The intense and complex sour character of this beer is developed in oak Foeders containing select cultures of Lactobacillus, Pidiococcus and wild yeast. The process is slow and delicate, regularly taking a year or more.
Once our brewers have decided it’s ready, we blend the soured beer into hand-selected oak barrels with fresh peach puree, where it undergoes additional sour fermentation and aging.
