BA Fruited Sour
To create Spirit of Nature: Apricot, we first fermented pale wort with multiple strains of lactobacillus & brettanomyces, alongside a saison yeast, in steel, for 3 months. This base was subsequently fruited & aged in carefully selected French Chardonnay & Muscadet wine barrels for a further 6 months. To finish, the barrels were blended & re-fruited before conditioning for 6 weeks in the bottle.
The result is a bright orange, delicious, super apricot-y sour beer with hints of oak & vanilla.
|Brewery||Three Hills Brewing|