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How We Recycle Our Beer By-Products

Here at Stone & Wood, we’ve always believed that brewing good beer goes hand in hand with doing good by our community and the patch of Earth we’re lucky to call home.

We’re born and brewed in the Northern Rivers, and while we take our beer seriously, we don’t take ourselves too seriously. Except when it comes to looking after the planet, that’s something we’re proud to put front and centre.

So, what happens after the brew’s done and the cold ones are poured? A lot, actually. Each batch of beer leaves behind by-products, spent grain, hops, yeast, and instead of chucking it, we’ve figured out better ways to use the good stuff that’s left over.

What Exactly Are Beer By-Products?

Glad you asked. Beer by-products are the leftovers from the brewing process, and there’s more to it than you might think. The big one is spent grain, mostly malted barley that’s been used to extract sugars for fermentation. It’s hearty, fibrous, and still packed with nutrients.

Then there’s hop trub, the leftover leafy green bits from hops that give beer its bitterness and aroma, plus yeast sediment and other organic material from fermentation. All of it’s natural, but it piles up quickly, which is why it’s important to make sure it doesn’t go to waste.

Feeding Local Livestock

Once we’ve mashed in and drained the grainy goodness, what’s left is a heap of spent grain, still packed with fibre and protein, and smelling like warm porridge on a winter’s morning. Rather than letting it go to waste, we pass it on to local farmers who use it to feed their livestock.

It’s a win-win. They get top-notch feed for their animals, and we get to keep it local and circular, just the way we like it. Plus, there’s something pretty satisfying about sipping a Stone & Wood while knowing the grain from that beer helped fatten up a happy cow on a nearby farm.

Composting What Can’t Be Fed

We also make sure that anything not suitable for animal feed, like hop trub or spent yeast, gets composted and returned to the soil. We work with local growers and garden projects to help boost soil health and feed backyard veggie patches across the region.

There’s something special about knowing that our brewing leftovers are helping cherry tomatoes grow in community gardens or leafy greens flourish in someone’s backyard, it’s all part of our journey from coldie to compost.

Proudly B Corp Certified

Being B Corp certified means we meet the highest standards for social and environmental impact, not just in our words, but in how we operate every day.

From the way we brew and package our beer to how we look after our crew, community and backyard, every decision we make gets filtered through the lens of doing better.

Recycling our beer by-products is just one piece of the puzzle. It's all part of a bigger picture, using business as a force for good and making sure our beer leaves a positive mark, not just a footprint.

Brewed With Care for Our Home

Everything we do here at Stone & Wood ties back to the place we call home. From the people we brew with to the way we treat our waste, we’re committed to leaving the Northern Rivers better than we found it.

Recycling our by-products is just one part of the puzzle, but it’s a piece we take seriously. Whether it’s fuelling farms, feeding gardens, or one day powering the next batch of beer, we’re proud to keep it all in the family, and on our home turf.

So next time you crack open a cold one, you can feel good knowing it’s a beer that’s brewed with purpose.

Brewery Tours and Behind the Tanks

Ever wondered what goes into brewing your favourite Stone & Wood beverage? Come see it for yourself at one of our breweries in Byron Bay, Brisbane, or Murwillumbah (only open once a year for our Open Day!). Each spot has its own vibe, but what ties them all together is our love for good beer, good people, and doing things the right way.

On our Byron Bay brewery tour, you’ll get a proper look behind the tanks, where we mill the grain, fire up the brew kettles, and talk all things sustainability. You’ll learn how we reuse by-products like spent grain and hop trub, and how we put our brewing waste to work in ways that do good for our local patch.

It’s a chance to get up close with our crew, ask the curly questions, and of course, finish with a tasting paddle of fresh beer poured straight from the source. Book a brewery tour and get a taste of how we brew with purpose across the Northern Rivers and beyond.

Reading times: 2 mins

How We Recycle Our Beer By-Products

Brewing beer is just the beginning. At Stone & Wood, we’re turning our brewing by-products into something good, giving back to the land and community we call home.

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Hells Bells and High Lines: Easter Awakens at Bells Beach

For surfers, Bells Beach at Easter conjures images of cold Southern Ocean, long lines of swell, and fresh northwest offshores blowing off the adjacent farmland and through the moonah trees.

Well not so much this year.

The opening day of the Rip Curl Pro at Bells felt positively sub-tropical. Walking down the hill toward Bells, the sea breeze had a warm wash to it and the sun, when it caught you, bit hard. Even the water temp is currently sitting around 18 degrees – boardshorts for the brave, three-two full suits for the rest. If you weren’t facing due south staring out at the Antarctic sub latitudes, you could swear you were back on the North Coast.

Bells Beach has been known as Djarrak for tens of thousands of years to the Waddawurrung people, Djarrak meaning ‘elbow’, the headland appearing as a bend in the coastline. It was a place to gather shellfish and gather, generally. In more modern times, the small beach today known as Bells has been held in reverence by surfers who travel here to surf its icy lines.

That reverence rings out on Good Friday morning, shortly after first light as the bell tolls and the first notes of AC/DC’s Hells Bells echo around the beach. The ceremonial playing of Hells Bells to start the morning’s first heat at Bells began a couple of decades ago and has become iconic in its own right. An ancient landscape, a modern dance in the elements, a killer riff played by a grown man from Adelaide dressed as a schoolboy. Surfers in the water when it’s played have spoken about being lost out there in a powerful moment, forgetting they’re even surfing a heat.

The reality of course is that the annual Easter contest is a big deal, a stop on the world tour and a major sporting event that draws thousands of people from all over Victoria and beyond. Over the Easter weekend, Bells hums.

After parking on the adjacent farmland, you walk down the hill past the grandstands, coffee vans, the big screen and the gift shop, the air filled with the smell of deep fryers working overtime.

A full house will see 5000 Victorians fill the place. Many of them don’t know much about the sport of surfing, but as Victorians they know sport and they love sport, and they understand that Bells is the saltwater equivalent of an AFL final. They’ll sit on the beach all day, or at least until the high tide washes them away, applauding each wave and cheering on local favourites.

The difference however is that at an AFL game you can’t run onto the ground and start kicking your own ball around. You can here. While the contest runs at Bells, a couple of hundred metres to the east the reef at Winkipop serves as a practise pitch. Punters can paddle out and mix it with the pros warming up for their heats.

On Good Friday, just before lunch, Jordy Smith took off up the top of the point at Winki. He soon hit top speed, pushing hard on his rails as he chicanes down the line, running a slalom course around several surfers watching the show and drifting into his line. No stress. Jordy is cool. On the way back up the point several people congratulate him on winning the last tour event, over in El Salvador. “Thanks, bru.”

After lunch, the crowds on the hill at Bells kick back.

It’s the first year Stone and Wood have come on as the official beer of the WSL world tour in Australia, but in their own relaxed way have billed themselves as the tour’s “unofficial” official beer. The open-air Stone & Wood bar sits halfway up the hill and feels unofficial. Surf fans from Prahran, Preston, Nunawading and Fitzroy tilt Pacific Ale cans as the sun drops lazily into the farm paddocks behind the contest.

Out in the Bells Bowl, the high tide has seen the contest go on hold but on the hill, nobody seems too bothered. It’s Friday afternoon with a full Easter weekend ahead. In place of contest heats, they’ve sent out a Stone & Wood “Afternoon Delight” twin-fin expression session. It’s supposed to be some lo-fi fun, but the reality is the modern twin is perfectly suited to the sloping walls of Bells, and some hi-fi surfing goes down. Some of it would win heats in the contest.

Bells is between weather systems right now, so the waves disappeared on Easter Saturday, and nobody seems to know when they’re due to return. Again, with a full Easter weekend in prospect, and a full town, nobody seems too concerned for now. The waves will turn up when they’re ready.

Words by Sean Doherty.

Reading times: 6 mins

Hells Bells and High Lines: Easter Awakens at B...

A warm breeze, packed cliffs, and iconic riffs mark a new chapter in the Easter ritual at Australia's most storied surf break.  Words by Sean Doherty.

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Stone & Wood is the official beer partner of the World Surf League

We’re stoked to announce that Stone & Wood is the official beer partner for all major World Surf League events in Australia! 🍻

From the WSL Championship Tour stops at Bells Beach (VIC), Snapper Rocks (QLD), and Margaret River (WA) to the Newcastle Challenger Series and the World Longboard Tour at Bells, we’ll be pouring fresh, cold beers right next to the action.

But that’s not all. We’re also introducing the Stone  Wood Golden Hour—a sundowner session featuring a specialty heat where surf icons ride alternative boards shaped by local legends. Expect live music, panel talks, epic surf films and giveaways.

“Coming from Byron Bay, Stone & Wood and surfing have always gone hand in hand. We’ve been part of the local surfing community from the outset and partnering with the WSL gives us the opportunity to take that natural connection to the beach lifestyle to coastal communities right across the country,” said Stone & Wood Head of Strategy  Creative, Paul Tansley.

The partnership will also be brought to life through broadcast integration, including the ‘Stone & Wood Post Show’ and the ‘Stone & Wood Slow-Mo’, as well as a content series titled ‘Stone & Wood Real Talk’ which will take fans behind the scenes of the competitor’s area and event village. This content will be distributed across WSL and Stone & Wood’s social channels.

“WSL is thrilled to have Stone & Wood join as the official Beer of WSL Australia from 2025,” said Andrew Stark, WSL APAC President. “They’re a brand that was born at the beach and lives and breathes the coastal lifestyle. That, coupled with their passion and focus on community, makes them a perfect partner for WSL. We look forward to seeing Stone  Wood bring this partnership to life at each of our events around Australia by creating moments and places where we can come together through surfing.”


We can’t wait to bring good vibes, great beers, and unforgettable moments to the Australian leg of the WSL tour. See you on the sand. 🌊

Reading times: 2 mins

Stone & Wood is the official beer partner of th...

We’re stoked to announce that Stone & Wood is the official beer partner for all major World Surf League events in Australia! 🍻 From the WSL Championship Tour stops at...

Read story
Meet Filmmaker Finlay Patalano
Meet Fin Patalano, a good mate of Stone&Wood and a filmmaker whose work blends captivating visuals with the vibrant energy of surf culture.
Hailing from Cairns but now based in Newcastle, Fin’s unique approach to storytelling captures the raw beauty and in-between moments of the ocean, along with the laid-back lifestyle that surrounds it. His latest project, Solly—a short film about surfing, board design, and doing things differently—has been making waves.
After its recent premiere, we linked up with Fin to explore his filmmaking journey, his deep connection to the ocean, and, of course, his go-to knock-off beer—a cold Pacific Ale. Read on...

Q: Hey Fin, thanks for connecting! Could you tell us a little bit about yourself and where you're from?
A: Hey legends, I’m Fin, a filmmaker who grew up in Cairns, North QLD.
Q: What did you love about growing up in Cairns, and what do you dig about where you live now (Newcastle)?
A: I loved the adventurous lifestyle we lived! When the weather was good, we’d be out on the reef spearfishing, and when it wasn’t so good, we’d be hiking up secluded rainforest streams looking for waterfalls. There was always something to do!
Q: How did you get into cinematography/content creation? What made you first pick up a camera?
A: I always seemed to have a camera on me from a pretty young age. There was something about capturing moments and how I saw them that just fascinated me. I spent the last couple of years of high school working on a charter fishing vessel out of Cairns, then kept working at sea during my gap year because we couldn’t go too far due to Covid. I always had my camera with me while at work and soon saw an opportunity to pursue filmmaking at sea full-time.
Q: You shoot a lot on Super 8. Do you prefer shooting film or digital, and what film stock do you like to run?
A: I only recently got into shooting Super 8 but I am definitely obsessed already! There’s just something so special about it. No matter how hard you try, you can’t fake the look of Super 8 with other cameras. I like the entire process and the patience required to even see the footage you’ve shot. It’s very gratifying.
Q: A lot of your work revolves around the ocean. What draws you to the water, and what elements do you seek within a frame when shooting surfing and the energy of the ocean?
A: I guess it’s in my blood. Growing up around the ocean in a seafaring family makes it a part of who I am. I love how much the ocean is able to calm me and how quickly it can humble you. My favourite elements to capture when shooting aren’t even the hero shots or surfing but the in-between moments. The offshore winds blowing spray off the top of a wave, which, when shot from under the surface, looks like it’s raining. The bubbles that catch the morning sun. The smiles between sets. Anything that helps create a feeling and tell a story.
Q: Your short film Solly has been generating a bit of buzz—what inspired you to create it, and how did the project come together?
A: I’ve always wanted to piece a short surf film together but was either strapped for time or misaligned with the story I wanted to capture. I love surf films—the idea of bringing two art forms together (film and surfing) has always fascinated me. When I got introduced to the Sollys through a close friend, I knew almost straight away that they were who I wanted to film! I also fell in love with the coastline we shot at.
Q: Is there a moment or frame from Solly that stands out as particularly noteworthy for you?
A: I think probably the segment where the song Highway Child by a local band and good friends, Lily Anna & the Maverick Queen, is playing. It’s cool to collaborate with such talented artists and use music produced in the same place where the film was shot. It was one of those meant-to-be moments.

Q: You screened Solly for the first time at your friend Matthew’s photo show. What was it like collaborating with friends on an event like The Island Lives?
A: There’s a quote by Rick Rubin that goes, “Competition serves the ego, collaboration serves the highest outcome,” and that’s exactly what it was like. Bringing like-minded artists together to create something bigger than themselves. Without collaboration, an event like this would never have happened.
Q: Can you give us a quick rundown of The Island Lives? Did you have a hand in the project or the rollout of the event?
A: The Island Lives was a collection of prints that Matt took while over in Tahiti. This was Matt’s event, and we were just lucky enough to be invited along to screen some films on the night! I remember him and me jamming out on the idea of “art in person” vs. “art online,” and we both loved the idea of bringing an online audience into a physical space together—using art as the excuse to bring real people together. With the whole online world today being so driven by views, likes, and validation, it’s easy to forget why we even do this in the first place. So, through this event, we were able to celebrate the grassroots of art and creativity. It was pretty cool to see an idea come to life, and I can’t thank everyone involved in bringing the night together enough!

Q: Tell us more about the evening. How was the turnout... Any highlights?
A: It was definitely one for the books! To see around 200 people come through the doors that night was incredible. A highlight for me was just seeing everyone mingle. I don’t remember seeing anyone sitting there on their phone scrolling Instagram—just genuine, real human connection. You could walk up to anyone, whether you knew them or not, and just have a chat. That’s what these events are all about for me!
Q: After a big day on the tools, where do you go to unwind and enjoy a sunset brew?
A: The front deck of my house in Newy!
Q: Favourite knock-off beer?
A: Stone & Wood Pacific Ale—always has been, always will be!
Q: Dream shoot—pick a subject, a location, and a camera setup. Who, where, and what are you shooting?
A: Torren Martyn or Mikey February, an empty right-hand point break somewhere in a tropical climate. My Sony FX3 with underwater housing.
Q: What’s the best advice you’ve ever received when it comes to shooting outdoor content?
A: Shoot the things you want to see in the world, not what you think someone else wants to see.
Q: What’s next for you? Are there any upcoming projects or collaborations you can share with us?
A: A couple of short films lined up for next year! Can’t say too much yet, but I’m very excited for these ones!
 
Check out Fin's work on his website https://finlaypatalano.com.au/ and give him a follow here. We're stoked to get to work with Fin as part of our ‘& Friends’ program, make sure to check out his film, Solly, above. 
Got adventure on your mind now? This Summer, we’re giving five lucky adventurers the chance to score 1 of 5 $10,000 Aussie getaways. Simply, head here and tell us where you want to go for a chance to win. 
 
Reading times: 2 mins

Meet Filmmaker Finlay Patalano

Meet Fin Patalano, a good mate of Stone&Wood and a filmmaker whose work blends captivating visuals with the vibrant energy of surf culture. Hailing from Cairns but now based in...

Read story
Our Favourite Markets in the Northern Rivers

When it comes to farmers’ markets, we’re spoiled for choice here in the Northern Rivers. Some of Australia’s most well-regarded markets are right here in our backyard, so it feels fitting that we share our guide to the best markets in the Northern Rivers.

Directly supporting local farmers and craftsmen, snagging great value goods, and building community connections – what’s not to love about that?

Weekly Farmer’s Markets

For some of the freshest produce and food our fertile lands have to offer, the farmers markets in the Northern Rivers area are the perfect place to pick up your essentials (while also supporting local farmers).

Byron Bay Farmers Market

Find these markets brimming with local produce on Butler Street Reserve, Thursdays between 7am-11am. Plenty of street parking can be found nearby, such as behind Rails and at Lawson Street South car park.

Image credit

Lismore Farmers’ Market

Saturday mornings between 7:30am-11:30am. The Lismore Farmers’ Market are held at the Lismore Showgrounds in North Lismore.

The Lismore Farmers’ Market is especially well-known for its gardening section, with a wide range of plants, mulch and more on offer to support your home garden.

Find plenty of parking, as well as live music, entertainment, and plenty of seasonal offerings.

Nimbin Farmers’ Market

Find these markets on every Wednesday afternoon between 3pm-6pm. Find these markets in between the green bank and the post office on Main Street.

Hot tip: don’t forget to bring your honey jars to refill!

Kyogle Farmers’ Markets

Every Saturday between 8am-12pm. Find a wealth of organic produce, fresh seafood and nuts in a mostly undercover area (in case the rain rolls in). Find these markets on Stratheden Street!

Ballina Farmers and Producers Market

Located right by the beautiful Richmond River, Ballina’s Farmers and Producers Markets are on every Sunday morning between 7am-11am in Commemoration Park (right next to the Missingham Bridge).

Find a wide range of locally grown produce and fresh foods, including artisanal baked goods and cheeses. Some onsite parking available, but there’s plenty of nearby street parking too.

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Murwillumbah Farmers’ Markets

The Murbah Farmers’ Market is open for business every Wednesday between 7am-11am at the Murwillumbah Showground. From humble beginnings in 2011, the market has since grown to around 50 stalls, packed full of organic produce, bread and other fresh goods.

Hot tip: Look out for our friends at Summit Organics when visiting. They make use of some of our brewing by-products to replenish their soil. Read more on regenerative farming here!

Monthly Markets

With something for everyone, the following selection of monthly markets are the perfect family day out. Expect to find fresh food, gifts, art, entertainment – and everything in between.

Byron Community Market

Found right in Byron’s town centre, the Byron Community Market is on the first Sunday of each month, open from 8am-3pm.

The community markets provide a welcoming atmosphere and a glimpse into the authentic culture of Byron. Be mindful of road closures when they’re on!

Bangalow Markets

The Bangalow Markets are huge, usually boasting over 300 stalls. Occurring on the 4th Sunday of every month between 9am-3pm at the showgrounds, these markets have an abundance of fresh fruit, coffee, jewellery, handmade goods, flowers and much more.

Showground parking is available for cheap, or you can try your luck with street parking. A portion of each month’s market’s profit is also donated to local community groups.

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Makers & Finders Market Murwillumbah

The 3rd Saturday of each month, from 9am-2pm. Located in Knox Park, Murwillumbah.

The Makers & Finders Market is a celebration of sustainable living, with great emphasis placed on pre-loved and vintage goods. This pairs with a big offering of local produced art, produce and food items.

Hot tip: Just across the road is the M-Arts Precinct, an institution for local artists to gather, showcase their work and run workshops. Check it out while you’re nearby.

Brunswick Heads Market

The first Saturday of every month brings the Brunswick Heads Market with it, running from around 8am-2pm. Find these markets held in Memorial Park on Fawcett Street.

Perfect for a family day out, the Brunswick Heads Markets are situated right by the Brunswick River with some playgrounds and grassed areas for relaxing after you have a wander.

The Channon Craft Market

On the 2nd Sunday of the month, you’ll find the Channon Craft Market open from 8am. After quickly outgrowing their original location, The Channon Craft Market can now be found in Coronation Park, The Channon.

These historic markets have been around since 1976 and have their claim as the longest-running markets in Northern New South Wales. ‘Make it, Bake it, Grow it’ has been their mantra since their start, with the organisers committed to prioritising locally-made food, goods and art.

Reading times: 2 mins

Our Favourite Markets in the Northern Rivers

Directly supporting local farmers and craftsmen, snagging great value goods, and building community connections – what’s not to love about that?

Read story
Our Guide to Australia’s Beer Sizes and Names

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.

Man pours a middy into a Stone & Wood glass

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.

 

NSW QLD VIC  SA NT TAS WA ACT
200mL - - glass - - - - -
285mL middy pot pot schooner handle (or middy/pot) pot (or ten) middy middy (or half-pint)
350mL schmiddy - - - - - - -
425mL schooner schooner schooner pint schooner schooner (or fifteen) schooner schooner
570mL pint pint pint imperial  pint pint pint pint pint
1,140mL jug jug jug jug jug jug jug jug

 

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)!

Reading times: 5 mins

Our Guide to Australia’s Beer Sizes and Names

We've broken down the different names and sizes of beers you can expect to find across the country. Read on for more.

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NRB | Northern Rivers Beer

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 STOCKISTS

  • Ballina Cellar
  • Byron Cellar Lawson Street
  • The Park hotel
  • Sunrise cellars
  • Station hotel
  • Newrybar general store
  • The Lennox Hotel
  • Tintenbar Store
  • Casino Liquor Company
  • Ritchies Kyogle
  • The Cellar Alstonville
  • Bangalow Cellars
  • The Cellar Byron Plaza
  • The Railway Friendly Bar
  • The Bangalow Bowlo
  • North Byron Hotel
  • Great Northern Hotel
  • Beach Hotel Byron Bay
  • Crabbes Creek General Store
  • Panorama SuperCellars Tweed Heads
  • Murwillumbah Cellars
  • Billinudgel Hotel
  • Burringbar General Store
  • Middle Pub Mullumbimby
  • Taphouse Cellars Kingscliff
  • Courthouse Hotel Murwillumbah
  • Cabarita Beach Hotel
  • Wake Up Hostel Belongil
  • Ocean Shores Tavern

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!

Reading times: 7 mins

NRB | Northern Rivers Beer

Introducing you to the Northern Rivers Beer, our take on a Northern Rivers Lager. Taking inspiration from the region surrounding us and the people within. It's our most sustainable yet......

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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....

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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:

GROWING A GREENER TOMORROW: SUPPORTING OUR YOUNG FARMERS

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...

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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.

 

Reading times: 2 mins

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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When Life Gives You Lemons… We Brew a Radler

Crack open summer with our Citrus Radler, a zesty, mid-strength beer brewed with lemon and grapefruit notes. Light, refreshing and brewed for sunshine.

Reading times: 2 mins
2025 Stone Beer | Wood Fire Porter 6.0% ABV

Dark, bold, and brewed with fire. Our limited release Stone Beer is back! Crafted with hot stones, rich malts, and full-bodied flavour.

Sustainability
Reading times: 2 mins
How We Recycle Our Beer By-Products

Brewing beer is just the beginning. At Stone & Wood, we’re turning our brewing by-products into something good, giving back to the land and community we call home.

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