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Stone Brew Day: The making of Stone Beer 2026

Stone Beer is back! Brewed using one of brewing's oldest traditions, Stone Beer 2026 is a rich porter made with wood-fired stones, delivering layers of roasted malt, dark chocolate, coffee and subtle smoke.

In mid May, we gathered in the brewery for one of our favourite annual rituals: Stone Brew Day. Heated over a wood fire before being lowered into the brew, the stones caramelise the malt, creating the rich, distinctive flavour that makes Stone Beer what it is.

Brewed just once a year and worth the wait. Stone Beer is available soon online, in our Byron Bay Tasting Room and at select bottle shops.

 

Reading times: 2 mins

Stone Brew Day: The making of Stone Beer 2026

Stone Brew Day is our annual winter ritual which is a gathering of community to brew Stone Beer - a dark and decadent porter.

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Don't Spoil The Soil!

 

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

Watch episode one and episode two.

 

Reading times: 2 mins

Don't Spoil The Soil!

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.

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How To Host the Ultimate Aussie BBQ this Christmas

Stone & Wood x Pip Sumbak: The Ultimate Summer Christmas BBQ

This Summer holiday season, Stone & Wood is teaming up with Pinterest and outdoor chef Pip Sumbak (@pipsplate) to create the ultimate Aussie Christmas BBQ experience. With a menu that celebrates the best of summer and pairs perfectly with our refreshing Pacific Ale, your guests are sure to be running back for seconds and leaving with a smile on their dial.

Known for her unique approach to cooking over hot coals, Pip’s carefully curated summer menu highlights the vibrant, bold flavours of Australian produce. There’s something for everyone! But before we get into the menu, let’s set the scene a little.

Setting the Scene (and Table)

Whether your Christmas celebration is more of a friendsmas, a family get together or somewhere in the middle, there are some key things to get right during the set up.

We recommend sourcing one long table, allowing you to keep everyone united during mealtimes and together keeping the good times rolling on. If you don’t have one big enough, put multiple next to one another – a tablecloth will cover that up for the most part anyway. Add a touch of class by assigning seating and adding placards noting who goes where!

Save yourself from the worst of the lunchtime sun by aiming to kick off in the early afternoon, giving you plenty of time to catch up and prepare snacks before finalising the BBQ dinner. This will leave plenty of time to unwind with your mates over a cold beer, as the early evening rolls around.

Friends and family gathered around, enjoying delicious food straight off the BBQ, and raising a cold Pacific Ale to toast the season. This is what an Aussie Christmas is all about—bringing people together to share good food, great beer, and make some fun memories.

Create the Atmosphere

Make your BBQ unforgettable by creating a warm, welcoming, and fun-filled atmosphere:

  • Music: Curate a playlist filled with summer tunes and Aussie classics. Put on our Pacific Ale Spotify playlist, or start from scratch with some songs that feel right. 
  • Games & Activities: Backyard cricket, bocce and other outdoor games like finska always add to the fun.
  • Lighting: As the sun sets, get your fairy lights, lanterns, or candles out and lit to add a moody touch to the warm afternoon.

Encourage your guests to connect, share a laugh, and swap stories while embracing the summer vibes. A great BBQ is all about coming together and celebrating good times!

Bonus Tips:

Design your dress code to embrace the season with Hawaiian shirts, bold summer prints, and playful colours. Bright, cheerful outfits not only add to the festive vibe but also set the tone for a day of laughter, good vibes, and unforgettable memories.

Pinterest’s week-long festive trend celebration, running from December 2 to 8, offers plenty of inspiration to make your BBQ extra special. From unique table settings to fun gifting ideas, take a cue from the platform to add creative touches that are sure to wow your guests.

The Menu: Where Good Food Meets Good Beer

In Australia, Christmas isn’t just about tradition—it’s about embracing the warmth of summer, spending time with good mates, and savouring fresh, seasonal flavours.

Pip has designed a feast fit for the festive season, featuring dishes that embody the distinct feel of an Aussie Christmas. When we think of Christmas, we’re reminded of fragrant fresh fruit, barbecued meat, hot sun and refreshing drinks – all enjoyed around friends and family. Our menu incorporates it all to pair perfectly with an ice cold Pacific Ale:

  • BBQ Lamb Tomahawk with a sweet and sour salsa
  • BBQ Curry Leaf Prawns
  • Summer Ceviche 
  • Tomato Salad with crispy chili oil & pickled onion

Find the full recipes at the end!

And Finally, Enjoy the Ultimate Christmas BBQ

Once the food is served, the beers are flowing, and the table is full of good conversations and laughs, sit back and enjoy the magic you’ve created. From Pip Sumbak’s incredible dishes to the refreshing taste of Pacific Ale, this is a Christmas BBQ that’s bound to result in quality connections with good friends and some great summer memories.

With delicious food, refreshing beers, and Pinterest-inspired ideas, you’ll have all the tools to host the ultimate festive gathering.

Cheers to sunny days, great mates, and your most delicious Christmas spread yet!

Our Aussie BBQ Recipes in Full:

BBQ Lamb Tomahawk with Sweet n Sour salsa

Ingredients:

  • 8 Lamb Tomahawks (ask your butcher for lamb cutlets untrimmed)
  • 3 cloves garlic, crushed
  • 1 tbsp good quality dried oregano
  • 2 tbsp Olive oil
  • 1 tbsp salt flakes

For Sweet & Sour Salsa:

  • 1 cup Green Olives Sliced
  • 1 cup toasted pinenuts
  • ½ Cup white wine vinegar
  • 1 tsp Dijon Mustard
  • 1 large tbsp Honey
  • ½ cup capers
  • 1tbsp lemon juice & zest of 1 lemon
  • 1tsp fish sauce
  • 1 handful of mint leaves
  • 1 handful parsley

Method:

Lamb Chops:

  1. Marinate Chops a few hours in advance.
  2. Heat your BBQ and grill on high heat for about 3 minutes each side for medium-rare, or until cooked to your liking. Rest for about 2 minutes and arrange on a platter ready for the salsa.

Sweet & Sour Salsa:

  1. Gently heat the olive oil in a saucepan over medium heat.
  2. Remove from heat and add the honey, fish sauce, mustard, lemon juice, vinegar. Stir well to combine. Add olives, nuts & Capers.
  3. When ready to serve, toss through herbs and layer over the chops.

BBQ Curry leaf Prawns

Ingredients:

  • 10 Large Raw Australian Prawns
  • 1 tbsp good quality yellow curry paste (we use Maesri brand)
  • 1 tsp tamarind pulp
  • 250g salted butter
  • 1 tbsp palm sugar
  • Fried crispy curry leaves*
  • Lime juice to serve

Method: 

Curry Butter:

  1. Heat butter in a medium saucepan over gentle heat. Add palm sugar and stir to melt. Add curry paste, increase heat and let it bubble until it begins to caramelise.
  2. Remove from heat and add tamarind.

Prawns:

  1. Skewer your prawns or butterfly them. Heat BBQ to highest heat.
  2. Season prawns with salt, pepper and a brush of curry butter. Grill until cooked to your liking. Warm your curry butter in preparation to serve. Arrange on a platter and pour over curry butter. Scatter with curry leaf and a squeeze of lime.

*Pick curry leaves fresh and shallow fry in oil until crisp and dark green. Season with salt. Only takes a second!

Summer Ceviche

Ingredients:

  • 400g Kingfish or other sashimi grade varieties
  • 1 red onion diced
  • 1 kensington Pride Mango diced
  • 1 bunch of coriander. Stems diced. Leaves for garnish.
  • 2 limes squeezed
  • Thumb size knob of ginger
  • 1 green chilli chopped
  • 1 lebanese cucumber, seeds removed, diced
  • 1 tbsp olive oil
  • 1 tsp crispy chilli oil
  • Salt & pepper to taste
  • 1 pack good quality tortilla chips or tostadas

Method:

  1. Slice the fish into cubes. Refrigerate while you prepare your ingredients.
  2. Finely dice onion, coriander stems & green chilli. Set aside.
  3. Peel and Micro plane ginger. Pick it up in your hands and squeeze the juice into a bowl. Discard pulp. Squeeze lime juice and add oils to the same bowl with salt and pepper.
  4. Chop cucumber and mango into chunks. Set aside. Keep ingredients in the fridge. Ceviche is best served nice and cold. 
  5. When ready to serve, toss the fish in the lime, ginger, and oil mix. Toss through diced ingredients and then gently fold in mango and cucumber. Taste and season.
  6. Remember to toss the fish last minute as the lime will begin to cook the fish.
  7. Serve your ceviche with coriander leaves for garnish, extra olive oil drizzled over and tortilla chips for dunking.

Tomato Salad with crispy chilli oil & pickled onion

Ingredients:

  • 5 of the best tomatoes you can find (we used local in season ox hearts)
  • 2 crispy lebanese cucumbers
  • 1 tbsp best quality crispy chilli oil
  • Salt & Pepper
  • Zest of 1 lemon
  • For Pickled Onion:
  • 1 white onion finely sliced into rounds or mandoline
  • 1 cup rice wine vinegar
  • 1 tbsp fish sauce
  • ½ cup sugar

Method:

  1. For the onion. Prepare ahead of time. Heat vinegar in a saucepan and add sugar to melt. Take off heat and stir in fish sauce. Pack onion into a jar and pour over liquid. Refrigerate until cold.
  2. Slice tomatoes and cucumber into chunks and season with salt flakes & a glug of olive oil.
  3. Pile into bowls, drizzle over crispy chilli oil and garnish with pickled onion & fresh basil.
Reading times: 2 mins

How To Host the Ultimate Aussie BBQ this Christmas

Stone & Wood x Pip Sumbak: The Ultimate Summer Christmas BBQ This Summer holiday season, Stone & Wood is teaming up with Pinterest and outdoor chef Pip Sumbak (@pipsplate) to...

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Meet Filmmaker Finlay Patalano
Meet Fin Patalano, a good mate of Stone&Wood and a filmmaker whose work blends captivating visuals with the vibrant energy of surf culture.
Hailing from Cairns but now based in Newcastle, Fin’s unique approach to storytelling captures the raw beauty and in-between moments of the ocean, along with the laid-back lifestyle that surrounds it. His latest project, Solly—a short film about surfing, board design, and doing things differently—has been making waves.
After its recent premiere, we linked up with Fin to explore his filmmaking journey, his deep connection to the ocean, and, of course, his go-to knock-off beer—a cold Pacific Ale. Read on...

Q: Hey Fin, thanks for connecting! Could you tell us a little bit about yourself and where you're from?
A: Hey legends, I’m Fin, a filmmaker who grew up in Cairns, North QLD.
Q: What did you love about growing up in Cairns, and what do you dig about where you live now (Newcastle)?
A: I loved the adventurous lifestyle we lived! When the weather was good, we’d be out on the reef spearfishing, and when it wasn’t so good, we’d be hiking up secluded rainforest streams looking for waterfalls. There was always something to do!
Q: How did you get into cinematography/content creation? What made you first pick up a camera?
A: I always seemed to have a camera on me from a pretty young age. There was something about capturing moments and how I saw them that just fascinated me. I spent the last couple of years of high school working on a charter fishing vessel out of Cairns, then kept working at sea during my gap year because we couldn’t go too far due to Covid. I always had my camera with me while at work and soon saw an opportunity to pursue filmmaking at sea full-time.
Q: You shoot a lot on Super 8. Do you prefer shooting film or digital, and what film stock do you like to run?
A: I only recently got into shooting Super 8 but I am definitely obsessed already! There’s just something so special about it. No matter how hard you try, you can’t fake the look of Super 8 with other cameras. I like the entire process and the patience required to even see the footage you’ve shot. It’s very gratifying.
Q: A lot of your work revolves around the ocean. What draws you to the water, and what elements do you seek within a frame when shooting surfing and the energy of the ocean?
A: I guess it’s in my blood. Growing up around the ocean in a seafaring family makes it a part of who I am. I love how much the ocean is able to calm me and how quickly it can humble you. My favourite elements to capture when shooting aren’t even the hero shots or surfing but the in-between moments. The offshore winds blowing spray off the top of a wave, which, when shot from under the surface, looks like it’s raining. The bubbles that catch the morning sun. The smiles between sets. Anything that helps create a feeling and tell a story.
Q: Your short film Solly has been generating a bit of buzz—what inspired you to create it, and how did the project come together?
A: I’ve always wanted to piece a short surf film together but was either strapped for time or misaligned with the story I wanted to capture. I love surf films—the idea of bringing two art forms together (film and surfing) has always fascinated me. When I got introduced to the Sollys through a close friend, I knew almost straight away that they were who I wanted to film! I also fell in love with the coastline we shot at.
Q: Is there a moment or frame from Solly that stands out as particularly noteworthy for you?
A: I think probably the segment where the song Highway Child by a local band and good friends, Lily Anna & the Maverick Queen, is playing. It’s cool to collaborate with such talented artists and use music produced in the same place where the film was shot. It was one of those meant-to-be moments.

Q: You screened Solly for the first time at your friend Matthew’s photo show. What was it like collaborating with friends on an event like The Island Lives?
A: There’s a quote by Rick Rubin that goes, “Competition serves the ego, collaboration serves the highest outcome,” and that’s exactly what it was like. Bringing like-minded artists together to create something bigger than themselves. Without collaboration, an event like this would never have happened.
Q: Can you give us a quick rundown of The Island Lives? Did you have a hand in the project or the rollout of the event?
A: The Island Lives was a collection of prints that Matt took while over in Tahiti. This was Matt’s event, and we were just lucky enough to be invited along to screen some films on the night! I remember him and me jamming out on the idea of “art in person” vs. “art online,” and we both loved the idea of bringing an online audience into a physical space together—using art as the excuse to bring real people together. With the whole online world today being so driven by views, likes, and validation, it’s easy to forget why we even do this in the first place. So, through this event, we were able to celebrate the grassroots of art and creativity. It was pretty cool to see an idea come to life, and I can’t thank everyone involved in bringing the night together enough!

Q: Tell us more about the evening. How was the turnout... Any highlights?
A: It was definitely one for the books! To see around 200 people come through the doors that night was incredible. A highlight for me was just seeing everyone mingle. I don’t remember seeing anyone sitting there on their phone scrolling Instagram—just genuine, real human connection. You could walk up to anyone, whether you knew them or not, and just have a chat. That’s what these events are all about for me!
Q: After a big day on the tools, where do you go to unwind and enjoy a sunset brew?
A: The front deck of my house in Newy!
Q: Favourite knock-off beer?
A: Stone & Wood Pacific Ale—always has been, always will be!
Q: Dream shoot—pick a subject, a location, and a camera setup. Who, where, and what are you shooting?
A: Torren Martyn or Mikey February, an empty right-hand point break somewhere in a tropical climate. My Sony FX3 with underwater housing.
Q: What’s the best advice you’ve ever received when it comes to shooting outdoor content?
A: Shoot the things you want to see in the world, not what you think someone else wants to see.
Q: What’s next for you? Are there any upcoming projects or collaborations you can share with us?
A: A couple of short films lined up for next year! Can’t say too much yet, but I’m very excited for these ones!
 
Check out Fin's work on his website https://finlaypatalano.com.au/ and give him a follow here. We're stoked to get to work with Fin as part of our ‘& Friends’ program, make sure to check out his film, Solly, above. 
Got adventure on your mind now? This Summer, we’re giving five lucky adventurers the chance to score 1 of 5 $10,000 Aussie getaways. Simply, head here and tell us where you want to go for a chance to win. 
 
Reading times: 2 mins

Meet Filmmaker Finlay Patalano

Meet Fin Patalano, a good mate of Stone&Wood and a filmmaker whose work blends captivating visuals with the vibrant energy of surf culture. Hailing from Cairns but now based in...

Read story
Stone & Wood Adventure Fund: WIN 1 of 5 $10,000 Adventures

Enter now

 

Set Your Aussie Adventure Free. Stone & Wood is giving away $50K in Travel Grants to 5 lucky people.

We all dream of stepping outside our comfort zone and embarking on a wild outdoor adventure that gives us bragging rights from now through retirement. 

But too often, we file those dreams under ‘maybe one day’ and before we know it the ‘let’s go’ spirit turns into a slightly deflated ‘should have gone’ attitude.
It was this realisation that sparked an idea amongst the Stone & Wood team:
What if we could help give people the nudge to make that ‘maybe one day’ adventure actually happen?

We are beyond thrilled to introduce the Stone & Wood Adventure Fund — an initiative to keep the Australian adventure spirit alive by giving five people a $10,000 grant each to chase their wildest Aussie travel dreams!

 

Stone & Wood Adventure Fund

Enter now

Between 1 October 2024 - 31 January 2025 we are putting the call out and we want to hear from you. What’s your dream Australian adventure? Swimming with whale sharks at Ningaloo Reef? Sailing around the country or maybe get on a bike and ride across it? Would you go canyoning in the Blue Mountains or surfing at Snapper, or Byron Bay? It’s time to fire up your imagination and think big!

Alongside the five $10,000 travel grants, we also have amazing prizes up for grabs, from Wildearth, Sea to Summit, Sahara and Dometic, to be won at participating venues and bottleshops.

The Adventure Fund will run throughout the Aussie summer, from 1 October to 31 January.
To enter, simply purchase a Stone & Wood beer at any bottle shop or venue where it’s available, and tell us where you want to go and why. It’s as easy as that.

Five lucky winners will soon embark on an ultimate adventure, thanks to Stone & Wood, with the all-action captured and shared across the brewery’s channels.

Head to the competition page and tell us your dream Aussie adventure to enter now!
Grab a brew and start planning your ultimate Aussie escape.

Reading times: 2 mins

Stone & Wood Adventure Fund: WIN 1 of 5 $10,000...

Adventure is calling, and we’ve got $50,000 worth of epic journeys to give away! Tell us your dream Aussie adventure for a chance to win 1 of 5 $10K trips.

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Set Your Wanderlust Free with Backpack West Coast IPA

The Backpack West Coast IPA

Knapsack rangers and rucksack jockeys, set your wanderlust free with the The Backpack West Coast IPA. This bright, tropical and sessionable brew captures the essence of coastal adventures and the spirit of collaboration. The Backpack beer is the big and juicy second instalment of our partnership with the crew at Mountain Culture. Inspired by their bold American brewing techniques and our shared origin in, and passion for, vibrant backpack towns this approachable 6% ABV tipple is brewed with Idaho, Amarillo and Galaxy hops and bursts with flavours of mango, citrus and stone fruit.

 The Backpack West Coast IPA has you covered from the mountains to the sea and is brewed with your inner nomad in mind.

From The Mountains To The Sea – The Spirit of Collaboration

When our brewers met DJ, the Mountain Culture head brewer it was a match made in hop-heaven. Originally from Asheville, North Carolina, DJ refined his craft in Colorado before taking his love for fresh beer and crisp mountain air to the Blue Mountains of Katoomba, NSW.

We quickly bonded over a shared passion for epic nature, good times and even better beers – and it was not long before the idea of a collab was inevitable. With both Mountain Culture and Stone & Wood hailing from quaint backpacker towns filled with colourful characters and vibrant energies, the stage was set for an epic, two-part collaboration. Our journey began with a team visit to the Blue Mountains and resulted in the mountain edition of the Backpack Ale, where the Mountain Culture brewers gave us their beautiful twist on the Original Pacific Ale.

A few short months later, it was our turn to bring the MC team from the peaks to the sea with our own creation – The Backpack Westcoast IPA. We spent a few stunning days together finding waves and swapping brewing tales while blending American and Australian hops into this beautiful spin on their big, delicious IPAs. 

 

Being our first-ever brewery collab, we could not be more honoured and excited to team up with the amazingly skilled and epically awesome crew at Mountain Culture.

With their influence and our shared passion for great brewing, we think this beer is nothing short of extraordinary. Enjoy!

Shop Backpack West Coast IPA here

 

Reading times: 2 mins

Set Your Wanderlust Free with Backpack West Coa...

A Stone & Wood x Mountain Culture Backpack Collaboration series. Introducing Backpack West Coast IPA

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From Canyons to Coastlines: Our Epic Surf Session with Mountain Culture Beer Co

Brewing good beer is always fun, but throwing in a little stitch up and some banter makes it even better!

Back in March, our mates at Mountain Culture invited us to the stunning Blue Mountains to team up on a brewing adventure. We crafted the first beer in The collab series: a smooth, sessionable Hazy Pale Ale we’d appropriately name Backpack Ale with both breweries hailing from Australian backpacking regions.

But it wasn’t all just brewing. The Mountain Culture Crew decided to up the ante by taking us on a wild canyoning escapade. Picture this: heavy rain, being hurled over a thundering waterfall, and racing through fast-moving rapids. The first of a handful of stitch ups yet come throughout the collab.

In true collab style, it was our turn to host and return the favour. We were pumped to welcome the Mountain Culture Crew to Byron Bay and show them what the Northern Rivers is all about. 🤙🏻 Surf ups!

Since it was their first time surfing, the boys took some heavy wipeouts, but their ambitious spirits threw them back on the board to get back out there and catch a few more. We wrapped up the session with some ice cold Stone & Wood Pacific Ales. Then, it was back to the brewery to dive into brewing our own addition to The Backpack Ale series.

When our brewers met DJ, the head brewer at Mountain Culture, it was like a match made in hop heaven. DJ, originally from North Carolina, polished his brewing skills in Colorado before bringing his love for fresh beer to the Blue Mountains of Katoomba, NSW. We quickly bonded over our love for epic nature, good times, and great beers, and it wasn’t long before we knew we had to collaborate.

With both Mountain Culture and Stone & Wood coming from vibrant, backpacker-friendly towns, it was a no-brainer to create something special together. So, check out the second beer in our collab: the Backpack Ale West Coast IPA. It’s available for a limited time at select bottleshops, pubs, our breweries, and online September 12th. Cheers to an epic two-part collaboration!

Reading times: 2 mins

From Canyons to Coastlines: Our Epic Surf Sessi...

A Stone & Wood x Mountain Culture Collaboration Series. Introducing Backpack Ale West Coast IPA

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Our Favourite Markets in the Northern Rivers

When it comes to farmers’ markets, we’re spoiled for choice here in the Northern Rivers. Some of Australia’s most well-regarded markets are right here in our backyard, so it feels fitting that we share our guide to the best markets in the Northern Rivers.

Directly supporting local farmers and craftsmen, snagging great value goods, and building community connections – what’s not to love about that?

Weekly Farmer’s Markets

For some of the freshest produce and food our fertile lands have to offer, the farmers markets in the Northern Rivers area are the perfect place to pick up your essentials (while also supporting local farmers).

Byron Bay Farmers Market

Find these markets brimming with local produce on Butler Street Reserve, Thursdays between 7am-11am. Plenty of street parking can be found nearby, such as behind Rails and at Lawson Street South car park.

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Lismore Farmers’ Market

Saturday mornings between 7:30am-11:30am. The Lismore Farmers’ Market are held at the Lismore Showgrounds in North Lismore.

The Lismore Farmers’ Market is especially well-known for its gardening section, with a wide range of plants, mulch and more on offer to support your home garden.

Find plenty of parking, as well as live music, entertainment, and plenty of seasonal offerings.

Nimbin Farmers’ Market

Find these markets on every Wednesday afternoon between 3pm-6pm. Find these markets in between the green bank and the post office on Main Street.

Hot tip: don’t forget to bring your honey jars to refill!

Kyogle Farmers’ Markets

Every Saturday between 8am-12pm. Find a wealth of organic produce, fresh seafood and nuts in a mostly undercover area (in case the rain rolls in). Find these markets on Stratheden Street!

Ballina Farmers and Producers Market

Located right by the beautiful Richmond River, Ballina’s Farmers and Producers Markets are on every Sunday morning between 7am-11am in Commemoration Park (right next to the Missingham Bridge).

Find a wide range of locally grown produce and fresh foods, including artisanal baked goods and cheeses. Some onsite parking available, but there’s plenty of nearby street parking too.

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Murwillumbah Farmers’ Markets

The Murbah Farmers’ Market is open for business every Wednesday between 7am-11am at the Murwillumbah Showground. From humble beginnings in 2011, the market has since grown to around 50 stalls, packed full of organic produce, bread and other fresh goods.

Hot tip: Look out for our friends at Summit Organics when visiting. They make use of some of our brewing by-products to replenish their soil. Read more on regenerative farming here!

Monthly Markets

With something for everyone, the following selection of monthly markets are the perfect family day out. Expect to find fresh food, gifts, art, entertainment – and everything in between.

Byron Community Market

Found right in Byron’s town centre, the Byron Community Market is on the first Sunday of each month, open from 8am-3pm.

The community markets provide a welcoming atmosphere and a glimpse into the authentic culture of Byron. Be mindful of road closures when they’re on!

Bangalow Markets

The Bangalow Markets are huge, usually boasting over 300 stalls. Occurring on the 4th Sunday of every month between 9am-3pm at the showgrounds, these markets have an abundance of fresh fruit, coffee, jewellery, handmade goods, flowers and much more.

Showground parking is available for cheap, or you can try your luck with street parking. A portion of each month’s market’s profit is also donated to local community groups.

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Makers & Finders Market Murwillumbah

The 3rd Saturday of each month, from 9am-2pm. Located in Knox Park, Murwillumbah.

The Makers & Finders Market is a celebration of sustainable living, with great emphasis placed on pre-loved and vintage goods. This pairs with a big offering of local produced art, produce and food items.

Hot tip: Just across the road is the M-Arts Precinct, an institution for local artists to gather, showcase their work and run workshops. Check it out while you’re nearby.

Brunswick Heads Market

The first Saturday of every month brings the Brunswick Heads Market with it, running from around 8am-2pm. Find these markets held in Memorial Park on Fawcett Street.

Perfect for a family day out, the Brunswick Heads Markets are situated right by the Brunswick River with some playgrounds and grassed areas for relaxing after you have a wander.

The Channon Craft Market

On the 2nd Sunday of the month, you’ll find the Channon Craft Market open from 8am. After quickly outgrowing their original location, The Channon Craft Market can now be found in Coronation Park, The Channon.

These historic markets have been around since 1976 and have their claim as the longest-running markets in Northern New South Wales. ‘Make it, Bake it, Grow it’ has been their mantra since their start, with the organisers committed to prioritising locally-made food, goods and art.

Reading times: 2 mins

Our Favourite Markets in the Northern Rivers

Directly supporting local farmers and craftsmen, snagging great value goods, and building community connections – what’s not to love about that?

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Murbah Open Day 2024: Celebrating 10 Years of Brewing in Murwillumbah

Stone & Wood presents…

MURBAH OPEN DAY 2024

PROGRAM – MUSIC | FOOD | MARKETS
Celebrating 10 Years of Brewing in Murwillumbah
Saturday 3 August, 11am – 5pm
Stone & Wood is throwing open the doors of their Murwillumbah brewery this Saturday, marking a decade of boutique brews with their popular Murbah Open Day.
With the celebration now just days away, Stone & Wood is thrilled to announce the full program of music, food, markets and more that will keep the community entertained and satiated from 11am – 5pm this Saturday 3 August.
MT WARNING – DAN HANNAFORD – YAZMINDI + DJ ASHTON
MT Warning has released three albums to rave reviews including the much-streamed track ‘Sinking Sun’. He’s played festivals both in Australia and abroad including spots on Splendour in the Grass, Laneway Festival, SXSW and UK’s Field Day and toured with likes of The Temper Trap and Gang of Youths. Currently playing a run of sold-out dates of his theatre show The Magic of The Mundane, we’re thrilled to have MT Warning at Murbah Open Day!
Born the Son of a preacher, Dan Hannaford’s love of music started with listening to hymns and playing the drums in church as a child. By his teens, he found Rock & Roll and formed his first band. Since then, Hannaford has earned a reputation as one of the hardest working, independent solo musicians on the East Coast and graced hundreds of stages around Australia including Falls Festival, Party in the Paddock, National Folk Festival, Gympie Music Muster and Tamworth Country Music Festival to name a few.
Whether performing at South by Southwest in Austin, Texas (twice), Woodford Folk Festival or supporting Aussie icons such as Megan Washington and Troy Cassar-Daley, singer-songwriter Yazmindi’s authentic sound and evocative stories are always a crowd favourite. With gorgeous vocals, acoustic guitar, her signature harmonica flair and stomp box – Yazmindi is the breath of fresh air we all need to kick off Murbah Open Day 2024!
Plus vinyl DJ Ashton will be spinning a set of his signature smooth groove with lounge vibes that are super fun for the whole family and local legend Shorty Brown will keep the kids entertained with big bubbles, magic, silly games, facepainting and more. 
Those in need of sustenance at Murbah Open Day are in for a treat with some very tasty options available. From handmade and freshly baked Byron Bay Pretzels to artisan pizza from Gunter’s Flammkuchen and delicious wurst from The Kranski Sisters food truck, you won’t go hungry! Plus, masters of the grill, The BBQ Roadshow will be on ground serving up their finest and the local Lions Club on the tongs at the Sausage Sizzle.
Need a bit of retail therapy? Wander the market stalls for everything from vintage apparel to swimwear, socks and bags, handmade jams, jellies, chutneys and sauces, and even skincare.
On that note, Skin Check Champions will be onsite at Murbah Open Day offering free skin checks to the community. Tweed and Byron are hot spots for melanoma, so this is an excellent opportunity to get checked!
Entry to Murbah Open Day 2024 is via gold coin donation and all profits will once again raise funds for Wedgetail Retreat, which provides free palliative care to the Northern Rivers community. Operating without government funding, Wedgetail relies on the support of its community to keep its doors open and continue with the excellent care they provide.
Regular bus transfers will be available to and from locations around Murwillumbah and Tweed, for just $5 each way. Check the website for routes and pick up/drop off times. Bookings are essential.
You know what you’re doing this Saturday!
See you there!

MURBAH OPEN DAY 2024 | Saturday 3 August

TOURS | MARKETS | FOOD | MUSIC | BREWS
5 Kite Cres, South Murwillumbah Entry by gold coin donation
Reading times: 2 mins

Murbah Open Day 2024: Celebrating 10 Years of B...

Stone & Wood presents… MURBAH OPEN DAY 2024 PROGRAM – MUSIC | FOOD | MARKETS Celebrating 10 Years of Brewing in Murwillumbah Saturday 3 August, 11am – 5pm Stone &...

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Our Guide to Australia’s Beer Sizes and Names

Need answers now? Click here to be taken to our beer size cheat sheet down the page.

If you've travelled Australia, you might have experienced the perplexity of different beer sizes, shapes, and names across state lines.

Just like the never-ending ‘parma or parmy’ debate, the naming conventions of our beers can confuse even the most seasoned beer drinker when visiting interstate.

Let’s dive into how each state in Australia names their beer sizes.

New South Wales’ beer sizes

We’ll start with our birthplace, the great state of New South Wales. We’re a little biased, but these sizes make the most sense to us.

The most standard size to order is the humble schooner, clocking in at 425mL. This is largely the same across all of Australia (looking at you, South Australia) and is a popular choice across the country. Not too big, not too small, just right.

Slightly larger in size is the pint, which holds 570mL. For quenching a more serious thirst, a pint is another very popular choice.

Larger still is the jug, with the standard size of 1,140mL in New South Wales. The jug is perfect for pouring yourself and a friend a pint each, or just under three schooners. The jug’s size is standard across the country.

Our middy is the smallest standard size that you can expect to order, making it ideal for those who have just come down for one. This comes in at 285mL.

We’ve also got our uniquely named schmiddy, a 350mL glass that sits in between the schooner and middy. Buy a pair of schmiddy glasses from our online store today.

Man pours a middy into a Stone & Wood glass

Pictured: A middy of Green Coast lager is poured at our Byron brewery.

Queensland’s beer sizes

Queensland’s different beer sizes are named largely the same as in New South Wales.

Queensland shares the same schooner size as NSW, coming in at 425mL and a pint is also 570mL, the same as most other states, and their jug is 1,140mL. 

Where Queensland might differ from your home is with their smaller size, with the 285mL largely referred to as a pot instead of a middy.

Victoria’s beer sizes

Exploring further south, Victoria is again fairly similar to Queensland and New South Wales.

A schooner is the same at 425mL, and a pint is also 570mL. Asking for a pot of beer will get you a 285mL sized serving. Jugs remain the same, coming in at 1,140mL.

Asking for a glass of beer in some places in Melbourne will get you a 200mL size, even smaller than the more standard pot.

Hot tip: Victorians will tell you that if you don’t specify a size, it’s likely you’ll be poured a pot. Most other states default to a 425mL schooner.

South Australia’s beer sizes

Here’s where things get a little confusing. South Australia is by far the most unique of all states, with names that are widely accepted elsewhere in the country as one size referring to a smaller size in this region.

In Adelaide and surrounds, the standard and most common size is the pint, coming in at 425mL. This is not to be confused with the imperial pint, which comes in at the size of 570mL. Their most widely accepted small size is called a schooner and comes in at 285mL.

While these all differ from other states, the ever-reliable jug remains the same at 1,140mL.

The Northern Territory’s beer sizes

The Northern Territory’s more tropical weather makes larger sizes slightly less popular to the average drinker, as they go warm quick if not enjoyed fast enough.

Ask for a handle of beer if you’re after a 285mL, smaller beer to enjoy (although middy or pot are generally accepted too). These may come with a handle, so you don’t warm the beer too quickly holding it in your hand.

Schooners are the same as most other regions of Australia, coming in at 425mL. Pints and jugs are also the same at 570mL and 1,140mL.

Tasmania’s beer sizes

The Tassie pint remains unchanged to most other states, coming in at 570mL.

Tasmania’s name for their 285mL beer size is either pot or ten depending on who you speak to, with the name ten coming from the fact that 285mL is ten ounces of liquid. In keeping with this theme, a 425mL beer is referred to as either a schooner or a fifteen.

Western Australia’s beer sizes

Just like New South Wales, a middy is the most common name for a 285mL beer in Perth and surrounds. You might also hear this being referred to as a half-pint.

After this, the schooner (425mL), the pint (570mL) and the jug (1,140mL) remain the same as the rest of the country.

Australian Capital Territory’s beer sizes

Similarly to Western Australia, the capital also refers to 285mL beers as a middy or a half-pint. Double this in size for a standard pint at 570mL, with the schooner coming in at the mostly standard 425mL.

Our Australian beer size cheat sheet

To recap, there’s a lot of variation. It’s not an exact science, with differences by region and even each venue.

By and large, jugs, pints and schooners are a pretty universally understood size (except in SA), with most of the smaller options often having a name unique to the region.

 

NSW QLD VIC  SA NT TAS WA ACT
200mL - - glass - - - - -
285mL middy pot pot schooner handle (or middy/pot) pot (or ten) middy middy (or half-pint)
350mL schmiddy - - - - - - -
425mL schooner schooner schooner pint schooner schooner (or fifteen) schooner schooner
570mL pint pint pint imperial  pint pint pint pint pint
1,140mL jug jug jug jug jug jug jug jug

 

As Aussies, we’re a diverse bunch. Our unique ways of enjoying beer are a perfect metaphor for our unique geography and people, and at Stone & Wood we think that’s more than worth celebrating.

So, whatever size glass you choose to drink from, raise it with us in celebrating the different ways in which Aussies enjoy their beer.

Find our range of beer available for purchase online, including the Stone & Wood core range and our limited releases. We also have a range of merchandise (including beer glasses)!

Reading times: 5 mins

Our Guide to Australia’s Beer Sizes and Names

We've broken down the different names and sizes of beers you can expect to find across the country. Read on for more.

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Stouts & Porters: What’s The Difference?

The Origins of Stouts & Porters

Stouts have a storied history that stretches all the way back to 18th century England. Originally, the term stout was used to describe strong, hearty porters – but over the years, stouts evolved into their own distinct category. They're both characterised by their robust flavours, slightly higher alcohol content, and the use of roasted barley, which adds that signature dark colour and that complex, roasty and toasty aroma.

It’s this warm and comforting flavour profile that makes these dark brews such a perfect fit for the winter months, making them a popular choice as the mercury drops.

The Australian craft industry has embraced these dark and full-bodied beers. Today, you’ll find stouts of all kinds crafted with a uniquely Aussie twist, incorporating local ingredients and flavours that make them truly our own.

Stout vs. Porter: What’s The Difference?

Alright, craft beer lovers, let’s dive into the age-old debate: what sets a stout apart from a porter? These two dark and delicious brews often get confused, and for good reason. They share a common history and a similar flavour profile, but there are key differences that beer enthusiasts should know.

The Origins of Their Names

The name "porter" itself comes from the hardworking porters who favoured this hearty brew. Stouts, originally known as "stout porters," were simply stronger versions of porters. Over time, stouts have evolved into their own distinct style.

The Different Brewing Processes

The key difference between a stout and a porter lies in the ingredients and brewing techniques. Stouts typically use roasted barley, which gives them that signature dark colour and robust, coffee-like flavour. Porters, on the other hand, often use malted barley, resulting in a smoother, more chocolatey taste.

Flavour Profiles of Stouts and Porters

Stouts

So, what makes a stout a stout? At its core, a stout is defined by its use of roasted malt or barley, which gives it that deep, dark colour and rich, robust flavour profile. When you pour a stout, you’re greeted with a thick, creamy head, and as you take that first sip, expect to encounter notes of coffee, chocolate, and sometimes even a hint of burnt toast – a unique delight that’s both comforting and complex.

But it’s not just the taste that sets stouts apart. The mouthfeel of a stout is often velvety and smooth, sometimes with a slight sweetness or a bitter finish, depending on the specific style. From dry stouts like the always recognisable Guinness, to the sweeter and more decadent milk stouts, there’s a stout for everyone.

Common food pairings with stouts include chocolate desserts, grilled meats and sharp cheeses, all of which complement the complex flavours well.

Porters

The flavour profile of porters is typically smoother and more approachable flavour to the boldness of stouts. When you pour a porter, you’ll notice its deep brown to black colour and a more subtle head.

The first sip of a porter often reveals a balance of chocolate, caramel, and toffee notes, with a roasted finish that’s less intense than a stout. Porters tend to have a medium body, offering a rich yet smoother mouthfeel that’s easier on the palate. They can range from the robust Baltic porters to the lighter, more easy-going brown porters, providing a spectrum of flavours for different tastes.

Food pairings that pair well with porters include barbecued meats, roast vegetables and even nutty desserts such as pecan pie.

Stone Beer 2024

Our own unique take on a wood-fired porter, our annual Stone Beer for 2024 is now available online and in select pubs and bottle shops.

Incorporating notes of roasted coffee, dark chocolate and smoky Macadamia, our 6% ABV Stone Beer is best paired with delicious BBQ meats, ribs and hearty stews around a campfire with good company. Rug up and enjoy today!

Reading times: 3 mins

Stouts & Porters: What’s The Difference?

Alright, craft beer lovers, let’s dive into the age-old debate: what sets a stout apart from a porter?

Read story
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