Don't be deceived by its name - Feral Brewing Company is dishing up some pretty delicious food.
More than 120 people feasted on chef Mel Simpson's seven-course degustation dinner paired with the brewery's beers recently.
The stand-out of the annual event was the black pudding with truffle, poached quail egg and wasabi hollandaise, served with a glass of Feral White - a creamy Belgian-style beer spiced with coriander seeds and orange peel.
Feral's slightly sour Watermelon Warhead beer accompanied Coffin Bay oysters topped with a granita made from the same beer; while the Smoked Porter's notes of chocolate and coffee worked well with the melt-in-the-mouth pork belly flavoured with chocolate and chilli and finished with a pink-salt crackling.
It was great to sample Feral's wide variety of beer, but there were also many tasty surprises prepared by the chefs, including the fragrant rose and black pepper ice-cream.
Hopefully, the Swan Valley brewery will introduce the super-filling degustation as a regular option on its menu.