48 Hours Drinking and Eating in Sydney, Australia

After a week immersed in the Australian hop harvest and relishing the High Country Hop festival, I parted ways with Hop Culture Senior Content Editor Grace Lee-Weitz. I headed about an hour and a half north to a city celebrated for its rich blend of ancient Aboriginal culture, European influences, and a vibrant multicultural atmosphere—Sydney, Australia.

As I approached the majestic harbor city by air, I peeked out the window, catching my first breathtaking glimpse of the iconic Sydney Opera House, rising dramatically on the water’s edge.

Sydney—Australia’s largest and most cosmopolitan city—is famous for that stunning shell-shaped landmark. However, I was most excited to explore the blossoming craft beer scene, with its fascinating array of flavors and creativity that attracts locals and visitors like me.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

The city has become a haven for beer enthusiasts, thanks to an increasing array of microbreweries and craft beer bars that provide a wide selection of brews to suit all tastes. New South Wales, the state that Sydney calls home, leads Australia with the most independent breweries—112 in total. From hop-forward IPAs to elegant wild ales, Sydney’s breweries are known for their innovative approaches, often incorporating local ingredients that reflect the region’s unique character.

Along with exceptional breweries, Sydney offers a mix of stunning beaches, awe-inspiring attractions, and a dynamic, multicultural atmosphere. The capital of New South Wales is accentuated by a myriad of lively districts, countless culinary delights, and innumerable activities to explore.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

The remarkably international population and bustling streets are reminiscent of San Francisco but with a more temperate, humid climate. I just happened to visit during the summer, so everywhere I looked, I saw people in t-shirts, bathing suits, and athleisure attire. The temperature wasn’t crazy high, but the sun Down Under will catch you by surprise if you are not fully prepared.

Pro Tip: We highly recommend applying a layer of sunscreen when walking around outside in Australia. The sun is no joke here and will burn you quickly if you’re unprepared.

Ideally, to truly soak in everything the city offers, one should dedicate at least a week to visiting Sydney. I only had a few days.

Based on research from Untappd and great conversations with several Aussies during our recent travels through Melbourne, Bright, and Beechworth, I’d like to share recommendations for places to visit for those in Sydney for a shorter stay. With that said, you can either follow my suggestions or take the opportunity to explore each area in more depth on your own. After all, the world is your oyster opera house, and Sydney is no exception.

Friday AM: Coffee, Brekkie, and a Bit of Australian Culture

To start, we encourage choosing accommodation in a few key neighborhoods in Sydney, such as Darlinghurst, The Rocks, or Circular Quay. These areas are not only rich in top-notch dining options and buzzing nightlife but also serve as excellent bases for exploring the rest of the city.

Pro tip: Look for a hotel or lodging that allows you to drop off your luggage before check-in so you can avoid the hassle of carrying heavy bags around while you start your adventure.

Pablo & Rusty’s

161 Castlereagh St, Sydney NSW 2000, Australia

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

My first priority was to find a good cup of coffee and a quick bite to eat. Fortunately, I came across Pablo & Rusty’s, conveniently located in the heart of Sydney’s Central Business District (CBD for short or, in other words, “downtown”). This charming café offered a delectable range of single-origin coffees and boasted an impressive breakfast menu. Their commitment to sustainability and ethical sourcing, along with a strong focus on community engagement, also drew me in.

The warm atmosphere and outstanding customer service set a positive tone for my visit. To refresh myself in the mild humidity, I opted for an iced mocha paired with a scrumptious bacon and egg roll. This tasty sandwich came loaded with smoked cheese, crispy shallots, and a zesty Sriracha mayo, all swaddled in a soft milk bun. Both the drink and the meal satisfied me and perfectly prepared me for my next stop—the Australian Museum.

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The Australian Museum

1 William St, Darlinghurst NSW 2010, Australia

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Located just a short stroll away, the Australian Museum offers a wealth of immersive exhibitions and interactive experiences, making it an ideal destination for families, children of all ages, and anyone seeking an educational outing. One of the best parts is that general admission is free, allowing everyone to enjoy its wonders. I purchased a ticket to explore the special Machu Picchu and the Golden Empires of Peru collection, which was exceptionally well-curated and truly captivating.

After that, I explored the First Nations Gallery and the Wild Planet section, which features an impressive collection of over four hundred animals, many of which are indigenous to Australia. To wrap up my visit, I ventured into the Australian Treasures wing, where I discovered a hundred of their most cherished artifacts on display, each accompanied by the inspiring stories of one hundred remarkable individuals who have played a pivotal role in shaping Australia into what it is today.

Overall, it was an immensely enriching experience and a wonderful chance to delve into Australian culture before the breweries opened their doors at noon. I arrived right when they opened at 10 a.m. and spent about two hours enjoying the exhibits. If museums aren’t your scene, I highly recommend heading to the iconic Bondi Beach or following my stunning beach adventure planned for tomorrow (see more below!).

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3 Seasons Thai

64A Darlinghurst Rd, Potts Point NSW 2011, Australia

Before heading to the Inner West neighborhood of Sydney, just a short fifteen-minute journey away, I took a moment to enjoy a quick lunch at a local favorite, 3 Seasons Thai. I had heard plenty of buzz about the vibrant Thai food scene and found my choice to be exceedingly satisfying.

The area is also home to a variety of other international dining options, so if Thai cuisine doesn’t appeal to your taste buds, you’re bound to discover another restaurant that will satisfy your cravings.

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Friday Afternoon: Inner West Brewery Hopping

Shifting our focus to the Inner West area, which encompasses suburbs such as Marrickville and Newtown, it is celebrated for its vibrant music and arts community, bustling café culture, and close proximity to the Sydney CBD. For those who appreciate a good beer, the Inner West is a true gem, featuring seventeen unique breweries that collectively form the Inner West Ale Trail, making it a must-visit for craft beer enthusiasts.

I had a tight schedule, so I had to narrow down our brewery visits to just a select few, specifically Kicks Brewing, Wildflower Brewing & Blending, and Bracket Brewing. These three establishments are conveniently located within a two-block area and came highly recommended by fellow beer enthusiasts, making our choice just a bit easier.

As a little spoiler, we only managed to enjoy a brief stop at Bracket, but the atmosphere was buzzing with craft beer lovers, and we found ourselves wishing we could pause time just to soak in the good vibes a bit longer.

Although we didn’t have the chance to check out all the fantastic breweries in the Inner West, we received plenty of recommendations for spots like Future, White Bay, Sauce, and Philter. It’s clear that you could easily spend an entire week exploring this beer-centric area of Sydney and still only scratch the surface of what it has to offer. We definitely need to return soon to dive deeper into this burgeoning beer scene!

First Stop: Kicks Brewing

31 Shepherd St, Marrickville NSW 2204, Australia

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Our initial destination was Kicks Brewing, located in Marrickville. Approaching its two-year anniversary, Kicks has already established a strong reputation in the local scene, earning a spot in Untappd as the ninth-highest-rated brewery in Australia.

On the day I visited, the crew was in the midst of brewing a new West Coast IPA. I quickly grabbed my trusty Sony A7iii and hopped into action.

While snapping photos, I chatted with Kicks Founder and Head Brewer Brendan Ibbett and one of the brewery’s staff, Cam Shea. A vital member of the team since the beginning, Shea describes his role as “helping run the taproom, plugging hoses and stirring things.”

At Kicks Brewing, everything is manual. From milling to packaging, all the beers here are handmade with care and attention to detail. Co-founders Brendan and Jess Ibbett manage most of the operations themselves, alongside their sole employees, Shea and Joab Gilroy.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Brendan oversees the production, while Jess, with her background in graphic and interior design, takes charge of various operational aspects. She not only creates their eye-catching can art but also manages Kick’s social media and marketing and even designed the inviting taproom space.

Kicks has made quite a name for itself in the area, especially when it comes to its prodigious IPAs. Whether it’s hazy or West Coast styles, Brendan lights up with enthusiasm as he shares his passion for hoppy brews. After tasting the goods, I can confidently say they craft some truly exceptional IPAs.

Ironically, while I heard raindrops pitter-patter along the rooftop, I enjoyed Rain or Shine, a 5.3% ABV hazy pale hopped with Citra, Motueka, and Rakau. A wonderful fruit basket of passion fruit, stone fruit, and pineapple danced on my palate.

If you want to visit Kicks, their cozy taproom is open from Friday to Sunday and boasts a chill vibe and good music, with a mix of locals and beer nerds alike. You can usually find several lagers (three were on when I visited), a few traditional styles, and several hopped-up brews pouring from the ten draught lines on site.

This will be a recurring sentiment, but we genuinely wish we could have spent more time with the gracious group at Kicks. Honestly, I can’t help but feel a touch of envy for those fortunate folks who enjoy this fantastic Marrickville brewery right in their backyard.

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Next Stop: Wildflower Brewing & Blending

11-13 Brompton St, Marrickville NSW 2204, Australia

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Next, I moseyed over to Wildflower Brewing & Blending, where we were warmly welcomed by Co-Founder Topher Boehm and Head of Hospitality Nemesia “Meesh” Dale-Cully. Since its inception in 2016, Wildflower has dedicated itself to crafting balanced and nuanced beers that are both approachable and nourishing, with a particular emphasis on wild, mixed-fermentation styles.

I first tried Boehm’s beers at last year’s Firestone Walker Invitational, where I was wowed by their scrumptious selection. A few days earlier, at the High Country Hop Festival in Beechworth, I met Boehm for the first time, once again absolutely amazed by the beers he poured.

When I visited the taproom itself, however, I wasn’t just wowed by the beers, but by their stunningly designed space as well.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

As I walked into what seemed like a cozy farmhouse nestled within the bustling industrial landscape of Marrickville, I couldn’t help but pause to absorb the scene. One side of the brewery was lined with barrels, while an elegantly designed brewhouse stood proudly at the back. The beer menu was hand-drawn, evoking memories of BBQ joints in Boehm’s home state, Texas. Interestingly, this venue shares its space with another renowned Australian craft brewery, Mountain Culture, resulting in a delightful blend of offerings, as both breweries feature their beers on tap.

Although Wildflower launched in 2016, Boehm has been brewing around the world for years. He started at a cask brewery on Sydney’s North Shore before transitioning to another local favorite, Batch Brewing. His passion for brewing then took him across Europe, where he interned at notable breweries such as Brasserie Thiriez, renowned as the birthplace of the modern French saison, and Jester King, a legendary name in the wild beer scene.

When Wildflower opened, Boehm concentrated exclusively on three unique beers: Gold, Organic Table Beer, and Amber. This focused approach is arguably a major credit to Wildflower’s remarkable success.

For instance, Table, Wildflower’s certified-organic mixed-culture house beer, which makes up a whopping forty percent of Wildflower’s overall production. Crafted from organic Schooner barley, malted wheat, and organic New Zealand Motueka hops, Table is can-conditioned, boasting only a modest 2.9% ABV. Its low-alcohol profile has resonated well with the local community, earning a bronze medal in 2024 and a silver in 2025 at the Untappd Community Awards in the Table Beer category. Boehm pointed out that Australians tend to be quite conscious of alcohol content, which suggests a competitive market where achieving recognition is a significant accomplishment. We’ll toast to that!

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Gold, on the other hand, is a delicately balanced Australian Wild Ale that strikes a perfect balance with its medium strength of 5% ABV. This brew tantalizes the palate with a medley of flavors, including hints of pepper, fresh hops, lemon zest, and stone fruit. Its effervescent nature and bone-dry finish create a delightful drinking experience, complemented by a soft, pillowy mouthfeel and a gentle bitterness that lingers just enough. The magic of Gold lies in its unique fermentation process, utilizing native yeast and bacteria sourced from local flowers in New South Wales. After a warm primary fermentation in spacious vats, the beer is transferred to French oak barrels for maturation, where careful selection and blending of the barrels ensure the final product embodies the desired character. Once packaged, Gold undergoes natural bottle conditioning for at least twelve weeks, allowing for optimal carbonation. This beer shines brightest when shared with good friends and paired with tasty food, and it has also become a foundational element for several of Wildflower’s newer beer creations.

Lastly, Amber is a well-cellared, rounded Australian Wild Ale that showcases a well-balanced profile and strongly emphasizes malt. Made using fresh malt, typically just three to four weeks after it’s been kiln-dried, Amber involves a lengthy boiling process that caramelizes the rustic pale grains, resulting in a rich copper hue and a delightful malt sweetness. A subtle hop addition complements the toasty notes that emerge during a cooler fermentation period. After this initial phase, Amber is transferred into French oak barrels, allowing it to develop a smooth mouthfeel while also picking up the funky, tart qualities from the indigenous yeast. Much like its counterpart, Gold, specific barrels of Amber are carefully chosen and blended to achieve a pronounced malt-forward flavor. Boehm expressed that “Amber is a tribute to the local maltsters.” You can expect to savor hints of tobacco, coffee, and chocolate, all while maintaining a pleasantly dry finish.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

If you see St Walter 2023: Montepulciano on the handwritten draft list, order it. A golden ale that had been barrel-aged and then refermented with an impressive 472 kg of hand-picked Montepulciano red wine grapes from the nearby Ravensworth Winery, this beer had an inspiring mix of tartness and subtle funk, bursting with juicy, vinous flavors. The minerality was a lovely touch, and the dry finish had me reaching for another sip time and again.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

As its name implies, Wildflower makes all mixed-culture beer, but the brewery has also introduced a rustic lager line under the cleverly named “Mildflower” brand. During my visit, I tried both a light lager and a dark lager from the LUKR side-pull taps, along with a refreshing Kölsch and their Brompton Best, which was served from a hand-pull designed specifically for cask ales. You’ll also find some fantastic guest beers (Fast Fashion and 3 Fonteinen were on when I visited) and five enticing options from Mountain Culture.

A big thank you to Dale-Cully for taking the time out of a hectic schedule to discuss the space, the food offerings, and the impressive selection of beers on tap. Your warm hospitality truly heightened my experience and made my visit memorable!

For those in the States, keep an eye out for an upcoming collaboration with the renowned Sante Adairius. The special beer brewed during Wildflower’s trip to last year’s Firestone Walker’s Invitational uses Motueka hops in Sante’s open tank in Capitola.

At Wildflower, the focus is on the art of brewing, blending, and barrel-aging, along with a passion for sharing and promoting the beers we all cherish. If you find yourself in Sydney, this place is an absolute must-visit. Immerse yourself in the ambience, revel in their incredible beers, and indulge in a meal from their thoughtfully curated kitchen. Trust me, you won’t regret it; we certainly didn’t.

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Dinner and Beers at Mountain Culture Beer Co. – Redfern

158 Regent St, Redfern NSW 2016, Australia

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

After wrapping up my adventure in the Inner West, I eagerly headed to another brewery on my must-visit list: Mountain Culture. Located just a short fifteen-minute drive away, Mountain Culture’s Redfern spot has a relaxed and welcoming atmosphere, with patrons engaged in lively discussions all around. I made my way to the bar, where friendly beertender Lindsay promptly got a cold beer in my hand, setting the perfect tone for my visit.

I couldn’t resist starting with the award-winning pale ale, Status Quo, before diving into the rest of the menu. This 5.2% ABV New England-style “juice bomb” is an explosion of tropical fruit flavors while incredibly easy to drink. In 2024, Status Quo clinched the top honor at the prestigious GABS (Great Australian Beer Spectacular) for the third consecutive year, solidifying Status Quo’s excellent reputation.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Mountain Culture opened its first location in Katoomba in 2019, and since then, co-founders DJ and Harriet McCready have rapidly propelled this Blue Mountains brewery to the forefront of the Untappd charts. Today, Mountain Culture proudly holds the title of the highest-rated brewery in the country. Recently, the team celebrated a staggering haul of twenty-seven medals at the 2024 Untappd Community Awards, followed by another twenty-five accolades just last month at the 2025 event. Although I couldn’t make it to their Blue Mountains location this time around, it’s worth noting that their Katoomba Brewpub was recognized as the best brewery venue in New South Wales in 2023, making it well worth the journey from Sydney.

“The Redfern location is the inner-city beer spot where the BA stout program calls home. You can expect friendly and knowledgeable staff, sixteen beers on tap, and exceptional music,” Lindsay explained to me. While the Katoomba location is where most of the limited releases and R&D beers are brewed, the Emu Plains location is the workhouse, brewing up all the core beers. “Mountain Culture only aims for the best quality beers,” Lindsay emphasized, “selecting the best hops, using the best brew kits, and never cutting corners.”

Back at the Redfern spot, I decided to tap into Lindsay’s knowledge to discover his top picks from the current menu. He recommended trying a flight, and we settled on a few standout options: Air Ann, a 7% ABV Hazy IPA created in collaboration with Fast Fashion; Check It Out, a smooth 6.5% ABV oat cream IPA; Off Leash, a 6.6% ABV hazy IPA; and Juice Trip, a 7% ABV fruit-enhanced hazy IPA.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Mountain Culture is well-known for its expertise with New England-style IPAs, so I was eager to run through the gamut as best as I could.

I instantly fell in love with Air Ann and the unique blend of hops featured in this beer, particularly Anchovy, a new experimental variety from Segal Ranch in the lower Yakima Valley. With Mosaic and Simcoe also in the mix, this beautifully crafted NEIPA showcases vibrant flavors of lemon, pine, raspberry, and, astonishingly, watermelon hard candy, making it quite an adventure for the palate.

Next, I dove into Check It Out, a milkshake IPA boasting 6.5% ABV, enriched with oat cream and a blend of cryo-hopped Mosaic, Citra, Cashmere, and Sabro hops. This hazy brew had a luxurious, velvety feel and burst with flavors of coconut, mango, and melon.

One of the most interesting beers from the flight was Off Leash, a 6.6% hazy IPA crafted with a unique Shlomi Strain of hemp sourced from Cannafox. This herbaceous, resinous, and downright dank concoction had undertones of bright citrus, passion fruit, and sweet cherry wine. However, that floral yet sticky essence made it a memorable choice.

With those tasters down, I had to figure out what to have for dinner. I wavered between the classic cheeseburger and a beef brisket sandwich, but in the end, I opted for the grilled Barramundi salad. Since Barramundi is a fish native to Australia, I felt it was a must-try. The fish was cooked to perfection and served on a bed of fennel, complemented by a zesty lemon caper sauce and fresh oranges. After a day of indulging in drinks around town, this “healthy” choice was just what I needed to get back on track. I loved it so much that I made it a goal to seek out Barramundi when I returned to the States.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

I found myself with just enough space for another beer and opted for the Mountain Culture 500, their celebratory 500th brew. As I took a sip of this impressive 8% ABV milestone beer, I enjoyed the opaque beauty, bursting with flavors from Krush Hyperboost and Cryo Nectaron. It was an unabashed display of cutting-edge hop innovation, a turbo-charged showcase of modern hop technology.

After a long day, I decided to head back to the Sydney CBD, where I stashed a few cans in the fridge and went out for one more drink. After all, I couldn’t definitively say when I was going to find myself in Sydney again.

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Late Night Drinks at the Bitter Phew

1/137 Oxford St, Darlinghurst NSW 2010, Australia

Sydney is home to many craft beer bars, but Bitter Phew caught my attention during my research. This Untappd Verified Venue boasts an impressive selection of over 160 beers and has earned many accolades for its quality. The bar boasts a sleek, minimalist design that feels both modern and inviting, making it an ideal spot to unwind, especially on the outdoor terrace. After considering my options, I quickly realized that I had to go for an XPA. Crushable, low ABV, and packed with flavor, XPAs are a staple Down Under and for good reason.

I picked up my pint and wandered through the amazing beer bar, soaking in the atmosphere. I chatted with a few locals, discussing Australian brews, the best places to eat in Sydney, and rugby (still trying to wrap my head around the latter). I really loved the chill vibe, friendly locals, and fantastic beer selection. Staying open until 2 a.m., Bitter Phew is definitely a hidden treasure in Sydney.

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Saturday: Ferries, Smoothie Sours, and Cocktails

We’re hopping all around Sydney to find some of the best breweries, so we highly recommend starting the day on the right foot—caffeinated and satiated.

Saturday Morning: The Grounds of The City

Shop RG 12/500 George St, Sydney NSW 2000, Australia

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

After sifting through a dizzying array of breakfast spots in my vicinity, I finally settled on The Grounds of The City, a breakfast oasis tucked away from the chaos of downtown Sydney. Once seated, I faced the delicious dilemma of choosing how to satisfy my morning hunger. The menu at the Grounds of The City is a feast for the eyes, featuring everything from a luxurious lobster omelette to a hearty steak and eggs. I opted for the Big Brekkie, a mouthwatering sandwich packed with chicken chorizo, sautéed onions, crispy fried potatoes, poached eggs, a sprinkle of paprika, fresh tomatoes, and a kick of green chili. It was a bit messy, but every bite was absolutely worth it. The portion was just right, especially when paired with a roasty cup of coffee.

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A Saturday Morning Stroll Around the City

Just a stone’s throw from the bustling Sydney CBD lies a treasure trove of parks, gardens, and, of course, the iconic Sydney Opera House. Sporting my trusty Nike Trail Pegasus 4 running shoes, I explored as much of the downtown area as I could before hopping on a ferry around noon. From the Grounds of the City, I strolled past the Anzac Memorial and the Art Gallery of New South Wales, eventually making my way through the lush Royal Botanical Garden. Before long, I found myself face to face with the imposing main attraction, the Sydney Opera House. Although my time was limited, I took a few laps around this architectural marvel, soaking in the breathtaking views and capturing some memorable photos. If you have more time, you can take a tour to delve deeper into the opera house. However, I had plans to visit Felons Brewing in Manly, so I made my way to the ferry terminal just a few steps from the opera house to catch my ride across the harbor.

Felons Brewing Co. Manly: A Ferry Ride Away

E Esplanade, Manly NSW 2095, Australia

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

The ferry ride to Felons lasts about twenty-five minutes and costs around five Australian dollars (about $3.17 U.S.), providing a unique perspective of the Sydney Opera House from the water, along with stunning views of the Sydney Harbour Bridge and the charming neighborhoods that extend into the harbor. The ferry moved surprisingly fast; before I knew it, I was pulling into the docks at Manly.

A few days before, at the High Country Hop Festival, I had the chance to meet a legendary figure in the Australian beer scene, Dean Romero, the Brand Manager at Felons Brewing Co.. Dean, or Dean-O as his friends call him, invited me to visit. Although he wasn’t available to join me, I connected with Felons Taproom Manager, Will Ryan.

Ryan guided me through a selection of beers, showcasing everything from lagers and IPAs to sours and middies (low-strength beers). During my visit to Australia, I quickly discovered that nearly every brewery offered a drink known as a “middy,” which is essentially a low-alcohol beer designed for easy sipping. I found this style to be one of my favorites during the entire trip, and Felons was no exception.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

I enjoyed all the beers I tried, but one stood out: a Japanese Rice Lager in collaboration with Seabin. This refreshing bottom-fermented beer, brewed solely for the Felons Manly location, boasts a crisp profile. It’s brewed with a meticulous, slow fermentation process that incorporates jasmine rice and barley. I noticed subtle hints of candied lemon, accompanied by a mild bitterness that led to a wonderfully smooth finish. It paired perfectly with the tuna crudo I enjoyed alongside it.

Named after an innovative device that captures plastics, microplastics, fuel oil, and other harmful pollutants in the water, Seabin contributes to the removal of plastic from Sydney Harbour. Remarkably, a single Seabin can filter up to 1.3 million liters of water each day. It always brings me joy to see breweries taking steps to positively impact the environment, and sipping on this Japanese rice lager was even more satisfying knowing the difference it makes for the local harbor.

Before leaving Felons, I craved one last snack. I opted for the Patate, a crispy thin pizza topped with mozzarella, potatoes, pancetta, parmesan, and rosemary. I initially doubted I could polish off the entire pizza by myself, but it was so incredibly tasty that I just couldn’t bear to leave any behind.

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Magic at Manly Beach

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

As I strolled toward the beach, something caught my eye—a quirky sign that read Magic’s Bar. It struck me as a serendipitous coincidence, almost like a little nudge from fate, so I decided to step inside. I ordered a refreshing pint of Victoria Bitter before heading across the street to soak up the sun at Manly Beach.

A popular surf spot nestled in Sydney’s Northern Beaches, Manly Beach is known for its golden sands. It’s extremely easy to get there by ferry from Circular Quay, making it a favorite among both locals and tourists. I could have stayed on Manly Beach all day watching the surfers, but I had another brewery I was eager to check out.

Smoothie Kings of Sydney: One Drop Brewing Co.

5 Erith St, Botany NSW 2019, Australia

Photography courtesy of Magic Muncie, Social Media, Hop Culture

Located just a short distance south of Sydney’s CBD, Botany Bay holds historical significance as the spot where Captain James Cook and the British first landed in 1770. Nowadays, this picturesque bay is encompassed by Botany Bay National Park, which boasts stunning scenery, scenic nature trails, and a particular brewery that I really wanted to visit.

If there was one brewery in Australia that I was most excited to visit, it had to be One Drop. The Australian brewery has definitely made a name for itself with its daring yet immaculately crafted smoothie sours. Before my trip, I had the opportunity to sample a few of their beers, and I was genuinely impressed by their creative and playful approach.

When I arrived, Brewery Manager and former helicopter pilot Cathal McCarthy immediately gave me a taste of their latest creation straight from the tank. “I think you’re the first person to ever try this one,” he joked, adding with a hint of pride, “there’s 1.7 tons of fruit in that one.” Once again, I was completely blown away. As I took another sip, One Drop Co-Founders Meg Barbic and Clay Grant appeared around the corner to say hello.

Grant poured me a sample of one of their latest draft beers, Liquid Banana, and the three of us settled into the roomy taproom. As I listened to one of my favorite reggae tracks playing softly in the background, I started our conversation with a question on my mind: Why the name One Drop? Grant eagerly shared his passion for the “one drop” beat, a reggae music staple. “The one drop creates ripples to attract people with good vibes,” he elaborated. Suddenly, everything clicked.

Barbic, hailing from Botany Bay, and Grant, originally from Wairarapa in New Zealand, had a clear vision to start a brewery well over a decade ago. They even sold their house to fund the venture. But they couldn’t find the right head brewer.

On a trip to Europe, fate intervened.

During the final day of their adventure in Zagreb, Croatia, a bartender spotted Grant’s necklace, which featured a striking green stone from New Zealand. The bartender shared that the head brewer at a local brewery, the Garden Brewery, was also from New Zealand.

After a brief conversation with Nelson-native Nick Calder-Scholes, Grant excitedly relayed to Barbic later that day, “I just met a head brewer, and he’s going to be our brewer.” While nothing was set in stone, Grant felt a surge of confidence.

In 2019, One Drop opened. Over the last six years, the brewery has enjoyed a string of successes. The powerhouse trio of Barbic, Grant, and Calder-Scholes form an unstoppable team, constantly challenging one another and embracing bold ideas. Their approach to brewing is not only creative; it’s also deeply rooted in technical expertise.

Photography courtesy of Magic Muncie, Social Media Manager, Hop Culture

In 2024, the publication Beer & Brewer honored Calder-Scholes as the Australian Brewer of the Year. One Drop’s We Jammin’ smoothie sour made a splash by ranking in the top ten at GABS. Additionally, on Untappd, One Drop has achieved the impressive status of being the seventh-highest-rated brewery in Australia, and over the last two years, they have amassed an astonishing total of thirty-nine medals at the Untappd Community Awards.

At the time of my visit, Calder-Scholes was in Nelson, New Zealand, picking out hops for the upcoming season. However, once he gets back, he plans to dive into several new projects, including One Drop’s Clean Fusion IPA program. This innovative approach involves a meticulous process where yeast and other particles are removed after the primary fermentation stage, just before adding a generous dry hop. The dry-hopped beer undergoes an additional separation step to remove any harsh hop materials and particulates. The result is a cleaner, more refined hop profile that addresses several challenges that modern IPA brewers often encounter, such as hop creep, hop burn, and the preservation of those subtle hop flavors and aromas that are so crucial to a great IPA.

On the other hand, One Drop’s lager program has undergone significant changes in recent years, particularly with the addition of a reverse osmosis system. This innovative step has been crucial in transforming the water profiles of the brewery’s lagers, allowing One Drop to tailor the profiles to reflect the characteristics of specific regions around the globe. The goal is to replicate authentic styles as closely as possible, producing the most true-to-style lagers.

The energy at One Drop is palpable, with a devoted approach to brewing that sees them launching four to six new beers every fortnight, rarely repeating any of their creations. This commitment to experimentation keeps their offerings fresh and exciting.

In the taproom, Barbic and Grant wanted to fill the artistic void in Botany Bay, making One Drop a cultural hub for the community. On any given day, visitors can enjoy a variety of events, ranging from comedy nights to live music, running clubs, and food trucks.

Barbic and Grant are often taken aback by the number of travelers who head straight to One Drop, just a short ten-minute drive from Sydney airport, even before they’ve had a chance to drop off their bags.

One Drop’s mantra of “believing in the power of community, humanity, and unique self-expression” shines through their beers. Whether you’re in the mood for a bold IPA that grabs your attention, a rich stout that feels like a treat, a refreshing lager to cool you down, or a lively sour that dances on your palate, One Drop has the ideal brew for every occasion. As you sip on their creations, you can’t help but soak in the positive energy that surrounds you, making each beer not just a drink, but an experience to relish.

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Dinner: Italian at Sagra

62 Stanley St, Darlinghurst NSW 2010, Australia

After leaving One Drop, I made my way back to Darlinghurst. I had done a bit of homework on Italian restaurants nearby, and Sagra caught my eye. As luck would have it, the charming, rustic eatery was just a couple of blocks from my Airbnb.

At Sagra, they take pride in seasonal and straightforward food, emphasizing homemade ingredients like freshly baked breads, hand-rolled pasta, and whole-animal butchery. The menu frequently evolves to highlight the freshest local produce available. For the latest offerings, be sure to check their Instagram, but be warned—those mouthwatering photos are sure to make you hungry!

After running through the menu, I selected the tortelli with sweet corn, pecorino, and pine nuts, along with a glass of wine from their international selection. The tender pasta enveloped the creamy filling of sweet corn, bringing a natural sweetness that paired perfectly with the sharp, salty notes of pecorino. The addition of toasted pine nuts added a delightful crunch and a nutty aroma. If you go, this is a must-try at Sagra.

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The Waratah: One Last Late-Night Drink in Sydney

308-310 Liverpool St, Darlinghurst NSW 2010, Australia

After that delicious meal, I had one place in mind for my last drink in Sydney. A two-story bar in the heart of Darlinghurst, The Waratah has a welcoming walk-in bar downstairs and a reservation-focused rooftop.

The Waratah, affectionately known as “the Tah,” celebrates the essence of Australia through its cocktails and food. Their commitment to sourcing from small, independent producers and local farmers while using native ingredients to showcase the rich diversity of Australia’s landscape is a big reason why I chose to check out the spot. The Waratah’s ethos is not about chasing trends, but focusing on integrity and quality with a deep respect for Australia’s First Nations cultures. It’s a place where values and authenticity take precedence over profits.

While their food menu is expertly designed, making it an excellent choice for dinner, I wanted to satisfy my craving for a well-made cocktail. On the menu, each drink tells an origin story, sharing details of the farmer who produced each ingredient.

Everything looked and sounded amazing, but I chose the “Olive and Smoke.” Made with Hendrick’s Gin, smoked olives, fresh mango, and white sesame, this spirit-forward libation perfectly illustrated my Sydney adventure. Subtle yet vibrant. Delicate yet powerful. It offered me a glimpse into the captivating dynamism that the city represented.

With my last sip finished, I headed back to pack and prepare for the long flight back. I wish I could have stayed to explore more of the international cuisine, from Japanese to Chinese, Indian, and Vietnamese. I wanted to take in more of the outdoors, visit the Blue Mountains, meander along the Great Pacific Drive, explore the Royal National Park, watch a show at the Opera House, and take in a rugby match. For me, that will have to wait for my next trip, but that doesn’t mean you can’t find the opportunity to fit this all in when you make it to Sydney.

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