We've got a whopper of an update for you from inside The Crafty Cabal, featuring winners, VIP passes, a special sign up incentive, more events and a pile of new deals and offers at venues and breweries.
After two sessions, we've now put 40 Australian brewed IPAs to the test. In part II, we set about blind tasting beers weighing 6.5 percent and above. And here's the results; how did your favourites fare?
It's been a while, but our blind tastings are back. And, having punished panelists with some less than thrilling lineups previously, here we tackle flavour of the month IPA. With so many now available, we're splitting the tasting over two panels.
The return of our not-often-enough-for-our-liking brewer Q&A series heads south to Hobart. There, amid a flurry of new brewery openings, you find Hobart Brewing Company, whose head brewer Scott Overdorf has seen more beer than most.
Having swapped New Zealand for Australia during the GFC, a Wellington couple has found themselves striking out in a new direction at the foot of Mount Wellington. We meet the Clarksons as they launch Hobart's newest brewery, Fox Friday.
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.
It took years for Ty Capaci to convert wife Amanda to the benefits of his home brew. But he did such a good job, they've now opened Double Head Brewing together, adding yet another microbrewery to the Tasmanian beer scene.
The craft beer scene in Hobart continues its dizzying rise. The latest brewpub to open in the Tasmanian capital is also one of the most polished you'll find in Australia. As Ruth Dawkins discovers, it's a case of Shambles by name not nature.
We've written plenty about the latest goings on in the Australian hop industry. But what of the past? In his first article for The Crafty Pint, beer loving historian Will Ziebell delves into the earliest days of hop growing in Tasmania's Derwent Valley.
A young Tasmanian brewer who spent time at Moo Brew, Seven Sheds and Lark Distillery is back brewing. This time around, Evan Hunter has partnered with Nick Haddow of Bruny Island Cheese Co to launch a brewery focused on creating authentic Tasmanian beers.