In 2016 we started making craft beer. Locally grown ingredients and an eye towards Tasmania's seasons and sensibilities are what guides our beers down an unconventional path.

In keeping with our dairy roots, a collection of decommissioned milk vats was repurposed into a 15 hectolitre brewhouse, located behind our cheesery. All our beers are open fermented, bottle conditioned and free from preservatives.

Nick’s vision for the brewery is delivered by Head Brewer Luke Rutland. True to the ethos that underpins our farming and cheesemaking, the goal in our Brewery is to create intrinsically Tasmanian flavours and explore the rare opportunity offered by a Brewery and Cheesery operating alongside each other.

Our range include half a dozen regular brews as well as several experimental and seasonal releases each year that showcase the incredible quality brewing ingredients that we have on our doorstep in Tasmania.