BOS brewery is a small boutique farm-based brewery, located along the coal valley tourist route in Southern Tasmanian. We focus on barrel aging beers in oak Bourbon. This method of maturing beers in oak barrels over extended time periods adds complexity and a distinctive drinking experience to every batch that is produced. We utilise only the best new and old-world hops, local malts and fresh Tassie-grown fruits to produce a range of unique beers. Artisan craftsmanship completes the brewing process and is key to producing a distinct selection of excellent barrel-aged beers as well as traditionally fermented ales and lagers.
We have set aside some acreage to establish a small hop yard from which we harvest fresh hop cones to be used in our seasonal beers. We complement the estate-grown concept and traditional art of beer production by using pure Tassie rainwater, arguably the world’s cleanest water, in the brewery process and power the brew house with renewable grid hydroelectricity.
A small 300-litre three-vessel system makes up the brew-house and the size allows for a high degree of experimentation whilst still allowing for consistency between brews. Primary fermentation occurs in stainless steel fermenters before some of beers are transferred to oak barrels to allow for the long maturation periods to do its magic on the beers.
BOS brewery’s roots are in being local. Being part of the Tasmanian food, wine and beer revolution is a great thing for BOS Brewery. Sourcing most of our ingredients locally, growing some of our own hops and using arguably the purest rainwater in the world in the brewing process we are committed to sustainability.. All our power requirements are renewable, and sourced directly from the Tasmanian electricity grid.
Building his expertise in the home brewing environment and supplementing that with formal brewing education, founder, and Head Brewer David Ellis, put together a small brewhouse on his farm just outside the historical village of Richmond in Southern Tasmania to fuel his passion.
