Our Head Brewer
Originally from Tasmania, Evan Hunter has worked as a brewer since 2008 and became involved in Bendigo Brewing in 2020. Evan has contributed extensively to the design of the brewery and venue and spent 18 months developing recipes on a 20 litre pilot system prior to commissioning Bendigo Brewing’s 1000 litre brewhouse.
“The more you master something, the more free you feel.”
- Father Mateusz, Mount Saint Bernard Abbey.
Evan’s Philosophy
Fundamentally, great beer is not made by sitting in front of a computer and creating monolithic recipes – 100 kilos of this, 10 kilos of that.
It is made by starting with truly excellent, simple, humble ingredients and working to understand their unique qualities.
The grain. The hops. The water.
How and where they are grown and processed before arriving at the brewery.
It is made by allowing yourself to be led, sometimes away from what you originally had in mind, by the process of learning about the raw materials in front of you and how they interact with each other.
It is made by realising that your yeast is not merely an ingredient, it is a codependent organism leaving its unique imprint on the liquid you feed it.
It is made by connecting with other brewers and beer lovers, listening and sharing ideas.
It is made by recognising when you have failed and making difficult choices.
And, often by using failure as your launchpad, it is made with an unceasing appetite for learning, refining, and mastering your skills as a brewer.
Our Beer
We brew using traditional methods and the best local ingredients we can get our hands on.
From crisp lagers to juicy hazies, it’s not just what we make but how we make it. We value both time-consuming old-school techniques to build flavour and modern, science-driven methods for quality assurance.
Our goal is to create beers with depth, drinkability, and a story worth sharing.