You'll find breweries in most parts of Brisbane these days, but long before the city's craft beer scene exploded a young couple decided to open a brewpub in the CBD. Seventeen years on, we joined them for a trip down Memory Lane.
The "most influential family in Australian brewing history" is making beer again – from 100-year-old recipes. We got in touch with the team at Breheny Bros to find out about their plans.
In his ongoing mission to find out what makes a great boozer great, Luke Robertson moves from the doorway to the bar, heading back in time to Pompeii and back again to the modern era of polished timber and glazed lava.
What makes a great boozer great? In a unique new series, award-winning beer writer and podcaster Luke Robertson sets out to find the answer, breaking down the experience of going out in Australia in the company of experts.
Since launching his first book on historical homebrewing recipes, Peter Symons has continued scouring the world for more. As he returns with Guile Brews, we got in touch to find out where his research took him this time.
Kveik might be hogging the headlines for many but one Brisbane brewing team has taken inspiration from another Northern European beer style – one that involves baking the mash first: Lithuanian keptinis.
The new owners of a brewery with a history stretching back a century-and-a-half are bringing old beers back to life. Already Billson's have released an ale and a stout with origins in the late 19th century with more to follow.
The author of two books bringing old Australian beer recipes back to life is embarking on another. Peter Symons is keen to fill the gaps in the country's brewing past and is after your help in doing so.
In part one of this mini-series, Mick Wust took a journey into the history of Norwegian "super-yeast" kveik. Here, he speaks to some of the early adopters in Australia to find out more about its unique appeal.
There's a new yeast in town. Actually, it's not new at all, but it is extraordinary. Here, Mick Wust delves into the romantic history of Norwegian kveik before speaking to Australian brewers and bar owners who've fallen for its charms.