Ghanem Group is restoring the heritage-listed Commercial Hotel Boonah in  Queensland’s Scenic Rim, with a new craft brewery addition – Boonah Brewing Co (BBCo) – and a vibrant beer  garden, both open from today, with BBCo beers on tap.

The restoration of the iconic Queenslander pub, established in 1905, includes a gentle facelift of the bistro,  improved accessibility, air-conditioning, new furniture, including for the gaming room, new lighting, and  upgraded kitchen and bathroom facilities. A new car park is adjacent to the just-launched beer garden.  Upstairs accommodation is under full renovation, and is expected to open by the end of the year,  strengthening the getaway offerings and food-and-drink experiences in the increasingly popular travel  destination of the Scenic Rim.

The old-fashioned hospitality of the much-loved pub remains in the public bar and bistro. The addition of  Boonah Brewing Co and beer garden, however, brings a unique new offering to the region as Ghanem Group  fulfils a long-held dream of opening a craft brewery.

The brewery is in full production, with a full-flavoured mid-strength beer brewed with a variety of malts and a  mix of Australian and European hops, and an alcoholic ginger beer already on tap. An additional four core  brews will gradually hit the taps over coming weeks, including an Aussie XPA brewed with 100% Australian  Galaxy hops, an Italian lager brewed with specially grown Italian barley, a rice lager brewed with flaked rice  and pilsner malt, and a hard lemonade. Seasonal and specialty brews will follow. The beers are exclusively  available at the Commercial Hotel Boonah and BBCo, but will eventually be available in all Ghanem Group  venues and bottle shops.

From today, visitors can enjoy a refreshing brew accompanied by dishes from a newly launched and expanded  bistro menu, served either inside the hotel, or in the open-air beer garden, which looks back into the brewery.

The family-owned Group, which has a farm in the nearby town of Tarome where they raise livestock and grow  fruit and vegetables, has close ties to local communities. Natural spring water from the farm will be used in the  beers, and beer barley mash from the brewing process will be fed to the family’s cattle. 

The full refurbishment of the historic hotel is expected to be complete by late-2025, positioning it as a  boutique, short-stay destination for Scenic Rim visitors.

Ghanem Group director Adonis Ghanem says the Commercial Hotel Boonah is a rare beauty, ripe for  renovation in the heart of the spectacular Scenic Rim – a region that his family cherishes. Restoring the  property, with the exciting addition of a craft brewery and beer garden, is a project that the family hopes will  give back to the community by further boosting the region’s tourism appeal.

“To restore a property that is so precious to locals, and to add to the region’s already unique getaways and  food-and-drink offerings with the creation of Boonah Brewing Co, is something we are very passionate about,”  Mr Ghanem says. 

“The Commercial Hotel Boonah is central to the fabric of the community and will continue to be so. BBCo  beers are pouring, and we invite everyone to come along, pull up a stool at the bar, or table in the beer  garden, and enjoy the autumn sunshine, cold beers, and bistro menu this weekend.”

Executive Chef Jake Nicolson brings an elevated bistro menu to life that includes classic pub dishes, as well as  ‘Commie Classics’, such as House Made Hake Fish Fingers and Chips, Tandoori Duck Curry, Slow-Cooked Lamb  Shank Pot Pie, Smoky Beef and Maple Sausage with Caramelised Onion and Gravy, and Slow-Cooked Glazed  Pork Ribs with Honey BBQ Sauce and Asian-Style Slaw. A range of starters, salads, sandwiches and burgers, and  deep-pan, Detroit-style pizzas complete a family-friendly menu that ensures there is something for everyone.

“We’ve elevated traditional pub classics and added our own spin with a section of unique Commie Classics that  really bring out the best flavours of the region, and of Boonah Brewing Co beers,” Chef Jake says.