The frosty, cold beer is as major a staple of any music festival as the bands on stage performing – one goes hand in hand with the other, really.
Regional touring festival Groovin The Moo (GTM) recognised the appeal 'brown wine' and the live music experience garner for music lovers everywhere.So in 2017, Cattleyard Promotions (the team behind GTM), and the partners in charge of GTM’s artist catering, patron catering and partnerships, Motti+Smith, joined forces to create Cattleyard Brewing Company (CYBC).
After an initial brew was tested on the GTM crew with flavoursome results, CYBC soon had its flagship beer, Cattleyard Lager, onsite at the Maitland and Canberra legs of the festival in 2017.
CYBC expanded the following year, including Cattleyard Lager at all six GTM festivals in 2018 as well as a second beer – Cattleyard Pale Ale.
By 2019, they'd even created a bespoke beer with GTM headliners Trophy Eyes rolling out the limited edition Trophy EyePA.
With the global pandemic having skittled the 2020 run of GTM events, CYBC have focused their extra time on expanding their range (that now includes Lager, Pale Ale, Summer Red and Zingiber – ginger beer) into Newcastle – both local outlets and to the fridges of family, friends and fans.
We catch up with Newcastle-based J.J. King, who became CYBC's Head Brewer and General Manager early last year, to find out more.
J.J. brings a wealth of experience in process engineering and production, having worked with fast growing craft beer brands 4 Pines and Green Beacon. He was also at the helm of producing the Trophy EyePA.
The history of CYBC… It began with Cattleyard Lager at GTM in Maitland and Canberra in 2017, right?
Yeah, the first batch of beer was put together with a heap of hard work and fun from everyone involved.
The guys behind the creation of Cattleyard Brewing, promoters of GTM and Motti+Smith events packing cans into boxes when I’m sure that had higher priorities to focus on. Worth it to enjoy a beer straight from the canning line though.
You came onboard last year, having work with Green Beacon and 4 Pines, as Head Brewer and General Manager; what attracted you to the CYBC role?
Being able to make a beer for people I love. In the past, when I had bought beers that I’ve made to a BBQ with mates they enjoyed a taste, but it's not what they grabbed out of the esky afterwards.
I want to make Cattleyard the beer that my mates switch to after a taste. In doing that I’ve got to make it a pretty fine line of being flavourful without being overly intense in any of the aspects of the beer, I’m super happy with how Cattleyard beers are tasting.
J.J. King
Your background; how did you get involved with the brewing industry?
It very much fit the skills that I had built in process engineering. Getting into brewing professionally was about using those skills to create something that I love and contributed to society in a positive way.
CYBC continues to expand with increased distribution and delivery in Newcastle to local outlets as well as private residencies; what’s the response been like?
It's has been super positive, and really rewarding. Considering my aims in putting the beers together, it has been great feedback to see the Newy locals onboard.
Is the plan to keep expanding into other regions, states?
We have a great audience through the GTM shows, and they have been enjoying a Cattleyard tin for the last three years, so when the time comes to spread our wings we’ve got a great base. For now, we’re focusing at growing organically, looking after our backyard first.
Aside from tasting beer, what makes a great brewer?
That’s a tough one, I don’t find that’s it’s a list of prerequisites.
The process for me requires a good scientific knowledge, patience, and the ability to take feedback. In saying that though, I’ve known great brewers that are the opposite.
Is your mind, thoughts always trained to new brewing ideas, techniques you can employ?
No, not always. I have tried to stay focused until an idea came, almost tried to push it out. I’ve found that’s not when the good ideas come, and that’s not when the process is enjoyable.
You said in another interview that you find “making beer rewarding because of the mix of analytical and sensory feedback”; can you expand on that?
The sensory feedback of tasting a beer and knowing the process and ingredients and being able to work a theory of where that flavour is coming from and how to improve it, is really rewarding compared to getting a number analytically.
It makes me feel really connected to the process rather than being separate and manipulating it externally.
Is there an average work day for you or is there a constant supply of new challenges to keep you occupied?
Constant challenges, and that has its pros and cons. That was a learning with coming out of a pure production role, with being able to work until the challenges are overcome, rather than waiting until you’re in the right place to overcome them in a more creative role.
Tell us about the Cattleyard bespoke beer you created last year with Trophy Eyes and GTM, Trophy EyePA?
That was great, I really enjoyed working with Trophy Eyes.
I love taking the perspective of people who know exactly what they like in a beer, and making that come out of the can, especially if they are a creative type. That beer helped us shape the direction of our collaborations through how much fun it was in all steps, not just the finished product.
Are there other, similar initiatives in the pipeline?
Like the state of the world now, we have adjusted our scale to focus more locally. So yeah, there are some great, small batch, fun beers very close to being released.
We’re popping over to your place; what beers can we find in the fridge?
It’s got to be something I want to drink two of, have a great looking design, and be made in Australia. I will usually have some Grifter and Moo Brew Cans in the fridge (behind the Cattleyard tins).
Thanks for your time; anything else you’d like to add?
A special thanks to all the festival and hospo crew out there that are supporting us and looking forward to building great things in the future.
If you’ve become acclimatised to staying home, you can get CYBC supplied same day delivery in Sydney with partners Boozi. Otherwise, the full range is also available nationally through BoozeBud and CYBC’s new website.
