The Brewery

Established in 2009, Van Dieman Brewing is a modern farm-brewery in Tasmania’s northern midlands, crafting beers that embody the essence of their surroundings. Ground-to-glass brewing is at the heart of our approach, producing fresh, modern beers daily alongside wood-aged wild beers with a distinct sense of time and place. Our unique and unorthodox do-it-all method celebrates our farm's resources, with ingredients cultivated on-site and brewed with a deep respect for nature and heritage. Rooted among century-old oak trees and vast pastures, Van Dieman Brewing pours the spirit of Tasmania's produce into their beers, creating an authentic Estate approach to brewing with exceptional quality. 

Founder, brewer, and farmer Will Tatchell brings his impressive brewing pedigree and agricultural expertise from the UK and Australia to this venture. Inviting the inquisitive and discerning, Van Dieman Brewing offers liquids to savour life's simple pleasures in the present moment. Pull up a chair, raise a glass, and immerse yourself in the liquid stories their land tells, celebrating the joy of life at the farm. We’re here for the long haul to intuitively celebrate the intersection of Tasmanian agriculture, heritage, hospitality & brewing, through sustainable and responsible on-farm production to create an authentic liquid story telling experience. 

Founder & Brewer Will Tatchell

The Farm

The Van Dieman Brewing farm , where beer’s ingredients — hops, grain, water & yeast — are grown & harvested, sits on some of the most beautiful land in Tasmania. Hop cones, which add bitterness and a colophony of floral scents to brews, grow on 20-foot bines next to the brewery.  Barley and wheat are cultivated & harvested in paddocks surrounding the brewery, and then malted on-site, bringing out the sugars that ferment to make our award-winning beers. When our silos are filled, they have enough ingredients to make 160,000 beers. Water is drawn from the on-farm springs that also supply water troughs scattered across paddocks for livestock. And yeast is captured from the ambient air and native blossoms to then ferment the resulting beers. 

Van Dieman Brewing started out as a sidestep from agriculture for founder Will Tatchell. A childhood on the farm, then an Agricultural Science degree at University morphed into a recognition that at its core, beer was gloriously an agricultural product in liquid form. Setting up the brewery in 2009 on the family farm seemed logical initially, but has now grown organically in unison with farming operations in a fully fledged beer farm. We create farm-fresh modern beers alongside an array of wild and blended farm-style ales with a sense of place and time to them. Our vision is to build a destination farm brewery that is unique, educational & pioneering where our beers harken back to a time when people were wild, free, innovative, and connected to their local area. Surrounded by the creative solitude of nature we make great beer, with great people, telling our tale through liquid storytelling. 

Barley growing on the brewery farm