Amber is a blended, barrel aged Australian Wild Ale. Blend #2 is a blend of two barrels, 1704 and 1716. The beer in 1704 was brewed in early January 2017 and racked into the barrel in the middle of the month. The wort for this beer was quite pale and picked up colour from a 3 hour boil. At blending, the barrel was showing a more developed acidity than its sister (1702 which was in Blend 1) and a little more moderated funk. 1716 was filled with our second batch of Amber (a slightly different, darker wort) brewed in the middle of February. Over its two months in barrel, the roasty flavours integrated more fully to be slightly richer than 1717 in blend #1. Like its sister, however at blending, this barrel had fantastic roast, coffee, tobacco and chocolate notes. Expect Blend #2 to be very along the lines of Blend #1 Amber with possibly a more integrated malt flavour along with a more balanced acidity.
The base beer is brewed entirely with New South Wales cereals: Single Origin (S.O.) Moree, NSW grown Gairdner ale malt and North Star, NSW grown Spitfire S.O. raw wheat thanks to Provenance Malt, as well as Riverina grown Janz S.O. raw wheat, Binya, NSW grown S.O. LaTrobe vienna malt and Riverina grown chocolate malt from Voyager Craft 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 7 2017 and naturally conditioned through refermentation for 6+ weeks. At bottling it was 6.0% ABV, 15 IBU and 1.3°P (FG= 1.006 SG).
Like all our beers, Amber Blend #2 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
Blend #1 will be available on Saturday 3 June, 2017 through our cellar door and online shop here.