New Release: Feelin’ Vine

Delicate and easy drinking, this light, golden-pouring ale shines with the delightful flavours and aromas of harvest-fresh grapes from the esteemed vines of Mudgee’s Robert Stein. Co-fermented with our signature pale malt base, it’s the ideal wine-down drink.

In the world of fermented drinks, it’s always been a historical throw-down between beer and wine as to which beverage was first gifted to man by the gods. While beer is presently recognised by archaeologists as the older of the two concoctions, the second oldest-known alcoholic tipple (dating back 9,000 years) is believed to be a Chinese drink resembling a mix between beer and a grape-based wine.

Now, with our latest Akasha Project, we’ve taken a leaf out of the books of our ancient forebears with a grape pale ale all our own – thanks to barrels of help and fistfuls of premium fruit from the sterling team at Mudgee’s esteemed Robert Stein and their world class vines. Founded in 1976 but drawing on a deep generational history as descendants of the 19 the century Australian pioneers of Rhine Riesling, Robert Stein ranks amongst the country’s finest wine producers.

A spiritual sequel to last year’s strictly limited Akasha x Robert Stein collaboration, Rhyme or Riesling, Feelin’ Vine shines with the delightful flavours and aromas of harvest-fresh white wine grapes from one of Australian wine’s continental climate capitals. Brewed using 1000 litres of grape juice, it was a challenging yet hugely rewarding journey for our brewers to transmute such quality wine into an equally alluring and delightful beer.

Given this highly involved brewing process and our multiple trips to Mudgee to elicit the very best results at every stage, we’re super proud of this one – and beyond excited to introduce this singular brew to the world. Wine down in the unparalleled company of Akasha and Robert Stein with Feelin’ Vine, while stocks last – order yours here or find your nearest stockist today.

With complexity arising from co-fermentation with our pale malt base, our brewers spent weeks nurturing the yeast throughout the beer’s brewing process due to its inability to ferment the fruit sugars found in the grape juice. In addition, they had to introduce 2000 litres of low-sugar wort into the brew, to counteract the high sugar content of the grape juice. At 5% ABV, the results of such efforts speak for themselves – the moment this golden-pouring ale kisses the lips, transcendence is tasted.

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