Field Work: Mountain Rye

Field Work: Mountain Rye

Wildflower Field Work: Mountain Rye will be available online and for take-away/collection at our cellar door from 12pm (AEST) on Friday 2 February 2024.

An ale made for research and development, Field Work: Mountain Rye aims to highlight the characteristics of the malted true perennial progenitor to modern rye painstakingly selectively bred and grown by Matt Newell at the NSW Department of Primary Industries research station in Cowra NSW.
 
Brewed on our old-world brewery in Marrickville, fermented with our house culture containing a diversity of yeasts and bacteria collected from native flowers from NSW and bottled where it rested for conditioning and natural carbonation until release.

Meesh's tasting notes

An incredible, unique nose. All fruity esters and sweet spicy rye character. Gentle and lifted on the palate. Leads with sweet grain, but also showcases a lot of classic Gold stonefruit character. It's round, and it feels like it lingers forever, with just a touch of bitterness to close.

Like all our beers, Field Work: Mountain Rye is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).

Enjoy.

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