A highly expressive and aromatically complex nose, dominated by spices of clove and vanilla, cut straw and dried flowers (summer fields). Cut through by wonderfully clean precise orange citrus fruit (mandarin, tangelo and orange blossoms).
A focussed taut palate, brimming with zesty citrus flavours that transition seamlessly to a mid palate of funk and balanced acidity. The long and persistent palate finishes with hints of vanilla and lemon meringue pie (biscuity oak). Dry cleansing bitterness.
Overall, it feels somewhat fresher than Blend #5 but at the same time the palate had more funk and bitterness. Good follow on from GB5.
Gold is a blended, barrel aged Australian Wild Ale. Blend #5 is a blend of two barrels, 1712 and 1721. The beer in 1712 was from our third batch of Gold racked into barrel on 8 February 2017. 1721 held beer from our fourth batch of Gold from March 31 2017 until 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, 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 July 4 2017 and naturally conditioned through refermentation for 9 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.9°P (FG= 1.003 SG).
Like all our beers, Gold Blend #6 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).