Historical styles are so much fun to mess with. Here we take a basic Berliner Weisse, fermented with our house blend of yeast, lactobacilli and Brettanomyces, age it in oak barrels for as long as it gets to really shine, and then goes the twist. We sourced loads of freshest, juiciest peaches we could find and conditioned our Berliner atop of it for quite a while. It doesn’t hit you in the face with the smell of fruit puree, as this is all about subtlety – gentle aromas of spring garden with its lilac and apricot blossoms, some wet soil, maybe even a hint of almond weave together, accompanied by pronounced but clean acidity and delicate funk. This is a drink to welcome spring with, and we hope you enjoy it as much as we do.
Bottle conditioned beer
Refrigerate min. 8 hours before serving
