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The greatest strength of a craft brewery is its process; after all, this is what differentiates home-grown brews from every other run-of-the-mill beer lurking on the shelves out there. Our unique brewing process incorporates rainwater along with time-honoured German techniques utilising custom home-made equipment, and every small, handcrafted batch blends the highest quality, freshest ingredients we source from around the globe.

We offer best-crafted beer and cider Australia. True to its name, Thorny Devil is devilishly good. Thorny Devil is available in bars, restaurants, hotels, bottleshops and also on online.


Newcastle welcomes FogHorn Brewhouse

FogHorn Brewhouse

These days, the Australian beer world is well stocked with adventurous brewers. There are those who make diversity and a lack of limits their stock trade, while there are few who don’t like to dabble outside the realm of style guidelines once in a while.

Yet, for a long time, as the majority of local brewers looked to learn their craft and chip away at Aussies’ reluctance to embrace more flavoursome beers with beers of the pale ale, porter and pilsner ilk, there were a few who stood out with their spirit of adventure: the likes of Richard Watkins at Wig & Pen (now co-owner at BentSpoke), Brendan Varis at Feral, Scott Wilson-Browne at Red Duck, and the brewing team at Murray’s.

The last of these was, for a number of years, comprised of the original (and now returned) head brewer Graeme Mahy and his assistant turned head brewer Shawn Sherlock. Late last year, the latter announced he was moving on to embark on his own venture and, last month, that new venture finally opened its doors as FogHorn Brewhouse in the centre of Shawn’s beloved hometown of Newcastle welcomed its first guests.


Food with your beers!

“We used to sell [Murray’s] beer to the airport so I knew him from that,” says Shawn. “We had both, independent of each other, been looking at doing a brewpub. I’d been looking at sites out of town but he’d found this place that I couldn’t afford on my own.”

This they got chatting and FogHorn was born. To date, it operates on a restaurant license – ie you must buy food with your beers – but Shawn says the intention always was to have the restaurant front and centre, in part to prove to the authorities that it was a responsible venue in light of recent licensing issues in the city. And thus far they’re proving to be just that with guests more than happy to tuck into the Philly cheesesteaks, New York style hot dogs and hogies, not to mention the pizzas.

Certainly, the public’s response would suggest they’ve got a taste for what he’s offering, with a few tanks turned over already and some beers running out within the first few weeks. Among the most popular have been two IPAs, including the Boganaire brewed in tribute to an infamous Newcastle businessman, and a couple of lower alcohol beers, including a 3.4 percent US style brown ale.



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