Wildflower Mixed Pack of 3 - Temple Cellars
$81.40

WILDFLOWER GOOD AS GOLD

WILDFLOWER AS IT WERE (BATCH #2)

WILDFLOWER DAILY BREAD (BLEND #2)

Enjoy 7% off with this 3 pack

ORIGIN: Australia

ABV: 5%

VOL: 750ml x 3 bottles

Good as Gold is a 50/50 blend of barrel aged Gold with fresh Gold that has just completed primary fermentation. Good as Gold Blend #3 opens with clean aromatics of citrus, white pepper and more yeast-driven smells. A soft pillow-grainy-creaminess ties them all up. The palate shows it’s youthful side. Orange citrus flows to a bright yet rounded wheat driven mid palate before finishing with deliciously crisp sherberty acidity. 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. 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 November 29 2018 and naturally conditioned through refermentation for 19 weeks. At bottling it was 5.0% ABV, 25 IBU and 1.0°P (FG= 1.004 SG). Like all Wildflower beers, Good as Gold Blend #3 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).

 

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).

 

As it Were is a barrel fermented mixed culture ale heavily hopped with Hallertauer Mittelfrüh. It's our idea of beer as it was. A dry beer made with malted barley and raw wheat, fermented in oak without temperature control by a mixture of yeasts and bacteria. Made bitter by noble, spicy hops and allowed to condition in bottle for a number of months. It is my homage to the classic Saison style... not encumbered by fruity hop aromas or excessive tartness and funk. It is simple and drinkable. Its a beer I will spend a very long time trying to perfect. This batch, Wildflower's second attempt, has strong aromas of lemon marmalade, lifted spices, a distinct sweet hay character and subtle, spicy hop notes. A direct palate primarily with melon and bready flavour through the mid palate. The back palate bursts with Wildflower flavours of citrus and rustic earthy spice. Moderate acidity but beautifully crisp. 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. It is made with filtered Sydney water and Hallertauer Mittelfrüh (GR) 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 September 26 2018 and naturally conditioned through refermentation for 18 weeks. At bottling it was 5.0% ABV, 65 IBU and 1.0°P (FG= 1.004 SG). Like all Wildflower beers, As it Were is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).

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