| BNE January/February 2017
here’s no better way to get a taste of a city than by drinking
like a local and, thanks to a booming craft brewing industry
in Brisbane, there’s plenty of choice. A beer inspired by
Brisbane’s own yeasts is even on the drawing board. Newstead
Brewing Company has partnered with the University of Queensland
(UQ) to research local wild yeasts with the aim to create Brisbane’s
own farmhouse-style beer.
“The flavours probably will be different from a normal ale or lager
but the farmhouse style has been around for thousands of years.
It will be a distinctly Brisbane flavour,” says Newstead Brewing
Company director, Mark Howes.
That Howes is leading the charge for experimentation in
the local market is not surprising when you learn that he was
a scientist working at UQ until he turned his home brewing
hobby into Newstead Brewing Company, opening the doors
to its Doggett Street brew-pub just three years ago. Since then
the number of micro-breweries in or around the city has almost
doubled and the rise and rise of craft beer shows no signs of
slowing with plenty of room still to grow.
Newstead Brewing Company is embarking on its own rapid
expansion with a new brewery soon to open opposite Lang Park
(Suncorp Stadium) in Milton, the heartland of Brisbane’s brewing
history and home to Lion-owned XXXX.
“When we opened Newstead we were at brewing capacity
within two months and couldn’t keep up with supply. The
Milton premises will allow production at peak capacity while
Newstead will be available for other ‘gypsy’ brewers to use (who
aren’t big enough to have facilities of their own) and will focus on
experimental batches,” says Howes. Currently Newstead releases a
new batch of 20 to 40 kegs every two weeks while its pale ales and
IPA are consistently its most popular sold across the bar.
The list of small bars serving Newstead brews is also growing
and includes The Scratch on Park Road at Milton; Brewski on
Caxton Street; Bloodhound on Brunswick Street, Fortitude Valley;
and The Mill on Wickham Terrace, Spring Hill.
It’s also a taste of Brisbane that travellers can sample at
Windmill & Co at Brisbane Airport’s International
Terminal. Following a visit to Newstead Brewing’s current
headquarters Windmill & Co owner George Drivas was
so inspired by the passion and dedication to their craft
that he chose three ales to add to the restaurant drinks
menu. Since he listed them in their own category on
the menu as ‘Local Craft Beer’, true to trend, they have
become a popular choice for thirsty travellers.
Nearby brewer Green Beacon is also one of the city’s most
successful and its beers can be found at Brisbane River Grill, also
at Brisbane Airport’s International Terminal and at Aviation
Pier Café & Bar and Glasshouse Bar at the Domestic
However, the rise of local brews is not all about beer
and the refreshing flavours of century-old Crows Nest
Soft Drinks are still tasting sweet on Brisbane’s lips.
Established in 1903 and run by families for decades the
small town factory was almost going to close like so many
had before it when current general manager Murray Rosenberg
and production manager Alex Davidson took it over two years ago.
Today they are bottling 15 flavours of soft drinks and soda water
in glass on site at the factory just north of Toowoomba, about 90
minutes west of Brisbane.
Some of the recipes date back 50 years including their biggest
seller, the aniseed-flavoured sarsaparilla, and the distinctive colours
of Crows Nest Blue Lemonade, yellow Creaming Soda, bright red
Raspberry and black Crows Nest Cola certainly stand out from the
crowd. The cola is available at Brisbane River Grill, Aviation Pier
Café & Bar and Glasshouse Bar at Brisbane Airport.
Find out more about dining options at Brisbane Airport atwww.bne.com.au
and follow foodie blogger Kerry Heaney atwww.eatdrinkandbekerry.com.au
Local brews are already a hit in the city
but research has begun to find Brisbane’s
own flavour, writes
A taste of Brisbane is
From top: Green
Beacon beer on tap
at Aviation Pier Café
& Bar; Windmill &
Co serves Newstead
Brewing Co ales and
Crows Nest Soft Drinks
keep 50 years of
tradition alive, served
at cafés and bars at