Naparbier Apricot Fancy

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albaricoque por hl, para conseguir una cerveza con madera y ácido láctico al frente con notas de albaricoque con ligeros de ciruela, banana, pera, pero sosteniendo una ligera maltosidad, compleja y divertida.

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Apricot Fancy (Barrel Fruit Sour Ale)

Acidified in cooking with lactobacillus and fermented by saison yeast.After maturing in red wine barrels for 3 years, it is re-brewed with a blend of Belgian yeasts, young must and 20kg of apricot fruit per hl.

This is how we get a beer with wood and lactic acid on the palate with aromas of apricot with hints of plum, banana, pear and maintaining, at the same time, a complex and funny light maltiness. Less