Chocolate cake, wood fire smoke and toasted spices dominate the nose of this blend. A cool forest floor/wet stone element lifts the aromas to another level. The palate is equally complex. Upfront richness and creaminess fade to mid palate of cola and spice. This amber has great length but with more texture and finishes with classic hazelnut nuttiness. Excellent.
Amber is a blended, barrel aged Australian Wild Ale. Blend #17 is a blend of four barrels. 1739 (5 month old Amber), 1757 (14 month old Amber), 1774 (10 month old Amber) and 1750 (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 September 9 2018 and naturally conditioned through refermentation for 12 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.7°P (FG= 1.006 SG).
Like all our beers, Amber Blend #17 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).