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.

Say hello to Easy Pale, the newest addition to the Stone & Wood lineup! Our in-house Cicerone Jess is here to give you the lowdown on this mid-strength, full-flavoured Pale Ale that’s balanced, refreshing, and loaded with tropical notes of mango, guava and mandarin.⁠

In this episode of Taste Test with Jess, we’re cracking open Easy Pale – a go-to beer for when you want something lighter without losing flavour. Jess breaks down the tasting notes, the perfect food pairings, and why Easy Pale is set to be your new fridge favourite. Hit play, crack a tin, and get tasting.

Step inside the sunlit shed of Byron Bay chairmaker Will Burke, where timber is transformed by hand, and every chair tells a deeper story. On a quiet stretch of Myocum Rd, we spent the afternoon talking craft, connection to country, and the beauty of slowing down.

From traditional techniques to a philosophy rooted in regeneration and patience, Will’s work is a meditation in making.