TAKING ORDERS NOW SO BE QUICK

This kit includes;

                              Latest kegerator with 1,2 or 3 stainless taps                             

                              2.6kg CO2 bottle (full)

                              CO2 regulator

                              Brand new kegs; 1 tap=1 keg, 2 tap= 2 kegs etc.

                              Disconnects for each keg

                              Hoses, clamps and fittings

I can’t think of anything better than being able to pour your beer from a beer tap at home. The perfect way to dispense your homebrew. If you’re not a homebrewer there are outlets available to have your kegs filled, but we recommend brewing your own, there’s nothing like it!

So call into Burleigh Homebrew and we’ll show you a working kegerator.


1 TAP……………………………..$799

2 TAP……………………………..$939

3 TAP……………………………..$1079

Take into account if you purchase from us we’ll set it up for you. We’ll assemble the kegerator’s taps, hoses and fittings etc. which will take you awhile to do, or you might have trouble doing. And it’s something you will have to do yourself if you purchase one online!!

Hope to see you soon.

Mention this ad and receive a homebrew kit for free!!!


Burleigh Homebrew



At Burleigh Homebrew we have a regular Home-brewing workshop that will give you firsthand experience on how to homebrew at home and where to start.

The workshop entails basic extract brewing and moves on to undertaking a partial brew where we will demonstrate all the processes of milling grain, steeping and doing a boil and adding the hops to create the brew.

Each workshop is carried out on a Saturday arvo, commencing at 1pm. There will be a sausage sizzle at the end with beer tastings.

If you are interested in attending feel free to send us an email with your name and mobile number. We’ll text you a week or so prior to the Saturday the next one’s on and you can confirm whether you are available to attend.

Numbers are limited, so we need to receive a reply if you are coming. Alternately If you can’t come, we need to know so we can invite the next person in line. We will then just put you down for the next workshop.

The Homebrewing Process.

Homebrewing your favourite beer is becoming a favourite pastime for many people of all ages and many varied backgrounds. Here at Burleigh Homebrew we have most of the ways and means to begin. It doesn’t have to take too much of your time and is a great hobby that has an enjoyable reward at the end of the process. It also gives you a warm fuzzy feeling of being proud of yourself after creating your own beer, you could even start referring to yourself as a brewmaster!

At this point in time Home Brewing shops have access to beer making ingredients from all over the world. Ingredients including Malts of all varieties. Hops that have been grown in America, England, Germany, Czechoslovakia, New Zealand and Australia. Dry and liquid yeasts of all different strains from all the major suppliers. There are even adjuncts such as dry enzyme and finings available.

Making the beer can be as easy or as complicated as you want. Homebrewing companies such as Coopers/Morgans/Mangrove Jacks/Blackrock etc have made it easy for those brewers who haven’t the time or inclination to create a beer from scratch. They have mastered the process of combining all the ingredients and reducing them into convenient 1.5kg cans of hopped specific extract brew. From a lager, an Ale to a stout to name a few, at their breweries they combine a mashed combination of malt, water and hops to boil up a brew of specific taste. It is then place in a vacuum to allow it to be reduced to these concentrated 1.5kg cans of extract.

The ingredients they use in all the brews has improve immensely from the old days. If your experience with homebrew in the past was a taste of bananas or was basically unpleasant then it must have been a while ago. Homebrew beer nowadays can be made to commercial/craft beer quality.

Try and get a sample from a friend or go to your local homebrew shop. Here at Burleigh Homebrew we will always have a beer on tap for you to taste.

Now to the varied processes of making your beer at home.

Homebrewers using the 1.5kg cans of hopped extract only have to mix some fermentable sugar/malts and warm water for dissolving to the canned extract, mix vigorously, sprinkle the yeast on top and leave to ferment for 7-10 days. Your homebrew has been created. The chemical reaction of yeast and sugar takes place to produce an amazing specific beer of your choosing. Once  fermentation is finished there is the process of either bottling or kegging. In the bottles it will need to be carbonated (secondary carbonation), this is done by adding 8gms of sugar for each litre of brew. The kegs can be force carbonated with CO2.

The beer would be at a drinkable stage after 2 weeks but would still be green, a term used to describe it of not being ripe or mature. For best results the beer will get better with age, 1 month- 2 months or for even better tasting beer 3 months of maturing.

There are numerous ways to augment the basic procedure described above to enhance the overall beer quality and all of them are rather simple and they won’t add much time to the brewing process.

Using a better yeast that goes with the particular style of beer is probably the best way to take your brew from a good one to a great one. As I have mentioned previously Homebrewers nowadays are blessed with the quality of good yeasts that are available to them and there is a diverse number of different strains that can be used in your brew.

Hopping, whether used for bittering, finishing or dry hopping can be added to the brewing process to enhance your brew. Steeping the hops in boiling water will extract bitterness, in water that is hot will extract mostly flavour and throwing the hops in the fermenter 3+ days after your fermenting begins will extract the hop’s aromas. Here at Burleigh Homebrew we have 20+ hop varieties available from all over the world.

Another way to give your beer a kick is to steep a small amount of freshly cracked grain/malt. This process is simple and only adds about half an hour or so to your brewing process. It entails, getting hold of about 500gms of your favourite speciality grain. This could be a crystal style malt, (very popular) a chocolate or even a roasted style malt for your stouts and porters. Just place it in a bag and lightly crack the grain, using a rolling pin should suffice. The quickest way to infuse the flavours is to steep the grain in a pot in a couple of litres of water that has a temperature between 65-70 degrees for about half an hour. The other way is to just use tap water and leave it in your fridge overnight. You can place it a bag of muslin cloth or something similar or just run the liquid grain mix through a sieve into your fermenter when you’re making up the brew. This will give your beer a freshness that takes it over and above the ordinary brew.

When all the ingredients are mixed well with water and placed into your fermenter, the amount of water to add -in most cases- to your fermenter should total 23litres. It is important at this stage to mix all the ingredients thoroughly to aerate the wort. The optimal temperature to pitch yeast for most brews is around the 22-23-degree mark (there will be information on the packet, but you’ll get away with it being between 20 to 30 degrees). Don’t pitch the yeast if the wort is over 30 degrees as there is a chance of yeast failure. There are also different methods to  introduce/prepare the yeast for pitching which we will cover in later posts.

All there is to do now is to seal the fermenter and take a gravity reading with your hydrometer. There are some long-time brewers that say they don’t use the hydrometer, but my advice is to use it, the hydrometer is your friend. Not only by taking a reading at the start and the end of the fermenting process will it give you the alcohol content, most importantly it will give you the vital info that the brewing/fermenting process is complete. By taking a reading two days in a row at the end of brewing, which is usually day 7 during the warm months and day 9 during the colder months. So, for example on day 9 your reading is 1.008, take another reading the next day if it’s the same reading, 1.008 then fermentation is complete, it’s ‘cooked’.

 Your brew has gone through the natural chemical reaction of yeast converting sugar to alcohol.

That is the initial and simplest way (with a few small upgrades) to create a homebrew beer and is recommended that the beginner ‘gets his feet wet’ by doing the first couple of brews in this manner.

You’ll get an idea of how it all works together.

One thing that wasn’t mentioned and is probably the number 1 rule when Homebrewing beer or doing anything that involves yeast and fermenting: Sanitization! As the yeast will react with the sugars so it will react with bacteria. Make sure every container and utensil you are using in the beer making process is sanitized. It’s just a matter of common sense and cleanliness, wash your hands prior to starting.

If you’re the adventurous/creative type you can then experiment with partial brewing using grain and unhopped extract and once you have that mastered this process and your beers are amazing, heaven forbid you can move on to all grain brewing, just as they do in the breweries.

We’ll discuss these other methods of brewing in later posts.

Here at Burleigh Homebrew we strive to maintain a fresh and abundant supply of everything you would need to homebrew beer in the most popular styles of beer and methods of brewing. We are also available to give you advice on how to make your Homebrewing experience an enjoyable and successful one. You won’t get any of that advice from one of the conglomerate’s supermarkets or bottleshops that carry a limited range of homebrewing ingredients. Keep that in mind when you are in the market for purchasing any homebrew supplies.

Support your local Homebrew store.

Cheers Mick BHB


These workshops happen every 2-3mths, so give us a call if you’re interested in coming to the next one.

Are you thinking of taking up Homebrewing but don’t know whether you’re up for it?
Well on certain Saturdays you’ll be able to find out.
Come along to our Homebrewing workshop and you’ll learn about making your own brew. From really easy to not so hard.
You’ll learn all about the processes of making an alcohol beverage.
You’ll even be shown how to make your own craft beer using liquid malt extracts, grain and hops.
So come on down. It starts at 1pm and goes for a few hours.
If you have decided you’d like to come along, please email as numbers are limited.
A sausage sizzle and beer tastings will also be on.


HEY, Does your Dad love a beer?

Don’t know what to get him for FATHERS DAY?

I reckon a Homebrewing Premium Starter Kit will bring a smile to his face.

At the moment we have these kits on special for only $80, that’s $20 off. The perfect FATHERS DAY prezzie.
Each kit includes everything you need, including beer making ingredients and 30 pet 750ml bottles.

So give your Dad the gift that keeps on giving.

Call into Burleigh Homebrew now, before they all sell-out


NEWSFLASH: Homebrewing is making a comeback!!!

And it’s easy to see why you should be a Homebrew maker…………;

The price of buying alcohol is going up……again!

The excellent standard and variety of homebrew has hit a new high, it doesn’t taste like the homebrew of old.

You could make a brew to the quality of a craft brewery.

The average price of homebrew is one third the retail price.

There are no hangover creating preservatives in homebrew.

And suddenly you will have a lot of new mates😊

Do you need any other reasons to give it a go?

Call in and say hello to Mick or Todd at Burleigh Homebrew and we’ll show you where to start.


The New Homebrew Movement


So, you’re a lover of a cold glass of beer, but you hate that it’s costing you more and more to buy a carton of your favourite brew.

What if I told you that you’re able to get that favourite beer for a third of the price!!

No, it’s not off the back of a truck… It’s HOMEBREW.

Now before you start carrying on about how ordinary homebrew is or how it tastes like bananas.

Have you tasted any lately??

The homebrew you can make today is nothing like the homebrew your old man or grandad used to make.  The major homebrew suppliers have taken all the hard work out of brewing with their research and years of experience to create cans of liquid goodness.

The choices of hopped can malt extracts available today are amazing and they just about cover all styles of beers made available by commercial and craft breweries from all around the world.

The variety of fresh hop pellets, malts, grains and yeasts that are accessible today to your everyday homebrewer would have been unheard of, 20 years ago.

So for prices ranging from $25-$50 you can make 2 ½+ cartons of preservative free beer that will bring a smile to your face and make your mates envious.

Call in and say hello to Mick or Todd at Burleigh Homebrew and we’ll show you where to start.



Hazy and cloudy, these fruity and zesty beers are a crisp and refreshing style.


It doesn’t matter if they’re light or dark, or if they’re called Witbier, Weissbier, Dunkel, Hefeweizen or Kristalweizen, Wheat Beers all have one thing in common. They’re made with plenty of (you guessed it!) Wheat.


Wheat beer has been around for over 1000 years, and it’s still a drink that’s close to its heritage – which was when Germanic tribes began brewing it in the Middle Ages. Rather than the inclusion of wheat being a bit of creative flair, it was a matter of necessity – quite often, there wasn’t enough barley to make beer, so it was substituted with wheat. Because they were much lighter than the traditional dark ales, these beers were given the name Weissbeer – or white beer.


The grain mix in a wheat beer is made up of malted wheat (anywhere up to 65%) and malted barley.
The added protein from the wheat gives these beers a hazy appearance and a soft, silky mouth-feel.


You first taste a wheat beer with your nose – the aromas range from banana and clove all the way to bubblegum. From there, each variety of wheat beer differs. Traditional Belgian wheat beers – called Witbier – are commonly flavoured with spices like coriander seeds and orange peel, giving them a fruity palate. Unfiltered German wheat beers – called Hefeweizen – have common flavours of banana, bubble gum and vanilla. It’s also worth noting that each of these use wheat differently – Witbiers use un-malted wheat, whereas Hefeweizen brewers malt their wheat first.


If wheat beer’s on the menu, light foods are the order of the day – especially sushi, steamed mussels or paella.







With their medium body and dry finish amber ales span the middle ground between malt-forward and hoppy beers


Typical amber ales have a satisfying malt character and rich, toffee notes that lead to a dry, nutty finish.

Many brewers take a lot of creative license with this diverse style of ale, but the specialty crystal and caramalts used are the masterminds behind the flavours you’ll find in each glass.


Amber ales are sometimes known as red ales due to their bright ruby hue courtesy of the various malts used.


Medium malt / gentle hops / toffee, caramel malt / amber to copper hues


Although it’s a complex, rewarding drink, one of the beauties of amber ale lies in its simplicity, which starts with its title: amber colour, amber name.


Once upon a time, most beers were as dark as porter or stout, until improved malting techniques meant beers became lighter. Still dark by modern standards, they were pale when compared with porter, so they were all called pale ales. Today, the beers we regard as ‘pale’ are downright pallid when compared with the red-flushed older styles, which is why we refer to these flavourful, traditional brews as amber ales.


As amber ales are relatively dry and rarely cloying, they’re perfectly matched with roasted or barbecued red meat – plus, they’re the perfect accompaniment to hard, nutty cheeses.

Come and and brew your very own version today