A gathering of good friends and a little experimentation with native bush food ingredients has lead to a spectacular collaboration between the South West’s Eagle Bay Brewing Co. and newly launched Yarri Restaurant + Bar.
With the highly anticipated launch of Dunsborough’s Yarri Restaurant + Bar in February, the crew didn’t waste any time bringing something different to the table. Literally.
Teaming up with the masters behind Eagle Bay Brewing Co., they have created “The Traveller”. Combining Australian malted wheat and barley and native botanicals, the limited 1000-litre release is exclusively available on tap at Yarri.
So how did it all come about?
“I’ve been friends with Yarri Restaurant’s co-founders Aaron Carr and Redmond Sweeny for just over 20 years,” says Nick d’Espeissis, co-founder and head brewer at Eagle Bay Brewing Co. “We live close by in our little slice of paradise (aka Dunsborough), and it was really born from a collaboration of like-minded folk who love creating good things for everyone to enjoy.”
The brew is part of Eagle Bay Brewing Co.’s single series, which is a range of single batch brews of 1000-litres, all made on site and with only natural ingredients including rainwater, hops, malt and yeast.
Marking the opening of Yarri Restaurant + Bar with something that offers a flavor unique to the South West Region of WA, “The Traveller” brew is a reflection of their commitment to good food and quality in the glass.
“We wanted something different that kept people on edge but is still easy to drink,” Aaron explains. “It’s unfiltered and natural with less intervention, which is how we approach our wines as well.”
Together, Nick, Aaron and Redmond decided on an American Wheat Ale recipe to showcase the native ingredients combined in the brew.
“The botanicals used in the brew are WA indigenous saltbush and Geraldton wax – a native shrub with needle-like leaves rich in aromatic oils,” Nick says. “Both foraged ingredients are used in Yarri’s cooking and menu, adding a great complement between food and drink.”
Let’s get down to the taste…
“The Traveller” features herbaceous and citrus notes upfront, with zesty characters throughout the palette. The straw-coloured brew has a light and refreshing drinkability with subtle notes of saltbush coming through, nicely rounded and finishing with a touch of bitterness.
More on Yarri Restaurant + Bar…
A collaboration between co-founders of Snake + Herring Wines Redmond Sweeny, Sal and Tony Davis, and chef Aaron Carr, Yarri sources ethically produced seasonal ingredients and presents them simply, at their fullest potential. Yarri cuisine is a celebration of the specialist growers and farmers, vignerons, distillers, fishermen, butchers, cheese makers, and many more people that make up the region.