Urban Purveyor Group will open its tenth Bavarian Bier Café in September, which the company believes underlines the chain’s relevance in spite of Australia’s rapidly changing beer market.
Bavarian Bier Café Miranda will be located on the rooftop of the redeveloped Westfield Miranda shopping centre in Sydney’s south, adding to venues scattered right across the city as well as two in South East Queensland.
BBC’s continued expansion is at odds with the closure in March of another classically-styled beer venue, Canberra’s Belgian Beer Cafe, attributed by its owners to Australia’s changing beer market.
“The craft beer has been an evolution – the European and imported beers have been under attack from the Australian beer,” owner Michael O’Brien told Canberra Times.
But Urban Purveyor Group CEO Thomas Pash said growing interest in locally brewed craft beers had certainly not been at the expense of the BBC, which opened its first venue on York Street in Sydney’s CBD in June 2005.
“While the emergence of craft beer brews and venues represents a natural progression of the Australian beer scene, our venues are well positioned to continue to engage with existing and future customers,” he said.
“There are several reasons why the Bavarian Bier Café formula has proved to be a winner. One is authenticity. The proprietor of Urban Purveyor Group was brought up in Hamburg, so there is an authentic German stamp on absolutely everything the group does: from the food to the bier and the entertainment.”
Pash said the BBC’s unwavering focus on beers brewed in accordance with the Bavarian Purity Law, many of which are lagers, is also in stark contrast Australian craft beer scene.
“The vast majority of craft brews are ales and the vast majority of those are overtly hopped styles,” he said.
BBC venues now span the inner city, busy office precincts, beachfront and riverside locations as well as a shopping centre rooftop, but Pash said these locales all have something in common.
“They’re all areas where the resident or working populations are growing, which brings with it an appetite for good quality, unique, dining venues,” he said.