The Crafty Pint Podcast

“What excites me is all the small players who are setting up in a brewpub and running their own race.”Just like the industry it covers, the beer media world has taken a fair few hits in recent years. Publications – online and in print – have folded across the planet, yet there remains a core of true believers keeping the flame, and the stories, alive.In New Zealand, nobody’s flame burns brighter than that of Michael Donaldson. These days, he’s the owner and publisher of The Pursuit Of Hoppiness, the country’s leading publication on all things beer, while also one half of The Third Pint Theory podcast with Martin Bridges.We sat down with Michael at Mac Hops during NZ Hops’ recent Harfest to trace a life in journalism as well as beer. We learn that it was while in Australia – covering sport for New Zealand’s press in what was something of a golden age for print media – that he experienced his beer epiphany, one that led to him pitching a beer column to his editor once back on the other side of the Tasman.The award-winning beer writer and fine conversationalist, is as well-placed as any to cast an eye over the craft beer era in NZ, and shares his take on its evolution, its key styles, its contribution to the wider beer world, and where the industry sits today.The Easter long weekend means less new stories to discuss in the intro, with Will and James returning to Dollar Bill’s decision to sell up after getting hold of the Nolles earlier in the week, and also discussing the inspiring tale of Jacob Viel, the founder of Blind Boy Brewing. We also look ahead to the almost sold-out Pint of Origin Launch Party and a couple of events we’re co-hosting with Benchwarmer and Whisky & Alement in Melbourne and Flavour Logic in Perth.Start of segments: 0:00 – The Week On Crafty 12:15 – Michael Donaldson Part 1 41:36 – GoTab 47:37 – Michael Donaldson Part 2To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“I’m a big believer that times waits for no one.”If you’ve come to know Dangerous Ales through their beers, it’s most likely via their banging, Knappstein Reserve-esque Crispy Boi lager or one of the many hazy IPAs that have impressed the country’s beer judges too. But while the beers are indeed impressive, they’re only part of the picture for this family-run brewery on the NSW South Coast.At its core is Damien Martin, AKA Dangerous Damo, who has amassed one of the most colourful CVs you’ll find in beer. The keen surfer and body-boarder left Milton to travel the world chasing big waves and ended up working in many highly-rated kitchens along the way – hence the knife in the Dangerous Ales logo.Once back on the South Coast – by now homebrewing after deciding to produce all the beer and food for their wedding – Damo and wife Alice envisioned opening a small venue in Milton where he cooked all the food and brewed all the beer. But when the Milton Hotel in the middle of the town became available, and with Alice’s dad Andrew on board, that vision became rather grander.Today, the reimagined hotel is the home of Dangerous Ales, as well as the brewing world’s first Chef’s Hat. And it’s there we caught up with Damo inside the brewery where he’s brewed every drop of beer while still popping up on the pass in the kitchen.As you can imagine when someone’s led such a life, it’s a broad-ranging episode that takes in flavour and fermentation, chasing waves and perfection, exploring new techniques and terpenes, and plenty more besides.Prior to the chat with Damo, Will and James reflect on another highly enjoyable High Country Hop in Beechworth, and Dollar Bill’s announcement they’re selling up, as well as going Behind Bars with Locky at Benchwarmer, discussing part two of our Building A Brewery series, and welcoming Joe White Maltings to the site.Start of segments: 0:00 – The Week On Crafty 9:44 – Dangerous Damo Part 1 30:45 – Dangerous Damo Part 2To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“The Kiwi hop industry has really focused on what flavours people are chasing in their beers.”Demand for New Zealand’s hops has been soaring in recent years, with old varieties revitalised, new ones hitting a sweet spot in the current market, and innovative products coming thick and fast.While in the Nelson region for the 2026 harvest, The Crafty Pint team visited a number of farms and processing facilities, recording interviews as we went. The aim was to capture a snapshot not just of this crucial time of year for growers, but also various facets of the industry.This episode features three guests, starting with Andrew Sutherland of Oasthouse Hops, a farmer who switched from wine to hops around a decade ago. We talk terroir and timing, the intense nature of managing two farms at harvest, growing experimental hops as part of NZ Hops Bract Brewing Programme, and his love for Nelson Sauvin.Next up is Lauren Yap, who started out brewing in Portland, Oregon, switched between wine and beer for a while, then ended up in New Zealand. These days, she leads all things quality and innovation at Clayton Hops, one of the country’s largest growers, trialling new hops on their tiny but hi-tech pilot system,  assisting their sales team and brewers, and when we rocked up, fixing a forklift...Wrapping things up is Dave Dunbar, another American who married a Kiwi and ended up in the Nelson region. He’s the CEO of Freestyle Hops, which has been at the forefront when it comes to innovation and experimentation as they seek new flavours and aromas from existing varietals, explore how different hops perform in different regions, and create their own advanced hop products.Taken together, we hope the interviews paint a broad picture of a booming industry at its most hectic time of year.Back in Melbourne, Will and James kick off the show with a reflection on the second half of their NZ trip as well as the latest features to land on Crafty: a deep dive into identifying flavours and aromas in your beer; a new listing for Venom Brewing Taproom on the former site of Mrs Parma’s; and the return of The 86 Tram Crafty Crawl.We also preview some upcoming events: a cellar deep dive for Cabal members at 3 Ravens; the first ever Pint of Origin Festival Launch Party; and the return – in a new form – of the Adelaide Beer & BBQ Festival.Start of Segments 0:00 – The Week On Crafty 16:25 – Andrew Sutherland 32:53 – Lauren Yap 41:41 – Bowimi ft On Tap 47:33 – Dave DunbarTo find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“We want to be inclusive, and be a place where people can feel comfortable and proud to be themselves.”We had Stomping Ground penciled in for a chat later in the year when the Melbourne-based brewery turns ten. But when they announced they were launching a crowdfunding campaign – one with an ambitious maximum target of $4 million – we decided to bring the episode forward.It gave us a chance to discuss their decision to go down this route, as well as their views on the often-vexed topic of crowdfunding itself, their expansion plans should the campaign go well (including the proposed location of their first brewpub outside Melbourne), the maturing of the business as it approaches the decade milestone, plus the “brutal” experience and silver lining of their proposed merger with Good Drinks Australia.Sitting down with co-founders Guy Greenstone and Justin Joiner, plus marketing manager Abbey Packer, also gave us the opportunity to explore the way they’ve built a brand synonymous with their hometown, their come one, come all ethos, the importance of good governance, and forging strong relationships with customers – Friday fuck-ups and all.This week’s intro comes from Nelson, where Will and James have been hopping between hop farms at harvest time, checking out beating heart of the vibrant NZ hop industry while recording a few podcasts along the way. It covers our feature on the launch of Ryefield Hops’ first exclusive hop variety, a postcard from an honorary Aussie Export in London, and the lessons learned from ten years running Newcastle Beer Fest.Start of segments: 0:00 – Intro 11:57 – Guy, Abbey and Justin part 1 45:10 – Preview of The High Country Hop Technical Symposium 51:49 – Guy, Abbey and Justin part 2To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“When people are happy and passionate then the experiences that you have are just going to be better.”The story of Molly Rose Brewing and the man behind it, Nic Sandery, has been one of constant evolution, all in the pursuit of delicious flavours and delightful experiences.Launched initially as a subscription service while enough pennies were put away to open phase one of the brewery’s home in Collingwood, that original brewpub has since been joined by an ambitious, high-end bar, restaurant and beer garden, then a pilot brewery and rotovap for creating small-batch spirits.By the time we sat down with Nic for the show – almost a decade on from the first article he wrote for us as he embarked on global travels to study beer, food and drinking cultures around the world – Molly Rose had evolved once more. The team has revamped the “brew-restaurant” part of the venue into what the team refers to as “Collingwood beer hall chic”: more casual, more laid-back, more European in feel.It felt like the perfect time to chat to one of the finest flavour merchants and most thoughtful figures in the beer world, not just to talk about the recent changes, but also his belief that people will always want nice things, his grandmothers’ values that infuse the business, the turbulence of recent years that saw Molly Rose restructure and go into liquidation at one point, and the importance of community and collaboration.Prior to sitting down with Nic, we look back at the week that was – and a little further too: to the Royal Queensland Beer Awards and the good news that trophy-winners Happy Valley shared afterwards; a feature on KAIJU! brewer Kat Howes as she joined the brewery’s women to create a beer for International Women’s Day; a new beer history tour by one of our writers; Tilray’s purchase of BrewDog Australia; and our involvement in the upcoming High Country Hop Technical Symposium.Start of segments: 0:00 – The Week On Crafty 14:22 – Nic Sandery Part 1 32:52 – Philter on their Australian International Beer Awards success – Part 1 33:55 – Nic Sandery Part 2 59:11 – AIBAs Part 2To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“The brewpub model has proven itself to be the right model over the last few years.”Few people have been through as eventful a few years as Dave Padden. The founder of Akasha Brewing spearheaded a successful crowdfunding campaign in 2022 which enabled the acquisition of two new venues, only for one of them to later close overnight, followed by a period in voluntary administration, and a subsequent merger with fellow Sydney operation Wayward.Soon afterwards, both businesses were acquired by the Powder Monkey Group, a UK-based operation whose Australian wing, headed by Southern Highlands Brewing founder Ben Twomey, now owns all of the above plus Willie the Boatman.Confused? You’ve every reason to be, but help is at hand.Dave is now the GM for Powder Monkey Australia, so we joined him at the soon-to-open Powder Monkey brewpub in Camden to find out how the brands are working together within the group, as well as what its founders’ goals are – both here and overseas.We also trace his time in the beer industry, from the pioneering 77 and 777 IPAs he created at his first brewery, Riverside, to the recent roller-coaster at Akasha. And we explore his approach to brewing while seeking his thoughts on the state of the wider industry.There was plenty for Will and James to discuss in this week’s intro too: the launch of HPA’s new hop Luna; Cheeky Monkey’s plans for a fourth venue; Loam and Voyager’s success at the 2026 Malt Cup; the launch of the Cross Keys Hotel in Newcastle; and Stoic’s acquisition of Bass Point Brewing in Shellharbour.In fact, so much has happened in the week since our last show that we even forgot to talk about the launch of the lineup for our very own festival, Pint of Origin… Speaking of festivals, look out for a High Country Hop Technical Symposium preview with festival founder Ben Kraus midway through the show.Start of segments: 0:00 – Intro 18:55 – Dave Padden Part 1 38:50 – The High Country Hop Technical Symposium 42:16 – Dave Padden Part 2To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

In this exclusive series - The New Hop Order, presented by HPA - The Crafty Pint Podcast explores what’s happening on the cutting edge of hop innovation from breeding and processing to brewing. In this episode, we’re celebrating the launch of Luna®, a new flavour hop from HPA’s powerhouse breeding program, tracking its fascinating 20-plus year journey to commercialisation with HPA’s Head of Breeding & Research Dr Simon Whittock. We also talk with Bright Brewery’s Operations Manager Lewis Kerr, for his insights on the new hop.

“We built a business that was really there to be connected directly to the community, and I think we succeeded in that.”There are plenty of family-owned and run businesses in the local beer world, but few in which so many family members are as directly involved as Five Barrel Brewing in Wollongong.As if to prove the point, on the day we visited to record this podcast, Jane (mum) and Mike (dad) were setting up the bar and beer garden. Meanwhile, two of their three kids working in the business, Phil and Lucy, took a break from work to join us upstairs above the brewpub where, at various times, both Phil and his parents have lived. And it wasn’t long before brother Tim got a mention too, in relation to a new side business he and Phil have just launched (which we learned about from Mike).The O’Sheas first opened Five Barrel in December 2015, just the second brewery in the Illawarra. Now, as they celebrate their first decade, they’re part of a far larger local beer scene, which itself forms the start of an ever-longer South Coast Ale Trail stretching most of the way to the Victorian border. It’s a scene in which they helped pave the way for the others, the evolution of which is just one of the topics covered in this episode.As well as reflecting on the ten years-and-counting – from the early days pouring samples in a restricted tasting room, releasing Hoppy Amber, and winning best brewery at the 2016 Sydney Craft Beer Week – right through to the launch of brewery software platform Abbl and plans to find a new home in the coming years, Lucy and Phil share insights on all manner of subjects relevant to anyone working in the craft beer community – all in typically thoughtful style.Prior to that chat, our look back on the week that was takes in our man in the South West’s day spent soaking up the sights and smells of Margaret River Hops, part two of our Metro Tunnel Crafty Crawl, the new-look Molly Rose, and our jam-packed, inspiring trip to NSW.If you enjoy the show, please feel free to like and subscribe, rate and review wherever you watch or listen. And feel free to get in touch with ideas and feedback.Start of segments: 0:00 – The Week On Crafty 12:56 – Lucy & Phil Part 1 34:21 – Bowimi: Managing Multiple Drinks Brands With An All-In-One Sales CRM 39:37 – Lucy & Phil Part 2To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].