Jindabyne Brewing is founded on passion – passion for the best experience with great food and drinks. We are a local family owned business and our goal is to make you feel at home, as that is exactly where our story began. We love our food and we strive to keep it fresh and interesting, using as much local produce as possible. All of our breads are made inhouse with our sourdough culture named Jean-Pierre – who was created in 2013. Our core menu consists of skewers and share plates. We change these around a little seasonally. We also have a special which changes monthly. We will try to accommodate dietary requirements, but this is not always possible in our small kitchen. We do, however, always have veggie and/or vegan options available. Inspired by travels through Europe and crafted with our local soft snowmelt water. Our Pilz has a spicy, earthy aroma of traditional Saaz hops followed by a bold malt flavour with a clean and dry finish. Perfect after a day of activities on the mountain… or anywhere for that matter! Clean and fresh like the mountain air in the old goldfield town of Kiandra. We use Australian Vic Secret hops grown on the southern side of the range which gives our Golden Ale a fresh slightly fruity flavour and aroma. Vienna and Toffee malts then give it a golden glow worthy of a gold rush! A new world dark lager, our Red is a little bit of everything – just like the weather in the mountains. It’s a little bit malty from full flavoured specialty malts and a little bit IPA from multiple doses of mosaic hops. It’s a little bit stronger, but still clean and dry making it a big bit more-ish! A day on the mountain anywhere in the world isn’t complete without a traditional German wheat beer. A thick creamy head stands proud with delicate banana and clove flavours bursting out of its sweet malt backbone. As they say… “When in Rome do as the romans do.” So, when in the mountains you should have a Veiss. And if you’re not, why not have one and dream about being there!