On any given day at the newly opened 4 Pines Public House, you could come across bowling club retirees, young families with babies in tow, tradies from the job site across the road, or bearded brewers taking a break from the suds.
“We don’t want to be pigeon-holed as this little market,” says publican Ged Dore. “We think anyone who drinks beer is our market.”
At the Newport venue the focus is on barrel-aged beer, led by brewer Garrett Sherman. After experimenting at the Brookvale brewery), Sherman’s new beers caught the attention of the team.
“There wasn’t any formal permission to do that. I just got barrels and rack and started making beer when the boss was away,” says Sherman. “It turns out the beer was delicious.”
Traditional beer is combined with 200-year-old yeast strains and left to brew in ex-muscat and whiskey barrels. Sherman says it falls somewhere between a geuze and a fruit lambic, both Belgian-born styles of beer. Alternative fermenting cultures, Sherman says, could express themselves in strawberry, white peach or pineapple flavours; if he feels the beer needs it, Sherman might add fruits such as quandong or guavas.
“Australia is still nailing down what its craft beer path is, and this is a style of beer that hasn’t been presented to the Australian market,” says Sherman.
To pair with the beer, the Newport menu is a combination of dishes from the Manly eateries. Fat strips of Szechuan squid; pearls of Israeli couscous paired with labne and cauliflower; or the popular Mega Burger – with double beef and double cheese – don’t go amiss. Like at the other 4 Pines venues, Sheree Mitchell’s fit-out focuses on industrial textures – recycled wood, brass accents and leather seating. Photographs of the rockpools from Manly to Palm Beach line the walls.
“4 Pines wants to be known as Manly to Palm Beach,” says manager Toddy Goodwin, “but the majority of people are within walking distance of the venue.”
4 Pines Public House
313 Barrenjoey Road, Newport
(02) 9997 4014