![\"\"](\"https:\/\/timesnewsgroup.com.au\/ballarat\/wp-content\/uploads\/sites\/9\/2020\/12\/Vanessa-and-Scott-280x300.jpg\")
\u201cWe\u2019re about to release a new fruity sour. It\u2019s called Cherry Berry Bang Bang. It\u2019s a raspberry and cherry kettle sour.\u201d<\/p>\n
At their Michaels Drive cellar door, four taps are operating, serving a revolving selection of beers. Visitors can pick up some cans, or enjoy tasting paddles and flights.<\/p>\n
Behind the scenes, the brewing process is natural and chemical-free.<\/p>\n
\u201cThe fermentation happens in the can or the bottle. We buy a lot of our grain from a Ballarat grain roaster, House of Malt.<\/p>\n
\u201cWe love the whole process of creating new beer styles and getting them our into the marketplace; designing a recipe, right through to designing the label and working with our sales and social media people,\u201d Mrs Wilson-Browne said.<\/p>\n
Looking ahead to 2021, the couple have big ideas to expand their venue and offerings.![\"\"](\"https:\/\/timesnewsgroup.com.au\/ballarat\/wp-content\/uploads\/sites\/9\/2020\/12\/Red-Duck-tap-200x300.jpg\")
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\u201cWe\u2019ve been expanding with cellar door experiences in recent years, but we\u2019ve just submitted planning permits to do a brewery renovation, changing the whole format of the cellar door.<\/p>\n
\u201cWe have a capacity of 20 patrons, but we\u2019re going to 50, with an outdoor deck area, a bigger bar, longer opening hours, and we\u2019re putting in a pizza oven,\u201d Mrs Wilson-Browne said.<\/p>\n
\u201cWe\u2019ll be able to have large groups, more brewery experiences, and we\u2019re hoping to serve some local wines. We\u2019ll have Forge bases with own toppings from local producers, like Salt Kitchen Charcuterie.\u201d<\/p>\n
![\"\"](\"https:\/\/timesnewsgroup.com.au\/ballarat\/wp-content\/uploads\/sites\/9\/2020\/12\/Red-duck-taps-300x200.jpg\")