‘Brew-tiful’: The coolest taphouses and distillers from Northern Rivers to Mid-North Coast
From sunsets over the ocean to mountain views and artisan dens serving a range of ales, lagers, specials and spirits - here’s a list of venues to entice your senses and inspire your next road trip in the north of the state.
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Breweries are booming in the north of the state – from national operations to a crew of mates putting their money where their mouth is.
We’ve spent hours chasing down the people behind producing some of the region’s top drops in hopes of inspiring or adding to your next road trip, weekend adventure or Sunday lunch.
Although imported beers and traditional Aussie brands like VB, Carlton, Tooheys, and XXXX remain popular, it’s clear Aussies have developed a keen taste for locally owned beers and spirits.
There’s more than 300 craft beer brands saturating the market and multinational beverage companies are scooping up smaller breweries as part of their portfolios. It’s the same story here in the north, where players big and small contribute to an industry worth hundreds of millions of dollars.
With all the attention on who’s making the latest and greatest bevvies, here is a list of some of the best taphouses and distillers in the region.
Two Mates Brewing, South Lismore
Opened in December 2021, owners Grant ‘Shadow’ Smith and Andrew ‘Chook’ Newton launched their taphouse out of a love of families and friendship.
“Two Mates had a vision to create a space where people could gather to grow friendships, nurture families and bring a community together,” the men said.
The rustic shed and playground promotes the Northern Rivers’ top-notch food, music, cold brews and fantastic people.
Lovemore Hazy Pale is the team’s most popular beer.
“Hazys are well followed in market at the moment and are a great session brew,” the brew crew’s Isaac Jurjens said.
“The upfront crisp fruity flavours mixed with the slight bitterness and dryness on the back-end make this a go-to for our punters.”
The taphouse has plenty of music, events and a surprise brew launch planned for spring/summer.
Sanctus Brewing Co, Townsend, Maclean
Owners and founders of Sanctus Brewing Co. Trent and Nicole O’Connor opened their brewery in 2019.
“Sanctus Brewing Co was born from a passion for craft beer and brewing, and has blossomed into a renowned destination in the Clarence Valley,” Ms O’Connor said.
She said their beers offered a unique and exceptional experience and catered to a diverse range of preferences.
“The award-winning handcrafted beers, spirits and specialty cocktails are all made on site and are guaranteed to satisfy every palate,” she said.
Head brewer Dale Johnston, is described as a “true aficionado in the realm of beer”.
Neck-and-neck for most popular beer are the gold medal Pacific Coast Lager, the invigorating Ginger Beer, and the acclaimed award-winning Big River XPA.
“Each one approachable, highly sessionable with its own unique charm and flavour profile,” Ms O’Connor said.
Mr Johnston is getting creative for an exciting line-up of new brews and projects this spring/summer.
The Pickled Pig, Tweed
Pickled Pig Brewery is a small, independent family owned craft brewery in Tweed Heads South.
Owned and run by Paul and Christine Brewer (we’re not kidding), the taphouse has been supplying beer and cider from Byron Bay to the Sunshine Coast since 2011.
“Paul is a Brewer and the brewer – I kid you not … he hails from South Africa and we make a great South African Beer – Bokke Lager,” Ms Brewer said.
“We only brew German-style beers and our craft beer and cider range, which includes Smashed Melon (watermelon and mint) and Stoned Apple (Apple and blackcurrant).
Ms Brewer said the beers “have no preservatives or chemicals and are vegan friendly”.
“We also have a unique collaboration with Buck Buchanan from Buck’s Farm in Chillingham where he cultivates and harvests exotic fruits like finger limes and a variety of bush foods,” she said.
“This range is called Bucks Brews and includes Yuzu Citrus Lager, Finger Lime Pilsner, and Budha’s Hand Citrus Lager.”
Ms Brewer said the brewery’s most popular product is its Jinja Beer, a Ginger Beer brewed with fresh ginger, secret herbs and spices.
Seven Mile Brewing Co, Ballina
Launched by the Wilson family in 2019, father and son duo Matt and Lou Wilson started brewing, a task now involving Paul Soady and Paul Clarke.
Head brewer Matt Wilson has created a core range of three beers which include Cali Cream (100 per cent Aussie ingredients), Pale Ale (American-style), and West Coast IPA (India pale ale).
The team’s seasonals include Secret Session, Summer Pash, Ballina Weisse and Pulp Thiction and a current trial of a new mid-strength beer, Midsummer.
The brewery’s Cali Cream remains the most popular for the coastal taphouse alongside its most awarded brew, the West Coast IPA,
Their championship-winning beer recently won a trophy at the Australian International Beer Awards (AIBA) and another winning trophy at the Indie Awards.
“We think the Cali just hits the spot for most customers as it’s an easy drinking Ale that drinks like a Lager,” brewer Paul Clarke said.
“Hopefully we have a nice warm summer so everyone feels like coming to the Northern Rivers and tucking into a nice cold Seven Mile Beer.
Common People Brewing Co, Bangalow
Common People Brewing Co is the brainchild of locally born-and-raised Jay and Sophie Kempnich as well as Drew Tourle and Janelle Morse from South Golden Beach.
Mr Kempnich, Drew and his brother Sam Tourle were childhood friends, born and raised in Kyogle. Together, the six opened their taphouse in 2022.
“Our head brewer Sam Tourle has been in the game for well over 10 years, cutting his teeth at James Squire and then at Stone and Wood for eight years,” co-owner Janelle Morse said.
General manager Jay Kempnich had always wanted to open a brewery.
The leap from passion project to reality was aided by brother Drew and his partner Janelle Morse.
“We have brewed over 25 unique beers in our short time frame,” Ms Morse said.
Their most popular beer is the El Sabro Hazy IPA.
“This just won gold at the Australian International Beer Awards and a silver at the Indie Beer Awards,” Ms Morse said.
“It looks and tastes like summer, with aromas of coconut and pineapple, packing a huge fruit punch with a gentle bitterness.”
She said it’s a seasonable beer for the warmer months, but has been so popular they’ve have to add it to their core range so it is available all year round.
“We’ve got some refreshing beer recipes in the pipeline for the warmer months and we’ll be proudly sponsoring some events in and around Bangalow.”
Ventura Brewing, Murwillumbah
Hailing from Murwillumbah, Ventura Brewing is a departure from craft beer breweries as it specialises in artisanal hard kombucha.
With unique flavours including elderflower and cucumber, hibiscus and rosemary, these alcoholic kombuchas are a rather unique product – and on trend, no doubt.
“Everyone would say the vision was impossibly difficult, incredibly expensive, or hadn’t been done before,” Mr Hurley said.
Driven to succeed the two friends went ahead and built Australia’s first alcoholic kombucha brewery in their hometown in 2018.
“What happens from here is up to luck, chance and fortune just like the meaning of their name ‘Ventura’.”
Stone & Wood, Byron Bay
One of the biggest players on the list, Stone & Wood opened its Byron Bay site in 2018 – the staff call it their “spiritual home”, and it’s open to the public.
Stone & Wood now sits under the Fermentum Craft Beer Co umbrella, which is a part of Lion Group.
Stone & Wood brand manager Patrick Coulson said he would like to think employees at the company “run the show”, yet the current boss and head of supply chain is Richie Crowe.
The brewery began in 2008 when three guys from the beer business took a chance on something different and created the original Pacific Ale – still the breweries’ most popular.
Founders Ross Jurisich, Jamie Cook and Brad Rogers quit working for Carlton & United Breweries (CUB) at the time and took over an old soft drink factory in Byron’s industrial estate.
Stone & Wood’s head brewer is Caolan Vaughan.
“It was well ahead of its time when launching (the Pacific Ale),” he said.
“A now-known style within the craft beer world, Stone & Wood Pacific Ale was the first of its kind.
“Hazy and golden, we brew Pacific Ale with pale malts, wheat and plenty of galaxy hops that erupt in tropical fruit aromas and flavours.”
He said the brewery has a big summer ahead, its peak season, and the brewers were always trying to keep up with demand.
The biz has a range of award-winning beers, and offers tours of its Byron Bay and Murwillumbah, Tweed Shire premises.
Wandana Brewing Co, Mullumbimby
Proudly claiming the title of Mullumbimby’s first brewery, Wandana Brewing Co has a rising reputation in the craft beer scene.
Owners Rupert and Chrissy Koole opened “for real” after lockdowns on the Queen’s birthday weekend in 2020.
The brewery has a family-friendly beer garden and laid-back vibes.
Head brewer Rupert dabbled in the game for the last 15 years before launching Wandana to showcase a wide range of beers, from summer ales to pacific pilsners and dark stouts.
Wandana is the only brewery in the world which plays non-stop music to every beer it makes, with tunes playing the entire time it’s in the tank.
The brewery has custom-made fermenters with speakers. Promise we’re not pulling your leg.
“The beer can hear and feel the music playing. Each beer has style specific music played to it: so we play classical music to our Pilsner, Kiwi Dub to our Mullum Madness Hazy IPA and so on. There is music in every brew you taste,” Wandana’s Chrissy Koole said.
“Our Mullum Madness hazy IPA is our most popular beer.”
The award-winning brew is full of tropical hops, but is not overly bitter.
“Our Ginchai Chai Spiced Ginger Beer is super popular too – it’s one of a kind,” Ms Koole said.
She said the taphouse launched a new lager, Harmonic, a couple of months ago, which is a perfect beer for hot summer days.
“We launched our Flamenco grapefruit sour this week,” she added.
Earth Beer Company, Cudgen
Opening its “big barn doors” in 2019, Earth Beer Company at Cudgen in the Tweed has a small team with big energy.
“There’s only nine of us and as a new business we often find ourselves wearing many hats in the old ‘jack of all trades’ mantra, said director Richie Foreman.
Mr Foreman is as passionate as they come.
“If you have a look behind you at Wollumbin (Mount Warning), we’re in the caldera where it erupted, and that’s why the soil is so rich,” he says.
“You could plant your feet, and something would grow out of your head,” he said.
Spent grain, he explains, is picked up by farmers in their utes to feed pigs and cows.
“We have two brewers on site,” Mr Foreman said.
“Owner and original brewer Zeke, who plied his trade for five years in the brew industry before helping get Earth Beer Co off the ground, with the allure of absolute freedom and creative space to brew his own recipes a major inspiration.
“Coming along a year later and eventually stepping into the head brewer role is Andrew, our main man and absolute wizard on the brew deck.
“Together with Zeke’s traditional old fashioned style of brewing, and Andrew’s unique modern-day approach, they compliment one another in the most ‘brew-tiful’ way possible.”
Earth’s most popular beers are its summer release Mango Weisse and recent Golden Hour Honeycomb Pale Ale.
“Our Aussie Lager is brewed on all-organic malts and all-Australian ingredients, with a modern approach and slight haze, offering more punch than your average lager,” Mr Foreman said.
He said the Mango Weisse Bier is made with mangoes plucked straight from a century-old tree, pureed and added to the brew create a wheaty, juicy bier with a dry finish and creamy head.
“Lastly, our Golden Hour Pale Ale is a malt-driven, traditional English Pale, with bright punchy honeycomb aromas and flavours,” Mr Foreman said.
The Bellingen Brewing Company, Bellingen
Bellingen’s artisan brewery and boutique bar makes and serves its very own beers and ferments.
“We aim to be a brewing company of the highest calibre with strong environmental ethics,” owner Richard Jenkins said.
Established in 2015, the design of this brewery was a collaborative process focusing on the environmental impact.
“The build focused on sustainability and resourcefulness by using local timbers and salvaged materials,” Mr Jenkins said.
Local and reclaimed timbers and materials were used, along with a few local artisan-made features.
The brewery has been converted from an old factory on Church Street Lane and shares the space with Big Fig Arts.
The venue features a cellar-door style and feel.
Serving a host of craft beers, cocktails, and an ever evolving menu, the quaint little brewery has a welcoming atmosphere.
King Tide Brewing, Coffs Harbour
After years of careful planning, Josh and Lucyna King have opened a 250-seat brewpub in the middle of Coffs Harbour.
King Tide beer is flowing across the Coffs Coast in the wake of Mr King’s “gypsy brewing” – he borrowed the equipment of an established outfit to create his own drop.
The brewery boats the Jetty Jumper red ale, the Beached As blonde ale, classic Aussie lager Harbour Lager, and Grandstander – a session ale named after the C.ex Coffs International Stadium.
“For years we have had the dream of establishing a brewery in Coffs Harbour,” Mr King said.
“I grew up at Safety Beach, Valla and Sapphire and went down to uni to study engineering and when I was down there I did chemical engineering and worked in the Tooheys Brewery.
“That’s when I got the brewing bug and got really passionate about mixing great beer with great food.
“It’s been a dream for a decade to come back and open a brewery in my hometown.
“Our most popular beer is Coffs Coast Pale, for its easy tropical flavours that suit Coffs Harbour so well.
“But the most anticipated beer on the calendar is the seasonal Cows With Guns India Brown Ale, which is as epic combo of toasted malts with resinous hops.
“This summer is going to be a big one, with some great IPAs and lagers in the pipeline.
“We have also kicked off a barrel program with some house cultured wild yeasts, currently chewing away on some beers in barrels.”
Bucket Brewery, Kempsey
“Our first commercial brew was on August 6, 2015,” owner and brewer Sam Preston said.
“We started in our back shed for the first two years of production and built up our wholesale market
“In 2017, we relocated to our existing site to enable us to increase production and build a cellar door to welcome visitors and retail sales.”
Mr Preston and his wife Amanda opened the Bucket to the public in 2019 and have been having a ball ever since.
“We are a small brewery with ourselves, one trainee brewer and two casual staff members who work in our cellar door and at events,” the couple said.
The business produces a wide range of beers that are taste tested (quite willingly) and packaged in house.
Mr Preston started home brewing when he left the family home at 18.
He found he was passionate, saved up some money and has been improving his beers ever since.
An overseas trip and a visit to the Guinness brewery provided the motivation to launch the brewery.
“Sam is our head brewer and works alongside our son James, who is a trainee in his second and final year of study to become a full time brewer,” Ms Preston said.
“Our most popular beer is our Mandarin NEIPA.”
Ms Preston said the award-winning New England IPA contains the classic citra and mosaic hops.
“Mandarina Bavaria hops have also been added that combine to produce a beer that boasts mandarin/citrus flavours,” she said.
Ms Preston said it’s a delicious beer and Bucket’s most awarded.
“It just recently picked up Gold in the 2023 Indies Beer Awards. Silver medals in 2023, 2022 and 2021 Royal Sydney Beer Awards and Silver in 2020 Indies Beer Awards,” she said.
The brewery is looking forward to summer and a range of seasonal beers returning.
“We plan to hold more live music and food events and can‘t wait to welcome visitors to our newly refurbished Bucket Brewery Bendy Bus, which will be opening soon,” Ms Preston said.
Black Duck Brewery, Port Macquarie
Black Duck Brewery began in a small shed in Herons Creek back in 2010.
“We moved into our current location on Acacia Ave in 2012 to expand our operations and create our cellar door for people to come and enjoy our beverages,” owner Al Owen said.
The brewery is run by Mr Owen, the brewer, and is managed by his partner Hayley Innes.
“Al has always been mucking around with beer,” Ms Innes said.
“This interest was heightened after a UK brewery tour in 2005.
“We spent a lot of time annoying other brewers and getting kit together to finally start making our own beers in 2010.
“In 2012, Al finally gave up engineering for beering and Black Duck Brewery found it’s home in Port Macquarie.”
Mr Owen has been the head brewer since the beginning, but has had some assistance over the years to help keep up with demand.
“Currently Al is brewing on his own – but there is always space for an assistant brewer if someone is eager to learn the trade,” Ms Innes hinted.
“We’ve got a big range of beers with 16 taps at the brewery.”
Ms Innes said the brewery’s most popular beers were hoppy pales.
“The Mother Duck American Pale would certainly be up there. The clean profile lagers are always a hit with those not so excited by the fruity beers,” she said.
The brewery plans to continue live music on Friday nights, expand its menu and fire up a smoker to offer ribs and brisket with beers over summer.
The Coastal Brewing Company, Forster
The Coastal Brewing Company at Forster on the Barrington Coast (Mid-North Coast) of the state opened its doors in 2017.
The brewery is family-owned and run by David and Helen Black.
Visitors to the brewery taproom can enjoy a range of rotational beers on a tasting paddle (89mL or 200mL glasses), as well as schooners and pints.
The head brewer and proud owner is David Black, a retired chartered accountant.
Co-owner Helen Black has 20 years’ experience in marketing and looks after sales, customer care, freight and distribution at the brewery.
The couple are passionate about producing a quality, diverse range of brews.
“We essentially commercialised David’s brewing hobby and importantly,” Ms Black said.
“We felt Forster needed a brewery.”
Mr Black is supported by James Woodland, who joined the brewery as an apprentice and is now a brewer having completed his training and brewing qualification.
“We pride ourselves on brewing a range of beer styles so that there is always something for everyone,” Ms Black said.
Coastal Brewing’s range includes sour beers, lagers, ales, hazy pales, IPAs, stouts and barrel-aged beers.
Ms Black said the beers were named after local landmarks and the most popular was the Palms Pale.
“There’s also lots of demand for hazy pales and this includes our Hearts Point New England Pale Ale and Violet Hill Hazy Pale, 2428 Draught, Town Lager and our Black Head Milk Stout,” Ms Black said.
She said visiting a brewery was all about the “experience” of trying new brews and learning more about how beer is made.
The Coastal Brewing Company is readying for summer beer releases and lagers debuting for the brewery’s Lager Showcase and BBQ Lunch on September 23.
“We will also have a new hazy beer in time for summer as the ‘haze craze’ keeps growing,” Ms Black said.
Cape Byron Distillery, Byron Bay
The Brook family opened Cape Byron Distillery in March 2017.
After transforming their property, Brook Farm, from a run-down dairy into a orchard of rainforest and macadamia trees, the family had a chance meeting with an internationally renown whisky distiller, who saw the transformation and suggested the family use the forest to make gin.
“And that is how our Brookie’s gin was born,” distiller Eddie Brook said.
He said the distillery’s single malt whisky production started a few years later, after Brookie’s Byron Dry Gin was established.
Mr Brook, Pablo Milan and Bennet Jack make all of the spirits, gin, whisky, and liqueurs.
“To make our whisky, we actually work closely with local brewery Stone and Wood to malt the barley and mix the water and deliver this wort to our distillery for fermenting and distilling before we mature the spirit into 200L American oak casks,” Mr Brook said.
The most popular spirit remains Brookie’s Byron Dry Gin.
“It’s distilled with over 25 ingredients, 17 native to the region and our rainforest,” Mr Brook said.
He said it was versatile and used in gin and tonics, cocktails and martinis.
“This is our key product for exporting, so hopefully drives more awareness of our region to international markets discovering this gin too,” he said.
There are plan to release a native plum and passionfruit flavoured gin, named Slow Passion, for summer.
“We have our premix G & Ts conveniently packaged in 275ml glass bottles with some new, exciting flavours for summer,” Mr Brook said.
“We’re also releasing some whisky matured in ex wine casks, viognier casks for a buttery and fruity character,” he said.
Bunker Distillery, Spring Grove
Owners and distillers Phillip and Stacy Bunker opened their distillery in 2020.
“Phillip has been distilling small batch whisky for about 14 years as a passion, which grew over that time until we decided to make it a real venture,” Ms Bunker said.
The couple began the venture after a trip to an opal mining town in Lightning Ridge.
Mr Bunker said he did not uncover opals, but found “liquid gold” and was inspired to create his venture.
In recent weeks, Bunker Distillery was awarded three silver awards in the Australian Gin Distillers Awards for its Traditional Gin, Zesty Bear citrus gin and Rosie Fox floral flavoured gin.
“Our Blue Agave Spirit, released in June is fast catching up, with Bunker being the only local distillery on the North Coast producing the spirit,” Ms Bunker said.
She said the distillery was passionate about producing quality spirits enhanced by local botanicals.
“The combination of flavours sourced in the Northern Rivers and intense aroma of the Bunker Spirits has created a popular product that leaves the consumer with a taste that is memorable and unique to the local area,” Ms Bunker said.
The Distillery will soon be releasing ready-to-drink vodka and gins drinks.
Husk Farm Distillery, Tumbulgum
A former geologist and an author were the unlikely husband-and-wife founders of Husk Rum, based at Tumbulgum in the Tweed Shire.
“I became obsessed with the idea of creating a new style of Australian rum – cultivated Australian rum that would reflect our provenance, our place in the world,” co-founder Paul Messenger said.
Husk is Australia’s only farm-to-bottle distillery and the country’s first cane juice rum producer.
The farm-to-bottle distillery is now in its eighth year.
“To the greatest extent possible, every part of the production process from milling, fermentation, distillation, maturation, blending, bottling, even mixing in our cocktail bar is done on site,” Mr Messenger said.
“There is no middle ground. This is testament to the unique character of Pure Cane.”
Pure Cane rum has polarised the Australian market – people either love it or hate it.
As for the best way to enjoy a Husk drink, the distillery suggests an Ink Gin mixed with Fever Tree Mediterranean tonic water, ice and twist of lemon.
A “very refreshing” drink, Husk’s Fever Tree tonic is not as strong as Indian tonic allowing the botanicals of Ink Gin to come through, Mr Messenger said.
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