Edmund's Oast Brewing Company

House Oktoberfest

9.6

Paired w/schnitzel, sour cream & chive mashed potatoes, garlic roasted green beans, lemon-thyme cream sauce — 2 years ago

Wildflower

Gold Australia Wild Ale

Aaron Tan

9.5

Blend 3. Winey ale's very tasty. Producer's notes are pretty spot on imo, even the [reductive?] funk when first opened.

From Wildflower's website:

Gold is a blended, barrel aged Australian Wild Ale. Blend #3 is a blend of two barrels, 1726 and NoSai. The beer in 1726 was brewed on 27 February 2017 and racked into the barrel on the last day of that month. At blending, this barrel was showing great signs of both our house culture and a fresh example of Gold. It had a subtle acidity while still displaying fresh lime and citrus characteristics. NoSai, the sister of sponsai in Blend #1, was brewed clean and remained intentionally uninfected for the majority of its life. Alone, the beer was quite oaky with a lengthy body from the raw wheat and extended maturation in oak. The intention for this blend was to bring some fresher characteristics to Gold like stone fruit, lime, grapefruit and lemon. Ongoing, this is really what we would like to see; however, the blended beer still has great notes of barrel character with a long mouthfeel and oak.

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, and Riverina grown Janz S.O. raw wheat from Voyager Craft 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 May 4 2017 and naturally conditioned through refermentation for 4 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.8°P (FG= 1.003 SG). — 7 years ago