With summer on our mind back in August, we brewed a beer we thought would suit BBQ’s, Christmas parties and days in the sun. We wanted something dry, full of fruity aromas & flavours with a clean mouthfeel and a touch of citric tartness to keep it refreshing. Like a mango salad with a squeeze of lemon over it. The name, for non-aussies, is a slogan for an iconic Australian sun protection campaign. It goes ‘Slip on a shirt, Slop on the sunscreen, Slap on a hat’ and just reminds us of summertime.
After conversations with a few industry peers, we decided to achieve this by testing out the effect of mid-ferment dry hopping with a mixed culture. This technique, more utilised in creating juicy ales with English-origin ester driven yeasts, exploits the flavour results of a process known as biotransformation whereby hop oils are transformed in the presence of beer yeast. Our query tested here was how our house mixed culture including brettanomyces as well as Belgian and wild saccharomyces, would bind to these hop oils to keep them in suspension and impact the flavour and mouthfeel of this beer.
SLIP, SLOP, SLAP was brewed with malted barley, wheat and rye (no there was no flour), we hopped it with German Huell Melon across the boil and in whirlpool to 30 IBU before barrel fermenting it and dry-hopping in barrel three seperate times during that fermentation. After a monthlong fermentation, we packaged it without a post-ferment dry hop in green bottles and allowed it to condition for three months as we do for all our more primary beers.
The results are a little surprising… as you can see even after 3 months in bottle settled on its side, SSS pours quite hazy… it has bright aromatics of orange soda, pepper and dried herbs without any signs of oxidation. The palate is full of juicy orange citrus. Its finish is dry & complemented by a mild bitterness and tartness, providing a clean and refreshing beer.
Im still not really sure how I feel about it. I’m not the biggest fan of #hazy beer, yet here we have this. It’s delicious though, a fun combination of old and new techniques.
The base beer is brewed entirely with New South Wales cereals: Single Origin (S.O.) Moree, NSW grown Gairdner ale malt thanks to Provenance Malt as well as S.O. malted wheat and S.O. mlated rye from Voyager Craft Malt (Riverina, NSW). It is made with filtered Sydney water and Huell Melon (GR) hops. Finally, it was fermented with our house culture: brewers yeast, foraged wild yeast and naturally occurring souring bacteria native to New South Wales. It was bottled on August 1 2018 and naturally conditioned through refermentation for 13 weeks. At bottling it was 5.0% ABV, 40 IBU and 1.4°P (FG= 1.004 SG).
Like all our beers, Slip, Slop, Slap is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).