There’s a lot going on in beer right now. New releases every week, plenty of noise, plenty of opinions.

Future Brewing feels a bit different.

Spend some time chatting with Brady and you get the sense pretty quickly: this isn’t about chasing hype. It’s about getting better at what they do, bit by bit, and letting that speak for itself.

And it’s starting to land.

From California to St Peters

Brady’s brewing story starts in the US. UC Davis for brewing science, then into Alvarado Street. It shaped how he approaches beer.

“We made everything there. Lagers, pilsners, hazy, West Coast, sours, stouts… a bit of everything. That was probably the biggest thing for me — learning different styles, different yeast, different ingredients. You’re not just stuck making one type of beer.”

That range carries through at Future. No single lane, just a clear preference for clean, well-built beer.

Where West Coast is heading

A lot of what Future does sits around modern West Coast styles. Leaner, sharper, more hop-driven.

“One of the first beers we made was ‘From the Get Go’, a real modern Cali IPA. That’s always been the direction… using newer hop profiles you’d normally see in hazy beers, but in a West Coast format.”

It’s still evolving here, but gaining ground.

“I think styles like modern West Coast pils or Cali IPA are still underrated in Australia. In California they’ve been big for a few years. You’ve got that 5 to 5.5 percent range, really sessionable, but still heaps of hop aroma.”

“With the way we make them, it’s just really clean. No malt getting in the way. Super lean, really bright hops. You get that hop saturation in a 5 percent beer.”

Small, by design

Future sits in that mid-small range, brewing roughly once a week. No rush to scale.

“We’ve looked at adding tanks, but it’s a big commitment. Right now it’s about getting the most out of what we’ve got… keeping tanks turning over and brewing efficiently.”

There’s a reason for that.

“We want to stay at a size where we can experiment. Try different hops, yeast, styles. If you get too big, that gets harder.”

Collaboration as fuel

Future has built a strong track record with collabs, especially internationally. For Brady, it’s less about exposure and more about learning.

“Collabs are always fun, especially with international breweries. You’re working with completely different ingredients and processes… there’s no pressure. You can just openly talk about what you’re doing and share ideas.”

That mindset comes from his time in the US.

“At Alvarado, that was a big part of it. Breweries coming through all the time, from all over. You get exposed to so many different ways of doing things.”

It’s something he’s carried into Future.

“Getting out of your normal routine, talking through challenges, seeing how other people do things… it keeps it fresh.”

Consistency is the hard part

What’s been working lately isn’t a single beer. It’s the overall level.

“The last six to nine months, everything we’ve put out has been at a really high standard.”

That’s not easy at this scale.

“We’ve got a good baseline with our ingredients now, but we’re still tweaking things. Different hops, different yeast, small changes all the time.”

What’s next

There’s still plenty to chase. West Coast IPA remains a focus.

“We’re trying to make them super pale, really clear, really hop-saturated but still very drinkable.”

At the same time, there’s a shift toward more approachable strength.

“We’ve done quite a few doubles and triples. They’ll still happen, but more as special releases. The focus is that 5 to 7 percent range… still full flavour, but more sessionable.”

And, as always, it comes back to ingredients.

“New Zealand hop selection is coming up, so that’s always exciting. Just seeing what’s out there and what we can do with it.”

Drinking beer where it’s made

One point Brady keeps coming back to is how people experience beer.

“A lot of people form opinions based on what they’ve had locally, but there’s so much value in travelling and going to a brewery, sitting in the taproom and drinking the beer fresh.”

“Social media can show one thing, but when you actually go there, see the space, drink the beer how it’s meant to be… that’s when you really understand it.”

Next time you’re in St Peters, drop into Future. If you want to taste their latest releases, we’ve always got a strong selection in our fridges.