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“Small batch” is one of those buzzphrases you hear a lot these days. You see it around so frequently. In fact, that its meaning seems to have all but disappeared behind the shadow of marketing campaigns and large-scale operations that seem to defy “small batch” at its heart. In a time when everything seems mass-marketed and impersonal, Thorny Devil reclaims the notion that craft beers really benefit from being handcrafted, local, and—who’d have guessed?—small.
Our values are pretty simple, which is just the way we like them. Good beer doesn’t overcomplicate things, and neither do we. Keeping things small allows us to ensure each batch is positively perfect. Do you want to chug some watery swill produced by some faceless grey suit who lets machines do all the work? Or would you rather be able to walk down the road? Check out what’s brewing, and get to know the people making your favourite drink?
The Boys are Back: The Monk Brewpub
Aside from teaching us that jetpacks are the ultimate accessory, Back to the Future also taught us that sometimes you have to go back in order to go forward. And so it is that Freo brewpub The Monk has reached back in time to bring back two people from its past into the present to create a brand new future.
Matt Marinich, whose first stint at the Monk was in its earliest days in 2007 and 2008, is now at the helm as operations manager. It’s a position Matt is more than qualified for. Having spent the time since running craft beer venues like The Sail & Anchor, The Quarie and Bob’s Bar and becoming one of WA beer world’s most recognisable figures.
Another returning Monk is Gerrard ‘Mitch’ Mitchell. Who, as head chef, will be in his element: cooking with beer and showcasing food and beer pairing. It was here that his passion for beer and food was first sparked. Since leaving the venue four years ago, Mitch has been in the kitchens of Feral Brewing and Five Bar. He’s been busy establishing his own business with wife Paras called Beersine that produces beer inspired food using both beer and brewing ingredients.
In the Brewery
Mitch said that the heart of the venue is the brewery and then the kitchen is surrounding it. That’s how he have always felt about it. The food is there to complement the heart of the venue and that’s obviously what he love to do.
In the brewery, things have also been stripped back (literally in the case of a wall being knocked down to give punters a better view of the stainless steel). Craig has reduced the core range to four beers named Common, Reserved, Extra and Vintage. If you’re the sort to be reaching for your beer guidelines and thinking: “Wait a second, those aren’t actual styles!” then you’d be right. The names have been chosen deliberately to leave the beers open to interpretation.
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