A trio of Pale Ale's, aged across 3 barrels for 12 months with each barrel pitched with a different chardonnay yeast. The These three awesome beers have been fermented using wild wine yeast collected from three leading Australian Chardonnay producers in Beechworth, Sorrenberg, A.Rodda and Giaconda during vintage in 2016.
We started out with three barrels of pale ale wort and added three different local wineries wild chardonnay yeasts to each barrel. The Three brettanomyces laced barrels were ﬁlled with Beechworth pale ale wort. Chardonnay yeast was then pitched separately in each barrel. The fermentation and barrel aging totaled 12 months. The result is three unique one off brews with an amazing level of complexity, and a noticeable Brettanomyces inﬂuence.
We have packaged the beers into cartons of 24 x 330ml bottles, each a carton contains 8 of each beer, beer will be separated in to 3 packs (plastic 3 bottle carriers) with 1 of each beer.