A blend of Saisons refermented in tank with 6000g/l of whole British apricots for 9 months
Bière de Saison – Apricot, 6.1%
This mixed-culture saison begins with two or three strains of commercial saison yeast, complemented by various wild and commercial yeasts and bacteria. We've isolated Brettanomyces strains from our barrels, cultivated wild yeast from local fruit, and blended in dregs from bottles of mixed fermentation beers we've enjoyed. Additionally, we've added commercially available Brettanomyces strains, three Lactobacillus strains, and some Pediococcus. After the initial fermentation, the beer undergoes a prolonged secondary fermentation and conditioning phase, allowing the wild yeast and bacteria to impart their influence.
The result is a beer that starts fresh, tart, and lively, with a dry finish and a spritz of carbonation. Notes of lemon, grass, and herbs provide a cleansing and slightly sour tang. As it ages, the Brettanomyces adds layers of spice, fruit, and subtle hints of horse and leather.
Some of this Bière de Saison serves as the base for further experimentation. It may be blended and fermented or aged in oak barrels or foeders. The beer can also be dry-hopped or re-fermented with whole fruit, such as damsons, quince, or apricots, adding complexity and depth to its character.
This particular iteration, Bière de Saison – Apricot, showcases juicy apricot flavors, bright carbonation, and sharp acidity, offering a refreshing and vibrant experience.