Photographing local craft beer brewers is one of those difficult assignments one is forced to do from time-to-time; being a professional I pulled my socks up and tasted/photographed the (delicious) range on offer at Jervis Bay Brewing Co's taproom.
Located on the outskirts of Huskisson, the brewery was established in December 2019 by four mates: Oisin Sweeney, a homebrewer from Ireland and now the head brewer; Paul Walker from England with a brand and marketing background; local resident Ben Hutchings, whose family runs a hospitality venue in the town; and Christian Wood from Sydney, who specialises in digital product innovation and management.
Despite opening amidst major bushfires, followed by the COVID pandemic, the Jervis Bay Brewing Co crew cannily established their taproom as popular local venue with a chill atmosphere, with a beer garden with featuring picnic benches, umbrellas, plants, festoon lights, and a fire pit.
Inside. the taproom exudes a welcoming man-cave vibe, with timber, bamboo and ferns softening the industrial setting. There's an entire wall devoted to the many and varied dogs who visit Jervis Bay Brewing Co, of which I wholeheartedly approve.
What matters most, though, is the quality of the brews, which I'm pleased to report is top-notch. While the the base-range of IPAs, German Ales and heady Stouts is uniformly tasty, the team releases seasonal beers every couple of weeks. For instance, the Boysenberry Sour, which glows bright magenta, moderates its sweetness with a tart finish.