Arrival & Atmosphere
We arrive on a autumn Saturday lunchtime. Google maps is asking me to pull into a random industrial estate. I am not so sure, but I go with it. The boomgate lifts up and I drive in. You can’t see Sydney Brewery from the road, you need to be ‘in the know’. I park up outside and am greeted at the entrance by a lovely greyhound who has officially given it the paws up of approval. She and her owner prance out…sans beers in his hands.
Sydney’s craft beer scene is always pumping and. Sydney Brewery Alexandria throws open its industrial-chic doors to reveal a temple of hop worship where brewing science meets effortless hospitality.
The Setting
Housed in a converted warehouse in Alexandria’s rapidly evolving industrial precinct, Sydney Brewery takes over the former Rocks Brewery space. I love that they kept the team on board. That says a lot about a brand. Trish is the manager and has been there for 7 years and welcomes us with all the feels.
It’s a cool spot with a large brick floored beer garden protected by smart roofing which means who cares if it’s raining, the beer garden is always open. There is plenty of seating with timber picnic benches and the vibe is cool, relaxed, local and fun.
Sydney Brewery – History over 20years
Sydney Brewery started quietly in 2005 when Jerry Schwartz set up a small brewhouse in the Macquarie Hotel basement. Originally Schwartz Brewery, it quickly gained recognition for its Sydney-inspired beers—Paddo Pale, Darlo Dark, Surry Hills Pils, and Potts Point Porter. In 2012, it rebranded with a bold new image.
Since then, Sydney Brewery has expanded, winning awards and opening locations in Lovedale, Surry Hills, and now Alexandria—following the takeover of Rocks Brewing Co. earlier this year. With its new 20hL brewhouse, it’s fantastic to see craft brews build into a great business. The stainless steel vats are as good as art and are proudly on show as is the street art
The Food
Many breweries don’t prioritse food, when they have great beers. This is a spot with great beers AND great food. Head Chef Chris Reynolds is from New York and has crafted a menu that integrates beer in more imaginative ways than simply batter. They also have a Nepalese chef – so of course we have to try the famous hand made dumplings which Trish tells us is one of their signature dishes. Each dumpling is neatly folded by hand, stuffed with tender chicken & spring onion which is a delicate balance and unusually is served with a punchy roast tomato, capsicum sichuan pepper sauce. A bottle of chili oil is optional but does add a nice kick!
We could order via QR code, but the team is happy to serve us at the table. We start with a generous bowl of Salt & Pepper Calamari ($18) (which I order as I can see another table diving into a big bowl!) It’s delicious with a moist tender inside but a delicate, crisp coating, elevated by a lemon caper aioli and scattered with fresh chilli and herbs. Cracking value.
Chis makes his pasta in house, and it shows. The Taleggio & Ricotta Ravioli ($26) is a smart contrast. Slim pockets of ravioli is stuffed with ricotta which contrasts with the bitterness of radicchio, all brought together by a balsamic reduction and finished with toasted hazelnuts that add crunchyness.
Every pub has a burger, but who makes a burger with pretzel crumbs? OMG this is my meal of the day. I chomp down into the BeerBQ Chicken Burger ($22) which is dotted with these yummy pretzel-crumbs ,a crispy chicken tenderloin gives way to juicy meat, while jalapeño slaw delivers a crispness that cuts through the brewery’s signature BeerBQ sauce. Which is made from their beer. The chipotle aioli ties it all together, adding a smoky creaminess. The Fish & Chips ($28) features fresh NZ cod fillets in a Hunter Valley lager batter which is light and crispy. The Roast Cauliflower & Chips ($24) is a fun combo with delicious caramelized florets alongside golden polenta chips with a romesco sauce which reminds me of NYC delis. A shaved cauliflower and lemon and herb salad that cuts through the richness.
The Drinks (Beers)
Let’s be honest—this is why we are here. There are #19 drinks listed on the wall behind the bar. They all sound delicious. So we opt for the paddles to secure minimum fomo.
I kick off with a mid strength Pale Ale, Rice Larger, Cerveza, Tropical Ale and #10 Dark larger. The tropical ale is one of my favourites, it delivers a perfect balance of citrus and pine hop notes without the palate-wrecking bitterness. I love a good ale and the Pale Ale – is an American style ale which has soft hops (Amarillo, Enigma, Eclipse) which gives it a nice malty flavour citrus aroma and a delicate hoppy finish. I also take home a canned four pack of ‘Blue Swimmer Ale, which goes down far to nicely with Netflix and the sofa thanks to its fruit forward style.
Award winning Dark Larger is deceptively light in body yet has complex chocolate and coffee undertones—it’s the beer equivalent of that friend who seems straightforward but has a few curly stories.
My dining partner Mish, goes for the cider collection—the Original Cider, which strikes a balance between sweetness and acidity with crisp green apple notes that cleanse the palate beautifully for winter we both love the Agave Ginger Cider delivers a gentle warming spice both are served with a wedge of citrus which feels more like a health drink – or so we tell ourselves.
The Verdict
What we are Addicted to? Sydney Brewery Alexandria is a great addition to the brewing scene with a big focus on food made with beer, house made pastas and THAT amazing chicken burger. The staff are all brewing nerds, super friendly in a city where new openings come and go with dizzying frequency.
What do we need to be more Addicted? – The portions are a little on the small side, and we would love a bigger pretzel burger, but still well priced.
Sydney Brewery Alexandria is in the Sydney Corporate Park, 160 Bourke Street, Alexandria
Hours: Wed-Sun 12pm-10pm Brewery tours available Saturday & Sunday at 2pm ($25pp, includes tasting paddle)
