opening hours: Friday 4pm - 11pm Saturday 12pm - 11pm Sunday 12pm - 8pm

Bridge Road Brewers

Bridge Road Brewers pioneered the way for many craft beer breweries in Australia by braving the odds and becoming the first of its kind to bring craft beer to the typically wine-dominant location of Beechworth.

Owner and founder Ben Kraus could see the potential for a booming craft beer market when nobody else could. In fact, Kraus and the brewery initially struggled with explaining the concept to restaurants and pubs who were less than eager to jump on the craft beer train.

On rare occasions though, they came across some who were desperate for something new and fresh on their shelves. So, he took advantage of this gap in the market and thus was born Bridge Road Brewers. Right from the start, the business decision was made that the commercial brew house, known by locals as the cellar door, would include a bottling facility and a signature bar for tastings.

The ability to teach people about the beer and allow them to taste each brew was crucial in building his brand and developing a name for his craft.

“It’s much easier to tell a brand story when you’ve got people in front of you and you can talk to them, get feedback and educate as well,” said Kraus.

Today, the vibrant venue attracts a mix of all people. Whether you’re local or foreign, aged 18 or 92, alone or attending a massive family reunion, all is welcome to walk through the cellar door.

Old Coach House Brewers Lane, 50 Ford Street, Beechworth, VIC 3747 03 5728 2703 Opening hours: Monday - Wednesday 11am - 4pm Thursday 11am – 5 pm Friday - Sunday 11am – 10pm

Shambles Brewery

“Brew great beer and share it with people,” has always been creator and Bar Manager Cornel Ianculovici’s main ambition. Cornel had always dreamed of opening a brewery in Hobart, Tasmania and has succeeded in bringing quality beer to locals in the area.

The cosy, warm-lit venue is a warehouse with a brewery in one corner and an internal beer garden surrounding it; although, this has not always been such an attractive place to spend an evening. Shambles gained its name from the original structure of the building, which was an old meat warehouse full of accumulated objects.

Cornel and his team came together to create a building with a lasting impression, keeping the original industrial nature of the building. Today you’re greeted with handsome amounts of wood throughout the brewery to keep the flame burning in the giant fire pit at its base.

At Shambles, the root of concern rests in experiencing beer at its source and learning just how it’s made. With plenty of beer on tap and a communal tennis table, Shambles is just the place for a tasty local brew where quality is at the core.

222 Elizabeth Street, Hobart, TAS 7000 Opening hours: Wednesday - Thursday 4pm - late Friday – Sunday 12pm - late

Barossa Valley Brewing

From banking to brewing, Denham D’Silva discovered his passion for beer while studying economics at university in America during the height of the craft beer revolution. Denham took the inspiration he found in the USA and brought it back to his home country of Australia, to the ever popular Barossa Valley wine region.

“I knew that the culture of the people in Barossa Valley were the type that appreciated good beverages and experimentations, making them the perfect clients for what I was trying to do,” said Denham.

What he was trying to do, exactly, was something no Aussie had done before. Denham was one of the first of his kind to bring about the idea of pairing exquisite craft beer with delicious food. With this advanced discovery came the creation of his restaurant, The Brasserie, which features an outstanding list of local beers and local produce.

When customers walk through the threshold of this one-of-akind brewpub, they can expect to find beer not only on tap, but also incorporated into the food itself. Through hard work, extensive creativity and a little bit of bravery, Denham and his team were able to accomplish the ultimate dream of bringing their craft beer to Australia and their experiences to its people.

2A Murray Street, (next to Heinemann Park) Tanunda, NSW 5352 08 8563 0696 Opening hours: Thursday - Sunday 12pm - 10pm

EVER WONDERED HOW CIDER IS JUDGED?

Cider Australia’s main aim is to develop and promote the production of cider and perry in Australia. This is achieved by providing a forum for learning, development, information sharing and comparison; all of which takes place at the Australian Cider Awards. These awards combined with associated masterclasses, tastings and festivals provide a suitable opportunity for the expertise of the appointed international judge to be shared with the wider audience of cider makers and enthusiasts.

Jump behind the scenes and immerse yourself in the world of cider judging; the way it’s done by Australia’s biggest annual show. By Warwick Billings

For the judging process, Cider Australia selects and invites five experienced cider tasters to form a panel. One of these tasters is a respected international judge – which brings global insight to our national competition – and there are also two associate or trainee judges, who are there to gain experience at the prestigious awards.

Their makers enter the ciders into a category or class, which is explained in detail in the ‘Style Guide’ – available from cideraustralia.org.au. It is important that each cider is entered appropriately, otherwise it becomes difficult for judges to assess them. For example, a modern sweet cider going up against a traditional dry cider will create a deep contrast and thus, one cider may bias the result of the other.

On the day, the ciders are organised and poured by a team of stewards. In order to ensure a ‘blind tasting’ they are only referred to by their numbers, which are assigned randomly. Between each class of ciders, the judges leave the room to discuss them. While the panel is out of the room, the stewards take this time to reset the glasses and re-pour them. The Chief Steward will then notify the panel that it is okay for them to return. With entries only referred to by their class and number, the process is completely impartial and thereby fair.

Once the judges have finished tasting, they score the ciders and make some notes about each of them. At the end of the class, the judges give their scores to the ‘Chair of Judges’ or the ‘Panel Chair’ if there is more than one group of judges. The chairperson then invites some discussion on each of the entries, particularly if there is some variation in the scores given. A final score for each judge will then be agreed on. However, if there has been a large degree of discrepancy between the scores, the chairperson may ask for a re-pour and for the judges to assess again. For example, if two judges have given a cider a gold medal and another two have awarded a bronze, then the judges will be asked to reassess. If they still cannot come to a conclusion, the associate judges opinion may also be considered, but not their score.

Once everyone has come to a decision, the judges notes are collated to produce a “feedback comment” reflective of the general consensus. This is seen as an important feature, as it details the specifics about where the cider went right and/or wrong. For example, a typical comment might read: “nice colour, lifted green apple aromas, balanced palate and good length,” or highlight the fault or reason for not scoring well if that information is relevant.

At the end of the day, the best scoring ciders in each trophy category are re-judged. This is also done blind in order to determine which of the ciders is the best of the best and as such, deserves a big, shiny trophy.

A SHORT HISTORY

The first Australian Cider Awards took place in 2011, in the provincial city of Orange, New South Wales. Developed as a response to the growing interest in cider and the rapid and revolutionary growth of the market, it seems as though there had never been a more appropriate time to see the best of the best go head to head at a national show. Since then, the Australian Cider Awards have grown to around 160 entries and are now judged in Melbourne.

ENTRY IS OPEN TO ANY CIDER THAT IS COMMERCIALLY AVAILABLE IN AUSTRALIA AND AS OF LAST YEAR, KEG CIDERS MAY ALSO ENTER, ALONG WITH BOTTLES AND CANS.

ENTRIES OPEN 17 JUNE, 2016