The old buildings next to the Jacobson’s Outlook site on Lake Nagambie were demolished in March 2018 to make way for a modern state-of-the-art brewery and distillery, cafe and information centre.
The project is the brain-child of well-known businessman Gerry Ryan, owner of Jayco Caravans and Mitchelton Wines and the Tallarook Hotel.
Nagambie residents have watched with interest the building of the brewery and distillery, the resurrection of the facade of the old police building and the start of a structure which will be the new information centre.
Project manager and Nagambie resident Jackson Hutton has overseen the major building operations of the Brewery complex and said he was thrilled to see the brewery and distillery, public bar and bistro open for business.
‘‘It has been an important part in the building process to employ local tradesmen. That is one of Gerry Ryan’s policies — to employ local personnel when possible. The skilled workmen can be very proud of their work on this major project in their town, and rightly so, looking at the impressive complex finished thus far,’’ Mr Hutton said.
Operations manager Christian De Vrieze believed the ambience of the open space dining and bar area overlooking Lake Nagambie would be a draw card to folk who might just like a beer, a pizza, or a meal with the family.
‘‘We are sure the complex will benefit not only locals but visitors to the town. It will give them something to make them stop, look and stay longer in the town and enjoy what we offer,’’ Mr De Vrieze said.
Old memorabilia from a bygone era has been utilised as wall and shelf decorations, some of them coming from Nagambie collector Bruce Forbes’ museum collection.
The brewery and distillery is being run by master brewer Jamie Chesher.
Mr Chesher has more than 18 years experience in hospitality and plans to have gin, vodka and whiskey ready for sale by the end of the year.
He expects the first beers to be ready for drinking in the next three to four weeks.
‘‘It is a step up in my education, running this smaller-scale brewery and distillery. I hope to place my own mark on the beers and spirits I produce, but in the mean time there will be plenty of beer, spirits and wine from local and afar on offer until I have the production process in full swing,’’ Mr Chesher said.
Chef Nigel Brown has worked at Mitchelton for more than a year and is excited to take on the role of head chef at the new venue.
‘‘The Public Bar Café and Bistro will offer a small variety of pizzas and a wide variety of seasonal delicacies and easy eats designed for simplicity and satisfaction with a wood cooking style at the fore,’’ Mr Brown said.
‘‘I hope to make the restaurant a warm, cosy, hospitable place for folk to meet and greet and dine leisurely here while enjoying one of the brews made in the establishment or a local wine.
‘‘The old police building has been encompassed in the new complex and features the small bistro restaurant inside its walls. Bookings for bistro meals will be required but the open area in the bar will be available for casual diners or drinkers.’’
In warmer months, visitors can enjoy views of Lake Nagambie through the large windows or dine outside under the verandah pergolas.
In cooler months, free-standing wood fires will keep visitors warm.
The Brewery is open from Wednesday to Sunday from noon until late.
Ma Forbes kitchen cafe is set to open in April and will provide quality sandwiches, salads and baked goods until 4pm.
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