Wildflower Brewing & Blending - Daily Bread

Daily Bread is a Kvass-inspired Australian Wild Ale made with surplus bread from Ester's woodfired oven. We brewed a new lightly dark 3.5% ABV recipe with pale malt (Campbell), Vienna malt (Voyager) and raw rye all the while keeping the bread as the star of the show at over 30% of the total grain weight (have a look at the mash below). I wanted to keep the ABV very low as to pay homage to traditional Kvass (0.5-1% ABV). Since we used malted barley in making this product for the fermentables rather than sugar or fruit, I would submit Daily Bread to be inspired by kvass rather than an example of the drink. We mashed slightly warm for complete fermentation, lightly hopped with Saaz (CZ) and pitched our house culture of brewers yeast and foraged wild yeast and bacteria from New South Wales. The beer aged in stainless for 2 weeks before being packaged on 17 October 2018. It then conditioned in bottle, as all our beers do, for 15 weeks. Daily bread is 3.5% ABV. At release, the aroma is dominated by cereal and toast with smoky undertones. Its palate is lively and crisp with a clean acidity and salinity lending some surprising length to a low alcohol beer. Like all our beers, Daily Bread is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).