A golden ale soured with lactobacillus and fermented with two brettanomyces strains then aged for 12 months in an American oak foeder with Pajaro Valley Apricots. Golden head with aromas of fresh apricots along with a tartness up front followed by mild flavors of tangerine, honeysuckle and floral notes. Finish is crisp and dry with its high acidity. Bottle conditioned with SweetWater’s house brettanomyces.
6.1%