Brewed in the traditional Belgian style, this beer begins with a grain bill of 40% raw wheat and 60% malted barley. It undergoes a turbid mash and a long boil with aged hops before being cooled overnight in a shallow open vessel, allowing wild yeasts and bacteria to naturally ferment the wort. The beer is then aged in oak barrels for at least a year before being refermented on apricots for two months and conditioned. The entire process spans roughly two years.
Karamu Apricots is ready to enjoy after about four months of conditioning. While it continues to develop and change over time, it remains a delicious and complex beer for many years to come.
