Not long after the launch of its Underground venue, 4 Pines has opened 4 Pines Public House in Sydney’s Newport, and it's got a strong a barrel-aged beer focus.
Twelve of 4 Pines’ core range beers are on tap as well as rotating Keller Door brews and up to 20 barrel-aged beers.
All of 4 Pines’ barrel-aged beer starts as traditional beer, brewed at either the Manly or Brookvale breweries. They’re then transferred to Public House Newport for a secondary fermentation. They’re then put in the ‘character barrels’ – barrels formerly used for housing Marlon Brando, chardonnay, rum, wine or whisky.
In addition to the barrel-aged beers on tap, 4 Pines will be selling its first bottled barrel-aged beer, Jean Claude Van Lambic, a golden ale aged in Muscat barrels. Available exclusively at Public House Newport, this 800ml bottle boasts aromas of cherry and orange leaves with light, buttery overtones.
Also on the drinks list is a selection of 4 Pines and Brookvale Union infused cocktails, Australian wine and craft distilled spirits.
Head chef Adam Rust leads the kitchen under the eye of executive chef Rob de Paulo. Menu items include the Tree Hugger Salad with hefeweizen-soaked quinoa with chickpeas, avocado and Danish feta; the Black and White Fettuccini with fresh fish, scallops, prawns, asparagus, tossed in a mint and lemon sauce; and sirloin accompanied by kipfler potatoes, watercress and horseradish cream.
4 Pines co-founder Sheree Mitchell oversaw the venue’s design, which includes the use of recycled timbers, exposed brickwork and leather paired with black steel and pallet racking. Three foeders formerly of Seppeltsfield winery reside at the back of the venue alongside smaller barrels, gantries and pulley systems that were traditionally used to lift these types of barrels. Lighting fixtures have been custom-made with old shackles, pulleys barrels and barrel staves.
