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