A young Australian Wild Ale made with the perennial cereal grain Mountain Rye grown by the NSW Department of Primary Industries in Cowra, NSW. Fermented and aged in a single puncheon before bottling, conditioning and maturation ahead of release.
Really the shining light of the three perennial grains we trialled. A true perennial, meaning that it is not a hybrid of wheat and an ancient grain, it continues to produce a harvest over four years+ after planting. It's a small grain but the flavour is powerful. Along with Matt Newell (from the NSW DPI who leads this project) we have decided that this is really the grain to move forward with. So I want to get this name out there, hopefully once we malt it and grow a bit more of it we will see more perennial grains in beer, whiskey, bread, cereals... anyway its a grand dream but we will see where it leads.
The grain has a uniquely distinctive flavour, spicy with earthy undertones. A nose dominated by deep earthy grain and warm brown spices. Cumin, subtle ginger, lemon thyme and dried tea leaves. The palate is punchy. Lemon sprite upfront with a robust spice driven core. Lime, basil and passionfruit hop characters add beautiful flavours to the fringe. There’s a noticeable bitterness providing length and closure. - Topher Boehm