Sauce Brewing entered the market at an interesting time.
In 2016, people had realised that contract or gypsy brewing doesn’t necessarily mean you’ll get bad beer but there was still the question around how many such brewing companies the Sydney scene could support.
Like many breweries, the story of the people behind it is one of leaving behind a career in a different industry in order to pursue their passion. A background in IT seems a pre-requisite to owning a brewery and it’s no different in the case of Sauce Brewing. Said background may have provided the wherewithal to snag the domain sauce.beer.
The brewery identity and their beers launched before they’d put down roots. However, some shiny new stainless steel was ready to be put in place in Marrickville where they’d be neighbours with the likes of Batch, The Grifter, BlackFont and Wildflower.
Launching with two hoppy beers, including a pale ale and a double IPA, was an equally brave move. The hop-forward beers shared similar branding but were soon joined by a spin-off seasonal saison, an IPA and a red ale.
The intention for their Marrickville space is to provide a taproom offering for locals, an increasingly important part of the business model for new breweries.
After hiring their first head brewer, Brodie French, formerly of BrewPack, mid-way through 2017, Sauce then set about engaging their growing customer base. Through social media, they polled drinkers on what beers they should brew and feature at the taproom on its opening.
There’s no doubt it’s an interesting and digitally-savvy move. It’s quite surprising that we hadn’t seen it more before but it fits in with Sauce Brewing’s ambitions for growth in the future.
Initially Sauce beers were confined to the Sydney area but watch this space.
- Hop Sauce (Pale Ale)
- Extra Hop Sauce (IPA)
- Mega Hop Sauce (IIPA)
- Saucy Saison (Saison)
- Saucy Red (Red Ale)