Red Duck

Scott and Vanessa Wilson-Browne started Red Duck in 2005 on a farm at Lake Purrumbete before relocating to Ballarat in 2009. Batches run to 510 litres — no dilution, no additives, no hop extracts. Just whole hops, all-grain malt, and a brew house they re-engineered themselves from secondhand equipment. Small, unhurried, and uncompromising about it.