Voyager Craft Malt in Whitton, New South Wales | Workplace and office

Voyager Craft Malt

Locality: Whitton, New South Wales

Phone: +61 427 683 272

Address: Young Road 2705 Whitton, NSW, Australia

Website: http://www.voyagercraftmalt.com.au

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24.01.2022 WARATAH 2019 This Friday we release in many ways our most significant beer of the year, our annual 100% NSW ingredient beer, Waratah. Wholly native yeast (the... culture for Waratah 2019 was foraged off organic hop flowers from Ryefield... the same culture we used for Amongst the Bines), Voyager Craft Malt(Whitton, NSW) and Ryefield Hops (Bemboka, NSW). A collaboration between the hop farmers, grain farmers, maltsters and two breweries committed to agricultural beer, Batch Brewing Co and ourselves. Small note, while both Amongst the Bines, Foudre Beer #1 and Wattle Drops were all brewed with wholly native yeast and NSW grains, their hop bills included small measures of hops from outside the state. In a pretty neat arrangement, the yeast culture we pitched and employed to commence and wholly conduct this fermentation was foraged from a neighbouring hop bine from the hops used to bitter and aromatise the wort in the kettle. This was the first time we have been able to source yeast for a fermentation from one of the raw ingredients for Waratah. I love the simplicity and clarity of this process and I look forward to doing it more. The beer spent over a year in barrel and 14 weeks conditioning in bottle before it’s release. At release, it has a familiar nose of marzipan and savoury oak to start. Candied orange citrus, toasted sourdough combine with hints of ripe lime/orange marmalade underneath. Structured palate, ripe stonefruit and pops of lime citrus. Vinous finish with decent length. For the third time in as many releases, $2 for every bottle and $10 for every magnum of Waratah 2019 sold will be donated to mental health support programs and initiatives in rural and remote areas of NSW. In many ways, Waratah epitomises our goals here at Wildflower. It is an agrarian beer, a product of the harvest conditions of each of the inputs. The recipe was built on what is grown here not on what we could order from international malthouses and hop fields. We are sad to not share with you all in our annual Waratah Day celebrations, but look forward to recommencing conversations surrounding regenerative agriculture and beer next year. #wildflowerbeer #nsw

22.01.2022 OCD Vodkas! Made by hand from barley sourced & malted in the Riverina - a true single malt Vodka that is triple distilled. From our incredible Pure Vodka to our... Cocoa & Coffee Vodkas that are steeped in Zokoko cocoa nibs & Morgan’s coffee...to our botanical Vodkas that are vapour infused using the purest ingredients from Anthia’s teas - OCD is focused on locally sourced, traceable & sustainable ingredients, to create a great tasting Vodka that we hope you love as much as we do! @voyager_craft_malt @zokoko_chocolate @morganscoffeeroasters @anthia_koullouros_naturopath #ottercraftdistilling #everythingisgoingtobeok #premiumvodka#vodka#supportsmallbusiness #localbusiness See more

19.01.2022 The Saison is back on tap, baby!! Released just in time for the release of all our Melbourne friends! Open for lunch and dinner this Fri, Sat and Sun. Bookings advised. 0499 600 914

17.01.2022 #repost @wildflowerbeer BARLEY HARVEST 2020 Yesterday I was lucky enough to bear witness (and participate a little) for the start of this seasons harvest of regenerative organic heritage barley seed at Sam and Chris’ farm @organically_greenwood. This year is already looking HEAPS better than last with decent rainfall at mostly good times leading to a much better (in volume) crop than in 2019. This is obviously great news, but really great news for the Australian beer co...mmunity because it means @voyager_craft_malt will have a certified organic malted barley available to sell to your local breweries. If you want your local to make a beer (or all of them) with organic grains tag them here in the comments so that they know to get in touch with Stu and give him a projection of what they would require for the year ahead. This seed will begin to be malted in Feb/March of ‘21 after the seed exits its natural dormancy period. Organically grown grains (and foods for that matter) aren’t just grown for the subsection of society that chooses to not partake in conventional farming utilising herbicides and pesticides... Regenerative organic grain, like what the Greenwoods grow, is WAY better for the environment. In continuously keeping the ground planted with crop or green manure the soil maintains a natural biology which has the ability to sequester carbon from the atmosphere (like 4 tonnes per hectare/year compared to nil to ~0.02 in conventional farming [Roedale Inst]) and they hold more water (=less erosion and runoff) meaning better utilisation of the precious rainfall we do get in Australia. That’s just two... there’s more here https://rodaleinstitute.org//uploads/rodale-white-paper.pdf Ok I’ll hop off my soapbox now and mention to check out our stories to see how harvest happens. All I can say is how much awe and respect I have for the people that grow, harvest and get to market the agricultural inputs that make almost everything we consume .

16.01.2022 Waratah is back. Wildflower Brewing & Blending Waratah 2019 is made entirely from ingredients grown and foraged in NSW. Wholly native yeasts foraged off hop ...flowers, grain from Voyager Craft Malt and hops from Ryefield Hops. A truly agrarian beer with thought and purpose. Marzipan and savoury oak on the nose, followed by toasted sourdough and orange marmalade. Lots to think about and even more to enjoy. Grab a bottle to enjoy here in the sun or take home for the weekend. We’re here ‘til 2am.

11.01.2022 Whitton has been transformed by last week's opening of Whitton Malt House. When the owners of Voyager Craft Malt, Stuart Whytcross and Brad Woolner, decided to build a new malthouse, things escalated and within a year the greenfield site had become a sort of theme park of malt, with a cellar door, restaurant, whisky bar, event space, luxury lakeside villas, Murray cod catch-and-release fishing, and menus packed with all the lovely things that great malt makes: whiskies, beers, baked goods. It's audaciously unique, gives malt the glory it deserves,

11.01.2022 Our Rye whisky is crafted with a heritage Ryecorn grain. We use 60% of this unique malted rye, along with barley, wheat and a small amount of choc malt. This ma...sh bill creates a Rye that is spicy, nutty and sweet. For Batch #2 we’ve used American Oak casks, that previously held Barossa reds. It’s a unique Aussie Rye whisky and we’re pretty proud of it Final bottles of Batch #2 - on our website now www.backwoodsdistilling.com.au/shop

09.01.2022 #repost @the_jolly_roger_fnc JUST IN . Rainforest Ale from @currumbinvalleybeer in a very limited supply of cans. Made using natural spring water from the Currumbin Valley. Grab a can while it lasts!... . . #thejollyroger #paleale #currumbinvalleybrewing #localbeer #craftbeer #craftbeerlife #limitededition #whilestockslast #craftbeerlover #indiebeer #rainforestale #locallybrewed #goldcoastbeer #supportlocal #fishnchips #fishandchips #seafood #miami #gceats #gcdrinks #beerontap #craftbeerporn #localbusiness #goldcoast #realpiratesdrinkbeer #piratelife #yarr See more

06.01.2022 Today, on national Ag Day, we pay tribute to all the growers who are in headers right now harvesting their grains that will make delicious @voyager_craft_malt and eventually end up here at the @whittonmalthouse as produce and brews for you to enjoy. #AgDayAU

05.01.2022 MEAT THE BREW has been a huge success in 2020 and looking to be bigger and better in 2021. Just a few pictures from this years classes.

05.01.2022 Join us from 4pm for a River Float.. A citrusy Pale Ale full of Citra and a touch of Simcoe hops. With locally grown and malted barley by Voyager Craft Malt ...- this beer is for days like today! Purchase online and have locally delivered via www.thirstycrow.com.au Join us in the Brewpub, make a booking on 69217470 #RiverFloat #StopAtTheCrow #GetThirstyCreateJobs #visitwagga

03.01.2022 #repost @wildflowerbeer WARATAH 2019 This Friday we release in many ways our most significant beer of the year, our annual 100% NSW ingredient beer, Waratah. Wholly native yeast (the culture for Waratah 2019 was foraged off organic hop flowers from Ryefield... the same culture we used for Amongst the Bines), @voyager_craft_malt (Whitton, NSW) and @ryefield_hops (Bemboka, NSW). A collaboration between the hop farmers, grain farmers, maltsters and two breweries committed ...to agricultural beer, @batchbrewingcompany and ourselves. Small note, while both Amongst the Bines, Foudre Beer #1 and Wattle Drops were all brewed with wholly native yeast and NSW grains, their hop bills included small measures of hops from outside the state. In a pretty neat arrangement, the yeast culture we pitched and employed to commence and wholly conduct this fermentation was foraged from a neighbouring hop bine from the hops used to bitter and aromatise the wort in the kettle. This was the first time we have been able to source yeast for a fermentation from one of the raw ingredients for Waratah. I love the simplicity and clarity of this process and I look forward to doing it more. The beer spent over a year in barrel and 14 weeks conditioning in bottle before it’s release. At release, it has a familiar nose of marzipan and savoury oak to start. Candied orange citrus, toasted sourdough combine with hints of ripe lime/orange marmalade underneath. Structured palate, ripe stonefruit and pops of lime citrus. Vinous finish with decent length. For the third time in as many releases, $2 for every bottle and $10 for every magnum of Waratah 2019 sold will be donated to mental health support programs and initiatives in rural and remote areas of NSW. In many ways, Waratah epitomises our goals here at Wildflower. It is an agrarian beer, a product of the harvest conditions of each of the inputs. The recipe was built on what is grown here not on what we could order from international malthouses and hop fields. We are sad to not share with you all in our annual Waratah Day celebrations, but look forward to recommencing conversations surrounding regenerative agriculture and beer next year.