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For surfers, Bells Beach at Easter conjures images of cold Southern Ocean, long lines of swell, and fresh northwest offshores blowing off the adjacent farmland and through the moonah trees.

Well not so much this year.

The opening day of the Rip Curl Pro at Bells felt positively sub-tropical. Walking down the hill toward Bells, the sea breeze had a warm wash to it and the sun, when it caught you, bit hard. Even the water temp is currently sitting around 18 degrees – boardshorts for the brave, three-two full suits for the rest. If you weren’t facing due south staring out at the Antarctic sub latitudes, you could swear you were back on the North Coast.

Bells Beach has been known as Djarrak for tens of thousands of years to the Waddawurrung people, Djarrak meaning ‘elbow’, the headland appearing as a bend in the coastline. It was a place to gather shellfish and gather, generally. In more modern times, the small beach today known as Bells has been held in reverence by surfers who travel here to surf its icy lines.

That reverence rings out on Good Friday morning, shortly after first light as the bell tolls and the first notes of AC/DC’s Hells Bells echo around the beach. The ceremonial playing of Hells Bells to start the morning’s first heat at Bells began a couple of decades ago and has become iconic in its own right. An ancient landscape, a modern dance in the elements, a killer riff played by a grown man from Adelaide dressed as a schoolboy. Surfers in the water when it’s played have spoken about being lost out there in a powerful moment, forgetting they’re even surfing a heat.

The reality of course is that the annual Easter contest is a big deal, a stop on the world tour and a major sporting event that draws thousands of people from all over Victoria and beyond. Over the Easter weekend, Bells hums.

After parking on the adjacent farmland, you walk down the hill past the grandstands, coffee vans, the big screen and the gift shop, the air filled with the smell of deep fryers working overtime.

A full house will see 5000 Victorians fill the place. Many of them don’t know much about the sport of surfing, but as Victorians they know sport and they love sport, and they understand that Bells is the saltwater equivalent of an AFL final. They’ll sit on the beach all day, or at least until the high tide washes them away, applauding each wave and cheering on local favourites.

The difference however is that at an AFL game you can’t run onto the ground and start kicking your own ball around. You can here. While the contest runs at Bells, a couple of hundred metres to the east the reef at Winkipop serves as a practise pitch. Punters can paddle out and mix it with the pros warming up for their heats.

On Good Friday, just before lunch, Jordy Smith took off up the top of the point at Winki. He soon hit top speed, pushing hard on his rails as he chicanes down the line, running a slalom course around several surfers watching the show and drifting into his line. No stress. Jordy is cool. On the way back up the point several people congratulate him on winning the last tour event, over in El Salvador. “Thanks, bru.”

After lunch, the crowds on the hill at Bells kick back.

It’s the first year Stone and Wood have come on as the official beer of the WSL world tour in Australia, but in their own relaxed way have billed themselves as the tour’s “unofficial” official beer. The open-air Stone & Wood bar sits halfway up the hill and feels unofficial. Surf fans from Prahran, Preston, Nunawading and Fitzroy tilt Pacific Ale cans as the sun drops lazily into the farm paddocks behind the contest.

Out in the Bells Bowl, the high tide has seen the contest go on hold but on the hill, nobody seems too bothered. It’s Friday afternoon with a full Easter weekend ahead. In place of contest heats, they’ve sent out a Stone & Wood “Afternoon Delight” twin-fin expression session. It’s supposed to be some lo-fi fun, but the reality is the modern twin is perfectly suited to the sloping walls of Bells, and some hi-fi surfing goes down. Some of it would win heats in the contest.

Bells is between weather systems right now, so the waves disappeared on Easter Saturday, and nobody seems to know when they’re due to return. Again, with a full Easter weekend in prospect, and a full town, nobody seems too concerned for now. The waves will turn up when they’re ready.

Words by Sean Doherty.

Festival of the Stone 2025 Playlist: Your Winter Warm-Up Starts Here

As the Stone Beer brews, our halls prepare for Festival of The Stone—a celebration of winter’s arrival. Our Byron Bay brewery transforms with music, art, food and revelry, where the first keg of the season flows, honouring our community.

Returning to Byron Bay on Saturday 14 June, our annual block party promises fresh beer, live music and all the good vibes, while raising funds for the local legends at Fletcher Street Cottage.

We’ve just dropped a playlist featuring all the artists playing at Festival of the Stone 2025—your ultimate warm-up for the big night in Byron Bay this June.

This year’s lineup includes:
🎸 Old Mervs
🎤 Josh Pyke
🎶 The Belair Lip Bombs
🔥 dust
💥 FELONY.
🌊 strayfold

Hit play, enjoy the tunes, and get a taste of what’s to come.

🎧 Listen along, soak up the good vibes, and get ready for a massive night of fresh beers, live music and community spirit.

👉 Grab your tickets now—Festival of the Stone always sells out!

FESTIVAL OF THE STONE
Saturday 14 June, 2025
Centennial Circuit, Byron Bay (Cavanbah)
 
TICKETS
Tickets on Sale TODAY: $65 (18+) | $30 (12-17) | free under 12

So crank up the playlist, grab your mates and get ready to party for a purpose. Byron Bay, we’ll see you in June.

Stone & Wood presents...
FESTIVAL OF THE STONE 2025
Saturday 14 June, Byron Bay
Music | Community | Tradition
Early Release Tickets ON SALE NOW

Stone & Wood Brews An Easy Drinking Yet Flavour-Full Pale Ale.

Easy-drinking yet full of flavour, Easy Pale is a well-balanced, mid-strength Pale Ale crafted with all-Australian hops and pale malts. Brimming with tropical notes of mango, guava, and mandarin, this refreshing beer delivers a light, crisp body without compromising on taste. Perfect for those moments when you want to take it easy but still enjoy a proper beer.

ABOUT EASY PALE

OVERVIEW

Mid-Strength Pale Ale, 3.5% ABV

INGREDIENTS

Malt, Water, All Aussie Hops, Yeast.

CHARACTERISTICS

A refreshing, light-bodied Pale Ale with tropical mango, guava, and mandarin aromas. Smooth and well-balanced with a crisp finish.

THE FINER DETAILS

HOPS

Showcasing Australian Vic Secret and Eclipse hops for bright tropical aromas and a subtle citrus finish.

MALTS

A carefully crafted blend of Pale Malt, Voyager Pale Regen Malt, and SM40 for a smooth, full-flavoured base.

FOOD PAIRING

Easy Pale pairs effortlessly with almost anything! Enjoy it alongside BBQ meats, fresh seafood, or a summer salad. Its tropical notes also complement spicy dishes and umami-rich flavours like miso-glazed eggplant.

AVAILABILITY

Available online, in our Byron Bay and Brisbane Tasting Rooms, and at select BWS & Dan Murphy stores nationwide.

We’re stoked to announce that Stone & Wood is the official beer partner for all major World Surf League events in Australia! 🍻

From the WSL Championship Tour stops at Bells Beach (VIC), Snapper Rocks (QLD), and Margaret River (WA) to the Newcastle Challenger Series and the World Longboard Tour at Bells, we’ll be pouring fresh, cold beers right next to the action.

But that’s not all. We’re also introducing the Stone  Wood Golden Hour—a sundowner session featuring a specialty heat where surf icons ride alternative boards shaped by local legends. Expect live music, panel talks, epic surf films and giveaways.

“Coming from Byron Bay, Stone & Wood and surfing have always gone hand in hand. We’ve been part of the local surfing community from the outset and partnering with the WSL gives us the opportunity to take that natural connection to the beach lifestyle to coastal communities right across the country,” said Stone & Wood Head of Strategy  Creative, Paul Tansley.

The partnership will also be brought to life through broadcast integration, including the ‘Stone & Wood Post Show’ and the ‘Stone & Wood Slow-Mo’, as well as a content series titled ‘Stone & Wood Real Talk’ which will take fans behind the scenes of the competitor’s area and event village. This content will be distributed across WSL and Stone & Wood’s social channels.

“WSL is thrilled to have Stone & Wood join as the official Beer of WSL Australia from 2025,” said Andrew Stark, WSL APAC President. “They’re a brand that was born at the beach and lives and breathes the coastal lifestyle. That, coupled with their passion and focus on community, makes them a perfect partner for WSL. We look forward to seeing Stone  Wood bring this partnership to life at each of our events around Australia by creating moments and places where we can come together through surfing.”

We can’t wait to bring good vibes, great beers, and unforgettable moments to the Australian leg of the WSL tour. See you on the sand. 🌊

Stone & Wood presents…

Shift the Frame:  Celebrating Creative Women

Thursday March 6th, Stone & Wood Byron Bay, 100 Centennial Circuit

Doors open at 5pm

This is a free event for our community

~

Stone & Wood x Pargo

At Stone & Wood, we’re always keen to work with likeminded brands and organisations. That’s what compelled us to join hands with the legends over at Pargo for a few collaborative products that can be found on our website and in our breweries.

Our impact on our community and the planet is something we keep central to everything we do, and we’re proud to align ourselves with another B Corp certified organisation that is working towards a future that we want to see realised.

At Stone & Wood, we provide drinks that are best served ice cold, and Pargo provides ethical water bottles and stubby coolers that perfectly serve that purpose – as a result, our partnership seemed destined to happen. Watch on below for more about how our collaboration contributes to their cause of providing clean water to those in need.

More About Pargo’s Purpose

Pargo is in the business of creating high-quality insulated drink bottles, stubby coolers and cups. From every purchase of one of their products, 5% of the proceeds go directly to funding clean water projects in communities in need the world over.

With 11% of the world’s population living without access to reliable clean water, their work is critically important in preventing disease and improving the livelihoods of the less fortunate around the globe. Their clean water projects—of which they’ve completed 18 at the time of writing—include drilling wells for rural communities in Uganda, and providing filtration systems to communities in the Philippines, Indonesia and Fiji.

Using the Sawyer water filtration system from Waves 4 Water, communities can enjoy filtered water for years to come. Their design makes it impossible for bacteria or other nasties to pass through, using just the force of gravity to pass water through the filter at a rate of 1 litre per minute. The reusable and washable filter system is super easy to use and becomes a long-term solution for these households—with a lifespan of 4 million litres of water.

Our Insulated Bottles and Stubby Cooler Collaboration

We’ve produced several products alongside Pargo which include 2 in Eucalypt Green, a stubby cooler and a 950mL water bottle (both shown below). We’ve also previously produced another stubby cooler, in a BBQ Charcoal colourway.

All are available to purchase online from our store and in our brewery (pending availability).

Both the bottle and stubby cooler have double-wall insulation, meaning your drinks will stay cold (or warm if that’s your preference, we won’t judge) for hours to come. The insulated stubby coolers we have on offer will fit both a 375mL can or 330mL bottle, so the choice is yours about how you want to use it!

Made with a scratch-resistant, matte outer coating from pro-grade stainless steel, they’re built to last. All of our collaborative products are adorned with our logo alongside Pargo’s.

Our collaboration with Pargo is about more than just great products – it’s about creating a lasting impact. By choosing these insulated bottles and stubby coolers, you’re supporting clean water projects worldwide and investing in durable, sustainable design. Explore the collection online or at our brewery and make a difference with every sip!

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.

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.

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!

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.

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

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!

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 4^th 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 3^rd 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 2^nd 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.

Stone & Wood presents…

MURBAH OPEN DAY 2024

PROGRAM – MUSIC | FOOD | MARKETS

Celebrating 10 Years of Brewing in Murwillumbah

Saturday 3 August, 11am – 5pm

MT WARNING – DAN HANNAFORD – YAZMINDI + DJ ASHTON

MURBAH OPEN DAY 2024 | Saturday 3 August

TOURS | MARKETS | FOOD | MUSIC | BREWS

5 Kite Cres, South Murwillumbah Entry by gold coin donation

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.

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.

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)!

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!

Reflecting on our work over the past year

Today is World Environmental Day, more than a day to do ‘good’, we think of today as a moment to pause and reflect on our work over the past year. As a company founded on the idea of using beer as a force for good, we’re always always looking at ways to reduce our impact, and be of better service to the environment that supports us.

Across the board we are committed to reducing our environmental footprint and improving our practices. In order to keep track of our journey, hold ourselves accountable, and share our learnings with the community – each year we release our Beer As A Force For Good report. This report is open to the public so you can gain a better understanding of where we are as company, and where our focus is for the future. We believe learnings are best when shared and we love having a beer and a yarn about how we can better use beer as a force for good.

Some highlights over the past year include:

• We released NRB, Northern Rivers Beer, to the public, which is our first beer made from Certified Sustainable Ingredients. NRB is currently only available in the Northern Rivers region but is an exciting testament to our ambition for the future of sustainable brewing.
• In 2023 we diverted 90.8 percent of waste (excluding spent grain) from landfill. This is a 5.5% improvement from 2022.
• At Murwillumbah brewery, thanks to re-using treated wastewater with a UFRO system (Ultra-Filtration Reverse Osmosis system) and capturing water from our bottle rinse and pipe it through our refrigeration system and re-using cleaning chemicals recovered through a CIP system, we are stoked to be 20 percent lower than industry averages for our water usage for the year. 
• We are 32% lower than industry averages for our purchased electricity consumption this year. This is something we are super proud of for the period. At our Murbah site we run a 100kW solar system on our brewery roof and the Byron Brewery roof we run a 80kw solar system.

• This contributed to a carbon emission reduction in 2023 equivalent to an approximate planting of 2,630 trees.
• We are also pleased to announce that in 2023 our Murwillumbah brewery became certified under ISO14001, reflecting a robust and comprehensive environmental management system embedded across our main production site.

Read the full 2023 Beer As A Force For Good Report here.

ACKNOWLEDGMENT OF COUNTRY

We acknowledge the First Nations people, the custodians of this beautiful Country. We pay respects to Elders past, present and emerging. We recognise that Indigenous peoples have protected the land, sea, and waterways for tens
of thousands of years. We show our gratitude for these strong foundations from the past and embrace guidance for the future.

‘Ngalingaa Jagun Gunuul, Arakwal Jagun’ By Nickolla Clark, a new artwork on display at Stone & Wood Byron Bay

“The artwork brings forward Bundjalung stories, Arakwal Country is well known as a meeting place for all of Bundjalung. Many tribes, would walk, rest and gather here. They walked on songlines, singing in language following the escarpments of Koonyum Range to the shorelines of Tallows and to far north Queensland for the Bunya Nut festival. They walked the Brunswick River on low tide, they twisted their feet in the sand to collect yugari (pippis). Together they shared culture and danced on this sacred ground. This painting highlights the landscape of Byron Bay, where the rainforest meets the sea and lifestyle and culture is hidden within. Arakwal Country is an abundant and versatile place, a marker telling you where you are”.

FESTIVAL OF THE STONE 2024

DAN SULTAN – BEDDY RAYS – THE BEEFS – VERGE COLLECTION
AKA LUI – MID DRIFT

Listen to our 2024 Festival of The Stone Playlist here.

Saturday 1 June, Byron Bay

Final Tickets ON SALE NOW

Music lovers of Byron and beyond, in just a few days’ time, a brilliant bunch of artists will arrive in the Bay, ready to roll out set after killer set at Festival of the Stone 2024. Yep, this Saturday 1 June, Stone & Wood’s Byron Bay Brewery is the place you’ll want to be, ready to welcome Winter with music, community and the best brews.

Set times are a go!

Why do we celebrate Festival of The Stone every year?

Festival of the Stone 2024 will raise money for Byron Shire homeless hub, Fletcher Street Cottage. Byron Shire’s homelessness rate is currently the highest in NSW and Fletcher Street Cottage provides support, information, referral and advocacy to people at risk of homelessness and those already sleeping rough.

Festival of the Stone began as a celebration of Stone & Wood’s annual release of Stone Beer and the first tapping of the keg. The 2024 Stone Beer brew is a wood-fired porter ideal for chilly winter nights. A nod to medieval brewing, it’s a tradition held dear since Stone & Wood’s humble beginnings, seventeen years ago.

Every May since Stone & Wood began, alongside others in the brewing industry, Stone & Wood brews its woodfired porter Stone Beer in preparation for winter. This is called Stone Brew Day. A decadent porter with dark roasted malts is brewed to give coffee and dark chocolate flavours to the beer. Then, on an open fire, volcanic stones sourced from the nearby hinterland are heated, before being lowered, glowing-red into the kettle, which lends smoky caramel notes to the beer. The moment the woodfired stones touch the wort with a loud hisss is a moment for celebration. A month later, Stone Beer is tapped at the annual Festival of the Stone, where the community comes together to enjoy fresh beer, live music, good food and winter cheer.

What food will be at Festival of The Stone?

Those in need of sustenance at Festival of the Stone 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, Traegar will be on ground doing BBQ demos and sampling.

Festival of The Stone is Family Friendly!

Bringing the ankle biters along? Festival of the Stone has that covered too with Malt Disney Art & Craft Zone. Malt Disney is a free style creative area where kids can let their maker imagination run wild with paints, collage, mask making, drawing, crown creating, play doh and more. Plus there’s garden games galore to keep them engaged and burning up that energy!

For the easiest access to Festival of the Stone, catch the Festival Shuttle Service. For up-to-date information about road closures, parking and bus services check out the FAQ section on the website.

Final tickets on sale now. You know what to do!

FESTIVAL OF THE STONE

Saturday 1 June, 2024
Centennial Circuit, Byron Bay (Cavanbah)

TICKETS

Final tickets ON SALE NOW: $60 (18+) | $30 (12-17) | free under 12