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The Year In Beer 2025 - South Australia
401 Plays6 days ago
“People are starting to see the light at the end of the tunnel.”
Having leapt all the way south and east from WA to Tassie, we find ourselves back in the middle of them for the third instalment of our state by state by territories tour of Australia for The Year In Beer 2025.
Beer gurus Briony Liebich (Flavour Logic) and Steve Brockman (AMSAT Character Malts / Tour Dad) reprise their starring roles from 2024, casting their gaze far, wide and deep across the state’s scene.
While acknowledging it’s been another tough year – Big Shed’s announcement they’d been locked out of the brewery by their landlord came just after we recorded the chat – there’s plenty more to cover, from the rise of small, often collaborative events to the growing popularity of local ingredients and advanced hop products.
They’re followed by Alex Marschall and Josh Talbot, who this year oversaw major expansion of Bowden Brewing on the one hand and celebrated ten years of indie-supporting beer bar NOLA on the other. They discuss the changing beer scene, exploring new styles, and hopes to see indie brewers lead the next generation of beer festivals.
Speaking of which, the duo behind Adelaide’s biggest beer festival, Beer & BBQ, are our final guests. Gareth Lewis and Aaron Sandow look back at the event’s tenth anniversary, drop hints about its potential future, praise the loyalty of beer fans, and offer some tips for ways state governments can easily throw their weight behind local producers.
This episode is presented by Mogwai Labs.
Start of segments:
- 1:40 – Briony & Steve
- 21:05 – Alex & Josh
- 37: 36 – Aaron & Gareth
To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.
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Transcript
Introduction to the Year in Beer 2025 Podcast
00:00:05
Speaker
Hello, James from The Crafty Pint here and welcome to the South Australian edition of our Year in Beer 2025 podcast series. We've got six guests for you on this show in three groups air three pairs.
00:00:15
Speaker
First up, we've got Brian Elywick and Steve Brockman. They joined us last year to cast an eye over the state scene in 2024 and they're back doing the same in 2025. The highs, the lows, the trends as they've observed them.
Bowdoin Brewing's Expansion and Nola Adelaide's Anniversary
00:00:28
Speaker
after ah After that, we have Alex Marshall and Josh Talbot from Bowdoin Brewing and Nola Adelaide. Nola, fantastic craft beer bar in the center of Adelaide, celebrated 10 years this year, and Bowdoin Brewing underwent significant expansion, so they've got plenty to talk about.
00:00:42
Speaker
And then after that, we're joined by Gareth and Azo. They were um two of the people driving force behind Adelaide's Beer and Barbecue Festival. That marked 10 years of operation
Reflections on Adelaide Beer and Barbecue Festival's Future
00:00:51
Speaker
this year. At the same time, they said it wouldn't necessarily be continuing in its ah current format. it Looks like there might be some news to come on that front, but they've got a lot of experience in hospitality and supporting independent breweries in events outside of beer as well. So we have a lovely sort of broad ranging chat with them about where they're at and where they see things going.
00:01:08
Speaker
So if you want to sort of find out what's been going on in SA in 2025 and what you might see in 2026 and beyond, join us after the break. Cheers.
Introduction of Mogwai Labs
00:01:18
Speaker
This episode is presented by Mogwai Labs.
00:01:21
Speaker
Mogwai has one of the most diverse yeast collections available for brewers and other beverage makers in Australia, including classic strains, mixed fermentation and foraged cultures.
00:01:32
Speaker
Visit Mogwai Labs, that's M-O-G-W-A-I-L-A-B-S dot com dot A-U and get in touch today.
Steve Brockman on AMSAT's Growth and BRSA Launch
00:01:42
Speaker
Steve and Briony, welcome to the show once again. How's things? Good. How are you, Jas? Oh, you know, i apart from forgetting that we had this call until 20 minutes after we started, I'm going pretty well. But I guess that's the nature of trying to record so many of these things in a short space of time. But um I guess maybe we'll start with you know how 2025 has been for each of you. Steve, do you want to kick off and sort of talk about the year that's just been for for you and AMSAT and your role at the IBA?
00:02:10
Speaker
Yeah, no, it's been a big year. um AMSAT's kind of going from strength to strength. and We've had a busy year of ah getting more barley, South Australian grown barley into people's hands, which is great. um And then as far as the IBA and stuff goes, obviously, yeah, big year in the IBA. We're also just on the verge of starting BRSA here in South Australia as well. So um taking up a lot of my spare time.
00:02:33
Speaker
of which I don't have a lot of it with the ah small child. So it's been going well. And for people that don't know what BRSA is, you want to give us a bit of an insight into into that? um Yeah, so it's basically it's going to be a push going probably into next year. It's an important year here in South Australia because we have an election.
00:02:49
Speaker
um And we've just seen the distillers and the wine industry get some pretty hefty government grants um locally. So um for us to kind of achieve those similar grants, we need to have a basically state based organisation um So that's where BRSA is going to come to the party. um And it's not meant to replace the RBA anyway, shape or form. It's just meant to complement at the state level. So um there's a few different issues that we deal with in South Australia that are a little bit different to the national conversation. And so having BRSA is kind of a way of us being able to kind of address those things.
00:03:19
Speaker
Yeah, I think we've seen success with similar. you know you You've got Wobber that's been around forever, but you know they're having success in getting funding and grants and I guess attention for the beer industry. you know There's craft beer strategies elsewhere. It's something that we've addressed in our national article, um particularly because yeah i'm I'm based in Melbourne and and there's no there's no association in Victoria at the minute. And I think they're probably missing missing a trick. you know I'm sure there's individual businesses getting support, but in terms of getting you know that I guess more wired at wider sort of government attention. It does feel they're missing a trick there. So um maybe
Experiences in Beer Competitions and Festivals
00:03:54
Speaker
watch this space. I'll start trying to prod the right people in Victoria do something. um And how about for yourself, Brian? How's 2025 been? You obviously have your fingers in in lots of pies and seem to pop up all over the place, in not not just in the beer world, but other parts of the booze world as well.
00:04:10
Speaker
Yeah, yeah, no, it's been a a steady year. um Yeah, connecting with the beer community, some personal highlights this year for me. um Yeah, still ah lots of judging at a national level, getting to um Queensland Beer Show for the first time and back to Abers and Sydney and Adelaide, of course. ah Yeah, and also, um yeah, some of the big festival in Adelaide this year with beer and barbecue. It was a great highlight, connecting with community, big weekend. And also another highlight for me, getting to grain stock.
00:04:46
Speaker
Yeah, I thought you might lead off with grain stock. Everyone that went there loved it, but you seemed to be particularly enthus enthused by it, I thought. so yeah yeah no um Yeah, thank you to Steve and AMSAT. We had ah a little ah minibus and a ute head over from SA with um a pretty solid beer beer crew from And yeah, no I thought it was a wonderful time to to kind of connect, not just the industry, but yeah, we got to got to know some other other areas in distilling and baking and yeah, stand in the fields where the barley came from was awesome. Yeah. And then did you do it straight through from Adelaide in in one shot or was there an overnighter on the way? I forgot to check how how you'd cover cover that because it's pretty great distance to the Riverina.
00:05:34
Speaker
Yeah, no, Steve organised, it was our wonderful tour dad, as he became known. Yes, I got the nickname tour dad. We decided, well, like all the buses, we're kind of stopping off at different spots along the way, but we um we popped into 23rd Street distillery in Renmark see PB there.
00:05:53
Speaker
um And it's always a good start to the morning when you start tasting whiskey samples before 10am. Yeah. You know, as a driver, had to spit, but I but wasn't seeing many other spitting going on from the other brewers on the bus. So um it was a pretty merry affair. But, um yeah, 10 hours from Adelaide straight through.
00:06:09
Speaker
yeah We got in rather late and had a quick dinner and then straight into it the next day. so yeah nice well um and I guess you might need a bigger minibus or a bigger bus next year, give her given how well it all went. I've already flagged it to the boss. um The boss is up at Seabrew, or Brewasia, sorry. um And he was kicking himself for missing it. So I think there'll be a bigger bus, if not more buses. We'll just send a drove of small buses across. Yeah, and and I guess what you do to do, I'm sad as well, you put you right in that, you know, the sweet spot for such an event as well. Like, yes, you know, yes, it's effort putting the bus on, but it's you need to be here there. you know, it's it's kind of the place for for you and your business to be seen and be networking and stuff.
00:06:49
Speaker
Yeah, 100 percent. And obviously just a great conference. Like I've said to people, like out of all the conferences I've been to all across the world, as far as beer and other bits pieces that I've done, um grain stock is probably hands down easily the top one or top two that I've been to. So um just the camaraderie, it was right place, right time. and Yeah, I mean, Stu and Brad obviously did an amazing job out there. So um we're happy to support it as AMSA and we'll continue to do it until the peak death of the universe, I've said. We'll keep on going every year. So at least another five years. um yeah Excellent. And well, and I guess, um you know, you're our SA gurus once again, in terms in terms of the, you know, the beer, the brewing, you know, you know I guess the wider beer community picture in SA. How have things gone this year? I know it's still pretty tough out there for a lot of people, but you know, how how have things been going for the for the industry?
00:07:39
Speaker
Yeah, no, I think it's been, um yeah, I think one of, there haven't been so many new breweries opening, but I can think of a couple who've expanded, which has been good to see. The Bowdoin Brewing expanded.
00:07:53
Speaker
And in Barossa, Ren Beer moved to the main street of Tanunda. But yeah, just another another steady, fit tough tough year, I'd say. It's been a focus on the hospitality tap rooms, been some creative events.
00:08:11
Speaker
Yeah, i've I've run a couple collaborative beer and beer and food events, which were fun, like um beer and pizza, craft and crust, and sips and snacks events. But yeah, small small collaborations, yeah, just slow and steady, I would say. how about you, Steve?
00:08:30
Speaker
um Yeah, I mean, again, yeah, tough year. I think that that that will be the theme of everyone talking. um But yeah, we saw a couple of closures here in South Australia. So we saw a Yellow Matter close down, Shifty Lizard close, but then has reemerged. So um someone from Wollonga has basically taken on that that business. So that's good to see.
00:08:49
Speaker
Brand SA switched which government department they were part of, but they've renewed their kind of push. So we've had a Buy SA Beer for SA kind of campaign that's been going on. It's only been launched in the last couple of months. So, yeah, there's still support there from the government. We're hoping strengthen that with Beer SA.
00:09:07
Speaker
But, yeah, theme-wise, I think there's a few people in the room that are kind of looking forward to at least a warm summer in which we can kind of get some beer sales going. So, yeah. Yeah. And then, you know, the what those that are doing well well, what is it you think they are doing well? Is it the right venue, the right space, the right offering, you know, in terms of, you know, those that are
Success Strategies for Breweries
00:09:26
Speaker
um ah managing to ride out the, hopefully the tail end of of a tough few years?
00:09:31
Speaker
Yeah, I think the people that are doing well are really focusing on what they're bringing to the table. I think, um you know, you look at, you know, kickbacks a good example down in Ordinga. I always say kickbacks are great example.
00:09:42
Speaker
the right place, right time, you know, right area, that area needed something. And like kickback has kind of filled that um they've got activations pretty much every night. You know, it's it's really quite a busy offering and you know, they keep things fresh. They got new things is on menu all the time. We've got new beer releases, we've got new events coming, they're doing like left of field stuff. So i think venues are kind of a focusing on that kind of stuff. Um,
00:10:08
Speaker
know, Shapeshifter ran a fermentation festival kind of mini market the other week. You know, that was well attended. So that's the kind of stuff that I'm seeing kind of people almost becoming event managers as well as ah craft brewery operators and stuff like that. People that tend to be doing at those events and then tend to be doing pretty well.
00:10:27
Speaker
and you help Sorry, Golden. Yeah, and I think and in terms of, um yeah, the venues, yeah, it's good ah something I would... i want to I'd love to see more of is is these yeah small collaborative events like these yeah collaborative markets. I think there was a medieval themed event, a little bang, and yeah smaller festivals like Festival of Darkness,
00:10:54
Speaker
you know i I saw some photos from that fire and froth at Little Bang. think They said said they got 500 people through on the day, of which at least 50% were dressed up. And it's like people in full Gandalf wizard hats and robes and stuff like that. and It's like, where where do these people exist the rest of the time? You know what i mean? If if there's 250 or 300 willing to come to a brewery on the same day to drink you know Baltic porters and walk around with staffs, then you know it's pretty interesting. Yeah, and there's also now um like Westfest, three breweries collaborating with their bus bus tour, Shapeshifter, Big Shed and Bowdoin, and then there's an Eastern Suburbs version as well. It's been running, i think, for the second second year this year, a Little Bang, 612 and Suburban Brew.
00:11:40
Speaker
and So, yeah, just little small collaborative events I think has been the way to go.
Trends in Ingredients and Innovations
00:11:46
Speaker
And what about on the liquid front? Are there any sort of notable trends or or even just stand out beers that have had people talking around the traps?
00:11:54
Speaker
Yeah, I think there is definitely a trend. I mean, as a as a malt salesman, I've definitely found the trend of actually the advanced hot product ending up in beer. we had faff brewery start. So that's lucky brothers, used to be at ballistic. He started a contract for company called faff um fresh as F-ing F. I'll say the rest of the words on a podcast. But um ah he popped up and then he was using some advanced hot products. He Raidler, Shapeshifter did a collab with Evil Megacorp. Pirate Life's done a few kind of these terpene boosted or, you know, hop Keef product beers, which have really kind of hit the zeitgeist here in South Australia, I think.
00:12:33
Speaker
um And I think there was also another push. Maybe I'm seeing more of it because I'm at the coalface of it, but those Aussie and ingredients. So a lot more people kind of pushing for Aussie ingredients to be included in beers or spirits for that matter. So I'm seeing it across both industries.
00:12:49
Speaker
Well, I guess there's more opportunity now, isn't there? you know i amset as a As AMSAT is ah is a new, new ah yeah I guess, element of a more more established business, we're really focusing on providing that, I guess, more curated, more sort of craft malt sort of thing to to and producers. And I guess we're seeing on a small scale, but number of hop growers around the country, you know local yeast suppliers. It does seem there are more ah opportunities there, and i guess, mirroring what's happened in the in the producer side of things now there's actually suppliers sort of you know feeding it on that on that scale as well yeah and i mean to that as well i mean i got across the wa brewers conference and they've got a wa malting guild now um there's enough malters in wa where they've got ah their own guild so that's just awesome um i mean you know i always say to people like um
00:13:39
Speaker
Like this year i was lucky enough to go over to Europe and kind of taste all the beers there. And I was constantly quizzing people. was just like, why do you, why do you think the beer industry here is great? Or, you know, what makes, a you know, English beers so great. And they're like, well, we're using local ingredients and the Belgians are the same. We're using local ingredients as much as possible.
00:13:55
Speaker
So maybe the trick to creating these amazing like ESBs or those amazing porters or doing some Belgian pails or whatever. Maybe the trick isn't importing those malts and those hops and those yeasts. Maybe it's making it with as fresh ingredients as possible and letting kind of the ingredients shine. so Yeah, that's going to be my philosophy when I'm out there chatting to people.
00:14:16
Speaker
Yeah, excellent sales pitch there, Steve. Hopefully you'll get you'll get your end of year bonus on the back of this. ah if we If we get some more malt sales, yeah, totally. So I had some interesting chats this year. um There were five brewers from SA lucky enough to get invited on a check event. Czech Republic brewery tour and yeah had some nice chats with them and since that tour I've seen a a few more classic styles popping up there's Roush beer from Bright Star I think Little little Blessings are working on a Czech Pilsner um in the reviews I've done for Crafty Pint there's been a couple of ESBs um But yeah, just a little bit of soft return to some classics as well as all the advanced poppy.
00:15:07
Speaker
Yeah, I guess just a bit more of everything other than overall beer sales. There's you know certain styles that have come along more recently sticking around, but then some of the ah older ones coming back. I think mean we did a piece more than a year ago about the revival of interest in I guess, more ah yeah UK British styles. but and ah I guess the craft lager thing had been building for a while, but certainly I think we've seen a few more Belgians come come around again.
00:15:31
Speaker
um this year as well. Brian, you mentioned earlier all the judging you're doing. um Any you know standout beers that have really caught your eye you know amongst the trophy winners and any any from from your home state in particular?
Eclectic Brewing's Award and Future of SA Beer Scene
00:15:47
Speaker
Yes. So SA, top of the head comes to mind the Royal Adelaide Beer and I got to judge a lot of the hoppy beers and the opposite of beer of show was announced as Eclectic Brewings Mosaic. Was it?
00:16:06
Speaker
What was it? I can't remember the name of the beer. Mosaic Theory. Mosaic Theory. Yeah, yeah, that's the one. ah And oh, I know Kickback's IPA is always solid. That came back again with solid gold. No, Eclectic was a good story as well. I mean, he's sort of, you know, a guy who's been home brewing, um you know, wherever he's there for decades, I think. And he just sort of, you know, come come along, watched a few years ago, not much of an online presence, not much noise around it, but clearly making fantastic beers and just being a lovely guy, having a good time, you know?
00:16:39
Speaker
Yeah, yeah. And he's in the process of building a newer, and bigger production facility actually. yeah good luck. Lucky enough to be on his table at the awards show just sitting there watching and then I got clued in just quickly from the head judge that possibly keep an eye on Chris and so had a look at him to watch his full reaction of him actually winning the beer of show and he just burst into tears. So um yeah, that was a pretty special moment this year.
00:17:07
Speaker
Yeah, ah there so there were some lovely photos of him and his it was wife, I think. So it's a real night. yeah you You can see how ah much these things can mean to people. I mean, there's probably some people are part of bigger breweries or whatever, been picking up awards for years. um I know they always love it. But when you, like with Wedgetail, Avers from WA this year, like, you know, a small brewery being winning a big prize, it really, you know, it's is' such a, you know, massive thing for people, I think.
00:17:32
Speaker
Yeah, totally. It's a feel-good story too because I think – Everyone gets into the industry kind of with that fire and passion and um it's obvious that Chris has got that as well. um and To see like kind of a smaller producer win, it just reminds you of the reason why you're actually in the industry in the first place. so yes sure and and Looking ahead then, you know what are what do we yeah what what could we look out for from the SA beer scene in 2026 or what would you like to see? you know Yeah, no, I'd just be thinking about this question. ah I'd like to see, yeah, return return to kind of the basics done well. And um yeah, as I've spent a bit more time this year looking for for stories and things to write about for Crafty Pints, I'm thinking more about yeah the storytelling side that that businesses can can help with. um yeah It's not just about um beer quality is is high already. It's just is' more than the beer. I'd like to hear more about the you know people processes and you know you know why why people are doing what they're doing. Just a reminder to to keep keep that in focus because I think people...
00:18:40
Speaker
In these tough times, people are responding more to the emotional level, um not not just, you everyone's making pretty good beer out there, but, you know, just help people connect connect more would be great.
00:18:53
Speaker
Yeah. And, I mean, I'll build on that as well. Like, I think that that conversation piece and that those storylines, it's it's something I'm raising in government meetings all the time. So I have meetings with different departments in the state government here.
00:19:05
Speaker
um And I pretty much have to tell the story each time of craft beer of, like, You know, we're over almost 90 breweries here in South Australia now. A lot of them are regionally based. So we've got more than 50% of our breweries are actually in a regional town.
00:19:17
Speaker
um And they're just like the stalwarts of their communities. Like they're building community by having a brewery there, you know, and it's not the easiest thing to do sometimes launch a business and and kind of honour the local community. But like a lot of these breweries have an inbuilt story in which they don't tell themselves.
00:19:34
Speaker
and collectively we don't tell us a story. So that's a kind of another thing that BRSA will be kind of trying to address in the new year. So yeah, I'm looking forward to a year of like collaboration, getting everyone together on the same page and, you know, having that industry kind of rise up and do some good things. So yeah. Yeah. Sounds great. I will, um I think on that note that,
00:19:54
Speaker
Probably couldn't finish any more positively, so we'll call it a day there. Always positive. Always positive. Always looking forward to positivity, but thank you so much for your time. um here's to you know and Enjoy your your ah your Christmas and New Year and summer holidays, and yeah, here's to a great 2026 for you guys and for the SA beer scene.
00:20:11
Speaker
You too, James. Thank you very much. Thanks, James. You too. Cheers.
00:20:16
Speaker
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00:20:36
Speaker
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00:20:51
Speaker
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Reflections on Bowdoin's Expansion and Nola's Celebrations
00:21:05
Speaker
Alex, Josh, welcome to the show. Thanks for having us. yeah And Josh has even snuck off. I thought you went off to do something important, but you actually went to get yourself pint. And is is this is this Naked Ned part of the 10th anniversary celebrations, or does that be too big a beer to start on at four o'clock? It's not, but it is a big beer. um I'm actually next door to Nola at the Stag right now, and they've got Bowdoin's IPA on tap, so I had to crack one of those.
00:21:29
Speaker
Very nice. Very nice. Well, I mean yeah guess it's been a big year year for both of the, big or for two of the businesses you guys are involved in. So Bowdoin Brewing obviously expanded um a few months ago. Nola, while we're talking, if even though it'll be a couple of weeks before this show goes out, you're right in the midst of your 10th birthday celebrations. I think a couple of days from now, you'll be on the the biggest of all the celebrations. So I guess, you know, how's it been managing all that in in the same year?
00:21:54
Speaker
It's been really fun from a NOLA point of view. I guess I'm across both somewhat, but yeah, planning this month for NOLA was all kind of about nostalgia and looking back over the 10 years and what we love about opening that venue. And then I guess those things are like, for me, number one, the the beer and being able support like indie brewers coming through, all the taps have always been independent.
00:22:17
Speaker
um And that kind of kicked off Before we even started Noel, we did a crowdfunding campaign to have people essentially fund our taps. And like from that point on, we've always had a commitment to keeping them all, all 16 of them independent, which has been pretty awesome to keep that going for the full 10 years.
00:22:34
Speaker
where um like it's It's tough to do sometimes, but just at that choice and sticking to it's been awesome. But yeah, playing this month, we've got live music every night, which is very fun. We're taking doing a happy hour, so prices.
00:22:49
Speaker
from four to six. So get some pretty cheap craft pints. But it's been, yeah, it's been awesome. And how how's the sort of the Adelaide um craft beer, indie beer scene looking like, you know, 10 years on from when you first welcomed people through the door? Is it, you know, has it evolved in a way you'd like to see or is it, you know, how how does it stand and where does Nola sit within it?
00:23:11
Speaker
Yeah, we, like, been reflecting on that a bit, just doing a few chats about the 10th birthday and, Like when we first started, like your little bang was literally in Ryan's back shed when I visited them and and Big Shed was in a far smaller shed than they're in now.
00:23:26
Speaker
So in that way, like those brewers have grown so much and so many indie brewers have come through. um But I feel like I know we hit a peak a few years ago, Craft NSA, in terms of the amount of breweries, amount of cool, fun stuff coming. And then unfortunately, just due to economic climate, post-COVID stuff, like people have had to consolidate a bit.
00:23:50
Speaker
And it's contracted, but I still i i feel like just now there's a lot of positivity in the industry in terms of like growing, a lot of more limited releases coming through. It's just as hard to get tap space now as it was 10 years ago, I feel like.
00:24:05
Speaker
There was a period there where the likes of like your four pines, pirate life, stone and woods were kind of paving the way for craft to come into taps. But unfortunately now, well, unfortunately, it's just the way it goes. that They've been bought by the bigger guys and it's kind of once again hard for the the indie brewers to sneak in taps. So that's another lack.
00:24:24
Speaker
As I said, pretty proud of NOLA, sticking to the 16 taps of independent and always supporting little guys. Whenever I go in recently, you know, see how it's evolved, ah like talking about how it's evolved over 10 years, it's good to still see some of the original names we had on the tap board from 10 years, but then there's also like a large number of new, you know, SA and interstate independent faces on there now as well. So I guess it shows that, you know, some of the some of the original brewers are still on there, but there's also sort of that new era coming through as well, which is exciting in the...
00:24:54
Speaker
in the crop beer industry. Yeah, for sure. And what about in terms of venue support for independent brewers? Like, has there has there been much other yeah i support in your peers in this sort of the hospital world? many i mean, there's not much or anything like NOLA, I guess, but, you know, have have you seen sort of much you know positive change in terms of the support for indie beer across other pubs and bars across the city?
00:25:18
Speaker
In terms of Bowdoin, sorry. is i mentioned in terms In terms of any support for sort of indie beer across across the city over the last 10 years? um There's been a lot of, I guess I've noticed like a lot of, well, not a lot, but like when you seek it out, there is a lot of um support for collaborations between independent, I guess both bars that pour independent, as well as breweries that produce independent.
00:25:40
Speaker
um So there is a lot of opportunity, I guess, in terms of collaborating to create events, special occasions to go out, unique beers, um and yeah, I guess even promotions and things.
00:25:52
Speaker
So there are still a few, or still a decent number, I guess, of local independent craft supporters around South Australia, I think. And what um what do you reckon sort of got you to 10 years in in such good stead, you know, is there a key to surviving as a supporter of indie beer through these tough times, Josh? You know, why do you think, you know, you've made it to this stage and still still be able to, you know, practice the model that that you launched with?
00:26:18
Speaker
Yeah, I think like a lot of luck came into it early days for sure. we I guess me and al specifically went to high school together and we wanted to, we kind of discovered craft beer at a similar time. I was over in Aberdeen and Fell in love with Brewdog over there and then came back here. We wanted to start a brewery ourselves, but had no money, no knowledge of brewing really.
00:26:39
Speaker
And so we thought, all right, how do we get around the industry? And like a craft beer bar was the next best thing. um So we got as much money together as we could, maxed out credit cards, got it going. I think it was all originally just fueled through passion for just wanting to like try as many beers and get as many beers.
00:26:59
Speaker
as we could into, into the venue and luckily we met some pretty switched on like hospital brains along the way that, that teamed up through the Spanola and that kind of brought in the, the whiskey, the new Orleans kind of element, um, and yeah, live music as well. So that i think just from the start, it, it kind of felt pretty whole.
00:27:20
Speaker
As an offering, there's a few different reasons for people to to come in. And then over the 10 years, I think craft has changed. Like i think craft beer has just become more and more just beer.
00:27:32
Speaker
And so whereas people originally might have come into NOLA to discover something awesome, they still do. But then they also like people kind of expect a bit more of that offering everywhere they go now as well.
00:27:44
Speaker
Yeah, yeah. And talking about, you know, i guess, providing that beer. So Bowdoin's been around a few years now. Tell us about, I guess, the 2025 on the brewing side of things and the expansion and what that what that's meant for the the brewing wing of the of the operation.
00:27:59
Speaker
Yeah, so I guess we've um where you've made it to four years, I guess, just past four years now. So, um yeah, that's ah a good milestone to hit. But I guess, yeah, 2025 was a pretty big year for us that we decided to,
00:28:13
Speaker
expand the venue side of things. um I guess relatively early on, but in particular the last few years, we've been, I guess on on a good note, we've been filling up all our our small venue seats.
00:28:25
Speaker
In winter, you the inside's always packed. In summer, we never have enough seats. So we decided to take the plunge and expand out of our gates into the wider Plant 3 building.
00:28:36
Speaker
um So it's a pretty major undertaking. I suppose we we spent a good a good half year. We picked the quieter months in the in the i guess ah yeah the winter period to try and get most of that work done.
00:28:47
Speaker
But now we've expanded into a you know a big 1,000 person capacity building, double function spaces upstairs, installed two more kitchens and another couple of bars. I think in our building we've got four bars now. So, um yeah, it's been a pretty exciting 2025 for us.
00:29:04
Speaker
And we managed to get it all done and launch it for our fourth birthday. So was a pretty big celebration that launch birthday for us. um Yeah, so it's been a pretty great year so far. Yeah, yeah, yeah. Big one on both fronts. And any sort of standout, apart from, I guess, the 10th birthday and the the expansion, any sort of standout moments, where that you got whether it's stuff you've done yourselves and stuff you been involved in or beers you've put out that you've been particularly ah delighted with?
Bowdoin Brewing's New Ventures
00:29:29
Speaker
um There's been a few. like um i mean I'll stop harping on about our birthday and the launch release, but um we did release, I guess, our special birthday beer. Each year we we release a Cake My Day variant, and this one I thought was particularly nice.
00:29:43
Speaker
um It was a barrel-aged creme brulee Imperial Stout at 10%. So it's probably been one of my favourite releases this year. I guess the other exciting beer release, which is,
00:29:55
Speaker
about to be released and i probably can't say too much and it's sort of ah always been something that we've um been wanting to get involved in was the Cowan Sellers Cadvan calendar. So we've actually made it in this year.
00:30:08
Speaker
It hasn't been fully released yet. So <unk> I can't give you away exactly what it is, but That sort of gives us a good um i guess a good way to sort of brew something that we wouldn't normally brew, brew something for craft beer people, something a bit unique and exciting and something that gets distributed all the way around Australia and potentially even some overseas. I'm intrigued to know what it might be because when you say something wouldn't normally brew, I wouldn't say you have put particularly tight strictures on what you've brewed given some of the stuff that I've had from you in the past. So it must be ah fairly ah fairly out there.
00:30:43
Speaker
Yeah, it's um it's that's both and it's an old it's both an old and new style. like um But yeah, something that we haven't actually brewed at all um within our four years.
00:30:54
Speaker
um Took a plunge and I guess we almost tried to create our own style slightly with it. But yeah I won't give too much away, but that might narrow it down a little bit and people can start guessing. so Yeah.
00:31:06
Speaker
um um And what about so looking ahead to 2026 then, you know, is it a case of just settling into the new digs and making sure that, you know, the beer is coming out, the you know the quality it always has? And what about you guys at NOLA? Have you got eyes on more venues within the group or or any future expansion?
00:31:23
Speaker
Yeah, so for Bowdoin, I think a lot of it will be finding our feet, um finding what our new norm is. We've already begun sort of shuffling our packaging splits between um canned product versus keg director taps. With the larger venue, we're obviously pouring a lot more beer, and I guess we're we're looking to focus our...
00:31:46
Speaker
efforts on pouring as much beer fresh as possible directly to our local community here in Bowdoin. This larger sort of space will let us do that. um So I guess there'll be a bit of a, yeah, it'll be a bit up and down for a while until we find our feet properly.
00:32:00
Speaker
um And then yeah, then I'm not really too sure about beyond 2026. One step at a time. What about in the HOSPO side of things then, Josh? Yeah, well, Noel's lease comes up next year, which is an interesting one. which iswell We'll resign so we can rest assured Noel will be around in in some form. But yeah, I think like after being around for 10 years, you do kind of think like how long does one concept last and how much do you need to reinvent yourself to kind of stay relevant. So I think there'll be, we've already started thinking about it. not sure exactly where we go Like whichever way we go,
00:32:37
Speaker
There'll always be 16 taps of independent craft beer at NOLA, just like a core part of what we do. um but yeah, there's potential to add bit more space at the current site that they're looking into.
00:32:50
Speaker
And then, yeah, maybe just kind of a potential little refresh of the concept, but... As much as far as craft beer goes, kind of business as usual. And probably I'm keen to do more more events. so We've got Festival of Darkness we host every year.
00:33:06
Speaker
We've done a sour beer variant of that once before. But I think more things like that that just bring the local community to weather and as many interstates that can be bothered coming down to SA that we can get. Like they're always the most fun events for me. So I think more of them 2026 I'd be keen on.
00:33:24
Speaker
ah deca on Yeah, I think we're so sort of seeing a bit of a revival on that front and sort of whether it's hospital businesses or breweries realizing there needs to be maybe more of a focus on the event side of things just to sort of give people a reason to come out. Like so it feels like we're still trying to get people people back into a pre-2020, pre-pandemic mindset and get them back out again. So kind of makes sense.
00:33:45
Speaker
It was such a big part of it for the first five years at NOLA, if not more, I think like our whole our whole marketing ethos was just put on fun events and that'll get the word out. And we just, we just kept doing that. see work Nice. Well, good luck with that. And so looking at what about so the the wider industry, and any sort of, you know, hopes and dreams for whether it's on, and you within SA or just more generally for, for the beer and hospital world for 2026 and beyond.
Desire for Independent Craft Beer Events
00:34:13
Speaker
Yeah. So I guess um you talking, I guess at the start about beer and barbecue festival here and their 10th year
00:34:20
Speaker
celebration and change in direction, I guess, sort of got me thinking a little bit about it. It would be nice to see some um independent craft beer led events or festivals in that space, which I think is quite doable as well, like festivals by, I guess, craft owners for passionate craft lovers.
00:34:40
Speaker
um Obviously, I'd like to continue seeing more collaborations between venues and breweries and everything as well, which is very achievable and something I guess we want to try and focus on as well.
00:34:53
Speaker
um But yeah, I guess ah ideally it'll also be good to see, I guess, just on the beer production sort of, or like the ah yeah production side of things, push to sort of reform the the tax, the excise tax to make it, you know, make it more affordable, reduce costs so that we stop seeing some of these breweries that you know, we grew up or, you know, we came into loving, starting to, you know, go into administration and shut shutting down. I think there'd be a lot of, um,
00:35:22
Speaker
a lot of potential there to reduce costs, keep the cost down for customers as well as keeping more breweries intact. So hopefully coming forward, be a continue to be a big focus on that. I know there is a push going forward with all that at the moment. Yeah. I think that has been for a long, long time. So hopefully there's some sort of yeah momentum at some point. Yeah. yeah hopefully Hopefully we get some results. More about yourself, Josh?
00:35:48
Speaker
I guess I'd like to see and probably think there will be more, like more smaller breweries opening up and hopefully with um their own tap rooms to visit more and more. um I think the wholesale, like opening a brewery straight into the wholesale world is a scary, daunting task um currently, even like even 10 years ago it was, but I think the barrier to entries now are a lot higher than they were when we first started.
00:36:13
Speaker
um So I think there will be more and more kind of like that. tap house, cellar door style brewery venue, um which like that was always Bowdoin's first goal anyway, was just to open a place that people came and tried our beer as fresh as it could be. And then we opened into COVID. So out of necessity, we started selling beer like straight to direct to consumer and then elsewhere. And it's kind of like,
00:36:41
Speaker
Wholesale is part of the business, but the primary focus has always been the venue, hence like hence the expansion this year. And I think it's my favourite way to enjoy beer is going to where it's brewed and chatting to the people behind it. So hopefully more and more tiny breweries opening up all over the place will be fun. not But not so many that you don't get 1,000 people through the doors at Bowdoin, obviously. Yeah, hopefully we'll keep our capacity up.
00:37:05
Speaker
Yeah, that's great. like the The entertainment centre, so anytime there's a big event on where we get swamped, Yeah, nice. That's great. Noel, thanks so much for joining me. i know you're in the middle of ah the 10th birthday celebrations. um So I hope the rest of that goes well. um And yeah, I'll make sure I pop into both venues next time i'm over in Adelaide in 2026. Thanks so much. thanks Thanks for having us. And we'll see you when you're over here next. Yeah, for sure. Cheers.
00:37:31
Speaker
Thank you.
Festival Growth and Industry Impact
00:37:37
Speaker
Gareth Vesco, welcome to the show. Thank you. um Now, I guess most of our listeners or viewers will know Adelaide Beer and Barbecue Festival, which has been its place more places in Adelaide, became one of the country's biggest beer festivals. um But you guys, I guess it's just one of many things you do in the world, sort of beer and hospice and at events and stuff. you want to give us a bit of a potted history of ah what you guys get up to?
00:37:58
Speaker
Yep, the real slimmed down version of this story, which we've told a whole bunch of times, is um ah we come from a hospital world. We run bars and nightclubs and pubs and and that kind of thing. And alongside of all that, we always worked on other people's festivals, music festivals mostly. um So throughout the sort of yeah late 2000s, early 2010s, things like Soundwave and Big Day Out Parklife and Future Music Festival and Grooving the Move and all those kind of big touring things. Yeah. and they all kind of took a bit of a a bit of a dive in two thousand thirteen fourteen so we kind of got to a point where we just wanted to do something you know when we wanted to fill that gap and so we had to start a festival of our own and we have by then by now sorry by um
00:38:42
Speaker
By the nature of what we were doing in the pubs, you know, we were friends with a whole bunch of brewers and chefs and was right at that kind of, you know, very burgeoning moment in Australia where, you know, it seemed like a brewery was opening up every, I don't know, 30 days in Adelaide. but um Yeah.
00:38:57
Speaker
So we thought, you know, we'll bring all those kind of three passions together, which was food, booze and and music and, you throw them all in the mix because ah South Australia didn't have a yeah flagship beer event.
00:39:08
Speaker
Yeah. And um was that during the King's Head era when you were all SA produced at the King's Head? Is that right? Yeah, we had we had the King's Head from 2007 to We gave the keys back to the of COVID.
00:39:22
Speaker
you know, the go-to for basically every brewery that launched in South Australia. You know, we were the first keg buy for a whole stack of them. You know, we were the first stop when the Pirate Life boys came to town and, you know, when Little Bang were selling their first kegs and, you know, so all of those people we sort of grew up with around that industry and, you it's kind of funny, you know, we had 10 years the festival this year and, you there's obviously a lot of 10th anniversaries of of breweries and other brands around the beer industry all happening in 2025. So, you know, it's very much, yeah, our festival grew up very much alongside the beer industry. Yeah.
00:39:56
Speaker
Yeah. And at the time as well, we had another venue named Jack Ruby, which was an American style, ah like speakeasy, diner, you know, dive bar thing. So that tied in with the event as well with the, you know, the, the, um,
00:40:12
Speaker
the the the popularity of American barbecue and and everything as well. So um that bar specialised in global craft beer. King's Head obviously was was well established and ah and ah and a great great source for local local beers.
00:40:27
Speaker
the American joint was ah was a more global approach to to craft beer and obviously American style barbecue. And we actually we managed to get over to the States a few times and and do some research in that area. so yeah Well, you'd you'd have to, wouldn't you? Yeah. And I guess so so was it was but beer and barbecue, but I guess the entertainment and the music thing became a huge part of it as well. I mean, and so how was the 10th anniversary? I mean, it's not too many big events make it to 10 years. So, you know, how did it go?
00:40:53
Speaker
and It was great. It was a great and a great event. I think we it achieved everything we wanted it to achieve for its 10th birthday. There was um you know there was the the increase in in in the calibre of acts that we were that we were booking and had booked previously, which was which is always a focus of of ours to just increase that content. um It was well attended. There was a really good ah vibe and and a lot of positivity around around the show and on the weekend. so Yeah, was really happy with how the event went. I think it's... um Yeah, I think we' finally we finally learned how to do it, you know, without too much hassle after 10 years. It seemed, you the most drama-free event that we'd throw. Yeah, but but then in a way it was sort of 10 and out to an extent. So, you know, obviously there was the announcement around then going, look, you know, it's the last one, but it's not really the last one. We're just changing the format kind of thing. like And it's sort of...
00:41:48
Speaker
it sounds yeah know It's living on and it sounds like it's going to sort of continue to live on in some way. But I mean, that that was obviously, you know, we we're spending our tenure. I guess with what's been happening in the event space, when you see, oh, you know, is this beer and barbecue going to fall by the wayside? It's another bit of a, you know, dagger blow to the heart, but it hasn't. It's just been, I guess, ah things are changing.
00:42:06
Speaker
It was on a... Oh, sorry, guys. Yeah, it was, you know, it's easy to sort of look back now and be like, oh, yeah, were're we're, we're, we're going and we're not going, but you know, it was a genuine conversation that Gaz and I were having about, uh, the future of the event. And I think it was, it was on an edge, you know, it could potentially have not, uh, not continued into the future. And it's just by, um, you know, good fortune that, you know, we've, we've discovered an opportunity that may see that the brand live on, but, um, yeah, by, uh,
00:42:39
Speaker
By no means was it a guaranteed thing that was going to happen in 2026.
Challenges and Future Solutions for Events
00:42:44
Speaker
Yeah. still my By the same token, I mean, we were yeah, we were trying to have a pretty honest conversation with people, you know, with the punters that were, you know, they're very loyal to the brand. And, you know, if we were to sort of be a bit more cloak and dagger and, you know, try and pull the wool over them, they you know, like this will be the last one and, know, feel like a very, you know, kind of...
00:43:02
Speaker
deliberate ploy to sell tickets or something like that. I don't think that would have worked for us or for our, you know, for our punters moving forward. So, yeah, look, you know, it was open-ended because we at the time didn't know what the end was going to be. And, you know, I think, you know, I said before, we but we were talking we were talking to half a dozen venues about potentially taking it on in different council areas and that kind of thing. So, and that those conversations are just starting to really form up now. So, you know, it's been a good six month process to, you or plus to um to find a direction that we think it's yeah probably going to head in. we said well what Watch this space maybe is the... Yeah, yeah look, we'd actually... we I mean, the first people that we'll find out of the brewers because, you know, they're the lifeblood of the festival, right? And, you know, we rely on them coming and supporting the festival and especially, you know the the established and new brands. So, know, there's... I mean, I think we did a tally and there's been something like 250 beer brands come through the festival over those...
00:44:00
Speaker
10 years and, you know, lot of them aren't around anymore. And, um but, you know, like that, that, the content, you know, there's, there's, there was a dozen or so that had been at every one of those 10 events.
00:44:11
Speaker
And, you know, that new content was always something that our punters loved. And, know, we love bringing, you know, guys from interstate or, you know, like brand new brands in South Australia that people have never seen or heard of and and probably wouldn't get their hands on. So, you know, the brewers will be the first to find out. And then, you know, by nature of that industry, probably you'll be the second to find out. Yeah. And I guess in in terms of um you know the the wider event space, like it's not easy.
00:44:35
Speaker
So you know why do you think it is that you said that the 10th actually, even though might be the last of its current location, you said said it was like the least troublesome. So what what do you think has carried you in good stead to get through when so many other events have either fallen by the wayside or just had to you know get much smaller?
00:44:53
Speaker
look it it was a least It was the least troublesome from a logistical point of view. it wasn't the least troublesome financially. But, you know, like but but but it did look, you know, it did okay in the end. It did, you know, it certainly didn't set any records, um but, it you know, it became a much more expensive proposition. Yeah. than it was five years before that for doing the same amount of numbers through the door. So, you know, like the economics of it is, you know, the the way that show was presented just wasn't working financially. And, you know, like we're a totally independent business, you know, we don't take, you know, commercial sponsorships from, you know, like from the big end of town, you know, we do little bits and pieces here and there. So it um it was something that if we were to continue to do it, you we didn't want to be risking
00:45:35
Speaker
you know, like our own livelihoods, right? We've got we've got kids and and and rent to pay and mortgages to pay and that kind of thing. And, you know, like although we love doing what we do, you know, we've lost money on plenty of plenty of events over the years. um We just can't risk that on such a big scale anymore.
00:45:51
Speaker
Yeah. and and And looking ahead, so you know aside from the watch this space, you know what i any other plans, you know within whether in you know the hospital side of things or you know event side for you guys in 2026? Yeah, watch this space. I kind of just need to finish off this year. I'm currently mid-tour in the operations team for the World Supercross.
00:46:10
Speaker
Yeah, this is not my home decor. um i I would probably not pick a piece of artwork like that. But yeah, I've got a big three weeks ahead of me or three more weeks. I've already been in for two weeks. So again, chose about 10 years ago to to focus more on on the event side of things rather than the the hospitality. Obviously, I'm still still involved in in in hospitality businesses and and that's ah that's a passion of mine. But um You know, I like the events and I like the big production. So when we look at the events landscape locally at the moment, it's pretty dire. um There's a lot of events that I have worked on for the last few years that are no longer coming through Adelaide specifically. And I think
00:46:55
Speaker
you know, it's it is it is a real combination of things. I don't have the answers of it, but, you know, everyone out there is is doing it tough. So, um you know, that disposable income is not necessarily there anymore. And I think back on the on the question about of of why we thought 2025 was somewhat of a successful event, it all comes down to the um to the support um of our of our dedicated customers. And that's a...
00:47:24
Speaker
It's a demographic of people that support this event that are like nothing I've ever ever seen before, you know? like Yeah, they're being they're a bit less fickle than the music festival crowd. and Yeah, that's right. You know, and they just show up and they they just love to get beer and barbecue logos tattooed on themselves and they, ah you know, they drink beer and they have a good time and it's, you know, it's because of them that we're putting everything in place to try and restart and and reinvigorate this brand for hopefully another 10 years. Yeah. And I guess you'd be you'd have a pretty good regular contact with a lot of the local brewers in SA. What's the, you do you get a feel on the vibe sort of around the state as to how people, because it's been a tough few years, obviously.
00:48:06
Speaker
It's a mix. It's a real genuine mix of people that are that are ah hurting and people that are that are doing okay and people that are succeeding and or or, you know, keeping their heads, you know, like above water. So the vibe is there's a bit there's a bit more positivity coming out of the industry. I think, like you mentioned before, like people are... are seeing now the the light at the end of the tunnel, I think, and that that's starting to flow on with, you know you know, spending a bit more money on beer or seeing a bit more money come over the bar and and stuff like that. So hopefully we can ride that positivity and hopefully we can we can yeah get people into... and i think i think from a business point of view, I mean, you know, like every, as everyone would know, every...
00:48:51
Speaker
brewer, every artist, every every restaurant, they're just they're just small business people at the end of the day. And yeah like the the brewers have felt it hard because you know they've had to really readjust the way the the the way they deliver their business model. and um yeah like But the ones the ones that have survived and yeah yeah there's still more that will probably not survive, I'm sure, um unfortunately. But so the ones that have survived you know have had to just you know change that changeja perspective and like take what's going on now as a new normal and if we grow from there, then that's kind of... know, that's where those can see the growth. so but it's It's also adjusting to the to the changes in taste, you know, and and ah obviously we we see it just through the you know, the the the sales data at at the event, you know, brewers themselves have have a more sort of firsthand account of it. But, you know people are just actually drinking less and and they're they're not consuming anything.
00:49:48
Speaker
you know, beer traditionally as as what it was when we first started the event. So yeah yeah your non-beer categories are now are now dominating for the reason that I don't know. Yeah, yeah. Like, I mean, we yeah we own a live music venue that, you know, trades week to week, you know, with two or three shows every week. And the the per head um bar sales is about half what it was in 2019. So, and that's that's across the board. So, you know, like obviously, you know, a couple of,
00:50:16
Speaker
A punk rock show might do a little bit better than yeah um a a folk show, but yeah really on average, it's about half the amount of sales per head. So every business has to adjust to that in the wide-edged system of booths. And that's a big drop-off. It's not 5%, 10%. can shave a bit here and there, but fifty you know half is...
00:50:37
Speaker
That's big, a big number. and we thats i don't know if that's i don' um I don't think people are drinking half as much. I just think they're you know they're being smarter. They're drinking yeah a couple of beers before they come out and yeah know they're maybe not staying as long or they're not coming to as many shows or or something like that. But yeah, there's there's definitely less money flowing through hospitality venues and that yeah directly then reflects back to those brewers because yeah we're a venue that stocks a lot of those independent brewers.
00:51:00
Speaker
And if we do, so if we look ahead, I mean, essentially, if you had one hope or dream for 2026, it's drink more booze. Or, you know, there's more just more money floating around the economy. I take it to shows and drink more booze. that's It's pretty simple. I'm not not sure why people aren't getting it.
00:51:16
Speaker
Yeah. Yeah, I mean, all everyone asks me what I do for a living. It's basically just, yeah, I sell tickets and booze. That's it. Or try to. Yeah. Yeah. Is there much crossover with the craft beer in the motocross world then, Yeah. No, not really, unfortunately. Who's used to drink it on that tour?
00:51:34
Speaker
All they drink is Monster and energy drinks and stuff like that. Oh, wow, there you go. it's not my That's not my department. Yeah. i'm but in In terms, I guess, yeah I don't know if it's serious. though i would that yeah well Is there and legislation or anything you think that can be done? You know, you know the the the magic wand, the silver bullet, whatever that you think would really help your industries, you know, just give them a bit of a much needed shot in the arm?
00:51:57
Speaker
i think yeah I think in an events world, um and when we're talking about beer, ah yeah things like you know, legislating that state government owned venues or government owned venues have to use local producers, that sort of sort thing is something that can be done really easily. you know Like we have, you Gather Round is yeah probably the biggest ticket item that comes through. South Australia and it's, and it's you know, like it's carbon and draft event everywhere all across the state. Every pop-up activation that the AFL does is plastered with carbon draft. But, you know, opportunities like that are actually a really, really good public-facing easy win for, you know, for governments to go, okay, well, we can support businesses without actually spending any money. Just, you know, you know if you're going to use our venues, you know, we build these ovals and and stadiums with taxpayer money, you've got to sell independent South Australian-owned beer through them. So, you
00:52:47
Speaker
there There are like little triggers like that which you know there's yeah in the in the entertainment world um there's a lot of talk around a stadium ticket levy where that money flows back through in the grassroots like music venues. So there there are levers like that that you know we've got to be creative because there's not ah there's not as much of that traditional income coming in and that's you know people spending money over the bar at at at rock and roll shows and and buying tickets. So we've got to be creative with how yeah with with how that money flows and who it supports.
00:53:16
Speaker
and Basically sport local, whether it's beer or food or music, whatever it might be. Yeah. Yeah. Yeah. Look, I mean, I feel like we've been banging on about this since, you know, 2007 when we adopted this sort of strategy at the King's Head, but and it's coming up to the 20th anniversary of talking this sort of rhetoric.
00:53:35
Speaker
Yeah, well, hopefully it'll sink in. No, that's great. Well, best of luck with ah future plans for beer and but barbecue um and everything else. um Hopefully we'll be chatting on that front soon. But aside from that, you know, enjoy the festive season and here's to a great 2026. Thanks for joining us.
00:53:51
Speaker
Thanks. And thanks for Crafty Pond's support for, you know, the industry in general, but also our event over the years. It's been fantastic. No worries. to be involved. Cheers, guys. Cheers. Thank you, mate.
00:54:05
Speaker
This episode was presented by Mogwai Labs. Many of Australia's leading brewers work closely with Mogwai to create custom yeast solutions for their beers, including Working Title, Bracket, Kix, Ether, Cipher, Foghorn Brewhouse, Sobra Messa, and many more.
00:54:22
Speaker
If you're looking for the perfect pitch every time, visit Mogwai Labs, that's M-O-G-W-A-I-L-A-B-S dot com dot au. The Crafty Pint podcast is produced and edited by Matt Hoffman.
00:54:36
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You can get all your beer-related news and reviews on the Crafty Pint website, craftypint.com, and can stay up to date on future podcast episodes our socials. We wouldn't be able to produce the podcast or the website, events or festivals we run without the support of the beer industry, whether that's suppliers, bars, breweries or bottle shops.
00:54:56
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If you'd like to support the show or partner with The Crafty Pine in other ways, please reach out to Craig via the details in the show notes. And if you're a beer lover who'd like to support what we do, you can join our exclusive club for beer lovers, The Crafty Cabal.
00:55:09
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Visit craftycabal.com for more. And until next time, drink good beer.