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Batch Brewing

2 Venues. Powered by Kounta since 2014

Intro

Batch Brewing Company brews beer the traditional way, hand crafted and batch by batch. They started serving the local neighbourhood, but it didn’t take long for them to take over Sydney.


Batch Brewing Co Logo

@kountapos #batchbrewing

Instagram post 17961238354295088 Just one....more....sleep 😍
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We're menaifoodiesmarket tomorrow afternoon from 4pm and then on Saturday we head to the inner West batchbrewingcompany from midday 🍔💛
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#normasbar #normas #menaifoodiesmarket #batchbrewing #foodtruck #burgerandfries
Instagram post 18068993884080897 We're all about M&Ms this week - no not the chocolate - MENAI and MARRICKVILLE!!!
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FRI (4-9PM) menaifoodiesmarket 
SAT (12-7pm) batchbrewingcompany .
#normasbar #normas #menaifoodiesmarket #batchbrewing #foodtruck #bearded
Instagram post 17891130352181511 オーストラリアから無事に帰られました!
日本は寒いね!⛄️
風邪を引かないように気をつけます。😷
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シドニーに行った時にBATCHの醸造所に訪ね、作りたてのフレッシュなビールのたくさんが飲めました!
その飲めたビールの中の一番感動したのは本日のビールのWest Coast IPAでした!🥇✨
すんごくフレッシュで、ホップのフレーバーはすごくジューシーで、苦味とのバランスは完璧だった。そのビールはいつでもずっと飲めぐらいうまかった!🍺🍺🍺
そのためにそのWest Coast IPAの缶の8本買っちゃって、しかし家で飲んだビールはブルワリーで頂いたビールとちょっと違った。そのジューシーさと苦味のキレがまだあるけど、やっぱりブルワリーの一杯と比べたらそのフレーバーがちょっと押さられてるって感じでした。
でも、間違いなく、うまいよ!👍👍👍
ただ、ブルワリーで頂いた一杯が忘れられない!😌🍺💕
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Batch: West Coast IPA
バッチ:ウェスト コースト IPA
スタイル:IPA
原産国:オーストラリア(NSW州シドニー)
アルコール分:5.8%
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ボディー:比重 = 中。粘性 = 小〜中。苦味 = 高。
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香り:ちょーパイナップルの香り!!キィウィフルーツやグレープフルーツの優しいフルーツのアクセントも漂ってる。松葉の青匂いがやや強め。蜂蜜風のモルトのアロマがそっと出てる。
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味:トロピカルとストーンフルーツの味がトロンっとして、めっちゃジューシー!グレープフルーツ風のビターシトラスの苦味が後で優しく立ちのぼり、フルーティな甘さときれいに包んでいく。小麦麦芽のクリーミーさがそのホップの味を口の中に広めっていって。フィニッシュがかなりスッキリ。美味しい!!
#westcoastipa #batch #batchbrewing #beer #ビール #craftbeer #クラフトビール #地ビール #beerporn #ビール #ビール部 #ちゃうま #japanbeer #ビアスタグラム
Instagram post 17993581948265236 ☕️COFFEE TIP OF THE DAY!!☕️ After being away from home for a few months, I was eager to get my hands on my DE1 to try a few things John and I had discussed in Berlin. Among them was a two-stage preinfusion, beginning with high flow and transitioning to a slower, declining flow. My hope is it will make preinfusion more forgiving of suboptimal flow or grind settings. It’s early days, but the method seems promising !
Instagram post 17906949943335313 One of my favorites, motherlandcoffee is upping their game by introducing Batch Brew to their menu. If you like an Americano, you'll love Batch Brew! ⠀
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To celebrate Motherland's new Batch Brew offering, I’m giving away a Moccamaster so that you can enjoy great coffee at home! For those who don’t know, the Moccamaster is absolutely the best drip coffee maker in the world. For those who do know, I’m sure you can’t wait for me to just tell you how to enter the competition already. ⠀
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How to enter:⠀
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1. Make sure you follow motherlandcoffee and manmakecoffee.⠀
2. Leave me a comment tagging two friends who you think would love this prize. Each comment will count as an entry.⠀
3. For an extra entry, share this post on your Stories or feed, tagging motherlandcoffee and manmakecoffee.⠀
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I’ll choose a winner in a random draw on ‪Thursday, 1 August 2019‬, 22.00 CET. The competition is open to anyone, anywhere in the world.⠀
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(Pssst, here’s a tip to improve your chances of winning: my friend Angie is giving away a Moccamaster on her page too. Go follow miss_luckypony)⠀
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This shot by casachicks.⠀
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#southafrica #southafricatrip #southafricanstyle #southafricanfood #southafricathroughmyeyes #southafricanblogger #southafricans #southafricanfoodies #mzansi #mzansiinsider #mzansifood #mzansifosho #motherlandcoffee #drinkthelove #competitions #competitiontime #moccamaster #humansofcoffee #coffeeheaven #seetheworldthroughcoffee #artisancoffee #specialcoffee #coffeepeople #coffeeofinstagram #coffeecommunity #coffeemakeseverythingbetter #coffeesherpa #batchbrew #batchbrewing #specialtycoffee
Instagram post 17926321585080311 🏄🏻‍♀️COFFEE TIP OF THE DAY!!🏄🏼‍♂️
I’ve always approached barista systems from the perspective of how I would run a restaurant kitchen and I have rarely taken cues from other cafes, as their practices tend to be more casual and less efficient than those of the more-established restaurant industry. Restaurants—even in fine dining—practice multitasking, intensive  training (perfect practice makes perfect), “mis en place”, and head-down efficiency with a sense of urgency.  Many common practices in third-wave cafes would never survive in a restaurant kitchen.  I implore cafes to practice the following: *Anything that can be prepped ahead of time (preweighed doses for coffee or tea, never allowing supply of anything to get so low that it has to be replenished during a rush) should be, so that during a rush 100% of effort can be focused on service. *Treat clearing a line as a chance to urgently clean dishes, bus tables, and restock everything in anticipation of the next line, rather than a time to relax and let down one’s guard. *Multitask absolutely every chance one gets when it won’t interfere with quality. *Ask more experienced coworkers what you should do, anytime you don’t have an obvious, important task on deck. *Attempt to eliminate all superfluous motions and methods behind the bar during service. (Less than 1% of cafes ponder and practice this.). *Make elimination of unnecessary movements part of training from day one. *Measure and share among staff efficiency data about things like orders per hour, drinks per hour, rate of waste per beverage, etc. This is an amazing way to learn what can be improved and to motivate one’s self and other staff.