Husband-and-wife team Matt Moore and Gemma Sampson have long dreamt of starting a microbrewery, an ambition that ultimately sent Moore back to university to learn how to brew. (Moore is a certified cicerone, a beer sommelier, and Bright Tank’s head brewer.) Two years after their plans were finalised the 80-seat venue was complete. Enter Bright Tank Brewing Co in East Perth, a brewery that focuses as much on its food as the beer it brews.

It isn’t just another brewery with pizzas, burgers and chips because the owners want to show that beer can be paired with adventurous food.

Bright Tank’s opening range of core beers includes a kolsch, session IPA, pale ale, brown ale, and IPA. Its saison has already been offered at Petition Beer Corner.

The venue’s share-plate food menu has been designed to match its beer offering with a fortnightly seven-course “beergustation” dinner taking things up a notch.

Sharing dishes include charred Fremantle octopus with potatoes, saltbush and pickled samphire. And dry-aged rump cap with bone marrow, confit shallot, desert lime and warrigal greens. Bar snacks include popcorn with maple caramel and sourdough bread baked using spent grain from the brewery. Native ingredients are a common theme – the saison, for example, is brewed using lemon myrtle.

While the cooking sits at the more ambitious end of the local brewpub food spectrum, Moore is determined to keep the vibe casual.