Site fermentation project, Hop Nation’s cask-aged alter ego, has undergone a major overhaul including new artwork, a new logo and new packaging where new versions will now transition from cans to small and magnum glass bottles.

Hop Nation said their side project of mixed fermentation continues to evolve and the ongoing lockdowns in Melbourne allow them to renovate the Footscray brewery space, “it seemed appropriate to fine-tune the brand to align it with the ‘improved product offering’.

“The past year has seen tremendous changes in Hop Nation, which has made it possible to re-focus on our barrel aged project and the Footscray site,” said co-owner Duncan Gibson. “Site Fermentation Project is an amalgamation of the Hop Nation family of brands. It revitalizes the original brewery, while using wort from our new Mornington site which is then fermented, aged, blended and bottled in Footscray and incorporating by-products from our Site Wine winemaking business.

Site Fermentation’s new artwork – where “each bottle features a unique creature mutated to represent the creative spirit and unpredictable nature of each brew” – is by artist Steve Leadbeater while the project logo has been updated by longtime Hop Nation collaborator Mark Gamble. .

The revamped site fermentation project was launched with two new beers in 375ml bottles – a Syrah Sour Red (7.6%) and an Oud Bruin Ale (8.7%).

“The 2021 Syrah Sour Red is the perfect example of a beer that epitomizes the brand’s journey, using depleted cherries from the Rabbit Cherry Sour Blonde 2020 – the latest beer to be released under the previous Site FP brand – alongside of a ton of Heathcote Syrah skins. These were added to their foed with a mixture of sour red ale, on average at two years, where it aged for four months. The resulting beer is from blood red, with earthy spicy notes, the palate is distinctly acidic, with grape tannins showing through.

“Oud Bruin Ale was made from a base malt made from 50% Munich malt, as well as a selection of wheat, oat and schooner malts. The resulting beer was aged in 225 liter French oak barrels for two years in house culture. The beer presents an earthy and spicy brown nose, while the palate is balanced by the sweetness of the malt and a tangy and racy acidity.

Along with the rebranding, Site Fermentation Project also announced that the Blobfish Beer Festival they are hosting, which celebrates Australian wild beer producers, will return in July 2022 after a two-year hiatus, induced by COVID.