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Au Baron, Fantôme and Thiriez collab beers release Friday 13 January.

Hive: Post Brood Blend #5 - Tasting Notes

Hive: Post Brood Blend #5 will be available online and for take-away/collection from 12pm (Sydney time) on Friday 5 August 2022. 

Hive: Post Brood is an ongoing collaboration with our friends, and honey superstars Tim and Emma from Malfory's Gold honey. Hive: Post Brood is a barrel aged golden Australian Wild Ale refermented with natural formed Warré hive post-brood wild comb from the Blue Mountains and Central Tablelands of NSW. The Malfroy's Post Brood Polyflora is unlike any honey I have ever tasted and indeed a unique product. The beer is our aged Gold refermented and macerated on the left over comb, untreated or heated... just natural, after Tim’s milling and gravity straining of the post brood comb. He doesn’t spin or press the comb, just let's time do its thing. But what happens is that there is still a bit of honey clinging to the waxy comb (along with all the other good propolis, bee bread and pollen). If you are interested in what Post Brood means and why the character is so unique, you can read a great description here written by Tim.  

Each bottle is dipped in the same wax post-refermentation in this beer, there may be small residue still of propolis in the wax leaving black specks in the golden yellow (super aromatic BTW) beeswax.

This blend returns to the more spice-pine driven aromas of hive 1, 2, and 3... after the more floral, lighter #4, this batch of honeywax from Tim and Emma contained more Blue Mountains post brood material in it which lends the darker, more intense flavours.

This is a big robust Hive offering. Intensely fragrant with honey, resin and sweet spicy floral notes dominant. Orange citrus and dark woody notes lift the nose beautifully. The palate has breadth and weight, upfront spice is washed away in a torrent of warm honey and beeswax. Cleansing acidity brings a floral citrus to the back of the palate.

Like all our beers, Hive: Post Brood Blend #5 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).