St Walter a golden barrel aged ale wholly fermented by a diversity of yeasts and bacteria collected from native flowers in NSW refermented with red wine grapes, named for Topher and Bernadette’s first son. Saint Walter was an 11th century monk from the Loire Valley in France and is the patron saint of vintners.

In 2023, St Walter: Gamay was made by blending barrel aged golden mixed culture fermentation ale with 472kg of handpicked, whole bunch Gamay courtesy of Ravensworth. After a three month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature before release.

Label art by Bernadette. 

Meesh's tasting notes The grapes do the heavy lifting on the nose, big sweet jammy raspberry red fruit. There is a floral note, met with some earthiness and vanillin. Sweetness up front on the palate, minimal tannin. An elegant beverage.

Ingredients: Foraged wild yeast, naturally occurring souring bacteria, malted Schooner barley*, raw red Beaufort wheat*, hops* and grapes. *Indicates certified organically grown. Indicates a product of New South Wales.