Mayday Hills- Saturday
Introducing Mayday Hills. The fifth release in the range is Saturday! 100% Brettanomyces Ale fermented in American Oak Foedar.
Introducing Mayday Hills…
Mayday hills is a farmhouse beer project from Bridge Road Brewers. These beers are fermented in traditional wooden foedar tanks and reflect our township and the surrounding region. Mayday Hills.
Mayday Hills is a project inspired by a range of influences and experiences from around the globe and at home. Initially from wine and wine making 15 years ago, the through the exposure to sour and wild beer and barrel aging programs of Belgium, and further through new practices in the US craft beer industry and our own experimentation at Bridge Road Brewers.
Mayday hills aims to combine these experiences with local ingredients and influences in the creation of new and unique beer from our brewery in Beechworth.
The fifth release in the Mayday Hills Range- Saturday was brewed on the Saturday of our annual brewers breakfast and was brewed in collaboration with 8 Wired. Soren from 8 Wired attended the breakfast on this day and brewed this beer with Steve our Head brewer and Ben.
This beer is a 100% Brettanomyces pale ale made with fresh local botanicals. Lemon Myrtle and Bush Pepper. Botanicals were provided by Hamish of Reed and Co distilling in Bright who also came along for brew day.
Saturday, a hoppy, herbal farmhouse ale, has the great texture we’ve come to expect from the Brett C we use on our mayday range.
Subtle hop flavours are complemented by the fruity, and funky aromas created by the Brett, and then overridden by the impact of the Lemon Myrtle, bush pepper and citrus gum notes.
The beer finishes with a combination of hop bitterness and eucalypt character.
4 Pack, Case, Single