This is part two of our fresh is best episode, once again, just a reminder that we recorded these interviews back in August last year at the Perth Craft Beer Festival.

Chris from Queensland’s Green Beacon Brewing [3:15] talks about cold transport and how they communicate their “store cold, fresh is best” message to both their customers and consumers. Brian and Julia from Artisan Brewing [6:28] tell us about starting their Artisan after being inspired by on a trip to Belgium. “Freshness is critical to everything we do,” Julia says and it’s why they are hesitant to package their beers right now because of the greater control over beer quality they have when it’s in kegs. For our third interview [10:58], we head over to Billabong Brewing, where brewer Dan says drinkers are more educated and that, along with the growing choice in beers and breweries, means brewers need to be on their game when it comes to high quality fresh beer. Dan is also the President of WABA (Western Australian Brewers Association) and touches on the importance of continuing to educate consumers and bars about how to properly handle beer. Rob, owner and brewer of Billabong Brewing, takes us through how they deliver their beers and floats the idea of a three-month date code for all beers. We also dive into the value of feedback from beer drinkers when it comes to calling out beers that are old and past their prime. Steve Russell from the very newly opened, though it wasn’t at the time of recording, Blasta Brewing [18:25] says it’s not just the freshest beers you’ll get if you drink local but you’re also supporting a local business. We close out the episode with Jared “Red” Proudfoot, co-founder of Adelaide’s Pirate Life Brewing  [19:52]. He discusses their decision to have their beers cold stored and transported wherever possible, the impact of good sales leading to a good turnover and a constant stream of free stock. Red also talks about the importance of customer feedback and, if you have a below average beer from a brewery, get in touch and let them know. We get on to date coding and Red’s preference for packaged-on over a best before date.

We wrap things up [27:22] with a discussion on what happens when you’re served an old beer, how difficult it is to send it back compared to when returning a wine and I ended up trotting out another food analogy.

Guests

Chris Borbas, business development manager of Green Beacon Brewing (Teneriffe, QLD)

Brian and Julia Fitzgerald, brewers and owners of Artisan Brewing (Denmark, WA)

Rob Murphy, head brewer and Dan Turley, brewer of Billabong Brewing (Myaree, WA)

Steve Russell, head brewer and co-founder of Blasta Brewing (Burswood, WA)

Jared “Red” Proudfoot, co-founder of Pirate Life Brewing (Adelaide, SA)

Contact  

Find us on Facebook at The Good Beer Project and on Instagram

Find Blainey on Instagram at The WA Beer Runner

Find Pia on as girlplusbeer across Instagram, Facebook, Twitter and also on her blog

Music

“Keeping Stuff Together” by Lee Rosevere

From the Free Music Archive

CC BY