The story of the world’s oldest surviving beer made new – ‘The Wreck Preservation Ale’ – is about to get even better with James Squire announcing the production of a limited run of 2,500 collector’s edition bottles on sale through Dan Murphy’s stores in time for Father’s Day.
Crafted with yeast from a 220-year old bottle of beer recovered from the depths of the icy waters off Tasmania on Australia’s oldest merchant wreck, ‘Sydney Cove’, the dark and malty porter instantly captured an international audience. Yet until now, it has only been available on tap at selected James Squire venues around the country. The collector’s edition run will be the only chance for beer lovers to own a bottle of the world’s oldest beer made new.
“The Wreck Preservation Ale has an amazing story behind it and the consumer interest in the beer has been phenomenal,” said Gordon Treanor, General Manager Craft at Lion. “The kegs sold out in record time at James Squire venues across Australia prompting the decision to release a limited quantity of bottles for sale.
“We expect the interest to drive strong demand for the bottles so people will have to act fast. It will be very lucky dads who receive The Wreck this Father’s Day.”
The retail launch will see The Wreck Preservation Ale bottled in a premium 750ml glass bottle, with gold embossed label and wax dipped seal, packaged in a hard, black casing.
Around 2,200 bottles will be allocated to Dan Murphy’s stores nationwide from the 20th of August.
A small quantity of the packaged beer will also be available for purchase in Tasmania through the Queen Victoria Museum & Art Gallery in Launceston, which houses the ‘Sydney Cove’ wreck. The museum, alongside scientists from the Australian Wine Research Institute, collaborated with the James Squire brewers to bring the historic and unique beer to life.
A percentage of sales of The Wreck beer will fund further QVMAG research into the Sydney Cove collection.
For further information please visit
www.jamessquire.com.au
by Arrnott Olssen
Editor Rogue Homme
