Wildflower Gold Blend #4

We are excited to announce that Wildflower Gold Blend #4 will be available at our cellar door and online (at 9am) on Saturday 15, July 2017.

Gold is a blended, barrel aged Australian Wild Ale. Blend #4 is a blend of two barrels, 1601 and 1714. The beer in 1601 was from our first ever batch of Gold, and 1601 was actually the first barrel we ever racked into here at Wildflower, so how about that, it spent over 5 months in oak. At blending, this barrel was showing the creamy, moreish, savoury barrel character signs I wanted as a background for Gold. The acid levels were pretty subdued and it had a nice subtle roundness. 1714 was from our third batch of Gold brewed on Feb 2, 2017. At blending, this barrel had a firm, herbal bitterness that I hadn't seen before. I really wanted it in the this blend to see what happened with the acidity. It had awesome, fresh, funky aromas as well... The smell of the blend is mostly from this barrel. This blend of Gold is probably my favourite yet. It's interesting, without any of the elements rearing their head higher than any other. It evolves beautifully while it breathes and changes temperature. Its fresh, bitter, hoppy, creamy, tart, funky, and a little weird.

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, and Riverina grown Janz S.O. raw wheat from Voyager Craft 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 May 31 2017 and naturally conditioned through refermentation for 6 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.9°P (FG= 1.003 SG).

Like all our beers, Gold Blend #4 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C). 

Blend #4 will be available on Saturday 15 July 2017 through our cellar door or online shop here. There will also be limited distribution to the following stockists.