As you might expect from the name, the people behind the Frenchies beer label are French.
Starting out by gypsy brewing at Casey’s in Penrith, the plan for the two Frenchmen was to open up a brewery and bistro in Alexandria. Eventually they landed on The Cannery, in Rosebery, near well-loved craft distillers Archie Rose, with whom they collaborated on a beer for GABS 2017.
During their time gypsy brewing they started producing kegs of kolsch, pale ale, IPA and a popular blanche beer. These started popping up around some of Sydney’s popular craft beer pubs but were also available in bottles, although not widely distributed.
In 2017 they became more readily available although in batches here and there. It was clear, however, that momentum was building, particular as the launch of bistro, while delayed, edged nearer.
French Beer & Food Culture
It’s no surprise that many of the beers that Frenchies brew draw on French beer culture. European hops feature prominently as does the focus on styles that complement good food.
One of the pair behind the company, Thomas Cauquil, is a chef, so the culinary aspect is a natural fit for Frenchies. Their approach is that of “bistronomy”, quality but affordable food using seasonal produce and created to share with others. They explain the ethos for their brewery and bistro on their website.
The brewing half of the outfit is Vince De Soyres who spent time at Port Macquarie’s Little Brewing Company. The pair met while working at Flat Rock Brew Café in northern Sydney.
The Frenchies brand adds some Gallic flair to the Sydney beer landscape and, as their reputation grows, will certainly help make the compatibility of good food and good beer a more prominent concept in people’s minds.
To begin with, there are surely enough beer drinkers and foodies in the city, particularly in Rosebery and the surrounding areas, who will immediately understand what the pair behind Frenchies are trying to achieve.
- Comet Pale Ale
- Old World IPA