A few weeks back, Deon and James worked their magic, turning leftover bread and malted grain into base spirits for our gin and whisky.
But the journey doesn’t end there! We’re all about sustainability, so after brewing, our spent grain travels to the Snowy Mountains, where some very happy cows eagerly await their treat.
They absolutely loved the high-quality feed and are already moo-ing for more! Looks like we’ll be brewing again soon!
Check out the process in the photos below.
Grain mill is by Brewtique solutions, the grain from Voyager Craft Malt and the leftover bread from Bonfire Bakery in Avalon. It's so good to go full circle.
