Fruit is fast becoming a key product for Australian micro-brewers to pair with beer and the latest release from Bathurst's Cosmo Brewing is following the trend.
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Cosmo Brewing's latest creation, a nectarine saison, was officially launched at The Victoria Bathurst on Sunday, the brewer's third offering for wide release.
Head brewer Ian Carman said the beer was brewed using nectarines from Kelso's Yarralee Orchard and honey from the Malfroy's Gold hives at the foot of the Blue Mountains.
"We acquired around 200 kilograms of nectarines, cut the stones out by hand, put them through a hand-cranked crusher and added both the cranked stones and pitted fruit to the brew for a nine-day fermentation process," Mr Carman said.
"The brew was then separated from the fruit into a second tank with 7.5 kilograms of honey, before being kegged for a secondary fermentation process involving natural carbonation."
A saison is a variation of the popular pale ale style of beer that places emphasis on fruity notes, not unlike the more acidic 'sour' variants.
"Beer is a fantastic product to showcase the produce of a region, and we've been happy with the feedback so far," Mr Carman said.
"We're thinking about crafting an extra pale ale [XPA] for the winter."
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