Volume: 750 ml
Description: Brewed in collaboration with Tivoli Road Bakery and designed to showcase the unique characteristics of the bakery’s rye culture. It features a high proportion of rye and was fermented with rye leaven in whisky barrels to maximise the grape-like characteristics of the culture. After nine months of maturation the beer tasted like an almond croissant and thus the “Pastry Sour Series” was born. This variant was fermented with redgum honey, toasted wattleseed and macadamia.
Aroma: Whisky, oak, honey, floral, toasty, complex
Flavour: Rich malt, sweet, fruity, biscuity, nutty
Mouthfeel: Smooth, creamy, tart, textural, warming