Nearly three years ago, on the basis of a skype interview with Lachy, sitting in a bedsit over a kebab shop in London, I was able to entice Lachlan back to Australia to brew for Ballistic. When Lachlan arrived in Salisbury for the first time, he told me he had already decided on the four beers he wanted to brew and had names for three! – Pilot Light Table Beer, Dirty Word Lager, Australian Psycho IPA and a rich oaked English Ale. We came up with the name “Grandfather” at the Hedge coffee shop in about 15 minutes on the day we were due to open, after agonsing over it for weeks.
SWYD New England IPA Launched January 24, 2019
If you are regular follower of Ballistic, you’ll probably know that we have released another Sleep When You’re Dead beer – the second release of our super-popular NEIPA. For those who have not been following us, the SWYD series are hop-loaded beers, 100% cold stored and sold within 8 weeks of production. The “Sleep When You’re Dead” name reflects the fact that these beers are brewed to be drunk fresh. Our aim as a brewery is to ensure that every person that buys a Ballistic Beer in a can or off the tap in a bar gets to taste the same beer as our customers walking into the brewery and buying a beer over our bar.
In truth, all beer is born to die. Beer starts to age from the day it leaves the fermenter. SWYD beers are our way of ensuring that you will taste beer in the absolute best condition possible outside our brewery. Age and temperature are devastating to fresh beer. The data shows that if a beer spends 7 days at 30°C, it will taste the same as a beer stored at 0°C for 190 days!
Try leaving one of your beers out in the sun for a couple of days and then taste it against a refrigerated beer. Taste a beer that has sat in a cupboard for 6 months and then taste it fresh from a good bottle shop or directly from the brewery – you’ll understand what we are talking about. The difference is huge and we want Ballistic customers to experience what a cold-chained, super fresh beer tastes like.
This especially applies to big hopped beers – the hop flavour drops off over time and that super-hoppy, juicy flavour is a mere shadow of what Lachy and the team puts in the can.
Fresh beer is really important to us and getting it to you in the condition we want you to drink it is a driving force in our brewery. So, SWYD is our way of putting our money where our mouth is – we guarantee that any SWYD beer you buy has been stored and shipped refrigerated (and that’s all the way to NSW, Victoria or WA) and will not be available after March 19.
So, if you want to taste great hoppy fresh beer, give a SWYD a go. Keep your eyes peeled for each release. Remember, it’s the quick or the dead. Get it now or miss out!
About Ballistic Beer
Situated among the WWII munitions sheds of Salisbury, Ballistic Beer Co. is an award-winning brewery growing rapidly. Our explosive brewing produces a range of beers that excites everyone from beer aficionados to casual drinkers. We believe everyone deserves the best possible beer experience. We’re on a mission to brew exceptional beer and ensure it is always enjoyed at its best, where ever it’s drunk.
About The Role
We’re expanding our Road Team! As a Ballistic Road Crew member, educating customers about our mission and the importance of drinking high quality, fresh craft beer will play a major part of your role. You will be responsible for hosting off-premise tastings, education sessions, and festival stalls. Full training will be provided by the Ballistic Beer Sales Team.
This is a casual position for someone passionate about great beer, wants to be part of a hard working tasting team and looking to take their first steps into the industry. Outstanding road crew may be considered for further roles as we continue to grow!
You’re passionate about the best of craft beer!
You’re great within a team but can work autonomously and professionally, representing the values of your employer.
You love people and the opportunity to connect with others!
- Driver license (manual preferred but not essential)
- Reliable vehicle
The role includes work mainly on Thursday and Friday nights as well as weekend work as required and would suit either someone currently studying or as a second job.
Up to 12 hours per week.
To apply, email your cover letter and resume to email@example.com
The Sleep When You’re Dead series are hop loaded beers, 100% cold shipped and sold within 8 weeks of production. Enjoy this one before the dead by date.
Grapefruit IPA is a dry, West Coast style IPA exploding with the flavour of 400 hand-zested, locally sourced Grapefruits. Lingering orange, citrus finish.
Malt: Pale, Dextrose
Hops: Centennial, Amarillo
Other: 400 Grapefruits
STD Drinks: 2.2
What is a West Coast IPA?
IPA, short for India Pale Ale, gets its name from the years the British Empire expanded further east into India. Needing to adapt their brewing to overcome the difference in climate, IPA was brewed with increased hops and alcohol to produce flavours that would survive the long journeys. Over the years, IPA has evolved into a popular and broad style of beer.
This release of Sleep When You’re Dead is a West Coast style IPA, which gets its reputation from America’s adaptation of the traditional European style. West Coast IPAs are known for their explosive flavours of hops, fruit, and citrus notes. Clean, crisp, and the bitterness balances well with the sweet flavours that punch through.
Be the first to get your hands on SWYD Grapefruit IPA now! Buy first, buy fresh, enjoy before the dead by date!
Find Sleep When You’re Dead Grapefruit IPA at the following stockists:
53-55 McCarthy Rd, Salisbury QLD 4107
Ballistic West End
1/208 Montague Rd, West End QLD 4101
Crafty Fox Alehouse & Kitchen
53-55 McCarthy Rd, Salisbury QLD 4107
Ballistic West End
1/208 Montague Rd, West End QLD 4101
Harry Brown Liquor
The Vine Liquor Marts
Spiros Bottle Shops
Black Sheep Bottle Shop
Craft Wine Store
James St Cellars
King Lear’s Throne
Hop and Vine
Written by Mitchell Dunning (Venue Manager)
I received a call from David Kitchen late 2017 asking if I would come and have a chat about the opportunity of opening an alehouse and kitchen with Ballistic Beer. Coincidentally, I’d been considering career options. I had tasted the beer, I had met Lachlan Crothers (Head Brewer) and Luke Phillips (National Sales Manager), and I had visited the brewery. The sum of all of those things was an overwhelming sense of excitement and nervousness at the chance of being considered for the role.
I drove to what was then, a bar called Pour Choices to meet David. We spoke about me and the prospect on the table, a little of what the very loose vision was. My immediate thoughts on the bar was a that it had a really nice skeleton regardless of what was on the outside at the time. The industrial nature of the building was immediately apparent, which suited perfectly. My vision was slightly more grand than David’s from the onset. I returned a few times afterwards of my own accord to scope and plan.
Months went by with no contact. One night in Feb of 2018 I drove to West End to pick up a piece of furniture, I swung by the bar and saw Pour Choices there, untouched. I figured David had decided to go another direction. The very next day, I kid you not, I see the name David Kitchen calling my phone and I thought, “you’ve got to be kidding, how weird”. I got the news things were moving ahead and that I should stay ready. I could have burst! How cool!
We began to work ceaselessly on what this bar should be; its core values, the products, the layout, the service and of course, food. Many ideas were thrown around, dumplings, pizzas, boilermakers, english pub grub. This was to be an inclusive, welcoming environment for the local community, a place where you can feel comfortable at any time of day and in any mood. We were going to support the wonderful produce of Australia, having a selection of excellent Australian wine, spirits and beer. Our food needed to be beer orientated. Beer is just as gastronomical as any drink.
I believe if you can’t do something to a really high standard, don’t do it. Cocktails weren’t an option, I was a cocktail bartender in a past life and I know first hand how difficult it is to make a consistent, high quality, inventive cocktail. Same boat for coffee. Leave the cocktails to Cobbler and the coffee to Cheeky Bean, they do it to a high degree. Beer is our thing and it always will be. Our staff need to be highly educated in order to educate our customers. The vast majority of people are still learning what beer can be in Australia. We aren’t here just to cater to the established core, we’re looking to expand the horizons of the entire scene. That is the whole reasoning behind the Alehouse and Kitchen. It’s an approachable location for all! Not ready to dive into that 8.5% Double IPA at 100 IBU? That’s fine, take this gold medal winning lager. Don’t forget to come back when you might be ready for that first glass of Double IPA though, we will gladly oblige.
We entered the space and began to plan how, what, when and why. A note was made on how the brewing had a slight English influence due to Lachy’s past, which is something we chose to draw upon in the design of the space and the concept, but not let it dominate. We were born and bred in an industrial warehouse in Brisbane’s south and that community and roots had given us everything. Let’s stay true to what we said.
One of our biggest fears in setting up the bar was a lack of production from the location in the past. It was a huge limiter for us, we just weren’t sure if this was the right location. We certainly wanted a local bar for the West End resident, away from the hustle and bustle of Boundary St. That’s what had driven success in Salisbury, growing with the community. Was Montague Rd ready for us? These worries had us balking at every turn. If we sought to invest more money and manpower, would we see the benefit of investment? It certainly crossed our mind most when looking at chef candidates. Could we get enough people through the door to pay a talented chef what they deserve?
We needed a chef, ASAP! We organised some interviews and had just about the broadest and most interesting candidates you can imagine. We put some thought to it and there was one person we all decided truly stood out, his food vision went beyond ours but if we could get him, we wanted him.
Nick changed our vision on what the bar would be, he took us from a neighbourhood bar to something more. A neighbourhood bar with a great chef! He stood for a lot of the values that I believe in hospitality; not being overworked, fair pay for fair work, a higher standard of service. He also brought a lot of experience to us, not just having run his own restaurant previously, but life experience and a diverse background. Unfortunately he couldn’t be there truly until about 4 days before open. CRAP!
The next day David, Lachy, and Luke, the three key individuals to the company all said “We’re off to drink beer in America and have fun. You’ve got two weeks. Oh, and don’t stuff this up.” And they all skipped away holding hands. That’s how I remember it anyway.
Over the next two weeks every waking moment was dedicated to the bar. There was a due date and it wasn’t going to budge for anyone. It was the actual definition of chaos. We had a bar that needed to be built, walls to be painted, a lot of furniture to build, signage to be made and hung, menus to design and print, lighting to be wired, mirrors to be fixed, accounts to be set up with suppliers, a kitchen that needed to be rearranged, equipment that needed to be installed. The list was immense and only slightly longer than the list of setbacks that were to come.
One example was when we were building our own tables and had ordered legs for them. I started chasing them up when we started getting really desperate for them to arrive. They had been sitting in a warehouse for a week not being delivered for no other reason than “we didn’t think to deliver them”. We had ordered high and low table legs, or so I thought. The ‘lower’ set of legs arrived and were no joke, less than 30cms tall. My brain almost leaked out of my ears at that point.
Our chippy Toni and his son Harrison were a big part of why this bar is here right now. Not just the fact that they built a lot of what we have in the bar, but they kept me going. Toni is a bit of a genius and an incredibly admirable person. He is an absolute character, instantly likeable with a heart of gold. The attitude and lightness they both brought to the situation not only made me come back and spend 16 hours here putting out fires and juggling 30 things at once, they made it enjoyable!
Easily the most intense and stressful experience of a lifetime. Nothing goes as expected, especially when your time constraints are so strict. Our vision and our goals are still being developed, we are still refining what we are as a venue. Five months down the track and I think we’re really getting a hold of what it means to create a space for the local community. I have no delusions though, five months is just the beginning. Building a reputation takes years of hard work.