Anchovy Toast

A hoppy Kvass-inspired ale wholly fermented by a diversity of yeasts and bacteria collected from native flowers from NSW.

Made with A.P Bakery bread which we brewed with our dear friend Matt Storm of the legendary Seattle beer bar, The Masonry, and his brewery Fast Fashion. To make this ale, we mashed regenerative organic grains together with over 150 rescued loaves A.P had from the commissioning of their new Marrickville oven, clarified the wort through wheat straw and boiled with Fast Fashion's proprietary hop named 'Anchovy' (because it goes well with pizza) grown by Segal Hop Ranch in Yakima. Vegan friendly, no fish were harmed in the making of this beer.

Luke's tasting notes - Fresh basil, pine, cut grass, lime juice and toasted vanillin biscuits on the nose. The fruit characters of guava and raspberry come late and unexpectedly. Wonderful lift and purity of aromas, an overwhelmingly fresh and complex hop driven nose. The palate shows the pine, grassiness and surprisingly raspberry characters. There’s a floral perfume that blooms in the periphery and fills the palate. It moves quickly, bursting with flavours before fading to a moreish finish. Clean bitterness and toasty grains to close. Very enjoyable. Interesting to see how this one ages. The hop seems incredibly fresh still. Really nice finish.

200 bottles available online.