CRAFT BEER
HOPPY HOUR Exploring the ongoing craft beer revolution, Molly Nicholas spoke to pub operators about the styles, strengths and serves piquing consumer curiosity.
Applejack reopened the Taphouse in Darlinghurst in September with 20 taps
TRADITIONALLY PUBS are synonymous with beer, and data from CGA’s On Premise User Survey (OPUS) shows that it is still the most popular choice on-premise with 44 per cent of consumers drinking it. The total beer category has been losing market share for some time and traditional beer sales face threat, but retained consumer interest on-premise could be fueled by Australia’s appetite for craft beer. The CGA’s most recent OPUS craft beer report revealed increased consumer engagement with craft beer, and according to research by the IWSR, global craft beer sales have trebled in the last decade as the craft revolution has gained momentum, underpinned by consumer curiosity and a willingness to pay a premium for artisan beers. Hotel Jesmond is a Newcastle institution and a favourite among local beer enthusiasts thanks to its extensive range of independent craft beers. Operations manager Steph Carter notes that the craft beer landscape is continually evolving, with some rapid shifts in beer trends in recent years. “We have definitely noticed a shift returning towards the more traditional style of beers that are less full and fruity. Patrons overall are tending to look for beers that are lower in alcohol and are more sessionable. “We have also noticed craft beer drinkers are increasingly interested in locally brewed beers to support community during the tough times of Covid and increasing cost of living.”
24 | Australian Hotelier
