Wildflower Field Work: Mountain Rye72910588069
REGION: Marrickville, NSW
SIZE: 750ml / ABV: 4.8%
An ale made for research and development, Field Work: Mountain Rye aims to highlight the characteristics of the malted true perennial progenitor to modern rye painstakingly selectively bred and grown by Matt Newell at the NSW Department of Primary Industries research station in Cowra NSW. Brewed on our old-world brewery in Marrickville, fermented with our house culture containing a diversity of yeasts and bacteria collected from native flowers from NSW and bottled where it rested for conditioning and natural carbonation until release.
Meesh's tasting notes: An incredible, unique nose. All fruity esters and sweet spicy rye character. Gentle and lifted on the palate. Leads with sweet grain, but also showcases a lot of classic Gold stonefruit character. It's round, and it feels like it lingers forever, with just a touch of bitterness to close.
It's difficult to overstate the impact of Wildflower since its inception only a few years ago in 2017. Hailing from Texas, Topher Boehm has an impressive resume - from Brasserie Thiriez to Jester King to his background in astrophysics - not to mention his unique house yeast. Cultivated from foraged wildflowers native to NSW, think wattle blossoms and banksia, blended with a Belgian saison strain, creating something truly individual which speaks of place. Topher even sprayed the entire brewery with inoculated wort when he moved in, just to make sure everything was literally covered in the house culture.