With the AGM later this month it’s time again for State of the Brunion. This is the club’s annual review of the last twelve months. We hope that in years to come these documents will help us track our history and show what’s changed and what has stayed the same.
Club Events Calendar
We’re on track to hold 19 events over the 12 months to June 30. Slightly fewer than last year but there were extra barrel events in the previous twelve months as well as our tenth anniversary celebrations.
Ellie and Jack picking grapes in Heathcote Our January meeting at Stomping Ground had a great turn out
Changes and major happenings this year
Zak Walsh’s beer launch at Tallboy & Moose
As a major prize in last year’s IPA competition, Zac Walsh got to do a commercial re-brew of his winning beer at Tallboy & Moose, a Texan IPA called Serendipity. The beer has a robust malt-profile, an all-American hop combo of Simcoe, Amarillo, and Centennial, and a zippy addition of Yuzu. The beer was then launched at a party at the brewery with Texan inspired food which was a great way to celebrate the amazing achievements of Zac’s brewing skills.
Zac’s beer on tap at TB&M Holger and Susannah enjoying said beer
Head 2 Head Comp
We held another installment of our head to head comp in July at The Woodlands Hotel. Sharif has done a great job making this a major event on the Mashers calendar and there were some epic beers entered. Dave Hinchey took out first place with his Smash Test Dummies beer – a Belgian single with Antwerp Belgian Abbey Yeast and Ella hops. We also learnt that PET kegs can explode if given the right conditions. It sounded like a gunshot and left beer all over several stewards and dripping from the roof. We’re glad we have such a good relationship with Dave and the crew at The Woodlands and that they were able to see the funny side of things.
Will it Beer?
We’ve also introduced a new initiative in the last year we’re calling Will It Beer? Cards on the table, we stole were inspired by the Genus Brewing Youtube channel who have done this for many years. It’s not meant to turn out Vicbrew winning beers. In fact, some of the challenges pretty much guarantee the resulting beer won’t do well in comps (onion beer anyone?). That said, all the beers so far have been surprisingly good. Dave Hinchey started us off with his cumin beer, he then challenged Sean Dawson to brew with liquorice for January. Sean followed up challenging Hugo to brew with mint, who in turn challenged Matt Heard to brew with onions. It was just like it said on the tin – a beer with a hint of roasted, caramelised onion, and it was surprisingly drinkable… you know, considering it had onions in it. Now Grace has been challenged to brew with soy.
Will it Beer is such a Mashers thing. As a club we love to experiment and do things that haven’t been done before. We also like to laugh and don’t take ourselves too seriously… most of the time. I can’t wait to see where things go over the next year.
What I Learned?
Another thing we introduced over the last year is the What I Learned talks at club meetings. The idea is that someone has 5 minutes (which is enthusiastically enforced) to talk about something they’ve done and what they learned doing it. By focusing on the lesson learnt it means that anyone is qualified to talk. Only brewed one beer? You could talk about how you approached it and what you learned in the process. So far we’ve heard from Shaun about brewing wild/sour beers, Rohan talked about brewing small batches in an apartment, Sharif told us about his experimental method of producing a low ABV beer and in the first talk of the series, I (Brian) tried to convey what I’d learnt from brewing a heap of Hefeweizens. Personally I’ve got something out of each of them and we’re lining up more people to talk at meetings over the remainder of the year.
Rohan’s What I Learned talk at Gales
Tallboy & Moose Oktoberfest
It’s not often we get to share our beers with the general public and that’s why having Mashers serve their beers at Tallboy & Moose for their Octoberfest celebrations is such a big deal. If you haven’t been before, keep an eye out for it later in the year (October funnily enough). It’s always a really good event and the Mashers beers always go down well with the punters at the brewery.
This year we had the following brewers and beers on show:
| Brewer | Beer Name | Beer Style |
| Ellie MacCauley | Field Daze | Weissbier |
| Jack MacCauley | International Roast | Schwarzbier |
| Sharif Slamet | Marven der Märzenmensch | Märzen |
| Brian Murray | Come Up For Air | Festbier |
| Andrew Barker | Bocktoberfest | Bock |
| Holger Detje | Rote Perle (red Pearl) | Frankonian Red Lager (Rotbier) |
We hope to be back again this year. We will be looking for brewers again around July or August.
Sharif took home best beer as voted by the customers
Cooler bulk buy
We ran a bulk buy on cooler bags earlier in the year. This was well supported and I look forward to the confusion at the end of Winter Feast and the Christmas party when everyone tries to work out which of the dozen or so identical bags is theirs.
Final ever Christmas party at Rhosie’s
Our Christmas party each year is always the premiere event on our calendar. This year was no exception. The one thing this year that does need calling out is that this was our last Christmas party at Rhosie’s house in Reservoir (aka, Rezza). Rhosie has hosted most of the Christmas parties over the club’s history but she has decided it’s time for someone else to take over the hosting duties. At the 2024 party, the baton was literally passed to Matt Arnold who will be hosting the 2025 party at his Porsche showroom home in Brunswick. Details to follow later in the year.
Matt with the batton which was passed to him by Rhosie The clubs fonts got their first hot weather test
Another BJCP group completed their exams
Cam lead another group of judges through their BJCP training and exams this year. It was great to see another full class going through this course. Cam does an awesome job running these over several months. It’s not just for club members but it’s great to see a number of Mashers enthusiastically stepping up their sensory and judging game. Hopefully they will receive their results soon.
Such focus. Student sitting their exam
Barrel Fill
In September we undertook our biggest and most ambitious barrel project to date with 20 members participating and filling BOTH club barrels. For the first time ever, everyone brought along a batch of unfermented wort with primary fermentation being done in the barrels. The style chosen was lambic, each barrel was filled to the 2/3rd mark with wort and fermented with a combination of Melange, Funk Weapon 2, Cantillon dregs, and wild yeast. A couple of weeks later we topped up the rest of the volume with the same beer fermented separately with Farmhouse yeast. We plan for this beer to be in the barrel for around a year.
We’ve had a few sample tests so far and it is developing really well. We will look to decant this barrel later on this year, and re-fill with the next project group. If you’re interested in getting involved in the next project please keep an eye out for the announcements.
The Final Time into the Frey
Last year we saw the end of the legendary Melbourne craft brewery Deeds. There have been a number of great breweries that have folded over the last couple of years and Deeds was one that was really felt by the club. Given how much the brewery was loved by members it was pretty special that some of us were able to get some of the last barrels of their famous barrel aged Russian Imperial Stout (RIS) called Once More into the Frey. It says a lot about how highly this beer was respected that several Mashers pulled off what was clearly a much bigger undertaking than was anticipated to get these barrels to Holger’s farm where they could be decanted. Special thanks to Nathan who spearheaded this one and, as always, Holger, who also played a huge role. Suffice to say there will be plenty of RIS at Mashers’ parties for some time to come. RIP Deeds. Thanks for the memories.
Wine Making
For a couple of years now, a few club members have been quietly making wine on the side and bringing it to meetings, and it didn’t go unnoticed how great these wines actually were. These wines aren’t made from the crusty, malnourished vines growing around the verandah, these are commercially grown grapes taken home and carefully crafted into some seriously good drops, and so this year Justin lead an effort to introduce winemaking to another 17 club members.
Grape picking at the Heathcote vineyard
A bulk-buy of 845 Kg of grapes was organised and then after a day of the team picking grapes, (which was relatively stress-free), and waiting for pizza to get delivered, (which nearly ended the event!), everyone headed to Holger’s to fire up the grape crusher the club had hired for the day. Once the grapes were crushed and distributed everyone then headed home with their grapes and the winemaking – and some very lengthy winemaking discussions – began. You’ll see some of the wines starting to make an appearance at future club events, and because this was so much fun and such a success, the club is looking at making it an official event next March so keep an eye out for that one.
The Committee
This year we have two committee members standing down.
Adam will not be running for the committee this year. Adam joined the committee in 2024 and has done a great job as our quartermaster. Adam has helped organise a number of events this year, most notable being the excellent beer and food pairing event at Gales earlier this year. Thanks heaps Adam for all your effort.
Also stepping down after five years is Ant. Ant has really brought a lot to the committee and the club over his tenure. His video, social media and marketing skills have helped lift the IPA comp and other club events to new heights. Thanks heaps Ant for your efforts.
Ant with tongs Adam with some weirdo in the background
Of course, Adam and Ant aren’t going anywhere. They’re just stepping down to allow others to contribute via the committee.
Happenings outside the Club
Australian National Homebrewers Conference
Outside of the club it’s still a pretty turbulent time in the world of homebrewing and beer. One of the casualties this year has been The Australian National Homebrewers Conference (ANHC). It was scheduled to take place late in 2024 but the event didn’t go ahead due to uncertainty with funding and questions about attendance given the current economy. There have been some conversations about how ANHC could be reinvented in the future but as of the moment nothing has been planned that we’re aware of.
The sad facebook announcement
Breweries that closed
Breweries continue to struggle and more have closed over the past year. Two that are notable for the club are Burnley Brewing and Temple – both have been venues for club meetings over the years. Range also closed their Abbotsford taproom.
On top of this Fox Friday went into Administration. While the club haven’t had a meeting at their Burnley brewpub, Fox Friday purchased Carwyn Cellars, a favourite beer venue for club members, and there was concern there for a while about what would happen to the institutional Thornbury bar. Luckily Blue Mountains-based brewery Mountain Culture stepped in and purchased Fox Friday and Carwyn and then original owners Ben and Nicole Carwyn purchased it back from Mountain Culture. So it looks like we’ll be drinking great beers at Carwyn for a while to come yet.
Breweries that opened
It’s nice to be able to report that among all the closures there have also been some new breweries opening. WA brewery Rocky Ridge opened a brewpub in the old Thunder Road site in Brunswick and just around the corner Keeper Brewing opened in the old Temple brewpub.
Birth of Backyard Home Brewing
Last year the club felt the closing of Yarraville homebrew store Grain and Grape. The store was a Melbourne homebrewing institution and it can’t be understated the impact owner John had on the Australia home brewing scene. All was not lost though with Matt and Pete from the store opening Backyard Homebrew Co. The store opened for business late last year and they have offered members a discount code to use on their online store. More details on this to follow.
Award winners
It’s been great seeing the club get around the comps this year, both as entrants and as judges and stewards. It’s also been brilliant to see members doing well in these comps. We’ve seen a few new people in the placings over the past year as well as a few regulars.
Westgate Brewers Stout Extravaganza – July 2024
Brian Murray 1st Strong Stout – Imperial Stout (130.5)
2nd Porter – Baltic Porter (118)
Bruno Schivinski 1st Specialty – Smoked American Porter – (120)
Brian Murray Brewer of Show
Merri Mashers Club of Show
Vicbrew – September 2024
Eric Beck 3rd Sour & Wild Ale – Table Beer light mixed Ferm (114)
Holger Detje 2nd Cider & Perry – Sparkling Cider w Boysenberries (120)
Cameron Eldridge 1st Strong Stout – Imperial Stout (121)
1st Cider & Perry – Sparkling, Dry, Oaked NW Cider (130.5)
3rd Specialty Beer – blend Imp Stout & Barleywine (117)
Jack & Ellie Maccauley 1st Specialty IPA – Hazy IPA (128)
1st Sour & Wild Ale – Oud Bruin (119)
2nd Mead – Sweet Mead (92)
Brian Murray 2nd Amber & Dark Lager – Munich Dunkel (112.5)
2nd Porter – English Porter (121)
Bruno Schivinski 2nd IPA – American IPA (117)
3rd Low Alcohol – Berliner Weisse (111)
Sharif Slamet 2nd American Pale Ale – American Pale Ale (106)
3rd Pale Lager – Czech Premium Pale Lager (123)
3rd Amber Ale – Best Bitter (121)
Merri Mashers Club of Show
Merri Mashers Best Presented Club
Bayside Brewers Oktoberfest Comp – October 2024
Brian Murray 2nd – Amber and Dark Lager – Marzen (124)
3rd – Bock – Dunkles Bock (121)
AABC – October 2024
Cam Eldridge 1st – Cider & Perry – Oak ages cider (126)
Brian Murray 3rd – Porter – English Porter (106.5)
2024 Merri Masher’s Brewer of the Year
Brian Murray 16 points
Melbourne Brewers Beerfest – February 2025
Sean Dawson 1st – Sour & Wild Ale – Brett Beer (120)
Brian Murray 2nd – Belgian Ale – Belgian Dark Strong Ale (120)
Chris Schwinghamer 2nd – Sour & Wild Ale – Mixed Ferm Sour (114)
Sharif Slamet 3rd – American Ale – American Pale Ale (106)
Merri Mashers IPA Comp – March 2025
Eric Beck 1st – Double IPA (111)
Cam Eldridge 3rd – Black IPA (103)
Daniel Horridge 3rd – Hazy IPA (111) – Count back for 2nd and 3rd
Jack Maccauley 1st – English & Brown IPA – Brown IPA (124)
Justin Manzano 2nd – English & Brown IPA – English IPA (117)
Brian Murray 1st – Hazy IPA (114)
Marc Newbrook 3rd – White & Belgian (111)
Chris Schwinghamer 1st – White & Belgian (116)
3rd – Red & Rye (107)
Sharif Slamet 2nd – Red & Rye IPA (108)
Shaun Staples 2nd – White & Belgian (113)
Matt Zuerrer 1st – Black IPA (112)
Matt Zuerrer Champion Brewer
Jack & Ellie Maccauley Champion Beer (Brown IPA)
Merri Mashers Club of Show (27 points)
Yarra Valley Brewers Belgian Beerfest – May 2025
Eric Beck 2nd – Specialty – Mixed Fermentation Saison (80)
Sean Dawsom 2nd – Light Coloured Ales – Belgian Blond Ale (80)
2nd – Saison (71)
3rd – Wild Beers – Flanders Brown/Oud Bruin (80)
3rd – Specialty – Orval Clone (77)
Ellie MacCauley 1st – Wild Beers – Flanders Red Ale – (85)
Brian Murray 1st – Dark Coloured Ales – Belgian Dark Strong Ale (79)
3rd – Light Coloured Ales – Belgian Blond Ale (79)
Sharif Slamet 1st – Saison (77)
Merri Mashers Best Club Award
Key focus/issues for the past year
Promoting the Craft and the Club
This year the club created a new sub committee to work on initiatives to promote homebrewing and the club. This group has been meeting bi-monthly since the start of 2025. There are a number of plans that are being worked on but we want to make sure we have the new club website up and running before we go too much further. At the moment the club’s website is a little old and stale owing to the fact that it’s prohibitively hard to update.
Inter-Club Activities
There has also been a lot of discussion about the fact that ANHC isn’t planned to go ahead. I’ve already mentioned this above but you should know the committee has a few ideas we’re kicking around. None are ready to be shared yet and I can’t say if anything will come of them. Just know it’s something that’s on the committee’s mind.
The Masher’s bar at the 2022 ANHC Club Night
Homebrewing trends and changes in the craft
Commercial Wort Kits
While Mashers are usually all about making their beers from base ingredients, it must be said that fresh wort kits have really become a significant thing in the homebrewing world. Well, at least in Australia. When Australian homebrewers popularised no chill brewing during one of our more painful droughts, homebrew stores realised there was an opportunity here to sell fresh wort kits direct to customers. Fast forward to 2025 and several of the larger homebrew stores sell a large selection of fresh wort kits. Some of them are even kits that allow you to make clones of well known Australian craft beers, branded by the source brewery. While I don’t think Mashers will be hanging up their mash paddles any time soon, I do think these kits make it easier for people to get into the craft.
The Cost of a Pint
A less welcome trend this year has been the increasing cost of a pint of beer. It’s not unusual these days to pay $18 or more for a pint of craft beer. If you’re catching up with friends for a meal and a few beers it quickly adds up. There are a lot of drivers behind this and I’m not going to do this topic justice here. It’s a significant thing today for beer drinkers though and it makes us appreciate a good home brewed beer even more than before. We have our Winter Feast coming up next week. Can you imagine how much that event would cost if you had to pay hospitality rates for the food and beer?
One final Thing
The club’s tenth anniversary last year got me thinking about the club’s history. That’s the reason we started State of the Brunion. In the future if anyone wants to know what the club was like in the past they can open up these annual summaries and have a pretty good view of how the club worked and what we were doing. While that’s great for years ten, eleven and beyond, we don’t have much documented from the club’s formation and first ten years. Well, we have committee meeting minutes but they’re pretty dry and don’t tell the full story. I fear if we don’t record something now that history will be lost for good.
If you’re reading this and you were around for the start of the club and the first meetings, would you please write down what it was like and send it through to the committee? We will add it to the club history folder. If you weren’t around from the start but have a great memory from the first ten years of the club, please write that down and send it through as well. Even if it’s just a paragraph. If we put all of these together they should give future club members a great idea of what the early years of the club was like.
We’re also looking for photos from the club’s early history. There are three (blurry) photos from 2014 and a handful from 2015. If you have any historical photos please reach out to the committee.
Historical Photo – brewing at the 2017 Christmas Party
To Conclude
The club seems to be in a really good place at the moment. The first few meetings of the year saw an average of over 40 people attend and our membership hit the 160 mark recently (a new record). Participation in club events has been high and feedback the committee has received all seems to be positive. We’re always looking for ways to improve though so it you have an idea or feedback please talk to a committee member or email info@merrimashers.org
That said we also need to make sure we’ve got the next generation of younger Mashers coming through to give the club greater diversity and to take the club forward over coming decades. This will continue to be a club focus over the next year and beyond.
Finally, I again want to encourage members to continue putting their hands up to do things for the club. What makes this such a great group to be a part of is that when we hold an event almost every member who attends finds their own way to make that event better. They brew beer, make the food, help set up, help clean up, play DJ, run hop guessing games, organise a collective Uber trip. If everyone keeps this up there are going to be heaps more grand events in the Mashers future.
Thanks for being a member and making the club awesome.
That’s a wrap
Now go have a home brew.
The Merri Mashers Committee
info@merrimashers.org
President Brian Murray
Vice President Grace Sarta
Secretary Alex Garner
Treasurer Rohan Lowe
General Committee Steve Barnett
Eric Beck
Ant Dinham
Adam Macfarlane-Hill
Sharif Slamet