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The folks behind Beermen.tv decided to do something extra to help boost the profile of craft beer in Sydney. They got a few venues involved, borrowed a few spare hands and launched the first Sydney Craft Beer Week – modest in scale, but well received. Perhaps the most significant gain from SCBW Version 1.0 was confirmation that the potential for something big was there – all it needed was to be harnessed.
Fast forward nine months or so and the details of Sydney Craft Beer Week 2012 have just been released. And my how it’s grown. It seems that latent potential has been tapped likely a freshly delivered keg with venues across the city having combined to create a diverse calendar of more than 60 events between October 20 and 28.
As Todd Venning, one of the Beermen and organisers, says: “We think the programme this year really highlights Sydney’s growing taste for better beer across all areas of food and hospitality. We’ve got restaurants, cafes, pubs, bottle shops and of course breweries putting their hands up to organise some amazing beer and food experiences.”
The rather rapid scaling up of events from year one to year two speaks volumes of the way craft beer is catching on around the city. Buoyed by the opening of new breweries like Young Henry’s and Riverside Brewing, the proliferation of some older names like Rocks Brewing and the emergence of new local beer labels such as Grifter and Dennis Beer Co., the scene appears to be thriving in all aspects.
One of the particularly pleasing aspects of this year’s schedule is the uptake of events being held at the new breed of craft-friendly small bars, which we wrote about on The Crafty Pint a few weeks ago.
“Sydney’s small bars are popping up all over the place and thankfully we’re not seeing your stereotypical boutique wine bars here,” says Todd. “Instead it’s an eclectic range of casual dining venues with great beers lists that are now being used to differentiate themselves in the market. Judging by how busy these places are so soon after opening, there is a huge momentum behind craft beer in Sydney now”.
Food is always a highlight of any great festival and SCBW is certainly no exception. Some of Sydney’s top chefs have been getting acquainted with local breweries to help showcase the diversity in flavour the pairing can offer. Todd says, “That overall theme is called ‘beer mimics food’ and the results will be some seriously amazing and unusual beers that you’ll find available at a range of events during the week.”
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