Built on a family property in the Yallingup hills, Wild Hop runs a 1,200-litre direct-fire brewhouse visible from the bar. No cans, no bottles — beer leaves only on tap or in growlers. The kitchen centres on a wood-fired rotisserie; the free-range chickens brine for 48 hours before hitting the coals. One constant on the tap list: the Short Shorts Czech Pilsner, lagered a minimum six weeks.
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