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SYDNEY | Wildflower Brewing & Blending have a reputation as being one of the best and most innovative beer makers in Australia, and there’s no better place to get an idea of why this is the case than at their Marrickville brewery.
American expat Topher Boehm and his Australian brother in law Chris Allen started Wildflower not as was to showcase farmhouse style beers and the effects of wild yeasts and native flora on those beers. Brewing happens up the road at Batch (where Topher used to work), and are moved to Wildflower’s premises when done. Here, Topher adds different yeasts to the beer for fermenting, before putting them into barrels for ageing, and finally blending the beers to create Wildflower’s releases.
The yeasts used in Wildflower’s beers are unlike those you’ll find anywhere else in the world. They’re a combinations of Belgian yeast strains and wild yeasts foraged from across New South Wales from things like bark, flowers, and grass.
The space (a former factory) itself is small – there’s no kitchen or food trucks and there’s only a bit of seating and standing space, surrounded by the many barrels where the yeast is doing its thing. Wood and corrugated aluminium give it a bit of a shed/workshop feel. On tap you’ll find Wildflower’s Table Beer, along with the most recent versions of their signature Gold and Amber blends. You’ll also find seasonal and prior year aged releases like Waratah, a 5.0% ABV Australian Wild Ale annual release made using only ingredients from NSW, and the St Florence, a series of Fruit Wild Ales blended with juice from wine grapes to create some interesting beer/wine hybrids. There are also several bottles of releases no longer available on tap.
Wildflower Brewing & Blending
11-13 Brompton Street
Marrickville
New South Wales 2204
Australia
Telephone: n/a
E-mail: [email protected]
Website
Open
Fri – Sat: 2:00pm to 6:00pm