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For a couple of brewing purists, FogHorn Brewhouse was born of a dream to make craft beer the way it ought to be made—from grain to glass all under one roof.
The historic building in King Street had been abandoned for several years when Shawn and James first set foot inside. In that dusty old warehouse, they saw the potential to create something really special and help rejuvenate our once sleepy CBD.
And so it was that Newcastle’s first craft brewery opened its doors in April 2015. The town’s industrial roots have played a big part in shaping the unique character of FogHorn Brewhouse. Built from the ground up, this art deco warehouse with exposed roof trusses now houses a custom 1800 litre brewery.
Combining inspiration from different craft beer scenes around the globe with decades of brewing experience, our award-winning Chief Brewer Shawn Sherlock loves getting creative in his state-of-the-art brewery. From fresh takes on traditional recipes to bold inventions, our genuine passion for beer keeps the good ideas brewing.
New styles are coming and going all the time, but we always keep a few crowd favourites on tap. If you’re ever stumped for choice, you can’t go wrong with our Boganaire IPA, The Ideas Beer, Pivo Pilsner or the always popular Summer Ale.
At FogHorn Brewhouse, beer travels straight from the brewery to our four 1800 litre serving tanks resulting in the freshest, best-tasting beer possible. If you have a favourite, we can pour you a refillable growler (1.89L) or squealer (945ml) bottle to take home.
Regularly featuring an eclectic mix of live music and comedy, our unique venue is a great location for events, with a seating capacity of up to 250 people.
Our Head Chef, Daniel Correia draws on years of experience perfecting his American foodie flair to create mouthwatering menus and weekly specials to match our frequently changing beer styles.
Featuring a dramatic brewery backdrop, diners in the FogHorn Brewhouse restaurant can revel in rustic art deco charm whilst tucking into authentic New York-style pizzas, burgers, steaks and Buffalo wings.
Our “paddock to plate” ethos means sourcing meat from local Hunter Valley producers and as much of our fruit and veg as we can from local growers and suppliers. Leftover grain from the brewing process is also used in a variety of dishes.