We come to you today with news from our just-south-of-the-border friends, the good people of Byron Bay. Who, it seems, have quite quickly become famous for an array of locally produced, bespoke alcoholic goodies for which the world is very grateful.

In particular, and for the purpose of this tale, craft beer makers by the name of Stone & Wood Brewing. You may have heard of them.

The much-loved brand was established by a few local lads back in 2008 and, in the last few weeks, has opened the doors to their impressive new space, dubbed Stone & Wood’s ‘spiritual home’.

The team made the decision to invest in the local community and, rather than outsourcing the brewing, kept it at home to share the love with all of us, which is what we love most about local makers.

The launch of the new space is a proud moment, not only for a business that grew from quite humble roots, but also for Byron Bay itself. The purpose-built brewery is a whopping 1160-square metres and with 31 brewing tanks, an eatery and a tasting room, there’s plenty of fun to be had.

From the moment you lay eyes on the brewery, you know you’re in for a treat. It’s an architectural masterpiece, all parallel lines, wood and steel paneling and a sleek industrial vibe, perfectly at home in Byron Bay’s increasingly popular industrial area.

Inside, a solid polished concrete bar is the best part, offset by a floor-to-ceiling, mural in Stone & Wood’s signature bright hues and plenty of communal seating throughout, as is the Byron way.

Like the rest of us, the team are big on local love and want to share as much as possible about their journey and their product with the people. Tasting tours are on offer three times a day so you can become your most educated self while sampling some of the very best brews Australia has to offer.

You’ll taste the regular favourites along with an ever-changing selection of experimental beers and some limited-edition brewery-only creations. It’s a real treat.

The eatery offers a changing menu with plenty of bar snack-style dishes perfectly paired with all of the beers you’ll no doubt be sipping all day long.

In case you were somehow in need of a reason to pop down to Byron Bay, one of the most beautiful places on Earth, there’s a fair few you certainly can’t argue with.

Beers inspired by a laidback, simple way of life? Keep them coming please.

LOCATION: 100 Centennial Circuit, Byron Bay
HOURS: Weekdays 10am until 5pm and weekends 12pm until 6pm

Words by Kirra Smith

In what may just be the happiest news of 2018, a gin and whiskey distillery will roll open its doors in a few short weeks and we could not be more into it.

Granddad Jacks Distillery has been in the works for what feels like four years to those of us who love both gin and whiskey a little too much. In reality it’s only been four months but the wait is almost over.

On August 24^th, the industrial-style Miami distillery will open for the good folks of the Gold Coast and, it’s certainly a cause to celebrate. Found on Lemana Lane, the distillery has taken up in what used to be a mechanics workshop and the transformation is pure magic.

Father/son team and owners Dave and Luke Ridden (along with the lovely Jess) scoured the Gold Coast in search of iron beams and the like to build a space that fits perfectly in Miami’s backstreets. Steel-inspired high tables with copper stools stretch down the centre of the room and two of the coolest leather couches we’ve ever seen make for a little chill spot at one end (if they go missing forget you read this). A day bed along one wall is lined with colourful cushions and underneath a mural proclaiming ‘too busy for bullshit, too tipsy to care’ and that, friends, is our new life motto.

Above the bar, an exposed brick wall boasts a painted portrait of the man himself, Granddad Jack, whose face peers out over the whole space, keeping an eye on you and your whiskey-fuelled shenanigans. There are wine barrels placed artfully about and the cruisiest of cruisers, decked out in Granddad Jack’s signage, is parked up the back. Oh and the main affair, a huge copper still sits at the back pumping out all the tasty booze. Love you.

So who is this Granddad Jack your new favourite watering hole is named after? Well, he’s a New Zealand born lad whose hard work and sharp mind allowed him to pay a huge family debt singlehandedly at the ripe old age of 14, that’s who. Luke, his great grandson, adopted the same hard working, ‘too busy for bullshit’ attitude and here we are, just a humble beachside city with our very own distillery. What a time.

Granddad Jack’s will sell only their own styles of both gin and whiskey and they’ll have a few varieties of each including what they call a ‘navy strength’ gin that’s 58%. Gimme.

There’ll be no food available on site but, hooray, you can BYO whatever you like so it’ll be a cheese platter and gin party for us thank you very much.

The epic space is also available for events including birthdays, engagement parties and wedding receptions and there was even a secret Sofar Sounds gig there recently. So much room for activities.

Okay we’re done and so very excited. Keep August 24^th free, you won’t want to miss this one.

LOCATION: 43 Lemana Lane, Miami
HOURS: 10am until midnight Wednesday to Sunday

Words and photos by Kirra Smith

Go big or go home is a thing people say and it’s certainly true of the lads at Black Hops who have, in the last few days, opened their second brewery and it is indeed big and also likely your new home.

Black Hops II can be found up north in Biggera Waters, not too far from Harbour Town Shopping Centre, so there’s two excellent reasons to drop in.

It’s a warehouse-style space that, interestingly, used to be a place where giant boats were built. Now though, it’s a sweet, extremely good-looking brewery and the boys really have outdone themselves.

As you’d expect, it’s a big, open space decked out in the boys signature dark hues. High wooden tables line the sidewall underneath another big thing – a stunning mural by another local lad slash legend, Kiel Tillman. It reads ‘Beer made by 3 mates on the Gold Coast’ and it’s a topographical map of the Gold Coast and you probably won’t stop staring at it the entire time you’re there.

On the opposite wall is the reason you came, the bar. Pendant lights hang from above the marble bar, greenery cascades from above the taps and you’ll find 13 beers and one cider on offer.

Around the corner, there’s merch for sale including take-home Growlers and Squealers (our favourite word) and, the hallway leading to the bathroom is a delight, lined with sweet, cartoon-style artwork.

The whole space just screams good vibes.

In case you’re wondering why Dan, Eddie and Govs undertook the mammoth task of opening a second brewery, the answer is simple; supply and demand. Since brewing began in 2015, Black Hops have been stocked in over 400 venues and retail outlets in (mostly) Queensland alone and the rest of Australia want in.

To help fund the new brewery, Black Hops undertook a record breaking equity crowdfunding campaign, raising $400,000 in just six days. Which obviously goes to show that the people want the beer.

The team are Australia’s first brewery to run a successful equity crowdfunding campaign and we are super proud of them (and y’all) and also stoked because we get an epic new brewery to frequent.

To celebrate the official opening, a few limited release beers will be pouring, including Danger Zone (an Imperial Red Ale), Thunder Cloud (a hazy Triple IPA) and Kiwi Lager (an Imperial Lager) so get ‘em while they’re frothy.

Oh and ps. try the Pink Mist, it’s what they call a Saison and (excuse the clumsy explanation) but it’s brewed in a similar way to how champagne is made and it’s got raspberries and it’s very delicious (and not overly beery if that’s your thing).

On Friday and Saturday nights there will be food trucks so you may make the most of a Saturday night on the beers.

Bye now, buying all the Squealers.

LOCATION: 14 / 665 Pine Ridge Road, Biggera Waters
HOURS: 12pm until 6pm Wednesday and Thursday and 12pm until 9pm Friday and Saturday

Words and photos by Kirra Smith