This week, a big sustainability move from Capital Brewing Co, who’ve announced they’re shifting to 100% locally produced, regeneratively farmed malt across their core range.

And here’s the part I love — they’re working with Voyager Craft Malt, based in Whitton, NSW… and yes, Voyager are proudly part of the South Coast Ale Trail family.

Voyager specialises in regeneratively grown barley, partnering directly with farmers to improve soil health, increase biodiversity and reduce synthetic inputs. That means the impact isn’t just in the brewery — it starts in the paddock.

Why does this matter? Because malt makes up the largest portion of what’s in your glass. If breweries are serious about sustainability, the grain supply chain is one of the biggest levers they can pull.

It’s a strong signal that sustainability in Australian craft beer is evolving — it’s not just about what’s happening on the roof of the brewery, but what’s happening in the soil.