Frenchies Brewery has bolstered its onsite team and launched its new production facility next door to its original outpost in Rosebery. Double the size, the new space provides an extra 300,000 litres of fermenting capacity.
Operating in conjunction with its existing brewery space connected to Frenchies Bistro through 225 metres of beer piping, the facility has five new 6,000 litre tanks, including two horizontal Bright Beer Tanks, fermenters, brewing vessels and a filtration plant.
Sam McDonough has joined as Head Brewer, bringing eight years’ industry experience to the role. McDonough will manage the brewery’s end-to-end operations, from recipe creation and quality control, through to production development, scheduling and forecasting, and team management.
McDonough honed the craft at Stone & Wood as Brewer and Innovation Brewer. He has since worked at Hope Estate in The Hunter Valley, White Bay Beer Co., Philter Brewing, and most recently, Shambles Brewery in Tasmania.
Garth Jones has been appointed to the role of Brewer, bringing experience in developing European style beers to Frenchies, following his time at Slow Lane Brewing.
The expanded team have recently launched its latest The Cool Kids beer in collaboration with Hopsters Cooperative Brewery, a limited release 6.5 per cent Hazy IPA.
This brew uses the brand new Superdelic hop from NZ Hops Ltd, and features mango, sweet berry, candy and citrus flavours and aromas, made possible thanks to its biotransformation properties from dry hopping during active fermentation.
Frenchies’ co-founder and Master Brewer, Vincent De Soyres said Frenchies was undergoing an exciting period of growth.
“Our beers and seltzers are not only increasing in popularity, enquiries for our contract brewing services have really risen over the last few years.
“This is what prompted us to expand into a second space, invest in a wealth of new, state-of-the-art brewing and production equipment, and bring some new brewers onboard. Sam and Garth add great knowledge, experience, and super important for us, passion to our already legendary crew.
“I’m very much still involved in all aspects of the business, and am really looking forward to working and continuing to grow our local, independent operation,” said De Soyres.
