All grain beer – of varied malt roasts – makes for the tastiest full flavour brews. But prior to 2018, nobody in Australia was packing and sharing beer that was both safe for those avoiding gluten, and brewed with a traditional and wide range of ancient grains enjoyed by all.

Richard Jeffares changed that. Diagnosed with Coeliac Disease three years prior, he craved the connection of sharing a selection of craft beers with mates.

The roller doors opened on his dedicated gluten free brewery and taproom after a scouting mission to north-west America, and the stainless steel tanks have pumped hard ever since; with the brew team showcasing and pushing the limits of ancient grains, such as millet, buckwheat and rice.

Today, a red gum-fired pizza oven keeps adventurers well-fed while working through up to 11 styles of beer on weekends, with the smell of malt and hops in the air, the industrial backdrop of multiple 8,000-litre tanks, and the buzz and bubble of beer fermenting.