A Currant State of Infusion
Blackcurrant & Coffee Sour Ale
Malt: Gladfield American, Wheat Malt, Munich Malt, flaked oats, chocolate malt, light crystal malt, carafe
Hops: Gentle Bittering
Yeast: American Ale
Style: Dark sour with blackcurrant and coffee
Well the Great Australian Spectapular is upon us again this year, and we've put our brewers to the test once again to brew something never done before. Well not brewed by us at least! Another sour created from our in-house Lactobacillus strain, this time driven by dark malts with generous additions of black currants (about 200kg's to be exact) resulting in a deep Mahogany colour and fruit forward aroma. But that's not all, oh no. Our friends at Campos have done a special roast of Ethiopian Yirgacheffe coffee just for us (24kg's of coffee!), imparting both berry notes as well as traditional coffee aromatics. When all combined together, we find ourselves with flavours of malt, fruit, and coffee all helping to balance acidity in the beer. Take a sip, and then a few more. Enjoy this one, because it'll be gone as fast as you can say "Coffee in my beer, what?!"!