Our Beers

Bruny Island Beer Co. started with a conversation between a cheese maker and a brewer.  Nick Haddow, founder of Bruny Island Cheese Co., and Evan Hunter, formerly of Tasmanian stalwarts Seven Sheds, Moo Brew and Lark Distillery, designed the brewery around a shared enthusiasm for fermentation and regionally distinctive, artisan produce.  The brewery was built behind the cheesery in Great Bay, Bruny Island and our first beer was released in February 2016.

The unique brewhouse has been built to Evan's specifications using recycled dairy equipment sourced from local farms.  While we maximise the quality and consistency of our products with a mix of old and modern technology, we practise a simple approach to brewing - one that harks back to older methods of making and maturing beer.  We brew slow beer in small batches, and lift, tip and stir everything by hand, knowing that quality is only attainable through determination and hard work.

Our beers are available on tap and in bottles throughout our Cellar Door on Bruny Island, our Hobart shop, through the Cheese Club and our online store as well as in good bars, restaurants and bottle shops throughout Tasmanian and elsewhere.  Please contact us for you nearest retailer.



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Farm Ale

Tasmanian pale ale  -  4.8% a/v

Cheese match: 1792

Farm Ale is a unique pale ale made with wheat, oats and hops from Tasmanian farms.  Our flagship session ale is hazy golden, with a smooth bitterness and fruity hop aroma balanced by earthy cereal sweetness.



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Dark pale ale  -  5.5% a/v

Cheese match: George

Oxymoron is our signature dark ale - or is it a pale ale disguised as a dark ale?  Does it matter if you drink it with your eyes closed?  Either way, Oxymoron straddles the gulf between pale and dark and is every bit as intriguing as it sounds, with spicy rye notes meeting pungent, fruit-driven hop aromas.

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Cloudy Bay IPA

Raw wheat IPA  -  6.6% a/v

Cheese match: Raw Milk C2

Cloudy Bay IPA is a hazy India Pale Ale (IPA) with deeply Tasmanian roots, made entirely with locally grown and malted barley, Bruny Island red wheat and Bushy Park Hops.  Juicu citrus and tropical fruit hop characters dominate, with proteins from the wheat contributing an opaque haze and enhanced body.


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Whey Stout

Milk stout made with whey  -  5.8% a/v

Cheese match: Saint

Whey Stout is a roasty milk stout enriched with lactose from our very own organic cow's milk whey left over after cheese making.  Our brewer's yeast cannot digest the lactose sugar, meaning that it stays behind in the beer and enhances the sweetness and texture.



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Lighthouse Ale

Session red ale  -  2.8% a/v

Cheese match: Tom

Lighthouse Ale is a malty session red ale, with biscuity malt flavours balanced by firm bitterness.  Late kettle additions of three Tasmanian aromatic hop variaties - Galaxy, Willamette and Cascade - deliver subtle fruity and floral notes.





Honey Pale Ale

5.4% a/v

Honey Pale Ale has a delicate floral character from Bruny Island seasonal honey variaeties, complemented by earthy cereal notes from Bruny Island raw barley and wheat.  Galaxy and Cascade hops contribute fruity aromatics and a light bitterness.  This beer was developed in collaboration with staff from the local pub, Hotel Bruny, and Bruny Island Gateway at the ferry terminal in Kettering.





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Kindred Spirits

Quinoa and barley ale  -  4.9% a/v

Cheese match: George

Kindred Spirits is a quinoa and barley ale made with organic quinoa grown in northwest Tasmania by Kindred Organics.  Specialty barley malts impart a deep raspberry red colour and caramel/toffee flavours that accentuate the dominant berry-like and nutty characteristics of the quinoa.



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Second Breakfast

Honey and oat brett saison 7.3% a/v

Cheese match: OEN

Second Breakfast was released in March 2018 for our second anniversary. It was brewed using local honey and organic oats, and fermented with a mixed culture of saison and brettanomyces yeasts.  Floral notes from the honey mingle with funky brett flavours, while the oats help balance the beer's dryness with a silken texture.


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The Long Paddock

Tasmanian saison  -  6.5% a/v

Cheese match: Otto

The Long Paddock is made from Tasmanian-grown barley, wheat, oats and hops, and is fermented with a Belgian saison yeast.  It is hazy golden, with aromas of honeyed pear, citrus, cedar and clove.  Sweet cereal notes mingle with fruit and spice flavours, with a moderate bitterness against a very dry finish.


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Metric Stout 2018

Post-imperial stout 10.5% a/v

Cheese match: Saint

Metric Stout is our annual limited release post-imperial stout.  Rich, malty aromas hint of raisins, chocolate, ristretto and campfire.  Intense mocha, roast malt, caramalised fig and dark fruit flavours coat the mouth, balanced by a hop bitterness that is now starting to mellow and fade away.