Inspired by classic Weissbiers and Belgian Wits, the background yeast character comes from the Munich Wheat yeast strain and the real raspberry puree added during fermentation imparts beautiful fresh fruit notes and gives a delicate pink hue to this hazy "white" beer. It's a real thirst quencher.

Lush is a kettle sour, jam packed with copious amounts of raspberries and limes. A rich berry pink explosion rounded off with the sour tang of refreshing lime. Pucker up!

In 2019 we brewed a rye-heavy wort which we put into an oak butt to ferment with our own mixed culture. After several months, it finished fermentation with a good amount of sugar remaining. This sweet, slightly spicy, sour beer needed something special added that would contrast the sweetness. Similar to our Blueberry Sour, we decided to experiment with Blackcurrant puree to bring big, mouth puckeringly dry tannins & a bit of bitterness to balance it out.

The IPAs of yesteryear were brewed strong, bitter & hoppy in order to withstand travelling long distances/ageing - a vast difference to what we generally accept IPAs to be today. We wanted to make something that bridges that gap & brewed a barrel aged, mixed fermented beer, generously hopped with Nelson Sauvin & Amarillo hops. The resulting beer is fruity and funky with a hop character that will continue to develop over time.

BARREL-AGED + CHERRIES + SPECIAL EDITION 2020 To go “Beyond Modus” for this year we have added in barrels of sour cherry beer. Our favourite character of Modus Operandi is the beautiful notes of cherry pie, we thought amplifying this flavour would be a fun direction to take this year’s project.

50/50 Blended Golden Barrel Aged Wild Ale 50/50 is a blend of barrel aged Gold with fresh Gold that has just completed primary fermentation. The Fresh gold is added to a blend of 19 month old Gold & 18 month old Gold

?Light Becomes Her Apricot is a barrel aged, sour golden beer with a hint of apricot sweetness, for the perfect balance of flavour. We brew a rich golden ale and then put it in our foeder (a big oak barrel) to ferment and mature over 6 months. Our Foudre has unique, live cultures in the wood that help the beer to sour and the flavours to develop over time, making every batch unique. Once the live cultures have got to work creating a lovely sour beer, we add the ripe apricots and leave to mature. Those apricots share their sweet ripe flavours with the beer and Light Becomes Her is born.

Sour Grapefruit IPA. This sour IPA is hopped with Ekuanot, Bravo and Mosaic to create the biggest grapefruity hop profile we could muster, but we've also included grapefruit zest and juice for good measure. Lactose rounds things out with a sweet and smooth touch.

Project Barista combines two of our greatest passions! This series takes the relationship between coffee and beer in different directions, with four unique brews, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Press to Zest is a refreshing, tart gose playing with the natural acidity of coffee.

Project Barista combines two of our greatest passions! This series takes the relationship between coffee and beer in different directions, with four unique brews, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Our delicious ESB uses classic malts, a traditional yeast and is served with a Siren spin.

Project Barista combines two of our greatest passions - beer and coffee! This series takes the relationship between them in different directions, with four unique beers, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Our dark lager is inspired by long pour espresso, perfectly balanced and moreish.

Project Barista combines two of our greatest passions! This series takes the relationship between coffee and beer in different directions, with four unique brews, four kinds of coffee used in different ways, in collaboration with four incredible independent roasters. Mucha Mocha is the big one - all the barrel aged coffee, chocolate and roasty goodness you could ask for.

Amber Blended Barrel Aged Wild Ale. Amber Blend #30 is a blend of six barrels of amber sour - Between 19-29 month old .

Wildflower St Abigail 2020 is an Australian Wild Ale refermented with white peaches. While the beer is named for Chris and his wife Emily's second daughter, Saint Abigail was a medieval healer and beekeeper from County Clare, Ireland. In 2020, this beer was made from golden mixed fermentation, barrel aged beer and 1,100kg of fresh, tree ripened white peaches hand picked.

St Florence 2020: Semillon is an Australian Wild Ale refermented with white wine grapes. It is named for Topher and his wife's first daughter and the Saint Florence was a 7th century abbess from Cartagena, Spain. The fruit for the 2020 edition is from Johnno's vineyard (planted 1908) on Tyrrell's estate outside Pokolbin, NSW. 500kg of grapes were picked from this site. Due to the smoke from bushfires this year, Tyrrell's were unable to use any of these grapes for their own wine

St Phoebe 2020 is an Australian Wild Ale refermented with plums. While the beer is named for Chris and his wife Emily's first daughter, Saint Phoebe was a first century deaconess from modern day Greece. In 2020, this beer was made from golden mixed fermentation, barrel aged beer and 722kg of fresh, tree ripened Ebony Sun plums hand picked.

Mangolito is a sour ale with the fantastic flavour and aroma of mango, Fruity, tropical and sour all at the same time

In the mid 1800?s the most popular brew in the Brussels area was faro. With the base lambic beer being very tart lambic beer is sweetened with candy sugar and caramel. Lambic beer has to be the most unusual beer family in the world. Small farmhouse breweries near Brussels maintain a tradition for spontaneously fermenting wheat beers. No yeast is added, the magical micro organisms of the area enter the brew left in open vessels in dusty galleries overnight. Afterwards two fermentations take place, in wooden casks, the first over a week and subsequently over months, as the beer is stored. Lambics are esoteric specialties and very individual. Fruit Lambics by adding fruit to the base Lambic the result is a ?sweet and sour? refreshing drink

Faithfully reflecting the colour and flavour of ripe raspberries, with no trace of the acidity of lambic. This wonderful flavour reaches its peak with its intensely fresh after-taste.

An immense cherry flavour, agreeably sweet and fruity bouquet - a long lingering taste with a powerful nose.

Double Fruited Gose w. lemon and red grapefruit.

Double Fruited Gose w. Passionfruit