Even though it’s housed neatly inside a former mechanic’s workshop, Noodledoof Brewing and Distilling Co. sticks out like a sore thumb. Sure, the name has a lot to do with it. But if anything, that speaks to the fact that co-owners Alex Carr (Doof) and Sam Rudolph (Noodles) are keen to tear up the script on what a brewpub should be.
Back in 2019, the pair wanted to create a space for all types; not just the craft beer crowd. That said, they went on to brew exceptional beers such as their signature pale lager, and seasonal one-offs spanning everything from an Irish-style red ale to a blackberry sour. But on a Saturday afternoon when coastal weather turns it on, the lemon-tree planted beer garden is thick with families, local characters and yes, the odd craft beer nerd.
On the distilling side, Noodledoof works with local Indigenous co-operative Worn Gundidj to sustainably source native botanicals from around Tower Hill – a well-touristed landmark volcanic formation on the outskirts of Koroit. These botanical ingredients colour the house gin, and there’s plans to add a whisky to the range.
Another point of difference is the absence of a food truck; the ubiquitous catering choice for most brewery bars. The brewery’s in-house kitchen, led by local chef Adam Porter, dishes out plenty of drinking food (wings, burgers and the like), but it’s elevated and surprising. House-fermented condiments, pickles, and splashes of gochujang aren’t what you’d expect from a brewpub menu. Nor things like veg and chickpea tagine, or local abalone, chicken and ginger wontons.
