Brissy’s Best Beer Gardens

ID-10022670 beer mugs
Free image courtesy of

Now that the weather is warming up, and the smell of summer is starting to saturate the air, weekend breaks to Brisbane are looking more appealing. And what’s a better way to embrace the (almost) summer weather than a Sunday session in a beer garden? So, get booking that Brisbane hotel because the following is a guide to the best of the Brisbane beer hangouts, with insider deets about what to eat and drink!

Belgian Beer Café

Catch a European encounter closer to home with a stop at Brisbane’s Belgian Beer Café. Situated in downtown Brisbane on the corner of Mary and Edward Streets, it’s a perfect place for a bevvy with your mates, a business beer or dinner with the family. The beer garden brings together the very best in Belgian beer and Belgian food, with top drops including the smooth and subtle Maredsous 6 Blonde, and the spicy taste of the Bourgogne Brune. For the beer drinkers who prefer a fruity twist, the peche is a sure hit as is the strawberry sensation, framboise. If you’re not keen on a huge meal, Belgian-themed bar snacks are always available, including the grilled chorizo baguette with roasted capsicum.

Lock’n’Load Bistro

Hidden in the heart of the cultured and cool neighbourhood that is West End is the vibrant Lock’n’Load Bistro. Primarily populated by a creative and artsy crowd, Lock’n’Load provides great entertainment a la people-watching. It has a gorgeous courtyard area for patrons to make the most of their beers in the hot Brisbane sun. The bistro food is fabulous, with fare including dark ale-braised beef cheeks, confit duck leg risotto and Cape Grim grass-fed sirloin. The drinks are always flowing, with all of your favourite brews on tap, including Coopers, Little Creatures, Stone & Wood and Tiger. Start with a few brews in the afternoon sun before moving inside to the main bar to check out the evening’s entertainment on the main stage.

The Elephant Arms

One of the Valley’s finest hangouts, the Elephant Arms attracts the coolest of the cool to its timber-lined beer garden. With a huge, 9-metre-long bar boasting all of the best in local and international, beer and wine, it’s a great place to kick back and relax with a bevvie. Your entertainment is covered with a number of awesome acts on show every week, from duos and soloists to live cover bands. And having just changed hands and landing in the capable arms of Tourism Australia chairman Geoff Dixon and his fellow business partners, who together own eight Sydney pubs, this is one venue that will only improve with time.

Jubilee Hotel

Lying in the midst of the chaos and craziness of the nightlife found at Fortitude Valley, the recently refurbished Jubilee Hotel has transformed itself into one of Brisbane’s hottest entertainment venues. A bit of a local institution, the “Jube” was first opened in 1888. You can happily experience a bit of Brisbane history whilst knocking back a Hahn Gold. Home to one of Brisbane’s best beer gardens along an awesome indoor bar, a huge gaming room, a range of function rooms and a great restaurant serving Mexican-themed fare, the Jubilee Hotel caters to all ages and occasions. If you can, try to catch one of the epic Sunday sessions that kick off at around noon — and go on until late in the evening.

Plough Inn Tavern

Bordering the Brisbane River in the middle of Southbank is the Plough Inn Tavern, one of Brissy’s many heritage-listed watering holes. This opened way back in 1885. The beer garden catches the sun all throughout the year, and offers stellar views of Brisbane city and the gorgeous Brisbane skyline. With 11 beers on tap and an awesome selection of craft beers available, this is a spot for the serious beer drinker. If you’re also keen to sample some food while imbibing, a must-try is the house specialty of hickory barbecue pork ribs.

About the Author: Tassie-based Kaitlin Corrs is a food and wine blogger.


You can follow us on Twitter and Facebook for content updates. Also, sign up for our email list for weekly updates and check us out on Google+ as well.

Drink of the Week: The Framboise Franca Bomb

The Framboise Franca Bomb. Yes, it’s been an entire week since we saluted International Beer Day. However, as I said last week, for many of you out there every day is some kind of beer day. As it happened, this week’s combo was a little too intriguing — and a little too easy to fix — to completely ignore.

The drink is comprised of two ingredients which are old enough to be considered classic but will nevertheless be new to many of you — they’re still new to me. It’s definitely a case of two fascinating liquids that blend intriguingly together.

For starters, I don’t know where Lindeman’s Framboise has been all my life, but this Belgian export is, for my money, pretty gosh darn delightful stuff. Fermented with raspberries in preference to hops, and tasting very much like raspberries, it’s just sweet enough to be cheerful but just beery enough to be actual, respectable beer. To be honest, though, it should be said that, as beer goes, I’m a pretty rank dilettante. It’s the tragic result of the fact that I don’t seem to be able to put away more than a pint of the stuff in a single evening.

The second, and only other, ingredient in today’s beverage is the world’s trendiest bitters, Fernet Branca. Beloved of Batman’s buddy, Alfred, it actually began its career in the mid-19th century as an Italian stomach medicine. Drunk straight, many will feel it still pretty much tastes like an Italian stomach medicine. I don’t complain because people keep sending me the stuff for free. Also,  when combined with other beverages, it can yield intriguing and even delicious results. Such is the case with today’s DOTW.

Shall we begin?

The Framboise Franca Bomb

12 ounces Lindeman’s Framboise (or another Framboise Lambic beer if your feeling experimental, and can find one)
1 ounce (or a bit more) Fernet Branca

Fill a pint glass with your Framboise Lambic beer. Drop a shot glass of Fernet Branca shot into glass. Start drinking and toast all that time you’ve saved by making this cocktail instead of something that requires you to squeeze lemons and what not.


This drink isn’t only easier and quicker to make than most of the cocktails I select for DOTW — and I’m already pretty darn intent on keeping these drinks easy enough for louts like myself to make — it’s quicker to write about. I suppose I could have experimented with other Framboise Lambic beers, assuming I could have even found any, but I really didn’t see any reason to mess with near perfection.

While this isn’t as spectacular a blending of bitter and sweet as say, an Americano or, better yet, an Ugly Americano, the perfumey, fruity bitterness of the nearly 80 proof Fernet blends beautifully with the raspberry sweet tarty beery of the Lindemans Framboise. Also, the more of the berry flavored beer you drink, the more you’re ready for the stronger Fernet Branca flavor.

All that, and it yields a far better buzz attitude adjustment than a mere pint of beer. All in all, a great reason to keep the Bud and the Heineken packed away and go for something a bit more exotic, I’d say.  With more drinks like this, I think I could add to my beer consumption just a bit.


Drink of the Week: The Rye Sierra

The Great Unnamed Beer and Rye Cocktail. It’s just possible that it has escaped your attention up to this moment, but today is International Beer Day. Of course, for many people, truly every day is International Beer Day, or at least every Sunday during football season.

The ironic thing is that beer, which was once just about the least respected of alcoholic brews in the United States, has achieved more of its props with the rise of craft beer, microbrews and what not. These days, many people who wouldn’t know the first thing about a genuine Old Fashioned or Sazerac and who might freak out if confronted with the ultra-bitter/ultra-sweet flavor of Campari, included in this week’s DOTW, have no problem with the more familiar but no less bitter flavors of some dark beers.

Be calm, however. There’s no need for conflict as I’m happy to say that beer and cocktails are proving to be two great things that, if handled properly, can go great together. Today’s beverage is a delightfully refreshing case in point.

Though it came to me without a name, like the good native son of the West that I am, I have christened today’s beverage the Rye Sierra, after its two main ingredients. It comes courtesy of a mysterious benefactor connected to the makers of the very excellent Templeton Rye Whiskey. Sierra Nevada Pale Ale gets a plug, too — even if I had to spring for my own bottle.

My first attempt at this drink was a true delight, but you’ve got to be certain you don’t fall from a great height with this one. Just make sure you bring plenty of ice and don’t overuse the swizzle stick.

The Rye Sierra

1 ounce Templeton Rye Whiskey
4 ounces Sierra Nevada Pale Ale
1/2 ounce Campari
1/2 ounce fresh lemon juice

Combine the rye, lemon juice, and Campari in a double rocks glass (i.e., like a regular Old Fashioned tumbler, but about twice as big). Stir, and add plenty of ice. Top off with four ounces of the very lovely Sierra Nevada Pale Ale — resist any urges to stir it again at this point. Just let the brew site on top of the summit where it belongs. Salute the mountain range of your choice.


If ever there was a drink perfect for a hot day where you’re allowed to eat nothing but popcorn, salted nuts, and wasabi peas, this might well be it. Still, I must reiterate that you are to use plenty of ice and zero stirring is allowed after you have added the beer. Much in the way an Irish Coffee must only be enjoyed through its cap of heavy cream, the rye, Campari, and lemony goodness must only be enjoyed through the ale.

Finally, I realize that a lot of you out there don’t have any double rocks glasses. I actually ran out and bought a couple myself for $3.99 each. That’s because I’m a professional. You amateurs out there can simply cut the proportions in half and drink this out of a regular rocks glass, even if you’re buzz will take twice as long that way.

Also, you have my permission to try this with other brands of rye. I did — and I bet it would have worked great too if I didn’t find out too late someone in my house had Bogarted most of the ice.


Tom Cruise and former Bond girl Olga Kurylenko in Dublin at Guinness Storehouse

Earlier today, the Guinness Storehouse (the Guinness brewery in Dublin, Ireland) rolled out the red carpet to welcome one of the world’s most famous actors in history, Tom Cruise. Cruise jetted into Dublin as part his worldwide tour for his latest movie, “Oblivion,” accompanied by director Joseph Kosinski and Cruise’s leading, lady former Bond girl Olga Kurylenko.

The group was treated to a private tour of the Guinness Brewery, and Tom received a one-on-one session with Master Brewer Fergal Murray to learn how to pour the perfect pint of Guinness.

Since opening its doors in 2000, the Guinness Storehouse has welcomed over 9 million visitors from around the world and is Ireland’s number one international visitor attraction. The building, a former fermentation plant in the legendary St. James’s Gate Brewery in Dublin, holds a seven story Guinness experience which allows visitors to gain an understanding of why Guinness has become one of the world’s most iconic and best loved brands.


Cold-activated skis and snowboards from Coors Light

For years, Coors Light has been telling us when our beer is cold enough to drink with their cold-activated bottles and cans. Now, they’ve taken the concept to the slopes with cold-activated skis and snowboards, in partnership with ski and snowboard manufacturer K2. World class K2 athletes Andy Mahre, Zach Crist, Shaun McKay, Ryan Schmies, Dan Ray and Tim Eddy — AKA, the Coors Light Six Pack — embark on a four-part documentary to see what it’s really like to live for the cold. Check out the trailer above to get a look at these awesome skis and snowboards!


Related Posts

  • No Related Post