STYLE: Australian Wild Ale
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.
Serve at 10-14C into thin walled, tulip glassware. Will develop complexity under cellar conditions for up to 5 years.
Pair with Caramelised meats, beef bourguignon, camembert, lamb, duck.