Amber Blend #11 is one of our favourite to date. The nose is dominant of coffee, caramel and molasses while the palate is highlighted by red fruits, particularly cranberries, with notes of cherry and a creamy mousse texture. It has robust flavours of toast and tobacco on the finish. Overall, this blend balances the dark, richer flavours found in the grains of our Amber with the fruit and acid fermentation characteristics.
Amber is a blended, barrel aged Australian Wild Ale. Blend #11 is a blend of four barrels. 1603 (6 month old Amber), 1715 (5 month old Amber), 1716 (10 month old Amber) and 1747 (7 month old Amber).
The base beer is brewed entirely with New South Wales cereals: Single Origin (S.O.) Barrellan, NSW grown Schooner Munich malt, Binya, NSW grown S.O. LaTrobe Vienna malt and Riverina grown chocolate malt from Voyager Craft Malt, as well as Moree, NSW grown Gairdner ale malt thanks to Provenance 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 February 2 2018 and naturally conditioned through refermentation for 9 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.7°P (FG= 1.006 SG).
Like all our beers, Amber Blend #11 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).