How does Robe Town Brewery use camel dung in its porter?

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Robe Town Brewery Utilises Camel Dung for a Unique Porter Flavour

Robe Town Brewery incorporates camel dung into its porter-making process by using it to smoke the malt. This distinctive method imparts a rich, smoky flavour profile to the beer, described as reminiscent of peat-smoked malt. The brewery sources the dung from local camels, which are fed leftover grain from the brewing operations.
Smoking Malt with Camel Dung

The process involves using camel dung to smoke the malt, a crucial step in developing the characteristic flavour of the "Holy Smokes" porter. This technique results in a beer that is noted for its deep, dark appearance and a pronounced smoky aroma and taste. The use of dung in this manner is not intended to impart a direct faecal flavour but rather to create a specific smoky essence.
The "Holy Smokes" Porter

The resulting beer, named "Holy Smokes," is a porter with a significant alcohol content of 8.2 per cent. It is marketed as a rich, dark, and intensely smoky beverage. The packaging for the beer features an image of a camel depicted in a religious context, referencing the unique ingredient and the beer's name.
Circular Economy with Local Farm

The brewery's practice forms a symbiotic relationship with the Humpalicious farm in Robe. Camels at the farm are fed grain waste generated by the brewing process. Subsequently, the dung produced by these camels is then utilised by Robe Town Brewery for the malting and smoking phase of their porter production, creating a closed-loop system.

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How does Robe Town Brewery use camel dung in its porter?

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