Projects On Fosters Beer

Specialization Project “Fosters Beer”
AUSTRALIA
General Facts
Australia is a land of contrast - vast, boundless, and diverse. Its landscape ranges
from desert and bushland in the central areas, to rainforest in the North, to snowfields in
the South East. Australia consists of two land masses: mainland Australia and Tasmania.
It lies in the Southern Hemisphere. Australia's nearest neighbour is Papua New Guinea,
200km north. Australia lies 1920km west of New Zealand, and 2000km to the north of
Antarctica.
M S Ramaiah College Of Hotel Management

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Some interesting facts:

Location Oceania, continent between the Indian Ocean and the South Pacific Ocean
Geographic 27 00 S, 133 00 E
coordinates
Map references oceania
Area total: 7,686,850 sq km water: 68,920 sq km note: includes Lord Howe Island
and Macquarie Island land: 7,617,930 sq km
Area comparative slightly smaller than the US contiguous 48 states
Land boundaries 0 km
Coastline 25,760 km
Maritime claims territorial sea: 12 nm continental shelf: 200 nm or to the edge of the
continental margin exclusive economic zone: 200 nm contiguous zone: 24
nm
Climate generally arid to semiarid; temperate in south and east; tropical in north
Terrain mostly low plateau with deserts; fertile plain in southeast
Elevation lowest point: Lake Eyre -15 m highest point: Mount Kosciuszko 2,229 m
extremes
Natural bauxite, coal, iron ore, copper, tin, gold, silver, uranium, nickel, tungsten,
resources mineral sands, lead, zinc, diamonds, natural gas, petroleum
Land use arable land: 6.55% (includes about 27 million hectares of cultivated
grassland) permanent crops: 0.04% other: 93.41% (2001)
Irrigated land 24,000 sq km (1998 est.)
Natural hazards cyclones along the coast; severe droughts; forest fires
Environment - soil erosion from overgrazing, industrial development, urbanization, and
current issues poor farming practices; soil salinity rising due to the use of poor quality
water; desertification; clearing for agricultural purposes threatens the natural
habitat of many unique animal and plant species; the Great Barrier Reef off
the northeast coast, the largest coral reef in the world, is threatened by
increased shipping and its popularity as a tourist site; limited natural fresh
water resources
Environment - party to: Antarctic-Environmental Protocol, Antarctic-Marine Living
international Resources, Antarctic Seals, Antarctic Treaty, Biodiversity, Climate Change,
agreements Desertification, Endangered Species, Environmental Modification,
Hazardous Wastes, Law of the Sea, Marine Dumping, Marine Life
Conservation, Ozone Layer Protection, Ship Pollution, Tropical Timber 83,
Tropical Timber 94, Wetlands, Whaling signed, but not ratified: Climate
Change-Kyoto Protocol
Geography note world's smallest continent but sixth-largest country; population concentrated
along the eastern and southeastern coasts; regular, tropical, invigorating,
sea breeze known as "the Doctor" occurs along the west coast in the
summer
In Australia, (due to its arid interior), most people live along the coastline, and it is for
this reason that Australia is considered to have one of the highest degrees of urban
concentration on earth.

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Population density: 2 people per square km.

One in four Australian residents is either a first or second generation settler.
Australian Icons
Coat of Arms: Australia's coat of arms was granted in 1912 by King George V. It consists
of a shield composed of six parts, each containing one of the state badges. The shield is
supported by two Australian animals, the kangaroo and the emu. Not only are these two
animals typically Australian, but they are they are unique in another way: they are
physically not able to walk backwards, signifying Australia as a forward-moving,
forward-thinking nation!
Flag: Australia's flag was proclaimed the national flag in 1951. It features: the Union
Jack in the upper corner, reflecting Australia's historic links to the British commonwealth;
the five-starred Southern Cross, a constellation visible in Australia's night skies; and the
seven-pointed Commonwealth star, representing Australia's states and territories.
Floral Emblem: Australia's floral emblem is the golden wattle.
National Animal Emblem: Australia's national animal emblem is the kangaroo.
History
The Aboriginal people of Australia existed in almost total isolation for over 60 000 years.
They had no written history, but investigation of Dreamtime stories, cave paintings and
etching reveals a culture remarkable in its complexity and richness. Strong spiritual ties
link them to the land, which influences their lives from birth to death. Before white
settlement, there were more than 600 tribes in Australia, whose subsistence was based on
hunting, fishing and seed gathering.

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Colonisation of Australia by white settlers began in 1788. White settlers included a mix
of British and Irish convicts, British military guards, and free settlers.
The presence of white settlers in Australia from this date has impacted greatly on the
lives of the Aboriginal population, and the Australian government is working to address
the difficulties and wrongdoings of the past.
Customs
Australia is a young and diverse nation and Australian people come from many different
cultural backgrounds. As you settle in and make friends you will find that there is no such
thing as a 'typical' Australian. You will encounter a wide range of social customs, habits
and perspectives on life that may be new and different from what you have experienced
before. This section may help you to prepare for some of these new experiences.

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History of beer
Brewing is almost certainly the most ancient manufacturing art known to man,
and is probably as old as agriculture. Beer is also as old as bread - in fact it is probable
that either beer or bread may have been a by-product of the other. According to
archaeologists, 'beerbread' was known in many eras.
Earliest references to beer
The Chinese brewed beer called 'Kui' some 5,000 years ago. In Mesopotamia, a
4,000 year-old clay tablet indicates that brewing was a highly respected profession - and
the master brewers were women.
In ancient Babylon, the women brewers were also priestesses. The goddesses
Siris and Nimkasi were patronesses of beer, and certain types of beer were reserved
exclusively for temple ceremonies.
In 2,100 BC Hammuabi, the 6th King of Babylonia, included provisions

regulating the business of tavern keepers in his great law code. These provisions covered
the sale of beer and were designed to protect the consumer. The punishment of short
measure by an innkeeper was drowning, which was an effective way to prevent any
repetition of the offence!
An ancient tablet now in New York's Metropolitan Museum lists Babylonian

beers as: dark beer, pale beer, red beer, three fold beer, beer with a head, without a head
etc. It also records that beer was sipped through a straw - in the case of royalty a golden
straw, long enough to reach from the throne to a large container of beer kept nearby.

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3,000 year old beer mugs were uncovered in Israel in the 1960s. Archaeologists
said that their find at Tel Isdar indicated that beer drinking in Israel went back to the days
of King Saul and King David. An Assyrian tablet of 2,000 BC lists beer among the foods
that Noah used to provision the ark.
The Egyptian era
Some 5,000 years ago in the Imperial Egypt of the Pharaohs, beer was already an
important food item in the daily diet. It was made from lightly baked barley bread, and
also was used as a sacrament.
People gathered in the evening to drink at a 'house of beer'. Beer was the natural
drink of the country, a basic in the diet of the nobility and of the fellah (the peasant). As
well as being a drink, beer was also used as medicine. A medical document which was
written in about 1,600 BC lists about 700 prescriptions of which about 100 contained the
word 'beer'.

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The Egyptians also provided their dead with food and beer. An old Egyptian
tomb bears the inscription: "....satisfy his spirit with beef and fowl, bread and beer". In
the taverns or houses of beer in Egypt, the favourite toast was "Here's to your ghost".
Beer also had status - a keg of beer was considered the only proper gift to be
offered to the Pharaoh by a suitor seeking the hand of a royal princess. 30,000 gallons a
year was also offered as a fitting gift to the Gods by Pharaoh Rameses II (1,200 BC).
It is recorded that a similar amount was also offered to appease the gods when
they became angry.
Isis, the nature goddess, was Egypt's patroness of beer brewing and an important
civic official was charged with the task of maintaining the quality of beer, an integral part
of everyday life and religion.
Other references to beer from Egyptian times include mention of beer brewed
from barley in the Egyptian's Book of the Dead, and many ancient Egyptian wall
hangings also depict the brewing of beer.

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The Greek and Roman era
It was the Egyptians who reputedly taught the Greeks how to brew beer. In fact it
has been suggested by historians that Dionysus, the wine-god of Greek mythology, was
actually a superimposition of Dionysis, the beer-god from pre-historic times.
The famous Greek writer Sophocles (450 BC) stressed moderation, and suggested
a diet of "bread, meat, green vegetables and zythos (beer)". Other early Greek writers,
Xenophon and Herodotus, also mention
The Greeks
The Greeks in turn taught the Romans to brew, and Julius Caesar, following the
fateful crossing in 49 BC of the River Rubicon, toasted his officers with beer.

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The Romans then showed the savage tribes in Britain the art of brewing. Pliny
and Tacitus are among the classical writers who record the development of the brewing
art among the Celtic and Teutonic peoples of Britain and Central Europe.
The Christian era
Beer really came into its own with the advent of the Christian era, largely through
the influence of the monasteries which brewed and improved the beer. Monks often built
the first breweries as pioneers of the hotel business, providing shelter, food and drink to
pilgrims and other travellers.
Three Christian saints are listed as patrons of brewing, all distinguished members
of the Christian faith: Saint Augustine of Hippo, author of the confessions; Saint Luke
the Evangelist; and Saint Nicholas of Myra, better known as Santa Claus.
Other saints also had links with brewing. Saint Columban, doing missionary
work in Germany, found people preparing to consume a cask of beer in a ceremony to a
pagan god. He blew upon the case, which fell apart, and when the crowd became

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penitent he miraculously increased the small amount of beer left. Saint Bright is credited
with changing water into beer to feed lepers. She personally brewed ale each Easter time
to supply all of the churches in the neighbourhood.
Saint Mungo, the patron saint of Scotland's oldest city, Glasgow, established a
religious brotherhood there in 540 AD, and one of the brothers started brewing to supply
the others. Brewing is still regarded as the oldest industry in Glasgow. Saint Patrick,
according to Senchus Mor, the book of the ancient laws of Ireland (438-441 AD),
numbered among his household a brewer - a priest called Mescan.
Medieval times
The Emperor Charlemagne (AD 742-814), the great Christian ruler, considered
beer as essential for moderate living, and personally trained the realm's brewmasters.
King Arthur served his Knights of the Round Table with beer called bragget.
Even in medieval times, beer was generally brewed by women. Being the cooks,
they had responsibility for beer which was regarded as 'food-drink'. After the
monasteries had established the best methods of brewing, the 'ale-wives' took the
responsibility for further brewing.

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In England at this time a chequered flag indicated a place where ale and beer
could be purchased.
Of course few people other than the clergy could read or write, and a written sign
would have been of little use.
Many events of this era incorporate the word 'ale', reflecting its importance in
society. Brides traditionally sold ale on their wedding day to defray the expenses - hence
'bride-ale' which became 'bridal'. The Christmas expression 'yule-tide' actually means
'ale-tide'.
Saint Thomas A'Becket, martyred archbishop of Canterbury, was selected as

patron saint of one of the London Guilds, the Brewers' Company. When he went to
France in 1158 to seek the hand of a French princess for Prince Henry of England, he
took several barrels of British ale as gifts.
Beer was also handed out free of charge to weary travellers when the Wayfarer
Dole was established in England. A Pilgrim's Dole of ale and bread can still be claimed
by all wayfarers at the Hospital of St Cross, Winchester, England. This is said to have
been founded by William of Wykeham, (1367-1404), and was claimed by Emerson, the
American essayist, when visiting Winchester.
1400 ONWARDS
Today, 'ale' and 'beer' are used as interchangeable terms. However, ale, which
consisted of malt (usually made from barley although other grains were used), water and
yeast, was replaced at the start of the 15th century by beer. Introduced from Flanders,

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beer was bittered with hops and kept better than English ale because of the preservative
quality of the hops.
By the end of the century, beer had almost completely replaced the old English
sweet ale, and was being exported to Europe. Records dating back to the 15th century
show that almost half of the ships' cargoes taken across the North Sea and the Baltic Sea
were barrels of beer.
Until the middle of the 16th century, beer making was mainly a family operation
and had little commercial application. However, it was certainly an integral part of
everyday diet.
Ladies-in-waiting at the court of Henry VII were allowed a gallon of beer for
breakfast alone. Queen Elizabeth, when travelling through the country, always sent
couriers ahead to taste the local ale. If it didn't measure up to the quality required a
supply would be shipped from London for her.
William Shakespeare's father was an ale-tester or 'conner'. The 'conner' tested the
ale by pouring some upon a bench and sitting on it while drinking the rest. If there was
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sugar in the ale, or it was impure, their leather breeches would stick after sitting for half
an hour or so.
The Dean of St Pauls, in the 16th century, is credited with the invention of bottled
ale. Dr Alexander Norwell put ale in a bottle when he went fishing and left the bottle in
the grass. Returning some years later he found the cork came away with an explosion but
he taste and quality of the ale was still good.
European beer first arrived in America with Christopher Columbus' ships. On his
last voyage to America in 1502, Columbus found the natives of Central America making
a first-rate brew "of maize, resembling English beer".
The Pilgrim Fathers landed at Plymouth Rock, instead of further south as planned,
partly because they were out of beer.
A journal entry dated December 19, 1620 said: "We could not take time for
further search or consideration; our victuals being much spent, especially our beer".
At the end of the 17th century, the weekly allowance for pupils of all ages at one
English school was two bottles a day. Beer was a good deal safer and more palatable
than the available drinking water which was often drawn from polluted rivers. And beer

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was also common in the workplace. The American scientist and statesman, Benjamin
Franklin, who lived in London from 1757-1774, recorded the daily beer consumption in a
London printing house which he visited.
The employees each had a pint before breakfast, a pint between breakfast and
dinner, a pint at dinner, a pint at six o'clock and a pint when they finished work.
BREWING IN AUSTRALIA
European settlement of Australia began at Sydney Cove in 1788. No doubt there

were attempts to brew beer from the early days of the colony but the first recorded details
of brewing were by a Mr John Boston, a free settler who arrived in Sydney in 1794. It
must have been an interesting brew if reports of its main ingredients are correct - Indian
corn (maize), and for bittering, the leaves and stalks of the Cape Gooseberry plant. It was
a poor product and production soon ceased. In the same year, the first commercial
brewery was established at Kissing Point.

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Successive Governors encouraged both the establishment of breweries and

attempts to produce the basic raw materials of malt and hops. Their aim was to break the
prevailing habit of drinking rum and the 'Rum currency' which dominated the economy.
The first - and last - Government brewery, established in Parramatta in 1804 and
operated by experienced brewers, marked the start of the industry in Australia. However,
this was also a financial failure and was bought by the Government brewer, Thomas
Rushton, in 1806.
By the time John Tooth and Charles Newman opened their Kent Brewery with the
trademark of the White Horse of Kent in October 1835, there were nine other breweries
in Sydney plus local breweries in the surrounding country areas.
Breweries were also established very early in the life of the other states with
Tasmania having the distinction of being the home of Australia's oldest brewery -
Cascade in Hobart, which was established in 1824. South Australia's first brewer was
John Warren, who built a small brewery in Adelaide soon after the founding of the colony
in 1836.
Western Australia's first brewery was established in Perth in the following year,
while Melbourne's first brewery was established in 1838 by Mr John Moss at the back of
the Ship Inn in Flinders Street. The brew was known as "She-oaks Tops" because she-
oaks grew abundantly on the crest of nearby Batman's Hill. The first brewery in
Queensland was established in 1860.
Early production in Australia was based on English methods of top fermentation

where the yeast rises to the surface of the beer at the end of fermentation, is skimmed
from the top and the beer sold without any maturation or storage. However, gradually the
English methods of top fermentation were to a large extent replaced by the Continental-
style bottom fermentation, pioneered in Australia by the Foster Brewing Company

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(established in 1888) and the New South Wales Lager Beer Company (established in
1896 at Waverley and taken over by Edmund Resch in 1900). In this system, the yeast
settles to the bottom of the vessel at the end of the fermentation period, and the beer then
undergoes a storage period. The product is lager (derived from the German word for
storage).
The (Commonwealth) beer Excise Act of 1901 had a dramatic effect on

Australia's brewing industry, with its stringent conditions forcing many breweries to
close. Those that survived started acquiring or building hotels to be assured of an outlet
for their products, especially with the hard economic times of the 1920s.
During the Depression an understanding developed between interstate brewers
which established market boundaries. These were also largely reinforced by the fact that
bulk beer accounted for most of the production and the climate was not suited to
transporting the barrels.
Bulk beer was delivered in wooden casks which ranged in size from pins (5
gallons) to butts (120 gallons) transported on horse-drawn drays (usually pulled by
Clydesdales). Each brewery had its own cooperage where casks were made from oak or
blackwood staves.
The advent of demand for a cold draught beer brought about the demise of the
wooden barrel in 1950 and the rise of the stainless steel cask. The wooden cask could not
withstand the additional pressure required to hold the carbonation level needed in cold
draught beer and to deliver the beer through the small-bore pipes of the cooling units.
Also it was not possible to sterilise the wooden cask and this increased the risk of the
beer reaching the consumer in an unfit condition.
The Foster Brewing Company was largely responsible for the development of
packaged beers, having been established in 1888 with a German head brewer and ice-
making machinery from the USA.

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Early deliveries of bottled beer were in wicker baskets with individual dividers;
the bottles were sealed with corks, glass balls or glass plugs with rubber rings held with a
wire clip. The wicker basket gave way to the wooden crate and currently the cardboard
carton.
Canned beer had been developed in the USA just prior to the Second World War
and was first produced in Australia in the early 1950s.
Developments since have included improved engineering techniques and the use
of stainless steel which has led to larger vessels and improved productivity. Better
instrumentation, the introduction of computers and improved microbiological methods
has all combined to give the brewer a greater level of control.
Developments in the brewing industry in Australia - particularly brewing

techniques and hop developments - have been distinctive enough that beers made by
Carlton and United Breweries are exported throughout the world and made under licence
in six countries - the United Kingdom, Ireland, Sweden, Germany, Canada and China.
CUB beers are also made at two breweries in Fiji.

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THE HISTORY OF Carlton United Brewery (CUB)
Background to the brewing industry in Victoria
Tradition of brewing in Victoria goes back to 1838, when a Mr John Moss

established a brewery at the back of the Ship Inn in Flinders Street, Melbourne. The beer
produced there was known as "She-oak Tops" because she-oaks grew abundantly on the
crest of nearby Batman's Hill.
Even before the gold rush started in the early 1850s, Melbourne was considered a
hard-drinking town - seen as tough, fast and American in tone. The huge growth in
population with the gold rush saw a corresponding rise in the number of breweries. In
1856, Melbourne had 136 hotels, inns and taverns and by 1871 Victoria had 126
breweries.
Once the gold rush was over, people settled in towns and cities and commerce
blossomed. As commerce developed, so did the art of brewing, with breweries
employing better equipment and skills to improve the quality of beers. The beers were
dark and heavy and characterised by a bitter taste, so those who could afford it drank
imported beers - mainly English. The improvement in the quality of local brew can be
measured by the drop in the value of imported beer from $1,200,000 in 1860 to less than
$300,000 in 1872.
An important change in the style of beer brewed was the successful brewing of
European-style lager - beer light in colour and served chilled - which gained immense
popularity.
The first commercially successful lager brewery in Australia was established in

1888 by the Foster brothers in Collingwood. The Foster Brewing Company was
equipped with the latest American machinery, including ice-making equipment, and the

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head brewer was a German-American who had studied his art in Cologne. Their brews
quickly cut into the local and imported bottled beer market, almost monopolising it.
The 1890s crash after the land boom of the 1880s brought economic recession and
the brewing industry was a notable victim. Between 1895 and 1905 more than 50
breweries in Victoria closed. Many of those surviving had to undergo financial
restructuring or changed hands.
The first years of this century saw a return to relative economic prosperity, but
some breweries never recovered and finally closed or sold out. When some of the larger
Melbourne brewers decided to curtail the cut-throat price discounting to keep their
businesses profitable, it caused a hostile reaction from some of the more influential hotel-
keepers who built their own brewery. The Melbourne Co-operative Brewery became a
serious competitive threat to the established brewing companies.
To help cut costs in the face of this competition, some independent Melbourne
brewing companies decided to amalgamate. Agreement took two years to negotiate and
finally, on 8 May 1907, Carlton and United Breweries Limited was registered.
The six companies that amalgamated were:
• McCracken's City Brewery Limited
• Victoria Brewery Proprietary Limited
• Carlton Brewery Limited
• Castlemaine Brewery Company (Melbourne) Limited
• Shamrock Brewing and Malting Company Collingwood Limited
• Foster Brewing Company Proprietary Limited
McCracken's City Brewery

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McCracken's City Brewery was founded in Little Collins Street in 1851 by

Messrs. Robert and Peter McCracken and James Robertson. From a small start, a brewer
was engaged in 1873 and output greatly increased.
McCracken's became a public company in April 1888 and in 1890 its output was
the greatest since being established. Despite being affected by the financial crises of the
mid-1890s, McCracken's had recovered by the turn of the century and had the largest
trade of the Melbourne breweries.
Victoria Brewery Proprietary Limited
Thomas Aitken, founder of the Victoria Parade Brewery in East Melbourne had
come to Victoria from Scotland in 1842, aged 19. In 1851 he founded a brewery in
Geelong and in 1864 started the Victoria Brewery. In 1884 on his death the brewery
passed to his son, and was described as "one of the largest and handsomest in Victoria".
In 1888 it was floated as the Victorian Brewing Malting and Distilling Company
Limited and was awarded first order of merit for its entry of bottled beer in the light
sparkling ale section at the Centennial Exhibition at Melbourne.
In 1892 the brewery was in trouble and the company went into liquidation. Taken
over by London investors it was known as the Melbourne Brewery and Distillery
Company. By 1904 it was in trouble again, and Mr Emil Resch was appointed as
Manager and Receiver. Carlton Brewery then decided to take over the brewery and Mr
Resch was engaged as brewer and manager.
Carlton Brewery Limited

The Carlton Brewery was established in Bouverie Street, Carlton, in 1864, where
the North Melbourne Brewery had operated since 1858. However, the brewery was
purchased in 1865 by Mr Edward Latham, generally regarded as its founder. Mr Latham
established the brewery on a firm footing, helped by Mr Alfred Terry, an experienced and
respected brewer.

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After 17 years of successful brewing, Mr Latham sold out to the Melbourne

Brewing and Malting Company. However, an amalgamation in 1889 of this brewery and
the West End Breweries resulted in a new company known as Carlton and West End
Breweries Limited.
The financial crisis of the 1890s resulted in liquidation, with the business being
taken over by Carlton Brewery Limited, registered in March 1896. When trade picked up
towards the turn of the century, Carlton began to recover. Carlton Ale was held in high
regard due to the skills and efforts of the head brewer, Colonel Ballenger.
In 1898 an arrangement was made between Carlton, McCracken's and

Castlemaine Breweries to rent the Yorkshire Brewery, which had closed. This contract
was referred to as the triple alliance.
Castlemaine Brewery, Melbourne

The brewery was an offshoot of the one founded by the Fitzgeralds at
Castlemaine, Victoria. Nicholas Fitzgerald had arrived in Victoria in 1859 to join his
brother and became a prominent figure in both political life and the brewing industry.
To extend business, the brothers started a brewery in South Melbourne in 1871,

selling out in 1885 to a company called the Castlemaine Brewing Company Melbourne
Limited. The company prospered with average sales in 1889 of 1,000 hogsheads a week.
However, the brewery suffered during the depression and several bad brews were
produced in 1902.
Shamrock Brewing and Malting Company Ltd

Trade of this brewery was never very large, but it was a sound business and did
not suffer the severe hardships of other brewing companies. The brewery was started as
Graham's Brewery in East Collingwood and was operated by Thomas Graham until his

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death in 1871. In 1874 it was taken over and renamed the Shamrock Brewery and
Malting Company Limited, run by Mr Boyd.
By the turn of the century it had become one of the most solvent and progressive
breweries in Melbourne. It was one of the few breweries paying a dividend, which was
largely due to the efforts of Mr Boyd.
Foster Brewing Company Proprietary Limited

In 1887 two brothers - William Manning and Ralph Rose Foster - came
out from New York and built a small modern lager beer brewery in Rokeby Street,
Collingwood. They began brewing in 1888 and although their first beer was a sensation,
winning a first prize against the world's best at the Centennial Exhibition, the brothers
were forced to sell out.
Within a short time Foster's, which specialised in bottling, was cutting the other
breweries out of the bottled beer trade - in fact they had such a monopoly the matter was
raised in Parliament. Late in 1889 Foster's was formed into a private company.
In 1899, the company turned its attention to a light running ale called Foster's
XXX, and in 1901 they shipped 30 cases of lager to South Africa. At this time they were
the only brewery making an attempt to build a regular export trade.

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Carlton and United Breweries
The directors of this new company consisted of representatives from each of the
six breweries - Mr CL Pinschof and Mr WL Baillieu (Carlton), Mr A McCracken
(McCracken), Mr W Brookes (Victoria), the Hon N Fitzgerald (Castlemaine), Mr J
Thompson (Shamrock) and Mr M Cohen (Foster's). Mr Emil Resch was appointed
General Manager of the new company.
In 1909 CUB purchased the Yorkshire Brewery which was later prepared as a
stand-by plant in case of fire at either the Carlton or Victoria Breweries, and still later was
used as a cooperage (wooden keg-making facility).
Wartime restrictions led to some disorganisation and a dip in trade. But by 1919
the company's plants were producing to capacity but could not meet demand. The post-
war period leading to the depression of the 1930s was one of considerable expansion,
with export trade reaching markets such as India, New Guinea and Shanghai.
The post-war boom reached its peak in 1923, when the company was installing a
beer drawing plant and attending to the bar plumbing of some 647 hotels and clubs in
Melbourne and suburbs as well as 344 hotels and clubs in the country. CUB also
purchased more breweries.
In 1924 the Hodges Bros Brewery in Geelong became part of the company and in
1925 both the Fitzgerald's Brewing and Malting Company in Castlemaine and the Cohn

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Bros Victoria Brewery Ltd in Bendigo were bought. In the same year, after prolonged
tough competition between them, CUB absorbed the Melbourne Co-operative Brewery
Company Limited. This led to the Abbotsford Brewery becoming a unit in the
organisation similar to the Carlton and Victoria Breweries.
Adverse business conditions in the 1930s had a depressing effect on the

company's profits. However, CUB maintained its growth by buying the Northern
Australian Breweries Limited, which included the Cairns Brewery, in late 1931.
With the outbreak of the Second World War, trade was once more restricted and
shipping difficulties halted the export trade, except for the supply of beer to our forces
overseas. Manufacturing of beer was reduced by a third, and although the lifting of
controls in 1946 increased trade, there were still shortages of raw materials such as
barley.
In 1949 Carlton Brewery concentrated on the brewing of bulk beer, leaving

bottling to be done at Abbotsford and Victoria. In the same year, the Northern Australian
Breweries purchased silos in Southern Queensland which were converted into a
malthouse to supply the Cairns Brewery.
A hop research scheme was also started by CUB with the aim of improving the
brewing quality of Victorian hops. Research to produce new varieties was carried out at
Ringwood, with considerable success. The variety "Pride of Ringwood" became the
standard hop used by all Australian brewers. A hop extract plant, costing more than $1
million in 1961, was given an award for its ingenious process and original engineering
design.
In 1957 CUB built a brewery in Darwin especially designed by the company's

technical staff. This brewery was amalgamated with Swan Brewery’s Darwin operations
and hotels to form Northern Territory Breweries Limited. CUB acquired Swan’s share in
1973 and operated the brewery until 1989, at which point it closed. In the same year
building commenced on the Carlton Brewery (Fiji) Limited in Suva. CUB also expanded

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with the purchase of several other companies including the Ballarat Brewing Company
(1958), the Queensland Brewery Limited of Brisbane and Toowoomba (1961), Thomas
McLaughlin & Co Pty Ltd of Rockhampton (1961) and the Richmond Brewery (1962).
A new million dollar maltings at Toowoomba was officially opened by the Premier of
Queensland on 15 July 1968.
The 1970s saw enormous expansion in production capacity. CUB spent $30
million at Abbotsford to make it one of the largest beer-packaging plants in the world and
a new technical centre with fully-equipped laboratories was build at Carlton.
Foster's Lager became the brand leader in Australia and the foundations were laid
for its international success as exports grew. By 1980 CUB beers were selling in 65
countries.
CUB took a giant step forward in 1983 with the take-over of the brewing assets of
Tooth and Co in NSW, including Kent Brewery on Broadway in Sydney. This meant
CUB became a truly national brewer, producing about half of all Australia's beer.
In December 1983, Elders IXL mounted one of the biggest corporate take-overs in
Australian history by bidding for CUB. This succeeded and CUB, under new Managing
Director Mr Peter Bartels, began a major drive to become one of the world's leading
brewers.
In September 1986 Elders IXL acquired Courage Breweries, the sixth largest
brewer in the United Kingdom, and followed this early in 1987 with Carling O'Keefe,
one of Canada's top three brewers. These breweries made and marketed Foster's and
other Carlton products. Today Foster’s is one of the world’s fastest growing international
beer brands with growth of more than 60% in the past five years. Australia’s famous beer
around the world, Foster’s is now available on every continent, sold in more than 130
countries and made in 20 breweries in nine countries. It is also the number one selling
beer in London.

25
In March 1990, Elders IXL was reconstructed into a single-purpose international

brewing company and renamed the Foster's Brewing Group, with Peter Bartels as Chief
Executive.
Two years later Mr Ted Kunkel assumed the top post and Australia's biggest
company, BHP, became the largest shareholder (BHP exited Foster’s in 1997, placing 661
million shares on the market).
Meanwhile, CUB and Power Brewing joined forces in 1992 to launch
Queensland Breweries Limited, which was bought out by CUB in the following year.
Also in 1992, CUB began a partnership with Cascade, Australia’s oldest continuously
operating brewery. This was a joint venture partnership, with CUB acquiring the venture
in 1994.
A controlling interest in the Matilda Bay Brewing Company Ltd in Western

Australia was acquired by CUB in 1994. The brewery produces CUB national brands as
well as its own, including the popular Redback and Matilda Bay Bitter brands.
Two years later, CUB purchased the brewing assets of Goldchill Brewing in the
Northern Territory and renamed it the Darwin Brewery. The brewery produces the
world’s largest beer bottle - the two-litre Darwin Stubby.
The acquisitions of the 90s meant that CUB had operations in five states, the
Northern Territory and two company breweries in Fiji.
Also during this time, CUB moved to leverage its strengths in the leisure and
hospitality industry via the establishment of ALH in 1995. The ALH group’s focus is to
develop first class leisure and entertainment venues with broad appeal in key locations in
the populous suburbs of Australia’s major cities and in regional centres. ALH venues
offer a total leisure and entertainment experience for the whole family in modern and
exciting environments. ALH’s portfolio includes more than 150 hotels and 90 other liquor
outlets in Victoria, Queensland, Western Australia, NSW and South Australia.

26
Today, CUB is Australia’s leading brewer and a leading innovator in hotel-based

leisure development, employing more than 1,00,000 people and producing around a
billion litres of beer a year.
CUB is the biggest profit contributor among the business that make up Foster’s
Group.

27
BREWING
Brewing - the raw materials
The Major raw materials used for brewing are
• Malt
• Hops
• Liquid
• Sugar
• Glucose
• Yeast
• water
Malt
The main raw material from which beer is made is a form of starch.
Traditionally in the brewing industry this is malted barley.
Harvesting.

28
Grain
Barley is the most commonly used grain in the brewing process. It is a basic
cereal grain.There are three types of barley and these are differentiated by the number of
seeds at the top of stalk.
Barley seeds are grown in two, four or six rows along the central stem. Two-row
barley malts are the best type of malt and have a higher starch to husk ratio than four or
six row barley malts. Six row barley has a higher concentration of enzymes needed to
convert the starch in the grain into sugar and other fermentable products.
Rye, Oatmeal and Sorghum are also used. Corn and rice are common adjuncts in light
lagers,
The cereal grain gives beer its color, sweetness, body carbohydrates, proteins,
vitamins, minerals and starch.
Cereal grain is malted to obtain fermentable sugars. In the process of malting, the
grain is first soaked in water until it partially sprouts. It is then kiln-dried, roasted,
mashed and fermented. The mashing process converts the starch in malt into sugars,
which are transformed into alcohol and carbon dioxide through the fermentation process.
The character of the beer depends on the manner in which the malt is kilned.
Gentle kilning produces light-colored malts, which are used to brew golden pilsners.

29
British pale malt is kiln-dried at higher temperatures and yields more color and a
drier flavour. Vienna and Munich malts are kiln-dried at even higher temperatures and
they give still darker colors, reddish tones and a little sweetness.
The choice of grains greatly affects the beer. Barley produces soft, sweetish, clean
flavours, while rye adds a delicate taste of spice. Rice gives a cleaner and crisper flavour,
while corn imparts an unpleasant ‘chicken feed’ flavour. Oats in small quantities gives
oily, silky and smooth flavours.
Specialty grains enhance the color and flavour in the beer. Crystal malt is
moistened during the kilning process causing the sugars in the malt to caramelize and
produce a reddish brown color and a nutty flavour. Roasted malts range from golden to
brown to black
Barley is converted to malt by being steeped in water at a strictly controlled

temperature and then germinated for several days. Germination brings the starch and
protein in the barley into a state when it is suitable for subsequent brewing operations.
When this process has gone far enough it is stopped by passing hot air through the malt.

30
Hops
The hop plant (botanical name Humulus Iupulus) is a perennial herbaceous vine
with a root system that can extend as deep as ten feet below the soil surface. Just below
the surface is the thickened root stock from which new shoots arise each year. The young
vines are trained on to supporting strings when they are 30-45cm long.
Hops are members of the nettle family. They resemble small green or yellow pine
coned with soft leaves. The flowery aromas and the bitterness in a beer come from resins
and oils in the glands at the base of the hop flower. The tannin in petals clarify beer
The hop vines grow 15-20cm per day and are grown to 5.5 metres. As the vines
grow vertically they develop lateral branches which supply the buds that eventually
bloom into hop flowers.
The hop plant bears male and female flowers on separate plants. Pollination
occurs when the flowers are formed with the pollen carried by the wind from the male
plant to the female plant.
The hops used by the brewer are the greenish-yellow cones formed by the
development of the flower of the female plant. The essential oils and resins which

31
contribute the characteristic aroma and bitterness of the finished beer are secreted at the
base of the cone.
The most well known aroma variety of hops is the ‘saaz’ or ‘saazer’ from
Bohemia. The delicate, fresh and flowery aroma of saaz hops is best suited for brewing
pilsners.
In Germany, the most famous hops variety is the ‘Mittle fruh’ from Hallertau in
Bavaria. Classic Bristish hops are ‘Fuggles’ and ’Goldings’, and are used for bittering
and aroma.
These varieties were named after the farmers who selected and propagated them.
Goldings are rich, earthy and round, while Fuggles are less round in aroma and softer.
World-wide renown and technical leadership has been achieved by CUB with its
development of new and improved varieties of hops. To assure future supplies of hops
CUB established an experimental hop station on 2.5 acres in the outer Melbourne suburb
of Ringwood in the 1950s. The research programme included producing a hop with a
high yield and resin content. Two important varieties - Ringwood Special and Pride of
Ringwood - have been released which have had a profound effect on the industry. Pride
of Ringwood is now exported throughout the world and is virtually the sole variety grown
in Australia.
A hop-extract has also been developed by CUB to produce the extract which is
mixed with the beer after fermentation. The process of producing the hop concentrate is
patented by CUB and is being marketed internationally. As the concentrate remains
stable during transport, it can be used in place of fresh hops anywhere in the world.
Yeast

32
Yeast is a microscopic form of plant life. Brewer's yeast is used for fermenting
malt extract and converting it into alcohol. It consists of round, single cells, each being
1/3000 of an inch in diameter.
CUB yeast under a microscope.
It is unicellular fungal micro-organism called ‘saccharomyces cerevisiae’. It

consumes sugars in the wort and converts them into alcohol and carbon dioxide. This
process is called fermentation. After fermentation, most of the yeast is removed.
The type of yeast strain used and the way it adjusts to a brewery creates a flavour
sometimes known as ‘house character in a beer. Each brewery guards the secret of the
type of yeast they use.
The by- products of yeast affect the taste of the beer. They make beers; spicy or
clove like, fruity or woody. Yeast that adds a little flavour is usually described as having a
‘clean taste’
There are several types of yeasts. Some of the more common types of yeasts are listed
below:

33
Wild Yeast
The yeasts in the atmosphere fermented the first beers. These yeast are called
‘Wild Yeasts’. In the medical period, brewers scooped the foam from one fermenting
batch and used it as a starter for the next batch. The foam comprises millions of cells of
yeast and the English brewers called it ‘Goodigood’. This method is still used to brew
lambic beers in Belgium. It is also used to make indigenous beers in Latin America, Asia
and Africa.
Lambic brewers leave their windows open to invite the wild yeast. Some lambic
brewers do not clean cobwebs and mould on the walls and casks where the beer ferments.
They do not disturb the environment because they believe that it may affect fermentation.
Wild yeasts leave many sugars and easters in the beer. This causes beers
fermented by wild yeasts to have a fruity flavour.
Ale Yeast
Ale yeast is top-fermenting yeast. During fermentation, the yeast cells from a
foamy layer at the top of the fermentation vessel. Ale yeasts leave behind sugars and
easters that give a fruity complexity and sometimes a buttery flavour of pale ale.
Brewers ferment ales in a tall, closed, cylindrical fermentor with a conical bottom,
The brewer then adds yeast from the original source to retain character of the beer.

34
During the conditioning phase, the beer carbonates and the remaining yeast falls from the
solution. Warm conditioning accents ale’s fruity flavours, while cold conditioning results
in a cleaner, rounder beer.
Larger Yeast
Larger yeasts are bottom-fermenting yeasts. Brewers in Germany found that beer
stored in icy caves remained good through summer partly because of the yeast that sank
to the bottom of the fermentor. These bottom fermenting yeast work best at five to nine
degrees centigrade and ferment more slowly than ale yeasts.
Larger yeast consume some sugars, which ale yeasts do not, This results in a drier,
cleaner, rounder and thoroughly fermented beer. Larger beers are less fruity than ales.
When yeast is placed in liquid, food materials from the liquid enter the cell
through its outer covering. Inside the cell the foodstuff is changed by chemicals to other
material that is used to produce new cells.
The cells reproduce by budding, when a small protuberance appears on the

outside of the cell and grows slowly until it is the same size as the parent cell. Under
normal circumstances it then splits off and starts a separate existence.
The temperature affects the rate at which yeast cells bud, and under brewery
conditions the cells bud approximately every three hours.

35
Water
Beer consists of more than 90% water. Water supports the fermentation and the
distillation process and converts the final product into beer.
In the past, the minerals in the water greatly influenced the flavour of the beer,
Beers brewed in different places had different flavours and aromas due to the minerals in
the water there. This led to beer flavours and aromas that were specific to a region or
country and in turn, contributed to the emergence of certain classic beer styles.
The water in Pilsen (or Plzen) in Bohemia, for example, is extremely soft. Pilsner-
making breweries in other parts of the world soften the water they use, if it is not already
soft. The water in the town of Burton is high in calcium sulphate content, which boosts
the hop bitterness and dryness. These are typical characteristics of English pale ales.
Melbourne’s soft, high-quality water sets the standard for brewing Foster’s beer in nine
countries including the brewing centres of Germany and England.
Some beer companies insist that soft water is the best while others maintain that the
mineral salts and sulphates present in the water make the difference in the beer. This
argument has not been resolved and probably never will be.
Nowadays, brewers chemically treat locally available water to create the desired
style of beer.

36
THE BREWING PROCESS
Brewing
Barley is grown throughout Australia – in Western Australia’s south west, South

Australia’s Eyre Peninsula, Victoria’s west, north east and Mallee; New South Wales’
north and Riverina, the Darling Downs of Queensland and Tasmania. Maltsers buy
barley from various grain boards which have purchased the grain from the growers.
Maltsers process it into a form suitable for brewing.
At the brewery the malt is cleaned, weighed and crushed to produce "grist". The
grist is mixed with hot water in a "mash tun" (tank) and allowed to stand at a temperature
which lets the starch from the malt convert into fermentable sugars. The mash is then
transferred to a "lauter tun" where the liquid is separated from the grain residue. This
sweet liquid is called "wort", (pronounced "wert".)

37
LAUTER TUN
The wort is transferred to another tank called the "kettle" where liquid sugars are
added and the mixture is boiled. During boiling, the protein material in the wort joins
together to form "trub". The trub is removed by transferring the wort to a whirlpool.
THE WORT KETTLE

38
WHIRLPOOL
Fermentation
After the trub is removed, the wort is cooled, and then transferred to a fermentor -
a large closed vessel.
WORT COOLER

39
FERMENTATION TANK
Yeast is then added which converts the sugars into alcohol and carbon dioxide
gas. During fermentation the yeast cells multiply many times. The carbon dioxide gas
which is released is collected for use later. Fermentation continues until only non-
fermentable sugars remain, when the fermenter is chilled to four degrees centigrade to
stop fermentation. Yeast settles to the bottom of the vessel and from here it is removed
for re-use, or sold and used to produce food products such as Vegemite.
Storage
Once the yeast is removed the beer is passed from fermentation to storage vessels.
During transfer the beer is cooled to minus one degree centigrade. Hop extract, which
gives beer its characteristic bitter flavour, is added at this stage, which permits greater
flavour control and enables the brewer to maintain a better taste consistency. The beer

40
stays in storage at this temperature, and any material which might impair the appearance,
flavour and shelf-life of the beer settles out.
Filtration
FILTERS
Following a set time in storage, carbon dioxide gas collected during fermentation
is added to give beer its characteristic head and sparkling taste. The beer is then passed
through a filtration system to remove surplus yeast and protein.

41
Pasteurisation
This is a process of heating and rapid cooling which prolongs shelf-life and
destroys any bacteria or other organisms in the beer.
Canned and bottled beers are pasteurised in their containers, while draught beer is
pasteurised by means of a special heat exchanger.
A PASTEURISER
Packaging
BOTTLES
All Carlton bottled beer is filled into single-use, recyclable bottles including
375ml stubbies and midnecks and 750ml bottles. The bottles are filled on rotary fillers at
speeds of up to 1100 bottles per minute, sealed with a crown seal and heat pasteurised
(except Carlton Cold Filtered Bitter).
All the bottles are filled with carbon dioxide prior to filling to exclude any
contamination by air. The bottle are then shrink-wrapped and/paced into cartons for
distribution.

42
CANS
Cans are filled on a rotary filler, up to 1000 cans per minute. The can is sealed by
a seamer which amalgamates the can and its lid/ The cans are then head pasteurised,
assembled into six-packs with hi-cone packaging and packed into cartons for distribution.
KEGS
CUB uses 50L stainless steel kegs for distribution of bulk products. The keg can
be handled by a fully automatic cleaning and filling process. The kegs are collected,
returned to the brewery, where they go through an extensive cleaning process prior to
going through the fully automated sterilising and filling operation.
CUB’s packaging systems operate on a “Just In Time” basis – the supply of cans
and bottles from manufacturers is just in time for packaging so little stock needs to be
stored on site.
CUB runs a highly competitive organization and uses a blend of high technology
and world’s best work practices to maintain its position as Australia’s best and most
efficient brewer.

43
CARLTON COLD FILTERED BITTER

Carlton Cold Filtered Bitter starts as other Carlton beers, in the wort complex.
Wort is formed and the liquid fermented with yeast in the fermenting tanks. After
fermentation the beer is cooled to sub-zero temperatures and passed to maturation
vessels. At this stage Carlton Cold’s unique hop extract is added.
Following maturation the beer is passed through a filter and carbon dioxide is
added. The chilled beer then passes through a series of micro filters which remove the
most minute yeast cells. Carlton Cold is not heat pasteurised. The beer is cold-filled into
clear glass midneck bottles using a state of the art filler that sterilised the bottle prior to
filling.
The filtered and sparkling beer is packaged into bottles, cans and stainless steel
casks, or kegs, ready for distribution around Australia or for export around the world.

44
Additives & processing aids
Additives
Under the Australian and New Zealand Food Standards Code, brewers are
permitted to use a very limited number of additives in beer. CUB may use the following:
Ascorbic Acid (Vitamin C)
Its use at low concentration can help reduce the rate of development of
undesirable flavours which occur because of low levels of oxygen picked up by beer
during packaging.
Sulphur Dioxide
This may be used for the same reason stated above. The maximum addition of
sulphites permitted under the Australian and New Zealand Food Standards Code is
25mg/L of sulphur dioxide, with the actual level in CUB beers being approximately 10
mg/L (ppm). All fermented beverages are likely to have sulphur dioxide present as it is
produced in low concentrations (generally around 5 mg/L) by yeast.
Caramel
Caramel may be used in small amounts to maintain consistency of colour.
Propylene Glycol Alginate

PGA may occasionally be used to improve foam stability.

45
Processing Aids
Processing aids assist with processing but do not have a function in the final
product. These include:
• Filter powders
• Enzymes from fruits or micro-organisms used to improve quality or assist in

processing
• Some salts, such as gypsum which improves the mashing process
• Finings (a settling agent) assists filtration by helping settle yeast during beer
storage (before packaging)
• Yeast nutrients which improve yeast performance and therefore fermentation
Currently CUB uses 4.4 litres of water to produce one litre of beer. Figure 1
shows the improvement that has been made in reducing consumption during the past
three years. The water that is not put into the beer is used for cleaning.
Brewing equipment has to be very clean in order to prevent any

contamination of the beer. CUB has to be very careful not to reduce the quality of the
beer when reducing water consumption.
Water consumption is reduced in several ways:
• Improvement of process efficiency, this means that the cleaning processes are
changed so that they clean just as effectively but use less water. As a comparison,
this would be similar to replacing a high pressure shower nozzle with a low
pressure one. Each person could shower for as long, but each shower would use
less water.

46
• Reuse of water where it is not critical that the water be clean.
Post Consumer Waste

Post consumer waste is the waste that is left over once a person who has bought a
product has finished with it and wishes to dispose of it. CUB’s post consumer waste
consists of glass bottles, aluminium cans, PET bottles, cardboard cartons and plastic
wrapping. If handled incorrectly, these materials have a potential to pollute our
environment, CUB recognises this so takes some responsibility in the fate of these
materials.
Recycling
Due to Health Regulations, beer containers (with the exception of kegs) can not
be reused. Instead CUB endeavours to use packaging materials that can be recycled
within the existing kerbside collection programs. Glass bottles, aluminium cans, PET
bottles and cardboard cartons are all recyclable and collected by council recycling.
Beverage Industry Environment Council (BIEC)

BIEC is an industry association of Australian beer and soft drink manufacturers
and the suppliers of beverage packaging materials of which CUB is a member.
The purpose of BIEC is to make real environmental improvements on behalf of its

members. This is achieved through working to minimise post consumer waste from the
beverage industry and representing the beverage industry in environmental policy
processes.
To date BIEC has contributed to many worthwhile environmental programs:
• Development and funding of kerbside recycling programs, including the “Do the
Right Thing” campaign;
47
• Funding of the Keep Australia Beautiful Council; and

• Assisting in recycling programs at Macquarie Island and Antarctic.
Greenhouse Challenge
The Greenhouse Challenge is a Federal Government program aimed at
encouraging all companies in Australia to limit greenhouse gas emissions, and therefore
minimise the impact of global warming.
A Letter of Intent to join the Greenhouse Challenge was signed in April 1997 and
since then, CUB has developed a cooperative agreement to limit carbon dioxide gas
emissions by reducing energy consumption at CUB sites, particularly in the area of
production.
A national Energy Management Team was set up to coordinate Site Issues Teams,
which are identifying opportunities aimed at reducing energy use and costs associated
with it by 25 per cent over the four-year life of the project. This reduction will be
achieved via capital projects and most importantly through “the way we do things around
here” - the behavioural changes required by all personnel to developing an energy
management philosophy that becomes second nature.

48
Bear Manufacturing Process Stages With The Picture
Foster's Lager
49
Foster’s Lager is Australia’s original, full strength lager. Its signature full malt
character on the mid-palate blends well with a delicate creaminess and crisp, clean hop
finish, creating a perfect balance to the beer. Launched by the Foster Brothers in 1887,
this lighter European style lager became the beer of choice for Australian beer drinkers
creating a milestone in brewing history - largely thanks to the brothers' innovative
refrigeration process. Today, Foster’s Lager is one of the fastest growing, truly global
beer brands, available in more than 150 countries.
Style : Full Strength Lager

Alcohol : 4.9%
Carbs : 3.1 grams/100ml
Energy : 158 kilojoules/100ml or 40 cal/100ml.
Standard : 1.4 per 375ml, 3.1 per 800ml
Drink Available : 355 ml, 800 ml bottles and 375 ml cans

50

51

Projects On Fosters Beer

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Some interesting facts:

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Population density: 2 people per square km.

Floral Emblem: Australia's floral emblem is the golden wattle.

National Animal Emblem: Australia's national animal emblem is the kangaroo.

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Earliest references to beer

In 2,100 BC Hammuabi, the 6th King of Babylonia, included provisions

An ancient tablet now in New York's Metropolitan Museum lists Babylonian

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The Egyptian era

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The Greek and Roman era

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The Christian era

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Saint Thomas A'Becket, martyred archbishop of Canterbury, was selected as

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European settlement of Australia began at Sydney Cove in 1788. No doubt there

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Successive Governors encouraged both the establishment of breweries and

Early production in Australia was based on English methods of top fermentation

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The (Commonwealth) beer Excise Act of 1901 had a dramatic effect on

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Developments in the brewing industry in Australia - particularly brewing

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THE HISTORY OF Carlton United Brewery (CUB)

Background to the brewing industry in Victoria

Tradition of brewing in Victoria goes back to 1838, when a Mr John Moss

The first commercially successful lager brewery in Australia was established in

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The six companies that amalgamated were:

• McCracken's City Brewery Limited

• Victoria Brewery Proprietary Limited

• Carlton Brewery Limited

• Castlemaine Brewery Company (Melbourne) Limited

• Shamrock Brewing and Malting Company Collingwood Limited

• Foster Brewing Company Proprietary Limited

McCracken's City Brewery

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McCracken's City Brewery was founded in Little Collins Street in 1851 by

Victoria Brewery Proprietary Limited

Carlton Brewery Limited

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After 17 years of successful brewing, Mr Latham sold out to the Melbourne

In 1898 an arrangement was made between Carlton, McCracken's and

Castlemaine Brewery, Melbourne

To extend business, the brothers started a brewery in South Melbourne in 1871,

Shamrock Brewing and Malting Company Ltd

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Foster Brewing Company Proprietary Limited

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Carlton and United Breweries

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Adverse business conditions in the 1930s had a depressing effect on the

In 1949 Carlton Brewery concentrated on the brewing of bulk beer, leaving