Wildflower Field Work: Spitfire Wheat will be available online and for tasting and take-away/collection at our cellar door from 12pm (Sydney time) on Friday 2 December.
The final beer of four trials we have been conducting internally for over two years which we are calling "Field Work". These beers are made by changing a single variable in our Gold recipe, either a single wheat varietal or single yeast source, to help us better identify and thus improve on this most beloved beer.
These are slight variations, but we've had to allow them to age for quite some time to really compare them with Gold. The outcomes of these will help us better understand what types of yeast, or more pertinently, which families of varietals of wheat we should be farming to improve Gold. They are fascinating and really should be drunk alongside a Gold blend to spot the differences.
This last release showcases the Spitfire wheat varietal grown by @woodstock_farm and supplied to us by our dear friends @woodstockflour. Spitfire is a steely high protein hard wheat most commonly used for baking bread, pasta, pizza and crackers.
"The difference is visible in the glass with this beer. A stunning light straw colour almost reminiscent of table beer. Leads with an elegant nose of subtle citrus fruit. A totally different mouthfeel to any other Wildflower beer I've tasted. Big, bold, plush palate - the fuller body restricting the acid and showing light bitterness. A really fascinating beer." - Meesh.
The base beer is brewed entirely with certified organic cereals from Chris and Sam Greenwood's farm in Coleambally NSW and Woodstock Farm in Berrigan NSW. Organic raw Spitfire wheat and organic Schooner barley malted to a pale roast by Voyager Craft Malt. It is made with filtered Sydney water and Motueka (NZ) and Saaz (CZ) hops. Finally, it was fermented with our house culture of microflora wholly foraged from native flowers in NSW. It was bottled on 27 July 2022 and naturally conditioned through refermentation for 18 weeks. At bottling it was 5% ABV and 1°P (FG = 1.004 SG).
And like all our beers, Field Work: Spitfire Wheat is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).