Last year’s 2024 apricot season was one for the books — our trees were dripping with golden, sun-ripened fruit. It was the kind of bumper crop that makes all the early mornings, careful soil care, and patient regenerative practices worth it.
In the midst of the harvest bustle, we were approached by two breweries — Caldera Brewery and Working Title Brewery — with a deliciously unexpected idea. They wanted 100 – 200 kilograms of our apricots to craft something truly special: apricot beer.
There’s something deeply satisfying about seeing fruit grown with care find its way into a completely different craft. Just like farming, brewing is an art that depends on timing, patience, and respect for raw ingredients. The thought that our orchard’s abundance could be transformed into a unique, flavour-packed beer felt like a perfect extension of the farm-to-table movement — only this time, it’s farm-to-pint.
We love collaborations like this because they show how regenerative agriculture can ripple out beyond the farm gate. By growing food (and in this case, brewing ingredients) in ways that protect and enrich the soil, we’re helping create products that are better for the land, the makers, and the people enjoying them.
If you’ve had a taste of the apricot beers from Caldera or Working Title, you’ve experienced a little piece of our orchard in every sip. And if not, keep an eye out — because when the trees are heavy again, who knows what the next harvest might brew up.
Caldera Brewery
Refermented on fresh, whole organic apricots sourced from our family farm in the Granite Belt, grown using regenerative agriculture. On the nose, a welcoming bouquet of sweet, ripe apricot. The flavour begins crisp and subtly fruity, then deepens as it warms, revealing the full, authentic essence of sun-ripened fruit.
Working Title Brewery
Our yearly fruited mixed culture beer pivots to QLD-grown apricots from Messines Farm in Stanthorpe. Organic, hand-picked apricots were carbonically macerated for seven days before resting on a 12-month Flanders-style Amber. Fermented in stainless steel with Saccharomyces, the beer was moved to preloved white wine barrels, where the culture from Mad Love (the previous barrel occupant) took over for a further 10 months.
