Nieuw Bruin (Giaconda Yeast)

In March 2014 Soren of 8 Wired Brewing (NZ) made a trip to Beechworth for a collaboration brew.

The plan was to create a barrel fermented brown ale with a difference. March so happens to be vintage in the High Country, and Beechworth is home to some of the countries best Chardonnay. Permission was granted by two of the best producers, Sorrenberg and Giaconda, to harvest wild yeast from their respective barrel fermenting Chardonnay.

These two wild yeast blends were pitched separately into two 500lt French cognac barrels with 500lt of brown ale wort.

Fermentation kicked off overnight and the two beers were left to do their thing for about a year. The result is two unique wild beers with amazing levels of complexity and flavour. Both are tart and have sour characters, and each have a unique texture and profile.
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