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A Golden Sour Beer Aged in Red Wine Barrels with Honey, Dandelions, Peaches and Apricots
The bees are on the beach! We really enjoy mead/beer hybrids, and this year we started by oaking a portion of local Gael Glen Farm honey and letting it ferment on our mixed yeast and bacteria house culture. There were delightful floral aromas so in May we decided to pick fresh dandelions and hand-cut all the petals to steep in the fermenting mead. We blended in an equal portion of one of our golden sour beers and then added a hearty amount of fresh stone fruits. We continued adding more fruit over the course of 2 months until we were pleased with the peachy character. While we are now shifting into winter, we hoped to have captured a fraction of that sunny period over which this beer was created!