Crafting these beers has been a labour of love, years in the making. Funk has always been known for its juice and cider, but beer has long held a special place in our hearts because we grew up on and run a 3300 acre Wheatbelt farm, north of Toodyay.

These drinks are a big cheers to WA’s incredible farmers, their resilience and their commitment to amazing farming practices in such a tough climate.

And it’s a celebration of terroir*: the soil, water, and air that make every batch unique. A bridge between worlds, uniting the bush and the city, the land and its people, over a cold, refreshing pint.

Proudly made from:

So what’s terroir?

“Terroir” is a French term referring to the unique combination of natural and human factors that give an agricultural product its distinctive characteristics. This includes climate, soil, topography, and local farming practices.

From our founder and farm manager, Dustin:

“This beer represents, for me, the connection between the bush and the city, nature and humans. A lovely reminder of our unity with nature.”

And it’s a reminder that great drinks don’t start in a factory. They start in the dirt.

What is in the tins

The range

And for the serious farm gurus:

Farming Practices: Grown without fungicides, insecticides and minimal herbicides. Very low fertiliser, particularly N (35 units) Full stubble retention. Foliar magnesium applied.