We've made a slight name adjustment, this beer was previously known as 'How's the Serenity' but we've decided to re-name it to what we call it around the brewery, simply 'Serenity'. The label is a little updated too.

This is the first time we've released Serenity brewed on the new brewery. Amazingly, despite our intense love for this beer, we almost went an entire year in between brewing it. I've mentioned it before, but there's something about the beers flowing through straw, or maybe it's the copper boil, or maybe it's something else, but these beers from the brewery just have a texture and warmth that feels right. It's nourishing and homey.

With that treatment, Serenity has found this spot that I'm super happy with. I've been finding myself taking bottles home when it was only two weeks in bottle which is super rare for me, as outside of Organic Table Beer, I almost never bring bottles home. It still feels like work a bit... but this treat is pure joy.

Serenity is our hats-off to Cooper's sparkling ale made with organic schooner barley, raw organic sugar and organic chocolate malt, hopped rather generously with Pride of Ringwood from Ellerslie hops in Victoria. 

Luke's tasting notes - Lovely nose of golden grains and warm summer fields. The gentlest waft of citrus before the nose is lifted by earthy hops and biscuity spice. Dry and earthy, full bodied and flavoursome. Primary fermentation esters dominate and fill the palate out, there’s floral hop notes, darker spice and a hit of malt. The bitterness is clean and persistent providing a clean conclusion.

Like all our beers, Serenity Batch #4 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).