A group of Victorian brewers have come up with a navel way of making beer, growing a yeast strain from their own belly button fluff and savouring the results.

While the idea of Belly Button Beer may be stomach-turning for some, 7 Cent Brewery co-founder Doug Bremner said the yeast strains were carefully studied and grown to ensure they were sterile.

"It's perfectly safe. Yeast is yeast – this beer is no different to any other beer out there," Mr Bremner told 9news.com.au.

The friends tested the first batch themselves.

"We weren't really sure if we were going to see it work and we were really stoked that it actually did work," he said.

Three engineer friends founded 7 Cent Brewery in Gisborne South, in Victoria. (7 Cent Brewery)

Confident in their processes and research, they weren't overly worried about being guinea pigs.

"The process of isolating our own yeast strain involved swabbing samples of each of the brewer’s belly buttons and getting our full science on by streaking out the samples on agar plates," he and fellow co-founders Brendan Baker and Matthew Boustead said in a statement.

"After allowing the plates to incubate, we found all sorts of interesting things growing, including what appeared to be colonies of yeast.

"Positive controls were used to help us identify yeast colonies and negative controls were used to ensure our techniques were sterile.

"We selected individual yeast colonies and grew them up until we had pitch-able quantities for trial batches."

The unusual idea was inspired by a Beard Beer made from yeast from a Rogue brewer's beard in Oregon, Mr Bremner said.

Orange zest and coriander seeds complement the belly button yeast. (7 Cent Brewery)

As for how Belly Button Beer tastes, the brewery has described it as being "in the style of a new world-ish Belgian-ish Witbier with fresh orange zest and toasted coriander seeds".

"The yeast exhibits qualities of Belgian beer with the key characteristics being spiciness, clove and light banana esters. The orange zest and coriander seeds were used to help complement the yeast and a calculated amount of Riwaka and Mosaic hops were added to increase the citrus qualities and give it a refreshing hop kick," they said.

"Four different grains were also used to add both body and complexity including: barley, wheat, oats and rye."

The brewers made an 800L batch of the beer. (7 Cent Brewery)

The "completely unique yeast strain" gave the beer a unique flavour, Mr Bremner said.

The 7 Cent Brewery team, which is based in Gisborne South, north-west of Melbourne, will showcase their Belly Button Beer at the 2016 Great Australasian Beer SpecTAPular (GABS), in Melbourne and Sydney next month.

This isn't the first time the three-year-old brewery – which started out when the engineer friends began brewing beer for parties – has tried something unusual, Mr Bremner said.

"We do like to try and experiment a bit – we've done a black clam gose, which is a German-style sour beer with salt [and] the idea of clams was to add a bit of saltiness," he said.

The brewery also made an oyster stout, and launched a 'hipster beer' at GABS 2015, which was made with quinoa, chia seeds and kale.

Belly Button Beer was inspired by Rogue's Beard Beer. (7 Cent Brewery)

Mr Bremner said GABS was a great opportunity to try something different.

"The idea is to do something pretty unique and to kind of push the boundaries," he said.

7 Cent Brewery sells beers mostly packaged in kegs at Melbourne pubs, and has also been sold in Sydney and Perth.