Sydney Beer Week has made a successful comeback, drawing crowds to the city’s craft breweries and venues. With a lineup of engaging events and activities, the week celebrated the vibrant local beer culture, showcasing community spirit and creativity in the industry.
With Pete Anstey, General Manager of Hotel Sweeneys, taking the reins in partnership with Josh Quantrill, the focus of the week was on driving consumers into the city’s craft-oriented venues and breweries.
Speaking to Beer & Brewer, Anstey highlighted the success of the week and the enthusiasm from participating venues, which offered unique events that invited people to explore Sydney’s vibrant beer culture. The combination of great weather and diverse experiences – ranging from curated pairing dinners to active events like bike rides, along with the first live Beer & Brewer Awards ceremony – encouraged locals to venture out in force to enjoy Sydney’s beer culture firsthand.
One of the standout moments of the week was a gluten-free and vegan dinner at Yulli’s in Surry Hills, which showcased collaboration between local breweries and the restaurant to cater to growing demand for gluten free options.
“Giving those with dietary preferences the chance to fully celebrate Beer Week was a big win,” said Anstey.
Anstey highlighted the slot car racing event at Bitter Phew as another memorable occasion, saying: “It was a great mix of fun and camaraderie, with friends enjoying beers while competing, and I have to say, I had no idea those cars could go so fast!”
The feedback from both consumers and industry participants has been overwhelmingly positive, according to Anstey.
“Many felt that Sydney Beer Week’s return was much needed after the hiatus, and they were thrilled to see it come back,” he said.
One of the highlights of the week was the Beer & Brewer Awards, which celebrated achievements and innovations within the industry. Anstey said it was great to see so many people from the industry come together on the night.
“Despite the challenges the industry has faced, there’s been remarkable growth and new product development, which was exciting to see recognised and celebrated,” he said.
“Personally, I enjoyed seeing brewers and venue owners attend each other’s events, not just as hosts but as participants, sharing beers and stories. That sense of friendship and mutual support truly came through, reinforcing the sense of community that makes Sydney Beer Week and our industry special.
“I enjoyed seeing brewers and venue owners attend each other’s events, not just as hosts but as participants, sharing beers and stories.”
Sydney’s craft beer scene is characterised by its diversity, quality, and strong community ties. Anstey pointed out that the city’s breweries are dedicated to innovation, often experimenting with unique ingredients and brewing techniques. He added, “It provides an opportunity for patrons to experience the people behind the beers in a way that’s rarely possible, deepening their connection to the craft.”
As SBW wraps up, Anstey confirmed that the team is already focused on gathering feedback to improve future events.
“Our priority is gathering feedback from the venues and breweries involved, so we can understand what worked well and where we can improve,” he said. “So, keep an eye out – Sydney Beer Week will definitely be back!”
Sydney Beer Week in pictures:
