Presumably every home brewer in Australia would like to have a family like Paul Morrison's. Having displayed talent for the art of brewing by picking up medals at competitions in his home state of Tasmania and in Melbourne, his dad suggested he should consider doing it commercially. Soon afterwards, with his wife, sister and her husband on board too, they put the first brew through a 500 litre brewery they'd built in a warehouse in Launceston.
From there, after seeing his first beer poured at Hobart's legendary New Sydney Hotel, Paul set about refining his favoured beers: traditional ales from the UK and Ireland. It's an approach that puts him at odds with most new brewers in Australia who tend to take their lead from the US or lavish their beers with powerful New World hops. But it's one that's done him no harm as he's steadily collected tap points around Tasmania – mainly in Hobart but increasingly in his hometown of Lonny – as well as a reputation for consistency.
Within two years, Paul was able to give up his job on an orchard to focus full time on brewing. And, in 2015, the brewery was expanded with new tanks helping fill the warehouse in Invermay. While they're most often filled with Paul's beers – the core range of Irish Red, English Bitter, Irish Stout and Pale Ale plus usually equally traditionally inspired seasonals – he's also been lending a hand to others looking to get started in the business. Brewers from the likes of Last Rites, kick|snare and Devil's Brewery have all brewed beers with Paul in recent years.
While you can increasingly find Morrison beers in bottles in both the brewery's home state and in New South Wales, the best way to enjoy them is in draught form. For now, this means travelling to Tassie where, as well as the growing number of regular tap points, you're likely to find them being poured by Paul and his family at many of the state's festivals.