Craft brew exploding in the Hills as drinkers spurn mainstream beer
Steve Inglis, Phil Matthews and Khim Poudel enjoy craft beer at the Winston Hotel
CRAFT beer in the Hills is booming with pub patrons snubbing mainstream lagers for boutique brews.
Despite decreasing beer consumption in Australia, craft beer is growing more popular in the region.
At the Winston Hotel there are more than a dozen different boutique beers on offer.
Licensee Khim Poudel said the beer category had changed over the past five years or so and drinkers were increasingly appreciating NSW craft beer brands such as Riverside Brewing and Rocks Brewing.
“Gone is the day that there was only a few beers in the market, and as you grew up you drank what you dad drank,” he said.
“There is just so much on offer and people want to try new things.”
The Winston Hotel is tapping into the boutique beer trend. Licensee Khim Poudel pours a beer.
The Winston Hotel is tapping into this trend by offering craft beer dinners that match beer to food.
“Beers are being enjoyed more these days like wine with people matching different styles of beer with food, and appreciate the taste and drinking for enjoyment than quantity,” Mr Poudel said.
“Once people start to drink craft beers they go on an exploratory journey looking to experience more beers with a bigger hop characteristics and more complicated flavours.”
Market research firm Nielsen says craft beer has captured almost 5 per cent of bottle shop spending as sales climbed 14 per cent in a year.
In the US, where development is ahead of Australia, craft beer is tipped to grab 15 per cent of the beer market by 2020.
The Australian Hotel’s head brewer Neal Cameron enjoys a beer
The Australian Hotel and Brewery’s head brewer Neal Cameron said craft beer at the hotel was out selling the common lagers.
“It’s been quite amazing. We started brewing about four years ago and the reaction was positive but we’re at the point now where we’ve put another dedicated craft beer in the bar, we do events based around craft beer and a lot of people are coming solely for the beer now.
“Even a few years ago it was inconceivable that people here in northwest Sydney would be doing that.”
Mr Cameron said demand for craft beer had grown so much the hotel was now putting out a new brew every month.
“We find once they move away (from mainstream beer) they never go back. Once you get people out of that habit, and it is a habit, and they drink good craft beer, all of a sudden they have this epiphany.
“Rather than sticking to one product they’re very inquisitive and want to try as many brews as they can.”
Source: Daily Telegraph - 22nd September 2014
