Amber is a blended, barrel aged Australian Wild Ale. Blend #3 is a blend of two barrels, 1703 and 1718. The beer in 1703 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 was tasting similar to its sister 1704 which was in Blend #2. 1718 was filled with our second batch of Amber brewed in the middle of February. Over its three months in barrel, the roasty flavours integrated more fully to be slightly richer than 1717 in blend #1 very much like 1716 in blend 2. If you are keeping track, the barrels in these blends are only 1 off the barrels from the last blends. Which basically means that I've done it again... picked barrels from the same two batches that I liked together. Blind, I have not been able to distinguish the two. However, over time, I expect them to diverge away from each other as they mature.
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 May 15 2017 and naturally conditioned through refermentation for 8 weeks. At bottling it was 6.0% ABV, 15 IBU and 1.2°P (FG= 1.006 SG).
Like all our beers, Amber Blend #3 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
Blend #3 will be available on Saturday 15 July, 2017 through our cellar door and online shop here.
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