Join hosts Matt and Chrissy from "Couple of Sitters" on a delightful journey through Bathurst's artisanal beer landscape as they uncover Cosmo Brewing. This charming exploration introduces us to Ian, a dedicated craftsman whose patient approach to fruit-infused Belgian-style beers has created something truly special yet refreshingly unpretentious.
The adventure begins with grape harvesting at Mount Panorama, before we're welcomed into the intimate world of Cosmo Brewing. Here, Ian reveals how he transforms locally-sourced stone fruits—nectarines, peaches, and cherries—into extraordinary beer expressions that beautifully capture the Bathurst region's essence.
Beyond creating exceptional beverages, Cosmo Brewing demonstrates a genuine commitment to sustainability. Ian explains his thoughtful collaboration with local orchards to utilize "seconds" fruit—cosmetically imperfect but flavorful produce that would typically go unused. His community-based collection of feijoas (pineapple guava) from neighborhood trees around Bathurst showcases a resourcefulness that benefits everyone.
The magic unfolds in Ian's cellar, where we witness the patient transformation that can extend to four years. Following the journey from barrel to bottle, Ian demonstrates how these living beers develop their complexity through wild fermentation and extended aging. Each creation tells a unique story—capturing the distinctive character of its ingredients, place, and time.
Ian's brewing philosophy of "combining forms" extends beyond techniques to embrace community values, environmental mindfulness, and traditional craftsmanship. As he eloquently explains, "It's a reflection of my own personal belief system in terms of focusing on local and trying to cut down on food and beer miles."
With characteristic modesty, Ian reflects on his craft: "I don't really think what I'm doing is particularly innovative. It might be different to what a lot of people have seen before, particularly in our region... For me, it's more back to grassroots and back to basics."
We also sample Cosmo's popular Pilsner—a crisp, lightly hoppy lager designed for wide appeal. Ian shares his seasonal brewing approach, producing lagers in winter and ales in summer to harmonize with Bathurst's natural climate cycles, elegantly reducing energy needs.
For beer enthusiasts, sustainability advocates, or anyone fascinated by the intersection of food, community, and craftsmanship, this intimate look at Cosmo Brewing presents a compelling vision of beer's possibilities. Ian embraces his role as "the village brewer," prioritizing quality and community over expansion.
To experience Cosmo's distinctive creations, visit Bathurst and stop by Cob & Co. Sellers (their unofficial cellar door), or find their beers at local venues like Dogwood and Bootleg. As Matt notes, "You're not going to find this too easily outside of Bathurst, so if you want it, you know what you have to come to."
