The Pirate Life Year

The Pirate Life Year

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Although we strive to bring the world a little closer together with our inclusion of quality global ingredients, we can’t tell a lie. Mandurah isn’t just where our brewery is; it’s where our hearts are, too. This is why we make the conscious choice to support our region through the use of locally-sourced ingredients. Our ambition for authenticity informs our mission to educate all the thirsty guys and gals around us about how flavoursome real beer can be through unique, quality experiences. Our vision and eventual goal is to become one of the most respected and preferred craft breweries in Australia.


The Pirate Life Year

The Pirate Life

Forget the year of the dragon. Forget the year of the sheep. Because this year might just be the year of the pirate. Arrr, why not? After all, the life of a pirate is pretty relaxed: they do whatever they want, with no boundaries holding them back.

“We believe we live our life just like a pirate would,” says Jack Cameron, one of the head brewers at Pirate Life, a new brewery in Adelaide set to release its first beers in the coming weeks. “We are carefree, relaxed and brew what we want to.” It’s the same attitude Jack and fellow pirate Red Proudfoot will be taking to their brewing: not conforming to any trends but instead concentrating on making what they know tastes best.


Why the City Choice

But why Adelaide? Initially they were looking to become a prominent member of one of Australia’s biggest wine regions, the Barossa Valley. However, they didn’t quite find what they wanted there. So, after travelling back and forth from Western Australia to Adelaide several times, Jack and Red developed a love for South Australia’s largest city.

In November, with the lease finally signed, they were able to start work in earnest creating Pirate Life. Adelaide had many positives that helped influence their decision, including the relative closeness to Melbourne and Sydney, which will make it easier for distribution.

Their brewery set up includes six fermenters of various sizes. Initially, the plan is for all of the fermenters to be on a constant bubble creating their three core beers. A 3.5 percent session IPA, and a pale ale at 5.4 percent which are both of which will be distributed in 355ml cans. Additionally, a double IPA at 8.8 percent ABV that will be released in a 500ml can.


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