Upon tasting the blends before release, we noticed a highly expressive nose dominated by tobacco smoke, sweet spice and caramelised fruit cake. Subtle nuances of banana and toast add lift and extra complexity.
A racy driven palate. Flavours of morello cherry, cranberry and earthy beetroot dominate the palate. The palate has lovely length long toasty, bready flavours balancing the tart clean finish
Overall, a more fruit driven Amber. Expect the textual elements to evolve more in bottle.
Amber is a blended, barrel aged Australian Wild Ale. Blend #6 is a blend of two barrels, 1719 and 1738. The beer in 1719 was brewed in early June 2016 and racked into barrel 16 June 2017. 1738 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 August 2 2017 and naturally conditioned through refermentation for 9 weeks. At bottling it was 6.0% ABV, 15 IBU and 1.8°P (FG= 1.006 SG).
Like all our beers, Amber Blend #6 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).