Besk Bitter

Besk Bitter

Wildflower Besk Bitter will be available online and for take-away/collection at our cellar door from 12pm (AEST) on Friday 3 November 2023.

Besk Bitter is an ale made with native-WA sandalwood, NSW-grown whole cone Fuggle hops, gentian root, wormwood and all organic NSW-grown grains. Brewed in collaboration with Besk Bar & Bottleshop, West Leederville, WA.

Topher's production notes

When this Perth based bar, bottleshop and all round hospitality powerhouse explained the etymology of their name, deriving from the Danish word 'besk', as a flavour descriptor meaning a taste somewhere amongst the sharp, bitter, tart spectrum, the ideas for this beer came together.

Brewed in March 2023, we blended botanicals and native tree-bark in the boil with a traditional UK-hop to lend the beer a character befitting of not only the danish word but also the classic English beer style with which the name treads so closely to. Fermented with our house culture, a diversity of yeasts and bacteria collected from native flowers in NSW, and aged in barrel before bottling, this ale picked up a small amount of acidity to bring a lovely energy to the table.

At 4.8% and with a balanced menage of the botanicals, sandalwood and Fuggle hops, it's suited for sipping on all day... the bitterness bringing a refreshing, thirst quenching character while the acidity keeps a vitality and energy intrigue.

Thank you to Ben, Tom and Cody for making the trip to Sydney to make this together and to the whole team at Besk for being such ardent supporters of Wildflower over the years and even giving us the opportunity to make this beer.


Meesh's tasting notes

There is an earthy, woody richness on the nose, balanced with some sweet malt and lemon zest. Initially the palate is soft and full of citrus but it then smacks with a pleasant grippy, lingering botanical bitterness. Bone dry, textural and well suited to a hot dry day over in West Leederville.  

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

Enjoy.

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