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Bugs Bunny Would Love What's on Tap at This Australian Brewery

by Ryan Hudak on Jul 9, 2015 in Beer

Beer has often been touted as a great way to get vitamins and minerals, and even a great way to recuperate after a long run. But now it might also include a daily serving of vegetables thanks to Four Hearts Brewing Company in Queensland, Australia.
 
Four Hearts’ head brewer, Wade Curtis, and local carrot farmer Richard Gorman came together when Curtis visited the carrot farm and the idea hit him—carrots contain plenty of fermentable sugar, so why shouldn’t they be included in a beer? The collaboration—Wabbit Saison—is now on tap at Four Hearts and contains 16% carrot juice, which turns the beer a disconcertingly bright orange.

Curtis says the brew, along with his finger lime collaboration brew with the Lime Caviar Company, helps bring beer drinkers and local producers together. Once something is in your beer, and giving it a prominent flavor, you may want to investigate further and see what else your surrounding area can produce. Not only that, but the beer is made with juicing carrots, which are a type of carrot that cannot generally be sold. So far, Four Hearts has repurposed almost 20,000 tons of carrots that the farm would not have originally been able to sell and would have gone to waste.

While Australia may be a bit far to travel to try a carrot beer, there are plenty of sugary vegetables in the states that can be used to brew with—beets, for instance, have a lot of sugar. And who wouldn’t want a dark purple beer?  

Hopefully the practice can catch on and what used to be waste can be turned into delicious beer—because everything should be turned into beer. 

Photo via Four Hearts Brewing Company


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