Inside the Local Bar: The small SA brands making a big splash at Gluttony
As the festival lights flicker on and crowds spill into the garden bars of Gluttony, one venue will be pouring something distinctly South Australian.
Set within Gluttony in Rymill Park/Murlawirrapurka, in Adelaide’s east Park Lands, The Local Bar is easy to spot: perched atop O-Bahn Hill on the northern side of the lake, with sweeping views across the festival hub. Operating six nights a week plus weekend days (Tuesday to Sunday) until March 22, it’s become a go-to meeting point during festival season.
Presented by Brand SA, The Local Bar returns in 2026 with a simple premise: every beer, spirit, wine and cider on offer is made right here in SA. For the independent producers selected, it’s a chance to stand shoulder to shoulder with international acts and national brands during one of the state’s biggest cultural moments.
Among them is Fleurieu Peninsula brewery Kick Back Brewing.
“Kick Back Brewing is an independent, family-owned brewery based in Aldinga,” owner Brenton Schoemaker says. “We started with a simple goal – to build a high-quality, community-focused brewery that produces approachable, modern beers while still respecting traditional brewing methods.”
Since opening, Kick Back is a small local taproom which also supplies some venues across the Fleurieu and greater Adelaide. Its range balances dependable core beers with seasonal and limited releases, often brewed in collaboration with other South Australian producers.
“Growth for us has been very deliberate and quality-driven,” Schoemaker says. “It’s focused on building strong local partnerships rather than chasing rapid expansion.”
That steady, community-driven approach makes a festival like the Fringe – and a venue like The Local Bar – particularly powerful.
“For small, independent businesses, events like the Adelaide Fringe create opportunities that simply don’t exist in everyday trading,” he says. “It allows local producers to be seen alongside major national and international acts and brands, while still retaining our local identity.
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“It’s a powerful platform for awareness, credibility and connection – especially for regional businesses like ours.”
Regional representation matters. South Australia’s strength in food and beverage is deeply tied to its regions – from the Fleurieu and Adelaide Hills to the Barossa and beyond – and festivals provide a rare chance for city audiences to discover producers they may not otherwise encounter.
At The Local Bar, festivalgoers will be able to enjoy a selection of Kick Back’s most popular beers, including core range favourites and a rotating seasonal option that reflects its small-batch philosophy.
“Our focus is always on balanced, approachable styles that work well in a festival setting while still showcasing quality brewing and flavour,” Schoemaker says.
Behind each pour is a network of local employment and supply. “The majority of our team live locally, and our venue and production facility provide ongoing employment within the Fleurieu region,” he says.
“We actively prioritise South Australian suppliers and service providers wherever possible – from ingredients and packaging through to trades, design and professional services.”
Alec McDowall, owner of Mad Monkey Distillery, sees festivals as a vital link between maker and drinker.
Mad Monkey was born from what he describes as “25 years of industry hopping, trying to find the niche that worked for me”.
“I have always been a maker but, before the start of MMD, it was more about the process than the product,” McDowall says.
Drawing on experience from nearly a decade as a chef through to heavy manufacturing as a fitter, he set out to challenge people’s understanding of rum.
“I aim to change perceptions of what rum is, how versatile it can be in cocktails and simple mixers, and also how complex and refined it can be as a barrel-aged product akin to a good single malt whisky.
“To be able to showcase ourselves in the condensed local market like this is absolutely invaluable to us as a business that is slightly different to the normal gin distilleries out there.”
Festival patrons visiting The Local Bar will be able to sample Mad Monkey’s freshly released Bananas Rum – a nearly four-year-old spirit matured in a Madeira barrel before bananas were steeped to create what McDowall calls “a textural delight with the mood of a Crème Brûlée dessert”. It will be featured in cocktails designed to highlight rum’s versatility in both refined and playful serves.
Like Kick Back, Mad Monkey embeds itself deeply in its local community.
“We support local first before anything else, from a rotating roster of local artists performing at the distillery weekly to our suppliers, who are always sourced locally where possible,” McDowall says.
“Supporting our fellow businesses locally builds the community and strengthens the local economy, giving us far better foundations for growth.”
South Australia’s reputation for backing independent operators has created fertile ground for craft producers. Consumers are increasingly curious about provenance and process; they want to know who made what they’re drinking and why.
Schoemaker believes that culture of support has been critical to Kick Back’s evolution. “Our growth has been built on local customers, local venues and strong relationships with other South Australian hospitality and tourism operators,” he says. “We see the success of our industry as something that is shared.”
That collaborative mindset is part of what gives the state’s craft scene its character. It’s less about scale and more about story.
Festivals amplify those stories. In the compressed, high-energy environment of Fringe season, thousands of visitors – locals and interstate guests alike – encounter brands they might never see on a supermarket shelf. A single drink can become an introduction to a cellar door, a regional weekend trip or a new favourite venue.
For regional businesses especially, being showcased in the heart of Adelaide during festival season reinforces that they are part of the state’s broader cultural fabric.
“We’re genuinely grateful for the opportunity to be part of The Local Bar at Gluttony,” Schoemaker says. “Being showcased at one of South Australia’s most significant cultural events is incredibly meaningful for a regional, independent brewery.”
It’s also a vital platform to provide future security and stability to independent SA businesses.
“With sustainability and the long-term future a critical part of what we do as a business, with barrel aging products that take a minimum of three years to mature, nurturing these relationships is an absolute necessity to success,” McDowall says. “We’re grateful to have the opportunity to work in this space.”
For more ways on how you can support local distilleries and breweries, check out Brand South Australia’s Buy SA Spirts and Beers campaign.
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