Markie keeps things simple: four generously hopped beers brewed in small batches, unpasteurised, and always kept at 2C from tank to tap. That commitment to freshness is what defines the brand. As founder Rene Anant Feddersen explains, ‘Anything that is simple requires complexity to get there. Our job is to brew great beer – and to make sure it stays cold so it tastes exactly the way it was crafted.’
With a background in logistics, Rene has built Markie around the principle that handling is everything – and he applies the same cold-chain care to importing select craft beers from New Zealand, making their selection one of the most distinctive in town.
You can try Markie at their tap room, which opens only on Thursdays in the Pa Daet area. The space feels more like a cocktail lounge than a pub – ash-black walls, solid seating and a relaxed vibe that encourages mingling. Expect at least two beers on tap alongside a rotating lineup of seasonal cans and bottles, plus rare imports that beer lovers won’t find elsewhere. ‘We call it the Bright Side of Life,’ says Rene. We tend to agree.
The Tasting Room by Cold Chain Craft. Markie beer from B160. Pa Daet. Thur 5pm-10pm.