Our STORY
Built on passion,
shaped by craft,
made for good company
OUR STORY
we are more than a brewery, it’s an experience
Some businesses start with a business plan. We started with a passion for brewing, a lot of persistence, and two local mates chasing the idea of making beer the right way.
Long before Rusty Penny ever opened its doors, we had been brewing since 2007 — learning, experimenting, refining, and slowly building a vision around what beer could be when it was made with patience, personality, and purpose. In those early years, it was never just about making something to drink. It was about creating beers with real character — beers that felt honest, balanced, and worth sharing. Over time, what started as a shared passion grew into something much bigger: a brewery shaped by community, built on quality, and driven by the idea that good beer should bring people together.
In 2018, that vision became real when we opened our first nanobrewery in Penrith. It was a big step, but it still felt very close to the heart of why we started. Being small gave us room to stay hands-on, to experiment, to sharpen our recipes, and to really understand what our locals connected with. We spent those early years building a lineup that reflected who we were — from crisp pilsners and easy-drinking pale ales through to hop-forward IPAs and rich, full-flavoured stouts. Every beer helped tell the story of where we had come from and where we wanted to go.
As more people found us, supported us, and kept coming back, Rusty Penny naturally began to grow. What had started as a local dream began turning into a full brewery experience. Today, we operate from a larger manufacturing site with a 1200L brewhouse, giving us the ability to meet growing demand while still staying true to the same craft, care, and creativity that shaped us from the beginning. Growth has never been about getting bigger for the sake of it — it has always been about creating more room to do what we love, and doing it properly.
Along the way, it became clear that beer was only part of the story. We wanted Rusty Penny to feel like more than just a brewery. We wanted it to be a place people could settle into — somewhere warm, welcoming, and full of flavour. That is where the Low and Slow BBQ Kitchen came in. Adding barbecue to the venue felt like a natural extension of what we were already about: time, patience, craft, and sharing good things with good people. Beer and barbecue speak the same language in a lot of ways. Both reward care, process, and a respect for flavour. Together, they helped shape Rusty Penny into the kind of place we had always imagined.
Now, when people walk into Rusty Penny, they are stepping into more than a brewery. They are stepping into a space built around community, hospitality, and the simple idea that some of the best moments happen around a table with a cold beer and a plate of something cooked properly. Whether you are here for a tasting paddle, a long lunch, a barbecue feast, or just a quiet pint at the bar, everything we do comes back to the same belief: good beer, good food, and good company are meant to be shared.
Our PROCESS
Beers
At Rusty Penny, our philosophy is simple — we create beers with personality and purpose, inspired by our local community and made for good times shared.
Every beer we produce is brewed onsite, from grain to glass, in our 1200L brewhouse. For us, that matters. It means we stay connected to every stage of the process, from the first ideas on paper through to the final pour across the bar. Brewing onsite keeps us hands-on, close to the details, and deeply involved in the quality of what ends up in the glass. It also allows us to stay true to the style of beer we have always wanted to make — honest, flavour-driven, and full of character.
We put a strong focus on both local ingredients and quality ingredients, because we believe good beer starts with what you put into it. Recipe development is at the heart of what we do, and it is one of the parts of brewing we enjoy most. Some beers come from years of refinement, where small adjustments over time help us land exactly where we want to be. Others start with a new idea, a style we want to explore, or a flavour profile we think will suit the venue, the season, or the people who drink with us. In every case, the goal is the same — to build beers that feel balanced, memorable, and worth coming back for.
We are not interested in brewing beer that is complicated for the sake of it. We want our beers to feel approachable, but never ordinary. We want them to have personality without losing drinkability. Whether it is a crisp lager, a hazy IPA, a rich stout, or something playful and seasonal, we are always chasing that point where flavour, balance, and enjoyment all meet. For us, the best beer is the kind that can stand on its own, but is even better when shared with good food and good company.
That is really what our brewing process comes down to: care, consistency, and connection. From recipe development to ingredient selection to the final glass poured in the venue, we want every beer to reflect who we are — local, hands-on, and serious about making beer people genuinely enjoy drinking.
BBQ
Our barbecue follows the same philosophy as our beer: take your time, use quality ingredients, trust the process, and let flavour do the talking.
We cook on two 1000-gallon offset smokers, using vintage ironbark to create the smoke profile that has become such a big part of our kitchen. Our style is rooted in Texas-inspired low and slow barbecue, but it is shaped by our own Rusty Penny approach — generous, relaxed, full of flavour, and built to bring people together around the table. For us, barbecue is never rushed. It is something that rewards patience, attention, and a real respect for the ingredient.
Our core meats are wagyu brisket, pulled pork, and our signature jalapeño and cheddar sausage. These are the meats that sit at the heart of what we do, and each one is handled with the time and care it deserves. Brisket and pork are cooked low and slow for 12 hours, then rested for another 12. That rest is just as important as the cook itself. It allows the meat to settle, the texture to develop, and the flavour to deepen, so that what ends up on the plate has the bark, tenderness, and consistency we are known for.
Everything around the meat matters too. We make our rubs, sauces, and sides in house, because that gives us full control over flavour and lets us shape every plate as a complete experience. The smoke, the seasoning, the sauce, the sides — they all have to work together. We want every element to feel considered, and every plate to reflect the same care that goes into the cooking itself.
At the center of our BBQ process is a simple idea: do it properly. Use good produce. Respect the fire. Be patient. Build flavour slowly. The result is barbecue that feels rich, hearty, and satisfying, but still honest. It is food made to be shared, whether that is over a casual lunch, a big weekend gathering, or a long session with beers flowing alongside it. In many ways, our barbecue tells the same story as our beer — local, handcrafted, and made for good times around the table.
OUR STORY
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