GYPSY BREWING PART 1 - ADAM BEETS (EDGE BREWING PROJECT) & TONY DICHIERA (THE SUBURBAN BREW)
To kick off our first interview episode of Series 2, we dive deep into the Gypsy Brewing model. Now, It was hot topic in series 1 and has since been a very debated one within the BMAB community.
So this is part 1 of the Gypsy brewing segment, where I catch up with prominent Gypsy Brewers Adam Betts from The Edge Brewing Project in Victoria and Tony Dichiera from The Suburban Brew in South Australia. Now, both guests have been gypsy brewing for many years now, and both have different approaches and motivations of wishing to pursue the model when starting out their beer making business.
In the episode we talk about their successes to date with gypsy brewing, their challenges, and their end goals with it all. We talk about what Gypsy brewing is and what it isn’t, some of the business operational considerations of it in regard to sourcing and developing a good relationship with the right brewery, as well as the key marketing and sales aspects a gypsy brewer must have up to scratch if they are going to make any dent in pursing the path as a brewer without a brewery.
GYPSY BREWING PART 2 - BRAD WALKER FROM SUNDAY ROAD BREWING CO.
Continuing on with Part 2 of our Gypsy Brewing segment, I chat with Founder & Owner Brad Walker of the Sutherland Shire based brewery, Sunday Road.
Brad along with a number of other successful breweries, started out as a gypsy brewer before launching into his very own physical brewery. Beginning his journey in 2016, bouncing around a couple different breweries such as Wayward in Sydney’s Inner West and Illawarra Brewing Co down Wollongong way, Brad learnt his craft and built the Sunday Road brand via the gypsy brewing path for several years.
In this episode, Brad shares his personal views and opinions of what gypsy brewing is, and what it isn’t, the differences between gypsy brewing today compared to when he and many other breweries started out down this same path, and he talks about his tough slog story of his gypsy brewing days, his learning and personal development about professional brewing, the business side of the brewing industry, plus all the challenges, mistakes, as well as successes leading up to the eventual opening up of his very own physical brewery.