Where The Wild Things Are - Girraween Native Ale

Last time we looked at Dan’s wild captured yeast in a 12 month barrel ferment. This time, we’ve gone fully stainless ferment, to allow the subtle yeast characters to really be the hero. A two week primary ferment in this context, allows the yeast to shine without influences from the oak or aging process.

This insanely unique yeast profile really presents like an Australian Saison, with predominant esters of peach, pear and red apple, layered with some stone fruits, and with some very soft peppery phenolics for balance. It drinks full, even though it’s incredibly dry. Familiar but distinct, what a great expression of Australian Wild Beer.