Champagne Pilsner, The Beer That Started It All

When people ask me which beer best captures the spirit of Wild Barrel, I always come back to two beers, our Champagne Pilsner, and our House Saison. Today i'll focus on the pilsner. This was the beer that started it all—the first barrel-aged release that set the tone for everything we do here in the Noosa Hinterland.

The Idea Behind Champagne Pilsner.

From the outset, I wanted to create a beer that was both familiar and surprising—a brew that had the historical significance of this classic Eurpean style, and the complexity of barrel-aged beers. But was also well suited to the Sunshine Coast's often humid, warm weather. The idea of a light, very dry, well carbonated lager with slight fruity hop notes and balanced subtle oak came to me. A lager that resembled champagne. Not even sure how to go about it I want to work. 

Ingredients: Pure, Local, and Organic.

Quality starts at the source, so I’ve always insisted on using 100% organic grain in all our beers. For the Champagne Pilsner, I chose a blend of organic pilsner malt as the backbone, providing a crisp, clean base that lets the subtleties of the barrel aging shine through. We add a heavy handful of organic raw red wheat, this helps with head retention and body, but also adds a cereal note that makes the beer what it is. We keep the hop profile restrained—just enough Hallertau Blanc hops to add a gentle bitterness and floral aroma, without overpowering the delicate malt and oak notes. This hop is known for its white wine/champagne like flavour profile. 

Water is drawn from our own concrete tanks, that is filtered and brought up to the correct mineral content. A simple recipe that is given time. 

The Process: Patience in Every Barrel.

What sets our Champagne Pilsner apart is the time and care that goes into every batch. Each release starts with a small batch, brewed on our farm and then transferred to new  French oak barrels for aging. This choice of barrel is deliberate—the tight grain and subtle tannins of French oak add a refined structure and a touch of vanilla, lifting the beer’s natural effervescence and giving it that signature “Champagne” character. This means every batch of Champagne Pilsner has its own personality, shaped by the microflora in the barrel and the conditions of the aging process. It’s a slower, more hands-on approach, but it’s what allows the beer to develop layers of complexity—crisp pilsner notes up front, followed by hints of oak and vanilla, minerality, and a dry, sparkling finish.

Each barrel yields just a few hundred bottles, making every release truly limited and special. I taste and select the best time for bottling.

A Toast to New Beginnings.

Champagne Pilsner was the beer that announced Wild Barrel to the world, and it remains close to my heart. It represents everything I love about brewing: patience, creativity, and a deep respect for the land and ingredients. Whether you’re a seasoned beer lover or just discovering barrel-aged beers, I hope you’ll find something to savour in every bottle.

Thanks for being part of the journey.

Cheers,

Shane Kent

Co Founder & Brewer, Wild Barrel