Mountain Culture x Stella Maris x Tasmanian Oyster Co 'Entropy' Bourbon Barrel-Aged Oyster Stout COL-GH10023 every season is stout season

every season is stout season

In the late 1960`s a small Shiraz vineyard was planted and became known by the family as the Bonesetter’s block

In the mouth the wine is equally beguiling

"It's dark

"This wine was made with grapes grown on the Indigo Vineyard located in the foothills of the Victorian Alps

Mountain Culture x Stella Maris x Tasmanian Oyster Co 'Entropy' Bourbon Barrel-Aged Oyster Stout COL-GH10023 every season is stout season"After an overwhelmingly positive response to last year's oyster stout, we've decided to go even bigger this year. Firstly, we upped the amount of fresh Tasmanian Pacific oysters from our friends at Tasmanian Oyster Co and raised by our old mates at Stella Maris to 125 oysters per hectolitre. Caju harvested them from the waters of Port Stephens, NSW, just four hours before they were added to the boil at our Katoomba brewhouse where we managed to