Enjoy a new winter brew at Forktree Brewing

BREW: Brewing guy and owner of Forktree Brewing, Ben Hatcher, said Forktree has recently added the Eclipse Ale Porter to the tap line up.

BREW: Brewing guy and owner of Forktree Brewing, Ben Hatcher, said Forktree has recently added the Eclipse Ale Porter to the tap line up.

Advertising feature

Winter has certainly set in and the addition of the fireplace and insulation have been worth their weight in gold.

Inside the venue has been pretty toasty and there has been a lot of requests for tables by the fire.

The welcome winter rain has also brought a totally different outlook from the top of the hill.

The view out to the south and west have gone from brown and dusty to green and lush, giving the space a whole different feel.

One of the things we love about our location is that we get to see the changes in the environment over the course of the different seasons.

Speaking of seasonal, we recently added the Eclipse Ale Porter to the tap line up. This was the first attempt at brewing this one on a large scale (1000 litres as opposed to 50).

With the scaling up of the recipe comes some changes in the end product but we're stoked with how it's turned out.

Coming in at 4.6 per cent alcohol it's pretty velvety with a touch of chocolate and roast from the grain varieties we used.

The brewing equipment has started to arrive onsite to enable us to brew some specialty batches and put them on tap at the brewhouse.

We can't wait to get our creative juices flowing and mixing things up a bit with the beers we have on offer.

It feels like ages since I've brewed (mainly because it is) and our bar manager/brewer Greg is certainly keen to get his mash on after completing the Cert III in Micro Brewing at Regency TAFE.

This advertising feature is sponsored by the following businesses. Click the links to learn more.

The colder weather has also brought out some creativity from Kenton and the kitchen team. The salt and pepper squid salad has been on regular rotation on the specials board along with the seafood laksa.

The classic winter warmer of bangers and mash had a run recently and was very well received, selling out in quick fashion. Then we have the pork ribs - sensational.

Thursday's curry nights have also been a real crowd-pleaser.

We've had lots positive feedback from customers on the quality and size of the meals that the kitchen pump out. The guys certainly take a lot of pride in what they do.

A big shout out to our regulars and those who are spreading the word. Cheers!