Brewery - Aunty Jacks

Our Brewery

Our brewery is one-of-a-kind.

Watch on as we produce around 100,000 litres of beer (per year) including styles such as lager, pale ale and stout, as well as seasonal specials.

All our beers

Book a table for you and your friends or download our Function pack for a special occassion.

Meet the maker

Meet Peter, Aunty Jacks’ doctor… of beer.

Dr Peter Aldred is certified under the Cicerone Certification Program and is an experienced beer judge, having judged at the Brewers Association World Beer Cup, Great American Beer Festival, the Australian International Beer Awards, The Australian Craft Beer Awards and the Brewers Guild of New Zealand awards.

He is formerly Associate Professor and Program Coordinator of Brewing at Federation University Australia, where he was responsible for delivering the University’s acclaimed brewing programs and was Head Brewer at the University’s microbrewery.

On top of his impressive resume, Peter holds a BSc(Hons) and a PhD in Biochemistry from The University of Melbourne and a Diploma of Brewing from The Institute of Brewing & Distilling. He was also a member of the Australian International Beer Awards Technical Advisory Committee, and Chief Steward of the Australian International Beer Awards.

Do you know what all that experience and accolades add up to? Someone who brews some seriously good beer.

The beer basics

Like wine, beer has a long history. But the basic formula has remained the same for centuries; a careful combination of water, malt, hops, and yeast. There’s obviously a million ways to craft a brew, but here are the basics of how these humble ingredients come together to make one of man’s favourite beverages.

Malt

Malting is a process that prepares grain starches for quicker conversion into sugar (more starch, more sugar). Grains are then dried or roasted to stop the malting process. In short, the longer it’s roasted, the darker the resulting beer.

Hops

Hops are a magical ingredient with regional variations in flavour and characteristic. Most often associated with bitterness, they’re generally added to the boil stage of brewing to balance the sweetness of the malt.

Yeast

Like winemaking, yeast plays an important role in brewing. Put simply, the yeast eats the sugars in the wort (liquid made from boiling malted grain), and produces alcohol. You could say that yeast turns breakfast into beer.

A Brew ha ha