Spent the weekend at Byron Bay for the brewing of The Old Pusher, the craft beer a couple of us designed for Stone and Wood brewery. I'll write more about it at Blunty tomorrow for my annual beer blog but thought I'd post a few photos here.
We started at 7am on a brisk but bright Saturday morning, gathering at the brewery which is located about two klicks outside town on the way back to the freeway.
I stopped in Byron to grab a muffin and coffe at Bayleaf but needn't have bothered since Heath, who was wrangling us through the day's adventure, turned out to be master of the ancient and noble art of bacon and egg rollery.
We worked off the extra calories hauling 25kg bags of grain around and hefting them into a cusher to be pulped down into a mash. There were five different types of grain, two of them were chosen to impart the deep red colur we were looking for.
Morning tea was provided.
The 'waste' product isn't wasted. After our mash was done with it was collected in these giant plastic bins for the dining pleasure of lucky cows.
The brewing went on most of the day and required frequent meetings to consult with Brad the Master of the Brew (left). He also cooked lunch, an awesome burger known locally as the Bradburger.