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.
Farm Ale is a unique beer made entirely with grain and hops from Tasmanian farms. Our flagship session ale is hazy golden, with a big hop presence balanced by earthy grain sweetness.
All the grain for Farm Ale ripens in the Tasmanian summer sun. We use sweet Westminster barley grown on farms in the midlands, silky oats from Kindred Organics in the coastal hills of the North-West and earthy, tart red wheat from fields overlooking the D'Entercasteaux Channel just up the road from us on Bruny Island.
Generous amounts of Helga, Ella and Cascade hops grown in Tasmanian's Derwent Valley contribute tropical fruit and citrus notes and a refreshing bitterness. Dry hopping (steeping hops in the beer post-fermentation) gives Farm Ale its characteristic freshness.
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 as both a refreshing dark ale for summer and a rich 'pale' ale for winter.
Oxymoron is texturally rich, with spice and cocoa notes from a generous addition of malted rye. Malt characters are balanced by hop aromatics from large additions of Tasmanian-grown Willamette, Cascade, Enigma and Galaxy hops late in the brewing process and in dry hopping.
Cloudy Bay IPA honours the hop breeders of Hop Products Australia by featuring all six hop varieties currently available from Bushy Park Estates that have been developed in HPA's breeding program - Ella, Enigma, Galaxy, Helga, HPA-035 and Summer. As proprietary strains, these hops are grown only by HPA at its two Australian farms, with the largest acreage at Bushy Park Estates in Tasmania.
Generous amounts of these rare hops are used in seven separate additions during the brewing process, creating a heady blend of citrus, tropical fruit and herbal aromas. A restrained bitterness allows the earthy tartness of the Bruny Island red wheat to shine through, accentuating the tangy hop flavours.
Whey Stout is inspired by the medicinal 'milk' stouts of Victorian England – enriched with lactose (refined milk sugar), they were prescribed for a wide range of ailments. In our case, getting the lactose involves carrying nearly 400 litres of cow's milk whey left over from making Raw Milk C2 to the brew kettle, 50 metres from the cheesery. Our ale yeast cannot digest the whey's lactose, meaning that it remains in the beer after fermentation and adds texture and sweetness. Whey Stout has a full-bodied, creamy mouthfeel and tastes smooth and roasty, with a slightly sweet, milk chocolate finish and just a hint of bitterness.
Lighthouse Ale is named after the famous Cape Bruny Lighthouse, which has stood on the edge of the wild Southern Ocean since 1838. Chewy, biscuity malt flavours are balanced by firm bitterness, while late kettle additions of three Tasmanian aromatic hop varieties - Galaxy, Willamette and Cascade - deliver subtle fruity and floral notes. This is a beer lover's light beer, packed with flavour.
Based very loosely on the Belgian witbier style, Smoky Tea Tree Ale is flavoured with cumquats (a small, bitter citrus fruit) harvested from backyards in southern Tasmania and the leaves of the endemic Tasmanian 'smoky tea tree' - leptospermum glaucescens - that grows on South Bruny, as well as hops from Bushy Park. The grain bill is 40% local wheat and oats, with the balance being Tasmanian malted barley.
Smoky Tea Tree Ale is intensely aromatic - hints of cumquat peek through a thicket of spicy, citrusy tea tree, with complementary hints of black pepper and bubblegum from the witbier yeast. Hints of smoke become evident in the flavour, with low bitterness also allowing the earthy flavours of North-West Tasmanian organic oats and Bruny Island red wheat to shine through.
It's like walking through the bush after rain.
Braggot is an ancient style of honey and malted barley ale with its origins in the Celtic brewing cultures of the British Isles. We have chosen this style to commemorate our first anniversary of brewing in order to showcase the distinctive regional flavours of Tasmanian honey and barley.
Our First Anniversary Braggot is made from equal parts Tasmanian pale malted Westminster barley and Meander Valley Clover honey from Wellington Apiary. Very lightly hopped, it is the same deep gold colour as the honey it is made from. Carbonation is low. Rich, floral honey aromas intertwine with bready malt, like honey smeared on a warm loaf straight out of the oven.
Metric Stout is the biggest, densest, richest beer we have released and required a requisite amount of effort to produce. Suffice to say, not many brewing days are 18 hours long!
Metric stout it jet black and viscous, with a finely beaded brown head of foam. The aroma is earthy, inflected with campfire ash, malt and bitter chocolate. These characteristics are enhanced in the flavour as the textural components of the beer come into play; rich and syrupy, it coats the mouth.
Metric Stout has been maturing in bottle since May 2016 and will respond well to careful cellaring for a year or more. It is presented in a 750ml wax dipped bottle with a vintage dated label. We will only ever brew this beast once per year.
Paddock Ale is inspired by the Belgian farmhouse brewing tradition of crafting beers that vary according to the regional availability and characteristics of various kinds of grain, hops, yeast and water. This strong, dry ale showcases the best of Tasmanian malted barley, organic oats and Bruny Island red wheat, enhanced with Wellington Apiary's Hobart Wildflower honey, Bushy Park hops and Bruny Island spring water.
The Belgian strain of yeast used to ferment Paddock Ale has fermented out very dry, and fruit and spice notes produced by the yeast during fermentation provide a complementary depth to the interplay of grain, hops and honey.