It’s a Frenchies marathon! Vincent and Thomas have created arguably the best French restaurant in Sydney with Thomas doing the cooking and Vince brewing it’s an awesome collaboration from extremely humble beginnings with the food cart and micro brews (reminds me we need to go back with the wives trent). It was a shame that the @freshhopfestival fell through this year, I was going to enter the homebrew comp with my Mandingo (thanks again @ikegger !).
I have always considered @wildflowerbeer to be the kings of sours and barrel aged brews but @frenchiesbb might have pipped them with this one. It’s bloody amazing! Very interesting hop profile of Triskel and Barb Rouge (first time I’ve had either of this, quite a nice purple grape sharpness with a dry mouthfeel from these hops. The yeast/cultures though is where it sings, Saccaromyces, Brettanomyces, Lactobacillus and Pedioccus. Boy, wow it’s a seriously amazing interplay of flavours that’s really full bodied with a restrained bitterness. It’s slightly oaky and woody from the oak ageing which rounds it off nicely. I think I could drink a few of these and get something new each time. Thanks for the samples adam @platinum_liquor .