Healesville home to craft brewer Matilda Bay, taking over Giant Steps cellar door

The original Aussie craft beer is making its mark in the Yarra Valley and will take over the Giant Steps brewhouse just in time for the silly season.

Brewer Phil Sexton at the Giant Steps in Healesville.

The original Aussie breakout beer is making Healesville its home with master craftsman Phil Sexton back at the helm of Matilda Bay.

The brewery will take over the Giant Steps cellar on Maroondah Highway — with pub attached — opening in early December, just in time for summer.

Mr Sexton, who lives in the Yarra Valley, also founded Little Creatures and Giant Steps — which is only moving a short distance to Gruyere and tasting is still available at nearby at cafe Habitual.

Phil Sexton (left) is part of the Gruyere winemaking community. Fellow winemakers Xavier Mende, Syd Bradford, Greg Jarratt, Nicki Mertens, and Sandra de Pury.

The Matilda Bay venture is a partnership between Mr Sexton, who started the small batch brew in 1983, and Carlton United Breweries, which bought the public company in 1990.

“I founded Matilda Bay in 1983 to give drinkers beautiful craft beer,” Mr Sexton said.

“The best artisan beers are made organically. It’s all about the philosophy and using the best ingredients.”

The brewery will develop classics including Redback and Dogbolter, but also a new range.

Mr Sexton said the brewery would have access to pristine water to craft “beautiful beer”.

“A great beer is one you can sit around and drink and then want another pint,” Mr Sexton said.

Matilda Bay Dogbolter dark lager and Redback beers.

“That’s my training and what I love, and what I want to remind the craft about.”

He said craft beer had come a long way since he started in 1983 and was close to capacity.

“Craft is doing some interesting things … some are becoming look-at-me beers,” he said.

“This is unfinished business for me.”

Mr Sexton promises the food will complement the beer, with shared plates and wood fired pizza on the menu.

There will be delicious fare for adults and children, and also vegan and vegetarian menu items.

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“We’ll be keeping things not expensive … all fresh prepared and put together to order,” Mr Sexton said.

Mr Sexton said they will also be focused on becoming sustainable as a brand, with .80ha of solar panels across the roof.

He said the plan as to work towards being 100 per cent off the grid and carbon neutral.