Dreamin #4

Dreamin #4

Wildflower Dreamin Batch #4 will be available online and for take-away/collection at our cellar door from 12pm (AEST) on Friday 5 July 2024.

Unfiltered and bottle conditioned, Dreamin' showcases the younger side of our mixed house culture wholly collected from native flowers in NSW. Dreamin' sits alongside beers like Vibe and Serenity (just trying to keep the Castle references alive) and is an ale made with regenerative organic barely and wheat, hopped generously in the kettle and also dry-hopped. It's super clear, decently rustic with a full mouthfeel. A really stripped back beer, we are loving it.

Topher's production notes

This fourth batch of Dreamin' has a particularly more Australian feel to it as we brewed it  and dry-hopped it with freshly-dried Ella hops from HPA's Rostrevor farm in Bright, Victoria in addition to this beer's customary Motueka.

We collected these hops directly from the kiln floor in 2023 when, at the same time, we were collecting the hops for the inaugural Bumbershoot wet hop IPA with Mountain Culture and Cloudburst. We thought it would be cool to use hops that had not yet been compressed and bailed, nor pelletised for that matter in a beer.

Also in this Dreamin' are a percentage of malted Grassland Oats from legendary regenerative grower Bruce Maynard. We have spoken about and made beers with Bruce in the past, most notably Field Work: Grassland Oats, which used his raw oats. Now having them malted, we are able to see a greater mouthfeel contribution of these grains that are undoubtedly great for the soil.

You might notice some edits on the label post-printing...when I had the dreamin labels printed I hadn't allowed for myself to consider the range of the beers to be wider than just wheat and Motueka... so we had to do some overprinting (as you can see) to make this Batch #4 descriptor accurate.


Tasting notes

A lovely stonefruit driven nose, really rather peachy, I'd be tempted to say they were in there. The palate is familiar, creamy mouthfeel with a bit of extra body from the oats and a back palate finishing with a peach tea sweetness. Really enjoyable.

Like all our beers, Dreamin Batch #4 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).

Enjoy.

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