We are excited to announce that Wildflower Amber Blend #19 will be available at our cellar door and online (at 2pm) on 5 April 2019.
At release, Amber Blend #19 opens with classic aromas of woodfire, roasted chocolate and caramel. The palate begins with toasted caramelised bread, hints of filter coffee and red fruits which are cleared out by balanced acidity and highlights our now commonly occurring hazelnut finish.
Amber is a blended, barrel aged Australian Wild Ale. Blend #19 is a blend of four barrels. 1704 (11 month old Amber), 1737 (6 month old Amber), 1756 (6 month old Amber) and 1810 (8 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 November 15 2018 and naturally conditioned through refermentation for 19 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.7°P (FG= 1.006 SG).
Like all our beers, Amber Blend #19 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
