Beverages

Delicate varietal table wines, world-class beers and some of the world’s purest water are the basis of a thriving beverage sector in Tasmania.

The State is Australia’s oldest productive wine region and is unrivalled for the quality of its cool-climate wines, notably Pinot Noir and sparkling wine. Chardonnay and Riesling are the most widely planted white varieties. The industry has built on the delicate flavours and varietal character of its table wines to expand steadily in recent decades. There were 249 individual vineyards operating in 2008 with a total bearing area of 1,315ha. Tasmania’s largest vintage was in 2008 with 9,628 tonnes. The Tamar Valley is the biggest production area, with 4,952 tonnes in 2008, followed by the north-east, the Coal River and Derwent valleys, the East Coast, the Huon/Channel area in the south-east and areas of the north-west. Prices paid by mainland producers for Tasmania’s cool-climate grapes, particularly Pinot Noir and Chardonnay fruit destined for sparkling wine, are the highest in the country and the industry has attracted investment from some of Australia’s largest wine companies as well as from Switzerland, China, the US, France and Canada.

World-class hops, barley and pure water have encouraged Tasmanians to practise and constantly improve the art of brewing beer since the early days of settlement. A healthy regional rivalry soon developed between Australia’s oldest working brewery, Cascade in Hobart, and J. Boag & Son in Launceston. Cascade Premium, in a stylish green bottle with a beautifully designed wilderness label, lifted the profile and price of Tasmanian beer in the 1980s. In the 1990s, James Boag’s Premium was launched into the same upper-end market and secured quick success in Australia and Asia. James Boag’s Premium can claim to be the most-awarded beer in Australian brewing history. Tasmania’s two world-class premiums are the flag-bearers among a wide range of beers produced by the two major brewers and a growing number of boutique producers, including Hazards Ales on the East Coast and the popular Moo Brewery at Moorilla Estate in Hobart.

Rain clouds rolling constantly westward towards Tasmania contain water of incredible purity. The clouds are carried across the Roaring Forties, south of polluting land masses, before meeting Tasmania’s western mountains and shedding their precious moisture. This exceptional water is the raw material for a thriving rainwater and mineral water industry. “Cloud Juice” from King Island is shipped to Europe, while other businesses supply national and international markets.

Tasmanians have exported single malt whisky to Scotland, help Scots to establish boutique distilleries and won accolades at international whisky events. A small but promising industry is based on high-grade malting barley, excellent water and the availability of peat from the Central Highlands.

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