There’s something magic about an Aussie summer arvo. That warm golden light, a gentle sea breeze, and that feeling, the one where time slows down and everything just feels right. It’s those long, easy afternoons that inspired our newest release: Peach Radler, a beer made for moments that linger.

Lightly sparkling, refreshing and totally peachy, this one’s brewed for sun-soaked days, beach hangs, and backyard BBQs that turn into golden evenings with good mates.

What’s a Radler, anyway?

The word Radler comes from Germany, where cyclists, or radlers, would mix their beer with fruit soda to lighten things up after a long ride. It’s the perfect balance of flavour and refreshment: part beer, part spritz, and all about that easy-drinking vibe.

At Stone & Wood, we’ve always loved taking beer traditions and giving them a bit of Byron sunshine. Following the zesty success of our Citrus Radler, we decided it was time for something new, something juicier, softer, and just as sessionable. Enter: Peach Radler. 

Beer Cut with Peach

Pouring golden and lightly hazy with a pillowy foam, Peach Radler bursts with vivid pops of peach flavour, soft apricot aromas, and a refreshing touch of citrus.

It’s crafted with pale and regenerative malts, malted and rolled wheat for body, and our favourite Galaxy hops for a subtle tropical lift. On the palate, it’s spritz-like and crisp, with a hint of sweetness that never oversteps, a true celebration of balance and refreshment.

It’s beer, with the feeling of a spritz.

It’s beer, with a twist.

It’s beer, cut with peach.

Pair it with…

Complement:

• Grilled peach and prosciutto salad
• Fresh burrata with stone fruit and basil
• Vietnamese rice paper rolls with mint & mango

Contrast:

• Spicy chicken tacos
• BBQ pulled pork sliders
• Sticky pork bao buns

Cut:

• Margherita pizza with balsamic drizzle
• Cheeseburger with caramelised onions

Whether it’s the hero of your picnic esky or a sidekick to a seafood spread, Peach Radler pairs effortlessly with summer’s best bites.

A Beer for Everyone

Peach Radler is brewed with more than just the classic beer drinker in mind. It’s for the ones who usually reach for a spritz, cocktail, or seltzer, but still want something refreshing and a little different. And it’s for the beer lovers too.

After plenty of tasting sessions (the fun kind), we’ve found that even the most dedicated beer drinkers have fallen for it. That’s because Peach Radler sits in that sweet spot: approachable, balanced, and full of real character. 

At its core, you’ve got that smooth base of pale and regen malts, malted wheat, and Galaxy hops, giving it a satisfying beer backbone without the heaviness. Then come the fruit-driven notes, juicy peach and soft apricot, bringing a bright, lightly sparkling lift that feels more like summer in a glass than your typical “fruit beer.”

Nothing fake. Nothing over-sweet. Just crisp, refreshing flavour that feels familiar and new all at once.

It’s the kind of beer you can bring to any occasion and know it’ll go down a treat, whether you’re sharing a round with mates, cracking one with your partner after work, or passing a can to your folks at a long lunch. Peach Radler is beer that doesn’t draw lines between beer fans and non-beer fans. It’s brewed for everyone, made for sunshine, and ready whenever the esky is.

Built for Summer Moments

From beach days and backyard cricket to long lunches that turn into lazy arvos, Peach Radler was made to keep up with you, not slow you down. Bring it to your next picnic, pull it from the esky after a surf, or crack one open while you wait for the prawns to hit the grill.

However you spend your summer, Radler’s the kind of beer that just fits in, light, refreshing, and full of that effortless, easygoing spirit that defines our Aussie summers.

Same Purpose, Different Path

We’re proud to brew Peach Radler as part of our broader commitment to good beer, good times, and doing good by the planet. From Byron Bay to Brisbane and beyond, we brew Australia-wide with care, sourcing thoughtfully, reducing waste, and always keeping our community close to our hearts.

And honestly? If that means brewing a bright, sessionable beer made for sunshine and sharing… we reckon that’s a pretty good place to start.

Where to Find It

Launching 27 October and hitting shelves 10 November 2025, Peach Radler will be available exclusively at BWS and Dan Murphy’s, plus in our Byron Bay and Brisbane tasting rooms and online store.

This one’s a limited release, so grab it while it’s fresh, and taste the sunshine while it lasts. Because when the days get longer and the air turns golden, there’s only one thing left to say… Rad-laaaahhh! 🍺🍑

There’s nothing better than cracking a cold Stone & Wood with mates after a long day, whether you’re kicking back by the coast, swapping stories around the fire, or winding down in your own backyard. But when the last sip’s done and the esky’s empty, what happens next matters just as much as the beer in your hand.

We’ve always believed that enjoying beer goes hand-in-hand with looking after the place we call home. From the lush hinterland to the peeling point breaks of the Northern Rivers, and now with our beers brewed Australia-wide, we’re committed to leaving the Earth in a better place than we found it. That’s why we want to chat about something close to our hearts: giving your six-pack a second life through reusing and recycling.

So, What Can Be Recycled?

First up, let’s make it clear, every part of our packaging is designed with recycling in mind.

• Bottles: Brown glass bottles can go straight into your household recycling bin. Bottle recycling helps keep glass in circulation so it can be melted down and turned into new bottles, time and time again.
• Cans: Aluminium cans are a true recycling hero. They can be back on the shelf as a new can within just 60 days, so toss them in your yellow-top bin or CDS return point and let can recycling do its magic.
• Cartons and six-pack holders: Made from recycled cardboard, these can be flattened and added to your paper recycling.

It’s simple, but when we all do our bit, it adds up to a whole lot of impact.

The Circle of Beer Life

From the first crack of a can to the clink of bottles in the recycling bin, our beer doesn’t end when you take the last sip. Glass, aluminium, and cardboard can all come back as new six-packs, ready for another session with mates. It’s the circle of beer life, and it keeps the good times rolling without costing the Earth.

Creative Ways to Give Your Six-Pack a Second Life

Sure, recycling is important, but sometimes it’s fun to get creative before you send things off. Here are a few easy ways to reuse our packaging at home:

• Cardboard carriers as seed starters: Pop in a bit of soil, plant a few seeds, and you’ve got yourself a mini herb garden on the windowsill. Once they sprout, just transfer them to a bigger pot or straight into the veggie patch.
• Bottle vases: Rinse out your bottles and stick in a bunch of fresh natives, instant rustic charm for the kitchen table.
• DIY storage: Six-pack holders make handy organisers for art supplies, garden tools, or even as a makeshift caddy for sauces at your next barbecue.
• Kids’ craft projects: Empty cartons can become castles, spaceships or cubby accessories, just add imagination (and maybe some sticky tape).

By reusing first, then recycling, you’re giving our packaging the longest life possible.

Community Connection

For us, beer has always been about community and so has sustainability. We’ve spotted six-pack holders getting a second life as veggie starters at the farmers’ markets, cartons reborn as art projects at schools, and bottles shining as fairy-light holders at backyard gigs. That’s what we love about the Northern Rivers (and Australia more broadly), when we all pitch in, even small things make a big difference.

Closing the Loop with Container Deposit Schemes

If you live in a state with a container deposit scheme – like Return & Earn in NSW or Containers for Change in QLD, you can score 10 cents for every bottle or can you recycle. Think of it as beer karma: today’s recycling shout can help fund tomorrow’s round.

Brewing With Purpose: Stone & Wood as a B Corp

For us, beer has always been about more than what’s in the glass. Being a B Corp means we’re held to some of the highest standards when it comes to social and environmental impact, and that flows through everything we do. From the way we source ingredients, to how we look after our crew, to the way we reinvest in the communities that have supported us from day one, it all matters.

It’s about more than just pouring a pint. It’s about making sure every beer plays its part in a bigger picture, one where businesses care for people, place and planet in equal measure.

So when you crack a Stone & Wood, you’re not only enjoying a refreshing brew, you’re joining a movement that’s shaping a more sustainable future, right here in Australia.

Looking Ahead

Of course, we’re not stopping there. We’re always on the lookout for smarter, cleaner and more sustainable ways to brew. That could mean reducing our water use, trialling lighter-weight packaging, or supporting circular economy projects that turn waste into something useful again.

At the heart of it all is a simple idea: keep the footprint light and the beers flowing.

Our Bigger Picture

It’s not just about what happens once a six-pack leaves the brewery, it’s about what we do behind the scenes too. Across our breweries Australia-wide, we’re rolling out ways to cut down waste, recycle more, and use our resources wisely. From bottle recycling programs to energy-saving systems, every change, big or small, adds up.

And here’s the thing: beer really does taste better when you know you’re helping to look after the planet we all share. So next time you raise a Stone & Wood, think of it as a toast not just to good mates and good times, but to giving your six-pack a second life.

Join Us on the Journey

We reckon sustainability works best when it’s shared. Whether you’re recycling your bottles, finding creative new uses for your six-pack holders, or simply passing on the word, you’re part of a community making a difference with every beer.

Want to learn more? Check out our Recycling Guide or explore our Impact Initiatives to see how we’re brewing for tomorrow as much as we are for today.

Circularity: Stone & Wood & Friends Celebrate National Recycling Week ♻️

This National Recycling Week, we’re turning our Byron Bay Tasting Room into a little hub of good ideas and good vibes. Circularity is all about rolling up your sleeves and getting involved in the circular economy, think film, live music, local eats and hands-on workshops with some of our favourite community mates.

We’re kicking things off on Thursday 13 November with a screening of Future Council by Damon Gameau, followed by a fireside chat with local changemakers who are sparking positive change in our backyard.

Then on Friday 14 November, we’re diving into an Afternoon of Circularity, upcycling and repair sessions with legends like Fallen Broken Street, Atmosea, Patagonia, and RecycleSmart, plus a recycling drive, live tunes, and bites from our friends at @100miletables.

It’s all about connecting, creating, and celebrating the small actions that add up to big impact. Come down, get inspired, and share a beer with us.

Cheers to doing good together! 🍻

If malt is the backbone of a beer, hops are its spark, the part that makes your tastebuds sit up and say, “yep, that’s a good one.” From the crisp bitterness in a lager to the tropical punch of a hazy, hops are the unsung heroes of the brewing world.

At Stone & Wood, we’ve always believed in keeping things close to home, and that’s why we brew with 100% Australian hops from our mates at Hop Products Australia. But before we get to the why, let’s take a step back and look at what hops actually are, and how they’ve become so central to the beers you love.

What Are Hops?

It’s a question we often get asked: what is hops in beer, and what are hops used for?

Hops are the cone-shaped flowers of the Humulus lupulus plant, a climbing vine that thrives in cool, temperate regions. They might look delicate, but inside each little cone is a powerhouse of flavour and aroma.

Those tiny yellow glands inside the hop cone are packed with oils and resins that brewers like us use for three main things:

• Bitterness - balancing out the natural sweetness of malt.
• Aroma - think citrus, pine, passionfruit, spice… all depending on the hop variety.
• Preservation - hops help beer stay fresher for longer, a natural trait that’s been treasured for centuries.

So, when you raise a glass of Pacific Ale and breathe in that burst of passionfruit and tropical fruit, that’s the hops talking.

What Are Hops Used For in Brewing?

Hops aren’t just flavouring, they’re personality. They’re what sets an easy-drinking lager apart from a bold IPA, and what gives our Pacific Ale its signature fruity lift.

• Add them early in the boil, and you get bitterness.
• Add them late, and you capture more of their aroma and flavour.
• Use dry hopping, and you get a fresh, punchy character added after fermentation.

It’s this versatility that makes hops so special. They’re the spice rack of brewing - the finishing touch that makes each beer unique.

A History of Hops

Beer’s been around for thousands of years but hops only became a star player later in the story. The earliest beers, brewed by ancient cultures in Mesopotamia and Egypt, didn’t contain hops at all. Instead, brewers used herbs and spices to balance flavour.

It wasn’t until around the 9th century in Europe that hops began to appear in brewing. Monks were among the first to embrace them, discovering that hops not only added flavour and aroma, but also helped beer last longer, a pretty handy trick before refrigeration.

By the Middle Ages, hops were spreading across Germany, England and beyond, becoming the defining ingredient we know today.

Fast-forward to now, and hops are at the heart of modern brewing. From the piney notes of traditional European varieties to the bold tropical flavours of Australian-grown Galaxy®, hops continue to shape the beers we love, always evolving, always adding something new to the glass.

Why We Use All-Australian Hops

Australia might be better known for wine regions, but we’ve also got some of the world’s most innovative hop growers. The majority of Aussie hops are grown in Tasmania and Victoria, where the cool climate and fertile soils produce varieties found nowhere else.

When you sip one of our beers, you’re tasting the best of what these growers have to offer:

• Galaxy® - the star of our Pacific Ale, delivering that passionfruit and tropical aroma that’s become iconic.
• Ella™ - spicy and floral, perfect for rounding out more complex styles.
• Vic Secret™ - all pineapple and pine, bringing a bold, modern edge.

By choosing Australian hops, we’re not just celebrating local flavour, we’re supporting Aussie farmers, cutting down on food miles, and keeping our brewing connected to the land we love.

Brewing with the Land in Mind

From our backyard in the Northern Rivers to breweries across the country, we’re committed to brewing in a way that leaves the Earth in a better place than we found it. Using Australian hops means we’re reducing transport emissions and strengthening our connection to local growers who share our values of sustainability and stewardship.

It also means that every beer we pour carries a little piece of home, the rolling hop fields of Tassie, the crisp air of Victoria’s valleys, the soil that makes it all possible.

A Toast to Aussie Hops

Hops might be small, but they’ve got a big story to tell. They’re the reason your lager is refreshing, your pale ale is zesty, and your Pacific Ale is bursting with tropical fruit. And when they’re grown right here in Australia, they bring not just flavour, but community, sustainability and pride.

So next time you take that first sip, spare a thought for the humble hop cone, and for the Aussie farmers who make it possible.

Here’s to keeping it local, keeping it flavourful, and keeping it brewed with care!

There’s something deeply Aussie about cracking a cold beer, kicking back with mates and enjoying the simple pleasures, the salty air, the sound of laughter, the hum of a long afternoon. But once that last sip is gone, the story of your beer doesn’t have to end there. The can, the bottle, the carton, even the grain that helped brew it, can all go on to live another life.

That’s where National Recycling Week comes in. It’s a chance for all of us to pause and think about how the everyday choices we make can keep this sunburnt country thriving for the next generation. 

For us at Stone & Wood, it’s more than a week on the calendar, it’s a reflection of what we’ve always stood for: loving our beer, loving our community, and doing our bit to leave the Earth in a better place than we found it.

What is National Recycling Week?

Started in 1996, National Recycling Week shines a light on how Aussies can reduce waste, reuse what we already have and rethink the way we consume. It’s about education, action and community spirit. It takes place every year in November, and in 2025 it runs from Monday 10 November to Sunday 16 November.

From the suburbs of Sydney to the laneways of Melbourne, and right up to our backyard in the Northern Rivers, it’s a time when schools, households, businesses and breweries all pull together with one simple goal: giving our resources another life.

Why is National Recycling Week Important in Australia?

We’re lucky to live in a place as wild and beautiful as Australia. The rolling hills of the hinterland, the coral seas of the north, the dusty trails inland, it’s all part of who we are. But every year, as a country, we produce millions of tonnes of waste. Much of it could be recycled, but too often it ends up in landfill or, worse still, in our waterways.

Recycling isn’t just about keeping rubbish out of the wrong places, it saves energy, protects natural resources and supports a circular economy that benefits everyone. And when you think about it, that’s the Aussie way: looking out for each other, sharing what we’ve got, and making sure the next mob can enjoy it too.

For us, brewing isn’t just about the beer in your hand, it’s about brewing in a way that respects the land it comes from.

How Stone & Wood Recycle at Our Breweries

Brewing beer comes with by-products, but at Stone & Wood we see those not as waste, but as opportunities. Across our breweries Australia wide, we’re finding new ways every day to close the loop.

In the Brewhouse

• Spent grain goes to farmers - Each year, thousands of tonnes of malted barley and wheat left over from brewing are collected by local farmers. What was once beer grain becomes feed for cattle, keeping nutrients cycling back into the land.
• Hops and yeast find new life - After brewing, our hops and yeast don’t get binned. Some are composted, others find their way into different industries where they’re put to good use.
• Smarter water use - Brewing takes water, but we’re careful with every drop. We capture and reuse water in cleaning and cooling processes, keeping our footprint lighter.

Packaging & Partnerships

• Recycling in action - Through our Green Can Project, we work with recycling groups to keep our packaging out of landfill and in circulation. Every can and carton has another round ahead of it.
• Reducing energy - From efficient machinery to better systems, we’re always tweaking how we brew to use less energy and produce less waste.

Community Impact

• Giving back through inGrained - Through container deposit schemes, our community has raised funds for local charities and grassroots projects, turning empties into something much bigger.
• Supporting locals - From farmers feeding their cattle with our spent grain to community recycling programs we back, it’s all part of the bigger picture: beer that feels good as well as tastes good.

Brewing with Australia in Mind

We brew right across Australia, and no matter where the beer’s made, the same care goes in. Sustainability isn’t something we do on the side, it’s stitched into the way we operate.

We’re exploring lighter packaging, new recycling partnerships and ways to make our systems even more efficient. Because as proud as we are of the strides we’ve made, we know there’s always more to do. For us, the future of beer is one where flavour and community go hand-in-hand with looking after the planet.

How You Can Help

Here’s the good news, it doesn’t take much to make a difference. Every beer drinker can play a part:

• Recycle right - Rinse your bottles and cans, flatten your cartons, and pop them in the right bin.
• Return & Earn - If you’re in a state with a container deposit scheme, cash in your empties and donate the refund to a cause you care about.
• Upcycle with a bit of flair - From beer-carton storage boxes to stubby vases, there are plenty of creative ways to give our packaging another life.
• Choose with intention - Supporting businesses that prioritise recycling and sustainability keeps the momentum going.

And if you’ve got a cracking upcycling hack, we’d love to see it, tag us on socials and share your creativity with the community.

A Toast to the Future

National Recycling Week is a reminder that no action is too small. From the brewery floor to your backyard bin, every can, bottle, grain and drop can have another chapter.

So, next time you’re sipping a Stone & Wood, know that you’re not just enjoying a beer, you’re part of a bigger story. One that’s about community, care and leaving the Earth in a better place than we found it.

And that’s something worth raising a can to!

Circularity: Stone & Wood & Friends Celebrate National Recycling Week ♻️

This National Recycling Week, we’re turning our Byron Bay Tasting Room into a little hub of good ideas and good vibes. Circularity is all about rolling up your sleeves and getting involved in the circular economy, think film, live music, local eats and hands-on workshops with some of our favourite community mates.

We’re kicking things off on Thursday 13 November with a screening of Future Council by Damon Gameau, followed by a fireside chat with local changemakers who are sparking positive change in our backyard.

Then on Friday 14 November, we’re diving into an Afternoon of Circularity, upcycling and repair sessions with legends like Fallen Broken Street, Atmosea, Patagonia, and RecycleSmart, plus a recycling drive, live tunes, and bites from our friends at @100miletables.

It’s all about connecting, creating, and celebrating the small actions that add up to big impact. Come down, get inspired, and share a beer with us.

Cheers to doing good together! 🍻

Welcome back to Ask a Brewer, our Q&A series where head brewer Caolan dives into the questions you’ve always wanted to ask.

In this episode, Caols squeezes into the citrusy world of our Citrus Radler, from what makes Stone & Wood’s take so zesty, to how it’s brewed for ultimate refreshment, and of course, what to do when life hands you lemons 🍋

Whether you’re a beer nerd or just keen to know what goes into your can, this one’s a goodie. Got a question for Caolan?

Drop it in the comments and you might see it featured in the next episode!

Welcome back to Ask a Brewer, our Q&A series where our head brewer Caolan answers the questions you’ve always wanted to ask.

In this special episode, we crack into all things Stone Beer – from how it’s brewed using hot volcanic stones, to the meaning behind the brew and how it came to be core to Stone & Wood’s yearly calendar. Plus, Caols gives us the lowdown on our tasty Husk Distillery collab and what makes this year's release extra special.

Whether you’re a beer nerd or just here for a good yarn, this one’s worth a watch. Got a question for Caolan?

Drop it in the comments and we might feature it in the next episode!

Introducing Ask a Brewer, Stone & Wood’s Brewing Q&A Series Ever wondered what goes into brewing your favourite Stone & Wood beer?

From hops to hazies, our head brewer Caolan is here to answer your questions. No jargon, just good beer chat.

Got something you’ve always wanted to ask Caols? Drop it in the comments and we’ll send it his way.

Say g'day to Hinterland Big Pale – the latest release in our All-Australian Hops Series.

In this episode of Taste Test With Jess, our in-house Cicerone Jess takes us through this bold, full-flavoured Pale Ale, brewed with all Aussie Eclipse and Vic Secret hops. Expect light tropical notes of mandarin and pineapple, a clean malt profile, and a dry, balanced finish. 

It’s the perfect companion for post-hike hangs, long weekends and campfire sessions.

It’s that time of year again, Stone Beer is back! Join our in-house Cicerone Jess Flynn as she dives into the 2025 release of our iconic woodfired porter.

Brewed with hot stones and designed for slow sips by the fire, this year’s vintage is rich, roasty and full of dark chocolate and coffee notes, with a smooth, lingering finish.