Better Together: Black Brewing Co.
This month we spoke with Black Brewing Co. to get the low down on all things food, craft beer & their brewing process. Head Chef Hayden Vink and Head Brewer & Distiller Shannon Grigg discuss what life is like in the beautiful region of Margaret River, WA. Nestled in Wilyabrup, known for its craft breweries, sea cliffs and charming boutiques, Black Brewing Co. provide the perfect place to relax and enjoy a locally brewed beer, cider or select from one of their boutique gins and spirits.
Would you mind giving a short introduction of yourself for the folks across Australia?
Hayden Vink: I am Hayden Vink, Head Chef at Black Brewing Co. I am 28 years old and have lived in the south west for the last 4 years. I have been a chef for 13 years and a head chef for the last 10 years.
Shannon Grigg: Shannon Grigg, Head Brewer and Distiller of Black Brewing Co.
What does it mean to be Australian to you?
Both: Being Australian is a big part of who we are. It’s the beers down at the beach and the beautiful country we live in that makes it pretty amazing to be Australian.
Tell us about your restaurant, brewery and distillery? What is your process? how do you source the materials? What makes you guys a bit different?
Hayden Vink: The Restaurant seats anywhere up to 500 people at a time and has a big open feel to it. Serving food for that amount of people can be challenging but rewarding. We source our product from local suppliers to support business down in the southwest. We like to create a shared style dining that everyone can get involved with.
Shannon Grigg: The Brewery aims to source as much Australian raw materials as possible – Australian Malt and Australian Hops. We have a quaint 1000L Czech 3 vessel hotside that withheld the test of time. The distillery is more technologically advanced with a semi automated iStill and we use a wide variety of botanicals for our gin and will eventually branch out into other products.
What is your goal in what you do or what is the message you hope to get out?
Hayden Vink: Our goal is simple, to create amazing food and an experience for everyone to enjoy.
Shannon Grigg: Making Black Brewing Co the complete one stop location with service, food, beer and spirits available.
What are some of your favourite bars and restaurants in Margaret River?
Hayden Vink: Yarri in Dunsborough, Beerfarm & Amelia Park Restaurant
Shannon Grigg: Bugertron
If you had to pick the signature WA late night had a few cocktails meal, what would it be?
Easy, a kebab! haha
What’s your go to CAPI Cocktail?
Hayden Vink: Just the good old classic Gin and Tonic – using our Dune Distilling Signature Gin, CAPI Dry Tonic and fresh lime.
Shannon Grigg: Our Dune Distilling Signature Gin with CAPI Yuzu, CAPI Tonic and lemon garnish.
How has covid affected your department and how have you come out stronger?
Hayden Vink: Due to the venue needing to close for a period our department was completely shut down during covid which affected jobs and job security, however thankfully I have a great team who stuck by me which has allowed us to reopen with a brand new menu.
Shannon Grigg: Covid was an impossible situation to plan for. Overnight we were forced to change our entire model. It’s great to be back and fully operational again after such a trying period. The experience has given us the ability to improvise, adapt and overcome.
Looking for a beautiful place to visit during the Summer? Head over to the Black Brewing Co. site here.
