We are excited to announce that Wildflower Gold Blend #5 will be available at our cellar door and online (at 9am) on Saturday 12, August 2017.
Gold is a blended, barrel aged Australian Wild Ale. Blend #5 is a blend of two barrels, 1603 and 1719. The beer in 1603 was from our first ever batch of Gold brewed in late December of 2016. It spent over 6 months in oak. 1719 was from our fourth batch of Gold brewed in late March, 2017. This barrel is pretty special to us... it has as of yet, been filled and emptied 5 times already and it has been lending us some consistent flavours of our house culture.
The aroma of this blend is abundant with cardamon spice and marzipan. It shows notes of fresh lemon curd, lemon meringue and allspice. As it opens up, the aromatics move towards a juicy, fresh lime zest.
The palate of Gold Blend #5 has a strong citrus core with myer lemon and lemon sherbet flavours. It has a noticeable mid-palate texture width with a creamy mousse, tart but well integrated acid line that pushes the palate back. It finishes with a pithy, dry and cleansing bitterness. The blend develops as it opens showing elements of nectarine fluff and a very attractive funky muskiness.
Overall, it's an excellent representation of the fresher citrus side of our culture. We expect this blend to age very well in bottle.
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 June 15 2017 and naturally conditioned through refermentation for 8 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.9°P (FG= 1.003 SG).
Like all our beers, Gold Blend #5 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
Blend #5 will be available on Saturday 12 August, 2017 through our cellar door and online shop here. As well as the stockists below.
Bucket Boys Craft Beer Co- Marrickville, NSW
Carwyn Cellars- Thornbury, VIC
Frenchies Bistro and Brewery- Alexandria, NSW
The Gilbert St Hotel- Adelaide, SA
Grape And Grain- Moorabbin, Vic
Mane Liquor- Perth, WA
The Oak Barrel- CBD, Sydney
Otter's Promise- Armadale, Vic
Plonk- Canberra, ACT
Platinum Liquor- Strathfield & Bellevue Hill, NSW
Prince Wine Store Sydney- Zetland, NSW
The Wheatsheaf Hotel- Adelaide
