The Crafty Pint Podcast

“You’ve got to be open to opportunities.”
Earlier this year, Cheeky Monkey announced they were opening a venue in the heart of Perth’s CBD. It will give the Margaret River-based brewery four homes in WA – and they’re not done yet, according to their director of operations, Brendan Day.
He’s our guest on this week’s podcast, beaming in from their main production facility in Vasse for a chat about the expansion of their hospitality footprint, how hospo has been in their DNA from day one, and how they’ve adapted their business strategy over the years.
We also discuss the challenges and opportunities for breweries competing against both major hospitality groups and multinational brewers, how the breweries in WA’s South West have gone from disruptors to a harmonious part of the region’s global appeal, and his desire to see greater professionalism throughout the beer industry.
Of course, this being Brendan, we also discuss Big Dumb Beers – and how they arguably need to be Big Smart Beers these days, and attempt to entice him to get the gang behind the Beer Sucks podcast back together.
First up, James joins Will from the banks of the Lower Glenelg to discuss the week's news on Crafty, including a deep dive into AI art in beer, the impending arrival of a gluten-free venue in Collingwood courtesy of TWØBAYS, and the launch of this year's Pink Boots Society Mentor Program.
Start of segments: 0:00 – The Week On Crafty
12:52 – Brendan Day Part 1
38:16 – Bowimi on brewery field sales
43:38 – Brendan Day Part 2
To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“What excites me is all the small players who are setting up in a brewpub and running their own race.”
Just like the industry it covers, the beer media world has taken a fair few hits in recent years. Publications – online and in print – have folded across the planet, yet there remains a core of true believers keeping the flame, and the stories, alive.
In New Zealand, nobody’s flame burns brighter than that of Michael Donaldson. These days, he’s the owner and publisher of The Pursuit Of Hoppiness, the country’s leading publication on all things beer, while also one half of The Third Pint Theory podcast with Martin Bridges.
We sat down with Michael at Mac Hops during NZ Hops’ recent Harfest to trace a life in journalism as well as beer. We learn that it was while in Australia – covering sport for New Zealand’s press in what was something of a golden age for print media – that he experienced his beer epiphany, one that led to him pitching a beer column to his editor once back on the other side of the Tasman.
The award-winning beer writer and fine conversationalist, is as well-placed as any to cast an eye over the craft beer era in NZ, and shares his take on its evolution, its key styles, its contribution to the wider beer world, and where the industry sits today.
The Easter long weekend means less new stories to discuss in the intro, with Will and James returning to Dollar Bill’s decision to sell up after getting hold of the Nolles earlier in the week, and also discussing the inspiring tale of Jacob Viel, the founder of Blind Boy Brewing. We also look ahead to the almost sold-out Pint of Origin Launch Party and a couple of events we’re co-hosting with Benchwarmer and Whisky & Alement in Melbourne and Flavour Logic in Perth.
Start of segments: 0:00 – The Week On Crafty
12:15 – Michael Donaldson Part 1
41:36 – GoTab
47:37 – Michael Donaldson Part 2
To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“I’m a big believer that times waits for no one.”
If you’ve come to know Dangerous Ales through their beers, it’s most likely via their banging, Knappstein Reserve-esque Crispy Boi lager or one of the many hazy IPAs that have impressed the country’s beer judges too. But while the beers are indeed impressive, they’re only part of the picture for this family-run brewery on the NSW South Coast.
At its core is Damien Martin, AKA Dangerous Damo, who has amassed one of the most colourful CVs you’ll find in beer. The keen surfer and body-boarder left Milton to travel the world chasing big waves and ended up working in many highly-rated kitchens along the way – hence the knife in the Dangerous Ales logo.
Once back on the South Coast – by now homebrewing after deciding to produce all the beer and food for their wedding – Damo and wife Alice envisioned opening a small venue in Milton where he cooked all the food and brewed all the beer. But when the Milton Hotel in the middle of the town became available, and with Alice’s dad Andrew on board, that vision became rather grander.
Today, the reimagined hotel is the home of Dangerous Ales, as well as the brewing world’s first Chef’s Hat. And it’s there we caught up with Damo inside the brewery where he’s brewed every drop of beer while still popping up on the pass in the kitchen.
As you can imagine when someone’s led such a life, it’s a broad-ranging episode that takes in flavour and fermentation, chasing waves and perfection, exploring new techniques and terpenes, and plenty more besides.
Prior to the chat with Damo, Will and James reflect on another highly enjoyable High Country Hop in Beechworth, and Dollar Bill’s announcement they’re selling up, as well as going Behind Bars with Locky at Benchwarmer, discussing part two of our Building A Brewery series, and welcoming Joe White Maltings to the site.
Start of segments: 0:00 – The Week On Crafty
9:44 – Dangerous Damo Part 1
30:45 – Dangerous Damo Part 2
To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“The Kiwi hop industry has really focused on what flavours people are chasing in their beers.”
Demand for New Zealand’s hops has been soaring in recent years, with old varieties revitalised, new ones hitting a sweet spot in the current market, and innovative products coming thick and fast.
While in the Nelson region for the 2026 harvest, The Crafty Pint team visited a number of farms and processing facilities, recording interviews as we went. The aim was to capture a snapshot not just of this crucial time of year for growers, but also various facets of the industry.
This episode features three guests, starting with Andrew Sutherland of Oasthouse Hops, a farmer who switched from wine to hops around a decade ago. We talk terroir and timing, the intense nature of managing two farms at harvest, growing experimental hops as part of NZ Hops Bract Brewing Programme, and his love for Nelson Sauvin.
Next up is Lauren Yap, who started out brewing in Portland, Oregon, switched between wine and beer for a while, then ended up in New Zealand. These days, she leads all things quality and innovation at Clayton Hops, one of the country’s largest growers, trialling new hops on their tiny but hi-tech pilot system, assisting their sales team and brewers, and when we rocked up, fixing a forklift...
Wrapping things up is Dave Dunbar, another American who married a Kiwi and ended up in the Nelson region. He’s the CEO of Freestyle Hops, which has been at the forefront when it comes to innovation and experimentation as they seek new flavours and aromas from existing varietals, explore how different hops perform in different regions, and create their own advanced hop products.
Taken together, we hope the interviews paint a broad picture of a booming industry at its most hectic time of year.
Back in Melbourne, Will and James kick off the show with a reflection on the second half of their NZ trip as well as the latest features to land on Crafty: a deep dive into identifying flavours and aromas in your beer; a new listing for Venom Brewing Taproom on the former site of Mrs Parma’s; and the return of The 86 Tram Crafty Crawl.
We also preview some upcoming events: a cellar deep dive for Cabal members at 3 Ravens; the first ever Pint of Origin Festival Launch Party; and the return – in a new form – of the Adelaide Beer & BBQ Festival.
Start of Segments
0:00 – The Week On Crafty
16:25 – Andrew Sutherland
32:53 – Lauren Yap
41:41 – Bowimi ft On Tap
47:33 – Dave Dunbar
To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“We want to be inclusive, and be a place where people can feel comfortable and proud to be themselves.”
We had Stomping Ground penciled in for a chat later in the year when the Melbourne-based brewery turns ten. But when they announced they were launching a crowdfunding campaign – one with an ambitious maximum target of $4 million – we decided to bring the episode forward.
It gave us a chance to discuss their decision to go down this route, as well as their views on the often-vexed topic of crowdfunding itself, their expansion plans should the campaign go well (including the proposed location of their first brewpub outside Melbourne), the maturing of the business as it approaches the decade milestone, plus the “brutal” experience and silver lining of their proposed merger with Good Drinks Australia.
Sitting down with co-founders Guy Greenstone and Justin Joiner, plus marketing manager Abbey Packer, also gave us the opportunity to explore the way they’ve built a brand synonymous with their hometown, their come one, come all ethos, the importance of good governance, and forging strong relationships with customers – Friday fuck-ups and all.
This week’s intro comes from Nelson, where Will and James have been hopping between hop farms at harvest time, checking out beating heart of the vibrant NZ hop industry while recording a few podcasts along the way. It covers our feature on the launch of Ryefield Hops’ first exclusive hop variety, a postcard from an honorary Aussie Export in London, and the lessons learned from ten years running Newcastle Beer Fest.
Start of segments:
0:00 – Intro
11:57 – Guy, Abbey and Justin part 1
45:10 – Preview of The High Country Hop Technical Symposium
51:49 – Guy, Abbey and Justin part 2
To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].