United by a shared love of good beer, excellent food and great atmosphere, Allana and Chris Robinson and Katie and Nick Jorss decided over dinner that they’d one day like to open their own brewery. The dream turned into a reality sooner than they all expected, as plans were laid for The Catchment Brewing Co just a month later. Taking over an iconic spot on West End’s Boundary Street, The Catchment Brewing Co is an expansive venue that includes two bars, two laneway seating areas and room for its own brewery. The renovations have served to bring the building back to life, with previously hidden elements uncovered and revitalised. The original exposed brick walls, secret windows and gorgeous pressed metal ceilings add a rustic charm, while newly installed bars and seating areas add to the inviting atmosphere. Behind the main building sits two laneway seating areas where local artists Maria Hrisafinas, Dan Krause and Treazy Treaz have left their signature marks on the walls.

The Catchment Brewing Co team has enlisted the help of master brewer Mick Jontef, formerly of Carlton & United Brewers – to oversee the brewing operation. Situated between the laneway areas sits the brewing apparatus, boasting new top-of-the-line gear including a 500-litre brewhouse and a collection of brew fermenters. The Catchment’s bars will be pouring two core beers brewed on site – a full strength golden ale dubbed The Catchment Colonial Ale and the amber coloured Pale Select Ale. Mick has taken great care to source the best quality Australian ingredients for the beers, with the range incorporating a rotating of varieties in the future. All bars will stock a range of bottled beers and taps pouring guest brews and a range of spirits. Also of note is The Catchment Brewing Co’s wine selection, which boasts a comprehensive range of wines that are approachable and cater to a range of tastes.

As for food, the menu at The Catchment Brewing Co has been designed by head chef Jonno Bryant to complement the drink offering. A range of share plates and mains are available, with a sizable amount of seafood on offer. A variety of rocks and pacific oysters have been sourced from around Australia and are available with ginger beer dressing, with smoked ham hock and bourbon sauce or with wakame and ponzu dressing. Other menu items include beer-steamed mussels, maple roasted pumpkin pizzas, pork bao burgers, cheese and meat platters and salads. The function menu boasts platters of charcoal grilled skewers, arancini, oysters, sliders and more. For more information, head to the Stumble Guide.