Americans Andrew Fineran and Chris Sidwa met in Sydney as fellow lacrosse-players. As they got to know each other, they realised they had something else in common: they were both keen home brewers.

After two years of planning, they opened Batch Brewing Co at the end of 2013. With the help of friends, they painted the interior black and built a bar out of abandoned pallets, topped with a concrete-aggregate bench top. Some worn, brown-leather couches and milk crates completed the revamp of the former panel-beater’s shop.

On most days there’s a steady stream of locals dropping in to taste the latest batch and take home 1.89-litre growlers or 640-millilitre bombers filled with their beer of choice.

The brewery’s regulars include an American pale ale and an IPA, both mid-brown in colour. But the range changes every two weeks, since that’s how long it takes a batch to mature, each being a limited release. Past releases include a nut-brown ale made with 10 kilograms of roasted pecans; a sour named Pash the Magic Dragon; and a nitrogen-carbonated milk stout (with lactose, not real milk).

Four nights a week you can expect a food truck to be on-site, such as Mama Linh's or Busboy. Check the Batch website for the upcoming schedule.

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Updated: September 29th, 2017

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