Amber Blend #9... we are proud to call ours. It has a very balanced acidity and a full mouthfeel that compliment each other exactly to leave your palate not feeling heavy. It had immediate aromas of chocolate, cherry-ripe and sea spray. The palate is full of dark fruits and roast while always remaining playful.
Amber is a blended, barrel aged Australian Wild Ale. Blend #9 is a blend of three barrels, 1737, 1604 and 1702. A four month old barrel, the beer in 1737 was 7 months old from our fourth batch of Amber. 1604 was a third use barrel filled with our fifth batch of Amber on 16 June and aged there until blending. The Amber in 1702 was from our third batch in April 2017 and was barrel fermented. At 7 months old, it brings a lot of length to this blend.
The base beer is brewed entirely with New South Wales cereals: Single Origin (S.O.) Moree, NSW grown Gairdner ale malt 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 November 14 2017 and naturally conditioned through refermentation for 8 weeks. At bottling it was 6.0% ABV, 15 IBU and 1.7°P (FG= 1.006 SG).
Like all our beers, Amber Blend #9 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).