Wildflower Daily Bread (Batch #2)Wildflower Brewing & Blending
Daily Bread is a Kvass-inspired Australian Wild Ale made with surplus bread from Ester's woodfired oven. Wildflower took Ester's surplus loaves over three months, froze them and built up an old bread store large enough to feed a small family for a couple weeks. In late October, the thawed bread were sliced for a good 2.5 hours before ending up with 8 malt sacks full of sliced Ester sourdough. A few days later, the bread was dried and the team brewed a new lightly dark 3.5% ABV recipe with pale malt (Campbell), Vienna malt (Voyager) and raw rye all the while keeping the bread as the star of the show at over 30% of the total grain weight. Mashed slightly warm for complete fermentation, lightly hopped with Saaz (CZ) and pitched with Wildflower's house culture of brewers yeast and foraged wild yeast and bacteria from New South Wales. The beer aged in stainless for 2 weeks before being packaged on 17 October 2018. It then conditioned in bottle for 15 weeks. Daily bread is 3.5% ABV. At release, the aroma is dominated by cereal and toast with smoky undertones. Its palate is lively and crisp with a clean acidity and salinity lending some surprising length to a low alcohol beer. Like all Wildflower beers, Daily Bread is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).