Brewery: Wildflower Brewing and Blending
Style: Sour/Wild Ale
Amber is a blended, barrel aged Australian Wild Ale. Amber Blend #26 is a blend of four barrels - 1717 (11 month old Amber), 1757 (15 month old Amber), 1809 (21 month old Amber) and 1845 (16 month old Amber).
This Amber blend has a fruity nose full of red fruits, currants and baking spices backed up by typical aromas of milk chocolate and cola giving depth and complexity. Lovely complete palate, light but rich. Sweet fruits up front, spice and chocolate down back. Great length and intense lingering flavours. Really nice... it's lovely, little more acid than normal maybe but still in check.
The base beer is brewed entirely with New South Wales cereals: Single Origin (S.O.) Barrellan NSW grown Schooner Munich malt, Binya NSW grown S.O. LaTrobe Vienna malt and Riverina NSW grown chocolate malt from Voyager Craft Malt, as well as Moree NSW grown Gairdner ale malt thanks to Provenance 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 13 November 2019 and naturally conditioned through refermentation for 18 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.4°P (FG = 1.006 SG).
Like all our beers, Amber Blend #26 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).