Minimising our Environmental Impact.

Some small steps we undertake to minimise our impact to the environment:

- We chose to establish the brewery at an industrial site close to public transport to alleviate the need for our patrons to drive, while being central to the Melbourne area to minimise transportation.

- Carl rides to work every day, and the other business owners mostly arrive by bike when coming to help out.

- We purchase everything we can from local businesses, usually getting to them on foot, or by bike, thus supporting the local community as well as reducing our fuel usage.

- Our mash tun was originally a milk tank, which has been given a new life in the brewery after some minor modifications.

- Our bar was built from two pieces of recycled bridge timber, which was planed, sanded, routed and lacquered ten times. The bar was built around a recycled commercial bar fridge and benchtop, saving a new one from being fabricated. The cleaners sink was ripped out of our assistant brewers house prior to the start of a bathroom renovation.

- We used only plantation pine in the process of fitting out the brewery, with the floor of the office made from floorboards recovered from an 1800's farmhouse, with recycled doors used where possible.

- We've insulated our roof with laserlite to limit the extremes of temperature, and hence reduce cooling and heating requirements, while allowing natural light to penetrate during the day.

- We use a large heat exchanger (recycled from a biscuit factory) to condense all of the vapours produced during the boil, eliminating any odour production.

- Our spent grain is fed to cattle rather than being sent to landfill, also reducing the amount of grain the farmers need to buy during the current drought.