In the 23/24 summer, a harvest of deliciously juicy apricots arrived from the southern reaches of Cromwell. We aged them with two funk brothers named lactobacillus and brettanomyces and the result is perfectly funky, lightly soured, earthy, fruity, and bright.
Contains: water, malted barley, apricot, wheat, hops, yeast (brettanomyces, saccharomyces), bacteria (lactobacillus).
