Classic Haze - Hefeweizen

Released May 2021 - buy here

Hefeweizens are a traditional German wheat ale with the name literally translating to “yeast wheat”. They are the original hazy beer, having a cloudy look due to the yeast strain used and the large amount of wheat. While popular in its motherland, hefeweizens remain an underrated style, especially in Australia. Classic Haze was brewed using old world methods. It was open fermented to help the yeast develop the desired complex flavours and can conditioned to achieve the required high carbonation levels. 

5.6% ABV

Malt: Wheat, Pilsner
Hops: Tettnang
Yeast: German Wheat

Little One - Mixed Fermentation Table Beer

Released May 2021 - buy here

Table beers are light bodied, low alcohol beers that were popular in medieval Belgium and France. They were designed as a casual beer that could be enjoyed by the masses at mealtimes. Our version includes a large percentage of wheat and oats to provide additional body. It is fermented with a mixed culture of Saison yeast, Brettanomyces and Lactobacillus to provide complex yeast derived flavours.

3.2% ABV

Malt: Pilsner
Other Grains: Flaked Wheat, Flaked Oats
Hops: Saaz, Tettnang
Yeast: Belgian Saison, Brettanomyces
Souring Bacteria: Lactobacillus

Outback Sky - Barrel Aged Red Sour

Released May 2021 - buy here

Flemish Red Ales are often referred to as the Burgundy of Belgium due to their deep reddish-brown hue and wine-like characteristics. Outback Sky is our interpretation of a Flemish Red Ale. Brewed with a blend of Belgian Abbey and Brettanomyces yeast together with Lactobacillus  and Pediococcus souring bacteria. Aged for 11 months in ex-wine barrels. Complex flavours of cherry and oak with balanced acidity.

6.4% ABV

Malt: Vienna, Munich, Carared, Special B
Hops: Styrian Golding
Yeast: Belgian Abbey, Brettanomyces
Souring Bacteria: Lactobacillus, Pediococcus

Monument - Barrel Aged Black Sour

Released May 2021 - buy here

Monument started out as dark farmhouse style beer with rye malt and flaked wheat. After a primary open fermentation with a Saison yeast strain, we put it into ex-wine barrels with Brettanomyces yeast and Pediococcus souring bacteria. It was aged for 9 months in the barrels followed by a further 6 weeks can conditioning. Complex flavours of chocolate, liquorice and dark fruit with pleasant acidity and a dry finish.

7.6% ABV

Malt: Vienna, Dark Wheat, Munich, Rye, Carafa Special
Other Grains: Flaked Wheat
Hops: Styrian Golding, Saaz
Yeast: Belgian Saison, Brettanomyces bruxellensis
Souring Bacteria: Pediococcus

Threefold - Belgian Tripel

Released March 2021 - buy here

Tripels are a strong pale beer that have been brewed in Belgium since the 1930’s. The name originates from when breweries marked their beers with X’s according to their strength.Those marked with three X’s being referred to as a Tripel. Threefold has complex yeast derived flavours from an initial open fermentation and a second fermentation in the can. This beer is highly carbonated just like the original Belgian Tripels.

8.4% ABV

Malt: Pilsner
Hops: Styrian Golding, Tettnang
Yeast: Belgian Abbey

Weka Island - Pale Ale 

Released March 2021 - sold out

Our take on a hazy pale ale with solid but well integrated bitterness and minimal sweetness. This beer was open fermented with an expressive yeast strain. We used the NZ hop Motueka which blends citrus and tropical aromas with some floral and spicy/herbal flavours from its noble hop heritage.

5.8% ABV

Malt: Pilsner, Wheat
Other Grains: Flaked Wheat, Flaked Oats
Hops: Motueka
Yeast: Verdant IPA

Continuum - Barrel Aged Farmhouse Ale

Released March 2021 - buy here

Continuum is the follow up to the first beer we ever brewed, Foundation. A farmhouse ale open fermented with a Belgian Saison yeast strain, then aged in wine barrels with Lacto souring bacteria and Brett yeast for 10 months. Very dry, highly carbonated with pleasant acidity and fruity and spicy yeast esters.

6.4% ABV

Malt: Pilsner
Other Grains: Flaked Wheat, Flaked Oats
Hops: Saaz
Yeast: Belgian Saison, Brettanomyces
Souring Bacteria: Lactobacillus

Botany Weisse Mango & Passionfruit - Mixed Fermentation Sour Ale

Released March 2021 - buy here

This beer starts out as our traditional no-boil mixed fermentation Berliner Weisse style beer with live Lacto souring bacteria and Brett yeast. We then ferment it on mango and passionfruit for a further three months. A super refreshing fruit filled experience with some funk from the Brett yeast.

3.4% ABV

Malt: Pilsner, Wheat
Hops: Saaz
Yeast: Voss Kveik, Brettanomyces
Souring Bacteria: Lactobacillus
Fruit: Mango, Passionfruit

Previous releases:
August 2020 

 

Thirsty Miner - Grisette Pale Belgian Ale

Released January 2021 - buy here

Grisette is a historical style of beer from Belgium’s southern Hainaut province. It was originally brewed to quench the thirst of local miners. Like traditional recipes, it is low in alcohol and brewed with a large amount of wheat that gives it a light body and refreshing nature. The German and Czech hops contribute moderate bitterness with floral and spicy notes. Yeast driven fruity esters round out the flavour profile.

3.8% ABV

Grains: Pilsner, Wheat, Flaked Wheat
Hops: Hallertauer Mittelfrueh, Saaz
Yeast: Belgian Saison

Previous releases:
July 2020

Resting Place - Hoppy Mixed Fermentation Sour Ale

Released December 2020 - sold out

Hoppy sour beers have traditionally been difficult to produce as the lactic acid bacteria that gives the beer its sourness is inhibited by hops. A unique brewing yeast strain (Lachancea) has been recently been discovered, on a tree in a Philadelphia graveyard of all places, that naturally produces lactic acid during fermentation. We made this beer with Lachancea yeast, followed by a secondary fermentation with a fruity Brettanomyces strain. Hopped with new world American hops during the boil and dry hopped prior to packaging.

4.4% ABV

Malt: Pilsner, Vienna
Other Grains: Flaked Wheat, Flaked Oats
Hops: Mosaic, El Dorado
Yeast: Lachancea, Brettanomyces

Botany Weisse - Mixed Fermentation Sour Ale

Released December 2020 - sold out

This is our version of a Berliner Weisse, at one time the most popular alcoholic drink in Berlin. Staying true to traditional brewing methods, it is a mixed fermentation beer that contains live Lactobacillus souring bacteria and underwent a secondary fermentation with Brettanomyces for over three months. It was also not boiled during the brewing process to emphasise the raw, bready flavour of the German pilsner and wheat malts. It is very pale, refreshingly acidic, highly effervescent and has subtle Brett derived fruity esters.

3.2% ABV

Malt: Pilsner, Wheat
Hops: Saaz
Yeast: Voss Kveik, Brettanomyces
Souring Bacteria: Lactobacillus

Previous releases:
July 2020

Refectory - Belgian Blonde Ale

Released December 2020 - sold out

This beer is inspired by the lower strength ‘single’ beers traditionally produced by Trappist breweries in Belgium. Trappist breweries are located within monasteries with resident monks overseeing the brewing. Monks brewed these ‘single’ beers for their own consumption in the monastery refectory.  This is a refreshing ale with spicy and fruity yeast and hop driven flavours.

4.8% ABV

Malt: Pilsner
Hops: Saaz, Hallertauer Mittelfrueh
Yeast: Belgian Abbey

Previous releases:
May 2020

Quake - Pale Ale

Released October 2020 - sold out

Quake is our pale ale fermented with a strain of the centuries old Norwegian Kveik (pronounced Quake) yeast. This batch uses Nelson Sauvin hops from New Zealand. These hops are known for having a distinct and complex flavour profile with tropical fruit and black pepper notes. Their flavour and aroma is often compared to the Sauvignon Blanc white wine grape that they are named after.

5.4% ABV

Malt: Pilsner, Vienna, Wheat
Other Grains: Flaked Wheat, Flaked Oats
Hops: Nelson Sauvin
Yeast: Voss Kveik

Previous releases:
May 2020 - Loral hops

Old Russet - Barrel Aged Belgian Sour Brown Ale

Released September 2020 - sold out

Old Russet started out as a Belgian Dubbel style brown ale. The Special B malt and Dark Candi Syrup combined with the Belgian Abbey yeast contribute flavours of burnt sugar, caramel, raisins, figs and chocolate. Taking inspiration from Flemish Brown Ales, we then aged it in oak barrels for over six months with various Brett strains and Pedio souring bacteria. The final product has a complex dark fruit profile with pleasant sourness and a wine-like character.

8.4% ABV

Malt: Pilsner, Aromatic, Special B
Other Fermentables: Dark Candi Syrup
Hops: Styrian Golding
Yeast: Belgian Abbey, Brettanomyces
Souring Bacteria: Pediococcus

Cellar Worthy - English Barleywine

Released September 2020 - sold out

Barleywines are so named as they are a showcase of intense malted barley flavour and have wine-like alcohol strength. Cellar Worthy is made in the English style with traditional Maris Otter barley known for its rich malty flavour. We used an extended four hour boil to create complex melanoidins that contribute toffee and caramel notes. This is a perfect late night sipping beer. If cellared it should continue to develop positive characteristics for many years.

14% ABV

Malt: Maris Otter, Crystal Medium
Hops: Fuggle, Magnum
Yeast: High Gravity

Botany Weisse Apricot - Mixed Fermentation Sour Ale

Released September 2020 - sold out

Botany Weisse is our version of a Berliner Weisse sour German wheat beer. Like traditional recipes, it undergoes a secondary Brett fermentation for added complexity. We aged this beer for six months including three months on apricot. It was also dry hopped with German Hallertau Blanc hops contributing additional fruity flavours.

4.2% ABV

Grains: Pilsner Malt, Wheat Malt
Hops: Hallertau Blanc
Yeast: Voss Kveik, Brettanomyces
Souring Bacteria: Lactobacillus
Fruit: Apricot

 

 

Foundation - Barrel Aged Farmhouse Ale

Released May 2020 - sold out

Farmhouse ales are an old European tradition. Farmers would brew beer from their own grains for consumption on the farm. They would often use non-barley grains such as wheat and oats. As these beers were fermented in wood vessels, they would be exposed to wild yeasts giving them a rustic character. This beer was open fermented then aged in red wine barrels. Dry, well carbonated with fruity and spicy yeast driven flavours.

5% ABV

Grains: Pilsner Malt, Flaked Wheat, Flaked Oats
Hops: Saaz, Styrian Golding
Yeast: Belgian Saison, Brettanomyces