FIRST BREWED 2017
Created entirely in the brewery without aging, this funky and sour ale is a mixed culture beer, fermented with Brett and soured with Pediococcus and Lactobacillus.
After enjoying the success of our first forays into sour beer (especially the 2016 release of Wild Red Ale), the team were hankering for some more “play time”. However, the cold winter has slowed the development of future vintages of WRA which are ticking-over in our barrel room. To satisfy the itch, we’ve delved into the world of primary Brettanomyces fermentation, designing a sour ale fermented in stainless and using two different Brettanomyces strains. To aid the complexity of this funky and tart creation, prior to the Brett fermentation we introduced a kettle souring regime involving both Lactobacillus and Pediococcus bacteria.
This is a purely yeast driven beer with no late kettle or dry hopping. The simple malt bill has created a hazy, pale orang beer that is redolent of lazy, late-summer afternoons. The aroma displays classic Brett funk with a zesty acidity balancedby sweet summer fruits –think peaches, apricots and mango with a hint of forest fruits – that border on confectionary in their intensity. The palate is unmistakeably Brett with touches of rustic funk underneath a bracing lactic acidity. The sweet fruits are in play too, the whole being reminiscent of childhood sour candies, lemon sherbet and green gooseberries. The finish is lipsmackingly dry.
Mixed Culture Brettanomyces
fermented Sour blonde ale
Ordinarily, we use just four ingredients – water, malt, hops and yeast – to create delicious beers. This time around we decided to add another layer of complexity by using some Lactobacillus, bacteria from the same friendly family that turn milk into yoghurt and have been used as components in complex Belgian sour beers for centuries. These helpful critters produce lactic acid, which, in judicious amounts, can create beers with a refreshing sourness.
There is more than one way to get this sourness into beer and we chose to naturally sour our wort in the kettle via an extended rest with a population of the bacteria before the boil, then finishing the fermentation with house yeast in the normal way.
Traditional European sour beers are usually low in bitterness with little or no hop character. We decided to take a New World approach and marry citrusy Australian hops to the lemony lactic tang.
A light and hazy gold, Hop Tart has a zesty aroma of citrus and bright tropical fruits. The flavour awakens the palate with a surprising light tartness that blends beautifully with the lemony hop character. The finish is clean, slightly sour, dry and refreshing… a true new world beer, not bound by style but led by the brewers fancy for a quenching summer ale.
4.5% ABV 25IBU
HOP TART LAUNCH LOCATIONS:
Mt Macedon Hotel
Junction Beer Hall
Toff in town
Beer Deluxe Hawthorn
Big Little Baby
Beer Deluxe city
Lester and earl
Glenelg public house