A quick look back at how it all began

Derek Lacy of Bluestone Yeast at work in the lab

With Melbourne’s rolling series of lockdowns now hopefully firmly in the rear-view mirror, it’s an interesting time to reflect on how far we’ve come since we set out on the Bluestone adventure back in 2018. Despite the pandemic, and the many challenges that the lockdowns have posed, we’ve been fortunate to experience exponential growth over the past four years. While we set out with the belief we were providing a great product to a receptive market, when you’re first setting up a business, you never really know how things are going to pan out.   

To put some perspective on this, and how far we’ve come, it’s interesting to cast an eye back to an article that appeared in the Crafty Pint, when we were all four years younger and entirely naive as to what the years ahead had in store.

Writing in the Crafty Pint, Will Zeibell provides a good overview of the first seed of an idea for Bluestone Yeast, which occurred to founder Derek Lacey out jogging one morning, and how that seed of an idea took shape, including a study trip to the US, setting up a lab and perfecting a selection of desirable yeast strains.

If you’re interested to know a little more about our story, and how we’ve got to where we are today, why not take a look.

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