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The Year In Beer 2025 – Queensland
2 Playsin 6 hours
"Breweries who are spending time and effort on making their venue really good and increasing the quality of their beers are doing really well."
Our audio-visual travels across the country continue as we reach Queensland in The Year In Beer 2025 series.
First up, Will Ziebell is joined by Craig Williams and Mick Wüst, both of whom work with The Crafty Pint. Mick has long been a Crafty contributor, at one point based in Sydney but more recently back in Brisbane, while Craig looks after partnerships for the site as well as working with several indie brewers on the Sunshine Coast. The three of them discuss some of the highs, lows, trends and changes in Queensland’s beer scene.
James then speaks to Deale Stanley-Hunt and Gavin Croft from Slipstream Brewing. Slipstream have enjoyed an incredible couple of years with several major trophies taking up residence in their Yeerongpilly brewery and taproom. As well as reflecting on another successful year, they talk about the impact of the taproom they opened on the Sunshine Coast late in 2024, their recent rebrand, favourite styles, and hopes for the future.
Then it’s back to Will, who catches up with Ivy Macario from Fortitude Valley’s good-times haunt, the craft beer bar-meets-arcade-meets-diner that is Netherworld, for a chat about their year in beer and ongoing efforts to support artists.
In the middle of the show, we hear from Beer30 with more of their tips for brewers. If you enjoy this episode, please like, subscribe, rate and review on whichever podcast platform you use.
Start of segments:- 2:01 – Craig Williams & Mick Wüst
- 24:12 – Deale Stanley-Hunt & Gavin Croft
- 29:04 – Beer30
- 37:12 – Ivy Macario
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
Queensland Beer Trends Overview
00:00:05
Speaker
Hey listeners, Will here with our year in beer wrap for Queensland. first up, you're gonna hear me chat with Quaig Williams and Mick Woost, who are part of our little media empire. Craig lives on the sunny coast while Mick's in Brisbane. and The three of us chat about the highs, lows and trends happening locally this year.
Success Stories in Brewing: Slipstream's Year
00:00:20
Speaker
Then you'll hear James chat to DL Stanley Hunt and Gavin Croft from Slipstream Brewing. Slipstream have really had an incredible couple of years. Last year they launched a new venue on the sunny coast and they're also, yeah they just keep impressing with country's beer awards as well.
00:00:33
Speaker
Then it's back to me where I catch up with Ivy Macario, who is bar manager at Netherworld. Netherworld likely needs no introduction, but if you haven't been, it's an incredible craft beer bar in Fortitude Valley that's filled with pinball machines. They've also got a sibling karaoke place called Lost Souls. So enjoy the chats. Cheers.
Crafty Cabal: Membership Benefits
00:00:53
Speaker
Looking for the perfect Christmas present for the beer lover in your life? Why not give the gift that keeps on giving all year round with a Crafty Cabal membership. Just $99 a year gets you access to thousands of dollars worth of exclusive beery benefits all across the country.
00:01:07
Speaker
There's hundreds of deals on offer at Australia's best breweries, beer venues and online stores, including two-for-one tasting paddles, free schooners with your meal, VIP discounts and much more besides.
00:01:18
Speaker
There's a full calendar events that take Cabal members behind the scenes of their favorite breweries and inside venues too. What's more, there's plenty of chances to win awesome prizes, including tickets to the very best beer events or cases of the latest beer releases.
00:01:31
Speaker
It's hands down one of the best beer clubs in the country, and it makes for an unforgettable Christmas gift. Check it all out at craftycabal.com.
Challenges & Optimism in Queensland Brewing
00:01:42
Speaker
Mick and Craig, thank you so much for joining me. Great to be here, Will. Well, Mick, maybe starting with you in Brisbane, I mean, how's 2025 felt on the ground there?
00:01:54
Speaker
Yeah, it's funny. Like in some ways we were just saying it's kind of felt the same as the last few years and that, you know, people are tired and the industry's hard and ah punters are all, you know, none ah none of us want to pay too much for beer when we're with or a paying for everything else, you know, so much.
00:02:10
Speaker
um But there been a lot of fun things starting to happen again that I think the last few years haven't really had, which has been cool. I've seen a lot of great you know new releases and um and not just safe ones either. Like we've had some some big double IPAs, 9% IPAs, 10% IPAs, which haven't seen for a few years. um Then there have been some interesting like you know European beers coming through.
00:02:33
Speaker
Yeah, venues are starting to do fun events again and people are actually starting to go to them. So I think it's, yeah, you know, without that wanting to jinx it that we've had the last few years, I think there's been a bit of corner turning this year, which has been, i think a bit of bit of fun a bit of a relief for everyone.
00:02:49
Speaker
Well, now now that you've said that, Mick, and you've jinxed it, I'll probably back you up and say, so I kind of, well, you know, obviously I work with you guys at Crafty on on sales and so on. So I'm talking to different brewers all the time.
00:03:02
Speaker
i also do a bit of work with Black Flag on the Sunshine Coast and a few other independent breweries and I'd probably back you up, Mick. I'd say that I do feel like there's a little bit of optimism and forward planning and so on coming into people's, on the onto the radar.
Impact of Newstead Brewery Closure
00:03:18
Speaker
And, um you know, I'd say again, it's been a it's been a year like the last few years. It's been tough and it's been challenging, but I'd say as well, that's probably not unique to the brewing industry. I'd say it's every industry. We're all in the same economy after all and and facing the same challenges. But I you know i think I do feel like there's a general sense of, okay, we can start to you know think of think ahead. What does next year look like and how are we to maximize you know what we're doing?
00:03:47
Speaker
Yeah. And obviously like that's got a million caveats. There's big mixed bags, like a lot of breweries struggling. There've been a lot of closures. Like it is not some sort of, you know, wholesale wholesale positive up ramp or anything. um But it is just cool seeing some glimmers of hope that we haven't really seen over the last few years.
00:04:06
Speaker
Yeah, I mean, you know, there was a sober that was sort of a and an unusual one where they they left their tap room and um were partnering with Black Hops and they still couldn't make it work. lost Losing Newstead as well. that um That was one of our most read stories for the year. Absolutely. That, I think, hit a lot of beer fans in Queensland, particularly, ah maybe none more so than you, Mick. Absolutely. Yeah. Newstead was a huge part of my story coming into into good beer, yeah.
00:04:32
Speaker
Yeah, and but, you know, Last Man Standing took over it They're um very much going, well, they've got Stephen Bradbury as a founder and going into the sporting thing and right there as well by the stadium. there um It seemed to be a sort of a pre-drinking, post-drinking location, that which works.
00:04:49
Speaker
Absolutely, yeah. A lot of their stuff and a lot of guest beers that they're introducing people to, um which is really cool.
Sunshine Coast Beer Scene Resilience
00:04:56
Speaker
Well, and sorry, on the coast, Craig, I mean, fewer closures, I think. a couple of openings with Slipstream opened their new tap room. They've actually had a stellar year. They're one of our guests, so we won't go too into Slipstream, but with um all the awards they've taken home as well.
00:05:14
Speaker
They have had ah an amazing year and, yeah, probably one of the the real highlights on the calendar. They did, they took over a venue in Batinia, which is kind of at the south end of the Sunshine Coast, and it's sort of a a weird sort of standalone pub, beautiful space next to a car park, next to ah a big shopping centre and right adjacent to a ah large outdoor entertainment venue. So, yeah.
00:05:41
Speaker
um The population on the Sunshine Coast is growing exponentially and it's it's one of the fastest growing areas in in Australia. So I do think they've kind of maybe picked a little bit of ah a winner there and and they're you know it's possibly a ah sign of planning forward for for a growing population. You're right, we haven't seen really any brewery closures on the Sunshine Coast. There are ah famously more breweries per capita than anywhere else in Australia. So the craft beer capital we we call ourselves with some very sneaky back of the envelope mathematics. um
00:06:16
Speaker
But yeah, no no real closures, but we do only, but'd say whilst we have a few breweries, there's probably only three or four that are of a um ah size where they're really reliant or more reliant on that wholesale market and that broader distribution. a lot of the other breweries are are really focused on their own venues and their own operations and are probably a little bit more resilient because of that.
00:06:41
Speaker
um Yeah, seeing a lot of like there's always restaurants and bars and, and you know, things opening and closing across the coast. So it's hard to pick out any that are kind of standout moments. we are seeing a bit more of the sort of amalgamation, like the groups forming. And, you know, we talk about like AVC and ALH and all the the big pub group groups, but there's probably a little bit happening that are happening like that on a smaller scale with um venues like the Beach Bar in Kings Beach and Cotton Tree that have now opened a venue in Coolum.
00:07:20
Speaker
um You've got the... i Yeah, you've got a few groups that are sort of getting around and buying up a few of the more, you know, previously independent venues. So that's definitely a trend I'm seeing as well.
00:07:33
Speaker
Yeah. And, um, I mean, there's also, you know, breweries going into their own venues as well.
Innovation in Regional Breweries
00:07:38
Speaker
Like it's been a couple of years now, but range seemed to have found success with that, uh, multi-venue approach. And I kind of think talking about not many breweries being in wholesale, maybe it's one of the things that has protected a place like the sunshine coast to a degree.
00:07:51
Speaker
You're already used to that model when everyone else is sort of downsizing or pulling back inwards, then you're sort of much more prepared for, for this really challenging wholesale environment.
00:08:02
Speaker
Yeah, definitely. i don't know about you. iric and I reckon weather's going to play a bit more of a factor in the, maybe not next year, but the years to come. it's say we we're We're just you know hitting December now on the Sunshine Coast. It's now over 30 degrees. It's been 30 degrees all week and will be for the rest of next week. And we've had some...
00:08:21
Speaker
epic thunderstorms up here and it it seems to be just getting earlier and earlier and increasing in in violence. But yeah yeah, all of a sudden, most of the venues up here are primarily you know big beer gardens, very little indoor space. It's all sort of outdoors and you get that sort of extreme weather and your venue is is empty. People aren't coming out.
00:08:44
Speaker
um So I don't Oregon. That could be a one to watch, guys. Climate change. On the flip side, though, buddy, it some of these hot days, I've been turning to lagers far more than IPAs. Some of these, you know, 35 degree, you know, in Brisbane, still 35 degrees in the late afternoon or early evening. yeah Oh, great. One to watch climate change.
00:09:04
Speaker
And, and what about, you know, any, um, Mickey, Mickey, you were, you did a great series for us earlier in the year about central Queensland as well. And what's going on there. Like that's often been seen as a really tricky place to trade as craft beer, but the breweries there seem to be working together a lot better than they hate have, or seem to really want people to shout about what they're doing as well.
00:09:26
Speaker
Yeah. It was so cool chatting with some of those because I'm a, I'm a city boy. um And even within the city, yeah I live right, right near the center. I'm very used to not going too far out of my door. It was really cool hearing some of these stories from up north and out whats west.
00:09:43
Speaker
ah Yeah, just hearing what's going on. It's not necessarily that they're all working together just in so far that they're they're quite far apart from each other. You know, Gladstone and and Rockhampton and like Capricorn Coast, you think of these as close together if you're in the city, but Queensland's really, really big. um They are not close together. ah ah Yet in in some ways that they're all kind of fighting the same battle against yeah big pub groups and you know very, very pale lagers.
00:10:13
Speaker
But it's really cool hearing them say, look we want to make lagers that the people want to drink, but we're going to make quality lagers and different kinds of lagers and teach people about what beer is and what beer is like.
00:10:25
Speaker
um We're going to introduce people to different kinds of beers. I think maybe it was wards where, And Michael said he was pretty he loved seeing you know a group of tradies or a group of you know miners or someone all sitting around with a big a pint of pink beer in their hand because they're loving this raspberry sour. And he's like, yeah, a year or two ago, you know you could never even imagine something like that.
00:10:46
Speaker
They'd only ever be drinking lagers. um So it's it's been really cool hearing some of these stories. Yeah, Yep Brewing and Big Rock have got similar stories. hearing them kind of meet people where they're at, but not only leaving them there. So they're not and they're not pushing people to drink things they're not comfortable with, but nor are they saying we're just going to slap a different slapper different label on a great Northern.
00:11:07
Speaker
um Yeah, its it was it was so cool to hear. And I love hearing that, you know, at at this time is, you know, when across the board, people are having to find different ways to um ways to run businesses. Actually, sometimes you can just,
00:11:21
Speaker
Introduce people to to beer and introduce new people to beer or people to new kinds of beer.
Thriving Small Regional Breweries
00:11:26
Speaker
And like that's enough. You make good stuff and you tell people you've got it. And you do a good job of both of those things.
00:11:32
Speaker
Yeah, you can you can do some pretty cool things, whether you're in the city or, you know, at whoop whoop. I think, Mick, I think that idea of the the regional brewery, you know, is still one that it's a business model that really, really works. And Sunshine Coast is a great example.
00:11:50
Speaker
You know, the ones you've mentioned, Big Rock in Rockhampton is a new one. I was just reading about um a new brewery opening up soon in... Chinchilla, which is home of the famous Watermelon Festival, if anyone follows the sport. But, you know, they these are small breweries that are coming into, ah you know, usually a very small catchment area or a population. They're I guess there's self-limiting in the business in that they're they're really only making beer just for their own taps or maybe a couple of nearby restaurants or bars, but that's pretty much it. So they're they're keeping well under that excise cap.
00:12:25
Speaker
They're, you know, making good money on their beer over their over their own bars and and they're serving their community. They're getting to know the owners of the people that that serve the beer. so that model, I think, is still really, really valid and really has been proven to work time and time again.
00:12:40
Speaker
It's kind of that that next level up or that next tier that, you know, where where we start to see the challenges really start to kick in. And with some of those places as well, um they've actually got a few different markets because they've got their locals, obviously, then they've got often and like a transient workforce, whether that's yeah whether that's mining or military or whatever, you know, FIFO. So you've got people coming in who don't necessarily live there or don't,
00:13:04
Speaker
don't come from there, but are coming in and spending money buying beer. And then depending on the place, you've got your tourists as well, or people driving through, um if you can make a bit of a name for yourself or reason for people to pull off the highway. Yeah, you've kind of you've even though you're still there, does that your brewery, and you kind of are focusing on your area, you do have a few different little markets to tap into, which is again, something that if you're, if you're only used to the city and kind of the way that cities work, you might not be thinking of ah Yeah, you know, hundreds strong or thousands strong workforce in in a mine or something in the way they impact a brewery and in their cellar door.
00:13:40
Speaker
Yeah, definitely. Yeah, and trying to appeal to sometimes newer drinkers as well. I mean, we we talked about in the national trend, but going more into that health space. I know like your mates, I think you were saying Craig has been a bit of a player in that low-carb offering, which is by no means new and particularly not in Queensland when you look at the fact that Belly Brewing um really was early in that space. um but But there still seems to be some people doubling down on it.
00:14:07
Speaker
Yeah, definitely. Your mates released her a low carb lager. I think it was, was it early 2025 or it might've been late last year, but it's definitely been a a major focus for them. And um part of their, their whole branding around that was, was quite parochial. It was, you know, Queensland lager and so on.
00:14:28
Speaker
um And I think it's, it's gone quite well for
Decentralization of Craft Beer Market
00:14:31
Speaker
them. Yeah. You know, lager's always been big in Queensland. It's kind of the, i always say if Queensland had an official beer style, it would be the, um or a signature beer style, it would be the mid-strength.
00:14:40
Speaker
um It's just made for drinking in this heat. And yeah, I think a lot of breweries up here are probably not so much, um you know, trying to compete with other craft breweries, but we're we're trying to carve into the the space occupied by the behemoth of of Great Northern and and Forex. So, yeah.
00:14:59
Speaker
That's more where we're seeing it. but But I think with your mates, with other breweries on the coast that are playing in that that area, they're definitely starting to see that conversion from you know the the macro foreign-owned beers to a local independent option that often tastes far better and and is made just around the corner.
00:15:17
Speaker
i'm Sorry, i so that's my marketing spiel coming into play there. i But yeah, I think lager is always going to be a big ah big thing in Queensland and maybe we we're ahead of the game with with on the rest of the country.
00:15:32
Speaker
Look, I think the thing is as well, like with the the health ones and with some of the low alcohol ones and some of the, um you know, even when when you see more of the fruitier stuff coming out, I think more and more we're realizing that the the market for craft beer is actually ah decentralizing now. It used to be just this little huddle of beer nerds who you just want to know all the ingredients and all the hop varieties and all the processes. You just want to go sit on a milk crate in a brewery and taste through their entire range.
00:15:57
Speaker
And that's just like, that's just not the only people drinking good beer anymore. Like, You know, some of some of those people still are, some of them are, some of them are aging out. Some new people are coming in and they couldn't care less whether something's independent or not. They just, or even what ingredients are in it. You just want something you like the taste of. um Maybe, yeah, you do want something that's a bit, you are a bit more health conscious and you want something that's not as bad for you, or you're in a group and only half the people drink beer, the rest want a cocktail or whatever. So you're getting breweries that are got strong cocktail lists and food offerings, are ones that are,
00:16:29
Speaker
making light beers or or more lagers or more beers that appeal to people, you know, with it with a sweet tooth. no And none this stuff is Queensland specific, but I think more and more we're we're seeing that.
00:16:41
Speaker
um It was interesting. I listened to the the podcast on WA and they were saying more and more ah some of these styles like West Coast Pilsner are getting, you know, labelled as such. Whereas I've kind of seen the opposite. I'm seeing beers just called an IPA.
00:16:58
Speaker
And if I look into it, I find out that it's got, you know, these interesting ingredients, these, you know, style rich ingredients, or it's made on a log of yeast. So it's really lean, or it's got terpenes or adjuncts that aren't even mentioned, which means you actually not appealing to the people who just want to know the recipe and the ingredients. And, yeah know, the nodes want to dig into it, you're just saying, this is a really tasty beer and you're selling it based on this is what it tastes like, or this is how it makes you feel, or, this is the story and the event behind it.
Importance of Community Engagement for Breweries
00:17:25
Speaker
ah And you kind of get What I'm saying is like you're reaching broader than just beer nerds, which is is really cool. People are realizing, you know what? Beer is actually for frigging all kinds of people.
00:17:35
Speaker
Yeah, yeah. Yeah, unfortunately, in that, you know, pointier side of things as well, i obviously range and walking title keep doing really well for it. but um And I'm sure there are other business reasons behind it. But when someone like Lost Palms closes in Currumbin Valley, you know, they were two of the local ones that really were known for um pushing out those big flavours and things like that and probably shows that they were sort of, you know, arrived at that opportunity.
00:18:00
Speaker
hype peak kind of scale up in Queensland and haven't been able to like, you know, find their footing as as the industry's closed down, pinched.
00:18:11
Speaker
Yeah, yeah. It's such a tricky one, isn't it, Will? Because it's like, you you know, you hear about some of these businesses that are ah closing and it's and it's obviously, it's very sad and it's it's hard. But i at the same time, they there could be a huge amount of reasons behind that. and And, you know, just running a small business of any type is tough.
00:18:31
Speaker
um you know personally seeing with with these guys at black flag and um you know breweries like your mates and so on uh up here on the sunshine coast there's so much local support um behind these breweries it's it's really incredible to see and um and you find that with a ah lot of the you know those smaller regional breweries they they're really engaging their audience well and running events and festivals and things like that and uh and so on so I don't know. on one hand, it's it's really easy to get trapped in this sort of the the sort of doom and gloom stories, but I think it's it's really important to remember that there are um some businesses that are just, you know, really found their feet and really doing it doing it well and and soldiering through.
00:19:17
Speaker
Yeah, ah and new ones keen to come on board as well. We just wrote about 27 South, which opened after many, many years contract brewing. And I first spoke to them about their venue last year and they really soldiered on and and haven't any enthusiasm despite some council challenges and things like that.
00:19:35
Speaker
Yeah, it's funny, like I said before, like we kind of often, yeah, we talk this doob in gloom. But there is this almost mysterious sense that some breweries are really struggling and some seem to be thriving. And I'm not saying it's not just I'm not.
00:19:48
Speaker
just I'm not a business head, nor do i see behind the scenes of all these breweries. But it is almost a mystery sometimes seeing how some are doing really well and some are doing really badly. um But whatever the reason for it is, I don't know all the answers that I'm not going to pretend to, but it is kind of cool seeing it is actually not that everyone is on a downward trajectory. ah that That's just not the case at all. It's just a, you know, it's a,
00:20:10
Speaker
whatever turns and roundabouts swings and roundabouts type of situation. yep Pivot, new normal swings and roundabouts. We've got all the buzzwords in there. all the close I've actually got a bingo card here. I'm ticking on. yeah Wonderful guys. Well, thank you both so much for joining me, uh, onto the rest of the episode. Cheers guys.
00:20:36
Speaker
Gavin and deal. Uh, welcome to the show. Thanks for having us. Thanks, James. let No worries. Now, it's been a yeah pretty notable 2025 for you guys in many ways. um Yeah, I mean, how's it has has it been, and sort of reflecting on the past 12 months?
Slipstream's Reflections on Success
00:20:52
Speaker
We've pretty much had a cracking year, really. it's it's where We're eight years old now, going on nine, and this is probably one of our best best years yet. So we're just hitting our strides.
00:21:05
Speaker
Yeah, and it started, I guess, you know, early on, I guess on the on the beer front, you picked up a major award at the Queensland Beer Awards for your Saison. I've seen you've been putting a bit of noise out about that again now that the ah submissions are open for next year's awards. I mean, how was that for you guys?
00:21:20
Speaker
Yeah, phenomenal. It's been a standout year for us in the brewery, the brewery team. building on you know what we were working on last year. you know We picked up Champion Small Medium Brewery last year as well. um And so it's just been a really wonderful you know um reward for effort you know in terms of what we're really trying to achieve here.
00:21:43
Speaker
um Yeah, and obviously the Grand Champion beers that that's the one that the media follows. So yeah, really nice to pick that up, you know, um but that the one that's more fulfilling for me is the the champion, small medium brewery two years in a row. Yeah, because that's a ah better indication of our overall quality.
00:22:02
Speaker
Yeah. And what do you think is key to that then, you know, for other brewers listening in going, what's the the secret sauce at Slipstream? Why are they picking up awards year on year? You know, what is it, you know, obviously a good team around you, but are there particular the things that you've instilled in your time there, Gavin, that, you know, you reckon you got to this point?
00:22:20
Speaker
Yeah, I mean, the the good team is critically important. I might touch on that later, but um the the focus and the... um We're actually really critical in our own team when we have our meetings.
00:22:35
Speaker
um We'll assess our own beers every week, and you know stuff that's yeah just packaged that week or still in tank or you know packaged three months ago or whatever. And we're very happy to put our own beer down and say, no, there's there's some rough edges here. you know where We're not, we haven't perfected this yet. you know what What's the next step to get this beer to the next level?
00:22:58
Speaker
And we've been doing that for three years internally. um And so that process of, you know, refining our own palates, refining our own recipes and and really just trying to elevate what the beer is, um is important. And, you know, we don't, I don't always tell Deal if I think there's a,
00:23:17
Speaker
a small tweak to be found or whatever. You know, as far as everyone else is concerned, the beer is great. It you know it always has been. But we're just looking for those little 1%ers constantly. And that that requires us, you know, putting our own beer down internally.
00:23:32
Speaker
Well, I guess as long as the beers are selling and they're picking up awards, Deel's not going to mind whether whether you tell them your little secrets or not. yeah Yeah, that's right. That's right. If it's heading in the right direction, they get left alone. yeah and And in terms of the wider business, obviously, you know, your your home base has been ah highly successful as a venue, as a sort of consumer facing eating touch point for a number of years. You added a second one on the Sunshine Coast. You want to tell us, I guess, about that and you know how that's been going? ah Yeah, it's been doing really well for us, this the Sunshine Coast venue. You know, it's not it's not really in a...
00:24:05
Speaker
an isolated space up there. There's a lot of other breweries around, but it really complements, I think, what's what's an offer up up there. And for us, you know, it's it's spreading our our customer base, growing into a new area, which we hadn't really tapped into before. We've seen some success there in our wholesale business. We've got, you know, our beers wider through bottle shops up there. So it's it's worked well from from that avenue. Oh, sorry, you'd have had a presence there before, I guess, but this has helped push it further. Yeah, absolutely. It was it was quite you know difficult to spend the time up there previously, but with our own venue up there, it just makes that a lot easier.
00:24:49
Speaker
We're going up there more often. We've got people up there and the brand's got recognition now up in that area. So it's worked exceptionally well. And are you looking at a third venue? I mean, that does seem to be the case for a number of breweries, I guess that's slightly larger size, looking for multiple multiple venues. Are you done with two or do you think that there could be more down the line?
00:25:11
Speaker
Look, I never say never. you know, you keep your options open and if something did come up that that made sense from a ah brand perspective and we thought that we you know it would work with us, then we'd take a look at that auction for sure.
Enhancing Consumer Experience in Breweries
00:25:30
Speaker
and And I guess, you know, it goes without saying it's been, you know, it's been another tough year for the industry. know, there's no obvious signs of, you know, the magic wand being waved in the wider economy anytime soon. we So how how do you think it is that you've, you know, continued on this, you know, positive trajectory as a brewery?
00:25:46
Speaker
I think we've been working really well, you know, not only with our brew team, but also with our Binyu team. we We have some... some really good experience now and in the venue. ifve We've picked up an award, a Queensland Day Award for Best Pub. They brought the premiere in and we had a lot of exposure about that and recognition, I guess, for the effort that our team's, you know, been putting in to always try to deliver a great experience for people that come into the venue.
00:26:23
Speaker
And do you think breweries you know have an opportunity to actually kind of do that more than more traditional venues? Because certainly it was part of our conversation when we're chatting to our my contributors in WA, they were talking about how many WA brewery venues have been picking up you know hospitality awards, you know whether it's the best venue or best restaurant, or best it's best you know consumer experience. And you do wonder whether...
00:26:45
Speaker
as it's sort of ma matured and and I guess breweries have grown into their space, they can offer something at more than your traditional pub or bar. And maybe it is a way, you know, for fresh growth for the industry, perhaps.
00:26:57
Speaker
Yeah, I think my thoughts on that are that that, you know, we're also a brand as well as a venue and people get engaged in Slipstream as a brand and a place that they they like to to come and they have grown with us as as we started eight years ago. and we've gone through those, you know, first kid, second kid sort of stages in their lives and and it's just, you know, that it's been fantastic. And I think we have that advantage over a ah regular, you know, sort of Pokey Den pub with the TAB and all of those things going on. So, you know, the engagement of our customers, we've we've launched an app this year, which is looking at ah you know loyalty and customer rewards when they download the Slipstream app. So um I think it's, you know, it's really leaning on our our engagement with our customers, our marketing,
00:27:54
Speaker
profile, just things that you know we we do as a brand. Yeah. And what about back to the beers? Any sort new releases or anything that's been around a while that you've really enjoyed yourselves this year that you've put out?
00:28:07
Speaker
Yeah, well, um probably two highlights following on from the Queensland Beer Awards was our Irish Stout on Nitro became a permanent feature, um you know picked up a gold medal at the Comp 2 and really you know found some favour with the punters.
00:28:25
Speaker
So we're able to keep that rolling as a yeah permanent, semi-permanent offering in the venue. And that's even pushing that out further as well. Is you're trying to, you know, get out into other venues as well? Cause I know but where I'm based in Melbourne, Hop Nation have put out their Melbourne black, you know, I guess their Guinness equivalent for one of a better word. and And they've got great traction with that. They've only put it in 20 or 30 pubs and said, that's it. That's all it's going to, but it's like they're them going wide, wide drink, you know, something that's an international brand when you can have something local. And it's interesting to hear that that sort of, you know, nitro Irish stout is, you know, finding favor elsewhere, I guess.
Growing Popularity of Saison Beer
00:29:01
Speaker
So they're certainly having a day in the sun, that that style at the moment. yeah Yeah. And I think that the salespeople have been sniffing around for opportunities um in that space, but it hasn't been the priority yeah because we've got plenty of pale ale and lager to move as well. but you But you've been enjoying it anyway. That's the main thing. Absolutely. Yeah. And the brew team loves it. you know it's ah It's a permanent feature now. We don't have to worry about it.
00:29:23
Speaker
The saison is another one. We've been able to brew that two or three times. um And that's not a style that, you know, um historically Slipstream's done a lot of. You know, so that's that's rewarding, I think, for me as a brewer and a saison lover to to get to see that beer come through more than once.
00:29:41
Speaker
um Yeah, because that's always been one of those styles that's been an incredibly tough sell. And in my early years of cruelty part, and I was like, Saison's going to take off in Australia. Such a beautiful style. It's refreshing. It's dry. It's got everything you could possibly want for this like dry, warm climate. And then I soon learned to stop saying that because going to happen. So that's really encouraging to know it hasn't just been a one and done, that you've been able to bring it back and it's selling through.
00:30:05
Speaker
yeah i think that the media coverage of that beer has helped you know massively and without that you know it probably wouldn't have sold anywhere near as well um so yeah certainly fortunate for that and and we'll see how far we can get with that particular thing but um realistically across the whole brand and beers that we we brew um The main volume is in hop driven stuff, you know, it's IPAs and and that sort of thing. we We experiment a lot with hops and and new hop products. um
00:30:37
Speaker
Yeah, very fortunate to have the little pilot kit, 600 litre brew kit. So, you know, if ah if there's a new hop product out, we'll try it. And there's there's very little risk involved in that.
00:30:47
Speaker
Just goes on tapping our two venues and yeah it gives feed feeds a lot of knowledge back to us on on what's good and what isn't. Yeah. And I guess, you know, eight years in deal, if you look back to when you first started it out, you know, where you are now, did you have any sort of forward planning thinking, oh, you know, five, eight, 10 years down the line is where we'd like to be? at it And how does that compare to where you are now?
00:31:11
Speaker
um I guess our our hopes are, aspirations when we started was to to, I guess, become a sustainable brewery. And I think we've achieved that now in a lot of regards. um We've certainly got ah a large team. You know, but when I started, it was just myself and Ian Watson on the floor. And that was quite a lot of empty space in the shed. Yeah.
00:31:35
Speaker
Yeah, it was it was huge. And then we've just you know just grown, I guess, as a lot lot of other venues have. you know Four years ago, we had a major investment in our front of house with our new kitchen and 300 packs venue. That was huge.
00:31:51
Speaker
And going you know moving forwards onto our packaging refresh, which we've just just launched, um sort of an evolution, I guess, of our of our brand and and where do we've come from. And what was the thinking behind the refresh then? Because these things, you know, they're not cheap.
00:32:08
Speaker
They're not quick. They're not easy. so why were you thinking, you know, it was time for a bit of a refresh? I think it was, you know, the the year that we've had so far, the momentum that we have at the moment is just – you know, not to sit to sit back, let's, let's, you know, double down on it. Really? Let's take the success and and run with it. And to do that, we we really felt that the five year old packaging that we had wasn't really going to cut it. and We wanted to bring everything in a lot, a lot tighter, get our, our range together and and fix a few of the, um the naming things with our beers that, that didn't quite sit right. So now we've, we've got a nice tight,
00:32:51
Speaker
bright, um punchy sort of packaging that's, you know, going to take us, take us forwards. Yeah. Great. And I guess, you know, that'd be a a big part of 2026 for you getting getting that sort of rolled out. But aside from that, any other plans you could, you've got um for the brewery for 2026, whether that's beers or and anything else you're looking forward to?
00:33:16
Speaker
Well, I think focusing on on the awards again, you know, that was really successful for us. And now we feel that we need to defend some of those titles that we we picked up. the three feet yeah Yeah. And maybe have a play at some other competitions ah as well. um Yeah, Gavin. Yeah, we'll we'll we'll keep doing more of the same thing in terms of, yeah, innovative new IPAs with new products. Yeah.
00:33:45
Speaker
There'll be more barrel-aged sours. We've got ah ah a program that's sort of growing in volume a little bit every year. So we should start to see some more releases coming out in that space.
00:33:58
Speaker
um More smoochies, the really thick smoothie sours. We'll do a couple of those again. that They're fun, they're hype, they're novel.
00:34:10
Speaker
They're not the sort of thing that we want to be particularly known for, but um I think they're fun. it brings it It brings a new market, a new demographic into our space to try our beer.
00:34:22
Speaker
Yeah. Yeah, no, it's interesting. I mean, the intro you mentioned, like, you know that and I guess that especially the barrel aged sours as well. I think one of the, you know, key victims, I guess, of the challenge the last few years, especially the you know cost of living and you know less money going around the economy has been those more esoteric, often you know large format you know bottled beers or whatever. And because they have they have to be sold at a certain price because of the time that's taken with them or what have you. So it's interesting to hear that you know that's growing for you, even if it is coming from a small
Queensland Breweries' Optimistic Turnaround
00:34:51
Speaker
base. i you know i know there are other little projects going on and it does seem to me
00:34:56
Speaker
maybe tentatively people are starting to push back outwards again, having to sort of add to, know, really tighten belts and, you know, find out, make sure their heads are kept above water. It does feel like there's some tentative steps, you know, put nudging outwards a bit.
00:35:08
Speaker
Yeah, i agree. I think that's the general sentiment up here in Queensland is that we sort of, you know, turned a bit of a corner on um the really tough economic situation. Not that it's, you know, fully out of the woods or whatever, but, um,
00:35:22
Speaker
We can see that breweries who are spending time and effort on making their venue really good and increasing the quality of their beers are, they're doing really well. Yeah. Yeah. Oh, yeah, yeah there's there's definitely been. think even in the roughest times, there's been people out there where if they're doing everything right, they're still growing. You know what i mean? It's like, you know, there's there's no silver bullet. Everyone will be doing it. But I think that's definitely been the case. And I guess sort of more general generally than whether it's, you know, from a slipstream perspective or for the the wider beer scene, any sort of hopes or things you'd really like to see above all else in the future for the local beer industry?
00:35:56
Speaker
Yeah, think... i I think the the, you know, the beer industry has taken a bit of a hit. So, you know, i hope that, that, you know, craft beer or indie beer in general doesn't, doesn't continue to fade away. And that some of the retailers still support indie indie beer. And, you know, as an industry, I have hopes that, you know, we can work together to try and correct that, that course and and get, you know, get the ship back on track.
00:36:25
Speaker
the The biggest thing I see, James, is you know a lot of younger audience and others more broadly as well are moving towards seltzers, sugary vodka-based beverages, um which is fine. like I don't really have a problem with that. yeah Alcohol is alcohol. It does the same job in relaxing us and opening us up for conversation.
Promoting Beer Over Sugary Alternatives
00:36:49
Speaker
um But these beverages aren't anywhere near as healthy as beer. They're not anywhere near as agriculturally important or even just culturally significant as beer.
00:37:01
Speaker
Beer has so much more to offer to society in general, I believe, than sugar and vodka mixed together. um So I'd love to see generally, you know, a more positive,
00:37:16
Speaker
outlook on what beer is and what it has to offer and um you know more effort i suppose from uh breweries on on trying to engage people with beer you know their their primary product um rather than just you know just making uh seltzers to appease the market and you know we we we are doing that too and we we're not um sort of excluded from that issue where we're making it because people want it. But we've got the opportunity in our venues to encourage punters towards a you know a more important product, I think. Yeah. And I think because there are now, you know i guess at one scale, there's more smaller local producers, whether it is hops or whether it's malt or whether it's local yeast supplies, you've got that sort of local touch point. And then you're also, I guess, even seeing
00:38:06
Speaker
the bigger, more established up operations looking to find in ways to be more sustainable and and selling selling their message in a more positive and innovative way as well. So I guess, you know, there's definitely the the material there to work with. And, you know, if the younger generations, you know, ah are more interested in, you know, the future of the planet and, you know, kind of stuff, it's like, well, hit here you go, here's here's what we're we're doing to be have a more sustainable product or whatever. So, yeah, so I think I was going to say Saison is a core range beer, so that's far more and yeah i'm far more involved and far more worthwhile worthy than that. I'll let it get another trophy first before I ask that question.
00:38:43
Speaker
um You know, were best of luck with that. now will um Great to chat, guys. I ah look forward to catching up next time I'm in Brisbane or when you guys are down this way. um But, yeah, congratulations on an awesome 2025 and best of luck with the the awards and everything else for 2026.
00:38:57
Speaker
thanks Thanks, James. I really appreciate you having us on the show. No worries. All right. Cheers, guys. Yeah. See you.
00:39:10
Speaker
Hey guys, it's Craig here and I'm back with Aaron from 30 by the Fifth Ingredient. Beer 30, as you would no doubt know, is one of the world's leading brewery management software systems used every day by thousands of brewers across the globe and they do a hell of a lot to try and help brewers get the most out of every batch.
00:39:29
Speaker
Today I'm talking with Aaron about some small improvements that you can make that really amp up your brewing capacity. Aaron, great to have you on the pod again. Hey, Craig, always a pleasure to be here.
00:39:42
Speaker
Mate, Beer30, you've got access to data, insights from what breweries doing all around the world. And part of this is all about sharing some of these with our listeners. um First of all, willll just set the scene for me. um How important is this idea of brewing capacity?
00:40:00
Speaker
It's honestly pretty critical. You do hear from a lot of breweries that they're looking at adding a tank, looking at increasing the size of their brew house. And honestly, I've been in this industry for 15 years and not once have I ever met a brewer who thinks they nailed the capacity that they need. You're either. overbuilt or you're underbuilt, but you never have exactly what you actually need from a scale perspective. So the better you're able to drill down on getting as much as you can out of your existing equipment, instead of coming out of pocket on more stainless and finding room in the brew house and trying to make everything fit and work, you're going to be a lot more efficient and a lot more effective and frankly, save some cash that I think everyone in this industry will admit we need now more than ever.
00:40:44
Speaker
Yeah, 100%, mate. Well, talk me through it. like what's the What's the pros, tips and tricks on on squeezing every ounce out of that stainless? Absolutely. It's all the same blocking and tackling, all the same very simple solutions that you'd expect. But really, the the chief thing, the most important thing at the very start is...
00:41:06
Speaker
Don't dump batches. and And what I really mean there isn't not to dump a batch. If things go wrong, you definitely need to. I'd even argue you're not a real brewery if you've never had to. But the goal should be to be proactive, not reactive, and i have an understanding of when things are starting. to drift from what your goals are and what you'd like to see out of the fermentation and be able to remediate that early.
00:41:29
Speaker
And that's how you save a batch that otherwise you get to the end, you take one taste of, and you know what the whole thing needs dumped. There's no way you can put it out in the market. So the sooner you're able to really get those pieces of information, that data all together and compare it against past brews, compare it against your goals, compare it against the ideals and see the relationship between all those variables,
00:41:51
Speaker
the sooner you're going to be able to actually do something about it and save yourself both some time as well as some money. of yeah There's also Tank Tetris, which is a game I think that everyone in the brewing industry is familiar with playing. Just trying to slot in every beer as effectively and efficiently as possible into the tanks that you have with the right tools. That makes it a lot easier to see where everything goes. But there's also some really easy tips and tricks you can use to get a little more out of those tanks than you might otherwise get.
00:42:23
Speaker
High gravity brewing is a great one for anybody who has a beer that they're making consistently. It's relatively low alcohol. ah That just means you know really just brewing a much, much higher gravity, higher alcohol beer. And that does require a little bit of finessing with the yeast, making sure that you're taking care of that yeast health, making sure that the end product representative. But if you're able to dilute that down with the oxygenated water, now all of a sudden you're able to get twice as much from a single turn.
00:42:48
Speaker
It goes a long way towards saving you labor costs as well as getting a lot more beer out of the same system. And it's important to keep track of residency time, too. We tend to forget that the amount of time that something's in tank matters a lot in an industry or we're not always seeing our cash back as quickly as we'd like.
00:43:03
Speaker
That means that things like loggers are actually a lot more expensive than they might look just looking at the cost of the raw materials because sitting in your tank a long time. If you're able to do something like pressure fermentation and speed that process up, even use type of Kvike strains that might ferment both clean but also faster or at higher temps, that can go a long way towards helping you out as well. And then there's enzymes. That's really something that brewery has been using for a long time, but goes a long way towards increasing your extract and really allowing you to get more fermentables out of the same amount of grain.
00:43:36
Speaker
You don't want to have to put any more in there than you absolutely have to. And you even see this on the hop side. You know there's some recipe development software that's out there. If you've been a home brewer, you probably use it. It rhymes with here, Griff. And part of the challenge there is that a lot of the calculations in there are great for most beers. But as we push the bounds of IPAs and of hopping rates, a lot of times those things don't move linearly.
00:44:02
Speaker
yeah You see diminishing returns as you go. And most IPAs these days are overhopped. So if you're able to pull back and not just get less green matter in your fermenter and Get more beer out of it, but also use less hops, one of the most expensive ingredients you can put in your beer. That goes a long way towards not only preserving your margin, but also giving you a lot more beer to actually put out in the market every time that you turn your brew house over.
00:44:26
Speaker
Yeah, wonderful. Amazing, mate. Well, there you go. Beer30 are going to provide not only brewery management software, they're going to give you that eyeball on the data all the way through, prevent those lost batches, but also great tips like this to to help you make the most out of your brew.
00:44:42
Speaker
Now, guys, if you're not already a Beer30 customer, I don't know why you wouldn't be. Make sure you reach out to Aaron or organize a demo. i What's your email there, Aaron? Pint at thefifthingredient.com. That's exactly the case. Pint at thefifthingredient.com. Or you can reach out to me directly at aaron.gore. That's A-A-R-O-N r o n dot g o r e at thefifthingredient.com. Love to meet people from across the industry.
00:45:08
Speaker
Yeah, nice one. Aaron, thank you so much, mate, and I'm sure we'll see you again sometime. Cheers. Hey, cheers. Thanks for having me on.
Netherworld's Community Support
00:45:20
Speaker
Ivy, thank you so much for joining me. Thank you for like for joining me as well. And how's the year been for Netherworld and Lost Souls?
00:45:30
Speaker
Absolutely killer year, I would say. um This one has been a big one. um There's been new change of a lot of operations. We've moved to tokens, which has been really awesome. We've moved into having two different people um running the place. That's me and Abz. Two venue managers absolutely kicking ass on a really, really tough year. I mean, this year was also the cyclone. I just can't even believe that that also happened as well. Feels like a million years ago, doesn't it? Yeah, I feel like we got hit with a bunch of curveballs, but we have just like persevered and learned so many cool things with it, which is like honestly been such a challenging, but really challenging.
00:46:17
Speaker
like important for strength like yeah and like we have 100 build some muscles in like I didn't realize places that I could even do um and it's all with like absolute help and care with the owners as well they've been so supportive with anything that's come up um so yeah really really big yeah Cool. And yeah, Netherworld, like there's such a community around you. I mean, there's the staff, that side of the community, but also in terms of the people who go there and that kind of thing, like it, it does it feel stronger than ever? Similar? how How's it? Because people might be going out less, but I don't know. imagine everyone still wants to go to Netherworld. youre like
00:46:57
Speaker
I feel like our community is aware of where the, the like the city the scene is at the moment especially the craft beer scene the um pinball scene the arcade scene so like more than ever the community has really come in so um artists have really come in like to absolutely help like crazy um anything art um related all our events have really absolutely just hit a different level. We've worked with some awesome makeup artists who have been helping us with some events like life drawing, like monster life drawing, where they would dress up as monsters and people come in and draw the monster cool people, which has been really awesome to see. We also have a mad massive makeup event that we did where we had a professional makeup artist all getting evaluated by other professional makeup artists. and That was insane. So we just, oh man, the community has just been so there for us. Our most recent BPAC, which is a massive event that we do every year called Brisbane's Pinball Arcade and Arcade Collective, was the biggest one this year. Like it was insane numbers. People had the best time. We host it at Maruka Bowls and
00:48:19
Speaker
Just it was an absolute dream to be a part of that community, to compete with them and to also represent Neverworld in any area that I have jumped in in those events. Honestly, our community is the best and I'm always going to praise it ah But like this year in particular, they have really shown up, really, really
Success Through Community and Ethical Practices
00:48:44
Speaker
shown up.
00:48:44
Speaker
Yeah, it must be so energizing to feel people, you know, they can tell that, you know, hospitality can be challenging, that kind of thing to feel like that they're coming out and and and sort of showing that support.
00:48:55
Speaker
Absolutely. It's just beautiful. And I also do see them like on social media whenever we have like really quiet days, they're all like, let's go to Neverworld, let's support the small business because they know how important it is they They don't see this facade where I think some like regular punters will see which is we look like we operate like a big venue like a big actual conglomerate but we are so not we're we're such the little guys but we just we don't want that facade to go we want people to just come in and have a good time and not have that weight on them but we all know what's happening with the scenes lately when it comes to bars craft beer
00:49:38
Speaker
just small businesses in general. There's been so many that have like had to shut their doors recently and it's been so heartbreaking to see. And all we can do is just keep showing that we can do it in the most ethical way, in the most community-based way by just putting our best foot forward. um And oh my God, like Neverworld, they do it well. They really do it well.
00:50:04
Speaker
Yeah, cool. And is there anything in the local beer landscape or scene that stood out to you, whether your own events or things you've watched on from afar or anything like that in the in Brisbane? I will say this particular monster menagerie that we did. So we do a monster menagerie every year. And the most recent one, obviously, this was going to be me and Abs' first one that we really took over together. Like I've helped previous ones, but this was like the girl power really kicking in together. And um it was ah the sea themed. So anything seafaring, island, tropical, and we had some killer beers with them. um some favorites of mine was with sloan lane we did a coconut um schwarz beer oh my god like that is so and it's so good um working title uh spiked a west coast ipa in some barrels uh with some um rum spice rum specifically it was potent but oh my god i felt like a pirate drinking it it was delicious
00:51:07
Speaker
Um, gosh, we also had uh, dill and lemon gozer by Black Ops. That was beautiful, insane. So many standup beers on just that menagerie. Um, but also like the most recent tap takeover that we did with Working Title, um, they had this, uh,
00:51:29
Speaker
pastry uh cake pastry red ale that I just think it was one of the best red ales I've had in a freaking while it was really awesome um I think it's still literally getting on tap on scratch like today so um there's still opportunity for people to drink this will be out in a couple of days from recording so yeah they will definitely be able to drink it Yeah, and I think they still have limited cans on it and it's just like, oh my god, it's, they're doing, Working Tidal is still doing some incredible, like, experimental and fun things and it's just like bringing life again. Whenever I see things like that, just bringing life back into craft beer, just being stupid with it, just like, making risks, taking risks and ah That's like what I love about Neverworld is that we do get those weird beers.
00:52:15
Speaker
And I also think that the Pavlova Pilsner that we have from Glasshouse on tap, I think currently as well at Neverworld. Strange, weird. I'm not a big Pavlova fan, but I was like, this is odd and I like it. It's... It's again, just pushing that line, which is one of the things that I really always loved about craft beer. So those have been my standouts. um And just even thinking back of the year, I can barely remember ah the rest of it. But yeah, definitely from October now, I can kind of remember a bit. Yeah, and now two months is a pretty good. that You don't need to think back rather than that. yeah And what about looking ahead though? 2026, anything big on the horizon?
00:52:57
Speaker
um We, yeah, we're going to be like getting started on a bunch of a menagerie preps so that we can get some barrel age stuff ready for our next October. um There's rumours on maybe a Lord Rings event as well, since Fellowship will be celebrating 25 years next year.
00:53:16
Speaker
which will be very fun god if i can get that lord rings pinball machine in that venue i'm gonna be chaining it to the wall um and yeah just uh just absolutely finishing off all like little projects to make neverworld back into a um beautiful landscape i do believe that we've had a couple of like um Things broken here and there since, you know, Christmas time has happened. So we are now just trying to reset, re re-see everything and um hopefully survive the next year as well.
00:53:54
Speaker
Cool. And do you have any like hopes or wants or dreams for next year as well, other than fixing the pinball machines?
Supporting Artists in Beer Branding
00:54:01
Speaker
um I do. i think the big one, and I'm only going to mention it briefly, was I did start seeing in this last year, a couple of breweries and I won't name and shame, um starting to use um like AI art. yeah And it's something that I like now, especially being more in charge of ordering as well. And Neverworld being so artist forward, we've really pushed back on. And I will say one brewery really did listen to a lot of our critiques after months and did actually hire a graphics designer, which felt like a massive win.
00:54:40
Speaker
But i do I do still see it creeping up. And I will say, and I can't speak to other bars, but I will say that no AI art like decal or anything will hit those taps ever. um We will always support artists and I hope that breweries will not try and stop the cost for artists. I really, really want to keep pushing that they should not be doing that and I really can't express of how much we need to push back on
00:55:13
Speaker
that because it's the creativity that we will be losing it is the community that we will be losing and it just it doesn't sit well um so I started seeing that come up but I in just to move it to the other side I'm also seeing a bunch more breweries hiring new artists for their designs and their can designs and that's also so freaking exciting. So I want to celebrate those ones. I want to try and push forward with even trying to now tag artists onto a lot of our social posts. I want to try and push the needle forward on how to get away from any of that bullshit, honestly. because it isn't it isn't good for the future and we all know it i think we all are aware of it and just trying to ignore it but um yes i that's what i'm excited for more artists getting involved and more breweries pushing back on that and hopefully more bars supporting the breweries that are pushing back on that as well
00:56:19
Speaker
Yeah, that's an incredible stand to take. ah I didn't realise you were doing that, but yeah, that's amazing. I think someone's someone's got to do it and it's it's great to hear you are. Well, Ivy, thank you so much for joining me. Thank you so much. I really appreciate it. Cheers.
00:56:36
Speaker
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00:56:49
Speaker
Whatever it is, there's no better way to reach that audience than promoting it through the crafty pint. We've been covering the Australian beer industry for nearly 15 years and have the biggest audience of brewers and brewery owners of any media publication in the country.
00:57:02
Speaker
Even better, our ads work. We'd like to get creative and help you make a meaningful connection with your target market. So if you want to drive sales, make the Crafty Pint your first call.
00:57:12
Speaker
Contact Craig at craig at craftypint.com. The Crafty Pint podcast is produced and edited by Matt Hoffman. 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 via our socials.
00:57:30
Speaker
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. 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.
00:57:46
Speaker
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. Visit craftycabal.com for more. And until next time, drink good beer.
00:58:03
Speaker
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