A forestry scientist by training, Ian Carman came to Bathurst for a job on the land and stayed to brew beer from it. Cosmo works seasonally, its farmhouse range built on locally grown and foraged fruit, feijoa dropped by the crate from front yards around town, plums and rhubarb from named orchards near Orange, open-fermented as saison and barrel-aged. He keeps it deliberately local: on tap at Central West venues, at monthly farmers markets, and online.