Production time | 16 months

Since the inception of Sobremesa I have been ageing whole flower hops in hessian coffee bags. This is a common practice in Belgium.
Aging hops leads to oxidation of acids and oils. In addition to their antimicrobial activity, aged hops contribute important earthy/herbal tea like flavour and aroma compounds while not contributing much of a strong bitterness.

This is the first blend that has utilised these hops and sadly the last brew using malt from House of Malt (VIC).

60% Pilsner, 30% Raw Wheat, 10% Flaked Spelt.
Extended 3-hour boil & hopped exclusively w/ aged whole flower styrian golding (SL).

Fermented in two 500L puncheons for 13 months w/ a blend of our house saison strain, pediococcus, lactobacillus & five strains of brettanomyces. This is a 50/50 blend of both those barrels.

Packaged on September 2nd 2023 and bottle/keg conditioned for 14 weeks.

Upon the first smell it is unique to any other beer we have produced.
Earthy, slightly oxidative & rustic. Lots of lemon sherbert w/ a lovely herbaceous element.

On the palate there is a complex acid that interplays perfectly with the unique bitterness.
Grapefruit & candied apricot w/ a minerality that reminds me of dry Riesling.

A beautiful bottle that we are really proud of.

Bottled by gravity | unfined | unfiltered | bottle conditioned | vegan friendly