Aroma: Elderflower, starfruit, cantaloupe, honey, vanilla, peppermint
Flavour: Zesty, sherbet, steely minerality, pronounced bitterness
Mouthfeel: Bone dry, juicy, fuzzy, creamy, crunchy
A blend of pale and amber barrel-aged sour beers aged on white grape skins.
A blend of four very dry and very different beers: a strong amber raw ale (from quadrupel final runnings) aged 26 months, a light tart wheat beer aged 13 months, a 100% rye beer (malted in house) fermented with peach puree and a bitter farmhouse ale brewed with house-malted triticale, Ford wheat straw, Horehound (a very bitter weed) and hopped at 5 stages with large quantities of aged hops. The rye, triticale, wheat straw and horehound were all grown by the legends at Woodstock Flour in NSW.
These beers were racked onto Heathcote-grown Yellow Muscat wine grape skins from Little Brunswick Wine Co until all sugars had fermented out, then coarsely filtered and refermented in bottle.
These specific barrels were selected to compliment and contrast the particularly rich and buttery skins, with bright citrus, tropical fruit, sweet caramel and oxidative notes, as well as a relatively high bitterness and dry finish helping to balance the perceived sweetness of the muscat.
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.