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The Farm

Our brewery Beerfarm was born in 2015, when five misfits stumbled upon a little slice of heaven in Metricup, Western Australia. Once an old dairy farm, they converted the hay shed into a tavern, built a brewery in the round house and created a name for both a destination and a brewery that would serve straight up beer.


About Beerfarm

Beerfarm brewery equipment at the farm

Our Story

With the South West being so dense with farmlands and the brewery being smack bang in the middle of some of the region’s best agriculture, ‘The Beer Farm’ was born because, well. It was exactly that! There were no doors, no roof and there was more dirt than grass. It was all hands on deck for George Scott, Ian Atkins, Craig Thommo, Ben Joseph and Josh Thomas who took turns in bartending, managing the venue, cooking the food and delivering it to the tables, all in a day’s work.

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A drone photo over sunset of the Beerfarm grounds and green fields over Metricup, WA

The Farm Today

Beerfarm now has over 90 staff employed in any given season, with a mass of locals, families and beer lovers alike coming through the doors from Monday through to Sunday.

The days of our goofy food truck are well and truly gone, with Head Chef Hayden Vink bringing his diverse culinary background, which includes a penchant for smoked dishes and a passion for flavours from around the world to our table.

With a second venue in the making, we're driven to learn and progress as a team, continue doing things a little left of centre and making sure to have fun along the way. 

Our region The Wadandi Boodja (South West) region is our home, filled with some of the best breweries, wineries and local producers in the country. We’re surrounded by beautiful beaches, surf breaks, vineyards, caves and forests, with our own brewery located on 160 acres of rolling green farmlands roamed by our herd of Black Angus Cattle.

Our Beerfarm herd

Farm To Plate Philosophy

Our herd of Black Angus Cattle spend their days grazing and tucking into the spent grain leftover from the brew, which is packed with nutrients. We know what they’re fed, where they roam, and have a very clear insight into a supply chain that has minimal impact on the animal.

Once at weight, our cattle are sent to the abattoir and then to Bullsbrook Gourmet Butchers, where the meat is aged. The larger cuts are sent to the farm and utilised across our menus, with any trim and secondary cuts used by our butcher for small goods.

Established for the Future

Contact us

Want to know more about Beerfarm, need more info about bookings or events, or just want to say hello?

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