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Gold Blend #27, Amber Blend #27, Good as Gold Blend #9, St Thomas 2020, Amongst the Bines release Friday 7 August @ 12noon.

Introducing Wildflower Yeh Nah Yeh

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We are excited to announce that Wildflower Yeh Nah Yeh will be available online and for take-away/collection from 12pm (Sydney time) on Friday 3 July 2020.

Yeh Nah Yeh is a bit like Too Easy... well, lets say it IS Too Easy except for one crucial element that makes Too Easy the beer it is, mid-ferment dry hopping. This saison-inspired beer started its life just the same when I brewed it in early December, Yeh. Butttt you see that was a crazy busy time in my life and while the brew day went just fine, well it completely slipped my mind to throw bio-transformation mid-ferment hops into the fermenting vessel, Nah 🤦‍♂️. The mid-ferment hopping is something we play around with in Too Easy and dramatically changes the hop expression as noted in each of their release blog posts. I realised my error only after tasting it post ferment, like I said, it was a busy time. It had a more expressive rye character than I had noticed before and I was into it, but it wasn't Too Easy. So we continued to taste it as summer turned to autumn and finally into winter, many bottles were taken home during lockdown and we realised we, actually, really liked it as it was, Yeh. It named itself, a good start admittedly stuffed up, but still concluding with a great result. Also, I've always had a chuckle at this Aussie oxymoronic but totally understandable string of words.

At release, Yeh Nah Yeh has strong stonefruit, melon aromas underlined by a grainy spice from the rye. The palate shows moderate acidity with a rustic dryness that leads to a fruity, clean finish.

The beer was brewed in early December with malted barley, malted wheat and malted rye and hopped with CZ Saaz, GR Hallertau Blanc and NZ Motueka. It fermented in stainless for nearly 3 months weeks before packaging on 26 February 2020. It has conditioned in bottle for 4 months before release. A bottling it was 5% ABV.

Like all our beers, Yeh Nah Yeh is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).