Owner, Farmer & Brewer
With an organic chemistry degree, diploma in winemaking and a decade working in the wine industry, much of it as director and senior winemaker of the BRL Hardy owned Domaine de la Baume in the Languedoc region of France, Ashley single handedly manages the farm & brews all our farmhouse ale and cider.
Describing himself as brewing on the 'lunatic fringe', he is the height behind the name of the company.
CLICK HERE to watch Ashley in action.
Thanks to our friends at Grow Assembly.
'Charlemont' is the name of our 600 ha farm on the banks of the Derwent River in southern Tasmania. Just a short 40 minute drive from the heart of Hobart along the road towards the north west. With just 20 inches average annual rainfall, our farm provides some rural challenges. Fortunately the plentiful Derwent River provides a bountiful water supply.
We are a stone's throw from the historic hop fields at Bushy Park.
We grow grain, hops & raise our herd of Black Angus/Wagyu cattle.
The old shearing shed was converted to house our brewery back in 2008. The brewhouse itself used to be the St. Ives brewery in Battery Point, Hobart, installed back in the late 1980s. Rehoused on our farm, the old kettle & tanks are lovingly nurtured to life to help us on our journey to find a unique estate brewed beer.
Owner & Farm Bar Manager
A French teacher by training & honours history graduate, she never imagined she would be so much a part of a farming & brewing company.
Jane looks after this website so let her know if anything has gone a bit astray!
When you make the trip to Farm Bar, she will be there to welcome you!
abn 28 110 396 837
Liquor Licence Number 50126 as issued under the Liquor Licensing Act 1990 in Tasmania, Australia
It is an offence to sell or supply to or obtain liquor on behalf of a person under the age of 18 years.
News & Reviews
'Noma does things differently'
The Two Metre Tall Company
by Crafty Pint
Churchill Fellowship Report
Ashley was awarded a Churchill Fellowship in 2012. He completed his tour of Belgium, the UK & the USA in May and June 2013 where he explored sour & natural fermentation as well as the use of fruit in beer. He also visited a number of maltings in the UK. Watch this space for some interesting project ales!
You can download a copy of his