Indigenous beverage company is launched it’s new Wattleseed Lager after the successful release of its green ant gin earlier this year.
Something Wild Beverages will officially release its Wattleseed Lager at an event in Darwin on July 4. The beer has been brewed in the Adelaide Hills in partnership with Mismatch Brewing Company.
The wattleseed is roasted and milled before being added to the brew towards the end of the mash.
Adding wattleseed to brews is not new, with other examples including Woolshed Brewery’s Judas the Dark from South Australia and the Coca-Cola owned Aus Beer Co’s Wattle Seed Ale.
Mismatch Brewing works in collaboration with Adelaide Hills Distillery and Hills Cider Company. The group’s Toby Kline said a few kegs of the Wattleseed Lager were already being poured at craft beer bars in Sydney.
He said wattleseed’s subtle nutty aroma and hints of chocolate and coffee when roasted were well suited to the brewing process.
“It’s a really crisp, clean lager with some secondary characteristics of honey and toasted peanuts on the back end,” he said.
“There’s a lot of interest in it but it’s very early days for the product.
“It’s currently a tap offer only but we’ll be going to a packaged format soon.”
Wattleseed has been part of the diet of indigenous Australians for thousands of years and was traditionally ground into a flour.
Adelaide-based Something Wild Beverages is a division of native food company Something Wild Australia, which specialises in sustainably sourced indigenous foods such as kangaroo, wallaby, magpie goose, native herbs and fruits.
Something Wild is majority owned by famous Northern Territory Australian rules football family the Motlops and is committed to promoting the ethical, sustainable and permitted use of native Australian ingredients.
The Wattleseed Lager launch at Skycity Darwin on July 4 will coincide with the Northern Territory launch of Something Wild Beverages.
“As an Indigenous-owned company it’s great to be able to come home and show people how we’re shaking up the Australian food and beverage industry,” said Managing Director and part-owner Daniel Motlop.
“By working with traditional land-owners we can create opportunities and outcomes for the Indigenous communities who not only harvest products, but also hold a wealth of knowledge about how to use them.”
Something Wild Beverages teamed up with Adelaide Hills Distillery in February to launch Australian Green Ant Gin, which features a “pinch” of green ants in each bottle in the same way worms are used in tequila to provide the finishing touch.
Mismatch brews out of the same facility as Adelaide Hills Distillery and Kline said more Something Wild beverages were on the way.
“If we can get them out before the end of the year that would be good but the demand for the Green Ant Gin has been quite high and hopefully the lager will go quite well,” he said.
“The satisfying thing about the gin is that most people said it was going to be a gimmick but the actual liquid inside the bottle is of such a high quality that it is ensuring it keeps going and we have also have that commitment to sourcing native botanicals using the permit system.
“Mismatch Brewing and Adelaide Hills Distillery are soon to commission their new plant so we should have plenty of capacity to start playing and creating some more beverages then.”