Can Beer Be Better For The Planet? RE_GENERATION Documentary

Can Beer Be Better For The Planet?


Follow one beer lover’s journey of discovery as he deliberates on how the cold one in your hand can affect climate change and how every drinker has the power to turn beer into a force for good.

From the brewing tanks of Stone & Wood to the lush hop and barley fields of regional Australia, filmmaker and change maker Jack Toohey tours the state in search of the answers on how we can make beer more sustainable.

With the support of our good friends and growers at Ryefield Hops and Voyager Craft Malt, we're very proud to announce the launch of our most sustainable beer yet, Northern Rivers Beer. We've used 100% Certified Sustainable Ryefield Hops and 70% Certified Sustainable Voyager Malt in this brew all of which is regeneratively farmed.

"I think it's vital for punters to know how beers made but not just how it's made, but where it comes from. It's an agricultural product and without agriculture here in Australia, we wouldn't have beer...Stone & Wood has decided to use Regen ingredients in our beers and that's for a higher purpose and that's really to bring it to the mainstream." Says our Head Brewer, Caolan Vaughan.

Learn more about our Northern Rivers Beer here.


Reading times: 2 mins

Can Beer Be Better For The Planet? RE_GENERATIO...

Can beer be better for the planet?

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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:


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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Reading times: 10 mins


We’re Hop-lessly Devoted.

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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


Outland Denim




Flow Hive Honey

Who Gives A Crap



Services & Media:

Bank Australia


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

Reading times: 2 mins


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

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10 Years of Hughie Doyle

Meet The Crew: Hughie Doyle, Road Crew

Good beer may be our reason for being, but great people are at the heart of our company.

From the dedicated Sales Crew out on the road to the friendly voices on the phone in our Customer Service team, every member of the passionate Stone & Wood family has a story to tell.

With that in mind, we thought we’d open the brewery gates and introduce some of the legends who bring their best to our beers every day.

Introducing Hugh “Hughie” Doyle, one of the O.G’s of Stone & Wood and basically part of the furniture here at the brewery.


Hughie started with the business during our humble beginnings back in 2012, a huge 10 year milestone we’ve all had the pleasure to be a part of.

From his infectious laugh to his one-liners, Hughie brings tonnes of energy and fun to not only the business but the pubs and venues he visits regularly during his weekly rounds of Brisbane.

In honour of Hugh and his 10 year milestone with Stone & Wood, he had the opportunity to hit the brew deck with our Brisbane Brewer, Barnsy, and brew is very own Kolsch, a favourite style he has always loved.

“I’ve always been mesmerised how it’s a lager style beer, brewed like an ale,” Hughie Says.

Get to know Hughie and check out our next episode of Meet The Crew.


Brisbane Sales Team Leader



The Crew. The crew here are all A-1. We’ve all got a similar buzz and we’re all here for the same reason, for something better.


Taking care of his Brissie Sales team and hitting the road making sure we’re getting the good stuff out into the hands of those thirsty Brisbanites!


Enjoying the fruits of his labour in the backyard at home or smelling the taps at some of Brisbane’s best establishments.


Hugh has been flying the flag for Stone & Wood in Brisbane for 10 years and as tradition goes, if you make it to 10 years with S&W, you get to brew your very own beer.

With Brisbane head brewer Mick Barnes at his side, Hugh turned his hand at brewing his very own German-style Kolsch. After four long weeks of waiting, you can now sample Hugh’s Island Kolsch at our Brisbane and Byron Breweries.

If Hughie’s tale has inspired you to become a part of the Stone & Wood family, head here to check out our current vacancies.


A delicate Kolsch but with a tropical twist. Steering away from tradition, this delightful number boasts all the nostalgic characteristics of a Kolsch but is bolstered by tropical aromas of passionfruit, mango and coconut. Sorry if you wanted to try this one, frothers, it’s all gone.

Reading times: 2 mins

10 Years of Hughie Doyle

Meet The Crew: Hughie Doyle, Road Crew

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Meet The Crew: Matt Atkins, Pilot Batch Brewer

Good beer may be our reason for being, but great people are at the heart of our company.

Good beer may be our reason for being, but great people are at the heart of our company.

From the dedicated brewers on the brew deck, to the friendly voices on the phone in our Customer Service team, every member of the passionate Stone & Wood family has a story to tell.

With that in mind, we thought we’d open the brewery gates and introduce some of the legends who bring their best to our beers every day.


One of our talented Pilot Batch Brewers, working across our Murwillumbah and Byron breweries. Tune into the video below.

While our big brewery in Murbah is busy bottling up your Stone & Wood favourites, our smaller brewery at Byron operates like a testing lab. It’s here that our brewers get to cook up all our weird and wonderful limited-releases, Counter Culture beers and Pilot Batches.

Matt started out as a home brewer almost 20 years ago, before coming on board with Stone & Wood as one of our brewers 10 years later. Now Matt’s using that depth of knowledge to help bring our Byron Pilot Batches to life.

On brewing, Matt said, “I like the process, the same with anything – I like to know how things are done.

And it’s quite basic as well. Beer has four ingredients, and to get different flavours and styles, it just takes slight tweaks in the recipes. I like that side of it. The simplicity of it.”

After hours of research, Matt has created a delicious limited-edition delight in the form of a Strawberry Cheesecake Sour. Using a sour beer base to start, Matt added strawberry puree, crushed-up biscuits… and cheesy corn chips 😲…into the mix to bring out that Strawberry Cheesecake flavour.

For those lucky enough to be in or near Byron in the next few weeks, Matt’s Strawberry Cheesecake Sour will be on tap in our Byron Brewery for a limited time!

Reading times: 2 mins

Meet The Crew: Matt Atkins, Pilot Batch Brewer

Good beer may be our reason for being, but great people are at the heart of our company.

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Flood Relief: How Can We Respond When The Chips Are Down?

Flood Relief Fundraiser

In the past 10 days, the heartland of Stone & Wood – the Northern Rivers region – has faced a disaster unlike most of us have ever seen before.

The recent floods have touched all of us here, either directly or through family, friends and neighbours.

We are immensely proud of our Stone & Wood team who have been out on the streets, in community halls and people’s homes doing everything they could to help their communities through the rescue and recovery efforts.

While for some of the region, the first stage of recovery is coming to an end, we know that for many people, this will be a process that takes months.

So, what can we do as a Northern Rivers business who wants to be a part of the solution? This is what we’ve been asking ourselves since day one.

From an immediate financial perspective, our not-for-profit arm, the inGrained Foundation, has donated $150,000 to community organisations operating in some of the most flood affected areas. Some of the initial organisations we’re working with include the Mullumbimby Community Centre, the Northern Rivers Community Gateway, the Murwillumbah Community Centre and Ngunya Jarjam.

Later this month, the inGrained Foundation, will be launching its annual Large Grants Round where local not-for-profits can apply for funding for long-term-projects. Those who are operating flood recovery projects are encouraged to apply.


As the situation continues to unfold, we will be doing all we can to support our community and show up for each other as best we can throughout 2022 and beyond.

On Sunday 13 March, our breweries in Byron and Brisbane both held Flood Relief Fundraisers with all profits from the events going to the amazing people at Orange Sky, who are on the ground with mobile laundries and showers, getting those affected fresh clothes for their backs. Stay tuned to find out how much was raised on the day.

For a little snapshot of our day in Byron and how our community are holding up, we pulled together a quick video.


If you’re looking for some direction on how you can help, below is just a small list of some of the great people out there working directly with the community. 

It Takes a Town: Helping affected families directly with supplies and essential items.

Resilient Lismore – Lismore Helping Hands: The Lismore community-run disaster response network are coordinating with services across the Northern Rivers and are building systems to assist across the region.

Bundjalung Community Flood Relief – by Koori Mail. Funds go directly to the people and communities.

The Byron Rangers are mobilising 3,000+ local volunteers to organise crisis accommodation, supply food packages, transport goods for people and wildlife, and the massive clean up.

The Echo Go Fund Me Raising funds and distributing them as quickly as possible to help the community organisations on the ground.

Human Nature Adventure therapy – Ballina: Support for affected young people who may not engage in conventional clinical mental health support.

Upper Main Arm Flood Relief

GIVIT is managing offers of donated goods, services, volunteering and funds.

For some resources you may find helpful during these times based on your situation, visit the Enova Energy website


Reading times: 2 mins

Flood Relief: How Can We Respond When The Chips...

Flood Relief Fundraiser

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A Virtual Beer with our Older Friends

Our weekly beer catchups with the seniors at Feros Care.

Last year, we were fortunate enough to spend a day volunteering with at Feros Care Wommin Bay in Kingscliff, hanging out with the residents, enjoying a few beers and singing karaoke together.

Over 12 months later, our friendship with the fun-loving Feros seniors runs strong.

In celebration of Oktoberfest, and as part of an initiative to re-engage older people with the community, Feros Care ran a four-part virtual tasting series over a month, guided by our Tasting Room manager Jess.

Every week, Jess met with a mixed group of participants (aged 68-87), who dialled in from as far south as Victoria’s Reden up to Wide Bay in Queensland, to discuss the week’s focus beer, including our Pacific Ale, Green Coast Lager, Cloud Catcher pale ale and The Gatherer.

Besides discussing the tasting notes and asking participants to score each beer, Jess guided a virtual tour of our Tasting Room in Byron Bay and talked through the brewing process and the Stone & Wood story.

In true Oktoberfest form, the participants located in Illawarra even dressed in traditional Bavarian clothing and paired our beers with German food!

This was all made possible by Feros Care’s Virtual Social Centre, an online community for participants to access online exercise, cooking and language classes, chat groups and museum tours.

Connecting with these special seniors was another reminder of how beer can bring people together – no matter the difference in age.

Reading times: 2 mins

A Virtual Beer with our Older Friends

Our weekly beer catchups with the seniors at Feros Care.

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Meet Jenn Johnston from The Gatherer Artist Collection

Mullumbimby-based ceramicist Jenn talks clay, career and her creative process

The Gatherer Artist Collection is Stone & Wood merch with a twist. For the first time, we’ve partnered with local female artists and asked them to create their interpretation of The Gatherer. 

On sale in our Tasting Room in Byron Bay and Brisbane brewery, these handmade ceramic coasters by Mullumbimby-based ceramicist Jenn Johnston are founding pieces for the collection. Hand-painted and made with high-fire clay, these coasters are durable for everyday use and the perfect size for a freshly opened Gatherer can. 

Inspired by Japanese aesthetics, Jenn’s wheel-thrown handcrafted ceramics reflect her love of gardening, travel, entertaining and contemporary design. We caught up with Jenn to chat about her ceramics, switching careers, her style and where she draws inspiration.  


How has the experience of transitioning from your health research career to ceramics been? What have been the biggest challenges? 

I’ve been moving from a career in health research to ceramics for the last few years. I’m transitioning slowing but steadily to allow myself to learn the ropes of running a small business, set up my studio and establish my ranges.

Taking this time is working well for me, and I think has taken some of the stress out of the move. In saying that, not working with clay full-time yet means that I have limited time to make to meet growing demand. Although I’m not quite there yet, I can see clearly where I want to go and am excited about what’s to come.

Your work captures several different styles – from your textured pinchME pieces to your multi-toned planters. Did you start with one style and evolve or have you always produced different works?

I’ve always made a range of quite different pieces and the styles I have now have evolved over several years. I find that when an idea sparks I need to follow it to see where it leads, if it has legs and how it might evolve.

From your own works, which is your favourite style of ceramic? Why? 

It’s hard to say! I always tend to be drawn to lean towards clean lines and pieces that let the clay really shine. I have a fondness for my planters, as these are what kick-started my business. But I also love my vases and using them to display cuttings from our garden. And eating from my tableware still feels really special!

The Gatherer coasters were a challenge for me, but I’m so happy with how they turned out. I’ve loved playing with colour and patterns and will be definitely be doing more of this in the future. 

Where do you find your inspiration? How does Mullumbimby feed your creativity?

I find my beautiful home studio endlessly inspirational – my heart lifts with the possibilities every time I am in there.

Mullumbimby as a town, and the surrounding area, and the relationships I have with others are essential for my creativity: Lani (@homeinthehils) laughs when I call her a plant-goddess but she is and I love our collaborations and hatching new plans for the future together; Bec and her crew (@bakersanddaughters) fuel my making with the delicious bread and other treats from the most stylish bakery; Dede and Pauli (@archer.thestore) have an amazing selection of handmade and local jewellery, clothing, pieces for home in their gorgeous shop and have been big supporters in the creation of my new vaseART range.

And of course, our beautiful beaches and hinterland provide all the grounding nourishment I could ever need.

Who are your favourite Australian artists and/or ceramicists?

Locally, I can’t get enough of the stunning jewellery that Susie (@sunshinealley) makes in her studio just outside Mullum. A few years ago, Kristina (@inalux) swapped pots for prints. I often scroll her feed when I need a hit of mid-century inspired colour, pattern and all-round beauty. I find the ceramic pieces of @ohheygrace completely intriguing – both from an aesthetic and a technical perspective.

Tell us about your workshops – when and why did you decide to start teaching others ceramics?

I love sharing the joy of clay and introducing people to the magic of creating their own pieces. I started running workshops a few years ago and loved bringing a group of people together for a couple of hours to work with clay, have gentle conversations and time for themselves. I’m now offering private classes in my home studio and am so happy to be able to provide people with the space, time, clay and tools for them to discover the wonder of ceramics.

Do you have a particular ritual or method before you start working – of getting into the creative zone?

It depends if it is a ‘production’ day or a ‘creation’ day. On production days, I’ll have a list of things to get done and made, and it’s really just a matter getting started.

Ahead of creative days, which are far less common that productive days, I’ll be mulling over ideas and what I’m hoping to create. If I’m stuck, I try not to push it and often find the creative conundrums resolve themselves with a long beach walk with my dogs, when I can let my mind relax and wander. Then on the day itself, I generally have a pretty good idea of what I’m hoping to achieve, or at least a place to start.

Either way, music plays an important part in my studio practice and I’ll either be dancing around to my fav tracks or relaxing to classical music, depending on my mood and what needs to get done. I also listen to a lot of podcasts – two of my go-to podcasts are One Wild Ride and Hack Your Own PR – smart women, who happen to be local, speaking to creative inspiring entrepreneurs and creatives. 

What is the best thing about a creative career?

I love the freedom in being my own boss, of being able to manage my time to fit with the other ebbs and flows of life, and that the outcome is up to me and the work I put in.

I (mostly!) love the challenges of running a small business – there’s always more to learn and an ever-growing to-do list. I also cherish the friendships that have grown from being in the creative space, particularly here in a regional area and small but vibrant community.

How do you best enjoy The Gatherer?

At the end of a productive day in the studio – straight up in a glass so I can enjoy the pretty colour and rested on a coaster, of course!

Reading times: 2 mins

Meet Jenn Johnston from The Gatherer Artist Col...

Mullumbimby-based ceramicist Jenn talks clay, career and her creative process

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RECIPE: How to Make Backyard Risotto with Chef Daz Robertson

Join our mate Daz Robertson in his backyard for a delicious woodfired homecooked meal

Watch the full how-to video feat. Chef Daz Robertson

Iso makes some people stir-crazy, while it makes others turn to the kitchen.

And in the case of Darren Robertson, co-founding chef of Three Blue Ducks up the road from our brewery, that means the kitchen in his backyard.

A champion for quality and sustainable produce, Darren is the first chef to feature in our Green Coast Lager Simple Moment chef series, where we spotlight our region’s standout chefs and their approach to good food and simple moments.

While everyone’s in lock-down, or at least spending more time at home, Darren has taken to his backyard firepit, manned with a couple of pots and some fresh ingredients from his garden, to share his homecooked family recipes in his own The Pretty Good Feed series.

Check out the video above where Darren shares his epic recipe for backyard risotto with butternut pumpkin and corn, plus easy instructions on how to make ricotta over the fire (and utilise all parts of the recipe to reduce waste).

Delicious and healthy, most ingredients for both recipes might already be sitting in the pantry, which makes this a simple go-to dish to pair with a couple of cold beers for dinner.



2lt Unhomoganised milk
Put the milk in a pan and heat until 85 – 95 degrees. Turn off the heat.
Add the lemon juice, stir it through gently. Cover with a cloth and leave for 30 minutes for the curds to form.
Carefully strain through a muslin lined colander over a bowl to catch the whey.

1 head corn
1 handful chopped pumpkin
1 diced Brownonion
1 garlic clove (minced)
259g risotto rice
2 tbl butter
Herbs lemon
Sweat the onions and garlic in butter. Add the rice and pumpkin. Cook down then add flavours whey. Cook till rice is almost cooked, add corn. Add ricotta. Season with lemon and herbs. That’s it!

Reading times: 2 mins

RECIPE: How to Make Backyard Risotto with Chef ...

Join our mate Daz Robertson in his backyard for a delicious woodfired homecooked meal

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Reducing Our Environmental Footprint

From malt to packaging, our Pacific Ale is 100% Australian

Today is Earth Day 2020, an international day that seeks to inspire the global environmental movement, now in its 50th year.

While most Earth Day efforts and celebrations will take place online today, many of our crew are busy making beer offline at our Murwillumbah production brewery to ensure beer-lovers around the country can still enjoy a beer safely at home.

A big part of their job is brewing, bottling and packing the Original Pacific Ale, which – from the malt and hops through to the bottle caps and cartons – is 100% Australian-made, most within a three-hour drive of the brewery.

In celebration of Earth Day, we thought we’d take you around our Murbah brewery with our sustainability manager James to learn more about our commitment to reducing our environmental footprint via our Green Feet program, plus the lifecycle of the Original Pacific Ale and its all-Australian ingredients and materials.

  • All Pacific Ale ingredients are Australian-made, including the malt, hops and yeast
  • All Pacific Ale materials are Australian-made, including the bottle caps, glass and glue
  • Our bottles are made from 70 per cent recycled glass
  • Our cartons are made from 50 per cent recycled cardboard

Happy Earth Day from our team!

Reading times: 2 mins

Reducing Our Environmental Footprint

From malt to packaging, our Pacific Ale is 100% Australian

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Stone & Wood Virtual Brewery Tour - Part Two

Jess walks us through the magic of beer: malt, water, hops and yeast 

We all love the stuff – but what makes beer, beer? 

Welcome to part two of the Stone & Wood virtual brewery tour, where our resident Canadian beer geek and Tasting Room manager Jess walks us through the ingredients of beer.

That is, malt, water, hops and yeast, and how these are processed into delicious beer.

This part of the tour is fairly educational, so we recommend popping open a fresh beer and sitting down somewhere quiet where you can soak up Jess’s knowledge, covering the German purity law – aka the Reinheitsgebot –, malting, water types and plenty of beer-science fun facts. Did you know hops are related to cannabis?

After watching this video, you should understand how the quality and treatment of these four ingredients influence the beer you drink – and hey, it might help you better choose between beers at your local pub (when it opens – you’ll be ready).

Grab that beer, take a comfy seat and enjoy another round of beer education and laughs. 

Watch part one, The Space here

Why do you add water to beer?

This might be short and sweet, but given that water makes up more than 90% of beer, the water supply can make a drastic difference in a brew. All over the planet, water supplies vary with mineral contents such as calcium, sodium, magnesium, sulfate, etc.

Traditionally, where a brewery was located geographically and what water supply they had to work with naturally lent itself to being well-suited to certain styles of beer over others.

The most common example of this is a Czech Pilsner from the town of Pilsen in the Czech Republic, whose water supply is very soft, therefore perfect for creating a nice, light, refreshing lager.

Conversely, the deep wells of Burton-upon-Trent in England have a very harsh water supply, which is excellent for making full-flavored pale ales.

These days, brewers can purify and adjust the water with brewing salts to mimic water that will work best with whatever style they are brewing.

Soft Water Beers:

Soft water is water that contains low concentrations of dissolved minerals, particularly calcium and magnesium ions.

Pilsners and Pale Lagers: These beers benefit from soft water because it helps showcase the delicate flavours of the malt and hops without interference from minerals.
Light Ales: Like pilsners, light ales can benefit from the clean, crisp character that soft water provides.

Hard Water Beers:

Hard water is water that contains a high concentration of dissolved minerals, primarily calcium and magnesium ions.

Dark Ales and Stouts: The higher mineral content in hard water can enhance the flavours of roasted malts, adding complexity and richness to these styles.
Bitter Ales: Hard water can accentuate hop bitterness, which is desirable in styles like IPAs and English bitters.
Belgian Ales: Some Belgian styles benefit from the mineral character of hard water, contributing to the unique flavour profiles of these beers.

What is the purpose of malt in beer?

Malts are the backbone of beer, providing not just sweetness but a myriad of flavours, colours, and textures. They're essentially grains (usually barley) that have been germinated, dried, and roasted to perfection.

Different malts undergo varying degrees of roasting, from pale malts for light beers to deeply roasted malts for dark and rich brews. This roasting process influences the flavours and colours they impart to the beer.

🌾 Pale Malts: These are the foundation of most beers, offering a clean and neutral flavour profile. They contribute sweetness and light colours to brews like lagers and pale ales.

🌾 Munich and Vienna Malts: These malts add depth and maltiness, bringing flavours of bread, toast, and biscuits. They're often used in amber ales, Oktoberfest beers, and bocks.

🌾 Crystal Malts: Known for their caramelised sugars, crystal malts contribute sweetness, body, and colours ranging from golden to deep amber. They're common in ales like IPAs and porters.

🌾 Chocolate and Black Malts: These deeply roasted malts provide dark colors, rich flavours of coffee, chocolate, and roasted nuts, and a touch of bitterness. They're essential for stouts, porters, and dark ales.

🌾 Roasted Barley: With intense roasted flavors and a dry finish, roasted barley adds complexity to stouts and robust porters, often lending notes of coffee, dark chocolate, and even hints of smoke.

Beyond flavour, malts also play a critical role in the brewing process. During mashing, enzymes in the malt convert starches into fermentable sugars, which yeast later transforms into alcohol and carbonation during fermentation.

So next time you savour a beer, appreciate the malts that went into crafting its unique character. Cheers to the diverse world of malts and the delicious brews they create!

How do hops affect beer?

Hops play a crucial role in brewing beer, contributing to both the flavor and aroma of the final product. Here are some key roles and impacts of hops in brewing:

  1. Bitterness: Hops are primarily known for their bittering effect on beer. During the brewing process, hops release alpha acids, which add bitterness to balance the sweetness of malted barley.
  2. Flavor: Hops contribute a wide range of flavors to beer, depending on the hop variety used and how it's added during brewing. Common hop flavors include citrus, pine, floral, herbal, spicy, and fruity notes.
  3. Aroma: Hops also add aroma to beer, enhancing its overall sensory experience. The volatile oils in hops produce aromas that range from earthy and grassy to tropical and citrusy, depending on the hop variety.
  4. Stability: Hops have antimicrobial properties that help preserve beer and extend its shelf life by inhibiting the growth of unwanted bacteria and yeast.
  5. Foam stability: Hops contribute to the formation and retention of beer foam, which is an important characteristic in beer appearance and mouthfeel.

Overall, hops play a multifaceted role in brewing, influencing the bitterness, flavor complexity, aroma profile, stability, and visual appeal of the final beer product.

Different hop varieties and brewing techniques can be used to achieve a wide range of beer styles with distinct hop characteristics.

What does yeast do to beer?

Yeast might seem like a tiny player, but it's a superstar in the brewing world. Just like water, yeast plays a crucial role in shaping the flavours and character of your favourite brew. It's the secret ingredient that transforms sugary wort into the delicious beer we love.
Different strains of yeast bring their own unique flavours and aromas to the party. From fruity esters to spicy phenols, yeast adds layers of complexity that define beer styles and create memorable drinking experiences.
Traditionally, breweries chose yeast strains based on regional availability, leading to iconic beer styles like German Hefeweizen with its signature banana and clove notes, courtesy of the yeast strain used.
But it's not just about flavour. Yeast also plays a vital role in fermentation, converting sugars into alcohol and carbon dioxide. This process not only gives beer its kick but also adds natural carbonation.
Today, brewers have a playground of yeast strains to experiment with, from traditional ale and lager yeasts to wild and funky strains that push the boundaries of flavour.
Reading times: 2 mins

Stone & Wood Virtual Brewery Tour - Part Two

Jess walks us through the magic of beer: malt, water, hops and yeast

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Watch Film: In The Kitchen With Chef Josh Lopez

Delicious salt cured sea mullet paired with Green Coast Lager

Watch the full film feat. Chef Josh Lopez

“There’s nothing more powerful than sitting in a Queensland restaurant and being served some of the world’s best produce – because that’s what we have in this country,” says Josh Lopez, the celebrated chef and owner of The Wolfe restaurant in East Brisbane.

We have a unique opportunity to create memorable food and drink experiences with our hearts, our brains and our hands. 

With 16 years of cooking under his belt, a Brisbane Times Good Food Guide ‘Chef of the Year’ accolade and experience at some of Brisbane and the world’s best-known restaurants, Josh Lopez knows a thing or two about creating memorable experiences through quality ingredients and flavours. Naturally, we’re thrilled to have partnered with Josh on our Simple Moment chef series, with Episode Two shot from his kitchen at The Wolfe (see video above).

In the years prior to 2011, El Salvador-born Josh was the head chef of iconic Brisbane restaurants Moda, Two Small Roons and Spring before completing a three-month stint under renowned chef René Redzepi at noma in Copenhagen, named the world’s best restaurant several times. More recently, he was head chef at the Queensland Art Gallery | Gallery of Modern Art (GOMA).  

Recognised for drawing inspiration from his local area and even fine art during his time at GOMA, Josh is passionate about collaborating with food growers and producers who, according to him, each have their own story to tell.

For Episode Two of our Simple Moments chef series, Josh prepared lightly salt cured sea mullet with finely shaved rockmelon, fennel fronds, fennel flowers and a lemon myrtle dressing – a combination of Australian ingredients and botanicals that reflect Josh’s approach to cooking with terroir in mind (that is, how the environment affects an ingredient).

Josh paired the sea mullet with our Green Coast Lager, whose crisp, naturally refreshing flavours provided a clean lager profile and palate-cleanser to match the dish’s sweet and salty elements.

To help Brisbane locals eat well during COVID-19 restrictions on dining out and social gatherings, The Wolfe is now offering pick-up and delivery meals and tacos – among them lobster rolls, fish tacos and scallop chips with lemon myrtle mayo.

With a handful of well-known Brisbane chefs, Josh is also part of Feed the Frontline, an initiative that funds food vouchers with community donations for frontline workers to redeem at participating restaurants, including The Wolfe – helping to support frontline workers and keep restaurants operating. Cheers to that!

Grab a carton of Green Coast Lager via our online store now. Use coupon code FREEDELIVERY at the checkout to receive free shipping Australia wide.


Josh was kind enough to hand over the recipe for the delicious dish featured in the video above. Give it a try at home!


Serves 4
2x 1kg sea mullet – filleted, pin boned and skin taken off

Curing mix
300g table salt
200g white sugar
1tsp cracked fennel seeds

1x small candy melon or rock melon
50g slivered almonds – toasted
50g prawn legs – fried in oil
2 sprigs bronze fennel
fennel flowers (optional)

Lemon myrtle dressing
40ml caramelised chardonnay vinegar
100ml grapeseed oil
4 drops organic lemon myrtle essential oil
small pinch dried lemon myrtle

Begin this recipe 4 days in advance.
Mix together the curing mix of salt, sugar and fennel seeds in a bowl. Once combined, rub the fillets of sea mullet generously with the curing mix and place into a clean high sided container. Allow to cure for 3 days or until firm. Clean off salt with running water and pat dry with paper. Place back into fridge overnight to dry. Using a sharp knife or electronic meat slicer, cut into very thin slivers. Set aside.

For the melon, carefully remove skin with a knife and scoop out inner seeds. Using the same technique as the fish, cut into similar thin slices. Set aside.

In a mixing bowl whisk together the ingredients for the dressing. Once emulsified, set aside.

To plate the dish. Measure 50g of cured fish and 60g sliced melon per person. Pour over a good splash of the dressing. Combine gently with hands until glossy. Place onto a plate delicately allowing the slices to keep their structure. Drizzle with remaining dressing and garnish with toasted almonds, fried prawn legs, bronze fennel and fennel flowers. Enjoy with a cold Stone and Wood Green Coast lager.

Reading times: 2 mins

Watch Film: In The Kitchen With Chef Josh Lopez

Delicious salt cured sea mullet 🍻 paired with Green Coast Lager

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Simply Good Lager for Pork Rib Flavours

Celebrating the simple moments.

Watch Simple Moments featuring Darren Robertson

Davidson plum, Ketchup, paprika, and soy – big flavours, according to Three Blue Ducks co-founding chef Darren Robertson, that are best paired with a simple lager.

We’re excited to launch the first video of our chef series Simple Moments presented by Green Coast Lager, where we’ll be spotlighting standout chefs and their approach to good food and simple moments.  

Just six minutes up the road from our Byron brewery, is Darren, who co-founded Three Blue Ducks restaurant in 2012 with two close friends in Bronte, Sydney, and launched the second Three Blue Ducks restaurant at Byron Bay’s The Farm precinct in 2014.

The Three Blue Ducks’ commitment to working with ethically and sustainably sourced produce complements the restaurant’s location; an 80-hectare working farm, The Farm houses a community of growers who grow an abundance of 100 per cent organic and spray-free produce utilised daily by Darren and his team. 

As much as possible, Darren and his team source ingredients from The Farm’s fields, while also working with producers from southern Queensland to Port Macquarie, capturing the region’s seasonality to create what the team call ‘real food’.

As part of our collaboration, Darren prepared a flavourful rack of sticky pork ribs with Davidson plum, chili and cinnamon myrtle (recipe below), which, accompanied with a round of crisp Green Coast Lagers, he and the team enjoyed together al fresco afterwards – after all, good food is always best shared.



  • Rack of pork ribs

Davidson plum barbecue sauce

  • 50ml honey
  • 50ml apple cider vinegar
  • 2 large chopped red chilis
  • 200ml tomato ketchup
  • 50ml soy sauce
  • 50ml fish sauce
  • 2 tbsp grated ginger
  • 2 tbls grated garlic
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground coriander

Other ingredients

  • Handful of cinnamon myrtle
  • Handful of Davidson plums
  • 3 tbsp olive oil
  • Salt and pepper


  • 2 limes (green shallots, garlic scrapes optional)


  1. Blitz together the Davidson plum barbecue sauce ingredients 
  2. Pop the rack of ribs into a tray, season with salt, pepper and olive oil
  3. Pour over the freshly blitzed barbecue sauce, add the myrtle and squeeze the Davidson plums into the mix
  4. Cover the ribs and roast at 160 degrees Celcius for two hours
Reading times: 2 mins

Simply Good Lager for Pork Rib Flavours

Celebrating the simple moments.

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Blackwood Collective: An Eye for Detail

Meet the craftsman who handmade the furniture for our Brisbane brewery

Feat. Gareth from Blackwood Collective

Besides the 100-year-old exposed beams and several shiny tanks behind the bar, one of the first things you might notice at our new brewery in Brisbane are the tables and chairs.

Crafted with mixed hardwood and black metal frames, we think the furniture’s striking lines and natural timber tones complement the brewery’s urban-industrial interior and make for beautiful drinking surfaces.

 For this, we have Gareth Robertson from Blackwood Collective in Brisbane to thank.

With a keen eye for detail, carpenter and furniture designer Gareth runs his bespoke furniture workshop Blackwood Collective out of Stafford, Brisbane, and specialises in carpentry and joinery. Gareth’s approach champions functionality, aesthetics and both classic and modern techniques, while his work captures his experience in high-end renovations and a creativity honed through world travel.

The name Blackwood Collective pays homage to Gareth’s favourite timber, Tasmanian Blackwood. A proud Indigenous man, Gareth prizes Blackwood for its traditional uses by Indigenous peoples as boomerangs, spear throws, clap sticks and other tools.

Check out of Gareth’s work @blackwoodcollective and next time you’re in the brewery, be sure to enjoy his pieces.  

Footage and photos by: @andymck

Reading times: 2 mins

Blackwood Collective: An Eye for Detail

Meet the craftsman who handmade the furniture for our Brisbane brewery

Read story
Watch: The Origins of Stone Beer

This year, we took the Stone Beer story back in time.

The Origins of Stone Beer from Stone & Wood on Vimeo.


This Saturday at Festival of the Stone, we’re tapping our annual winter limited release – Stone Beer – for the first time.

This year’s Stone Beer (coming June 5th) is a decadently dark wood-fired porter, with rich aromas and flavours of well-roasted barley, dark chocolate and coffee finished with kettle hops and black-malt bitterness.

We started brewing this in early May on Stone Brew Day, when we invited friends from the brewing community to help us. In homage to history, we mimicked our brewing ancestors by adding wood-fired stones into the kettle, lending smoky caramel notes to the beer.

And in an extra show of reverence – and in the name of a good laugh – this year, we took the Stone Beer story back in time.

Donning flat caps and old-era gear, our brewers withstood serious smoke machine action and several minutes of long-distance staring while we captured all the dramatic lighting we could. What’s more, our man Gaz from Square Keg added another layer of smokiness with a homemade voiceover.

Of course, we’re stoked that we can enjoy the ancient practice of stone brewing in the 21st century and stand in awe of how brewers made beer without electricity back then.

But hey, we’re always down for a laugh, too.

Stone Beer 2019 will be tapped and stocked around Australia from Monday 10 June.

Find a stockist here

Reading times: 2 mins

Watch: The Origins of Stone Beer

This year, we took the Stone Beer story back in time.

Read story
Meet the Brewer: Josh Waters

Our Pilot Batch beers are experimental brews created by our team of brewers...

Our Pilot Batch beers are experimental brews created by our team of brewers, with occasional help from collaborators within our community, all at our Pilot Brewery in Byron Bay.

These small batch brews are special, limited and, once gone, may never return. The Pilot Batch brewery is a space for our brewers to get creative – an opportunity to trial weird and wonderful things, turning the brewery into an experimental playground to get a little fruity.

Every three months, one of our brewers takes up the helm in our Byron brewery, running the day-to-day operations. During this time, they have the chance to brew their favourite beers and run the Pilot Batch program.

Meet Josh Waters, one of our resident brewers at the Byron Bay brewery who leads our other brewers through the Pilot Batch program.

Give us a bit of background about yourself.

I live in Ocean Shores with my wife and daughter after moving from Sydney’s Northern Beaches 12 years ago. I’ve been working with Stone & Wood for five years now, and have been brewing for four of those. After 20 years of working as a chef, I was keen for a change and was lucky enough to get a start at Stone & Wood.

What are your favourite styles of beer and why?

My favourite beer styles would be anything with big flavours. I love fresh, well-balanced IPAs, as well as the flavours and aromas of saisons. I also always look forward to the time we start brewing our annual Stone Beer, and am really into red beers at the moment.

What will you be brewing during your time here in Byron?

As I’m permanently based at the Byron brewery, I’m lucky enough to be brewing different and exciting beers all the time. I enjoy lots of opportunities to brew and learn about many beer styles – traditional and experimental. Beers that challenge our way of thinking are always a great thing.

Any beers you’re really excited about brewing and why?

I’m always excited to see what ideas are being discussed and then brewing them. Brewing beers under the Counter Culture banner will be fantastic, and also doing some more volume of our Pilot Beers. Being able to spread those beers further so that more people can try them will be great.

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

I love the manual aspect of the pilot kit, and doing everything from ordering materials to brewing and conditioning the beer, to then finally watching visitors in the Tasting Room enjoy the end result – it’s very rewarding.

It’s great collaborating with the team on new ideas and then working with our head brewer, Caolan, in turning those ideas into great beers.

Check out the video of Joshy on a recent trip to Tasmania for the Galaxy Hop Harvest:

Reading times: 2 mins

Meet the Brewer: Josh Waters

Our Pilot Batch beers are experimental brews created by our team of brewers...

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How to Pour the Original Pacific Ale

Make the most out of the fruity flavours...


All of our beers are left unfiltered, to let the natural flavours shine through. It means that the beer can be enjoyed at the pub or at home in the same condition as it is when we put it through quality testing at the brewery….simply fresh. Learn a trick from our beer wizard Jess Flynn on how to pour a Pacific Ale to make the most out of the fruity flavours.

Reading times: 2 mins

How to Pour the Original Pacific Ale

Make the most out of the fruity flavours...

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The Original, Now Also In A Can - Find A Stockist

Available ongoing from this week!


It all started 10 years ago in Byron Bay when three mates set out to brew an approachable yet distinctive ale showcasing Galaxy hops… something that’s perfect for long summer days…

Imagine a searing hot day in Byron Bay and you’ve just come out of the ocean. The sand’s scorching as you walk off the beach, across the pandanus lined park where everyone’s lazing in the shade and into the pub. The salt’s still drying on your back and all you feel like is something that’ll quench your thirst…We brew Pacific Ale for times like these.

Inspired by our home on the edge of the Pacific Ocean and brewed using all Australian barley, wheat and Galaxy hops, Pacific Ale is cloudy and golden. It is dry hopped to provide a big fruit aroma and a refreshing finish.

Our Pacific Ale will be available ongoing in cans over the next couple of weeks. Order through our online store, or find a stockist near you below.


[product id=”1480]


(Please phone ahead to make sure your local watering hole has stock)

Northern Rivers, Gold Coast & surrounds

Available in cans 

Cellar Byron Cellar Bangalow Cellar Ballina
Northern Bottleshop Sun Bistro Park Hotel
Beach Hotel Bottleshop Sunrise cellars Lennox Hotel
Ocean shores Tavern Clunes Genereal store Federal general store
Dunoon General store Mary G’s Lismore Station Hotel Lismore
Yamba Liquor Palmers Island general store BYO Cellars Coffs
Ballina Boozatorium Village Green Beach Hotel Byron Bay
Elements of Byron Bay Bolt Hole Mullumbimby leagues club
Salt Bar Bottle Shop Taphouse Cellars Kingy Coolangatta Hotel
Kirra Hotel Currumbin Creek Tavern Celarbrations Cooly Sands Hotel
Burleigh Celarbrations Varsity Lakes Celarbrations Crabbies Creek General Store
Murwillumbah Cellars Cellarbrations At The Mill Cellars Cabarita Beach Hotel
Emmanuels Wine Store Kingscliff Liquor Legends Worongary Cellarbrations Tallebdugera
Cellarbrations Palm Beach Capri Wine & Beer Ferry Road Wine & Beer
Railway Hotel Southport Wine & Beer Cellerbrations Pacific Fair
Cellerbrations Pimpama Advancetown Bottleshop Treetops Tavern
Boatshed Cellerations Grand Hotel Riverview Hotel Murwillumbah

Sydney & Surrounds

Available in cans

Beach Club Collaroy / COLLAROY Bondi Beach Cellars / BONDI BEACH Camperdown Cellars / BRONTE
Charlies Liquor Barn / PANANIA Coogee Bay Hotel / COOGEE Crown West Cellars / WOLLONGONG
Gregory Hills Hotel / GREGORY HILLS Husky Drive-In Bottle Shop / HUSKISSON IGA Liquor Plus / BERRY
IGA Liquor Plus / LYNDURST Kemenys / BONDI Mollymook Fine Wines & Ales / MOLLYMOOK
Craft Cartel / WENTWORTHVILLE Beer Cartel / ATARMON Knickerbocker Hotel / BATHURST
Bayfield’s Liquor / DEE WHY Liquor Superstore / BELROSE Balmoral Cellars / MOSMAN
Ivanhoe Hotel / MANLY Little Bottler / MANLY Blue Gum Hotel / WAITARA
Bottle-O / ASQUITH Porter’s Liquor / HORNSBY HEIGHTS Glenbrook Cellars / GLENBROOK
Leura Cellars / LEURA Carrington Cellars / KATOOMBA Park House Hotel / MONA VALE
Commodore Hotel / NORTH SYDNEY Winston Hills Hotel / WINSTON HILLS Cromer Cellars / CROMER
North Curl Curl Cellars, NORTH CURL CURL Sydney Wine Merchants / TERREY HILLS Clarville Cellars / CLAREVILLE
Cutty Cellars / CROWS NEST The Union / NEWTOWN Camperdown Cellars / PARRAMATTA RD
Camperdown Cellars / DARLINGHURST Balmain Wine Shop / BALMAIN Newtown Wine Shop / NEWTOWN
Sackville Hotel / BALMAIN Ashfield Mall Cellars / ASHFIELD Goro’s / SURRY HILLS Liquor Emporium / ST PETERS Lugarno Cellars / LUGARNO
Ryan’s Hotel / THIRROUL Super Cellars / TOONGABBIE Super Cellars / BOMADERRY
Camperdown Cellars / KINGSTON RD Camperdown Cellars / LEICHARDT Cellarbrations / LANE COVE
Cellarbrations / SYLVANIA David’s Cellars / ANNANDALE David’s Cellars / SYDENHAM
Manning St Cellars / KIAMA Porter’s Liquor / BEECROFT Robin Hood Hotel / ORANGE
The Henson / MARRICKVILLE The Orchard / CHATSWOOD The White Cockatoo / PETERSHAM
Tudor Hotel / REDFERN

Newcastle & Surrounds

Available in cans

Blueys Cellars Liquor / PACIFIC PALMS Bottle O / LAMBTON Bottle O / WICKHAM
Bushrangers Bar And Brasserie / LARGS Caves Beach Hotel / CAVES BEACH Cellarbrations / ADAMSTOWN
Delany Hotel / COOKS HILL Elanora Hotel / EAST GOSFORD Georgetown Cellars / GEORGETOWN
Kahibah Cellars / KAHIBAH Killarney Vale Liquor / KILLARNEY VALE Mary Ellen Hotel / MEREWETHER
Old Bar Cellars / OLD BAR Oldfield Cellars Gosford / GOSFORD Prince Of Wales Hotel / MEREWETHER
Rowies Hunter Street / NEWCASTLE Shoal Bay Country Club Hotel / SHOAL BAY Tamworth Hotel / TAMWORTH
Tighes Hill Cellars / TIGHES HILL Warners At The Bay / WARNERS BAY Whitebridge Cellars / WHITEBRIDGE


Available in cans

Prohibition Bottleshop / KINGSTON Bottler / PAGE

Brisbane & surrounds

Available in cans

Empire Hotel Lefty’s Music Hall Riverland
Press Club Scratch Bar Triffid
Victoria Park Golf Shop W hotel – Wet Deck Pool Bar Bardon Bowls Club
Stradbroke Island Beach Hotel Craft winestore – Redhill Craft winestore – Coorparoo
Eatons Hill Hotel Hendra Hop & Vine Pineapple Cellars – Holland park /Mt Gravatt
Sandstone Hotel – Bottlemart SBH Cellars – Kangaroo Point SBH Cellars – East Brisbane
Valley Wine Store – Elephant Arms Hotel TB – Wine & Beer West end Black Sheep Everton Hills
Black Sheep Newmarket Black Sheep Stafford Black Sheep The Gap
Bottlemart Boondall Bottlemart Full Moon Hotel Bottlemart Ibis Central
Bottlemart Sandgate Cellarbrations Aspley Hotel Cellarbrations Aspley Hotel- Mitchelton
Cellarbrations Aspley Hotel- Wavell Heights Cellarbrations Bowen Hills Wine Emporium
Cellarbrations International Hotel- Spring Hill Cellarbrations Taringa Cellarbrations Wilston
My Beer Dealer Sense of Taste Portside Spiros Bottle Shop
TB’s Jubilee Hotel TB’s Rosalie Fine Wines TB’s Stafford Cellars
TB’s Teneriffe Wine+Beer Urban Cellars Fortitude Valley Urban Cellars Grange
Urban Cellars Hendra Urban Cellars New Farm
MacKenzie Cellars Toowoomba Shafston Hotel Glen Hotel Drive through
Hotel Monier Drive Thru Vines Liquor Mart, Cleveland Malt Traders Southbank
Waterloo Bay Hotel Cellarbrations Camp Hill Camp Hill Cellars
Prince Alfred Harry Browns Montague Hotel Hotel Westend
Sense of Taste Coorparoo The Strand Cellars, Ipswich Greenslopes Cellars
Hawthorne Cellars Fitzys Toowoomba Hotel Woollongabba
Bar 951 Cannon Hill

Sunshine Coast

Available in cans

Sunnies Bottleshop – Sunshine Beach Peregian Beach Hotel Cellarbrations Peregian Beach
XO Cellars Sunshine Beach XO Cellars Noosa Fair Salty Dog Cellars
SL Hotel MCY SL Aerodrome RD Maroochy Bridge Cellars
Maroochy Bridge Cellars Cellarbrations Marcoola Noosa Wine Cellar
Thirsty Camel Bli Bli Thirsty Camel Coes Creek Maud Street Creek Cellars
Bottle-O Yandina Liquor Legends Cooroy Cellarbrations Nambour
Yandina Hotel Drive Thru

Victoria & Surrounds

Available in cans

Melbourne Cellar Door Valley Cellar Door Hopsctoch
Globe La La CBD Miss Moses
Richmond Club Hotel Posty Hotel Otters Promise
Decanters By The Bay Press Cellars Cellarbrations Gisbourne
Jacks Cellarbrations Parkhill Cellars McCoppins Stores
Wine Republic Stores Bottega Tasca Cellar 1839 Northcote
Cheapa Wines Seddon Smith St. Cellars Strathmore Cellars
Cellarbrations Newport Thirsty Camel Clifton Hill Brewpub Thirsty Camel Quiet Man Hotel
Bottles & Barrels Geelong Corks Crew Cellars Prince Wine Store Essendon
Penny Young Railway Windsor Purvis Beer
Sorrento Cellars Bottlehouse Balaclava Nepean Cellars Mornington
Pauls Supa IGA Ringwood East Grosvenor Hotel Grape and Grain
Otters Promise Prahran Grocer Mayerling Cellars
Mayerling Cellars Elwood Cellarbrations 161 Cellars
Beer Deluxe Fed. Square Union Club Hotel Ferdydurke
Globe Bottlemart on Rathdowne Hippo Bar & Bottleshop
Torquay Hotel Bottleshop Cork Liquor – Boronia Slowbeer Fitzroy


South Australia

Available in cans

West Beach Cellars Booze Bros Unley Settlers Tavern
Midway Tavern Grays Inn Goodwood Cellars
Gully Hotel Yankalilla Hotel Woodcroft Tavern
Cove Tavern Duck Inn Cellarbrations Mt Barker


Western Australia

Available in cans

Mane Liquor Old Bridge Cellars Freo Doctor Bottle Shop
Carlise Cellarbrations International Beer Shop Cape Cellars
Dunsborough Cellars Copper & Oak Si Paradiso
Reading times: 2 mins

The Original, Now Also In A Can - Find A Stockist

Available ongoing from this week!

Read story
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