St Phoebe 2018 | Wildflower Brewing & Blending
ABV: 5.0%
Style: Wild Ale - Other
Actively Produced
Description: St Phoebe is an Australian Wild Ale refermented with raspberries. It is named for Chris and his wife's first daughter. Saint Phoebe was a 1st century deaconess from modern day Greece. In 2018, the beer was made from 3 barrels of golden mixed fermentation, barrel aged beer. 1762 (9 month old barrel of our Pilsner wort fermented with our NSW culture), 1734 (a 9 month old barrel of Gold) and 1766 (a 4 month old barrel of Gold). On January 25, 2018, 1734 and 1766 were racked onto 160kg of frozen raspberries from late in 2017 originating from Coffs Harbour, NSW. Anecdotally, this is also where Chris is from. The two barrels and beer were then blended into the tank (see photo above) with the raspberries and left in contact together for 20 weeks to allow for near-complete fermentation. On 13 June, we blended in 1762 based on needed structure. This is our preferred method to fruit referments. Overshoot the fruit rate initially, and blend to taste after the referment. It was packaged on the same day and allowed to go through a tertiary fermentation for carbonation and conditioning for 8 weeks. At bottling it was 5.0% ABV and 1.9 P (1.008 SG). Like all our beers, St Phoebe is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
Style: Wild Ale - Other
Actively Produced
Description: St Phoebe is an Australian Wild Ale refermented with raspberries. It is named for Chris and his wife's first daughter. Saint Phoebe was a 1st century deaconess from modern day Greece. In 2018, the beer was made from 3 barrels of golden mixed fermentation, barrel aged beer. 1762 (9 month old barrel of our Pilsner wort fermented with our NSW culture), 1734 (a 9 month old barrel of Gold) and 1766 (a 4 month old barrel of Gold). On January 25, 2018, 1734 and 1766 were racked onto 160kg of frozen raspberries from late in 2017 originating from Coffs Harbour, NSW. Anecdotally, this is also where Chris is from. The two barrels and beer were then blended into the tank (see photo above) with the raspberries and left in contact together for 20 weeks to allow for near-complete fermentation. On 13 June, we blended in 1762 based on needed structure. This is our preferred method to fruit referments. Overshoot the fruit rate initially, and blend to taste after the referment. It was packaged on the same day and allowed to go through a tertiary fermentation for carbonation and conditioning for 8 weeks. At bottling it was 5.0% ABV and 1.9 P (1.008 SG). Like all our beers, St Phoebe is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
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