Wildflower Gold Blend #44 will be available online and for tasting and take-away/collection at our cellar door from 2pm (AEST) on Thursday 1 August 2024.
Blended in Feb 2024, a five barrel blend conditioned for 6 months before release.
Delicately balanced, the palate is effervescent and dry with a subtle bitterness, pillowy body and developing acidity from the indigenous flora. This beer undergoes a warm primary fermentation by our house mixed culture of foraged wild yeast and naturally occurring souring bacteria in a wide vessel before being transferred into French oak barrels for maturation. Mature barrels (averaging 12 months) are then selected and blended to meet our desired character before being packaged and naturally bottle conditioned for a minimum of 3 months. Only then do we release this unspiced ale to be enjoyed at table with your favourite foods and best of friends.
Tasting notes by Topher
Damn this is a really nice blend of Gold. The nose is alluring and gentle, it has a lot of early gold blend, like blends 10-16 cardamon sweetness to the aroma. On the palate its a lemon meringue party with just enough funk, barrel, acid and apparent sweetness to keep it interesting. A really, really lovely blend.
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 a pale roast by Voyager Craft Malt. It is made with filtered Sydney water and Motueka (NZ) hops. Finally, it was fermented with our house culture of microflora wholly foraged from native flowers in NSW. It was bottled in February 2024 and naturally conditioned through refermentation for 6 months.
Like all our beers, Gold Blend #44 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
Enjoy.
