Join us on Friday 13 December, from 6pm – 9pm, for live music by the water with the talented Jessica Lorraine, a beloved local artist known for her smooth vocals, acoustic charm, and easy-going style that pairs perfectly with lakeside sunsets.

Jessica Lorraine brings a warm, soulful sound influenced by folk, indie, and acoustic pop. Her sets blend originals with well-loved covers, creating the perfect backdrop for a relaxed summer night. Whether you’re settling in for dinner or stopping by for a drink, her music sets the mood for a memorable evening.

Cold Brews & Lakeside Views

There’s no better way to ease into the weekend than with:

• freshly brewed beer straight from the tanks
• handcrafted spirits and cocktails
• great tunes drifting across the lake
• a chilled-out atmosphere made for warm evenings

Bring your mates, your partner, or the whole crew — there’s space for everyone.

• Date: Friday 13 December
• Time: 6pm – 9pm
• Where: Nagambie Brewery & Distillery
• What to expect: Live music, sunset views, laid-back vibes, and all your favourite drinks and dishes

Settle in, soak up the lakeside ambience, and let Jessica Lorraine ease you into the weekend with the perfect soundtrack.

Walk-ins are always welcome, or you can secure your spot by booking a table here:
https://nagambiebrewery.com.au/bookings/

Cheers to summer nights and live music by the water!

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From 26 December to 11 January, we’ll be open 7 days a week, 12pm – 9pm, giving you more time — and more reasons — to settle in, slow down, and sip something special.

Lazy Days & Long Lunches

There’s something magical about summer lunches that stretch into the afternoon. Gather your favourite people and settle in for share plates, fresh seasonal dishes, and, of course, a cold brew or handcrafted spirit. With extended summer hours, you can take your time, enjoy the food, and let the day unfold at your pace.

Sunset Wines by the Water

As the sun dips over Lake Nagambie, the brewery becomes one of the region’s best spots to toast the evening. Whether you prefer a crisp white, a bold red, or one of our signature gins, there’s nothing quite like a glass in hand as the sky turns golden.

Summer Moments Worth Savouring

From relaxed afternoon drinks to holiday catch-ups and spontaneous visits, summer at Nagambie Brewery is all about celebrating the simple pleasures — good company, great views, and quality crafted drinks made right here onsite.

Festive Season Hours

26 December – 11 January
Open Daily: 12pm – 9pm

Come for the lunch. Stay for the sunset. Make a moment worth remembering.

We can’t wait to celebrate the season with you.

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Saturday 18th October

Get ready to raise your steins—Oktoberfest is back at Nagambie Brewery & Distillery! We’re transforming the brewery into a buzzing German beer hall, complete with a mouth-watering German-inspired feast and 1L steins of your favourite brews. 

Pull on your lederhosen, bring your mates, and settle in for a weekend filled with hearty food, flowing beer, and that unbeatable Nagambie lakeside energy. It’s the celebration you won’t want to miss — Prost! 

Book your table now via our website and lock in your spot for the biggest Bavarian bash of the year! 

Book now!  

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Saturday 18th October, we’re cranking up the good times as Angus James takes the stage for a fresh live session at Nagambie Brewery & Distillery. 

This talented acoustic artist is serving up everything from throwback anthems to today’s chart-toppers — the perfect soundtrack to your lakeside Saturday. Whether you’re here for the music, the beer, or just a bit of both, it’s the kind of night that makes the weekend worth waiting for. 

Grab your crew, book your table, and join us for good tunes, cold brews, and all-round good times!

Book now!  

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Tying the knot in the Nagambie region? Don’t stop the celebrations at the “I do.” Host your wedding recovery day at the Brewery and give your guests one more reason to smile.

Kick back by the lake, relive the highlights, and enjoy great food, drinks, and company. How often do you get all your favourite people in one place? Let’s make the most of it. 

Chat with our events team today to plan your wedding recovery session — we’ll handle the rest. 

Enquire now!  

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Here’s what they are and how it all works.

Malted Grains

We’ll start here because this one has the biggest impact on the brew. The grains used to make the malt largely affect the colour, smell, taste and head of the beer. Most breweries will use barley as their main grain. Why? Because it has an excellent starch to protein ratio and provides the enzymes needed for the third stage of brewing, called mashing. You can’t just chuck barley in the tanks though. First it has to be malted, which means it’s soaked in water, germinated then roasted to dry out the grain and stop the germination process. The temperature of the roast affects the colour of the malted grain, so low temperatures create a pale malt that forms the basis of pale ales and lagers, while the highest temperatures make a dark, almost black malt that is used in porters and stouts.

Other grains – wheat, oats, rice, corn and more – can also be malted for use in the brewing process to change the end flavour and mouth feel.

Hops

This ingredient affects the bitterness and aroma of the finished product. They’re also the most expensive ingredient, so it’s excellent that you don’t always have to use a lot of them (except when you’re making a hoppy drop like an IPA).

There are hundreds of different varieties of hops, all with their own distinct characteristics, but they can all be put into one of three self-explanatory categories: bitter hops, aroma hops and double target hops. We use quite a bit of Cascade at Nagambie Brewery, which originated in Oregon in the 1960s and has a spicy citrus aroma with hints of grapefruit. But if you check out the Our Beers page you can see which hops brewer Jamie Chesher has used in our different brews.

Yeast

Did you know yeast is actually a living organism? There are 1,500 different recognised species, some of which are used for baking and others for making different types of alcohol. Cultivated brewing yeasts come in three types – bottom fermenting, top yeasts and ‘wild’ yeasts.

Bottom fermenting yeasts sink to the bottom of the tank during the process, produce a cleaner profile and are used for lagers and pilsners.

Top yeasts work at higher temperatures, produce more esters (those fruity aromas and flavours, like the bananas you get in a hefeweizen). IPAs and ales are made using top yeast.

Wild yeasts aren’t quite what they say on the label, at least in the form brewers use them. They are usually considered undesirable, but some brewers now cultivate them. The most common type is Brettanomyces or Brett, which is hard to control and, when used, is added very late in the fermentation process.

Water

You might be disappointed to discover that beer is 90 per cent good ol’ H2O. The amount of minerals, such as iron and lime, in the water can affect the taste of the beer, but you can really use any as long as it doesn’t smell of chlorine or come from a dirty pond. The softer the water, the cleaner the beer, which is why mountain spring water (it is largely mineral free) is prized by brewers. They can use the pure versions for their lagers then add whatever mineral salts they think a brew needs to increase the vibrancy of the hops, for example, in an IPA.

So that’s it. Those are the four main ingredients of beer. Of course, other flavourings – cherries, spices, citrus, coffee – can be added to create a more unique offering, but you have to start with the basics.

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