The things that make Tasmania a world-famous tourist destination also make it a superb locales for making beer.
As soon as Vandemonians started brewing, they realised they had it pretty good. A low average temperature and mild summers – along with plenty of pure water – meant we had the ideal conditions for making beer.
Over 200 years later, not much has changed. Tasmania’s brewers still have what’s basically an unfair advantage over their mainland rivals.
In May 1816, the Hobart Town Gazette declared the colony’s climate was ideal for brewing beer. Later in the year, they published hop-growing guide to encourage new growers. By the mid 1870s, there were over 60 hop growers scattered across the island. The Derwent Valley region was a particular hotspot.
Today, Tasmania’s still tops for hops. Over 60% of Australia’s hop crop is grown in Tasmania. So even if you’re not drinking Tasmanian beer, chances are you’re tasting Tasmanian hops.
Tasmania’s long been known for having a climate suited to growing grain. Way back in 1820, local proponents claimed the barley grown in Tasmania was “equal to any ever seen in England.” That’s why today, Tasmanian brewers still use locally grown grain (some even still grow their own!).
Tasmania’s home to some of the purest waters on Earth. And because beer is made up of 90% water, it means Tasmanian brewers have a natural advantage. (And you have a beer that’s naturally delicious.)