Back A Brewer

Back A Brewer

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Evan-at-Lark

He’s only 26 but already Evan Hunter has made whisky at Lark Distillery (as pictured above) and brewed with Moo Brew and Seven Sheds. And now he’s set on opening his own brewpub – with your help. The Tasmanian plans to open a “nano brewpub” in Hobart and has his eyes set on a second hand, 200 litre Spiedel Braumeister as the first step along that road. There’s one slight hitch – he doesn’t have the $10,000 needed to buy it…

 

So he’s decided to put his fate in the hand of the beer-loving public and is seeking to raise the cash via crowd-funding website Pozible so he can bid for it when it goes on sale next month. All being well, he’ll reach his target, snap up the brewhouse and continue his search for suitable premises so that what sounds like being one of the more esoteric ranges of beer will be pouring over his bar in the second half of 2014.

 

“The catalyst was being without a brewing job,” says Evan. “I get itchy fingers and need to be creative. I looked at my situation: flat broke and with just the clothes on my back – and it seemed as good a time as any to launch my own brewing idea!

 

“The opportunity [to buy the Braumeister] was there and I had all these ideas in my head. I didn’t want to get 10 years down the track and think I should have pursued the opportunity when it came.”

 

Hence Pozible, via which people can post projects and seek donors, who can select from a range of financial contributions in return for different returns, in this case ranging from stickers at one end of the scale through to having your portrait painted and hung in the brewpub and a beer label designed in your likeness to appear on a beer you help brew. A friend successfully used Pozible to get a fashion project off the ground and suggested Evan give it a go too.

 

Should he be successful, the beers will come out under the Brew Nouveau label, both in keg and corked, wire cage bottles. They will also add colour to the Aussie brewing landscape while making full use of what Evan’s home state has to offer. Already recipes are being developed that include ingredients such as native pepper, green malted rye, coffee, sassafras, highland peat, organic oats, honey, and seasonal fruit. There are also plans for an oak cask maturation program featuring barrels from leading Tasmanian distilleries and wineries.

 

 

 

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