Low key and friendly, this is a good spot for a quiet drink and with a $3 happy hour between five and seven on weekdays, you can try the whole range without breaking the bank. You can almost always get a seat downstairs and there’s trivia on Tuesdays and live music on weekends to keep things upbeat. Pull up a pew, grab an answer sheet and start making you way through the Dr Schwartz range and you’ll be doing mid-week right.
The lightest of the beers is the Hefeweizen - a German-style wheat beer that is a little cloudy and manages to be both fruity and bitter at the same time.
Looking for something with a bit of grunt but not feeling the pull of straight spirits? A few middies of the Belgian Strong Ale will get you on the right track to boozy town. It’s a dark, malty ale that is slightly sweet and at 8.7 per cent it has a kick that will sneak up on you if you’re not careful. For something meaty without the potency the porter is black as tar with a roasted grain flavour reminiscent of chicory coffee. Two of these and you may not need to eat for a week.
Like your beverages with some bite? Order a round of the ginger beer. Do not be fooled, this is not your Bundaberg-style fizzy drink, but a ginger-flavoured beer. It has all the refreshing bitterness of a lager with a spicy ginger finish. Tramp upstairs to Bill and Toni’s for Sydney’s most beloved no-names pub grub. Order a porterhouse steak, a schnittie or a big bowl of pasta for some serious carb-loading. The steak and chips is just that – no frills, no garnish – and if you aren’t shy of flavour the pastas are generously sauced. The best bit? Not a thing on the menu cracks a twenty so if it’s cheap comfort food you are after you are definitely in the right place.
There is also a Sydney Summertime brew and a Sydney cider if you’re after a local sugar hit. Micro-brewing peaked your interest? You can head down the stairs to have a quick stickybeak at the brewery or there are regular tours run by the brewers that give you a more in-depth look at the whole brewing process.
Considering most of the beer is made in the basement, it doesn’t get more local than drinking at the Schwartz.