Sydney Beer Week is returning for its third consecutive year this October, with its biggest program yet featuring more than 60 events including tastings, brewing competitions and more.
Taking place from 16–25 October, the 10-day celebration will bring the city to life with a showcase of Australia’s best beers, the venues pouring them, and the passionate community that helps the brewing scene thrive.
Sydney Beer Week Managing Director and Licensee of Hotel Sweeney’s Peter Anstey said he is excited for beer lovers to explore this year’s evolution of the event program.
“Every year we see different breweries, different venues and different styles of events getting involved. Reaching our third year gives us the opportunity to build on what has worked while continuing to bring new ideas into the program,” he told Beer & Brewer.
One of the things Anstey is particularly excited about this year is State of Brews, which will see venues explore diverse national and international brewing scenes by showcasing beers from a nominated Australian state or international region.
“It gives us an opportunity to showcase breweries from around Australia and beyond across different Sydney venues and put beers in front of people who may otherwise never have the opportunity to try them,” he said.
Lord Nelson’s Five Ingredients of Ale Dinner is making its return to the program in 2026.
“This is one of those Sydney Beer Week events that has built a real following over the years,” said Anstey.
“It’s an intimate degustation dinner built around the ingredients that go into making beer, with multiple courses matched with beers from Lord Nelson. The brewers talk guests through how the beers are made, while the food side explores how those same ingredients can be incorporated into the dishes.”
A new addition to the program will be a collaboration between Philter Brewing and Bar Bellamy featuring a beer cocktail menu – completely different from the traditional beer event.
“For me, that’s exactly what Beer Week should encourage, breweries and venues working together, experimenting and giving people an experience they probably wouldn’t normally associate with beer,” explained Anstey.
Another new event this year is the Future Brewing IPA Invitational.
“Brady [Hannett] and the Future team are inviting other breweries to submit their IPAs to go head-to-head, which should make for a fantastic Sunday afternoon,” said Anstey.
“Future has developed a great reputation for its IPAs, so inviting other breweries into their home for an IPA battle should be a lot of fun, both for the brewers and everyone who comes along to taste the beers.”
When planning the program, it was important to Anstey and the team that the festival was not only about late nights and tap takeovers.
“There should be something in the program for everyone. That’s why we have Slow Lane’s Family Fun Day returning. It’s always been a hugely popular part of the program. It’s one of our biggest-selling events and gives families and people who may not necessarily attend a traditional beer event another way to participate,” he said.
Anstey notes the return of the Beer & Brewer Awards on 20 October, bringing together growers, suppliers, brewers, venues, retailers and beer lovers to celebrate the people, businesses and products making an outstanding contribution to the industry.
To close out the festival on 25 October, TWØBAYS Brewing Co is returning to Sydney’s Hotel Sweeney’s rooftop with an inclusive line-up of gluten-free beers.
“This is an important event for the festival because it brings in people who are coeliac or gluten intolerant and may normally feel excluded from beer-focused events. Giving people the chance to experience a full gluten-free beer takeover is a great way to finish the week,” added Anstey.
Bringing people together
At the heart of Sydney Beer Week, Anstey said the festival is focused on bringing the beer and hospitality communities together.
“It’s a chance to dust off the dancing shoes, get back out into Sydney and support the venues and the people who work incredibly hard to put great beer in front of us. It’s obviously about celebrating beer, but it’s also about celebrating the hospitality industry that supports it.”
He hopes people take the opportunity to explore and walk away with a positive view of both the beer and hospitality industries.
“Ultimately, without great venues and great hospitality teams pouring great beer, we wouldn’t have a Sydney Beer Week. Hopefully people use the week to discover a beer they haven’t tried, visit a venue they haven’t been to before and have a really good time doing it.”
