The Barrel Room by Akasha

Pineapple. Bread crust. Peach. These aren’t the flavours you’d typically associate with a schooner at your local. But if you live in Sydney’s inner west, your five-o’clock swill might taste a little wild and wonderful thanks to The Barrel Room, a bar and diner by Five Dock’s Akasha Brewing Company.

Like many Sydney breweries, Akasha has built its name on hop-centric beers. But so far it’s the only one to add a dedicated barrel-aging program to its core offering; taking beer (fermented with wild airborne yeasts) and storing it in spirit and wine barrels for an extended period of time to produce complex, almost wine-like brews.

Akasha’s Leichhardt venue is the only place in Australia where you can try the brewery’s barrel-aged beers, served in either 750ml champagne bottles or as a monthly-rotating option by the glass. Highlights from the range include a blond sour ale, a triple amber ale (aged in old Pedro Ximénez barrels), and a Belgian quadrupel ale (aged in ex-Jack Daniel’s barrels).

They join a revolving cast of barrel-aged bottled options from like-minded breweries including Wildflower and Bridge Road. Otherwise, nine taps pour a greatest hits selection from the Akasha core range, plus venue exclusives. You’ll also find Aussie spirits – served in classic, house and highball cocktails – and NSW winemakers, with a broad showing of wineries and cideries from around the country.

There’s also a seasonally-changing menu to match the venue’s wine-bar feel. Park out on the front verandah or settle inside for local cheese and charcuterie; housemade terrines; and plates like coal-roasted Wagyu skewers or king prawns with lemon and ’nduja butter.