Amber Blend #14 has an expressive nose of caramel, toasted sourdough and nuttiness lifted by sweet earthy spices. Conjures memories of an eucalyptus forest floor. The palate has a wonderful currant fruit core, supported by typical Amber richness of chocolate and malt. An energetic acid line gives length and the finish has a surprisingly smokey/ash complexity. A more linear, acid focussed Amber than recent blends but also with new, previously unseen, nuances across the nose and palate.
Amber is a blended, barrel aged Australian Wild Ale. Blend #14 is a blend of four barrels. 1749 (6 month old Amber), 1756 (10 month old Amber), 1716 (4 month old Amber) and 1739 (9 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 May 2 2018 and naturally conditioned through refermentation for 13 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.7°P (FG= 1.006 SG).
Like all our beers, Amber Blend #14 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).