A subtle barley wine where you may just notice an addition of spiced marmalade. This is all bought together by a heavy hitting whiskey note that comes from extended cellaring in Tasmanian whisky oak barrels.
Oranges, lemons, grapefruit, cardamom and star anise were lovingly thrown into the vat and drawn though some big, bitter hops to enhance the citrus flavours. After the initial fermentation, Murray’s dropped out the yeast, but didn’t chill it like most modern beers.
Instead the brew was transferred to the oak barrels for secondary fermentation over six months.
And out came a delightfully aromatic, subtly spiced beer with a warm finish on the palate thanks to some generous alcohol content.
Brewed for GABS 2016
We think the combination of flavours have balanced out beautifully.