Description
A long time ago, in 2004, we decided to move our young family from the vineyards in the south of France to a 580 hectare farm in the Derwent Valley in southern Tasmania with the dream of growing vines and making wine. Instead, we discovered a rich history of hop growing and instead began an ale project using ingredients from our farm, this valley and all over Tasmania. Our farm is an integral part of our business. The beers and ciders that we brew and ferment in the converted shear shed would look different if we had chosen an inner-city warehouse instead. The farm gives us a sense of home, connected to the land and the ingredients that we grow ourselves and obtain from other Tasmanian farmers. The old shear shed was converted for our brewery in 2008. The brewhouse itself originally came from the St. Ives Brewery in Battery Point, Hobart, and was installed in the late 1980s. Housed on our farm, the old kettle and tanks are lovingly brought to life to help us on our journey to find a unique, estate-brewed beer.