Ian Jones and Shane Ferguson
Future Mountain Brewing and Blending, RESERVOIR, VICTORIA
What inspired you to start Future Mountain?
We are both professionally trained brewers who share a passion for the time-honoured tradition of historical brewing known as farmhouse-style brewing. These rustic, old-world beers elicit a sense of time and place that drew us to this style of beer. We couldn’t find the satisfaction of producing these beers from any other brewery that we worked at, so we set out to start our own so we could specialise in what we love to drink.
Tell us about your approach to brewing at Future Mountain.
At Future Mountain, we produce Belgian- and French-inspired ales like saisons, farmhouse ales and long-maturation sour beers. For us, our beers fall under the umbrella of farmhouse beers – even though our brewery is in an urban setting. We feel you don’t need to be on a farm to make farmhouse-inspired beers. We focus on fermentation and use an array of vessels to achieve certain characteristics. Balance and drinkability are paramount when working on a beer. We want something that is dry and refreshing, and although the flavour profile of our beers tends to be delicate and nuanced, we want them to be everyday drinking beers.
At Future Mountain, you have a focus on locality and seasonality. Tell us about some of the local producers you work with and the ingredients you use.
Being situated on the cusp of inner Melbourne and on the doorstep of the Yarra Valley, we are very lucky to be close to some great producers. Some of the ingredients we use in our beers include tea, coffee, spices, flowers and honey, but most of all we make our award-winning barrel aged sour beers with Yarra Valley fruit. Working with small artisan producers and family run fruit farms is a great way to create a community of like-minded people and to better understand the produce we are receiving. A project we are very excited about is our beehives on the roof of our brewery. Being a farmhouse-inspired brewery, we source most of our ingredients locally, but honey is one thing we can actually produce in an urban setting. It’s about capturing the native flora in our surrounding area and our gardens.
What beer from the range are you enjoying at the moment?
At the moment our barrel-fermented farmhouse ale ‘Kissing the Beehive’ – made with honey – is tasting great! It’s a very textural beer made with raw wheat and spelt, and uses urban honey in three stages of the process. Perfect with a soft Gippsland brie on a summer’s day with our staff.