Brothers Dustin and Michael Martin first started off their foray into beverages with a cold-pressed juice label, before figuring that fermented fruit equals alcohol! The creation of Funk Cider seemed a no brainer. Since, they’ve even introduced beer into their repertoire, prompting a name change to Funk Drinks Co and the opening of the Funk Brewshed (Funk 2.0) in Henley Brook in 2022.
Brewer Michael O’Rourke says their long-standing relationship with WA’s fruit growers means their beers and ciders always have fresh and delicious, natural flavours.
“Our point of difference is the fruit. Because of the history with juices, and then the cider, we have a deep connection with a lot of fruit growers across WA. “A lot of other brewers experiment with essences and syrup, but with ours you can really tell there are no preservatives. It really smacks you in the face with a full-on fruit flavour,” says Michael.
“From an artistic and creative perspective, it’s a great place to work. If mangoes are in season, I can grab a few straight from the fruit juices and whack them in a brew, put them on tap and see how people like them.”
Txoko, pronounced Cho-Ko, as in chocolate, is a Basque word used to describe a small commune of people who usually gather once a week to cook using different, experimental methods, drink lots, and enjoy one another’s company.
This brewery reflects exactly that ethos. Nestled right in front of the Darling Ranges, and a short drive from Bells Rapids, it’s a stunning spot to enjoy a constantly rotating range of fresh beer with wood-fired pizza, or dine a-la-carte in the fully licenced restaurant.
The menu has a diverse offering, reflecting the multicultural nature of the business and the community it serves. From slow-cooked BBQ ribs and chicken salted chips to Madras curry and rice, their menu spans a world of flavours. Some of the produce is grown on-site in aquaponic grow-beds, where others are sourced from local producers.
Beers are craft, locally-inspired recipes, most of them brewed using slow- fermentation onsite. True to their name sake, the folks at Txoko are not afraid to experiment, and dive into the realms of barrel aging, even propagating strains with grape skins to discover new and unique flavours.
Brewer Gabriel Rodriguez Urrutia-Shu, or Gabriel Jnr, says they are currently experimenting with wild fermentations of local flora, as well as English ale yeasts.
“I’m a big fan of the English ales. They are smooth and cosy, great for these cooler months. Wild fermentations are fun, you never know what you’re going to get flavour-wise and it’s a great expression of locality. You’re literally tasting the Swan Valley, and you won’t get the same flavour profile anywhere else,” he says.
“It’s also imperative for small and local producers to work together in these more complex times.”
The theme at Valley Social is everything green. Owner Paul Mavor, a pharmacist, has been researching the potential of medicinal cannabis as a treatment for years. He’s well aware of the health benefits of hemp, which include protecting the brain, boosting heart health, and improving skin conditions, and almost all of the beers are infused with hemp seeds.
This gives it flavour, says brewer, Tarik Sammler, with the additional health benefits meaning that you can drink beer that is good for you!
“Every beer has hemp seed. We roast the hemp seed for some time to bring the flavours out,” he says.
Initially from Germany, beer has long been a part of who Tarik is. He brings the German 500-year-old philosophy of Reinheitsegot, or purity law, to Valley Social. The statute limits German beer brewers to just four primary ingredients: malt, hops, yeast, and water, and guarantees a clean, pure taste.
Tarik is also proud to use carbon dioxide only from the natural fermentation of the beer, which is good for the environment, and your head, he says.
“Some beers, you might feel sick the day after drinking a lot. That comes from artificial CO2. All the bubbles we have in our beers are from their own fermentation, which makes it really easy to drink and healthy too,” Tarik says.
“I’m really proud to have this working. It’s good for the planet, and keeps it as clean and healthy as possible.”
Mash Brewing is a family-owned craft brewery in the Swan Valley, and have played a pivotal role in pioneering Australia’s craft brewing scene.
Since 2006, they have been creating exceptional beer, many of which have won various awards and accolades. Under the leadership of brewers Adrian Godwin and Craig Hill, Mash continues to push the boundaries of modern brewing, with fresh new special releases like its barrel-aged Blackbird Barely Wine.
Their brewpub has a range of expertly brewed beers and delectable food, mostly a seasonal, modern-Oz menu, which includes pork belly bites, tacos, bao buns, and lemon pepper squid. Kids eat for free on Fridays and Sundays!
You’ll find Homestead on the stunning grounds of Mandoon Estate. The vantage point from the alfresco offers an impressive view over the estate’s sweeping green vineyards and jacaranda trees, and on to the banks of the upper reaches of the Swan River.
Head brewer Stuart Taylor says its ethos towards brewing is reflected by the traditions of its brewkit — manufactured by Kaspar Schulz who are the world's oldest brewery equipment manufacturer based in Germany.
“As such we make beers with history in mind, producing classic European styles, true sours, lagers and, thanks to being on site with a winery, some mixed ferment products as well — products that are blended with wort/beer and wine/grape juice,” says Stuart.
“We still make modern favourites such as IPAs, dessert stouts and hazies but they don't define the brewery and will find them in rotation alongside a plethora of seasonal beers.”
On tap, you’ll find its flagship Kaiser's Choice Hefeweizen, a classic German wheat beer with pronounced banana and clove aroma, cloudy in appearance.
There’s also a Munich lager, Australian ale and the Homestead Lager, which is best paired with a Wagyu rump steak, duck fat kipfler potatoes, and pepper glaze.
Bailey Brewing Co is a brewery created by a family, for families.
Dad, Steve Bailey, and sons, Dan and Geoff always loved their beer, and afternoons spent sharing a drink and food with friends and rellies were always their most cherished. They wanted to create their own space, where they could bring that same experience to you and your family, and in 2019 they bought a pretty big backyard in the Swan Valley and began creating their own space.
It had to reflect who they were and what they loved. It would be perfect, no fuss, simple. Easy drinking craft beers, with simple fresh food and an afternoon out that wouldn’t leave you with a hole in your wallet. The result is a space that they hope your family will love just as much as they do.
Discover Swan Valley's hidden gems! Subscribe for exclusive travel tips, events and local news.
