You've Found The Kween. Or Did The Kween Find You?

It's not every day that you find the Kween.

Let alone the fourth iteration.

If the third time's the charm, the fourth takes it up a notch or 11.

This fourth iteration in the Kween series releases the shackles – dialling it up with the holy trinity of chile de árbol, lime zest and pineapple juice. Hops take a backseat as the Kween reminds everyone what happens when you hit pause on the rules of beer.

We invite you to join the dad dance with our Head Brewer Caolan and explore the inspiration behind the beer, the brewing technique to arrive at this version of the Kween, and immerse yourself in the full tasting notes - just click play below ...

ABOUT SPICY KWEEN

HOPS
Hops take a back seat for this one, with a very small amount of Galaxy hops added for bittering purposes only.

MALT
Australian Pale and Wheat malts were summoned for the return of the Kween.

FOOD PAIRING
This Spicy Margarita Sour works well with all of your favourite Mexican dishes, from pork and pineapple tacos, to kingfish ceviche tostadas and chicken taquitos – the Kween loves to pair with them all.

AVAILABILITY

The Kween won't be around for long, so get your hands on this new limited release at Stone & Wood online, our Byron and Brisbane Tasting Rooms, and at select venues and bottle shops while you can!

Another exciting development in our partnership is the introduction of the Eclipse hop, a recent addition to HPA's lineup. This intriguing variety has captured our brewers imagination with its unique mandarin, pine needle, and citrus peel aromas. The perfect hop for the additions our brewers were chasing when developing our Big Pale Ale.

The brewers also added Vic Secret, another hop in the HPA arsenal of magic medleys. Vic Secret brings the big pineapple flavours and tropical notes to Big Pale, creating a symphony of tropical flavours and aromas in this well-balanced yet full- flavoured pale ale.

Visiting the farms in the picturesque Ovens Valley, where HPA cultivates these beautiful hops, is always a special experience. Meeting passionate growers like Alan, whose family has been part of this legacy for generations, reinforces our commitment to supporting Australian agriculture and showcasing the best of what our country has to offer.

As brewers, our excitement peaks during harvest season, but the real joy comes when we see these top-quality Aussie hops transform into delicious beers that excite our drinkers. It's a collaborative process that highlights the artistry of brewing and the importance of premium ingredients in crafting memorable brews.

The launch of Hinterland Big Pale is not just about a new beer; it's a celebration of a decade-long partnership with HPA, a tribute to Australian hops, and a toast to the shared passion for what we do.

Join us in raising a glass to craftsmanship, quality, and the vibrant flavours of Australian-grown hops. Cheers to a journey worth savouring, and here's to many more hops-inspired adventures ahead!

Hinterland Big Pale is a limited release that is available at Stone & Wood online and in our Brisbane and Byron Bay tasting rooms. As well as at Dan Murphy's nationwide and select BWS stores.  

NRB 🦃 AVAILABILITY 

From today (21.03.24) you’ll be able to grab a carton from the following bottle shops and next week we’ll be dropping the list on where to grab it on draught...

NRB - Keeping It Local.

Since 2008, we’ve always put community, connection and sustainability at the heart of Stone & Wood. And whilst our beer can now be found around the country, the Northern Rivers will always be our home.

Our new Northern Rivers Beer is dedicated to our home, this special corner of the world. It was dreamed up by our team and brought to life through their efforts. Drawing inspiration from the surrounding region and its people, we’re keeping this one local. NRB will be exclusively available in store, within the bounds of the Northern Rivers, stretching from Tweed River in the north to Yamba in the south. Of course, it’s not limited to this region alone; you can still find it in our online store.



Community has always been at the heart of our mission. We strive to forge meaningful connections by collaborating with kindred businesses and organizations in our area. NRB is another avenue through which we can achieve this. Since 2018, we’ve contributed $2.1 million to local grassroots, environmental and social charities, both near and far, all through the Ingrained Foundation. For every 100 litres of beer sold from our portfolio, Stone & Wood donates $1, and NRB will proudly continue this tradition.

About Northern Rivers Beer.

This is what we call a Northern Rivers Lager, taking inspiration from the region surrounding us and the people within it. NRB has light floral aromas, subtle malt flavour and low bitterness, but to put it bluntly, it’s a beer that is simply good to drink, with no fuss.

This beer is the perfect drop to wet the whistle. A bright, crisp beer that’s easy to drink and have a yarn over. And the best part of this local brew, other than its taste, is that it’s made from at least 70% malt that has been Certified Sustainable and 100% Ryfield Certified Sustainable hops; crops that take things easier on the soil and water that they’re produced from.

Who Is Certified Sustainable & What Is Certified Sustainable Malt?

Certified Sustainable (CS) is a nonprofit certification program, working with growers that are passionate about sustainable farming practices and the long-term health of their land and communities.

CS works across the supply chain from growers, to makers, and providers, independently verifying and validating positive practices regarding environment, social and governance outcomes.

Through yearly audits, CS growers are required to maintain standards with regard to six key areas. These include traceability, soil health, water conservation, emissions, monitoring, and social/community responsibility. CS growers demonstrate outcomes and practices that balance the material impacts of conventional farming with the wellbeing of people and the natural environment.

Positive practices that are found at a Certified Sustainable Farm include soil nutritional programs that build soil structure and organic carbon levels, cover cropping, minimal to no tillage, water conservation, and adherence to additional regulation and guidance for the use of agrochemical inputs.

That’s why, for us, it makes sense to work with Certified Sustainable when sourcing our malt for this beer. We hope you enjoy this beer as much as we enjoyed bringing it to life!

Explore the Hinterland: A Guide to Our Favourite Northern Rivers Hikes

We’re stoked to welcome Hinterland Hazy to the core range. From today you will start to find Hinterland Hazy in bottle shops and venues nationwide. Keep your eye out and if you haven’t tried it, get ready…she’s a keeper (for good reason)!

To celebrate Hinterland Hazy joining the Stone & Wood range permanently, we're sharing our team's favourite Hinterland hikes in The Northern Rivers.

Escape the ordinary and dive into the lush wonders of the Byron Bay Hinterland, a haven for nature enthusiasts and seekers of breathtaking landscapes. We've curated a guide to the best bush walks and hikes near Byron Bay, perfectly paired with the vibrant and juicy Stone & Wood Hinterland Hazy Pale Ale – a beer inspired by the essence of the Northern Rivers.

1. Mount Jerusalem National Park:

Discover the enchanting Mount Jerusalem National Park, just a short 50-minute drive from Byron Bay. Immerse yourself in the splendor of the Tweed Valley, offering idyllic settings for bushwalking, horseback riding, and waterfall chasing.

Traverse the diverse landscapes of Mount Jerusalem National Park, where towering eucalypt forests intertwine with subtropical rainforests along the winding creek lines. Dip into refreshing creeks or cascade-fed pools post-hike, all while keeping an eye out for rare species like Albert’s lyrebird and the red-legged pademelon.

Accessible from Byron Bay, Mullumbimby, and Uki, this park beckons day-trippers, bird enthusiasts, equestrians, and nature lovers alike to explore its captivating wonders. Take your pick between the Rayners and Unicorn Falls walking tracks, both of which take between 1 and 2 hours to complete.

Learn more & get directions from NSW National Parks and Wildlife Service

2. The Pinnacle Walk:

Take a leisurely 0.6 km return stroll through the seldom-visited Border Ranges National Park to reach the Pinnacle Lookout. Marvel at epic views of both sides of the state line, showcasing millennia-old crater escapements and the volcanic Mount Warning (Wollumbin). The easy trail is perfect for a sunrise adventure, witnessing Australia's first rays kissing the ancient volcano.

Reach new heights on The Pinnacle Walk, where stunning panoramic views await. Sip on the Hinterland Hazy as you take in the vast beauty, the golden haze of the beer mirroring the warm glow of the sun setting over the hinterland.

Learn more and get directions from NSW National Parks & Wildlife Services

3. Border Ranges National Park: A Wilderness Gem

Nestled within the Gondwana Rainforests of Australia World Heritage Area, Border Ranges National Park stands as a sprawling testament to untouched rainforest beauty and the biodiversity linked to the ancient supercontinent of Gondwana.

This expansive wilderness offers a plethora of opportunities to immerse yourself in the wonders of the rainforest. Travel along the Tweed Range Scenic Drive, a part of the Rainforest Way, providing the flexibility to stop and explore at your leisure. Take a leisurely stroll along the short Palm Forest walking track, meandering through subtropical rainforest, or opt for a more challenging adventure with the Booyong walk, commencing from the Sheepstation Creek campground.

Discover picturesque spots for a relaxing picnic or barbecue lunch, and don't miss the chance to pause at the park's lookouts, offering breathtaking views of the magnificent crater escarpment. Photographers, in particular, will relish capturing the ethereal beauty of billowing waterfalls, panoramas of Wollumbin-Mount Warning, and the lush greenery of the rainforest.

Accessible from Kyogle and Lismore, the park also beckons those seeking an immersive overnight experience. Choose to camp under a blanket of stars, awakened by the symphony of birdsong, for an even more intimate connection with this natural haven.

Learn more and get directions from NSW National Parks & Wildlife Services

4. Killen Falls Walking Track:

Embark on the 1.2 km return Killen Falls Walking Track to discover a hinterland cascade plunging into a refreshing swimming hole. A gentle trail leads to an elevated viewing platform for a mesmerizing view of the fast-flowing water. To make the most of your adventure, traverse the rugged track towards the bottom for a rejuvenating swim. 

Chase the allure of Killen Falls on this scenic walking track. Refresh your senses with Stone & Wood's Hinterland Hazy, a beer that mirrors the cool cascades with its low bitterness and full-bodied finish.

Local Tip: Arrive early to avoid the crowds.

5. Goonengerry Waterfalls:

Dive into the hidden gem of Goonengerry Waterfalls, where the surroundings echo with the secrets of nature. Let the vibrant and juicy aromas of Hinterland Hazy be your companion, enhancing the adventure with each sip.

For a captivating 10 km loop adventure with intermediate skill level, explore the Goonengerry Waterfall loop in Goonengerry National Park. Starting from the Garrong Road car park, the trail boasts two infinity falls and takes approximately 2.5 hours to complete. Opt for an anti-clockwise direction on the North Boundary Trail to conquer uphill sections first and savor epic waterfall views in the second half of the hike.

Learn more and get directions from NSW National Parks & Wildlife Services

6. Minyon Falls:

Embark on the Minyon Falls Loop, a 6.8 km return journey through the enchanting Nightcap National Park. This rugged track winds through thick rainforest-shrouded escarpments, offering pristine vistas of old-growth brush box trees and fern-lined creeks. For a more relaxed experience, a viewpoint near the car park provides breathtaking scenes of the thundering cascade. And if you're up for more exploration, don't miss the nearby Protestors Falls.

Conquer the majestic Minyon Falls, a true spectacle of the hinterland. Celebrate your achievement with Stone & Wood's Hinterland Hazy – a golden elixir that mirrors the beauty and grandeur of the falls.

 Learn more and get directions from NSW National Parks & Wildlife Services

As you traverse these enchanting trails, let Stone & Wood's Hinterland Hazy Pale Ale elevate your hiking experience. Embrace the golden haze, relish the tropical fruit notes, and immerse yourself in the perfect harmony of nature and craft. Because in the Northern Rivers, every step is a journey, and every sip is a celebration.
For more Byron Bay Hinterland Trails, check out Alltrails.

The best post hike drink? Try Hinterland Hazy Pale Ale

After an exhilarating hike through the Byron Bay hinterland, there's nothing quite like indulging in the refreshing taste of Hinterland Hazy Pale Ale. And, the best place to enjoy one after a long day trekking in the Northern Rivers region? The Stone & Wood Byron Bay Brewery. Come on by, say g'day, enjoy a tasting paddle of our finest brews, sit back and relax. You deserve it. 

Want to know more about our Hinterland Hazy Pale Ale? 

Crafted with a meticulous blend of Pale, Regen Pale, Munich, and Wheat malts, this brew boasts a full-bodied yet well-balanced finish, offering a soft and satisfying mouthfeel. Infused with three distinctive Aussie hops—Vic Secret, Eclipse, and Galaxy—each sip bursts with vibrant tropical fruit aromas and flavors, perfectly complementing the post-hike relaxation. With its low bitterness and golden haze, Hinterland Hazy Pale Ale is the ultimate reward for a day of exploration, best enjoyed freshly chilled from the fridge. Cheers to the perfect end to an adventure-filled day in the hinterland!

Learn more about Hinterland Hazy Pale Ale here. 

When it rains, you smell petrichor.
When you open a can, you smell Petrihop.

You might have heard of petrichor – the nostalgic scent you experience when it starts raining. But we bet you haven’t heard of Petrihop – mainly because we just made it up. As soon as you open Petrihop, the aroma transports you to all the places you’ve experienced fresh hops before. Be that straight from the hopbine or enjoying a few beers with mates.

THE TASTING NOTES 

Our latest Counter Culture release Petrihop combines some of our favourite hops –Citra, Idaho 7, Riwaka, Eclipse, Simcoe and Mosaic all combine to deliver tropical and stone fruit flavours, while the light and hazy malt body allows the hops to shine. Couple that with a soft, pillowy mouthfeel and a 7.5% ABV, and you’ve got the perfect beer to share with some hop-loving mates.

Join Stone & Wood Head Brewer Caolan for a full run down of the inspiration behind the beer, tasting notes and food pairing suggestions for this new, limited release Hazy IPA...

AVAILABILITY

This limited release is available from Stone & Wood online and select craft beer bottle shops throughout NSW, QLD and VIC.

Every few months, one of our brewers, this time it's Ira Wurtz, takes charge in Byron. They get to brew up whatever tickles their fancy and run the whole Pilot Batch thing. Cool, right?

Over the last three months Stone & Wood Byron Bay has been graced by Ira's presence as part of our rotating brewers program. He's delighted our tastebuds with several unique beers, including a hop-centric West Coast inspired IPA brewed with rosemary plucked from his very own backyard. Wittily coined the 'IRA', a West Coast IPA with rosemary. 

Give us a bit of background about yourself…(how long you been brewing, what got you into it, where you from etc)

Believe it or not, I actually wasn't much of a beer drinker until I moved over from Canada. Splitting cases of beer was the thing to do when you're a 19 year old backpacker in Byron Bay. It ended up being all I'd drink and I eventually started brewing with those cheap homebrew kits from Big W. My friends had to pretend my beers weren't terrible, now that I know what I'm doing they don't have to fake it anymore!

What are your favourite styles of beer and why?

I love the diversity of aromas and flavours that different hops bring to the table so I'm always keen to try a new pale or IPA. On a hot summers day I can't say no to a refreshing gose.

What will you be brewing during your time here in Byron?Any beers you’re really excited about brewing and why?

In the short time I've been down here I've already had the opportunity to brew a variety of different styles. As for my own recipes, I'm looking forward to putting my spin on a west-coast IPA... Perhaps a gose for the summer months. Stay tuned!

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

In a world of technology and automation, I love the analogue component of the pilot kit. Having the control of pushing buttons and spinning valves is part of the art of brewing!

Summer – a season where the days stretch lazily into warm evenings, and every moment becomes a cherished memory. What better way to embrace the essence of these sun-soaked days than by gathering friends and family for an unforgettable feast that extends from afternoon delights to starlit nights?

We're thrilled to bring you a culinary celebration of summer with our latest creation: the Mango Pale Ale. As the sun-kissed days unfold, we've curated a collection of delectable recipes from our Mango Pale Ale campaign, courtesy of the talented Sarah DeNardi. Each dish is designed to let you bask in the vibrant vibes of mango season, right in the comfort of your own home.

Join us on a gastronomic journey, where the refreshing notes of Mango Pale Ale infuse every recipe with a touch of summer magic. From appetisers that tease the taste buds to main courses that are a symphony of flavours, our recipe guide is your passport to a summer filled with good company and even better food.

Get ready to elevate your summer gatherings with these culinary delights, expertly crafted for you to enjoy the season's vibes, one delicious dish at a time. Cheers to mango-infused moments and the joy of savouring the flavours of summer!

WHOLE BBQ SNAPPER

Serves 8

Ingredients

• 3-4kg Snapper, scaled and cleaned
• 3 tablespoons olive oil
• 60ml Mango Pale Ale
• 4 garlic cloves, minced
• Handful coriander
• 1-2 lemons and or limes, thinly sliced
• Generous grind black pepper
• Sea salt

NOTE: The cooking time is super variable, the size and thickness of the fish and heat of the BBQ will determine the exact time required. Plus, keep in mind the fish needs to rest for 5-10 minutes before serving and will continue to cook while resting.

Method

Light up the BBQ. Rinse the snapper, pat dry inside and out. If you have a very large fish make 3-4 shallow incisions, on each side of the fish.

Whisk together 2 tablespoons olive oil, the beer, and the garlic.

Rub the remaining olive oil over the outside of the fish and season generously inside and out with salt and pepper, spoon the beer mix into the cavity and use your hands to massage in, making sure it’s well coated. Reserve the remaining beer mix to baste. Stuff the cavity with coriander, lemons, and limes.

When you’re ready to cook, transfer to the BBQ. Cook over a moderately high heat for 7-10 minutes. Carefully turn the fish and cook until golden and just done, about 7-10 minutes longer. Be careful while handling on the grill, to prevent the skin sticking. The fish is done when the flesh near the gills flakes easily. Rest, loosely covered with baking paper for 5-10 minutes. To serve, run a knife between the flesh and the bones and lift off sections of the fillet. Turn the fish over and repeat. Accompany with extra lemon and lime wedges, and mango salsa.

Roasted Whole Snapper

If you haven’t got a BBQ you can roast in the oven- use the same prep. Heat the oven to 220˚C. Put the fish on a rack in a roasting pan; cook until just done, about 20 minutes. No need to turn the fish while cooking.

BEER STEAMED BUGS

Beer-Steamed Morton Bay Bugs

Ingredients

• 6-8 uncooked Morton Bay bugs, halved and cleaned
• 750 ml Mango Pale Ale
• 2 tbsp oyster sauce
• 1/2 tsp sesame oil
• 2 cloves of garlic, chopped
• 2cm ginger, julienned
• 3 green onions, cut into 5cm lengths
• 2 stalks of lemongrass, white parts only, bruised

NOTE: When steaming, check the liquid level and top as necessary to maintain the steam. The cook time will vary depending on the size of the bugs. You want them just cooked. Again, they will continue to cook once off the heat.

Method

In a large bowl, combine 60 ml of beer, oyster sauce, sesame oil, chopped garlic, and 1 tbsp of julienned ginger, add the bugs, toss to coat. Cover the bowl and refrigerate for at least 15 minutes to let the flavours mingle.

Prep the steamer: In the base of a large flat bottom wok, place the remaining lager, ginger, green onions, and bruised lemongrass into the wok. Put the marinated bugs into a shallow heatproof dish, put a round wire rack into the wok and set the dish onto the rack (make very sure that the whole arrangement is stable), cover with a lid and steam for about 6 minutes, until cooked through. You can finish them on the BBQ grill for a minute (flesh side down) to give them a lick of smoke and a little char. Serve with aioli and fresh lime.

MANGO SALSA

This is a side you can make your own, play with spices, herbs etc, let your tastebuds guide you.

Ingredients

• 2-3 ripe mangoes, diced
• 1 red capsicum, diced
• 1 red onion, finely diced
• 1/2 cup soft green herbs chopped- think parsley, mint, coriander (on their own or as a combo)
• 1-2 chillies, finely diced (adjust to taste)
• 60ml lime juice
• Sea salt and freshly ground black pepper
• A drizzle of fruity extra virgin olive oil

Method

Chuck everything into a bowl, mix and pop into the fridge until needed.

GRILLED PRAWNS WITH CHILLI GARLIC BUTTER

Serves 8

NOTES:

• Quintessentially Aussie summer, eating prawns in their shells is a delicious and joyously messy affair. If you prefer a less hands-on experience, peel them before cooking, adjusting the cooking time accordingly.
• The garlic and chilli butter is versatile and pairs with any seafood cooked on the BBQ.
• The prawns are also delicious with aioli.

Ingredients

• 1.5-2kg large green king prawns, in their shells
• 3 tbsp olive oil
• 150g butter
• 6 garlic cloves, finely chopped
• 2 long red chili, finely chopped
• Handful parsley, finely chopped
• 2 lemons, zest and juice
• Salt and pepper to taste
• Caramelised lemon halves to serve

Method

Toss the prawns in the olive oil, season with salt and pepper- set aside.

For the garlic chilli butter. In a small saucepan over low heat, melt the butter. Add the garlic and chopped chili, swirl around for a minute or so. Remove from heat, then stir in chopped parsley, and the zest and juice of 1 lemon. Season with salt and pepper.

Get your BBQ to a sizzling high heat. Lay the prawns in a single layer on the hot grill, cook for 2-3 minutes, turn, and cook for an additional minute or so, until they have just turned pink.

Arrange the cooked prawns on a serving plate. Serve alongside the garlic chilli butter, with caramelised lemon halves.

MANGO PALE ALE AIOLI

NOTE: If whisking the emulsion to life fills you with dread, you can use electric beaters or a small food processor.

Ingredients

• 2 egg yolks
• 2 garlic cloves, minced
• 1 tablespoon mustard
• 1 tablespoon Mango Pale Ale
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grapeseed oil (or any neutral flavoured oil)

Method

In a bowl, whisk together the egg yolks, garlic, mustard, beer, salt, and black pepper.

Now the whole deal when making any sort of mayo from scratch is to remember you are creating an emulsion. Slowly, slowly, drizzle in the oil while continuously whisking. The gradual addition is what emulsifies the aioli and gives it a creamy texture.

Taste and adjust the seasoning to your liking. Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavours develop.

Summer Pomegranate Salad

Note
Feel free to customise this salad by adjusting the quantities of each ingredient based on your preferences.

Ingredients

• 1 Cucumber, deseeded and diced
• 1 Red Onion, diced
• 1 Green Apple, diced
• 1 Blood Orange, segmented and chopped
• 100g Feta Cheese
• 1/2 cup cooked grains (Freekeh, Pearled Barley or even fregola work well)
• 1 Garlic Clove
• Juice of 1 Lemon
• Extra Virgin Olive Oil
• Handful Fresh Mint leaves, chopped
• Handful Fresh Parsley, chopped
• Salt to taste
• 1 Pomegranate, seeds removed

Method

In a bowl, combine the cucumber, red onion, green apple, blood orange, crumbled feta, and the cooked grains.

Into a small bowl, crush the garlic and mix it with the juice of one lemon, whisk in olive oil. Pour the dressing over the salad ingredients. Add the herbs and gently toss everything together until well coated. Season with salt to taste. Transfer to a serving dish, top with the pomegranate seeds. Serve.

Rad Summer Pav

Here is a recipe for a DIY pav base but there is no shame in buying a premade one, especially given that summer heat and meringue are less than best mates (sad but true – humidity is the mortal enemy of our favourite whipped sugar confection). So, if you are tackling a DIY base, do it early in the morning and if you can, crank up the AC….and don’t worry if it cracks – it’s part of its charm.

Notes:

• 6-7 egg whites depending on the size of your eggs. You can use the yolks in aioli or to enrich an omelette or if you are feeling industrious try curing them to use in poke bowls.
• Raw caster sugar or muscovado adds a delicious slightly caramel flavour to the pav.
• If it is a particularly humid day, you could try making 2 smaller pavs to avert potential collapse during cooking.
• If making ahead, store in an airtight container in a cool spot (but not the fridge).
• Decorate just before serving. 

Ingredients

• 210 ml egg white
• 1 1/2 cups caster sugar
• 1 1/2 teaspoons cornflour
• 1 teaspoon white vinegar

Topping

• 400ml thickened cream
• 1 teaspoon vanilla bean paste (or essence)
• 1/4 cup icing sugar
• Fruit – sliced mango and 2-3 finger limes
• Edible flowers (excellently extra but optional)

Method

Pre-heat the oven to 150˚C and line a baking sheet with baking paper. Whisk together the egg whites and sugar in a large mixing bowl (from a stand mixer). Set over a pan of simmering water (making sure that the bowl doesn’t touch the water below). Stir continuously until the sugar granules have dissolved (test by rubbing a little mix between your fingers)- the mixture will be warm. Transfer the bowl to a stand mixer fitted with the whisk attachment, whisk on medium high until thick and cloud like (stiff and glossy). Whisk in the cornflour and vinegar. Spoon onto the prepared tray and form into a puffy disc (20-25cm across).

Transfer to the oven and immediately reduce the temp to 120˚C. Bake for 1 1/2 hours. Turn the oven off and let cook/cool for another hour or you can leave the door ajar and let the oven cool completely. Basically, you’re after a crispy exterior and a marshmallowy middle. Once completely cooled you can decorate.

To decorate, whip the cream, sugar, and vanilla to soft peaks. Spread over the pav, arrange the mango slices over the top and scatter over the finger lime pearls. Finish with edible flowers if you’re being extra.

Where To Buy Stone & Wood Mango Pale Ale?

Grab our Mango Pale Ale online, or in-person from First Choice Liquor Market nationwide, Liquorland in QLD, NSW and VIC and select Vintage Cellars from mid-Feb.

We sat down with the stylist, chef, and long lunch aficionado behind our Mango Pale Ale photoshoot, Sarah DeNardi. 

Sarah has worked with many of the cuisine brands you know and love, frequents our beautiful Northern Rivers area, and to put it simply, she's a flat out epic chef.

In this interview we speak with Sarah about her insights and tips on hosting great gatherings based on the principles of Priya Parker's book, 'The Art of Gathering'. 

In, 'The Art of Gathering,' Priya Parker delves into the transformative power of purposeful gatherings, offering ideas on being a good host to elevate both individuals and communities. According to Parker, the crux of any successful gathering lies in articulating its purpose, the 'Why' behind the meeting. She emphasizes that the purpose is not merely an inspirational concept but a practical tool, a filter, guiding decisions, both significant and minute. In Parker's words, "The purpose of your gathering is more than an inspiring concept. It is a tool, a filter that helps you determine all the details, grand and trivial." She likens the purpose to a "bouncer," a discerning guide ensuring decisions align with the event's essence. With a clear purpose, gatherings transform from mundane to meaningful, providing a sense of direction and aiding in achieving the ultimate goal, whether it's fostering quality time with friends or pursuing a specific objective.

Alright, let's get into how to be a good host!

Sarah, how do you define the purpose of a long summer lunch, and how does that guide your decisions in terms of styling, menu, and overall ambiance?

For me a long summer lunch immediately evokes two things – a sense of occasion and leisure – while those two things don’t always go hand in hand, in this context they’re a perfect fit.

I agree with Priya on defining the ‘why’- the purpose becomes my blueprint – a narrative, it helps guide my decisions and in a world of endless inspiration, helps me focus on the goal.

Often my starting point is the simplest desire to explore a specific recipe or ingredient and that is enough to define the purpose.

I look at each gathering in layers (menu, guests, styling, ambience, and environment) to be considered separately but experienced together, and I always plan with a mindset to not put on a show but create a shared experience.

I recommend a three-word approach to keep you grounded. Mine are Simplicity. Connection. Deliciousness. I use them like a mantra, they underscore my ‘why’ and keep me on task.

In your experience, what elements contribute to creating meaningful connections among guests during a gathering, particularly in an outdoor setting?

In an outdoor setting, comfort is paramount. Consider elements like sun, wind, temperature, and unwelcome guests (hopefully only insects), making sure everyone is physically comfortable lays the foundation for meaningful interactions.

Next on the comfort scale is who sits with who. The benefits of employing a strategic seating plan, unless among a close-knit group, cannot be overstated. My goal is always to create an environment where guests feel at ease to connect. Creating a diverse yet harmonious mix of guests can be as simple as grouping those guests with a shared interest, a love of reading, film, sport, travel, food- whatever.

How do you approach invitations to ensure inclusivity and diverse perspectives, fostering a richer experience for everyone at the table?

I think the key to inclusive invitations is focusing not on sameness, but again touching on shared qualities or interests. Inviting guests with a shared passion provides the safe harbour of common ground but within that there exists opinion and personal experience, which creates diversity and that can take the conversation in interesting directions. I also love including a range of ages which almost automatically adds dynamism and instantly diversifies perspectives.

It's not unlike casting a movie — distinct characters make for contrast, which creates a rich and entertaining storyline.

What strategies do you employ to encourage engaging conversations and meaningful interactions among guests throughout the long lunch?

I’m keen on the organic nature of things and have no desire to overly orchestrate occasions. Encouraging engaging conversations involves creating an environment that facilitates interaction. Thoughtful seating arrangements, a mix of familiar faces and newcomers, and even strategic icebreakers, like simple games (there are some hilarious at the table card games, or conversation cards, that contribute to a lively environment – great to deploy later in the afternoon – maybe before dessert) that can serve as catalysts for dynamic discussions and upbeat banter.

How do you tailor the gathering experience to reflect the unique personalities and preferences of the guests, ensuring they feel seen and appreciated?

I pay attention to the little details. What are their interests? What makes them tick? It could be anything from a favourite colour to their most loved destination.
Incorporating those elements that resonate with their personalities—maybe it's a certain type of music playing, or a themed decoration that reflects their style. Small, thoughtful touches go a long way to making each guest feel acknowledged and valued.

Personalising the gathering experience is like producing a great playlist—it's all about curating a vibe that resonates with each guest, incorporating something familiar and something new.

The menu is another canvas. If I know someone is a foodie, I make sure to include a variety of flavours and maybe even throw in a surprise dish related to their favourite cuisine. And, of course, I keep an eye out for dietary preferences or restrictions to ensure everyone has something delightful on their plate.

During the afternoon, I keep an eye on dynamics. If someone loves to be in the centre of the action, I make sure they're part of the lively conversations. On the flip side, if someone enjoys quieter moments, I create spaces for them to retreat and relax.

In essence, it's about weaving together an experience that feels tailor-made for each person. When guests leave feeling not just attended to but genuinely understood, that's when I know I've hit the sweet spot of personalised perfection.

Are there specific rituals or traditions you incorporate into your long summer lunches to create a sense of continuity and connection among guests?

I don't have specific rituals as each gathering is unique, but one thing I will often do is delegate some last-minute prep. It’s a great ice breaker and lets guests contribute and feel part of the experience. I keep it simple and align tasks with individual strengths.

What is your approach to balancing a structured agenda with moments of spontaneity to keep the gathering dynamic and engaging?

Balancing a structured agenda with spontaneity involves treating it like acts in a play. Each act has a different objective, but the overarching story—the essence of the gathering—remains constant. Having a plan but allowing it to unfold organically and set its own momentum is key.

Ultimately, it's a dance between planning and intuition, ensuring that each guest leaves not just satisfied but with a sense that their unique presence added something special to the day.

Looking back at your experiences, can you share a specific instance where you felt a gathering was particularly successful, and what insights or lessons did you gain from that experience?

No one occasion stands out – I take mental notes and have a quick post gathering debrief with myself, harvesting the bits of each event that resonate- and store them away until required.

Ultimately, successful events, like so many things in life rely on some sort of magical alchemy – a cosmic balancing act between spontaneity and planning.

It’s good to understand you can contribute to the magic but not necessarily predetermine the outcome.

I guess the repeat take-aways are;

• Don’t be ridged
• Be clever about your guest list
• But don’t be too clever about the food
• Embrace the interplay between structure and spontaneity

And remember...

Simplicity. Connection. Deliciousness.

Introducing our new, limited edition Mango Pale Ale: the newest member of the Stone & Wood family.

Mangoes are our national summer fruit. To celebrate their deliciousness, we’ve crafted a fresh brew. Our aim was to highlight the mango’s goodness without overshadowing the beer itself. We chatted with Jess, our Hospitality Leader and Dean, member of the Beer Crew to get the lowdown on our new Mango Pale Ale- the flavour, how it’s made and what inspired it.

Flavour

Our hospitality leader (and resident cicerone) Jess says: “we think we’ve really nailed the balance. It has all the attributes of something summery and something fruity.” Brewed for warmer months, its light with a low bitterness, sitting at an easy drinking 4.6%. And of course- no preservatives and no additives. A subtle mango flavour lifts every sip.

Brewing Process

Brewed with Galaxy® hops, our Mango Pale Ale is balanced with mango to take you right back to nostalgic memories of summer. We have included two generous additions of real mango throughout the brewing process. This leads to a subtle mango flavour in every sip and a big mango aroma.

The Inspiration

Dean talked us through the inspiration for this brew, our original and much-loved Pacific Ale. “Pacific Ale is known for its clean, crisp, refreshing notes and low bitterness, but this time we’ve added mango throughout the brew”.

Where can I get my hands on it?

This beautifully balanced pale ale is perfect to share with mates this summer. It is available at First Choice Liquor Market nationwide, Liquorland stores in NSW, QLD and VIC, and select Vintage Cellars from February, or at our Byron Bay and Brisbane Breweries, and Stone & Wood online.