After 10 Years on a Marrickville Block, Wildflower Brewery Will Close (for Now)

Wildflower isn’t like most Australian breweries. It’s something all its own. Indigenous yeasts collected from the bush power wild ferments that, flavour-wise, lean into lo-fi wine territory: tart, pungent, complex. Now, 10 years after opening on Marrickville’s Brompton Street, Wildflower is closing. Kind of.

“We are relocating,” says brewer Topher Boehm, who co-founded Wildflower with his brother-in-law Chris Allen. “We are going to move, but we don’t have that next spot yet. It’s going to be some time in between drinks – maybe a few years till we’re back set up with the next thing.”

Drinkers have until the end of May to visit. “We’re very fortunate, what that space has become to a lot of people. It’s quite meaningful to the community, and we’re very grateful for that – it’s been really lovely to see the reaction [to the news].”

Wildflower’s closure comes in the wake of consolidation in the inner west brewery scene. Last year Akasha, Wayward and Willie the Boatman were acquired by UK hospitality firm Power Monkey Group. Meanwhile, Balmain’s White Bay Brewery and Melbourne brewery Hawkers were consolidated under the Social Drinks Group banner. The challenges of owning and operating a brewery aren’t secret. But the Wildflower team (which now includes Benny Boehm and Emily Allen) are making a conscious lifestyle decision.

“You know, we achieved what we set out to do – and more – in that 10 years,” Boehm says. “However the model of being in the city wasn’t really the initial plan. We had a plan to set up on a farm. [The brewery’s] taken a lot out of both me and my wife [Benny] and all the owners – people have poured a lot of energy into it. So okay, for the next 10 years, can we make it something that allows us to have more time with the kids?”

Of all the fruity, funky and fancy brews, the shiny tins of Organic Table Beer will be most missed by this editor – clean taste, low alcohol, super-dependable. “Table Beer is a love-hate affair – it’s so difficult to make,” laughs Boehm. “The amount of times that that beer hasn’t been up to scratch – we’ve dumped a batch more times than I can count, more than any other beer. It’s frustratingly difficult to make. But when it’s right, it’s just sublime.

“We go to this festival in California each year – big IPAs, high-ABV beers. And without fail, that 2.9 per cent alcohol beer is the first keg to kick. Brewers from all around the world are coming and drinking that. That beer is something I’m quite proud of. It’s also the only beer that we carry that organic certification across to, [which has] been a big part of our story – the focus on organics, and agriculture in general. But I will say, to make you fret, we probably won’t make Table Beer at the next rendition – it very much feels like a city beer for me.”

While there’s no new site locked in, the team is looking for a farm somewhere rural to set up the next Wildflower. They’ll retain the name and business in its entirety, only selling some equipment as they downsize.

The Wildflower experience went beyond the beer, with pop-ups and visiting chefs often taking over the kitchen. Its Spring Fling series welcomed talents from Sang by Mabasa, Olotl, Hotluck Club, Paski, Poly and more. Gold Street Dairy, made just next door, has been near-constant on the menu. AP Bakery had a good stint too.

“I would like to stress that there’s time – this isn’t like a rush in and stock up. I don’t want to create that sense of urgency. We’re here for a little bit and we have planned for this – so there’s no need for a rush. There’s things to look forward to.”

That includes the Harvest Festival on April 12, with over 50 beer and wine tastings plus food from Mat Lindsay, Dougal Muffet and Jeff Lusis; and the already-sold-out kitchen takeover with Dan Puskas (Sixpenny, Corner 75) and Jean-Paul El Tom (Baba’s Place, Corner 75). 

Wildflower’s final service will be Sunday May 31, 2026.

@wildflowerbeer
wildflowerbeer.com