Way back in 2004 we chose to move our young family across the world from southern French vineyards to a 580 ha farm in the Derwent Valley in southern Tasmania with a dream of growing vines and making wine. Instead we discovered a rich hop growing history and embarked on a project of ale instead, using ingredients from our farm, this valley and from across Tasmania.

Our farm is integral to our business. The ales and cider we brew and ferment in the converted shearing shed would be a different beast should we have chosen instead an inner city warehouse. The farm gives us a sense of place, connected to land and to ingredients we grow ourselves and source from other Tasmanian farmers too.

The old shearing shed was converted to house our brewery in 2008. The brewhouse itself was originally the St. Ives brewery in Battery Point, Hobart, installed back in the late 1980s. Rehoused on our farm, the old kettle & tanks are lovingly nurtured to life to help us on our journey to find a unique estate brewed beer.