Little brewers, maltsters like to play with raw materials and equipment to see what flavours they can create. Over the ditch in Canterbury, NZ, the team at Gladfield got to playing with their rye malt. They put some through the roaster to develop a chocolate rye malt, as well as a dextrinous crystal rye. To showcase their work, we resisted the urge to load up on hops and instead kept the bitterness to a reserved level letting the malt flavour be the lead. A low attenuating English yeast leaves a full bodied beer with a pleasant yeast ester flavour that melds well with the malts sweetness. Malty and balanced with an amber sunrise-esk hue, this is a maltster's beer. Grown in NZ, brewed in Marrickville, enjoyed by the people of Sydney (probably not at sunrise though!)