A little local get-together

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Eagle Bay Brewing Co. and newly launched Yarri Restaurant have come together to brew a collaboration beer using Australian wheat, malt and native botanicals. The limited 1000 litre release will be poured exclusively at Yarri to mark their opening with something that offers a flavour unique to the South West Region of WA.

“We’re stoked to be working with Eagle Bay on this beer,” said Aaron Carr, head chef and co-owner of Yarri Restaurant. “It’s a great chance to work with likeminded people who are local and produce amazing quality. We wanted something different that kept people on edge but is still easy to drink. It’s unfiltered and natural with less intervention, which is how we approach our wines as well.”

The botanicals used in the process are WA indigenous saltbush and Geraldton Wax – a native shrub with needle-like leaves rich in aromatic oils. Both foraged ingredients are used in Yarri’s cooking, adding a great complement between food and drink.

“Aaron and Redmond kept me on my toes with this one,” said Nick d’Espeissis, head brewer at EBBCo. “We used Australian grains and American Hops to create a US-style wheat beer with a difference. I’d never used these botanicals in brewing before, so it took some trial and error to get the mix right. The Geraldton Wax adds kind of a kaffir lime taste, while the indigenous saltbush makes the beer really moreish. You can’t stop at just one.”

Like all Eagle Bay beers, the EBBCo x YARRI collab is crafted using 100% rainwater harvested at the brew site, powered by solar energy. Available from Yarri Restaurant from February 10th, open for lunch and dinner.

Drink locally, smile widely.

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