Ben Rylands and Mirela Suciu opened this brewery in Uralla in 2013, after watching locals drink their town beer in a Saxon Kneipe and wondering why the same thing couldn't happen in a small Australian town. At 1,012 metres elevation, it's cold enough to matter. Open-top fermenters and secondary fermentation in can and keg are the methods; the range runs from lagers to barrel-aged sours.
Address checked against the operator’s own website, 20 September 2026.
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