Tap highlights

Sandhurst Stout is back! The newest batch of our 6.0% cool season export stout has had a subtle increase in its proportion of three different roasted grains compared with the first batch that came out in May - a response to variation in ingredients - and the balance is right where I want it. 

We’ve also just tapped the first keg of a fresh batch of St Kilian’s. A few little tweaks have improved the texture, presentation, and balance of this bitter, black, draught stout. Our answer to Guinness is made with 100% certified organic and regenerative Riverina barley grown near Coleambally, including pale malted heritage varietal ‘Cape’, Chit malt, and Roasted Barley. It’s bittered with heritage Australian hop Pride of Ringwood from Ellerslie in Victoria, with a late-kettle touch of Certified Sustainable heritage English hop Fuggle grown by Ryefield in NSW for flavour. St Kilian’s is served with nitrogen for that classic draught stout appearance, texture, and drinkability. 

I revisited Dragon City on tap recently and was blown away by how bright and fresh its Tasmanian raspberry flavour is. The smoke from the lapsang souchong tea has mellowed considerably, really placing the raspberry in the foreground. I think I’ll be drinking this more often!

We’re down to our final keg of Triangulation II, our fresh hop pale ale. This rustic beer's robust bitterness, earthy/bready grain flavours, and subtle citrus and stone fruit notes from both our house yeast and the fresh Melba hops bring to mind some of the hoppier Belgian saisons and English pale ales. It’s zippy and refreshingly bitter; if you like a negroni, you’ll appreciate the balance in this one.

Beyond the Coast Double IPA. Enjoying the magic of double decoction mashing, very high hopping rates, and 8.5% ABV.