Craft beer business in Australia

craft beer australia

tasty beerIt wasn’t Andrew Lavery’s strategy to be manager of a brewery. All he really needed was a beer he could drink without his bowel acting up.

After being diagnosed with Coeliac disease in 2003, the Ballarat engineer began educating himself brew and to malt beer from gluten free grains. A year after, he met fellow Coeliac sufferer and self-educated brewer John O’Brien in Australian Coeliac Magazine through a classified ad. Collectively they started working on a consistent batch of gluten free beer.

SmartCompany was told by Lavery.

O’Brien and Lavery released O’Brien beer, Australia’s first commercially-brewed gluten free beer, in casino copenhagen in August 2005.

In just over a decade, their brewery has grown to employ eight full time staff and brew 2500 crates of beer per week, with the company after changing its name to Rebellion brewing in the procedure and moving to a bigger brewing quarters.

The company has a yearly turnover of $2 million.

Large matter brewing for little brewers

The success of O’Brien/Rebellion brewery represents the recent increase in the local craft beer business total.

There are an estimated 250 microbreweries now running in Australia, with more opening every month. Though little brewers now only control 3% of the beer market, IBISWorld forecasts the sector will grow by a mean of 9.5% over the next two years, and steadily afterwards.

“Folks aren’t only interested in the exact same old brews they’re looking for unique and sophisticated flavors, and being given more choices by craft brewers has actually sparked their interest in the sector.”

Collin possesses Vale Brewing with Michael Collin and his brothers Pete. The brewery, which makes the Vale-branded beer and cider in addition to Dr Pilkington’s Miracle Cider and Brother’s Brew Kolsch, employs 11 full time workers and turns over $4.5 million per annum.

But standing out in the craft beer market that is competitive means having a point of difference is critical, according to these brewers.

You’ve got to offer something different If you need to get your place in the marketplace,” Lavery says.

Every successful craft brewer has their own kind of market. We offer gluten free beer, and it’s just lately that a few other breweries have began doing what Rebellion does

Finding a market may also be about place.

When O’Brien brewing started in regional Victoria in Ballarat, Lavery just had a microbrewery at a nearby university.

The value of starting bright up

The first few years of being a commercial craft brewer are the most difficult, when getting your name out and investing in brewing gear, distribution channels are important problems.

“Likely the huge challenge there was getting our brewing procedure that is distinct to work on a commercial scale,” says Lavery.

“we’d to invest in greatly specialised equipment that is not same to the gear you must brew beer from barley.”

Based on Collin, many small breweries see themselves in strife by not taking the time to comprehend how to grow their operations.

Although your sales might be growing at a a quick rate that is super, but if your sales are growing then so does the sum of money you should invest to expand operations,” he says.

Luckily, greater acknowledgement of the craft beer business has translated into greater support for those.

“Smaller players get the chance to examine their beer in the marketplace before they go for full scale generation,” Collin describes.

Collin says the future of the craft beer business lies in little brewers teaming up to raise distribution, which is the region in which large brewers have their largest edge.

“It’s a rough road if you’re reducing production costs can be helped by pooling resources as much as possible and insisting on doing things like handling accounts and absolutely everything alone.”

He says the business’s destiny will finally be determined by exactly the same variable that it has been.

“lots of it is going to come down to consumers.” he says.

If craft brewers continue to make beers which people need to drink, then places will place on tap or in refrigerators and they will be drunk by individuals regardless of anything else. It won’t grow this fast eternally, but I don’t see there being a stage I believe there’ll consistently be a healthy marketplace for it, and where it’ll quit growing.”

“We haven’t seen a decline in our quantities because there’s more variety, and I believe the fact that there are new varieties always emerging and being adopted should support folks to have a go if it’s something they need to do,” Lavery includes.

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