Mountain Rye is a young Australian Wild Ale made with the perennial cereal grain Mountain Rye grown by the NSW Department of Primary Industries in Cowra, NSW. Fermented and aged in a single puncheon before bottling, conditioning and maturation ahead of release.

Now Mountain Rye, this is really the shining light of the three perennial grains we trialled. Similar to ‘Dale Dug a Hole’, Mountain Rye was made with a grist of organic malted barley and approximately 15% raw, unmalted perennial grain. Fermented with our house culture and aged in oak for two months before bottling. These grains are incredibly rare and I’m very thankful to Matt for the opportunity to test, taste and talk about them.