Two Pot Brew­ing Co YACKANDANDAH

North East Living Magazine - - News - Words Jamie Kron­borg words Justin Jen­vey

IF you brew and there’s a pub in Yackandandah in which you’d want your beer on tap it's the Star – all his­tory and hap­pi­ness. And Novem­ber 21 marked the first-year an­niver­sary of Two Pot Brew­ing Co’s cel­lar line in the old ho­tel in High Street. Broth­ers Bren­dan and Joe Kell­away had been mak­ing beer to­gether for more than 20 years when two years ago they started brew­ing com­mer­cially in Yackandandah. Those in draught in­clude a clas­sic Aus­tralian lager for sum­mer drink­ing la­belled Two Pot lager, and a Ger­man-style koelsch, Amer­i­can pale ale (APA) and an easy-drink­ing Ger­man-style dunkel – all pre­fixed with the dou­ble-glass ep­i­thet. Avail­able from a hand pump is a Two Pot Black – im­pe­rial stout aged in 40-year-old tawny port bar­rels – and Two Pot Screamer, an IPA in­fused with Bel­gian choco­late, North East straw­ber­ries and a lo­cally-made rye whiskey. “For our main­stream tap beers we en­sure they are true to style by virtue of malt and hop selec­tion,” says Bren­dan. “But we en­sure that they are all very 'ses­sion­able' (lower in al­co­hol). Our APA, for ex­am­ple, is all-amer­i­can hops but very sub­tle. We aim for peo­ple to en­joy the style and be keen for a sec­ond. “For our bar­rel-aged beers it's a dif­fer­ent story. Our cur­rent stout is hand-pumped into a tulip glass. It ex­its the pump as a creamy foam and set­tles into a black liq­uid with a thick, creamy head. We're about to in­vest in a cel­lar and go bar­rel crazy.” All Two Pot Brew­ing Co beers are on tap at the Star and Har­ri­etville’s Snow­line Ho­tel has a cou­ple, too. “We started at the Tem­per­ance So­ci­ety, in Syd­ney’s Sum­mer Hill, and still tap in when­ever we can get the kegs up there,” Bren­dan says.

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