Too Easy: Galaxy is a barrel fermented, mixed culture bitter Australian Wild Ale heavily hopped with Australian Galaxy hops pre, during and post fermentation. It shares the same malt base as our previous renditions of Too Easy: Motueka and Too Easy: Hallertau Blanc, but highlights a different hop. We have, at our doorstep, this incredible hop and I wanted to see in this beer how the citrus characters in the hop paralleled with those from our house culture.
As I noted when we first released Too Easy: Motueka, for these beers, my aim is to reduce the total hop volume I use in each of these beers while maximising the character we eventually yield. By hopping the wort in barrel at the same time as pitching our yeast slurry, we not only stymie our house culture's souring nature but also allow for biotransformation of hops which alter non-aromatic glycosides into aromatic terpenoids (increasing the impression of hops). We also then dry-hop the beer before packaging for a little added touch of fresh aromatics.
It was brewed with malted barley, wheat and rye in May 2019. We hopped it across the boil and in whirlpool to 40 IBU before barrel fermenting it and dry-hopping in barrel immediately at fermentation. After a month long fermentation, we hopped once more and packaged it in green bottles.
Super fresh with classic passionfruit and citrus aromas both compounded by our culture's tendency to express these flavours on its own. Soft bitterness and a clean finish, this is a very easy-drinking, hoppy beer... ideal to drink while watching the Aussies clinch the Ashes. (or drown sorrows after watching Australia capitulate in the third test....)
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. malted rye from Voyager Craft Malt (Riverina, NSW). It is made with filtered Sydney water and Australian Galaxy 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 20 June 2019 and naturally conditioned through refermentation for 11 weeks. At bottling it was 5.0% ABV, 40 IBU and 1.1°P (FG= 1.004 SG).
Like all our beers, Too Easy is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).