Brisbane’s not short of drinking spots, but those that love sipping suds straight from the source will likely head to their closest craft-beer brewery to knock a jar or two back. West End locals can do just that at Parched – a craft brewery tucked away on Montague Road. Parched is the brainchild of former mining engineer Carl Hallion, who is making good on his desire to enact a career pivot and a change of pace with the passion project, which has been a couple of years in the making. Carl’s community-focused operational ethos revolves around connecting and socialising over good food and drink. The brewery and taproom boasts room for approximately 200 guests and space for a three-vessel, ten-hectolitre brewhouse with eight fermenters and two bright tanks – boasting a total yearly output estimated to approach 200,000 litres. Parched’s fluid range of beers, include regular fixtures like an Australian pale ale, hazy IPA and an Irish red ale, as well as a host of experimental brews. Non-beer drinkers will be able to sip on boutique wines – the kind you won’t find at your local bottle shop – from Tasmania and South Australia. Carl has recruited the help of Gillian Hirst – former executive chef of Il Centro (and the inventor of its famous sand-crab lasagne) to consult on Parched’s menu, which boasts pub-style roots with some elevated twist. Think cheese kransky rolls, smoked-brisket pizzas, baby back ribs coated in sticky house Korean barbecue sauce, nasi-miso-crusted Japanese eggplant and beer-battered red emperor. Parched’s kitchen has also linked up with Lick! Ice-Cream to craft a selection of beer-infused ice-cream and sorbet, featuring the brewery’s hazy IPA and wild pomegranate sour.