Aromas of salted caramel, baked chocolate cake and robust spices of cinnamon, nutmeg and cola (sarsaparilla) are well complemented by more complex subtle earthy, bready, grainy aromas. A heady, comforting amber nose.
Excellent palate. Earthy grainy flavours are strong and lifted by hints of coffee and cherry liquor. The firm yet moreish acid, drives the full rich palate to an impressive length that finishes with lingering cola and hazelnuts.
Overall, a more integrated and seamless amber blend, with wonderful balance and moreishness providing instant appeal.
Amber is a blended, barrel aged Australian Wild Ale. Blend #5 is a blend of two barrels, 1701 and 1736. The beer in 1701 was brewed in late December 2016 and racked into barrel 15 January 2017. 1736 was filled with our fourth batch of Amber on 25 May and aged there until blending.
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 July 4 2017 and naturally conditioned through refermentation for 9 weeks. At bottling it was 6.0% ABV, 15 IBU and 1.3°P (FG= 1.006 SG).
Like all our beers, Amber Blend #5 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).