The Michael brothers, Martin and Dustin, have transformed their family farm in Western Australia into a thriving beverage enterprise. Initially focusing on cold-pressed juices and ciders, they have now ventured into brewing, marking the launch of Farmers Ale. This new beer highlights the unique qualities of locally grown barley and wheat, showcasing the terroir of the Wheatbelt region.

Expanding beyond cider production was a natural progression for the Michaels. The brothers began by exploring juice production in 2012, gradually transitioning to craft beverages as they discovered the potential of their farm's produce. Although brewing presented significant financial challenges, their determination led them to explore malting techniques. Dustin's completion of a malting course in Montana in 2019 and the establishment of Loam Malt Studio have been pivotal in this journey. Loam produces Funk’s malt in five-tonne batches, providing the perfect scale for their brewing operations. The result is a beer that emphasizes the freshness and distinctiveness of local ingredients, setting it apart from other malts.

Farmers Ale represents more than just a new product; it embodies the brothers' commitment to sustainability and simplicity. By focusing on a single year-round beer, they aim to highlight the best of what Western Australia has to offer. The beer's creamy malt profile and minimal hop usage allow the grain's character to shine through. Looking ahead, the Michaels are considering expanding their range with seasonal and limited-edition brews, including ancient grains like spelt, to further showcase the diversity of their farm. Through Farmers Ale, they not only celebrate the rich agricultural heritage of the Wheatbelt but also foster a sense of community around their craft.