Dubbo's The Pilot Room at the Monkey Bar releases Wattle It Be brewed from wattle flowers

Faye Wheeler
Updated March 10 2022 - 2:07pm, first published March 9 2022 - 5:00pm
Cheers: The Monkey Bar owners Tim and Cass Smith with the wild ale they brewed in The Pilot Room, fermented using wild yeast foraged from local wattle flowers. Picture: BELINDA SOOLE
Cheers: The Monkey Bar owners Tim and Cass Smith with the wild ale they brewed in The Pilot Room, fermented using wild yeast foraged from local wattle flowers. Picture: BELINDA SOOLE

A beer has been fermented wholly using yeast foraged from local wattle flowers in a proud moment for its Dubbo makers.

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Faye Wheeler

Faye Wheeler

Journalist

I have been a journalist for more than a decade and in that time I have been keeping Daily Liberal readers up to date about issues affecting them and what's happening in their community. Throughout my career I have covered a range of rounds and most recently I have been focusing on the business round.

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