Parched

Created by mining-executive-turned-brewer, Carl Hallion, Parched is a laid-back brewpub tucked away in the backstreets of West End.

Drawing on his 25 years of experience in project construction, Hallion fitted out the brewery himself (including using a crane to lift all the brewing gear through the second-storey window). Not only that, he does most of the brewing – having started out with a Coopers brew-in-a-bag kit when he was 18 years old living in Adelaide.

On tap you’ll find 11 beers including the Mi Amigo Pagara Mexican lager, Snafu Dos XPA, Brave New World Hazy IPA and an experimental Creaming Soda Oat Cream IPA.

To eat, it’s all about beer-friendly snacks ranging from pineapple and rum-glazed tempura prawns to salt and Szechuan pepper five-spice squid. There’s also a trio of tacos (we love the adobo sauce braised pork belly number), seven pizzas, a couple of burgers and larger dishes such as 14-hour slow-cooked brisket with bourbon glaze.

Comprising three levels, the large, airy building features a storage area for brewing gear on the ground level, the brewery, kitchen and bar on the second, and an upstairs seating space that overlooks the brewery.