Craft Brewing Success

Craft Brewing Success

We all think Thorny Devil is Australia’s best, favourite Beer, your Australian Craft Beer.

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Thorny Devil wants you to live and learn all about beer, Australia’s best craft beer: so we give you all the craft beer news = globally; hope the following article helps you understand more about beer and the best craft beer:



Inherent in the process of making beer are so many opportunities. At Thorny Devil, we get to create new flavours, and learn about different techniques. Most of all, we get to share it with people and spread the word about just how exceptional craft brews can be. We get to explore and connect and learn, uniting those who value meticulously curated brews—and know the difference between marketing fluff and something truly handcrafted—with our simple, homespun blends.



From Humble Cellar to Big Shed

For just over nine years, Damon Nott toiled away, honing his brewing skills in one of the most unlikely breweries in Australia. Squeezed into a series of cave like cellars underneath the Lord Nelson Brewery Hotel in The Rocks, he navigated the ladders, low ceilings and intricately interwoven pipes to create the brewery’s famed English inspired ales.


Damon has emerged from his underground home to be fitter for the experience. He traveled across the country and settled down in South Australia at Big Shed Brewing Concern. There, he is set to take over the head brewer’s role as current brewer Rob Hunt heads off in search of a fresh challenge.


On the back of their second birthday celebrations – and with one of the brewery’s founders currently greeting passing traffic from a giant billboard on Adelaide’s Port Road (pictured aleft) – Big Shed is expanding at a rapid rate. Their expansion into New South Wales has already seen them snag a new brewer; they’ll be hoping the knowledge gained from almost a decade as a cellar dweller will see Damon help win them a few more fans now he’s emerged into their big shed instead.



In The Set-up

“The brew kit is all one place,” he says, relieved that now all he has to do is walk up a small ladder to check on his boil rather than complete a mini obstacle course. Yet, even though Damon doesn’t register the same amount of kilometres every day, he stills maintains that brewing is thirsty work.

“I came here because I had a couple of their beers on tap in town – Frankenbrown and the F-Yeah on tap – so I came down to the brewery to check it out,” he says.

“They have good products and they are good guys to work for.”

While Damon has come one way, Big Shed’s beers have been heading in the other and hitting Sydney’s shores – one of the reasons owners Jason Harris and Craig Basford have just installed new fermenters.

Since starting part time at his new home, Damon and head brewer Rob have formed a brewer’s bond and have been teaching each other a few new tricks. They have even tweaked a few recipes and increased the brewery’s efficiency levels.

Indeed, learning new techniques and gaining new recipes is part of the reason why Rob is moving on.











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