THE CALIBRE AUSTRALIAN PORTFOLIO IS EXCLUSIVELY FOR SALE IN QUEENSLAND AND NORTHERN NEW SOUTH WALES.
3 Ravens - Thornbury, Victoria
One of the countries original craft brewers, 3 Ravens have been around close to 15 years and, despite picking up a Champion Brewery title in 2014, have enjoyed steady, rather than spectacular, growth. Watch for a solid core range and some experimental beers through offshoot brewing company, Little Ravens and sour beer styles in the dedicated mixed fermentation Wild Ravens range. Engineered by hand, 3 Ravens beers are made by a craft brewing process in which traditional methods meet exacting standards. We take care to emphasise quality over quantity and to use only the finest natural ingredients. We are dedicated to brewing beers of character which can be savoured for their robust flavours and uniqueness. Cheers!
Brouhaha Brewery - Maleny, Sunshine Coast, Queensland
From the picturesque town of Maleny in the Sunshine Coast Hinterland we welcome Brouhaha Brewery to the Calibre family. With an already well-established, loyal demographic at the taproom located at 39 Coral Street and is a must for all beer lovers. Calibre will be exclusive QLD wholesaler for Brouhaha Brewery for those unfortunate to not be at the source. Spearheaded by Matt Jancauskas (Ex-Beavertown UK), Brouhaha - meaning noisy or overexcited reaction to something was opened to the public at the end of June 2016. With a 12hL 3 vessel brewhouse, with 2x25 hL fermenters and 2x12hL fermenters, the brewhouse is modeled on the US brewpub format. We really want to consistently keep experimenting with flavours and styles. And our bar enables us to do that and get instant feedback from our patrons. We also love to batch split. Which is where we ferment in our double size tanks (25 hectolitre) and then split this mother batch into 2 variations, i.e. Raspberry Saison and Dry Hopped Saison, IPA and Finger Lime IPA, Milk Stout and Coffee Stout. Which just means everything is always fresh and exciting for anyone coming up to our bar. Our ethos as a company is all about getting good quality, fresh produce and ingredients and doing them justice. We really pride ourselves on making balanced beers.
From the picturesque town of Maleny in the Sunshine Coast Hinterland we welcome Brouhaha Brewery to the Calibre family. With an already well-established, loyal demographic at the taproom located at 39 Coral Street and is a must for all beer lovers. Calibre will be exclusive QLD wholesaler for Brouhaha Brewery for those unfortunate to not be at the source. Spearheaded by Matt Jancauskas (Ex-Beavertown UK), Brouhaha - meaning noisy or overexcited reaction to something was opened to the public at the end of June 2016. With a 12hL 3 vessel brewhouse, with 2x25 hL fermenters and 2x12hL fermenters, the brewhouse is modeled on the US brewpub format. We really want to consistently keep experimenting with flavours and styles. And our bar enables us to do that and get instant feedback from our patrons. We also love to batch split. Which is where we ferment in our double size tanks (25 hectolitre) and then split this mother batch into 2 variations, i.e. Raspberry Saison and Dry Hopped Saison, IPA and Finger Lime IPA, Milk Stout and Coffee Stout. Which just means everything is always fresh and exciting for anyone coming up to our bar. Our ethos as a company is all about getting good quality, fresh produce and ingredients and doing them justice. We really pride ourselves on making balanced beers.
Exit Brewing - Dandenong South, Victoria
Frase and Grum first met about 16 years ago working in IT in Melbourne. We went our separate ways but wound up living in the UK and Europe for about 10 years, where we fell in love with many interesting beer styles and started homebrewing. Bored with our day jobs we decided when we moved back to Melbourne, we would try to start a brewery. We got the opportunity to purchase a fermenter in the Cavalier Brewery and released our first beer in April 2014. Not having a large capacity and being unknown we decided not to initially go with a core range of beers and instead brewed individual numbered batches or many various styles. In November 2015 we were invited by our awesome buddies Kaiju! to share a fantastic new brewery with them in Dandenong South. We celebrated this union by brewing a highly popular collaboration beer, Schopsh! A heavily hopped full flavoured Scotch Ale hybrid. With more capacity and a more efficient system, it has allowed us to start to establish a core range of 4 beers which are all available now.
Frase and Grum first met about 16 years ago working in IT in Melbourne. We went our separate ways but wound up living in the UK and Europe for about 10 years, where we fell in love with many interesting beer styles and started homebrewing. Bored with our day jobs we decided when we moved back to Melbourne, we would try to start a brewery. We got the opportunity to purchase a fermenter in the Cavalier Brewery and released our first beer in April 2014. Not having a large capacity and being unknown we decided not to initially go with a core range of beers and instead brewed individual numbered batches or many various styles. In November 2015 we were invited by our awesome buddies Kaiju! to share a fantastic new brewery with them in Dandenong South. We celebrated this union by brewing a highly popular collaboration beer, Schopsh! A heavily hopped full flavoured Scotch Ale hybrid. With more capacity and a more efficient system, it has allowed us to start to establish a core range of 4 beers which are all available now.
Killer Sprocket - Victoria
A comedian, a doctor and a rising soccer star are behind a newish brewing venture that’s ready to make a killer impact on beer’s darker corners. Killer Sprocket was launched last year, with a richly malt driven amber ale that represents its creator’s love of the dark and alternative pursuits. Heavy metal brewer, Sean Ryan, is an entrepreneur and brewer by day, and a comedian and podcaster by night. The considerably bearded, self-described “Heavy Metal Jesus”, loves life’s unconventional paths and alternative scenes, from music and entertainment to sports and beer. Along with his wife, Andrea, plus university colleague and Australian women’s soccer rising star, Steph Tanti, the Melbourne based threesome have created Killer Sprocket to combine their passions for beer and business. The brand name was born during Sean’s previous employment in the insurance industry. He created a sales database with a silly name on the whimsical thought that it may need to be officially registered with the regulatory bodies, ASIC and APRA. Usually, registered databases incur extremely bland and literal names. So Sean called his database ‘the killer sprocket’. The basic yet fantastically successful database grew to such a point that it did require official registration, hopefully leading to a few confused laughs in various Government offices. Later, the database grew to become an inefficient tool and induced cries from his workplace of how to kill the Killer Sprocket.” (Extracted from Brews News). Killer Sprocket started out brewing at Southern Bay Brewing but now reside at Cavalier Brewing.
A comedian, a doctor and a rising soccer star are behind a newish brewing venture that’s ready to make a killer impact on beer’s darker corners. Killer Sprocket was launched last year, with a richly malt driven amber ale that represents its creator’s love of the dark and alternative pursuits. Heavy metal brewer, Sean Ryan, is an entrepreneur and brewer by day, and a comedian and podcaster by night. The considerably bearded, self-described “Heavy Metal Jesus”, loves life’s unconventional paths and alternative scenes, from music and entertainment to sports and beer. Along with his wife, Andrea, plus university colleague and Australian women’s soccer rising star, Steph Tanti, the Melbourne based threesome have created Killer Sprocket to combine their passions for beer and business. The brand name was born during Sean’s previous employment in the insurance industry. He created a sales database with a silly name on the whimsical thought that it may need to be officially registered with the regulatory bodies, ASIC and APRA. Usually, registered databases incur extremely bland and literal names. So Sean called his database ‘the killer sprocket’. The basic yet fantastically successful database grew to such a point that it did require official registration, hopefully leading to a few confused laughs in various Government offices. Later, the database grew to become an inefficient tool and induced cries from his workplace of how to kill the Killer Sprocket.” (Extracted from Brews News). Killer Sprocket started out brewing at Southern Bay Brewing but now reside at Cavalier Brewing.
Mr Banks Brewing - Seaford, Victoria
Mr Banks Brewing Co is a Victorian brewery focusing on small batch hop forward beers. Brewing began out of their Seaford home in May 2016 and the brewery’s passion for experimentation has allowed them to produce a wide variety of beers and develop a following of adventurous craft beer lovers. A small team that have fun with everything we do & don't take ourselves too seriously. We leave that to the Beer. Using the highest quality ingredients, No Preservatives & constant Cold Storage gives our beer the best chance to reach you in its freshest & best condition and give you the best experience possible. We are constantly evolving and don't believe in consistently making the same beer! But believe in making consistently great beer!
Mr Banks Brewing Co is a Victorian brewery focusing on small batch hop forward beers. Brewing began out of their Seaford home in May 2016 and the brewery’s passion for experimentation has allowed them to produce a wide variety of beers and develop a following of adventurous craft beer lovers. A small team that have fun with everything we do & don't take ourselves too seriously. We leave that to the Beer. Using the highest quality ingredients, No Preservatives & constant Cold Storage gives our beer the best chance to reach you in its freshest & best condition and give you the best experience possible. We are constantly evolving and don't believe in consistently making the same beer! But believe in making consistently great beer!
Red Hill Brewery - Red Hill, Mornington Peninsula, Victoria
The Red Hill Brewery has always been an elusive, sort after brand in the Eastern states but now Victoria can now share one of its most tasty secrets. The Red Hill Brewery is a unique, independent microbrewery located amidst its own hop garden on the top of Red hill on the beautiful Mornington Peninsula in Victoria. Opened in 2004 by Karen and David Golding with an 800lt steam fired brewery producing 3 main beers and now joined by a fourth regular. The brewery prides themselves on creating classic European beer styles that are eminently drinkable and sessional. Seasonal beers are produced through the year including a Xmas Ale, Imperial Stout and other unique, powerful, challenging beers. Recently Karen and Dave had decided to close the bar and cellar door of the brewery to consolidate their energy into the brewing business, and focus on producing more great beer than ever with new styles in the pipeline, new packaging and more places than ever to be able to buy their beer. There are also plans to still open for some special beer events and long weekends. Well known amongst beer geeks is the annual Red Hill Brewery Hop Harvest where every year around mid-March, friends of the Brewery gather to pick the seasons hops. Pull up a deck chair, grab a pint of brewery fresh ale and chat and pluck all weekend!!!
Otherside Brewery - Myaree, Western Australia
We started off gypsy brewing a couple of years ago, but now we’ve well and truly settled into our home in Myaree. We’ve got our production brewery and canning line here, as well as the Otherside Brewhouse, the gateway between the brewery and the outside world, where you can come along for the Otherside experience. We have a couple ranges of beer, from our award winning Core Range that we produce year-round, to the limited release Experimental Series brews, where the brewers really get let off the chain to brew the weird and wonderful. Between them we’ve got everyone covered, from the easy-going lager-drinker to the ultimate craft beer nerd. Live Music & Entertainment Hall: We’ve also got strong ties to one of Freo’s newest and biggest venue, Freo.Social. The main entrance sends punters through the Otherside Brewshed, which features an Otherside microbrewery that is set to be commissioned in the next few weeks. Once up and running the brewers plan on pushing out a new keg beer every week so we can ramp up how wacky we get with the experimental line. Our full core range is available through the Brewshed and across 52 taps in our live music venue with approx. 5000 people through the doors per week since opening in March. Beer aside, Freo.Social is an awesome venue that can fit about 900 people. It features a huge Entertainment Hall that has already hosted some great acts like John Butler, The Waifs, Dan Sultan and Montaigne, as well as two beer gardens – the front and back yard – and our very own food truck that keeps the whole place fed. Developing Creative Industries: We also run a program called Tapped by Otherside. It’s designed to help creatives flourish through the provision of financial help, networking and exposure. We put a little bit aside from every Otherside beer sold towards Tapped, which is awarded to musos, film makers, visual artists and other creatives to help them hit their goals, whether that’s touring Australia, showing at an art gallery or taking a trip to SXSW music festival.
Willie Smiths Organic Cider - Huon Valley, Tasmania
Situated on 115 acres, our farm is 35 mins South of Hobart in the Huon Valley, a once thriving apple growing region that exported apples all over the globe and earned Tasmania the moniker of 'The Apple Isle'. William Smith (Willie) moved to the Huon Valley, Tasmania in the 1800’s and planted the first tree in 1888 for the orchard that that is still picked from today. Fast forward to today and descendant Andrew Smith came to the conclusion that the only thing he could do to improve the already great fruit was by doing even less to it and made the move the business into the organic space. The one current unique and complex cider offering from Willie Smiths follows the tradition of farmhouse ciders from northern France. Produced from a blend of organic Tasmanian apples, left to mature and micro-oxidise for 48 hours developing colour and a rounded flavour. After fermentation with aromatic white wine yeasts is complete, the cider is separated; one half is matured in new French oak for up to 6 months, the rest is left to undergo malo-lactic fermentation. The Master Cidermaker blends the components to produce a well-balanced and flavour rich dry cider and transfers it to the maturation tanks for 4 weeks. The cider is then sweetened with fresh juice and stabilised just enough to make sure it reaches the consumer in perfect condition. We like to think of this as a cider for craft beer drinkers. We have thrown in everything we possibly could, including the kitchen sink to make the best possible cider we could. The result… a truly distinctive Cider and a complex drink worthy of serious contemplation. Enjoy!
