On the Lyell Highway in Hayes, Jane and the team farm, ferment and pour from the same property. Barrel-aged ales, spontaneous fermentations, fruit-in-ale and sour cherries — all made in batches tied to what the Derwent Valley and its neighbouring farms produce. The cellar door farm bar runs Thursday to Sunday.
Seasonal Vintage, Hobart & Southern Tasmania — February–May. This is the region’s season, not this venue’s opening — check before you drive. Source
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