Amber Blend #10 has a solid nose with classic caramel and chocolate enhanced by subtler aromas of sweet woodsmoke, clove and earthy grains. The palate has a soft creamy acid profile that gives beautiful texture and lifts cherry and rich plum flavours. The finish is reminiscent of roasted nuts and caramelised bread to finish. We are really loving this blend. It’s very streamlined but it’s slightly softer, more balanced acidity palate reminds us of Amber Blend #8.
Amber is a blended, barrel aged Australian Wild Ale. Blend #10 is a blend of five barrels. 1704 (8 month old Amber), 1713 (4 month old Amber), 1726 (6 month old Amber), 1743 (5 month old Amber), 1749 (6 month old Amber).
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 Binya, NSW grown S.O. LaTrobe vienna malt and Riverina grown chocolate malt from Voyager Craft Malt. It is made with filtered Sydney water and Saaz (CZ) 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 November 30 2017 and naturally conditioned through refermentation for 12 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.7°P (FG= 1.006 SG).
Like all our beers, Amber Blend #10 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).