Parched – Opening Soon


The recent temperature spike has resulted in a correlating desire to blow the froth of a few old ones. 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. Come mid-November, West End locals will be able to mosey over to Parched – a forthcoming craft brewery in the final stages of construction 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, so you can expect the nosh to be top notch. The brewery and taproom will reportedly boast 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. Carl and his team will soon start crafting Parched’s fluid range of beers, which will 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 will boast pub-style roots with some elevated twists – think snapper wings, slow-cooked beef brisket rolls, ribs and tapas plates, all designed to be shared or hoarded, depending on your hunger levels. Stay tuned for a closer look at Parched when it opens to the public next month!



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