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Sauternes Barrel-aged Apricot Sour Ale

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This beer underwent three distinct fermentations. Lactic fermentation took place using mixed-culture lactobacillus, then the beer was pitched with Saison yeast, then to jump-start fermentation in a highly acetic and alcoholic environment we pitched Champagne yeast. The beer took months to ferment due to the low pH and high ABV of the beer. The beer continued to ferment inside of Sauternes barrels, which were previously used to age sweet French white wine.

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