This is the second post in an ongoing series. This series, 'Process', focuses one-by-one on specific elements of how we make our beer. The first post on fermentation geometry can be found here. The undeniable distinction of our beers is their yeast characteristic. As we have mentioned before, all of our beers at Wildflower are fermented with a mixed culture of brewers yeast along with a host of wild yeast that we foraged from around New South Wales, Australia. This means that our beers will taste like no other, because no other brewers use the same diverse mixture of native yeast as we do. We know a number of brewers who are making beers with wild yeast, but they have captured different...

We are excited to announce that Wildflower Amber Blend #2 will be available at our cellar door and online on Saturday 3, June 2017. Amber is a blended, barrel aged Australian Wild Ale. Blend #2 is a blend of two barrels, 1704 and 1716. The beer in 1704 was brewed in early January 2017 and racked into the barrel in the middle of the month. The wort for this beer was quite pale and picked up colour from a 3 hour boil. At blending, the barrel was showing a more developed acidity than its sister (1702 which was in Blend 1) and a little more moderated funk. 1716 was filled with our second batch of Amber (a slightly different, darker wort) brewed in the middle of February.  Over its...