Cold IPAs utilise a cool ferment to minimise ester production, maximising their hoppy impact. In this case, PL Brewer, Austin, opted for a Kolsch yeast (hence the ‘K’), which accomplishes the above, whilst keeping things crisp AF.  

The grain bill helps with that, too - a blend of malted barley, oats and rice. Remember, we’re shooting for a snappy mouthfeel, not one laden with residual sugars. Mission accomplished.   

Expect some cracking hop complexity, thanks to a myriad of additions throughout. The CRYO Citra is perhaps most present, with the remaining strains gifting bursts of orange and tangerine.  

Well-integrated bitterness pairs with a stylistically dry finish. Enjoy kold and fresh.  

Since establishing Pirate Life, we’ve connected with countless characters over a coldie. We love brewing, we love people, and it’ll never change.  

This lager celebrates just that. An ode to Australia’s most beloved style, it’s crisp and uncomplicated. In other words, a beer that all your mates can get around.  

Expect light malty notes, hints of citrus, and a clean, dry finish. Every time.  

Now we’ll drink to tha

This fresh take on Cam’s Pina Colada Sour (which lit up taps back in September) is bright, tangy, and built for spring afternoons… 

Each five thousand litre batch boasts 800kg of pineapple puree and 100 litres of lime juice. Both bounce nicely off the coconut additions, which present creamy and familiar in the glass.  

Soft yellow hues are accompanied by a tropical fiesta of a bouquet – it really does ring true of the iconic cocktail. On the palate, find refreshing tartness and a swift a pine-lime character late. 

Californian IPAs have played a pivotal role in our brewery’s evolution. Bright, aromatic, and bitter, they celebrate hops above all else, and that’s a-ok with us. 

This Cali Connection champions four iconic US strains - Simcoe, Citra, Cascade and Centennial - which means you’ll cop a decent whack.  

Complementary malts provide the ideal foundation, while flaked rice keeps the finish snappy and dry.  

It pours honey gold with a crystal-clear filter. Expect archetypal aromas of citrus and pine, with lifted stone fruit notes. On the palate, it’s fresh and bitter, with an express pineapple character reminiscent of… 

Along with being really fun to say, Superdelic™ is a belter hop variety out of NZ Hops. It’s championed here in our recent collaboration with Bintani, and the results are super tasty…

A delicate water profile ties in nicely with the grain bill, supplying golden hues and a gentle biscuity body. The mouthfeel is smooth, verging on creamy, and that’s more than fine.

There’s plenty of hoppy character on show, thanks to boil, whirlpool, and fermenter additions. They present juicy and fresh, and the Verdant yeast tastefully supports.    

Expect aromas of tinned pineapple, kiwifruit, and red lollies - all drifting from a thick white head. To drink, it’s fresh and approachable (especially for a 7%er) showing more fruit, pleasant bitterness, and a pleasurably dry finish.

Artist Series release #14 features work from South Aussie local, James Smith aka. His piece is packed with vibrant colours and geometric shapes - an ideal match for the liquid in the tin.  

In this case, that’s a 6.6% Hazy IPA featuring two belter US hops. The hero, Luminosa, comes bearing fruit (think peach, mango, & papaya) while Strata leans in for a supporting role.  

Pale grains offer a yellow hue and notes of lemon sponge. The haze is sturdy and luminous when caught by light – a welcome visual link to the name and James’ design.  

Expect a smorgasbord of tropical aromas (like the ones mentioned above) and a flavour that’s fruity and smooth. There’s a gentle Pina Colada vibe there, too.

The ‘X’ in XPA stands for ‘extra’ – something this hazy pale has in spades… 

Wheat, malted barley, and oats give it a full body and luminous yellow hue. As you might expect, hops are front row centre, with US strains supplying a myriad of fruity characters.  

A sturdy head gifts aromas of pineapple & mandarin. To drink, it’s full and fresh, showing tropical fruits, moderate bitterness, and a lick of resinous pine.   

A nod to the highly drinkable pale lagers of Northern Europe, this beer is as approachable as they come.  

Pale malts lend light bready characters and a lick of honey, too. We’ve kept the bitterness low and the mouthfeel crisp, something accentuated by a handful of aromatic hops.  

It’s wonderfully familiar in the pint - golden straw hues beam under a rocky head – and will be at home where ever quality froths are enjoyed.  

Cheers.  

Batch #2 of this tasty lager pours cola brown thanks to a blend of pale and roasted malts. 

Aromas of dark chocolate, sarsaparilla, and rye loaf drift from the collar, which is lively and tan.  

It’s easy drinking and well balanced, showing clean malt flavours, hints of espresso, and a distinctive nutty quality late.  

A dry finish (thanks in part to the addition of rice) is complemented by elegant roasty notes.   

A stout’s roasty characters are the perfect match for gingerbread! So, in the interest of saving time, we’ve combined the two in this tasty, limited release… 

Pale and specialty malts form a sturdy base and a deep brown pour – it’s the same grain bill as our flagship stout, which is a win for existing fans. NZ and German hops provide fragrant lift, something accentuated by the natural gingerbread flavouring, which spurs images of a freshly baked tray.  

Expect aromas of dark chocolate, dried fruit, and of course, gingerbread biccies. To drink, it’s full and rich, showing more of the above (much more) and a lingering finish of spice.   

Yum. 

No style better highlights the interplay between malt and hops than an Extra Special Bitter. And while that sounds a hefty claim, we’re confident you’ll agree after tasting ours… 

Like all good ESBs, it’s the grain that draws you in. We went with a blend of Pale, Munich and Biscuit malts for a rich and toasty base.   

NZ, US, and UK hops bring a lot to the party, too - including a nice whack of bitterness - while a dual ferment with US-05 and W-34/70 offers floral & fruity characters.  

It’s got a gorgeous golden hue and a bold aroma – think dried fruit, milk chocolate, and wheatmeal biccies. To drink, it’s full and flavoursome, showing caramel fudge, toasted malt, and a hint of bitter orange late.   

This beer has all the qualities of your go to lager, with a couple of subtle differences…

Brewed out of PLHQ in Port Adelaide, it pours choccy brown, thanks to a blend of specialty malts.

Hop varieties Pacifica and Spalt lend mild bitterness and earthy notes, while a clean fermenting yeast pulls it all together

Expect aromas of biscuit, dried fruit, and treacle. On the palate, find notes of allspice, choc-malt and freshly baked rye.

Pair with an autumn afternoon.

This collaboration hazy pale with the legends at the Fremantle Football Club is packed with juicy fruit characters! 

A blend of pale malt and oats gives it a smooth body and sunny orange hue, while Aussie, US and NZ hops join forces to get the job done.  

Expect tropical fruit aromas, mellow bitterness, and a refreshing fruity finish.

This tasty, limited-edition stout is the perfect accompaniment to Easter lunch – if Easter lunch is a plate of choccy eggs…  

Brewed with a blend of pale and specialty malts, it has a rich chocolatey hit, thanks to the addition of cocoa, roasted cacao powder, and natural chocolate & caramel flavours.  

Expect a dark brown pour and aromas of mud cake & espresso. To drink, it’s full and rich, with pleasing roasty characters and a long, sweet finish. 

This combined b’day / Artist Series release features work from South Aussie legend, Wendy Dixon-Whiley. The piece was inspired by her epic Rosina Street Mural, which she completed last November in partnership with PL and the Adelaide Fringe. 

The beer, a 6.2% barrel-aged saison, spent just over four months on Ex-Sparkling wine casks – their oakiness pairing beautifully with the characterful farmhouse yeast and stone fruit additions.  

Prior to packaging, the aromatic liquid went through a secondary ferment, eliminating some of the more unruly volatiles accrued during its time on wood. And things are looking pretty schmick…  

It pours sunny orange, with a wave of brisk bubbles. Expect aromas of spiced peach and scrumpy cider – highlighted further by the Enigma and Nectaron hops. The palate is wild and fresh, showing crunchy nectarine, fine tartness, and a lick of cinnamon late. 

Everyone’s got a ginger crush. We just decided to put ours in a can… 

Expect a warming tickle from our latest brewed alcoholic beverage, thanks to a hefty dose of ginger. Additions of lemon juice lift the offering, while monk fruit extract lends a gentle sweetness.  

It pours honey gold with a bubbly head. Enjoy aromas of ginger root and squeezed lemon. On the palate, it’s fiery and fresh, with a lick of tartness and a comforting kick.  

Ahem, from the ginger, that is… 

It’s sunny yellow, judiciously hopped, and twice the size of our flagship pale. What more could you want?! 

As well as doubling the recipe, we replaced Taiheke hops with Amarillo - an ode to South Coast’s maiden iteration, the Light House Pale. Nostalgia aside, it’s a punchier variety, and cuts through the extra with ease.  

The malt bill’s the same (there’s just more of it) and we’ve stuck with Verdant Ale Yeast, too. After all, it’s not a South Coast without those juicy stone fruit esters.  

Expect that classic yellow hue and a sturdy haze. Aromas of citrus and peach waft from the collar, which settles fluffy and white. To drink, it’s fruity and plush, with pleasant bitterness and oodles of South Coast charm.  

The bulk of our cask-aged releases are imperial stouts and fruited goses, so this Czech Style Lager has us chomping (or is it champing?) at the bit… 

All up, it spent three months resting peacefully in our Baker Street barrel hall. Four thousand litres on Adelaide Hills ex-chardy casks, and the remaining thousand on ex-whisky, port, and sherry butts – courtesy of our mates at Limeburners, WA.   

Back in the cellar, it copped a decent filter and carb, and the results are wonderfully complex…  

Expect golden hues and a crystal pour. Aromas of American oak and pear crumble drift from the glass. To drink, it’s medium-bodied and crisp, with honey sweetness, delicate spirit, and a smattering of thistly ribes. 

Love a tart and fruity sour? Get a load of this blushing beauty… 

Brewed with pale malts and Aussie hops, it’s got a swift tangy hit, thanks to a lacto sour and copious fruit (and root!) additions.  

Pomegranate juice, ginger juice, sweet orange zest, and orange concentrate join forces to get the job done, and the results are refreshing AF.  

It pours peachy blush with a gentle haze. Expect aromas of squeezed OJ, pomegranate molasses, and that textbook lacto funk. To drink, it’s fresh and tart, showing pink grapefruit and a tickle of ginger late.  

This brewed alcoholic beverage is bursting with lemony vibes… 

Crafted at PL Port Adelaide with quality malted barley, it’s been hit with two hundred and sixty litres of lemon juice for a bright and tangy lift. A hint of sweetness helps offset this, while natural fruit flavours put a bow on it all.   

It pours a deep yellow with a crisp head of foam. Expect vibrant citrusy aromas. To drink, it’s crisp, bright, and just the right amount of tart, making it the ideal summer bevvy.  

It seems there are very few things in life that are simple these days, especially in the world of beer. Everywhere you look it’s hazy this, adjunct that, milkshake, smoothie, thick shake, cereal juice, fruit puree, lactose... It’s a bit much. 

Which is why, most brewers, at the end of a long shift of tossing things once reserved for Willy Wonka's Chocolate Factory into the fermenters, just want to sit down and wrap their hand around a glass of something cold, clear, and uncomplicated. 

This beer was crafted with traditional ingredients, using traditional techniques. It is made for people who want to sit down with a beer that demands far less attention than the person sitting across from them. 

Water, malt, hops, yeast... German Perfection. 

The Australian Sparkling Ale has a rich history down-under, it is, after all, our only ‘native born’ style. There’s a few tasty examples in the market today and we reckon this one’ll tuck in nicely… 

A blend of specialty pale malts lends a golden hue, chewy bread-like characters, and rocky head of foam. We recommend a glass, if only to cop a squiz.  

Aussie hops, Galaxy and Pride of Ringwood, are showcased nicely, too, gifting herbaceous notes and a welcome lick of bitterness, while the Cream Ale Yeast Blend offers an array of fruity esters.  

We gave it a proper carb, so (along with a moreish taste) you’ll get that trademark sparkle on the tongue. You bloody ripper.  

We teamed up with one of Australia’s oldest distilling families to bring you a refreshing take on the Sidecar cocktail.  

Brewed in the heart of Port Adelaide with pale malted barley, wheat and oats, it has been blended with a select brandy parcel from SA’s iconic St. Agnes Distillery.  

To achieve the tartness synonymous with the drink, we gently soured the wort using Lactobacillus, then added lemon juice for a final tangy flourish.  

It pours a shimmering bronze. Expect aromas of stewed lemon and brandy spirit, with lifted notes of baked biscuit. To drink, it’s deep, citrusy, and brimming with old world charm.  

Love a juicy peach? Partial to an IPA? Sus this spring release, it’s as plump as they come… 

Pale malts lend a clean foundation and hazy, golden hue, with US and Aussie hops tastefully elevating additions of white peach puree. Mmm.  

Verdant yeast gifts a lick of apricot, too, resulting in a wonderfully aromatic offering – one sure to satisfy fans of India Pales, fruited ales, and NEIPAs alike.  

Expect a bouquet of freshly cut stone fruit, with lifted notes of lemon zest and vanilla. On the palate, it’s swift and fruity – conjuring imagery of peach juice dripping delicately down the arm.  

A blend of lime and cucumber gives this beer a refreshing hit. And for the record, it’s as cool as a…

We’ve been using the same malt base for our sours since 2019 – pale malt and wheat – this lends a clean foundation, allowing the additions to take centre stage.

In this case, that’s lime in the form of puree (post ferment) and natural cucumber essence, which is introduced to the brite tank prior to packaging.

It pours light hay, with a shimmer of green. Expect aromas of sweet citrus and cut cucumber. The palate is everything you’d expect: tangy, bright, and oh so quenching.

The crew at El Camino Cerveza have been serving up legendary Tex-Mex for years. And now they’ve got a beer to call their own… 

This Mexican-Style Cerveza was brewed at Pirate Life HQ using a blend of Pilsner Malt and rolled rice. This gives it a light body and crisp, dry finish.  

NZ hops were selected for their vibrant citrus characters, something elevated by the addition of lime juice and lemon peel.  

Expect a straw-like colour and a white head of foam. Zesty aromas of cut lime bounce from the tin. To drink, it’s bright and fresh – the ideal accompaniment to El Camino’s turbocharged menu.  

After a sumptuous summer pale? Brew dos with the legends at Knobby’s is ripe for the plucking…  

It pours like liquid sunshine, settling golden in the glass. Expect aromas of ripe mango and citrus, with lifted spearmint notes. To drink, it’s gentle and fruity, showing mellow bitterness and a packet of juicy vibes.  

Go on, pluck it. 

This limited-edition Belgian-style dark ale spent thirteen months aging on Adelaide Hills cherries.  

Brettanomyces – a wild yeast strain – was also introduced, spurring a secondary ferment with compelling results.  

Expect a deep cherry pour, vibrant carbonation, and the distinctive characters only ‘Brett’ dare deliver.  

Presented in a bespoke, crown sealed bottle, this rare and curious gem will both delight today and reward with careful cellaring.  

Artist Series release no. 12 features work from Adelaide based painter, BZRK•ONE (aka Jake Fuss) and is an acute collision of crafts – something this grass-roots initiative continues to deliver.  

The beer, a cherry juice infused wheat ale, spent the last 10 months on ex-chardonnay casks; taking up the oak (and its previous contents) with measured enthusiasm.  

On sampling the de-racked liquid, we caught hints of Brettanomyces, so left it in the tank to mellow. Coz when Brett rocks up, you let him party till he’s ready to leave.   

The finished beer pours maroon with a cushion of foam. Expect aromas of dried cherries and plum, with flickers of farmhouse funk. On the palate, more cherry, spritzy carb, and a lick of buttery oak. 

This easy drinking draught was brewed by Pirate Life in partnership with the Fremantle Football Club and is a proud celebration of all things ‘Freo’.

Premium Aussie malt gives it a light foundation and hint of sweetness, while NZ and US hops gift notes of stone fruit and citrus.

Crisp, refreshing and built for game day, it’s best sipped ice-cold as the mighty Dockers take centre stage. Cheers!

This tasty dark lager pours dark brown thanks to a blend of pale and roasted malts. 

Aromas of biscuit, chocolate, raisin, and tropical fruit (thanks to Motueka hops) drift from the collar, which settles thick and tan.  

It’s easy-drinking and well-balanced, showing clean malt flavours, notes of dark chocolate, and a distinctive nutty quality late.  

A dry finish (thanks in part to the addition of rice) is complemented by elegant roasty notes.   

This year’s ice-beer is a beast unto itself…

Instead of blending an array of beers like previous batches, we brewed an imperial stout especially for the project. This gave us more control over the final outcome.

An increase in the freeze distilling temperature (from -30°C to -11°C) led to a notable drop in ABV. That’s right, this one settles in at 16.4% - though we reckon it’s still best shared.

After being extracted from its glacial mass, the concentrated liquid was returned to the cellar, where it rested on vanilla for just over a month.

It pours rich brown. Expect aromas of brewed coffee and choc-dipped orange, with lifted herbal notes. To drink, it’s elaborate and fiery, showing blackstrap molasses, vanilla, and a tickle of phenolic spice.

This Red IPA offers the palate a reassuring squeeze, serving up truckloads of familiar flavours. Go on…your tongue deserves a hug!

You’ll find a warming blend of pale, caramel & roasted malt, and a big smack of tropical fruit from the hops. A hardy British Ale Yeast ties things up nicely, offering tasty esters and a well-balanced 6% ABV.

It pours deep red and fiery. Expect aromas of toffee dipped pineapple and peach.

To drink, it’s bold and lively, with swirls of fruit salad, well-integrated bitterness and a full, lengthy finish.

Back in January, we racked 4,500 litres of Lime Gose into premium Aussie sparkling wine barrels.

It’s the third time this recipe has seen wood, and given the results, won’t be the last.

You can thank Aitor Nieto-Cortes for the liquid (a careful blend of pale malts, Motueka hops, Native Finger Lime, and table salt) and Sammy Petering for managing the casks – all twenty of them.

Their contents were sampled periodically (and the details recorded) before being returned to the cellar as a blend. It’s always an anticipated moment, retrieving beer from those oaky cocoons…

It pours peachy green, with a cloudy head of foam. Expect aromas of lime cordial, young oak and raspberry jube. There’s a flicker of soy in there, too. On the palate, lime zest and brown sugar pairs with a pleasing zap of salt.

All this activity and still delightfully refreshing. Lime spider goes long on the finish.

Just what this blustery weather calls for - an Imperial Brown Ale loaded with flavour.

What’s that? It’s a Burton collab too?! Even better.

Nine malt variants give it a sturdy backbone and dark toffee hue, while Columbus and Fuggles hops gift earthy notes. Of course, it ain’t a stack without maple syrup - we went with 50 litres in boil, courtesy of our good mates at Slopeside Syrup.

Glug, glug.

Once poured, you’ll get aromas of caramel fudge, pot coffee, and baked oat slice.

The palate is viscous and rich, spurring imagery of maple syrup flowing from the pancake’s edge - which is kinda what we were shooting for.

Every good beer and whisky tells a story, one that begins with malt and water. That's where the similarities end and the stories head in different directions.

Where beer enjoys a cool, calm and short-lived journey, whisky's path is one of patience and measure with the barrels aged for years at a time. Within this beer these two tales weave themselves back together.

Pour it with relish, and be greeted by the sublime, silky oak barrel scent of fine malt whisky, vanilla, peat smoke, pine needles and chocolate coated honeycomb.

Take a sip and the palate reveals the rich, decadent stout you'd expect, but with a surprising umami quality, sweet spice and gentle acidity.

Like a great whisky, this beer transforms as it slowly warms in your glass. Those with patience will discover that much like ageing whisky in a barrel, if kept in a cool, dark place this Stout will continue to evolve and surprise.

As far as we’re concerned, there aren’t enough Black IPAs in the world, especially

imperials. Here’s a take on one of our favourite styles…and just in time for GABS!

A hefty, almost ‘Belgian’ malt bill gives this beer a solid foundation, and a wicked dark brown hue. US hop strains, Columbus, Centennial, and Simcoe bring herbaceous and piney notes, while molasses and Amber Candi Sugar lend richness and depth.

Expect a complex bouquet of espresso, mandarin, treacle and sticky resin – blessings from the malt, hops and Abbey Ale Yeast. To drink, it’s deep and expressive, with lashings of dark chocolate and a curly mid-palate bitterness.

IBIPA? Uh huh.

It's a common sight down under, those wheat fields plump wth crop. Rows of golden stems horizon bound. 

For us brewers, it's a celebrated seed and the bedrock of many a cracking beer. 

With that in mind, we crafted Sunlit using a healthy dose of Aussie wheat, fragrant hops, citrus zest, and a clean fermenting yeast. 

The result is a luminous ale that's well-balanced, approachable and (much like the grain itself) best plucked fresh on a summer afternoon. 

This specialty stout takes inspiration from one of Australia’s most iconic treats. Fancy a raspberry lamington after tea? Yep, so do we…

Brewed with a hefty blend of malted barley, wheat and oats, it is full-bodied, smooth and packed with familiar flavours, including raspberry, vanilla, cocoa, and a welcome sprinkling of coconut.

Don’t forget, it is a stout, so expect a decent whack of dark chocolate and coffee aromas, too.

Since dropping Mosaic back in 2017, we’ve brewed close to twenty single hopped IPAs.

Our latest, Azacca, celebrates the US hop strain of the same name and is brimming with character.

A simple grain bill of Pale Malt and Carapils gives the beer a golden hue and a hint of residual sweetness, while hot and cold side hop additions combine to get the job done.

Expect aromas of pineapple, peach and pine. To drink, it’s full-bodied and clean, with a sturdy mid-palate bitterness and a lick of candied pawpaw late.

Quad muscle? Nah. Quad bike? Cool. Quadrupel? Oh, god yes!

Inspired by the Trappist brewers of Belgian, Quadrupel refers to a beer rich in flavour, complexity and (without glamourising it in any way shape or form) ABV. This is our first as a brewery and we’re quietly chuffed with how it’s turned out.

A blend of Pale, Toffee, and Crystal Malts gives it a hefty backbone and a deep caramel hue. Perle and Spalt hops lend a tickle of bitterness and earthy notes, while a combo hit of molasses and Dark Belgian Candi Sugar lends a syrup like viscosity.

Once poured, the nose is greeted with aromatic esters of raisin and clove studded baked pear – thanks to the Belgian Abbey Ale yeast. The palate is loaded with ginger snap biccies, cinnamon, and bread & butter pudding, which sounds like a mouthful, and guess what? It is.

A bloody tasty one.

As the label suggests, this specialty IPA (developed by PL Brewers, Aitor Nieto Cortes and Jake Haysman) is like settling down into a bed of fluffy clouds.

Did we say clouds? We meant hops…

It’s got a monster grain bill (including Vienna Malt, Chit Malt, wheat and oats) and a good whack of new season Mosaic, Simcoe and Citra. There’s even a few drops of vanilla for a delectably fragrant boost.

It pours sunny hay with a persistent haze. Expect big aromas of papaya, mango and

lychee, with notes of milk bottle lollies. The palate is full and sweet, showing more tropical fruits, vanilla, and a long, juicy finish.

Take two of this Herculean brew (conceived in collaboration with local eatery, La Popular Taqueria) spent over five months aging in choc-bourbon barrels, and the results are delectably complex.

Much like the previous batch, ingredients from La Pop’s Mole Negro (a dark and luxurious Oaxacan sauce) are on full display – think cocoa, traditional spices, and four (yep four) chilli variants, to name a few.

As for the casks, all nineteen had their interiors flamed, then doused with a solution of cocoa and water prior to filling; a process designed to impart greater flavour than oak and spirit alone.

It pours jet black with cola highlights. Expect aromas of molasses, dark choc-hazelnut, bourbon

soaked raisin, and spice. On the palate, we find more of the above - much more - along with hints of espresso, plantain, and smoked chilli, too.

Partial to a stout? Uh huh, and a brick of choc-coated honeycomb? Nice, check this bevvy out…

First off, we layered nine (that’s a lot) grain varietals in the mash, then hit it with a good dose of cocoa. That distinctive honeycomb taste comes from Belgian Dark Candi Sugar - a bit of brewing wizardry for the win.

It pours deep brown with a tan head of foam. Expect aromas of choc-honeycomb and espresso. On the palate, we find the perfect balance between roasty and sweet, with lifted notes of toffee and choc-caramel.

Go on, treat yourself.

This Rice Lager was developed by PL brewer James Russo, and is our first official crack at the style. We’re calling it Russ Lager down at the brewery, but you don’t have to.

Brewed with Pilsner Malt, Acidulated Malt and a good whack of flaked rice, it’s been hopped with Motueka and Sorachi Ace. A full month in tank (that’s two weeks fermenting on German lager yeast and a further two conditioning) has delivered refreshment and complexity in equal parts.

It pours golden and crystal clear. Expect aromas of frangipani and rice pudding, with lifted notes of dill. On the palate, it’s clean and savoury, with sharp carbonation and a mild, lingering bitterness.

This recipe was developed in collaboration with Aussie sporting hero (and all-round legend) Erin Phillips. It’s a nod to her time in Texas - where she played b-ball, met her now wife, Tracy and, as it turns out, drank a lot of iced tea…

Brewed with pale, toffee and roasted malts, it’s been infused with over twenty-five kilos of fragrant Dilmah tea. Peach and lemon puree were added post fermentation, along with a further dose of tea, natural peach essence and citric acid for a zesty lift.

So, if you’re partial to a brewski (and a refreshing iced tea like our bud, Erin) do yourself a favour and cop this beer. A cappella now, “Peaches come from a can…”

Packed with real strawberry and natural fruit flavours, this brewed alcoholic beverage is über refreshing and can be enjoyed from the can or over ice.

We reckon a sprig of fresh mint works well and recommend playing around with the mix. You’ll just have to ask yourself, ‘What’s my ideal Crush?’ Ahem, we’ll leave that one there.

How ever you land, expect waves of freshly cut watermelon & ripe strawberry, a hint of natural sweetness and a crisp, fruity finish from the liquid itself.

Remember, it’s just a little Crush.

We pack over two hundred and thirty kilos of real passionfruit, pineapple, and mango into every batch of our Tropical Crush, making it one juicy beverage indeed.

It’s naturally brewed and can be sipped from the tin or enjoyed over ice. We like a tall glass - cause that orange colour is simply too good to ignore.

Whatever the method, expect a wave of real tropical fruit, refreshing tartness, and a crisp, fruity finish.

Remember, it’s just a little Crush.

Brewed collaboratively with Sydney based brewery, White Bay, this Imperial IPA represents 7 years of friendship, shared ambition and guidance. Our roots run deep with these guys, in fact Jess Walker (one of their most talented brewers) was part of our founding crew at 89 South Road.

The beer itself was crafted at White Bay on the Balmain Peninsula and is a winning blend of our respective styles. Pale malt, wheat and oats supply the base, with crowd favourite hop strains Motueka (NZ) and Mosaic (US) kicking off intense fruit characters.

It pours a golden hay with a gooey head of foam. Expect aromas of blackcurrant, tropical punch and sticky pine. On the palate, find more fruit (think apricot and mango), a full and lively mouthfeel, and a mellow bitterness which lingers delicately on the tongue.

If Pivotal Moment means ‘shift in direction’, then we very much like this direction…

This session ale was developed by two brands who live life their way and should be enjoyed wherever good vibes reside.

Brewed with pale malts and quality hops, it’s mid-strength and comes in a one-off tin designed by Aussie artist, Nick Curl.

You can expect a sunny yellow pour and aromas of tropical fruit.

On the palate, clean flavours pair with bright carbonation and a refreshing finish.

No. 11 in our artist series features work from South Aussie painters, Elizabeth Close and Thomas Readett. The original piece (located at Adelaide’s Railway Station) was completed in partnership with the Adelaide Fringe and Pirate Life back in 2021.

It was our job to craft a beer that did justice to the label’s beautiful linework, which depicts SA’s unique topography, the power of community and banter amongst mates – courtesy of some adorable native frogs.

We started with malted barley, wheat, and gypsum forward water in the mash. The wort was then hit with Nectaron and Idaho Gem hops before being sent to tank. There, it was united with a hardy ale yeast. A further whack of pellets post fermentation secured an intense & punchy bouquet.

It pours deep gold with a creamy head of foam. Expect aromas of stewed stone fruit and red berry, with lifted notes of spice. On the palate, it’s dank and fat, showing solid bitterness and a slathering of tropical fruit. Toffee malt goes long on the finish.

This saison is the second in a series of collaborative beers made by Pirate Life and Imperial Measures Distilling.

Crafted in the Port using a blend of pale grains, German hops and LalBrew Farmhouse yeast, it’s been carefully infused with IMD’s award winning Mandeaux Liqueur – a French style spirit fashioned from locally sourced mandarins.

Expect aromas of candied citrus, thistle & pear, refreshing tartness, and a dry finish from this elegant limited release.

“If you’ve ever spent time with a mandarin, spend some time with this beer.” – IMD Head Distiller, David Danby.

Thanks to our new Raspberry and Lemon brewed beverage, the pathway to summer refreshment has never been brighter…

Brewed with purified water and pale grains, this easy drinker is full of fruity flavours. You can thank natural raspberry puree for that, and a splash of lemon juice as well.

In the spirit of ‘crushability’, we’ve dialled back the bitterness and kept the body light - the resulting liquid is alluring to say the least.
It pours fiery pink, with a fluffy head of foam. Expect aromas of raspberry coulis and lemon lime. To drink, it’s vibrant and flavoursome with a crisp, fruity finish.

Introducing the second annual Pirate Life beer made exclusively for the Adelaide

Fringe. Crafted here in SA, It can be enjoyed for the duration of the 2022 festival and is the ideal accompaniment to a night out on the town – or session down here in the Port.

A simple grain bill of Carapils, Pilsner and Acidulated Malt gives the beer light,

bready flavours, while Pacifica and Saphir hops lend aromas of orange zest,

blackcurrant and freshly cut grass. To drink, it’s clean and refreshing, with

moderate bitterness and a crisp, refreshing finish.

Cryer Malt have been supplying us with quality ingredients for years. This pilsner showcases two of their most celebrated producers and just quietly, it’s the best…

The grain bill, which consists of Pilsner Malt, Acidulated Malt and Carapils, comes courtesy of German maltsters, Bestmalz. This combination makes the beer bready, slightly acidic and a little bit sweet.

Hop varieties Loral® and Ahtanum® from Yakima Chief Hops (US) supply a lick of bitterness, along with notes of citrus, cedar and wild berry. It’s these characters you’ll find drifting from a firm yet energetic head.

Expect a cleansing mouthfeel, bright carbonation, and a full body that keeps the palate satisfied.

This summer ale is fresh, vibrant, and bursting with tropical fruit flavours. Brewed with pale malts and NZ & US hops, it pours light orange with an attractive haze.

In the glass, aromas of pineapple and stone drift from collar, which settles cloudy and white. To drink, it’s moreish and clean, with a well-rounded mouthfeel and soft mid-palate bitterness.

Enjoy cold and fresh.

Mixing a whisky sour takes a minutes. Brewing one on the other hand…

Back in August, we soured an ale using lactobacillus and lemon juice in a bid to emulate one of our favourite cocktails.

Of course, we couldn’t get there without the influence of whisky and oak, so we hand-selected eighteen casks from the Limeburners distillery (including ex-sherry and port butts) and pumped the liquid in.

After four months spent resting, the beverage hits tantalisingly close to brief.

It pours marmalade orange, with a loose head of foam. Expect aromas of preserved lemon, panettone and oak. Tart apricot, bourbon and spice delight the palate, which is full, complex and wonderfully acidic.

Transfer and Pirate Life Brewing are dreaming of gold medal fantasies. Consider this the every unofficial celebratory drink to cheer on the Australian and New Zealand Snowboarders. But don't let the gold go to your head just yet, this easy-drinking ale will keep even the most crook judging straight. 

Please don't throw this limited edition can at the TV. 

Crafted in collaboration with Beach Burrito, this ale has a smooth mouthfeel and gentle bitterness that renders it highly approachable.

Perfectly paired with a burrito and the summer sun. 

In late 2020, we filled sixteen ex-chardonnay casks with Belgian Blonde Ale – a beer crafted with pale and specialty malts, Perle and Motueka hops, and a hardy ale yeast.

Each barrel’s contents were sampled periodically (and the tasting notes recorded) allowing us to thoughtfully tailor the final blend. Turns out twelve months on oak will drastically alter a beer, but we had a feeling it might…

It pours bright and golden, with a thick head of foam. Expect aromas of honey, oak and crushed table grape. There’s a farmhouse quality there, too.

The palate largely mirrors the above (and that’s just fine), singing with notes of oaked chardonnay and mulled cider. You’ll also be rewarded with bright carbonation, and a delicate acidity that leaves the tongue twirling for more.

Twelve months done good.

Mango Super Sour exists in a world of its own. Somewhere north of the beer sphere and south of RTD…

It starts off innocently enough, with milled grain and water on our SkyCity kit. Post brew, the liquid hits a fermenter, and that’s where things take a turn for the wort.

All up, we hit it with sixty litres of lemon juice and two hundred kilos of mango puree. For context, that’s 35% more than the total amount of grain used. Uh huh, this bevvy’s packing fruit.

It pours a wild orange, with a sherbety head. Find plump aromas of mango and fresh citrus, too. On the palate, it’s bright and full, with pleasant acidity and a truck load of tropical feels.

Our second Saison enlists the stylings of PL brewer, Jake Haysman. His interpretation of the classic Belgian (hmm, kinda French) style is elegant, fresh and bursting with complexity.

To begin, he knocked-up a wort using malted barley, wheat and oats, and after a light hopping with Mandarina Bavaria, sent it to tank.

Here the hybrid non-diastaticus yeast made short work of the sugars, fermenting at a lofty 28°C, and with the aid of Deltazyme AMG (which enhances attenuation) a bone-dry finish was achieved.

It pours a striking lemon yellow. Aromas of citrus and thistle dance from the head, which settles cloudy and white. To drink, it’s clean and sharp, showing tangerine, lemongrass and mellow phenols.

‘Tis the Saison.

Brewed by Aitor Nieto Cortes on our SkyCity kit, this Imperial IPA settles in at 10.1% ABV. He’s thrown a fair bit of malt at the equation too - all pale, all premium, alright.

Mandarina Bavaria hops brings bitterness to the boil, with whirlpool and post ferment additions of Mosaic, Strata and Cryo Azacca gifting a plethora of dank & fruity notes.

It pours golden and deep, like nectar in the glass. Expect punchy aromas of tinned peach and resinous pine. To drink, it’s robust and full, with big malt, well-integrated bitterness and slew of tropical fruit flavours.

This unfiltered ale pays homage to a PL classic, albeit through a slightly ‘hazy’ lens.

It’s brewed with a selection of premium malts. Wheat and Pale lend a sturdy base, while Carapils adds body and a light toffee hue.

It pours with an attractive opacity, thanks to polyphenols accrued during dry hopping. International varieties Kohatu, Riwaka, Strata and Mosaic supply intense aromas of tropical fruit, with lifted notes of citrus and pine.

It’s moreish and malty, with a well-rounded mouthfeel and fine midpalate

bitterness. There’s glimpses of our OG West Coast Pale, but in all

honesty, this one’s a little more approachable.

We seem to be getting pretty good at that…

This mid-strength fruit sour is vibrant, fresh and crafted for ultimate crushability…

Brewed with pale malts and a handful of Aussie hops, it’s been gently soured using lactobacillus. A post fermentation addition of raspberry puree enhances tartness and gifts a striking hue as well.

It pours coral pink with an energetic head. Expect zesty aromas of lemon and summer berries. To drink, it’s refreshing and tangy, with bright carbonation and a hit of raspberry late.

The Belles Original Draught is a collaboration beer celebrating the long-standing friendship between Belles Hot Chicken and Pirate Life Brewery. It was hand-crafted in the heart of Port Adelaide and serves as a refreshing take on a traditional German style. 

Brewed with purified water and premium malt & hops, it pours clear with a transfixing golden hue. Expect aromas of lemon biscuit and white pepper, with lifted herbal notes. To drink, it's bright and full-bodied, showing tangerine, honeyed malt and a hint of savoury sage. 

There’s plenty to like about this beer, not least that it’s wrapped in an original oil painting by legendary local artist, Donovan Christie. His recent exhibition, ‘The Milk Bars Are On Me’ is brimming with 90’s suburban nostalgia and serves as a unique nod to the liquid inside…

Pale Malt, Crystal Malt and oats lend a full and balanced body, offsetting the beer’s acidity with bullish certitude. That tartness (which is hard to miss) comes courtesy of pineapple puree, lime juice and lactic acid, with Mosaic and Citra hops gifting a bagful of fruity notes.

It pours golden and deep, with a creamy head. Expect aromas of citrus and zesty pineapple. To drink, it’s lively and fresh, with a lick of toffee malt and a familiar pine lime quality late.

All the flavour with a fraction of the calories? Yeah, righto!

Hand-crafted at our Port Adelaide Brewery, this flavoursome pale contains less sugar than any other PL beer. You can thank glucoamylase for that – an enzyme which (among other things) helps to minimise residual carbohydrates.

Citrus pectin was subbed in to maintain body, while hot side, cast and late ferment hop additions supply a bucket load of fruity characters.

It pours light gold, with a persistent haze. Expect aromas of pineapple, passion fruit and pine. The palate is light and juicy, with refreshing carbonation and a fine, lingering bitterness.

What do our New World Kolsch, Lime Gose, and Oat Cream IPA have in common? Hot tip: They were all created by PL brewer Aitor Nieto Cortes, and if history is anything to go by, this one should be pretty tasty too…

Brewed on our five-hundred litre SkyCity kit with a blend of pale malts, this beer serves as a refreshing take on a classic German style.

It was fermented under pressure at 15°C to minimise ester production and calls on Cascade & Amarillo for an intriguing hoppy hit.

Pouring pale hay with a fluffy head of foam, one can expect bready aromas, with pings of zested lime. On the palate, it’s clean and fresh, with notes of lemon biscuit, and a hint of honey late.

The Creed has been handed down through generations and shaped legions of Port Adelaide People.

The Captain - Limited edition 1 of 4.

$5 from every case sold goes towards building the Club museum.

This winter sour draws inspiration from Black Forest Gâteau, a rich and decadent dessert. It is complex, well layered, and the brainchild of PL guns, Zach Lang and Tom Camp.

Pale, crystal, and roasted malts form the base of this beer, which has been hopped with Fuggles & Perle, and soured gently using Lactobacillus.

Additions of cocoa, lactose, and vanilla supply chocolatey notes, while over six-hundred kilos of cherries lend charm and tartness to the brew.

It pours deep brown with amber highlights. Expect aromas of stewed cherry and dark chocolate, with elegant notes of brewed soy. The palate is robust and lively, conjuring imagery of Black Forest Cake oozing with jam.

In 1961, Vermont locals Mikey and Ginny Cochran built a rope tow on their hillside property. It would form the basis of a vibrant ski culture within their community and make world champion athletes out of their kids.

Fifty years on, at Slopeside Syrup, their grandchildren proudly carry on the family name, bottling pure maple syrup a mere snowballs throw from those now iconic hills.

Discover the fruits of their labour in every sip of this Maple Bacon Coffee Porter - a robust winter warrior courtesy of Pirate Life, Burton Snowboards and of course, the Cochrans.

It pours dark brown, with a tan head of foam. Expect aromas of ristretto coffee, milk chocolate, and Manuka smoked malt. On the palate, it’s mocha by the campfire, with elegant notes of maple syrup and vanilla.

Celebrate International IPA Day 2021 with an imperial India pale ale developed by PL brewer, Charléne du Toit. It’s bold, flavoursome, and features ingredients from either side of the Tasman.

Much like our flagship IIPA, hops are central here, with characterful New Zealand and Aussie strains pairing well. It’s almost like they’ve done this before.

Pale malted barley from Geelong forms the base, while specialty grains from NZ’s Gladfield Malt add layers of complexity. It’s a suitable chassis and one needed to withstand the barrage of hops.

It pours autumn orange with an attractive froth. Expect aromas of tinned fruit salad and blackcurrant juice. To drink, it’s malty and bitter, with notes of candied nectarine and an abundance of Trans-Tasman charm.

Pair with lamb chops and a lively anecdote.

‘Whale Tale’ (aka Kyle Armstrong) is an Adelaide based artist. He’s also the winner of the inaugural ‘Can of Art’ competition held last year in collaboration with SALA and the Gilbert Street Hotel.

Kyle’s prize? An epic one-off tin wrapped in his work. You might have seen a similar piece on the Gilbert’s Russel Street façade...

Inside the can you’ll catch a California Pale Ale (developed by PL brewer, Jackson Purser) with a clean malt bill and liberal amounts of Mosaic, Strata, and Idaho-7 hops. Yep, we’ve used them before. Yep, they’re bloody good strains.

It pours golden with a fluffy head of foam. Expect aromas of stone fruit, black currant, and sticky pine. To drink, it’s clean and hoppy, with a hint of biscuit malt, and an assertive back palate bitterness.

This hazy IPA is made with purified water, pale malts, East Coast Ale yeast and the king of all hops, Mosaic.

Low bitterness gives it considerable appeal, while forty kilos of post ferment hop additions ratchet up the fruit factor. Like, to eleven...

It pours a luminous yellow, with a characteristic haze. Expect aromas of pineapple, candied strawberry, and crushed pin. One the palate, ripe pawpaw, malt sweetness and a soft, pillowy mouthfeel.

Turns out good things do come in small packages…

Brewed with a blend of pale and roasted malts, this beer settles in at a modest 1.1% ABV. And while it’s not very often you see figures like that strapped to the side of a dark ale, this sessionable example stands tall and proud.

It pours chocolate brown with a tan head of foam. Expect aromas of biscuit and freshly brewed coffee. To drink, it’s clean and roasty, with a medium body, and fine back palate bitterness.

This is a visual beer. The kind you would see in your friends hand and say, “What the heck is that?” Followed closely by, “…and where the heck can I get one?” It’s deep, plum jam appearance is owed to over 200 kg of Boysenberry puree and the roasted malts Chocolate and Carafa III. As the head settles strawberry blonde, we’re reminded of that first iconic sparkling shiraz on Christmas Day. Robust boysenberry, milk-chocolate cake, young balsamic and fermented cherry greet the nose. The palate hits clean, rewarding with tight acidity, stewed boysenberry, dark chocolate and black forest fruits. Adding to this slew of excess is an unexpected umami driven back palate, delivering notes of brewed soy and roasted, unsalted peanut. You can thank Lactobacillus (along with our amazing brew team) for PL’s exemplary sour offerings of late. Its brief 24 hour presence in the kettle is felt long after the acidic evolution of the wort has taken place. In the case of Boysenberry Dark, you’ll experience a definitive pucker, without it being overwhelming or impolite. Smashing.

Developed by PL crew member Alex Mattingly, this NEIPA is fruit-forward, coral pink, and serves as a reminder that homebrewers are capable of mouth-watering things. Like we were ever in doubt!

It was crafted with a blend of oats, wheat, and malted barley at the District - our home away from home in Adelaide’s CBD.

US hop varieties Centennial and Mosaic present well, though it’s the dragon fruit and raspberry additions that truly bolster the offering.

The beer’s transfixing hue is accompanied by a gentle haze. Expect aromas of raspberry lollies and tropical fruit. On the palate, notes of stewed dragon fruit complement a bright and refreshing mouthfeel.

Balanced bitterness, clean finish, cheers Mattingly.

Brewed with a blend of pale, biscuit and roasted malts, this imperial brown ale features over seventy freshly baked pretzels, courtesy of our mates at Lobethal Bakery.

Fuggles hops lend bitterness and earthy notes, while Dark Candi Sugar and sea salt combine to create a rich caramel-like quality.

It pours dark brown, with a maple head of foam. Expect aromas of coffee drops and molasses. On the palate, salted caramel complements notes of sticky date pudding and spice.

For lovers of brown ales, baked pastries, or anyone who’s uttered the words, “These pretzels are making me thirsty!”

Introducing the second in a series of collaborative beers created by Pirate Life and Riot Wine Co. It’s bright and invigorating with a distinctive fruity twist…

Brewed with premium pale malts, this summer sour boasts an addition of strawberry puree – that’s 252 kilos in every 5,000 litres of beer to be precise.

Enigma hops supply a lick of bitterness, while a host of natural botanicals (the same of which are used in Riot’s Rose Spritz) lend intricacy to an already cracking bouquet.

It pours clear, with an attractive peach like hue. Expect aromas of strawberry candy, citrus and bitters. On the palate, bright carbonation accentuates notes of blood orange and passionfruit.

Riot Sour Spritz. Oh, so drinkable.

Introducing the first annual Pirate Life beer made exclusively for the Adelaide Fringe. Brewed with premium pale malts + Aussie and NZ hops, the Adelaide Fringe Draught is fresh, familiar, and ready to session. Pair with friends and a great show. 

Double dip? No. Double Denim? Maybe. Double Acai and Passionfruit? Oh god yes! This beer is brewed using a simple grain bill of Pale Malt and Wheat. It’s distinctive tartness comes from a combination of both lactic acid (from Lactobacillus) and over 500 kg of Passionfruit pulp. The Acai berry, which is native to South America, lends the beer a rich fuchsia like hue. It's zesty, revitalising and at 6.4%, just the right amount of wild!

This gose was brewed with pale malts, New Zealand hops and a variety of specialty ingredients, including Native Finger Lime, coriander seed and Murray River Pink Salt.

It was gently soured using Lactobacillus and spent two months aging in ex-chardonnay casks. The resulting beer is bursting with complexity.

It pours like lime juice cordial, with a delicate pillow of foam. Expect aromas of vanilla, citrus and almond croissant. On the palate, oaked chardonnay compliments fresh acidity and a moreish salty tang.

Dusty the Kangaroo Island Kelpie and his six puppy siblings miraculously lived through the bushfire that destroyed their home farm, sheds and vehicles. Dusty Draught is an easy drinking beer that will quench thirsts across Australia while helping out the heroes of Dusty’s island home.

It’s hopped up, unfiltered and 9%. Diggin’ the NEIPAs? Take a squiz at this…
Brewed with a blend of pale malt, wheat and rolled oats, this beer pours yellow with a lustrous haze. YP066 London Fog yeast supplies gentle esters, while pre, late and post-ferment hop additions secure the juice. Expect aromas of candied pineapple and coconut, with lifted notes of peach. On the palate, a velvety mouthfeel, low bitterness and a symphony of tropical fruits. Oat Cream IIPA. Bloody Oat

It’s not very often one of our beers comes with an obligatory serving suggestion, but there’s no denying it, this 29.2% freeze distilled IIIIPA is indeed ‘best shared’. Picture a one thousand litre tub filled with Pirate Life’s IPA, IIPA and IIIPA in a refrigeration unit set minus thirty degrees. As the water in the beer freezes, a boozy concentrate drips from the ice. We collect it, repeat the process, then bang it in a can. It pours like syrup, with a fiery orange hue. Expect aromas of apricot brandy and spice, with lifted notes of olive brine. On the palate, buttered rum, marmalade and a good of lick of herbaceous hops. IIIIPA Ice Beer. Best Shared.

Brewed with Pale and Munich Malt, our Tasmanian Draught is fresh, familiar and ready to session.

A hop free boil means ultra-low bitterness, with citrus notes emerging from whirlpool and post ferment additions of Cascade, Enigma and Kohatu.

It pours golden straw, with a generous pillow of foam. Expect aromas biscuit and nashi pear, with subtle notes of lime.

The palate is malty, with a mild body and a clean, moreish finish.