In recent months, Lallemand Brewing's technical manager Dan McCulloch has been taking a motorhome around Australia visiting breweries. Will Ziebell jumped on board to find out what he was doing and, more importantly, ask why.
Dozens of international breweries send their beers to Australia, but there's only one we know of using yeast harvested at 70,000 feet and a roving coolship. Will Ziebell chatted to the man behind Lanikai's Hawaiian beers to find out more.
Thanks to the launch of small hop farms, a local operation producing yeast for brewers and the production of malt with Queensland provenance, Archer in Brisbane have created QPA, which they believe is the first modern, all-Queensland beer.
In recent times, you were more likely to see FOR LEASE signs going up on Abbotsford's historic pubs. But that's all changing, as new owners have injected life into a trio of pubs, helping turn it into one of Melbourne's best 'burbs for good beer.
Young Henrys become the latest brewery to launch a hemp beer following law changes in Australia last year. We spoke to brewers using hemp as well as the researchers helping them get the flavours and aromas into their beers.
Greater awareness around coeliac disease and gluten intolerance is leading to more GF products hitting the market, including beers. As a new gluten free brewery in Victoria nears opening, we find out more from brewers and researchers.
Since their debut in Australia just a handful of years ago, beer-filled advent calendars have become remarkably popular, with thousands expected to be sold this year. Will Ziebell spoke to some of the people putting them together.
As the audience for craft beer grows and competition intensifies, quality and education are more important than ever. We speak to a Brisbane brewery and Melbourne retailer finding their own ways of spreading the fresh is best message.
Mick Wust / August 15, 2018
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With more beers fighting for tap and fridge space than ever before, the challenge of capturing beer drinkers' attention has never been greater. Label manufacturer Graphix is hoping a moving new development will appeal to brewers looking to stand out.
The "fresh is best" message is gaining traction in the beer world. But, for the vast majority of beers, keeping them cold is crucial too. As a couple of new businesses launch with cold storage and transport in mind, we look at why staying cool matters.
While many brewers are happy to stick to the [Brewery Name] [Beer Style] format when naming their beers, there are plenty who take great pleasure coming up with beer titles. We find out why from three of the most avid fans of beery wordplay.
Van Dieman have released the first of their "estate ales" – beers brewed with ingredients grown and sourced entirely on Will Tatchell's family farm south of Launceston. Bert Spinks joined him for a tasting and tour of the farm he's finally bottled.
Brisbane has its offbeat bars. And Australia has other venues that combine gaming and arcades with craft beer. But there's quite possibly never been anything quite like Netherworld. Ahead of its huge Monster Menagerie, we crawl tentatively inside...
The team behind Perth's Northbridge Brewing Co has opened its second venue. Whitfords Brewing Co is find in the unlikely location of a suburban Westfield shopping mall and looks set to pull the crowds.
In one of the more innovative promotional gambits we've seen, Moo Brew founder David Walsh has commissioned a roulette style vending machine filled with the brewery's cans – and one option drinkers may wish to give the bullet.
Following on from our look at branding in the beer industry, Ross Lewis chats to a couple of designers working on Australian breweries' cans as well as a brewery owner whose tinnies are among the most spectacular you'll see.
The search for new techniques, flavours and experiences in the beer world continues apace. At The Craft & Co in Collingwood, brewer Heath McVeigh has been brewing with the sort of clay amphora used for beer and wine in the Roman Empire.
Could techniques similar to those used by the remarkable mantis shrimp help revolutionise brewing? According to a group of Italian scientists, a process called cavitation could save time, water, energy and waste. Dan Sandy takes a look.
Dozens of breweries will open their doors across Australia in 2017. They will come in all shapes and sizes, but we doubt any will be quite like Wildflower. Nick O spent time with the blendery's driving force, Topher Boehm.
Washington State based Select Botanicals Group has developed some of the hops most beloved of craft brewers. We met head breeder Jason Perrault when he was in Melbourne to talk torture, promiscuity and limitless possibilities.
Newstead Brewing is deep into stage two of its development, building a large brewery close to XXXX and launching a project to study Brisbane's indigenous yeasts. In a broad-ranging interview, Judd Owen speaks to founder Mark Howes and new head brewer Dr Kerry Claydon.
The team behind Perth's Northbridge Brewing Company is set to open a brewpub in a northern suburbs shopping mall. And the move could be a sign of things to come as the nature of shopping centres evolves.
Last year, we wrote about Van Dieman's plans for a 100 percent estate grown ale. Now the Tasmanian brewery has taken another step into the unknown and brewed its first beers in a custom designed coolship.
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.
Never one to rest on his laurels, Ben Kraus has launched a new line of beers from his Beechworth brewery. Mayday Hills will see the Bridge Road Brewers team focus on creating beers in a large oak foeder.
When it comes to delivering the message of "Fresh is best", has anyone gone to greater lengths than the duo from Adelaide's Big Shed Brewing Concern? Matt King reports on their unique Cannonball Run of beer.
The flurry of new brewing companies opening in Tasmania continues apace. Yet it's fair to say that Ocho stands out. Not just because it opened with a barrel-aged saison, but because its means of getting beer to punters is rather unusual.
Adelaide Hills brewer Al Turnbull of Lobethal Bierhaus is nearing the end of a decade long dream. He's designed and built his own in-house malting that will him to create his own malt for brewing, becoming the first SA craft brewer to do so.
Boatrocker's Barrel Room is set for a soft launch tomorrow. Sitting across the road from the brewery, it will eventually house 300 barrels, as well as the 15-tap bar, making it one of the most ambitious ventures in the Australian beer world.
Guy Southern chatted to Colonial Brewing's manager-cum-raconteur Richard Moroney to get the story behind their uniquely packaged Small Ale. He walked away with an insight into the essence of beer and why it pays to remember that it is, after all, just beer.
The cans keep on coming. A couple of weeks ago, we reported on the launch of the first canned beer from WA's Colonial Brewing and now we've been lucky enough to get our hands on the four tinnies from Brisbane's…
There's no doubt this weekend's Meredith Music Festival will, in one sense at least, be like none of the 23 preceding Meredith Music Festivals. In the not too distant past, those who made beer their tipple…
Such is the rapid growth rate of craft beer today, it is enough of a challenge trying to stay up-to-date with every new Australian beer release, let alone the hundreds arriving from overseas. Thus, while…
Of all the brewers to have played around with the new wave of Aussie hops, none has delved quite as deep as Ben Kraus at Bridge Road. With one of the country’s main hop farms, Rostrevor, just down the…
People have tried various means of educating people about beer. You’ll find tasting notes on the bars of breweries, menus with suggested food and beer pairings, posters outlining the various beer families,…
Craft beer drinkers are all too aware that it’s what’s on the inside that counts. The path to discovering better beer is intrinsically linked with an understanding, or at the very least an appreciation,…
Beer knowledge hasn’t always expanded as fast as the craft beer industry. And, while the world would be a terribly dull place if everyone was an uber-keen beer geek eager to analyse every nuance in their…
Australian beer and space themes aren't so unfamiliar to each other – we do, after all, already have Moon Dogs, Retro Rockets and supply the world with Galaxy hops. But an actual beer in space? It would…
A full 27 years after Phil Sexton and friends poured the first ales at the Sail and Anchor in Fremantle, Australia has a national craft brewers association. Craft Beer Limited has been launched this week…
During Good Beer Week, rumours started doing the rounds that talks were underway about forming a national association of craft brewers. And unlike those about Cliff Richard dying that circulate at Glastonbury…
In times past, breweries were all about stone and wood. Brewing was done in wooden vessels that couldn’t be heated directly, so those ingenious brewers dropped in superheated rocks to boil their beer.…
It seems odd that a city of more than 100,000 people situated so close to Melbourne can be described as a craft beer desert. Yet, with little more than a couple of bars and a single pioneering restaurant…
The Crafty Pint is an independent online magazine and resource for anyone interested in craft beer in Australia. We bring an honest, old-fashioned journalistic approach to beer's brave new world, telling stories because they're worth telling, not because someone is paying us to write them.
We believe in authenticity, integrity, enjoyment and love, and hope to play a role in helping good beer, brewed by good people, find its way into the hands of more drinkers.