This blend has a toasted rich nose of baked bread, chocolate cake and roasted nuts. Lifted by subtle plummy fruits. The palate is full of energy and freshness despite the deep rich flavour profile. Black cherry flavours cut through the toasted sourdough and caramel weight to a classic hazelnut finish.
Amber is a blended, barrel aged Australian Wild Ale. Blend #19 is a blend of four barrels. 1763 (8 month old Amber), 1801 (10 month old Amber), 1814 (8 month old Amber) and 1720 (7 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 December 20 2018 and naturally conditioned through refermentation for 24 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.7°P (FG= 1.006 SG).
Like all our beers, Amber Blend #20 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).