"How can we make the next batch even better?"
It's the question that we ask while nursing a coffee as we get to brewing at 6am, that we ponder while having a carpark beer after riding trails, and the question that keeps us up at 3am. Because, you see, at the core of everything we do is our simple mission: to brew #reallygoodbeer.
But if you're going to try to do that, it requires a lot of thinking, a lot of dedication, sometimes zigging when everyone else is zagging, and a lot of experimentation that sometimes doesn't always work out, but when it does... well, it's pretty sweet!
We know we won't always get it right, but we will always be improving. Because let's face it, life is short. We don't have time for beer that doesn't blow our hair back. And nor should you.
- | 2019
- | Brewpub
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- | 23-25 Parke Street, Katoomba NSW 2780 Australia
@capitalbrewing and @mountainculturebeerco have collaborated on a new beer.
West Coast NEIPA (7% abv) is brewed with HBC 630, Simcoe, Columbus, Citra and Amarillo hops.
Visit the link in bio for more of this month's #newbeerreleases.
#capitalbrewingco
#mountainculturebeerco
@mountainculturebeerco has announced two new releases.
Betamax (7.5% abv) is an oat cream IPA brewed with Yakima Chief Hops’ Cryo Pop and has flavours of stone fruit and citrus, according to the brewer.
Zero Mississippi (10.8% abv) is a triple west coast style IPA and has flavours of citrus along with a balanced bitterness, according to the brewer.
Visit the link in bio for more of this month's #newbeerreleases.
#mountainculturebeerco
After more than 10 months in development, @mountainculturebeerco has started brewing its first beers at its major new production facility in Emu Plains.
Visit the link in bio for the full story.
#mountainculturebeerco
@mountainculturebeerco is turning a COVID-19 pivot into a permanent strategy as it looks to focus further on production.
The COVID-19 crisis forced Mountain Culture’s founders DJ and Harriet McCready to rethink their initial aim to be a local brewpub as demand for packaged beer grew.
During to pandemic period, Mountain Culture’s capacity grew from 100,000 litres a year to half a million as the brewery invested in upgrades to keep up with demand.
Find out more - link in bio.
#mountainculturebeerco
Mountain Culture develops "microdosing"
Mountain Culture announced it has pioneered a "world-first" brewing technique called microdosing, where small hop additions are added many times throughout the brewing process.
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