Recent Posts
​Currumbin Valley 2019 Farmhouse Saison with Brettanomyces⠀

​Currumbin Valley 2019 Farmhouse Saison with Brettanomyces⠀

15th Jan 2020

Beer description: Our 2019 Farmhouse Saison was brewed from the natural spring water available on the brewery farm and fermented with two farmhouse-style Saccharomyces strains, along with two Brettanomyces isolates. The beer was aged extensively in one of our stainless tanks. After ageing the beer, we trialled various adjucts for bottle conditioning and arrived at Dark Brown Sugar and San Diego Super Yeast. The result is a vibrant, fluffy carbonation and a dry balanced finish. The beer was hand bottled on our 6-head semi-automatic bottling line and bottle conditioned for three weeks. Once bottle conditioning was completed these were individually labelled on our semi-automatic labeller.⠀

Available online & in store:⠀

Photo by: @currumbinvalleybeer⠀