A brewery working largely in Belgian and lager traditions, from Tripels, Dubbels and a farmhouse saison to Baltic porters, Munich dunkels and Italian pilsners. Several beers spend six to eight months in rum barrels — a Doppelbock, a Belgian Stout, a Belgian Tripel — before blending with fresh, un-aged beer for balance. Others draw on NSW-grown ingredients, using Pilsner and Triticale malt from Voyager Craft Malt and Red Earth hops from Ryefield Hops. Many releases are can-conditioned for natural carbonation. Now six years in, the brewery marked the milestone with its first West Coast IPA and a one-off Hazy Double IPA.
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