Two Metre Tall, 2862 Lyell Highway, New Norfolk (2026)

16/04/2026

Thank you .tasmania, not only for the feature but on an exceptionally (almost perfectly) written piece about our project, completely free of our input.
Almost perfect!
The one & only thing worthy of comment, and purely for educative purposes (regulars will know how pedantic I can be!) is the line "much like sourdough".
At "general public readability" level, association with sourdough gives off all the right vibes, providing the reader with a context, an atmosphere & even guiding their expectations towards a premium product of complexity.
Superficially, totally appropriate!
But technically, we actually have an issue here.
And it's a common misunderstanding, even amongst the beverage cognoscenti, therefore worthy of a deeper dive.
TwoMetreTall produce, exclusively, "wild fermented" beverages.
And we take the word "wild" VERY seriously.
But what does "wild" mean?
As the article above states very clearly, our fermentation "relies on naturally occurring yeast" AND also bacteria, both of atmospheric & ingredient origin. The fermentations are spontaneously initiated. That means no addition of anything. No packet yeasts, no "house cultures", no placing the wort (unfermented beer) into vessels which have "carry over" from previous fermentations (ie wooden barrels!). Nothing! Unfermented liquids are put into inert vessels & exposed to the air until not only they start fermenting but remain there until they are substantially fermented. Entirely unpredictable & fermentation initiation can range from immediate to weeks & months!
We know our processes to be unique.
Not a question of "right".v."wrong, nor "good".v."bad", just technical fact worthy of exploration.
So, what's problematic with the comparison to sourdough?
Well, technically, a sourdough starter (mother) starts as a wild ingredient & atmospheric initiated fermentation but is then fed & managed in such a way that it becomes a "culture", a "starter", something you add to a new batch to initiate the fermentation. Despite wild origins, now a managed culture. Domesticated, if you like.
No longer wild.
A different process.
With different outcomes
An important distinction?
Yes! We certainly think so!

03/03/2026

It's been a very challenging growing season - no plums, poor berries, hops are a bit weird, struggling with the veggies &, very sadly, missed the kunzia - but at least we have morello 🍒 cherries thanks to Sally & Chris .peonies.
The formula hasn't changed a lot since the original "vintage" way back in 2009; 60kg of whole fruit into hogsheads (300-litre oak barrels) then topped with a spontaneously wild fermenting ale. The sugars in the cherries will promote further fermentation and the whole will be left as is - fruit & ale - for likely up to two years to complete what is doubtlessly one of the most complex & complete fermentations in global beverage production.
We'll be lucky to see this in bottle until 2030, which is frankly a bit weird to type, but that's the reality and the investment in time that is both the enduring uniqueness as well as the hallmark of our artisan farming & brewing project.

19/11/2025

Current version of A Tasmanian Wild Ale, according to the neck label, says it's Blend #5, which is a blend 25 individual spontaneously wild fermented ales, the oldest having been brewed in May 2019, bottled 07Sept25 with the average age of the blend at bottling being 2-years.

Great!

What does that all mean?

This little photo montage takes you through the process of preparing the 26th ale, which will be used to top the solera of 30 barriques (each 225-litres) constituting the permanent home of A Tasmanian Wild Ale.

Inside these barrels lives the blend of most, rarely all, of the 25 constituent ales of the blend. Each barrel is different (exact contents known only unto God ... & an impossible to follow XL spreadsheet which won't go near!)

Blend #5 refers to the 5th time we have drawn a volume from each of the 30 barrels (for Blend #5 it was approx 80-litres from each barrel), capturing all 25 individual ales into the blend & thus creating an ullage. Each barrel in the "solera" is then topped with the 26th, and youngest, ale thus continuing a "loop" which will extend, adding complexity, richness & a timeless depth with each iteration.

The barrels will never be emptied. Regardless of how many blends we draw, the original brew, dating from May 2019, whilst diminishing, is never NOT in the blend. Each blend is a new snapshot of a point-in-time of a living, evolving, ageing being; like photos of your own life, held in an album; photos of the same person, apparently, but as they evolve in time, we can ask "is it really?".

So, you've never HAD A Tasmanian Wild Ale!

Not in the same way you "have" a brand - that static, industrially-conceived-for- reproducibility-&-consistency, marketed "product".

Rather, you experience a moment of a life; a life ongoing, with a documented history, a story, a character, a raison d'etre, &, most importantly, a future.

Yeah, it's a bit of magic.
Not a product. A living thing
From two artisan farmers.
Who take the concept of handmade very seriously indeed.

If food & beverage is the sustainer of life, then choose wisely; food & beverage that HAS life, and soul. And we commend this life to you!

More to follow...

27/07/2025

It's mid-winter, we've just had a glorious gentle rain &, today, the sun is shining.
Couldn't be better, could it?
Or could it?
The WINTER RELEASE 2025 has just dropped.
Link in bio
Years (& years!) in the making.
It's a bloody ripper!
Do it. Do it!
(Will deliver from mid-August-ish)

05/06/2025

PERTH, FREO, ... WA ... Are you ready?
TwoMetreTall comes towering over Perth & locales next week.
Keen to catch up & talk farming? Growing beer & wild fermentation? Or how we can change the world by making cider the respected drink it deserves to be? (apples are just very large grapes!) ... Or Mead ... yes honey and water, history ... and time?
Please, get in touch to tee up a visit.
We're running two tastings whilst in town:
1. Fri 13th 4-7pm
2. Mon 16th 12-3pm
Please come & say "hello"!

04/05/2025

It's in French, but go on, use the old thumb & forefinger to expand the text to legibility, take the ol' screenshot & whack 'er into a translation app ...
Even if you are only vaguely interested in fermentation, biological agriculture and associated subjects or, like me, take them quite seriously, you may have found yourself quietly asking unpopular questions like "wtf is anyway" or "2MT is always banging on about & I nod politely but don't really understand what he means" or are confounded by the alacrity by which works it's way through most people's bu****it radars (packet of wild yeast anyone?!) then this couple of pages is for you.
Fortunately, happily, my-mind-is-buzzingly this is the entree to a further 700-pages of what announces to be future bliss for the egg-head writing this current post, and I don't expect many of you to follow me down this rather specific rabbithole ..... but the invitation is there.
Happy Sunday reading everyone, on a weekend which has delivered some surprises, some concerns, but also some absolutely delicious delights all of which, when combined in a heady cocktail & ingested, propel one forward with renewed interest, awe & wonder!

12/03/2025

I know what you're thinking ...
"WOW! Where can I get a pair of jeans like that?!"
And, as extraordinary as it seems given the extremely high level, sophisticated couture on show here, I actually repair my own jeans. Yeah, I know, I know & I'm blushing a bit too here, but this future fashion icon could actually be 15-years in the making!

14/12/2024

It's 2009 Taste of Tasmania. TwoMetreTall, who had been “fooling around” with some wild fermentation beer in barrels for the few years since our inception in 2004. Drawing one long, deep breath we attached a tiny chalkboard to the handle of one of our handpumps, upon which was written “Original Soured Ale”.
Back then craft beer barely existed, but that which was emergent were largely variations on “Pale Ale”. The word “sour” and the word “beer” had most certainly not been employed together in this country. But in these early days of our existence, TwoMetreTall was not known to be an experimentalist, nor a “pusher-of-brewing boundaries" as we perhaps are now and what was most certainly not appreciated back then, and remains dramatically under-appreciated to this day, despite the proliferation of “craft brewing” in Australia over that period, is that beer will always be sour (or acidic, which is the term we prefer to use these days!) unless very dedicated steps are taken – right across the process; including packaging, handling, transport, display, purchase & consumption – to keep these entirely natural processes at bay. Without this, beer has an inevitable & biological kinesis, and will resume its “fermentation journey” just as soon as any “brakes” applied by brewers are released.
Don’t believe me? Just open a can of your favourite beer & leave it.
Go on … you’ll quickly realise that it won’t be that hazy, passionfruit mango pastry breakfast beer you thought you purchased for very long at all!
Despite the challenges that follow the creation of highly experimental products about which there is no knowledge, hence no demand therefore no market, as "intuitive fermenters" we were intrigued by these strange, naturally occurring processes and embarked on a journey seeking knowledge. Not a great business model, but we fascinated. Hooked! We suspected early that what we were observing showed all the hallmarks of beverages that could be cellared, just like wine.
Twenty years later, we know this to be true. We have bottles in our cellar dating to the dawn of our business and all remain drinkable, interesting & unique.
It really has been a "wild ride"!

14/12/2024

PSA: Attention ... oi, you at the back! ... ahem! ... Listen up, this is important ...

(Remember Hobart,
22nd Dec AND 29th Dec!!!)

Holiday Opening Hours at Farm Bar
CLOSED Sunday 22nd DEC for Farm Gate Market
OPEN Monday 23rd DEC
CLOSED Tuesday 24th - Thursday 26th DEC
OPEN Friday 27th DEC
OPEN Saturday 28th DEC
CLOSED Sunday 29th DEC for Farm Gate Market
OPEN Wednesday 1st JAN (NEW YEAR'S DAY)
Then back to NORMAL TRADING
Thursday to Sunday
12 - 4.30pm
🍺
Reposted from

PS I've mown the grass, but the driveway is still awful. But relax, that's why was invented!

!!❤🌲MERRY CHRISTMAS EVERYONE🌲❤!!

06/12/2024

Repost from
Wow! When did we last have this ?
Available at the Farm Bar now. 330ml 6-packs are a cool $25 each. Affordable wild fermented beer! Awesome value because we brew beer to drink! Not just to look at.
Only available at the cellar door ... no shipping, no deliveries, no wholesale ... ever! Yep, you have to drive up the highway and buy it from me!! See you soon.
OPEN
Thursday to Sunday
12 - 4.30pm
Except when we're on the 4th (&5th) Sunday each month.
Next Farm Gate for us Dec 22nd & 29th. .. psst. If you ask nicely, FarmBarBeer might be possible for Farm Gate ... because you'd be buying it from me! Makes sense, right?! 😘
Reposted from

15/11/2024

RIGHTIO Queenslanders, your turn!
The 2MT 20th anniversary tour continues up the east coast of Australia (Melbourne was in Sept, Sydney was in Oct) culminating in Brisbane on Saturday November 30th.
A small, but very special, venue, The Scratch is the ideal venue in Brissy to take us on, as they've endured the ups & downs of the beer scene (&, yes, I know the mood has dipped a bit recently, but, and trust me, we're all going up again real soon folks!) for almost as long as us! In fact, Nov 30th will be a joint birthday bash; our 20th & their 13th ... so there will be an abundance of party vibes across the entire day!
Our event is from 1-3pm with providing some gorgeous food (which is very appropriate for this "brewer with a baking problem" kinda guy)
We'll be showing off an expagated version of our range, including ales, cider and mead. We're even bringing the FarmBarBeer which has hitherto only ever been available at the .
So come along Brisbane & surrounds to share some uniquely artisanal beverages, some tall stories & say g'day (I'll be the tall one, sweating profusely!).
Tickets to the special event can be aquired using the following link:
https://events.humanitix.com/two-metre-tall-20-scratch
(Photo courtesy of )

Two Metre Tall

16/04/2026

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19/11/2025

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