Australian Hotelier December 2020

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 37 No. 11 - December 2020

Low. Lower.

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IN THIS ISSUE: COVIDSAFE VENUES | CRAFT BEER | CIDER

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1 Source: APRA Annual fund-level Superannuation Statistics June 2019, issued 10 December 2019. Top 20 industry super funds (not for profit) based on total assets under management. APRA Annual MySuper Statistics June 2019, issued 18 December 2019. Administration fees comparison using SuperRatings SMART fee calculator as at 30 June 2020 based on super account balance of $50,000. 2 Source: SuperRatings Fund Crediting Rate Survey SR50 Balanced (60- 76) Index as at 30 September 2020. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890, MySuper No 68 657 495 890 198. This information is general advice only and does not take into account your personal objectives, financial situation or needs. You should consider if this information is appropriate for you in light of your circumstances before acting on it. Please read the relevant Hostplus Product Disclosure Statement (PDS), available at www.hostplus.com.au before making a decision about Hostplus. Past performance is not a reliable indicator of future performance. INH1221

CONTENTS & ED’S NOTE

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419 PUBLISHER: Paul Wootton

Contents SPECIAL FEATURES

P24 18 Cider: There’s a whole lot more diversity

6 Functions: How operators are tackling this year’s unconventional party season.

10 COVIDSafe Venues: Nine months on, Ed’s Pick

and venues have their pandemic

in cider as cidermakers get adventurous.

REGULARS 8 News: What’s happening in pubs

response down-pat.

14 Craft Beer: Which beer styles will drive

across Australia.

24 Design & Build: The suburbs get what

summer sessions?

they deserve with Mullane’s Hotel.

line that will see the end of the crisis, we

the end of what has

do indeed seem to be on an upward tick of

been a strange and

activity across the country and more credible

terrible year. Few

news of impending vaccines is instilling a lot

events ever bring the

of us with hope.

While there will still be challenges ahead

knees, and this has been one of them.

next year, with everything we’ve been through

We are indeed living through history. For

this year the industry is tougher, wiser, more

our industry, it has undoubtedly been the

agile and prepared for whatever the year can

toughest challenge we’ve ever faced, with

throw our way. Bring on 2021.

down before – not even in wartime.

In the meantime, I wish you all a safe holiday period and a Happy New Year.

Shutdowns and restricted trading have seen revenues for hotels severely curtailed this

Vanessa Cavasinni

year – more so than even the most forward-

E: vcavasinni@intermedia.com.au

thinking operators would game out. It’s been an incredibly tough road back, and venues will be dealing with the consequences of this year’s trade for quite some time to come. And while the new year isn’t some magic dividing

4 | Australian Hotelier

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In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

Flexibility and communication essential this functions season

Smaller group functions have been popular this season at Sandstone Point Hotel

ON THURSDAY 5 November, Australian

they were receiving an influx of functions

Functions packages

Hotelier hosted the virtual event ‘Party

bookings. All panellists agreed that this

A poll of event viewers found that

season: How to host functions safely and

year’s focus was less on larger corporate

70 per cent of participants have altered

profitably in 2020.’

bookings, and more so on smaller social

their functions packages, whether by

occasions such as birthdays, baby showers,

changing the pricing, the F&B on offer, or

wakes and social group celebrations.

both. Comiskey said the group’s pricing

The event, sponsored by SevenRooms and MSL Solutions, looked at how functions strategy has changed in the face

hadn’t changed, but they had moved from

of COVID restrictions. The panel was made

Hybrid events

up of Rob Comiskey, director of Comiskey

One strategy that has worked

plated options. Moncur said they had

Group; Kylie Moncur, chief marketing

particularly well for McLean, was the

also got rid of share-plates across the

officer of Australian Venue Co.; and Jodie

use of hybrid events. Earlier in the year,

company, and also reduced the minimum

McLean, director of JEM Events.

she created a corporate event for 150

spend within their packages.

The event kicked off with the impact the

communal F&B packages, to individually

people across Sydney, in which she

“Everything becomes a little more

pandemic has had on forward bookings

booked smaller function spaces across

labour intensive when you remove grazing

for functions, with capacity restrictions

six different venues – each hosting 30

tables and people can’t serve themselves.

and future uncertainty being the main

guests – and the presentations were live

We’ve adjusted minimum spends where

drivers behind people’s choices to stay

streamed in each venue.

we could depending on capacities so in

at home. Moncur said across the board

“People still got to meet together, but in

some cases we’re getting a quarter of the

AVC has seen a 65 per cent reduction in

smaller groups. They felt much safer that

revenue we would for a space, but… we

functions bookings as compared to this

way. The content was also very polished.

wanted to make it as fair as we could for

time last year, and in Melbourne that

That was a really successful event.”

our customers,” explained Moncur.

was as extreme as 90 per cent. Comiskey

Comiskey agreed that hybrid events

Working from the client side, McLean

said it sounded about right, having

had opened up greater possibilities for

had some great insights as to what

seen roughly a 55 per cent reduction in

his venues, having recently hosted one.

potential function bookers were looking

functions bookings.

Currently the rules in Queensland only

for. She said that some venues hadn’t

While it sounds particularly dire,

allow 100 people to attend a funeral, so

adjusted minimum spend in response to

both operators agreed that with every

the funeral was live-streamed into one of

reduced capacities, and it made it almost

announcement of easing of restrictions,

his ballrooms for 400 people.

impossible to justify that spend per head.

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6 | Australian Hotelier

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NEWS

Communications and flexibility

“Things are changing so rapidly

The biggest takeaway for all three

that you’ve got to give people the

Our sponsors

panellists was the importance of both

confidence not only to book, but to

clear communications and flexibility.

able to rebook it for another time

Thanks to our sponsors for their support of this event.

It’s important to ensure that you are very clear when discussing with prospective guests exactly what

without penalties. We had to do that straight off the bat stated Comiskey.

“You’ve just got to roll with it.

SEVENROOMS While the holidays might look a little different

they will be getting from a package,

We’ve had to move functions three or

this year, hotels can still meaningfully connect

and what they are allowed, as many

four times with no cost involved, and

with their guests to maximise revenue. One

people still just aren’t sure. And it’s

that’s just to keep the revenue on the

of the most valuable and actionable ways

this focus on the positive – what they

books. If you’re going to do a hard

to nurture your guests is through targeted,

can do, rather than what they can’t

and fast cancellation rule you’re going

– is what makes all the difference

to suffer in this climate.”

suggested the panellists.

“I’m picking up the way venues are

Both Comiskey and Moncur agreed that under restrictions and capacity

responding to enquiries, with things

limits, they were not currently making

like ‘We can ONLY hold this many

a whole lot of profit off functions. But

people’. It’s all very negative in tone,

more importantly, by being so flexible

where there are other venues who

with their functions bookings, it had

get back to you really quickly and are

helped them re-engage with patrons

far more positive with language like

who had stayed away after lockdown,

‘Thanks for bringing this enquiry to

and helped renew that confidence and

us, we’d love to host you, this is how

goodwill in their venues. It’s expected

many people we can accommodate,

by being so accommodating with their

this is what we can recommend’.

functions packages now, they will see

There’s a clear difference, and I’d

some real ROI with return patronage

really be urging venues to be looking

and bookings next year.

at the way they respond to enquiries,” suggested McLean.

The other critical point is to be

The virtual event also covered the safety precautions venues were taking, the marketing strategies and

data-driven marketing. With SevenRooms, operators can use the hotel’s data to market the right events to the guests who will love them most! For example, frequent guests who have a keen preference for wine will receive an invite to a complimentary virtual wine pairing event. Operators can use this same data to pamper loyal guests with special discounts, offers, or early access to reservation openings. In today’s environment, data is currency, and technology partners like SevenRooms are created solely with the operator’s best interest in mind. Learn more about how SevenRooms can help your business at sevenrooms.com.au

MSL SOLUTIONS MSL Solutions helps venues deliver outstanding customer experiences every time they interact with their customers.

Its platform is purpose built for venues,

flexible with your booking conditions,

software the venues were employing

at a time of such uncertainty and

to aid bookings, and countering

focusing on three core areas:

necessary caution.

negative perception or wariness.

• Customer Engagement • Point of Sale (POS) • Data & Analytics

A JEM Events hybrid event

At the heart of its platform lies POS. MSL Solutions sees POS as the cornerstone to a venue’s operations and its technology helps venues deliver exceptional customer service.

It does this by extending your POS beyond the counter, providing you with ways to personalise your engagements with customers when and where they transact. For more information go to www.mslsolutions.com

Missed out on hearing how these operators are handling this year’s unconventional functions season? You can view the event at any time at https://kapara.rdbk.com.au/landers/6431c5.html, you just need to register first. Check it out now.

December 2020 | 7

NEWS

The cost of SA’s short-lived lockdown ON 18 November, SA Premier Steven Marshall announced an extreme six-day lockdown of the state from midnight, effectively giving businesses less than twelve hours to shutdown. For hospitality, this meant getting rid of a lot of produce, cancelling functions, and standing down staff for the next week.

Two days later, the Premier shocked the country by announcing that the lockdown would be lifted early after the contact tracing team had been misled by one of the catalyst cases for the lockdown.

The lockdown lasted three days instead of six, however new restrictions were implemented with a reversion to a one per 4sqm density rather than 2sqm, and a venue cap of 100 people.

Anna Hurley, GM of Marion Hotel, spoke to Australian Hotelier at the end of what had been a chaotic week.

Prior to the lockdown, it was trading at a

The lockdown had placed a real cost on the

manageable capacity of just under a 1000 people

venue, with roughly $20,000 worth of food having

under the 2sqm rule. But now with a cap of 100

to be thrown out or given away. At the Port Lincoln

people, the hotel is trading at only 5 per cent of

Hotel – another Hurley Hotel Group venue – more

its capacity, which Hurley describes as “hugely

than $100,000 worth of accommodation bookings

debilitating”, particularly in terms of rostering.

were lost.

“A significant portion of our casual workforce are

“It’s eye-watering. That was at one hotel in one

not getting any hours, and then the casuals that we do

week. Obviously the stock loss was huge as well.

still have on have had their hours really reduced, and

We threw out a lot of food, only to find out we were

its putting them under significant financial stress.”

short of food by Friday, which is frustrating. Trying

“It’s a lot to deal with. You just can’t sleep

to get stock again with one day’s notice was very

because you can’t think about anything else, but

challenging,” stated Hurley.

you can’t plan either. It’s hugely stressful.”

But the costs to the business do not stop with the

Hurley hopes that the state Government will

end of the lockdown. With the new restrictions in

take this opportunity now to consult more with the

place, Marion Hotel – particularly as a larger venue –

industry to find more logical ways to keep people

is seeing its revenue opportunities severely curtailed.

safe, while also creating the least impact on business.

“I’ve personally turned away about 200 people

“We would love more opportunity to consult

worth of bookings over the phone for lunch

with Government on these regulations, because

yesterday alone. And in such a huge venue, that is

we feel like we could make it a lot more logical

just really frustrating.”

and workable without affecting the public health

It’s also having a huge impact on the hotel’s

initiative. I really feel like if they would just talk to

workforce. The hotel has a normal licence capacity

us a bit more, we can make it so that our employees

of 1800 people, and operates with a staff of 140.

can get more hours while still maintaining the

Both of those numbers are seeing a huge plummet

overriding intention behind the regulation, which is

under the new restrictions.

to protect the South Australian community.”

Keep up with the latest industry news!

8 | Australian Hotelier

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Marion Hotel alone had to throw away more than $20k worth of food

TAG SAFETY COVID Verandah Bar in Sydney’s CBD

Safe environments Nine months into the pandemic, and most pubs now have thorough COVID safety plans.

We take a look into the some of the biggest changes that have been made in venues.

DURING THE 23 March shutdown,

every 15 minutes. This includes the lip

implemented a digital contact tracing

venues quickly began to prepare for what

under a table after a group is finished with

solution in the brief interval between

reopening would look like – not only in

it (as people often grip the underside of

Melbourne’s two lockdowns.

terms of capacity restrictions but also the

the table), as well as the doors to toilet

new systems and procedures they would

cubicles, as well as flushing mechanisms.

and is a simple, contactless, efficient

have to implement to reopen safely for

They also use an Aeris cleaning product

method which avoids the archaic process

staff and patrons alike.

on all their surfaces once a week, and get

of pen and paper which would increase

the venue deep cleaned quarterly.

the potential for cross contamination,

A lot of that planning was done on the fly as regulations and health information

“This initiative remains with us today

congregation of guests in doorways and

evolved, but nine months later and most

Check-in procedures

operators have their strategies down-pat.

One of the most substantial changes to

The Hotel Delany in Newcastle – better

Many even go further than what is required

the way venues operate is the addition

known as The Del – went one step further,

by law, so as to reassure guests that their

of a contact tracing component. Contact

becoming the first venue in the world

venue takes the current crisis seriously.

tracing has been lauded as one of the

to employ CoolGard, a temperature-

most important factors in controlling

checking check in system using artificial

outbreaks of the coronavirus, as

intelligence (AI). The system uses facial

evidenced by the success the strategy has

recognition to scan incoming patrons to

enjoyed in New South Wales through very

the venue, checking their temperature

early implantation.

and recording their details for the contact

So what does COVID safety in a pub setting look like?

Extreme cleaning Before reopening, David Thompson, area manager for Tilley & Wills, ensured

While initially venues could keep a

shared areas.”

register. It learns the face of regular

that Verandah Bar and the group’s other

manual log, many operators quickly

customers, making it even quicker and

venues underwent a deep clean from

moved to a digital system that was more

easier for them to be checked and sign

cleaning professionals Aeris.

hygienic and decreased the possibility of

in each time they enter. The data is only

losing that data. Rabih Yanni, publican

stored for the prescribed 28 days required

of Botanical Hotel in Melbourne

for contact tracing before being erased.

“I came on site for the day to see what the process was, and it was quite a shock to see what a deep clean actually is.

Having employed the system for three

They go through and literally clean every

months now, licensee Joshua Redman says

surface. Lift up every chair, every leg,

the CoolGard system has helped provide

underneath every table.”

certainty around its COVID safety measures

Having seen such a thorough clean, Thompson and his team then made a cleaning checklist for reopening, in which a staff member would clean high-touch surfaces that people overlook at least

10 | Australian Hotelier

as well as simplifying the check-in process.

COVID Costs COVID-Safe measures cost Verandah Bar an extra $4000-5000 a week.

“It’s provided that extra bit of certainty with the temperature check that everyone inside is healthy. It’s helped to ease people’s minds about COVID. It’s also

COVID SAFETY

helped avoid hassles with a lot of locals

directly with users and end-users, like at

who leave their phones at home – they can

The Del with its switched-on management

No QUAT, no worries

still sign in with their face if they’ve done so

and growing clientele, is what sets CoolGard

in the last 28 days.”

apart from all generic or offshore-developed

In the last six months, plenty of

It’s also helped avoid crowding – a key COVID concern – throughout the c heck-in process.

“It’s a lot quicker than QR codes or

visitor management and sign-in solutions.”

Reassuring customers and staff

cleaning products have popped up claiming to kill the COVID-19 virus. To ensure you are using an effective product make sure it has

To keep customers abreast of what the

Australia’s Therapeutic Goods

manual sign in. You can get through the door

team at Verandah Bar have implemented

Administration (TGA) approval

without lining up, because it remembers

to make the venue COVID Safe, Thompson

somewhere on the label.

your face, so you don’t have to input it

has ensured that these procedures are

every single time. It’s made it a lot more

explained in posters in the bathroom, via

Medi1, that also has the added

effortless and that’s had the biggest impact

social media channels and eDMS. This

benefit of not including the

on our Friday and Saturday night crowds –at

keeps patrons comfortable, and encourages

standard quaternary ammonium

our busiest times people can get inside the

reassurance and repeat business.

compounds (QUATS), used in

One that does is Bracton’s

most disinfectants. The concern

venue pretty quickly,” says Redman.

“The best form of advertising is always

The CoolGard system has been so

going to be word of mouth. And if people

with QUATS and other active

successful at Hotel Delany, that it has now

feel comfortable and tell they’re friends

ingredients for disinfecting

been introduced into the rest of Marvan

that, that’s good for us. I think you do have

against SARS-CoV-2 are the

Hotels’ pub portfolio.

to have those options for people who are

human exposure levels. Most

concerned, and educate the customer about

surface disinfectants used in

what you’re doing.”

everyday cleaning and sanitising

“CoolGard has worked closely with hotel groups like Marvan Group and licensees like Josh Redman at The Del to ensure the

Having lived through seven months of

contain QUATS, but were never

system provides exactly what they need

lockdown in Melbourne in which COVID

used in such high volumes.

at the frontline in dealing with COVID-19

occupied every aspect of life in a more

These QUATS are now sprayed,

risk minimisation and contact-tracing

extreme way than anywhere else in the

compliance,” says CoolGard marketing

country, Yanni has a different perspective.

director Melanie Williamson.

“The AI and BI [business intelligence]

“We do have posters around the venue and in our bathrooms which are stylised within

developers on the CoolGard team have

our brand profile, however it is important to

spent many hours inside hotels on busy

note that most guests want to do the right

nights to study real-life visitor behaviour,

thing and are aware. We do not need to

staff interactions, and management needs to

school them like children nor throw it down

achieve the most rapid throughput of visitors

their throats. I think we have all seen plenty

at entry points and other hotel-specific

of this in the last seven months whether it be

efficiencies. The ability to collaborate

by the media or our political leaders.”

misted and fogged in large volumes, exposing humans to levels of disinfectants that were previously unheard of.

Bracton has also had Medi1 independently assessed by Australia’s largest gaming/poker machine manufacturers and can now confidently state that it will cause no damage to gaming consoles or cabinets.

“It is great that we can now confidently state that Bracton Medi1 is safe and effective for use in so many applications. It’s worrying to think what chemicals we are exposed to in the fight against COVID-19, but having tested Medi1 for safety, material compatibility and effectiveness, we believe we have the best product on the market for safety and performance,” says Michael

The CoolGard system in use at Hotel Delany

Hunter, Managing Director of the Bracton Group.

December 2020 | 11

COVID SAFETY

Pre-empting social shaming David Thomspon says the team at Verandah Bar have gone above and beyond CovidSafe compliance in an effort to avoid being socially shamed by the public.

“If I’m being honest, the biggest concern of any publican today is social shaming. If you have an outbreak, you work with the public health

The new check-in desk at Verandah Bar

Keeping staff safe and feeling secure is also a major priority.

“The team are encouraged to take time

that it can go even further to ensure that people are kept safe and healthy within their venue. And although there will come

away and get tested should they need to.

a time when all restrictions are lifted,

I’d like to think most are quite excited to

some things that have implemented this

be serving diners again,” states Yanni.

year will be here to stay for a while.

At The Del, Redman plans on keeping

The financial cost

the CoolGard check-in system, as it has

easily. But if you get socially shamed,

Of course, with all of these extra

proven to have added benefits for the

where people were take a snapshot of

systems, procedures and equipment

venue, particularly in terms of security.

one instance of you not going by the

needed to be COVID-Safe comes an

During the busy Friday and Saturday night

guidelines, it can ruin your business.”

added cost – one that can be hard to bear

trade, the system has helped with incidents

when trading is impeded so significantly.

of intoxication and fights, making it easier

proactive about this recently, with

Thompson says that all of the procedures

to identify and ban unsocial patrons.

the Melborune Cup. Normally

that Verandah Bar has implemented

Tabcorp runs a pop-up TAB kiosk in

since reopening costs the venue an extra

that we know what you look like, we can

Martin Place near Verandah Bar on

$4000-5000 a week.

ban you, and we don’t have to rely on the

department, you can deal with it quite

Thompson decided to be

Melbourne Cup day, but this year did not. The venue has its own small TAB kiosk, which Thompson knew would draw a crowd. The line began at 9am.

To keep control of the situation, he put on an extra five security guards, a COVID Marshall and extra staff just to handle the queue and make sure everyone was spaced correctly. Only two people were allowed in the TAB at any one time, and the kiosks were wiped down between customers.

“We want to stay open. This is stuff we don’t have to do, but for us it educates the customer and our staff that we’re a CovidSafe venue today, tomorrow and moving forward.”

12 | Australian Hotelier

At the moment it’s a big price to pay, but Thompson is hopeful that a further ease in restrctions would make that cost easier to take.

“Hopefully once we get to one person

“I think it deters a lot of people knowing

memory of a security guard to get rid of troublemakers on a long-term basis.”

In terms of hygiene, Thompson says there are practices they will likely keep as people have become generally more

per 2sqm, or at least get to standing,

aware of germ transmission throughout

maybe the revenue will increase and it

the pandemic. As such, they’ll likely keep

will be easier to wear those costs into the

things like single-use menus and the

weekly take.”

ability to order via app. He also thinks

Post-pandemic

that post-pandemic they will keep a Hygiene Marshall on during the busiest

Crises are always good teaching

trading periods in an effort to make

moments, and there are many things the

people feel secure.

pub industry has learned about itself

“Hopefully when COVID is over,

throughout this year. Post-lockdown,

people understand that the standards

what was already an industry held up to

we’ve created around hygiene during the

the highest hyrgienic standards has learnt

pandemic won’t drop after it.”

Medi1 Bracton

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CRAFT BEER

“What can I get you?”

Craft beer trends are changing constantly, so here’s what a few different craft beer-focused venues are seeing as popular bevvies over the summer.

NO-ALC BEER As the no-alc category has gained some ground in replicating spirits in cocktails, it has only just begun to enter the beer category. With few producers of no-alc beer, there’s not a huge call for it on-premise, but it is growing as a way for patrons who don’t want to consume alcohol to still socialise in a group at the pub.

Talbot was sceptical of the no-alc beer movement, but a recent find has persuaded him that there is a place for the category in venue.

“We haven’t ever poured a non-ABV beer at NOLA, mostly because I have never found one that I have liked. But having just tried NORT by the guys and gals from Modus Operandi in NSW, that might all change. I think having a good tasting non-alcoholic option is a great idea and pretty important these days.”

Sours here to stay Sour beers have enjoyed some popularity over the last few summers, but as more people become aware of them, they are now cementing their place as a staple summer beer.

“Kettle sours are another one that will continue to grow over the warmer months and are often on the lower ABV side as well. We’ve been pouring them forever but I think we’ll see them become more and more common. Nothing better than cracking a refreshing sour beer on a hot day,” states Talbot.

“We also have a lot more people wanting to drink sour beers than years previous. I think this year they might crack the mainstream and become a mainstay summer beer for more and more people,” confirms Hynam.

HEALTHIER CHOICES Tunbridge says the team at Bine Beer & Dining stock a good variety of mid-strength and gluten-free beers for those patrons looking towards more health conscious options when enjoying a session in-venue. Talbot is also seeing the rise in popularity of lower-alc beers at NOLA. “I definitely see a trend towards lower ABV styles continuing, there are already a lot of great tasting craft mid-strengths on the market but I think we’ll see this continue to light beers as well. An example of this is Stone and Wood’s East Point which I’ve been drinking a bit of lately. It’s always hard to get the body and mouthfeel in a light beer but the slight zesty tartness really works with the lighter style.”

14 | Australian Hotelier

The summer of seltzer

LEADER OF THE FREE WORLD

Hugely popular in the United States, seltzers have hit the Australian market hard and fast, and patrons can’t get enough of them.

“The hottest thing to coming out of the last few months is seltzer. All the craft breweries are jumping on board and producing this product, some better than others. It’s the new ‘hand sanitiser being produced by distilleries!” suggests Simone Tunbridge of Bine Bar & Dining on the Gold Coast.

Hynam says one particular seltzer is so popular, it’s tough to get a hold of.

“White Claw has a reputation in that field and if we can get our hands on some cases we expect them to fly out the doors.”

HOPS WITHOUT THE BITTERNESS Hoppy beers that have moved away from extreme bitterness are expected to do well once more this summer.

“We think this year is going to be even bigger for XPAs and ‘summery’ Ales. Balter XPA and Kaiju Krush have been our biggest performers since we reopened and we expect that rise to continue,” states Cassius Hynam, bar manager at Great Northern

Brewed with the goodness of ancient grains to deliver uncompromising taste, O’Brien is Australia’s most awarded gluten free beer.

Hotel in Carlton North.

Josh Talbot, co-owner of NOLA in Adelaide agrees.

“It’s always hard to predict the ‘next big thing’ in the craft world but I don’t see Hazys going away any time soon. They’ve taken hops to the extreme and have made big hoppy beers a bit more approachable by removing a lot of the big, bold, bitterness.”

rebellionbrewing.com.au

CRAFT BEER PROMOTION

Summer sessions

1

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4

O’Brien Pale Ale A medium-bodied, American-

4 Hearts Brewing Gilly’s Ginger Beer

Batch Brewing Co. Pash the Magic Dragon

Young Henry’s From Where You’d Guava Be

style pale ale with mild hop

A new addition to the 4 Hearts

Pash the Magic Dragon greets

This full flavoured sessionable

aroma and distinct citrus and

Brewing core range, Gilly’s

you with a beautiful copper

sour is the best way to

tropical fruit flavours balanced

is something for the beer

colour imbued with a highlight

welcome the return of

with a slight sweetness.

wary. This ginger beer has a

of pink brought on by the red

summer. This light coloured

Complements pizza, or serve

medium sweetness and good

dragonfruit. The aroma is a

festive beer finds the perfect

with flavourful, tangy cheeses.

body. On the palate the strong

straight passionfruit punch

balance between tartness of

ABV: 4.5%

ginger presence balances out

which carries through from the

the guava and passionfruit,

the sweetness. It gives some

first to the last sip!

and the sweetness of premium

floral, earthy notes which build

ABV: 4.5%

German Pilsner and wheat

www.rebellionbrewing.com.au

into a nice burn at the back of the palate before dissipating.

www.batchbrewingco.com.au

malts, bringing a full sensation of refreshment at a sessionable

There’s also a hint of lemon

ABV, making it perfect for

and citrus from the hops.

these hot summer days.

ABV: 3.5%

ABV: 4.0%

www.4heartsbrewing.com

www.younghenrys.com

CRAFT BEER PROMOTION

Shot at

These brews are sure to keep punters happy over the summer.

TAYLOR’S ROOFTOP

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Batch Brewing Co. Tasman Tango South Pacific Ale

4 Hearts Brewing Sunshine Rice Lager

Ballistic Beer Co. Hawaiian Haze Pale Ale

The signature lager from

Ballistic’s take on the Hazy

Lord Nelson Brewery Smooth Sailing Session Ale

This modern ale uniquely

4 Hearts Brewing. Light

Pale Ale was brewed to

This session ale is highly

showcases the great

and crisp in mouth feel.

quench thirsts. It’s a hop-

smashable, brewed with

ingredients from both sides of

Citrus, fresh lemon peel and

driven flavour explosion that

Pilsner malt and American hop

the ditch! On a base of soft and

tropical fruit in the form of

screams “Drink me!” Juicy

varieties for a clean finishing

sweet local malt, the delicate

passionfruit and mango.

aromas effortlessly overlay

beer. Fruity aromatics and

floral bitterness of Kiwi hops

This crystal clear lager has a

the fluffy mouthfeel and clean

mild bitterness. Straw yellow

tangos with a big citrus and

nice dry finish from the rice

finish. Pineapple juiciness,

in colour.

mango aroma from Aussie

featured in the malt bill.

hoppy and citric.

hops in this crisp, bright and

ABV: 3.8%

ABV: 4.6%

ABV: 4.6%

www.lordnelsonbrewery.com

www.4heartsbrewing.com

www.mightycraft.com.au

refreshing ale. Let’s dance!

ABV: 4.0% www.batchbrewingco.com.au

Image by O’Neill Photographics

CIDER

In-cider knowledge Australia’s cider industry is set for a breakout year with consumers. Interest for a crisp summer drink couldn’t have come at a better time for those willing to experiment.

NON-ALCOHOLIC, HYBRID ciders and new flavours

Written by wine journalist Max Allen, the

are starting to emerge to compete with the growing

guide will “reinvigorate consumer awareness,

craft beer industry. As the cider education of the

knowledge and enjoyment of locally produced

consumer grows, so too does the need for publicans

craft ciders,” as Sam Reid, Cider Australia

to have alternate and adventurous options.

president and craft cider producer of Willie

Consumers are not only searching for more to

Smith’s Cider Makers, told Australian Hotelier.

quench the thirst but are looking for more flavours

He said consumers are starting to acknowledge

from smaller boutique brands. Cedar Creek Cider

local products and will be the key to a publican’s

owner Nathan Silm is excited for what the future of

growth in sales in 2021.

craft cider holds in Australia.

He said since he joined the scene, small

“Consumers understand the importance of where the fruit in cider comes from and are

businesses and wholly Australian products have

starting to search for local and Australian

become the consumer’s choice, while bigger market

growers where they can,” Reid said.

share holders have seen a decline in sales.

“I’m a big believer in the need for diverse

Silm told Australian Hotelier he believes the key

categories of cider in Australia, and it has never

to publicans offering alternative products will be in

been as diverse as it is currently, with the many

the non-alcoholic and alternative range.

different styles of cider out there.

“We released the guide to educate publicans

Cider-cation a key for industry future

and consumers about how exciting and diverse

Even the Australian government can’t ignore the

cider can be.”

growth and potential of the cider industry, investing $500,000 into the education of the consumer’s choice.

The guide is available for download from the Cider Australia website.

Cider Australia recently released an Australian guide to cider, providing the consumer and publican

What’s new on the shelf?

further education for finding the very best of

The popularity of new craft styles and

Australia’s craft ciders.

non-alcoholic cider is also on the verge of

Imposed restrictions of the COVID-19 pandemic

a breakout year. Market trends are showing

and its impact on the craft cider industry, led Cider

the consumer’s choice has evolved past the

Australia to publish The Australian Cider Guide.

mainstream options.

18 | Australian Hotelier

Tobias Kline (left) and Steve Dorman of The Hills Cider Company

We are seeing consumers becoming more experimental and looking for more complex ciders made from traditional cider apples with higher tannin and acidity.

Shane McLaughlin, Hillbilly Cider

CIDER

Cedar Creek Cider’s non-alc option is growing in popularity.

Another hybrid product to hit shelves is the Tropical Sour cider from Hills Cider. The can itself is unique and eye-catching enough for consumers, let alone the hybrid flavour hit that will knock their socks off.

Hills Cider have combined an Adelaide Hills apple cider base and co-fermented it with fresh Queensland mangoes and pineapples, in a style reminiscent of traditional sours.

It has taken great care of the process to produce a complete ‘land to hand’ control over every step of production.

Meanwhile at Hillbilly Cider, the concentration has been on merging the taste of fresh apples, with berries. Head cidermaker Shane McLaughlin said their decision to branch out on new and “complex ciders” is feeding the growing consumer choice.

“Currently, the fruit cider sector is dominating the growth in the category.

Especially any product that is pink in the bottle, like our Hillbilly Summer with wild

A marketable product Cedar Creek Cider’s market research has found that there is an almost even split of consumers between males and females aged 24 to 35 who consume cider out of cans.

At pubs however, Silm said about 70 per cent of sales come from female consumers.

At Cedar Creek Cider, a gamble on nonalcoholic cider is starting to pay off. Silm said

consumers are searching for small craft

Australia with many small brands, each one

producers who use 100 per cent fresh apples

has a unique story that gives them an edge

and moving away from the mass-produced

over the “big boys”.

sector, which is made with concentrates,

“I have been betting on non-alcoholic products growing as a trend and that has been a great bet to make,” he said.

“We have seen more people than ever using the non-alcoholic version as an alternative

clarity needed to target the

option and Cider Australia’s education has

correct demographic to best

been key to this.

Cider companies are leading the way in the industry for marketable visuals, taking advantage of the colours of the many fruits they use, and applying it to stylish eyecatching products.

“Our cans are a perfect conversation starter and a statement to have with you at a party or in groups at establishments,” Silm said.

“The cans stand out and people are asking about it.”

20 | Australian Hotelier

“As the cider industry matures in Australia,

while craft cider is still a very small market in

This offers publicans the

suit their hospitality set-up.

berries,” Mclaughlin said.

Cidermakers are also taking the next steps in innovation in alcoholic varieties.

Barossa Valley winemaker David Franz

making up at least 85 per cent of the market.

“Also, we are seeing consumers becoming more experimental and looking for more complex ciders made from traditional cider apples with higher tannin and acidity.”

Despite an abundance of new choices on offer, publicans are on the verge of missing out on the chance to raise their sales to their fullest potential.

“Publicans have become less experimental

has recently joined the revolution for

recently as they have been wanting to have

experimental products.

something on tap that will sell,” Reid said.

The Golden Scrumpy Lightly Sparkling

“Due to tap contracts that many are tied

Grape and Apple was recently created to

to, publicans have had a limited amount of

offer consumers a hybrid wine and apple

innovation to play with.

cider option.

Franz combines Adelaide Hills Golden

“Consumers on the other hand are going one of two ways, they are moving away from

Delicious apples from the orchard with Eden

the large mainstream ciders that everyone

Valley Semillon and Barossa white frontignac

knows and moving to either a sweeter, fruity

(widely used for Moscato wines) from his

flavour; or towards a more authentic, drier

vineyard to create a zesty cider with “boggins

and crafted style of cider using Australian

of appley goodness”.

grown fruit.”

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CIDER PROMOTION

All Aussie cider

Shot at

TAYLOR’S ROOFTOP

As patrons look for all-Australian bevvies, these ciders are sure to satisfy.

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3

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Hills Cider Tropical Sour

Hills Cider Cloudy Apple

A hybrid of Hills Cider’s

A fresh and fruit driven cider

Kaiju! Beer Golden Axe Crisp Apple Cider

Cedar Creek Cider Apple Cider

fresh Adelaide Hills apple

that proudly supports Australian

Golden Axe is made with

Fresh, crisp, cool and

cider base co-fermented with

farmers by using 100 per cent

fresh Victorian apples grown

tastes like apples! That’s

fresh Queensland mangoes

Australian grown fruit. Aromas

only a few kilometres from

what you get when Ceder

and pineapples, in a style

of custard apple, lemon

Kaiju’s HQ. A crisp, thirst-

Creek Cider lovingly

reminiscent of traditional sours.

sherbet and delicate nuances

quenching drop with just

handcrafts its cider

Apple sweetness on the back

of toast and hazelnut. A higher

enough sweetness to satisfy.

from only 100 per cent

palate, reinforced by the depth

proportion of Jonathon apples

Aromas of fresh-cut apples

Australian, Cedar Creek

of tropical flavours. Deep hazy

give crunch and acidity, with

and blossom. Gluten-free

Orchard apple juice.

yellow in colour.

a touch of honey and lingering

and vegan friendly.

Medium sweet, partially

ABV: 8.0%

citrus acid structure. Barnyard

ABV: 5.2%

filtered and carbonated.

www.thehillscidercompany.com.au

straw in colour, naturally cloudy.

ABV: 5.0% www.thehillscidercompany.com.au

www.kaijubeer.com.au

Also available as nonalcoholic Sparkling Apple.

ABV: 5.5% www.cedarcreekcider.com

22 | Australian Hotelier

CIDER PROMOTION

5

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Flying Brick Co. Original Cider

Pagan Cider Cherry Uniquely Tasmanian, Pagan’s

Hillbilly Scrumpy Cloudy Apple

Pressman’s All Australian Apple Cider

Pure, clean and fresh.

Cerise (French for ‘cherry’)

A blend of heritage cider

A fresh, light, thirst-

Refreshing and satisfying,

is its own innovation: a

apples grown on cidermaker

quenching cider with crisp

this is true Australian craft

bewitching blend of rich dark

Shane McLaughlin’s orchard,

apple notes. Made from

cider at its best – with more

cherry juice (from plump

a nod to his time spent in

100 per cent Goulburn Valley

accolades than you can poke

cherries grown in the orchard

Somerset, UK – the home

apples. No compromises, no

a stick at. Opulent golden

beside the cellar door) and

of Scrumpy. Cloudy with a

embellishment. The ultimate

straw in colour and a fine,

dry apple cider. The palate

touch of funk. Available in

in refreshment when served

delicate bead. Lovely vanilla

hums with dark cherries and

330ml bottles. Also available

over lots of ice!

notes shining through on the

plums, with rich Christmas

in Sydney in 50L kegs.

nose. A creaming soda-like

fruit cake notes.

ABV: 4.5%

toffee complexity upon the

ABV: 6.0%

ABV: 8.0%

www.mycca.com.au

www.hillbillycider.com.au

palate and loads of fresh apple sweetness. Invigorating, balanced astringency on the back palate.

www.pagancider.com.au Image by O’Neill Photographics

ABV: 4.4% www.flyingbrickciderco.com.au

December 2020 | 23

DESIGN & BUILD

What the people deserve Double-height ceilings; steelframed windows and doors; and an antipasto table all add to the high-end offer of Sarino’s restaurant

BEFORE IT was a pub, the Mullane’s Hotel building

“Office facades don’t really scream pub at all,

started out as part office, part pharmaceutical

so then your signage and your lighting comes into

manufacturing space within the Norwest Business

play. You have all of that reflective green glass, so

Park. It’s not the first time Momento Hospitality has

how do you convert that and not cost the client a

converted an office building into a pub, having done

fortune? Its definitely a challenge,” states Clark.

so previously at The Governor Hotel in Macquarie Park. It’s part of the group’s MO. “We tend to look for a suitable site in a particular

In the case of Mullane’s a fresh coat of white paint, and decorative touches in black moved the building away from office to hotel. While it still does

area, regardless of its former use. Once we secure

not scream traditional pub, Clark says the subtlety

the site, we go about the conversion process,”

of the façade plays into the more refined and

explains Leon Colosimo, executive director of

subdued offer of the hotel.

Momento Hospitality.

But converting an office building into a premium

A different kind of offer

hospitality offering is not without its challenges. The

With Momento’s flagship Bella Vista Hotel less than

general open plan design of an office building means

a five minute drive away, the locally-focused group

you have the freedom to create smaller spaces

was not interested in creating another traditional pub

within it, but other design elements need some

venue that would cannibalise it’s own patronage,

serious rethinking and significant design upheaval.

but rather, it focused on a different kind of offer that

“A lot of office spaces designed in particular eras have a lack of natural light and not-so-interesting

would complement and vary its hospitality options for the local community – which is growing.

features. So you really have to go through and

“Although there are two hotels quite close

gut the whole thing and find the interest in the

together, they’re very different in terms of what

building,” suggests Edith Clark, director of

you’re expecting from the venue, or what type of

architectural design firm Archebiosis.

crowd they attract. Mullane’s has a full sit-down,

Archebiosis has worked with Momento

24 | Australian Hotelier

With Mullane’s Hotel, Momento Hospitality has created a high-end offer for the north-west Sydney community.

almost fine dining restaurant; an expensive wine list

Hospitality on several venues, including The

of over 200 wines; really sophisticated cocktails;

Governor, and was prepared to deal with the

and a high-end function room, with a café down the

challenges of converting an office space into a

bottom as well. Whereas Bella has a huge sports

pub. This included starting from scratch in placing

bar and a more traditional type of pub offer,”

kitchens and bathrooms within the venue, as well

explains Colosimo.

as creating intimacy in the previous manufacturing

While the hotel might not be your traditional pub

space, which had double-height ceilings. And then

offer, it’s ground floor components of a casual café/

there was façade to contend with.

bar and gaming room, mean that anyone can feel

DESIGN & BUILD

LEFT: The bar at Mullane’s employs talented bartending staff to create a more highend drinks experience

welcome in the venue day or night – whether they’re

slab on top. Chefs can prepare antipasto ingredients

popping in for a coffee before work or for after

on this slab in full view of Sarino’s guests. The

work drinks – people can feel comfortable in the

investment in lighting was also substantial to create

RIGHT: Sandy coloured timber floors, light brickwork and tan leathers add to the coastal Italian aesthetic of Sarino’s

space in heels or workboots.

that intimate feel in such a large space. To divide the

The main attraction of the venue is Sarino’s restaurant on the first floor. It’s a sophisticated

created a glass wall reminiscent of an old-school

Italian restaurant with several private dining spaces.

pharmacy shopfront, complete with signage. And

The floor is also host to a distillery set-up, in which

investing in higher quality materials also helps

gin, vodka and liqueurs are produced.

announce the space as something a little more

With a nod to the Colosimo family’s Calabrian heritage, the restaurant’s aesthetic is focused on

refined than your typical pub.

“For example, investment in using steel-framed

transporting its patrons to the Mediterranean. Sandy

windows and doors – which is really easy for people

coloured tiles, tan leathers and black steel-framed

to shy away from because its expensive – it does

window screens add to the luxury of the space.

speak of an upmarket venue,” states Clark.

“We’ve kept it as light and bright as possible. We

The distillery itself is not something you would

opened up the roof in that space so that Sarino’s

normally find in a pub, and that took some serious

is a nice place to enjoy a long lunch. There’s also

consultation and training to get used to. There’s

a big open kitchen, as the main focus is on food,”

also specialised equipmentw in the kitchen for a

says Clark.

more sophisticated menu offering, not to mention

High-end for the suburbs

the specialised team running the venue.

“To run a full-service restaurant is more work

Part of the brief Archebiosis received for Mullane’s

than running a bistro like our other venues, so

was to create an offering that was not typical of a pub,

you’ve got to have the right team in place. You

but instead something a little more sophisticated.

would expect the service experience to be a bit

“The Colosimos talk a lot about people deserving a nice venue, and this was the idea with Mullane’s

higher,” suggests Colosimo.

While not your typical pub offering, the

– that kind of venue didn’t exist in the area. So they

Momento Hospitality director says the community

were the two major things for us – to create a venue

has responsed well to Mullane’s, being able to

that the locals deserved and to bring the family’s

experience the kind of venue they would normally

heritage in,” explains Clark.

have to travel into the city for.

Design-wise, that high-end feel was created

26 | Australian Hotelier

distillery offer from the rest of Sarino’s, Archebiosis

“The local community really appreciates

through adding luxurious details to the space. To add

Mullane’s because they used to have to travel

to the theatre of the space, a big antipasto table was

outside the area to get that type of experience, so

installed outside of the kitchen with a large terrazzo

they’re pretty appreciative of it.”

61 2 9660 8299 paulkellydesign.com.au

Captain Cook Hotel

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