Amber #8 is a direct follow on from Amber #7 with a rich chocolate, burnt caramel nose and a palate of cherries and raspberry confectionary. This particular blend also has a creamy mousse palate weight we really love.
Amber is a blended, barrel aged Australian Wild Ale. Blend #8 is a blend of three barrels, 1746, 1715 and 1739. A four month old barrel, the beer in 1746 was from our sixth batch of Amber put to barrel in July 2017. 1715 was filled with our fifth batch of Amber on 16 June and aged there until blending. 1739 comes from our fourth batch of Amber and at packaging had spent over five months in barrel.
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 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 October 13 2017 and naturally conditioned through refermentation for 8 weeks. At bottling it was 6.0% ABV, 15 IBU and 1.9°P (FG= 1.007 SG).
Like all our beers, Amber Blend #8 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).