Reservation

Brilliantly Clear Australian Wheat Beer

ABV: 4.8%
IBU: 12
HOPS: Tettnanger

Our crystal clear wheat beer draws from the traditional European style with aromatic hints of banana and subtle spicy clove. The low bitterness complements its soft mouth feel making this blonde brew both refreshing and approachable.

Crisp & Refreshingly Bitter Beer

ABV: 4.8%
IBU: 24
HOPS: Wakatu, Saaz

The addition of noble hops to the kettle provides this lager with a crisp and refreshing bitterness. Imported German malts adds complexity and a subtle sweetness whilst staying true to the style of a classic lager - perfect for a hot Summer’s day. Or any other time!

A bright Australian Pale Ale

ABV: 5.0%
IBU: 26
HOPS: Galaxy, Cascade

An aromatic blend of Galaxy and Cascade hops introduced at different stages of the brewing process, showcases aromas of tropical and citrus fruits balanced by a grassy hop bitterness. It has a light to medium body with a lingering finish that leaves you wanting more.

Crisp Malt Driven Golden Ale

ABV: 4.8%
IBU: 22
HOPS: Wakatu, Tettnanger

A style originating in the Cologne region of Germany, this is an ale brewed like a lager with cool fermentation and conditioning. There is a hint of spice and pear aromas derived from the yeast and crisp bitterness from the addition of noble hops. This is an easy
drinking golden beer.

Aromatic Hoppy American Style Ale

ABV: 6.0%
IBU: 40
HOPS: Centennial, Mosaic, Galaxy

This well balanced, slightly hazy golden IPA contains an abundance of Mosaic and Galaxy hops resulting in tropical, citrus and pine aromas and flavours. A solid bodied beer that takes over the palate with a firm bitter dry finish.

New England Pale Ale

MALT: Pale, Golden Promise, Oats, Torrified Wheat
HOPS: Citra, Galaxy Mosaic
YEAST: English Ale
O.G: 1.043
IBU: 17

Named after the locale of the Northbridge Brewing Co, our New England inspired pale ale returns. With all the hallmarks of a tropical fruit juice, pouring a thick golden haze with pineapple, passionfruit, orange and mango on the nose.

A silky mouthfeel from oats and torrified wheat lend to a surprisingly dry finish, with just enough bitterness to let you know
its still beer.

New England IPA

MALT: Ale, Triticale, Oats, Torrified Wheat
HOPS: Citra, Galaxy, Mosaic
O.G: 1.062
IBU: 40
EBC: 10

Our favourite juice has sharpened its claws to invade your dreams with razor pineapple, orange, mango and passionfruit manifested from a triple dry hop. An invisible force of ale malt and unmalted grains summon a big bad mouthfeel, with slashes
of booze and bitterness to leave you craven of an empty glass.

XPA

MALT: Pale, Wheat, Caramalt, Caraaroma
HOPS: Citra, Mosaic
YEAST: American Pale Ale
O.G: 1.043
IBU: 28
EBC: 15

Pouring a hazy pale orange, aromas grow from bright stone fruit and citrus into notes of sweet nectarine. Carbonation lends to gentle hop flavours and malty undertones, whilst the dry body and crisp bitterness leaves your palate refreshed and ready for more.

Sour Saison

MALT: Pilsner, Wheat, Pineapple Juice
HOPS: Vic Secret
YEAST: French Saison
O.G: 1.036
IBU: 5
EBC: 7

Summer is the time for sours and this year is no exception. The pineapple express is puffing into the station bringing with it bright,
sherberty pineapple up front with a pleasant lactic tartness in the rear. A large dose of Vic Secret hops in the fermenter reinforces the juicy pineapple and add just a hint of herbaceous grass while French Saison yeast adds a restrained spiciness to tie it all together. Coming in at only 4%, this sessionable sour saison won’t slow you down!

Blood Plum Gose

MALT: Pilsner, Rice, Wheat, Blood Plum Puree
HOPS: Wakatu, Kelp (Dashima), Flaked Sea Salt
YEAST: Lactobacillus Plantarum, American Ale
O.G: 1.036
IBU: 5
EBC: 7

Our Japanese lunchbox sour is back and more appetising than ever before. Weinitially released this bad boy in early 2018 as our first large scale sour beer, with a combination of Australian and Chinese salty plums, and 15 percent sushi rice in the mash. Being just a little “salty” about another brewery since doing it better, we’ve refreshed it with the experience of our last 3 years of sour releases. Keeping with the theme, we’ve doubled down with the rice for a smooth crisp body, then kettle soured and fermented the beer with 100 grams per litre of Australian blood plums. Wrapping up the bright fruit acidity are late kettle additions of sea salt and kelp seaweed, finishing sour, savoury and colourfully refreshing. Itadakimasu!