Well, what an interesting countdown that has proven to be. The top four might not have changed but there's some big wins for some unlikely newcomers and big drops for the breweries that are now part of bigger brewing companies.
The results of the GABS Hottest 100 Aussie Craft Beers of 2018 have been revealed, which means it's time for the annual Crafty Pint infographic! We pored over the results and made them into pictures for your visual pleasure!
Maybe there's as much of the data nerd as the beer nerd within the Crafty team but we do enjoying taking the Hottest 100 results and seeing what, if anything can be surmised. And here's what we came up with from the 2018 results.
Just six days after opening their equity crowdfunding campaign to the public, Black Hops have reached their maximum fundraising target of $400,000 – and broken a few records in the process.
It's fair to say the Australian beer world isn't the most culturally diverse of places. But, as Chinese New Year approaches, the team at Temple is hoping to showcase aspects of that country's culture through a new "lucky ale".
They rarely rise to become big sellers for the breweries that make them and are often lagers or approachable pale ales, yet that hasn't stop a growing number of local brewers launching beers with their locals and locale front and centre.
After stints at Riverside and 4 Pines, Matt Wilson headed to Ballina to join his dad Lou and launch their own brewery. Within months, they'd snagged an Indies gold and discovered there was huge appetite for their beers.
Once better known for its wines, the Adelaide Hills have become a treasure trove for beer lovers. Here, Matt King takes a meandering tour through the many breweries, beer venues and bottleshops that are found throughout.
Indian Ocean Brewing Co, found in a marina on Perth's northern fringe, is a much-changed brewery from three years ago. Much of that is down to head brewer Jack Purser, so we decided to find out more about him.
For the past century, you were only ever likely to find lactose – AKA milk sugar – in the occasional sweet stout. These days, it's cropping up everywhere. Brewer and beer scholar Chris Brady examines why.