Top-shelf beers. A beautiful taproom with a sunny rooftop terrace. Delicious food from a dedicated food truck. Negronis made with hop-infused gin. Amber ale-marinated lamb ribs. And a super-cute kids’ play area.
These are just some of the reasons to check out Chuck & Son’s Brewing Co, the latest addition to Sydney’s Inner West Ale Trail. Of course, there’s another big reason: it’s founded by brewing legend Chuck Hahn and his son, Scott.
Hailed as a godfather of Australian beer, the American-born brewer holds a hallowed place in local history after playing pivotal roles at Tooths, Resch’s and Lion in the 80s, later founding the Hahn Brewery, Malt Shovel Brewery and the James Squire brand, just to name a few – read all about it here.
If you’ve been drinking craft beer for a while, there’s every chance you grew up with one of his beers in your hand and now you can again, with Chuck and head brewer Richard Van Grootel (Malt Shovel, Yard Kings) brewing a bevy of “classic craft” styles they’ve refined over the years. While their core range includes the German-style Original Pilsner, Two-World Pale (which blends Aussie and US hops), American Amber and Touring Radler, there’s also a West Coast IPA, Hefeweizen and Lo-Cal Lager on tap too.
“We wanted to make beers with a great taste profile, refreshment and sessionability, but not ones that feel like you're drinking a jam doughnut or going to fall over afterwards,” Chuck says.
“I think it’s also what’s old is new again, and these are the timeless beer styles that work,” Scott, who previously worked at Lion, adds.
In addition to knowing good beer, it’s clear the Hahns sure know how to nail a taproom too (no doubt Chuck’s seen a few). The 700-square metre, 100-seat warehouse site in St Peters is a beautiful mix of new and old that feels both spacious and cosy, thanks to its multiple sitting areas, leather furniture, rustic features and old brewing memorabilia.
“We’ve used a lot of reclaimed wood from old jetties and bridges in the build,” Scott says. “Plus there’s recycled bricks, a corrugated iron wall we got from a Hunter Valley winery, and old Chesterfield couches we bought at auctions.”
The centrepiece is the taproom’s gorgeous ten-metre bar, crafted from blue gum wood and backed by two stunning copper brewing kettles that Chuck saved from the long-closed Knappstein Enterprise Brewery (where he was behind a lost Aussie classic, the Knappstein Reserve Lager). In addition to 12 beer taps, visitors can also soak up an impressive wine list and tasty cocktails with a twist, including a Highball with hefeweizen syrup and the aforementioned Negroni with Citra-hopped gin.
The other starring attraction is the rooftop terrace where you’ll find the Chuck’s Kitchen food truck and its very inner-west views of the train line. Unlike other temporary trucks that serve two to three options at best, this permanent one – run by local caterers Dope Fusion – boasts a menu of 20-plus items including burgers, bowls, po' boys, tacos, charcuterie and the aforementioned lamb ribs, all designed to pair with certain beers in keeping with Chuck’s long history of pioneering beer and food pairing at events across the country.
For families, there’s also kids’ meals and ice cream on offer, and a dedicated play area that’s already been vigorously tested and approved by Scott’s three sons.
“Whether you’re visiting with the family or celebrating a special occasion with your mates, we wanted to create a warm and welcoming space for people to enjoy themselves,” Scott says.
As he looks forward to joining what he calls “the fine community of independent inner-west brewers”, Chuck adds – as only he can: “I’ve been perfecting these beers for fifty years and we can’t wait to share them with everyone.”
Jason Treuen
