As the first in line in our Interbrew series, Ricky from Rocky Ridge Brewing Co was kind enough to take some time out of his day to answer a few questions about the brewery. If you’re anything like us, we can’t wait to see what they bring to the table at Perth Craft Beer Festival this year!
Tell us a bit about Rocky Ridge Brewing Co.
We released our first beers here at Rocky Ridge Brewing Co just over two years ago. Since then it has been a crazy ride with a whole heap of different releases, collaborations and a lot of fun! We are 100% off the grid and are striving to become a self sustaining brewery estate. We grow as many of our own ingredients on site and support local farmers as much as possible.
Perth’s craft beer scene has flourished in the past few years. Why do you think that is?
I personally think that the gap between international breweries (that we once all sought out) and the Australian scene has lessened dramatically. This has resulted in punters being able to try fresh, exciting beers that are true to style from breweries that are much closer to home. We are also very spoilt for choice when it comes to the range of breweries and different styles that are accessible in WA.
Your Peach Invasion Peach NEIPA and Rock Juice Double NEIPA have been absolute hits. What do you attribute their success to?
New England and Hazy IPA’s are definitely the buzz style worldwide. I think people appreciate the hop profile of these beers without the back end bitterness. Personally I prefer the bitterness of the classic West Coast IPA but I appreciate what the style has done when it comes to people seeking out fresh beer.
What was the inspiration behind these brews?
Rock Juice was actually one of the first beers we released. We fleshed out the idea with Adam Lesk, Hamish and myself over a couple beers and decided we wanted to make a big, ballsy DIPA. It has continued to evolve over time with the different iterations.
Peach Invasion was a true collaboration. A friend of ours linked us up with Dan Dainton and we discussed different styles via a lengthy email chain and landed on a peach ice tea inspired NEIPA.
Are there any sustainable measures that your brewery practises?
Very much so. As i mentioned we are 100% off the grid, running solely off solar panels and batteries. We grow as many of our own ingredients on the farm that we possibly can including hops and barley. The demand for our beers has meant we have to source ingredients from other suppliers and with that in mind we try source only Australian and local ingredients as much as possible. We also make quite a few fruit beers where we salvage fruit that is destined for landfill. We will no doubt be pouring one of these beers at the festival!
What is one thing you wish every craft beer drinker knew?
Balance does not equal bland. It is incredibly hard to make well balanced beers where all the flavours intertwine and work harmoniously. Enjoy the intricacies of well made beer rather than the flavours that slap you in the face.
Tough question, but if you could only have one beer for the rest of your life, what would it be?
Incredibly hard question. Heartburn aside, I could happily consume Cantillon Fou’Foune everyday of my life.
Where do you think the future of craft beer and/or your brewery is headed?
In a great direction! The level and consistency of local producers along with the industry as a whole will continue to grow and get stronger. We haven’t hit the roof yet. There is a lot more fun to be had and for a long time to come.
Lastly, what can we look forward to you bringing to the Perth Craft Beer Festival?
I won’t give away our secrets just yet, but there will be a bunch of new releases and a festival exclusive that we are super excited about!