1 00:00:00,280 --> 00:00:02,960 Speaker 1: Well, I think us Territorians know that we are pretty 2 00:00:03,000 --> 00:00:05,360 Speaker 1: much the best at a lot of things. But it 3 00:00:05,519 --> 00:00:09,000 Speaker 1: is now official that the Northern Territory's got the nation's 4 00:00:09,039 --> 00:00:12,560 Speaker 1: best draft beer. And joining me on the line right 5 00:00:12,600 --> 00:00:15,920 Speaker 1: now is the owner of the pub where you can 6 00:00:16,000 --> 00:00:18,880 Speaker 1: find it. It's Tony Innes from the Nunama Tavern. How 7 00:00:18,920 --> 00:00:19,720 Speaker 1: are you mate? 8 00:00:20,560 --> 00:00:21,520 Speaker 2: Good yourself? 9 00:00:21,640 --> 00:00:22,440 Speaker 3: Oh? Very good? 10 00:00:22,520 --> 00:00:25,400 Speaker 1: I'm sure that you are even better knowing that you've 11 00:00:25,400 --> 00:00:27,120 Speaker 1: got the best draft beer in the country. 12 00:00:28,120 --> 00:00:31,000 Speaker 2: Yeah, it was an awesome announcement the other night, and 13 00:00:31,080 --> 00:00:33,720 Speaker 2: unfortunately we couldn't be in Ibart raking in Sa at 14 00:00:33,760 --> 00:00:38,160 Speaker 2: the moment. But yes, when Alex sent through a picture 15 00:00:38,200 --> 00:00:41,200 Speaker 2: and then ranging straight after, it was yeah, it's unreal. 16 00:00:41,240 --> 00:00:42,280 Speaker 2: Were very sod. 17 00:00:42,560 --> 00:00:44,400 Speaker 3: Yeah, how did that look? How do they choose? 18 00:00:44,640 --> 00:00:48,479 Speaker 1: What process has to happen for them to choose the 19 00:00:48,520 --> 00:00:49,360 Speaker 1: best draft beer. 20 00:00:50,680 --> 00:00:54,680 Speaker 2: So what happens is they started the Draft Beer Awards 21 00:00:54,720 --> 00:00:59,000 Speaker 2: back in twenty seventeen and they have some representatives from 22 00:00:59,040 --> 00:01:01,520 Speaker 2: the brewers come out and go through all your equipment 23 00:01:01,680 --> 00:01:05,480 Speaker 2: and you know, check that you're maintaining everything property properly 24 00:01:05,520 --> 00:01:11,759 Speaker 2: in good hygiene standards and all equipment's working, and then 25 00:01:11,760 --> 00:01:16,039 Speaker 2: they do a few aha or NT hospitality as we 26 00:01:16,080 --> 00:01:18,720 Speaker 2: are now up in the MT. Then they just send 27 00:01:18,720 --> 00:01:22,120 Speaker 2: out secret secret shoppers, so to speak, and come out 28 00:01:22,200 --> 00:01:24,600 Speaker 2: and check that you you know, you start for pouring 29 00:01:24,600 --> 00:01:28,000 Speaker 2: good beers and high school glasses, et cetera. And then 30 00:01:28,080 --> 00:01:31,479 Speaker 2: that it just gets judged on that. So we were 31 00:01:31,600 --> 00:01:35,160 Speaker 2: you know, we've always had the same procedures as far 32 00:01:35,240 --> 00:01:39,200 Speaker 2: as hygiene goes and maintenance of equipment and good refrigerations. 33 00:01:39,360 --> 00:01:42,479 Speaker 2: It's all, you know, it's all relevant. And so we're lucky, 34 00:01:42,560 --> 00:01:47,080 Speaker 2: well not a bit of luck and also good good protocols. 35 00:01:47,120 --> 00:01:52,160 Speaker 2: And we won the first m T Drafty of ward 36 00:01:52,160 --> 00:01:54,640 Speaker 2: back in twenty seventeen and ever since we've always been 37 00:01:54,640 --> 00:01:57,280 Speaker 2: in the top for you and we're equal runners up 38 00:01:57,320 --> 00:02:01,120 Speaker 2: in twenty I think, and then the twenty twenty one 39 00:02:01,160 --> 00:02:03,720 Speaker 2: we won it again. So well that's really good. We'll 40 00:02:03,760 --> 00:02:07,040 Speaker 2: obviously shows we're consistent with what we do. Yeah, and 41 00:02:08,080 --> 00:02:11,640 Speaker 2: once you win the big stage or Turkey and you're 42 00:02:11,639 --> 00:02:16,559 Speaker 2: automatically qualified for the national awards, you just recommit you 43 00:02:16,560 --> 00:02:21,720 Speaker 2: your application and and then and so that the awards 44 00:02:21,720 --> 00:02:26,200 Speaker 2: the other night was actually the compilation of the twenty 45 00:02:26,240 --> 00:02:29,040 Speaker 2: twenty one awards, but it was initially scheduled for September, 46 00:02:29,080 --> 00:02:30,480 Speaker 2: and then it got pushed a bit larder and then 47 00:02:30,520 --> 00:02:33,320 Speaker 2: they finally bit thought let's have a crack at it, 48 00:02:33,360 --> 00:02:36,919 Speaker 2: and you know, in February and Hobart. So yeah, it's 49 00:02:36,960 --> 00:02:40,919 Speaker 2: just been unfortunate. We couldn't read well it was. Yeah, 50 00:02:40,919 --> 00:02:43,160 Speaker 2: it's a great achievement and we think it all the staff. 51 00:02:43,160 --> 00:02:46,519 Speaker 2: That's the important thing for maintaining you know, they're consistency 52 00:02:46,560 --> 00:02:47,120 Speaker 2: in what they do. 53 00:02:47,200 --> 00:02:51,320 Speaker 1: That absolutely, and mate, I mean what goes into pouring 54 00:02:51,400 --> 00:02:52,720 Speaker 1: the best draft beer is it? 55 00:02:52,760 --> 00:02:54,760 Speaker 3: Does it have to be really cold? What? 56 00:02:54,760 --> 00:02:56,920 Speaker 1: What are some of those things that you know that 57 00:02:56,960 --> 00:02:58,280 Speaker 1: you've got to make sure that you're doing. 58 00:02:59,440 --> 00:03:04,120 Speaker 2: Yeah, absolute, the good good cold, consistent temperature in your 59 00:03:04,160 --> 00:03:07,960 Speaker 2: cool room, you got coal system, maintenance on that, nice 60 00:03:08,000 --> 00:03:11,799 Speaker 2: clean glasses, clean glasses. You know, it's a waste of 61 00:03:11,840 --> 00:03:13,200 Speaker 2: time no matter what you do. If you haven't got 62 00:03:13,200 --> 00:03:16,200 Speaker 2: a good clean, clean glasses and good maintenance on you 63 00:03:16,880 --> 00:03:20,320 Speaker 2: and all those procedures, then you're wasting your time. And 64 00:03:20,639 --> 00:03:22,320 Speaker 2: as a little bit of technique in it too. You know, 65 00:03:22,880 --> 00:03:25,400 Speaker 2: everyone the expert when it comes to how much head 66 00:03:25,440 --> 00:03:27,679 Speaker 2: you should have on the top of your beer. Yeah, 67 00:03:27,760 --> 00:03:29,640 Speaker 2: it may expect a lot, you know, sort of between 68 00:03:29,639 --> 00:03:31,960 Speaker 2: ten and fifty meals. And I also tell you if 69 00:03:32,320 --> 00:03:33,800 Speaker 2: they want to be a bit lesser, a bit more 70 00:03:33,840 --> 00:03:36,680 Speaker 2: of that. Yeah, the idea of beer, it's got a 71 00:03:36,800 --> 00:03:39,080 Speaker 2: good teen ten to fifteen meals, your head on top, 72 00:03:39,600 --> 00:03:42,040 Speaker 2: keeps it bubbling away, nice clean glasses. You can see 73 00:03:42,040 --> 00:03:46,520 Speaker 2: that bubbling while you're drinking it there. Yep, Well, maybe 74 00:03:46,520 --> 00:03:47,680 Speaker 2: it's not a good beer, I reckon. 75 00:03:47,920 --> 00:03:50,680 Speaker 1: Well, and it sounds to me like like you guys 76 00:03:50,720 --> 00:03:53,960 Speaker 1: out there at the Noony Tavern no exactly what it 77 00:03:54,640 --> 00:03:57,360 Speaker 1: means to have good beer. And given the fact that 78 00:03:57,440 --> 00:04:00,320 Speaker 1: you've won this award and you've won it before, really 79 00:04:00,320 --> 00:04:02,760 Speaker 1: demonstrates that you are the experts in this area. 80 00:04:04,280 --> 00:04:07,480 Speaker 2: Well, I guess sometimes someone thinks that you get a 81 00:04:07,480 --> 00:04:09,600 Speaker 2: good technique and you steak with it and it works, 82 00:04:10,960 --> 00:04:14,840 Speaker 2: you know, and and and you know without the ability 83 00:04:14,880 --> 00:04:16,760 Speaker 2: to poor good beas, and you've got to have the 84 00:04:16,800 --> 00:04:17,800 Speaker 2: customers that want to drink it. 85 00:04:19,080 --> 00:04:23,880 Speaker 1: Absolutely well, Tony, you guys have a fantastic pub made. 86 00:04:23,880 --> 00:04:25,240 Speaker 3: It's always wonderful to talk to you. 87 00:04:25,279 --> 00:04:28,000 Speaker 1: And I think it's fantastic that you've been that you've 88 00:04:28,000 --> 00:04:30,360 Speaker 1: been recognized on a national stage again. 89 00:04:31,360 --> 00:04:34,120 Speaker 2: Yeah, it's a great feeling and you know it's also 90 00:04:34,240 --> 00:04:37,080 Speaker 2: representing the NT as well. I mean, you know, it's 91 00:04:37,080 --> 00:04:39,279 Speaker 2: a perfect place to have cold beer all year around 92 00:04:39,279 --> 00:04:41,560 Speaker 2: and because we out climate, so you've got to get 93 00:04:41,560 --> 00:04:44,120 Speaker 2: it right. And I think I'll speak them up all 94 00:04:44,120 --> 00:04:47,120 Speaker 2: the NT pubs that were We certainly do punch of 95 00:04:47,160 --> 00:04:49,080 Speaker 2: bubbi away when it comes to National Awards, and that 96 00:04:49,279 --> 00:04:51,960 Speaker 2: just attacked that how many get nominated. You know, you 97 00:04:52,040 --> 00:04:54,520 Speaker 2: go down to these events and I've been to them 98 00:04:54,520 --> 00:04:56,520 Speaker 2: in the past, unfortunately couldn't make it this year, but 99 00:04:56,560 --> 00:04:58,880 Speaker 2: it's it's very much a team effort when you go 100 00:04:58,960 --> 00:05:02,200 Speaker 2: to these awards and a little oenp we certainly do. 101 00:05:02,520 --> 00:05:04,720 Speaker 2: You know, I've been some good National Awards pulled off 102 00:05:04,720 --> 00:05:06,800 Speaker 2: over the here, so I'm very proud to be your 103 00:05:06,839 --> 00:05:07,840 Speaker 2: territory when it comes to that. 104 00:05:08,360 --> 00:05:11,640 Speaker 1: Absolutely. Well, it's lovely to talk to you this morning, Tony. 105 00:05:11,680 --> 00:05:13,400 Speaker 1: Thank you very much for having a chat with us, 106 00:05:13,400 --> 00:05:15,600 Speaker 1: and a big congratulations to you all out there at 107 00:05:15,600 --> 00:05:16,520 Speaker 1: the Nunamar Tavern. 108 00:05:17,400 --> 00:05:19,720 Speaker 2: Yeah, thanks for the chata. 109 00:05:19,320 --> 00:05:20,920 Speaker 3: Thank you, thank you. 110 00:05:21,400 --> 00:05:24,640 Speaker 1: And that was Tony Nasir, the owner of the Nunamar 111 00:05:24,760 --> 00:05:27,880 Speaker 1: Tavern of course, and wonderful stuff that they have Yeah, 112 00:05:27,920 --> 00:05:31,320 Speaker 1: it's official that they are the nation's best draft beer. 113 00:05:31,440 --> 00:05:33,760 Speaker 1: Is what they've got eight nine four one one o 114 00:05:33,920 --> 00:05:35,599 Speaker 1: four nine if you'd like to call through. And we 115 00:05:35,680 --> 00:05:39,360 Speaker 1: did just have a caller getting contact who owns Resort 116 00:05:39,360 --> 00:05:42,400 Speaker 1: accommodation and he said that there's no requirement for people 117 00:05:42,400 --> 00:05:45,080 Speaker 1: to be vaccinated to stay in the motels and hotels. 118 00:05:45,640 --> 00:05:49,360 Speaker 1: The vax mandate only applies to restaurants and pubs, so 119 00:05:49,360 --> 00:05:52,400 Speaker 1: he said, in Ray's case, the unvaccinated can stay there, 120 00:05:52,400 --> 00:05:55,719 Speaker 1: but would need to show proof of vas to access 121 00:05:56,040 --> 00:05:59,320 Speaker 1: licensed bar or restaurants, etc. Thank you very much to 122 00:05:59,400 --> 00:06:02,839 Speaker 1: that caller who has been in contact. And it is confusing, 123 00:06:02,960 --> 00:06:05,159 Speaker 1: I think, to say the very least. It's been incredibly 124 00:06:05,200 --> 00:06:07,680 Speaker 1: confusing for a lot of businesses keeping up with those 125 00:06:07,760 --> 00:06:11,159 Speaker 1: Chief Health Officer directions, but also for a lot of 126 00:06:11,200 --> 00:06:14,120 Speaker 1: different industries as well. And we'd heard last week from 127 00:06:14,160 --> 00:06:17,320 Speaker 1: the disability sector that they were finding that they couldn't 128 00:06:17,360 --> 00:06:21,800 Speaker 1: get those Chief Health Officer directions exactly finding out exactly 129 00:06:21,880 --> 00:06:23,680 Speaker 1: what they needed to know when it came to the 130 00:06:23,760 --> 00:06:26,360 Speaker 1: vaccine mandates for staff. So I know that there's been 131 00:06:26,400 --> 00:06:29,120 Speaker 1: a lot of confusion across the board. We are going 132 00:06:29,200 --> 00:06:31,039 Speaker 1: to take a short break when we come back after 133 00:06:31,040 --> 00:06:32,880 Speaker 1: eleven o'clock, we were going to catch up with Crystal, 134 00:06:33,440 --> 00:06:36,240 Speaker 1: our news director, who's also stepped in as my producer 135 00:06:36,279 --> 00:06:38,880 Speaker 1: for this morning. We're also going to be catching up 136 00:06:38,920 --> 00:06:42,480 Speaker 1: with Mark Connolly from park Run because this weekend, if 137 00:06:42,520 --> 00:06:45,000 Speaker 1: you've ever thought about giving park Run a go, we'll 138 00:06:45,000 --> 00:06:48,240 Speaker 1: be heading there as part of our feb Fit activation, 139 00:06:48,440 --> 00:06:50,599 Speaker 1: so you'll be able to join us on the weekend 140 00:06:50,600 --> 00:06:51,280 Speaker 1: at park Run