Upon tasting the blends before release, we noticed a complex and evolving nose. Initial dominant spice aromas of cardamom, clove, nutmeg and vanillin oak are supported by white blossoms, mandarin, pear and Jack fruit.
An intense and tight front palate of grapefruit and Meyer lemon that progresses seamlessly to a mildly funky and sherbety mid palate before a wonderfully clean and refreshing saison and citrus pith finish.
Overall, a super moreish albeit tighter and finer Gold blend, perfect for spring/summer.
Gold is a blended, barrel aged Australian Wild Ale. Blend #7 is a blend of two barrels, 1708 and 1722. The beer in 1708 was from our second batch of Gold racked into barrel on 20 January 2017. 1722 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 August 2 2017 and naturally conditioned through refermentation for 9 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.75°P (FG= 1.003 SG).
Like all our beers, Gold Blend #7 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).