Petrihop | Hazy IPA 7.5% ABV

When it rains, you smell petrichor.
When you open a can, you smell Petrihop.

You might have heard of petrichor – the nostalgic scent you experience when it starts raining. But we bet you haven’t heard of Petrihop – mainly because we just made it up. As soon as you open Petrihop, the aroma transports you to all the places you’ve experienced fresh hops before. Be that straight from the hopbine or enjoying a few beers with mates.



Our latest Counter Culture release Petrihop combines some of our favourite hops –Citra, Idaho 7, Riwaka, Eclipse, Simcoe and Mosaic all combine to deliver tropical and stone fruit flavours, while the light and hazy malt body allows the hops to shine. Couple that with a soft, pillowy mouthfeel and a 7.5% ABV, and you’ve got the perfect beer to share with some hop-loving mates.

Join Stone & Wood Head Brewer Caolan for a full run down of the inspiration behind the beer, tasting notes and food pairing suggestions for this new, limited release Hazy IPA...




This limited release is available from Stone & Wood online and select craft beer bottle shops throughout NSW, QLD and VIC.

Reading times: 6 mins

Petrihop | Hazy IPA 7.5% ABV

Our latest limited edition, Counter Culture release has landed. Join Head Brewer Caolan and experience the magic of this new Hazy IPA, Petrihop...

Read story
Meet The Brewer: Ira Wurtz

Every few months, one of our brewers, this time it's Ira Wurtz, takes charge in Byron. They get to brew up whatever tickles their fancy and run the whole Pilot Batch thing. Cool, right?

Over the last three months Stone & Wood Byron Bay has been graced by Ira's presence as part of our rotating brewers program. He's delighted our tastebuds with several unique beers, including a hop-centric West Coast inspired IPA brewed with rosemary plucked from his very own backyard. Wittily coined the 'IRA', a West Coast IPA with rosemary. 

Give us a bit of background about yourself…(how long you been brewing, what got you into it, where you from etc)

Believe it or not, I actually wasn't much of a beer drinker until I moved over from Canada. Splitting cases of beer was the thing to do when you're a 19 year old backpacker in Byron Bay. It ended up being all I'd drink and I eventually started brewing with those cheap homebrew kits from Big W. My friends had to pretend my beers weren't terrible, now that I know what I'm doing they don't have to fake it anymore!

Stone & Wood Meet The Brewer: Ira Wurtz

What are your favourite styles of beer and why?

I love the diversity of aromas and flavours that different hops bring to the table so I'm always keen to try a new pale or IPA. On a hot summers day I can't say no to a refreshing gose.

Stone & Wood Meet The Brewer Ira Wurtz

What will you be brewing during your time here in Byron?Any beers you’re really excited about brewing and why?

In the short time I've been down here I've already had the opportunity to brew a variety of different styles. As for my own recipes, I'm looking forward to putting my spin on a west-coast IPA... Perhaps a gose for the summer months. Stay tuned!

Stone & Wood Meet The Brewer Ira Wurtz

What do you like about using the Pilot Batch brewery to experiment?

In a world of technology and automation, I love the analogue component of the pilot kit. Having the control of pushing buttons and spinning valves is part of the art of brewing!


Stone & Wood Meet The Brewer: Ira Wurtz

Reading times: 7 mins

Meet The Brewer: Ira Wurtz

Every few months, one of our brewers, this time it's Ira Wurtz, takes charge in Byron. They get to brew up whatever tickles their fancy and run the whole Pilot...

Read story
Mango Pale Ale Long Summer Lunch Recipe Guide

Summer – a season where the days stretch lazily into warm evenings, and every moment becomes a cherished memory. What better way to embrace the essence of these sun-soaked days than by gathering friends and family for an unforgettable feast that extends from afternoon delights to starlit nights?

Stone & Wood Summer Luncheon Recipe Guide

We're thrilled to bring you a culinary celebration of summer with our latest creation: the Mango Pale Ale. As the sun-kissed days unfold, we've curated a collection of delectable recipes from our Mango Pale Ale campaign, courtesy of the talented Sarah DeNardi. Each dish is designed to let you bask in the vibrant vibes of mango season, right in the comfort of your own home.

Join us on a gastronomic journey, where the refreshing notes of Mango Pale Ale infuse every recipe with a touch of summer magic. From appetisers that tease the taste buds to main courses that are a symphony of flavours, our recipe guide is your passport to a summer filled with good company and even better food.

Get ready to elevate your summer gatherings with these culinary delights, expertly crafted for you to enjoy the season's vibes, one delicious dish at a time. Cheers to mango-infused moments and the joy of savouring the flavours of summer!

Whole BBQ Snapper Recipe with Stone & wood Mango Pale Ale


Serves 8


  • 3-4kg Snapper, scaled and cleaned
  • 3 tablespoons olive oil
  • 60ml Mango Pale Ale
  • 4 garlic cloves, minced
  • Handful coriander
  • 1-2 lemons and or limes, thinly sliced
  • Generous grind black pepper
  • Sea salt

NOTE: The cooking time is super variable, the size and thickness of the fish and heat of the BBQ will determine the exact time required. Plus, keep in mind the fish needs to rest for 5-10 minutes before serving and will continue to cook while resting.


Light up the BBQ. Rinse the snapper, pat dry inside and out. If you have a very large fish make 3-4 shallow incisions, on each side of the fish.

Whisk together 2 tablespoons olive oil, the beer, and the garlic.

Rub the remaining olive oil over the outside of the fish and season generously inside and out with salt and pepper, spoon the beer mix into the cavity and use your hands to massage in, making sure it’s well coated. Reserve the remaining beer mix to baste. Stuff the cavity with coriander, lemons, and limes.

When you’re ready to cook, transfer to the BBQ. Cook over a moderately high heat for 7-10 minutes. Carefully turn the fish and cook until golden and just done, about 7-10 minutes longer. Be careful while handling on the grill, to prevent the skin sticking. The fish is done when the flesh near the gills flakes easily. Rest, loosely covered with baking paper for 5-10 minutes. To serve, run a knife between the flesh and the bones and lift off sections of the fillet. Turn the fish over and repeat. Accompany with extra lemon and lime wedges, and mango salsa.

Roasted Whole Snapper

If you haven’t got a BBQ you can roast in the oven- use the same prep. Heat the oven to 220˚C. Put the fish on a rack in a roasting pan; cook until just done, about 20 minutes. No need to turn the fish while cooking.


Beer-Steamed Morton Bay Bugs


  • 6-8 uncooked Morton Bay bugs, halved and cleaned
  • 750 ml Mango Pale Ale
  • 2 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 2 cloves of garlic, chopped
  • 2cm ginger, julienned
  • 3 green onions, cut into 5cm lengths
  • 2 stalks of lemongrass, white parts only, bruised

NOTE: When steaming, check the liquid level and top as necessary to maintain the steam. The cook time will vary depending on the size of the bugs. You want them just cooked. Again, they will continue to cook once off the heat.


In a large bowl, combine 60 ml of beer, oyster sauce, sesame oil, chopped garlic, and 1 tbsp of julienned ginger, add the bugs, toss to coat. Cover the bowl and refrigerate for at least 15 minutes to let the flavours mingle.

Prep the steamer: In the base of a large flat bottom wok, place the remaining lager, ginger, green onions, and bruised lemongrass into the wok. Put the marinated bugs into a shallow heatproof dish, put a round wire rack into the wok and set the dish onto the rack (make very sure that the whole arrangement is stable), cover with a lid and steam for about 6 minutes, until cooked through. You can finish them on the BBQ grill for a minute (flesh side down) to give them a lick of smoke and a little char. Serve with aioli and fresh lime.


This is a side you can make your own, play with spices, herbs etc, let your tastebuds guide you.


  • 2-3 ripe mangoes, diced
  • 1 red capsicum, diced
  • 1 red onion, finely diced
  • 1/2 cup soft green herbs chopped- think parsley, mint, coriander (on their own or as a combo)
  • 1-2 chillies, finely diced (adjust to taste)
  • 60ml lime juice
  • Sea salt and freshly ground black pepper
  • A drizzle of fruity extra virgin olive oil


Chuck everything into a bowl, mix and pop into the fridge until needed.

Chilli Butter Prawn Recipe with Stone & wood Mango Pale Ale


Serves 8


  • Quintessentially Aussie summer, eating prawns in their shells is a delicious and joyously messy affair. If you prefer a less hands-on experience, peel them before cooking, adjusting the cooking time accordingly.
  • The garlic and chilli butter is versatile and pairs with any seafood cooked on the BBQ.
  • The prawns are also delicious with aioli.


  • 1.5-2kg large green king prawns, in their shells
  • 3 tbsp olive oil
  • 150g butter
  • 6 garlic cloves, finely chopped
  • 2 long red chili, finely chopped
  • Handful parsley, finely chopped
  • 2 lemons, zest and juice
  • Salt and pepper to taste
  • Caramelised lemon halves to serve


Toss the prawns in the olive oil, season with salt and pepper- set aside.

For the garlic chilli butter. In a small saucepan over low heat, melt the butter. Add the garlic and chopped chili, swirl around for a minute or so. Remove from heat, then stir in chopped parsley, and the zest and juice of 1 lemon. Season with salt and pepper.

Get your BBQ to a sizzling high heat. Lay the prawns in a single layer on the hot grill, cook for 2-3 minutes, turn, and cook for an additional minute or so, until they have just turned pink.

Arrange the cooked prawns on a serving plate. Serve alongside the garlic chilli butter, with caramelised lemon halves.

Chilli Butter Prawn and Aioli Recipe


NOTE: If whisking the emulsion to life fills you with dread, you can use electric beaters or a small food processor.


  • 2 egg yolks
  • 2 garlic cloves, minced
  • 1 tablespoon mustard
  • 1 tablespoon Mango Pale Ale
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grapeseed oil (or any neutral flavoured oil)


In a bowl, whisk together the egg yolks, garlic, mustard, beer, salt, and black pepper.

Now the whole deal when making any sort of mayo from scratch is to remember you are creating an emulsion. Slowly, slowly, drizzle in the oil while continuously whisking. The gradual addition is what emulsifies the aioli and gives it a creamy texture.

Taste and adjust the seasoning to your liking. Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavours develop.

Summer Pomegranate Jewel Salad Recipe

Summer Pomegranate Salad

Feel free to customise this salad by adjusting the quantities of each ingredient based on your preferences.


  • 1 Cucumber, deseeded and diced
  • 1 Red Onion, diced
  • 1 Green Apple, diced
  • 1 Blood Orange, segmented and chopped
  • 100g Feta Cheese
  • 1/2 cup cooked grains (Freekeh, Pearled Barley or even fregola work well)
  • 1 Garlic Clove
  • Juice of 1 Lemon
  • Extra Virgin Olive Oil
  • Handful Fresh Mint leaves, chopped
  • Handful Fresh Parsley, chopped
  • Salt to taste
  • 1 Pomegranate, seeds removed


In a bowl, combine the cucumber, red onion, green apple, blood orange, crumbled feta, and the cooked grains.

Into a small bowl, crush the garlic and mix it with the juice of one lemon, whisk in olive oil. Pour the dressing over the salad ingredients. Add the herbs and gently toss everything together until well coated. Season with salt to taste. Transfer to a serving dish, top with the pomegranate seeds. Serve.

Rad Summer Pav

Here is a recipe for a DIY pav base but there is no shame in buying a premade one, especially given that summer heat and meringue are less than best mates (sad but true – humidity is the mortal enemy of our favourite whipped sugar confection). So, if you are tackling a DIY base, do it early in the morning and if you can, crank up the AC….and don’t worry if it cracks – it’s part of its charm.


  • 6-7 egg whites depending on the size of your eggs. You can use the yolks in aioli or to enrich an omelette or if you are feeling industrious try curing them to use in poke bowls.
  • Raw caster sugar or muscovado adds a delicious slightly caramel flavour to the pav.
  • If it is a particularly humid day, you could try making 2 smaller pavs to avert potential collapse during cooking.
  • If making ahead, store in an airtight container in a cool spot (but not the fridge).
  • Decorate just before serving. 


  • 210 ml egg white
  • 1 1/2 cups caster sugar
  • 1 1/2 teaspoons cornflour
  • 1 teaspoon white vinegar


  • 400ml thickened cream
  • 1 teaspoon vanilla bean paste (or essence)
  • 1/4 cup icing sugar
  • Fruit – sliced mango and 2-3 finger limes
  • Edible flowers (excellently extra but optional)


Pre-heat the oven to 150˚C and line a baking sheet with baking paper. Whisk together the egg whites and sugar in a large mixing bowl (from a stand mixer). Set over a pan of simmering water (making sure that the bowl doesn’t touch the water below). Stir continuously until the sugar granules have dissolved (test by rubbing a little mix between your fingers)- the mixture will be warm. Transfer the bowl to a stand mixer fitted with the whisk attachment, whisk on medium high until thick and cloud like (stiff and glossy). Whisk in the cornflour and vinegar. Spoon onto the prepared tray and form into a puffy disc (20-25cm across).

Transfer to the oven and immediately reduce the temp to 120˚C. Bake for 1 1/2 hours. Turn the oven off and let cook/cool for another hour or you can leave the door ajar and let the oven cool completely. Basically, you’re after a crispy exterior and a marshmallowy middle. Once completely cooled you can decorate.

To decorate, whip the cream, sugar, and vanilla to soft peaks. Spread over the pav, arrange the mango slices over the top and scatter over the finger lime pearls. Finish with edible flowers if you’re being extra.

Where To Buy Stone & Wood Mango Pale Ale?

Grab our Mango Pale Ale online, or in-person from First Choice Liquor Market nationwide, Liquorland in QLD, NSW and VIC and select Vintage Cellars from mid-Feb.

Reading times: 2 mins

Mango Pale Ale Long Summer Lunch Recipe Guide

Summer – a season where the days stretch lazily into warm evenings, and every moment becomes a cherished memory. What better way to embrace the essence of these sun-soaked days...

Read story
How To Gather: The Art of Hosting Great Gatherings

We sat down with the stylist, chef, and long lunch aficionado behind our Mango Pale Ale photoshoot, Sarah DeNardi

Sarah has worked with many of the cuisine brands you know and love, frequents our beautiful Northern Rivers area, and to put it simply, she's a flat out epic chef.

In this interview we speak with Sarah about her insights and tips on hosting great gatherings based on the principles of Priya Parker's book, 'The Art of Gathering'. 

In, 'The Art of Gathering,' Priya Parker delves into the transformative power of purposeful gatherings, offering ideas on being a good host to elevate both individuals and communities. According to Parker, the crux of any successful gathering lies in articulating its purpose, the 'Why' behind the meeting. She emphasizes that the purpose is not merely an inspirational concept but a practical tool, a filter, guiding decisions, both significant and minute. In Parker's words, "The purpose of your gathering is more than an inspiring concept. It is a tool, a filter that helps you determine all the details, grand and trivial." She likens the purpose to a "bouncer," a discerning guide ensuring decisions align with the event's essence. With a clear purpose, gatherings transform from mundane to meaningful, providing a sense of direction and aiding in achieving the ultimate goal, whether it's fostering quality time with friends or pursuing a specific objective.

Alright, let's get into how to be a good host!

How To Host A Great Gathering – Stone & Wood Mango Pale Ale

Sarah, how do you define the purpose of a long summer lunch, and how does that guide your decisions in terms of styling, menu, and overall ambiance?

For me a long summer lunch immediately evokes two things – a sense of occasion and leisure – while those two things don’t always go hand in hand, in this context they’re a perfect fit.

I agree with Priya on defining the ‘why’- the purpose becomes my blueprint – a narrative, it helps guide my decisions and in a world of endless inspiration, helps me focus on the goal.

Often my starting point is the simplest desire to explore a specific recipe or ingredient and that is enough to define the purpose.

I look at each gathering in layers (menu, guests, styling, ambience, and environment) to be considered separately but experienced together, and I always plan with a mindset to not put on a show but create a shared experience.

I recommend a three-word approach to keep you grounded. Mine are Simplicity. Connection. Deliciousness. I use them like a mantra, they underscore my ‘why’ and keep me on task.

In your experience, what elements contribute to creating meaningful connections among guests during a gathering, particularly in an outdoor setting?

In an outdoor setting, comfort is paramount. Consider elements like sun, wind, temperature, and unwelcome guests (hopefully only insects), making sure everyone is physically comfortable lays the foundation for meaningful interactions.

Next on the comfort scale is who sits with who. The benefits of employing a strategic seating plan, unless among a close-knit group, cannot be overstated. My goal is always to create an environment where guests feel at ease to connect. Creating a diverse yet harmonious mix of guests can be as simple as grouping those guests with a shared interest, a love of reading, film, sport, travel, food- whatever.

Prawns and Stone & Wood Mango Pale Ale, Summer Long Lunch Essentials

How do you approach invitations to ensure inclusivity and diverse perspectives, fostering a richer experience for everyone at the table?

I think the key to inclusive invitations is focusing not on sameness, but again touching on shared qualities or interests. Inviting guests with a shared passion provides the safe harbour of common ground but within that there exists opinion and personal experience, which creates diversity and that can take the conversation in interesting directions. I also love including a range of ages which almost automatically adds dynamism and instantly diversifies perspectives.

It's not unlike casting a movie — distinct characters make for contrast, which creates a rich and entertaining storyline.

What strategies do you employ to encourage engaging conversations and meaningful interactions among guests throughout the long lunch?

I’m keen on the organic nature of things and have no desire to overly orchestrate occasions. Encouraging engaging conversations involves creating an environment that facilitates interaction. Thoughtful seating arrangements, a mix of familiar faces and newcomers, and even strategic icebreakers, like simple games (there are some hilarious at the table card games, or conversation cards, that contribute to a lively environment – great to deploy later in the afternoon – maybe before dessert) that can serve as catalysts for dynamic discussions and upbeat banter.

How To Host The Perfect Summer Long Lunch

How do you tailor the gathering experience to reflect the unique personalities and preferences of the guests, ensuring they feel seen and appreciated?

I pay attention to the little details. What are their interests? What makes them tick? It could be anything from a favourite colour to their most loved destination.
Incorporating those elements that resonate with their personalities—maybe it's a certain type of music playing, or a themed decoration that reflects their style. Small, thoughtful touches go a long way to making each guest feel acknowledged and valued.

Personalising the gathering experience is like producing a great playlist—it's all about curating a vibe that resonates with each guest, incorporating something familiar and something new.

The menu is another canvas. If I know someone is a foodie, I make sure to include a variety of flavours and maybe even throw in a surprise dish related to their favourite cuisine. And, of course, I keep an eye out for dietary preferences or restrictions to ensure everyone has something delightful on their plate.

During the afternoon, I keep an eye on dynamics. If someone loves to be in the centre of the action, I make sure they're part of the lively conversations. On the flip side, if someone enjoys quieter moments, I create spaces for them to retreat and relax.

In essence, it's about weaving together an experience that feels tailor-made for each person. When guests leave feeling not just attended to but genuinely understood, that's when I know I've hit the sweet spot of personalised perfection.

Are there specific rituals or traditions you incorporate into your long summer lunches to create a sense of continuity and connection among guests?

I don't have specific rituals as each gathering is unique, but one thing I will often do is delegate some last-minute prep. It’s a great ice breaker and lets guests contribute and feel part of the experience. I keep it simple and align tasks with individual strengths.

Tips For Hosting A Great Long Lunch with Stone & Wood Mango Pale Ale

What is your approach to balancing a structured agenda with moments of spontaneity to keep the gathering dynamic and engaging?

Balancing a structured agenda with spontaneity involves treating it like acts in a play. Each act has a different objective, but the overarching story—the essence of the gathering—remains constant. Having a plan but allowing it to unfold organically and set its own momentum is key.

Ultimately, it's a dance between planning and intuition, ensuring that each guest leaves not just satisfied but with a sense that their unique presence added something special to the day.

Group of three women admiring their pavlova

Looking back at your experiences, can you share a specific instance where you felt a gathering was particularly successful, and what insights or lessons did you gain from that experience?

No one occasion stands out – I take mental notes and have a quick post gathering debrief with myself, harvesting the bits of each event that resonate- and store them away until required.

Ultimately, successful events, like so many things in life rely on some sort of magical alchemy – a cosmic balancing act between spontaneity and planning.

It’s good to understand you can contribute to the magic but not necessarily predetermine the outcome.

I guess the repeat take-aways are;

  • Don’t be ridged
  • Be clever about your guest list
  • But don’t be too clever about the food
  • Embrace the interplay between structure and spontaneity

And remember...

Simplicity. Connection. Deliciousness.

Reading times: 8 mins

How To Gather: The Art of Hosting Great Gatherings

In this interview we speak with Sarah DeNardi about her insights and tips on hosting great gatherings based on the principles of Priya Parker's book, 'The Art of Gathering'. 

Read story
Good Beer Talk: Mango Pale Ale

Introducing our new, limited edition Mango Pale Ale: the newest member of the Stone & Wood family.

Mangoes are our national summer fruit. To celebrate their deliciousness, we’ve crafted a fresh brew. Our aim was to highlight the mango’s goodness without overshadowing the beer itself. We chatted with Jess, our Hospitality Leader and Dean, member of the Beer Crew to get the lowdown on our new Mango Pale Ale- the flavour, how it’s made and what inspired it.


Our hospitality leader (and resident cicerone) Jess says: “we think we’ve really nailed the balance. It has all the attributes of something summery and something fruity.” Brewed for warmer months, its light with a low bitterness, sitting at an easy drinking 4.6%. And of course- no preservatives and no additives. A subtle mango flavour lifts every sip.

Brewing Process

Brewed with Galaxy® hops, our Mango Pale Ale is balanced with mango to take you right back to nostalgic memories of summer. We have included two generous additions of real mango throughout the brewing process. This leads to a subtle mango flavour in every sip and a big mango aroma.

The Inspiration

Dean talked us through the inspiration for this brew, our original and much-loved Pacific Ale. “Pacific Ale is known for its clean, crisp, refreshing notes and low bitterness, but this time we’ve added mango throughout the brew”.

Where can I get my hands on it?

This beautifully balanced pale ale is perfect to share with mates this summer. It is available at First Choice Liquor Market nationwide, Liquorland stores in NSW, QLD and VIC, and select Vintage Cellars from February, or at our Byron Bay and Brisbane Breweries, and Stone & Wood online.


Reading times: 2 mins

Good Beer Talk: Mango Pale Ale

We chatted with Jess, our Hospitality Leader and Dean, member of the Beer Crew to get the lowdown on our new Mango Pale Ale- the flavour, how it’s made and...

Read story
Growing a Greener Tomorrow: Supporting our Young Farmers

Welcome to Stone & Wood’s Regenerating Our Backyard Series, a look into the ways in which the coldie in your hand can help create a better future for the environment that supports us.  

As a business, we’ve aimed to tread lightly on the earth since Day One. We’ve taken measures to reduce our reliance on traditional energy sources and produce less waste, but how can we do better? By thinking outside the box and working with like-minded friends from the farming and brewing communities, we’re making new pathways into a greener future.

In Episode two of 'Regenerating Our Backyard' we spent some time at The Farm Byron Bay. In partnership with national non-profit Farmer's Footprint Australia, they’re helping young people get access to land and learn the noble art of growing food.

Along with Byron Shire Council, Ingrained Foundation (the not for profit we established in 2018) has helped us to support the program, using beer as a force for good, balancing our love of brewing with our love of fresh, organic and local produce.

The hard truth is that these days, there are plenty of barriers that prevent young people from getting into farming. Acquiring land is just the beginning. The Northern Rivers Incubator program aims to educate and empower our next generation of farmers, with an access and education model that could be rolled out by local councils nation-wide.  

We chatted to this year’s participants: Grace and Rob on the patch and learned just how much this program has allowed them to realise the potential of farming as a viable career path, and why we need more of these opportunities for our young people. Enjoy the full episode now 🍺#beerasaforceforgood


Watch episode one of Regenerating Our Backyard here.

Reading times: 7 mins

Growing a Greener Tomorrow: Supporting our Youn...

We’re stoked to introduce you to the Regenerating Our Backyard film series. Since day one, we’ve tried to balance brewing beer and taking care of the earth that supports us....

Read story
Love At First Sip, Vote 1 Pacific Ale GABS Hottest 100

What is the GABS Hottest 100?

It's that time of year again. The Arias of Craft Beer is here, the GABS Hottest 100. Every year GABS puts out a People's Choice Poll where beer lovers can vote on their favourite craft beer from that year. It's 2023 and we're hoping you can help us make the champions list, once again! Whether it's a tried and true like Pacific Ale, or something newer like Hinterland's up to you to vote for your favourite Stone & Wood beer in the GABS Hottest 100.


Love At First Sip

You want to know what love is? It’s voting #1 for Stone & Wood Pacific Ale in the GABS Hottest 100.

Love at first sip…We all remember our first Pacific Ale moment, those passionfruit, citrus and tropical fruit flavours and aromas…Once it hit your lips, “Ahhhhhh.” 🤤

That “fruity mumbo jumbo” changed the way we thought about beer in Australia over 15 years ago. Fast forward to today…we’re prouder than ever to be the first sip that kicks off so many journeys into the craft beer realm, all over the country.

So if you’ve caught the Pacific Ale love bug, share it by voting 1 Pacific Ale in the Gabs Hottest 100 @gabsfestival hit the link below to vote now.




Don't Stop at Pacific Ale...

And while you’re there, don’t forget to vote for our other core-range beers (Hinterland Hazy, Green Coast Lager, Cloudy Pale Ale) and any of the Counter Culture beer releases you really dug this year.


Reading times: 2 mins

Love At First Sip, Vote 1 Pacific Ale GABS Hott...

What is the GABS Hottest 100? It's that time of year again. The Arias of Craft Beer is here, the GABS Hottest 100. Every year GABS puts out a People's...

Read story
From Coldie to Compost: A Love Story


Welcome to Stone & Wood’s Regenerating Our Backyard Series, a look into the ways in which the coldie in your hand can help create a better future for the environment that supports us.  

As a business, we’ve aimed to tread lightly on the earth since Day One. We’ve taken measures to reduce our reliance on traditional energy sources and produce less waste, but how can we do better? By thinking outside the box and working with like-minded friends from the farming and brewing communities, we’re making new pathways into a greener future.

In this, our first episode from the series, we look at how our brewers and a network of local farmers work together to close the loop on waste and produce some of the richest soil in the Northern Rivers.

 Our brewers working with local farmers

As part of the brewing process, each tank of delicious Pacific Ale produced also creates a yeast waste byproduct. In 2015, rather than committing this product to traditional waste systems, Stone & Wood teamed up with local legends, Coastal Feeds, to take the nutrient-dense waste from all our beers to create a rich compost for organic farmers.  

Hamish Brace from Coastal Feeds said their core goal is to continually improve the quality of soil health for farmers and the yeast waste from Stone & Wood beer is a key ingredient towards achieving that.

“Because you’re brewing quality beer (no preservatives etc) you’re using good materials and that’s always in my favour to produce a good compost.”

Yeast waste byproduct from Stone&Wood Pacific Ale Beer

From the hands of Hamish and team at Coastal Feeds, this beer-boosted compost goes on to feed the rich fields of local organic farmers, like Rod Bruin of Summit Organics.

The rich compost delivery helps tackle what is a big concern for Rod and many sustainable farmers - the limited nutrient life of soil. Working with a finite resource, farmers like Rod believe that tying up nutrient loops, like replenishing the soil with our brewer’s waste, is a way we can give back to soil’s health and keep the nutrient cycle going.

“The Stone & Wood compost brew we get off Coastal Feeds it’s the highest nutrient compost of any of the composts available locally,’ said Rod.

The whole point of compost in sustainable farming is we’re not feeding the plants, we’re feeding the soil. And in the soil is the microorganisms and the fungi, they’ll feed the plants. They’ve got this whole gig going where they help each other out. Bit like what we’re trying to do.”

Farmer harvesting carrots

Both Rod and Hamish believe that small, local actions and solid human relationships are the best way forward to ensure a greener tomorrow.

Hamish from Coastal Feeds said, “We can minimise our impact on the world with a lot of small actions. It’s guided sometimes by bigger actions, but on the ground, it’s the activity of the people in the community and how they can work together to create solutions.”

Similarly, our farmer (and part-time philosopher) Rod said, “I think it’s essential in order for us to move forward on this planet, we have to become more local and build up human relationships, long-lasting human relationships. I think that’s where the future’s at.”

Farmer harvesting lettuce

To get a deeper understanding on how we’re trying to close the loop on waste and have a positive impact on the environment that surrounds us, watch the first episode in the Regenerating Our Backyard Series above.

More good news to come…

Episode two has been released 🎬 Watch Now:


Reading times: 8 mins

From Coldie to Compost: A Love Story

We’re thrilled to introduce you to the Regenerating Our Backyard film series. Since day one, we’ve tried to balance brewing beer and taking care of the earth that supports us. In...

Read story
What is Stone & Wood beer made of?

Our beer is made of the right stuff. Your favourite Stone & Wood beer is brewed with locally sourced ingredients and fuelled by our passion for good. We’ve done traditional brewing a little differently. And we’re inspired by the charm of our Byron Bay home.

From the core range to our limited releases, each of our beers and beverages has its own story. Discover here what your favourite Stone & Wood beer is made from.

So, what’s in beer?

Since its earliest days, our beer has always been that humble combination of malted barley, sugars, hops and yeast - fermented to perfection.

We’ve been creative with this recipe; experimenting with Australian malt blends, hop varieties and sugar sources. Our craft brewery has refreshed beer classics like Pale Ale and Lager with the help of Australia’s finest farmers and their beautiful produce.

Stone & Wood’s ingredients

We’ve broken down some of the differences between our core range of beers below:

Pacific Ale

Our Pacific Ale overflows with memories of summer picnics or beachside brews with every taste. We've taken inspiration from the golden haze of our home on the Pacific Ocean, using Australian-grown rolled wheat and malted wheat for the pale malt base. This combination helps to create that famous pale ale gold tone and delicious finish.

We then use our famous Galaxy hops sourced from Victoria and Tassie farmers to balance that malty bitterness with tropical aromas. Finished with a short and sweet fermentation period, we unleash more complex flavours from the yeast to boost the overall palette of our Pacific Ale.

Once brewed and bottled, our Pacific Ale offers a deliciously fruity, refreshing and full beer.

Green Coast Lager 

Our Green Coast Lager is a celebration of our home and beer’s homeland. The clean and crisp flavour has taken inspiration from the rolling hinterland of Byron Bay, underscored with malts sourced from Germany.

Our silver medal-winning Green Coast Lager has that classic Munich Helles taste of honey and bready malt. This could only be enhanced by our noble hop with a balanced bitterness and delicate sweetness, more than living up to it's namesake. 

Once fermented, the extended cold conditioning helps mellow and harmonise the flavours to give our Green Coast Lager a subtle spice. An easy drink year-round, Green Coast Lager’s unique malts and hops create refreshing beer with a low, clean bitterness.

Cloudy Pale Ale

Our take on a modern Aussie pale ale, we’re proud of our recently relaunched Cloudy Pale. Originally released way back in 2013, we tinkered with the recipe over the course of months to bring a fresh take to one of our classics.

From the get go, you’ll notice the tropical flavour profile, that is followed by smooth bitter notes and a crisp finish. The late addition of several dry Aussie hops gives distinct aromatics, and the malt profile brings it’s cloudy and smooth quality.

With low bitterness and hints of sweet stone fruit, Cloudy Pale Ale is perfectly paired with warm weather and a pub feed after a busy day.

What our beer is made of

Beer is simple, made with only a few ingredients. This means it needs to be brewed right.

Each of our beers go through a long journey from the malt mill to the final fermentation (you can learn more about our process here).

From the ingredients to the production and packaging, we make our beer from only the good stuff at every step. With solar panels, water waste systems and composting programs, we do what we can to have a positive impact on our community.

Our beer making process is focused on the ecology of brewing as we incorporate new measures and managements to support the earth that supports us.

When it comes to Stone & Wood, we work alongside our community to brew a beer that isn’t just delicious but a positive force for good as well.

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What is Stone & Wood beer made of?

Our beer is made of the right stuff. Your favourite Stone & Wood beer is brewed with locally sourced ingredients and fuelled by our passion for good. We’ve done traditional...

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Road To Munich | Festbier 6% ABV

Our latest Limited Release: Counter Culture #23 – Road To Munich, Festbier is here!

Join our Head Brewer Caolan and Production Manager Pat geared up in their lederhosen as we unpack the inspiration behind the beer, the characteristics, brewing method and food pairings for this delicious new lager.



This extremely limited release pays homage to Germany’s largest and most celebrated beer festival – Oktoberfest – specifically the pale, Munich lager they pour exclusively for it – the Festbier. It's also a nod to our team's annual pilgrimage throughout the most renown Belgian and German Breweries in celebration of five years of devoted service to Stone & Wood, that concludes in the beer capital of the world: Munich.  

Counter Culture #23 is available exclusively online, and in our Byron Bay and Brisbane Tasting Rooms. 

 If you miss out on this Counter Culture release, think about joining the Stone & Wood Beer Club - you'll never miss a limited release again!


For full details on of Hops, Malt and Food Pairings for Road To Munich explore more here


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Road To Munich | Festbier 6% ABV

Watch now to take a deep dive into the inspiration, characteristics, brewing techniques and food pairings for Counter Culture #23, Road To Munich, Festbier...

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Wild For Wilderness – Raising Money for Our National Parks

We are so proud to be supporting our mates over at Pony Rider and The National Project as we bring to life the inaugural Wild For Wilderness Van Life festival. The goal of Pony Rider’s #TheNationalProject is to raise funds to support a ‘Land Buy Back’ scheme, where areas of land are bought to protect, regenerate, grow and create new Aussie National Parks.

Based in the Glenworth Valley and spread over two days, the Van Life event features adventure films and IRL adventures by day and live music under the stars by night. For the keen ones, there’s kayaking, hiking, mountain biking or horse riding, and for those feeling more zen, we’ve got breathwork, yoga and native food walks. Heading back into the campsite, there’s food trucks, cold beers, live music and good times.

Tickets are $150 per person and if sleeping in your wheels isn’t your thing, there’s a limited number of glamping sites too. 20% from ticket sales and all proceeds from the bar will be donated, along with other initiatives throughout the weekend.

Use the buttons below for more info on The National Project and Wild For Wilderness, or to buy tickets.


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Wild For Wilderness – Raising Money for Our Nat...

Two days of Van Life, adventure films, live music, good times and raising funds for national parks.  Date: 4th – 5th NOVEMBER Location: GLENWORTH VALLEY, NSW

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Green Coast Lager BBQ Ribs


Green Coast Lager


  • 6 racks baby back ribs
    • Rub mix
  • 1 cup dry malt extract. *note – we used a mix of Karrared, we use in our Jasper Ale & Carafa2, we use in our Stone brew.
  • 1 cup brown sugar
  • Spice mix – increase amounts if needed
    • Handful Salt
    • 2 tablespoons pepper
    • 1 tablespoon paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon spoon chili powder
    • Big pinch cinnamon.

Lager BBQ sauce:

  • 2 cups ketchup
  • 3 Tablespoons chili powder
  • 1 can of Green Coast Lager
  • 1 Teaspoon smoked paprika
  • 1 Tablespoon regular paprika
  • 1 Tablespoon garlic powder
  • 2 Tablespoons yellow mustard
  • 1/2 tsp cayenne pepper (add more if you want more kick)
  • 2 Tablespoons brown sugar; packed
  • 2 Tablespoons apple cider vinegar


  • Whisk all ingredients in a saucepan and turn heat to medium, bringing sauce to a slow boil.
  • Reduce heat and simmer for 20 minutes. 

BBQ ribs:


  1. Combine dry rub ingredients in a bowl
  2. Combine dry malt extract and brown sugar with fingers to prevent clumping
  3. Combine with dry rub
  4. Heat grill to a low to medium heat
  5. Lay out large pieces of foil, large enough to wrap the ribs – 2 racks per piece.
  6. Lay ribs onto foil and rub with dry rub ingredients – rub in well – wrap in foil
  7. Place wrapped ribs on grill and cover with hood
  8. Cook for 1.5 hour turning every 30 mins – not breaking foil
  9. In the meantime, prepare the Lager BBQ sauce
  10. Remove ribs from grill and gently remove from foil.
  11. Replace back to grill and begin basting with BBQ sauce.
  12. Baste continually for another hour turning gently twice only
  13. Remove from grill and serve immediately. 


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Green Coast Lager BBQ Ribs

Step up your BBQ game with lager BBQ sauce ribs!

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Hopposite Seasons Cold IPA | Available 04.09.23

Get your chilly bin ready – Counter Culture #22 - Hopposite Seasons Cold IPA is almost here!

Available 04.09.23

There’s nothing quite like the magic moment when opposites attract. That’s why we combined hops from North America and New Zealand to create Hopposite Seasons COLD IPA, a beer that bursts with high aromatic hop intensity and flavour and finishes clean and crisp.



This limited release will be available online and from select venues and bottle shops on Monday, 4th September…but only for a short time…so set your alarms and prep the chilly bin.



Can’t wait to get your hands on this Cold IPA? Get amped up now and join our Head Brewer, Caolan for a full run down on Hopposite Seasons – what are you waiting for?

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Hopposite Seasons Cold IPA | Available 04.09.23

Get your chilly bin ready – Counter Culture #22 - Hopposite Seasons Cold IPA is almost here! Available 04.09.23 There’s nothing quite like the magic moment when opposites attract. That’s...

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Stone & Wood Murwillumbah Open Day

We’re pumped to announce our mini beer festival, Murbah Open Day, is back for another year at our Murwillumbah Brewery on Saturday, 5 August. 

Welcoming locals and beer frothers from all over, Murbah Open Day is a celebration of community, great music, good food and of course, fresh beer straight from the source. 

The only day of year our brewery opens to the public, the festival gives punters the chance to peek behind the curtain of the Stone & Wood engine room, with staff guided tours of the brewery throughout the day.

Running from 11am - 5pm, Murbah Open Day is an event for the whole family and a chance to give back to the amazing community that supports us. 

Entry to the festival is by gold coin donation with all profits going towards an amazing local cause: Wedgetail Retreat.

Wedgetail Retreat provide free palliative care to the Northern Rivers community, giving locals and their families a warm and welcoming environment to call home. Operating without government funding, Wedgetail relies on the support of its community to keep its doors open and continue with the excellent care they provide. 


Saturday 5th August, 11am - 5pm

Stone & Wood Murwillumbah, 5 Kite Cres, South Murwillumbah

Cost: Cold coin donation for Wedgetail Retreat.



(40 min loop)



We encourage patrons to Park & Ride to Murbah Open Day.

We suggest parking at Knox Park off Wollumbin St (not on the street or in the coles carpark) and walking to the Coles Bus Stop.


Pick up/drop off times*

Coles Bus Stop       

10:20, 11:00, 11:40, 12:20, 13:00, 13:40, 14:20, 15:00, 15:40, 16:20, 17:00, 17:40                    

Bus stop opposite the Courthouse Hotel 

10:30,11:10, 11:50, 12:30, 13:10, 13:50, 14:30, 15:10, 15:50, 16:30, 17:10, 17:50            

Riverview Hotel (Old Visitors Centre) 

10:40, 11:20, 12:00, 12:40, 13:20, 14:00, 14:40, 15:20, 16:00, 16:40, 17:20, 18:00    

Stone & Wood Brewery, Murwillumbah 

10:50, 11:30, 12:10, 12:50, 13:30, 14:10, 14:50, 15:30, 16:10, 16:50, 17:30  


*Pick up and drop offs approximately every 40 mins from there on.


(90 min loop)

$5 PER HEAD / each way

CASH ONLY, please try to have correct $5 note or coins.



Pick up/drop off times*

Cabarita Beach Hotel, Cabarita

10:00, 11:30, 13:00, 14:30, 16:00, 17:30      

Salt Bar, Kingscliff

10:15, 11:45, 13:15, 14:45, 16:15, 17:45      

Cudgen Surf Club

10:25, 11:55, 13:25, 14:55, 16:25, 17:55      

Chinderah Tavern

10:45, 12:15, 13:45, 15:15, 16:45, 18:15      

Stone & Wood Murbah Brewery

11:00, 12:30, 14:00, 15:30, 17:00


*Pick up and drop offs approximately every 90 mins.


11am - 11:40am - Ben Whiting

12pm - 12:40pm - Blackboi

1pm - 1:40pm - Ben Whiting & The Pacific Nationals

2pm - 2:40pm - The Booty Affair

3pm - 3:40pm - The Booty Affair

4pm - 4:40pm - The Swamps 


Pete’s Smokey Meats


Map of Murbah Open Day

Stone & Wood Brewery Tour

Stone & Wood Murwillumbah Open DayStone & Wood Murwillumbah Open Day

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Murbah Open Day is Back!

Welcoming our awesome community behind the curtain of the Stone & Wood Engine Room

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Stone & Wood Stone Beer 2023

Time To Dabble In The Dark Arts

Around here, winter is a time of dark temptations. Of cold nights and raging fires, of dancing bodies and deep, dark beers. Welcome to the Season of the Stone.

From today, Stone Beer 2023, our rich and robust porter, is available online and in good bottle shops and venues across the country.

But the black magic doesn’t stop there. We’re also celebrating the return of our Barrel-Aged Stone Beer, rolling in at an 11.2% ABV, this is a potion best shared with others. Sold in a traditional ceramic crock, these can only be found in very limited numbers in our online store. To tempt you further, here’s a closer look at what you can expect from these two exceptional dark beauties.


6% ABV

This year’s brew was created using choice Australian and German malts, with aromas and flavours of coffee, rich dark chocolate, and hints of subtle smoked barley. Stone Beer 2023 pours near black and finishes with a rich smooth malt character and firm bitterness.

Malts: Pale malt, Chocolate, Voodoo, SM40, amber, CaraRed, regenerative-grown pale malt and macadamia smoked malt.

Hops: Fuggles Hops (England)

Food Pairing: This delicious porter pairs beautifully with grilled meat, hard cheeses, and excellent with anything containing chocolate.




11.2% ABV

Aged for 12 months in whiskey barrels, this jet-black porter has the strong malt profile of chocolate and coffee flavours, layered with a luscious fullness of whisky and oak. Rich, smooth and full bodied our Barell Aged Stone Beer has a medium bitterness and low hop profile that balances the roasted malt flavours.

Malts: Pale malt, chocolate, voodoo, SM40 , Amber, CaraRed and regenerative-grown pale malt.

Hops: Galaxy Hops (Australia)

Food Pairing: A rich, dark beauty such as this deserves a dark chocolate dessert like brownies, served with a large scoop of vanilla ice cream or double cream on top.




Double Barrel Aged Imperial Porter

17.3% ABV

First brewed in 2021, it patiently sat in barrels until February of 2023 when we transferred it into freshly emptied Cape Byron Distillery whisky barrels to impart the luscious flavours and aromas of whisky and oak to the beer.

Hops: Brewed with Australian Galaxy Hops, 2023 Über has very low hops aromas and flavours.

Malt: 2023 Über Stone Beer has malt flavours of coffee and chocolate, produced by a mix of Barretts Pale, Voyager Choc, Voyager Voodoo, Voyager SM 40, Voyager Biscuit and Voyager Amber.

Food Pairing: This big dark beer loves to be paired with any dessert with chocolate and coffee flavours, blue cheese or anything salty and tart.




More than just delicious beers, we kicked off our winter celebrations with our annual block party – Festival of the Stone held at our Byron Brewery.

Over 2000 locals and beer lovers came together to celebrate the turning of the seasons and to help raise money for an excellent Byron organisation – Fletcher Street Cottage. We are stoked to announce that together we managed to raise $21,500 for this amazing cause.

With an incredible musical line-up headlined by blues and roots legends, The Beautiful Girls, a community of excellent individuals came together for a night of great tunes, excellent food and fresh, fresh beer. If you couldn’t make it to Byron, you can still jump on the Festival of the Stone vibes, by hitting up our playlist on Spotify, grabbing your own glass of Stone Beer and getting down by a warm fire.

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Time To Dabble In The Dark Arts!

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Time for Something Different and Delicious

If you’ve been a long-time fan of our iconic Original Pacific Ale, there’s some other things brewing.

Introducing Cloudy Pale Ale, Pacific Ale’s big brother, hitting venues and bottle shops this week and doing its job of making the world a bit more delicious.

It comes in a sexy burnt orange can, bottle or fresh from the tap and is perfect for those moments when the sun starts to go down on an epic day and the vibes start to come up.

So, are you ready for the step up to Cloudy? Let’s take a deep dive:

The Taste

Refreshing with tropical, stone fruit aromas and flavours, a smooth mouthfeel and low bitterness and malt, Cloudy has the beautiful golden haze you’ve come to expect from the legends on our brew deck.

The Stats

Hops: Late additions of dry Australian hops: Galaxy, Eclipse, Vic Secret, Ella and Enigma.

Malt: Wheat and Munich malts give this beer a golden hazy appearance, with smooth mouthfeel and low bitterness. 

ABV: 5%

Deliciousness: 100%

Food Pairings

Cloudy’s bold and refreshing flavour sees it pair well with just about any of your pub favourites: try it with your parmi/parma (don’t @ us), burger and fries or the classic fish and chips (see our beer batter recipe here). When you’re out of the pub, we also like to use Cloudy to quench the thirst that comes with a good curry.

The History

Our Stone & Wood Pale Ale originally launched as Cloud Catcher back in 2013. Although it had a pretty devoted fan base, we recognised the palate of the Australian drinker has progressed a lot since then and many had moved beyond its original flavour profile.

Never ones to rest on their laurels, our brewers spent months tinkering away with the recipe, making tweaks to Cloud Catcher’s flavour profile, adding additional dry hops and pulling back on the malt and bitterness. The result sees the tropical, stone fruit aromas and flavours more pronounced, a smoother mouthfeel and a hazier pour. The final result of all this tweaking: Cloudy Pale Ale.

Cloudy Pale Ale – Gimme Gimme Gimme

So, we’ve convinced you to try it/retry it – where can you get your hands on it? At all excellent venues, bottle shops and online at our Stone & Wood store.

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Time for Something Different and Delicious

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Stone Beer 2023 is coming

The season of the Stone is almost upon us.

Every winter, our brewers turn their mind to the fire and create the year’s unique batch of our rich, wood-fired porter, Stone Beer.

Using ancient brewing techniques, our brew team take hot volcanic stones and place them on a crackling fire, in the heart of our Byron Bay brewery.

We invite our closest friends from the industry to join us on the night, to help infuse the brew with the energy of a new year. The warm hearts and conversation held around the brewery fire become a part of that year’s Stone Beer story.

And so it was again in 2023.

Held in April, our Stone Beer Brew Day, saw this year’s winter seasonal take life with the mashing in of the grains on the brew deck and the individual placing of the stones into the fire. Followed by an intimate dinner, the spirit of comradery that’s synonymous with the Stone Beer brew continues.

So what has this year’s labour of love produced?

Stone Beer 2023 is decadent brew that begins with rich and chocolatey aromas, followed by dark chocolate, coffee, caramel and toffee flavours on the palate and finishes with a firm bitterness.

As with each year, Stone Beer 2023 will be tapped for the first time at our annual winter celebration, the party in homage to our dark brew – Festival of The Stone!

Taking place at our Byron Bay Brewery, Festival of the Stone is a celebration of beer and community, two of the big pillars in our company. As is tradition, on the first Saturday in June, our site will once again be filled with music, food and fresh Stone Beer flowing over the bars and into the hands of happy punters.

Beyond the festival, Stone Beer will be passing through our brewery gates and out into the wider world via our online store and select venues and bottle shops across the country.

For the Stone Beer devotee, returning for only the second time in Stone Beer history, we have an extremely limited run of Über.

Smooth and complex, Über is an Imperial Porter that is double barrel aged. Patiently rested for 20 months in rum barrels before it was finished in fresh whisky barrels for a further four months. Now this precious vintage is ready to be enjoyed by the lucky few.

A seductive midnight black beer, with a cracking 17.3% ABV, is served beneath a dense cream foam. Aromas of rich Belgian Chocolate and molasses flood the senses before decadent layers of vanilla bean, chocolate truffles, rum cake, and ripe cherries take hold.

Stone Beer and Über are the delicious results of the passion and dedication of our incredible brewing team. While they love producing the Stone & Wood classics, like Pacific Ale, year-round, adopting different techniques and working with different infredients allows their imaginations to take flight.

How can we do it different? How can we do it better? How do we do all this and stay true to its roots?

It’s these conversations and imagination that makes winter our time for dreaming and Stone Beer the product of this dedication.


Stone Beer 2023 will be available from Tuesday 13th June from our official Stone & Wood online store and at select venues and bottle shops nationally.

Über 2023 will be available only from our online store and will go on sale Thursday 22nd June. Be quick to get your hands on this epic brew – there’s only 300 available!

Festival of the Stone tickets are now on sale! Headlined by blues and roots legends, The Beautiful Girls, come and spend a night among friends and enjoy the freshest glass of Stone Beer going. Get tickets now before it’s too late!

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Stone Beer 2023 is coming

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Salmon with Spicy Pineapple Salsa Recipe

Step up your salmon game with a beery twist 🍺🍍🐟


Salmon with Spicy Pineapple Salsa


Green Coast Crisp



  • ¼ cup Green Coast Crisp
  • 1 tbs brown sugar
  • ½ fresh pineapple
  • 1 garlic clove minced
  • Lime
  • Coriander
  • 1 red chilli
  • 1 red onion
  • 1 red capsicum


  1. Grill pineapple, sprinkle with brown sugar while grilling, dice
  2. Combine all ingredients
  3. Mix well



  • 1⁄4 cup fresh lime juice
  • 1 cup Green Coast Crisp
  • 3 tbs soy sauce
  • 1⁄2 tbs minced ginger
  • 2 cloves garlic minced
  • 6 salmon fillets
  • 2 tbs green bell peppers OR yellow bell peppers (or combination)
  • 2 tbs lime zest (2-3 limes) fresh ground black pepper


  1. Combine lime juice, beer, soy sauce, ginger, and garlic
  2. Mix well
  3. Place salmon fillets in shallow glass dish and pour marinade over top
  4. Turn pieces several times to coat; cover and refrigerate overnight
  5. Preheat grill
  6. Grill Salmon for about 7-10 minutes
  7. Garnish with Crisp Pineapple Salsa

Cheers & enjoy! 🍻

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Salmon with Spicy Pineapple Salsa Recipe

Step up your salmon game with a beery twist 🍺🍍🐟 RECIPE Salmon with Spicy Pineapple Salsa BEER Green Coast Crisp SALSA Ingredients: ¼ cup Green Coast Crisp 1 tbs brown...

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A Hot Take On A Cool Drink.

Listen up les amis, our Counter Culture brewers have been busy cooking up a collaboration between the vine and the bine – a white-wine inspired ale, Plonk!

With pale malts and wheat, it’s a delicious drop with hints of vanilla and tannins imparted by American Oak.

Plonk tickles the tip of the nose with subtle tropical aromas then gets in full swing with a refined white-wine soul.

Coming in at 6.8%, Plonk! Is perfect for sharing with lovers…or for keeping it all to yourself.


But it can…and it has!

The first reported combination of this winning pair came back in the 1970s, when legendary Belgian brewers, Cantillon, used Muscat grapes to produce a delicate beer called Vigneronne.

Dogfish Head Brewery in the US expanded further on the idea in the 1990s and with the explosion of the craft beer industry over the two decades, more and more brewers have been trying their hand at combining the two arts. 

Currently in the US, brews that are a beer-wine hybrid are being termed an ‘oenobeer’. 

So far, the fun police haven’t put any restrictions around what actually determines an oenobeer, so brewers are free to put their own spin on things. Some beers are produced using grapes in the brewing process, some use just the juice, others consider a brew to be oenobeer if it was aged in a wine barrel.

With no limitations on the field, it means the category is wide open for experimentation and we’re stoked to throw our hat into the ring with Plonk!


Plonk! is delicate, tart and refreshing, which means it lends itself to foods that are on the lighter side of life – think seafood, a light aromatic curry, or a beautifully balanced cheeseboard.

As we’re well and truly in the cooler weather, PLONK! could be perfectly paired with a starter or entrée, before the menu moves onto heavier, richer mains. 


Our incredible in-house designer, Anders Rudin, got on the tools to create the amazing artwork for our latest Counter Culture release, drawing on inspiration from mid-century Italian and French design. 


You can pop Plonk in your basket from today with 500 ml two-packs and cartons available from our official online store, at our Brisbane and Byron breweries and select bottle shops around the country.




Hit us up with your thoughts on Plonk! on Insta or on Facebook.


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A Hot Take On A Cool Drink.

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We’re Hop-lessly Devoted.

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