Revel Brewing Co. Morningside – Opening Soon

Brisbane’s craft-beer boom is set to run well into 2020 with the announcement that Revel Brewing Co. will be expanding with a brand-new production brewery, distribution centre, taproom and restaurant in Morningside. The brew crew – which boasts an ownership group spearheaded by Matthew Flexman and Jay Neven – first started pouring at its Bulimba birthplace in early 2018, quickly establishing a name for itself amongst the city’s crowded beer scene. Revel’s demand over the last two years skyrocketed faster (and wider) than initially expected, which led the crew to hunt for a spot that could house a larger brewing system and production facility capable of producing sufficient product for statewide distribution, while also allowing for future growth. Occupying a beautiful heritage building was high on the list of dream scenarios for Revel’s next phase, and fortuitously the perfect opportunity presented itself when BMI Group approached the Revel team with some potential vacancies at the Rivermakers @ Morningside business park. The heritage-listed former Commonwealth Acetate of Lime factory proved ideal not only because of its size, but also because of its significance to Brisbane’s brewing history. The site once housed a brewing system that was responsible for the fermentation and distillation of molasses, which after diluting produced a solution of alcohol that was used to create acetate of lime. Work is currently underway on stage one of Revel’s Morningside expansion – a 35-hectolitre, four-vessel steam-powered brewing system from Alpha Brewing Operations in the US, which will double Revel’s existing brewing capacity. Phase one is expected to come online in May, after which work will commence on stage two – a sizeable taproom and restaurant. The taproom will feature two sets of ten taps, which will cycle through Revel’s established range of core beers and limited-release brews. The restaurant will be equipped with a new commercial kitchen and will take inspiration from the brewery’s grain-to-glass approach by implementing a closed-loop farm-to-table system where spent grain is sent to farmers, who in turn supply the kitchen with farm-fresh produce. The taproom and restaurant are slated for completion before year’s end. We’ll have more updates on these stages as they near completion!


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