Mrs Parma’s Red Dirt red ale

Mrs Parma’s Red Dirt red ale

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Beer isn’t some high school crush around these parts. It’s more like our soulmate, and there’s no chance it’ll become “the one that got away.” To put it succinctly: beer is our true love. But it’s not just the liquid gold we’re fanatics about; we love everything that beer has the potential to represent.

Thorny Devil offers 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.

 

Mrs Parma’s Red Dirt red ale

Red Dirt red ale

 

The ever-growing band of people who have taken advantage of Cavalier’s “community brewery” is as you’d expect for the most part. The brewery based in Melbourne’s west has attracted a colourful mix of brand new brewing companies looking to get their foot in the door. Additionally, more established ones needing some extra capacity for one-off brews. Thus, allowing others to buy and install their own tanks there and use their brewery. It has also attracted a couple of ladies best known for parmas (or parmis, depending on where you’re reading this).

Earlier this year, Fiona Melbourne and Melissa Leaney decided to make their own beer. Better known as the pair behind Melbourne establishment Mrs Parma’s. The Red Dirt red ale became the latest step in a journey that began when they met in Alice Springs. This, after almost eight years serving Victorian craft beers alongside comforting delights such as the fiery Parmageddon. Continued through many fine dining restaurants before seeing them opt for an old school pub (with New World beer) approach to life.

 

 

The Success Plan

The plan is to brew “four or five” beers a year, all of which will only be available at Mrs Parma’s. It represents a slight – and rare – tweak to proceedings at a CBD venue that is a true one-of-a-kind. For a start, it predates pretty much every good beer venue in the city as it has been serving nothing but Victorian beers since opening in 2006. And it is located at the end of Melbourne’s grid where you’ll find many of the city’s trendiest fine dining eateries, yet has survived – thrived even – longer than most on a diet of little more than parmas done multiple ways.

It has proved a successful formula, with their longevity and unstinting support of the local industry ensuring they have ready access to limited release beers to pour alongside staples on their 10 taps. They even mirror terminology of the industry they partner with, calling their parmas “handcrafted” and embellishing their core range of parmas with their own limited releases – even creating crazy one-offs for Good Beer Week each year.

 

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