A flavourful Red Ale with dark sugar undertones and a low moderate caramel quality. With a sligh bitterness aftertaste and a floral hop aroma

Brewed at 66c, this sessionable best bitter is brewed with a variety of different malts which results in a copper coloured beer with biscuity toffee flavours

Mashed at the standard Ale mashing tempreature of 66c- This golden ale uses a blend of Pale Ale Malt and Munich malt to give it the perfect balance between a little bit of sweetness, light maltiness and a hint of familiar citrus flavours. Considered clear, crisp and dry with little to no after-taste-and with a modest alcohol content around 3.5% ABV, this brew is a light, easy-drinking alternative to heavier beers or hoppier

Dry hopped with Ekuanot hops, this is a super drinkable American Pale Ale that does not represent it's higher ABV. With moderate - highbitterness, and a forefront biscuity malt flavour

A very hazy, full-bodied Session IPA. Moderate bitterness with a floral, spicy, tropical aroma

A very hazy, full-bodies and creamy Session IPA helped by a generous dose of Oats. Relativly low bitterness, and a forefront Floral and Citrusy aroma

Brewed with 6 Malt varieties this full bodied stout has flavours of coffee, chocolate and undertones of subtle sweetness from the Crystal malts.

Mashed at 68c to give it a fuller body. It brings relativly low bitterness and a well-rounded fresh, floral finish.

With Crystal Maze being another Lager, it is mashed at 63c, as opposed to our standered 66c. This produces more simple sugars that are readily fermentable by our house lager yeast. We also used flaked Maize in the mash whuch helps lighten the body, lower the malt flavour of thebeeer and increases its clarity due to a reduced amount of proteins. The resulting wort is then fermented for 5 weeks at 11c which results in a clean, crisp refreshing beer.

Brewed with Utopian Brewing at their brewery using the double decoction method and a low & slow fermentation. A light-bodied, gold-colored, Session Lager showing excellent head retention and an elegant, floral hop aroma. Crisp, clean and refreshing.

Brewed with a traditional Norwegian strain of Yeast called kviek, pronounced " Kuh-Vike" which is fermented warmer at 35c giving fruity, tropical aromas. Hopped with Bru-1 which delivers the aroma of freshly cut pineapple and green fruits

Lowering the alcohol content results in a reduced body in the final beer. To combat this we've combined three methods; 1 higher mash tempreature of 69c to produce more unfermentable sugars, 2. Using strain of yeast that ferments a smaller range of sugars, 3. Adding a healthy proportion of malted oats to the brew. These three factors help to boost the beers body

Mashed at 66c and then fermented at 17c which is warmer than typical lager styles. This results in a more fruity flavoured beer as the yeast produces more esters at warmer temperatures

FatBoy's tropical relative; contains a generous dose of Naked Oats giving it a creamy texture. With plenty of wheat to ensure a good foam retention. Packed full of Mango & Pineapple Puree as well as Mango concentrate

Similar to our flagship IPA FatBoy, this was also mashed at 66c to give the perfect combination between sweet & dry. True to the West Coast IPA Style, this brew hasa higher amount of bitterness and a slightly copper colouring. I also double dry hopped this brew giving it its recognisable tropical, citrusy aroma

Lowering the alcohol content results in a reduced body in the final beer. To combat this we've combined three methods; 1. higher mash temperature of 69c to produce more unfermentable sugars, 2. Using a strain of yeast that ferments a smaller range of sugars, 3. Adding a healthy proportion of malted oats to the brew.

A full bodied, black stout with pronouced roasted flavours and a slightly malty sweetness.packed full of fresh coffee beans and Caco nibs to give it it's rich aroma. Thank you to CrankHouse Coffee on Fore St for supplying the amazing beans!

The beer is mashed at 63c to give a light, crisp body. it is then boiled to kill any wild yeast/bacteria before being cooled to 40c. at this point lactic acid bacteria is added and the beer is allowed to sour in the kettle for a period of 2-3 days which reduces the pH from around 5 to 3.2

The Gose, pronounced "go-suh" is a traditional Sour beer orginated from goslar in Germany. Mashed at 66c, a lactic acid bacteria is added to reduce the PH and then killed. Dried Hibiscus petals were softened and then left to steep during fermentation with their Anthocyanin Pigments changing the colour to a peachy red. Blueberry Puree is added half way through fermentation

Mashed cool to produce a crisp and light body despite its deep ruby red colour. To achieve this we use a special malt from Weyermann Maltings in Germany - carafa Special 3

As with our other Lagers we have on our taps it is mashed at 63c however it is fermented at 14c instead of 11c. This is to encourage more fruity esters from the Yeast and give the final produvt a subtle complexity. The apricot concentrate is added on day two of the fermentation

As with all our Lagers it is mashed cool and fermented cold but this is where the similarites end. During fermentation the beer is dry hopped with Mosaic and Citra hops resulting in a full bodied, tropical lager that packs a punch!

With Rice Rice being another Lager its mashed at 63c instead of the usual 66c to produce more simple sugars that are readily fermentable by our house lager yeast. We also use flaked rice in the mash which helps to lighten the body, lower the malt flavour & increase its clarity.

Our house craft Lager, mashed at a lower tempreture to ensure a dry and crisp finish. Brewing with only Extra Pale Malt ensures that the hop profiles can come through without competion from the malts

Mashed at 68.c. This in house Gluten free Pale Ale is packed with two different types of hops. It brings relativly low bitterness and a well- rounded fresh, floral finish.

Mashed at 68.c, this New England Pale Ale is packed with a blend of American hops, resulting in a juciy mango aroma.

Our flag ship IPA is brewed with Extra Pale Ale malt and small percentage of Caramalt. This gives it its slight caramel colouring & sweet, malty flavour.

The hops in this beer change depending one what Australian hops we can get our hands on. Enigma, galaxy, eclipse, ella and vic secret are the usual suspects.

this Altbier reflects it's German base malts which contribute to its rich baked bread aroma

This big and bold IPA has been brewed with Low Colour malt

This beer is mashed at 63C to give a light, crisp body.

I listened to a song called The Milkman, so kept note for when I made a milk stout. This stout is mashed at a high temperature of 68 degrees, this produces longer chain sugars that are not as easily fermentable by the yeast. This results in more sugar being left behind after fermentation, leaving you with a fuller bodied beer and a higher final gravity. The lactose added during the liquoring back phase of the brew imports sweet flavours and a more rounded mouthfeel. Whereas the coffee and cacao nibs add extra depth and flavour to the stout.