‘Haaaaaave you met’, shines a spotlight on the brewery owners, the brewers, venue managers, the beer pourers, the sales representatives, bottle shop workers and the beer drinkers of the SA craft beer industry. We will discover their inner secrets, find out what gets them out of bed in the morning and we might even unravel some exclusive news along the way. The hard questions have been asked, so you don’t have to. Enjoy!
Introducing Jackson Beavis, Head Brewer at Woolshed Brewery in the Riverlands of South Australia. Jackson has been the sole brewer at Woolshed since 2010 and apparently is quite impartial to a good stout. He has had experience as a brewer overseas as well, spending a year with the Bullfinch Brewing team in the UK. Take a look at his answers and see which state he wants to pick a fight with.
Q1. Who are you and how are you involved in the SA beer industry?
Jackson Beavis, head brewer of Woolshed Brewery, Wilkadene Station, in the Riverland of South Australia. I have been brewing here since 2010 and although a little further away from the ‘hub’ of the craft beer industry in Adelaide, I do what I can to be involved.
Q2. What are some of the great moments you have had whilst being involved in this industry?
The great moments occur when we are able to show people our wonderful part of the world and when we get to showcase our beers outside of the brewery. We love getting out and about with the brewery team, to show our beer to the state, and Australia.
Q3. Predicting the future, what trends are coming in the near future for beer in Australia?
I think as more and more breweries pop up, beer on draught is going to be enjoyed more locally and we’ll have the opportunity to drink beer from the “brewery down the road” more and more. Which is a good thing for beer, as the best beer is the one that is drunk in the shadow of the brewery. I think that sense of place and belonging and that connection to the beer will become very important.
Q4. What is your favourite beer style and how did this come to be?
Stout. I love the dark, brooding, mysterious nature of stout, it always evokes some kind of emotion for the drinker and is always a beer to bring about a story among a group of friends.
My very first memories of beer are of my grandfather’s “Double Can Stout”, perpetually brewing in the home brew fermenter, bubbling away in the kitchen and was the first thing I knew to be beer when I was younger. Stout has always taken me back to a sentimental place, I am a big fan of roasty, chocolate, toasty & coffee flavours and there is no other style that brings these all into one glass as stout.
Q5. Where is one place that you would love to see good beer served?
Q6. Do you have any exciting news you can share with me? Maybe about future plans, collaborations or anything new?
Retuning from the UK and Europe and being away from my pilot brewing kit, I have been itching to trial some new styles to showcase at the brewery –
I have already brewed, released and sold-out of, a bourbon barrel aged stout I put together as soon as I hit home shores. We have released a 3.5 percent ABV Session Pale Ale, River Time, to join our range – and looking at a few exciting collaborations in the new year.
Q7. What gets you out of bed in the morning?
My struggle with insomnia, coupled with a bed time to that of a child.
Q8. Do you dream about beer? If so, what is your most memorable dream about beer?
Sometimes I wake with the lingering flavour memories of certain beers I have drunk in the past – A roasty stout mixed with the red gum smoke of a campfire, or the funky flavours of a Belgian lambic drunk on the streets of Brussels; a faint yet vivid memory on the tongue. That, or maybe I sleepwalk to the beer fridge.. which would explain a lot of the empties in my shed.
Q9. What is your favourite season for beer drinking? Why?
Whatever the season is right now!
Q10. If you could choose any profession, what would it be? Why?
If I wasn’t brewing, I would have liked to be a chef – I have a real admiration and respect for the creative chef, the hard work that goes along with the job, the passion that can go into food and sharing the end product with people and their enjoyment that goes along with it.
I think it mirrors brewing in certain ways, to be creative and show passion in what you make, while producing high quality products made to share and enjoy with many people.
* I am JOKING with the Victoria answer! Just keeping the old state rivalry going, seeing I’m so close to the border. I can hear you cry “OI !”
Oh, the mud slinging has begun with a short jab into Victoria’s rib cage. If you haven’t ventured out to the Woolshed Brewery at Renmark before, you are truly missing out. The view over the Murray River is amazing; an absolute belter of a place for a beer. They even have accomodation on site and hire out house boats to cruise around the river in.The best part of these house boats is the beer tap, where you can buy a keg off the brewery to consume on your holiday; perfect. Thanks again Jackson. Next week we will feature Dane Adkins from Sweet Amber Brew Cafe and Sweet Amber Brewing Company.