The Story Behind ‘Down Under’ - Our First Restaurant Collaboration

On a sunny February day in 2020, I walked into Two Buoys in Mellieha with a full dose of confidence. It felt like the kind of place that would be a perfect match for HUSKIE’s beers. I asked to speak to the manager, and the bartender pointed toward a slim guy with dark hair. I introduced myself, pitched our beers... and got turned down in about five seconds.

“Sorry mate, we’re not interested right now,” Jesse said politely, but directly. Fair enough. Still, rejections like that sting a bit when you really believe in your product. And like most rejections in those early days, I spent the next few days overthinking all the reasons why it hadn’t worked out.

But a few months later, I decided to try again. Same location. Same sun-soaked vibe. But this time, I had a different kind of offer.

“Would Two Buoys like to be the first restaurant we ever create a custom beer for?” I asked Jesse. “We can develop the recipe together and brew something tailored to your menu.” He was in. No hesitation. I called Miguel straight away with the brief: an Australia-inspired craft beer to suit the food, the vibe, and the venue.

That’s how Down Under was born - our first ever restaurant-exclusive beer. A 4.5% Pale Ale, brewed with 100% Australian hops, it pours a bright straw colour with a crisp finish and expressive fruit character. The first kegs were tapped a few weeks later, and the feedback from the staff and customers was better than we’d hoped for.

Collaborations like this are more than just business. They’re about building trust, taking creative risks, and letting great food and drink connect people in new ways. We’re proud that Two Buoys believed in the idea - and that Down Under became the start of something bigger.