Inside First Light Brewing Co’s first year: From excavators to ales
What happens when two industry pros swap corporate life for Coniston and craft beer
First Light Brewing Co’s co-founders Haydon Morgan and Damien Ryan are set to celebrate a transformative first year of business.
When Haydon Morgan and Damien Ryan unlocked the doors to their dreams in downtown Coniston, the former gym was more construction site than craft brewery. Almost a year on, First Light Brewing Company is on its way to becoming a community hub thanks to the understated but relentless ambition of the two mates.
The co-founders have much to celebrate on November 3. Not just building their brewery from the ground up (literally), but also becoming fully-fledged members of the Illawarra’s small business community.
They came from corporate backgrounds: at companies like Lion and James Squire, where they had large teams supporting them. This venture is something entirely different.
“One of the things that kind of hit home is admiration for people that have had their own businesses,” Ryan said. “You hear stories but until you actually live it yourself, the reality hits hard, how much effort you’ve got to put into it.”
The pair met while working at mega-brewer Lion. Morgan left in 2023 as brewery manager for the craft beer division, while Morgan, a drinks industry sales veteran, left the business this year.
Their skill sets proved complementary from the start. Morgan focuses on the brewing while Ryan handles sales and marketing. This division of labor allowed them to keep operations lean in the early stages – a deliberate strategy given the challenging environment for craft breweries.
“There’s probably not a square inch we haven’t touched ourselves,” Ryan said of the build process. The only exception? The venue’s spectacular mural which sits above a sleek taproom and brewery.
The iconic First Light mural. Pics via @firstlightbrewing and @build_an_brew
Under budget, ahead of expectations
Despite the hands-on approach (or maybe because of it), the build came in under budget. Morgan designed the brewhouse himself, and much of the equipment arrived pre-fabricated, including steam work and pipe systems numbered like “a big Meccano set” - all 692 of them.
They also made strategic choices, like buying secondhand equipment, including their entire canning line. The result was a build cost roughly half of what a similar corporate brewery installation would require.
“When you’re spending your own money and other people’s money, we are very diligent every time we’re spending $1,” Ryan explained. “Even now, when we spend anything, it’s like: ‘oh no, what’s this gonna cost?’.”
The financial realities of small business ownership surprised them both. “Everything costs money,” Haydon said, from software subscriptions to insurance fees.
“That’s the part where you go, if you think about what government can do, is make it easier for small business to be able to grow.”
Growing organically
The business model prioritised sustainable growth over rapid expansion. They planned to operate lean for the first year and only now have hired their first full-time employee: Sam Dyer, a chef by trade who previously ran a brewery venue in the UK.
“I strongly believe in organic growth of the business,” Ryan said. “The longer the business takes to grow, the more successful and the longevity.”
Their geographic strategy reflects the same patience. They’ve focused exclusively on the region from Sutherland shire to Bomaderry, building relationships with independent bottle shops before expanding further.
“If we can’t service good quality beers within our local area, then we haven’t got off the starting line,” Haydon said.
Winnie, the brewery dog, casts Haydo and Dame a look and refuses to pose.
A different kind of brewery
From the outset, First Light was designed to be community-focused rather than targeting the stereotypical craft beer demographic.
“If I think of our customers we’ve got young families with newborns, we’ve got families with older kids in their teens, we’ve got retirees that come down for a few beers,” Ryan said.
This diversity reflects their brand philosophy. “We look at the brand as a brand that fits in with your lifestyle. It’s not a typical beer brand that’s about the beer being your life. It’s about your life being your life, and our brand fits into that.”
The brewing approach matches this vision. Their core range emphasises approachable, easy-drinking beers with flavour but not the extreme hop profiles of craft beer connoisseurs might expect. Their best-seller, the XPA (Extra Pacific Ale), sits at 4.2% and is designed so customers “can have a couple and not just have one and go, that’s me done”.
What’s next
While they expected losses in year one, volume has exceeded projections. Next steps include launching online sales and increasing venue activity now that Dyer can manage hospitality operations.
They’ve also joined the newly-formed Wollongong Brewers Association, working with other local breweries to build the region’s beer culture and advocate for local producers at council events.
The sustainability focus built into the brewery from day one - including solar panels, heat recovery systems, and efficient brewing processes - positions them well for the future.
For Morgan and Ryan, the first year has been about proving the concept while maintaining work-life balance. “I think having two of us, you can do it,” Ryan said. “By yourself, the extra stress ... oooft. At least we managed to have a holiday two months ago.”
With 80 per cent of business failing in the first three years, it’s no surprise the First Light co-founders are staying upbeat: “It’s all been very much a positive experience, and still very positive,” Ryan said. “We’re feeling good about the future.”
Every cent of support received by The Pulse Illawarra is reinvested in our journalism, and we have ambitions for the type of reporting we believe the Illawarra deserves.
If you’re not yet a paid subscriber. Now is the time to get on board. Your investment will directly fund quality local journalism.
