Amber Blend #34

Producer notes:
A very tidy four barrel blend. Opening aromas of chocolaty bread, sweet char, sweet red fruits, salted caramel and oak. Intense, warm and comforting nose. The palate is light but with wonderful depth and richness... flavours of cherry, hazelnut, raisins, macadamia and toffee. It’s powerful but restrained, great length and a beautiful nutty finish.

Our recipe calls for a blend of freshly roasted grains in combination with pale malt to develop deep red colour and malt sweetness. Light levels of hopping balance with the toasty characters in an extended cooler fermentation with our house mixed culture of foraged wild yeast, naturally occurring souring bacteria and brewers yeast. Following fermentation, we rack Amber into French oak barrels to further develop a smooth palate and express funky, tart characteristics from our indigenous yeast. We select and blend well evolved barrels for a beer with a desired malt forward with a matched acidic character. The slightly heavier characteristics of this beer make a fantastic complement to food and offer a variety of flavours to both compare and contrast in pairing.

Amber is a blended, barrel aged Australian Wild Ale. Amber Blend #34 is a blend of four barrels - 1720 (5 month old Amber), 1745 (13 month old Amber), 1748 (16 month old Amber) and 1913 (11 month old Amber). The base beer is brewed entirely with certified organic cereals from Chris and Sam Greenwood's farm in Coleambally NSW. Organic raw Red wheat with Organic Schooner barley malted to Munich, Vienna and chocolate roasts by Voyager Craft Malt. It is made with filtered Sydney water 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 22 September 2021 and naturally conditioned through refermentation for 19 weeks.

Like all our beers, Amber Blend #34 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).

Pairings - Caramelised meats, beef bourguignon, camembert, lamb, duck.

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