Amber Blend #13 follows on from the previous blend with intense aromas of chocolate, coffee grinds and caramel. These flavours are lifted with by subtle aromas of wood smoke and vanilla. A palate of chocolate strawberries, baked bread and funk is balanced by clean acidity and finishes with flavours of roasted hazelnuts. A perfect winter time Amber blend.
Amber is a blended, barrel aged Australian Wild Ale. Blend #13 is a blend of five barrels. 1604 (5 month old Amber), 1728 (7 month old Amber), 1750 (8 month old Amber), 1763 (7 month old Amber) and 1767 (5 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 April 4 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 #13 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).