Van Dieman Brewing began as a leap of faith by founder Will Tatchell in 2007.
That was when Will departed Tasmania to take up a brewing job at Guinness in Ireland. Unfortunately, it didn’t quite turn out as planned. While traveling through Nepal with his dad, Will found out that the job had gone. He continued on to the UK undaunted, sending emails to more than 100 breweries. He ended up in a brewery at Milton, in the university city of Cambridge.
Having immersed himself in the British brewing industry, Will returned to Tasmania a few years later armed with skills, knowledge and experience – everything he needed to establish his own Tasmanian Brewery company: Van Dieman Brewing.
Today, Van Diemen Brewing is based just outside the historic northern town of Evandale. Its state-of-the-art brewery is surrounded by English oak trees over 100 years old, as well as rolling paddocks that produce beef, lamb and, occasionally, beer-fed pork. Will’s commitment to excellence, combined with traditional ale recipes and only the finest natural ingredients – no additives or preservatives – means great Tasmanian beer.
Van Dieman Beers
Today Van Dieman brewing produces 4 core beers:
Also along with an assortment of limited release & seasonal variants.
A good guide to Van Diemen’s range is available here.
Van Dieman Brewing Fact
In addition to the on-farm spring water we use to brew with, a hop field has been established allowing us to hand harvest a crop each year for addition to a seasonal harvest ale.
Over the course of the next 12 months we plan on planting a barley crop adjacent to the brewery, to malt our own grains, continue to develop and add to our barrel-ageing program and sustainably grow the business, focusing on maintaining our high quality standards and level of consistency.