AUSTRALIAN
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 37 No. 11 - December 2020
Low. Lower. Lowest. Hostplus has the lowest administration fee of the top 20 industry super funds.* Our members pay a fixed administration fee of just $1.50 per week, no matter how much their balance grows.
Hostplus. We go with you. *Source: APRA Annual fund-level Superannuation Statistics June 2019, issued 10 December 2019. Top 20 industry super funds (not for profit) based on total assets under management. Administration fees comparison using SuperRatings SMART fee calculator as at 30 June 2020 based on super account balance of $50,000. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890, MySuper No 68 657 495 890 198. This information is general advice only and does not take into account your personal objectives, financial situation or needs. You should consider if this information is appropriate for you in light of your circumstances before acting on it. Please read the relevant Hostplus Product Disclosure Statement (PDS), available at www.hostplus.com.au before making a decision about Hostplus. INH 1221 1120
IN THIS ISSUE: COVIDSAFE VENUES | CRAFT BEER | CIDER
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Hostplus. We go with you. 1 Source: APRA Annual fund-level Superannuation Statistics June 2019, issued 10 December 2019. Top 20 industry super funds (not for profit) based on total assets under management. APRA Annual MySuper Statistics June 2019, issued 18 December 2019. Administration fees comparison using SuperRatings SMART fee calculator as at 30 June 2020 based on super account balance of $50,000. 2 Source: SuperRatings Fund Crediting Rate Survey SR50 Balanced (60- 76) Index as at 30 September 2020. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890, MySuper No 68 657 495 890 198. This information is general advice only and does not take into account your personal objectives, financial situation or needs. You should consider if this information is appropriate for you in light of your circumstances before acting on it. Please read the relevant Hostplus Product Disclosure Statement (PDS), available at www.hostplus.com.au before making a decision about Hostplus. Past performance is not a reliable indicator of future performance. INH1221
CONTENTS & ED’S NOTE
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419 PUBLISHER: Paul Wootton
Contents SPECIAL FEATURES
P24 18 Cider: There’s a whole lot more diversity
6 Functions: How operators are tackling this year’s unconventional party season. 10 COVIDSafe Venues: Nine months on, Ed’s Pick
and venues have their pandemic
in cider as cidermakers get adventurous.
REGULARS 8 News: What’s happening in pubs
response down-pat. 14 Craft Beer: Which beer styles will drive
across Australia. 24 Design & Build: The suburbs get what
summer sessions?
they deserve with Mullane’s Hotel.
line that will see the end of the crisis, we
the end of what has
do indeed seem to be on an upward tick of
been a strange and
activity across the country and more credible
terrible year. Few
news of impending vaccines is instilling a lot
events ever bring the
of us with hope. While there will still be challenges ahead
knees, and this has been one of them.
next year, with everything we’ve been through
We are indeed living through history. For
this year the industry is tougher, wiser, more
our industry, it has undoubtedly been the
agile and prepared for whatever the year can
toughest challenge we’ve ever faced, with
throw our way. Bring on 2021.
down before – not even in wartime.
In the meantime, I wish you all a safe holiday period and a Happy New Year.
Shutdowns and restricted trading have seen revenues for hotels severely curtailed this
Vanessa Cavasinni
year – more so than even the most forward-
E: vcavasinni@intermedia.com.au
thinking operators would game out. It’s been an incredibly tough road back, and venues will be dealing with the consequences of this year’s trade for quite some time to come. And while the new year isn’t some magic dividing
4 | Australian Hotelier
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In the
news
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
Flexibility and communication essential this functions season
Smaller group functions have been popular this season at Sandstone Point Hotel
ON THURSDAY 5 November, Australian
they were receiving an influx of functions
Functions packages
Hotelier hosted the virtual event ‘Party
bookings. All panellists agreed that this
A poll of event viewers found that
season: How to host functions safely and
year’s focus was less on larger corporate
70 per cent of participants have altered
profitably in 2020.’
bookings, and more so on smaller social
their functions packages, whether by
occasions such as birthdays, baby showers,
changing the pricing, the F&B on offer, or
wakes and social group celebrations.
both. Comiskey said the group’s pricing
The event, sponsored by SevenRooms and MSL Solutions, looked at how functions strategy has changed in the face
hadn’t changed, but they had moved from
of COVID restrictions. The panel was made
Hybrid events
up of Rob Comiskey, director of Comiskey
One strategy that has worked
plated options. Moncur said they had
Group; Kylie Moncur, chief marketing
particularly well for McLean, was the
also got rid of share-plates across the
officer of Australian Venue Co.; and Jodie
use of hybrid events. Earlier in the year,
company, and also reduced the minimum
McLean, director of JEM Events.
she created a corporate event for 150
spend within their packages.
The event kicked off with the impact the
communal F&B packages, to individually
people across Sydney, in which she
“Everything becomes a little more
pandemic has had on forward bookings
booked smaller function spaces across
labour intensive when you remove grazing
for functions, with capacity restrictions
six different venues – each hosting 30
tables and people can’t serve themselves.
and future uncertainty being the main
guests – and the presentations were live
We’ve adjusted minimum spends where
drivers behind people’s choices to stay
streamed in each venue.
we could depending on capacities so in
at home. Moncur said across the board
“People still got to meet together, but in
some cases we’re getting a quarter of the
AVC has seen a 65 per cent reduction in
smaller groups. They felt much safer that
revenue we would for a space, but… we
functions bookings as compared to this
way. The content was also very polished.
wanted to make it as fair as we could for
time last year, and in Melbourne that
That was a really successful event.”
our customers,” explained Moncur.
was as extreme as 90 per cent. Comiskey
Comiskey agreed that hybrid events
Working from the client side, McLean
said it sounded about right, having
had opened up greater possibilities for
had some great insights as to what
seen roughly a 55 per cent reduction in
his venues, having recently hosted one.
potential function bookers were looking
functions bookings.
Currently the rules in Queensland only
for. She said that some venues hadn’t
While it sounds particularly dire,
allow 100 people to attend a funeral, so
adjusted minimum spend in response to
both operators agreed that with every
the funeral was live-streamed into one of
reduced capacities, and it made it almost
announcement of easing of restrictions,
his ballrooms for 400 people.
impossible to justify that spend per head.
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6 | Australian Hotelier
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NEWS
Communications and flexibility
“Things are changing so rapidly
The biggest takeaway for all three
that you’ve got to give people the
Our sponsors
panellists was the importance of both
confidence not only to book, but to
clear communications and flexibility.
able to rebook it for another time
Thanks to our sponsors for their support of this event.
It’s important to ensure that you are very clear when discussing with prospective guests exactly what
without penalties. We had to do that straight off the bat stated Comiskey. “You’ve just got to roll with it.
SEVENROOMS While the holidays might look a little different
they will be getting from a package,
We’ve had to move functions three or
this year, hotels can still meaningfully connect
and what they are allowed, as many
four times with no cost involved, and
with their guests to maximise revenue. One
people still just aren’t sure. And it’s
that’s just to keep the revenue on the
of the most valuable and actionable ways
this focus on the positive – what they
books. If you’re going to do a hard
to nurture your guests is through targeted,
can do, rather than what they can’t
and fast cancellation rule you’re going
– is what makes all the difference
to suffer in this climate.”
suggested the panellists. “I’m picking up the way venues are
Both Comiskey and Moncur agreed that under restrictions and capacity
responding to enquiries, with things
limits, they were not currently making
like ‘We can ONLY hold this many
a whole lot of profit off functions. But
people’. It’s all very negative in tone,
more importantly, by being so flexible
where there are other venues who
with their functions bookings, it had
get back to you really quickly and are
helped them re-engage with patrons
far more positive with language like
who had stayed away after lockdown,
‘Thanks for bringing this enquiry to
and helped renew that confidence and
us, we’d love to host you, this is how
goodwill in their venues. It’s expected
many people we can accommodate,
by being so accommodating with their
this is what we can recommend’.
functions packages now, they will see
There’s a clear difference, and I’d
some real ROI with return patronage
really be urging venues to be looking
and bookings next year.
at the way they respond to enquiries,” suggested McLean. The other critical point is to be
The virtual event also covered the safety precautions venues were taking, the marketing strategies and
data-driven marketing. With SevenRooms, operators can use the hotel’s data to market the right events to the guests who will love them most! For example, frequent guests who have a keen preference for wine will receive an invite to a complimentary virtual wine pairing event. Operators can use this same data to pamper loyal guests with special discounts, offers, or early access to reservation openings. In today’s environment, data is currency, and technology partners like SevenRooms are created solely with the operator’s best interest in mind. Learn more about how SevenRooms can help your business at sevenrooms.com.au
MSL SOLUTIONS MSL Solutions helps venues deliver outstanding customer experiences every time they interact with their customers. Its platform is purpose built for venues,
flexible with your booking conditions,
software the venues were employing
at a time of such uncertainty and
to aid bookings, and countering
focusing on three core areas:
necessary caution.
negative perception or wariness.
• Customer Engagement • Point of Sale (POS) • Data & Analytics
A JEM Events hybrid event
At the heart of its platform lies POS. MSL Solutions sees POS as the cornerstone to a venue’s operations and its technology helps venues deliver exceptional customer service. It does this by extending your POS beyond the counter, providing you with ways to personalise your engagements with customers when and where they transact. For more information go to www.mslsolutions.com
Missed out on hearing how these operators are handling this year’s unconventional functions season? You can view the event at any time at https://kapara.rdbk.com.au/landers/6431c5.html, you just need to register first. Check it out now.
December 2020 | 7
NEWS
The cost of SA’s short-lived lockdown ON 18 November, SA Premier Steven Marshall announced an extreme six-day lockdown of the state from midnight, effectively giving businesses less than twelve hours to shutdown. For hospitality, this meant getting rid of a lot of produce, cancelling functions, and standing down staff for the next week. Two days later, the Premier shocked the country by announcing that the lockdown would be lifted early after the contact tracing team had been misled by one of the catalyst cases for the lockdown. The lockdown lasted three days instead of six, however new restrictions were implemented with a reversion to a one per 4sqm density rather than 2sqm, and a venue cap of 100 people. Anna Hurley, GM of Marion Hotel, spoke to Australian Hotelier at the end of what had been a chaotic week.
Prior to the lockdown, it was trading at a
The lockdown had placed a real cost on the
manageable capacity of just under a 1000 people
venue, with roughly $20,000 worth of food having
under the 2sqm rule. But now with a cap of 100
to be thrown out or given away. At the Port Lincoln
people, the hotel is trading at only 5 per cent of
Hotel – another Hurley Hotel Group venue – more
its capacity, which Hurley describes as “hugely
than $100,000 worth of accommodation bookings
debilitating”, particularly in terms of rostering.
were lost.
“A significant portion of our casual workforce are
“It’s eye-watering. That was at one hotel in one
not getting any hours, and then the casuals that we do
week. Obviously the stock loss was huge as well.
still have on have had their hours really reduced, and
We threw out a lot of food, only to find out we were
its putting them under significant financial stress.”
short of food by Friday, which is frustrating. Trying
“It’s a lot to deal with. You just can’t sleep
to get stock again with one day’s notice was very
because you can’t think about anything else, but
challenging,” stated Hurley.
you can’t plan either. It’s hugely stressful.”
But the costs to the business do not stop with the
Hurley hopes that the state Government will
end of the lockdown. With the new restrictions in
take this opportunity now to consult more with the
place, Marion Hotel – particularly as a larger venue –
industry to find more logical ways to keep people
is seeing its revenue opportunities severely curtailed.
safe, while also creating the least impact on business.
“I’ve personally turned away about 200 people
“We would love more opportunity to consult
worth of bookings over the phone for lunch
with Government on these regulations, because
yesterday alone. And in such a huge venue, that is
we feel like we could make it a lot more logical
just really frustrating.”
and workable without affecting the public health
It’s also having a huge impact on the hotel’s
initiative. I really feel like if they would just talk to
workforce. The hotel has a normal licence capacity
us a bit more, we can make it so that our employees
of 1800 people, and operates with a staff of 140.
can get more hours while still maintaining the
Both of those numbers are seeing a huge plummet
overriding intention behind the regulation, which is
under the new restrictions.
to protect the South Australian community.”
Keep up with the latest industry news! 8 | Australian Hotelier
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Marion Hotel alone had to throw away more than $20k worth of food
TAG SAFETY COVID Verandah Bar in Sydney’s CBD
Safe environments Nine months into the pandemic, and most pubs now have thorough COVID safety plans. We take a look into the some of the biggest changes that have been made in venues.
DURING THE 23 March shutdown,
every 15 minutes. This includes the lip
implemented a digital contact tracing
venues quickly began to prepare for what
under a table after a group is finished with
solution in the brief interval between
reopening would look like – not only in
it (as people often grip the underside of
Melbourne’s two lockdowns.
terms of capacity restrictions but also the
the table), as well as the doors to toilet
new systems and procedures they would
cubicles, as well as flushing mechanisms.
and is a simple, contactless, efficient
have to implement to reopen safely for
They also use an Aeris cleaning product
method which avoids the archaic process
staff and patrons alike.
on all their surfaces once a week, and get
of pen and paper which would increase
the venue deep cleaned quarterly.
the potential for cross contamination,
A lot of that planning was done on the fly as regulations and health information
“This initiative remains with us today
congregation of guests in doorways and
evolved, but nine months later and most
Check-in procedures
operators have their strategies down-pat.
One of the most substantial changes to
The Hotel Delany in Newcastle – better
Many even go further than what is required
the way venues operate is the addition
known as The Del – went one step further,
by law, so as to reassure guests that their
of a contact tracing component. Contact
becoming the first venue in the world
venue takes the current crisis seriously.
tracing has been lauded as one of the
to employ CoolGard, a temperature-
most important factors in controlling
checking check in system using artificial
outbreaks of the coronavirus, as
intelligence (AI). The system uses facial
evidenced by the success the strategy has
recognition to scan incoming patrons to
enjoyed in New South Wales through very
the venue, checking their temperature
early implantation.
and recording their details for the contact
So what does COVID safety in a pub setting look like?
Extreme cleaning Before reopening, David Thompson, area manager for Tilley & Wills, ensured
While initially venues could keep a
shared areas.”
register. It learns the face of regular
that Verandah Bar and the group’s other
manual log, many operators quickly
customers, making it even quicker and
venues underwent a deep clean from
moved to a digital system that was more
easier for them to be checked and sign
cleaning professionals Aeris.
hygienic and decreased the possibility of
in each time they enter. The data is only
losing that data. Rabih Yanni, publican
stored for the prescribed 28 days required
of Botanical Hotel in Melbourne
for contact tracing before being erased.
“I came on site for the day to see what the process was, and it was quite a shock to see what a deep clean actually is.
Having employed the system for three
They go through and literally clean every
months now, licensee Joshua Redman says
surface. Lift up every chair, every leg,
the CoolGard system has helped provide
underneath every table.”
certainty around its COVID safety measures
Having seen such a thorough clean, Thompson and his team then made a cleaning checklist for reopening, in which a staff member would clean high-touch surfaces that people overlook at least
10 | Australian Hotelier
as well as simplifying the check-in process.
COVID Costs COVID-Safe measures cost Verandah Bar an extra $4000-5000 a week.
“It’s provided that extra bit of certainty with the temperature check that everyone inside is healthy. It’s helped to ease people’s minds about COVID. It’s also
COVID SAFETY
helped avoid hassles with a lot of locals
directly with users and end-users, like at
who leave their phones at home – they can
The Del with its switched-on management
No QUAT, no worries
still sign in with their face if they’ve done so
and growing clientele, is what sets CoolGard
in the last 28 days.”
apart from all generic or offshore-developed
In the last six months, plenty of
It’s also helped avoid crowding – a key COVID concern – throughout the c heck-in process. “It’s a lot quicker than QR codes or
visitor management and sign-in solutions.”
Reassuring customers and staff
cleaning products have popped up claiming to kill the COVID-19 virus. To ensure you are using an effective product make sure it has
To keep customers abreast of what the
Australia’s Therapeutic Goods
manual sign in. You can get through the door
team at Verandah Bar have implemented
Administration (TGA) approval
without lining up, because it remembers
to make the venue COVID Safe, Thompson
somewhere on the label.
your face, so you don’t have to input it
has ensured that these procedures are
every single time. It’s made it a lot more
explained in posters in the bathroom, via
Medi1, that also has the added
effortless and that’s had the biggest impact
social media channels and eDMS. This
benefit of not including the
on our Friday and Saturday night crowds –at
keeps patrons comfortable, and encourages
standard quaternary ammonium
our busiest times people can get inside the
reassurance and repeat business.
compounds (QUATS), used in
One that does is Bracton’s
most disinfectants. The concern
venue pretty quickly,” says Redman.
“The best form of advertising is always
The CoolGard system has been so
going to be word of mouth. And if people
with QUATS and other active
successful at Hotel Delany, that it has now
feel comfortable and tell they’re friends
ingredients for disinfecting
been introduced into the rest of Marvan
that, that’s good for us. I think you do have
against SARS-CoV-2 are the
Hotels’ pub portfolio.
to have those options for people who are
human exposure levels. Most
concerned, and educate the customer about
surface disinfectants used in
what you’re doing.”
everyday cleaning and sanitising
“CoolGard has worked closely with hotel groups like Marvan Group and licensees like Josh Redman at The Del to ensure the
Having lived through seven months of
contain QUATS, but were never
system provides exactly what they need
lockdown in Melbourne in which COVID
used in such high volumes.
at the frontline in dealing with COVID-19
occupied every aspect of life in a more
These QUATS are now sprayed,
risk minimisation and contact-tracing
extreme way than anywhere else in the
compliance,” says CoolGard marketing
country, Yanni has a different perspective.
director Melanie Williamson. “The AI and BI [business intelligence]
“We do have posters around the venue and in our bathrooms which are stylised within
developers on the CoolGard team have
our brand profile, however it is important to
spent many hours inside hotels on busy
note that most guests want to do the right
nights to study real-life visitor behaviour,
thing and are aware. We do not need to
staff interactions, and management needs to
school them like children nor throw it down
achieve the most rapid throughput of visitors
their throats. I think we have all seen plenty
at entry points and other hotel-specific
of this in the last seven months whether it be
efficiencies. The ability to collaborate
by the media or our political leaders.”
misted and fogged in large volumes, exposing humans to levels of disinfectants that were previously unheard of. Bracton has also had Medi1 independently assessed by Australia’s largest gaming/poker machine manufacturers and can now confidently state that it will cause no damage to gaming consoles or cabinets. “It is great that we can now confidently state that Bracton Medi1 is safe and effective for use in so many applications. It’s worrying to think what chemicals we are exposed to in the fight against COVID-19, but having tested Medi1 for safety, material compatibility and effectiveness, we believe we have the best product on the market for safety and performance,” says Michael
The CoolGard system in use at Hotel Delany
Hunter, Managing Director of the Bracton Group.
December 2020 | 11
COVID SAFETY
Pre-empting social shaming David Thomspon says the team at Verandah Bar have gone above and beyond CovidSafe compliance in an effort to avoid being socially shamed by the public. “If I’m being honest, the biggest concern of any publican today is social shaming. If you have an outbreak, you work with the public health
The new check-in desk at Verandah Bar
Keeping staff safe and feeling secure is also a major priority. “The team are encouraged to take time
that it can go even further to ensure that people are kept safe and healthy within their venue. And although there will come
away and get tested should they need to.
a time when all restrictions are lifted,
I’d like to think most are quite excited to
some things that have implemented this
be serving diners again,” states Yanni.
year will be here to stay for a while. At The Del, Redman plans on keeping
The financial cost
the CoolGard check-in system, as it has
easily. But if you get socially shamed,
Of course, with all of these extra
proven to have added benefits for the
where people were take a snapshot of
systems, procedures and equipment
venue, particularly in terms of security.
one instance of you not going by the
needed to be COVID-Safe comes an
During the busy Friday and Saturday night
guidelines, it can ruin your business.”
added cost – one that can be hard to bear
trade, the system has helped with incidents
when trading is impeded so significantly.
of intoxication and fights, making it easier
proactive about this recently, with
Thompson says that all of the procedures
to identify and ban unsocial patrons.
the Melborune Cup. Normally
that Verandah Bar has implemented
Tabcorp runs a pop-up TAB kiosk in
since reopening costs the venue an extra
that we know what you look like, we can
Martin Place near Verandah Bar on
$4000-5000 a week.
ban you, and we don’t have to rely on the
department, you can deal with it quite
Thompson decided to be
Melbourne Cup day, but this year did not. The venue has its own small TAB kiosk, which Thompson knew would draw a crowd. The line began at 9am. To keep control of the situation, he put on an extra five security guards, a COVID Marshall and extra staff just to handle the queue and make sure everyone was spaced correctly. Only two people were allowed in the TAB at any one time, and the kiosks were wiped down between customers. “We want to stay open. This is stuff we don’t have to do, but for us it educates the customer and our staff that we’re a CovidSafe venue today, tomorrow and moving forward.”
12 | Australian Hotelier
At the moment it’s a big price to pay, but Thompson is hopeful that a further ease in restrctions would make that cost easier to take. “Hopefully once we get to one person
“I think it deters a lot of people knowing
memory of a security guard to get rid of troublemakers on a long-term basis.” In terms of hygiene, Thompson says there are practices they will likely keep as people have become generally more
per 2sqm, or at least get to standing,
aware of germ transmission throughout
maybe the revenue will increase and it
the pandemic. As such, they’ll likely keep
will be easier to wear those costs into the
things like single-use menus and the
weekly take.”
ability to order via app. He also thinks
Post-pandemic
that post-pandemic they will keep a Hygiene Marshall on during the busiest
Crises are always good teaching
trading periods in an effort to make
moments, and there are many things the
people feel secure.
pub industry has learned about itself
“Hopefully when COVID is over,
throughout this year. Post-lockdown,
people understand that the standards
what was already an industry held up to
we’ve created around hygiene during the
the highest hyrgienic standards has learnt
pandemic won’t drop after it.”
Medi1 Bracton
TM
Hospital Grade Disinfectant - Effective Against SARS-CoV-2
The only SARS-CoV-2 (COVID-19) effective disinfectant approved
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CRAFT BEER
“What can I get you?” Craft beer trends are changing constantly, so here’s what a few different craft beer-focused venues are seeing as popular bevvies over the summer.
NO-ALC BEER As the no-alc category has gained some ground in replicating spirits in cocktails, it has only just begun to enter the beer category. With few producers of no-alc beer, there’s not a huge call for it on-premise, but it is growing as a way for patrons who don’t want to consume alcohol to still socialise in a group at the pub. Talbot was sceptical of the no-alc beer movement, but a recent find has persuaded him that there is a place for the category in venue. “We haven’t ever poured a non-ABV beer at NOLA, mostly because I have never found one that I have liked. But having just tried NORT by the guys and gals from Modus Operandi in NSW, that might all change. I think having a good tasting non-alcoholic option is a great idea and pretty important these days.”
Sours here to stay Sour beers have enjoyed some popularity over the last few summers, but as more people become aware of them, they are now cementing their place as a staple summer beer. “Kettle sours are another one that will continue to grow over the warmer months and are often on the lower ABV side as well. We’ve been pouring them forever but I think we’ll see them become more and more common. Nothing better than cracking a refreshing sour beer on a hot day,” states Talbot. “We also have a lot more people wanting to drink sour beers than years previous. I think this year they might crack the mainstream and become a mainstay summer beer for more and more people,” confirms Hynam.
HEALTHIER CHOICES Tunbridge says the team at Bine Beer & Dining stock a good variety of mid-strength and gluten-free beers for those patrons looking towards more health conscious options when enjoying a session in-venue. Talbot is also seeing the rise in popularity of lower-alc beers at NOLA. “I definitely see a trend towards lower ABV styles continuing, there are already a lot of great tasting craft mid-strengths on the market but I think we’ll see this continue to light beers as well. An example of this is Stone and Wood’s East Point which I’ve been drinking a bit of lately. It’s always hard to get the body and mouthfeel in a light beer but the slight zesty tartness really works with the lighter style.”
14 | Australian Hotelier
The summer of seltzer
LEADER OF THE FREE WORLD
Hugely popular in the United States, seltzers have hit the Australian market hard and fast, and patrons can’t get enough of them. “The hottest thing to coming out of the last few months is seltzer. All the craft breweries are jumping on board and producing this product, some better than others. It’s the new ‘hand sanitiser being produced by distilleries!” suggests Simone Tunbridge of Bine Bar & Dining on the Gold Coast. Hynam says one particular seltzer is so popular, it’s tough to get a hold of. “White Claw has a reputation in that field and if we can get our hands on some cases we expect them to fly out the doors.”
HOPS WITHOUT THE BITTERNESS Hoppy beers that have moved away from extreme bitterness are expected to do well once more this summer. “We think this year is going to be even bigger for XPAs and ‘summery’ Ales. Balter XPA and Kaiju Krush have been our biggest performers since we reopened and we expect that rise to continue,” states Cassius Hynam, bar manager at Great Northern
Brewed with the goodness of ancient grains to deliver uncompromising taste, O’Brien is Australia’s most awarded gluten free beer.
Hotel in Carlton North. Josh Talbot, co-owner of NOLA in Adelaide agrees. “It’s always hard to predict the ‘next big thing’ in the craft world but I don’t see Hazys going away any time soon. They’ve taken hops to the extreme and have made big hoppy beers a bit more approachable by removing a lot of the big, bold, bitterness.”
rebellionbrewing.com.au
CRAFT BEER PROMOTION
Summer sessions
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O’Brien Pale Ale A medium-bodied, American-
4 Hearts Brewing Gilly’s Ginger Beer
Batch Brewing Co. Pash the Magic Dragon
Young Henry’s From Where You’d Guava Be
style pale ale with mild hop
A new addition to the 4 Hearts
Pash the Magic Dragon greets
This full flavoured sessionable
aroma and distinct citrus and
Brewing core range, Gilly’s
you with a beautiful copper
sour is the best way to
tropical fruit flavours balanced
is something for the beer
colour imbued with a highlight
welcome the return of
with a slight sweetness.
wary. This ginger beer has a
of pink brought on by the red
summer. This light coloured
Complements pizza, or serve
medium sweetness and good
dragonfruit. The aroma is a
festive beer finds the perfect
with flavourful, tangy cheeses.
body. On the palate the strong
straight passionfruit punch
balance between tartness of
ABV: 4.5%
ginger presence balances out
which carries through from the
the guava and passionfruit,
the sweetness. It gives some
first to the last sip!
and the sweetness of premium
floral, earthy notes which build
ABV: 4.5%
German Pilsner and wheat
www.rebellionbrewing.com.au
into a nice burn at the back of the palate before dissipating.
www.batchbrewingco.com.au
malts, bringing a full sensation of refreshment at a sessionable
There’s also a hint of lemon
ABV, making it perfect for
and citrus from the hops.
these hot summer days.
ABV: 3.5%
ABV: 4.0%
www.4heartsbrewing.com
www.younghenrys.com
CRAFT BEER PROMOTION
Shot at
These brews are sure to keep punters happy over the summer.
TAYLOR’S ROOFTOP
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Batch Brewing Co. Tasman Tango South Pacific Ale
4 Hearts Brewing Sunshine Rice Lager
Ballistic Beer Co. Hawaiian Haze Pale Ale
The signature lager from
Ballistic’s take on the Hazy
Lord Nelson Brewery Smooth Sailing Session Ale
This modern ale uniquely
4 Hearts Brewing. Light
Pale Ale was brewed to
This session ale is highly
showcases the great
and crisp in mouth feel.
quench thirsts. It’s a hop-
smashable, brewed with
ingredients from both sides of
Citrus, fresh lemon peel and
driven flavour explosion that
Pilsner malt and American hop
the ditch! On a base of soft and
tropical fruit in the form of
screams “Drink me!” Juicy
varieties for a clean finishing
sweet local malt, the delicate
passionfruit and mango.
aromas effortlessly overlay
beer. Fruity aromatics and
floral bitterness of Kiwi hops
This crystal clear lager has a
the fluffy mouthfeel and clean
mild bitterness. Straw yellow
tangos with a big citrus and
nice dry finish from the rice
finish. Pineapple juiciness,
in colour.
mango aroma from Aussie
featured in the malt bill.
hoppy and citric.
hops in this crisp, bright and
ABV: 3.8%
ABV: 4.6%
ABV: 4.6%
www.lordnelsonbrewery.com
www.4heartsbrewing.com
www.mightycraft.com.au
refreshing ale. Let’s dance! ABV: 4.0% www.batchbrewingco.com.au
Image by O’Neill Photographics
CIDER
In-cider knowledge Australia’s cider industry is set for a breakout year with consumers. Interest for a crisp summer drink couldn’t have come at a better time for those willing to experiment. NON-ALCOHOLIC, HYBRID ciders and new flavours
Written by wine journalist Max Allen, the
are starting to emerge to compete with the growing
guide will “reinvigorate consumer awareness,
craft beer industry. As the cider education of the
knowledge and enjoyment of locally produced
consumer grows, so too does the need for publicans
craft ciders,” as Sam Reid, Cider Australia
to have alternate and adventurous options.
president and craft cider producer of Willie
Consumers are not only searching for more to
Smith’s Cider Makers, told Australian Hotelier.
quench the thirst but are looking for more flavours
He said consumers are starting to acknowledge
from smaller boutique brands. Cedar Creek Cider
local products and will be the key to a publican’s
owner Nathan Silm is excited for what the future of
growth in sales in 2021.
craft cider holds in Australia. He said since he joined the scene, small
“Consumers understand the importance of where the fruit in cider comes from and are
businesses and wholly Australian products have
starting to search for local and Australian
become the consumer’s choice, while bigger market
growers where they can,” Reid said.
share holders have seen a decline in sales.
“I’m a big believer in the need for diverse
Silm told Australian Hotelier he believes the key
categories of cider in Australia, and it has never
to publicans offering alternative products will be in
been as diverse as it is currently, with the many
the non-alcoholic and alternative range.
different styles of cider out there. “We released the guide to educate publicans
Cider-cation a key for industry future
and consumers about how exciting and diverse
Even the Australian government can’t ignore the
cider can be.”
growth and potential of the cider industry, investing $500,000 into the education of the consumer’s choice.
The guide is available for download from the Cider Australia website.
Cider Australia recently released an Australian guide to cider, providing the consumer and publican
What’s new on the shelf?
further education for finding the very best of
The popularity of new craft styles and
Australia’s craft ciders.
non-alcoholic cider is also on the verge of
Imposed restrictions of the COVID-19 pandemic
a breakout year. Market trends are showing
and its impact on the craft cider industry, led Cider
the consumer’s choice has evolved past the
Australia to publish The Australian Cider Guide.
mainstream options.
18 | Australian Hotelier
Tobias Kline (left) and Steve Dorman of The Hills Cider Company
We are seeing consumers becoming more experimental and looking for more complex ciders made from traditional cider apples with higher tannin and acidity. Shane McLaughlin, Hillbilly Cider
CIDER
Cedar Creek Cider’s non-alc option is growing in popularity.
Another hybrid product to hit shelves is the Tropical Sour cider from Hills Cider. The can itself is unique and eye-catching enough for consumers, let alone the hybrid flavour hit that will knock their socks off. Hills Cider have combined an Adelaide Hills apple cider base and co-fermented it with fresh Queensland mangoes and pineapples, in a style reminiscent of traditional sours. It has taken great care of the process to produce a complete ‘land to hand’ control over every step of production. Meanwhile at Hillbilly Cider, the concentration has been on merging the taste of fresh apples, with berries. Head cidermaker Shane McLaughlin said their decision to branch out on new and “complex ciders” is feeding the growing consumer choice. “Currently, the fruit cider sector is dominating the growth in the category. Especially any product that is pink in the bottle, like our Hillbilly Summer with wild
A marketable product Cedar Creek Cider’s market research has found that there is an almost even split of consumers between males and females aged 24 to 35 who consume cider out of cans. At pubs however, Silm said about 70 per cent of sales come from female consumers.
At Cedar Creek Cider, a gamble on nonalcoholic cider is starting to pay off. Silm said
consumers are searching for small craft
Australia with many small brands, each one
producers who use 100 per cent fresh apples
has a unique story that gives them an edge
and moving away from the mass-produced
over the “big boys”.
sector, which is made with concentrates,
“I have been betting on non-alcoholic products growing as a trend and that has been a great bet to make,” he said. “We have seen more people than ever using the non-alcoholic version as an alternative
clarity needed to target the
option and Cider Australia’s education has
correct demographic to best
been key to this.
Cider companies are leading the way in the industry for marketable visuals, taking advantage of the colours of the many fruits they use, and applying it to stylish eyecatching products. “Our cans are a perfect conversation starter and a statement to have with you at a party or in groups at establishments,” Silm said. “The cans stand out and people are asking about it.”
20 | Australian Hotelier
“As the cider industry matures in Australia,
while craft cider is still a very small market in
This offers publicans the
suit their hospitality set-up.
berries,” Mclaughlin said.
Cidermakers are also taking the next steps in innovation in alcoholic varieties. Barossa Valley winemaker David Franz
making up at least 85 per cent of the market. “Also, we are seeing consumers becoming more experimental and looking for more complex ciders made from traditional cider apples with higher tannin and acidity.” Despite an abundance of new choices on offer, publicans are on the verge of missing out on the chance to raise their sales to their fullest potential. “Publicans have become less experimental
has recently joined the revolution for
recently as they have been wanting to have
experimental products.
something on tap that will sell,” Reid said.
The Golden Scrumpy Lightly Sparkling
“Due to tap contracts that many are tied
Grape and Apple was recently created to
to, publicans have had a limited amount of
offer consumers a hybrid wine and apple
innovation to play with.
cider option. Franz combines Adelaide Hills Golden
“Consumers on the other hand are going one of two ways, they are moving away from
Delicious apples from the orchard with Eden
the large mainstream ciders that everyone
Valley Semillon and Barossa white frontignac
knows and moving to either a sweeter, fruity
(widely used for Moscato wines) from his
flavour; or towards a more authentic, drier
vineyard to create a zesty cider with “boggins
and crafted style of cider using Australian
of appley goodness”.
grown fruit.”
A L L AUS T R A LI A N A PPL E CIDER
Th e fre sh, crisp taste you de s e rve 100%
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CIDER PROMOTION
All Aussie cider
Shot at
TAYLOR’S ROOFTOP
As patrons look for all-Australian bevvies, these ciders are sure to satisfy.
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Hills Cider Tropical Sour
Hills Cider Cloudy Apple
A hybrid of Hills Cider’s
A fresh and fruit driven cider
Kaiju! Beer Golden Axe Crisp Apple Cider
Cedar Creek Cider Apple Cider
fresh Adelaide Hills apple
that proudly supports Australian
Golden Axe is made with
Fresh, crisp, cool and
cider base co-fermented with
farmers by using 100 per cent
fresh Victorian apples grown
tastes like apples! That’s
fresh Queensland mangoes
Australian grown fruit. Aromas
only a few kilometres from
what you get when Ceder
and pineapples, in a style
of custard apple, lemon
Kaiju’s HQ. A crisp, thirst-
Creek Cider lovingly
reminiscent of traditional sours.
sherbet and delicate nuances
quenching drop with just
handcrafts its cider
Apple sweetness on the back
of toast and hazelnut. A higher
enough sweetness to satisfy.
from only 100 per cent
palate, reinforced by the depth
proportion of Jonathon apples
Aromas of fresh-cut apples
Australian, Cedar Creek
of tropical flavours. Deep hazy
give crunch and acidity, with
and blossom. Gluten-free
Orchard apple juice.
yellow in colour.
a touch of honey and lingering
and vegan friendly.
Medium sweet, partially
ABV: 8.0%
citrus acid structure. Barnyard
ABV: 5.2%
filtered and carbonated.
www.thehillscidercompany.com.au
straw in colour, naturally cloudy. ABV: 5.0% www.thehillscidercompany.com.au
www.kaijubeer.com.au
Also available as nonalcoholic Sparkling Apple. ABV: 5.5% www.cedarcreekcider.com
22 | Australian Hotelier
CIDER PROMOTION
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Flying Brick Co. Original Cider
Pagan Cider Cherry Uniquely Tasmanian, Pagan’s
Hillbilly Scrumpy Cloudy Apple
Pressman’s All Australian Apple Cider
Pure, clean and fresh.
Cerise (French for ‘cherry’)
A blend of heritage cider
A fresh, light, thirst-
Refreshing and satisfying,
is its own innovation: a
apples grown on cidermaker
quenching cider with crisp
this is true Australian craft
bewitching blend of rich dark
Shane McLaughlin’s orchard,
apple notes. Made from
cider at its best – with more
cherry juice (from plump
a nod to his time spent in
100 per cent Goulburn Valley
accolades than you can poke
cherries grown in the orchard
Somerset, UK – the home
apples. No compromises, no
a stick at. Opulent golden
beside the cellar door) and
of Scrumpy. Cloudy with a
embellishment. The ultimate
straw in colour and a fine,
dry apple cider. The palate
touch of funk. Available in
in refreshment when served
delicate bead. Lovely vanilla
hums with dark cherries and
330ml bottles. Also available
over lots of ice!
notes shining through on the
plums, with rich Christmas
in Sydney in 50L kegs.
nose. A creaming soda-like
fruit cake notes.
ABV: 4.5%
toffee complexity upon the
ABV: 6.0%
ABV: 8.0%
www.mycca.com.au
www.hillbillycider.com.au
palate and loads of fresh apple sweetness. Invigorating, balanced astringency on the back palate.
www.pagancider.com.au Image by O’Neill Photographics
ABV: 4.4% www.flyingbrickciderco.com.au
December 2020 | 23
DESIGN & BUILD
What the people deserve Double-height ceilings; steelframed windows and doors; and an antipasto table all add to the high-end offer of Sarino’s restaurant
BEFORE IT was a pub, the Mullane’s Hotel building
“Office facades don’t really scream pub at all,
started out as part office, part pharmaceutical
so then your signage and your lighting comes into
manufacturing space within the Norwest Business
play. You have all of that reflective green glass, so
Park. It’s not the first time Momento Hospitality has
how do you convert that and not cost the client a
converted an office building into a pub, having done
fortune? Its definitely a challenge,” states Clark.
so previously at The Governor Hotel in Macquarie Park. It’s part of the group’s MO. “We tend to look for a suitable site in a particular
In the case of Mullane’s a fresh coat of white paint, and decorative touches in black moved the building away from office to hotel. While it still does
area, regardless of its former use. Once we secure
not scream traditional pub, Clark says the subtlety
the site, we go about the conversion process,”
of the façade plays into the more refined and
explains Leon Colosimo, executive director of
subdued offer of the hotel.
Momento Hospitality. But converting an office building into a premium
A different kind of offer
hospitality offering is not without its challenges. The
With Momento’s flagship Bella Vista Hotel less than
general open plan design of an office building means
a five minute drive away, the locally-focused group
you have the freedom to create smaller spaces
was not interested in creating another traditional pub
within it, but other design elements need some
venue that would cannibalise it’s own patronage,
serious rethinking and significant design upheaval.
but rather, it focused on a different kind of offer that
“A lot of office spaces designed in particular eras have a lack of natural light and not-so-interesting
would complement and vary its hospitality options for the local community – which is growing.
features. So you really have to go through and
“Although there are two hotels quite close
gut the whole thing and find the interest in the
together, they’re very different in terms of what
building,” suggests Edith Clark, director of
you’re expecting from the venue, or what type of
architectural design firm Archebiosis.
crowd they attract. Mullane’s has a full sit-down,
Archebiosis has worked with Momento
24 | Australian Hotelier
With Mullane’s Hotel, Momento Hospitality has created a high-end offer for the north-west Sydney community.
almost fine dining restaurant; an expensive wine list
Hospitality on several venues, including The
of over 200 wines; really sophisticated cocktails;
Governor, and was prepared to deal with the
and a high-end function room, with a café down the
challenges of converting an office space into a
bottom as well. Whereas Bella has a huge sports
pub. This included starting from scratch in placing
bar and a more traditional type of pub offer,”
kitchens and bathrooms within the venue, as well
explains Colosimo.
as creating intimacy in the previous manufacturing
While the hotel might not be your traditional pub
space, which had double-height ceilings. And then
offer, it’s ground floor components of a casual café/
there was façade to contend with.
bar and gaming room, mean that anyone can feel
DESIGN & BUILD
LEFT: The bar at Mullane’s employs talented bartending staff to create a more highend drinks experience
welcome in the venue day or night – whether they’re
slab on top. Chefs can prepare antipasto ingredients
popping in for a coffee before work or for after
on this slab in full view of Sarino’s guests. The
work drinks – people can feel comfortable in the
investment in lighting was also substantial to create
RIGHT: Sandy coloured timber floors, light brickwork and tan leathers add to the coastal Italian aesthetic of Sarino’s
space in heels or workboots.
that intimate feel in such a large space. To divide the
The main attraction of the venue is Sarino’s restaurant on the first floor. It’s a sophisticated
created a glass wall reminiscent of an old-school
Italian restaurant with several private dining spaces.
pharmacy shopfront, complete with signage. And
The floor is also host to a distillery set-up, in which
investing in higher quality materials also helps
gin, vodka and liqueurs are produced.
announce the space as something a little more
With a nod to the Colosimo family’s Calabrian heritage, the restaurant’s aesthetic is focused on
refined than your typical pub. “For example, investment in using steel-framed
transporting its patrons to the Mediterranean. Sandy
windows and doors – which is really easy for people
coloured tiles, tan leathers and black steel-framed
to shy away from because its expensive – it does
window screens add to the luxury of the space.
speak of an upmarket venue,” states Clark.
“We’ve kept it as light and bright as possible. We
The distillery itself is not something you would
opened up the roof in that space so that Sarino’s
normally find in a pub, and that took some serious
is a nice place to enjoy a long lunch. There’s also
consultation and training to get used to. There’s
a big open kitchen, as the main focus is on food,”
also specialised equipmentw in the kitchen for a
says Clark.
more sophisticated menu offering, not to mention
High-end for the suburbs
the specialised team running the venue. “To run a full-service restaurant is more work
Part of the brief Archebiosis received for Mullane’s
than running a bistro like our other venues, so
was to create an offering that was not typical of a pub,
you’ve got to have the right team in place. You
but instead something a little more sophisticated.
would expect the service experience to be a bit
“The Colosimos talk a lot about people deserving a nice venue, and this was the idea with Mullane’s
higher,” suggests Colosimo. While not your typical pub offering, the
– that kind of venue didn’t exist in the area. So they
Momento Hospitality director says the community
were the two major things for us – to create a venue
has responsed well to Mullane’s, being able to
that the locals deserved and to bring the family’s
experience the kind of venue they would normally
heritage in,” explains Clark.
have to travel into the city for.
Design-wise, that high-end feel was created
26 | Australian Hotelier
distillery offer from the rest of Sarino’s, Archebiosis
“The local community really appreciates
through adding luxurious details to the space. To add
Mullane’s because they used to have to travel
to the theatre of the space, a big antipasto table was
outside the area to get that type of experience, so
installed outside of the kitchen with a large terrazzo
they’re pretty appreciative of it.”
61 2 9660 8299 paulkellydesign.com.au
Captain Cook Hotel
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