We are excited to announce that Wildflower Amber Blend #7 will be available at our cellar door and online (at 9am) on Saturday 11, November 2017.
The aromas from this blend are reminiscent of seaweed and crushed oyster shell with smoky, forest undergrowth undertones. The final aromas are of cocoa, grainy and toast.
Its palate is exciting with big sweet red fruit flavours of raspberry and sour cherry. Continuing on from the aroma, it had flavours of freshly toasted grain and cocoa from the freshly roasted chocolate malt. This blend finished with a clean hazelnut finish.
Overall, this blend is a little broader than the two previous. Its generous fruit palate is well balanced with a round acidity.
Amber is a blended, barrel aged Australian Wild Ale. Blend #7 is a blend of two barrels, 1728 and 1603. A five month old barrel, the beer in 1728 was put to barrel in March 2017. 1603 was filled with our fifth batch of Amber on 16 June 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 30 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).
