A GOOD BREW: Andrew Lavery at Rebellion Brewery. Photo: Lachlan Bence.
Suzi:
Andrew:
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and veg. What did you eat last night?
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accompanied my meal is something we’re experimenting with, a lager-style beer made with millet.
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beers became more popular, we could justify brewing locally. By 2005, all product was locally made by O’Brien’s Brewing and, in 2007, we began our
base here in Creswick Road. We now produce 600 cartons a week.
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gluten-free and locally crafted-style beer — what’s your niche?
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gluten-free beer is quite a challenge. We use sorghum and millet, which we purchase from Aussie farms. We need to malt the grains ourselves. We can play a lot while creating. Imparting different grains and malting ourselves allows us to play with taste, imparting caramel tones and chocolate flavours.
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for gluten-free beer and The Rat brand for all of our local beer, including brown ale, premium lager, light lager and pale ale.
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other tasty beverages?
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the Forrest Brewing Company off the Great Ocean Road and the Bridge Road Brewers in Beechworth.
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keeping it local, where do you like to mix it up in Ballarat?
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beer session with the boys at Red Lion, Bended Elbow or GCs.
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not advocate the eating of parmas while drinking beer — that would be a coeliac’s worst nightmare and mine too!