Transcript
Speaker: you need the right person to sell that vision and Sam's just had this way of sort of really understanding what they're doing and promoting it and bringing a real real heart and soul to passion that passion. Well and I think also you know the the beer world and tastes and trends have kind of moved in that direction to extent over the last couple of years as well which has left him well placed. If you're uncool for long enough then it's well placed doesn't it?
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Speaker: Hello and welcome to the Crafty Pint Podcast. I'm your host James Smith and I have to say i fear that my weekly opening of the show may be coming to an end after a few weeks of bringing through a rotating I guess a star list of of of guest co-hosts. The wonderful Will Ziebel is back in town. It is wonderful to be back James. Thank you for i guess you know doing it all alone without me but I have been listening in. Knowing that you haven't been alone, there's been some excellent co-hosts. Never alone in the Crafty Pint. Special shout out to Liz as well, i'm glad you convinced her to go on. she Before I left, she didn't seem to want to. say Oh really? Yeah. Okay, there you go. no I just thought I'd put the offer out there to you know make her feel part of the team and she yeah she excelled.
Speaker: um But also, you're so fresh back from your honeymoon in Italy that you are still fighting jet lag, so thank you for coming in. That's okay. Beware of anything I say. I spoke to friend of the program, Mazen Hajar, earlier, and I said that I'd just been on my honeymoon in France, which is bit of a worry. It was definitely Italy. It's a shame you're not wearing a gondoliers hat or anything on return, but you have given me West Coast IPA, although not something you brought back from Italy, I believe.
Speaker: No, it's a local one from Urban Alley. There you go. um Welcome back Will, I assume that you know you'll be taking over the ah the show opening ah hosting duties again from next week, I've got plenty to say about the the future of the show, but before that, tell me all about your honeymoon, was there much of much beer along the way while you were in Italy, because I think you you went to a fair few places in your four weeks away. Yeah, it was sort of mainly in the north, flew into Rome, went up to Venice, Bologna, Florence, a few other places, a bit of time in Tuscany, and a lot of wine as well. It very much fell for the natural some of the natural wines I was trying in Italy. It was very... sort of excited by the scene there and the availability of it as well. But I definitely tried some beers. One of the things that stood out to me immediately was earlier in the year we had Pints and Panels on the program, M. Suda, and she talked about, you know, favorite experiences traveling and noted how in Italy, how they present beer. And boy, do they. like Like, they take a long time to pour a beer, probably longer than you could in Australia, but they pour it with a, you know, perfect bubbly,
Speaker: kind of moossey head, often side pour taps, not always, um, you know, ice cold glass, sometimes, uh, quite cold chilled. And, um, yeah, the the beer that comes out just always looks beautiful and, uh, you know, brought is brought to your table and you're like Oh God, this is good. Excellent. Does it always taste beautiful? Were there any any standouts along the way? There were some great beers. I felt like I spent a bit of time trying to hunt down and Em talked about as well, but I feel like people often talk about Italian grape ales, you know, this hybrid that people like, oh, it was an exciting thing in Italy that, you know, shows how you can do interesting things in craft, but, you associate with other drinks, costs I couldn't find a single one. even I went to Balladin, which is, you know, one of the significant scan craft breweries over there. They even have their beers at airports and on the trains and things like that. And they didn't They had the like the yeah you know the heading, but none of the actual beer Italian grape ale beers available at the time. So um yeah, I didn't quite get to enjoy one of those. Had some great hop-forward lagers and things like that. But like anywhere, I definitely had a few faulty beers. That's probably why I was so into wine at one point. There was one kind of... i think I've done something in a former life to really like...
Speaker: I don't know, to to offend the beer gods something like that, because I feel whenever I travel for a long time to get to like a beer spot and get a beer, that without fail, the first beer I drink is always just a complete Diak bomb. and And this was, yeah, that that happened. Yeah. i After that, I was like, I might might stick to the spritzers and the the wines for a little while after this. Fair enough. I'm pretty sure when I was in Venice ah for the start of our my honeymoon many, many years ago, it was mostly wine and cocktails. of other thing I think I drank...
Speaker: went on a mission to drink as many rum cocktails as I could on our honeymoon now I think about it. um But um any sort of prevalent styles or whatever over there? You said you couldn't find the grape beers but or grape ales, but you know anything else that was cropping up? Definitely, and you know unsurprising that you'd notice that being in Australia, but a lot more Belgian beers, both beers from Belgian breweries, but also...
Speaker: Italian craft breweries making Belgian styles. A lot of the time we were there, at least towards the earlier part, it was a good 35 degrees and like there's no, you know, like cool breeze that we get in Melbourne or you'd get in somewhere like Perth. So it just hot and no real temperature drop at night. So 8%... The Belgian Duval's we were with left on the back burner. And we were chatting the other day, just after you got back, you were saying not so ah damaging on the wallets over there drinking out. No, dining out as well. ah But I think, you know, getting the bill at the end of the night, you do, it does reinforce how much we pay for alcohol in Australia. I know you and Courtney, you won't have been holding back on the dining out either. No, we, we, yeah and it was our honeymoon. So we certainly, we weren't saying no to anything. Right. And, but you do, you kind of go, Oh, I didn't feel like I spent that much money. And often it's like, Oh, well I did get several wines and a beer and a Negroni after the meal. And and it's still not that much. And it, Yeah, reinforces how much drinking out or or drinking alcohol in Australia does cost. Having said that, like we did have a car for a short period of the time and it was a quite a fuel efficient car. We didn't drive it very much and we did fill it up and it was very painful. Like the attacks on feels a bit different. They're also impacted by more impact by the war in the Ukraine and also the the war in Iran as well. So so it's not like that even, but yeah.
Speaker: Yeah, and I don't know that we should look to Italy for political solutions either. No, maybe not. Plenty problems with your economy. But i just, yeah, whenever you travel Australia, you feel it, don't you, the the cost of alcohol. And finally on Italy, before we come back to the exciting news we have about the Crafty Pint podcast... I need to ask about pizza. um and If anyone doesn't know Will, Will loves making pizza. He's spent a lot of time perfecting his dough. um He's got a very fancy pizza oven at home. So is it is everything that we're told about Italian pizza true? And have you picked up any tips for to bring back for the next time you have the team round to your house? Oh, big time. I got some i got some ideas. i got i went I purposefully went for some places that weren't were sort of traditional style pizzas but don't.
Speaker: that don't necessarily do traditional ingredients all the time. And I was very excited by that. But yeah, I mean, it reinforced our simplicity. Everything about food in Italy reinforces our simplicity, is the key, right? And yeah, everything I had was delicious and often whatever it was, it was like three ingredients and cooked to perfection and great ingredients and they just nail it. I knew the food would be good, but I was surprised that it felt almost impossible to get a bad meal. That's good to hear. Well, I'm glad you had a great time um and you know good good to have you back as well. um As you know, when you got back, there was a bit of an update. It wasn't...
Speaker: Hopefully it wasn't too much of a surprise because we had discussed this on and off for quite some time. And, you know, some of the ideas we're implementing were stuff that you put forward. And anyway, while you're away, we decided to make some change with the podcast, which will impact viewers and listeners. um Effectively, I guess we're adding a show, but we're at a show per fortnight. So we're be doing three shows per fortnight um instead of one a week.
Speaker: But we will be changing things up a little bit as well. So this is effectively the first of what will be our weekly news shows is going out on a Thursday. And then every fortnight on a Tuesday, we will run long form interview. So I guess taking the things that had made one show every week and putting them into what we think is a far more sensible to show change of frequency sort of format.
Speaker: Yeah, um I did joke before I left that I was going to be replaced by AI. And I did wonder when I got back when you said, oh, we got some changes to the show. We we no longer need you. And also don't worry about going to work tomorrow. But yeah, we've kind of found that, you know, like we've got these evergreen, these long form chats that are evergreen and that do better with certain audiences and online as well. And we're kind of tacking something together.
Speaker: else to the front of it, which is short news. just makes sense to separate them. It's how we launched with the full measure as well, which hopefully people listening to that. I certainly enjoyed, I basically listened to all the episodes out by a pool in Tuscany, actually. It's a wonderful way catch up with what's going on in the world of spirits and it's been working really well. yeah i mean with the full measure we sort of tried that from the start you know having the weekly show which has already become having guests on seemingly most weeks as well rather than luke and uh one of the other in the team hosting and then doing the long form think the idea i think the discussions for you went away was oh we'll do that a bit longer make sure it's all fully bedded and then introduce it for crafty pint and think we just realized it's the way to go and i think you know
Speaker: It makes sense not to have news that's timely tagged on to something that's timeless, but also hopefully makes us a bit more um flexible to move quickly and sort of potentially turn around these Thursday shows with news that happens a bit later in the week as well. Yeah. And you know, things like, uh, we've done the AIBA episodes that sort of at the end of it, but had, they've still kind of been longer. This gives us the ability to sometimes be like, oh, well, there's a big news event coming up next week on the next fortnight. We're going to do the episode of a different day, change that around as well. So we can like tie the show a bit more closely to major events in the beer calendar. And if Matt, our producer, is listening, Will and I decided a few hours ago that we're going to do a show straight after the the beer championships results are ah announced on is i think is it October the 14th. So look forward to cutting that early on October the 15th, Matt, because we'd like to get it out on the 15th if at all possible. um But yeah, so that's all, I guess it's all started now. So we' we'll have a long form interview running next Tuesday. We'll we'll talk about that a bit later in the show. And then it will be every second week, there'll be a long form interview. And there won't be long form interviews. The idea is it gives us a bit more time to
Speaker: um work on the the long form shows as well. You've done did the the panel discussion on non-AWCs earlier in the year. Do more stuff like that. Get a bit more creative. Whereas we found trying to to turn around a weekly news show and a long form every week, it can just be a bit insane.
Speaker: insane And it's kind of yeah round round hole, square peg kind of situation as well. It's never quite made sense. We've needed to do it because of how the structure works. But now we've got a bit more breathing room and we've got access to this awesome studio as well. Exactly. And I guess if this is supposed to be the first of our new weekly news shows, we should probably talk about the news rather than your honeymoon and what we've been up but up to you've been away. But we'll take a quick break now and then we'll come back and do just that. We'll talk about the weekly news.
Speaker: Hi, I'm Luke McCarthy, editor of The Full Measure, a new publication dedicated to Australian spirits, brought to you by the team behind The Crafty Pine. Australia has a thriving distilling scene and I'm excited to share it with you through regular stories, podcasts, interviews and plenty of delicious tastings.
Speaker: Whether you're into whiskey, gin, rum, brandy or cocktails, I can assure you that there's an Australian distillery to tempt your palate. If you love locally owned and brewed craft beer, we reckon you'll love some of the many Aussie spirits on offer today.
Speaker: Check us out at thefullmeasure.com.au or find us on socials at the handle at Full Measure Mag.
Speaker: Welcome back and James, while I was away there was some very exciting news. At first it was sad news that I read from across the globe and then just before I jumped on a plane home I was astonished by the sort of frequency, how quickly it became good news. That's right, um so King River Brewing, a much loved little brewery that was based in the King Valley, but certainly in the high country. It went into liquidation about two and a half, three weeks ago from when the show was going out. um breakdown relations between the founders, they'd closed the tap room earlier in the year, financial reasons but you know there's a lot been a lot of stuff going in the background um and so a team made up of a number of people from ah King River Brewing have bought the business back from liquidators including all the the stock that was in tanks so they're getting all their Octoberfest beer as quickly as they can But he's actually led by Sam Brennigan. So Sam, many people in the industry will know him. He's just a bloody wonderful, lovely guy. Excellent DJ. Excellent DJ as well. DJ's at Grainstock. Shout out to Grainstock. So he was working in the corporate world up until four or five years ago. he said his life was pretty comfortable, just moved to the country and then was like...
Speaker: is this it for me? And then met Nathan was sort of brought into Nathan's vision for the beers he was making and and what he wanted to do with the brewery and became his sales guy and I think really helped build sales, um helped get word out of what Nathan and his brewer Steve were were producing up there and yeah, drank the Kool-Aid to the point that he's formed this new business. as a different name to King River. I won't spoil the surprise as when, because the the King River brewing name exists for now, but the plan is to transition it to a different brewing name later in the year Also open a venue in Myrtleford that may or may not have been locked in now, but you know we're not here to and make other people's announcements for them. um So yes, Sam's a 60% shareholder in the new business. Nathan's in as a minority shareholder, as is Brewer Steve, and as is one of the other team members, a Amanda. And yes, so they have a fresh lease on life. Yeah, it's great. You know, they've been making great beers for a long time and with focus on European styles, but I think it really took Sam coming along to get how to sell them and get how to talk to them about bottle shops and get bottle shops and bars as excited about those beers as a team who was making them. Yeah. were like, it there was such a missing link. and of of course that makes sense. You need the right person to sell that vision. And Sam's just had this way of sort of really understanding what they're doing and promoting it and and bringing a real real heart and soul to that passion.
Speaker: that passion Well, and I think also, you know, the the beer world and tastes and trends have kind of moved in that direction to an extent over the last couple of years as well, which has left him well-placed. You're uncool for long enough. Yeah, yeah. But it's funny, like, we we had Nathan on the podcast a couple of years ago, and he's like, I think it's still his pale ale, his bestseller, and a golden ale's number two or something. He has to keep making his red IPA that he doesn't like. And he all he wants to do is wait make the world's best culture and triple. but um But, you know, Octofest is their busiest time of year, so I'm sure they'll be pretty... Please, so King River Brewing, back up and running for now.
Speaker: Taproom still closed, won't open again, or at least won't open as a King River venue. And there will be announcements around a new name for the brewery, a new venue they hope for summer. um But still with the same focus, if if not more so, on on the styles they were known for. um And moving from the high country over to Sydney, um you pretty much touched down in Tullamarine and you were straight on the phone to Richard Adamson at the Young Henry's.
Speaker: Yes, um they have moved. I think people probably would know that they were looking to move. like It was midway through last year that it came out that their home in Wilford Street, Newtown, was under a planning application, which hasn't actually gotten up, but they'd said, you know, yeah, they'd been informed along the way that by the landlord.
Speaker: It was all open to them, and they they've kind of known in their heart of hearts that they would have to look for a new home at some point. It didn't take too much guesswork to work out what was going go on because Mountain Goat Newtown poured its last beers on Saturday, the weekend just gone. And then what I think on Tuesday, this Tuesday morning this week, Young Henry's announced they had a new home. And you flip me a message maybe on Monday, going, oh, I'm sorry.
Speaker: I think Young Henry's might be moving to Mountain Goat, Newtown. i was like, yes, I overheard someone talking about that at an event we were um co-hosting in July, I think. And I meant to tell you on the Monday, or bath that by the way, I think Young Henry's are moving into Mountain Goat. And in the the madness of the last few months, completely forgot. But thankfully, you got back and within 24 hours, you'd sussed it out. Yes, so very much an open secret, I think, in the Sydney beer world, clearly, and all the comments were guessing where they were going and everyone was absolutely right. But it's also a trifecta of good news, I think, in a time where we need good news. So Young Henry's have askewled a new home on King Street. They're bringing with them Plate It Forward, which is a social enterprise which will run the kitchen. They've got a number of restaurants in Sydney, they hire refugees and people with disabilities, other people who are sort of excluded from the job market. So think it sounds like the food menu will be really interesting. And then Esther spirits are actually moving into Wilford street, which is a, uh, expansion for them. So that expands their capacity and, um, young Henry's have always had a distilling, um, and, they'll rely on Esther now to produce their spirit. So it sort of takes that off the hand so they can double down and focus more on their on beer, which is what yeah they're better at. And if you have, I guess, eagle-eyed amongst you reading the recent article put up about the Sydney Royal Beer and Cider Show and Distilled Spirit Show, um Young Henry's and Esther won an award for Best New South Wales Award. single more to think it was um there. So they've not just, ah you know, moving into each other's homes, but actually making spirits together as well.
Speaker: Yeah, it's great. It's kind of these like all these inner West mates sort of all all winning at the same time, which is lovely to see. Yeah, yeah, good stuff. um And you also chatted to someone else from Sydney, like get a little bit further north this week as well.
Speaker: Yes, North Manly. So, you know, every time something happens in the inner West, I guess something has to happen in the northern beaches. They're sort of... lockstep in who who's becoming the bigger beer scene but Justice Brewing they just opened on the weekend gone spoke to George one of the two founders the other two are both called Dave although one's called great craft brewing name there Dave plenty of those in the beer industry one's known as Mitch David Mitchell I guess to stop the confusion David Mitchell or Mitch is a he's a lawyer which is where the Justice Brewing name comes from so they're not fans of ah French dance music then No, I guess not. I guess not. I'm well worried we're losing listeners here with these references, James. And, you know, there's a lot going on in Northern Beaches, but they feel like they've found a gap as well. It's quite a cool story because ah one of the Daves and George... No, the other day because they were working together, had space to sit share in an office and that other day Mitch moved in and then they've sort of continued to move into different offices together and then went, well, we all, are one of them was more had been homebrewing for a long time. They all moved into one space together and were like, let's ah let's get a warehouse and after work, why don't we build a brewery basically? So we spent two years.
Speaker: and Let's do this dream justice. Yeah. There we go. Slightly better reference for you. Small brewery. One thing I loved it. I asked them if they planned on canning and they, two of them had done the yeah Sydney TAFE brewing course. And George said that they went to a lot of breweries in their time while studying. And every single time the canning line was broken. so they were like, let's not can. Well, we've been in pretty well with our segues between stories and topics tonight, so I'm going to attempt another one. From the northern beaches to the beaches of the surf surf coast, um I had a chat earlier this week to Blackman's co-founder and co-owner, Wren Blackman, about a pretty cool collab project they've had going on ah since they were last overseas.
Speaker: Yeah, um it's it's cool to see that they have this celebration of their staff as well. So five years you get to go to Munich, ten years you get to go to the US. Yeah, unless you're a Heath, their brewer, who whose five years there coincided with their head of sales, Luke's ten years, so he actually got to go straight to the west coast of America for this mile milestone trip. He might have been ripped off though. oh um Hopefully he's going to cash in his Oktoberfest sometime down the line.
Speaker: But i you know it's a nice thing to do. i guess it's pretty awesome for Wren as the brewery founder. you know I guess if someone leaves after four years, he's like, damn it, I've missed another trip to Oktoberfest. But yes, they went over there for seven days, 18 breweries, and came back with four collabs with some pretty cool Californian breweries. So with Stone Brewing, um they they'd met Jeremy Mornier at High Country Hop this year. So ah he showed them around, they made a beer there. They they knew Brett Suter, one of the Aussie, who's been working with Firestone Walker for years, making a beer with them, and then also with Alvarado Street Brewery. um who Brady, one of our guests, toured three weeks ago, brewed brewed for a few years ago when he was learning um learning his trade out in California, and also Humble Sea. So four very cool breweries. They were the only four breweries. They asked if they wanted to collaborate. They all said yes to this you know small brewery on the on the surf coast. And know it's just a nice... It's it's the sort of story that if we write if we published a newspaper, Will, it would go on page three with a nice big colour photo. Sunday page three. They used to call that the journalism school. Yeah, Sunday, page three, just a nice happy story. But, you know, there's there's a bit of that's something to it. You know, everyone talks that about, you know, some people might sort of dismiss collaborations as, you know, they happen so often now. When I started out, if there was a collaboration between two breweries, that was like, hold the press. It's a story. Like, they happen all the time now. But he did sort of talk about they've learned so much because every single American brewery dry hops in a different way. And he says some of some of the people they're dealing with, the the scale they have and the tools and the resources they have on their hands, they kind of know which hops to...
Speaker: which time and at which temperature and what's going to work the best. And so they brought some the ideas back, changed some their beer recipes as soon as they got back. And the first batch of their new recipe, Ernie Pale Ale, which has been around since 2014, is a finalist in the beer championships. And so he's like pretty... chuffed with that and speaking in 2014 and that was the other thing that came out in the story they opened in Torquay 12 years ago and they've just put in a planning application and the plan is to expand their Torquay original home put a new building in on where the beer garden is and make it all a bit fancier so all go for the Blackman's crew Yeah, an age where lot of breweries are looking at like sort of diversifying into different hospitality streams and sort of having multiple homes, like black men have really been ahead of the curve for that, particularly given the size the breweries. Yeah, scale that It's good to see. It's not like they're slowing down either. It's like, okay, now we need to change our original home. We need to keep moving with the times and still innovate in the hospitality space as well as a beer space. Yeah, for sure. And I guess one thing before we get to have a chat about next week's Tuesday guest, I guess almost tie into one of the stories I discussed with Liz last week, which was about the IBA being involved in hopefully securing some funding for Victoria's regional breweries. I believe they've been having conversations since Labour made the pledge with other parties, see if they can get the same pledge or something bigger from the other parties.
Speaker: ah But CEO Evan Craney, who also works for Bright Brewery, he's had a piece published in The Point. um It's sort the online publication for the Australia Institute, um really sort of putting across a lot of the hot topic points that are impacting craft beer in Australia with the ah excellent title Hops and Robbers.
Speaker: I bet he came up with without himself. And by CEO, of course, James, you met chair because s Sabrina Kunz is the CEO of the RBA. Just testing whether you were paying attention there, Will. I'm the one with jet lag. You also thought you'd been to France, so we'll call it quits. Yeah, true, true. And um James, let's hear about Tuesday's guest quickly.
Speaker: That's right. So Tuesday's guests are Rob and Bronk Abord. I guess people have been around the beer and food scene in Melbourne for a bit longer than some would would know them from they ran at an awesome little restaurant in West Carth called Mericoat where everything was just fantastic. So Rob, um he's a pretty well-travelled chef. and He worked around the world at some pretty incredible places. He worked at Quay before he came down to Melbourne. He then went back and sort ran the kitchen at Quay for four years, um three of those, think, while he was still running Mericoat. So he's he's that level of chef, but he just loves beer. He loves beer and food pairing.
Speaker: ah Bron, while they were there, she won Best Small Wine List in Australia three times. They had the most they had this sort legendary cheese trolley. They did a whole bunch of incredible events around sort of good beer week, did a lot of stuff with ah Matt Horton at Boat Rocker, some incredible events with him. Since the conversation, it looks like we might be looking to bring one of those back as well. um But yeah, just really, really lovely people. They live in the region now. Rob's opened a new restaurant, Rua, in Kyneton just a few weeks ago. So he sent me a message. it Seemed like a good time to get them on. Bron's been working for Annie Smithers at Du Fermeier for a number of years now. So pretty iconic Victorian. um regional restaurant and we just know we talked about their career the way the way they see hospitality evolving but also really drilling down on that sort of beer and food as a pairing even brought out a couple of beers to surprise them with and was like you know what would you pair this with and um I won't say too much but it was quite amazing a to see the discussion it sparked between the two of them but also to watch how sort of Rob has a sip lets it percolate through and it takes a while and then
Speaker: the Rolodex starts spinning, it's like this goes with this, this, this, this. this this this this this um So yeah, you know, if you are into um beer or food or both impairing, like there's some there's some handy tips in there as well as just, you know, spend some time in the company of two delightful people.
Speaker: Yeah, I went to an event hosted by Rob and Matt from Boat Rocker some years ago during Good Beer Week. ah I think it was what, Craft University or something like that. It was at Whiskey and Aliment actually upstairs, a recent guest on the podcast. and i remember the way Rob described food just and and flavor and tasting. It just blew me away. I was like, well, I've never like thought about any of this to this level.
Speaker: yeah before This guy is is' just incredible. and and you know It's one thing to sort of be able to pair things, but to be able to talk about it the way Rob does as well is is just incredible. well and There's one bit as well that you'll you'll see in the show around the the food pairing bit where Bron's quite surprised that he didn't suggest one pairing, which he thought would be like an odd bit. He looked shocked. He's like...
Speaker: no she's like but that's your favorite thing in the world he goes i'd never consider pairing that with that you know it's just like it's brave that's that's his it's almost like his superpower you know so very cool so yeah they'll be up on tuesday and then next thursday back with another weekly uh news chat we may have a special guest for that as well but we'll you know keep that under our hats to make sure it does happen i believe we've locked them in and they are very special indeed so uh look forward to next week cheers no worries cheers
Speaker: The Crafty Pint Podcast is produced and edited by me, Matt Hoffman. For all partnership inquiries, please reach out to Craig Williams at craig at craftypint.com. To keep up to date with everything in Australian craft beer, head to www.craftypint.com.
