Frozen Sea - Baltic Porter

Released August 2021 - buy here

Baltic Porter is a regional adaptation of English-style Porter by the countries around the Baltic Sea. Owing to the cold climate in the region, it is stronger than a typical Porter and is cold fermented with lager yeast rather than ale yeast. Frozen Sea is smooth and full bodied with a rich malty sweetness.

8.5% ABV

Malt: Dark Munich, Munich, Vienna, Pilsner, Crystal Medium, Pale Chocolate, Special B, Carafa Special
Hops: Fuggle
Yeast: German Lager

Botany Weisse Pineapple - Mixed Fermentation Sour Ale

Released August 2021 - buy here

This beer started out as our traditional no-boil mixed fermentation Berliner Weisse style beer with live Lacto souring bacteria. It underwent a six month long secondary fermentation with Brett followed by a month aging with pineapple. We used a Brett strain that produces pineapple aromas to further accentuate the pineapple flavour.

3.5% ABV

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

Simple Coercion - Hazy Pale Ale

Released August 2021 - buy here

Simple Coercion was brewed with high protein grains to give a full body without excessive sweetness. Simcoe hops are added throughout the brewing process contributing tropical fruit, citrus and woody aromas. It was also fermented with two expressive yeast strains that produce fruity esters and promote hop biotransformation.

5% ABV

Malt: Pilsner, Dark Munich, Chit
Other Grains: Flaked Wheat, Flaked Oats
Hops: Simcoe
Yeast: New England, Verdant IPA

Refectory - Belgian Blonde Ale

Released July 2021 - buy here

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:
December 2020
May 2020

Solitude - Belgian Dark Strong Ale

Released June 2021 - buy here

Solitude is a rich and malty ale with a dry finish. It showcases the complex dark fruit and spicy notes from the Belgian Abbey yeast. To achieve this complex yeast character, we took inspiration from the traditional methods employed by Belgium’s Trappist breweries and fermented the beer in open tanks, allowing the temperature to free rise during fermentation.

9.4% ABV

Malt: Pilsner, Dark Munich, Special B
Other Fermentables: Dark Candi Syrup
Hops: Hallertauer Mittelfrueh
Yeast: Belgian Abbey

Botany Weisse - Mixed Fermentation Sour Ale

Released June 2021 - buy here

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:
December 2020
July 2020

Before Dawn - Munich Dunkel

Released June 2021 - buy here

Munich Dunkels were the most common German beer until technological advances in the late 19th century made pale lagers easier to produce. Our lagers are inspired by the rustic Kellerbiers from the Franconian region of Germany. Open fermented then lagered for an extended period to clarify the beer without the use of filtration or fining agents. Before Dawn showcases the rich and complex flavour of the dark Munich malt.

4.6% ABV

Malt: Dark Munich, Carafa Special
Hops: Tettnang
Yeast: German Lager

Quake - Pale Ale

Released June 2021 - buy here

Quake is our hazy pale ale that is open fermented with a strain of the centuries old Norwegian Kveik yeast (pronounced similarly to Quake). This beer features expressive yeast character, solid bitterness and a dry finish. 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. 

5.4% ABV

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

Previous releases:
October 2020 - Nelson Sauvin hops
May 2020 - Loral hops

Oaty - Oatmeal Stout

Released May 2021 - sold out

Once upon a time believed to have health benefits (and even prescribed by doctors), oatmeal stouts were extinct for a few decades and then brought back in the 1980s. Rich and hearty, with roast and chocolate flavours, this beer is a winter favourite. Oaty was made with a high proportion of oats to give it an extra smooth texture. 

5.4% ABV

Malt: Maris Otter, Crystal Medium, Chocolate, Roasted Barley
Other Grains: Flaked Oats
Hops: East Kent Goldings
Yeast: English Ale

Hop Barn - Mixed Fermentation Farmhouse IPA

Released May 2021 - buy here

Hop Barn started out as a mixed fermentation farmhouse ale with a Brettanomyces yeast strain known for producing fruity flavours. Prior to packaging, we generously dry hopped it with Mosaic hops. Complex hop driven tropical fruit flavours and aromas combined with the fruity esters from the Brettanomyces yeast.

5.4% ABV

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

Classic Haze - Hefeweizen

Released May 2021 - sold out

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 - sold out

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 - sold out

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 - sold out

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

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