OUR STORY IS THE
TALE
We've spent nearly a decade proving this by cultivating precise barley varieties in Australia's finest agricultural and wine regions, learning from centuries-old European malting wisdom, and perfecting innovative technologies that push the boundaries of what malt can achieve.
Beginning in a family kitchen brewing ginger beer, a school holiday project codenamed the Wonki Donki soon turned into an obsession over how to create the world's best beer ale
The answer came in the Scottish Highlands. There, the team meets the elusive “Malt Yoda”, a master maltster whose centuries-old expertise and revolutionary malting technology reveal a new world of possibility.
Inspired, the team returns to Australia determined to prove that barley can be treated with the same reverence as grape, crafting an ale that captures terroir, elegance, and complexity in the way great wines do.
Our Philosophy
We reject the brewing industry’s habit of overengineering flavour and chasing trends.
Every decision we make follows three core principles:
Each batch of Grand Cru Ale starts with barley grown in South Australia’s leading wine regions. Every grain is identity-preserved and harvested with intent.
We then malt the barley ourselves in custom-built Bavarian drums—the only ones like it in the country. This slow, traditional method draws out character without stripping nuance. Each batch is kept separate and stored in a temperature- and humidity-controlled grain vault to preserve purity and provenance.
Before brewing, the malt is tested in our on-site lab. We analyse its protein levels, enzyme activity, and flavour markers, followed by wort tasting to get a raw read on the grain’s sensory profile. Small-batch brews are trialled and blind-tasted by a panel of sommeliers, who help refine balance, structure, and length.
Only the brews that meet the Order’s strict criteria are released. Everything else gets held back, reworked, or shelved.
We are setting a new standard for what malt can be.