Your Cart

FREE SHIPPING on orders over $88. Gold Blend #23, Amber Blend #22, Foggy Morning release Friday 4 October.

Waratah Day

Saturday 9 November 2019.
10am-2pm. 11-13 Brompton St, Marrickville 2204.

Please join us this November for our third annual Waratah Day, a morning of discussions focused on sustainability in beer. In 2019 our talks highlight regenerative approaches in agriculture and movements towards utilising native crops in fermentations. Four speakers followed by a panel discussion will explore what we are doing and can do better as an industry and drinkers alike, to drive positive improvements in soil health and the future of grain beverages in a changing climate in the age of the Anthropocene.

The day also celebrates and marks the third release of Waratah, a 100% NSW ingredient beer made in collaboration with Voyager Craft Malt, Ryefield Hops, Batch Brewing Company and Wildflower Brewing & Blending.

Tickets are a $10 donation and can be purchased here - please note we have limited capacity and booking is essential. 100% of the ticket price will go towards our overarching fundraising effort on the day supporting regional and rural mental health programs in NSW, as in 2017 and 2018. We will also have a donation cake-stall with pastries from our friends at Brickfields, Double Tap, Cherry Moon and Two Chaps, a coffee cart supported by Mecca Coffee, a sausage sizzle sponsored by Feather and Bone and a $2 donation from every glass of beer sold at cellar door as well as takeaway bottles of Waratah on the day. In 2017 we raised $1,000 and in 2018, $1,114. We hope to exceed these efforts in 2019.

Speakers

Max Allen - Author, wine and drinks writer, Melbourne VIC.

Max Allen has been writing about wine and drinks for more than 25 years. He is columnist for the Australian Financial ReviewGourmet Traveller MagazineGourmet Traveller WINE and jancisrobinson.com. In 2011 Max’s book The Future Makers: Australian Wines for the 21st Century was named Best International Wine Book at the Louis Roederer Wine Writers Awards in London. In 2013 Max was awarded a State Library of Victoria Creative Fellowship; in 2016, he was inducted as a Legend of the Melbourne Food and Wine Festival for his contribution to gastronomic culture; in 2018, he was named Wine Communicator of the Year. He is currently working on his next book, a cultural history of drinking in Australia.

Sam & Chris Greenwood- Farmers: Greenwood Organics, Colleamby NSW. 

Based between Coleambally and Jerilderie in the NSW Riverina the Greenwood family organically farm approximately 3500ac. 2500ac is irrigated to grow a mixture of grains and livestock. Chris and Sam aim to produce quality products but with a focus to improve soil health a high priority. This is achieved by not using any synthetic fertilisers or chemicals. Cultivation is kept to a minimum and covercrops provide weed control, soil nutrients and help increase farm biodiversity by providing an environment to enhance soil biology. It is their aim to pass on a farm to their 3 young children that is in a healthier and more productive state than they purchased by using organic and regenerative practices.

Gab & Chris Moore - Owners: Sailors Grave Brewing Co, Orbost VIC.

A sea change and love for beer prompted Chris & Gab Moore to assemble East Gippsland’s newest brewery in the abandoned 1893 Orbost Butter and Produce factory – not far from where Gabs grew up. The pair live with their two children on a family farm at Point Ricardo on the coast, and source buckets of inspiration from their surroundings. Their beers are shaped by the ever-present coastal elements that dominate life here and rooted in the farms and plains where the Snowy River meets the sea. Sailor’s Grave makes the most of the bountiful land around where they live and work, by incorporating indigenous botanicals picked in the bush, salt, weed and sea life harvested from from river and ocean, fruits, grains & produce from local farms & orchards and wild yeasts from their backyard. Chris and Gab plan to keep the beers approachable even when they get adventurous.

Jade McManus & Morgan Taylor- Farmers: Ryefield Hops, Bemboka NSW.

Jade started the beer journey as most people do by dabbling in home brewing but due to a love of growing food quickly gravitated to one of the key ingredients, hops. It was through some research and intimate knowledge of the local climate where Jade grew up that spawned the idea of Ryefield Hops. Jade has a background in environmental management and interest in permaculture, organic farming and regenerative agriculture, as well as good beer. Jade was able to bring these interest and skills together into the design and ongoing management of the farm creating a primary goal of growing quality organic hops while at the same time regenerating the soil and local ecosystem and reducing the carbon footprint of beer. Jade is very passionate about local produce and ensuring a supply chain from the brewery through to the farmer is maintained therefore supporting regional growth and good environmental farming practices.

Morgan grew up at Ryefield, a dairy farm started by his father at 14 years old. Morgan has an affinity with the land and the local area and wanted to see the land he grew up on be revitalised. Ryefield has not operated as a dairy farm for over 15 years due to his father ageing and none of the children taking over the operations due to the hardship of dairy farming. It was from a love of the land and farming that he wanted to start Ryefield Hops with his wife, Karen and sister-in-law, Jade. Morgan is a boilermaker by trade and has been able to use these skills to design and operate the hops farm where a large proportion requires specialised infrastructure and maintenance. He has been able to bring this unique skill set and combine it with his intrinsic passion for farming to diversify and bring new life to the place he grew up. He is excited to grow a new local agricultural industry and do this using sustainable and environmentally friendly practices.

Imogen Semmler - Soil scientist, educator, farm consultant, Armidale NSW.
Imogen Semmler is a creative producer and emerging scientist having recently completed a degree in Ecology at the University of New England. Working as a science communicator and consultant to farmers, she is passionate about ecological agriculture with a focus on soil and landscape ecology. 
Lou Dowling - Co-Owner: P&V Wine/Liquor, Newtown NSW.

Newtown local, Lou Dowling (co-founder of P&V Wine + Liquor Merchants) cut her teeth in the hospitality industry at Kuleto’s, while trying to break into the fashion industry. Lucky for us, she loved it so much she never left. After working her way through Sydney's bar-scene and a spell at Newtown institution, Bloodwood, she landed a gig with the Mary's Group; where she proceeded to open and run several venues for Sydney heavyweights Jake Smyth and Kenny Graham. It was then she saw a need for a bottle shop that sold what she wanted to drink - not just out but at home. With P&V, Lou has helped create a space that is part retail shop, part community hang-out – a meeting place where people can start their evenings, come for solid advice (which tinny for the walk home?), education or just a chat.

Bryan Martin - Winemaker: Ravensworth Wines, Murrumbateman NSW.

Bryan Martin is the maker of some of Australia’s most intriguing wines. He lives with his family on a vineyard near Murrumbateman, a stone’s throw from Canberra, from where they run the Ravensworth wine company. He also works as a winemaker just around the corner at Clonakilla and, most importantly in this context, writes about food and life in The Canberra Times and in Tongue & Cheek, a collaboration with Clonakilla work mate and photographer David Reist. (He also dreams of Greek dance and being a pig farmer, but those stories are for another time and place.) Bryan started in wine when he was taken on a trainee retail manager for David Farmer Wine and Spirit Merchants. The rest is history.

Stu Whytcross - Co-owner: Voyager Craft Malt, Barellan NSW.

Stuart was born on his family’s dry area farm in the Western Riverina region of New South Wales. On his 12th birthday he was given 50 acres to farm and has been experimenting and growing a wide range of cereal grains here for more than 20 years. Moving to University during the Millennial drought, he began homebrewing and travelled the world seeking quality brewing ingredients, traditional processes and unique beers.
With childhood mate, and fellow farmer, Brad Woolner, he established the Barellan Beer Company, a not-for-profit community organisation turning local barley into beer with full paddock traceability. They then established Voyager Craft Malt, an Australian first on farm craft malthouse in 2014: the world’s most sustainably produced malt. It supplies more than 30 single origin malt varieties to craft breweries and distilleries.
 

Program

10am - Doors open
10.15- Topher Boehm- Wildflower Brewing & Blending. Welcome, Acknowledgement of Country, Introduction.
10.30- Jade McManus
10:50- Gab & Chris Moore
-Break-
11:30- Sam and Chris Greenwood
11:50- Max Allen
-Break- Light snack from Ester Restaurant, Chippendale.
12:30-1:15 Panel Discussion: Imogen Semmler, Lou Dowling, Bryan Martin, Stu Whitcross, Max Allen

Following, we will have a sausage sizzle supported by Feather & Bone and our cellar door will be open as normal to continue conversations sparked during the morning.

As in previous years, we will have free vials of our house culture available on the day for any homebrewers.

Supported By