Methode Ravens is an annual blend celebrating the evolution and expression of 3 Ravens’ house mixed culture. They embrace variation between years but always seek to champion the subtle and nuanced flavours created by yeast and bacteria in oak barrels over an extended period. The base for this beer was brewed in the winter of 2018 with German Ale malt, rolled oats and rolled rye, aged Tettnang hops with minimal bitterness, was fermented with a fruity English yeast strain and aged with their house culture in old wine barrels where it extracted a mild oak note and developed subtle hints of apple, pear and grape and a soft acidity. A quarter cask of an unboiled, barrel fermented wheat beer contributed a high level of lactic and acetic acid, and the second fill of a small solera project was blended in for horsey, leathery and sherbet-like wild yeast aromatics. Inspired by the great Lambic beers of Belgium, this batch was bottled with an extremely low level of carbonation, which will increase gradually if cellared for several years.
Based in Thornbury, VIC, 3 Ravens has been knocking out craft beer since 2003. They’re dedicated to brewing unique beers of distinct character and quality.
DID YOU KNOW?
3 Ravens were one of the first to install a traditional, English-style hand pump into a Melbourne pub. They also turn their hands to all manner of limited releases, from past favourites such as the Ale Noir – their Dark smoke beer aged in a French oak barrel previously used for pinot noir – and the Ravenator Bock to popular repeats like the USB and more recent beasts such as the whisky barrel-aged Black Mass and Pedro Ximinez aged Druid.