Amber Blend #41

Amber Blend #41

Wildflower Amber Blend #41 will be available online and for take-away/collection from 12pm (AEST) on Friday 2 February 2024.

A rich and complex malt-accentuated barrel aged ale wholly fermented by a diversity of yeasts and bacteria collected from native flowers from NSW. Aromas of red currant, cacao and sultana pair with figgy sweetness and balanced acidity to produce an ale with weight, texture and richness. The slightly heavier characteristics of this beer make a fantastic complement to food and offer a variety of flavours to both compare and contrast in pairing.

We brew with regenerative organic grains at our old-world brewery in Marrickville where the beer undergoes a warm primary fermentation with our house culture from NSW flowers before being transferred into ex-wine oak barrels for maturation. After an average of 12 months, we select and blend the most exemplary barrels, bottle them and allow the beer to naturally condition and carbonate for an additional 4 to 6 months before release.

Meesh's tasting notes 

The nose leads with freshly baked bread, roasted nuts and dark chocolate, with a hint of bright red currant, cherry and fig. Fresh on the palate, hitting first with zippy acid, which is filled out with sweet malt and roasted hazelnuts. The finish is quite savoury and earthy, showing roasted grain and oak. Incredibly moreish.

The base beer is brewed entirely with certified organic cereals from Chris and Sam Greenwood's farm in Coleambally NSW. Organic raw Red wheat with Organic Schooner barley malted to Munich, Vienna and chocolate roasts by Voyager Craft MaltIt is made with filtered Sydney water, Organic Motueka (NZ) and Saaz (CZ) hops. Finally, it was fermented with our house culture of foraged wild yeast and naturally occurring souring bacteria native to New South Wales. It was bottled on 10 October 2023 and naturally conditioned through refermentation for 16 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.8°P (FG = 1.007 SG).

Like all our beers, Amber Blend #41 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).

Enjoy.
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