Field House Brewing Brings Back Dry-Hopped Apricot Sour
On August 22, 2019 At 4:00 pm
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Dry-Hopped Apricot Sour (6.5% abv, 10 IBU) is described as follows:
Fermented with a wild Saccharomyces yeast strain, hopped solely with Amarillo, and then matured on 1,200 pounds of apricots. Tropical fruit notes fuse with stone fruit and acidity to create a complex, yet approachable sour ale.
Dry-Hopped Apricot Sour will be available tomorrow (August 23rd) on tap and in bottles at Field House.
Source & Photo: Field House Brewing Facebook page