Brewed the way the Belgian abbeys do it: layered Belgian malt depth, dark candi syrup for strength, and a Trappist yeast strain — first isolated by a monk in 1948 — for cherry, plum and gentle spice. Deep chestnut in the glass, rich up front with a clean, dry finish. Created in collaboration with homebrewer Chris Doble, category winner in the Sydney Beer Week 2026 Pro-Am Competition.

In the monastic tradition, Belgian beers were named by strength, and the Quadrupel is the biggest of them all. Fourfold is brewed with Special B malt and dark candi syrup for layers of caramel, toffee and dark sugar, then fermented with a Trappist abbey yeast strain dating back to 1948 — raisin, date and fig rounding out a warming finish. Built for slow sipping, and for cellaring if you can wait.

A New Zealand Pilsner takes the crisp, dry frame of a classic European Pilsner and hops it with the punchy varieties the country is famous for. Top of the South uses Nelson Sauvin and Motueka from Freestyle Hops, grown near the town of Nelson at the top of the South Island. Expect passionfruit on the nose, then pomelo and lime zest over a clean, bright lager finish.

Packed with hop character and built low in strength but full in body. Oats and wheat for a soft, pillowy pour, then Nectaron, Citra and Motueka layered in for juicy stone fruit, bright citrus and tropical fruit. Balanced and drinkable, and made for the second one.

Before Festbier took over, this was the beer of Oktoberfest. Brewing was banned over the German summer, so Marzen was brewed in March and lagered in cold caves until the festival. Days Gone By is built on German Munich malt: rich, toasty and bready, medium bodied and finishing clean.

The dark side of Classic Haze. A Dunkelweizen is the same unfiltered German wheat ale built on darker malt: same Bavarian yeast and banana-and-clove character, now layered over toasty Munich malt and dark caramel. Can-conditioned to high carbonation for a fluffy head and creamy mouthfeel.

The first Pilsner was brewed in Pilsen in 1842, by a Bavarian. German Pils is the style coming home: paler and drier than the Czech original. Brewed with German-sourced pilsner malt and noble hops, it delivers a firm bitterness and an extra-crisp finish, with delicate floral and herbal notes.

Gose (pronounced go-suh) is a German sour wheat ale brewed with salt and coriander. Born in Goslar and later adopted by Leipzig, it became so popular that Leipzig had around 80 Gose houses by 1900. The style later all but disappeared before being revived in the 1980s. Grain of Salt brings it back straight: gently tart, lightly saline, with a lemony lift from fresh-crushed coriander.

Long Shadow is an amber Biere de Garde inspired by the historic farmhouse ales of French Flanders. Meaning “beer for keeping”, the style was brewed through the cooler months and cellared until the busy days of summer. Our version was long lagered in tank, delivering rich malt character and a smooth, dry finish.

Simplicity is a Helles pale lager, a style produced predominately in Southern Germany. Considered the quintessential beer for a Bavarian beer garden, it is malt focused with only a touch of bitterness from the spicy German hops. Perfect for reminding you that the simple things in life are often the best!

Doppelbocks are a strong, rich and malty lager originally brewed by Bavarian monks in the 17th century. Designed to sustain the monks while they abstain from solid foods during the 40 day Lent period, doppelbocks earned the nickname ‘Liquid Bread’. Disclaimer: We do not condone 40 day beer-only diets.