Midway through last year, Collingwood-based brewery Stomping Ground announced it would open a new brewery and bar at Melbourne Airport – one of only four airport breweries in the world.
It’s now open in terminal three (just past security), where it’ll brew up to 30 beers a year, pour them for weary travellers and sell takeaway tinnies for the tarmac.
Visitors can sample Stomping Ground classics and limited-edition froths, snack on salumi and cheese boards, or grab an early brekky or late dinner. Plus, there’s beer ice-cream and a stout chocolate brownie for dessert.
Stomping Ground Melbourne Airport is smaller than the flagship Gipps Street and soon-to-open Moorabbin breweries. It has a six-hectolitre capacity, which means it can brew around 10 kegs at a time. Between two and four of the beers available will be brewed on-site, backed up by another 18 or so shipped in from the other breweries.
Stomping Ground has already run a couple of summer pop-ups at Melbourne Airport, so it’s well prepared for the challenges of the operation.
“You have to be a little bit more organised than you do at a high-street venue. Things like ordering and delivery aren’t as simple. You’ve got to book the loading dock 48 hours in advance,” Stomping Ground co-founder and director of venue operations Justin Joiner told Broadsheet in July 2019.
“It’s in the Virgin terminal, through security. That’s one of the challenges, every bag of malt and hop will have to be scanned as you would your hand luggage.”
At the airport, expect the same industrial-vintage feel as the original Stomping Ground, complete with concrete timber, marble and a view of the tanks from almost every seat.
The new brewery and bar is part of an ongoing years-long upgrade to the airport’s food and drink options, which now include an outpost of Pickett’s Deli & Rotisserie by chef Scott Pickett (Lupo, Matilda, Estelle) and Middle Ground by Shane Delia (Maha, Maha East).
Stomping Ground Melbourne Airport
Terminal three, Melbourne Airport
Daily 5am to 9.30pm