A VISIT TO THE CELLAR DOOR
The brewery cellar door maintains the garage-like feel that reflects the origins of our early brewing days. The space is relaxed, and embodies the Central Coast way of life where beach culture is celebrated and revered. It is family friendly and children are always welcome, but need to be supervised by an adult at all times.
"Block 'n Tackle is located in the most unassuming spot on the Central Coast ... but don't let this fool you, they're turning out some serious brews that well deserve a full tasting paddle." Marissa Ciampi - Concrete Playground, April 2017.
As a tasting room, our serving size for beers and cider is restricted to smaller glasses, however, with the recent extension of the tap bar, there are 9 taps to choose from including a rotating variety of 8 various beer styles and the highly popular Small Batch Apple Cider – all of which are proudly brewed on site.
Takeaways of beer and cider are offered in 1 litre 'Peeler' bottles and the popular 1.89 litre refillable, stainless steel mini-kegs. These mini-kegs are the same size as the takeaway glass growlers offered by other breweries, however the stainless steel provides a more robust container with zero UV penetration for your precious brew.
BREWERY TASTING TOURS
$30 per person inc. 5-beer tasting paddle. Min. 4 per group.
A brewhouse tasting tour can be booked in advance for groups of 4 or more people who want to learn more about beer and the brewing process. The tour runs for approximately an hour and a half and includes a tasting paddle of 5 beers with a tour of the brewhouse and a chance to smell the hops and taste the malts and grains. When it comes to the subject of beer, Paul the brewer is always happy to share his incredible knowledge of brewing and brewing history - he also loves a group with plenty of questions.
The tours are perfect for groups of up to 20 people, however advanced bookings are essential. Contact the brewery for more information, or to make a booking.
Dave's Brewery Tours - an option for our Sydney visitors: For customers travelling from Sydney, Dave’s Brewery Tours offers 'The Beer Coaster’ tour which includes a visit to Block ‘n Tackle Brewery along with several other breweries north of the Harbour Bridge. For details, costs and bookings, visit the Dave’s website.
Get On Board Shuttle - an option for Central Coast customers: For groups of 10-13 people, Get On Board Shuttle run a 'Central Coast Brewery Tour on Saturdays and Sundays. For details, costs and bookings, visit the Get On Board Shuttle website.
Block ’n Tackle Brewery took seed as a garage brewing project between Avoca Beach locals Michael Pepper (Pep) and Al Jones. Having teamed up with fellow locals Brett Brown and Greg Tobin, the brewery formally opened its doors at its current premises at Kincumber amidst the cyclonic Central Coast storm of April 2015.
The brewery’s first batches of brew were initially produced using the original 100 litre vessel (seen in the picture above) seconded from the garage. As demand quickly outstripped the will to continue brewing into the wee hours of the night, a 500 litre Braumeister brewhouse was commissioned and made operational in October 2015 – fermentation tanks were also added to complement the new capacity. By this point, the B’nT crew knew they’d hit on a gap in the local region.
While the Braumeister is still (currently) in use, growing demand for Block ‘n Tackle brews from restaurants and pubs on the Central Coast, Newcastle & Sydney has meant the hectic brewing schedule and late nights haven’t stopped. Through careful planning, the brewery is able to sustain a diverse range of ales including brews which require longer fermentation and maturation periods to develop the sensational flavours.
In May 2017, a change in ownership saw Pep and Greg take over the running of the brewery. Along with the commitment to continue brewing the highest possible quality brewed product, the pair are equally passionate about developing the reputation of the Block ‘n Tackle Brewery brand, enhancing the customer experience at the cellar door and extending brewhouse output to meet demand while facilitating the development of packaged product.