Willie The Boatman Brewery

Willie The Boatman Brewery

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The greatest strength of a craft brewery is its process; after all, this is what differentiates home-grown brews from every other run-of-the-mill beer lurking on the shelves out there. Our unique brewing process incorporates rainwater along with time-honoured German techniques utilising custom home-made equipment, and every small, handcrafted batch blends the highest quality, freshest ingredients we source from around the globe.

Thorny Devil, award winning Australian beer understands people’s desire for unique beers and ciders with irresistible flavours. Our beers and ciders will leave you totally enrapt with its taste and quality.


Willie The Boatman Brewery

Willie The Boatman Brewery

Slowly but surely, the dots on the map of Sydney’s Inner West are joining up. In the past couple of years Newtown, Marrickville and Alexandria have all fallen under the spell of the small brewery. Now it’s Tempe’s turn as, set inside a rustic industrial warehouse, Pat McInerney and Nick Newey have cobbled together a ramshackle melange of stainless steel and transformed it into the Willie The Boatman brewery. Pat said it’s not the prettiest brewhouse but it’s theirs and it does the job .

They’ve tasted the beer from it. They know the heating element works and the mash tun… well, there’s not much to the mash tun – as long as you don’t get a stuck mash then you should be alright. They bought milk tanks and the chiller off eBay and their glycol system is actually from the Holden factory in Adelaide. Nick’s designed and built their own keg filler and cleaner.


Brewing Place

Up until this point they’d been brewing their beer at The Australian Brewery. Thus, giving them the opportunity to start getting their name – and the beer – out venues. The response in getting venues to take a chance on them has been very encouraging.

Pat said no one’s said no but it’s the brewer’s lament in that we could always sell more beer but didn’t have the capacity. Nick added that it’s been a bit of a juggle having to fit in with other people’s brewing schedules and they underestimated how much beer they’d sell and also underestimated the fermentation time on a batch and got caught out.


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