We Canned Springtime.

At Stone & Wood, we’re pretty excited about the growing trend of native Australian produce being used in new beers.

That’s why we were stoked to team up with our Byron neighbours – Australian Macadamias – in dreaming up this new limited-release malty lager: Malty Mac.

Based on a traditional German dunkel style beer, Malty Mac was modernised for the Aussie palate by adding roasted macadamias to the brewing process and the result: a buttery smooth, malty lager that pours with dark golden hues.

Our Byron brewer, Josh Waters, was instrumental in creating this delicious drop and believes he’s brewed an approachable beer that’s perfect for food pairing or just cooling off on one of those balmy Byron afternoons.

Those familiar with our part of the world in the Northern Rivers, would recall the green Macadamia Farms that stretch out across the Byron Hinterland. In the past 50 years, these farms have helped propel this humble little nut into becoming Australia’s 4^th biggest horticultural export.

Our brewers have had so much fun working with this homegrown hero so needless to say, we’re excited to get it out to the public today. Available in our Byron and Brisbane tasting rooms for a limited time, drop by for a glass of Malty Mac while you can. It would be rude nut to. Pouring in our Tasting Rooms from Monday 15 November.

MACADAMIA TASTE MAKER & BREWER, JOSH WATERS

Our brewer, Josh, was at the helm in creating Malty Mac. Watch the video below to get the full story.

Availability

This limited edition brew is available from today (Monday 15th November) at our Byron Bay Tasting Room and Brisbane brewery, only while stocks last.

Knowing how to make a beer batter is an easy and straightforward process. You will only need a couple of ingredients to make something you that has the potential to eclipse the taste from your local fish ‘n chip takeaway.

And we recommend considering beer batter fosh, an incredibly tasty vegan alternative to the typical fish and chips.

Our easy beer batter recipe takes under five minutes to prepare and is ready in another five minutes. Just enough time between half time whistles to whip up a couple of servings for you and a few mates.

WHAT TYPE OF BEER IS BEST FOR BEER BATTER?

Ultimately, the best beer for the batter depends on the type of fish or vegan alternative you’ve got on hand.

Use lighter, fruitier styles of beer for delicate or subtle foods such as tofu and lighter vegetables. While a dark stout can make a great combination with mushrooms or even poached stonefruit (oh yes!), it can smother more delicate flavours.

It’s also key to use beer you like to drink! This might sound obvious, but it really makes a difference. Plus, there is always the half glass left for the chef… For a full vegan alternative, our Brisbane Brewery chef recommends three different Stone & Wood brews – the Jasper Ale, Pacific Ale and Green Coast Lager.

The firmness of the tofu can take the stronger flavours of the Jasper, while the fennel will love the bright fruity notes of the Pacific. If you’re also cutting some potatoes to go with the fry, these will match with the bitter notes of our Lager.

PRO TIP

One of the fundamentals in a beer batter recipe is to keep the beer cold. This little trick of mixing the cold beer with the hot oil, causing the batter to go extra-crispy has been a well-known culinary secret for years. For best results, leave in the fridge for at least two hours prior to cooking.

STEPS TO MAKING BEER BATTER FOSH

INGREDIENTS

• 1 cup of your choice of beer
• ¼ teaspoon of salt
• ¾ cup of self-raising flour
• ¼ potato starch or rice flour
• Canola/vegetable oil blend
• Your choice of fish (boneless and skinless) or vegan alternative

STEP 1

Combine the dry ingredients and whisk until there are no lumps. You don’t want to whisk the batter for long at the risk of over-developing the gluten.

STEP 2

Gradually whisk in the beer until smooth and leave to the side.

STEP 3

It’s time to fry! Heat the vegetable oil over high heat to 190º C for the best crunch.

STEP 4

Dunk the fish or tofu in batter to coat well. Add to oil and deep fry until golden.

STEP 5:

Remove and drain any excess off.

STEP 6:

Season with a touch of flaked sea salt and serve with some crisp lettuce or rocket, and a side of vegan tartare sauce.

STEP 7:

Don’t forget to pair it with the same ice-cold beer you used for the batters – you deserve one after all that hard work!

Want to leave the work to someone else? Try out the Stone & Wood Pacific Ale Beer battered fish available from our friends at Beach Byron.

We’d also love to see your creations! Be sure to tag us on insta #beerbatter

Today we have some news to share … with a pounding heart and a lump in our throat, the founding families have decided to hand the custodianship of Fermentum (and its family of businesses – including Stone & Wood) over to Lion. 

As a founder of a business, from day one you know that at some point down the road you will have to hand it over to someone else. Earlier this year, we realised that we were approaching a major milestone in the development of Stone & Wood where we knew it was time to build a new brewery. 

After many months of working through how we were going to begin the next chapter in our story the founding families decided it might be time to see if there was a custodian for the business who could grow the legacy, its people, its culture, its brands, and continue to drive the business whilst staying true to its purpose.

We also looked for a custodian who would be committed to building the brewery, employment of the team, use of key local suppliers, to support our work in the community and importantly a focus on beer quality to match our own. Not only did Lion welcome these ideas with enthusiasm, but on top of that they demonstrated they had similar values and a focus on environmental and social governance aligned to our approach to using Beer as a Force for Good.

For us, to ensure the continued support of our communities has meant we have stayed true to our holistic total stakeholder approach through this transition.

The team (by way of their ownership) is getting a good reward for the value they have created and Lion have committed to their on-going employment.

The community is benefiting from the on-going role of the inGrained Foundation and the large boost to its funding through a $5 million donation; a $1 million donation to Big Scrub Landcare that will contribute to the regeneration of the lost rainforest and the new brewery, which will be a large investment in the local economy, supporting construction jobs and on-going jobs in the region.

It is a day that is filled with so many mixed emotions – excitement, sadness, anxiety, and pride to name a few, and we know that whilst some people will be happy for us, and some will have a sense of loss, we take great comfort in knowing that we are handing the business over to a custodian that will maintain the Stone & Wood truth that – Good Beer is Our Thing.

Cheers,

Jamie, Brad & Ross

Counter Culture’s Mighty Scotch Ale’s Available Now.

Above the pounding waves and jagged cliffs of Scotland’s Clo Mor runs a strong beast who is the last of its kind: the Dark Unicorn.

A symbol of power and passion, sightings of the illusive creature are rare, but tales of its majesty have filled the halls of Scottish taverns for generations.

According to age-old accounts, at the drawing of a long, cold winter, the Dark Unicorn makes its way down from the cliffs and into the towns.

Once there, the Unicorn’s presence delivers strength to the Scottish people to carry on until the birth of spring.

Taking inspiration from this tale of power and majesty, Counter Culture presents Dark Unicorn: a malt driven scotch ale aged in Starward Whiskey barrels, with lashings of chocolate, a touch of salt and an ABV of 7.6%.

The perfect companion for winter’s last cold days, capture the magic of Dark Unicorn while you can, for it may not be seen this way again.

Availability

You can purchase your Dark Unicorn 500ml two-pack from our online store or at our Brisbane brewery, where you’ll also be able to enjoy this on tap and for Byron locals, head to our @stoneandwoodbyronbay Instagram for more info on our operations over lockdown.

Hit up your local good beer stockist or venue to see if Dark Unicorn is available on tap or in cans.

For those looking to make their meeting with Dark Unicorn picture perfect, speciality Counter Culture glassware is also now available in a bundle with two-packs and cartons. 

Sign up to the Counter Culture newsletter and follow @counterculturebeer to hear about each release first.

To celebrate Father’s Day this year, we teamed up with some legends down the road – Brookie’s Gin – to create a modern twist on a hardworking favourite, The Boilermaker.

Traditionally a beer and whiskey combo, we’ve instead paired our hoppy red Jasper Ale with Brookie’s macadamia and roasted wattleseed liqueur – Mac. – and thrown in a cheeky bag of Brookfarm nuts for a Father’s Day treat he won’t forget.

Order The Boilermaker Pack for Dad or equivalent nearest & dearest from our online store and check our delivery calculator here to make sure you get in before cut off.

What’s A Boilermaker?

Born out of the industrial train and shipyards of the 1800s, blue-collar workers who slogged their way through long days would often head to the bar to throw back a beer and a shot of whiskey before heading home. 

These first boilermakers who drank the first boilermakers (a beer and shot combo) created a legacy for hardworking, thirsty fathers everywhere.

While today’s fathers may not all work at the coalface, most are still putting in long hours for their families in order to keep things going in this crazy year. 

How To Drink A Boilermaker:

Traditionally, the drinker would shot the whiskey all at once and then chase with the beer. In more recent times, bartenders looking to put on a show will often drop the entire shot directly into the beer glass.

However, we believe in savouring the good things. So, here’s how we suggest you make the most of our Boilermaker pack:

First, take a sip of the mighty Jasper Ale. 

Follow it with the nutty sweetness of Mac. by Brookie’s.

Then round out the experience by grabbing a handful of Brookfarm nuts. 

Best enjoyed:

In the company of a Dad.

To all the dads out there giving it their best, Happy Father’s Day.

Availability

Get The Boilermaker Pack from our online store. Available for a limited time and only while stocks last.

Our Pilot Batch beers are experimental brews created by our team of talented 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 our latest Pilot Batch brewer, Lucas Leczkowski. Say G’day to him if you see him kicking around our Byron Brewery.

Give us a bit of background about yourself…

Having grown up near the Hunter Valley my Career started 15 years ago in working a Vintage in a winery. I absolutely loved the experience and that led to my first homebrew kit. I’m sure the wife might regret buying it for me now.
In 2006 I got an opportunity to work a vintage in the Napa Valley California USA. There I found the craft beer scene and beers like Sierra Nevada Pale Ale. I’ve been hooked ever since.
This year is my 11th as a pro brewer. And I’m not planning on stopping anytime soon.

What are your favourite styles of beer and why?

Toughest question ever. Umm, All of them because it’s all beer. I go through phases really. At the moment I’m loving darker malt driven beers. But I still love a good hoppy hazy IPA also.

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

I’ve already brewed a Nutella inspired Chocolate Hazelnut Porter that is currently pouring, and I’m working on my next offering, but you’ll need to visit Byron tasting room to find out what.

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

I just love experimenting and trying to do things a little different, there are so many great beer styles out there and I just love adding my own personal touch to add a point of difference.

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

Just having the opportunity to play with that kit, it’s soo much fun. Then seeing your hard work being tasted and enjoyed by punters at the bar is really satisfying.

We spent a day on the road with Matt, our Newcastle sales reps and all-round top guy, to find out the tricks of the trade and what goes on in the world of beer sales around the traps of Newy, the hunter region and the surrounding area.

Take a read of our Q&A with Matt and find out a little more about the essentials for being on the road, what he loves most about the industry and some words of wisdom for anyone wanting to be a road warrior. He’ll give you his best spots to hit in Newy, so you can also experience it like a true Novocastrian.

How long have you been a part of the S&W Road crew for?

Just over 2 years covering Newcastle, Hunter Region & surrounding area.

What do you enjoy about your customers?

My customers are legends. Most of my industry education has come from conversations with the passionate people I get to interact with daily. My territory is incredibly diverse, and as such, the people I meet and the conversations I have are different every single day. The products lend themselves to such a range of occasions, and it’s always amazing to see that our story resonates with people regardless of where they are. 

What do you enjoy about your territory?

The diverse territory, the conversations and the people you’re meeting are different every day. The product lends itself to a lot of these areas, it’s also great to see the brand and its story resonating and see the value in working with us.

Any words for people that want to jump into the world of beer sales?

I think there’s a misconception that a sales role demands a specific type of personality. That may be the case for some industries, but our team and the wider indie beer community attract a truly diverse mix of different people from all different backgrounds and walks of life who share a common love for sharing good beer. If you truly believe in the company’s values and the quality of the products you’re working with, it’s the best job!

Any life hacks for days on the road?

Make sure you love the voice on your GPS/Maps app. Don’t overload on the coffee, no one likes a jittery roadie.

What are you drinking at the moment?

I’m a massive East Point fanboy! I love getting outdoors and making the most of my mornings/weekends and having something super refreshing at a lower alc to unwind with at the end of a long day, so I can wake up and get on with the good stuff!

What’s your favourite beer and food pairing?

Stout and oysters. I’m a seafood lover but was sceptical about this one for a long time. When I finally tried it, mind = blown.

What are the best spots in Newy to hit up?

Merewether Ocean Baths, The Yuelarbah track Glenrock, a sunrise at Nobby’s break wall. I’m still yet to hit up Stockton Sand Dunes… the list goes on.

A popular style come winter, barrel aged beer is any lager, ale or hybrid beer that has been aged in a barrel or in contact with wood.

It’s a brewing technique that results in some outstanding beer, so we’ve hit up Stone & Wood’s Byron Brewer, Josh Waters, for more intel on the process.

What is the purpose of barrel-ageing beer?

The purpose of barrel ageing beers is to draw flavour from the oak and the previous spirit or wine that was in the barrel, also to increase its ABV%.

Can you tell us the process behind barrel-ageing?

Once we receive the barrels, it’s just a matter of transferring our fermented beer into the barrels and putting it in storage until we’re ready to bottle or keg it. Some beers like the Über Stone Beer will be stored for up to 24 months. We can also ferment in barrels for our sour/ funky style beers.

What beer styles lend themselves to barrel ageing? What beer styles in recent times have become popular to barrel age?

We tend to barrel age big winter beers most frequently, beers like porters and stouts. We also barrel age saison and Flanders style beers for Forest For The Trees. You can barrel age whatever style of beer you like as long as it will taste great blended with the flavours and aromas from what was previously in the barrel and the barrel itself.

Give us a quick rundown of this years’ Barrel Aged Stone Beer

This year’s barrel aged Stone Beer was brewed using a range of pale and roasted malts to give a nice balance of malty goodness with strong bitterness and heaps of flavour. The addition of extremely hot volcanic rocks to the boil is to add a caramel like sweetness to the wort. We brewed this beer to 8% ABV in the brewhouse and once fermented it was stored in whisky barrels for 12 months. The result is a super smooth 10% ABV Barrel aged porter.