The Wild Barrel Story: Crafted with Passion in the Noosa Hinterland

Hi, I’m Shane Kent, Co founder of Wild Barrel. Nestled in the stunning Noosa Hinterland on Queensland’s Sunshine Coast, Wild Barrel is my passion project—a place where I’ve poured my heart into crafting barrel-aged beers that are as unique as our community

How It All Began

Wild Barrel started with a simple idea: to slow down and embrace the art of brewing in its purest form. I’ve always believed that great beer should be savoured. The industry has called for speed and reliability, I decided to flip that on it’s head, slow down the process and make every batch different. If the wine industry can do it why shouldn’t we. That’s why everything we do here is about creating something special—beers that spark curiosity, invite conversation, and bring people together. Beers that are different in every way. Beers that are intentional!

Our Philosophy: Farm-to-Glass

At Wild Barrel, we do things a little differently. Our brewery is located right on our 375 acre farm, and we take pride in crafting every beer with care and intention. From the start, I’ve been committed to using only the best ingredients and traditional methods to create beers that are authentic and full of character.

Here’s what sets us apart:

• 100% Organic ingredients: Every beer we make starts with organic grains and hops because I believe quality begins with the basics.

• Natural Processes: We embrace time-honored brewing techniques to ensure every batch is as flavorful and unique as it can be.

• Barrel ageing: all Wild Barrel beers go through a barrel aging process. This adds complexity and ensures everybatch is slightly different from the last.

Why barrel age?

Before Stainless steel all beer was stored in and served from oak barrels. Through industrialisation and the need for mass production we have moved further and further away from these techniques. Barrel aging can add complexity that can only be achieved from time in oak. They also breath with the subtle changes in temperature and humidity and allow for a small amount of oxygen to slowly make it’s way in, this slow ingress of oxygen is a flavour contributor for the beer that contain some of the more “wild” yeast and bacteria. These bacteria and yeast will consume this oxygen and continue working with it to produce easters that ultimately impact the flavour of the beer. This process can take years!

Small Batches, Big Flavours

I’m passionate about creating small-batch, limited-release beers that tell a story. Each release is a labour of love, designed to offer something truly special for those who appreciate craft beer at its finest. Our beers aren’t just drinks—they’re experiences. Each one reflects the time, care, and creativity that goes into every brew.

What’s Next for Wild Barrel?

As Wild Barrel grows, my mission stays the same: to craft exceptional barrel-aged beers that inspire curiosity and connection. I’m excited for what lies ahead and can’t wait to share more of this journey with you. So grab a glass and slow down. I’ll keep the beers and the blogs flowing. Cheers!

Cheers!

Shane Kent

Co Founder of Wild Barrel