South Australian brewing and distilling group Unit Three Collective is set to host an immersive tasting experience at their Lonsdale precinct as a part of the Fleurieu Food Festival on 31 August.
The event will be delivered by Certified Cicerone and sensory educator Briony Liebich of Flavour Logic, alongside experienced brewer and distiller Ryan Bickley who makes products for the collective’s brands Lone Gum Farmhouse, Day to Be, Unit Three House, and Night Works Distillery.
Liebich told Beer & Brewer the beers and spirits that will be on show were carefully curated to emphasise the sensory experience of drinking.
“Every style was chosen to highlight different properties from like hoppy ale, mixed fermentation sour and roasty stout. Spirits like gin and vodka-based alcoholic soda add a different angle for exploring aroma, mouthfeel and intensity. Ryan is a knowledgeable producer who can make any type of alcoholic beverage, so it’s about showcasing his skills too.”
She said what makes this tasting unique is that it creates a singular experience that highlights the flavours of both beer and spirits, all produced on the same site.
“Unit Three Collective is all about fermentation and flavour so serving beer and spirits side by side makes perfect sense. I’ll guide people to build their flavour vocabulary and how to better appreciate what’s in their glass.”
At its core, Liebich said the event is for those who are curious, looking to tune into their senses and learn how to improve their tasting skills.
“It’s not about having a great palate, it’s about learning to notice and enjoy what’s in front of you. We’ll give people language and confidence to describe what’s in their glass,” she said.
The event invites guests to explore the different beer styles, new releases and small-batch gin and vodka with a snack platter, encouraged to mix and match the food and drinks themselves.
“We’re serving a local platter with salty, sweet, creamy and crunchy elements (Fleurieu cheeses, flavoured almonds). Rather than fixed pairings, people will be guided to mix and match, discovering what works for them. We’re giving people the tools to build their own perfect pairing — no rules, just tasty experiments,” she said.
An important element of the event for both hosts is celebrating the quality of the region’s food and drink offerings, showing support to the local industry.
“It’s something I feel strongly about. It’s central to everything Ryan does. The Unit Three Collective model is built on local collaboration. Events like this showcase the incredible creativity in our region with all food and drinks made or grown nearby,” stated Liebich.
She added: “The region is recognised for its world class food and drink, with its wine regions McLaren Vale and Langhorne Creek well-known. But it also has a high proportion of breweries and distilleries compared to other South Australian wine regions. We wanted to create a flavour playground and bring focus to beer and spirits the region makes so well.”
Additionally, guests will learn about the brewing and distilling process, allowing them to understand the production process through both storytelling and sensory experience.
“Today’s drinkers want more than just a new label; they want connection and opportunities to be part of the experience. Consumers are increasingly seeking flavour and story, not just high ABV or hype.
“With events like Sips & Snacks, we give people the opportunity to make sense of what they’re tasting and feel more confident navigating new styles.” Book your tickets to Sips & Snacks here.