Rocks Brewing

By Scotty Morgan

 

Building a brewery is a game of compromise. All the things you want or need to do are often constrained by a budget, time and the approval to brew delicious beers in your own brewery.

 

Unfortunately, local councils and breweries do not always make friends. There is a lot to cover – from wastewater management and smells, to truck movements and the like.

 

Our brewery though had a reasonably easy ride through the process. We’re located in Sydney Corporate Park in Alexandria, on 26 acres of what used to be a huge printing factory. The site used to chill 500,000 litres of water to three degrees Celsius every night, and used 32,000 megajoules of gas per hour. Since we’ll only use a mere 3000 litres of water a day and 2000 megajoules of gas, we’re tiny and more environmentally friendly, compared to the operation the site used to hold.

 

We’re also lucky to have 5000 people working onsite. Our neighbourhood is a diverse range of businesses, including a Harley dealership, Australia Post, a bank, a few more car yards and (until this wee) a large magazine company. All in all, a good mix of people to come visit the brewery.

 

But, the DA and the Excise application require a lot of work. Our town planners submitted a 50-page document, with associated plans and drawings, on our behalf. And our excise application required more pages of information than I care to remember.

 

Regardless of the amount of paper and mind-numbing hours of work, we are thrilled to have all the approvals done – just got to lock in our license now – and to be getting on with the job of making great beer.

 

 

Rocks Brewing Co is looking for craft beer superstars to be a part of our expansion.

 

With two new venues opening in February, we are looking for:

 

• General Manager – Brewery Bar

We have the opportunity of a lifetime for a passionate beer advocate to run our new flagship Brewery Bar and Restaurant. Get in touch if you’re interested in being the driving force behind creating a new Sydney craft beer icon, sharing your love of craft beer, and have at least three years experience in bar management to your name.

• General Manager – Harts Pub

Harts Pub is an established venue with a stellar beer and food reputation to uphold. We’re looking for a craft beer-lover, with at least three years experience in bar management, to run our iconic pub.

• Beer Loving Chef – Lord Raglan
  

The Lord Raglan is our newest craft beer venue and we’re looking for a young up and coming chef to take over the kitchen. A love of American-style comfort food is a must as well as a passion for craft beer and beer and food matching. This position is ideal for someone with a few years as a sous chef under their belt who is looking to move up and run their own space.

• Six Experienced Bar Staff

Are you a beer nut? Think you have what it takes to talk shop with beer lovers as well as guide some newbies along the path of their beer journey? We want to hear all about it.

• Two Part-Time Baristas

At Rocks Brewing Co we’re also pretty serious about our coffee and, as such, we’re looking morning people to cover the making of our other favourite brew.

 

Did an opportunity catch your eye? Email your resume – or any questions – to jobs@rocksbrewing.com.

By Scotty Morgan.

 

Well it’s been a crazy, often scary year with a whole shebang load of things going on for Rocks Brewing.

 

Late in 2012, after a visit to the US, we started working on our brewery installation project. We were introduced to IDD by our mate Barry Broughton (Franke Blefa kegs fame) and started the process of looking at the revolutionary new HEBS system Jeff had designed. We were lucky enough to inspect the first prototype system built for Tin Man Brewing in Indiana, and it sealed the deal for us.

 

January rolled around, beer sales were on the up, we had to go to three different breweries to get our beer contract brewed – the new brewery was looking better and better all the time.

 

April came around, and enough was enough. With beer in four plants for the month, Mark (the MD) placed the order for the HEBS unit. The unit will make up to one and a half million litres of beer with the current number of tanks, pushing to three million with more tanks added.

 

July arrived and you guessed it, beer sales were on the up and we were at five plants and still waiting desperately for our brewery to ship.

 

September, I took off to the US to inspect our equipment prior to shipping and to brew a collaboration brew with Chris Anderson at Coachella Valley Brewing. Coachella have the same brew house, so it was part collaboration brew and part ‘lets see how this sucker works’ trip. And work the brew house did. We made a 10.0% Imperial IPA with fresh wet hops flown down direct from Washington State. The hops had their own plane seat. We got 95% efficiency from the brewery (that’s massively impressive, a normal system would push to give 75%) and the beer – from Chris’s reports – turned out killer. Some of the beer will be oak aged, waiting for our next visit.

 

October, well lots of men with work boots, cranes, and what not started the putting the building together for the brewery. The brewery, incidentally named Connie, also arrived.

 

Here we are in November, waiting for the brew house to be installed and knocked together. This part of the process begins on 9 December, with Frank from IDD coming out to supervise works. The brewery will be fired up by mid-late January, and I am very excited... Oh, and we still have beer in four breweries this month, so thanks to those brewers helping to make our beer!

Position Vacant – Production Brewer (NSW)

 

Rocks Brewing Co is looking to add to our growing team. With our new brewery opening early next year, we are looking for a qualified Production Brewer to join our Head Brewer Scotty Morgan in our state of the art facility in Alexandria, Sydney. This position is a hands-on production role across the brewhouse, packaging and QA/QC.

 

Key Responsibilities:

• Brew house operation and wort production
• Packaging machinery operation – keg and bottle
• QA/QC
• Mentoring and managing junior production staff

 

What we need someone with:

• Comprehensive experience across wort production, packaging and QA/QC
• A burning desire to work for one of Sydney’s largest brewers
• Good communication skills
• The ability to work flexible hours including weekends (attending beer festivals etc.)
• A certain level of physical fitness i.e. capable of picking up 65kg kegs

 

What you need to have:

• A completed brewing qualification from a recognized tertiary institution (Ballarat, Edith Cowan or similar)
• 3-5 years experience in a large commercial brewhouse
• A passion for craft beer
• To be organised and self-motivated
• Ability to work unsupervised and as part of a team
• An obsession with creating a clean, neat and safe work environment

 

The Fine Print:

We are a pretty picky bunch at Rocks Brewing Co, so only applicants with the correct tertiary education requirements will be short-listed. And please note that while interstate applicants are encouraged to send us their resume, there is no relocation allowance for this role. Salary will be discussed as per candidates’ experience. All applications will be treated as strictly confidential.

 

If you think you fit the bill, drop us your resume at jobs@rocksbrewing.com.

 

 

By Scotty Morgan

 

I was lucky enough to brew Corriolis DIPA with Chris Anderson at Coachella Brewing Co in between checking out our new brew house – incidentally the very first collaboration brew for Rocks Brewing Co.

 

Coachella is made famous for its music festival, its stark desert environment, and now its first class brewery. Chris makes stunning beers. As a trained chef he has a great grasp on flavours, particularly with the use of spices, herbs and fruits – all obtained locally.

 

Coachella Valley Brewing Co has the same brew house we have, an IDD 20 hectolitre Mash Filter system. Chris is the sort of brewer that pushes things to the limits. Jeff the brewery supplier said not to go over 1200 pounds (approximately 600 kilograms) of malt, so he went with 1350 pounds. Wet hops were not recommended, so we went with them, of course.

 

The brewery exceeded both Chris and my expectations – we got more extract than anticipated. In non-brewer speak that is more sugar from the grain. We got 95% extract when we expected 93%. In a standard brewery we would get approximately 75% with all that malt – so the result was pretty darn good.

 

We chucked in 40 pounds (approximately 20 kilograms) of wet hops from Washington State. The hops were picked the night before the brew and flown in, on their own seat, to Coachella. The aroma of the hops was amazing, fresh and zingy. That smell was made all the more intense when we put them into the hop back and ran the hot wort through them.

 

At the end of the day we ended up with a huge beer. It will ferment out to about 10.0% ABV and some will be barrel-aged. This brew is one of many that Chris and I plan to do, with an expected trip back to the US next April, so we look forward to tasting the beer and making a few more. Chris is also working on a trip down to Sydney for a few weeks late next year too… Looks like we have plenty of years of huge beers ahead of us.