Home' The Murray Pioneer : October 10th 2014 Contents 6 NEWS www.murraypioneer.com.au Friday, October 10, 2014
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THE annual Sheep Dog Trials began in
Barmera today, with a record number of
Organiser Bob Clark said about 115
entries were received, with many partici-
pants travelling from the recent Supreme
Australian Working Sheep Dog Trials in
The Barmera trials, held at the Barmera
oval, started this morning and will run all
day today, tomorrow and Sunday.
Competitors from around the coun-
try will direct their dogs to move sheep
through an obstacle course with a 15-min-
ute time limit.
The public is welcome to attend, with
free entry and entertainment throughout
The Running of the Sheep was held last
weekend as a precursor to the main event.
Event organiser Bob Clark said this year’s Barmera Sheep Dog Trials attracted a record
number of entries. The trials began today, and will continue over the weekend.
PHOTO: Will Slee
continued from page 1
“It’s the first time Summer Ale
has been properly on tap out of the
Riverland, and it’s by far our biggest
customer outside the cellar door.”
Earlier this year, Jamie’s Italian
asked the brewery to provide samples
of its main range of beers, including
Summer Ale, Amazon Ale, Judas in
the Dark and Utopia cider.
Mr Beavis said the Summer Ale,
which received a bronze medal in the
Adelaide beer awards, was a “crowd
pleaser”, and was not surprised it
appealed to the restaurant.
“It has a wide appeal, because it
is a simple beer and not too compli-
cated. It’s easy to match with a lot of
different occasions,” he said.
“Coming into the warmer weather,
it definitely is our most popular beer.
“It filled a nice gap in what we
needed to offer.
“They’re planning to rotate it with
other main beers down-the-track.”
Mr Beavis said the opportunity
with Jamie’s Italian would provide
exposure for the Riverland and the
brewery, acting as an “inroad” to
“The Woolshed Brewery is far
removed from the happenings with
the other state breweries that are
Adelaide-based and centralised, so for
us to get more involved and have our
beer in the thick of it will be key to
our success,” he said.
“It will hopefully have flow-on-
effects, such as increasing aware-
ness of what’s out and about in the
state, letting people know what the
Riverland has to offer and encourag-
ing them to hunt it down and make it
part of their visit.”
The brewery currently transports
some of its beverages to the east
coast’s lucrative craft beer market,
including pubs and restaurants in
Newcastle and Sydney.
“At the start of this year we sent a
few of our other lines to the east coast
and they just sell like hot cakes,” he
said. “It’s unbelievable.”
With plans for expansion later this
year, the brewery needs to keep up
with demand and hopes to work on a
new range of beer.
“There are a few things we’re
working on and would like to release,
but we just have to be able to make
enough beer for the main lines to start
with,” he said.
“To be able to make more beer we
need to be able to expand the brewery,
and that’s a big step.
lot of kegs to fill up.”
Jamie’s Italian restaurant in Adelaide opened its doors to the public last month.
The fine-dining restaurant has tailored its menu specifically for local tastes and
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