Sustainable brewing in a burgeoning region

The Australian Government’s Food Innovation Australia agency included Brouhaha Brewery in its latest innovations showcase magazine.

“Nothing is overlooked at Brouhaha. Spent grain from the brewery is collected and fed to local wagyu cattle.

That same cattle ends up on the table at Brouhaha restaurant … a local baker incorporates brewery by-products into the restaurant’s signature sourdough and the chefs prioritise local producers on their seasonal menu, ensuring the majority of ingredients are sourced within 20km of the brewpub.

Other local partnerships have created products from unexpected pairings including gelatos and sorbets with beer as an ingredient and sour beer brews that use natural yoghurt cultures.

Working with local craft beer tour operators has seen development of a Farm to Fork tour that gives guests a hands-on, behind-the-scenes look at the some of these local farms and businesses, culminating in a four-course meal showcasing local produce and, of course, Brouhaha’s craft beer.

The Brouhaha story is testament to the strength of a collaborative local economy approach, putting regional industry on the map, fostering local employment and showcasing local business.”

By collaborating with other Sunshine Coast growers and producers and Food and Agribusiness Network (FAN) the Brouhaha team has stayed ahead of the curve to meet its sustainability vision.

A winning combination of location advantages, lower cost doing business, economic resources and government support makes the Sunshine Coast a prime location for food and agribusiness innovators and entrepreneurs.