For this year’s Barley Wine we reached out to our mates at Melbourne’s Starward Whisky for fresh, local whisky barrels. Our 2017 recipe follows in the footsteps of 2015 and 2016’s award winning batches - a relatively simple malt bill, Australian-grown hops and a painstaking fermentation regime. The resulting beer was aged through Melbourne’s tumultuous summer in fresh whisky barrels. The extreme swings in temperature allow for a faster uptake of barrel character than would be possible during more consistently cool days.
Deep copper with a slight haze.
Subtle whisky notes, vanilla, and candied orange.
Rich mouthfeel with sweet boozy front palate, malt sweetness on the middle palate, with a medium-dry finish and moderate bitterness.
Aged in oak barrels from Starward Whisky.
Ale, Dextrose and Pale Crystal.
Super Pride and Ella.