Over the last few weeks I’ve started a residency at Frasers studios. Frasers is the company that bought the old Tooth’s/Kent/CUB brewery in Chippendale.

“Frasers Property have introduced a new initiative to make creative use of vacant warehouse space in the old Kent Brewery development site, on Broadway. From September, three warehouses at 10-14 Kensington Street, Chippendale will be temporarily transformed into a multi-disciplinary art space, with the help of Queen Street Studio.”

During my residency I have decided to brew “the last beer ever brewed at the brewery”. I’ve never brewed before so this is definitely a learning experience for me. I must say so far it aint rocket science and everything seems to be going to plan… [touch wood]. But I guess I will see when it comes time to taste test it.

I’ve discovered Astrid is a keen home brewer she says
“a very brief description of beer brewing: you add grains (often in a molasses-style liquid) to sugar and water and yeast. after a week or so, “wort” is made. then you bottle it with more sugar, which ferments further and this makes bubbly beer. the second dose of sugar is mainly to carbonate and only increases the alcohol content of the wort by about 0.5%.”

Last week I went out to What’s Brewing in Rockdale (despite their questionable logo) and stocked up on my supplies. Driving up Rocky point road it’s not hard to spot- just look for the mannequin in an apron drinking from a keg on the side of the road! The guy out there was pretty helpful Swerve said when he went out there he got beer on arrival!

Also I’ve decided not to drink whilst brewing. I think this will make my brew taste all the better when drinking day comes around! Speaking to Texta about my ideas for the brew she said “All you think about is beer” it was pretty satisfying replying “It’s ART”.