I Finally Tried Chuck & Sons
He’s at it again.
As someone who grew up watching the Hanh Premium Light ads that were all over my footy, it’s hard for me to believe that Chuck Hahn is seen as a champion of Australian craft beer.
Not only are the myriad of beers he invented available nationwide, but I associate the Hahn brand with the sort of beers I grew out of at age 19.
Well, Chuck is proving he is still craft at his core (or at least incredibly business minded) by opening a new independent, family run brewery. Opening in 2024, I finally got a chance to take a chunk of Chuck while writing this FIVE STAR review for Time Out Sydney.
The following is an excerpt from my Time Out review.
Back in an ancient time known as 1980s Sydney, craft beer was but the eager dream in Chuck Hahn’s Camperdown brewery. After decades of creating breweries (Hahn, James Squire and Eumundi, to name a few), as well as a stint as head brewer at Lion Nathan, Chuck is back in the family-owned craft game at independent brewery, Chuck and Sons Brewing Co.
The vibe
Beneath the roar of the flightpath, Chuck and Sons is tucked away just shy of industrial Marrickville in St Peters. Huge and homely, the 230-capacity venue features four seating areas: the casual and comfortable main bar, a family-centric dining room, a sunny courtyard and front terrace for both two- and four-legged guests.
The pool room of your dreams, the main bar is lit with felt green lamps, an adults-only pool table (sorry, kids), decorative copper piping and a whole lot of exposed brick. Throughout the brewery are framed photos that tell the story of Chuck Hahn, his beer and his family. It feels almost like a museum – but you’re allowed to carry a full schooner as you take the tale in.
The drinks
With a track record as proven as the earth is round, there was no way Chuck and his son, Scott Hahn, were going to brew any beers that were not remarkable. (Yes, scandalous: there is actually only one son – but he does have three grandsons, though they are a decade away from trying beer for the first time).
Only three meticulously brewed beers make up the core range: a refreshing Original Pilsner with a subtle malty aftertaste, the Old World British ale, bitter and pale with low carbonation, and the frankly mesmerising Two-World Pale Ale. With full hoppy flavours and a flick of bitter, I can honestly say as a professional beer writer that it’s one of the best pale ales I’ve ever had – and possibly the best in Sydney.
Across the other taps you’ll find limited and seasonal beers ranging from an effervescent radler, traditional hefeweizen (German wheat beer) or a west coast IPA so potent it’s best sipped while sitting down. Interestingly, Chuck and Sons actually offers a bigger range of Australian wines than they do beer. The range of craft spirits feature on a refined cocktail menu by internationally awarded cocktail expert and venue manager, Jono Carr, including a playful Negroni infused with citra hops over 24 hours (don’t worry, it takes them five minutes to make it for you).
The food
Bring your most ravenously animal appetite to Chuck and Sons. In July of 2025, Chuck and Sons worked with local Whole Beast Butchery to launch Tony Eats, named for the young son of the butcher who allegedly has an appetite of 12 grown men – which coincidentally is what you might need when you inevitably over-order.
Known for their home-smoked meats, Tony Eats takes it a step further with addictive smoked and spiced nuts, rich beefy biltong, and labne with smoked honey and good old Jatz. Snack highlights include a shatteringly crisp dish of pork crackling that you may accidentally eat half of before remembering to take a photo (especially embarrassing to forget when it’s your job).
Yeah, so, this was great.
To truly feed the hungry beast inside you are long, saucy barbecue pork ribs as tender as they are messy. If you’re mess-adverse, or just got fresh new nails, grab a traditional-looking hotdog with a snapping and sans mystery-meat gourmet sausage. Far from a boring option, the immaculate cheese burger is made with 100 per cent dry-aged beef for patties with a caramelised outside and a pink and juicy middle that mingles with cheese, onions, mustard and pickles in a glorious meaty mess. Savour one with a pale ale and you’ll be smashing down one of the best beer and burger combos in town.
Time Out tip
Available to book by request or by sheer luck, the best seats in the house are the comfy leather couches in the rear of the main bar. Not only do they look out over the whole space, they are right by the napkins which you will need at least four of if you’re polishing off a plate of barbecue ribs.
