Another offering from our “Bones” series, featuring the fermentation of fresh fruit. In this instance California white peaches from Sanger, CA are fermented with a brett’d saison that has been maturing four months in French oak barrels. The synergy between fresh peach, wild microflora and oak components create a bright white peach flavor mingling with spicy yeast and oak aromas. Soft acidity and a firm carbonation lend “pop” to the overall sensory experience. It took four separate fermentations to create this concoction.
Wild saison farmhouse ale fermented with white peaches
No. cases: 2200
Barrel ratio: 97% French oak, 3% American oak
Maturation time: 4 months
Titratable acidity: 9.5 g/L
Microflora: B. anomalus, B. lambicus