LOVE LOCAL. THE FLYING BRICK CIDER HOUSE.

Local business is at the heart of every community, and we can’t think of a better time than right now to pay it forward by supporting businesses in and around Armstrong Creek, Geelong and the Bellarine Peninsula. 

Each month we profile business drawn from the local community. This month, we shine a light on Flying Brick Cider House, The Bellarine’s first cidery. This fun and hugely popular local landmark venue is the perfect place to taste a paddle of ciders, as well as some of best Bellarine wines around and a solid selection of beer, not to mention plenty of amazing food without the ‘fancy’.

We talk to Lyndsay Sharp, who co-owns and operates The Flying Brick Cider House along with her husband, David.

When did you open the Flying Brick Cider House?

The custom-built Flying Brick Cider House opened its doors in December 2014.

Why? What was the motivation for doing so? 

We started crafting Flying Brick ciders in 2010 in our winery at Leura Park Estate. It was very much a case of good timing, a bit of luck and having a go. You could tangibly ‘feel’ that cider was about to become the next big thing in the drinks’ market - not really a huge surprise as cider is an ideal beverage for the Australian climate and culture.

It was also a case of lateral integration – our stainless-steel wine fermenters (in which a lot of our aromatic white wines are crafted such as Sauvignon Blanc, Riesling and Pinot Grigio) were sitting dormant for six months of the year.

The concept of cider making was not especially daunting for our winemakers. Cider-making is very similar to wine-making – fresh fruit is crushed, fermented and bottled. Just like grapes, there are tannins and natural sugars in apples and pears.

The demand was huge! Flying Brick quickly became the fastest growing craft cider in Australia. In fact, it got to the stage where we felt Flying Brick Cider Co deserved its own ‘home’ and so the Cider House was born.

Where did the name Flying Brick come from?

The quirky name comes from the Yellow Tailed Black Cockatoo whose local nick name is ‘Flying Brick’. Known for their spunk, these birds are loved for their happy, playful and seemingly ‘naughty’ appearance and disposition. Local legend also has it that if a flock of black cockatoos flies overhead, you are blessed with good luck.

How many people work at Flying Brick Cider House?

All up, around 20 people work at the actual Cider House itself – from the GM to chefs, an events manager and front of house team. Behind the scenes there is also our Cider Maker, Nyall Condon, and winery team who craft all the ciders. Then there’s the marketing, administration, sales and warehouse side of things as well, all of whom have played a critical role in making Flying Brick Cider Co what it is today.

What are the best – and worst, things about owning your own business?

One of the best things is being able to make decisions and activate concepts quickly and assessing then adapting on the run if and when required. Literally being in control of your own work destiny is invigorating – there’s no red tape, and we both love that.

Ditto with being able to work together in our own business – luckily, we both very much enjoy it! There’s a line in the sand and neither of us cross it. David heads up all things agricultural, production, logistics and finance. I head up all things marketing, sales, and the hospitality side. We come together over product (wine and cider) development and evolution.

The downside is that it really is a 24/7 proposition. So, the buck very much stops with the two of us when there are any challenges.

What do you love most about your job? 

Facilitating great, memorable downtimes for people is a privilege – whether it’s enjoying a Flying Brick Cider at home, in a paddock, at a pub, at a picnic with friends and family or ‘cruising’ at the Cider House, enjoying great ambience, food, cider and wine – it’s all about experience.

What is the funniest/weirdest thing that has ever happened to you at work? 

A customer once told me that our natural oysters and the accompanying vinaigrette, were delicious but ‘that white stuff was really salty’. The ‘white stuff’ was actually the pure rock salt the oysters were sitting on, definitely not supposed to be eaten. That customer would have been thirsty for days!

What are your  favourite things to do in and around the Bellarine Peninsula? 

• Embracing and enjoying all the wonderful food and wine options this region is renowned for – from farm gate producers making honey, cheese and bread through to wining and dining out at great local restaurants and cafés. We really are blessed in our region.
• Enjoying the lifestyle – the space, the beaches, the countryside.
• Embracing the region’s creative industries – the arts, theatre and live music culture are evolving at a rate of knots.
• Cheering Geelong Cats at GMHBA Stadium.

What are your top tips for surviving lockdown? 

• Accepting that this is a situation beyond our control. Focusing on those things we can control and doing them to the best of our ability.
• Finding joy in the journey – a little laughter, compassion and gratitude goes a long way.
• Establishing and maintaining some form of routine so that you feel each day, that you have achieved something you set out to do.
• Doing something every day which you might not have found ‘the time’ for pre-lockdown – it doesn’t have to be mind-blowing or work-related – even if it’s cooking something new, planting some vegetables or fixing up an old table.
• Exercising regularly – even a handful of endorphins is a good thing.

For more information/bookings/take out/ dining/offers etc contact:

www.flyingbrickciderco.com.au or else ring 5250 6577. Facebook and Insta Flying Brick Cider Co.