We acknowledge the Wiradjuri People as the Traditional Owners
of the land on which our beer is produced.

We extend our respect to all First Nations People, and their land,
where we gently make our beer, using produce grown on it,
and waters flowing through it, with gratitude.

Current Releases.

Pilsner.

Our first release and a real crowd pleaser. Brewed with 100% NSW grown Organic Malts. Flavours of honey and biscuit are balanced by subtle aromas of grass, pine and citrus from NSW, South Coast grown, Cascade Dry Hops. An everyday session beer.
Maison.

Aroma is of Floral Meadow, opening to a complex medley of ripe Red Apple, Guava, Dried Apricot, and Strawberry. The light tartness and low bitterness afford the perfect refreshment after a long, hard day in the fields.
Peach.

Open fermented with Belgian Saison yeast. Aged 12 months in Stainless Steel on raw Yellow Peaches, grown and hand-picked by Bina and Tim, from Yarralee Orchard, Bathurst NSW.
Nectarine.

Open fermented with Belgian Saison yeast. Aged 12 months in Stainless Steel on raw Yellow Nectarines, grown and hand-picked by Bina and Tim, from Yarralee Orchard, Bathurst NSW.
Cherry.

Open fermented with Belgian Saison yeast. Fermented on rough-pureed raw Cherries before pressing and aging 12 months in stainless steel. Cherries grown and hand-picked by Grace and Sam, Brewongle NSW.
Sour House.

A very fresh kettle soured wheat beer brewed in the Berlinner Wiesse style. Dry hopping liberally with Nelson Sauvin hops brings flavours of lemon curd, green pear, gooseberry and nectarine. A perfect match with Seafood.
Valley Gold

An easy drinking Golden Ale brewed with 100% Organic NSW Grains. Grassy with subtle fruit notes of orange, passionfruit, and lime. Dry and refreshing with light bitterness and malt-driven flavours of honey and toffee.
Dark Matter.

Full flavoured Dark Ale brewed to an English Porter style. A generous blend of 6 specialty grains from Voyager Craft Malt, Whitton NSW, lends velvet body and subtle caramello, coffee and chocolate notes to ward off the winter blues. Diverse with food – bring on the stew over fire.