At release, this blend has rich, heady aromatics of chocolate cake, fruit toast, dark spices of aniseed and clove. The palate is a touch lighter than the nose suggests. Still rich and intense with caramel and cola shining but with a strong red fruit line giving freshness and vibrancy. A very tasty blend.
Amber is a blended, barrel aged Australian Wild Ale. Blend #24 is a blend of five barrels - 1746 (12 month old Amber), 1756 (11 month old Amber), 1772 (16 month old Amber), 1814 (10 month old Amber) and 1863 (11 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 16 Oct 2019 and naturally conditioned through refermentation for 16 weeks. At bottling it was 6.0% ABV, 18 IBU and 2.0°P (FG= 1.008 SG).
Like all our beers, Amber Blend #24 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).