Meet Paul Kasten, a chef who helped pioneer beer and food pairing in Portland and now calls Melbourne home. The head chef at new brewpub Stomping Ground is coming on board as a beer food expert at The Crafty Pint.
While some might have forecast the renaissance that beer has been enjoying globally, would many have predicted the rise of sours? Award-winning writer Michael Donaldson laps up the tsunami of sours breaking on Kiwi shores.
There's little left for brewers to put into beer. Locally, we've seen squid ink, belly button fluff and whale vomit used, while elsewhere there's been much more besides, as showcased in the new Brewed With Balls book.
4 Pines is to further stamp its claim to be a Northern Beaches brewery with the opening of three new venues over the coming months. They include a restaurant, speciality barrel-aged beer venue and a bakery.
The link between beer and art has never been stronger than it is today. Kerry McBride speaks to three breweries from Australia and overseas in order to explore how a label can be so much more than just a label.
The biggest ever survey of Australian craft beer drinkers has been carried out by Sydney bottleshop Beer Cartel. The results of what they plan to turn into an annual survey are out today.
A new brewery has risen on the site of Duckstein's former Margaret River location, with the man who built the original brewery returning at the helm. Ross Lewis spoke to Paul Gasmier about being back in Black.
We meet the man heading up Brouhaha on the Sunshine Coast, a man who sent off a job application from Hong Kong airport in hope and ended up overseeing the expansion of London's Beavertown Brewery.
It's not just standard tinnies that are on the rise in the local craft beer world. Slowly but surely, more venues and breweries are investing in CANimals, the repurposed food packing technology pioneered by Oskar Blues in the US.