WHERE TO FIND: Sleep When You’re Dead Grapefruit IPA

WHERE TO FIND: Sleep When You’re Dead Grapefruit IPA

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.

VITALS
Malt: Pale, Dextrose
Hops: Centennial, Amarillo
Yeast: US05
Other: 400 Grapefruits

ABV: 7.5%
STD Drinks: 2.2
IBU: 60
EBC: 15
FG: 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:

Queensland

On Tap

Ballistic Brewery
53-55 McCarthy Rd, Salisbury QLD 4107

Ballistic West End
1/208 Montague Rd, West End QLD 4101

Crafty Fox Alehouse & Kitchen 
Greenslopes

In Cans

Ballistic Brewery
53-55 McCarthy Rd, Salisbury QLD 4107

Ballistic West End
1/208 Montague Rd, West End QLD 4101

Harry Brown Liquor
Eatons Hill

Bottlemart 
Boondall
Margate

The Vine Liquor Marts
Cleveland 

Star Liquor
Miscellaneous 

Cellarbrations
Bowen Hills 
Buderim

Brewski
Petrie Terrace

Spiros Bottle Shops
Paddington

Black Sheep Bottle Shop
The Gap
Newmarket
Everton Hills
St Lucia
Stafford

Craft Wine Store
Red Hill
Coorparoo

Wine Emporium
Newstead

Greenslopes Cellars
Greenslopes

James St Cellars
New Farm

Stafford Tavern
Stafford

Malt Traders
Brisbane CBD
Southbank

Hawthorne Cellars
Hawthorne

Treetops Tavern 
Burleigh Waters

King Lear’s Throne
Fortitude Valley 

Tomcat
Fortitude Valley

Yandina Hotel
Yandina

Empire Hotel
Fortitude Valley 

Hop and Vine
Hendra

McGuires Cellars
Carina

Online 

Beer Cartel

 

The Making Of Ballistic Beer Alehouse & Kitchen

The Making Of Ballistic Beer Alehouse & Kitchen

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. 

WHERE TO FIND: EL DORADO SINGLE HOP IPA

WHERE TO FIND: EL DORADO SINGLE HOP IPA

El Dorado Single Hop IPA Is Here!

For those of you following along at home, you’ve most likely encountered our Single Hop IPA series by now. The next release is here with a fresh, new look.

Introducing El Dorado. This US grown number is reasonably new to the scene but packs a firm tropical fruit punch making it the envy of its peers. A West-Coast style IPA. Bright palate of Pineapple, Mango & Watermelon with a subtle splash of Stone Fruit.

VITALS
ABV: 6.0%
STD Drinks: 1.8
IBU: 60
EBC: 16
FG: 3.0˚P

Malt: Pils, Cara-Hell
Hops: El Dorado
Yeast: US-05

What Is A Single Hop IPA? 

Unlike a tradition IPA that uses multiple hops to develop the character profile, a Single Hop IPA only uses one hop. Our Brewers use the Single Hop IPA series as a way to experiment with hops and educate consumers on how the aroma, palate, and body of a beer can be transformed by a single ingredient.

Find El Dorado Single Hop IPA At The Following Stockists:

Queensland 
On Tap

Ballistic Beer Brewery 
53 – 55 McCarthy Road, Salisbury 

Ballistic Beer Alehouse & Kitchen 
1/208 Montague Road, West End 

Brewski 
Petrie Terrace 

Lester and Earl
Palm Beach

Bine Bar
Mermaid Beach

Story Bridge Hotel
Kangaroo Point

Collective Kitchen
Brisbane CBD

The Scratch Bar
Milton

Greenslopes Cellars
Greenslopes

Tapworks Bar and Grill
Chermside

Sense of Taste
Coorparoo

Craft House Bar & Restaurant
Tugun

Ploughman
Alderly

House of Brews
Surfers Paradise

Brewhouse Brisbane
Woolloongabba

Tippler’s Tap
Southbank
Fortitude Valley

Malt Traders
Brisbane CBD

Oxford Tap House
Bulimba

Netherworld
Fortitude Valley

Wooly Mammoth
Fortitude Valley

YoYo Bar and Restaurant
Noosaville

Flux Lounge
Noosaville

Mongrel
Milton

In Cans

Brewski
Petrie Terrace

Bottlemart
Boondall

Hop & Vine
Hendra

Story Bridge Hotel
Kangaroo Point

Cellarbrations
Bowen Hills

Stafford Tavern
Stafford

Spiros Bottleshops
Paddington 

Black Sheep
The Gap
Newmarket
St Lucia
Stafford
Everton hills

Greenslopes Cellars
Greenslopes

The Crown Hotel 
Cairns

Yandina Hotel
Yandine

King Lear’s Throne
Fortitude Valley

Tomcat
Fortitude Valley

McGuires Cellars 
Carina 

Stone & Brew
Highgate Hill

Brewhouse
Woolloongabba

Victoria And Montague
West End 

Tipplers Tap
Southbank

Malt Traders
CBD
Southbank

Craft Wine Store
Coorparoo
Red Hill

The Vine Liquor Marts 
Cleveland 

Archive Boutique Beer Bar
West End

Paddock Bar
Rydges Fortitude Valley 

Bean
Fortitude Valley

Cellarbrations Wises road
Buderim 

Treetops Tavern
Burleigh Waters

The Mill
Fortitude Valley

Runcorn Tavern
Sunnybank Hills

Harry Browns
Eatons Hill

SW1 Wines and Ales
South Brisbane

McGuires Wines Direct
Paddington

Star Liquor
Maroochydore

Sense of Taste
Portside

Camp Hill Cellarbrations
Camp Hill

The Wine Emporium
Newstead

Prince of Wales Hotel
Nundah

Raceview Tavern
Raceview

New South Wales 
On Tap

Warners At The Bay 
Warners Bay

In Cans

Murwillumbah Cellars
Murwillumbah

Warners At The Bay
Newcastle

The Bottle-O
Lambton

Liquor Emporium
Alexandria

Craft Cartel Liquor
Constitution Hill

Beer Cartel
Artarmon

Bucket Boys Craft Beer Co
Marrickville

Cellarbrations Adamstown
Adamstown

Oldfield Cellars
West Gosford

Victoria 

Bottle House
Balaclava

The Hop Supply Co
Bendigo

The Hops and Vine
Warrandyte

Hudsons Road Wine And Beer
Spotswood

The Goods Shed
Wodonga

Flight Bar & Bottleshop
Bendigo

Boilermaker House
Melbourne CBD

Whitehart Bar
Melbourne CBD

Coburg RSL
Coburg

The Park Hotel
Abbotsford

The Vin
Melbourne CBD

South Australia

The Little Pub 
Adelaide 

Old Spot Cellars
Salisbury Heights

Upcoming Ballistic Beer Brewery Tours

Upcoming Ballistic Beer Brewery Tours

Since day one, when David (Founder and Chief Beer Taster) and Lachy (Head Brewer) first started construction of the Salisbury Brewery, there were two things they both agreed were critical to the success of Ballistic – great beers and a great place to drink them. Our team of dedicated beer-lovers come from all walks of life but share one purpose. To give you the best beer & the best of times.

Ballistic Beer Brewery Tours have become sell out events! Check out our upcoming Brewery Tour dates and see what’s on the lineup.

Arrive at 1pm to receive a Pilot Light Table Beer and settle in before kicking off the tour at 1:30pm. Get exclusive insight into Ballistic Beer operations. Uncover the secrets to brewing the best beer and enjoy plenty of tasters as the host explains each step in the brewing process.

To wrap it up, take home some Ballistic merchandise to remember your tour!

Limited tickets available! Reserve your spot now!

Upcoming Tour Dates
Saturday 17th November 2018 
Saturday 15th December 2018 
Saturday 19th January 2018

SIGNATURE ExPA: GIVING BACK TO AUSSIE FARMERS

SIGNATURE ExPA: GIVING BACK TO AUSSIE FARMERS

Ballistic Beer has always been a community-focused brewery. We see beer as the liquid magic that brings people together and builds communities for better.

With recent light on issues that our farmers face, we’ve teamed up with our mates at Bintani to give back to rural communities and struggling farmers. Harsh agricultural conditions isn’t something that has an easy fix, it’s an all year round battle.

Bintani is an Australian grain supplier that works with farmers and breweries all around Australia to provide the best quality produce for our beers. Established in 1995, Bintani began their good work out the back of a suburban garage in Melbourne. For over 20 years they’ve seen the circumstances that our farmers have to work with.

Mitch Bradey from Bintani recently visited the Ballistic Brewery to work closely with Lachy Crothers, our Head Brewer on a beer to support the cause.

Signature ExPA is our way of giving back. Thanks to Bintani, we brewed this beer using traceable, single origin Joe White Signature Malt that comes directly from Northern NSW. Extremely pale, it presents light orange and floral characteristics on an easy 5.5%. A new world beer with traditional beer traits. Perfect to drink after a hard day of work.

With this beer we have the ability to give $2000 to Buy a Bale.

To celebrate the release of Signature ExPA we’ll be pouring a Karma Keg on tap at both the Ballistic Brewery and Ballistic West End on Thursday 8th November. All proceeds made from the Signature ExPA taps on the 8th November will be donated to Buy A Bale in addition to our original donation.

Brewer Thinks He Can Cook

Brewer Thinks He Can Cook

Lachy Crothers, Ballistic Head Brewer, for one night only will be swapping his iconic Ballistic Hawaiian shirt for the classics Whites and a beard net. Look out Brisbane, the Brewer thinks he can cook. Those who know Lachy’s work know that he can cook up a storm in the brewery, but can he do so in the kitchen?

Brewer Thinks He Can Cook is an evening where we present a special menu curated in collaboration by Lachy and Nick, our Head Chef at Ballistic West End. Inspired by nostalgic past-times, Lachy will be sharing his story through the experience of food, beer, and community.

On the night our doors will be open to all, with a Brewer Thinks He Can Cook special menu on offer as well as our regular Ballistic West End menu. The two flavour fanatics have worked on the menu the past month to ensure they’ve sourced the most local, fresh produce available to bring Lachy’s memories to life. The menu presents three decadent courses, carefully constructed so each meal can be masterfully paired with a Ballistic Beer.

Brewer Thinks He Can Cook
Free entry
Saturday 27th October
Three courses for $60pp
Beer matching $20pp
Wine matching $25pp

RSVP NOW

Event Menu

First Course
Red claw yabby ravioli in a rich tomato and yabby bisque, with fresh basil.

Suggested Beer: Ballistic Pale Ale

Lachy grew up on a farm in WA, catching yabbies out of a creek. He was eight years old and remembers when his family would cook them up for dinner. He’d sit out on the front lawn with his old man and a bucket of yabby claws, watching the sunset while his dad would enjoy a beer. Here’s a Ballistic West End spin on a long-lasting Crother’s tradition.

Second Course
Four pin lamb rack with potato and zucchini mille feuille and rosemary mint jus.

Suggested Beer: Grandfather Oaked Ale

Lachy’s old man used to cook the life out of lamb chops. He’d grill them until they resembled a bit of charcoal, and slapped them on a plate with some cold mashed potato. It’s a warm, toasty memory that Lachy shared with Nick who, using his lifetime of culinary experience has turn this crispy memory into a decadent, restaurant-quality meal to be enjoyed by all. Sourcing locally produced lamb, Lachy says his Dad will be proud of this one…. thanks to Nick.

Dessert
Lemon curd and lavender tart with chantilly.

Suggested Beer: Dirty Word Lager

“We used to ride down to a neighbouring farm and would pick lemons to take home to Mum.” When Lachy grew up on the farm, him and his mates made their own adventures, even if it meant the thrill of nicking a few, fresh lemons from his neighbours. With the lemons, his Mum used to make lemon tart. Our Chef, Nick has worked to re-animate this creation so you can indulge in a childhood dessert we all know and love.