Brewing beer and producing food in-house is central to Fremantle’s The Monk Brewery Kitchen. The brewery produces small-batch beers served only on-site, along Freo’s cappuccino strip.

Co-owner Janelle Mikulic says The Monk’s placement on the busy stretch is intentional. “It’s always been one of our missions to get the layperson to try a craft beer and break down the barriers of what it is to drink craft,” she says. “People that might not even be beer drinkers, to get them interested.”

A big part of that at The Monk, she says, is highlighting that everything they do is preservative free. “The perception of beer is that it is unhealthy and it’s just men drinking it,” says Mikulic. “We love people who don’t necessarily like beer to try it.”

The Brewery has four core-range beers, starting at an easy-drinking brew known as the Common. There’s also a mid-strength, an IPA, and a malty Scotch Ale that undergoes extra conditioning in the tank to accentuate the caramel and toffee flavours, with just a hint of smoke.

The Monk also provides a run of one-offs and seasonals, such as its coconut stout (Bounty), and a collaboration with Celebrations Superstore and Artisan Brewery, called Triple Treating. Currently the latter is the only Monk beer you can find packaged, but plans are in the works to change that in the next few months.

Mikulic’s partner in the business, Tom Brooking, says brewing in small batches means The Monk’s product is fresh for customers, something a lot of breweries can’t say about stock on shelves. “We are brewing stock, and moving it within two to three weeks,” he says.

Get our pick of the best news, features and events delivered twice a week

After a refit in 2014, the space has been opened up to provide opportunity for drinking and relaxing no matter your mood. Mikulic says they love that people can come and sit out in the sunshine and soak in the rays, or hide away in a quiet corner inside and just enjoy a beer. “No matter what mood you’re in, whether you’re out with friends or want to sit and read a book, we can accommodate it.”

This article is produced by Broadsheet in partnership with James Squire.