~1.-Malting:
First, we hand select the best ingredients from local Tassie farmers.
The grain (barley) is soaked and germinated to covert the insoluble starches into sugar that the yeast can turn to alcohol. This “green malt” is then dried at varying temperatures to create the different malt colors and flavors.
We are the only Australian brewery to make our own malt using our in-house malting facility. This allows for complete control over the entire process, ensuring the best quality for our distinctive Cascade taste.
2.-Mashing:
Onto the mash tun, here water is added to the malt at just the right temperature to convert the starch from the malt into natural fermentable sugars that the yeast can “eat”.
Our water isn’t just any water-it comes from Mt.Wellingon, which lies directly behind the brewery. It is said that this is one of the purest water sources in the world for it comes directly from rain clouds originating in the untouched South.
3.-Lautering:
Lautering is the separation of the sweet malty liquid (called wort) from the grain husks which is collected.
The spent malt from this process is then recycled back into the local Tassie farming community for livestock feed.
4.-Boiling:
The wort is then transferred into a brewing kettle where fresh local hops are added by hand during boiling. It takes an hour or so to concentrate and sterilize the liquid and to allow the many biochemical changes to take place.
The hop alpha acids impart bitterness and the hop oils give the beer characteristic hop aromas. Think of it as “beer seasoning”
5.-Fermentation:
By now, we have a liquid that has a malt character balanced with bitterness; But a crucial element is still missing: Alcohol.
Yeast is the agent of fermentation. Without yeast, there would be no alcohol. And that is why we love our Cascade yeast. Tried, tested and true, this strain has remained unchanged since the 1820’s, perfectly suited in our ingredients and brewing style. It’s one of our great secrets.
6.-Maturation:
The “green beer” is stored at cold temperatures to mature. This step is especially important for lager style beers because they are more delicate, needing time for the complex flavors to develop.
7.-Filtration:
The beer is then filtered to remove any unwanted proteins and yeast. At this stage, it is called “bright beer”-even the Blonde.
8.-Packaging:
Once the beer is filled into bottles, cans or kegs, it is at its freshest. So we quickly send it out to pubs and bottle shops everywhere. After all, the formula is simple with beer: “Drink fresh, drink best.”

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