G’day! We’re Dustin and Martin Michael.

Our story didn't start in a boardroom or a laboratory. It started in the red dirt of our family’s 3,300-acre farm north of Toodyay. Growing up around grain and cattle, we learned a simple truth early on: nature has all the answers. If you start with quality and don't mess with it, the results speak for themselves.

The First Press

In 2012, we started cold-pressing juice back in our farm shed the old-school way: no pasteurisation, no preservatives, and absolutely no shortcuts. We just wanted to make real drinks that people can trust.

The Swan Valley & The "Big Green Shed"

As our passion for fermentation grew, we moved into the Swan Valley. We applied that same natural philosophy to cider, beer, and even preservative-free wine. We traded the "health-halo" buzzwords of the big commercial brands for total transparency. At Funk, the process is open for everyone to see. We press the fruit, brew the batches, and ferment every drop right here on-site.

The Full Circle: Paddock to Pint

The dream came full circle in 2025. After years of growing grain in Toodyay, we finally achieved a true "paddock-to-pint" reality, brewing with our own farm-grown barley and wheat.

We’re here to support the underdog, the WA farmers who work through the toughest conditions to grow the best produce. We believe in drinks that are wholesome, honest, and just a little bit fun. Because when you have nothing to hide, the drinks taste better.

Join us on the journey. It’s real, it’s local, and it’s as genuine as it gets.