When we speak to Stuart Martin the morning of Archer Brewing’s soft launch, there’s little hint of opening-night jitters. Later that day Stuart and his wife Lucy would finally reopen their beloved craft-beer brewery in a brand-new location on Newmarket Road after a four-year relocation process. Though Stuart admits there’s a reasonable amount of nervousness circulating through his system – as one would expect when reopening a venue after an extended hiatus – there’s something in his manner that exudes quiet confidence. “To be honest, the word that comes to mind is proud,” says Stuart, when prompted to share his current mindset. “The picture that was in my head all those years ago is essentially what has come to fruition, so we’re really happy. Fingers crossed other people love it as much as we do, but it’s something we’re both really proud of.” Stuart, a former commercial pilot, couldn’t have found a more appropriate place to move his aeronautics-inspired brewery, with the brilliant World War II-era igloo-style hangar a far cry from the space Archer Brewing previously inhabited below Spring Hill’s The International Hotel, which was sold and closed in 2019. In addition to shifting from the confines of its original semi-subterranean site to its considerably airier new digs, Stuart and Lucy are taking the chance to scale up and evolve Archer Brewing into a community-centric hospitality hub, more than just a beer maker. Taking all of that into account, the relaunch of Archer Brewing is, in many respects, a reintroduction to Brisbane’s continually evolving beer scene. “I think it’s a complete rebirth, but there are similarities continuing from the past,” Stuart says of Archer’s current identity. “It’s a very well-used and overly used phrase, ‘You get one chance to make a first impression’ and we are going to make one hell of a first impression.”

Of Archer Brewing’s new aspects, the most evident change is the location. Boasting vaulted double-barrel ceilings and sturdy concrete foundations, Archer’s hangar home – its facade now painted with Archer’s signature black-and-yellow colour scheme – is one of the most unique brewing spaces in Brisbane. Working with Luke Chalmers of Chalmers Partners Architects, Stuart and Lucy sought to showcase the building’s established elements with the fit-out, championing the existing character of the space and its high-ceilinged bones. By all accounts, they’ve nailed the endeavour. “Every person that’s had anything to do with the building has come in and their jaws hit the floor at how amazing it looks,” says Stuart. There’s a lot to take in when you first enter. The spacious, 200-seat venue is divided into two halves by a central bar (which is equipped with 12 taps), with one side of the venue dedicated to brewing and tastings, and the other to drinking and eating. Fit-out works have resulted in the installation of the bar, a kitchen, a bank of unisex toilets and a new set of stairs leading to a refurbished mezzanine level.  No matter where you sit, there’s unique viewpoint of the action taking place in the brewery. Speaking of which, the team has worked with Brewtique to customise a new brewing rig that boasts all the bells and whistles – a 10-hL, two-vessel system equipped with six fermenters (four double-sized fermenters and two single-sized fermenters), a single bright tank and a double bright tank. A small pilot kit will be utilised to craft experimental beers in single-keg batches. All told, Archer Brewing can pump out 200,000 litres of beer a year – elevating it into the same echelon as some of Brisbane brewing’s big names.

The beers themselves have also received an upgrade. While Stuart is quick to note the brewery’s commitment to using all-Australian ingredients remains as a key operational tenet, he heaps praise upon head brewer Chris Fletcher (formerly of 2 Brothers Brewing in Moorabbin, Victoria) for enhancing Archer’s core range with some savvy recipe adjustments. “When Chris started, we sat down, had a chat and said that it’s really important to us that he doesn’t feel like he had to make someone else’s beers,” Stuart recalls. “He has to be proud of what he’s producing and hence he was allowed to tweak as much as he wants.” The staple range currently includes a rice lager, an IPA, a mid-strength lager, a pale ale and a cider made from Stanthorpe apples, while guest taps feature brews from Fick, Sea Legs, 27 South and Brouhaha. “Right now we’re trying to focus on the core range and get those beers where we want them to be, and then in the coming months and weeks we will really focus on producing some new, more interesting beers,” says Stuart. “For example, we’ve got a mid-strength hefeweizen in tank that we’re calling the ‘Wee Hef’ and we’ve got a saison in tank right now as well, which is tasting amazing.” Archer Brewing’s artisan produce licence means the team can also stock wine and spirits, so expect a selection of drops from other local booze makers to be introduced soon. As for Archer’s food offering, Stuart and Lucy are currently talking to a number of operators to take over the kitchen, but in the meantime have locked in food trucks and are in the process of signing a deal with Pepe’s Mexican Restaurant to lower its minimum order cost for free delivery. Looking forward, Stuart and Lucy have ambitious goals for Archer’s growth and reputation, including being at the top of people’s recommendations list when a friend visits from interstate. “I want to be the first name of anyone’s lips,” confesses Stuart. “‘You have to go to Archer. You have to see the amazing building. You have to taste their incredible beers. You have to try their incredible food. You have to experience their amazing hospitality.’ That has always been my target and will continue to be my target.”

Archer Brewing officially opens to the public this week. Looking for operating hours? Click on over to the Stumble Guide for all of the important details.