A wild ale brewed with leftover oyster shells from Sydney's Poly restaurant, matured in oak for two years and seven months. The base was made with organic Red Beaufort wheat and organic heritage barley, fermented entirely by yeasts and bacteria collected from native NSW flowers. Bottled with raw Blue Mountains polyflora honey from Warré hives, it carries the weighty mid-palate viscosity Wildflower singles out as this beer's signature.