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With floodwaters rising, there wasn’t much in the way of good news coming out of Queensland last week. But in a corner of Teneriffe, the situation was a whole lot brighter as the Australian craft beer world welcomed another newcomer to the fold. Green Beacon threw open its roller door for the first time and welcomed guests into its industrial warehouse turned brewery and bar, completing the long held dream of a pair of Brisbane schoolmates.
Based on what could be called the Mountain Goat model, Mark Chrismas and Adrian Slaughter have gifted Brisbane a venue that is set to take the already burgeoning craft beer scene to another level. With a 12 hec brewery lining one wall, a bar made from recycled spotted gum running down the centre, and seating for 90 guests â not to mention the six beers in their permanent range and rotating specials on tap â it’s perhaps little wonder that on its first weekend so many people were willing to brave the elements that the owners are already worried about running out of beerâ¦
“It was a pretty big week,” says venue manager Andrew Sydes. “Very exciting and very successful. And no major catastrophes! While Brisbane was being flooded we still had absolutely amazing numbers every day.
“All three of the guys from Stone & Wood came up, which was really lovely, and they all seemed to genuinely enjoy the beers. We were stoked.”
Green Beacon’s founders, Mark and Adrian, met at school but had spent many years since then travelling the world. The former spent time teaching English in Japan and living in Scotland, while the latter worked in a variety of places throughout a career in corporate finance. A few years back, they found themselves back in Brisbane, got chatting and decided the time was ripe for Adrian, a keen amateur brewer, to follow through on his dream of opening a brewery.
“There’s nothing like it in Queensland,” says Andrew, who used to manage Brisbane’s busy Archive Beer Boutique. “It’s a brewery first and foremost. They wanted to have the brewery front and centre to make it an integral part of the experience.”
As for the beers, the core range is made up of a Pale Ale, Wheat Beer, Kolsch, IPA, Amber Ale and Porter. Some are based on Adrian’s existing recipes as a homebrewer, while there has been input from his mother-in-law, Penny, who is a commercial brewer in the UK with 30 years experience; in fact, the Porter is named after her. There will also always be a rotating seasonal, which at present is the first brew ever go through the brewhouse. Called LBF 1112 â as in Long Bitter Finish and the date on which it was brewed â it is, according to Andrew, “the pale ale turned up to 11” and will never be repeated as the actual brew was a fairly turbulent affair with various adjustments having to be made along the way.
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