Farmers in WA's premier food and wine region are brewing beer with locally processed fruit puree, creating a new market for previously wasted seconds.
Two passionfruit farmers in Western Australia's south west are reducing food waste by purchasing otherwise unsellable fruit from local growers, with the puree being turned into beer.Local breweries are using the fruit puree to make various sour beersThe various fruit purees have been used to make sour beers by several high-profile breweries in the region, including Eagle Bay Brewing, Funk Cider and Tall Timbers Manjimup.
The couple said once their own processing system kicked off, they were approached by local breweries about what else would be possible.They were able to buy more fruit seconds from nearby farmers, including figs, strawberries, plums and other stonefruit which they turned into a high-quality puree and onsold to various local breweries."Most people were pretty surprised that we wanted to do anything with a product that's a bit wrinkly or a bit sunburnt," she said.
Among the team of brewers was Florain Von Guttenberg, who said he had noticed sour beers becoming more popular."I don't think they've peaked yet," Mr Von Guttenberg said.
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