They say if you find a job you love you never have to work a day in your life. If that’s the truth, we can safely say that these three blokes from New South Wales will never have to work a day in their life – after all, they’re brewing, drinking, and talking beer for a living…
By Chloe Schneider
The Endeavour True Vintage Beer story began back in 2007, when a frustrated wine sales and marketing specialist planted the idea of a brewery in two wine-loving friends at a pub in Sydney. Three years, a whole lot of research, and very little sleep later, the company launched and today the three mates are making a living doing what they love. We spoke to co-owner and Business Manager Ben Kooyman a few questions about building a business, and drinking beer.
RESCU: How did the idea to launch your own beer company come about?
Ben Kooyman: With 2 of the 3 of us working in the wine industry, we wanted to drink more beers that were made like wine – beers that reflected how the ingredients were grown, and would show the seasonal differences each year by slight changes in flavour.
RESCU: And how did you make it a reality?
Ben Kooyman: We did hours of work into the beer industry, over a few beers evidently. We constructed a business plan, presented the concept and samples to the two leading retailers and 8 days later both beers were accepted by First Choice Liquor. In 9 weeks we had raised enough capital, thanks to 35 of our mates that believed in our vision, and first 2000 cases were made.
RESCU: How do you ensure that each year’s vintage brew is different enough from the last year’s?
Ben Kooyman: Andy Stewart (Director and brewer, pictured) visits the barley and hop fields in Tasmania a few times a year, and spends time with the farmers to gauge how well the crop is growing and which areas and varieties are looking their best. The relationship we have with our farmers allows us insight into how the hops and barley are managed and with more varieties being bred and becoming commercially available every year, it gives us the ability to tweak our house styles every year.
RESCU: What’s your favourite beer food?
Ben Kooyman: Wow, that’s a big question. Our reserve beers, with a big aromatic and flavour profile, go well with full flavoured meals but can be easily enjoyed just by themselves. I have to admit I have a soft spot for rich chocolate desserts which couple really nicely with our Amber Ale. The 2012 Amber Ale will develop in the bottle over the next year or two and develop a richness that is complementary to sweet flavours.
