Brewing brothers put their Two Heads together to release canned porter

REFINED: Two Heads brewer Ian Carman and owner Greg Hedley with the brewery's refined Miller's Porter. Photo: PHIL BLATCH
REFINED: Two Heads brewer Ian Carman and owner Greg Hedley with the brewery's refined Miller's Porter. Photo: PHIL BLATCH

Two Heads Brewing has released its refined Miller’s Porter for purchase outside the brewery.

The porter, originally an old home brew recipe for the brewery’s owners, Orange brothers Greg and Campbell Hedley, uses locally-sourced ingredients and takes over three weeks to make.

“It takes about a day to brew, but then takes another three weeks to ferment and condition, before it is put in cans and kegs,” Greg said.

“Most of the malt in the Miller’s Porter is sourced from NSW, such as Voyager Craft Malt in Griffith.

“With the new, fresh malt, the flavour is more prominent than before.” 

Miller’s Porter takes its name from the brewery’s home – Crago Mill in Bathurst – which was built as a flour mill in 1906. The mill was restored a number of years ago after it ceased operation in the 1950s.

The brewery’s four canned beers have all been well-received.

“These four beers comprise our core range, which is complemented by a number of seasonal brews and some keg-only beers,” Campbell said.

“The past 18 months have been spent refining the beers.

“Having the brewery with tastings and tours available has given us the perfect channel to get feedback directly from customers; it’s proved invaluable and given us the confidence to package the beers and push forward in this exciting and growing market of craft beer.”

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