opening times

    The Cellar Door for Bruny Island Beer Co. and Bruny Island Cheese Co. is located at 1807 Bruny Island Main Road, Great Bay 7150.

    Opening hours are 9.30am-5pm seven days (kitchen closes at 4:30pm).

    We are about 15 minutes drive from the ferry, on the main road heading to Adventure Bay. Look out for our sign on the left hand side as you enter Great Bay.

    Come in and taste our beers on tap, with the full range also available to take away in 500mL bottles. Have a chat with our brewer, Evan, and cheese lovers can also watch us make cheese.

    Sit under the eucalypts and enjoy a cheese platter and a glass of fresh beer. Or coffee and cake. Or stay for a long, lazy lunch with a few of the locals.


    We are investigating how to provide regular brewery tours for the public, but there are none currently scheduled.


    So far, the following venues have (or have had) our beer:

    Bruny Island Cheese Co. Shop, 3/77 Salamanca Place, Salamanca TAS 7004


    BICC Hobart Store 

    Destination Cellars 

    Cool Wines 

    Wursthaus Kitchen

    Oyster Cove Store

    The Waratah

    The Abbey

    Cascade Hotel

    St. Ives


    Big Bargain Lenah Valley

    New Sydney 

    Quartermasters Arms 

    The Homestead


    Republic Bar and Cafe 

    Smolt Kitchen 



    Tom McHugos

    MYU Easybites

    Jack Greene 

    St Albi

    Black Footed Pig

    The Alabama Hotel

    Mona Wine Bar

    Willing Bros 


    The Grand Poobah


    Hill Street


    The Astor Grill

    Tas Inn

    Peacock Theatre

    Rude Boy

    AU.Gold Bar

    Theatre Royal


    Westend Pumphouse

    Czegs Café (Richmond)

    Story Bar (MaQ1 Hotel)

    IXL Long Bar – Henry Jones


    Huon Valley/Kingston

    Hotel Bruny

    Get Shucked

    Willie Smiths

    DS café

    Red Velvet Lounge

    Commercial Hotel Cygnet

    The Salty Dog 

    Robbie Browns 

    Driftwood Cottages

    Peppermint Bay

    Mermaid Café Kettering



    Saint John Craft Beer 

    Wursthaus Launceston

    Crown Cellars  

    Tandys Alehouse

    The Cock ‘n’ Bull

    Davies Grand Central

    The Farm Shed (Bicheno)

    Mohr & Smith (St Helens)

    The Chapel (Burnie)

    Empress (Devonport)

    9/11 Devonport

    Lark Distillery

    Institut Polaire




    The Alehouse Project

    Hops & Vines OZ (Warrandyte, MELB)

    Princes Wine Store (Essedon, MELB)

    Black Sheep (Brisbane)



    Bucket Boys (Marrickville)

    The Union Hotel

    Creek & Cella

    Bondi Beach Cellars

    Empty Glass

    Oldfield Cellars

    Sun Bistro

    The Henson

    Creek & Cella

    Wenty North

    Frankies Pizza


    Oldfield Cellars

    Page Bottler

    Porters Liquor – Bexley

    Beer Cartel

    Cutty Cellars – Crowls Nest

    Petersham Bowling Club

    Balmain Wine Shop

    Cellarbrations Adamstown

    Beer Barrel

    Happy Wombat

    Noble Hops

    Wayward Brewing Co



    Tony Tomatoes

    Ruby Red Flamigos

    Clever Little Taylor

    Bar Torino

    Hardys Verandah Restaurant

    Magill Estate Restaurant

    Lost In A Forest

    Rusco Brusco

    Farina 00

    Bruny Island Beer Co. started with a conversation between a cheese maker and a brewer. Nick Haddow, founder of Bruny Island Cheese Co., and Evan Hunter, formerly of Seven Sheds, Moo Brew and Lark Distillery, designed the brewery around a shared enthusiasm for fermentation and regionally distinctive, artisan produce. The brewery was built behind the cheesery in Great Bay, Bruny Island and our first beer was released in February 2016.

    We craft beers that are inspired by Tasmania's people, places and produce. Locally grown ingredients and an eye towards Tasmania’s seasons and sensibilities guide us down an unconventional path. Our goal is to create intrinsically Tasmanian flavours, and the rare opportunities for collaboration offered by a brewery and cheesery operating right next to each other are explored in the production of both the beers and cheeses.

    The unique brewhouse has been built to Evan's specifications using recycled dairy equipment sourced from local farms. While we maximise the quality and consistency of our product with a mix of old and modern technology, we practise a simple approach to brewing – one that harks back to older methods of making and maturing beer. We brew in small batches and lift, tip and stir everything by hand.

    All our beers are open fermented, bottle conditioned and free from preservatives.The best place to sample our beer, cheese and woodfired sourdough bread is sitting in the gentle sea breeze on the deck under the trees at our cellar door in Great Bay, Bruny Island.



    FARM ALE – Tasmanian session ale

    4.8% a/v
    Farm Ale is a unique beer made entirely with grain and hops from Tasmanian farms. Our
    flagship session ale is hazy golden, with a big hop presence balanced by earthy grain
    All the grain for Farm Ale ripens in the Tasmanian summer sun. We use sweet Westminster
    barley grown on farms in the midlands, silky oats from Kindred Organics in the coastal hills
    of the North-West and earthy, tart red wheat from fields overlooking the D'Entrecasteaux
    Channel just up the road from us on Bruny Island.
    Generous amounts of Helga, Ella and Cascade hops grown in Tasmania’s Derwent Valley
    contribute tropical fruit and citrus notes and a refreshing bitterness. Dry hopping (steeping
    hops in the beer post-fermentation) gives Farm Ale its characteristic freshness.

    OXYMORON – dark pale ale

    5.5% a/v
    Oxymoron is our signature dark ale – or is it a pale ale disguised as a dark? Does it matter if
    you drink it with your eyes closed? Either way, Oxymoron straddles the gulf between pale
    and dark as both a refreshing dark ale for summer and a fullsome ‘pale’ ale for winter.
    Oxymoron is texturally rich, with spice and cocoa notes from a generous addition of
    malted rye. Malt characters are balanced by hop aromatics from large additions of
    Tasmanian-grown Willamette, Cascade, Enigma and Galaxy hops late in the brewing
    process and in dry hopping.

    CLOUDY BAY IPA – raw wheat IPA

    6.6% a/v
    Cloudy Bay IPA is our ‘Tasmanianised’ expression of the hop forward beer style, India Pale
    Ale. The grain bill is simple – just Tasmanian Westminster pale malted barley and Bruny
    Island red wheat.
    Cloudy Bay IPA honours the hop breeders of Hop Products Australia by featuring all six hop
    varieties currently available from Bushy Park Estates that have been developed in HPA's
    breeding program – Ella, Enigma, Galaxy, Helga, HPA-035 and Summer. As proprietary
    strains, these hops are grown only by HPA at its two Australian farms, with the largest
    acreage at Bushy Park Estates in Tasmania.
    Generous amounts of these rare hops are used in seven separate additions during the
    brewing process, creating a heady blend of citrus, tropical fruit and herbal aromas. A
    restrained bitterness allows the earthy tartness of the red wheat to shine through,
    accentuating the tangy hop flavours.

    WHEY STOUT – milk stout made with whey

    5.8% a/v
    Whey Stout is inspired by the medicinal 'milk' stouts of Victorian England – enriched with
    lactose (refined milk sugar), they were prescribed for a wide range of ailments. In our
    case, getting the lactose involves carrying nearly 400 litres of cow's milk whey left over
    from making Raw Milk C2 to the brew kettle, 50 metres from the cheesery. Our ale yeast
    cannot digest the whey's lactose, meaning that it remains in the beer after fermentation
    and adds texture and sweetness. Whey Stout has a full-bodied, creamy mouthfeel and
    tastes smooth and roasty, with a slightly sweet, milk chocolate finish and just a hint of

    LIGHTHOUSE ALE – session red ale

    2.8% a/v
    Lighthouse Ale is named after the famous Cape Bruny Lighthouse, which has stood on the
    edge of the wild Southern Ocean since 1838. Chewy, biscuity malt flavours are balanced
    by firm bitterness, while late kettle additions of three Tasmanian aromatic hop varieties –
    Galaxy, Willamette and Cascade - deliver subtle fruity and floral notes.

    99 OYSTERS – kettle soured, dry hopped, raw wheat, oyster gose

    5.8% a/v LIMITED RELEASE
    Nobody knows exactly who first brewed a beer with oysters or why they did it. What is
    certain is that oysters have been a classic pairing with certain types of beer, as well as an
    occasional ingredient, for a very long time.
    In our first ever collaboration with Bucket Boys Craft Beer Co. from Sydney and Get
    Shucked, our neighbouring oyster farmers on Bruny Island, we have brewed an
    unconventional ‘gose’ – a sour wheat beer originally hailing from Saxony – with a few
    Tasmanian twists.
    ’99 Oysters’ was brewed over two days, allowing lactobacillus bacteria to work overnight
    and produce an acidic tang in the sweet wort extracted from our Tasmanian barley and
    Bruny Island wheat.
    On the second day we boiled the wort with hops, coriander seed and Tasmanian sea salt.
    When the boil was done, we added the star ingredient – 99 fresh, unshucked oysters
    grown 500 metres from the brewery out in Great Bay. Poaching in the hot liquid
    encouraged the oysters to open and release their briny goodness.
    99 Oysters is pale and hazy with proteins from the substantial amount of wheat. Salty and
    citrusy on the nose, with a tangy, savoury and maritime flavour, this beer finishes dry and
    refreshing. Dry hopping the young beer in the fermenter with Tasmanian Galaxy and
    Cascade has enhanced the citrus notes present from the lactic acid and coriander seed.
    Best enjoyed with – you guessed it – oysters; as fresh as you can get them.

    SAISON D’ENTRECASTEAUX – farmhouse ale

    6.5% a/v LIMITED RELEASE
    Bruny Island is separated from mainland Tasmania by a narrow body of water called the
    D’Entrecasteaux Channel (pronounced ‘don-tra-KAS-toe); both are named after the
    French explorer, Admiral Bruni D’Entrecasteaux, whose expedition charted the area in
    1792. ‘Saison’ (meaning ‘season’) is a style of farmhouse ale originally from the Flanders
    region of France and Belgium.
    Our saison uses raw barley and wheat grown in fields overlooking the Channel on North
    Bruny, as well as our usual Tasmanian base malt. It has been hopped for bitterness and
    aroma with Helga, Willamette and HPA-035, all grown at one of the world’s oldest hop
    farms in Tasmania’s Derwent Valley.
    All these locally farmed ingredients (along with unadulterated Bruny Island spring water)
    were used to feed three distinctive strains of yeast. There is a French brewer’s yeast as well
    as two strains of brettanomyces, a yeast species commonly associated with natural or
    ‘wild’ fermentations. The use of multiple strains of yeast, as well as a lengthy secondary
    fermentation and bottle/keg conditioning, has created a beer of stunning balance and
    complexity that pairs delectably with many styles of cheese.
    This hazy golden ale is earthy, with citrus, pear and spicy barnyard funk leaping out from
    the glass. It is bone-dry without seeming thin, and displays a leathery, refreshing acidity
    from the extended brettanomyces fermentation.

    2017 METRIC STOUT – post-imperial stout

    The days are short and cold this far south in winter. The good news is that this doesn’t
    matter if you have a merry fire at your back and a Metric Stout in hand.
    This year’s vintage presents jet-black, with a dense tan head of foam providing lacing all
    the way down the glass. Rich malty aromas with hints of raisins, chocolate, ristretto and
    campfire ash mingle with an edge of citrusy Cascade and woody Willamette hops. A
    complex layering of mocha, roasted malts, caramelised fig and dark fruits coats the
    mouth, finishing with a firm and balanced hop bitterness.
    Metric Stout is made once per year and only 999 bottles of the 2017 vintage were


    11.4% a/v LIMITED RELEASE
    Braggot is an ancient style of honey and malted barley ale with its origins in the Celtic
    brewing cultures of the British Isles. We have chosen this style to commemorate our first
    anniversary of brewing in order to showcase the distinctive regional flavours of Tasmanian
    honey and barley.
    Our First Anniversary braggot is made from equal parts Tasmanian pale malted
    Westminster barley and Meander Valley Clover honey from Wellington Apiary. Very lightly
    hopped, it is the same deep golden colour as the honey it is made from. Carbonation is
    low. Rich, floral honey aromas intertwine with bready malt, like honey smeared on a warm
    loaf straight out of the oven.
    Extended tank maturation and bottle conditioning prior to release have helped smooth
    out this exceptionally strong yet surprisingly easy drinking beer, with cellaring potential for
    many years to come. First Anniversary is best served at cellar temperature in a drinking
    horn, preferably in front of an open fire with some pungent cheese.

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    Bruny Island Beer Co. -43.204285, 147.385893 Bruny Island Beer Co. 1807 Bruny Island Main Road, Great Bay 7150. Web: Tel: (03) 6260 63531807 Bruny Island Main Road, Great Bay, Tasmania, 7150, Australia (Directions)

    The Tasmanian Beer Trail © 2015