We are excited to announce that Wildflower Amber Blend #16 will be available at our cellar door and online (at 2pm) on October, 5 2018.
At release, Amber Blend #16 opens with toffee and rich spices of cumin and paprika on the nose complemented by classic aromas of cola and chocolate. A balanced palate of rich spices and chocolate is cut with red fruit acidity drawing out the flavours. The finish is funky and nuttty, delicious.
Amber is a blended, barrel aged Australian Wild Ale. Blend #16 is a blend of four barrels. 1710 (6 month old Amber), 1716 (4 month old Amber), 1732 (16 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 August 9 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 #16 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
