Yulli’s Brews’ take on a traditional German style sour wheat ale where low alcohol, tartness and fruit combine to create the ultimate sour quencher! The beer undergoes a 48-hour period of lacto-fermentation where all the souring takes place. The wort is then fermented normally and is finally blended with freshly fermented Chilli Pickle brine. The result is a deliciously fresh, light and dry ale, with some upfront tartness which is complemented by the sharp Chilli Pickle flavours. Pairs well with a cheeky bowl of salted potato gems.
What happens when you combine a couple of mates, a bar full of the best craft beer NSW has to offer and a felafel roll working lunch? It seems the answer is a craft brewery! These were the exact ingredients that resulted in James Harvey and Karl Cooney forming Yulli’s Brews and releasing their first batch of beer in September 2014. After many years working at craft beer venue Yulli’s Restaurant in Surry Hills, Sydney, James and Karl sought to brew beer that could both stand alone in your everyday pub and also accompany food in a fine dining experience. Like a good dish, each beer has a focus on balance, with malt bills and hop regimes dedicated to this goal.
DID YOU KNOW?
Yulli’s Restaurant is located in Surry Hills, NSW and have a full restaurant menu for you to enjoy with their incredible brews!