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Egyptian Bread Beer

Red Duck RA#3 is a beer very much unlike any other beer you have ever had before, unless you have had one of our previous RA beers. But we have to say that not even RA#2 would be adequate preparation for this feral, funky, sour and spiced up ale.

Be warned, that RA#3 is a very extreme beer. So feral when first bottled we sat on it for 6 months, and waited until it learnt some manners and how to behave in polite company. We haven’t succeeded, as this is still one of the most feral
offerings from Red Duck. The yeast: cultured up from RA#2 in a big wet gooey dough, something you could bake and make a sour dough bread from. But that would kill the beast, um, yeast.

The grain: Spelt, Oats, Rolled Barley, Malted wheat, raw wheat and pale malt Barley. Mashed, not boiled. Some other additions: Coriander pods, Ginger, Cinnamon, Nutmeg, Apricots, Muscatels, Sultanas, Orange peel and the big one: Greg Malouf’s Cumin Za’atar spice mix. No hops. The beer: pungent aromas, heavy on Cumin, obviously sour, and possibly still giving some intense sulfurous snorts. Pours with a slight fizz, very pale and clear. Champagne like in its appearance. Moderately sour to taste, and intensely assaults the palette with over bearing spice notes. Its a freak of nature. A freaking beautiful freak.

Only 960 bottles… ever.

Alcohol Content: 9.6% a/v
Bottle Volume: 330ml
Category: .

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