Sunshine Coast Jarrah Boy to launch beer using native ingredients from indigenous suppliers

The Sunshine Coast and Noosa are home to top brewers and now an Indigenous chef and entrepreneur has joined the ranks with his new brews showcasing native ingredients.

A Sunshine Coast beer company is launching late October with a lager made using all local malt and hops and native ingredients from Indigenous suppliers across the country.

Noosa-based Jarrah Boy release its first canned batch of three lagers available for wholesalers on October 20, 2022, after outsourcing its brewing to Boiling Pot Brewing Co in Noosaville.

The four-man start-up’s first drink is a golden lager, Tirum Sun Lager, which was made using Australian malt and hops, and native yams grown from indigenous supplier Something Wild, owned by former AFL player Daniel Motlop, in Victoria.

Founder Dale Vocale said he was proud of the three brews which were part of his first permanent release.

Rohan Vocale, left, Dale Vocale, middle, and Phil Naimo, right. Picture: supplied.

The next two lagers will be called Mulu and Gwangal Red Lager, with the latter using honey from Indigenous beekeepers in Western Australia.

Mr Vocale – a proud Monero Ngarigo man from rural Victoria – said he always wanted to make a beer using native ingredients from Indigenous growers to celebrate and support them.

Jarrah Boy owner Dale Vocale, left, with Boiling Pot Brewing brewer Pedro De Luca, right. Picture: supplied.

“We want to see all Australians buying our beer because it celebrates indigenous businesses,” he said.

While he had only one stockist, Peppers Noosa Resort & Villas, on his books so far, Mr Vocale said he was confident to add plenty more.

One of Jarrah Boy's lagers. Picture: supplied.

Mr Vocale said he first had the idea of brewing his own beer in 2019 but that dream was “relit” when he moved to Noosa last year after he closed his food van restaurant in Victoria during the pandemic.

Mr Vocale – a chef, entrepreneur, and creator at heart – said his old company, specialising in slow-cooked meats, was unable to continue because of restrictions on events and restaurants.

“We couldn’t do much with the business,” he said.