INSIDE BURLEIGH'S NEW MULTIMILLION-DOLLAR BREWERY
Written on the 15 March 2016 by Paris Faint
THE home of one of the Gold Coast's favourite drops just got bigger with the unveiling of the Burleigh Brewing Company's new multimillion-dollar brewery and taphouse.
It took a year to fully construct Burleigh Brewing's new digs, but the site is now primed to serve as the central hub for crafting and packaging the company's award-winning beers, including the Big Head, Duke Premium Lager and 28 Pale Ale.
The new facility has boosted production capacity, with 18 fermentation vats able to pump out 150 bottles of beer a minute and nine kegs every eight minutes.
Burleigh Brewing CEO Peta Fielding says the launch of the new taphouse and brewery has elevated the business beyond the humble operation that she and her husband, master-brewer Brennan Fielding, envisaged when they established the business in 2006.
"We initially built Burleigh Brewing with plans to build a great local business," says Fielding.
"We are overjoyed with how Burleigh Brewing has been embraced by the local community and by starting afresh down the road we really wanted to create a long-term home that our team and the Gold Coast community would be proud of."
The man behind Burleigh Brewing's signature tastes, Brennan Fielding, says the heart of the company still beats for locals, even though it has enjoyed international acclaim and steady growth over the years.
"Burleigh Brewing is very community minded; on the Gold Coast we wanted to employ people with families to work with, and to create a secure environment for them," says Fielding.
"I think this is a beautiful place and we want to always engage with and give back to the community."
The new taphouse and brewery is located just down the road from Burleigh Brewing's original factory on Ern Harley Drive, a site that will now serve as the company's warehousing and despatch centre.
Burleigh Brewing will open its doors four nights a week to the public, offering exclusive tastings, Backstage with the Brewmaster guided tours, live music and local cuisine from Wednesday through to Friday and on Sundays.
Author: Paris Faint