This Gold blend has lifted aromatics of dark, fleshy fruits (plumb) backed up with our house aromatics of cardamon spice and lemon zest. Its palate starts with guava and tropical fruit with moderate to light bitterness that moves into a solid and lasting old-oak finish.
Gold #10 is one of our softest yet, and is very textural. We love it now, but expect it to cellar very well.
Gold is a blended, barrel aged Australian Wild Ale. Blend #10 is a blend of three barrels, 1605, 1736 and 1711. 1605 was a mother barrel that was used to inoculate out sixth batch of Gold as soon as it was emptied, it was filled again with fresh beer on 1/6/17 where the beer aged for five months before being blended in November. The beer in 1736 was from our seventh batch of Gold and four months old at blending. The Gold in 1711 came from our third batch of Gold and it's use in this blend was the first for the barrel. It was put to barrel on Feb 8, so was 10 months old at 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. It is made with filtered Sydney water and Motueka (NZ) 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 8 2017 (Topher's birthday) and naturally conditioned through refermentation for 10 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.8°P (FG= 1.003 SG).
Like all our beers, Gold Blend #10 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).