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FREE SHIPPING on orders over $88. Gold Blend #20, Amber Blend #20, Too Easy: Hallertau Blanc, Solera Pull #4 release Friday June 7 @ 2pm Sydney time.

Wildflower Gold Blend #8- Tasting Notes

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We are excited to announce that Wildflower Gold Blend #8 will be available at our cellar door and online (at 9am) on Saturday 11, November 2017.

Gold 8 has a beautiful nose, and is immediately one of the most appealing we have seen. It opens with overtones of mango pith and grapefruit zest that transition into a saline, sea salt briny note backed up with white blossom and a high earthy spice.

The palate is classically citrus driven with strong textural weight. A clean acid drives ruby grapefruit and mandarin flavours. It has a very pretty finish with an integration of clean, dry and funk flavours that make for a very moreish blend.

Overall, this blend has quickly made its mark in our cellar. The tropical nose make it a great compliment to summer BBQ's, however its weight suggests it will age very well.

Gold is a blended, barrel aged Australian Wild Ale. Blend #8 is a blend of two barrels, 1706 and 1727. At blending, the beer in 1706 was seven months old, coming from our second batch of Gold racked into barrel on 20 January 2017. 1727 was five months old holding 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 29 2017 and naturally conditioned through refermentation for 10 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.7°P (FG= 1.003 SG).

Like all our beers, Gold Blend #8 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).