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Our House Red continues to evolve, gaining further complexity with every blending session. The Soléra method we employ takes approximately 2/3 of the barrel for blending (sometimes more sometimes less, depending on blend ratios) and then topping up the remainder of the barrel with fresh wort. Our house culture has so many organisms in it now, it is consistently creating complex and delicious ales after 12 months sometimes 10 months. This complexity only increases as it gets older, up to a certain point… then the acetic acid kicks in, which we consider essential for any Flanders red. As the oldest barrel program in Australia, our aged acetic barrels are now 7 years old, and a small amount goes a long way, sometimes just 20L in 1000L is enough to make a significant difference.
Bottle Release: February 2020
Our House Red continues to evolve, gaining further complexity with blending session. The Soléra method we employ takes approximately 2/3 of the barrel for blending (sometimes more and sometimes less...
Since 2013 we have been working with wild yeasts and barrels to develop own unique culture that provides complexity, funk and most importantly - deliciousness! We call these yeasts and...
We've teamed once again up with winemaker Matt Campbell (Crittenden Estate and The Lost Plot) to create something quite delicious We have had the House Red and House White for...
One of the first beers to come out of our barrel program in 2015 was Gaston, a big chardonnay barrel aged Saison with Brett Brux. This time around we aged...
Boatrocker Barrel Room
34 Macbeth Street
Braeside VIC 3195
Boatrocker Brewers & Distillers
51 & 34 Macbeth Street
Braeside VIC 3195
Barrel Room Bar & General Enquiries
+61 438 394 972
+61 477 015 416