Australian Wild Ales made on Cadigal-Wangal Land
Wildflower focuses on fermenting beers with a mixed house culture of brewers yeast mixed with wild yeast and bacteria foraged from New South Wales.
Our goal is to balance the tart, funky characteristics of our house culture to deliver beers with length, nuance and subtlety.
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11 - 13 Brompton St, Marrickville NSW
St Abigail is an Australian Wild Ale made by blending barrel aged golden mixed culture fermentation ale with 746kg of fresh, whole, tree ripened white peaches from Thornbrook Orchard in Nashdale, NSW. It is named for Chris and Emily’s second daughter.
This is a 5 barrel blend. Sweet sherbety nose of citrus blossom and pithy zest. Mild spice and oak notes ebb and flow amongst the citrus. Lovely palate, citrus forward but with spice and oak in a way that gives the palate weight, texture and length. Grapefruit, light vanilla and a touch of funk persist.
Blend 14 opens with aromas of hop spice and soft creamy grainy notes with a lemon barley lift. Bright and beckoning with the mildest oak and earthy funk. The palate is a sweet burst of yellow citrus, a mid palate full of intensity and flavour, mandarin and lemon meringue with a touch of spicy oak. It’s compact and concentrated, a bang on rendition of this biere de coupage.
A young Australian Wild Ale made with perennial cereal grain 11955 grown by the NSW Department of Primary Industries in Cowra, NSW as well as dandelions from Chris and Em's farm in Cygnet, Tasmania picked by their kids. Fermented and aged in a single puncheon before bottling, conditioning and maturation ahead of release
The resultant beer at release opens with bright apricot flesh and musky skin. Complex spice mix-edging on negroni vibes, cinnamon and earthy allspice with a vinous soft vanillin warmth background. The gold base comes through lifting the aromatics with inflections of citrus and fresh pineapple. Beautiful flow on the palate. Apricot to the fore in all forms but backed by clean oak lines, orange citrus and biscuity textures. The fruit is fresh and vibrant, continually expressing itself across a long palate. As with all St Henry’s, the acidity builds but is in total harmony with the apricot.