site fermentation project
Site Fermentation Project is the funky and barrel-aged alter-ego of Hop Nation. It’s a place where we experiment with a variety of mixed-fermentation brews, merging the worlds of winemaking and brewing. Each beer is fermented, aged, blended and bottled in Footscray. Each small-batch, mixed fermentation beer is a unique beast; embracing the unexpected in pursuit of the extraordinary.
Available in 375mL bottles and 30L kegs.
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BLOBFISH 2022 COLLAB | BARREL AGED MIXED CULTURE SAISON | 7.6% ABV
This saison is the result of our 2022 Blobfish Beer & Food Festival collaboration day, hosted by Hop Nation.
A sample of house culture from each brewery was combined to inoculate the wort in ex-Chardonnay barrels. Organic Viognier skins were added to the barrels before fermentation.
You’ll experience spicy, floral and apricot notes with a dry refreshing finish.
AVAILABLE IN: 12 x 375mL bottles, 30L kegs
AVAILABLE FROM: 28 June 2023 -
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LAPIN 2022 | CHERRY SOUR | 7.6% ABV
This Lapin celebrates the 2022 cherry harvest.
We took our foedre-aged sour blonde ale and re-fermented it on organic Victorian Lapin cherries for two months.
The result is a complex, tart and refreshing sour, showcasing lively cherry notes.
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BARREL AGED PINEAPPLE SOUR BLONDE ALE | 6.6% ABV
This beer is a blend of three sour blonde ales, two of which were aged for two years in French oak puncheons, the third a more recent batch, blended to add youthful freshness-all were fermented using our house-mixed culture.
After blending it was then re-fermented on fresh Queensland pineapple.
It bursts onto the palate with tropical sweetness and vinous-like characters, finishing with a tart complexity.
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MTK | Mango Tamarind Koji | 5.6% ABV
This beer is a blend of three sour blonde barrels, averaging two years old, fermented using our house-mixed culture in old French oak Yarra Valley Pinot Noir barrels. After blending it was then re-fermented on fresh Queensland tamarind and mango, the flavours of which have been enhanced by the addition of koji, toasted in-house at BYRDI.
It bursts onto the palette with tropical sweetness leading into an umami mid palate, finishing with a tamarind tang.
