Thursday, 28 November 2019


2019: The Year of Local

  • Brewery Type: Physical
  • Region: Inner Suburbs
  • Tasting Room: 115 Cotham Rd, Kew
  • Food: Steak
  • Price: Average
  • Website
115 Grill & Brewhouse is located in the bottom of the 115 Hotel in leafy Kew in Melbourne's inner east. It's part of the famous Best Western chain as part of their Premier range. When they launched the hotel in 2012 owner Brice Hateley wanted a point of difference & decided to install a micro brewery - something that would've seemed far more radical at the time than it would now. 

Despite never having home brewed before Brice decided to take on the role of head brewer. He brought in Vince Costanzo, a respected brewing consultant & set about learning how to operate his system & produce quality beer. Beyond that I don't have a lot of information, they operate more like a hotel than a brewery & get quite defensive when questions are asked.

The Hotel component of the venue has positioned itself well for conferences & the decor in the bar really reflects that. There's not a heap of personality with white walls a mix of large dark wooden group style tables. There's also a few smaller bar tables & a few benches around the edge of the bar to pull up a high backed stool. One positive of the venue is the big windows on the right hand side, where you can look through to the stainless steel.

Despite having the stainless proudly on display, I was immediately concerned for the beer quality by the number of spirits on offer behind the bar. This was further enhanced when I noted of the 40 or so, mostly older drinkers, in the bar when I visited that very few of them were drinking beer, always a worrying sign at a brewery...

I took my seat at the bar & with some trepidation ordered a Pale Ale. It poured quite a nice deep golden/orange colour with a small white head comprised of medium/large bubbles. That's where the positives stop! There was very little aromatics coming off the beer, whilst the taste resembled bitter dishwashing liquid..

Generally I don't like writing reviews where I really have to rag on a beer, but this was an abomination! I would be upset if I brewed this at home, let alone if I brewed it with the intention of selling it! If this is the sort of quality they are dishing up regularly it's no wonder so few people in the bar were drinking beer!

Remember it's always Beer O'Clock somewhere in the world!

Tuesday, 26 November 2019


2019: The Year of Local

  • Brewery Type: Physical
  • Region: Western Suburbs
  • Tasting Room: 2 Derrimut Drive, Derrimut
  • Food: Food Trucks
  • Price: Average
  • Website
It's fair to say that Cavalier Brewing is one of the most influential in shaping the current Victorian craft beer scene. Interestingly though, it's not through their own beers that they've been particularly influential, but rather through the space & equipment that they let out to aspiring brewers who couldn't afford to build a brewery from scratch.

Cavalier Brewing was the brainchild of Steve Martin, his cousin Andrew Cronin & Heath Shirtcliffe, who he met on a dog walk of all places. After years of homebrewing they started out brewing commercially in 2011 on a tiny 100L system at the back of Heath's house in Pascoe Vale. Soon they realized this wasn't a sustainable long term plan and took their recipes on the road, to any brewery that would have them - most notably Prickly Moses.

Securing regular tank space was always difficult & so the trio found a warehouse in Melbourne's developing industrial west in 2012 and ordered their kit from China. They ensured they had excess capacity & space to allow aspiring brewers to be able to rent the brewhouse, install their own fermenter & be able to have access to a quality brewing facility whilst they grow their brands. Many of these brewers have gone onto bigger and better things with alumni such as Exit, Kaiju, Wolf of the Willows, Killer Sprocket & many more.

Cavalier's own brand has fallen by the wayside a bit in recent years. A re-brand in 2017 has definitely made the brand more visible than they once were & has seen the beers tweaked to be more in line with the modern palate. They are definitely not viewed with the same cache that they were maybe 5 years ago.

Interestingly I believe they are the only Victorian brewer with brewing operations overseas, quite a number export beer. They operate a couple of brewpubs with The Chancery Group in Bangalore, India. You can read about one of those brewpubs here, thanks to regular reader AJ's India Ale Trails blog. They also have plans for a production facility in the region - although that seems to have gone quiet with concerns about access to water.

It wasn't until September 2018 that Cavalier followed the trend and opened a taproom in a warehouse across the street from their production brewery, possibly to engage with customers they may have lost to more innovative brands. The tap room is in a new build concrete high ceiling warehouse with high level pallet racking stacked with supplies (kegs, pallets, flat packed boxes etc.).

The bar is under a large Cavalier motif and features a wide array of beers, both Cavalier branded & some of their contract brewed offerings. There is an area for a food truck to be parked inside the brewery, which was doing a roaring trade on the day I visited. Seating is most high communal tables - whilst there are a couple of barrels with stools dotted around.

I settled on the Pilsner, which was one of the new additions to the lineup when they did their re-brand in 2017. It's a beautifully brewed Pilsner, with great clarity & cereal malt character. The hops are very traditional, offering grassiness and a little bitterness. I think it's a touch on the safe side, appealing to their local crowd, & that a touch more bitterness could really elevate it.

Remember it's always Beer O'Clock somewhere in the world!

Thursday, 21 November 2019


2019: The Year of Local

  • Brewery Type: Physical
  • Region: Bellarine Peninsula
  • Tasting Room: 112 Balliang St, South Geelong
  • Food: Snacks
  • Price: Inexpensive
  • Website
Cockies Beer is the brand of beers produced by the Barrabool Hills Brewery in South Geelong. Cockies was started by husband & wife team Jamie & Lizzy Roydhouse in 2014 as a contract operation, brewing out of Cavalier in Derrimut. After 6 batches Jamie decided to take the plunge and purchase his own stainless, eventually opening in South Geelong in June 2015.

Jamie's story is a little different to most new entrants to the craft brewing industry. After a long career in pharmacy Jamie decided to take his long term hobby of home brewing & turn it into a second career. In fact he started home brewing in the 1970's, before many of his fellow new brewery owners were even born!

The brewery is located in an industrial cul-de-sac, a stones throw from the far better known Little Creatures Brewery in Geelong. It's a relatively modern concrete warehouse, that was clearly a showroom of some description in an earlier life. You enter through a little reception area before entering the brewery proper. It's a welcoming little brewery with a small bar around to the right hand side. They keep a tight taplist with their 4 core range beers joined by two seasonals.

The stainless steel takes up the back left third of the warehouse and is mirrored by a cool room on the right hand side. There is a Cockies motif on the back wall, whilst various brewing supplies are neatly stacked around. The brewery is only open to the public on a Friday afternoon & accordingly the tables and chairs are all fold out picnic style stuff. It's definitely an older crowd than you'd find at most craft breweries, but it had a lovely relaxed vibe.

I think this adds to the charm of the brewery. It's a real family operation, with three Roydhouse's the only staff working on the day we visited. They offer free pool upstairs, while there is also a little putting game. There's also complimentary cheese platters & chips, for which they ask for only a small donation, while the jazz band on the night we visited were really good.

The beer was better than I expected at Cockies. The IPA was tasting seriously fresh! It was packed with Galaxy hops, which translated to an IPA with heaps of passionfruit flavours & aromas as well as moderate bitterness! It's one of the better traditional (read bitter not juicy) IPA's I've had this year!

Remember it's always Beer O'Clock somewhere in the world!


2019: The Year of Local

  • Brewery Type: Physical
  • Region: S.E. Suburbs
  • Tasting Room: 27 Hartnett Drive, Seaford
  • Food: Uber Eats/Snacks/Cafe
  • Price: Average
  • Website
Biersal Brewery is a family owned & operated brewery in the South Eastern suburb of Seaford, a stones throw away from the far better known Mr Banks. They were the newest brewery in Melbourne when I started writing this piece, until the wave of openings that struck on the weekend of the 8th of November & continued the following weekend...

The head brewer is Ben Luxton, a professional brewer who studied in Palmerston (NZ) & South Australia before returning to his home state, where he honed his craft at The Public Brewery & at Boatrocker Brewers & Distilleries. All the while he was tinkering with home brew recipes in a custom built shed at home. The inevitable happened and Ben decided he wanted to do his own thing, which is where Dad Geoff comes in...

Geoff had always encouraged Ben to find something that he was passionate about & then find someone to pay him to do it. Unfortunately he forgot an important caveat; not me! Geoff was coming to the end of 40 years in the banking sector and was looking to do something else when Ben approached him to start a brewery. Needless to say, they entered into an arrangement where the bank of Mum & Dad financed a substantial portion of Ben's new brewery.

Like many new startups these days they took the risk of ordering equipment from China. They'd done their research & picked the supplier with the best track record. They took the risk on Chinese warranty & ordered a 500L brewhouse, with the idea of brewing to only service their brewpub. The family have lived in the South Eastern suburbs for the last 35 years & knew the area was perfect for their brewery - they just had to find the right space.

The name & logo was derived from old German folklore. A "biersal" is a type of kobold (spirit/sprite), that was thought to inhabit breweries as well as cellars in pubs. The spirits would help with menial tasks, such as washing bottles, glassware & kegs, in return for their share of beer. They were generally well-natured, however failure to pay them in beer often led to equipment going missing. 

And find it they did! The brewery is housed in a large 70's brick warehouse on Hartnett Drive, Seaford. It's licensed for 75 people although it could easily hold more. The bar, featuring a wood mosaic pattern, is on the left side of the brewery about halfway down, whilst the stainless steel is proudly on display lining the back wall of the brewery.

There's a whole range of different furniture, ranging from high tables with brewery stools, through regular tables with black backed chairs, to coffee tables with little arm chairs & even some little colouring tables for the kids. Coupled with the cafe food from The Black Goose, next door, & the promise of food trucks on the weekends this is very quickly going to turn into a locals hangout.

I was driving on the day I visited so I opted for one of the lower ABV options; the Hefe'Rye'zen. I was actually pretty impressed with the beer. It had the banana & bubblegum that you would expect from a normal Hefeweizen, with a good amount of spicy rye. I didn't pickup any cloves, however it may have been obscured by the rye. I'd be really keen to get back out and check out a few more of their beers!

Remember it's always Beer O'Clock somewhere in the world!


2019: The Year of Local

  • Brewery Type: Gypsy
  • Region: Inner Suburbs
  • Tasting Room: Not in the traditional sense
  • Brewed At: La Sirene
  • Food: Asian
  • Price: Average
  • Website
Shiki Brewing is the house range of beers from the Lucas Group of restaurants & is primarily found at their restaurants. Before people jump down my throat about including Shiki & not including other house brands; Shiki is sold in select bottle shops from time to time. Therefore, under the criteria I set, it qualifies. Although I have to say I did think about it for a while.

Chris Lucas is the man behind the restaurant group, which now comprises Kong, Chin Chin, Kisume, Gogo, Hawker Hall & probably more that I've missed! Before he setup his own Asian dining empire he was the man running my local "pub" The Botanical. It was here that he began to understand the disregard in which big brewers hold good food, preferring him to push beer sales rather than focusing on the food offering. He ignored them & beer sales rose anyway due to the people flocking there to eat...

When he opened Chin Chin his customers were demanding a better product to accompanying the wonderful spicy food. Unfortunately Chris was locked into a contract with a major brewer at Chin Chin... This is when he had the idea for Hawker Hall, his Windsor based Asian style food & beer hall complete with 18 independent taps - naturally he would need his own beers on tap as well! Shiki is Japanese for formula & Chris certainly followed the right formula when he set up his own brand.

He interviewed a number of leading brewers before settling on Costa Nikias of La Sirene to design his beers. A number of iterations of the various beers were trialed, before settling on the right beers that would pair with his Asian inspired food. I believe the beers are still brewed at La Sirene, but haven't been able to confirm this.

This brings us to the review, I had their Lager recently at Hawker Hall. (Yes the photo is focused on the wine not the beer - I may have had a few...). The recipe is a simple German Pilsner, using Pilsner Malt & Hallertau hops. That follows through to the taste, it's a clean lager with citrus & grassy notes and just enough bitterness. It's a really nice accompaniment for the food on offer at Hawker Hall!

Remember it's always Beer O'Clock somewhere in the world!


The Great Bottle vs. Can Debate

  • Country: Australia
  • Style: American Pale Ale
  • ABV: 5.0%
  • Serving Type: 330ml Bottle/Can
  • Price: Inexpensive
I was slightly surprised when I looked back & found that it had been almost five years since I'd done one of these! I guess that's a sign of the times with more and more craft breweries moving away from bottles. This segment really became the domain of the big brewers & feel by the wayside accordingly. 

When I saw that Old Mate, the Pale Ale that is now driving Moon Dog's expansion to Moon Dog World & a 400% increase in production capacity, was to be canned I felt like we'd be a chance to reboot this segment. Luckily I was able to get my hands on a bottle & a can brewed within a month of each other, which should allow for the best outcome in this segment. As usual, I better stop typing & get these beers out!

The beers pour an almost identical golden colour with a moderate white head on top. The head on the canned version is marginally larger, although this may be due to way a can pours versus a bottle. Both heads diminish to next to nothing relatively quickly. They're both exactly what I'd expect from the style.

Initially both beers smell very similar. They're both inoffensive with some cracker malt aroma up front. There's more on the hop front which initially smells a little green, despite both beers having been packaged for a few months. Once you get passed that there's some nice citrus & stone fruit notes.

First impressions, I slightly preferred the bottle. There was a slight dirtiness to the can at first that the bottle didn't have. After a couple of minutes this was gone & the hops on the canned version were able to shine that little bit more than they did in the bottled version. Both follow the aroma closely, with malt taking a backseat to the grapefruit & peach notes from the hops.

This is one of the hardest decisions I've had so far, as the beers are so similar! Had they been brewed on the same day I feel I would've had an even tougher task splitting them. I'm going to have to give it to the can, by a whisker. It was probably warmer than you would drink the beer in a normal situation before the difference was noticeable though - so feel free to fire away on either packaging vessel, just get the freshest one!

Remember it's always Beer O'Clock somewhere in the world!

Tuesday, 12 November 2019


Episode 11 - Show Notes 

It was inevitable, but we finally fell off the wagon and missed a month. So naturally we missed two & a half... In any case we're back with a big show for you! A few changes to note - we now have a Facebook page where you can interact with us & get timelier answers than via email. We also, at the behest of Apple Podcasts, are now having to give our episodes names; so if you have any ideas on how we should name them we'd love to hear the feedback.

We're going to rotate some segments in and out, especially early on while we get into the swing of things - so if there is anything you love or hate, please let us know! The idea at the moment is that the podcast will be (roughly) monthly, and we'll try and keep that pretty regular - at least more so than I've kept the blog up to date recently... Basically every month we'll discuss some of the latest news from the beer world, we'll talk about some beers that we've been enjoying over the last month & we'll crack something interesting from my cellar.

This month we discuss we discuss beer news both recent & quite a bit older, due to our longer than usual break. We attempt to slot beers from the Philippines, Argentina & Jamaica into our Ranking of Lagers, before talking about some of the reasons why there was such a long break between podcast episodes including my trip to Hawaii & our respective trips to the Victorian High Country. As usual we hope you enjoy the show!

 Show Notes

News Items (1:16)
  • Green Beacon sell to Asahi
  • Independent Brands Australia become an ABAC Signatory
  • Beer Cartel Survey results
  • Phil Sexton returns to Matilda Bay - new brewery to open in Healesville
  • Lion to launch a Hard Seltzer
  • Aether Brewery founders to split
  • The Tasting Paddle - Quick News Segment
    • MoonDog World
    • Sailors Grave @ Mikkeller Beer Celebration Tokyo
    • Tinnies win World Beer Awards Medal
    • Pirate Life Perth Brewpub
    • Liberty Brewing Cleanup at NZ Beer Awards
Ranking of Lagers (20:47)

  • This week we had to slot in San Miguel (Philippines), Quilmes (Argentina) & Red Stripe (Jamaica)
  • The New Rankings are as follows:
    1. Pilsner Urquell (Czech Republic)
    2. Tennent's (Scotland)
    3. Carlsberg (Denmark)
    4. Quilmes (Argentina)
    5. Kingfisher (India)
    6. Gullmack (Norway)
    7. Sapporo (Japan)
    8. Corona (Mexico)
    9. Heineken (Netherlands)
    10. San Miguel (Philippines)
    11. Tusker (Kenya)
    12. Tiger (Singapore)
    13. Red Stripe (Jamaica)
    14. Vonu (Fiji)
    15. Cusquena (Peru)
What We're Drinking (33:56)
  • Hawaii Trip
    • Maui, Honolulu Beerworks, Waikiki, Lanikai, Inu Island
    • Village Bottle Shop
  • High Country
    • Byramine Homestead, Buffalo, Rutherglen, Billson's, Bridge Road, Bright, Malt Shed
Noz's Cellar (54:13)
  • Maui Black Pearl (2019)
    • Rum, Bourbon & Brandy Barrel Aged with Coconut
    • Imperial Porter
    • 12% ABV
    • Cellared since August 2019
    • Thumbs Up
There we have it for another episode of the Beer O'Clock Australia Podcast. As usual you can hit me up at or at our new Facebook page, if you have any questions or feedback. We deliberately kept this episode relatively free of Year of the Local stuff as we've got a special episode that is recorded but yet to be released, so keep us in your podcast feed for that! Until next time...

Remember it's always Beer O'Clock somewhere in the world!


2019: The Year of Local

  • Brewery Type: Physical
  • Region: S.E. Suburbs
  • Tasting Room: 4 Joyner Street, Moorabbin
  • Food: Pizza
  • Price: Average
  • Website
It was a very different craft brewing scene in Melbourne in 2007 when brothers Andrew & Dave Ong decided to take the plunge & open 2 Brothers Brewery. The pair had lived their separate lives in the U.S.A., one as a Physio in New York & one as an Aeronautical Engineer in Seattle, where they discovered American craft beer.

Upon returning to Australia they set out to find similar beers. Whilst there were a few breweries around, their beers were still relatively difficult to find & were more demure than the beers they had been drinking in the States. They decided to throw in their careers & make the beers they loved full-time. With the decision made they had to work out how to do it!

Andrew was sent back to the States to get some hands on experience brewing beer, as well as sourcing some equipment to make it. That proved easier than expecting as Times Square Brewery went out of business & the boys snaffled up their copper clad brewery, which was then shipped to Australia, albeit in a clandestine operation under cover of darkness to avoid paying for extortionate permits to close Times Square!

Whilst Andrew had been away securing brewing equipment & learning how to brew, Dave had been scouring the South Eastern suburbs for a suitable warehouse, which he stumbled across in Moorabbin. It's the same site that they still occupy today, although the Beer Hall underwent a major overhaul in 2016 to make it a more modern, welcoming space.

The space is really nice. You walk through their "industrial beer garden" at the front of the brewery to enter - it's a nice sun trap where you could easily sink a few beers. You're funneled passed the stainless steel through the relatively narrow area in front of the white tiled bar. Once you have a beer in hand you proceed passed the bar to an area out the back that really opens up.

There you find a number of large tables, each that would easily sit 8+ people, some with communal benches some with high seats. There's a projector and stage at the back for entertainment, while pot plants hang from the ceiling. There is a raised area on the bar side of the brewery that houses some barrels, which is something I always like to see.

As much as I wanted to review Grizz, I feel like I've talked about that beer more than enough on this site over the years. Instead it's Clifford the Big Red IPA. I thought it was a little bit too bitter and lacked a bit of malt presence, both in body & flavour, which is surprising considering it clocked in at 7.8%. I was a little disappointed by that as Grizz is beautifully balanced and lacks for no malt!

Remember it's always Beer O'Clock somewhere in the world!


2019: The Year of Local

  • Brewery Type: Physical
  • Region: Phillip Island
  • Tasting Room: 47 Thompson Avenue, Cowes
  • Food: American
  • Price: Slightly Pricey
  • Website
Simon Bismire started Ocean Reach Brewing in Cowes with his wife Alexandra & father Wayne. All three share a love of craft beer & after solidifying the idea to start a brewery on their honeymoon, Simon & Alexandra managed to rope in Wayne. The brewery was in serious planning from September 2015 before opening it's doors in December 2016.

I was amazed to find that Ocean Reach Brewing is the first commercial brewery to operate on Phillip Island. This may come as a shock to some of the older audience of this blog who may remember Penguin Brewery (now defunct) & Rusty Water Brewery (re-branded as Phillip Island Brewing Co). Neither of these entities ever brewed beer on the island, both having their beers contract brewed.

The brewery started in the tiny taproom that they have on the main street in Cowes. Their beers soon outgrew the space and the brewery moved 2km down the road. The taproom looks like a fish 'n chip shop from the outside, although in its past life it was a clothing store. It's a relatively small glass fronted shop with pristine white plaster walls - something you don't often see in a brewery!

The fit out is also reminiscent of a modern burger/fish 'n chip shop with light wood top Scandinavian/Industrial tables. They have the ubiquitous brewery stools, although theirs are in a grey colour I can't recall seeing before. I didn't have any food there although I understand that they serve burgers and wings from a food van out the back.

I sampled the Pale Ale on the day I visited & was really impressed by it. It was a well balanced Pale Ale with good floral hops & the perfect amount of bitterness. The highest compliment I can pay it is that it strongly reminded me of the original iteration of the Hawkers Pale Ale.

Remember it's always Beer O'Clock somewhere in the world!


2019: The Year of Local

  • Brewery Type: Physical
  • Region: Inner Suburbs
  • Tasting Room: 245 Johnston Street, Abbotsford
  • Food: South American
  • Price: Slightly Pricey
  • Website
Bodriggy is one of the great success stories of gypsy/contract brewing in Australia. They started their journey contract brewing back in 2016 & for the first year literally had their beers pouring at bars they owned across Collingwood & Abbotsford! That has slowly, thanks to Yarra City Council, morphed into one of the more stunning brewpubs in Melbourne!

Jon Costelloe, Anthony Daniels & Pete Walsh are the gentlemen behind the brand. The trio have built a reputation for their excellent venues ranging from Dr Morse to The Aviary. They've recruited some of Melbourne's best bar tenders to man the bar at the new brewpub & it really shows when you get there as the service is superb!

I had been waiting with baited breath for Bodriggy to open for years! After all the delays they experienced in the building process they finally opened less than a month AFTER my work offices moved from just down the road. It took almost 4 years from when they took ownership of Bruno's old LPG conversion site until they opened, but god it was worth the wait!

Photo Credit: Concrete Playground

Just like it's sister bar, Dr Morse, across the road; Bodriggy draws it's name from the building it is housed in. Before even Bruno's LPG conversion shop the building had housed an old stonemason's villa named Bodriggy. Like many of the buildings in the Collingwood/Abbotsford/Fitzroy area the name is adorned on the stonework of the building. It's still there today & the name stuck!

The brewpub is as spectacular as it is huge! They've licensed for 425 people, which would make it one of the largest brewery tasting rooms in Victoria. They've spared no expense with the fitout. It's one of those places where you could find new details every time you visit. There is greenery all around with full grown trees in the brewery!

As you walk through the large glass door you can immediately see through the warehouse to the stainless steel at the back of the brewery, behind another wall of glass. The majority of the brewery is wood lined, although there is still the exposed steel & brick you'd expect in Abbotsford. I particularly like the darker corner of the brewery complete with leather booths & brass light fittings. There's a mixture of table sizes, ranging from large group friendly tables to small tables suited to couples.

Food is not an afterthought at Bodriggy. They've hired John Dominguez as head chef, he's got quite a reputation having worked at Monte Carlo, Noma & Dinner by Heston to name but a few. He was born in Mexico before following his now wife to Melbourne & is drawing on his cultural upbringing to pump out some incredible Latin fare. His fish taco, which comprises smoked swordfish stuffed inside a giant jalapeno, is one of the best things I've eaten this year!

I'm reviewing their new Dayspring, it's a Kveik IPA which is packed with Azzaca & Idaho 7. It's the most Azzaca forward beer I've ever had! There is so much pineapple in this beer alongside orange juice, passionfruit & stone fruit notes. It's dangerously easy drinking factoring in its 7.1% ABV. Given the obvious turn around advantages of Kveik beers I wouldn't be surprised to see this one stick around.

Remember it's always Beer O'Clock somewhere in the world!

Monday, 11 November 2019


2019: The Year of Local

  • Brewery Type: Gypsy
  • Region: Inner Suburbs
  • Tasting Room: No
  • Brewed At: Various
  • Price: Slightly Pricey
  • Website
Club Brewing Co is unlike any other brewing company in Australia. They don't own their own brewery; that's not that unusual. They don't own any stainless; slightly less common, but also not unheard of. They don't own their own taproom; also not a unique situation. Every beer they make is a one off; there are a few out there, as breweries move with the market this will become more common. So what is it that makes them unique?

All Club Brewing Co beers are sold via a quarterly subscription through their website. All their beers are brewed in collaboration with an physical brewery using their stainless steel (with a few batches being brewed at Craft & Co.). Each quarter you receive a mixed case with 8 of each beer that they've collaborated on in the past few months. There is no wholesale of their beers! That means you can't go down to a bar and find them on tap, nor can you find them in your local craft beer bottle shop.

Like so many other breweries, the idea came to Chris Thomas, Dennis Nowak & Daniel Ryan over a couple of beers one night in January 2015. Unlike most of the time when this conversation occurs a few beers deep, the idea still seemed good the next day. The boys were further encouraged when they received a response from Danish brewer Christian Skovdal Andersen (Beer Here) within 15 minutes of sending out their idea.

Others soon followed; including John Keelings (Fullers, UK) & Mitch Steele (at Stone when he agreed, before starting his own brand). And thus the trio spent the best part of the next 2 years making the idea came to fruition, with their first pack being sent to subscribers in December 2016. The concept is still going strong & their list of collaborators has become seriously impressive, see here, with brewers of note from the USA, Europe, Asia, New Zealand & Australia having taken part so far.

Having put off committing to the membership for most of the year, I was finally about to bit the bullet before I was lucky enough to notice a Facebook post where Exit's Uitgang Bar, which is quite close to my work, said they had a few cans of their collaboration with Club Brewing for sale. Naturally I headed straight down there!

This is a really nice Amber Ale! I'd say it's the best one I've had in years, as the style really has fallen out of favour. It's got a lovely malt base with layers of caramel with overlying rye spiciness. The hops are punchy but not overpowering with grapefruit & a touch of pine the most obvious. I know Club won't brew it again, but hopefully Exit make something similar down the track!

Remember it's always Beer O'Clock somewhere in the world!

Friday, 8 November 2019


2019: The Year of Local

  • Brewery Type: Physical
  • Region: Northern Suburbs
  • Tasting Room: 270 Raglan Street, Preston
  • Food: Wee Man's Kitchen (Scottish)
  • Price: Average
  • Website
Tallboy & Moose is a brewpub located in Preston, in Melbourne's northern suburbs. It was founded by Dan "Tallboy" Hall, a rake thin Englishman standing the best part of 2 metres tall, & Steve "Moose" Germain, a Canadian who relocated to Melbourne from Toronto in 2012.

Photo Credit: City Lane
They met in 2012, not long after Steve arrived in the country, when Steve was visiting Moon Dog to get acquainted with the craft beer scene in Melbourne. Dan was working as a brewer for the eccentric Abbotsford brewery at the time & the pair immediately hit it off.

Barely a year later and the pair had started their first beer brand; the tiny Make Beer, which sold minuscule amounts of beer between late-2013 and early-2015. It quickly became apparent that they needed to make more beer & so the wheels were set in motion for Tallboy & Moose to become a reality. The pair spent the next few years gaining experience at different breweries & distributors before opening the doors to their own brewpub in 2016.

Just over three years down the track & the boys' brewpub is a thriving part of the local community, featuring 16 taps of their own beer. Like many people starting out their brewhouse is cobbled together from bits of old dairy equipment. It's a system that makes great beer, as Dylan & I found out 18 months ago. They've been regularly adding more fermenters to their brewing corner of the warehouse, although they're seemingly running out of room.

The brewpub is housed in your typical suburban warehouse. It feels very much like a warehouse when you walk in, albeit a nice one, with a few licks of paint and some plants hanging from the ceiling. As you walk in the bar is in the middle of the warehouse, which is relatively long and thin. The brewing area is in the back right corner & very accessible to have a look at. The back of the warehouse is taken up by a large coolroom completely covered in their branding. It also features Wee Man's Kitchen at the front; the Glaswegian inspired food offerings of Chris Orr.

It's got a real homely vibe to it. The majority of the seating is long communal benches, although you can pull up a stool at the bar, where they've got up to 16 taps of their own beer on at any one time, with a few friends' beers filling the lines when their own stocks run low. There's also a few bits of mismatched seating at the front & back of the brewery if communal benches aren't your thing.

The beer I've chosen is actually a collaboration with one of the other best Hazy IPA producers in Victoria; Deeds Brewing. All Work & No Play is a fruit bomb, orange & pineapple flavours dominate, from a staggering 40g/L of hops! There's a touch of lactose but it's not overlying sweet, whilst it drinks dangerously easily belying it's 8.5% ABV!

Remember it's always Beer O'Clock somewhere in the world!