An array of tanks at Yulli’s Alexandria brewery

A long established gypsy brewer has put down roots in Sydney’s inner city, with its restaurant and taproom set to open in the coming months.

Yulli’s Brewshas been operational since late January at the Alexandria facility, after receiving its equipment from China just before the new year.

“It’s been running really well and we’re stoked with the beer we’ve been making so far,“ head brewer James Harvey told Brews News.

“We’ve now brewed about 40,000L and although I’m a little biased, it’s the best tasting beer I’ve ever had in my life.”

Consisting of a four-vessel 2000L brewhouse with a few 4000L fermenters and brite tanks, Harvey says the Yulli’s Alexandria brewery is capable of producing around one million litres a year.

Founded in 2014 by Harvey, together with Karl Cooney of Yulli’s vegetarian restaurant, Yulli’s Brews wanted to build its brand first and get its beers right before taking the plunge and opening a brewpub, Harvey told Brews News.

The company previously explored opening a brewery in Bryon Bay, but Harvey said they had concluded it was “a wiser decision to keep their production closer to their biggest market, being Sydney”.

Yulli’s beers includeNorman Australian Ale, Seabass Mediterranean Lager and Slick Rick’s Rampaging Red Ale. They are now available at over 200 pubs and bottleshops including distribution through BWS stores.

Harvey confirmed the company will soon be putting in a kitchen at the Alexandria site, enabling the team to serve Yulli’s cuisine alongside its beers.

Brewery openings are presented bySpark Breweries and Distilleries, the finest in-venue and production brewing systems available, with local design and support.

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