There’s a lot on at the GABS Beer, Cider & Food Fest held in Sydney and Melbourne, but for the Foghorn Brewhouse mix-master, it’s a chance to “hang out and talk brews with other people passionate about brewing”.

“There’s around about one hundred brewers meeting up there, all bringing their own freshly-crafted brews that are all ‘debuting’ these new and wonderful styles of beer,” Mr Sherlock said.

“[The festival] asks people to push the boundaries a bit and have a lot of fun with the beers. It’s a bit of a show-off kind of thing and it’s just great to stop and have some fun with new stuff.”

Mr Sherlock this year focused on an “old-school” style brew, and is looking forward to taking his creation to the Sydney and Melbourne festival meet-ups.

“This year we’ve brewed a really interesting beer, it’s a saison – a French farmhouse ale style,” he explained. “It’s a really old style of beer that isn’t common in the mainstream beer market these days.”

“We’ve put a twist on it and spiced it with gin botanical, like tastes you’d find in a good gin. It’s an old-school style and we’ve called it Gin Street.”

“It’s eight per cent alcohol, so it’s quite a strong beer,” he added with a chuckle. “It does have a real style to it, but it’s still very much a beer.”

Although the festival does have an overall ‘crowning moment’ for the different brews on offer, Mr Sherlock believes the best part of the festival is simply mixing with the brewers, tasting beers, foods and other produce on show and “having a pretty great time”.

“It’s good to go hang out with the other brewers cause it’s a good time to have a laugh and chuckle about the beers and brews we’ve made, and share them all around,” he said.

“The festival is so good because it’s an amazing chance to see the growth of the whole sector when everyone comes together. It’s quite an inspiring thing, and I always come back with a head full of new ideas for different brews.”

Mr Sherlock’s Gin Street will be available post-festivals (June) at the Foghorn Brewhouse on King Street.