AUSTRALIA - Gone are the days when you’d see a mug of orange comfort and know it as pumpkin ale. Two men around the Scenic Rim have decided to combine two of their favorite carbs: carrots and beer.

"Not only do we love carrots, we also like a beer every now and again," Richard Gorman, part Owner of Kalfresh, said in an Australian Broadcasting Corp. (ABC) News report. "Mixing those two together was just the perfect combination."

And now folks in the local area are forgoing the V-8 in favor of a brewsky to reach their veggie requirement.

"I've had a lot of people saying 'is this my daily serve of vegetables,' which I don't think one schooner is but probably two might be close, who knows?” Queensland Craft Brewer Wade Curtis told ABC.

The Wabbit Saison (a hat tip to Elmer Fudd) is the brainchild of Gorman and Curtis, born after Curtis visited Kalfresh with his family and had an idea.

"I saw the carrots and I thought 'it's a vegetable, it's got sugar, it can be converted to alcohol, wouldn't it be great to pair with beer?'" Curtis said in the report.

And if there is anything we like better than mixing beer with produce, it’s making beer with produce that would have otherwise become shrink. According to Curtis, the brew is composed of about 16 percent carrot juice from crop that Kalfresh would not have been able to sell, adding value and interest to the area of fresh produce that can be most challenging.  

"That's one of the things that does annoy us as a producer - to go out to the waste bin and have a look at some of the things that are perfectly edible but don't get sold," Gorman said, adding that this year would produce more than 1,000 acres of carrots - about 20,000 tons.

Wabbit Saison evidently tastes like beer, but with a signature bright orange tint, which were the duo’s two main parameters. It is already on tap at the Four Hearts Brewing Company in Ipswich, west of Brisbane, part-owner of the brewery.

While Curtis said that the carrot beer being produced on a grander scale depended on economic viability and the all-important taste test, they have also delved into the area of carrot beer ice cream.

Yes folks, we went there.

"It's about promoting the local area," Curtis said, saying that they made a 1,200-litre brew with an added 200 litres of pasteurised carrot juice, which came out “fluoro orange."

And apparently since it began flowing he has heard the locals talk more and more about the food produced by local farmers. Drinking vegetables has just gotten so much more fun.