BEER WITH THE BREWER

1. How was the brewery named?

Josh: From the very early days, before we had even opened our doors, the venue was hailed as ‘The Beerfarm’ but as we neared closer to starting our journey in the market, we envisaged the name to be a stand alone brand from the venue. However after many names/concepts and group sessions, it was almost impossible for us to settle on something that worked for our core values and mission; it didn’t take long before we realised the answer was staring us right in the face all along and so Beerfarm was born. The name seemed appropriate given it was already a huge part of our identity, farming beer at a repurposed old dairy on 160 acres in the South West of WA.

2. What beers do you have at home in your fridge now? 

Charlotte: Lots of our new Beerfarm Lager – it’s super crisp and really been hitting the spot lately. I also have a few bottles of Wildflower which are always a treat, and some Schlenkerla Helles, I love it’s smokey flavour, it’s the perfect lager for cold weather and reminds me of many pints of the pub with friends in London.

Josh: It’s hard not to enjoy the vast amount of beers from our local brewers in the Margaret River Region, but when its nice to have a beer I don’t have to think to hard about, Swan Draught is a go to selection.

3. Best tip for visiting the brewery?

Charlotte: Eat, drink and be merry! Bring friends. Make sure you have a ride home.

Josh: Every brewery has its own quirks and atmosphere, make sure you take in more than just the liquid. It’s about the people, the scene, the offering and most importantly the beers. Be sure to give everything a go and remember there is a good chance you won’t like everything, but you also might discover something new that you love. There’s a lot of passion that goes into every drop poured.

4. Pineapple on pizza, YES or NO?

Charlotte: Ouch. Yes, I think. I’ve only recently converted though, too many pineapple lovers in my life to fight it anymore.

Josh: I’m a hard no for pineapple on pizza, but if it’s there I’ll put my differences aside, suck it up and eat it. Good seg-way though.

5. If you can only use one hop for the rest of your life, what is it?

Josh: I love Mosaic and its pungent mango & passionfruit characters, with Sabro sitting a close second for its unique coconut and lime flavours that not all hops can bring – the two blended together would be a nice little mix.

6. If you could collaborate with one other brewery, who would you choose?

Charlotte: I love working with passionate people and luckily in our industry there’s many people who love what they do and I would love to work with.
I would love to collaborate with Newbarns in Edinburgh, Kernel in London, and closer to home Wildflower, Range, Shapeshifter, and King Road would all be on my list. Further a field I would love to spend a good chunk of time in the US collaborating my butt off! I could never pick just one, I think the knowledge sharing and creativity that comes through collaboration is so valuable to our industry.

Josh: Wild Beer Co in the UK or Almanac in the US, both breweries boast a wider
range of wild creativity which I have always loved and appreciated. Selfishly I’d like to collaborate with them to learn more about the wild side and the balancing complexities when brewing with barrels, fruits and funky cultures.

7. Some occasions call for the ‘perfect’ beer, what are you reaching for:

• a beach beer? 

Charlotte: A crisp lager, maybe with lots of NZ hops or a fruited sour would definitely be in my esky!

Josh: Beerfarm Lager! But if it wasn’t available, I’d have to say the Belgian Wit, Hoegaarden.

• an airport beer?  

Charlotte: Lager

Josh: Heineken as it’s probably the most commonly available beer in airport but if there was a big juicy double IPA, that would have to get a look in

• the end of the day beer?

Charlotte: Lager

Josh: Well, if it isn’t Swan Draught…. I’d have to say any good lager!

• the ‘best beer with dinner’ beer?

Charlotte: Depends what I’m eating, I love big barrel aged imperial Stouts with funky cheeses as a pairing, and think sharing a bottle of mixed ferm beer over dinner is always enjoyable. There’s a Wildflower for every occasion.

Josh: Definitely a nice XPA that is well balanced, Balter leading from the front in that regard!

• to kick back and watch sport with?

Charlotte: Probably Lager again, what can I say, it’s a go to!

Josh: Would be hard not to be sipping any of Beerfarm’s great liquids, especially Royal Haze or any juicy hazy IPA for that matter

8. What’s the future of craft and can Craft Cartel beer lovers get on board?

Charlotte: I think the future of craft will be quality led but that innovation will be important. Good bread and butter beers, well executed will always be many peoples go to’s but creativity will drive innovation through our industry.
Support independent breweries, try many beers!

Josh: I hope the quality continues to prevail over quantity and we see us independent brewers staying strong in the market. As the industry diversifies and looks for new ways to stay relevant to win over consumers, I see more competition with the big guys in the mainstream sector but with much better quality! As long as we have a good balance out there from big juicy ales, to clean crisp lagers and of course nice full bodied dark ales, people will always buy craft. Support your local business’ and know where the liquid’s coming from! There’s always room for beer!

Cheers!