Some of Australia and New Zealand's top brewers have been in the US, touring hop regions and selecting the hops they reckon will work best in their upcoming beers. We chatted to two of them on their return.
New beer courses are launching in Australia next year as global training organisation WSET (Wine & Spirit Education Trust) add beer to their repertoire – and bringing Two Birds founder Jayne Lewis to their team.
Looking to learn more about the science of brewing? The founders of Science Made Beerable have launched a scholarship to give people eager to study a science-focused beer-related course a helping hand.
We've covered the key ingredients in beer – water, malt, hops and yeast – so now it's time to take our Beer Basics series to the next stage and get stuck into the brewing process. First up: milling and mashing.
Breweries have transformed warehouses into social spaces and created new kinds of hospitality experiences. But what makes a good brewery venue and what do founders think about before they start building?
Craft beer is a fast-paced industry in which small breweries tend to be nimble operations. Now, in a time of economic uncertainty, many are adapting and changing, but what's it like to change course? And why do it?
Most people open a brewery or become brewers because they love making and drinking beer. Yet, as businesses grow and careers progress, brewing can play second fiddle to management tasks requiring very different skills.
As they release their 2023 crop report, we spoke to Australia's largest hop grower, Hop Products Australia, about their faith in their latest commercial variety, Eclipse, what's on the horizon, and the wider world of hops.
The South West might be best known for wine and beaches, but now it's not just the brewing community that's growing fast: these days the region has multiple small-scale hop growers making an impact on the local beer industry.
The country's largest hop grower is investing in a major pelleting plant in Victoria which will allow them to keep up with their expanding farm capacity. Hop Products Australia also believe it will provide more consistent hops for brewers.
If you love limited release hazy beers, you might have spotted the name Freestyle Hops on a can from your favourite brewery. We caught up with the managing director of the NZ grower to find out what the Freestyle life is all about.
The team at Margaret River Brewhouse launched their Backyard Brewing Tournament as a means of staying connected to their homebrewing roots. Little did they know it would help launch the brewing careers of others.
Wollongong and surrounds already have a vibrant local beer scene; now adding to its crafty credentials is a new liquid yeast manufacturer, Mogwai Labs. We spoke to founder Josh Allen about foraging yeast and his plans for the business.
Many fans of hoppy beers will have enjoyed the fruits of Sam Bethune's labour from his days at Fixation. These days, he's with ingredients supplier Bintani where he's been experimenting ahead of the 2022 High Country Hop.
After studying brewing at ECU and gaining brewing experience at Little Creatures, Rex Rowles moved back to the family farm to combine his love of brewing with his experience growing barley to create Mortlock Malt.
A brewing company created to support emergency service workers has won the first Brew Rocket grant designed to reward sustainability and social responsibility. Firehouse 51 was selected by a panel put together by Craft Instinct.
Brewing may be an industrial process reliant on stainless and manufacturing capacity but some brewers are working closely with farmers to showcase the seasons via their beers, including Future Mountain and La Sirène.
Haze and DDH might be here to stay but brewers are trialling new ways to brew punchy, hoppy beers. We caught up with two Australian brewers taking cues from America to brew "dip hopped" and "cold IPAs".
It might seem like the most mundane of beer's four main ingredients, yet in his latest Beer Basics guide to the world of beer and brewing, Molly Rose founder Nic Sandery argues it's one of the key elements that turns a good beer into a great one.
Fresh is best is a mantra we hear often in the beer world but can a beer be too fresh? Packaging shock is common parlance in the wine world but rarely raised in beer, while hazy, hoppy beers can perform better later too.
AC Hops was launched late in 2019 by a couple with little experience in growing hops but a lot of ideas about farming and passion for craft beer. Following their latest harvest, we caught up with Victorian growers.
He gets to play around with new ingredients and techniques as much, if not more, than any brewer in the country, yet you'll never taste his beers. We spent A Day In The Life Of Ellerslie Hop's technical brewer Glenn Harrison.
What do you do if you want to start a brewery, but can't find the information you need? If you're Chris Hayton, you interview brewers and other industry professionals, make a podcast, and share it with the world.
Seven years after the launch of Enigma, Hop Products Australia today unveil the latest` hop variety to graduate from their breeding program. Eclipse is a sibling of star pupil Galaxy set to bring a hit of mandarin to an IPA near you soon.
Sailors Grave are among the country's most avid and adventurous collaborators and harvesters of all things local to East Gippsland. But the Orbost brewery's latest collab really gets to the heart of the brewery.
Hops are the star in many of the big hits of the modern beer world. In the second of his Beer Basics articles giving readers an introduction to beer and brewing, Molly Rose founder Nic Sandery moves from malt to hops.
As they prepare to launch their seventh collaborative Native Series beer together, Jono Outred spoke to the people at Beerfarm and Fervor driving these unique beers and the educational aspect that surrounds them.
A couple of years back, we launched a new series aiming to teach people about the basics of beer and brewing. It slipped through the cracks but is now back, ready to boost your beer knowledge and enjoyment.
As Dry July kicks off, we look at the rise of alcohol-free beers: how a new yeast strain is helping brewers create them affordably, the challenges involved in brewing them, and the opportunities that lie ahead.
Few things in the world of beer excite people as much as hops. So we got in touch with a bunch of growers, sellers and hop-lovin' brewers to find out which varieties they love the most and whose mastery of hops impresses them most.
Since launching his first book on historical homebrewing recipes, Peter Symons has continued scouring the world for more. As he returns with Guile Brews, we got in touch to find out where his research took him this time.
Sam Holloway has combined his passion for craft beer (which includes owning a brewery) with his academic career in business management and entrepreneurship to help advise small brewery owners on building sustainable businesses.
Chris White is a hero among brewers worldwide. His White Labs operation has been supplying a growing number of yeasts to brewers (and winemakers) for decades. We caught up with him when he was speaking at BrewCon.
The author of two books bringing old Australian beer recipes back to life is embarking on another. Peter Symons is keen to fill the gaps in the country's brewing past and is after your help in doing so.
In part one of this mini-series, Mick Wust took a journey into the history of Norwegian "super-yeast" kveik. Here, he speaks to some of the early adopters in Australia to find out more about its unique appeal.
There's a new yeast in town. Actually, it's not new at all, but it is extraordinary. Here, Mick Wust delves into the romantic history of Norwegian kveik before speaking to Australian brewers and bar owners who've fallen for its charms.
For the past century, you were only ever likely to find lactose – AKA milk sugar – in the occasional sweet stout. These days, it's cropping up everywhere. Brewer and beer scholar Chris Brady examines why.
Bad Shepherd have plundered a bit of local brewing history in creating their new Victoria Pale Ale. It features the historic Melbourne Ale Yeast, brought back to life recently but dating back to the late 19th century.
The rise of craft brewers and distillers is creating ever more chances for cross-pollination. As Wolf of the Willows launches its Barrel Exchange Program with Lark, we speak to them as well as the small Gippsland operation blending boozes in house.
The rise of craft beer continues to have an affect on the industries surrounding it, with large scale malt producers Joe White and Barrett Burston both introducing new lines designed with small breweries in mind.
Brew A Batch is one of two quality beer books released in Australia in the lead up to Father's Day. It's a beginner's guide to homebrewing by Batch co-founder Chris Sidwa that delves into the brewer's ethos too. Judd Owen joined him to find out more.
The beer industry in South East Queensland has witnessed a remarkable number of new openings in the past couple of years. We spoke to the founders of five that are less than a year old to see how they plan to succeed in today's ever busier marketplace.
There will be many new beers launched at Good Beer Week and GABS next week, but none quite like Woods Of The North: it's a blend of barrel aged beers from five Australian brewers. We chatted to two of the brewers involved about the art of blending.
There's a wealth of knowledge in the Australian beer world today and plenty of people starting their own brewing companies too. We approached the owners of ten brewing companies to find out what they would tell themselves if they were starting again.
As Irishmen and women – genuine and honorary-for-the-day – prepare to celebrate St Patrick's Day across the planet, we look back at the day's origins, how it become synonymous with Guinness and how it was and is celebrated in Australia.
The Crafty Pint is an independent online magazine and resource for anyone interested in craft beer in Australia. We bring an honest, old-fashioned journalistic approach to beer's brave new world, telling stories because they're worth telling, not because someone is paying us to write them.
We believe in authenticity, integrity, enjoyment and love, and hope to play a role in helping good beer, brewed by good people, find its way into the hands of more drinkers.
The Crafty Pint is funded, in part, by industry partners eager to support our independent journalism. They include Cryer Malt, Presenting Partner for the Making Beer category within Beer Knowledge.
Cryer Malt have been supplying the beer industry in Australia and New Zealand with a range of ingredients sourced from across the globe for more than three decades. You can read about the company's founder, David Cryer, in this feature we published on his retirement in 2022.
They have also always been generous supporters of the wider beer community, sponsoring events, awards and initiatives, and we've been delighted to work with them on a number of projects over the years.
We're grateful for their support here, which is provided with agreement that The Crafty Pint remains editorially independent of any sponsorship.