Conversations In Noosa

What does it take to brew beer worth crossing town for? Simon Grasby has been answering that question for elevenyears, longer than almost anyone on the Sunshine Coast. As Head Brewer at Copperhead Restaurant Brewery in Cooroy, he's a one-man operation with a simple, uncompromising philosophy: nothing goes on tap that he wouldn't beproud to pour. In this episode, Simon talks craft beer, quality ingredients, and why he sources his malt from a family-run operation in Canterbury, New Zealand.But this conversation goes deeper than hops and grain. Simon makes a compelling case that the modern brewery tastingroom is filling a role we didn't know we'd lost: community, connection, a reason to sit down together. As the craft beer wave crests and recedes, Simon explains why the breweries left standing won't be the loudest ones, but the ones who kept their standards high and their doors open. The proof, as he puts it, is always in the glass.