wildflowerbeer wildflowerbeer

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Wildflower Brewing & Blending  Makers of Australian Wild Ales. Sydney, Australia 🇦🇺 by @topherboehm

Last night we were honoured to be awarded a trophy at the 2018 @deliciousaus Produce Awards for the 'In the Bottle' category presented by @qantaswine.
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A huge thanks must be said to the critics and judges of the awards, but more importantly to the handful of sommeliers, publicans and bottle shop owners across the country who have consistently believed in what we do.
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Above that, we owe our dearest thanks to the farmers who grow top quality grains, hops and fruit for us to be able to express in our beer. Specifically, @ryefield_hops, @voyager_craft_malt, @thornbrookorchard and @provenanceflourandmalt.

Today we had the great pleasure to host Jeff Stuffings, founder of @jesterkingbrewery in Austin, Texas to brew a collaborative beer together.
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We took our WF Gold recipe of 70% single origin NSW grown pale malt and 30% single origin NSW grown raw wheat and hopped it with aged hops from the Jester King barn as well as Motueka and Saaz. We transferred it into 5 oak puncheons and co-inoculated with both ours and Jester King’s house mixed cultures of yeast and bacteria. After this primary barrel fermentation, it will age in French oak barrels in our cellar until maturity, blending, packaging and conditioning in bottle. We hope that we will be able to release this in just over a years time. However, the recipe and eventual beer that will come of it is merely an embodiment of friendship and inspiration.
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I first met Jeff while on a tour of his brewery in 2014. Needless to say, the visit had a great impact on me and got me starting to think about beer fermentations with native yeasts. In 2015, Jeff and his team accepted me back at their brewery for a short internship where I was able to grow exponentially in confidence and knowledge. No doubt this time in Austin springboarded ideas that have eventuated into Wildflower as well as birthed a number of lifelong friendships for our family. In 2016, I was back to receive feedback on some small scale tests I was playing with here in Australia with native yeast. In 2017, we opened the doors to our brewery and couldn’t make it to Texas but were greatly aided from afar troubleshooting the headaches of starting a business as well as a young mixed culture. Much of this credit has to go to the excellent and knowledgeable members of the Jester King family past and present.
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Now in 2018, this culminates in brewing this beer, a mixture of our recipes and yeast cultures. I am incredibly grateful for the inspiration, knowledge and experience Jeff and his team have imparted on me. There should be no surprise when I say Wildflower would simply not exist without their model. We are excited about this new chapter of working together as breweries and look forward to all the future projects and great times that lie ahead.
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-topher

From today, we will have this simple plate for you to snack on while you enjoy our beers at cellar door.
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The bread is a sourdough made in house by me using the Wildflower house culture of yeast and bacteria that we ferment our beer with as well as the same Spitfire wheat from the same paddock in North Star, NSW that we use in our Gold thanks to John Campbell at @provenanceflourandmalt. Our neighbours and friends at @twochapscafe are kind enough to bake them for us.
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We are proud to pair with the bread, the beautiful @kristenallancheese ashed fresh curd. I met Kristen a few years ago and have been so keen to incorporate her fine produce into our brewery since we started. Together, we are working on a Wildflower-beer washed rind as well, but this is some months away.
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These are served on the stunning porcelain from another neighbour of ours, @mudaustralia. I am in love with what they do and we feel lucky to call them friends.
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It is our desire and hope to offer this plate each weekend. When not possible (due to production or otherwise) for us to make our bread, we will have an alternate bread available. We aren't able to make heaps and will have around a dozen to 14 serves available each weekend from Friday. Please understand if there is none left at 5.30p on Saturday.
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In keeping with our previous post this week about the changes in our cellar door, we hope this offering of humble bread and cheese, made by us and friends brings a greater sense of community and southern hospitality to our cellar door.
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-topher

Since I first ever tasted a barrel aged wild beer refermented with raspberries I have been waiting to release my own version.
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I’m so looking forward to tomorrow at 2, when I get to share St Phoebe, a Wildflower interpretation of the style. I’m incredibly pleased with the result and in my humble opinion it holds its own amongst some of the best in the biz.
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-topher

ADJUSTMENTS & RECENTERING
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We have decided to shift our opening hours to Fridays and Saturdays from 2pm - 6pm year round.
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Over the past few months, we have been working internally to understand what the role of our cellar door is and what our expectations are from it. In its current state, it was drawing from us a disproportionate amount of focus away from the beer which wasn't feeling right to us.
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NOT A HOSPITALITY VENUE
The primary reason for the change in opening hours is our realisation that the cellar door is not a venue. It’s not a pub, it’s not a small bar and it isn't set up as a proper, hospitality venue... it’s a production space that opens for tastings served by the people that make it. At times, we have had great parties in the space and it can operate quite functionally as a 'bar'. However, outside of this, it is a place of solace for lovers of wild ferment beer and indeed fermentation in general. We're not here to cater for the masses, we cater for the passionate. Things didn't sit right to even be considering more bums-on-seats turnover driven choices surrounding the space, the way we serve our beer and the entire experience of this place. Ultimately, we don't want to chose between justifying our opening hours and diluting who we are.
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FAMILY FRIENDLY
A second, far more personal reason for the shift is to move towards a scenario that works more in-tune with our families. One of the major reasons I had spent a little less time at cellar door was to spend that time with family. There's an inherent problem with this though that I had failed to consider... being at home means I am not at cellar door. In the end, this has toyed with my mind... by doing right for one aspect of my life, I let down another. Surely there are a number of solutions that could help with managing my own expectations of what is possible to achieve in a day... but ultimately we have decided to move towards shorter opening hours each week that are more friendly to our families.
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This post is continued on our blog, link in bio.
More reasons: Breweries as bars, focus on Service, Interaction & Education and Sustainability.

This Friday, August 3rd we are releasing ST PHOEBE 2018, GOLD BLEND #15 and AMBER BLEND #14 at 2pm AEST at our cellar door and on our online store.
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ST PHOEBE is our next fruit beer release, an Australian Wild Ale refermented with raspberries. It is named for Chris and his wife's first daughter. Saint Phoebe was a 1st century deaconess from modern day Greece. In 2018, the beer was made from 3 barrels of golden mixed fermentation, barrel aged beer. On January 25, 2018, barrels 1734 and 1766 were racked onto 160kg of raspberries from Coffs Harbour, NSW. The two barrels and raspberries were left in contact together for 20 weeks to allow for near-complete fermentation. On 13 June, we blended in 1762 based on needed structure. At bottling it was 5.0% ABV and 1.9 P (1.008 SG).
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GOLD BLEND #15 is a four barrel blend with has classic aromas of fresh citrus zest and ginger spice backed by a wave of bold funk. A very complicated, intense and serious blend. The level of funk in this one stands out in particular and its drinking so so well 💯💯.
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AMBER BLEND #14 is also a four barrel blend with an expressive nose of caramel and toasted sourdough. The palate has a wonderful currant fruit core, supported by an energetic acid line and a smokey/ash finish. A more linear, acid focussed Amber than recent blends.
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We will have 100 bottles of each blend and 300 bottles of ST PHOEBE available online. Outside special events, ST PHOEBE will not be sold outside our cellar door and online store.
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For full production notes of each of these beers, please see our blog (link in bio).
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-topher

🍒We are celebrating today by tapping a single 20 litre keg of UNTITLED: GOLD/SWEET CHERRY when we open at 1pm.🍒
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We have a lot to celebrate, but mainly that Chris and Em sold their 🏠 this morning! Wohoo 🙌🙌! Also, we are on our last keg of St Thomas 😬😬 ... maybe not reason to celebrate, but a great reason to pour TWO cherry 🍒 beers at the same time!
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We made this guy at the start of this year exclusively for our 60 member 'Collective'. It is made of a barrel aged golden Australian Wild Ale refermented with an obscene amount destemmed, tree-ripened sweet bing cherries from @thornbrookorchard in Orange, NSW. This beer is packed with fruit and has to be the most fruit per litre we have ever done in our beer. Its way over the top with cherries, but thats what makes it so damn drinkable!
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This is the only keg of this beer we have left. Collective members will receive a bottle of it with our next shipment (which is coming in mid-August y'all!), which will be the only other time to taste this beer. Its a small keg so we will ask for only 1 glass per person in order to share it with as many people as possible.
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If you are interested in joining our Collective for 2019, we will open up spots in early December this year... so keep an eye out.
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See y’all soon ✌️.

Big thanks to our Sydney stockists @pnvmerchants @bucketboysbeer and @oakbarrel for holding onto these box inserts for us to collect each month and reuse in their current form to pack our bottles safely on their way to our stockists all around the country. This was yesterday's haul, which should last us until next round of deliveries.
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Let’s face it, being a small production business and aiming to be sustainable isn’t always the easiest but we do our best and take small steps to reuse before recycling before generating waste.

Once you see it. 4 available from open at 3pm. 💥💥
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#largeformat

Online and on pour from tomorrow at 3pm.
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Toasties at our place on Saturday from @greatwheelsofcheese. 👌👌😅
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300 ST THOMAS 2018 and 100 bottles of KEEN AS MUSTARD will be up online.
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#cherries #greenbottle

This Friday, July 6th we are releasing🍒ST THOMAS 2018🍒at 3pm AEST at our cellar door and on our online store alongside Keen as Mustard.
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ST THOMAS is an Australian Wild Ale refermented with cherries. It is named for Chris and his wife's first son. Saint Thomas Aquinas was an immensely influential 13th century philosopher and theologian.
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In 2018, it was made from refermenting our aged Amber on 200kg of tree ripened Morello cherries from @thornbrookorchard in Orange, NSW. The fruit took us three days, and a whole lot of help from our friends, to destem. These cherries had some of the most amazing flavour we have ever tasted in fresh fruit. They were brimming with juiciness that paired perfectly with their clean tartness. More than a few did not make it into the beer. Full production notes can be found on the link in our bio.
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St Thomas pours an earthy garnet red colour. Aromas of sweet cherry and red creaming soda dominate before opening up with spice, marzipan and bretty funk. Seamless palate, red fruits upfront meld with the richer textured mid palate complementing each other perfectly. Brett funk and nuttiness draw the palate out to a wonderful completion.
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To celebrate the release of this beer, we will be hosting the toasties masters @greatwheelsofcheese to our cellar door on Saturday July 7th.
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This beer is likely one of the richest we have released to date and is very well suited for wintertime drinking. We hope you enjoy it as much as we do!
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-topher

Next Friday, July 6 we are releasing KEEN AS MUSTARD at our cellar door and online store at 3pm.
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KEEN AS MUSTARD is a five-grain barrel fermented ale aimed at showcasing some of the more primary fermentation characteristics of our house culture. It was made of entirely single origin NSW barley, emmer, rye, spelt and wheat. Emmer is an ancient wheat that we used ourselves for the first time in this beer. It lends a beautiful herbal spice element to aromatics of KEEN AS. The beer was hopped with NSW grown Hallertau and Fuggle hops from Bemboka, NSW. It underwent a primary fermentation in six french oak barriques for one month and before undergoing a three month tertiary fermentation and conditioning in bottle and keg before release. See the link in our bio for full production and tasting notes.
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Much like 'The International', KEEN AS MUSTARD is higher hopped, spent relatively less time in primary fermentation and has a higher carbonation levels than our acid beers. Thus, it bears a similar label to The International and is packaged in #greenbottle to denote its distinction from our aged, acid beers.
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KEEN AS is packaged in green 750ml bottles. We will tap kegs of it at the cellar door from Friday 6 July. A small number of bottles and kegs will find their way into distribution at our stockists.

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