In a century-old woolshed nestled on the banks of the River Murray, a group of SA brewers are busy experimenting.
With an eye for blending ale with unique local flavours, the Riverland's Woolshed Brewery now has its sights set on conquering the region's largest crop — citrus.
The Big Orange is the latest idea from the Murtho brewers and Adelaide Hills company Left Barrel Brewing, infusing a kettle sour beer with juice from locally grown oranges.
Brewer Jackson Beavis said the idea came about due to the abundance of citrus grown around them.
"I was able to use fresh orange juice that was squeezed that morning and get it straight to the brewery," he said.
"We have got access to oranges this season … there is plenty of them around.
"We came up with this idea to brew something together that brings both of our talents together, and use a bit of local Riverland influence."
Nod to iconic attraction
The beverage shares its name with the region's once iconic Big Orange attraction, which now sits idle and lifeless off the Sturt Highway.
Mr Beavis said the beer was somewhat of a symbol of the monument and the industry overall, given the easy access to imported fruit and juice concentrate.
"If you let something go, it becomes unused," he said.
"We have got this industry here, and it is not just oranges or citrus, it covers a lot of things, that if you do not support it, it dies.
"It is more of a comment on our choices as consumers."
Using produce to tell a story
Citrus is not the first unique flavour Mr Beavis and his fellow brewers have trialled, with Riverland coffee and locally grown wattle seed beer on their menu.
"It definitely is important for us as a brewer to showcase what the region has to offer," Mr Beavis said.
"It gives the beer a home … it gives the drinker a bit of a story to associate that drink with.
"This has not been trialled, so it is kind of just jump in with both feet and go for it."
The beer is still a work in progress, and is set for release in July.
Admitting it is a unique taste, Mr Beavis said it was hoped the kettle sour brew would hit the right notes as the popularity of craft beer soared.
"There is quite a few stages to this style of beer, when you compare it to our standard sort of beers that we are making," he said.
"It is not a style that is very common, but you are starting to see a lot more experimentation with brewing."
Brewed in isolation
Despite being out of town and surrounded by fruit orchards and paddocks, the brewery has found success on a station entrenched with history.
Wilkadene was once a prominent wheat station, with the woolshed itself standing for more than 100 years before brewing first kicked off in 2009.
Mr Beavis believes it is the unique country experience, as well as its location on the banks of the River Murray, that has fuelled the brewery's success.
"This place is testament that if you build something, people will come," he said.
"It is not in the centre of town, but I think that is part of its appeal."