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Brewing good beer is always fun, but throwing in a little stitch up and some banter makes it even better!

Back in March, our mates at Mountain Culture invited us to the stunning Blue Mountains to team up on a brewing adventure. We crafted the first beer in The collab series: a smooth, sessionable Hazy Pale Ale we’d appropriately name Backpack Ale with both breweries hailing from Australian backpacking regions.

But it wasn’t all just brewing. The Mountain Culture Crew decided to up the ante by taking us on a wild canyoning escapade. Picture this: heavy rain, being hurled over a thundering waterfall, and racing through fast-moving rapids. The first of a handful of stitch ups yet come throughout the collab.

In true collab style, it was our turn to host and return the favour. We were pumped to welcome the Mountain Culture Crew to Byron Bay and show them what the Northern Rivers is all about. 🤙🏻 Surf ups!

Since it was their first time surfing, the boys took some heavy wipeouts, but their ambitious spirits threw them back on the board to get back out there and catch a few more. We wrapped up the session with some ice cold Stone & Wood Pacific Ales. Then, it was back to the brewery to dive into brewing our own addition to The Backpack Ale series.

When our brewers met DJ, the head brewer at Mountain Culture, it was like a match made in hop heaven. DJ, originally from North Carolina, polished his brewing skills in Colorado before bringing his love for fresh beer to the Blue Mountains of Katoomba, NSW. We quickly bonded over our love for epic nature, good times, and great beers, and it wasn’t long before we knew we had to collaborate.

With both Mountain Culture and Stone & Wood coming from vibrant, backpacker-friendly towns, it was a no-brainer to create something special together. So, check out the second beer in our collab: the Backpack Ale West Coast IPA. It’s available for a limited time at select bottleshops, pubs, our breweries, and online September 12th. Cheers to an epic two-part collaboration!

Need answers now? Click here to be taken to our beer size cheat sheet down the page.

If you've travelled Australia, you might have experienced the perplexity of different beer sizes, shapes, and names across state lines.

Just like the never-ending ‘parma or parmy’ debate, the naming conventions of our beers can confuse even the most seasoned beer drinker when visiting interstate.

Let’s dive into how each state in Australia names their beer sizes.

New South Wales’ beer sizes

We’ll start with our birthplace, the great state of New South Wales. We’re a little biased, but these sizes make the most sense to us.

The most standard size to order is the humble schooner, clocking in at 425mL. This is largely the same across all of Australia (looking at you, South Australia) and is a popular choice across the country. Not too big, not too small, just right.

Slightly larger in size is the pint, which holds 570mL. For quenching a more serious thirst, a pint is another very popular choice.

Larger still is the jug, with the standard size of 1,140mL in New South Wales. The jug is perfect for pouring yourself and a friend a pint each, or just under three schooners. The jug’s size is standard across the country.

Our middy is the smallest standard size that you can expect to order, making it ideal for those who have just come down for one. This comes in at 285mL.

We’ve also got our uniquely named schmiddy, a 350mL glass that sits in between the schooner and middy. Buy a pair of schmiddy glasses from our online store today.

Pictured: A middy of Green Coast lager is poured at our Byron brewery.

Queensland’s beer sizes

Queensland’s different beer sizes are named largely the same as in New South Wales.

Queensland shares the same schooner size as NSW, coming in at 425mL and a pint is also 570mL, the same as most other states, and their jug is 1,140mL. 

Where Queensland might differ from your home is with their smaller size, with the 285mL largely referred to as a pot instead of a middy.

Victoria’s beer sizes

Exploring further south, Victoria is again fairly similar to Queensland and New South Wales.

A schooner is the same at 425mL, and a pint is also 570mL. Asking for a pot of beer will get you a 285mL sized serving. Jugs remain the same, coming in at 1,140mL.

Asking for a glass of beer in some places in Melbourne will get you a 200mL size, even smaller than the more standard pot.

Hot tip: Victorians will tell you that if you don’t specify a size, it’s likely you’ll be poured a pot. Most other states default to a 425mL schooner.

South Australia’s beer sizes

Here’s where things get a little confusing. South Australia is by far the most unique of all states, with names that are widely accepted elsewhere in the country as one size referring to a smaller size in this region.

In Adelaide and surrounds, the standard and most common size is the pint, coming in at 425mL. This is not to be confused with the imperial pint, which comes in at the size of 570mL. Their most widely accepted small size is called a schooner and comes in at 285mL.

While these all differ from other states, the ever-reliable jug remains the same at 1,140mL.

The Northern Territory’s beer sizes

The Northern Territory’s more tropical weather makes larger sizes slightly less popular to the average drinker, as they go warm quick if not enjoyed fast enough.

Ask for a handle of beer if you’re after a 285mL, smaller beer to enjoy (although middy or pot are generally accepted too). These may come with a handle, so you don’t warm the beer too quickly holding it in your hand.

Schooners are the same as most other regions of Australia, coming in at 425mL. Pints and jugs are also the same at 570mL and 1,140mL.

Tasmania’s beer sizes

The Tassie pint remains unchanged to most other states, coming in at 570mL.

Tasmania’s name for their 285mL beer size is either pot or ten depending on who you speak to, with the name ten coming from the fact that 285mL is ten ounces of liquid. In keeping with this theme, a 425mL beer is referred to as either a schooner or a fifteen.

Western Australia’s beer sizes

Just like New South Wales, a middy is the most common name for a 285mL beer in Perth and surrounds. You might also hear this being referred to as a half-pint.

After this, the schooner (425mL), the pint (570mL) and the jug (1,140mL) remain the same as the rest of the country.

Australian Capital Territory’s beer sizes

Similarly to Western Australia, the capital also refers to 285mL beers as a middy or a half-pint. Double this in size for a standard pint at 570mL, with the schooner coming in at the mostly standard 425mL.

Our Australian beer size cheat sheet

To recap, there’s a lot of variation. It’s not an exact science, with differences by region and even each venue.

By and large, jugs, pints and schooners are a pretty universally understood size (except in SA), with most of the smaller options often having a name unique to the region.

As Aussies, we’re a diverse bunch. Our unique ways of enjoying beer are a perfect metaphor for our unique geography and people, and at Stone & Wood we think that’s more than worth celebrating.

So, whatever size glass you choose to drink from, raise it with us in celebrating the different ways in which Aussies enjoy their beer.

Find our range of beer available for purchase online, including the Stone & Wood core range and our limited releases. We also have a range of merchandise (including beer glasses)!

The Origins of Stouts & Porters

Stouts have a storied history that stretches all the way back to 18th century England. Originally, the term stout was used to describe strong, hearty porters – but over the years, stouts evolved into their own distinct category. They're both characterised by their robust flavours, slightly higher alcohol content, and the use of roasted barley, which adds that signature dark colour and that complex, roasty and toasty aroma.

It’s this warm and comforting flavour profile that makes these dark brews such a perfect fit for the winter months, making them a popular choice as the mercury drops.

The Australian craft industry has embraced these dark and full-bodied beers. Today, you’ll find stouts of all kinds crafted with a uniquely Aussie twist, incorporating local ingredients and flavours that make them truly our own.

Stout vs. Porter: What’s The Difference?

Alright, craft beer lovers, let’s dive into the age-old debate: what sets a stout apart from a porter? These two dark and delicious brews often get confused, and for good reason. They share a common history and a similar flavour profile, but there are key differences that beer enthusiasts should know.

The Origins of Their Names

The name "porter" itself comes from the hardworking porters who favoured this hearty brew. Stouts, originally known as "stout porters," were simply stronger versions of porters. Over time, stouts have evolved into their own distinct style.

The Different Brewing Processes

The key difference between a stout and a porter lies in the ingredients and brewing techniques. Stouts typically use roasted barley, which gives them that signature dark colour and robust, coffee-like flavour. Porters, on the other hand, often use malted barley, resulting in a smoother, more chocolatey taste.

Flavour Profiles of Stouts and Porters

Stouts

So, what makes a stout a stout? At its core, a stout is defined by its use of roasted malt or barley, which gives it that deep, dark colour and rich, robust flavour profile. When you pour a stout, you’re greeted with a thick, creamy head, and as you take that first sip, expect to encounter notes of coffee, chocolate, and sometimes even a hint of burnt toast – a unique delight that’s both comforting and complex.

But it’s not just the taste that sets stouts apart. The mouthfeel of a stout is often velvety and smooth, sometimes with a slight sweetness or a bitter finish, depending on the specific style. From dry stouts like the always recognisable Guinness, to the sweeter and more decadent milk stouts, there’s a stout for everyone.

Common food pairings with stouts include chocolate desserts, grilled meats and sharp cheeses, all of which complement the complex flavours well.

Porters

The flavour profile of porters is typically smoother and more approachable flavour to the boldness of stouts. When you pour a porter, you’ll notice its deep brown to black colour and a more subtle head.

The first sip of a porter often reveals a balance of chocolate, caramel, and toffee notes, with a roasted finish that’s less intense than a stout. Porters tend to have a medium body, offering a rich yet smoother mouthfeel that’s easier on the palate. They can range from the robust Baltic porters to the lighter, more easy-going brown porters, providing a spectrum of flavours for different tastes.

Food pairings that pair well with porters include barbecued meats, roast vegetables and even nutty desserts such as pecan pie.

Stone Beer 2024

Our own unique take on a wood-fired porter, our annual Stone Beer for 2024 is now available online and in select pubs and bottle shops.

Incorporating notes of roasted coffee, dark chocolate and smoky Macadamia, our 6% ABV Stone Beer is best paired with delicious BBQ meats, ribs and hearty stews around a campfire with good company. Rug up and enjoy today!

You've Found The Kween. Or Did The Kween Find You?

It's not every day that you find the Kween.

Let alone the fourth iteration.

If the third time's the charm, the fourth takes it up a notch or 11.

This fourth iteration in the Kween series releases the shackles – dialling it up with the holy trinity of chile de árbol, lime zest and pineapple juice. Hops take a backseat as the Kween reminds everyone what happens when you hit pause on the rules of beer.

We invite you to join the dad dance with our Head Brewer Caolan and explore the inspiration behind the beer, the brewing technique to arrive at this version of the Kween, and immerse yourself in the full tasting notes - just click play below ...

ABOUT SPICY KWEEN

HOPS
Hops take a back seat for this one, with a very small amount of Galaxy hops added for bittering purposes only.

MALT
Australian Pale and Wheat malts were summoned for the return of the Kween.

FOOD PAIRING
This Spicy Margarita Sour works well with all of your favourite Mexican dishes, from pork and pineapple tacos, to kingfish ceviche tostadas and chicken taquitos – the Kween loves to pair with them all.

AVAILABILITY

The Kween won't be around for long, so get your hands on this new limited release at Stone & Wood online, our Byron and Brisbane Tasting Rooms, and at select venues and bottle shops while you can!

Another exciting development in our partnership is the introduction of the Eclipse hop, a recent addition to HPA's lineup. This intriguing variety has captured our brewers imagination with its unique mandarin, pine needle, and citrus peel aromas. The perfect hop for the additions our brewers were chasing when developing our Big Pale Ale.

The brewers also added Vic Secret, another hop in the HPA arsenal of magic medleys. Vic Secret brings the big pineapple flavours and tropical notes to Big Pale, creating a symphony of tropical flavours and aromas in this well-balanced yet full- flavoured pale ale.

Visiting the farms in the picturesque Ovens Valley, where HPA cultivates these beautiful hops, is always a special experience. Meeting passionate growers like Alan, whose family has been part of this legacy for generations, reinforces our commitment to supporting Australian agriculture and showcasing the best of what our country has to offer.

As brewers, our excitement peaks during harvest season, but the real joy comes when we see these top-quality Aussie hops transform into delicious beers that excite our drinkers. It's a collaborative process that highlights the artistry of brewing and the importance of premium ingredients in crafting memorable brews.

The launch of Hinterland Big Pale is not just about a new beer; it's a celebration of a decade-long partnership with HPA, a tribute to Australian hops, and a toast to the shared passion for what we do.

Join us in raising a glass to craftsmanship, quality, and the vibrant flavours of Australian-grown hops. Cheers to a journey worth savouring, and here's to many more hops-inspired adventures ahead!

Hinterland Big Pale is a limited release that is available at Stone & Wood online and in our Brisbane and Byron Bay tasting rooms. As well as at Dan Murphy's nationwide and select BWS stores.  

NRB 🦃 AVAILABILITY 

From today (21.03.24) you’ll be able to grab a carton from the following bottle shops and next week we’ll be dropping the list on where to grab it on draught...

NRB - Keeping It Local.

Since 2008, we’ve always put community, connection and sustainability at the heart of Stone & Wood. And whilst our beer can now be found around the country, the Northern Rivers will always be our home.

Our new Northern Rivers Beer is dedicated to our home, this special corner of the world. It was dreamed up by our team and brought to life through their efforts. Drawing inspiration from the surrounding region and its people, we’re keeping this one local. NRB will be exclusively available in store, within the bounds of the Northern Rivers, stretching from Tweed River in the north to Yamba in the south. Of course, it’s not limited to this region alone; you can still find it in our online store.



Community has always been at the heart of our mission. We strive to forge meaningful connections by collaborating with kindred businesses and organizations in our area. NRB is another avenue through which we can achieve this. Since 2018, we’ve contributed $2.1 million to local grassroots, environmental and social charities, both near and far, all through the Ingrained Foundation. For every 100 litres of beer sold from our portfolio, Stone & Wood donates $1, and NRB will proudly continue this tradition.

About Northern Rivers Beer.

This is what we call a Northern Rivers Lager, taking inspiration from the region surrounding us and the people within it. NRB has light floral aromas, subtle malt flavour and low bitterness, but to put it bluntly, it’s a beer that is simply good to drink, with no fuss.

This beer is the perfect drop to wet the whistle. A bright, crisp beer that’s easy to drink and have a yarn over. And the best part of this local brew, other than its taste, is that it’s made from at least 70% malt that has been Certified Sustainable and 100% Ryfield Certified Sustainable hops; crops that take things easier on the soil and water that they’re produced from.

Who Is Certified Sustainable & What Is Certified Sustainable Malt?

Certified Sustainable (CS) is a nonprofit certification program, working with growers that are passionate about sustainable farming practices and the long-term health of their land and communities.

CS works across the supply chain from growers, to makers, and providers, independently verifying and validating positive practices regarding environment, social and governance outcomes.

Through yearly audits, CS growers are required to maintain standards with regard to six key areas. These include traceability, soil health, water conservation, emissions, monitoring, and social/community responsibility. CS growers demonstrate outcomes and practices that balance the material impacts of conventional farming with the wellbeing of people and the natural environment.

Positive practices that are found at a Certified Sustainable Farm include soil nutritional programs that build soil structure and organic carbon levels, cover cropping, minimal to no tillage, water conservation, and adherence to additional regulation and guidance for the use of agrochemical inputs.

That’s why, for us, it makes sense to work with Certified Sustainable when sourcing our malt for this beer. We hope you enjoy this beer as much as we enjoyed bringing it to life!

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.

THE TASTING NOTES 

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...

AVAILABILITY

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

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!

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.

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 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.

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.

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.

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 Hazy...it's up to you to vote for your favourite Stone & Wood beer in the GABS Hottest 100.

VOTE HERE

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.

VOTE #1 PACIFIC ALE

⭐️🏆⭐️

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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.

VOTE HERE

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.

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. 

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

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.

SET YOUR ALARMS

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

WE’RE HYPED

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?

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.

STONE BEER 2023

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.

BARELL AGED STONE BEER 

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.

2023 ÜBER STONE BEER

Double Barrel Aged Imperial Porter

FESTIVAL OF THE STONE WRAP-UP

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.

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.

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.

AVAILABILITY

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!

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.

WINE & BEER?! IT CAN’T BE DONE 🤯

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! SERVING SUGGESTIONS

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. 

BEHIND THE PLONK! POP DESIGN

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. 

AVAILABILITY

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.

LET US KNOW!

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

C’EST BON!

Stone & Wood x Brookie's x Flow Hive. Cheers to B Corp Month.

To celebrate B Corp month, we invited a few of our friends in the local B Corp community to come on down and brew a beer to celebrate the amazing achievements of the forward-thinking businesses in our region.

A B Corp Collab Beer

Stone & Wood x Brookie’s x Flow Hive

The beer, titled Too Mac & Bee-yond, is a Honey Macadamia Wheat Beer and was brewed using local Byron drop, Brookies Mac liqueur, and Flow Hive Harvested Honey.

For those lucky enough to live in, or be passing through, the Northern Rivers in the next few weeks, this delicious small-batch brew will be pouring at our Byron Brewery for a limited time only.

Wait, the beer sounds delicious, but…what’s a B Corp?

A B Corp company is a business that is meeting high standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose.

Put simply, the B Corp movement proves what’s possible when businesses think beyond profit. When they go beyond the expected. When they come together to prove beyond doubt that there’s a better way to do business.

Cool Cool Cool…so B Corp Month is??

Each year in March, the global B Corp community comes together to celebrate, educate and motivate broader audiences on what can be achieved if we choose to do business a little differently.

Follow the hashtag #WeGoBeyond on Insta or FB to see some of the amazing work that’s being done across the planet right now. It’s the kind of internet rabbit hole that will leave you feeling uplifted and pumped about what good business can look like.

One little overseas gem we discovered was Padstow Holliday Village in the UK who are making holidays more sustainable, including hiring out wooden body boards to their guests for free 🤙 

Where can I find other B Corps?

We’re lucky in Australia to have some outstanding companies working hard to make the world a better place as part of the B Corp community.

Here’s a list of just a few of our faves for you to check out. Hollar back with any of your best B Corp suggestions too!

Food & Beverage:

Cape Byron Distillery/Brookie’s Gin

Unico Zelo

Pablo & Rusty’s

Fashion:

Outland Denim

Zorali

Bassike

Home:

Flow Hive Honey

Who Gives A Crap

Koskela

AĒSOP

Services & Media:

Bank Australia

Quiip

We Are Explorers To get the full picture on the B Corp movement and a full list of the B Corp businesses in Australia and New Zealand, head here

Product Recall Notice

Stone & Wood Brewing Co. are recalling the above product. The recalled product has been available for sale; online nationally; in Bottle shops and retail outlets in NSW, VIC and QLD; and Paul’s IGA Ringwood East in VIC.

Problem: The recall is due to the presence of an undeclared allergen – Milk.
Food safety hazard: Any consumers who have a milk allergy or intolerance may have a reaction if the product is consumed.

What to do: Consumers who have a milk allergy or intolerance should not consume this product. Customers should return the product to the place of purchase for a full cash refund. We apologise for any inconvenience.

For further information contact:
Stone & Wood
Ph: (02) 6685 5173
Email: [email protected]