Pairing beer with food is a given. Like wine, it’s difficult to consider one without the other. While wine-enthusiasts may disagree, Chris Sheehan, Head Brewer at the James Squire Malt Shovel Brewery in Camperdown believes that with beer, the experience is a little more approachable.

“Beer tasting is different. It’s about food pairing and it’s a lot more social. You can also experience it anywhere as breweries are all over the place. You don’t have to go to a region, like the Barossa, it’s more accessible.”

It was James Squire who successfully grew Australia’s first hop earning him the nickname ‘Whitbread of New South Wales’ after famous English brewer, Samuel Whitbread. But it wasn’t just beer that Squire brought to the people. A successful butcher’s shop on Sydney’s Kent Street complemented his brewery and introduced people to craft beer’s full potential.

While James Squire died in 1822, the James Squire brewery continues to share the ins and outs of artisan brews through their website. The site itself is a go-to guide devoted to craft beer (not just their own) and everything that goes with it.

There’s a calendar of Australia’s best beer events and a beer-holder that uses prison technology to revive pub conversation.

There’s also a stack of recipes for scallop sliders, pulled pork tacos and a lager-based salad dressing.

If cider and chocolate is more your thing, that’s okay too. Elsewhere on the site you’ll find the history of cider and its many nuances on the site, as well as an exclusive chocolate oatmeal stout. There’s more to craft beer than meets the eye, so over the next few weeks, we’ll share our favourites on the Broadsheet directory.

You can uncover more about craft beer at