Amber is a well cellared, rounded, malt-accentuated Australian Wild Ale. Our traditional recipe calls for an extended boil which caramelises pale grains in order to develop a copper 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 #35 is a blend of five barrels - 1910 (9 month old Amber), 1840 (12 month old Amber), 1727 (11 month old Amber), 1851 (8 month old Amber) and 2004 (21 month old Amber). 

A rather autumnal blend as it happens. On the nose we get sweet dried fruits, cocoa, toasted muesli and chocolate biscuits. The palate is rich and deep. Beautiful sweet malty lines, raisins and cola. Tempered acidity and dark spicy oak extend the palate. The finish is nutty and toasty.

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, Organic 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 19 January 2022 and naturally conditioned through refermentation for 10 weeks. At bottling it was 6.0% ABV, 18 IBU and 1.8°P (FG = 1.007 SG).

Like all our beers, Amber Blend #35 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).