When the Flat Rock Brew Cafe took ownership of a bunch of old wine and whiskey barrels in preparation for a barrel-ageing program, the brewer at the helm of the brewpub was Topher Boehm. Shortly after filling a few of those barrels, he set off to brew with Marrickville’s Batch Brewing while Vince de Soyres stepped in to nurture the barrels to maturity. Thus we have the release of Topher’s Legacy, a Belgian golden sour ale aged for a year in Hunter Valley Chardonnay barrels and inoculated with brettanomyces, pediococcus and lactobacillus.
That may sound closer to the cause of the next global pandemic than a palatable beer, but to fans of sour beer it’s a recipe for success. And a success this is, with the Belgian yeast giving off complex esters, the barrel offering up some oak and Chardonnay characters and the cultures providing fruitiness and a pronounced, but refreshing, sourness. Following on from releases of barrel-aged versions of an imperial stout, scotch ale and Kriek, Topher’s Legacy serves to reinforce just what a range of interesting things is happening at the Flat Rock Brew Cafe.
Flat Rock Brew Cafe