We are excited to announce that Wildflower Amber Blend #23 will be available at our cellar door and online (at 2pm Sydney time) on Friday 6 December 2019.
At release, this blend shows a combination of minerality and chocolate with ripe purple fruits and sweet oak. The palate is decadently rich and smooth... hints of red fruits, cola and chocolate which are balanced by a moreish acid line. A real standout blend for us.
Amber is a blended, barrel aged Australian Wild Ale. Blend #23 is a blend of six barrels - 1726 (19 month old Amber), 1735 (13 month old Amber), 1774 (10 month old Amber), 1820 (14 month old Amber), 1844 (13 month old Amber in ex-Muscat barrel) and 1864 (10 month old Amber in ex-Muscat barrel).
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 18 July 2019 and naturally conditioned through refermentation for 20 weeks. At bottling it was 6.0% ABV, 18 IBU and 2.1°P (FG= 1.007 SG).
Like all our beers, Amber Blend #23 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
