We are excited to announce that Wildflower Amber Blend #22 will be available at our cellar door and online (at 2pm) on Friday 4 October 2019.
A richer blend, initial aromas of dark chocolate and cocoa moves to overripe cherries and dark fruits. The palate mirrors with robust early flavours that give way to plum and currant fruit notes. The finish is roasted and clean with a hint more acidity than the previous two blends.
Amber is a blended, barrel aged Australian Wild Ale. Blend #22 is a blend of three barrels - 1603 (9 month old Amber), 1702 (16 month old Amber) and 1810 (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 NSW 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 4 April 2019 and naturally conditioned through refermentation for 26 weeks. At bottling it was 6.0% ABV, 18 IBU and 2.1°P (FG= 1.007 SG).
Like all our beers, Amber Blend #22 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
