The sudden popularity of craft brewing in Brisbane reflects the national trend. In 2018, the Australian beer industry had 420 independent brewers, up from 30 in 2006.
Something that’s not discussed often enough about the impact of independent (indie) brewers selling out to megacorps is where we as consumers see it the most: on menus and shelves.
In the past, including any alcohol options was enough to set a fast casual restaurant apart from competitors; now many chains are looking to customize their regional selections by offering local beers.
Despite the growth of craft brewing and an increasingly discerning audience of beer drinkers, well-developed beer programs at lauded fine dining restaurants remain somewhat rare.
Firestone Walker to contract brew Pliny the Elder; AB InBev enters distribution market; Stone selects Richmond, Va., for East Coast facility; and a beer-forward restaurant earns a Michelin star.
Most fine-dining restaurants fail at beer. They’ll put all of their focus on creating extensive wine and spirit lists, while beer is treated as inferior.
Why is beer suddenly grabbing the attention of chefs and bar managers at the hoitiest and toitiest places in the nation, after being relegated to second-class status for so long? There are a lot of intangible reasons, but there’s a more tangible one as well: Garrett Oliver’s The Brewmaster’s Table.
