Scott and Vanessa Wilson-Browne started Red Duck in 2005 on a farm at Lake Purrumbete before relocating to Ballarat in 2009. Batches run to 510 litres — no dilution, no additives, no hop extracts. Just whole hops, all-grain malt, and a brew house they re-engineered themselves from secondhand equipment. Small, unhurried, and uncompromising about it.
Address checked against the operator’s own website, 20 September 2026.
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