Zoo V-8 uses chardonnay barrels, inoculated with Pediococcus damnosus, fermenting a huge, 50% malted oat wort, backed up by the inherent Newstead house culture. What...
The Newstead Zoo program has been fermenting away for years, like six of them. In 2020, V9 sees a sideways shift in the mixed cultured used.
Like the early releases, we’ve selected our favourite wild beers, but this time from America. Aged 13 months in Australian Red Wine barrels, this American Wild Ale began life as a saccharomyces ferment in stainless steel, followed by inoculation with a concoction of our favourite bottle dregs found in the USA.
Surreptitiously carted home from a pilgrimage to the West Coast, the culture is dominated by brettanomyces and lactobacillus culture, buffered with pediococus and a skerrick of acetobacter.
This Zoo variation was available in cans and keg during February, 2020
Tasting Notes: tarty and acidic yet well-balanced.
Kettle Sours are cool and all but nothing compares to the mind-blowing complexity of brettanomyces. Introducing, The Zoo V-7, a dry, fruity and complex wheat...
Zoo V-6 was based off an Old Ale, using the smooth malts to add to the fruity complexity of the brett. A low concentration of carbon dioxide...
Being the flaky outfit that we are, for Zoo v5.0 we brewed up a single hop Waimea corn ale with 40% flaked corn and barrel...