Apricot Tart

Apricot Tart
Unavailable
Sour
Alc. 5.5%
With a Wit base recipe, we conducted a primary fermentation with lactobacillus in the kettle, and then fermented warm with our house Belgian strain on top of pureed apricots. We transferred to conditioning with fresh apricots and soaked dried fruit. What begins with aromas of apricots turns to a big sour mouthfeel and finishes with notes of wood from the pits.