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.
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 ceramicistJenn Johnstonare 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@ohheygracecompletely 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!
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 ofThree Blue Ducksup 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 ourGreen 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 ownThe Pretty Good Feed series.
Check out the video above where Darren shares his epic recipe forbackyard risottowith butternut pumpkin and corn, plus easy instructions on how tomakericottaover 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.
Cheers!
YOU CAN FIND THE FULL RECIPE HERE:
Ricotta 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.
Risotto 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!
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 50thyear.
While most Earth Day efforts and celebrations will take place online today, many of our crew are busy making beer offline at ourMurwillumbah production breweryto 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 ourGreen 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
Jess walks us through the magic of beer: malt, water, hops and yeast
We all love the stuff – but what makes beer, beer?
Welcome topart twoof theStone & 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 fairlyeducational, 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.
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:
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.
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.
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.
Stability: Hops have antimicrobial properties that help preserve beer and extend its shelf life by inhibiting the growth of unwanted bacteria and yeast.
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.
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 ofThe Wolferestaurant 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, aBrisbane 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 chefRené Redzepiatnomain 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 evenfine 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 withterroirin 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.
With a handful of well-known Brisbane chefs, Josh is also part ofFeed 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 codeFREEDELIVERYat 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!
CURED SEA MULLET, MELON, ALMOND, FENNEL, MYRTLE
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
Garnish 1x small candy melon or rock melon 50g slivered almonds – toasted 50g prawn legs – fried in oil 2 sprigs bronze fennel fennel flowers (optional)
Method: 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.
Davidson plum, Ketchup, paprika, and soy – big flavours, according toThree Blue Ducksco-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 byGreen 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.
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 fromBlackwood Collectivein 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@blackwoodcollectiveand next time you’re in the brewery, be sure to enjoy his pieces.
This Saturday atFestival 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 onStone 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 21stcentury 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 fromMonday 10 June.
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 theCounter 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:
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.
…into the mix to bring out that Strawberry Cheesecake flavour.
