Amber Blend #12 has initial toasty, caramelised bread and roasted aromas... secondary notes of rose perfume mixed with cocoa and coffee. Palate is lighter than the roasted character suggests. Upfront coffee and milk chocolate richness and flavours rather than red fruits like previous blends. Late acid pops intensely giving great length, sherberty finish and Ferrero Rocher aftertaste. yummy.
Amber is a blended, barrel aged Australian Wild Ale. Blend #12 is a blend of four barrels. 1733 (6 month old Amber), 1746 (5 month old Amber), 1748 (7 month old Amber) and 1754 (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 March 8 2018 and naturally conditioned through refermentation for 8 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.7°P (FG= 1.006 SG).
Like all our beers, Amber Blend #12 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).