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At some point or another, weâve all been taken in by a smooth operator. The kind with the friendly face, infatuating gaze and a knowing smile. Theyâll invite you in, win your trust, then take the nose right from under your eyes.
They are the conmen and swindlers of this world. They are the grifters.
So to come across a group of people describing themselves with such a moniker is a sure sign to use caution. However, when you meet the up-and-comers behind Sydneyâs recently formed Grifter Brewing Co. you find the only thing they will be taking from anyone is the desire to drink bad beer.
The three friends behind the Grifter label, Trent Evans, Matt King and Glenn Wignall, have taken a very recent and very fast path from homebrewing towards establishing a recognised and respected craft beer brand. And as with so many similar stories of homebrewers making a step up, it was passion, enthusiasm and a little bit of good fortune that helped push things in the right direction.
Through a series of slightly serendipitous occurrences, the boys fell into contact with Richard Adamson of Young Henryâs just at the point when the brewery was on the verge of opening and had spare capacity. They got talking about beery things and in fairly short time Richard had offered use of a 1200L tank and free rein of the brewery to make their beer.
That rare opportunity wasnât lost on the Grifters and it didnât so much light a spark of enthusiasm as set a fire raging. They got stuck in straight away, scaling up their recipe, brewing, kegging and justifiably congratulating themselves on their first commercial brew.
However, once that was done, other problems of running a beer company quickly made themselves known, i.e. what do you do with 30-odd kegs of your own beer? The obvious answer is to sell it. But to whom? And how?
Says Glenn: âBecause we didnât know the inside of the industry, it was a bit demoralising at first. Weâd approach venues to sell our beer and theyâd say âwhat deal will you give us?â. We didnât know what they meant.â Having to compete with the big players offering incentives gave them a crash course in the realities of the beer business, but the main lesson it taught them was to trust in the quality of their product.
âAfter getting knocked back at several places, we tried Mojo Records. They had a different attitude where they understood craft beer and what we were doing. They took our beer in Growlers and that was the moment we believed it could actually work.â And since then it has been working in some style: âThe first keg we put on at the Old Fitzroy Hotel went in two hoursâ.
As theyâve been enticing new venues and new drinkers, theyâve also been finding that success brings rather different problems. Instead of worrying about how to sell more beer, itâs now more a question of how to brew enough beer to keep up. But all things considered, there are worse problems than starting a business from scratch and within two months having a sought-after product.
For More Information See: https://craftypint.com/news