Welcome back to our Regenerating Our Backyard series 🌱🍺, where we dive into how the beer in your hand can support a greener future.
In Episode 3: Don’t Spoil the Soil, we take a closer look at barley—not just the backbone of beer but also a significant contributor to its environmental footprint. By embracing regenerative agriculture, we’re paving the way for a more sustainable brewing industry.
Through our Good Grain Initiative, launched in partnership with Sustainable Table, we’re proud to support projects that enhance soil health, biodiversity, water quality, and the resilience of farming communities. Since Day One, we’ve aimed to tread lightly on the earth, reducing waste and rethinking energy use—but we know we can do more.
By collaborating with like-minded farmers, maltsters, and brewers, we’re creating new pathways to sustainability that benefit both the environment and the communities who rely on it.
Learn how small steps can make a big impact. Watch Episode 3 now
Stone & Wood and Sustainable Table are partnering to launch Good Grain, an impact fund supporting regenerative grain from growers and maltsters to brewers and distillers.
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.
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.
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....
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.
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.”
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.”
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.”
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.
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...
We’re thrilled to announce that Hinterland Hazy, originally a limited release in our All Australian Hops series, has become a permanent member of our core range. Your enthusiasm for this hop forward Hazy Pale Ale has turned this once seasonal delight into a year-round favourite.
From a fleeting fling to a long-term relationship, this love story for Australian hops just grows stronger. Cheers to all of you who made it possible – welcome to the core range, Hinterland Hazy!
The Background.
Watch Australian Hop Series Episode 1The Harvest & Episode 2The Brew.
Since Day One, Stone & Wood has walked in step with Australian hop farmers.
In 2008, when we first brewed the Original Pacific Ale, we chose a little-known Tasmanian hop called Galaxy to produce the now iconic tropical fruit aromas and flavour in the beer.
At the time, our “perfumed fruit bomb” was completely left field compared to the more popular Australian beers, but in the years since, beer palates have shifted, the Australian craft beer scene has exploded, and the humble Galaxy hop is well and truly on the map.
Our Head Brewer, Caolan Vaughan said about this star hop, “Galaxy was one of those varieties that really put Australian hops on the scene, particularly in the craft beer space. To have a hop come out that was Australian and completely different to anything else in the market, it just set the world on fire.”
To shine a spotlight on Galaxy and some of the other amazing produce from our friends at Hop Products Australia, we’ve created the All-Australian Hop Series.
Australia’s hop industry is mostly based in regional Tasmania and Victoria, where the hop bines enjoy long daylight hours in summer and the moderate climate. The hop history around these regions stretches back over 150 years, with some of the current workers 3rd generation hop farmers.
Recently, Caolan ventured down to the Victorian Hop Fields for this year’s hop harvest and grab a handful of Galaxy hops fresh off the bine. His first trip back since 2018, Caolan was stoked to be back at the source of our great beers and among old friends at HPA.
“I love the celebration of hop harvest. To be able to go down and see it and smell it, it’s a very special time of year,” says Caolan.
Stone & Wood and HPA, the suppliers of Galaxy, have grown together. Galaxy came on the scene; Stone & Wood came on the scene right at the same time really – it was a match made in heaven.
On his visit, Caolan also checked out one of HPA’s latest varieties, Eclipse, a hop our brewers have been tinkering away with in our Byron brewery. After weeks at work, Caolan and the team have produced a beer that champions Eclipse and are ready to share it with thirsty beer lovers all over Australia.
The Beer
By using three Aussie hops: Vic Secret, Eclipse and Galaxy our brewers have produced a beer that’s juicy, vibrant and flushed with tropical fruit aromas and flavours. Low on bitterness with a golden haze and full-bodied finish, Hinterland Hazy sits at 5.2% ABV and is best enjoyed freshly chilled from the fridge.
AVAILABLITY
As part of our Core Range Beer, Hinterland Hazy is available all year round from Stone & Wood online, and Stone & Wood Tasting Rooms. From March 5th 2024, Hinterland Hazy is now available at Dan Murphy’s, BWS, Liquorland, First Choice, Vintage Cellars, and other good beer stockists nationwide.
Stay tuned for updates on our Beer Finder as more independent retailers embrace this beauty.
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.
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!
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.
WATCH ON FOR A DAY IN THE LIFE OF HUGHIE:
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.
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.
HUGHIE’S DAY-TO-DAY:
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!
WHEN HE’S NOT AT WORK, YOU CAN FIND HUGHIE:
Enjoying the fruits of his labour in the backyard at home or smelling the taps at some of Brisbane’s best establishments.
HUGHIE’S 10 YEARS WITH STONE & WOOD!
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 ourcurrent vacancies.
THE FINAL RESULTS OF HUGHIE’S SPECIAL BREW?
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.
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.
OUR FIRST LOOK IN OUR MEET THE CREW SERIES, MATT ATKINS
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!
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.
Later this month, the inGrained Foundation, will be launching its annualLarge Grants Roundwhere local not-for-profits can apply for funding for long-term-projects. Those who are operating flood recovery projects are encouraged to apply.
SUPPORTING OUR COMMUNITY
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 atOrange 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.
HOW YOU CAN HELP
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.
The Byron Rangersare 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 MeRaising funds and distributing them as quickly as possible to help the community organisations on the ground.
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 Careran afour-part virtual tasting seriesover 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.
Crack open summer with our Citrus Radler, a zesty, mid-strength beer brewed with lemon and grapefruit notes. Light, refreshing and brewed for sunshine.
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.
…into the mix to bring out that Strawberry Cheesecake flavour.
